Workshop for the production of bread and bakery products. We collect the necessary package of documents

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Federal agency Education: East Siberian State Technological University

			Business plan for a company producing bread and
			bakery		Methodology	execution
			organizational and economic part of the diploma project
	BUSINESS PLAN		and coursework in economics and management
bread and bakery products companies			production	for students	specialties 270300
			"Technology for the production of bread, confectionery and
	Methodology		flour products"
	Methodology
implementation of the organizational and economic part
diploma project and course work in economics and
management	production	students	Compiled by: Mantatova S.A., Norpolova L.A.
specialty 270300 “Manufacturing technology
bread, confectionery and flour products"

Key words: business plan, estimate, capital costs, marketing plan, bakery products

Compiled by: Mantatova S.A. Norpolova L.A.

Publishing house ESGTU Ulan-Ude 2005

1.1. Economic-geographical and environmental characteristics of the area

justification for the project
1.2. Justification of the enterprise's capacity for
based on marketing research
1.3. Analysis of production and sales
company capabilities
II. Business plan of the company
2.1. Executive Summary
2.2. General description of the company
2.3. Products and services
2.4. Marketing plan
2.5. Production plan
2.6. Financial plan

2.7. Calculation of capital costs and eco-

General provisions

This methodology is a guide to developing the organizational and economic part of a diploma project and completing coursework in economics and production management on the topic “Business plan for a company producing bread and bakery products” for students of specialty 270300 “Technology for the production of bread, confectionery and flour products.”

The object of development of a business plan is the assignment of the department “technology for the production of products from plant raw materials” to reconstruct an existing enterprise or build a new one.

The organizational and economic part of the diploma project and course work consist of two sections:

I. Technical-ecological-economic justification of the project

II. Business plan of the company.

When completing a diploma project, the development of Section I must precede the implementation of the technical parts of the project, and the development of Section II is carried out after the completion of the technical parts of the project.

The student collects information for completing his diploma project and course work during the period of technological and pre-graduation internship.

I. Technical, environmental and economic feasibility study for the construction (reconstruction) of an enterprise based on marketing research

This section is performed at the beginning of work on the diploma project and course work using the results of technological and pre-diploma practice, as well as based on the study of literary sources.

Economic-geographical and environmental characteristics of the project justification area Justification of the capacity of the enterprise under construction or reconstruction based on marketing research Analysis of the company’s production and sales capabilities

1.1. Economic-geographical and environmental characteristics of the project justification area

This subsection is compiled on the basis of materials collected from local authorities, studying literary sources and reference books.

In this section it is necessary to show the geographical location of the republic, region, city, district; characterize the most important industries (baking, confectionery, pasta); describe transport conditions ( railways, highways, waterways). Pay attention to the environmental characteristics of the justification area, the impact of the activities of the designed enterprise on the ecology of the environment, especially in the Baikal region

region where Lake Baikal is recognized as a Member of the World Natural Heritage. Briefly describe the demographic situation and the reasons for the population decline.

1.2. Justification of the capacity of an enterprise under construction or reconstruction based on marketing research

1.2.1. Marketing research

To make an informed decision on the construction or reconstruction of a bakery (confectionery, pasta) factories, it is necessary to research the market for bakery products, its capabilities, determine the demand for bread in the future and the market capacity before and after the construction (reconstruction) of the enterprise.

Determining the demand and capacity of the bakery products market

The demand for bakery products in the region is determined based on the future population size and the average per capita rate of bread consumption per day.

Prospective population size (N) is determined by the formula:

				X n
	H = A 1

where A is the population of the region at the time of calculation (thousand people); X – average annual population growth (%);

n – the difference in years (assumed to be five years); To determine the average annual increase (loss)

population, it is necessary to provide data on the population size for the last three years and calculate

growth or loss rates. If there is a population decline, then it is necessary to briefly explain the reasons for this phenomenon and propose measures to improve the demographic situation and, on this basis, project the value of X for the future.

The demand for bread and bakery products is determined by multiplying the prospective population by the average per capita consumption per day (350 g) (Table 1.2.1.1)

Table 1.2.1.1

Calculation of demand for bread and bakery products in the city (region)

The supply of bread and bakery products in a city (district) can be considered as a result of the production activities of bakeries in the city (district) in the form of a commodity mass intended for sale.

Next, it is necessary to explore the possibilities of meeting the demand for bread and bakery products (supply) in the market for these products. To do this, it is necessary to determine the capacity of the bread market (supply), compare it with demand in the future (in 5 years) and draw a conclusion about the possibility of meeting demand.

The student determines the capacity of the market for bread and bakery products based on data on actual production and sales for the year by bakeries in the city (district). If a student has difficulty collecting information, then it is possible to determine the approximate production volume, knowing the daily productivity

bakeries and bakeries of the city and working period for the year

(Table 1.2.1.2)

Table 1.2.1.2 Determination of the market capacity of bread and bakery products in the city

Enterprises	Daily allowance	Annual volume, t
	produces
	splendor,		Production and
			sale of bread
			(offer),


Bakery 1
Bakery 2
Bakery 3			gr.2 x gr.3
Bakeries
Market capacity up to	Total (Mg)
construction of a new

Performance
new plant	M′
Market capacity after
plant construction

1.2.2. Justification of the bakery's capacity

Having compared the demand for bread and bakery products in the future with its supply on the market (market capacity before construction, Table 1.2.1.2), the student draws a conclusion about the possibility or impossibility of satisfying the need for bread with the available capacities in the city.

The size of the production capacity of the designed bakery is calculated based on the necessary increase in the production capacity of the city's bakeries to meet the population's demand for bakery products over the next 5-10 years:

M" = Mn − Md,

where M" is the necessary increase in the production capacity of bakeries and bakeries in the city in 5-10 years;

Mn is the required total production capacity of the city’s bakeries and bakeries to satisfy the city’s population’s demand for bakery products in 5-10 years (demand for bread and bakery products in the future); Md – the total production capacity of existing bakeries and bakeries in the city at the time of design – the capacity of the market for bread and bakery products.

Mn = T× m.

The necessary increase in the production capacity of bakeries and bakeries in the city is the basis for justifying the capacity of the bakery, which must not only cover the resulting capacity deficit, but also have some reserve to ensure uneven population demand for bakery products and an insurance reserve. The total amount of reserves should be within 20-30%, based on which, the use of the production capacity of the designed bakery is 70-80%. Then the production capacity of the designed bakery should be no less than M"/0.8 and no more than M"/0.7:

M"/0.8< М< М"/0,7 ,

where M is the production capacity of the designed bakery, i.e.

The estimated production capacity of the designed bakery shows the market potential of the company, i.e. the amount of industry market demand that falls on the firm. It will determine the firm's share of the industry market.

Example: Provide a quantitative justification for the construction project of a bakery with a capacity of 45 tons per day.

Initial data:

City population in 1996 – 503.4

Perspective – 5 years;

Annual natural population growth –

The total production capacity of bakeries and bakeries in the city at the time of calculation is 149 tons/day;

Accepted coefficient of utilization of production capacity of the designed bakery

– 0,72.

Then the projected population in 5 years:

N = 503.4 (1 + 0.6 / 100)5 = 518.5 thousand people

The required total daily production capacity of bakeries and bakeries to meet the needs for a 5-year period:

Mn = 518.5× 1000 0.35 = 181.5 t/day

The required increase in the daily production capacity of bakeries and bakeries in the city:

M" = 181.5 – 149 = 32.5 t/day.

Then the daily capacity of the designed bakery, taking into account the production capacity utilization factor:

M = 32.5 / 0.72 = 45 t/day.

The market potential of this company is 45 tons/day. The firm's share in the industry market is determined by the ratio of the firm's market potential to market capacity:

Dr = 149 45 × 100 = 30.2%

1.3. Analysis of the company's production and sales capabilities

The study of production and sales opportunities involves, first of all, an analysis of the economic potential of the company. In the case of reconstruction, for the company to be successful, it is necessary to correlate the requirements and demands of the market with its own capabilities.

This subsection is an important type of marketing activity because, having determined only the needs of the market, the company will not be able to effectively select a specific segment, the target market for massive marketing activities. To satisfy the identified demand, it is necessary to determine the firm's ability to meet this demand. Here it is necessary to study the efficiency of use of production capacity, calculate capacity utilization factors, intensive and extensive equipment load factors, study the factors influencing the amount of production capacity, and identify reserves.

It is also necessary to study the efficiency of the organization of main production, examine flow production, determine the workload of workplaces, and the correspondence of the rhythms of workplaces to the rhythm of the flow.

In addition, the firm's share in the industry market at the time of analysis is determined and compared with the projected market share calculated in the previous subsection.

The result of this subsection should be a conclusion about the feasibility of reconstructing the bakery. When constructing a bakery, conclusions must be drawn about the company’s ability to operate in the data

economic conditions, the provision of raw materials, labor and financial resources.

II. Business plan of the company 2.1. Executive Summary

This is the very first section of the business plan. Essentially, an executive summary is his summary. Preparing a resume is especially difficult; it can only be done professionally after the business plan itself has been drawn up.

It should be remembered that the summary is the first material by which the investor will judge the project and it must be written in such a way as to interest the investor. The presentation should not be too dry, but also not too vague.

The summary summarizes as briefly as possible:

The essence of the project;

- the possibility of its implementation in specific market conditions;

- who will implement the project and how;

- potential benefits from the project: sales volume, profit margin and payback period.

2.2. General description of the company

IN This section must reflect the main activities and nature of the company. The following main subsections of such material can be distinguished:

1. Company formation:

Date of creation and expansion of the company, its organizational and legal form;

Capital structure (number and types of shares authorized for issue, number and types

issued and outstanding shares, their distribution and par value).

2. organizational structure of the company indicating the main organizational, production and management divisions.

If a company has been operating for several years, then it is necessary to describe its history, answer the questions: what is this company known for, how does it differ from other similar companies of the same profile, who mainly buys the product, what segment of consumers the company’s products are intended for.

The current state and development prospects of the company are presented. It is very important to present the idea of a new enterprise in the context of the current state of affairs in the industry, highlighting an approximate range of issues: what were the dynamics of sales in the industry in recent years, what new types of products have appeared in the industry recently.

This section ends with the formulation of the main development goals of the enterprise. It is important to clearly define business goals. They must be specific. For example, if a company is growth-oriented, its main goals will be:

Increasing total sales to…. or ….

- increasing the company's share in the existing market to

…. or …. once;

- development of new markets, etc.

If a company does not expect a rapid rate of growth in production volumes, then its main goals are related to increasing the growth of net income and improving product quality.

If a company plans to change its product range, its goals will mainly be reduced to reducing the development period

new types of products; growth in product volume; market penetration and displacement of old products.

2.3. Products and services

IN This section needs to reflect the meaning of bread

And bakery products, the importance of the industry. Provide data on the consumption of industry products, characterize the quality of products, reflect changes in consumer preferences and effective demand.

A potential investor is most interested in the following questions: what the company is going to produce and sell, what is the degree of protection of its product, its advantages and possible disadvantages. It is necessary to consider the products in detail, their distinctive features to obtain a beneficial effect. New or even unique properties of the proposed product are noted, and the reasons for buyers’ interest in it are indicated. The emphasis is on the fullest satisfaction of consumer needs. Brief characteristics of the products are presented.

IN This section uses general technological assessments, characteristics life cycle product, analysis of its competitiveness.

This typically includes the following information: A) Physical description of the product. You should describe the physical characteristics of the product, what are its advantages and differences from similar products of others

B) At what price will the consumer buy the product? C) The conditions for the production of a product must show that if the production of this product is mastered

Changes may occur in the company:

- requirements for the qualifications of workers will increase;

- the materials used will change;

- technology will be updated and new equipment and devices will be required.

The result of this analysis is a conclusion about the desirability of developing a new product and the size of the financing needs.

2.4. Marketing plan

The choice of marketing strategy is decisive at all stages of business - from the appearance of products on the market to their sale.

The marketing plan should contain the following subsections:

Market research. Determining demand and market capacity

Analysis of the company's production and sales capabilities

Determining a rational assortment Strategy and sales channels Pricing policy Competition

(Clause 2.4.1 and 2.4.2 are given in Chapter I)

2.4.3. Determining a rational assortment

The range of bread and bakery products is selected in such a way as to best meet the demand of the population. Consumer preferences and habits are revealed. This takes into account the range of products produced by other bakery enterprises in the city. When choosing

2.4.5. Pricing policy

When analyzing the pricing system, it is necessary to answer the following questions:

1. What pricing strategy does the company use?

- high quality – high price;

- price depending on competitors' prices;

- full reimbursement of costs;

- low production costs – low price.

2. What should be the firm's reaction to competitors' price cuts?

3. Are there legal restrictions on pricing in your industry?

The outcome of this section should be a defined pricing strategy. The possible price can be determined based on:

1) production costs;

2) competitors' prices for similar products;

3) price determined by the demand for a given product.

