Mixing  starts  with sifting flour  with help  of vibratory  sifter .Flour is then collected in bowl and
then weighed .All ingredient  are then added in  bowl .Ingerients are  flour , sugar ,fat ,salt
,yeast,gms powder,sodium stearoyl lactilate, smp solution ,bio-bake , Improvers,ammonium
cholride , ascorbic acid , cystiene ,pot.bromate,calcium propianate and acetic acid  .These
are added in std proportion as per requirement .

After addition of all ingredients bowl is moved to spiral mixer  where is done .Water  is
added  in different quantities .Mixing time depends
on  quality of flour in general mixing time can vary from 6- 12 min .

under mixing and overmixing can have  direct impact on dough consistency .Dough
quality can be checked with stretching the dough .dough temperature is maintained  
between 80 deg f - 82 deg f .

Role  of  Ingredients


On completion of mixing dough bowl is lifted through  tilting hoist and from the hoist  bowl is
tilted so as dough goes into hopper of Divider Hopper .


Dough is  cut into  two equal  dough piece .Its  a mechanical device  which uses a common
crank  to cut , push and drop dough piece  through divider to conveyor .Volume of  the dough
piece can be adjusted at divider . Divider is defined  as no of dough piece  per min


From divider  the dough piece moves to hander up which is mechanical device conical
in shape  on which dough piece takes curvelinear  path .It has got  blower  attached to
it  which continuously provides  air  on the path .Basic function of hander up  is to  give
dough piece  spherical shape and remove  moisture from surface from dough piece .


Dough pieces are then transfered to  buckets of  interproover .Here dough piece are allowed
to travel for 5- 6 min .This helps in relaxation of dough as it would have  stress due to
mechanical  action  on it at divider .


It has  three set of roller . The dough piece is allowed to pass through these  rollers . Now
dough piece are  slighty flattened .


Dough piece  are turned and fed into pressure board where it takes cylindrical shape .Air is
passed through the board .


These dough pieces are then carried to platform where these lobes
are twisted and kept in moulds ,two lobes are twisted in one mould box as per  wt  required
like 400 gms  or 800gms loaves . Mould box are greased prior to lobes  being put into. Final
proover has arrangement for steam which spreads uniformly  in entire
chamber.Temperatures at final proover is maintained between 36-38deg c.Humidity  and
temperature are maintained so as to get maximum of yeast activity .Precautions are taken to
see if there is over or under development  of dough . Speed can be varied at final proover .
Dough should rise 3/4 th of the mould .vol of mould is 1320cc for 400gm and 2700cc for 800
gm loaves . Travel of trays is longitudinal  in  swing tray type plant where as in contray type it
is vertical .

Prooving time =75 min

Depending upon design  we can define capacity of final proover as
cap/cycle : no of loaves .
no of racks x no of moulds box  per rack x no of mould in each box .After dough has been
developed these mould box are then transferred manually to baking oven

NEXT   -----   BAKING



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