As the food industry steps into a new decade with advanced technological equipment, the industry tends to produce quality products in no time
FREMONT, CA: Improvements in baking tools result in the visible technological changes in a bakery. Spiral-style mixers help the bakers to produce larger batches of bread, with minimal oxidation of the dough from over-mixing. Along with this, automatic timers help the bakers with mixers that could provide a timed rest period for the dough without any monitoring.
Advanced ovens use rotating racks and microprocessor controls to offer even the baking and control of both temperature and humidity levels when the products are baking. This enables the bakers with control over crust, browning, and texture.
New materials can enhance old ways of working and can open the door to more efficient techniques. For instance, the rise of silicon bakeware made it possible to freeze cake dough in a silicon pan and take it directly from the freezer to the oven. Silicon-impregnated baking parchment provides a disposable non-stick coating for cake pans or sheets, so they can be reused safely without being washed.
The movement away from the trans-fats has made it necessary for the bakers to use new kinds of shortening and margarine in their baked goods. Unique flour blends and gelling agents have helped bakers meet the demand for gluten-free bread and muffins, providing textures similar to conventional baking but without wheat.
Computers have revolutionized bakeries as much as any other business. On the production floor, a computer can alter a recipe on the fly to make it larger or smaller, as orders change. Bakery-management software can track sales and reconcile them with inventory, making it easier to maintain appropriate quantities of ingredients. Customers can place special orders by computer, minimizing the risk of miscommunication between themselves and the production staff. Just as important, tech-savvy bakers can use social media or a high-quality website to generate new customers.