CHAPTER VIII

BREAD MAKING MACHINERIES

8.0 KNOW ABOUT BREAD MAKING MACHINERIES
The distance between A (floor level) B (leant level) should be the worker
should not have to land while working. It could be adjusted more or less to 40.
Fire brick are to laid on sides. Diameter of chimney should not be less than
8 and the C around the hood of chimney should be twice the area of the
chimney.
Layers of sand, glass and rock salt should be well pounded in order to
prevent from collapsing.
Whole of the inner side of the oven is to be laid with the fire bricks using
fire clay as finding material.
e is 4 pipe for filling light. First of all construct 4 side walls each 18
thick and approximately 40 high and let it set for a minimum of four days
sprinkling water twice a day. Length and breadth of the oven may be taken as
pre-requirement usually 10 X 7 is sufficient to bake little more than two loaves
at a time.
Fill brick pieces to a light of 8 and lightly pound them in order to set
properly fill send to a height of 6 over brick pieces and pound it well so that ay
gaps between bricks pieces are filled.
Fill broken glass pieces to a height of 6 over sand and pound it well so
that it turns in to a coarse powder.
Fill rock salt to a height of 6 over glass and pound thoroughly in order to
set properly.
Spread a layer of fire cement on the layers of salt and average fire bricks
on side taking care that no gap is visible between two bricks.
When whole surface is covered with bricks spread a very thin paste of fire
cement on bricks so that any gap adversely left between the bricks will be filled.
Let the bricks set for 2-3 days sprinkling water lightly 2 3 minutes a day.
Erect the false dome shape structure with loosely knitted. Bricks using
mud plaster.
These bricks should be placed so loosely that they could be pulled out
after real dome is set. Spread about -2 (1/2 to the power of -2) thick mud
plaster on this dome and spread another layer of sand about -2 (1/2 to the
power of -2) thick on this mud.
Over the layers of sand spread another layer of thick plasters made from
fire cement.

Arrange fire bricks on this fire cement layers leaving minimum possible
gap between two bricks. When hole of the dome is covered with fire cement,
spread the fire cement plaster so that all the gaps between bricks are filled. Let it
set in this condition for 4 5 days occasionally sprinkling with water when the
real dome is properly set fall out the bricks of false dome. 6 parts of fire cement
with one part of sand is fair combination. Chimney will be better located at the
real and so that smoke does not enter the bakery.
On the front wall of the oven a 4 asbestos pipe could be filled with an
appreciate lid in order to keep light bulb when ever needed. Rest of the oven
construction is like normal construction using 1 part plain cement to 4 parts
sand.
Flat and spread out product gluten has another important property and
that is its ability to absorb water, therefore the more gluten in a flour, the more
water that can be added and the greater the volume and yield of cooked
products.
Fortunately gluten can be conditioned by the caterer to his advantages to
get the best results from flour. It can be toughened by salt, by long contact with
water, by handling. Eg. Kneading, rolling, mixing, and by the slight acidity of an
ingredient such as sour milk. It can be softened by fat, sugar, and by the
enzymes from yeast, malt, bran, and wheat germ. Gluten quality can be
improved by the miller by the addition of small quantities of oxidizing
substances, known as improvers. The most important print in that both the
quantity and quality of gluten are significant.

8.2 LIST THE ADVANTAGES OF BRICK OVEN

ADVANTAGES OF BRICK OVEN

No dependency on electricity.

Once heated on to maximum temperature it could be used for various

products because the heat will remain for many hours.

If coalers used for heating it gives less smoke and make the operation less
costly.

Once constructed maintenance becomes easy

8.3 IMPORTANCE OF BRICK OVEN EXPERIENCE

For a bakery it is important to have the brick oven experience because it is
the oldest method of baking. The time sense for baking various products
according to the heat in the chambers helps the baker even without a thermostat
baking breads and cakes.

Using hands to know the temperature helps on a baker to check the modern
oven is using construction knowledge of oven is useful. When there is no power
also a good baker makes other best of all. The fuel available for baking a standby
arrangement of various types of oven for small bakery operators will help in
emergency situations. Sense of time and sense of planning develops where using
a brick oven.

8.4 MODERN MACHINERIES USED IN A BREAD PRODUCTION PLANT

Weighting Equipment: Manual scales, automatic weighting equipment,

liquid measuring equipment.

Mixing Equipment: Dry blenders, horizontal dough mixture, vertical

planetary mixers, and continuous mixers.

