Bakery & Confectionary Technology Past Paper PDF

Name of The Subject: BAKERY & CONFECTIONARY TECHNOLOGY Subject Code: FPT/T505 DFPT – III 3RD YEAR 5TH SEMESTER UNIT- 3 (BAKING EQUIPMENTS) BAKING EQUIP...

Name of The Subject: BAKERY & CONFECTIONARY TECHNOLOGY Subject Code: FPT/T505 DFPT – III 3RD YEAR 5TH SEMESTER UNIT- 3 (BAKING EQUIPMENTS) BAKING EQUIPMENTS  Prepared By: Smt. Anwesha Mukherjee Lecturer In DFPT, A P C Ray Polytechnic L T P C FPT/T302 BAKERY & CONFECTIONARY TECHNOLOGY 10 0 0 10 Course Code : FPT Course Type : Theory Objective(s) The main objective of this course for students is to understand the working principle of each equipment used in the Bakery Industry along with its types and functions in bakery foods processing Course Outcome(s) CO-1 Familiarize with the terms and principle of different equipment used in Bakery. CO-2 Understand the functionalities and types of such equipment. CO-3 Discuss about the working principle of such equipment. CO-4 Learn about the techniques/products associated with each equipment. SYLLABUS: Baking Equipments Types, working principle &, application of -Dough mixer, dough moulding, dough divider,proofer,baking oven,cooler,slicer.Machines & equipment for batch and continuous processing of bakery products. LEARNING OUTCOMES: At the end of the lesson students should be able to: 1. Remembering: Define various terms related to Bakery equipment. 2. Understanding: Classify each equipment according to their functions. 3. Applying: Identify uses of such equipment. 4. Analyzing: List the correct sequence and functioning of these machineries 5. Evaluating: Measure specifications of few equipment. 6. Creating: Design a bakery plant layout using bakery machineries. Various types of equipment are needed and used to facilitate the process of baking.Depending upon the use, equipment may be as light equipment and heavy equipment. Example of Light Equipments: Cake dummies , Lemon squeezer , Pastry brush , Weighing scales , Sugar thermometer , Biscuit cutters, Rolling pins , Chopping board , Baking Trays , Baking moulds. Example of Heavy Equipment: Oven - gas oven - coal oven- electric oven, Proving chamber , Cooling chamber , Dough mixer , Divider , Slicer , Rounder , Work tables. MAIN EQUIPMENTS: WEIGHING MACHINES: Measurement of Raw Materials is a very crucial part so as to obtain the desired end product. Accuracy in such weighing machines is also very important. Weighing Machines of various sizes and capacities are available in the market. The electronic weighing machine is the most commonly used type in the current market. MIXERS: Many professional bakers will attest that the mixing process is the most important step when it comes to producing quality dough to use in their bakery. Each type of food found in a bakery more than likely requires a different type of mixing equipment. For the most part deciding on a bakery mixer depends on the level of business you would like to produce. Vertical or Planetary Bakery Mixers Planetary bakery mixers also known as vertical mixers get their name from the orbital motion the dough agitator makes, which are circular orbits along the inside wall. The mixing bowl that is used stays in place while this happens. Planetary mixers are great to have for businesses that need to produce smaller batches at a time. Otherwise planetary mixers are very versatile. Advantages: Planetary bakery mixers use a broad range of attachments, which make them very versatile. The attachments turn on an offset shaft while the shaft rotates around the bowl. Planetary bakery mixers are capable of mixing, whipping, blending, and stirring various types of dough mixtures. These mixers will normally come with a wire whisk, stainless steel bowl, dough hook, and beater blade. Disadvantages: Planetary bakery mixers are not able to mix as much dough at one time as other mixers. They tend to be slower than other bakery mixers. Since they mix smaller batches of dough, planetary mixers must use downsized bowls and agitators. Horizontal Bakery Mixers Horizontal mixers typically contain a bowl that tilts to remove dough when mixed. The beaters are driven horizontally within the bowl on one or two shafts. How the dough is cut or stretched depends on the shape and speed of the blades. The three types of Horizontal Mixers that Topos offers are: Three roller bar mixers - used to roll and stretch dough which allows it to develop proper gluten structure. Single sigma mixers - suitable for cookies, crackers, corn tortillas and biscuits. Double sigma mixers - used for soft dough cookies mixes, cake, pretzels, granola, muffins, energy type bars, and scones. Advantages: Very powerful mixers, therefore, able to produce tough dough more rapidly. Good and accurate control of the temperature of the mixing bowl from a jacket with constantly circulating water or refrigerant. Ingredients can be added through the roof of the horizontal bakery mixer while the beaters are moving. Disadvantages: The beaters tend to throw materials up to the roof of the mixer. The horizontal mixer's lid totally encloses it; so the progress of the mix can not be completely observed. The beater shape allows for