Mould with dough are placed in racks of oven . (They are developed from steam which has been
treated with at Final proover ) These are then allowed to travel in baking zones with temperature
inside between - 250 - 280 deg c . Baking time : 26- 28 min
Basic ovens are CONTRAY OVENS AND SWING TRAY TYPE .
CONTRAY OVEN : Compact and robust , lidding is done manualy and has fixed racks where
mould box are placed .
SWING TRAY : Large and spacious takes large area in comparison with contray oven . It has
hinged tray which swings either way .lidding and unlidding is done automatic .
Capacity of bread oven = no of racks x no of mould box x no of mould in each box
No of loaves /cycle .
Baking consist of two process with regard to starch .
Gelatinasation
Dexterisation
Gelantinasation : This is a process where starch is heated in presence of water .gelantinasation
occurs inside of crumb which is soft and molten state during the baking period .
Dextrisation : This is a process in which starch is heated in absence of water .It results into a
solid crust formation at the top .Temperature required for dexterisation is 225 deg c -and above .
Baking temperature also stops yeast activity . Execessive Temperature results into dark brown
crust on loaves and to avoid such instances operator has to increase the speed of oven .Hence
by adjusting we can avoid under baking and over baking .
Baked loaves in mould box are then passed through Depanner where loaves are taken out of
mould box and placed on racks . Which are then stationed in cooling tunnel for loaves to come to
ambient temperature .
PACKING
Loaves are then passed on to bread slicer . These slicers has blades and no of blades are as
per no of slice required . normally 27 - 28 blades are used for normal bread .
Blades regularly regrinded .Slices are then packed in polybags with codes and price .
Automated bagging machines are also available where bagging is automated . Most popular
method is to pack manually . bread packaging
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BREAD MANUFACTURING- BAKING
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