Imaforni Intl S.p.A - World Major Bakery Equipment Manufacturers - A Profile

Imaforni have been serving world bakery industry  for long . It has installation across the globe and  bakery equipments have been installed in numerous bakeries in world . Imaforni  have been pioneer in bakery technologies  its manufacturing expertise and  services  had made  them  world leader in bakery equipments .Established  in 1962   This  Italian  bakery  equipment brand  has established  its popularity among bakery manufacturers for better design and service .Imaforni  has installed and have equipments  in  more than  110 countries  with 170 people employed  in the company .

Equipment manufacturing  are categorised  in following section in  Imaforni Intl Spa

Bakery

Imaforni  market leading mixing and forming equipment is based on over 50 years experience of the specialist needs of high-output plant bakeries producing a wide product range. Other areas of expertise include baking, and there is specialist equipment for the production of niche products such as Pizza , swiss rolls and cookies

Hard  Sweet Biscuits / Cracker/ Soft Dough /Cookies

pic courtesy - Imaforni

Hard sweet biscuits and cracker/ soft dough / cookies  unit  have following units  such as Laminators , cutting or moulding units , gauge rolls , baking ovens ( tunnel oven s )  , Mixers , Packaging machines, depositors , oil Sprays , cooling conveyors

Muffins . layer cakes  ,Pizza and   Swiss rolls

Swiss rolls  have sponge sheets  baked into oven  with other decorating devices   which perform different functions such as  fillings , rolling , shearing   etc these rolls are then packed in hfw packing machine .

Cake plant s have  planetary  mixers with which   batter    are prepared   and placed in paper boxes and these are placed in moulds  for baking .The depositor may be made with a double head to produce two-colour products. For the production of more sophisticated products, it is also possible to position two depositors one after the other. The task of the oven is to transform the liquid material into a tasty, edible, appealing food; consistent temperature and uniform baking are essential factors for obtaining the desired lift and quality

After  Sales  Service

Imaforni   takes complete project from design to commissioning stage  from  customer . through their Aftermarket services  from Italy and regional centres .Imaforni  provides excellent support in terms of spares for their equipments such as moulds , dies , moulders and cutters  , service contracts , benchmarking , optimising ,inspection and measuring equipments.

  

Brief History
It was in 1962 when Demetrio Castello and Ugo G. Bademer put a name to their passion for the design and manufacture of industrial equipment: Imaforni was born.Today Imaforni is an international world leader, and its vast know-how has made it a landmark in terms of the reliability of its equipment and the innovation of its design.Since 1962 Imaforni has been coming out with  innovative products in field of biscuit , bread , cake  manufacturing equipment .The major competitors  for Imaforni  are  Baker Perkins , Werner Pfliederer

HQ
IMAFORNI INT'L S.p.A.
37030 Colognola ai Colli - via Strà, 158 - Z.I.
VERONA - ITALY

Phone: +39 045 617.47.11
Fax: +39 045 615.00.65
website : www.imaforni.com
Email : info.ima@imaforni.it

Chocolate Muffins Home Recipe

Holiday  seasons  are here again .Most would  have been trying  different recipes and bakery products  to celebrate this seasons . My favorite has been  chocolate muffins . Try  out your self


List of Ingredients  required for  chocolate muffins



Chocolate Muffins:


1/2 cup (113 grams) unsalted butter, melted and cooled


2 large eggs


1 cup (240 ml) buttermilk


2 teaspoons pure vanilla extract


1 3/4 cups (230 grams) all-purpose flour


2/3 cup (60 grams) unsweetened cocoa powder


1 1/4 cups (265 grams) light brown sugar


1 teaspoon baking powder


1 teaspoon baking soda


1/2 teaspoon salt


1 cup (170 grams) milk or semisweet chocolate chips


Process


Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter, or line with paper liners, 12 - 2 3/4 x 1 1/2 inch muffin cups.


In a large measuring cup or bowl whisk together the eggs, buttermilk, and vanilla extract.


In another large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips. With a rubber spatula fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.


Evenly fill the muffin cups with the batter (the muffin cups will be full), using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.




Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.


In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes). Spread a little frosting on each muffin with a knife or offset spatula.


Makes 12 - 14 regular sized muffins.




Source

www.joyofbaking.com

How Safe Is Your Bakery From Fire Hazard ?

In 20 years of   baking  career  I had come across  numerous fire incidents  in bakery  plants  . Few were  severe  others  were   of  smaller nature . These  fire  incidents  raises doubt  about the   safety  standards in the factory . Plant management has to  convince  people  that  things  will not be repeated to  erase  fear  from  minds of  workers .The  damage caused  and the production loss  are heavy  in  such incidents . It  takes numerous months  to get  the  insurance  claims from insurance companies . Any   casualty  in these incidents   would  have  resulted in closure of  plants , hence  every precaution should be take  to prevent  or eliminate these fire  incidents.

 

Plant  were

Biscuit Plant

Fire  in  Ovens

Fire  in bopp laminate  waste  in scrap  yards

Bread  Plant

Fire in ovens

You can  see that  majority  of   fire  have taken in baking area ie  is  oven area , its  natural that most risky  place in the  bakery production process is oven area  with  fuel like  hsd , ldo , gas and rfo  , even electric ovens are now being used in bakery process .

Following has contributed  to fire  in these cases

Biscuit  

The hose pipe  in burner came out  from burner  and fell on the hot plate of the burner zone thus inciting fire

Scrap yard  caught  fire  as some one threw  butt of cigarettes  in that area .

Bread 

In  all the incidents , accumulation of  bread,crumbs ,debris and remnant  inside the the oven  mostly  in swing tray type oven has contributed  for these fire  incident .

Following precautions  could have reduced  and helped people to react to  fire hazard in bakery .

• Get  a insurance cover for  accidents , fires for the factory
• Cleaning of oven periodically definitely  would help .
• Have  Emergency lights  in different  area 
• Check  all  manual  drives to take out  things  from oven 
• Have Emergency number written in major production area
• Have mock drills in regular interval
• Check   all fire  safety equipments  by  third party
• Do the fire extinguishers refilling after  the  expired dates
• Designate  some technical person as safety officer  to concentrate on safety issues
• Get  the NOC  license from local bodies 
• Training of workers  for  equipment  used in process  also helps  in reduction of  fire hazards
• Give  safety ppe  to workers  in hot areas
• Use  HOT working cards   for jobs inside the 
• Get fire hydrant  installed for  long term solution
• Have atleast UPS  to drive   the material out of  ovens.
• Storage of  Fuel  and Gas  to   adhere to  legal  specification of  the authorities .
• Install  Fire  extinguishers  in  plant 
• Fire Hydrant  Hose Pipes in several  locations 
• Install  smoke  and heat detectors  in fire prone area .