2.4.6. Competition

This section should be devoted to an analysis of market conditions and characteristics of your competitors. It is necessary to study the strengths and weak sides their competitors based on the following competitiveness factors:

Product;

Price;

Sales channels;

- promotion of goods to the market;

- production (use of new technologies, equipment, etc.);

- organization and management;

Marketing; provision of qualified personnel.

2.5. Production plan

IN In this section it is necessary to justify the needs

V factors of production, provide cost estimates for the required material factors: raw materials and basic materials, components and semi-finished products, fuel and energy for technological purposes, production supplies.

Calculations are made according to established standards for each type of material resource, tariffs and prevailing prices for a given region.

The production plan contains the following subsections:

1. Production forecast

2. Logistics plan

3. Labor and wage plan

4. Planning costs for production and sales of products

2.5.1. Forecast of production and sales of products

This section provides a calculation of the expected production volume in physical terms, marketable products and projected sales volume (in current prices of the enterprise).

The volume of production in physical terms is calculated for each type based on the number of furnaces, their productivity, the established operating mode of the enterprise, and progressive technical and economic standards.

The number of furnaces, their systems and capacity for the planned product range are determined in

technological part of the project, the operating mode of the enterprise is also indicated there. The calculation of product output must be given in this section in Table 2.5.1.1.

Table 2.5.1.1

Product output calculation

The student must obtain wholesale prices for products from the enterprise or calculate them on the basis retail prices. The calculation of the wholesale price for products is given in table. 2.5.1.2.

Table 2.5.1.2

Calculation wholesale prices for products

Name	Retail	Retail	Trading

After calculating wholesale prices, marketable products and the volume of products sold are determined. At bakery industry enterprises, residues finished products in the warehouse are insignificant, so marketable products are equal to the volume of products sold, i.e. the projected production volume will be equal to the projected sales volume.

If the balances of finished products are significant, then the volume of products sold is calculated:

Products sold = Balances of finished products at the beginning of the year + Commercial products – Balances of finished products at the end of the year.

2.5.2.2. Logistics plan

The costs of raw materials and materials necessary to carry out the production program according to the recipe are determined based on the amount of costs per 1 ton of each type of product, the consumption of the main raw material - flour, per 1 ton is calculated on the basis of the projected output of the product:

cm = 1000× 100 V,

where Cm is flour consumption per 1 ton of bread and bakery products, kg;

B – yield of bread and bakery products, % The cost of the main raw material (flour) is determined by multiplying the resulting flour consumption (Cm) by the corresponding price. When calculating the cost of flour and basic materials, transportation and procurement costs are taken into account. These include all costs associated with the delivery of raw materials and materials to the enterprise: transportation, loading and unloading, costs and losses on packaging, wages of workers involved in supply, etc. Transport and procurement costs for flour are determined by aggregated indicators at the rate of 1 – 3% of its cost, and the data obtained are summarized in table. 2.5.2.1.

