loaf baking ovens: types, uses and features
Cooking a loaf requires the same care as solving a mathematical equation. It’s all about sticking to the recipe and choosing the right oven. The differences in ovens, and how to choose the right one, we’ll tell you in this article.
Cooking a loaf requires the same care as, for example, solving a mathematical equation. Careful attention to recipes and the right baking oven are all important. The differences in ovens and how to choose the right one are explained in this article.
The leader in per capita loaf consumption is Ireland. People there eat an average of 5.6 kg loaf per week. In Mexico, it’s only 1.2 kg.
What equipment is needed?
Mini-bakeries are a popular business format. Their advantages include:
It is possible to open production with a small capital. The main thing. to identify a competitive advantage: a wide range of products, care about the freshness of products, affordable prices, etc. And also decide on the type of work of the bakery. full cycle (production takes care of all technological, production stages. from sifting flour and kneading dough to the formation of blanks, their baking, packaging) or partial cycle (the process involves working with ready-made dough, which involves a smaller set of equipment).
In this article we will consider how to choose equipment for a mini-bakery, consider the units that are considered the basis for bakery business.
The minimum set of equipment for the average typical full cycle bakery, according to the technological process:
- flour sifter;
- dough mixing machine;
- proofing cabinet;
- loaf baking oven;
- Refrigerator (freezer) cabinet or camera;
- Various accessories. scales, tables, washing baths, etc.
Let us take a closer look at each process and the equipment.
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Sifter flour (flour sifter)
Sifting is the initial, but extremely important step in the preparation of flour for kneading dough. Flour sifters are designed for sifting, loosening, aeration (t.е. the oxygenated flour makes breads become puffier, and when kneading yeast dough, the oxygenated flour helps the yeast to bring out its full power.
In addition, the sifting process allows you to remove foreign particles that differ in size from the particles of flour, it may be lumps, technical dirt, foreign impurities.
Flour sifters on the principle of operation are divided into vibrating (the most common and inexpensive), centrifugal (more productive), but the final result does not affect the principle of sifting.
Dough sheeters are installed in pastry shops, loaf bakeries, and other businesses. wherever loafs and other baked goods are produced. These machines reduce the time required to prepare different types of dough. In addition, they provide a high performance company, saving time, reducing the cost of manual labor.
- Dough sheeters (or spiral sheeters) are the heart of every bakery. The kneading is performed by a spiral kneading device rotating planetaryly in the bowl. Bowl capacities range from 20 liters to 330 liters.
- Dough sheeters (or flat sheeters) are used for mixing yeast-free dough for the production of, for example, Armenian pita bread, prosecco.
- Mixers (or whiskers) are a common solution in mini bakeries. Although dough kneading is not a direct function of this equipment, it is nevertheless a part of its functionality. In addition, it is a versatile solution that allows you to perform several tasks at once: kneading dough, whipping egg-sugar and egg-white-sugar mixtures, whipping cream, mayonnaise, liquid dough for pancakes, etc.
The proofing cabinet is a must in a bakery. It is where the products are proofed before they are sent into the oven. The muffins regain their structure, become puffy, soft and porous. The finished product is more appetizing and attractive to the consumer.
When choosing the proofing cabinet, we recommend that you pay careful attention to the number and size of trays it can hold. These are the two basic parameters of the proofing process.
For a continuous baking process, the technology requires that the proofing capacity be twice that of the baking oven, and the trays are interchangeable, in which case the tray goes straight from the proofing to the oven.
loaf baking oven
This heating equipment is the heart of the bakery.
Baking Ovens The ultimate Guide By Food Fusion (Must watch before you buy)
Depending on their design, ovens can be tunnel, tunnel (cradle), rotary, deck, or convection ovens. The most productive are tunnel and dead-end ovens, usually used in large loaf bakeries. Further on, according to their productivity, rotary, deck and convection baking ovens are available.
Convection ovens offer many advantages. Their advantages include high baking speed, simplicity and ease of use. These ovens are compact and ideal for small production facilities, mini bakeries.
deck ovens (or deck ovens) are designs that consist of one or more autonomously operating decks. Baking is performed on deck baking plates or in loaf baking forms installed directly under the oven. The main feature of deck ovens is the absence of convection, and the uniform distribution of heat is achieved by optimal arrangement of the upper and lower heating elements. heating elements.