 Its only when such incident happens that the factory management looks into safety aspect . Simple  lapses from factory management could result  in heavy loss to the company.

Here  are documents  asked  by  insurance companies   for  claim  in fire incident .


1  Insurance  Policy copy 
2.  Claim form
3.  Fire  brigade report
4. Police   FIR
5. Witness  statement ( any two )  first hand acct
6.  Cause of accident in detail
7.  Pics  of  the fire incident
8. List  of  damaged  items
9. Log sheet  of production  report  
10.  Stock statement  of the plant 
11. Detail calculation of  the loss
12  Raw  mat cost supported by  purchase invoices
13  Costing of   WIP and FG
14.  Destruction certificates for  the burnt material
15  Balance sheet
16. Material  to be kept till insurance company approves the damage and loss of material

So its better to have fire safety in place and avoid  fire hazards in bakeries

Bakery Equipments - Wafers biscuit manufacturing

Another popular bakery products are Wafer biscuits. Basically they are of two type

• Cream filled sandwich type : Two layers or Three Layers


• Coated or Enrobed chocolate type

Following are the equipments required for automated wafers biscuit manufacturing

• Batter Mixers with transfer unit


• Plasticizers


• Cream Mixers with transfer unit


• Wafer baking Oven

These ovens have baking plates for wafers which are selected as per the size of wafer sheet )

• Cooling Arch or Bridge


• Wafer Spreading Unit


• Wafer Block Cooler


• Wafer Block Cutting


• Wafer Distributor for guiding blocks to various packing machine


• Flow wrap Packing machine

As wafers are very fragile packaging are mostly done in boxes and are then passed to packing machine for wrapper packaging .

Wafer Biscuit glossary are . Batter , cream , fingers , wafer sheet layer , baking plates , tongs , Conche mixers , Wafer sheet blocks .

How Do We Start Online Bakery

 In today's digital age, starting an online bakery can be a sweet and lucrative endeavor. With the increasing demand for artisanal and specialty baked goods, the online market offers a convenient and accessible platform to reach a wide customer base. Whether you're a passionate home baker or a professional pastry chef, here's a step-by-step guide on how to start your own online bakery and turn your baking dreams into reality.

Step 1: Define Your Niche Before diving into the world of online baking, it's crucial to define your niche. Consider what sets your bakery apart from the competition. Are you known for gluten-free treats, exquisite wedding cakes, or gourmet pastries? Identifying your unique selling point will help you target your ideal customers effectively.

Step 2: Create a Business Plan Just like any other business, an online bakery requires a solid business plan. Outline your goals, budget, pricing strategy, and marketing plan. Determine how you'll source ingredients, handle production, and manage orders. A well-thought-out plan will serve as your roadmap to success.

Step 3: Legal and Regulatory Compliance Ensure your online bakery complies with local and state regulations. This may involve obtaining permits, licenses, and certifications, particularly if you plan to sell food products. Consult with local health departments and business authorities to understand the requirements specific to your area.

Step 4: Build Your Online Presence Create a visually appealing and user-friendly website for your online bakery. Invest in professional photography to showcase your products. Make sure your site includes an easy-to-navigate menu, an online ordering system, and secure payment options. Additionally, establish a presence on social media platforms like Instagram and Facebook to showcase your delicious creations and connect with your audience.

Step 5: Develop a Signature Menu Craft a menu that highlights your bakery's specialties. Consider offering a variety of baked goods, from bread and cupcakes to custom cakes and seasonal treats. Ensure your menu is clear and includes detailed descriptions and high-quality images of each product.

Step 6: Source Quality Ingredients The key to outstanding baked goods is using high-quality ingredients. Establish relationships with trusted suppliers to ensure consistent quality in your products. If you're sourcing locally or using organic ingredients, highlight these factors to appeal to health-conscious consumers.

Step 7: Pricing Strategy Determine your pricing strategy by factoring in ingredient costs, labor, overhead, and profit margins. Be competitive but also reflect the value and quality of your products. Consider offering special promotions or discounts to attract and retain customers.

Step 8: Marketing and Promotion Promote your online bakery through various marketing channels. Utilize social media, email marketing, and search engine optimization (SEO) to reach a broader audience. Engage with your customers by sharing behind-the-scenes content, baking tips, and customer testimonials. Encourage satisfied customers to leave reviews and refer friends and family.

Step 9: Packaging and Delivery Invest in attractive and eco-friendly packaging for your baked goods. Consider offering both pickup and delivery options to cater to different customer preferences. Ensure that your products are delivered fresh and in perfect condition.

Step 10: Customer Service Exceptional customer service is key to building a loyal customer base. Respond promptly to inquiries and feedback. Address any issues or concerns with professionalism and courtesy. Happy customers are more likely to become repeat customers and refer others.

Starting an online bakery is a journey that requires dedication, creativity, and hard work. With the right recipe for success and a passion for baking, you can build a thriving online bakery business that delights customers with every bite. So, roll up your sleeves, preheat the oven, and get ready to turn your baking passion into a profitable online venture!

Top 10 Figures To Monitor Bakery Production Performance

                                              Chart - Illustration purpose only

Every bakery plant owner or  plant head needs to monitor these top 10 figures to  monitor production performance  of the  plant . Few companies depute independent factory cost control department with main objectives to  tabulate these figures to management and  to   target improvement . If you can measures things then you can improve  performance .

1 .Cost per unit ($/unit) -

Takes into  consideration  cost  of all factors such as labour ,fuel, electricity , raw material , packaging and  other miscl cost 

2.Man-hours/unit 

Number of labour employed per unit of  product normally in tonnes or kg  of product. Important cost factor in production cost of any  factory 

3. Units produced/unit time 

total production done in unit time could be in kg/hr or tonnes/hr 

4. Break down time (%)

Production stoppages due to machine or equipment failure against available running hours . 

