Bakery Products

Consumers choose baked goods with freshness and taste. Although scratch baking is the traditionally one there are some alternatives which is more flexible, convenient and economic. In this part of our project we explain and compare types of baking.

Scratch Baking remains the touchstone for quality and freshness but scratch baking is labor intensive and required skilled labor. In addition to these Scratch baking is costly and require too much time for preparing. As a result of these scratch baking operations usually in small amount, and consequently it bring some difficulties matching production and demand.

Frozen Bread is another alternative that used for mainly special items. Freezing bread and frozen storage adds extra cost for this operation system. On the other hand freezing preserves bread quality but bakeries must be quick to freezing if they not bread became a waste.

Parbaked bread is produced in a large plan bakery operations by partial baked but it requires special time and temperature. The parbaked bread is ready to produce fresh bread at the point of sale. A main advantage of partially baked bread is its flexibility because time to rebaked and produce fresh bread from partially baked bread is short. On the other hand tha major disadvantage is this process requires critical controls in terms of time and temperature. Parked bread has three types which we going to explain in our table;

Brown and serve

Parbaked frozen

Milton-Keynes we are going to explain these in our table.

Frozen dough is used frequently for home baking. Beside the additional cost for freezing, transportation, and frozen storage use of frozen dough can be prefer when producing freshly baked products that sold at premium prices. Major disadvantage of this method is the long time it takes to bake.

FRESH BAKED BREAD ALTERNATIVES

APPLICATIONS ADVANTAGES DISADVANTAGES BREAD TYPE

Scratch Baking Artisanal and in-store bakeries High quality and large variety of freshly baked bread Labor intensive (skilled), costlytime-consuming Mainly crusty

Frozen Bread Thaw and sell Facilitates production planning Extra costs for freezing and frozen storage Mainly noncrusty

Parbaked Bread Brown and serve Freshly baked flavor, ambient storage Only small loaves, time and Bread temperature of 2nd bake critical Mainly noncrusty

Parbaked frozen Fast and convenient (reheating) bake-off High costs due to high volume of frozen storage Mainly crusty

Milton-Keynes Fast and convenient (reheating)bake-off, ambient storage Additional production equipment(vacuum cooler), 1st and 2nd bake critical Mainly crusty