HOW TO CHOOSE THE BAKERY EQUIPMENT CORRECTLY
Bakery equipment According to Wikipedia, bread is one of the oldest products on the planet. There is evidence that bread was prepared during the Neolithic. Not surprisingly, bread is still so popular. What can be tastier than freshly baked fragrant bread with a crispy crust.
Given this popularity, it is not surprising that bread production is a very profitable business. Today, there are many private mini-bakeries, and many supermarkets prepare their own branded bread. It is worth noting that the production of bread is not as complicated as it might seem. Now there is a huge selection of equipment for the bakery, which allows the production of bread, in volumes ranging from a private mini-bakery to mass consumption. The range of equipment for the bakery is unusually wide, in connection with which the expected question arises: “How to choose equipment for the bakery?”
WHAT DO I NEED TO KNOW BEFORE CREATING A BAKERY?
First, you need to determine for yourself the type of bread production, since there are two main types of bakeries: with a full or closed production cycle and incomplete. The main difference between these two types in the production process, namely, the incomplete cycle involves the preparation of bread of their semi-finished products, and the closed cycle is the process of preparation, starting from the dough blanks to directly baking. Consequently, the necessary equipment for different types of bakeries will be different.
Secondly, it is necessary to determine the assortment of baked bakery products and it is desirable to involve an experienced technologist in this process. Obviously, the more extensive the range is planned, the more functionally and expensive equipment for the bakery is needed.
WHAT THE EQUIPMENT IS SHOWN, IT CAN BE DIVIDED IN THREE MAIN CATEGORIES:
Bakery equipment for the direct baking and proofing of dough. This type includes hearth, convection and rotary ovens, proofers, bakery cabinets;
Electromechanical for the production and preparation of billets. These include dough mixers, dough dividers and dough rounders, dough sheeters, mixers and apparatus for introducing the filling;
refrigeration for storing blanks – these are refrigerating and freezing cabinets or tables and so on;
If we talk about the choice of certain models of equipment for the bakery, here it is a matter of personal preferences and investment volumes. Naturally, the more famous the brand of equipment, the more expensive, but not always better. There are cases when, inexpensive equipment for the bakery is in no way inferior to well-known brands. Therefore, if there is no necessary experience and knowledge in this area, then it is also recommended to use the advice of specialists.