5.Change over time ( min/hrs )

 Time  taken for  changeover of product from one sku to another.  It requires change of  moulders/cutters, recipes  and  packing  machine  settings. Changeover  should be minimum as this  results in loss  of  energy ,power and  idle  labour.The  best option is  to have dedicated lines  with least changeovers

 

6.Waste (%)   

Process  generates  waste  in  bakery operations  and can  be  categorized as waste in  mixing/premixing/forming /baking/packing /transportation

7. Defectives (%)  

Defective are  generated on equipment's   such  as  oven and  packing  machines.  Could be wet defectives or dry defectives  need to be segregated and measured before  recycling or discarding it in waste . Better to keep logs of defective at each equipment  to monitor the largest source of defective generation 

 8.Fuel consumption ( litres of hsd/gas /unit) 

Consumption of fuel  to produce unit of product basically fuels consumed  in  ovens/ and  power generation

9.Electricity consumption (kwh/unit) 

It measures the  amount of electricity consumed while producing  bakery products  . It includes power to run production machinery , utilities and admin block power consumptions . Thus  few loads are  variable but few are constant such as Utilities ( Compressors , Etp , Cold rooms, Chillers , Borewell. Lighting   etc   and admin  )

10. Inventory turnover ( %)

Its measure the cost of goods sold over average cost of inventory held . A low inventory turnover can show that company  has  low sales  hence large inventory where as higher value of  Inventory turnover  njumber  would suggest  faster sales  and low inventory of finished good .

Normally   most of the  bakery  companies  have    daily / weekly / monthly  review  of these figures

( data )  and steps  to  increase productivity and lower cost of production .

 

baking oven      mixers       packaging machines           learn more  on bakery business 

MARKET PLACE (TRADE ENQUIRY) - JELLY'S FOOD ART

 

CONTRACT MANUFACTURING  - GUJARAT , INDIA 

Company -  JELLY 'S FOOD  ART 

We have a cookie baking unit located at Anand, Gujarat. We want to a third party manufacturing unit.We have fssai certificate as well as GST number.If there is any opportunity for the same do let us know. 

We have different varieties of cookies- chocolate chips

Ginger dry fruit

Coffee dry fruit

Chocolate chunks

Contact

Company name- jelly's food art

Email id- jellysfoodart@gmail.com

Contact no - 8511901357

baking oven      mixers       packaging machines           learn more  on bakery business 

Alternate heating for bakery ovens

Different types heating application are availbale for baking ovens . Widely used  type of heating for baking ovens are

 

Gas ( Lpg and Cng ) Ovens
Electric Ovens
Diesel Fired Ovens

 

But  for few bakers  which lay importance to clean technology and lower maintenance opt for

 

Infrared Heating for Baking ovens

 

•Infrared emitter is selected depending upon various factors like application, wavelength etc.

 

 

•Types of emitters are reflector heat lamp, quartz tube and ceramic emitter.

 

•Rapid heating of the product and low energy cost as the heat is targeted to the required surface.

 

 

Thermic fluid heating for baking ovens

 

Thermic fluid is circulated in pipes which then radiates heat into oven s. These are now being used for biscuit manufacturing  in tunnel type ovens

 

Advantage s are many

 

 

• High thermal efficiency and economical operation
• Temperatures up to 380 degrees centigrade (*dependent upon thermal fluid type) 
• No water treatment is required 
• Internal corrosion and scale are eliminated 
• No pipe corrosion 
• Bellows sealed valves and simple burner components virtually eliminate maintenance

These can result in saving in energy cost .

 

Weishaupt Burners For Bakery Ovens

Burners used in ovens plays crucial role in energy efficiency and baking . New bruners have been introduced by bakery oven manufacutrers .One of the most burner used in bread , biscuit and   cake  plants are weishaupt high pressure burners .

Advantage of  these burners over conventional burners are

• Easy to install and dismantle
• Energy savings  as these have  compact blower installed in burner body hence no requirement of secondary air  blowers .
• Safe operations
• Less polluting
• Smart Operations
• Less maintenance
• Dual fuel mode

Product Features

Reliable, efficient and universal in application: Weishaupt´s new monarch® burner series embody the Weishaupt virtues of exemplary low emissions and robust equipment for lastingly reliable operation that Weishaupt customers have come to expect. Thanks to the digital combustion management – incorporated as standard – installation, adjustment, operation and servicing of the new Weishaupt monarch® burners are easier and more precise than ever.- WM series

•Outstanding price-performance ratio: Digital technology, a modular system and the most up-to-date combustion technologies make the Weishaupt monarch® a sound economic investment all round.

•Great versatility: Burners from the Weishaupt monarch range fire hot water boilers, steam boilers and modern high-capacity boilers between 183,000 BTU/hr and 19,350,000 BTU/hr

•User-friendly concept: All components, such as the fuel and air control system, are clearly arranged and easily accessible.

•Spatially variable: Burners can be hinged open to the left or right.

•Easy installation: All components are connected with plugs and sockets.

•Particularly quiet operation: An innovative fan unit and aerodynamically arranged air components minimise the amount of noise produced.

•Fuel: Weishaupt oil and dual fuel burners are suitable for use with #2 light oil and low sulphur oil, as well as #2 light oil containing up to 10% bio components, fuel B5 and B10.
 
Source : http://www.weishaupt-corp.com/

Bread Recipe - Walnut Banana Bread

Here is my most favorite recipe for bread which i normally prefer for my breakfast and store it for my snacking moments

Ingredients
Dough:
3 ripe bananas
1/2 cup soft butter
1/2 cup white sugar
1/2 cup firmly packed brown sugar
4 eggs
1/2 cup buttermilk
1 tsp vanilla
2 cups all-purpose flour
1 teaspoon salt
2 teaspons baking power
2 teaspons baking soda
2 teaspons cinnamon
1/2 cup chopped walnuts
Topping:
1 sliced banana
1/4 cup chopped walnuts

Method
In a large bowl peel the bananas and break them into small pieces. Use a potato masher and mash the bananas. Set aside. In a separate bowl cream the soft butter, white sugar and brown sugar all together with a wooden spoon. Add in the beaten eggs and mix till smooth. Add in the buttermilk and vanilla. Continue to mix together till well combined. Add in the mashed bananas, then mix. In a separate bowl combine the flour, salt baking powder, baking soda and cinnamon. Using a wire whisk mix together. Pour the flour mixture into the liquid. Mix together till just combined. Fold in the chopped walnuts. Pour batter into a well greased 9x 5 loaf pan. Peel a banana and slice into pieces. Place the banana slice down the middle of the loaf. Top the banana slices with chopped walnuts. Bake in a 350 degree oven for 55 - 60 minutes. If you place a thermometer into the center of the loaf it should register between 180 to 185 degrees or until a skewer inserted into center of the loaf comes out clean. Allow the banana bread to sit for 10 minutes before removing from the pan. Cool it and serve