Make up Equipment: Dividers, rounder, intermediate proffer machineries,

biscuit cutters, biscuit rolling machines.

Baking Equipment: Ovens: chamber oven, draw plate oven, reel oven,
tunnel oven.

Slicing Equipment: circular blade slicer, straight blade slicer, slicer having
continuous blend blades.

Packing Equipments.

8.5 NAME THE TYPES OF OVEN USED IN BAKERIES

Types of ovens:
1. Chambers oven
2. Draw plate oven
3. Reel oven
4. Tunnel oven
8.6 EXPLAIN ABOUT THE CARE AND MAINTAINCE OF AN ELECTRIC OVEN

Care and maintenance of electric oven:

The electrical oven is the most sophisticated oven available today. If
properly maintained it gives the best results.
Keep coils in good condition.

 See that the thermostat functions correctly.

Clean the outer and inner surface regularly.
Connect to the appropriate electrical point.
How to Use Your Electric Oven Correctly
Baking in an electric oven can be a pleasant thing for you can be rewarded
delicious food from baking, especially if it is your first time. There are precautions
to take when using your single electric oven.
First of all, before using the oven to cook anything, make sure your oven is of
good quality or in other words, you have chosen a certified product. After being
sure about that, you should choose the item you wish to bake and do the
preparation according to directions. If the dish you are going to bake requires the
oven to be preheated, turn the oven on at this time and select the proper
temperature in the light of your recipe.
Second, set a timer for the recipe's recommended time after your dish is placed
in the oven is important. If the recommended time given varies over several
minutes, for instance 18 to 22 minutes, always select the lower time. By
selecting the lower time, you will be able to get used to the way your particular
oven cooks. It is easier to add more time to an undercooked recipe than it is to
undo a burnt cake or casserole.
Third, a visual check on the recipe about three quarters of the way through the
cooking process must be done to make sure it is cooking evenly and not cooking
too fast or too slow. This can be accomplished by looking through the oven door
or by gently opening the door a few inches.
Next, to check for doneness of your recipe, refer to the directions given in your
cookbook or mix. For a cake, many times the recipe will say that the cake will be
golden brown, bounce back when lightly touched, or to insert a toothpick in the
center to check if it comes out clean.

8.7 WRITE ABOUT TEMPERATURE CONTROL WITH THERMOSTATS

THERMOSTATS:
A thermostat is a component of a control system which senses the temperature of asystem so that
the system's temperature is maintained near a desired setpoint. The thermostat does this by switching
heating or cooling devices on or off, or regulating the flow of a heat transfer fluid as needed, to
maintain the correct temperature. The name is derived from the Greek words thermos "hot" and statos
"a standing".

The oven thermostat is the heat-regulating part of the oven. To put it simply, once it detects
that the oven has reached the temperature that you have set, it will shut off the heat. Once
the temperature dips though, it will start heating again.

Thermostats are heat sensitive equipment that helps us to determine the

chambers heat in ovens. It shows the oven temperature in degree Celsius or
degree Fahrenheit. Electrical ovens have the facility of auto cut off when the
appropriate temperature is reached by this way electricity is saved. There
various types of thermostats and indicators. Now a days digital display indicators
also available. The knob of the thermostat is inserted into the oven to know the
temperature.
8.8 GIVE THE FORMULA FOR CONVERTING TEMPERATURE FROM DEGREE
CELCUIS TO DEGREE FAHRENHEIT AND DEGREE FAHRENHEIT TO DEGREE
CELCIUS.
FORMULA FOR CONNECTING DEGREE CELCIUS TO DEGREE FAHRENHEIT
Degree Celcius X 9/5 + 32
Example: convert 180 to F
=180 X 9/5+32
=1620/5+32
=324+32
=356F
FORMULA FOR CONNECTING DEGREE FAHRENHEIT TO DEGREE CELCIUS
Example: convert 400F to c
=400 - 32 X 5/9
=368 X 5/9
=1840/9
=204C

8.9 GIVE BAKING TIME AND TEMPERATURE FOR THE FOLLOWING

PRODUCTS
Bread temperature 200 C Time 20 minutes
Bread rolls temperature 220C Time till it gets golden brown colour
Danish pastry temperature 200C Time 15 minutes
Rusk Temperature 200C Time Till it gets golden brown colour dry it at
150 C for about 25 minutes.