Freezing and Thawing on Unbaked Bread Doughs
When dough is frozen, water within the matrix forms ice crystals through a process called nucleation. These crystals can grow larger if the freezing is slow, leading to structural damage.
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Production Line: Hamburger Buns and Hot Dog Rolls
Hebei AOCNO Baking Machinery Co.,Ltd. a company from Hengshui, Hebei, specializes in manufacturing automatic bakery systems to meet the high demand for hamburger buns and hot dog rolls. The production line can produce 6,000 to 36,000 pieces per hour. 1. Dough Preparation The process begins with precise mixing to ensure the dough is uniform, elastic,…
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From 90 Minutes to 5 Minutes: How Vacuum Cooling Transforms Bakery Operations
Vacuum cooling has moved from a niche innovation to a strategic solution for industrial bakeries seeking faster throughput, tighter process control, and extended shelf-life. By using pressure reduction to trigger rapid evaporative cooling, this technology delivers measurable gains that conventional cooling simply cannot match.
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Inline NIR for Bakeries: Real-Time Quality Control for a Smarter Production Line
Near-Infrared (NIR) spectroscopy is a real-time, non-destructive analytical technique used to instantly measure the composition of food materials. By projecting near-infrared light onto a product and analyzing the reflected wavelengths, NIR systems can quantify moisture, protein, fat, and other key constituents within seconds. Inline NIR sensors are installed directly on the production line, typically above…
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Automated Ingredient Handling: Faster, Safer Bakery Production
Faster, Safer Bakery Production
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Two Methods for Industrial Pizza Production
In industrial pizza production, the main goal is to shape dough so that it is consistent in both size and quality.
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How small changes in furniture can save you money and reduce production times
Although many industrial bakeries invest in state-of-the-art ovens, mixers, and conveyors, line efficiency is still affected by a less obvious factor: standard auxiliary furniture that does not adapt to the actual plant layout.
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Robotics for Industrial Baking
From large-scale manufacturing plants to artisanal bakeries, baker-bots are becoming essential team members, improving efficiency, consistency, and safety.
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Equipment for Mixing, Dividing & Handling High-Hydration Doughs
High-hydration doughs are sticky and delicate, requiring specialized equipment that’s gentle and precise.
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The Transformation of Dough: What Happens Inside the Oven?
While the process may seem straightforward—expansion, moisture loss, crust formation, and setting – each stage is governed by fundamental principles of food science and thermodynamics.
