BREAD BAKING :{BAKERY PROJECT}

….. @WufasAgronet, we are Food Security (processing) Advocates.

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✅Consultancy Services in Human Capital and Value Chain Development Consultancy in Food Processing technology.

FULL BAKERY PROJECT EQUIPMENT.
-Flour Sifter
-Spiral Mixer
-Water Cooling Machine.
-Volumetric Dough Divider
-Conical Dough Rounder
-Intermediate Proofer
-Long Moulder
-Tray Trolley
-Fermentation Cabinet.
-Rotary Oven
-Automatic Bread Slicer

RECIPE FOR 1 BAG OF FLOUR USING INSTANT DRY YEAST.
-FLOUR 50Kg
-Water 24-25litres(depending on flour strength)
-SUGAR 5Kg
-Yeast (instant dry yeast)
-IMPROVER 250gms(Potassium bromate free)
-FAT(Butter) 1.5kg
-Mixing (thoroughly 30-40mins)
-Fermentation 30mins
-Milling / Dough (thoroughly with rollers)
-Breaking (using fat to gloss @each final rolling so as to prevent drying out effect on the dough)

–DIVIDING – After division into sizes and weights, the dough pieces are rounded and left for 5-10mins to rest.
–MOULD & PANNING – The rounded pieces after rest are molded into shape and panned. Making sure the seams (joints) are resting directly on the pans. If the seams are allowed to lie sideways or upwards they open up at the seams thereby causing the bread to tear badly and shaplessly.
-PROOFING – The pan dough are allowed to proof in a moist, warm room or cabinet till they rise in the pans above templates.
The reason being that the flour quality should give a very good oven spring. If the close type of bread is being produced, the dough should be allowed to proof in the pan close to the cover of pan before baking to give a good OvenSpring.

FEATURES OF INSTANT DRY YEAST.
Instant Dry yeast provide many advantages to User ,comes with long shelf life and it’s ability to be preserved at room temperature, also Instant dry yeast is incorporated into dough directly without prior need to be desolved in water and thus provide practicality in usage.
Instant dry yeast can be directly added to mixer and mix with flour @ a rate of 0.5-1.5% of the total flour depending on the baking method and recipe.
YEAST STORAGE – Store in a cool and dry place (<30°C) For maximum performance, when opened, please use it within 48hrs or close properly and store in refrigerator.

At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including teirary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com