In rack ovens, baking takes place in rack carts. Depending on the oven capacity, 1 to 4 carts can fit into one loaf baking oven. The rack cart rotates during baking, i.e. it rotates. The baking chamber is equipped with steam and convection functions.
Tunnel ovens are high-capacity ovens used exclusively in large loaf bakeries. Continuous baking process. The equipment is large in size and is used as part of mechanized or automated lines with minimal staff involvement.
Refrigerated (freezer) cabinets and chambers
This equipment is used to store various ingredients, preparations for baking loaves and other various products used in bakery production.
How to choose the right equipment?
A novice entrepreneur looking to open a bakery can have trouble navigating the world of technology. Meanwhile, the purchase of equipment is a major investment. When investing in flour sifters, planetary mixers, dough sheeters, special racks, tables and other necessary items, it is important not to make the wrong choice. Follow their advice:
- Take advice from people who have been in the loaf bakery business for a long time. Listen to their feedback on the quality of equipment from different manufacturers.
- Talk to experts, find out what features to consider, gather information on the best brands and possible warranties.
- Don’t be afraid to be too selective, because the success of your bakery or restaurant depends on this equipment. Feel free to weigh the pros and cons carefully and thoughtfully to ensure your business has the best of what the market has to offer.
Putting dough in the cold slows down the rising process. Experienced bakers are well aware that cooking technology often requires cooling temperatures up to ~1015ºC. Refrigerators for bakeries provide optimal storage conditions. When it’s time to thaw the dough, the baker simply changes the temperature and humidity levels to allow the dough to rise.
A bakery can exist without this equipment if it has a properly conditioned dough storage room. However, it is incredibly difficult to maintain the atmosphere in it due to the opening-closing of doors and imperfect temperature control system. It’s more convenient to use a controlled space such as this cooler. The “two-in-one” unit combines the functions of a proving room and a refrigerator with a setting that allows the dough to be cooled for a certain period of time and then automatically proofed by raising the temperature at a given time without human intervention.
Many bakers will confirm that the kneading procedure is a necessary and time-consuming process on which the final result depends. Large bakeries use industrial dough mixers that help give the dough a homogeneous consistency, in small pastry shops many operations are done manually. Today, keeping up with tradition does not prevent you from using an automatic mixer, thereby increasing production and decreasing manual work costs.
Dough kneading machines vary in size and operating principle, speed, capacity. Most commercial bakeries use floor standing models, t.к. they are more powerful. A mini bakery can get by with a tabletop mixer, but it is likely to be too small for the needs of the business.
Note the differences between mixers. Speed-controlled mixers offer more options, t.к. the switch goes from low to high automatically on a scale. Fixed speed mixers have a limited number of speeds, such as Low, Medium and High. This may not be suitable for a restaurant or bakery, where strictly defined values are used for kneading dough for exclusive recipes, and in such cases it is better to buy a dough mixer with continuously adjustable. A company that always kneads just one kind of dough can be satisfied with a fixed speed dough sheeter.
Large quantities of bread rolls or loaves cannot be shaped by hand. The dough divider produces many pieces of measured weight, in the right size, with no pressure and without compromising the quality of the dough. Professional equipment allows to achieve stunning effects: to obtain perfectly identical products with ideal shapes and to save on staff salaries at the same time.
Another machine that replaces the use of manual labor. Floor-type and tabletop sheeters are used to sheet sheet the dough in a given shape (round, rectangular). They are a real gem for pizza parlours, pie bakeries or restaurants that need to make big quantities in a short time and with high quality. They partially or fully automate the dough sheeting process.
The appliance is useful for bakeries that sell sliced loaf. Tabletop slicers handle a loaf in less than 8 seconds, depending on the thickness of the slicing. The key to successfully slicing a loaf: wait until the fresh produce has completely cooled, then place it in the slicing machine.
How to choose an oven
Friends, hello! Today’s topic is one that many people have been waiting for. About home ovens, how to choose. And, not to get up twice, I’ll tell you briefly about the ovens that may be suitable for baking to order at home.
I once wrote that Arthur and I rented a house not too long ago and moved in to live there. There was no normal oven there, so we puzzled over the choice and purchase. I used to bake in a gas oven Kaiser, and Arthur in a simple electric oven pyramid, so we never had to change anything, everything suited us fine. Now we wanted something more modern and more comfortable:
- A non convection mode, just top and bottom;
- That the top and the bottom can be turned on separately.
- The volume of the oven must be at least 70 liters.
