This industry comprises establishments primarily engaged in manufacturing bakery products, except cookies and crackers. Establishments classified in this industry may sell to commercial or retail customers, for consumption off the premises. Establishments primarily engaged in: manufacturing bakery products, other than for retail sale , Commercial Bakeries and Frozen Bakery Product Manufacturing not for immediate consumption; or made from prepared doughs, for retail sale see Baked goods stores selling bakery products for immediate consumption e. No information available at this level of data, go up a level to get more information. Find data, such as net revenues, shipments, value added, and cost by category.
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THERE IS NOTHING MINI ABOUT WHAT WE DO.VIDEO ON THE TOPIC: Automated bakery production line
Bread is a staple food prepared from a dough of flour and water , usually by baking. Throughout recorded history it has been a prominent food in large parts of the world and is one of the oldest man-made foods, having been of significant importance since the dawn of agriculture. Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Commercial bread commonly contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of manufacturing.
The Old English word for bread was hlaf hlaifs in Gothic : modern English loaf , which appears to be the oldest Teutonic name. Bread is one of the oldest prepared foods. Evidence from 30, years ago in Europe revealed starch residue on rocks used for pounding plants.
The world's oldest evidence of bread-making has been found in a 14,year-old Natufian site in Jordan's northeastern desert.
Yeast spores are ubiquitous, including on the surface of cereal grains , so any dough left to rest leavens naturally. There were multiple sources of leavening available for early bread.
Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer called barm to produce "a lighter kind of bread than other peoples" such as barm cake.
Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine , as a source for yeast.
The most common source of leavening was to retain a piece of dough from the previous day to use as a form of sourdough starter , as Pliny also reported. The Chorleywood bread process was developed in ; it uses the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf. The process, whose high-energy mixing allows for the use of grain with a lower protein content, is now widely used around the world in large factories.
As a result, bread can be produced very quickly and at low costs to the manufacturer and the consumer. However, there has been some criticism of the effect on nutritional value. Bread is usually made from a wheat - flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven. The addition of yeast to the bread explains the air pockets commonly found in bread.
Bread is also made from the flour of other wheat species including spelt , emmer , einkorn and kamut. Gluten-free breads are made using ground flours from a variety of ingredients such as almonds, rice, sorghum, corn, or legumes such as beans, and tubers such as cassava, but since these flours lack gluten they may not hold their shape as they rise and their crumb may be dense with little aeration. Additives such as xanthan gum, guar gum, hydroxypropyl methylcellulose HPMC , corn starch, or eggs are used to compensate for the lack of gluten.
In wheat , phenolic compounds are mainly found in hulls in the form of insoluble bound ferulic acid , where it is relevant to wheat resistance to fungal diseases. Rye bread contains phenolic acids and ferulic acid dehydrodimers. Three natural phenolic glucosides, secoisolariciresinol diglucoside , p-coumaric acid glucoside and ferulic acid glucoside , can be found in commercial breads containing flaxseed. Glutenin and gliadin are functional proteins found in wheat bread that contribute to the structure of bread.
Glutenin forms interconnected gluten networks within bread through interchain disulfide bonds. The glutenin protein contributes to its elastic nature, as it is able to regain its initial shape after deformation. The gliadin protein contributes to its plastic nature, because it demonstrates non-reversible structural change after a certain amount of applied force.
Because air pockets within this gluten network result from carbon dioxide production during leavening, bread can be defined as a foam, or a gas-in-solid solution. Acrylamide is neurotoxic , has adverse effects on male reproduction and developmental toxicity and is carcinogenic.
A study has found that more than 99 percent of the acrylamide in bread is found in the crust. Bread can be served at many temperatures ; once baked, it can subsequently be toasted. It is most commonly eaten with the hands, either by itself or as a carrier for other foods. Bread can be dipped into liquids such as gravy , olive oil , or soup ;  it can be topped with various sweet and savory spreads, or used to make sandwiches containing meats , cheeses, vegetables, and condiments.