Work plan Introduction 1 Raw materials used in the baking production process 1.1 Reception, storage and preparation of raw materials 1.2 Reception and storage of flour 1.3 Storage and preparation of additional raw materials 2 Main technological stages of baking production 1. Kneading and dough formation 2. Loosening and fermentation of dough 3. Cooking wheat dough 2.3.1 Preparation of dough on sponge 2.3.2 Preparation of wheat dough using a straight method 4. Cutting the finished dough 5. Baking bread 6. Determining the readiness of bread 7. Storage and transportation of bread 2. Ways to reduce costs and losses in production Conclusion Appendix List of references Introduction Bread and bakery products play a huge role in our lives. Bread occupies an important place in the human diet, especially in our country, where bread production is associated with deep and long-standing traditions. Russian bread has long been famous for its rich taste, aroma, nutritional value, and variety of assortment. The range of manufactured products presented by enterprises in our city is huge. Nowadays you can purchase not only various types of pan and hearth bread, but also a large number of loaf-shaped products, confectionery products, as well as the entire range of products from the baking industry. Bread is a healthy biological product that contains a large amount of substances necessary for the human body. These are proteins, protein compounds, high-molecular fats, starch, and vitamins. Bread especially contains a lot of B vitamins, which are necessary for the normal functioning of the human nervous system. The bread production process is quite flexible, complex and labor-intensive. In order for a loaf of bread to come out of the oven, it must pass through many machines and processing units. The production process can last over 12 hours. In my work I will try to talk about the main technological stages of bread production. The technological process for the production of bread and bakery products consists of the following six stages: receipt and storage of raw materials; preparing raw materials for launch into production; preparing dough; cutting dough; baking and storing baked goods and sending them to the retail chain. 1. Raw materials used in the baking production process 1. Reception, storage and preparation of raw materials The main raw materials for baking production are wheat and rye flour, water, yeast, salt. Additional raw materials include all other products used in baking, namely vegetable and animal oil, margarine, milk and dairy products, malt, molasses, etc. Currently, new types of additional raw materials and improvers (surfactants) are widely used in the baking industry , enzyme preparations, modified starch, whey, whey concentrates, etc. Any bakery enterprise has a raw materials warehouse where a certain supply of basic and additional raw materials is stored.The bulk method of delivery and storage of many types of raw materials (flour, sugar, yeast milk, liquid fats, salt, whey, molasses, vegetable oil).With bulk delivery and storage of raw materials, the number of workers in the warehouse is sharply reduced, the sanitary condition of warehouses is improved, production standards are improved, losses of raw materials are reduced, a significant economic effect is achieved compared to containerized storage of raw materials. , which is stored in a warehouse, must undergo certain preparation before mixing semi-finished products, as a result of which its sanitary condition and technological properties are improved. In this case, the raw materials are cleaned of impurities, fats are melted, yeast, salt and sugar are dissolved in water. The resulting solutions are filtered and pumped into collection containers, from where they are supplied to dispensers. 2. Reception and storage of flour Flour delivered to the bakery from a mill or base is stored in a separate warehouse, which should accommodate a seven-day supply, which will allow it to be prepared in a timely manner for launch into production. Flour is supplied to the bakery in separate batches (a batch is a certain amount of flour of the same type and grade, produced at the same time and received under one invoice and with one quality certificate). When analyzing incoming flour, laboratory workers compare the analysis data with the identification data. If there are significant discrepancies, a representative of the organization supplying the flour is called and the analysis is repeated. Flour is delivered to the bakery by containerized (in bags) and bulk (in tanks) methods. The net weight (weight of the product without containers) of grade flour in a bag is 70 kg, of wallpaper - 65 kg (the weight is determined when the flour is removed). Each bag of flour has a label indicating the flour mill, type and grade of flour, net weight, production date. If substandard grain was added during grinding, a corresponding mark is made on the label. In the bulk method, flour is stored in silos. To store each type of flour, at least two silos are provided, one of which is used for receiving flour, the second for feeding it into production. The total number of silos in the warehouse depends on the productivity of the plant and its need for different types of flour. The bins are loaded with flour from the top. The air transporting flour is removed through a filter installed above the bunkers; flour dust is retained and poured into the bunker. Transportation of flour from storage containers for sifting, weighing and into production bins can be carried out by mechanical transport using elevators and augers or by pneumatic and aerosol transport. The latter method has significant advantages due to the saturation of the flour with air, which increases the temperature of the flour and promotes its ripening. Each warehouse must have at least two lines for cleaning, weighing and transporting flour to production bins. 3. Storage and preparation of additional raw materials Yeast. In the baking industry, compressed yeast is used, as well as dried, liquid yeast, and yeast milk. Pressed yeast is a collection of yeast cells isolated from a culture medium, washed and pressed. A culture medium is a liquid nutrient medium in which microorganisms are grown. It is recommended to store pressed yeast at a temperature of 0-4 °C. The guaranteed shelf life of yeast under such conditions is 12 days. When preparing pressed yeast for kneading semi-finished products, they are diluted with water at a temperature of 29-32 ° C in tanks with mixers in a ratio of 1: (2-4). Frozen yeast is stored at a temperature of 0 - 4 ° C; it should be thawed slowly at a temperature not exceeding 8 ° C. Dried yeast is obtained by drying crushed compressed yeast with warm air to a residual moisture content of 8-9%. Dried yeast is packaged and stored in cans, paper bags or boxes lined with parchment at temperatures above 15 °C. The guaranteed shelf life of premium grade yeast is 12 months, and grade I yeast is 6 months. Premium yeast is packaged hermetically. When packaged in non-airtight containers, their shelf life is halved. During storage, a monthly deterioration in the lifting force of 5% is allowed. Dried yeast should be soaked in warm water before use until a homogeneous mixture is formed. Many bakeries carry out activation of pressed and dried yeast. The essence of activation is that the yeast is diluted in a liquid nutrient medium consisting of flour, water, malt or sugar, and sometimes other additives, and left for 30-90 minutes. During the short activation process, yeast cells do not multiply, but become more active. As a result of activation, the lifting force of the yeast improves, which makes it possible to slightly reduce its consumption for preparing dough (by 10-20%) or, without reducing consumption, to shorten the duration of fermentation of semi-finished products. The use of activated yeast improves the quality of bread. The acidity of products prepared with activated yeast is 1° higher than usual. Options for activating yeast are different. Yeast milk is a liquid suspension of yeast in water, obtained by separating the culture medium after the yeast has multiplied in it. Yeast milk arrives at the bakery cooled to a temperature of 3-10 °C in thermally insulated tank trucks, from where it is pumped into steel containers with a water jacket and an electric mixer, which is turned on every 15 minutes every 30 seconds to ensure a uniform concentration of yeast throughout the entire mass of the product. The storage duration of yeast milk at a temperature of 3-10 °C is 2 days, at a temperature of 0-4 °C - up to 3 days. Salt and sugar. Salt is supplied to low-capacity bakeries in bags and stored in a separate room in bulk or in chests. Due to its hygroscopicity, salt cannot be stored together with other products. Salt is added to the dough in the form of a solution with a concentration of 23-26% by weight. A saturated solution is prepared in salt solvents, which is then filtered and fed into production collection tanks. Most bakeries use salt storage in solution (Fig. 5). Salt delivered to the bakery by dump truck is poured into a reinforced concrete bunker, which, for ease of unloading salt, is deepened 2.8 m from the floor level. The bunker has a receiving compartment and 2-3 settling compartments. Pipelines with cold and hot water are installed in the receiving compartment. The salt solution flows by gravity through the holes in the partitions to fill all compartments of the sump and is filtered. To control the concentration of the solution, which must be constant, its density is periodically checked with a hydrometer. The higher the salt concentration in the solution, the higher the density of the solution. Having determined the density, find the concentration. Usually a solution of 25% concentration (solution density 1.1879) or 26% concentration (solution density 1.1963) is prepared. If the density of the solution in the last solvent compartment is insufficient, the solution is pumped into the receiving compartment. Changing the set density of the salt solution disrupts the salt dosage. Granulated sugar delivered in bags is stored in a clean, dry room with a relative humidity of 70%. Sugar is hygroscopic, so it becomes moist in a damp room. Bags of sugar are stacked (on racks) in stacks 8 rows high. If granulated sugar is intended for low-moisture cake dough, it is used in dry form and sifted through a 3 mm sieve and passed through magnetic traps. As a rule, sugar is added to the dough in the form of a solution of 51-62% concentration with a density of 1.23-1.3. The solution is prepared in tanks equipped with a stirrer and filter. The syrup is pumped from the tanks into collection containers. The solution temperature is about 32-35 °C. The solubility of sugar depends significantly on the temperature of the solution. If you prepare a solution of a higher concentration, then when it is cooled in the pipelines, crystallization of sucrose may occur. In recent years, many bakeries have been storing sugar in the form of a sugar-salt solution. The storage installation consists of a device for unloading bags of sugar, two metal containers, water and salt solution dispensers, filters and pumps. Containers for preparing sugar solution are equipped with steam jackets and stirrers. Adding table salt to the solution (2-2.5% of the mass of dry sugar) delays the crystallization of sucrose and allows you to prepare 65-70% solutions, which require a smaller container. Dairy products. The following dairy products are used in baking: milk, cream, sour cream, cottage cheese and whey. Natural dairy products are perishable raw materials, so they are stored at low temperature. The lower the temperature, the longer the shelf life can be. Milk, cream and sour cream cannot be frozen, as this will ruin the consistency and change the taste. These products are stored in metal cans at a temperature of 0-8 °C. Sour cream is stored at this temperature for up to 3 days. Milk at a temperature of 8-10 °C is stored for 6-12 hours, and at a temperature of 6-8 °C for 12-18 hours. The shelf life of cottage cheese at a temperature of 0 °C is 7 days, in a frozen state - 4-6 months. Condensed milk in unsealed containers is stored at a temperature of 8 °C for up to 8 months. It cannot be frozen. Powdered milk is stored in unsealed containers for up to 3 months. Powdered milk is gradually diluted in water at a temperature of 28-30 ° C to the moisture content of natural milk (700-800 ml of water per 100 g of dry milk) with constant stirring of the mass, after which it is left to swell for 1 hour. Good results are obtained when an emulsion is prepared from milk powder, water and fat in special installation or a churning machine. In the emulsion, the milk swells well and the fat is crushed. In addition, the emulsion has a positive effect on the quality of products. The emulsion should be passed through a sieve with cells with a diameter of no more than 2 mm. When preparing for use, all liquid dairy products are poured from a can into a production container and filtered through a sieve with cells up to 2 mm in diameter. Whey is a by-product of the production of cottage cheese or cottage cheese. This is a homogeneous liquid of a greenish color, with a specific smell and taste. Natural whey is supplied to bakeries in tank trucks, from where it is then pumped into special containers with a cooling jacket. Fats. The most widely used products in the baking industry are cow butter, margarine, special baking fats and vegetable oil. Cow butter is divided into butter and ghee. Butter is prepared by churning or continuous flow from pasteurized sweet cream or from previously fermented cream. The moisture content of butter is 16-20%, the fat content is 72.5-82.5 (including the moisture content of unsalted butter - 16, peasant butter - 20%). Ghee moisture content is 1%; fat content 98%. Ghee is obtained by melting prefabricated butter at a temperature of 75-80 °C. Butter should be stored in a cool, dark place. Under the influence of light, atmospheric oxygen and elevated temperature, the oil goes rancid. Butter is stored at a temperature not exceeding 8 °C for up to 3 months, frozen butter for up to 12 months. Margarine is a specially prepared fat that resembles butter in its chemical composition, energy value and digestibility. Margarine is prepared from an appropriate fat base (a set of fats), fermented milk, emulsifiers, dyes, flavors and other auxiliary materials. The fat base of margarine consists of lard (65-75%) and natural fats (vegetable and animal). The following periods are established for the storage of solid margarine: Liquid margarine is stored in oval-shaped stainless steel tanks with a water jacket at a temperature of 35-48 ° C for no more than 2 days. Each tank is equipped with propeller mixers, the periodic rotation of which prevents the margarine emulsion from separating. Confectionery, baking and culinary fats are anhydrous fats, mainly consisting of lard with (or without) the addition of small amounts of natural fats and emulsifiers. In baking, fat with frsfatides (solid consistency) and liquid fat, which has a mobile consistency, are used at a temperature of 15-20 ° C. Confectionery and bakery fats are stored for 1-9 months, depending on the temperature (from -10 to +15 ° C) and the presence of antioxidants (antioxidant) in the recipe. During preparation, solid fats are removed from containers, inspected, and the surface is cleaned of contaminants. The fats are then cut into pieces and the internal condition of the fat is checked. Vegetable oils are obtained from the seeds of oil-bearing plants by pressing and extraction, and more often by a combined method. Vegetable oils are stored in a cool, dark room, in closed containers (barrels or tanks) at a temperature of 4-6 °C. Under the influence of atmospheric oxygen, light and elevated temperatures, vegetable oils deteriorate. 2. The main technological stages of baking production The technological process of making bread consists of the following stages: kneading dough and other semi-finished products, fermentation of semi-finished products, dividing the dough into pieces of a certain mass, forming and proofing dough pieces, baking, cooling and storing bread products. 2.1 Kneading and dough formation Kneading dough is the most important technological operation, on which the further progress largely depends technological process and quality of bread. When kneading dough from flour, water, yeast, salt and other ingredients, a homogeneous mass with a certain structure and physical properties is obtained. 2. Loosening and fermentation of the dough In order for the baked product to be porous and easily digestible, the dough must be loosened before baking. This required condition good baking of the dough. The dough begins to ferment under the influence of carbon dioxide, which makes it possible to obtain bread with a well-loose, porous crumb. The purpose of fermentation of dough and dough is to bring the dough into a state in which it will have gas-forming ability and structural-mechanical properties. the best way prepared for cutting and baking. At the same time, the accumulation of substances in the dough that determine the taste and aroma characteristic of bread made from well-fermented dough is no less important. 2.3 Preparation of wheat dough Preparation of dough is the most important and longest operation in bread production, occupying about 70% of the production cycle time. When choosing a specific dough preparation method, first of all, the produced range of products, as well as other production data, are taken into account. It is customary to distinguish between traditional methods of preparing dough and new, progressive ones. Traditional technology provides for long-term fermentation of semi-finished products, a total of 4.5-7 hours. Progressive (accelerated) technology is characterized by a shorter dough preparation cycle. Currently, about 70% of the total mass of products is prepared using progressive technology, which is simpler and more economical. The list and ratio of individual types of raw materials used in the process of making a certain type of bread is called a recipe. The recipe, which indicates the type of flour and the amount of additional raw materials, except water, is approved by higher organizations (administration, ministry). In recipes, the amount of main and additional raw materials is usually expressed in kg per 100 kg of flour. Along with the recipe, a technological instruction is approved, which indicates the method of preparing the dough and the technological regime (fermentation duration, acidity of semi-finished products, baking conditions for the product, etc.) However, this documentation does not reflect the specific production conditions of each enterprise: the power of the baking oven, the quality of flour, etc. Taking into account these and other production conditions, the enterprise laboratory draws up specific production recipes. The production recipe indicates the mass of flour, water, salt solution and the mass of other components necessary for kneading each semi-finished product (dough, dough, etc.). The consumption of raw materials for kneading dough according to the production recipe must strictly correspond to the recipe data. The recipes for a number of types of bread and bakery products also provide for other types of additional raw materials (eggs, raisins, milk, whey, skimmed milk powder, poppy seeds, etc.). It follows from this that the list and ratio of raw materials in the dough for different types and types of bread products may be different. With continuous dough kneading, the production recipe is compiled based on the minute operation of the dough mixing machine, with periodic kneading, based on one portion of dough (bowl). The calculation of the recipe in both cases is fundamentally the same. First, calculate the total amount of flour for kneading the dough, and then the amount of flour required for preparing other semi-finished products (dough, sourdough, etc.). After this, a recipe for the dough or starter is made, and then a recipe for the dough. When creating a recipe, you must remember that the amount of each type of raw material (yeast, salt, etc.) is calculated based on the total flour content in the dough, regardless of which semi-finished product (dough, sourdough) this raw material will be added to. Flour used for making liquid yeast, tea leaves and other semi-finished products is included in the total mass of flour. Currently, there are two main ways to prepare wheat dough. This is a sponge (two-phase) and unpaired (single-phase) method. 2.3.1 Preparation of dough using sponge The most common is the sponge method of preparing dough, in which the first phase of dough preparation is the dough. Dough is a semi-finished product obtained from flour, water and yeast by kneading and fermentation. The finished dough is completely used for preparing the dough. To prepare the dough, take part of the total mass of flour (30-70%), most of the water and the entire amount of yeast. After 3-5 hours of fermentation on the dough, the dough is kneaded, which ferments for 30-120 minutes. The technology for preparing dough depends on the type of flour, its baking properties, product recipe and many other factors. When producing wheat bread, the moisture content of dough should be 41-47%, of bakery products - 44-46%, which is explained by the different norms of dough moisture content for these products. When processing weak flour, the humidity of the dough is reduced to delay the relaxation of gluten. If the flour gluten is short-tearing, the moisture content of the dough is increased by 2-3%. The amount of pressed yeast for preparing the dough (according to the recipe) is 0.5-4%. The highest dose of yeast in the dough for butter dough is 2-4%, for bread dough - 0.5-0.7%. The temperature of the dough, as a rule, is slightly lower than the temperature of the dough (28-29 ° C). This temperature is most favorable for the proliferation of yeast cells. Salt and fats are not added to the dough, as these substances negatively affect the yeast. The humidity of the dough is 1-3% higher than the humidity of the dough, which improves metabolism in the yeast cell, activates enzymes and accelerates the swelling of gluten. Long-term fermentation of the dough (3-5 hours) ensures sufficient proliferation of yeast and accumulation of ripening products. Dough on sponge is prepared in the following ways: traditional on sponge containing 50% flour of the total mass in the dough; a large dough containing 65-70% of the total amount of flour in the dough; liquid dough containing 27-30% flour of the total mass in the dough. The traditional method of preparing dough on sponge is used in the production of various bread, bakery and pastry products. The dough is prepared from 45-50% flour, most of the water and the entire amount of yeast required by the recipe. The technology for preparing the dough depends on the baking properties of the flour and other reasons. If the flour is weak, reduce the humidity and temperature of the dough compared to the norms, and increase the flour content in the dough to 60%. The dosage of pressed yeast for bakery products is 0.5-1.5% by weight of flour, liquid - 20-25%. When preparing dough in machines with rolling bowls, measure the required amount of water into an empty bowl, add a yeast suspension, turn on the dough mixing machine and add flour with continuous stirring. The dough is kneaded until a homogeneous mass is obtained using a “Standard” machine for 6-5 minutes. . When kneading the dough (and dough), the bowl should be closed with a lid. The kneaded dough is sprinkled with flour on top (sprinkled) to prevent weathering, and left to ferment for 3-5 hours. The readiness of the dough is determined organoleptically and by acidity. The fermented dough has a sharp alcoholic odor and a uniform mesh structure, which indicates the formation of a normal gluten framework in it. The volume of the dough at the end of fermentation increases 2-2.5 times; when you gently press on the surface of the dough, it falls off. The fall of the dough coincides with the formation of the greatest amount of yeast in it and their greatest activity. The dough on the dough is kneaded for 6-8 minutes. When kneading, water, salt solution, sugar, fat and other raw materials are added to the finished dough, and then flour is added while mixing the mass. Flour should be added gradually, but in one go. It is not recommended to add flour or water to the kneaded dough. During the initial kneading, the gluten has already swollen, so it absorbs a new portion of water poorly (the dough becomes sticky). Adding flour to the resulting dough may cause unevenness at the bottom of the bowl. The quality of flour and room temperature affect the initial temperature of the dough, which can be 29-32 °C. The dough on the dough ferments for 1-2 hours, depending on the type of product, quality of flour and other factors. During the fermentation process, it is recommended to knead dough made from first and highest grade flour (especially strong flour). Kneading is the repeated mixing of the dough for 1-2 minutes during the fermentation period in order to remove fermentation products and improve the structure. Kneading is done 50-60 minutes after kneading the dough. 