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Basic Bakery Operation
Everyone loves bread. It is easy and convenient to eat whether you are walking on the street or on your way to your office. Love to eat doesn’t mean you know how to make it. Most of the time we get bread and cakes from a bakery or supermarket and they are already baked and ready to eat. But do you know how the bakers made it, and how the baking process took place?
Bakers work can be divided into four main areas. This stage includes mixing, molding, dressing and cooking. There are certain tools and machines that are required although sometimes they only require the skills and knowledge gained over the years in these fields. Unlike other types of food and beverage businesses, a bakery business requires more than one employee working in the production kitchen to be efficient.
Mixing is an important part of the baking process. This section will show how long your production will last each day including washing and cleaning. Those who are responsible for mixing the bread dough, topping and cake mix must be accurate, consistent, disciplined with a high level of concentration to avoid mistakes and damage. Not to mention using a lot of energy. Imagine if someone who works with 20kg to 25kg of sweet dough per batch, has to transfer the dough from the mixer to the table to be cut and weighed before dividing it into small pieces. This tedious process will make people easily forget and make mistakes in following the right path.
Turning the dough into an interesting bread shape requires skill and knowledge. Knowledge in culinary art will be very helpful in this art. Imagine a baker with a skilled hand can make more than 30 loaves of bread every day and he has to make them all quickly to avoid early testing. However, to make a simple bread that does not require additional equipment other than rolling pins, a well-trained worker can ensure that it is done. For beginners or experienced chefs, tasks such as making tart dough or preparing a baking mold are the best.
Dressing proofed bread does not require skill or effort. All they need is a good memory and a quick hand. Those working on the project must memorize every shape and name of the bread that is ready to be dressed with the exact ingredients, toppings and quantities. For example, if the production requires Tuna bread, then they must make sure what shape or design of the bread uses tuna flakes. This goes for any type of bread that needs to be toasted. If the daily production requires more than 30 bread designs and shapes, nothing but a good memory is needed.
The last and final step is nothing more than cooking. The person in charge of this job is often known as the oven man. Expertise and a great deal of concentration are required when operating an oven in order to be cooked or a major disaster. Each type of bread has a different temperature and time required to get the best results. An oven operator must concentrate on his work because handling this dangerous machine can be very difficult when it comes to electricity or gas. Some small mistakes can lead to loss of profits and not to mention lives at risk.
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