bakery mixes as well as finished bakery products can be purchased from bakery
product factories. Appropriate blending and filling facilities are installed
In the case
of breads and rolls, the trend is
moving steadily away from baking agents and towards pre-doughs, sourdoughs,
pregelatinized, cooked or scalded doughs. This makes the breads tastier and
more digestible. However, manufacturers of baking agents can help here as well.
They already supply us with so-called instant swell and boil pieces. This saves
us the time of soaking and preparation. Then we use the instant properties of
the powders. Baking agent manufacturers develop great products and base the
convenience level of the baking agent and baking mix on our manufacturing
opinion, donuts & bagels are
typical factory products that we, as a bakery company, buy completely
ready-made. Donuts are deep-fried, their preparation in hot fat must be
accurate to the second. This can only be accomplished in a continuously
operating baking line. The approach is similar for making shelf-stable
breakfast pastries such as bagels. They
are cooked in water before baking. With amixon® ring-layer
mixing granulators, ready-to-bake flours can be wetted and agglomerated
with low dust.
For cake bases, pastries and wafers, our goal is to handcraft more again in the future. We have continued to reduce baking agents. Here, the baking agent manufacturers have already reacted. They supply us with mono-components with high functionality. In this respect, we completely refrain from using preservatives.
Muesli bars, energy snacks, power bars that are mixed from high-quality
seeds and muesli ingredients require specific binders and must be mixed
particularly gently. Ideally, the binder can be natural honey or modified
starch or a glucose syrup or maltodextrin from starch
saccharification. Unfortunately, as bread bakers and confectioners, we
cannot make such products ourselves. In most cases cookie factories or muesli
producers install appropriate mixing, forming, baking and packaging
Flours that have been thermally
rarely of relevance for us bakers. Only when a finely ground husk is added to
the flour will the products be able to develop baking and frying aromas during
toasting. Thin pastries such as nachos, bunoelos, tortilla chips, tacos,
buritos, tortillas must be baked with pinpoint accuracy. These products are
predestined for industrial production. In this respect, the doughs must have
precisely defined ingredients. Here it is necessary to precisely adjust the enzyme
contents in the flour and dough.
Ground sugar is coated with fat. In fact, every single particle is
coated. Powdered sugar which has been treated in
this way adheres well to the pastry, it does not melt until it is consumed
and it improves the visual appearance of the pastry. As artisan bakers, we also
use coated sugar, which some call "fresh snow" or "winter
dream." Coated sugar is also important in industrial baking. The
traditional German Stollen pastry, produced by the industry in the fall, should
still look good during the Christmas season.
To achieve puff pastry, the art of "laminating" is used. The dough is rolled out and folded again and again. But the dough itself is produced by classical kneading. Functional powder mixtures can also be obtained from baking agent suppliers for this purpose.
bakery, we still make all of our own puff pastry, fresh every day. Our nut puff
pastry contains some yeast, our other puff pastries are without yeast. However,
many varieties of puff pastry can
also be prepared industrially. They are delivered chilled. This results in
particularly uniform, tender pastries.