In order for the owner (manager) of the bakery to be able to trace the full path from the raw materials and semi-finished products used for the preparation of bakery products, a technological map for the manufacture of this product is created. In this article we will talk about what is mentioned in the technological map of wheat bread baked in a bakery.
More on technological maps
Technological maps are compiled by any technologist working at a catering company. Whether it’s a dining room, cooking, restaurant, bakery or kindergarten, if they feed, prepare food or drinks, they have their own technologist.
With the help of a well-compiled technological map, you can trace how much raw material (semi-finished products) is spent on the manufacture of a particular dish (product), what are the weight losses of the semi-finished product during its preparation, etc. For example, the dough for molded bread is laid out in molds of 600 grams, but the output of a loaf of bread weighs only 550 grams. Losses during evaporation are 50 grams, all this is taken into account in the technological map of wheat bread, otherwise someone would have to pay for unaccounted losses.
Peeling potatoes in mashed potatoes is a loss. Weight gain with pasta and cereals during the cooking process - vice versa. All this can be seen in the technological map of the manufacture and presentation of the dish. Otherwise, complete chaos would reign in catering establishments.
About wheat bread
Briefly, the breadboard of wheat bread contains the following:
- 1 section. Application area. What kind of product, where it is produced and where it is sold.
- 2 section. Requirements for the ingredients (raw materials) that make up the finished product, in this case, for bread baked on the basis of wheat flour, as well as links to documentation confirming safety and quality).
- 3 section. The recipe. This section includes a simple recipe for bread baked in a real bakery.
- 4 section. The technological process of production (in this case, a description of the process of baking bread), indicating the shelf life in the warehouse until sale to the points of sale.
This is what the routing sheet looks like:
Conclusion
It is thanks to strictly verified technological maps that the catering scheme works, and all the bread loaves in the store are of equal weight.