How do commercial bread makers like Sara Lee and Pepperidge Farm get their loaves to turn out in a uniform size and shape every time?
In: 265
Chemistry and mechanical engineering controlled by industrial instrumentation.
The ingredients are subject to tight control. Every batch of bread is weighed/measured to exact portions and all are subjected to the same tight controls in mixing and baking. These are achieved with mechanical precision equipment all controlled by highly calibrated controls and computers. A highly qualified team of operators and technical staff oversea the process. Failures would be rejected and probably wind up as bread crumbs or fillings elsewhere. Large runs keep the costs down and chemists continue to refine and reduce costly ingredients. Look at mainstream beer like coors et al for cheap ingredients.
Your mom and pop bakery also try to achieve this consistency but they usually have the human aspect and that is why artisan bread can cost a lot more because of the labour aspect and better ingredients.
Latest Answers