Hand Book Of Modern Bakery Products

Hand Book of Modern Bakery Products (Engineers India Research Institute, ISBN 9788186732618) combines bakery technology, a large working recipe collection and ten costed plant economics in one volume, covering bread, cake, biscuit, cookie, pastry and pizza manufacture from raw material to finished product.

Technology sections cover baking ingredients with bread, self raising, biscuit, cake and pastry flours, leavening by air, steam, baking powder, soda and yeast, bread improvers and dough conditioners, and laboratory equipment including the farinograph, mixograph, alveograph, amylograph, extensometer and maturograph, followed by oven types from internally and externally fired, side flue, steam tube, hot air, peel and Vienna ovens to travelling ovens. Raw material sections cover wheat and the milling process, flour composition, flour and yeast storage, water, salt, sugar, fat and milk.

Bread sections cover processing through mixing, fermentation, knock back, dividing, rounding, proofing, moulding, panning, baking, cooling and packing, with the straight dough, salt delayed, no dough time, sponge and dough and ferment and dough methods, how to judge bread quality on volume, symmetry, bloom, crust colour, oven break and crumb structure, and more than twenty bread faults with their causes, alongside staling and improvers. Health bread sections cover gluten free, reduced fat, sugar free, low sodium, reduced calorie, high fibre and high protein formulations.

Cake sections cover ingredients, the sugar batter, flour batter, blending, boiled, sugar water and all in methods, baking temperatures, baking and cooling loss, cake characteristics, the balancing of rich and lean formulas, and cake faults by raw material, formula and operation. Recipe sections give working formulations for fermented goods, buns, rolls, rusk, doughnuts, Danish pastry, croissants, sweet doughs, fillings and toppings, pound, Madeira, chocolate, chiffon, sponge, fruit, plum, mawa, carrot and eggless cakes, icings, marzipan, puff, flaky, short crust and choux pastries, pies, biscuits, cookies and pizza. Closing sections cover noodle technology, plant and machinery details and suppliers.

Frequently Asked Questions

What does the Hand Book of Modern Bakery Products cover?

Hand Book of Modern Bakery Products (EIRI, ISBN 9788186732618) covers bakery manufacture from ingredient science through to costed plant projects. Its main divisions are: baking ingredients, leavening agents, dough testing equipment and oven types; wheat milling and raw material specification; bread processing and the five principal bread making methods; judging bread quality, bread faults, staling and improvers; biscuits, breads and rolls; cakes, cookies, pastries and pizza; cake manufacturing methods, formula balancing and cake faults; health breads including gluten free, sugar free, low sodium and high fibre types; a large recipe collection covering fermented goods, sweet doughs, Danish pastry, cakes, icings, pastries, pies, biscuits and cookies; chicken patties and nutritious noodles as product studies; Asian noodle processing technology; project profiles for biscuits, bread and bun, compressed baker's yeast and a chapati unit; ten chapters of plant economics; details of plant and machinery; and bakery machinery supplier addresses.

Who is this bakery handbook written for?

This handbook is written for readers who need both the recipe and the reason it works. Its intended audience includes bakery owners and managers, production bakers and shift supervisors, biscuit and bread plant operators, chefs and pastry chefs developing a product range, quality control staff investigating a batch problem, bakery and confectionery trainers, hotel management and catering students, students of food technology and bakery science, technical libraries and institutes, flour millers and bakery ingredient suppliers advising customers, and entrepreneurs or consultants preparing a project report for a bakery, biscuit plant or flour mill.

What project economics does the book include?

Ten chapters carry plant economics, each covering the manufacturing process together with plant and machinery, capital requirement and working results. The units costed are: an automatic biscuit making plant; an automatic bread and biscuit unit; an automatic pineapple biscuit making plant; a bread plant with standard bread formulas; a bakery unit producing pastries, bread, buns, cake and toffee; bakery gel as a translucent semi solid paste; baking powder; a mini flour mill producing atta and choker; a modern bread and bakery unit on an export oriented basis producing bread, buns and rusk with formulations; and a roller flour mill with complete plant suppliers. Four further project studies cover biscuit manufacture with product mix, market potential, suggested installed capacity, raw material availability, means of finance, know how and machinery suppliers, marketing strategy, manpower and infrastructure; bread and bun with project cost and cost of production and profitability; compressed baker's yeast with products, wrapping materials and packaging styles; and a chapati making unit with mechanisation. A small bakery project profile covers location, statutory procedures, arrangement of finance, layout planning with plans for a small bakery and a bread bakery, equipment selection, electricity, space requirement and working capital.

Who should consider starting a bakery business, and why?

