Baking is a thermal process that is carried out under high temperatures. Baking is the key unit operation in a bakery, wherein an intermediate dough or batter develops the desired product characteristics including volume, colour, texture and flavour.

Blending is when substances are combined in a gentle fashion so that they become inseparable but are not necessarily homogeneous. Blending is associated with the combining of solids (dry) with solids and solids with small amounts of liquids (wet).

Packaging equipment is a vital component of bakery operations. In high speed bakeries, they are used for bagging and wrapping baked goods mostly in polyethylene bags. Customer preference for quick/easy opening and reclosing of the package has greatly influenced the development of closure systems for bread, rolls and buns bagging.

Conveying process fills the gap between the mixer and the dough dividing equipement. It must be a smooth-handling process that moves dough from one stage to another in an efficient and productive way. Hence, the need of integrated conveying equipment and systems.

Cooling is used to reduce the temperature of the food from one processing temperature to another or to a required storage temperature.

De-panning is the removing of cake products from a round or sheet pan, and can be performed safely and easily utilizing a FoodTools machine.

Dosing is a process designed to pump a very precise flow rate of a chemical or substance into either a water, steam or gas flow. Dosing systems are used in a variety of applications from agriculture, industry, manufacturing to medicine.

Dough mixing is a process in which flour and water are mixed until gluten is developed, a result of the enhanced interaction between dispersed and hydrated gluten-forming proteins. It’s quite different from batter mixing due to differences in their respective formulations—specifically, the proportion between dry and liquid ingredients.

Dough moulding is the final step of the makeup stage in high-speed production of pan or loaf-type bread. It is a continuous mode operation, always receiving dough pieces from the intermediate proofer and placing them into pans. The function of moulding is to shape the dough piece, according to the bread variety being produced, so that it properly fits into pans. Dough moulding equipment can be set to achieve the desired shape with a minimum amount of stress and strain on the dough.

Dough pressing is usually done to achieve desired thickness of dough sheets according to needs and preferences for the product. Mostly seen in making pizza dough, pie crust and many more.

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. This step is between the dough divider and intermediate proofer.

Enrobing also known as coating, before the food reaches the coating stage it is sprayed or dipped into a liquid to which dry coating can stick. The thickness of the coating can be regulated.

During fermentation, carbon dioxide is produced and trapped as tiny pockets of air within the dough. This causes it to rise. During baking the carbon dioxide expands and causes the bread to rise further. The alcohol produced during fermentation evaporates during the bread baking process.

Fillings are key ingredients in many bakery products such as creams, fondants, chocolate, truffles, pralines, caramels and many more. They are incorporated into a variety of pastries and desserts such as donuts, layer cakes, eclairs, pies, turnovers, sandwich-cookies or savory baked goods to impart unique: Color.

Grinding is a method of food processing where big chunks or particles of food are cut into fine pieces or bits. It could be done for various reasons. Ground food becomes more mixable with other ingredients. It is employed to process different varietis of foods.

Ingredient handling is the set of operations and activities involved in the receipt, transport/conveying, storage, scaling and dosage of ingredients for the manufacture of bakery products. Ingredient handling in high-speed bakeries requires extensive use of equipment, automation, technology and energy to help reduce: Labor, Operational errors (e.g. use of wrong ingredient, under- and over-scaling) and Cross contamination.

The purpose of melting is to be a phase change from solid to liquid, to organize the material for further processing (e.g., for fats, processed cheese) or to recover the molten fraction (i.e., in fat recovery).

Industrial food mixing usually refers to the process of combining two or more separate components to produce a certain level of homogeneity. Mixing is often an interchangeable term with blending.

Portioning not onyl refers to the amount of food on the plate, but it can also refer to the amount of ingridients on a particular dish or food product. This process can be done anywhere from spliting, slitting, pressing and etc. This ensures consistent ratio of ingridients across all manufactured products.

In bread baking, the word proofing most commonly refers to the final rise dough undergoes, which takes place after being shaped into a loaf, and before it is baked. In practice, however, the words proof and fermentation are sometimes used interchangeably.

Scoring is slashing the dough with a blade or a sharp knife to allow it to expand during baking. The purpose is primarily to control the direction in which the bread will expand during “oven spring.”

For sheeted only products, dough is fed into the feed hopper of the Sheeter unit. This unit ensures constant dough feeding and if required scrap integration to form a consolidated dough sheet of even volume prior to feeding to the subsequent conveyor or units of machinery in the Dough Feeding or Forming Line.

The preparation procedure of passing a dry ingredient such as flour or sugar through a mesh bottom sieve. This process combines air with the ingredient being Sifted, making it lighter and more uniform in texture, which improves the baking or food preparation process.

Storage is defined as 'the marketing function that involves holding goods between the time of their production and their final sale'. It bridges the gap between the time when goods are produced and the time when these are ultimately consumed as there is always a time gap between production and consumption.

Toppings often consist of dry ingredients, such as seeds, grains, nuts, cheese, herbs, sugar, or salt, that are sprinkled on the dough, providing added flavor and creating a decorative quality.