Try it ! you would love it

ref- cookingbread.com

SWISS ROLLS - product review

Swiss rolls have huge popularity in western worlds . You look at any shop or supermarkets shelf are filled with various kind of Swiss roll with different flavours chocolate , milk , orange , vanilla and strawberry .
To produce Swiss roll in volumes you require a plant similar to biscuit plants .with accessories to fill in cream , jam or jelly in the rolls . Mixing is done to produce batter which is then passed on to baking oven which bakes the sheet which is then allowed to cool and jams are spread over to the sheet .With rolling and cutting the sheets are rolled over to form rolls which are then fed into flow wrap machines with the trays or without trays for packing .

Major Ingredients for batter of swiss rolls are flour , sugar , egg , water , flavour , baking powder ,essence , perservatives ,colors

Britannia did tried to produce these Swiss roll but failed to market it . several local bakeries are producing it but within local markets .
Now with change in market bakery product manufacturers can try out Swiss rolls which are popular in rest of the world .
Problems with Swiss roll are
Sweetness which doesn't go well with Indian consumers
Shorter shelf life
Refrigerated logistics and storage
Costly equipments
Hygienic conditions
Consumer awareness of such products

Hope to find Swiss rolls in Indian market soon .

Safety Standards For Bakery Equipment Under OSHA

OSHA ( occupational safety  and  health  administration ) has stipulated certain guidelines for bakery  equipment .These are essential for plant personnel safety  and  gmps

These Standards comes under OSHA
Part Number: 1910


• Part Title: Occupational Safety and Health Standards

• Subpart: R

• Subpart Title: Special Industries

• Standard Number: 1910.263

• Title: Bakery equipment

 



General requirements -


Application. The requirements of this section shall apply to the design, installation, operation and maintenance of machinery and equipment used within a bakery.

General machine guarding.

Gears. All gears shall be completely enclosed regardless of location.


Sprockets and V-belt drives. Sprockets and V-belt drives located within reach from platforms or passageways or located within 8 feet 6 inches from the floor shall be completely enclosed.


Lubrication. Where machinery must be lubricated while in motion, stationary lubrication fittings inside a machine shall be provided with extension piping to a point of safety so that the employee will not have to reach into any dangerous part of the machine when lubricating.


Hot pipes. Exposed hot water and steam pipes shall be covered with insulating material wherever necessary to protect employee from contact.



Flour-handling equipment -


General requirements for flour handling.

Wherever any of the various pieces of apparatus comprising a flour-handling system are run in electrical unity with one another the following safeguards shall apply:

Wherever a flour-handling system is of such size that the beginning of its operation is far remote from its final delivery end, all electric motors operating each apparatus comprising this system shall be controlled at each of two points, one located at each remote end, either of which will stop all motors.


Control circuits for magnetic controllers shall be so arranged that the opening of any one of several limit switches, which may be on an individual unit, will serve to deenergize all of the motors of that unit.


Bag chutes and bag lifts (bag-arm elevators).



Bag chutes (gravity chutes for handling flour bags) shall be so designed so as to keep to a minimum the speed of flour bags. If the chute inclines more than 30 deg. from the horizontal, there shall be an upturn at the lower end of the chute to slow down the bags.



Bag-arm elevators with manual takeoff shall be designed to operate at a capacity not exceeding seven bags per minute. The arms on the conveyor chain shall be so spaced as to obtain the full capacity of the elevator with the lowest possible chain speed. There shall be an electric limit switch at the unloading end of the bag-arm elevator so installed as to automatically stop the conveyor chain if any bag fails to clear the conveyor arms.


Man lifts shall be prohibited in bakeries. Bag or barrel lifts shall not be used as man lifts.


Dumpbin and blender.


All dumpbin and blender hoods shall be of sufficient capacity to prevent circulation of flour dust outside the hoods.


All dumpbins shall be of a suitable height from floor to enable the operator to dump flour from bags, without causing undue strain or fatigue. Where the edge of any bin is more than 24 inches above the flour, a bag rest step shall be provided.


A control device for stopping the dumpbin and blender shall be provided close to the normal location of the operator.


Storage bins.


Storage bins shall be provided with gaskets and locks or latches to keep the cover closed, or other equivalent devices in order to insure the dust tightness of the cover. Covers at openings where an employee may enter the bin shall also be provided with a hasp and a lock, so located that the employee may lock the cover in the open position whenever it is necessary to enter the bin.




Storage bins where the side is more than 5 feet in depth shall be provided with standard stationary safety ladders, both inside and outside, to reach from floor level to top of bin and from top of bin to inside bottom, keeping the ladder end away from the moving screw conveyor.


The main entrance cover of large storage bins located at the interior exit ladder shall be provided with an electric interlock for motors operating both feed and unloading screw, so that these motors cannot operate while the cover is open.


Screw conveyors.


The covers of all screw conveyors shall be made removable in convenient sections, held on with stationary clamps located at proper intervals keeping all covers dust-tight. Where drop or hinged bottom sections are provided this provision shall not apply.



Sifters.

Enclosures of all types of flour sifters shall be so constructed that they are dust-tight but readily accessible for interior inspection.


Flour scales.
Traveling or track-type flour scales shall be equipped with bar handles for moving same. The bar should be at least 1 inch in diameter and well away from trolley track wheels.



Mixers -


Horizontal dough mixers.

Mixers with external power application shall have all belts, chains, gears, pulleys, sprockets, clutches, and other moving parts completely enclosed.


Each mixer shall be equipped with an individual motor and control, and with a conveniently located manual switch to prevent the mixer from being started in the usual manner while the machine is being serviced and cleaned.


All electrical control stations shall be so located that the operator must be in full view of the bowl in its open position. No duplication of such controls other than a stop switch shall be permitted.


All mixers with power and manual dumping arrangements shall be equipped with safety devices which shall:

Engage both hands of the operator, when the agitator is in motion under power, and while the bowl is opened more than one-fifth of its total opening.