blending, dispersion, and kneading, and this could lead to each action being less than ideal. As the size of horizontal bakery mixers increases, kneading efficiency tends to decline relative to heat build up due to friction. Spiral Bakery Mixers The spiral-shaped dough agitator gives spiral mixers their name.Unlike the planetary mixing bowl that remains stationary, a spiral mixing bowl moves while the agitator remains in place.Spiral bakery mixers are often the mixer of choice for bakeries. They are often referred to as “one-bagger” or “three-bagger.” It represents the amount of 100-pound bags of flour or dough they can hold. Advantages: The sturdy dough agitator found in spiral mixers is typically more effective than traditional  beaters and even dough hooks when mixing heavy, stiff dough. More dough can be mixed at once in a spiral mixer. There is less resistance on the spirals, and this helps to control the temperature of the dough and will ensure proper rising and easier kneading. There is no need to use downsized bowls and agitators to mix small batches. Disadvantages: Spiral mixers are only suitable for mixing dough and not mixing or whipping. Mixing Attachments Available: DIVIDER: The dough divider is a bakery and pastry industrial equipment conceived for volumetric division, as well as rounding, up to different bakery and pastry doughs, replacing manual labour through a mechanical system. The dough divider, conceived for cutting and rounding/winding, is composed by: Press with cutting blades placed in the upper part of the machine (“head”). Driven by an unlock lever  Upper structure (“head”) containing the press, moved by a lever. Purpose: to press the dough placed in the reels plates, preparing it for the cutting process Reels plates for dough proper placement Dough rounding system driven by a lever regulating the winding speed Press depth tuner inclusion for space adjustment between the press and the dough. This space must be adjusted depending on the type of dough and the desired cutting Interconnection of technological procedures that allows to the operator the control of the cutting and rounding process (press lever, star handle and dough rounding, depth tuner) These equipment are available in standard and stainless steel versions. The main differences are based on: construction structure, raw material and esthetics features. MOULDER: The dough moulder is designed to shape dough into versatile sizes of breads in the bakery industry. It is ideal for moulding dough to make rolls, buns, toasts, baguettes, loaves, etc. The roller system equipped in the dough moulder machine can adjust depending on the size and hardness of dough and can make the dough structure more solid. In addition, the roller spacing and conveyor belt can be well adjusted by hand wheel.Basically, it is used for moulding and discharging air from raw materials to obtain quality end products. Further, it has simple operation by switching on-off push bottom, as well as easily catching the dough with a mobile steel tray both meet user-friendly demands for all clients.Dough Moulder is suitable for many kinds of dough. Moulding and discharging air.Mobile steel tray can easily catch the dough.Roller can adjust depending on the size and hardness of dough and can make the dough structure more solid.Machine speed is high so that can save time. DOUGH ROUNDER: Dough rounding is the second step in the make-up stage after dough dividing. During rounding, the divided dough piece is shaped into a ball for easier handling, and in some cases, coated with dusting flour to prevent dough pickup in the equipment's product-contact surfaces, e.g. belt conveyors. Dough Rounder Machine that rounds and kneads the pre-cut pieces of dough into perfect round balls of uniform size. The dough divider rounder is high in performance, low in maintenance and is easy to install and operate. BREAD SLICER: The bread slicer is an equipment designed to cut bakery products already prepared (cooked) into several slices automatically, replacing the manual use of kitchen utensils. It consists of: Spaced blades in several standard dimensions, proceeding to a graph cut. The cutting process is triggered by a side lever Bagger for easy packing of sliced products Collector drawer crumbs resulting from the cutting process This equipment is available in standard and stainless steel versions. PROOFER: A dough proofer is a warming chamber used in baking that encourages fermentation of dough by yeast through warm temperatures and controlled humidity. It is also called a proofing box, proofing oven or proofing cabinet. The warm temperatures increase the activity of the yeast, resulting in increased carbon dioxide production and a higher, faster rise. Dough is typically allowed to rise in the proofer before baking, but can also be used for the first rise, or bulk fermentation. Desired proofer temperatures can range from around 70F / 21C up to about 115F / 46C with temperature- and humidity-controlled proofers. BAKING OVEN: The heart of any bakery is its oven. There are different types of oven. Convection Ovens Convection ovens are one of the most common pieces of commercial bakery equipment. They