How to make a cake dough in a bakery

Bakeries are equipped with all necessary equipment and machinery to make the baking experience easier and faster for economic purposes. The stages that a typical baker would go through to make bread, cake or rolls include:

1. Ingredient selection and scaling
All the ingredients are accurately measured using scales or baker’s math, and tools organised. Components used to cover:

  • Flour (all-purpose flour)
  • Temperature-controlled water
  • Baker’s yeast
  • Salt
  • Sugar
  • Fat or butter
  • Milk
  • Eggs

2. Mixing
The measured ingredients are incorporated to produce a smooth elastic dough (gluten/batter). The mixture is kneaded and mixed using a mixer (such as spiral mixer). The process is temperature dependent.
After this stage, procedures for bread and cake vary.

For bread:

3. Primary fermentation
The gluten is allowed to ferment. Yeast at work! This process takes varying time durations depending on dough formulation.

4. Folding
Degassing and texturising the dough. This folding is necessary to expel gases, redistribute nutrients and equalise temperature.

5. Dividing and Pre-shaping
This step is for bread. The mixture is divided into the desired portions and give them an intermediate shape. This procedure is done to organise the dough into consistent pieces and simplify the final shaping. It also helps to form an outer skin on the mixture, trapping all the gases produced by the active yeast.

6. Resting
This step takes about 20 to 30 minutes. It further relaxes the dough, consequently making the final shaping much easier and more efficient.

7. Final Shaping
The mixture is then shaped into the desired form and placed in the pan on which there is baking. The baker uses baker’s linen, wooden boards, proofing baskets to keep the shape of the dough intact.

8. Final fermentation
The mixture is then placed in an environment with the right temperature and humidity to make sure the mixture rises appropriately (around 85% of dough volume) and gets fully fermented.

9. Baking
The mixture is finally baked. At this stage, the yeast is killed due to the extreme temperatures, could be anywhere from 350o to 475oF.
It is at this stage that scoring takes place, the brown crust and crumbs forms.

For cake: The batter is poured on prepared cake pans then placed in preheated ovens.

10. Cooling
The final product, whether bread, cake or rolls is allowed to cool down. This process would take varied durations. The cake could be frosted. Finally, storage and packaging.

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