Everybody loves bread. It is simple and easy to eat even while walking down the street or on the way to your office. You love to eat it doesn’t mean you know how to prepare it. We usually get our bread and pastries from the bakery or supermarket and it’s already baked and ready to eat. But do you know how the bakers did it and what is the basic operation of the bakery?

The bakery operation can be divided into four main sections. This section includes mixing, shaping, seasoning, and baking. There are certain tools and machinery required, although sometimes only the experience and skill gained over many years in these fields is needed. Unlike other types of food and beverage businesses, bakery businesses need more than one staff working in the production kitchen to be more efficient.

Mixing is the most important section in the bakery operation. This section will determine how long your production will run each day, including the washing and cleaning process. The person in charge of mixing the dough for the bread, the topping and the cake must be precise, consistent, disciplined with a high level of concentration to avoid mistakes and waste. Not to mention the use of a lot of energy. Imagine if someone who works with 20kg to 25kg of sweet dough in each session, needs to transfer the dough from the mixer to the table on their knees to cut and weigh it before dividing it into smaller pieces. This exhausting process will easily make people forget and make a mistake in following the correct recipe.

Transforming a dough into an interesting bread design will require skill and experience. Knowledge of culinary art will be of great help in this artistic process. Imagine that a baker with a skillful hand can make more than 30 bread designs each day and needs to do everything quickly to prevent the previously made dough from becoming white. However, for a much easier pan design that requires no additional tools other than the rolling pin, a well-trained staff can make sure it gets done. For beginner or novice bakers, the best option is likely to be to shape the pie crust or prepare the baking pan.

Dressing a leavened bread does not require much skill or effort. What they need are good memories and a faster hand. Whoever is prepared for this task will have to memorize each shape and name of the bread that is ready to garnish with specific ingredients, topping and quantity. For example, if your production order calls for tuna bread, then you need to make sure which bread shape or design you will use with the tuna flakes. This applies to all types of bread that must be baked. If your daily production requires more than 30 different bread designs and shapes, you don’t need anything but good memory.

The last and last section is nothing more than baking. The person responsible for this task is usually known as the man in the oven. Good knowledge and high concentration are needed when handling an ovoid overbake oven or a much worse mess. Each type of bread has a different setting of temperature and time required to obtain the best result. The oven man must concentrate on his work because operating this dangerous machinery can be much more complicated when it comes to electricity or gas. A few small mistakes can lead to lost profits and not to mention life at stake.