Bakery suits entrants who want daily cash sales from a modest investment, and it is one of the few food businesses that works at every scale. The commercial case is strong on four counts. Demand is daily and habitual rather than seasonal, so a bread or bun line sells every morning of the year. Raw material is simple, standard and available everywhere, with flour, sugar, fat and yeast the whole of the base. Entry capital can be as small as a single oven in a retail shop or as large as an automatic biscuit plant, and this book costs both ends of that range, so an entrant can choose a level and still have the figures. Margin improves sharply with product mix, because the same oven, mixer and staff that produce bread can produce buns, rusk, cakes, pastries, biscuits and pizza bases at higher value per kilogram. The book supports a staged plan: begin with a retail bakery using the small bakery layout and project report, add cake, pastry and biscuit lines from the recipe collection as the counter grows, and move to an automatic plant or a flour mill using the costed profiles. The fault diagnosis chapters matter commercially too, since consistent volume, crumb and colour are what win a repeat wholesale order.

Does the book include actual recipes and formulations?

Yes, and the recipe collection is one of the largest parts of the book. Fermented goods cover white bread by delayed salt and sponge and dough methods, whole wheat bread, an emergency bread method, dinner rolls, rusk, pizza base with sauce and make up, doughnuts, Danish pastry with fruit and cinnamon rolls, croissants, basic and master sweet doughs, butterfly buns, nutty rolls, jam filled buns, hot cross buns, cheese cake, Dutch bread, coffee cakes, stollen, strudel, waffle rolls and apple rolls. Fillings and toppings cover butter, honey and streusel toppings and poppy seed, cheese, apple, crumb, cream, almond and fig fillings with custard cream. Cakes cover pound, Madeira, orange, chocolate, brownie, sunshine, dessert, fruit, Christmas plum, mango, chiffon, Dundee, sponge, mocha, mawa, carrot, ginger bread and eggless varieties with cup cakes and muffins. Icings cover butter, fondant, royal and glace types with gum paste, almond paste and marzipan. Pastry covers puff by two methods, flaky, short crust and choux with vol au vent, vanilla slices, palmiers, mille feuilles, baklava, eclairs and pies with cherry, walnut, raisin, pumpkin and custard fillings. Biscuits and cookies cover nut square, kaju pista, orange, jeera, pineapple, masala, cinnamon, coconut and chocolate walnut types with macaroons, scones, nankhatai, melting moments, ice box cookies, rock buns and chocochip cookies.

What bread making content does the book cover?

Bread is covered more thoroughly than any other product, including the diagnostic detail a working baker needs. Method content covers the straight dough, salt delayed, no dough time, sponge and dough and ferment and dough processes with the advantages of the sponge dough route. Process content covers mixing, fermentation, knock back, dividing and rounding, intermediate proofing, moulding and panning, proofing, baking, cooling and packing. Assessment content covers how to judge bread quality on volume, symmetry of shape, bloom, crust colour, evenness of bake, oven break, internal colour, structure, sheen, texture, flavour, aroma, crumb clarity, elasticity, moistness and cleanliness. Fault content covers volume loss, crust colour problems, exaggerated or wild break, lack of break and shred, holes and tunnels, cores and seams, condensation marks, rapid staling, over moist or sticky crumb, close crumb, crumbliness, leathery and flinty crust, runny doughs, sourness, irregular shape, blisters, deficiency of bloom, colour spots and thick crust, each with its cause. Further content covers crust and crumb staling, mould, and improvers including milk, malt, fat, sugar, egg, soya flour and emulsifiers.

What cake, pastry and biscuit technology does the book include?

Cake manufacture is treated as a formulation discipline rather than a set of recipes. Method content covers the sugar batter, flour batter with its advantages, blending, boiled, sugar water and all in processes, panning of batter, baking temperatures and baking and cooling loss. Quality content covers volume, crust colour and character, symmetry, texture, grain, crumb colour, aroma and taste. Formula content covers the balancing of a cake formula and the difference between rich and lean cakes, which is the key to adjusting a recipe to a price point. Fault content covers wrong raw material quality across flour, sugar, shortening, egg, baking powder and fruit, improperly balanced formula with baking powder, pH, batter temperature and moisture, operational mistakes, and a table of common cake faults with their reasons. Pastry content covers short crust, puff, flaky and choux types with their characteristics. Biscuit and cookie content covers cookie ingredients and dough mixing, with recipes for arrowroot, honeycomb, almond fruit, soda and coconut biscuits given alongside the automatic biscuit plant.

What plant, machinery and supplier information does the book provide?

The book carries equipment detail that shortens the work of specifying a bakery. Oven and equipment content covers bakery ovens with technical data, general bakery equipment, mixer machines, bread moulds in standard and round forms, special bread cooling racks and bread crates. Specialist machinery content covers ice cream cone making machines with technical data, automatic and manual wafer biscuit machines in manual and fully automatic plant form, wafer cutting machines with technical specifications, automatic horizontal flow wrap machines and grinding plant for atta and besan with technical data. Supplier content gives addresses for bakery machinery, bakery ovens and bakery dies and moulds, together with know how and technology suppliers named in the project chapters and complete plant suppliers for roller flour mills. Alongside the bakery content the book includes applied studies on chicken patties and nutritious noodles with sensory evaluation, and a chapter on Asian noodle technology covering mixing, dough resting, sheeting, compounding, slitting, waving, cooking, drying and the evaluation of noodle colour and texture.