In category of small businesses bakery plants are popular for their high demand products and good returns on the investment .Bread are of various types such as Sandwhich bread , white bread , whole wheat bread , brown bread ,kaboos , toast bread , roti ,naan etc . Bread s have very short shelf life of three to four days .In some country breads are major staple food for the populations .Bread plants are of 25000 loaves to 100000 loaves per day capacities .Manpower required for such plant varies from 8-16.Different shapes and sizes are available for breads .Different flavours are available in the market.

Bread Plants have following processes

Mixing- ingredients

Mixing-dough

Dough dividing

Rounding up

Prooving

Moulding

Final Prooving

Baking

Depanning

Packing

Raw material used in bread manufacturing are following

Flour ,Fat ,sugar ,salt ,yeast,gms powder ,sodium stearoyl lactilate,smp solution,bread improvers,ascorbic acid,potassium bromate,calcium propionate,acetic acid and other additives.

Plant and machinery required for bread plant

Spiral Mixers , silos , sifters , conveyors ,bowls,dividers,hander up , interproover , moulder , final proovers , baking ovens , depanners , cooling racks , cooling tunnels ,slicers and sealers and plastic trays .

Utilities like chilling plants , air compressors , boilers and cold storage rooms are required for different applications .

Bread process requires followings timings to complete the process

1. mixing- 5-10 minutes

2. travel from mixer to final proover- 15 min

3. final prooving – 75min

4.baking -30min

5.cooling – 60-90min

6. packing -15min

Bread once packed are stacked into plastic trays which are then loaded in vans for distribution in morning .These are then collected in evening and again loaded .

Defective breads are replaced with fresh ones

FROZEN CRANBERRY DESSERT

1 pkg cranberries, ground (redder if frozen when ground2 cups sugar1 No. 2 can pineapple, crushed, drained1 lb marshmallows, cut-up1 pint whipped creamMix cranberries and sugar together in one bowl. In another bowl, mix pineapple and marshmallows. Let mixtures sit in the two bowls overnight. Mix both mixtures together with 1 pint of whipped cream in the morning. Chill and eat or freeze and eat. Use two large bowls.

CRANBERRY ORANGE BREAD

This is a 1970s recipe from Kraft Foods.3 cups flour3/4 cup sugar1 tbsp baking powder1 tsp salt1/2 tsp baking soda1 cup 100% pure orange juice1/2 cup Squeeze Parkay Margarine2 eggs1 1/4 cups cranberries, coarsely chopped1/2 cup chopped nutsPreheat oven to 350 degrees.In a large mixing bowl, combine flour, sugar, baking powder, salt, and baking soda. Add orange juice, margaarine, and eggs; mix just until moistened. Stir in the cranberries and nuts. Pour batter into a greased and floured 9 x 5-inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden toothpick inserted in the center comes out clean.

APPLE-CRANBERRY BAKE

2 cups cranberries2 cups peeled, chopped apples3 tbsp flour3/4 cup sugar1 cup instant oats1 tbsp cinnamon1/2 cup chopped pecans1/2 cup packed brown sugar1/2 cup margarine, meltedCombine first three ingredients, tossing to coat. Add sugar, mix well. Place in a baking dish. Blend remaining ingredients and spoon over fruit. Bake, uncovered, for 45 minutes at 350 degrees F.

Enjoy!

VINTAGE BANANA WALNUT BREAD

1 cup sugar1/2 cup shortening2 tbsp milk1 tbsp vinegar1 cup chopped walnuts3 very ripe crushed bananas1/4 tsp salt1 tsp soda2 cups flourPreheat oven to 350 degrees.Combine all ingredients and bake in greased loaf pan for 50 to 60 minutes.

RHUBARB BREAD

3/4 cup white sugar3/4 cup brown sugar2/3 cup salad oil1 egg1 cup sour milk*1 tsp salt1 tsp soda1 tsp vanilla2 1/2 cups flour1 1/2 cup diced rhubarb1/2 cup chopped nutsPreheat oven to 325 degrees.Mix ingredients in the order listed above. Mix well and pour into two greased loaf pans and sprinkle over batter a mixture of 1/2 cup sugar, 1 tablespoon butter and 1/2 teaspoon cinnamon. Bake at 325 degrees for 60 minutes. Freezes well. Makes 2 loaves.*Sour milk is buttermilk.  If you do not have buttermilk on hand, you can substitute 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar mixed in.Enjoy! 

APPLE BREAD

2 tbsp butter1/2 cup sugar1 tsp cinnamon1 apple1 pkg active dry yeast3/4 cup warm water1/4 cup sugar1 tsp salt1 cup all-purpose flour1 egg1/4 cup shortening1 1/4 cups all-purpose flour

Melt butter in pan. Mix 1/2 cup sugar and cinnamon and sprinkle over butter. Cut apple into thin slices and arrange in rows on sugar mixture. Sprinkle a few raisins over apples if you want. Stir together with spoon in a large bowl yeast and warm water. Add 1/4 cup sugar, salt and 1 cup flour. Beat 2 minutes or until batter drops from spoon in sheets. Add egg, shortening and rest of flour and beat until smooth. Drop batter by small spoonfuls over apples in pan. Cover pan and let rise in a warm place until double, 50 to 60 minutes. Heat oven to 375 degrees. Bake 30 to 35 minutes or until brown. Immediately remove cake from pan by turning upside down onto serving plate. Use a 9x9x2-in pan.