do a great job of quickly and evenly baking a variety of products, from bread loaves to cookies to cakes, pies, and brownies. Their use of internal fans to circulate the air creates even browning and repeatable results. Of the types of ovens typically used in a bakery, a convection oven is the most common and least expensive. Some high-end bakery convection ovens boast steam injection and other specialized features that can take your baked goods to the next level. Deck Ovens Artisan-style bakers or those making specific types of breads often prefer a deck oven. Their stone cooking decks heat up, giving the crust a distinctive, crispy character, while maintaining a soft and moist inside. A deck oven takes up a considerably larger amount of space compared to a convection oven, so keep that in mind if space is limited. However, due to their relatively simple design and few moving parts, they last a long time and operate without a lot of hassle. Both single deck and multi-deck styles are available. Roll-In Rack Ovens A roll-in rack oven is similar in concept to a roll-in refrigerator or proofing cabinet in that you can wheel a pan rack full of goods right into the oven for baking. Some models will "grab" the pan rack and rotate them during the baking process for even results. The advantage of this style is time and labor savings due to less product handling. Revolving Ovens A revolving oven has large revolving trays that you can load with product, similar in concept to a rotisserie style oven at a deli or market. These have a very high capacity and output capability, but are also quite expensive. DOUGH SHEETER: The dough sheeter is an industrial equipment conceived to different thicknesses dough lamination, replacing manual labour through a mechanical system. They are composed by: Table with different dimensions and laterally moved conveyor belts, foot or hand controls electrically switched Lamination rollers that regulates the required lamination thickness, switched for foot or hand controls Interconnection of technological process that allows to the operator the control of the lamination process and other labour methods (speeds control, prepared for cutting rollers) COOLER : Industrial Cooling Systems, or Cooling Tunnels, are used in many types of industrial baking and food processing production lines. Cooling systems such as these are usually only installed and utilized when it's necessary to quickly reduce the temperature of hot or warm products before the next step on a production line. BATCH VS. CONTINUOUS PROCESS in BAKERY The major advantage of the continuous process over the batch process is consistency in your operation. Bulk delivery of materials: The systems used to deliver bulk materials to the mixer are the same for batch and continuous mixing. They are typically brought from a source such as a silo or super sack unloader to the mixing receiver by pneumatic transfer. In the continuous mixing process, ingredients can also be added by hand with a ribbon blender. The key difference is that the addition of raw materials to a continuous mixer is more accurate than with a batch mixer in nearly every case. Measuring of materials into the mixer: Extra weighing equipment and controls are often required to get the right-sized batch of ingredients to the batch mixer. With a continuous mixer, all metering is done directly at the mixer, leading to greater automation, more accuracy, and a significant cost savings in the long term. Mixing: Studies indicate that continuous mixing eliminates dough variations associated with batch cycles and produces a consistent product all day, every day. At the lowest production rates (500 to 1500 pounds per hour), batch mixing is slightly less expensive than continuous mixing. At higher rates, continuous mixing is less expensive, and the savings improve as production rates increase. Dough leaves mixer in usable size loaves: Batch mixers create large “batches” of dough, and manufacturers need extra equipment to resize them. This often causes time delays and unnecessary exposure to the environment where contamination may occur. Continuous mixers produce a constant stream of dough that can be sliced automatically into loaves by the mixer. With batch ovens you are opening and closing the oven doors all the time, and then have to wait for the temperature to regain the required level whereas with the continuous-baking ovens, once the oven reaches the desired temperature, they will continue to hold that temperature for as long as you like. A batch process is a process in which one batch is made and finished before the other is started. In a small scale bakery most processes will be batch. Kneading the dough will be done in a bowl with a mixer blade. Only when all the dough is finished, the bowl will be emptied and the next batch is started. The same for the oven: a rack of dough is put in the oven, only when this batch is finished will a new batch be put in. A continuous process on the other hand goes on continuously. In other words, you don’t wait until a batch is finished before starting the new process, instead, you keep on doing the one process. Again, when looking at a bakery, in