Pumps for the bakery industry

Die bakery industry is an important part of food industry. There are many different baked goods in Germany, which are sold in supermarkets and bakeries be sold. Most baked goods are made from wheat flour, but other grains such as rye, barley, and oats are also used. There are also baked goods that are made from rice flour, soy flour, buckwheat flour or even corn flour and many other ingredients.

What do you understand by baked goods

Baked goods are baked foods that consist largely of grains or cereal products. The various Types of baked goods For example, are bread, long-life baked goods, pastries, small pastries and pasta. Bread is one of our staple foods. Basically, bread consists of grain, water and yeast.

There is also the so-called Biscuits. Small pastries consist of classic bread dough and weigh a maximum of 250 grams. The small pastries category includes, for example, rolls or any pretzel pastry.

The area of fine baked goods contains the so-called long-life baked goods. Long-lasting baked goods have a longer shelf life due to their low moisture content. In general, fine baked goods always consist of 90% grain products and 10% fat and, if necessary, sugar. Some examples of pastries include cakes and pies and waffles.

There are for the most diverse needs baked goods. This includes low-protein, low-sodium and gluten-free breads or rolls. In addition, there are also diabetic baked goods that do not contain added sugar or keep it as low as possible.

The German bakery trade

The German bakery industry is engaged in the production of bread or rolls and fine baked goods. Fine baked goods include cakes, tarts or waffles. In doing so, in the so-called Backstube baked. The size of the bakeries varies greatly. There are both classic small craft businesses and fully automated large bakeries. This type of bread and baked goods production is called a baking line. With the help of a Master bakermeister, which coordinates and oversees the entire production and manufacturing process, gives the bakery its name.

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The baking trade is one of the crafts subject to approval and must therefore be used in the Craftsman roll be registered. In many companies across Germany, there is still a traditional crafts. Year after year, trainees are trained to become bakers or master bakers. In addition to the master baker, there are also the classically trained bakers and the bakery retailer. The bakery retailers work at the bar and sell the baked goods. In addition, they may advise customers and explain to them about nutrients and the ingredients. In addition to classic bakeries, there are also the so-called bakeries. Pre-made dough blanks are baked in bakery shops. These dough blanks are delivered frozen from the respective producing bakery. This type of bakery is therefore not registered as a craftsman and employees do not need any training.

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There are also bakeries which, in addition to normal baked goods, also offer cold or hot snacks. This type of bakery is then part of the bakery sector. The size of bakeries determines whether they belong to the category of food industry or to Dietary crafts counts. The food industry produces food and drink in the non-industrial sector of the economy. There are so-called small bakeries. They make baked goods and pastries by hand in their own bakery. The baked goods made are only intended for personal use and sale. Medium-sized bakeries produce partly automatically. They have to supply a wider range of surrounding bakeries and supply them with their baked goods. In large bakeries, production is almost exclusively fully automated. Baked goods produced there go to discounters and supermarkets. Baking factories produce packaged baked goods. The production method is fully automated and retail chains bring it to the consumer. Finally, there is the so-called self-service bakery. One example of this would be the Germany-wide chain BackWerk.

The history of the bakery industry

Bread is one of the oldest cultivated foods. In the Neolithic period The first grain was cultivated and eaten. The first types of grain were Einkorn and Emmer. The resulting grains were chewed raw. Barley and wheat were finally added later. It took a while until people came up with the idea of grinding the grains and mixing them with water. It is said that the first bread was created as a result of a lump of dough accidentally forgotten on a hot stone. However, this bread was hard and not comparable to the bread we know today.

Die egyptians They were the ones who baked the first bread that was similar to ours today. It was they who built the first bakeries and ovens. The first sourdough had a similar origin to the first bread during the Stone Age. The resulting yeast and lactic acid bacteria cause completely natural fermentation. This makes the dough as fluffy and fluffy as we know it today.

Today's industrial production of bread allows this natural fermentation to occur artificially through additives. This results in an even fluffier dough and a long shelf life. In addition, the time required is much less.

What role do industrial pumps play in the bakery industry and which pump types are best suited?

In industrial bread production, pumps Knead, transport and bake easily. The first step in making bread is to make the unshredded grains digestible for our stomach. This is achieved by grinding the grains. Before the milling process, the grains are carefully cleaned. During cleaning, the grains are sieved and removed from dust particles using an airflow. The flour is ground in various degrees of grinding. Which degree of grinding is chosen determines the type of grain and also the desired end result. However, even after grinding, bread is still difficult for our stomach to digest. It is only through so-called shooting during the baking process that it becomes digestible for us.

The flour is then mixed with baker's yeast Encouraged to bustle. This produces CO2, which quickly and easily gives the dough a loose, fluffy consistency. Sourdough is also used for rye flour or mixed bread dough. In some cases, fats, spring flours, malt extracts, malt sugar or protein substances are still used. This improves the baking capacity of the breads without the dough resting for a very long time.

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For many years, there has been a high demand  for fresh bread and that requires high availability of the equipment. Pumps and machines for the bakery industry must be easy to maintain and clean. They must meet the strict hygiene requirements of the food industry and be able to function reliably even in continuous operation.

It applies to the high requisitionsWhich yeast dough entails filling. Yeast dough is a medium of high viscosity and is best suited for this positive displacement pumps.

But pumps are not only used when pumping doughs. They are also used, for example, for glazing on pastries or jam or pudding fillings.

Through the high viscosities of the various Extraction media are suitable in addition to our wobble ring pump There are also other positive displacement pumps. In the bakery industry, the diaphragm pump is particularly impressive due to its resistance to continuous stress. Eccentric screw pumps handle tough media very well, which can be particularly important for yeast dough. But gear pumps, which are particularly durable, are also suitable.

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