RGMTSI

Scoring

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.”

Dough Pressing

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.

Handling

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.

Dough Rounding

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.

Dough Moulding

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 Mixing

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 Dividing

After mixing, dough dividing is the next step in a bread production plant. Dough dividing implies the transformation/portioning of bulk or large masses of dough into countable or single pieces of dough that can be better handled and/or manipulated throughout the production line. Dough dividing is also the first step in the make-up stage.

Storage

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.

Dosing

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.

Cool

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

Inject

The process involves mixing a brine solution with lower cost materials such as trimmings, rework, etc. and injecting mix into more costly whole muscle product.

Washing

Snack and bakery facilities have a daily need for thoroughly cleaning pans, trays, containers, utensils, equipment, parts, and more, especially anything that comes into contact with the finished product or human hands, in order to meet the needs of food safety programs, including mitigating contamination from allergens or pathogens.

Infeed

The action or process of supplying material to a machine. In baking this process is done by the use of baking pans that are either transported automatically or manually.

Form Fill Seal

Form fill seal (FFS) technology is an automated computer operated technology, to prepare sterile products. Form-fill-seal technology is subject to constant development, a manufacturer requires modern and reliable packaging machinery in order to produce better packages more quickly and more profitably. Form fill sealing machine is a type of automated assembly-line product packaging system, commonly used in the packaging industry for food, and a wide variety of other products.

Seafood Processing

Fish processing generally involves the following steps: Sorting fish by size and species. Loading fish into a machine to remove heads. Moving fish to a cleaning machine to remove tails, scales and entrails.

Poultry Processing

Poultry processing, preparation of meat from various types of fowl for consumption by humans.

Loading

Loading and unloading can be the most critical and complex point in a temperature controlled supply chain. Transferring product from one location to another adds factors to the process that are often unmonitored. Fortunately technology is rapidly improving in this critical space. In addition to maintaining the temperature of the truck, warehouse, and product, shippers and carriers must also take into consideration the temperature of the loading dock, outdoor weather conditions, and even the time it takes to load and unload items. While the shipper and carrier should each have specific obligations to fulfill during this process, confirming the work of the other party can help minimize problems and identify areas for improvement.

Can

Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, although under specific circumstances, it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state.

Pack

Food packaging is defined as enclosing food to protect it from tampering or contamination from physical, chemical, and biological sources, with active packaging being the most common packaging system used for preserving food products.

Boil

In the kitchen, boiling is cooking food at a relatively high temperature, 212 degrees, in water or some other water-based liquid. When liquids boil, bubbles caused by water vapor rush to the surface of the liquid and pop. It's a vigorous process that works best for sturdier foods; anything delicate can get damaged.