Bread is a staple food in many countries.
For its large-scale production, the bread manufacturing process is incredibly important and must be followed strictly to ensure the quality and consistency.
What are the steps of bread production?
Bread production involves several steps and is important, especially for commercial bakeries.
First, the correct ingredients are measured and weighed according to the recipe. The ratio of ingredients will need to be accurate for the best results. Some of the ingredients for bread include flour, water, yeast and salt.
Once collected, the ingredients are combined to make a rough dough. During the mixing stage, gluten will develop, making a smooth, elastic dough.
Next, the dough rises as the yeast ferments the sugars, producing carbon dioxide. At this stage, temperature should be monitored to obtain consistent results.
The dough should then be moulded into the correct shape, for example if it’s a loaf or a baguette.
Once the dough is shaped, it should rise again, which allows the flavour to develop.
When the dough is cooked, the final product will be available to package. In large-scale operations, these will be packed and sent off in bulk.
How to mass produce bread
Mass-producing bread entails maximising efforts and making processes more efficient to meet the high demands of consumers, while also maintaining quality.
Producing bread on a large scale will involve the same steps such as ingredients, mixing, kneading, proofing, shaping, final proofing, scoring, baking and cooling.
However, quality control is also a step that is implemented in the mass production of bread. This means monitoring product quality in order to maintain consistency.
Large-scale bakeries will also be inclined to use automated equipment for mixing, shaping and baking as well as conveyor belts, proofing chambers and ovens streamline production.
They will also use effective packaging to ensure freshness.
The importance of quality testing mass produced bread
Quality testing for mass-produced bread is incredibly important as it ensures consistency, which is directly correlated to a food products texture, taste and appearance.
Producing high-quality food products is also crucial for a food company's reputation and how well they are being received by consumers.
On top of this, quality testing can mitigate any contaminants in food, safeguarding consumers from food borne diseases and bacteria which could be detrimental to their health.
How C-Cell can help test bread quality
Today, carrying out quality tests on bread has never been easier with high quality and reliable equipment such as C-Cell supplied by Calibre Control.
This powerful tool offers valuable insights for large-scale bakeries and small producers by objectively assessing more than 50 quality parameters related to bakery products. These cover a wide range, from internal structure and slice shape measurements to complex bread scoring and internal feature analysis.
With its advanced imaging system and high-resolution colour images, it can gather data about bread samples, allowing you to simplify the process of assessing bread quality and ensure that every loaf meets the highest standards.
To receive more information on our range of available equipment, get in touch either by phone on +44 (0) 1925 860 401 or fill out our contact form.