Bread manufacturing process which involves following stages in bread processing such as
Mixing
Dividing
Moulding
Prooving
Baking
Cooling
Slicing
Packing
Following parameters need to be checked for better bread quality
Mixing
Quantity of Ingredients as per standard recipe
Quality of Ingredients as per standards
Sieving as per standards
Sequence of addition of ingredients
Mixing time
Dough temperature
Temperature of Ingredients
Yeast solution temperature
Quantity of Yeast ( Variable )
Quantity of water addition ( Variable)
Fermentation time
Dividing
Weight of Dough pieces
No of Dough balls per batch
Moulding
Moulder roller gaps
Moulder Board gap
Proving
Temperature of moulds
Temperature of Prover
Proving Timing
Humidity In Prover
Baking
Baking time
Baking Temperature
Hot bread weight
Cooling
Cooling Time
Cool Bread weight
Moisture content of bread before Slicing
Slicing
Slicing Thickness
Bread Dimensions
Packing
Coding
All these have set standards with few variables depending on temperature and humidity . Bread Qualtiy Parameters needs to be spelt out /displayed and recorded in regular intervals .Other physical features of bread which are important such as Texture , Crumbs , Color of crust etc .
Mixing
Dividing
Moulding
Prooving
Baking
Cooling
Slicing
Packing
Following parameters need to be checked for better bread quality
Mixing
Quantity of Ingredients as per standard recipe
Quality of Ingredients as per standards
Sieving as per standards
Sequence of addition of ingredientsMixing time
Dough temperature
Temperature of Ingredients
Yeast solution temperature
Quantity of Yeast ( Variable )
Quantity of water addition ( Variable)
Fermentation time
Dividing
Weight of Dough pieces
No of Dough balls per batch
Moulding
Moulder roller gaps
Moulder Board gap
ProvingTemperature of moulds
Temperature of Prover
Proving Timing
Humidity In Prover
Baking
Baking time
Baking Temperature
Hot bread weight
Cooling
Cooling Time
Cool Bread weight
Moisture content of bread before Slicing
Slicing Slicing Thickness
Bread Dimensions
Packing Coding
All these have set standards with few variables depending on temperature and humidity . Bread Qualtiy Parameters needs to be spelt out /displayed and recorded in regular intervals .Other physical features of bread which are important such as Texture , Crumbs , Color of crust etc .
