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BAKING SYSTEM
Below are the list for step-by-step baking process. We have all the types and kinds of baking equipment/machines for your bakeshop needs!
 
 
 
 
Premix PREMIXING
Two or more ingredients are mixed or blended
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Chilling CHILLING & DOSING
Making the ingredients chilly or cold
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Mixing MIXING
Working with dough by stretching and folding until it
achieves the required consistency
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Rolling ROLLING
Flattens the dough evenlly until it reaches to the desired thickness
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Dividing DIVIDING
Dough are cut into pieces
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Sheeting SHEETING & MOULDING
Produces a sheet of dough in a regular thickness
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Forming & Encrusting FORMING & ENCRUSTING
Shapes the dough by winding, pulling, interlocking
or breaking into pieces; Dough are decorated by inlaying, overlaying or stuffed with other ingredients
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Greasing GREASING
Lubrication of pans or trays
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Proofing PROOFING
The Proofer and Retarder/Proofer cabinets proof racks of dough products under controlled temperatures and humidity prior final raising of doughs in a controlled temperature to ensure full baking effects of yeast activity
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Ovening OVENING
Baking of dough in an enclosed heated chamber
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Depanning & Handling DEPANNING AND HANDLING go
     
Cooling COOLING
Final stage of baking bread and letting it cool properly is transfering it into wire trays or racks to prevent the bread being soggy
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Slicing SLICING
Cutting cooled bread in pieces using a sharp tool
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Packaging PACKAGING
Sealing the bread intended to preserve food after it has
been processed
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