صناعة الخبز .. كتاب في سبيل موسوعة علمية .. الدكتور أحمد ذكي

Bread making

Bread making is one of the dangerous industries in the country
The advanced woman who no longer knows how to make loaf at home. But she became familiar with something that was bought in the markets from his shops every day. If we give an example of the most advanced nation in this field, I mean the United States, we will find that the bread industry in it is the second largest food industry, and the seventh largest in general.

The materials from which bread is made, and what we mean here is wheat bread, differ depending on the country, the type of wheat and the gluten it contains, and the difference in the bread that is ultimately intended.
Let's take an example:

100 pounds of flour + 60 to 65 pounds of water + 2 1/2 pounds of pure yeast + 2 pounds of salt + 6 to 7 pounds of sugar + 1 pound of barley honey + 4 pounds of dried, fat-free milk + 3 pounds of Fat + about half a pound of yeast food.

- In blenders:

These materials are mixed all at once, or in batches
Intermittent. During mixing, it is given time to ferment in rooms with a known temperature and humidity, where it remains for hours. It is returned to the mixers to mix more, and the rest of the ingredients are added to it while it is mixed.

(The rotating balls, which rotate the loaf of dough after dividing it and making a ball out of it, finally fall into the channel shown in the picture to the right, and from there they go and two cylinders spread it. Then the resulting pie is folded by another machine, making it the familiar shape of a French loaf.)

(The oven is long, and its length reaches 30 feet or more. In it, trays with loaves of bread move from one end to the other, and do not reach the other end until they are cooked.)

- In Qassamat:

The dough is mechanically loaded into the sections, and it divides the dough into sections with a known weight, producing the required loaf with the required weight, neither more nor less.

- In cocci:

From the portions, the loaves go, loaf after loaf, to the balls. They are rotors that rotate mechanically, and the loaf of dough sprinkled with flour rotates in a spiral cycle, ending at its top by falling in a stream to the bottom.

To the loaf plate:

Before the loaf goes to the metal plate on which it lies and goes into the oven, it passes between two cylinders, where its dough is spread out so it becomes like a pie, then to a machine that folds it into the desired shape after baking.

- in the Oven :

Before entering the oven, the loaves are left on their metal sheets in cupboards with a known temperature and humidity to increase leavening and increase their rise.

(The moving belt, which carries the bread after it is finished to where it cools, is automatically wrapped and transported to the markets)

Then they are automatically entered into the oven in rows on moving trays. They enter the oven from one end and exit from the other end. During this journey, the loaf is cooked. It is then carried automatically on a moving belt to where it cools.
Then it is wrapped in paper, the machine wraps it, so hands do not touch it.

- The latest methods in bread and bakeries in the twentieth century:

This new method is what they call continuous, and it is in which the components of the loaf are placed at one end of the factory equipment, until finally ready loaves appear at the other end of the factory equipment, packed in paper, and the worker watches the process as it moves from one stage of manufacturing to another stage, until it comes. The final phase, in the method known as Automatic. They have dissolved the method, and humans no longer interfere in anything that happens, unless a mechanical malfunction occurs. Thus, they reduced time and effort. Even intellectual effort is nullified, so it sleeps, unless the machinery stops, and it wakes up with the strongest mind, the deepest thought, and the broadest horizons... So if reform is accomplished, the thought sleeps again, or more correctly, this.