a large scale bakery, the oven is run continuously. Bread is continuously going in and out. This is done by using a belt which runs through the oven, this keeps on running all the time. A semi-batch process is a combination of a batch and a continuous process. This type of process tends to have elements which are batch and elements which are continuous. This can again be seen in a large scale bakery. Even in large scale facilities dough often tends to be kneaded in a batch wise manner, in a mixing bowl. However, the process after (shaping & rising the dough) will be continuous. Since it will take a while for a whole batch to be portioned out onto the belt for the next steps, the next mixer will have enough time to knead the next portion of dough. That way, dough kneading is batch-wise, but the steps after can still be continuous. Advantages & disadvantages of batch processing The great advantage of batch processing is that it is a flexible process. You can make small batches of products and it is easy to make slight variations in your products from batch to batch. Another advantage is that you have some flexibility in how you perform your process. If your ingredients behave slightly differently, it is relatively easy to change some aspects of the batch slightly and still make it work.Also, equipment for batch processing tends to be cheaper. It probably requires less stringent control. That said though, you often need more labour to make your product. Someone will have to put those breads in the oven and take them out, whereas an automatic belt oven will not require anyone to do that.For smaller manufacturers batch processing generally makes most sense. A batch process can be started and stopped relatively easily. Although, a disadvantage is that you have to keep on cleaning/starting up between every batch. That said, overall risk with a batch process can be lower as well. If with a continuous process something goes wrong (e.g. you have a microbiological contamination), the effect can be huge. However, if you produce in a food safe manner, the impact will be smaller with a batch process, most likely, only one batch will be affected. Advantages & disadvantages of continuous processing The big advantage of continuous processing is the consistent continuous quality of the product. It will be pretty much identical no matter when it’s made on the line. That said, it is less flexible than a batch process, it is often harder to change between those different muffin flavours. Another big advantage is that once the process is running, there’s not a lot that has to be done anymore. No cleaning of bowls in between, the process will keep running. This requires less labour for production. However, investment costs are often a lot higher than for a batch process. Whether or not this will make sense mostly depends on the volumes you need. Model Questions MCQ questions: 1. Which of the following is used for shaping the dough? Proofer Oven Slicer Moulder 2. Baking temperature for Bread is? 190-210OF 110-130OF 105-110OF 230-250OF 3. Which one of these is Rotating in nature? Microwave Rotary Oven Deck oven Convection oven 4. Which of the following is the correct sequence? Oven -> Cooler -> Slicer  Oven -> Slicer -> Cooler Oven -> Packing -> Cooler Oven -> Packing -> Slicer 5. Example of fuel used in Baking oven is ? Kerosene Diesel Natural Gas Gasoline 6. Use of Sigma mixture is done for which food? Meringues Kneading of dough Sauces Cookie dough 7. Docker is used in manufacture of? Biscuits Cakes Breads Cookies 8. The full form of OTG is? Oven Torched Grill Oval Tooth Gum Oven Toast Grill Oven Tight Grill 9. Disadvantages of the Batch process include? Cheap machinery Inconsistency in product Flexibility in variation Lower risk of waste 10. Dough sheeting is done in order to? Get even thickness of product To reduce man power To properly shape dough To reduce leakage of CO2 Short Answer Question: (3 marks each) 1. Write function of Dough Divider? 2. What do you mean by the term Batch process? 3. Write function of Dough Proofer? 4. What types of Baking ovens are available? 5. What do you mean by the term Continuous process? 6. “Cooling is a must before packing for baked goods”- Explain? 7. Explain the function of Slicer? 8. “Spiral mixing is the most effective type of mixing” - State true or False with reason? Descriptive Questions: (10 marks each) 1. What are the Seven State-of-Art equipment used in the bakery industry? 2. Describe the different types of Baking Oven used in Bakery? 3. Write the difference between Batch and Continuous process? State which is better with reason? 4. Write short notes on : a) Dough Rounder , b) Dough Divider 5. Describe the Baking mechanism incase of biscuits? 6. Differentiate between different types of mixers? Suggest the best type of dough mixer with reason? References: https://foodcrumbles.com https://foodal.com/kitchen/kitchen-appliances/stand-mixers/choose-best-stand-mixer-kit chen http://www.jmbbakeryequip.com/product/planetary-mixer-attachments https://www.leaderbaker.com https://www.readingbakery.com https:/indiamart.com https://youtu.be/27CPj6m-ieo Book on Bakery & Confectionery- Yogambal