Brief introduction to the production process of bread production line

There are eight typical production processes for bread: single fermentation method, double stirring and single fermentation method, double fermentation method, rapid fermentation method, Colleywood method, immersion method, liquid fermentation method and frozen dough method. The main difference lies in the preparation and fermentation of the dough.

The detailed process of bread production process generally includes:

Raw materials → dough preparation → proofing → dough preparation → pressing → finishing → brushing water and oil → rolling → shaping → proofing → baking → decoration → cooling → packaging → finished product

The basic process of bread production process includes:

Mixing → proofing → shaping → proofing → baking → cooling → packaging → finished product

Basic raw materials and operation points of bread production process

Raw materials: flour, yeast, water, oil and other processing

Mixing: speed, moisture, temperature, dough quantity, formula, delivery order, mixing is divided into six stages

Dough proofing: proofing time, humidity, temperature, pH value, judgment standard, proofing loss 1~2%

Molding: block division, weighing (considering loss), rolling, shaping, and plating

Bread proofing: proofing time, humidity, temperature, pH value, judgment standard, proofing loss 1~2%

Baking: temperature, time, stage, baking loss 10~12%

Cooling: time, cooling method

Packaging: packaging method
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