Prevent the agitator from being started, while the bowl is more than one-fifth open, without engaging both hands of the operator;


Every mixer shall be equipped with a full enclosure over the bowl which is closed at all times while the agitator is in motion. Only minor openings in this enclosure, such as ingredient doors, flour inlets, etc., each representing less than 1 1/2 square feet in area, shall be capable of being opened while the mixer is in operation.



Overhead covers or doors which are subject to accidental closure shall be counterbalanced to remain in an open position or provided with means to hold them open until positively released by the operator.

valves and controls to regulate the coolant in mixer jackets shall be located so as to permit access by the operator without jeopardizing his safety.

Vertical mixers.

vertical mixers shall comply with paragraphs mentioned above for horizontal mixers

Bowl locking devices shall be of a positive type which require the attention of the operator for unlocking.


Devices shall be made available for moving bowls weighing more than 80 pounds, with contents, into and out of the mixing position on the machine.


Dividers.

Rear of divider. The back of the divider shall have a complete cover to enclose all of the moving parts, or each individual part shall be enclosed or guarded to remove the separate hazards. The rear cover shall be provided with a limit switch in order that the machine cannot operate when this cover is open. The guard on the back shall be hinged so that it cannot be completely removed and if a catch or brace is provided for holding the cover open, it shall be designed so that it will not release due to vibrations or minor bumping whereby the cover may drop on an employee.


Moulders -


Hoppers. Mechanical feed moulders shall be provided with hoppers so designed and connected to the proofer that an employee's hands cannot get into the hopper where they will come in contact with the in-running rolls.



Hand-fed moulders. Hand-fed moulders shall be provided with a belt-feed device or the hopper shall be extended high enough so that the hands of the operator cannot get into the feed rolls. The top edge of such a hopper shall be well rounded to prevent injury when it is struck or bumped by the employee's hand.



Stopping devices. There shall be a stopping device within easy reach of the operator who feeds the moulder and another stopping device within the reach of the employee taking the dough away from the moulder.




Manually fed dough brakes -



Top-roll protection. The top roll shall be protected by a heavy gage metal shield extending over the roll to go within 6 inches of the hopper bottom board. The shield may be perforated to permit observation of the dough entering the rolls.




Emergency stop bar - An emergency stop bar shall be provided, and so located that the body of the operator will press against the bar if the operator slips and falls toward the rolls, or if the operator gets his hand caught in the rolls. The bar shall apply the body pressure to open positively a circuit that will deenergize the drive motor. In addition, a brake which is inherently self-engaging by requiring power or force from an external source to cause disengagement shall be activated at the same time causing the rolls to stop instantly. The emergency stop bar shall be checked for proper operation every 30 days.



Miscellaneous equipment -

Proof boxes. All door locks shall be operable both from within and outside the box. Guide rails shall be installed to center the rack as it enters, passes through, and leaves the proof box.



Fermentation room. Fermentation room doors shall have nonshatterable wire glass or plastic panels for vision through doors.


Troughs. Troughs shall be mounted on antifriction bearing casters thus making it possible for the operator to move and direct the motion of the trough with a minimum of effort.




Hand trucks.
Casters shall be set back from corners to be out of the way of toes and heels, but not far enough back to cause the truck to be unstable.

A lock or other device shall be provided to hold the handle in vertical position when the truck is not in use.


Lift trucks. A lock or other device shall be provided to hold the handle in vertical position when the truck is not in use.


Racks.


Racks shall be equipped with handles so located with reference to the frame of the rack that no part of the operator's hands extends beyond the outer edge of the frame when holding onto the handles.


Antifriction bearing casters shall be used to give the operator better control of the rack

Conveyors.


Wherever a conveyor passes over a main aisleway, regularly occupied work area, or passageway, the underside of the conveyor shall be completely enclosed to prevent broken chains or other material from falling in the passageway.


Stop bumpers shall be installed on all delivery ends of conveyors, wherever manual removal of the product carried is practiced.


Where hazard of getting caught exists a sufficient number of stop buttons shall be provided to enable quick stopping of the conveyor.


Ingredient premixers, emulsifiers, etc.
All top openings shall be provided with covers attached to the machines. These covers should be so arranged and interlocked that power will be shut off whenever the cover is opened to a point where the operator's fingers might come in contact with the beaters.
Chain tackle.

All chain tackle shall be marked prominently, permanently, and legibly with maximum load capacity.
All chain tackle shall be marked permanently and legibly with minimum support specification.

Safety hooks shall be used.

Trough hoists, etc


All hoists shall be marked prominently, permanently, and legibly with maximum load capacity.


All hoists shall be marked permanently and legibly with minimum support specifications.


Safety catches shall be provided for the chain so that the chain will hold the load in any position.


Safety hooks shall be used.

Air-conditioning units.

On large units with doors to chambers large enough to be entered, all door locks shall be operable from both inside and outside.



Pan washing tanks.

The surface of the floor of the working platform shall be maintained in nonslip condition


Power ventilated exhaust hoods shall be provided over the tanks.

Bread coolers, rack type.


All door locks shall be operable from both within and outside the cooler.


Doughnut machines. Separate flues shall be provided, (i) for venting vapors from the frying section, and (ii) for venting products of combustion from the combustion chamber used to heat the fat.


Open fat kettles.


The floor around kettles shall be maintained in nonslip condition.

The top of the kettle shall be not less than 36 inches above floor or working level.


Steam kettles.
Positive locking devices shall be provided to hold kettles in the desired position.

Kettles with steam jackets shall be provided with safety valves in accordance with the ASME Pressure Vessel Code, Section VIII
Slicers and wrappers.
Slicers.
The cover over the knife head of reciprocating-blade slicers shall be provided with an interlocking arrangement so that the machine cannot operate unless the cover is in place.


On slicers with endless band knives, each motor shall be equipped with a magnet brake which operates whenever the motor is not energized. Each door, panel, or other point of access to the cutting blades shall be arranged by means of mechanical or electric interlocks so that the motor will be deenergized if all such access doors, panels, or access points are not closed.



When it is necessary to sharpen slicer blades on the machine, a barrier shall be provided leaving only sufficient opening for the sharpening stone to reach the knife blades.

Slicer wrapper conditions.
Mechanical control levers for starting and stopping both slicing machine conveyors and wrapping machines shall be extended or so located that an operator in one location can control both machines. Such levers should be provided wherever necessary, but these should be so arranged that there is only one station capable of starting the wrapping machine and conveyor assembly, and this starting station should be so arranged or guarded as to prevent accidental starting. The electric control station for starting and stopping the electric motor driving the wrapping machine and conveyor should be located near the clutch starting lever.

