HISTORY OF BREAD
The first bread produced was probably cooked versions of a grain-paste, made from roasted and ground loped by accidental cooking or deliberate experimentation with water and grain flour.
WHAT IS CORN BREAD?
Corn bread’s compositions is %50 of corn flour and %50 of wheat flour.
Little salt and sugar added in these mixture, after fermented dough is baked.
Strength of flour gluten,
Amount of protein,
Quality of protein,
Kneading and fermentation tolerance,
Water retention capacity of the flour.
Form the backbone of the dough,
Hold the CO2 gas in the dough,
Desired gluten is flexible,
As a result of these; bread is porous and high in the volume.
High amount of carbohydrate present in corn flour,
It rich for E, A, B2 vitamin, protein, calcium, phosphate,
Regulate blood sugar,
Good for digestion,
Rich for unsaturated fatty acid,
Gives desired fluid structure of the dough,
Provide medium for fermentation,
Medium hardness water should be used,
Increases the dough volume,
Faster CO2 production,
Yeast activities optimum temperature is; 25 – 30 ˚C,
80 – 85 % moisture
SALT & SUGAR
Improves the dough structure.
For easy fermantation,
For desired taste,
For desired crust color.
Make dough softer,
The amount of oil is dependent type of bread.
VOLUMETRIC DOUGH DIVIDERS,
PROOF BOX CLIMATE CONDITIONER,
White flour, corn flour, water, sugar, yeast, salt and oil are mixed.
Homogeneous and low friction mixing action due to wide diameter spiral and peripheral dough circulation around the bowl,
Stainless steel spiral dough hook and heavy duty stainless steel bowl,
Dual speed control,
Mixing capability for small and heavy batches,
Mixing head up/down motion via hydraulic system.
Fermantation required for; high volume bread
Equipment of cut and weight works accordings to volumetric principle,
Velocity of cut:12 -16 beat /min.
Rounding provide smooth surface before shaping increase properties of holding of gas,
Different models enabling dough rounding from 50 to 1600 grams between the rounding cone and adjustable or fixed rounding tracks,
Ideal and smooth rounding through long rounding tracks,
Channels with on/off switch blowing warm air to prevent dough sticking.
Desired shape of dough easily.
Intermediate proofer: depending on capacity.
Number of pockets and trays vary depending on the intermediate proof time required.
The pockets and trays are easily removable for sanitation and maintenance.
Firstly,dough is flatten and remove of gas in the dough after give desired shape,
If dough kneading slack, gas can’t remove from dough so,occur big pores in bread,
Range of shaping will adjust correctly,
Purpose of fermentation room, provide same volume everywhere in dough before baking,
Stainless steel frames,
High efficiency by polyurethane constructed walls,
Inside lumination allowing easy observation of the proofing process.
Proof Box Climate Conditioner
Separate temperature and humidity controls for a perfectly balanced proof box condition,
Sensitive temperature control through a thermostat,
Sensitive humidity control through sensors,
Automatic water level control with a solenoid valve,
Long-life operation with stainless steel construction.
Used revolving oven
Excellent baking performance as a result of high volume, low velocity air flow and quick recovery time,
High thermal efficiency and durable stainless-steel heat exchanger and stainless-steel interior panels,
High capacity self-contained steam generating system,
Low level providing easy loading and discharging,
Easily adjustable damper.
Amount of raw materıal
Amount of salt and yeast (%1yeast), (%1salt)
INTERMEDIATE PROOFER CP
FERMANTATION ROOM CP
High relative humidity(80-85%)
Time (30-40 min)
Chemical Analysis In Wheat Flour
Moisture content determination
Physical–Chemical Analysis(wheat flour)
Determination of gluten
Analysis of dough