A More Simplified Bread-Making Process

Baking bread. Warm cookies. The smell of a fresh-baked muffin. Decadent croissants... Just walking into a bakery can bring smells and images that remind us of Saturday mornings or Sunday afternoons, of special occasions like birthdays or weddings, or even a typical workday lunch.

But some may not be aware that the life of a baker is far from simply making people happy with breads and brioche. In fact, baking might be one of the most arduous jobs in all of foodservice. For example, just consider the following:

Bakers have to be at their positions early in the morning. Many have to leave their homes between 2:00 am and 4:00 am. Bakers must begin the process of making bread by at least 5:00 am every morning, and most bakeries open at about 9:00 am. Here's how the process works:

1. All surfaces, tools, baking bins, and trays must go through the sanitization procedures.

2. Chefs must ensure the dough used to make the bread, rolls, and buns is ready to go.

3. Then, any ingredients needed for specialized bread products (cheese, whole grains, seeds, etc.) are mixed into the dough.

4. There are many steps in between such as proofing and prepping.

It may seem that bakers are having a great time making goodies for their customers, but the job of baking is not for the weak of heart. Luckily, there are tools that can help.

The Shock Freezer

Bakers can start celebrating when they hear about all the many steps that a shock freezer can eliminate for them. A shock freezer can help when it comes to dough. The waiting periods dramatically shorten between mixing, shaping, and baking. This shorter process lessens oxidation in the dough, and the finished pastry, bread, or other baked good can have better qualities.

Additionally, the time for yeast to go through fermentation can be slowed down by using the shock freezer. Chilling down a well-rising recipe will make it less complicated to form before backing. Shock freezing will bring the dough to an ideal storage temperature without killing the yeast, while conventional freezers can break apart yeast, eliminating a key ingredient in the process.

All of these are time-saving steps. This reduction in time spent completing the dough-making allows bakers the chance finally to get some sleep.

High Sabatino's collection of brands and solutions are designed specifically for chef-driven and bakery-driven applications. In addition to shock freezing capabilities from Irinox, there are other solutions that can help bakeries become more efficient and profitable. Schedule some time with us today to learn more.

Baking Equipment Assessment