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How to get better Yields/Output in bakery manufacturing units

Yield  can be defined as finished products per unit of inputs for example  100 cartons per x kg of flour . Manufacturing units  have certain wastages which if  reduced or eliminated can enhance out put of the process . bakery processes  such as mixing , forming and baking have certain wastages which results into  wastage's .  Other  wastage's can be  considered as give aways  such as excessive weight .
Here are few process in bakery which results  into wastage's and low yield .
Pre mixing Area
Flour  and Sugar Dust wastages at  sifters  and during bulk transfer through pneumatic conveying to silos .These can be reduced and eliminated by  proper maintenance of equipments and tightening of fastener and gasket where ever possible s. Conveying pipelines have flanges which when loose can result in flour or sugar wastage .  Sweepings can show the extent of flour or sugar dust wasted .
Mixing  Area
Mixers  are the most important equipment which prepares the dough  dough leakages and spillages can be eliminated by providing proper inlets to mixers and unloading of dough in trolleys and dough trucks .
Forming Sections
Dough leakages are found at  Dividers  which can be reduce by proper maintenance . Over weight dough pieces can go to the next phase if not checked  mechanical dividers sometimes give overweight dough pieces .Flour dusting if done has to be monitored .
Dough leakages are found at laminators rolls , gauge rolls  and moulders  these can be reduced by providing flanges at the sides . Moulders /Cutter if not set properly can results in over weight product which results in lower yields. Weights are to be checked in regular interval  at this stage .Flour Dusting done has to be monitored regularly .
Burner Parameters ( Temperatures ) to be monitored continuously  which  if not done can result into unbaked or over baked products which has to be rejected .
Major problem in packaging are defective packing due to  labels ,sealing problem  or Under weight /Overweight rejections ( has to be rectified at forming section or baking section ) .
Packaging parameters to be monitored regularly for any packing defects as these results in  REWORK which  again reduce  the Yield .
Most of the liquid ingredients which are  transferred through pipelines are to be checked for spillages such as Fat , Milk , Butter  etc .


  1. This is a very short discription,and appears to all, please indicate hidden aspects.
    Mohd. Miyan

  2. thnx miyan ji

    Keep visiting for more details on the subject


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