Wrappers.
Electrical heaters on wrappers shall be protected by a cover plate properly separated or insulated from the heaters in order that accidental contact with this cover plate will not cause a burn to the operator.

Biscuit and cracker equipment -

Meal, peanut, and fig grinders.


If the hopper is removable it shall be provided with an electric interlock so that the machine cannot be put in operation when the hopper is removed.


Where grid guards cannot be used, feed conveyors to hoppers, or baffle-type hoppers, shall be provided. Hoppers in such cases shall be enclosed and provided with hinged covers, and equipped with electric interlock to prevent operation of the machine with the cover open.


Sugar and spice pulverizers.



All drive belts used in connection with sugar and spice pulverizers shall be grounded by means of metal combs or other effective means of removing static electricity. All pulverizing of sugar or spice grinding shall be done in accordance with NFPA 62-1967 (Standard for Dust Hazards of Sugar and Cocoa) and NFPA 656-1959 (Standard for Dust Hazards in Spice Grinding Plants)



Magnetic separators shall be provided to reduce fire and explosion hazards.

Cheese, fruit, and food cutters. These machines shall be protected in accordance with the requirement



Reversible dough brakes. Reversible brakes shall be provided with a guard or tripping mechanism on each side of the rolls. These guards shall be so arranged as to stop the machine or reverse the direction of the rolls so that they are outrunning if the guard is moved by contact of the operator.



Cross-roll brakes. Cross-roll brakes shall be provided with guards that are similar in number and equal in effectiveness to guards on hand-fed brakes.

Box- and roll-type dough sheeters.


Hoppers for sheeters shall have an automatic stop bar or automatic stopping device along the back edge of the hopper. If construction does not permit location at the back edge, the automatic stop bar or automatic stopping device shall be located where it will be most effective to accomplish the desired protection.



Rotary, die machines, pretzel rolling, and pretzel-stick extruding machines. Dough hoppers shall have the entire opening protected with substantial grid-type guards to prevent the employee from getting his hands caught in moving parts, or the hopper shall be extended high enough so that the operator's hands cannot get into moving parts.



Pan cooling towers.

Where pan cooling towers extend to two or more floors, a lockout switch shall be provided on each floor in order that mechanics working on the tower may positively lock the mechanism against starting. Only one start switch shall be used in the motor control circuit.



Chocolate melting, refining, and mixing kettles. Each kettle shall be provided with a cover to enclose the top of the kettle. The bottom outlet of each kettle shall be of such size and shape that the operator cannot reach in to touch the revolving paddle or come in contact with the shear point between the paddle and the side of the kette






Peanut cooling trucks. Mechanically operated peanut cooling trucks shall have a grid-type cover over the entire top.


Ovens



General location.

Ovens shall be located so that possible fire or explosion will not expose groups of persons to possible injury. For this reason ovens shall not adjoin lockers, lunch or sales rooms, main passageways, or exits.



Safeguards of mechanical parts.

Emergency stop buttons shall be provided on mechanical ovens near the point where operators are stationed.


All piping at ovens shall be tested to be gastight.


Main shutoff valves, operable separately from any automatic valve, shall be provided to permit turning off the fuel or steam in case of an emergency.



Main shutoff valves shall be located so that explosions, fires, etc. will not prevent access to these valves.



Main shutoff valves shall be locked in the closed position when men must enter the oven or when the oven is not in service.



Electrical heating equipment.


Main disconnect switch or circuit breaker shall be provided. This switch or circuit breaker shall be so located that it can be reached quickly and safely. The main switch or circuit breaker shall have provisions for locking it in the open position if any work on the electrical equipment or inside the oven must be performed.


General requirements.

Protecting devices shall be properly maintained and kept in working order.


All safety devices on ovens shall be inspected at intervals of not less than twice a month by an especially appointed, properly instructed bakery employee, and not less than once a year by representatives of the oven manufacturers.


Protection of gas pilot lights shall be provided when it is impracticable to protect the main flame of the burner and where the pilot flame cannot contact the flame electrode without being in the path of the main flame of the burner. Failure of any gas pilot shall automatically shut off the fuel supply to the burner.


Ovens with multiple burners shall be equipped with individual atmospheric pilot lights where there is sufficient secondary air in the baking chamber and where gas is available; or else each burner shall be equipped with an electric spark-type ignition device.


Burners of a capacity exceeding 150,000 B.t.u. per hour equipped with electric ignition shall be protected in addition by quick-acting combustion safeguards.




The high-tension current for any electric spark-type ignition device shall originate in a power supply line which is interlocked with the fuel supply for the oven in such a way that in case of current failure both the source of electricity to the high-tension circuits and the fuel supply shall be turned off simultaneously.


Combustion safeguards used in connection with electric ignition systems on ovens shall be so designed as to prevent an explosive mixture from accumulating inside the oven before ignition has taken place.



When fuel is supplied and used at line pressure, safety shutoff valves shall be provided in the fuel line leading to the burner.


When fuel is supplied in excess of line pressure, safety shutoff valves shall be provided in the fuel line leading to the burners, unless the fuel supply lines are equipped with other automatic valves which will prevent the flow of fuel when the compressing equipment is stopped.



The safety shutoff valve shall be positively tight and shall be tested at least twice monthly.


A safety shutoff valve shall require manual operation for reopening after it has closed, or the electric circuit shall be so arranged that it will require a manual operation for reopening the safety shutoff valve.


Manual reset-type safety shutoff valves shall be so arranged that they cannot be locked in an open position by external means.

Where blowers are used for supplying the air for combustion the safety shutoff valve shall be interlocked so that it will close in case of air failure.

Where gas or electric ignition is used, the safety shutoff valve shall close in case of ignition failure. On burners equipped with combustion safeguards, the valve shall close in case of burner flame failure.



One main, manually operated, fuel shutoff valve shall be provided on each oven, and shall be located ahead of all other valves in the system.

All individual gas or oil burners with a heating capacity over 150,000 B.t.u. per hour shall be protected by a safeguard which is actuated by the flame and which will react to flame failure in a time interval not to exceed 2 seconds. All safeguards, once having shut down a gas or oil burner, shall require manual resetting and starting of the burner or burners.