Bread is used as an ingredient in other culinary preparations, such as the use of breadcrumbs to provide crunchy crusts or thicken sauces, sweet or savoury bread puddings , or as a binding agent in sausages and other ground meat products. Nutritionally, bread is categorized as a source of grains in the food pyramid and is a good source of carbohydrates and nutrients such as magnesium, iron, selenium, B vitamins, and dietary fiber.
Bread crust is formed from surface dough during the cooking process. It is hardened and browned through the Maillard reaction using the sugars and amino acids and the intense heat at the bread surface. The crust of most breads is harder, and more complexly and intensely flavored, than the rest. Old wives' tales suggest that eating the bread crust makes a person's hair curlier.
Some studies have shown that this is true as the crust has more dietary fiber and antioxidants such as pronyl-lysine ,   which is being researched for its potential colorectal cancer inhibitory properties.
Doughs are usually baked , but in some cuisines breads are steamed e. It may be leavened or unleavened e. Salt , fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk , egg , sugar , spice , fruit such as raisins , vegetables such as onion , nuts such as walnut or seeds such as poppy. Methods of processing dough into bread include the straight dough process , the sourdough process , the Chorleywood bread process and the sponge and dough process.
Professional bread recipes are stated using the baker's percentage notation. Measurement by weight is more accurate and consistent than measurement by volume, particularly for dry ingredients. The proportion of water to flour is the most important measurement in a bread recipe, as it affects texture and crumb the most. In yeast breads, the higher water percentages result in more CO 2 bubbles and a coarser bread crumb.
Calcium propionate is commonly added by commercial bakeries to retard the growth of molds. Flour is grain ground to a powdery consistency.
Flour provides the primary structure, starch and protein to the final baked bread. The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread.
An extended mixing time leads to oxidization of the dough, which gives the finished product a whiter crumb, instead of the cream color preferred by most artisan bakers.
Wheat flour, in addition to its starch, contains three water-soluble protein groups albumin , globulin , and proteoses and two water-insoluble protein groups glutenin and gliadin. When flour is mixed with water, the water-soluble proteins dissolve, leaving the glutenin and gliadin to form the structure of the resulting bread. When relatively dry dough is worked by kneading , or wet dough is allowed to rise for a long time see no-knead bread , the glutenin forms strands of long, thin, chainlike molecules, while the shorter gliadin forms bridges between the strands of glutenin.
The resulting networks of strands produced by these two proteins are known as gluten. Gluten development improves if the dough is allowed to autolyse.
Water, or some other liquid, is used to form the flour into a paste or dough. The weight of liquid required varies between recipes, but a ratio of 3 parts liquid to 5 parts flour is common for yeast breads. Instead of water, recipes may use liquids such as milk or other dairy products including buttermilk or yoghurt , fruit juice, or eggs. These contribute additional sweeteners, fats, or leavening components, as well as water. Fats, such as butter, vegetable oils, lard, or that contained in eggs, affect the development of gluten in breads by coating and lubricating the individual strands of protein.
They also help to hold the structure together. If too much fat is included in a bread dough, the lubrication effect causes the protein structures to divide. Bread improvers and dough conditioners are often used in producing commercial breads to reduce the time needed for rising and to improve texture and volume.
The substances used may be oxidising agents to strengthen the dough or reducing agents to develop gluten and reduce mixing time, emulsifiers to strengthen the dough or to provide other properties such as making slicing easier, or enzymes to increase gas production.
Salt sodium chloride is very often added to enhance flavor and restrict yeast activity. It also affects the crumb and the overall texture by stabilizing and strengthening  the gluten. Some artisan bakers forego early addition of salt to the dough, whether wholemeal or refined, and wait until after a minute rest to allow the dough to autolyse. Mixtures of salts are sometimes employed, such as employing potassium chloride to reduce the sodium level, and monosodium glutamate to give flavor umami.