2.3.2 Preparation of wheat dough using the straight method The single-phase method consists in kneading the dough in one step from the entire amount of raw materials and water specified in the recipe, without adding any fermented semi-finished products (dough, sourdough). The dough is prepared with a large consumption of yeast (1.5-2.5% of the total weight of flour). The increase in yeast consumption is explained by the fact that worse conditions are created for their vital activity in the dough than in the dough (thick medium, presence of salt, etc.). Increasing the dose of yeast is also necessary to loosen the dough in a relatively short time. short term(2-3 hours). To reduce yeast consumption and improve the taste of the product, yeast is usually activated before kneading straight dough. The initial temperature of the dough is 29-31 ° C, the fermentation duration is 2.5-3 hours. It is recommended to knead the dough 50-60 minutes after kneading. Kneading when preparing straight dough is of greater technological importance than for dough prepared with sponge. It should be noted that dough prepared using the straight method contains less acids, aroma-forming and flavoring substances than dough prepared using sponge. Fermentation, colloidal and biochemical processes occur less intensively in straight dough due to the thick consistency of the dough and the shortened fermentation cycle. The non-steamed method is often used in the production of bakery and butter products from wheat flour of the first and highest grades. In a non-steamed way, the dough is prepared in dough mixing machines with rolling bowls (Standard machine, T1-ХТ2-А) or using a RZ-KhTI machine. 2.4 Cutting the finished dough In the production of wheat bread and bakery products, cutting the dough includes the following operations: dividing the dough into pieces, rounding, preliminary proofing, shaping and final proofing of the dough pieces. The dough is divided into pieces using dough dividing machines. The mass of a piece of dough is determined based on the given mass of a piece of bread or bakery products, taking into account the loss in the mass of a piece of dough during baking (baking) and the loss of a piece of bread during cooling and storage (shrinkage). After the dough dividing machine, the dough enters rounding machines, where it is given round form . After this, the dough piece must rest for 3-8 minutes to restore the gluten framework, after which it goes to a molding machine, where it is given a certain shape (loaves, saits, rolls, etc.). 2.5 Baking bread Baking is the final stage of preparing bread products, which ultimately shapes the quality of the bread. During the baking process, microbiological, biochemical, physical and colloidal processes simultaneously occur inside the dough piece. All changes and processes that transform the dough into finished bread occur as a result of heating the dough piece. Bread products are baked in the baking chamber of bakery ovens at a steam-air temperature of 200-280 °C. Baking 1 kg of bread requires about 293-544 kJ. This heat is spent mainly on evaporating moisture from the dough piece and heating it to the temperature (96-97 ° C in the center) at which the dough turns into bread. A large proportion of heat (80-85%) is transferred to the dough by radiation from the hot walls and arches of the baking chamber. The dough pieces are heated gradually, starting from the surface, so all processes characteristic of baking bread do not occur simultaneously throughout its entire mass, but layer by layer, first in the outer and then in the inner layers. The speed of heating of the dough and bread in general, and therefore the duration of baking, depend on a number of factors. When the temperature in the baking chamber increases (within certain limits), the heating of the workpiece accelerates and the baking time is reduced. The formation of a hard bread crust occurs as a result of dehydration of the outer layers of the dough piece. A hard crust stops the growth of dough and bread volume, so the crust should not form immediately, but 6-8 minutes after the start of baking, when the maximum volume of the workpiece has already been reached. Biochemical processes occur in the surface layer of the workpiece and in the crust: gelatinization and dextrinization of starch, denaturation of proteins, formation of aromatic and dark-colored substances and removal of moisture. In the first minutes of baking, as a result of steam condensation, the starch on the surface of the workpiece gelatinizes, partially turning into soluble starch and dextrins. A liquid mass of soluble starch and dextrins fills the pores on the surface of the workpiece, smoothes out minor irregularities and, after dehydration, gives the crust shine and gloss. Denaturation (coagulation) of protein substances on the surface of the product occurs at a temperature of 70-90°C. The coagulation of proteins, along with dehydration of the top layer, contributes to the formation of a dense, inelastic crust. The coloring of the crust in a light brown or brown color is explained by the following processes: Caramelization of dough sugars, which produces brown products (caramel); reaction between amino acids and sugars, which accumulates aromatic and dark-colored substances (melanoidins). The color of the crust depends on the content sugar and amino acids in the dough, on the duration of baking and on the temperature in the baking chamber. For normal coloring of the crust in the dough (at the time of baking), there must be at least 2-3% sugar by weight of flour. Aromatic substances (mainly aldehydes) penetrate from the crust into the crumb, improving the taste properties of the product. If the above processes occur properly, then the crust of the baked bread turns out smooth, shiny, evenly colored in light brown color. The specific content of the crusts (in% by weight of the product) is 20-40%. the smaller the mass of the product, the higher the percentage of crusts.When baking inside the dough piece, the fermentation microflora is suppressed, the activity of enzymes changes, gelatinization of starch and thermal denaturation of proteins occurs, the humidity and temperature of the internal layers of dough-bread changes. The vital activity of the fermentation microflora of the dough (yeast cells and acid-forming bacteria) changes as a piece of dough-bread warms up during the baking process. Yeast cells, when the dough is heated to approximately 35 ° C, accelerate the process of fermentation and gas formation to the maximum. Up to approximately 40 °C, the activity of yeast in the baked piece of dough is still very intense. When the dough is heated above 45 °C, gas formation caused by yeast is sharply reduced. At a dough temperature of about 50 °C, the yeast dies off. The vital activity of the acid-forming microflora of the dough, as the dough warms up, is first accelerated, after reaching a temperature above the optimal one for their vital activity, it slows down, and then stops completely. The moisture content of the hot bread crumb (in general) increases compared to the moisture content of the dough due to the moisture transferred from the top layer of the workpiece. Due to the lack of moisture, gelatinization of starch proceeds slowly and ends only when the central layer of dough-bread is heated to a temperature of 96-98 ° C. The temperature in the central layers of the crumb does not rise above this value, since the crumb contains a lot of moisture and the heat supplied to it will be spent on its evaporation, and not on heating the mass. When baking rye bread, not only gelatinization occurs, but also acid hydrolysis of a certain amount of starch, which increases the content of dextrins and sugars in the bread dough. Moderate hydrolysis of starch improves the quality of bread. The change in the state of protein substances begins at a temperature of 50-75 °C and ends at a temperature of about 90 °C. Protein substances undergo thermal denaturation (coagulation) during the baking process. At the same time, they become compacted and release the moisture they absorbed during the formation of the dough. The coagulated proteins fix (fix) the porous structure of the crumb and the shape of the product. In the product, a protein frame is formed, in which grains of swollen starch are interspersed. After thermal denaturation of proteins in the outer layers of the product, the increase in volume of the workpiece stops. The volume of the baked product is 10-30% greater than the volume of the dough piece before placing it in the oven. The increase in volume occurs mainly in the first minutes of baking as a result of residual alcoholic fermentation, the transition of alcohol into a vapor state at a temperature of 79 ° C, as well as thermal expansion of vapors and gases in the dough piece. Increasing the volume of bread dough improves appearance , porosity and digestibility of the product. Currently, the most widely used are dead-end cradle-deck furnaces with channel heating (FTL-2, FTL-20, KhPP, etc.). The temperature in the baking chamber is regulated by changing the intensity of fuel combustion. In gas-heated furnaces, the supply of gas and air to the burners is increased to increase the temperature. When burning coal, the blast is increased and fuel is thrown onto the grate more often. In ovens with duct heating, dampers are installed in the flue ducts to regulate the temperature in certain areas of the baking chamber. Using a gate, the amount of hot combustion products entering the corresponding channel is changed. It is easiest to regulate the temperature in electrically heated furnaces by turning on or off some of the electric heaters located above and below the furnace bottom. 2.6 Determining the readiness of bread Correctly determining the readiness of bread during the baking process is of great importance. The quality of bread depends on the correct determination of the readiness of bread: the thickness and color of the crust and the physical properties of the crumb - elasticity and dryness to the touch. Excessive baking time increases baking time, reduces productivity, and causes excessive fuel consumption. An objective indicator of the readiness of bread and bakery products is the temperature in the center of the crumb, which at the end of baking should be 96-97 °C. In production, the readiness of products is still determined organoleptically by the following characteristics: the color of the crust (the color should be light brown); crumb condition (the crumb of the finished bread should be relatively dry and elastic). Determining the condition of the crumb, break the hot bread (avoiding crushing) and lightly press the crumb with your fingers in the central part. The condition of the crumb is the main sign of bread readiness; relative weight (the weight of the baked product is less than the weight of the unfinished product due to the difference in baking). The readiness of bread can also be determined by the temperature in the center of the crumb when the bread comes out of the oven using a thermometer. To avoid breaking the thermometer when inserting it into the bread, it is recommended to first make a puncture in the crust with some sharp object, the diameter of which would not exceed the diameter of the thermometer. The length of the end of the thermometer inserted into the bread should be set in advance. The point of insertion of the thermometer into the bread is clarified with each determination. To measure the temperature of bread, the thermometer must first be heated to a temperature 5-7 ° C below the expected temperature of the bread (heating can be done in another loaf of bread). This is done to prevent the crumb from cooling and to overcome the inertia of the meter. It is necessary that the rise of mercury in the thermometer occurs within no more than 1 minute. Before checking the bakedness of bread by its temperature, you should experimentally establish the temperature of the bread crumb corresponding to the baked bread at this enterprise. Typically, the temperature of the center of the crumb, which characterizes the readiness of rye pan bread, should be about 96 °C, and about 97 °C for wheat bread. The experimentally determined temperature of the bread, which characterizes its readiness, can be used to control the readiness of the bread and the size of the bake. 2.7 Storage and transportation of bread Baked bread cools during storage and loses weight due to shrinkage and staling. These two processes are independent, but they are somewhat dependent on each other, since the bread crumb, having lost a certain amount of moisture, partially loses its softness not only due to the staling process, but also due to a decrease in humidity. The stacking of finished products after they come out of the oven and the storage of products until they are released into the distribution network are the last stage of the bread production process and are carried out in the grain storage facilities of enterprises. The capacity of grain storage facilities is usually calculated taking into account the storage of shift production, and when working in 2 shifts, taking into account one and a half shifts. In the grain storage facility, the produced products are recorded, sorted and organoleptically assessed using a point system. Before releasing products into the distribution network, each batch of products is subject to mandatory inspection by a inspector or a person authorized by the administration. Rejection as a means of fighting for the supply of good quality products to the distribution network is mandatory for all bakery enterprises producing bread, bakery products, bagels and crackers. According to the current regulations, the maximum number of points for quality indicators is 10. The rules for laying, storing and transporting bread products are determined by GOST 8227-56. After baking, the products are placed in wooden trays, the dimensions of which are determined by GOST 11354-82 “Plank and plywood reusable boxes for food products.” Tin bread is placed on the side or bottom side, hearth bread, rolls, loaves - in 1 row on the bottom side or rib, butter products - in 1 row flat. Trays of bread (14-28 pieces) are placed on mobile trolleys, which are transported to the loading area as needed. 2. Ways to reduce costs and losses in production To ensure economical consumption of raw materials at enterprises, it is necessary to exercise strict control over the quantitative indicators of the technological process - costs and losses. Large costs and losses indicate shortcomings in organization and management. production process , the elimination of which leads to more economical consumption of raw materials. The industry has a number of ready-made solutions and techniques that allow more economical use of raw materials in the production of bakery products. The introduction of bulk installations for storing flour and its transportation in flour trucks makes it possible not only to eliminate heavy manual labor and eliminate the use of bags, but also to significantly reduce losses. In this case, the savings in flour will be up to 0.1% of the total amount. At enterprises with containerized flour storage, flour losses due to spraying can be reduced by installing aspiration devices; in flour warehouses, it is advisable to install vacuum cleaners. In recent years, self-shaking filters with electric drive have become widespread. The costs of dry matter for fermentation in the traditional sponge method of bread production average 2.5-3.3% by weight of flour. The introduction of progressive dough testing schemes for liquid dough, thick large dough, or the use of an accelerated method reduces these costs to 1%. Hot bread does not have the same cooling conditions for all products. These conditions depend on the degree of loading of the expedition with bread, the operation of ventilation devices, the time of year, the temperature of the room, the location of the bread in the trays of the trolleys, including the height from the floor, the capacity of the trolleys, the density of the bread and a number of other reasons. From the above it follows that the mass of piece bread depends on the combination of the above conditions. Most often, piece bread supplied to the retail chain has a weight greater than that established by the state standard. Thus, enterprises to some extent protect themselves from making claims regarding the production of products with a weight less than the specified standard. Along with this, systematically exceeding the weight of products leads to a decrease in bread yield. To reduce deviations in the weight of piece bread, it is recommended to increase the accuracy of the dough cutting machines, monitor the temperature of the ovens and use special cooling devices to ensure uniform drying of the bread during storage. The main difficulty in mechanized bread production is dough sticking to the working surfaces of dough cutting lines, conveyor belts, and proofing covers. To eliminate dough sticking to the equipment, the working parts of rounders, dough seamers, as well as covers for proofing boards and conveyor belts are sprinkled with flour, for which up to 1% of the total mass of processed flour is consumed. Using flour for this purpose worsens the sanitary condition of the workshop and reduces the yield of products. The experience of the country's bakery enterprises has shown that treating dough cutting lines and proofing devices with water-repellent polymer materials helps reduce flour costs when cutting dough. When processing conveyor belts with a cutting line tester, polymer coatings in combination with blowing warm air when cutting dough, flour is not used. When blown with air, a thin, relatively dry film is created on the surface of a piece of dough, which, in combination with anti-adhesive coatings, eliminates adhesion. Products prepared on a dough cutting line treated with anti-adhesive materials have a better appearance, a smoother, brightly colored surface. The introduction of polymer materials improves the sanitary condition of workshops, reduces air pollution from flour dust, and also reduces the consumption of flour for filling. At the same time, the work of workers is facilitated, the production culture is improved and the quality of products is improved. Fluctuations in the moisture content of the dough are usually caused by deviations in the mass of flour coming from the automatic flour tester, the amount of water, saline solution, yeast suspension and other additional raw materials dosed by the corresponding equipment when kneading the dough. Reducing dough moisture content established norm by 1% leads to a decrease in the yield of bread from wheat flour of grades I and II by 2-2.5%, and from rye flour by 2.5-3%. Therefore, it is recommended to systematically, at least 2 times per shift, monitor the operation of dosing devices, as well as the moisture content of the dough. The accuracy of the dough cutting equipment has a significant impact on flour savings. Therefore, when producing piece bread, it is necessary to systematically check the operation of dough dividing machines and not allow deviations in the mass of dough pieces from the established one. A feature of the production of piece products is that their mass is determined by dividing the dough into pieces, which is carried out long before the end of the bread production process. After dividing the dough, the bread pieces are baked and the bread is cooled, which changes the mass of the finished product. Subsequent adjustments to the mass when releasing bread to the distribution network according to the technology conditions can no longer be made. Consequently, the mass of piece bread products is determined not only by the accuracy of the dough dividing machine, but also depends to a greater extent on the conditions for performing subsequent operations of the technological process. Baking bakery products accounts for a large share of costs. In order to save grain resources, it is necessary not only to reduce baking, but also to level it on the cradle or oven floor. One of the ways to level the baked goods is to shield the heating surfaces in the furnace by laying asbestos sheets in places with excess heat transfer. To improve the supply of heat to the upper gas pipeline, it is necessary to carefully and systematically clean it of ash and regulate the gas flow using valves provided by the furnace design. To reduce baking, it is advisable to use water spraying of dough pieces or finished products when leaving the oven. When baking products, along with moistening the dough pieces, it is necessary to moisten the environment of the baking chamber. The steam consumption should be approximately 200-250 kg per 1 ton of product. These measures to reduce the baking load of bread products are widely used at many bakery enterprises and provide a positive economic effect. Conclusion Bread production occupies an important place in the economy of our country. The food industry is one of the most promising sectors of the economy. Reputable economists predict rapid industrial growth in the near future. It should be noted that it is necessary to develop the activities of small bakeries, because they can provide higher quality products, because with relatively small production volumes it is easier to produce products High Quality. There are 4 bakeries in our city. The largest range of products is offered by 1 bakery (Kichigina St., 2). Most high level Product quality is ensured by 4 bakeries (Kavkazskaya str., 2). It should be noted that the bakeries in our city are not operating at full capacity. For example, 1 bakery can produce about 100 tons of products per day, but they actually produce about 35 tons of products. Main directions further development baking industry are increasing industrial production bread and bakery products through the construction of new bakeries and the reconstruction and re-equipment of existing enterprises; expansion of the range; improving the quality and increasing the nutritional value of bread and bakery products. Much attention is paid to improvement and implementation new technology and new progressive technologies. List of used literature 1. Nemtsova Z.S. Baking Basics. – M.: Agropromizdat, 1986. – 287 p. 2. O.Yu. Voyush "Capital Investment Management of a Food Enterprise." Bakery products, No. 5, 1996 3. Kazakov E.D. Biochemistry of grain and products of its processing. – M.: Agropromizdat, 1989. 4. Magazine “Russian Bakery”. No. 6, 1998 5. A. Eckert. "Baking bread" M.: - 1996

