Tips for improving industrial artisan bread production.

这一天，工匠面包简单，清洁的标签是消费者的热门选择。因此，许多工匠面包店正在扩大到工业水平。在运行高输出工匠面包线时，这里有一些东西可以记住。

What is artisan bread?

Artisan bread contains natural and high-quality ingredients. While it traditionally required manual baking skills, it can be industrially produced today. It comes in all shapes and sizes, but it usually has a boule- or batard-like shape with cuts on the loaf’s surface. These breads are typically stored in the ‘fresh’ section of supermarkets and perceived as cleaner and more natural products. A few key characteristics are:

  • Flavor and aroma: artisan bread baking relies on traditional fermentation methods resulting in superior and varied flavor profiles. Bakers often add spices or herbs to enhance the sensory properties.
  • Crumb and structure: compared to artisan bread, mass-produced conventional bread has a dry crumb and a closed structure.
  • Artisan bread contains more air pockets. These pockets spread evenly to form a firmer and more hydrated crumb.
  • Health benefits: artisan bread has a better nutrition property as it contains less chemical ingredients. Additionally, enzymes in bread start breaking down gluten at a very early stage due to longer fermentation times.

How to develop industrial artisan bread

The eight most important aspects for developing industrial artisan bread are:

  • 精益配方：最小化学成分，可以使用面粉改进剂如enzymesor diastatic malt
  • Leavening: use ofsourdough starteror yeast preferments
  • 打样：切割面团的地壳并以不同的款式装饰
  • Baking: dough is not placed inside a metal pan but baked directly on the hearth of the oven
  • 纹理：耐嚼和皮革粗糙的面包屑
  • Crumb: open with irregular holes
  • Loaf flavors: strong flavors ranging from sweet, fruit, and dairy to sour and roasted notes

Ensure baking quality

Time and temperature control are crucial when baking industrial artisan bread. The exact values for thermal events depend upon product temperature, size, and oven type. Controlling baking time-temperature results in:

  • Improvement in sensory qualities: developing a better crumb quality
  • Reduction in water activity: decreasing microbial growth
  • Improving over output: control energy consumption and reduce monetary values.
  • 降低冷却时间：提高效率和降低的生产周期时间。

It is essential to study thethermal profile工匠面包。工匠面包主要依靠接触表面和从炉膛和烤​​箱热辐射的传导。面团达到最终温度的更长的时间表达了更高的到达值。较高到达时间可能导致质量问题，如：

  • 较高的面包屑水分含量
  • 需要更多的霉菌抑制剂和防腐剂。
  • High microbial instability and probabilities of mold growth
  • Longer cooling time required
  • More slicer issues due to gumming

Lower arrival values result in lower bread water activity and higher mold-free shelf life. Extremely low arrival values can result in high staling rates and crumbliness.

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