Leavening is the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread. Most bread eaten in the West is leavened. A simple technique for leavening bread is the use of gas-producing chemicals. There are two common methods. The first is to use baking powder or a self-raising flour that includes baking powder. The second is to include an acidic ingredient such as buttermilk and add baking soda ; the reaction of the acid with the soda produces gas.
This method is commonly used to make muffins , pancakes , American-style biscuits , and quick breads such as banana bread.
Many breads are leavened by yeast. The yeast most commonly used for leavening bread is Saccharomyces cerevisiae , the same species used for brewing alcoholic beverages. This yeast ferments some of the carbohydrates in the flour, including any sugar , producing carbon dioxide. Commercial bakers often leaven their dough with commercially produced baker's yeast. Baker's yeast has the advantage of producing uniform, quick, and reliable results, because it is obtained from a pure culture.
If kept in the right conditions, it provides leavening for many years. The baker's yeast and sourdough methods follow the same pattern. Water is mixed with flour, salt and the leavening agent. Other additions spices, herbs, fats, seeds, fruit, etc. The mixed dough is then allowed to rise one or more times a longer rising time results in more flavor, so bakers often "punch down" the dough and let it rise again , loaves are formed, and after an optional final rising time the bread is baked in an oven.
Many breads are made from a " straight dough ", which means that all of the ingredients are combined in one step, and the dough is baked after the rising time;  others are made from a " pre-ferment " in which the leavening agent is combined with some of the flour and water a day or so ahead of baking and allowed to ferment overnight.
On the day of baking, the rest of the ingredients are added, and the process continues as with straight dough. This produces a more flavorful bread with better texture. Many bakers see the starter method as a compromise between the reliable results of baker's yeast and the flavor and complexity of a longer fermentation. It also allows the baker to use only a minimal amount of baker's yeast, which was scarce and expensive when it first became available.
Sourdough is a type of bread produced by a long fermentation of dough using naturally occurring yeasts and lactobacilli. It usually has a mildly sour taste because of the lactic acid produced during anaerobic fermentation by the lactobacilli. Sourdough breads are made with a sourdough starter.
Bread trays, bakery baskets, dollies and bakery displays designed specifically for ease of use, minimal warehousing, cost-effective materials and durability. Our bakery logistics products are our longest standing product lines. Drader has more than 60 years of experience in the bakery industry. Our excellent service is matched with a keen understanding of distribution and logistics. Drader is the only producer of the Drader Carrier, a sturdy bakery delivery tray that stacks 3-to-1 and is attractive for a retail environment.
Summary - Canadian Industry Statistics
Pawne, Navi Mumbai, Dist. Thane Plot No. Industrial Area M. Thane, Maharashtra. Peenya, Bengaluru No.
Food & Bakery Parts Manufacturing
In this section you will find information on many aspects of the manufacturing industry such as revenue, value-added, shipments and costs by category. In the Manufacturing sector overall, the intensity ratio increased Changes in domestic production within a particular subsector will depend on a variety of factors such as evolving international export markets, trends in consumer demand and patterns of consumption, competition with imports in the domestic market, economic conditions which affect production including labour costs , profitability, and so on. Technological changes can impact an industry segment by affecting consumer demand, the cost of production and competition within the industry. The manufacturing intensity ratio, calculated by dividing manufacturing value-added by manufacturing revenues, gives a sense of how much transformation takes place within an industry and what proportion of value is added. In short, manufacturing value-added consists of the value of manufacturing revenues plus net change in the inventory of goods in process and finished goods, less the costs of materials and supplies and of the energy, water and vehicle fuel used.