Any space in an oven (except direct fired ovens) which could be filled with an explosive mixture shall be protected by explosion vents. Explosion vents shall be made of minimum weight consistent with adequate insulation.

Explosion doors which have a substantial weight shall be attached by chains or similar means to prevent flying parts from injuring the personnel in case of an explosion.
Where explosion vents are so located that flying parts or gases might endanger the personnel working on or near the oven, internal or external protecting means shall be provided in the form of heavily constructed shields or deflectors made from noncombustible material.

Specifically exempted from the provisions of paragraph paragraph (l)(8)(viii) of this section are heating systems on ovens in which the fuel is admitted only to enclosed spaces which shall have been tested to prove that their construction will resist repeated explosions without deformation are exempt from the requirements of parag


Where the gas supply pressure is substantially higher than that at which the burners of an oven are designed to operate, a gas pressure regulator shall be employed.



relief valve shall be placed on the outlet side of gas pressure regulators where gas is supplied at high pressure. The discharge from this valve shall be piped to the outside of the building.



Direct-fired ovens.


Direct-fired ovens shall be safeguarded against failure of fuel, air, or ignition.


To prevent the possible accumulation of explosive gases from being ignited after a shutdown, all direct-fired ovens with a heating capacity over 150,000 B.t.u. per hour shall be ventilated before the ignition system, combustion air blower, and the fuel can be turned on. The preventilation shall insure at least four complete changes of atmosphere in the baking chamber by discharging the oven atmosphere to the outside of the building and entraining fresh air into it. The preventilation shall be repeated whenever the heating equipment is shut down by a safety device.

Direct recirculating ovens.

Each circulating fan in direct recirculating ovens shall be interconnected with the burner in such a manner that the fuel is shut off by a safety valve when the fan is not running.


The flame of the burner or burners in direct recirculating ovens shall be protected by a quick-acting flame-sensitive safeguard which will automatically shut off the fuel supply in case of burner failure.


Indirect recirculating ovens.

Duct systems (in ovens) operating under pressure shall be tested for tightness in the initial starting of the oven and also at intervals not farther apart than 6 months.


Source : OSHA Manual

Cost Reduction Strategies for Bakeries

With economic slow down and low spending by consumer has forced big bakery manufacturer to implement cost reduction strategies in their plants and operations . Cost reduction programs should be ongoing program rather than Knee jerk program. One should continuous strive for innovation , modification or automation for savings in factory operations .


We can get substantial cost savings in following areas .

Procurement or purchase

Around 60 - 65% cost of product is raw material . Hence savings in raw material purchase can add on to profits.Main raw material s are flour , fat , sugar,Additives .Apart from raw material other materials are engineering items and packaging. Few of the ideas are

Bulk purchasing

Forward buying

Buying from sales tax,excise duty free area

E procurement

Reverse Auctions

Imports or sourcing from across the globe eg Palm oil ,Sugar ,flour etc



Logistics

Cost of transportation inbound and outbound are very high to have efficient logistics management definitely helps reducing cost. Few are listed below


Freight or transport management
Inventory management
Warehouse design and location
Type of transportation



Energy

Energy also contributes to cost of manufacturing hence to reduce cost of energy should be a priority for manufacturers . Few Ideas are mentioned below.

Get an Energy Audit done . Implement their suggestions
Fuel savings through energy efficient burners
Power energy savings through energy efficient motors
Install screw compressors
Alternate fuels -Sourcing cheaper fuel like CNG , LPG , RFO ,LDO etc
Heat recovery from ovens
FRP fans for cooling tower



Packaging
Packaging material also a major factor in cost of manufacturing hence selection of packaging material should be done with care . Few ideas are

Reducing or Modifying shape and size of product.
Reducing Packaging waste through thickness or gauge reduction .


Automation to increase productivity and reduce manpower
Automating bakery processes can result in substantial savings in cost .Areas where we can go autoamtion are
Raw material and finished product handling and storage.
Add Radio frequency dryer to increase the oven productivity .
Packaging processes can be automated from feeding to cartoning and palletizing .

Outsourcing
Few of the processes can be outsourced like
Biscuit Grinding
Sugar Grinding
Promotion packing

baking oven      mixers       packaging machines           learn more  on bakery business 

Waste Heat recovery from biscuit oven stacks

Biscuit manufacturing involves high temperatures for baking .Various type of ovens are available for baking bakery products . Heat recovery can be done for biscuit oven which has 5 - 6 zones basically in indirect Oven .As temperatures are very high ( 400-500degc) on  feed end these stacks are then joined to a common duct which collects heat from these stacks with help of blower and then these flue gases is passed onto the last zone which requires low temperature . This temperature is as low as 180- 200 deg c can be attained by circulating flue gases collected in common duct from these stacks .This eliminates need of one burner all together at coloring zone or last zone .

Fuel is saved by implementing this kind of arrangement . 15 ltrs-20ltrs /hr can be saved

Automation In Bread Plant

Indian bread  plants  in majority  are labour  dependent with most of the process done manually  its high time that  manufacturers think of   automating  the whole proces or  in parts to eliminate

dependence on labour
eliminate waste
have consistent quality
to eliminate human errors
increase productivity
safety 



In ingredient section automatic feeding  to mixer  with help  of  bulk handling , load cell based weigh hoppers  and pneumatic or screw conveyors ( flour , fat, chemicals  and sugar )

Auto greasing of moulds 

Direct feeding   of dough sticks  from  moulder to moulds

Auto  stamping of  dough sticks .

Auto  Lidding  and  De lidding  for  prover  and  baking  oven

Auto  loading  and unloading  of  moulds  into prover  and oven

Auto depanning of   breads from  moulds

Direct feeding to  slicers   from  spiral conveyors

Control  cooling 

Automatic  packing  with  direct feeding  to packing machine

Automatic  twist n tie  or wrapping  in packing

Automatic  loading of packed bread in  plastic  trays .

Direct loading to  containers  with conveyors

Grinding  for  sliced  bread waste to recycle

Delightful Recipe For Matcha Green Tea With White Chocolate Cup cake

How about trying these delicious Matcha Green Tea and White Chocolate Cupcakes? These cupcakes have a unique flavor combination that's sure to impress your friends and family.