The production of bread and bakery products is an excellent business idea for those who have decided. This niche is not yet occupied enough, and the emergence of a new format on the market - small bakeries and confectioneries - has opened up good opportunities receive high profits for such a sought-after product.

How to open a bakery: choose a format and register a business

Entrepreneurs interested in how to open a bakery should know that the concept of such catering establishments involves having their own bakery and a store that will sell baked goods.

There are two main formats of bakeries:

bakery and store;
bakery, shop and cafeteria.

For a small bakery, in the first stages it will be enough to register as an individual entrepreneur - this will save time and money on registering a business.

To start producing bread and bakery products, you need to obtain a number of permits. An entrepreneur will need:

coordinate production premises with the local administration, Rospotrebnadzor, fire service;
provide recipes to Rospotrebnadzor and obtain their permission if non-standard raw materials are used for production;
inform Rospotrebnadzor about the start of production activities;
issue health certificates for all personnel.

There is no need to undergo mandatory certification; it will be enough to obtain a declaration of conformity according to the CU TR “On the safety of food products.” It is issued for 1, 3 or 5 years.

Advice: to increase your competitiveness and create a favorable image in the eyes of buyers, you can obtain a voluntary certificate of conformity.

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What kind of premises do you need to open a bakery?

Before you open a bakery business, you will need to choose the right premises for it. The first thing you need to pay attention to is the location. It is best to place a bakery in places with good traffic, preferably in the city center - near shopping and entertainment centers, office buildings, and transport interchanges. Sleeping areas and small settlements will not be the best place for such enterprises.

When choosing a room, you should take into account the requirements of the SES: the presence of a working sewerage system, water supply (cold and hot), a modern ventilation system, the walls should be tiled, and the ceilings of the main workshop should be whitewashed. In addition, the bakery cannot be located in the basement.

The size of the enterprise must be planned depending on the selected production cycle - for a full cycle it should be 100 - 150 square meters. m, for incomplete students – 70 – 100 sq. m. m. It is advisable to allocate the following premises:

main production workshop;
packaging workshop;
raw materials warehouse;
finished goods warehouse;
shopping room;
production waste storage;
utility rooms.

It is also necessary to take care of the recognition of the enterprise by hanging appropriate signs and signs outside. As for interior decoration, you can take advantage of the experience of the founders of modern bakeries and pastry shops - the French Boulangerie. In their interiors you can most often see warm shades - chocolate or beige, as well as an abundance of wooden products and textiles, creating a cozy atmosphere in the room.

We form an assortment

In parallel with deciding the question of how to choose a premises to open a bakery, you should start choosing the assortment of the future enterprise. As a rule, the list of products from such establishments is represented by the following products:

European bread;
bread with additives;
croissants;
sandwiches;
confectionery products – cakes, sweets, pastries;
baked goods - pies, buns;
related products – drinks, marmalades, snacks.

Financial plan for a business for the production of bread and bakery products

The main part of the cost of starting a business is the purchase of equipment - 1,005,000 rubles. (for a full cycle enterprise). In addition, you will need cash for registration and renovation of the premises - 100,000 rubles.

Fixed and variable expenses in the first month of operation of the enterprise will amount to 400,000 rubles. This amount includes staff salaries, rental and utility payments, other expenses - 350,000 rubles, as well as basic raw materials (flour, margarine, yeast, vegetable oil, sugar, salt, fillings) and packaging materials - 50,000 rubles.

Thus, in order to open a bakery you will need 1,405,000 rubles. With average revenue of 600,000 rubles. per month, the enterprise will pay for itself in less than a year.

Despite the fashion trend healthy image life, giving up all flour and sweets, we still love and buy bread. It comes in different types and forms - each person can choose an option according to their taste preferences.

Bread production– this is an excellent start in business, because general consumption products will never lose demand among people.

Marketing strategies in bread production

Before proceeding directly to the production part of the bread business, purchase everything necessary equipment, you need to create a marketing plan. And the first step is to analyze the existing market.

What points should be present in your marketing research:

Analyze the activities of competitors, their strengths and weaknesses.
Find out which varieties and types of bread are the most popular.
What is more important for the buyer – quality or price?
Calculate how much product is usually sold at sales points in your city/region.
What is important for retail outlet owners when concluding an agreement with a bakery?
Does it make sense to open your own bakery store?
Do seasonality affect product demand?
During what time period is bread bought the most?

Having found the answers to these questions, you will understand what type and quality of bread should be produced, in what volumes, and where it is best to sell the products.

Think about what name your bakery will have. When choosing, it is important not to repeat existing bakery brands in Russia.

Hire a designer to create a company logo. Your trademark will be placed on packaging, in various places in the factory, on the machine for delivering bread to stores, etc.

Promotion of bread production business.

It is advisable to sell the first batch of bread at cost so that buyers try your product and can understand whether to buy your product or from your competitors.

In this business, almost everything really depends on the quality of the product. If the bread is tasty and affordable (this is the second top factor), then, thanks to word of mouth, you will be successful.

We collect the necessary package of documents

Next, you need to start preparing documentation and registering the legal form of production. The easiest way is to be an individual entrepreneur and work under a simplified taxation system (6% of net profit).

What documents need to be provided to the tax inspector when registering an individual entrepreneur:

Passport and TIN.
Application on form No. 21001 indicating the activity code - OKVED 10.71.1 “Production of bread and non-durable bakery products.”
Application for transition to a simplified taxation regime.
Payment of the state fee (800 rubles), the receipt must be given along with the documents.

After receiving the individual entrepreneur registration certificate, order a stamp, and also buy a cash register if you sell bread in your store.

To start producing bread, you must also obtain permission from a number of inspection bodies:

The fire inspectorate must check the fire protection system, ventilation, and appoint someone responsible for fire safety, get a copy of the evacuation plan, view the technical passport of the workshop.
The SES inspects the production itself (premises and equipment). The workshop must have a sewerage system, working water supply, electricity, and gas. The premises for bread production cannot be located in the basement. According to the standards, 1.75 meters of the wall must be tiled or painted.
The workshop must have a warehouse, a production area where equipment will be located, a bathroom, a closet for household chemicals, and a place for personnel to rest.
Rospotrebnadzor controls product quality, checks raw materials and delivery documents, including from equipment suppliers. If everything is normal and meets GOST, then you will be given a quality certificate.
You still need to contact the Federal Agency for Metrology and Technical Regulation. They must issue a quality certificate.

In addition, each employee must have a medical record with a completed medical examination. It will take about 50,000 rubles to prepare all the papers and pay state fees.

Be prepared for the fact that you will receive work permits long time. As a rule, the entire process takes 2-3 months.

Workshop rental

As you already understand, a workshop for bread production must meet certain requirements and standards.

Helpful advice: look for a room where bread was already produced before you, if yours has one. locality. This will save time and money on refurbishing the work area.

If you have not found a suitable option, you will also have to do repairs, tiling the walls. Depending on the area of the hall and the complexity of the work, the work will cost approximately 50,000 rubles.

What can you say about choosing a location? If you will only produce bread and sell exclusively to wholesalers, then you can look for a hall outside the city. This will save on rental costs. The approximate fee for a workshop of 60 m2 is 60,000 rubles per month.

The bakery should consist of the following rooms:

Production workshop with equipment.
Warehouse for storing finished products.
Storage for raw materials (flour, sugar, yeast, etc.)
Locker room and rest area for staff.
Office of a technologist, accountant and manager.
Bathroom.
Closet for household purposes (storing mops, detergents, rags, etc.)

Don’t forget that you need to pay monthly Communal expenses. Depending on the power of the machines, gas and water consumption, you will have to pay from 30 thousand rubles every month.

Equipment for bread production

The bakery should be equipped with new equipment or equipment that has been in use for a short time and has not yet deteriorated.

Look, maybe someone is selling a used bread production line. You will be able to save a lot, which is very important when starting your own business.

Below you will see the current average price for new equipment for:

№.	Name of equipment	Quantity	Price, rub.)
TOTAL:			377,500 rubles
1.	Bakery oven	2	70 000
2.	Dough mixer	1	52 000
3.	Proofing cabinet	1	21 000
4.	Hearth sheet	30	18 000
5.	Flour sifter	1	18 000
6.	Two-section washing bath	2	12 000
7.	Exhaust hood	2	12 500
8.	cooling chamber	1	24 000
9.	Table	2	27 000
10.	Wall table	2	8 000
11.	Portion scales	3	7 500
12.	Trolley hairpin	2	38 000
13.	Rack	2	13 500
14.	Baker's uniform (robe and cap)	40	16 000
15.	Bread Packing Machine	1	40 000

Don't forget to take care of the comfort of the staff. Buy wardrobes where they can store their belongings. Make a small lounge with a sofa, buy a kettle and a microwave. These are additional costs of about RUB 15,000.

You will have to arrange 1-2 offices for an accountant, technologist, manager and marketer. To do this, purchase computers, tables and chairs, install the Internet, telephone, order a scanner, copier, and office supplies.

With the expectation that you will have 4 administrative department employees, you need to spend another 120 thousand rubles. to create jobs for them.

Product range and purchase of raw materials for bread production

While you are registering a business and purchasing equipment, think about what kind of bread you will produce. You may want to stick to the classics and bake regular white and gray bread.

№	Expense item	Amount (rub.)
TOTAL:		1,598,000 rubles
1.	Purchase of equipment	512 500
2.	Workshop rental	60 000
3.	Payment of utility bills	30 000
4.	Cosmetic repair	50 000
5.	Employee salaries	321 000
6.	Contributions to the payroll (30% of employees’ salaries)	96 300
7.	Preparation of all documentation	50 000
8.	Advertising (logo and name development for the bakery)	15 000
9.	Additional expenses (gasoline, equipment repairs)	50 000

Now let’s calculate how much profit bread production will bring us for 1 month of work:

We will produce wheat bread (500 grams) and sliced loaves (500 grams).
One shift will be able to produce up to 400 kilograms of products. The plant operates in 2 shifts, i.e., per day of operation we will be able to offer the buyer 800 kilograms of two types of bread.
The cost of 1 loaf weighing 500 grams (in the calculation only the purchase of raw materials was taken into account) will be approximately 15 rubles.
The selling price of white bread starts from 30 rubles. The cost of sliced bread is higher – 35 rubles.
If you sell 400 kilograms of each type per day, the profit will be 52 thousand rubles. You will have approximately 200 kilograms of product return. Such bread can be processed into crackers and sold at a reduced price to recoup at least part of the costs.
In 1 month of operation, the company can earn 1.5 million rubles.
Net profit will be approximately 170,000 rubles. From this amount you pay tax at the rate of 6%.
As a result, every month you can count on a net income of around 160 thousand rubles.
With ideal business performance, payback can occur within 12 months.

