Water apart from being an important ingredient in all bakery recipe has other functions in bakery to perform in bakery units
Role of water as ingredient
Helps in developing gluten in mixing
Forms emulsion alongwith fat
Forming Solutions for better mixing
Give moisture to end product for better taste
Helps in fermentation
Type of water
Hard
Soft
Alkaline
Source
Treated water from Municipality
Under ground water from bore well
Quantity and Quality of water are critical for better end product . Quantity of water are impacted by quality of flour and other ingredients where as quality can be checked through lab analysis of water characterisitics and adhering of standard water quality prescribed by authorities such as hardness , microbiological counts and heavy metal presence .
For potable water in bakery .Reference has to be BIS standard
Other Usage Of Water In Bakeries
Temperature control
Water is circulated in mixer jackets or added to control dough temperatures
Steam is generated to provide temp and humidity during proving which increases or decreases fermentation time .
Cleaning
Used in large quantity to clean floors and utensils in bakeries . CIP are done for liquid handling systems .Plastic trays and pallets are washed and cleaned by water .
Utility functions
Boiler
Hot water generators
Chilling Plants
Cooling towers
Water treating plants
To get water of desired properties bakeries do install water treatment plant such as RO systems . Filters can be used at end use of water in process to prevent contamination.
Role of water as ingredient
Helps in developing gluten in mixing
Forms emulsion alongwith fat
Forming Solutions for better mixing
Give moisture to end product for better taste
Helps in fermentation
Type of water
Hard
Soft
Alkaline
Source
Treated water from Municipality
Under ground water from bore well
Quantity and Quality of water are critical for better end product . Quantity of water are impacted by quality of flour and other ingredients where as quality can be checked through lab analysis of water characterisitics and adhering of standard water quality prescribed by authorities such as hardness , microbiological counts and heavy metal presence .
For potable water in bakery .Reference has to be BIS standard
Other Usage Of Water In Bakeries
Temperature control
Water is circulated in mixer jackets or added to control dough temperatures
Steam is generated to provide temp and humidity during proving which increases or decreases fermentation time .
Cleaning
Used in large quantity to clean floors and utensils in bakeries . CIP are done for liquid handling systems .Plastic trays and pallets are washed and cleaned by water .
Utility functions
Boiler
Hot water generators
Chilling Plants
Cooling towers
Water treating plants
To get water of desired properties bakeries do install water treatment plant such as RO systems . Filters can be used at end use of water in process to prevent contamination.