PUMPKIN PECAN BREAD

This is a recipe that came in an old mailing from the American Heart Association many years ago.3 1/2 cups all-purpose flour2 tsp baking soda1 1/2 tsps salt1 1/2 tsps cinnamon1 tsp nutmeg1 cup sugar1 cup oil4 eggs or egg substitutes (or 8 egg whites)2/3 cup water2 cups canned pumpkin1 cup chopped pecans

Sift together the flour, soda, salt, cinnamon, and nutmeg. Add sugar to flour mixture and mix thoroughly. Make a well in the center of the dry ingredients and add all at once the following ingredients: oil, eggs, water and pumpkin. Mix well then add in the pecans. Pour batter into 4 8×4-inch loaf pans, filling each pan about half full. Bake at 350 degrees for one hour or until a wooden toothpick inserted in the center of the loaf comes out clean.Yield: 4 loaves 1/16 of a loaf equals approximately 85 calories

Enjoy!

Also Quick bread recipes are a great alternative to making homemade loaf the old fashioned way. Sure you can use a bread maker that will do the work for you, but then you would be missing out on all of the fun of making the treats yourself.

When making bread, there are a few things to keep in mind. Choose a basic recipe if you’ve never made bread before. Plan ahead. Read through the recipe a few times to familiarize yourself with the ingredients and the process. It is important to follow the recipe exactly.

Learning how to make bakery (Bageri ) bread is a great way to get started on your path to a healthier lifestyle, plus you’ll get to enjoy fresh, warm loaf that just melts in your mouth. Yummy is the only word to adequately describe homemade loaf.

You can make loaf in two different ways. You can make it from scratch by hand or you can use a bread making machine to make the dough for you. The second yields fast results, but seems to lack that “homemade” quality that comes from kneading and seeing the loaves take shape from your very own hands.

Make sure all your ingredients are at room temperature before you start. Yeast likes a warm environment. The measuring of dry and wet ingredients is of utmost importance to create a tender, tasty loaf. Pre-measure your ingredients if you find that helpful.

Follow your recipe exactly. If it says to mix the ingredients in a certain order, do it. Making bread is a science as much as an art, and if you want your loaf to turn out the same way every time, follow the directions to the letter!

When all your ingredients are mixed, it is time to knead the dough. You will need additional flour to spread on your counter and to dip your hands in so the dough doesn’t stick to you or the table top. Kneading is necessary to develop the gluten in the bread dough, mix in air for rising, and distribute the ingredients so the yeast can feed. Yes, the yeast actually feeds on the sugars in the dough, and creates a fermentation process, which enables the dough to rise properly. The biggest rookie mistake in bread-making is not kneading the dough long enough. Use a timer if you need it. You’ll want to knead the bread between 8-10 minutes.

When you are done kneading, form the dough into a ball and set in a greased bowl. Cover and let rest. Your dough will need to sit for 1-2 hours to rise. Make sure your kitchen is warm to aid the rising process.

At the end of this time, you’ll want to uncover the dough, punch it down, shape the dough how you want it be when you bake it, and cover it for another rising session. When it is done rising, it is time to bake. Pre-heat your oven before baking. Once your bread is done, let it cool completely before slicing.

Once you’ve mastered a basic bread (Brød ) recipe, you can make artisan breads, French bread, herbed breads, rolls, and more.

Just imagine some sweet banana loaf with a gooey cream cheese frosting just waiting for you when you get home from a long, stressful day at work. It is an ultimate comfort food and is well worth the little bit of time it will take to make and bake.

Also Quick bread recipes are a great alternative to making homemade loaf the old fashioned way. Sure you can use a bread maker that will do the work for you, but then you would be missing out on all of the fun of making the treats yourself.

When making bread, there are a few things to keep in mind. Choose a basic recipe if you’ve never made bread before. Plan ahead. Read through the recipe a few times to familiarize yourself with the ingredients and the process. It is important to follow the recipe exactly.

Learning how to make bakery (Bageri ) bread is a great way to get started on your path to a healthier lifestyle, plus you’ll get to enjoy fresh, warm loaf that just melts in your mouth. Yummy is the only word to adequately describe homemade loaf.

You can make loaf in two different ways. You can make it from scratch by hand or you can use a bread making machine to make the dough for you. The second yields fast results, but seems to lack that “homemade” quality that comes from kneading and seeing the loaves take shape from your very own hands.

Make sure all your ingredients are at room temperature before you start. Yeast likes a warm environment. The measuring of dry and wet ingredients is of utmost importance to create a tender, tasty loaf. Pre-measure your ingredients if you find that helpful.

Follow your recipe exactly. If it says to mix the ingredients in a certain order, do it. Making bread is a science as much as an art, and if you want your loaf to turn out the same way every time, follow the directions to the letter!

When all your ingredients are mixed, it is time to knead the dough. You will need additional flour to spread on your counter and to dip your hands in so the dough doesn’t stick to you or the table top. Kneading is necessary to develop the gluten in the bread dough, mix in air for rising, and distribute the ingredients so the yeast can feed. Yes, the yeast actually feeds on the sugars in the dough, and creates a fermentation process, which enables the dough to rise properly. The biggest rookie mistake in bread-making is not kneading the dough long enough. Use a timer if you need it. You’ll want to knead the bread between 8-10 minutes.

When you are done kneading, form the dough into a ball and set in a greased bowl. Cover and let rest. Your dough will need to sit for 1-2 hours to rise. Make sure your kitchen is warm to aid the rising process.

At the end of this time, you’ll want to uncover the dough, punch it down, shape the dough how you want it be when you bake it, and cover it for another rising session. When it is done rising, it is time to bake. Pre-heat your oven before baking. Once your bread is done, let it cool completely before slicing.

Once you’ve mastered a basic bread (Brød ) recipe, you can make artisan breads, French bread, herbed breads, rolls, and more.

Just imagine some sweet banana loaf with a gooey cream cheese frosting just waiting for you when you get home from a long, stressful day at work. It is an ultimate comfort food and is well worth the little bit of time it will take to make and bake.