All calculations are approximate. A business plan based on the selected equipment, list of raw materials, number of employees, and workshop rental price will help you obtain more accurate data.

Bread production can fully pay for itself only after a year of successful operation. But it is important to understand: although bakery products are constantly purchased, due to great competition, the demand for the products of new bakeries is unlikely to be high. Therefore, try not to inflate the final cost of bread in order to attract people at least with prices.

A good option is to produce a special “Economy” variety. This bread is made from third-grade flour, which is why it is not of such quality. But it is affordable and in demand among the population.

Bread dates back to the Neolithic era, making it one of the oldest foods. The first bread was a kind of baked gruel made from water and cereals. It is believed that thermal cooking may have been the result of accidental cooking or deliberate experimentation.

Today, the baking industry is considered one of the main branches of the food industry. The main direction of development of bread production includes improving the structure of the range of bakery products for the purpose of achieving full satisfaction of the population’s need for additional raw materials. As well as the development of technologically advanced processes for preparing dough and the use of installations and units, with the help of which it is possible to automate and mechanize dough production in a complex.

Bread production needs to be given special attention in the baking industry, namely product quality, rational use of raw materials, reducing losses at all stages of the technological process, and the production of bakery products.

Equipment for bread production

Basics:

Flour sifter(from $400). Used for loosening, aeration and additional cleaning of flour. The prepared flour is cleared of unwanted impurities, has uniform moisture and density, and is enriched with oxygen to improve subsequent fermentation of the dough. Flour sifters come with magnetic catchers, thanks to which you can catch metal particles.
Industrial dough mixer(from $800). Needed for quick kneading of different types of dough. The dough mixer ensures accurate consumption of products and strict adherence to the recipe, helps to minimize the need for manual labor and eliminate human errors.
Proofing cabinet(from $900). Helps in preparing dough for baking, ensuring it rests, rises and brings it to the desired condition for fermentation. The temperature and humidity set in it ensure a neat and uniform increase in bread products, avoiding cracks and dry edges.
Convection oven(price from $1500). It produces baked goods. They can be highly specialized or suitable for different types of dough.

Additional:

Production tables, flat baking sheets, wavy perforated baking sheets, production tables and racks, bread molds, washing baths, hairpin trolley, scales.

How much money is needed? For an opening with a size of 20 m² for a complex of equipment with a capacity of 400 kg of products per 12-hour shift, you can meet the amount from $5,000. For 1000 kg of products you will need a room of approximately 45 m² and an investment of $19,000.

Bread production technology

Raw materials used in the baking process

Reception, storage and preparation of raw materials

The main raw materials for baking production are water, yeast, and salt. Additional raw materials include all other products used in baking, namely animals, margarine, malt, molasses, etc. Currently, the baking industry widely uses new types of additional raw materials for production and improvers (surfactants, enzyme preparations, modified starch, whey, whey concentrates, etc.

Any baking enterprise must have a raw materials warehouse, where a certain supply of basic and additional raw materials for production is stored. The bulk method of delivery and storage of many types of raw materials (flour, sugar, yeast milk, liquid fats, salt, whey, molasses, vegetable oil) has become widespread. With bulk delivery and storage of raw materials for bread, the number of workers in the warehouse is sharply reduced, the sanitary condition of warehouses is improved, production standards are increased, losses of raw materials are reduced, and a significant economic effect is achieved compared to containerized storage of raw materials.

Raw materials for bread production, which are stored in a warehouse, must undergo certain preparation before kneading semi-finished products, as a result of which its sanitary condition and technological properties are improved. In this case, the raw materials are cleaned of impurities, fats are melted, yeast, salt and sugar are dissolved in water. The resulting solutions are filtered and pumped into collection containers, from where they are supplied to dispensers.

Reception and storage of flour in production

Flour delivered to the bakery from a mill or base is stored in a separate warehouse, which should accommodate a seven-day supply, which will allow it to be prepared in a timely manner for launch into production.

Flour for production is supplied to the bakery in separate batches (batch is a certain amount of flour of the same type and grade, produced simultaneously and received under one invoice and with one quality certificate).

When analyzing the flour received for production, laboratory workers compare the analysis data with the certificate data. If there are significant discrepancies, a representative of the organization supplying the flour is called and the analysis is repeated.

Flour is delivered to production by containerized (in bags) and bulk (in tanks) methods. The net weight (weight of the product without containers) of grade flour in a bag is 70 kg, of wallpaper - 65 kg (the weight is determined when the flour is removed). Each bag of flour has a label indicating the flour mill, type and grade of flour, net weight, production date.

If substandard grain was added during grinding, a corresponding mark is made on the label.

In the bulk method, flour is stored in silos. To store each type of flour, at least two silos are provided, one of which is used to receive flour, the second is used to feed it into bread production. The total number of silos in the warehouse depends on the productivity of the plant and its need for different types of flour. The bins are loaded with flour from the top. The air transporting flour is removed through a filter installed above the bunkers; flour dust is retained and poured into the bunker.

Transportation of flour for bread production from storage tanks for sifting, weighing and into production bins can be carried out by mechanical transport using elevators and augers or by pneumatic and aerosol transport. The latter method has significant advantages due to the saturation of the flour with air, which increases the temperature of the flour and promotes its ripening. Each production warehouse must have at least two lines for cleaning, weighing and transporting flour to production bins.

Storage and preparation of additional raw materials for production

Yeast for bread. In the baking industry, compressed yeast is used, as well as dried, liquid yeast, and yeast milk.

Pressed yeast for baking bread is a collection of yeast cells isolated from the culture medium, washed and pressed. A culture medium is a liquid nutrient medium in which microorganisms are grown.

When preparing pressed yeast for kneading semi-finished products, they are diluted with water at a temperature of 29-32°C in tanks with mixers in a ratio of 1: (2-4).

Frozen yeast for bread is stored at a temperature of 0-4°C; it should be thawed slowly at a temperature not exceeding 8°C.

Dried yeast is obtained by drying crushed compressed yeast with warm air to a residual moisture content of 8-9%. Dried yeast is packaged and stored in cans, paper bags or boxes lined with parchment at temperatures above 15°C. The guaranteed shelf life of premium grade yeast is 12 months, and grade I yeast is 6 months. High-grade yeast for bread production is hermetically packaged. When packaged in non-airtight containers, their shelf life is halved. During storage, a monthly deterioration in lifting force of 5% is allowed. Before use, dried yeast should be soaked in warm water until a homogeneous mixture is formed. Many bakeries activate compressed and dried yeast. The essence of activation is that yeast for bread production is diluted in a liquid nutrient medium consisting of flour, water, malt or sugar, and sometimes other additives, and left for 30-90 minutes. During the short activation process, yeast cells do not multiply, but become more active. As a result of activation, the lifting force of the yeast improves, which makes it possible to slightly reduce its consumption for preparing dough (by 10-20%) or, without reducing consumption, to shorten the duration of fermentation of semi-finished products. The use of activated yeast improves the quality of bread. The acidity of products prepared with activated yeast is 1° higher than usual. Options for activating yeast are different.

Yeast milk is a liquid suspension of yeast in water, obtained by separating the culture medium after the yeast has multiplied in it.

Yeast milk is supplied to production cooled to a temperature of 3-10°C in thermally insulated tank trucks, from where it is pumped into steel containers with a water jacket and an electric mixer, which is turned on every 15 minutes every 30 seconds to ensure a uniform concentration of yeast throughout the entire mass of the product.

The storage duration of yeast milk for future bread at a temperature of 3-10°C is 2 days, at a temperature of 0-4°C - up to 3 days.

Salt and sugar. Salt is supplied to low-capacity bakeries in bags and stored in a separate room in bulk or in chests. Due to its hygroscopicity, salt cannot be stored together with other products for production. Salt is added to bread dough in the form of a solution with a concentration of 23-26% by weight. A saturated solution is prepared in salt solvents, which is then filtered and fed into production collection tanks.

Most bakeries use salt in solution during production. Salt delivered to the bakery by dump truck is poured into a reinforced concrete bunker, which, for ease of unloading salt, is deepened 2.8 m from the floor level. The bunker has a receiving compartment and 2-3 settling compartments. Pipelines with cold and hot water are installed in the receiving compartment. The salt solution flows by gravity through the holes in the partitions to fill all compartments of the sump and is filtered.

To control the concentration of the solution, which must be constant, its density is periodically checked with a hydrometer.

The higher the salt concentration in the solution, the higher the density of the solution. Having determined the density, find the concentration.

Usually a solution of 25% concentration (solution density 1.1879) or 26% concentration (solution density 1.1963) is prepared. If the density of the solution in the last solvent compartment is insufficient, the solution is pumped into the receiving compartment. Changing the set density of the salt solution disrupts the salt dosage.

Granulated sugar for bread production, delivered in bags, is stored in a clean, dry room with a relative humidity of 70%. Sugar is hygroscopic, so it becomes moist in a damp room. Bags of sugar are stacked (on racks) in stacks 8 rows high.

If granulated sugar is intended for the production of low-moisture dough, it is used in dry form and is sifted through a 3 mm sieve and passed through magnetic traps. As a rule, sugar is added to bread dough in the form of a solution of 51-62% concentration with a density of 1.23-1.3. The solution is prepared in tanks equipped with a stirrer and filter. The syrup is pumped from the tanks into collection containers. The solution temperature is about 32-35°C. The solubility of sugar depends significantly on the temperature of the solution. If you prepare a solution for the production of bread of a higher concentration, then when it cools in the pipelines, crystallization of sucrose may occur.

In recent years, many bakeries have been storing sugar in the form of a sugar-salt solution. The storage installation consists of a device for unloading bags of sugar, two metal containers, water and salt solution dispensers, filters and pumps. Containers for preparing sugar solution are equipped with steam jackets and stirrers. Adding table salt to a solution (2-2.5% of the mass of dry sugar) for the production of bread delays the crystallization of sucrose and allows the preparation of 65-70% solutions, which require a smaller container.

Dairy. The following dairy products are used in the production of bakery products: milk, cream, sour cream, cottage cheese and whey. Natural dairy products are perishable raw materials, so they are stored at low temperatures. The lower the temperature, the longer the shelf life can be

Milk, cream and sour cream for bread production cannot be frozen, as this will ruin the consistency and change the taste. These products are stored in metal cans at a temperature of 0-8°C. Sour cream is stored at this temperature for up to 3 days. Milk at a temperature of 8-10°C is stored for 6-12 hours, and at a temperature of 6-8°C - 12-18 hours. The shelf life of cottage cheese at a temperature of 0°C is 7 days, when frozen - 4-6 months.

Condensed milk in unsealed containers is stored at a temperature of 8°C for up to 8 months. It cannot be frozen.

Store in an unsealed container for up to 3 months.

Powdered milk is gradually diluted in water at a temperature of 28-30°C to the moisture content of natural milk (700-800 ml of water per 100 g of dry milk) with constant stirring of the mass, after which it is left to swell for 1 hour. Good results are obtained when prepared for producing an emulsion from milk powder, water and fat in a special installation or churning machine. In the emulsion, the milk swells well and the fat is crushed. In addition, the emulsion has a positive effect on the quality of products during production. The emulsion should be passed through a sieve with cells with a diameter of no more than 2 mm.

When preparing for use, all liquid dairy products for the production of bread and bakery products are poured from a can into a production container and filtered through a sieve with cells up to 2 mm in diameter.

Whey is a by-product of the production of cottage cheese or cottage cheese. It is a homogeneous liquid of greenish color, with a specific smell and taste.

Natural whey is supplied to bakeries in tank trucks, from where it is then pumped into special containers with a cooling jacket.

Fats. In the baking industry, the most widely used products are cow butter, margarine, special baking fats and vegetable oil.

Cow butter is divided into butter and ghee. Butter is prepared by churning or continuous flow from pasteurized sweet cream or from previously fermented cream. The moisture content of butter is 16-20%, the fat content is 72.5-82.5 (including the moisture content of unsalted butter - 16, peasant butter - 20%). Ghee moisture content is 1%; fat content 98%. Ghee is obtained by melting prefabricated butter at a temperature of 75-80°C.

Butter in production should be stored in a cool, dark room. Under the influence of light, atmospheric oxygen and elevated temperature, the oil goes rancid. Butter is stored at a temperature not higher than 8°C for up to 3 months, frozen butter for up to 12 months.

Margarine is a specially prepared fat that resembles butter in its chemical composition, energy value and digestibility. For the production of margarine, a fat base (a set of fats), fermented milk, emulsifiers, dyes, flavors and other auxiliary materials are used.

The fatty base of margarine consists of lard (65-75%) and natural fats (and animals).

