Boulanger
The bakery specializes in the manufacture of bread , its derivatives, the pastries.
Some countries restrict this designation only to craftsmen, according to specifications defined in the prescribed manner.
Summary |
Regulation
France
In France , there are 34 200 bakers, whose production accounts for 70% of total sales of bread (figures from the National Institute of Baking, 2004 ).
Since the Act of 25 May 1998 born under the leadership of Jean-Pierre Raffarin , and following the "bread decree" of 13 September 1993 , the names "baker" and "baking" are reserved for professional craftsmen who select their raw materials, knead the dough, monitor its fermentation and its formatting, and finally bake the bread in the place of sale. The texts also provide that in this case, the products needed to make bread shall at no time be frozen or frozen.
Related activities in France
This activity is often coupled with that of pastry , and with the sale of sandwiches.
There are many bakeries in industrial bakery.
Technique
Kneading: Kneading is the word used to make a paste. Using a mixer fitted with a tank and an arm (oblique, spiral etc. ...), the baker puts the ingredients (flour, water, salt, yeast, additives) in the mixing hopper. The mixer has two gears, first gear is used to form a paste and then tempering the second speed is used for mixing to form the gluten network and form a smooth paste and smooth. There are several kinds of mixing, kneading intensified often used for white bread (PI) tempering + 15 to 18 minutes in second gear, kneading improved, used for the tradition because it forms a paste thus less white bread more dark (AP) tempering + 10 to 12 minutes in second speed and low speed mixing used also for the tradition (PVL) tempering + 20 to 25 minutes in first gear.
Economy
Economic impact
Economic Operation
The millers provide in flour bakers.
References
See also
Related articles
External Links
- Category Bakery directory dmoz
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