- Three removable and washable glass panes in the door;
- Heat up to at least 250 degrees.
- An oven that allows the temperature to be adjusted as smoothly and correctly as possible;
- That it heats up quickly;
- A price around 500 USD give or take.
As you can see, the requirements are simple, but very practical. We didn’t need a built-in microwave or steam function, the latter is pure marketing, at least what we encountered at Electrolux. A hollow in the bottom of the oven where you can pour cold water and heat up with the oven and only. That is, you can’t just heat up the oven and pour boiling water on it. It’s bad for the coating, plus the bottom of the oven is not made of such a thick metal that at least some heat is accumulated, which in our case is important. In general, the steam function is rejected, at least in the context of baking loafa))
After looking at different ovens, we ordered a Hansa oven, remembering that they are Germans and that they do it with care, but then it turned out that it was Poland)) And immediately ceased to be surprised by a large range of relatively budget ovens of this company. Our oven was badly packed, in some places without factory packaging, information panel, which displayed the value of temperature, time, mode, looked as if it has been rubbed and washed many times, and most likely it was a sample or product in the showcase, of which, of course, no one warned us. This is more about the store, not the manufacturer, but I’m writing about it so you know what stories can be. We did not expect that it would be like this, so we did not check everything at the post office and found out all the curious details only at home)) On top of everything else, the new oven started humming loudly and laboriously when turned on, so we immediately returned it and decided to look for an oven in local stores this time.
Choosing, we considered three companies: Electrolux, Gorenje, Whirlpool, Bosch and Samsung, in the end we settled on the last one and so far we are satisfied. Oven Samsung NV70K2340RB/WT has two fans, heats quickly, the temperature is regulated smoothly, step of 5 degrees, the handles do not sink in, but also do not interfere, everything else is in the criteria described above)) Here’s the loaf I baked in my new oven)
And here are croissants with marzipan, which Arthur baked))
But let’s break down the selection criteria: why each one is important.
Many people are not aware of this, but the loaf does not need the fan mode, the loaf bakes beautifully when there is no air on it, moreover, during the first 13-15 minutes of baking there is no need for blowing on the crust at all. Especially the wheat loaf, which needs to be hot and humid. To heat up an oven with a stone we can also use convection mode, but the oven with steam is better without: either cover the loaf with a red-hot ceramic hood (ceramic is best, I, for example, have two Emile Henry hoods. round and oval) or by steaming the crust with a hot pan on the bottom of the oven. The first method works always and everywhere, the second only works if you can turn off convection. Convection works similarly in both ovens and combi ovens: it blows on the crust by blowing heat, accelerating the steam, quickly seizing and drying the crust, sealing the notches before they can even open. For the same reason, a loaf that didn’t have enough moistening at the beginning of baking turns out to be smaller and heavier. Convection is good in the second half of baking if you want to dry out or brown the crust more, but it can also be done without convection by venting the oven in time, lowering the baking temperature, and increasing the baking time.
Separate top-bottom switching, easy temperature adjustment (small step), fast heating.
I think it’s pretty obvious. the flexibility of! Simple and intuitive functions allow you to use them as needed: to remove the heat from the upper or lower heating element depending on where you want to adjust the temperature and affect the color of the crust, to increase the heat or vice versa to reduce the temperature. The oven’s ability to heat up quickly is useful when it comes to baking; if you need to heat up a stone, it still takes about 60 minutes.
We were looking for an oven with a capacity of at least 70 liters., You can put an oval stone in the oven without problems or hide a round stone in the bottom if you take turns baking under the hood. There are lots of smaller ovens in the stores, but if you bake in the oven not only chicken, it is better to get a roomier oven.
The heart of any bakery is the oven. What type of thermal equipment to choose depends on the type and quantity of baked products, budget and preferred type of connection (gas or electricity).
The most common type of commercial loaf baking equipment. They have a uniform distribution of hot air in the oven cavity so that bakery products bake well and do not stick. Also suitable for meat, fish and vegetable dishes that’s why their purchase is beneficial for institutions with a diverse menu.
Baking takes place on baking sheets in a reversible turntable. The system of distribution and regulation of air streams ensures uniform baking and the same color products. For large production facilities can pick up models with a large capacity. up to 20 levels.
In Russia rotary ovens of “Voskhod” factory gained a good reputation.
They are also called deck ovens because of their peculiarity. they use hearths for different kinds of baking at the same time. Can have from one to four chambers and additional functions: convection or steam.