The following periods are established for the storage of solid margarine:

Liquid margarine for production is stored in oval-shaped stainless steel tanks with a water jacket at a temperature of 35-48°C for no more than 2 days. Each tank is equipped with propeller mixers, the periodic rotation of which prevents the margarine emulsion from separating.
Confectionery, baking and culinary fats are anhydrous fats, mainly consisting of lard with (or without) the addition of small amounts of natural fats and emulsifiers. In the baking industry, fat with phosphatides (solid consistency) and liquid fat, which has a mobile consistency, are used at a temperature of 15-20°C.
Confectionery and bakery fats are stored for 1-9 months, depending on the temperature (from -10 to +15°C) and the presence of antioxidants (antioxidant) in the production recipe.

During preparation, solid fats are removed from containers, inspected, and the surface is cleaned of contaminants. The fats are then cut into pieces and the internal condition of the fat is checked.

To produce vegetable oils, oilseeds are used through pressing and extraction, and more often through a combined production method.

Vegetable oils are stored in a cool, dark room, in closed containers (barrels or tanks) at a temperature of 4-6°C. Under the influence of atmospheric oxygen, light and elevated temperatures, vegetable oils deteriorate.

Main technological stages of baking production

The technological process of making bread consists of the following stages: kneading dough and other semi-finished products, fermenting semi-finished products, dividing the dough into pieces of a certain mass, forming and proofing dough pieces, baking, cooling and storing bread products.

Kneading and dough formation

Kneading bread dough is the most important technological production operation, on which the further progress of the technological process and product quality largely depend. When kneading dough from flour, water, yeast, salt and other ingredients, a homogeneous mass with a certain structure and physical properties is obtained.

Leavening and fermentation of dough

To ensure that the baked product is porous and easily digestible, the dough must be loosened before baking bread. This is a prerequisite for good baking of the dough.

The dough begins to ferment under the influence of carbon dioxide, which makes it possible to obtain bread with a well-loose, porous crumb. The purpose of fermentation of dough and dough is to bring the dough into a state in which it will be best prepared for cutting and baking in terms of its gas-forming ability and structural and mechanical properties. At the same time, the accumulation of substances in the dough that determine the taste and aroma characteristic of bread made from well-fermented dough is no less important.

Preparation of wheat dough

Dough preparation is the most important and time-consuming operation in bread production, occupying about 70% of the production cycle time. When choosing a specific dough preparation method, first of all, the produced range of products, as well as other production data, are taken into account.

It is customary to distinguish between traditional methods of preparing bread dough and new progressive ones. Traditional technology provides for long-term fermentation of semi-finished products, a total of 4.5-7 hours. Progressive (accelerated) technology is characterized by a shorter dough preparation cycle. Currently, about 70% of the total mass of products is prepared using progressive technology, which is simpler and more economical.

The list and ratio of individual types of raw materials used in the production of a certain type of bread is called a recipe.

The recipe for bread production, which indicates the type of flour and the amount of additional raw materials, except water, is approved by higher organizations (administration, ministry). In recipes, the amount of main and additional raw materials is usually expressed in kg per 100 kg of flour.

Along with the recipe, a technological instruction is approved, which indicates the method of preparing bread dough and the technological regime (fermentation duration, acidity of semi-finished products, baking conditions for the product, etc.) However, this documentation does not reflect the specific production conditions of each enterprise: the power of the baking oven, the quality of flour and etc.

Taking into account these and other production conditions, the enterprise laboratory draws up specific recipes for bread production. The production recipe indicates the mass of flour, water, salt solution and the mass of other components necessary for kneading each semi-finished product (dough, dough, etc.). The consumption of raw materials for kneading dough according to the production recipe must strictly correspond to the recipe data on

Recipes for the production of a number of types of bread and bakery products also provide for other types of additional raw materials (eggs, raisins, milk, whey, skimmed milk powder, poppy seeds, etc.). It follows from this that the list and ratio of raw materials in the dough for different types and varieties of bread products may be different.

With continuous kneading of bread dough, the production recipe is compiled based on the minute work of the dough mixing machine, with periodic kneading, based on one portion of dough (bowl).

The calculation of the recipe for bread production in both cases is fundamentally the same. First, calculate the total amount of flour for kneading the dough, and then the amount of flour required for preparing other semi-finished products (dough for bread, sourdough, etc.). After this, a recipe for the dough or starter is made, and then a recipe for the dough.

When creating a recipe for bread production, you must remember that the amount of each type of raw material (yeast, salt, etc.) is calculated based on the total flour content in the dough, regardless of which semi-finished product (dough, sourdough) this raw material will be added to. Flour used for making liquid yeast, tea leaves and other semi-finished products is included in the total mass of flour.

Currently, there are two main methods of preparing wheat dough for bread production. This is a sponge (two-phase) and unpaired (single-phase) method.

Preparing dough on dough

The most common sponge method of preparing dough for bread production, in which the first phase of dough preparation is the dough. Dough is a semi-finished product obtained from flour, water and yeast by kneading and fermentation. The finished dough is completely used for preparing the dough.

To prepare bread dough, take part of the total mass of flour (30-70%), most of the water and the entire amount of yeast. After 3-5 hours of fermentation on the dough, the dough is kneaded, which ferments for 30-120 minutes.

The technology for preparing dough for bread production depends on the type of flour, its baking properties, product recipe and many other factors.

In the production of wheat bread, the humidity of the dough should be 41-47%, of bakery products - 44-46%, which is explained by the different moisture content of the dough for these products. When processing weak flour, the humidity of the dough is reduced to delay the relaxation of gluten. If the flour gluten is short-tearing, the moisture content of the dough for bread production is increased by 2-3%.

The amount of pressed yeast for preparing the dough (according to the recipe) is 0.5-4%. The highest dose of yeast in the dough for butter dough is 2-4%, for bread dough - 0.5-0.7%.

The temperature of the dough for bread production is, as a rule, slightly lower than the temperature of the dough (28-29°C). This temperature is most favorable for the proliferation of yeast cells.

Salt and fats are not added to the dough for bread production, as these substances negatively affect the yeast. The humidity of the dough is 1-3% higher than the humidity of the dough, which improves metabolism in the yeast cell, activates enzymes and accelerates the swelling of gluten. Long-term fermentation of the dough (3-5 hours) ensures sufficient proliferation of yeast and accumulation of ripening products.

Dough for the production of bread on sponge is prepared in the following ways: traditional on sponge containing 50% flour of the total mass in the dough; a large dough containing 65-70% of the total amount of flour in the dough; liquid dough containing 27-30% flour of the total mass in the dough.

The traditional method of preparing dough on sponge is used in the production of various bread, bakery and pastry products.

The dough for bread production is prepared from 45-50% flour, most of the water and the entire amount of yeast required by the recipe. The technology for preparing the dough depends on the baking properties of the flour and other reasons. If the flour is weak, reduce the humidity and temperature of the dough compared to the norms, and increase the flour content in the dough to 60%. The dosage of pressed yeast for bakery products is 0.5-1.5% by weight of flour, liquid - 20-25%.

When preparing dough for bread production, in machines with rolling bowls, measure the required amount of water into an empty bowl, add a yeast suspension, turn on the dough mixing machine and add flour with continuous stirring. The dough is kneaded until a homogeneous mass is obtained using a “Standard” machine for 5-6 minutes. .

When kneading dough (and dough) for bread, the bowl should be covered with a lid. The kneaded dough is sprinkled with flour on top (dusted) to prevent weathering, and left to ferment for 3-5 hours. The readiness of the dough in production is determined organoleptically and by acidity. The fermented dough has a sharp alcoholic odor and a uniform mesh structure, which indicates the formation of a normal gluten framework in it. The volume of dough for bread production at the end of fermentation increases 2-2.5 times; when you gently press on the surface of the dough, it falls off. The fall of the dough coincides with the formation of the greatest amount of yeast in it and their greatest activity.

The dough for making bread on dough is kneaded for 6-8 minutes. When kneading, water, salt solution, sugar, fat and other raw materials are added to the finished dough, and then flour is added while mixing the mass. Flour should be added gradually, but in one go. It is not recommended to add flour or water to the kneaded dough. During the initial kneading, the gluten has already swollen, so it absorbs a new portion of water poorly (the dough becomes sticky). Adding flour to the resulting dough may cause unevenness at the bottom of the bowl. The quality of flour used for production and the room temperature influence the initial temperature of the dough, which can be 29-32°C. The dough on the dough ferments for 1-2 hours, depending on the type of product, quality of flour and other factors.

During the fermentation process, it is recommended to knead dough made from first and highest grade flour (especially strong flour). Kneading is the repeated mixing of the dough for 1-2 minutes during the fermentation period in order to remove fermentation products and improve the structure. Kneading in production is done 50-60 minutes after kneading the dough.

Preparation of wheat dough without steaming

The single-phase method is that the dough is kneaded in one step from the entire amount of raw materials and water specified in the recipe, without adding any fermented semi-finished products (dough, sourdough).

The dough is prepared with a large consumption of yeast (1.5-2.5% of the total weight of flour). The increase in yeast consumption is explained by the fact that worse conditions are created for their vital activity in the dough than in the dough (thick medium, presence of salt, etc.).

Increasing the dose of yeast is also necessary to loosen the dough of future bread in a relatively short period of time (2-3 hours).

In production, to reduce yeast consumption and improve the taste of the product, yeast is usually activated before kneading straight dough. The initial temperature of the dough is 29-31°C, the fermentation duration is 2.5-3 hours. It is recommended to knead the dough 50-60 minutes after kneading. Kneading when preparing straight dough is of greater technological importance than for dough prepared with sponge. It should be noted that dough for bread production, prepared using the straight method, contains less acids, aroma-forming and flavoring substances than dough prepared with sponge. Fermentation, colloidal and biochemical processes occur less intensively in straight dough due to the thick consistency of the dough and the shortened fermentation cycle.

The non-steamed method is often used in the production of bread, bakery and pastry products from I and premium grade wheat flour. In a non-steamed way, the dough is prepared in dough mixing machines with rolling bowls (Standard machine, T1-ХТ2-А) or using a RZ-KhTI machine.

Cutting the finished dough

In the production of wheat bread and bakery products, dough cutting includes the following operations: dividing the dough into pieces, rounding, preliminary proofing, shaping and final proofing of dough pieces.

The dough is divided into pieces using dough dividing machines. The mass of a piece of dough is determined based on the given mass of a piece of bread or bakery products, taking into account the loss in the mass of a piece of dough during baking (baking) and the loss of a piece of bread during cooling and storage (shrinkage).

After the dough dividing machine, the dough enters the rounding machines, where they are given a round shape. After this, the dough piece must rest for 3-8 minutes to restore the gluten framework, after which it goes to a molding machine, where it is given a certain shape (loaves, saits, rolls, etc.).

Baking bread

Baking is the final stage in the production of bakery products, which ultimately determines the quality of the bread. During the baking process, microbiological, biochemical, physical and colloidal processes simultaneously occur inside the dough piece.

All changes and processes that transform the dough into finished bread occur as a result of heating the dough piece.

Bread products are baked in the baking chamber of bakery ovens at a steam-air temperature of 200-280°C. Baking 1 kg of bread requires about 293-544 kJ. This heat is spent mainly on evaporating moisture from the dough piece and heating it to the temperature (96-97 ° C in the center) at which the dough turns into bread. A large proportion of heat (80-85%) is transferred to the dough by radiation from the hot walls and arches of the baking chamber.

Dough pieces for production are heated gradually, starting from the surface, so all processes characteristic of baking bread do not occur simultaneously throughout its entire mass, but layer by layer, first in the outer and then in the inner layers. The speed of heating of the dough and bread in general, and therefore the duration of baking, depend on a number of factors. When the temperature in the baking chamber increases (within certain limits), the heating of the workpiece accelerates and the baking time is reduced.

The formation of a hard bread crust during the production process occurs as a result of dehydration of the outer layers of the dough piece. A hard crust stops the growth of dough and bread volume, so the crust should not form immediately, but 6-8 minutes after the start of baking, when the maximum volume of the workpiece has already been reached.

Biochemical processes occur in the surface layer of the workpiece and in the crust: gelatinization and dextrinization of starch, denaturation of proteins, formation of aromatic and dark-colored substances and removal of moisture. In the first minutes of bread production (baking), as a result of steam condensation, the starch on the surface of the workpiece gelatinizes, partially turning into soluble starch and dextrins. A liquid mass of soluble starch and dextrins fills the pores on the surface of the workpiece, smoothes out minor irregularities and, after dehydration, gives the crust shine and gloss.

Denaturation (coagulation) of protein substances on the surface of the product occurs at a temperature of 70-90°C. The coagulation of proteins, along with dehydration of the top layer, contributes to the formation of a dense, inelastic bread crust.

The coloring of the bread crust during production into a light brown or brown color is explained by the following processes:

caramelization of dough sugars, which produces brown products (caramel);
a reaction between amino acids and sugars, during which aromatic and dark-colored substances (melanoidins) accumulate.