Ingredients:

For the Cupcakes:1 1/2 cups all-purpose flour
1 1/2 tsp matcha green tea powder
1 1/2 tsp baking powder


pic courtesy tim and thyme

1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk

For the White Chocolate Ganache:6 oz white chocolate, finely chopped
1/3 cup heavy cream

For the Matcha Green Tea Frosting:1 cup unsalted butter, softened
2 cups powdered sugar
1 1/2 tsp matcha green tea powder
1 tsp vanilla extract
1-2 tbsp whole milk (as needed for consistency)

Instructions:

Preheat your oven to 350°F (175°C). Line a cupcake tin with cupcake liners.


In a mixing bowl, sift together the flour, matcha green tea powder, baking powder, and salt. Set this dry mixture aside.


In another bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy.


Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.


Gradually add the dry mixture to the wet mixture, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined, being careful not to overmix.


Fill each cupcake liner about two-thirds full with the batter.


Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.


While the cupcakes are baking, prepare the white chocolate ganache. In a microwave-safe bowl, heat the heavy cream until it's hot but not boiling. Pour it over the chopped white chocolate and stir until smooth. Let it cool to room temperature.


Once the cupcakes are done and have cooled, use the back of a spoon to create a small well in the center of each cupcake. Fill each well with the white chocolate ganache.


To make the matcha green tea frosting, beat the softened butter until creamy. Gradually add the powdered sugar and matcha green tea powder, mixing until well combined. Add the vanilla extract and enough milk to achieve your desired frosting consistency.


Pipe or spread the matcha green tea frosting onto the cupcakes, covering the white chocolate ganache.


Optional: Garnish your cupcakes with a dusting of matcha green tea powder or white chocolate shavings for an extra special touch.

Enjoy your unique Matcha Green Tea and White Chocolate Cupcakes! They're perfect for tea parties or as a delightful dessert for any occasion.

To make the matcha green tea frosting, beat the softened butter until creamy. Gradually add

for more on Cup Cake recipes check the link

https://tinyurl.com/msncupck

Purchase Role In Bakery Operations

Purchasing role in any  organization is considered to be  important as  it handles raw material which in turns have significant cost  impact on material manufactured . Purchasing is key element of  supply chain management of  any bakery   more ever in  recent times as sourcing are done  from many countries .Bakeries  with robust purchasing department  and experts  give better results than others .

 Every bakery entity has got a procurement department or a executive who handles all purchases depending upon the size of the bakery unit  .Big bakeries  have multilocational purchase  unit or in some case purchases are made from central unit .

 Purchase department primary role is to  get  right material at right cost , from right buyer , of right quality and in right time .

 Major role of purchase are following for  any bakery operations 

 

• Raw Material , Ingredients ,  packaging material & fuel  buying
• Service  contract
• Vendor  Development
• Vendor Analysis
• Value Analysis
• Annual  Contract ( Plant  and machinery )
• Capital Purchases .
• Maintenance and Repair contracts
• Payments  to vendor .
• Inventory control
• Negotiations & long term contracts
• Scrap management -  Laminates , dough , carton , metals  from plan and equipment , oil and ingredients
• Getting licenses for  storages etc.ie liasioning with govt depts
• Imports
• Maintaining and Updating Vendor Master.
• Follow up  with  vendors for Delivery
• Warehousing/Stores
• Imports
• Services contract ( Others  excluding   plant and machinery )
• Legal and laws of contract
• Purchase Orders and Other Documents ( Quotation , PO , Indents)
• ERP -Data Analysis
•  

Purchase department in bakery are  responsible  for selecting the best offer  considering various aspects such as vendors capacity ,quality , delivery ( purchase order requisition) followed by purchase dept  inviting quotation from suppliers  and selecting the best offer considering various aspects such as vendors capacity , quality , delivery schedule ,price and other factors .Purchase orders are released against requisitions . Material is delivered on specified date and location by the vendors.

baking oven      mixers       packaging machines           learn more  on bakery business 

Energy savings in Motors

Motors  are widely used in bakeries  and the prime movers  .One of the easiest way to reduce energy consumed by motors is to repalce higher hp rated  motors with lower hp .Once you record the actual load on the motor  to the  provided hp  by the manufacturers then select the hp as per the actual load . In some cases we can  reduce the motor hp  by 20-30% of the ratings .Similiarly there are several other methods to reduce energy consumption by the motors

Energy savings in Motors

Some of the equipments with higher hp motors in bakeries

Mixers
Circulating fan
Extracting fans
Ahu's
Air washers
Cooling Towers
Air Compressors
Roots Blower
Conveyors
Baking oven  drive
Agitators/Stirrers
Pumps

Record the actual load s and  the rated loads . Replace the higher hp with the required load .

Best 4 Ways To Keep Your Daily Bread Fresh

An  useful article  for everyone   who  buys bread  on daily basis  . Certain  steps to keep your bread fresh .

Stale bread is tasteless bread. That is how we use to describe bread that loses its crustiness and delicious airy characteristic. So why not learn ways to keep bread fresh until dinner tonight or better yet, breakfast tomorrow? When baking your own bread or buying newly baked bread, you must remember that there are certain steps to follow to prolong its crispiness and retain its baked oven taste. Here are some good ideas.

1. Avoid wrapping warm or hot bread too soon because the hot air that would be trapped inside the packages could cause condensation and moisture. When this happens, the moisture could seep in to the other parts of the bread and make it limp or soggy.

2. When storing the bread keep it on room temperature while in paper, sealed plastic bags or airtight break box. It can last up to one week if it is on secured and clean container. Keeping the bread as well inside the fridge can prevent the molds from quickly contaminating it although other bread makers may not recommend it because accordingly if the temperature fails molds may still grow on it.


3. If you want to store bread for longer periods, wrap the loaf in foil and put it inside airtight plastic bag and keep it inside the freezer. If possible, the loaf must be whole to prevent freezer burn but if you want to cut out a slice make sure the remaining part are once again stored in the same condition.

4. Frozen bread needs thawing at room temperature. When thawing completes, warm the bread in the oven with a 350 degrees Fahrenheit for around ten minutes to make it crispy again. If there is no oven available, slices can be put into the toaster.

Maryann loves to cook and really enjoys writing about her experiences. She recently purchased a new KitchenAid toaster that does way more than what she ever imagined. The author also has a hearing impairment. This has made it quite challenging for her in the kitchen. To fix the problem, Maryann came up with a solution and would like for you to check out a review for how she never missed the timer at http://beltonehearingaids.org/beltone-touch-hearing-aid-review.

Article Source: http://EzineArticles.com/?expert=MaryAnn_Reynolds