Consists of 1-4 ovens. Used for a variety of cooking tasks. For a bakery or pastry choose models with steam humidification: humidity in the chamber is important for good rise of baked goods and beautiful even crust on the buns.
Fume extraction equipment is necessary, above all, to maintain a comfortable environment for staff. It fulfills several functions at the same time:
- Normalizes the temperature, which is extremely important when working with dough
- Keeps the humidity in the oven at the right level
- Extracts combustion gases
- Removing suspended particles that form when working with loose foods
The price of the extraction equipment will depend on the principle of its operation. If it is a normal hood, then the air is cooled by removing contaminants. And supply and exhaust umbrellas perform the function of air conditioning, supplying cool air.
In the group of commercial equipment, includes everything you need to organize sales:
Separately, it is necessary to say about the cash register. It must necessarily meet the standards:
- Have the proper amount of memory;
- Have a good capacitive battery;
- have access to the Internet;
- Have the ability to connect additional equipment. barcode scanner, POS-terminal, cash drawer.
A bakery can become a truly interesting and profitable business if this business is taken seriously to open. The equipment must be chosen carefully, avoiding hasty and inconsistent decisions. Only high-quality units for making delicious and fragrant baked goods can put production on stream in a short time.
There is a certain minimum of technological equipment, which should have any bakery. With the development of the enterprise, the entrepreneur can improve production and buy more technological equipment that will make the baking process more automated. But, in any case, at the first stage, even the smallest bakery should have the following units:
- loaf baking oven;
- Rising ovens;
- Dough sheeters;
- Gastronorm containers for storing ingredients;
- Machines for unrolling and cutting dough;
- Flour sifter.
Nowadays the market of industrial ovens for baking is diverse and vast. There are rotary ovens, deck ovens and convection ovens. It is the latter options are one of the most popular types of such equipment. They have a wide range of functions, ease of self-service, and quite low, which makes it possible to purchase them for the entrepreneur even with minimal savings.
A flour sifter is a device that performs the function of storing ready to bake products. Such ovens provide ideal temperature and humidity conditions for the development of yeast structures. The oven rack allows you to keep baked goods fragrant and soft all day long. When buying such a cabinet, it is worth considering the capacity of the oven, because if the oven has a high capacity, and the proofing cabinet will not be able to hold all the finished products, some of the baked goods will simply be unsuitable for sale. For a beginner, one such low-volume cupboard will be sufficient.
A dough mixer is equipment that allows you to knead dough automatically with minimal use of manual labor. Dough mixers are available as table-top and floor-standing models. These machines also vary in power and capacity. The minimum. and the dough mixer with removable mixing equipment (bowl) will cost 93 thousand.
A flour sifter is a machine that works on the principle of a sieve and allows you to clean flour from dust and other debris. Also, this machine is used not only for flour, but also for other bulk products (eg, cocoa, starch, powdered sugar, etc.).). Sifters have a low cost Foreign analogues are much more expensive,
Loaf baking equipment for dough
Flour sifter is used at production to oxygenate the flour, as well as to loosen and sift it. Magnetic sifters remove the finest particles of ferromagnetic impurities from the flour.
Dough dividers are used to divide the mass of dough into pieces of a certain size and shape. Dough dividers are important loaf baking equipment which eliminate the human factor from the process of loaf bakery products formation. The models used in the industry can hold up to 250 kg of dough.
The dough sheeter is indispensable at production when one has to work with large amounts of dough. This loafing equipment is used in Russia even in small bakeries.
The various mixer models differ in the number of speeds and the maximum possible load. The most powerful ones can make half a ton of dough in 1 hour.
The proofing cabinet is a loaf and pastry equipment without which the proofing stage of yeast dough is not possible. Some loaves and bakery products require a particular texture, which can be achieved by maintaining the right temperature and humidity levels.
Baking table consists of a solid wooden table top, has adjustable legs that can hide unevenness of the floor. Dough is not sticky to such countertops, so it is easy to roll out. A baking table is a must at every loaf bakery.
Where to buy equipment for a mini bakery
You can buy ready-made trimmer lines in companies that specialize in complete outfitting of loaf and bakery and confectionery factories. Employees of such a company will help to select and purchase the necessary equipment, install and adjust its work.
You can choose the models yourself in retail outlets or online stores. If the budget is very limited, it is advisable to buy used equipment. In this case, you need to make sure that it works in advance.