The color of the bread crust and products during the production process depends on the sugar and amino acid content in the dough, on the duration of baking and on the temperature in the baking chamber. For normal coloring of the crust, the dough (at the time of baking) must contain at least 2-3% sugar to the weight of flour. Aromatic substances (mainly aldehydes) from the crust penetrate into the crumb, improving the taste of the product. If the above processes occur properly, the crust of the baked bread will be smooth, shiny, and evenly colored in light brown. The specific content of crusts (in % of the product weight) is 20-40%. The smaller the mass of the product, the higher the percentage of crusts.

When baking inside the dough piece, the fermentation microflora is suppressed, the activity of enzymes changes, gelatinization of starch and thermal denaturation of proteins occurs, the humidity and temperature of the inner layers of dough-bread changes.

The vital activity of the fermentation microflora of the dough (yeast cells and acid-forming bacteria) changes as the piece of dough-bread warms up during the baking process.

Yeast cells, when the dough is heated to approximately 35°C, accelerate the process of fermentation and gas formation to the maximum. Up to approximately 40°C, the activity of yeast in the baked piece of dough is still very intense. When the dough for bread production is heated above 45°C, gas formation caused by yeast is sharply reduced.

At a dough temperature of about 50°C, the yeast dies off.

The vital activity of the acid-forming microflora of the dough, as the dough warms up, is first accelerated, after reaching a temperature above the optimal one for their vital activity, it slows down, and then stops completely.

The humidity of the crumb of hot bread (in general) in production increases compared to the humidity of the dough due to the moisture transferred from the top layer of the workpiece. Due to the lack of moisture, starch gelatinization proceeds slowly and ends only when the central layer of dough-bread is heated to a temperature of 96-98°C. The temperature in the central layers of the crumb does not rise above this value, since the crumb contains a lot of moisture and the heat supplied to it will be spent on its evaporation, and not on heating the mass. When baking rye bread, not only gelatinization occurs, but also acid hydrolysis of a certain amount of starch, which increases the content of dextrins and sugars in the bread dough. Moderate hydrolysis of starch improves the quality of bread.

The change in the state of protein substances begins at a temperature of 50-75°C and ends at a temperature of about 90°C. During the baking (production) process of bread, protein substances undergo thermal denaturation (coagulation). At the same time, they become compacted and release the moisture they absorbed during the formation of the dough. The coagulated proteins fix (fix) the porous structure of the crumb and the shape of the product. In the product, a protein frame is formed, in which grains of swollen starch are interspersed. After thermal denaturation of proteins in the outer layers of the product, the increase in volume of the workpiece stops.

The volume of the baked product is 10-30% greater than the volume of the dough piece before placing it in the oven. The increase in volume during production occurs mainly in the first minutes of baking as a result of residual alcoholic fermentation, the transition of alcohol into a vapor state at a temperature of 79 ° C, as well as thermal expansion of vapors and gases in the dough piece. Increasing the volume of dough bread improves the appearance, porosity and digestibility of the product.

Currently, the most widely used are dead-end cradle-deck furnaces with channel heating (FTL-2, FTL-20, KhPP, etc.).

The temperature in the baking chamber for bread production is controlled by changing the intensity of fuel combustion. In gas-heated furnaces, the supply of gas and air to the burners is increased to increase the temperature. When burning coal, the blast is increased and fuel is thrown onto the grate more often. In ovens with duct heating, dampers are installed in the flue ducts to regulate the temperature in certain areas of the baking chamber. Using a gate, the amount of hot combustion products entering the corresponding channel is changed. It is easiest to regulate the temperature in electrically heated bread ovens by turning on or off some of the electric heaters located above and below the oven floor.

Determining the readiness of bread

Correctly determining the readiness of bread during the production (baking) process is of great importance. The quality of bread depends on the correct determination of the readiness of bread: the thickness and color of the crust and the physical properties of the crumb - elasticity and dryness to the touch. Excessive baking time increases baking time, reduces productivity, and causes excessive fuel consumption. An objective indicator of the readiness of bread and bakery products is the temperature in the center of the crumb, which at the end of baking should be 96-97°C.

In production, the readiness of products is still determined organoleptically according to the following criteria:

peel color (color should be light brown);
crumb condition (the crumb of the finished bread should be relatively dry and elastic). Determining the condition of the crumb, break the hot bread (avoiding crushing) and lightly break the crumb with your fingers in the central part. The condition of the crumb is the main sign of bread readiness;
relative weight (the weight of the baked product is less than the weight of the unfinished product due to the difference in baking).

The readiness of bread can also be determined by the temperature in the center of the crumb when the bread comes out of the oven using a thermometer.

To avoid breaking the thermometer when inserting it into the bread, it is recommended to first make a puncture in the crust with some sharp object, the diameter of which would not exceed the diameter of the thermometer.

The length of the end of the thermometer inserted into the bread should be set in advance. The point of insertion of the thermometer into the bread is clarified with each determination.

To measure the temperature of bread in production, the thermometer must first be heated to a temperature 5-7 ° C below the expected temperature of the bread (heating can be done in another loaf of bread). This is done to prevent the crumb from cooling and to overcome the inertia of the meter. It is necessary that the rise of mercury in the thermometer occurs within no more than 1 minute.

Before checking the bakedness of bread by its temperature, you should experimentally establish the temperature of the bread crumb corresponding to the baked bread at this enterprise.

Typically, the temperature of the center of the crumb, which characterizes the readiness of rye pan bread, should be about 96°C, for wheat bread - about 97°C.

The experimentally determined temperature of the bread, which characterizes its readiness, can be used to control the readiness of the bread and the size of the bake.

Storage and transportation of bread

Baked bread cools during storage and loses weight due to shrinkage and staleness. These two processes are independent, but they are somewhat dependent on each other, since the bread crumb, having lost a certain amount of moisture, partially loses its softness not only due to the staling process, but also due to a decrease in humidity.

The stacking of finished products after they come out of the oven and the storage of products until they are released into the distribution network are the last stage of the bread production process and are carried out in the grain storage facilities of enterprises. The capacity of grain storage facilities is usually calculated taking into account the storage of shift production, and when working in 2 shifts - taking into account one and a half shifts.

In the grain storage facility, the produced products are recorded, sorted and organoleptically assessed using a point system. Before releasing products into the distribution network, each batch of products is subject to mandatory inspection by a inspector or a person authorized by the administration.

Rejection as a means of fighting for the supply of products to the distribution network good quality is mandatory for all bakery enterprises producing bread, bakery products, bagels and crackers. According to the current regulations, the maximum number of points for quality indicators is 10.

The rules for laying, storing and transporting bread products are determined by GOST 8227-56.

In production, after baking, the products are placed in wooden trays, the dimensions of which are determined by GOST 11354-82 “Plank and plywood reusable boxes for food products.”

Tin bread is placed on the side or bottom side, hearth bread, rolls, loaves - in 1 row on the bottom side or rib, butter products - in 1 row flat. Trays of bread (14-28 pieces) are placed on mobile trolleys, which are transported to the loading area as needed.

Ways to reduce costs and losses in production + Useful video

To ensure economical consumption of raw materials for bread production at enterprises, it is necessary to exercise strict control over the quantitative indicators of the technological process - costs and losses.

Large costs and losses during production indicate shortcomings in the organization and management of the production process, the elimination of which leads to more economical consumption of raw materials for bread.

The industry has a number of ready-made solutions and techniques that allow more economical use of raw materials in the production of bread and bakery products.

The introduction of bulk installations for storing flour and its transportation in flour trucks makes it possible not only to eliminate heavy manual labor and eliminate the use of bags, but also to significantly reduce losses. In this case, the savings in flour will be up to 0.1% of the total amount.

At enterprises with containerized storage of flour for bread production, its loss due to atomization can be reduced by installing aspiration devices; in flour warehouses, it is advisable to install vacuum cleaners.

In recent years, self-shaking filters with electric drive have become widespread.

The costs of dry matter for fermentation in the traditional sponge method of bread production average 2.5-3.3% by weight of flour.

The introduction of progressive dough testing schemes for liquid dough, thick large dough, or the use of an accelerated method reduces these costs to 1%.

Hot bread does not have the same cooling conditions for all products. These conditions depend on the degree of loading of the expedition with bread, the operation of ventilation devices, the time of year, the temperature of the room, the location of the bread in the trays of the trolleys, including the height from the floor, the capacity of the trolleys, the density of the bread and a number of other reasons. From the above it follows that the mass of piece bread depends on the combination of the above conditions. Most often, piece bread supplied to the retail chain has a weight greater than that established by the state standard. Thus, enterprises to some extent protect themselves from making claims regarding the production (release) of products with a mass less than the prescribed standard. Along with this, systematically exceeding the weight of products leads to a decrease in bread yield.

To reduce deviations in the weight of piece bread, it is recommended to increase the accuracy of the dough cutting machines, monitor the temperature of the ovens and use special cooling devices to ensure uniform drying of the bread during storage.

The main difficulty in mechanized bread production is dough sticking to the working surfaces of dough cutting lines, conveyor belts, and proofing covers. To eliminate dough sticking to the equipment, the working parts of rounders, dough-rolling machines, as well as covers for proofing boards and conveyor belts are sprinkled with flour, for which up to 1% of the total mass of processed flour is consumed. Using flour for this purpose worsens the sanitary condition of the workshop and reduces the yield of products.

The experience of the country's bakery enterprises has shown that treating dough cutting lines and proofing devices with water-repellent polymer materials helps reduce flour costs in production when cutting dough.

When processing conveyor belts with a cutting line tester, polymer coatings in combination with blowing warm air when cutting dough, flour is not used.

By blowing air onto the surface of a piece of bread dough, a thin, relatively dry film is created, which, in combination with anti-adhesive coatings, eliminates adhesion. Products prepared on a dough cutting line treated with anti-adhesive materials have a better appearance, a smoother, brightly colored surface.

The introduction of polymer materials into production improves the sanitary condition of workshops, reduces air pollution from flour dust, and also reduces the consumption of flour for filling. At the same time, the work of workers is facilitated, the production culture is improved and the quality of products is improved.

Fluctuations in the moisture content of dough for bread production are usually caused by deviations in the mass of flour coming from the automatic flour tester, the amount of water, saline solution, yeast suspension and other additional raw materials dosed by the corresponding equipment when kneading the dough.

A decrease in dough moisture content against the established norm by 1% leads to a decrease in the yield of bread from wheat flour of grades I and II by 2-2.5%, and from rye flour by 2.5-3%. Therefore, it is recommended in production to systematically, at least 2 times per shift, monitor the operation of dosing devices, as well as the moisture content of the dough.

The accuracy of the dough cutting equipment has a significant impact on flour savings. Therefore, when producing piece bread, it is necessary to systematically check the operation of dough dividing machines and not allow deviations in the mass of dough pieces from the established one.

A feature of the production of piece products is that their mass is determined by dividing the dough into pieces, which is carried out long before the end of the bread production process. After dividing the dough, the bread pieces are baked and the bread is cooled, which changes the mass of the finished product.

Subsequent adjustments to the mass when releasing bread to the distribution network according to the technology conditions can no longer be made. Consequently, the mass of piece bread products is determined not only by the accuracy of the dough dividing machine, but also depends to a greater extent on the conditions for performing subsequent operations of the production technology.

Baking bakery products accounts for a large share of costs. In order to save grain resources, it is necessary not only to reduce baking, but also to level it on the cradle or oven floor. One way to level out the baking of bread is to shield the heating surfaces in the oven by placing asbestos sheets in places with excess heat transfer. To improve the supply of heat to the upper gas pipeline, it is necessary to carefully and systematically clean it of ash and regulate the gas flow using valves provided by the design of the furnace for production.

To reduce bread baking, it is advisable to use water spraying of dough pieces or finished products when leaving the oven.

When baking bread and products, along with moistening the dough pieces, it is necessary to moisten the environment of the baking chamber. The steam consumption should be approximately 200-250 kg per 1 ton of product.

Very useful video:

These measures to reduce the baking load of bread products are widely used in production at many bakery enterprises and provide a positive economic effect.

Workshop for the production of bread and bakery products. We collect the necessary package of documents

How to open a bakery: choose a format and register a business

What kind of premises do you need to open a bakery?

We form an assortment

Financial plan for a business for the production of bread and bakery products

Marketing strategies in bread production

Promotion of bread production business.

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Workshop rental

Equipment for bread production

Product range and purchase of raw materials for bread production

Equipment for bread production

Bread production technology

Raw materials used in the baking process

Reception, storage and preparation of raw materials

Reception and storage of flour in production

Storage and preparation of additional raw materials for production

Main technological stages of baking production

Kneading and dough formation

Leavening and fermentation of dough

Preparation of wheat dough

Preparing dough on dough

Preparation of wheat dough without steaming

Cutting the finished dough

Baking bread

Determining the readiness of bread

Storage and transportation of bread

Ways to reduce costs and losses in production + Useful video

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