A Closer Glance At The Various Bakery Equipment

By Author: stevenrio
Total Articles: 10
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If you are in commercial bakery, it is essential for you to have knowledge of bakery equipment. For starting your own bakery business, the investment in bakery equipment can be a real issue. Bakery owners, manufacturers, bakery machine fabricators should have some knowledge and information about below mentioned equipment, their usage and types available in market. There are lots of bakery products in market such as pastry, bread, biscuits, cakes and many more. Each product requires special equipment. Baking is an art of making different varieties of cakes, cookies, pies, tarts, muffins, scones, shortbreads and other baked goods. Commercial and high volume Baking involves the use of high-tech equipment and different sanitary and precise principles.

Some of the most common types of commercial and high-volume baking equipment are:

1. Dividers: Lots of dividers in market such as glimek dividers, hydraulic divider, automatic hopper divider and many more dividers are available. These dividers are particularly useful for dividing bread dough’s and baguettes. The divider is a compact, versatile and a very robust piece ...
... of equipment. The moulder and rounder is the perfect partner for the divider. Together you can produce any shape breads with no additional machines.

2. Proofers and Retarders: Nothing is more essential to quality and consistency in your bakery than a Retarder/Proofer. Bake after bake, you can rely upon the Retarder/Proofer to ensure you are producing the best bread possible. With this equipment you are saving your much needed time. With a Retarder/Proofer in your bakery, you can reduce human intervention and expensive night shift hours.

3. Ovens: Ovens are the heart of a bakery and probably the most important purchasing decision you will make as you open or expand your production facility. The ovens are the most energy efficient. Different types of ovens are rack, deck, bake-off ovens. Rack ovens use the negative pressure in the baking chamber to rapidly empty the steam in the oven chamber. In deck ovens you can simply add decks as your business grows. You can set a timer for the oven to come on in your absence.

4. Mixers: The mixers that are used in bakeries are very large and typically stand on the floor. They are easily twenty times the size of a stand mixer that is used in the home.

Plenty of bakery equipment is needed to run a successful establishment. Usually this equipment is sold through distributors either online or through a brick and mortar establishment.

Steven is a professional baker who has been Building successful bakeries for over 35 years.Lots of knowledge regarding Overhead proof. You can get a wide range of bakery equipment from http://www.rfbakery.com/ at affordable prices and successfully run your bakery business.