Companies in this industry make fresh and frozen bread as well as cakes, pies, and doughnuts. Because of the perishable nature of bakery products, international trade does not play a major role in the industry. However, disruptions in grain production and trade can have significant effects on global supplies and prices of ingredients. Canada is by far the US's largest trading partner for both imports and exports of bakery products, followed by Mexico. Demand is driven by consumer preferences and by the extent to which grocery stores choose to operate their own bakeries rather than buy from commercial bakeries. Profitability for individual companies is determined by efficiency of operations. Large companies have scale advantages in procurement, production, and distribution. Small companies can compete by offering specialty goods or superior local distribution services. The retail side of the industry is highly fragmented : the 50 largest companies generate Here are a few profiles related to Bakery Product Manufacturing that you also might be interested in viewing:.
Many of the loaves are contaminated with pieces of wood. The distribution system involves transporting the loaves on wooden trays to retail stores where the loaves are packaged and then sold to customers. The wooden trays are not part of the quality control system because they are used after the product has left the bakery.
With the highest quality, pioneering new developments, tailor-made solutions and the best service, FRITSCH offers everything that the bakery trade and industry need to produce first-class baked goods. Because top quality is achieved when technological knowledge and craftsmanship are combined. As a specialist for dough processing lines, FRITSCH has excellent engineering competence at its disposal and uses this, together with its high technical and technological know-how, to develop tailor-made customer solutions. Always with the clear premise that the machine adapts to the product - and not vice versa. FRITSCH thus underscores its position both with customers and in the industry as a reliable partner, a passionate solution provider and a hotbed of innovation. The result is machines that understand the customer's craft and master what creative bakers are challenged to do on a daily basis: the efficient, careful and particularly dough-friendly production of a wide range of product variations. From rustic bread specialities to precisely wrapped croissants to automatically wrapped pretzels, FRITSCH offers comprehensive solutions in a wide range of performance classes. Crafted bakeries benefit from the industrial wealth of experience that flows into the compact and flexible systems. At the same time, FRITSCH integrates its in-depth technological knowledge and technical understanding into the development of fully automatic, highly efficient solutions. These fulfil almost every wish of industrial producers.
Baked Goods Manufacturers
Ingredients, mixes and more. Beyond the quality of our products, Dawn Foods offers manufacturers and industrial customers the distribution and fast access you need to be successful. We manufacture a complete range of bakery products, including mixes, bases, icings, glazes and fillings — and offer a broad selection of ingredients like flour, sugar, shortening, oils, chocolate, fruit, nuts, spices and flavors — everything that bakers need for success. We know that manufacturers have unique needs. Your business is complex. Contact us to learn more. Dawn has met our very high standards, supplying both off-the-shelf mixes and fillings and helping us develop the custom products that give us a competitive advantage. In this age of high turnover it is very refreshing to work with the folks at Dawn.
Bakery Product Manufacturing Industry Profile
It consists of a series of steps including mixing, fermentation, makeup, proofing, baking, cooling, slicing and packaging. Due to their critical role, these processes must be carefully operated to meet pre-set conditions and specifications. The following block diagram shows the production steps in bread processing using different dough systems. The style and type of bread dictates the dough system to use as well as the processing conditions during mixing, makeup and baking. A baker would not like to produce ciabatta with a close crumb structure, or to produce a loaf of white pan bread with an open crumb structure and texture like a ciabatta.
Since , Forpak and MultiSource Manufacturing LLC have worked together to develop and manufacture high-quality custom equipment for the food industry. Forpak has over 25 years of experience in fabricating and installing automated packaging equipment for food and bakery applications. This partnership plays an important role in the MultiSource network to provide innovative solutions while continuing to meet standards of the food industry.
In modern industrial practice, bakeries are establishments producing bread, rolls, cakes, pies, and other sweet goods; however, those producing cookies and crackers are not. Restaurants and eateries that bake their own goods for consumption on the premises are also excluded from the bakery category. The U.
Bread is a staple food prepared from a dough of flour and water , usually by baking. Throughout recorded history it has been a prominent food in large parts of the world and is one of the oldest man-made foods, having been of significant importance since the dawn of agriculture. Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration.