KEEPS YOU UP TO DATE ABOUT WHAT’S COOKING IN THE BAKERY IN THIS ISSUE > Bakery Wickbold Year 3 no. 7 July 2014 > Wickbold March 1938 Henrique Wickbold, son of German immigrants, bought Bakery Allemanha from a German family who returned to their country of origin (Germany). This is the success story of a Brazilian Bakery. March 1938 Henrique Wickbold, son of German immigrants, bought Bakery Allemanha from a German family. There was no sales counter, only a wood-fired oven, loaves were handmade and sold without packaging. The bakery, located in the Brooklyn neighbourhood in the city of São Paulo, was renamed Bakery Wickbold. From Brazil to Panningen! > Do you know? Thomas Richard Allinson was a British doctor and the inventor and big fan of dark whole wheat bread. > Reasons enough Premium bakeries all around the world are using equipment designed by WP Haton, member of the WP Bakery Group. 54 years later (in 1992) was the beginning of the expansion plan of the company to other Brazilian states with opening of branches in Belo Horizonte and Rio de Janeiro and in 2007 opening of the fourth largest and most modern plant of Wickbold in Hortolandia, in São Paulo. Today Wickbold has 12 lines all over Brazil and it is the second largest industrial bakery in Brazil, still family owned. Nowadays CEO is Mr. Fábio Medeiros. Wickbold is growing and there is still growth in the Brazilian market. What makes Wickbold that successful? It is the typical Wickbold quality, the unique different specialties, taste, the long shelf life, their distribution network etc. With 200 million mouths to feed, bread is distributed every day fresh to more than 11.000 distribution points! That’s not an easy job because in some areas there are no trucks allowed from 8 AM – 17 PM. Wickbold produces 24 hours, 6 days a week. White bread (small, round, in slices, toasted and crust less) is most favourite in Brazil. The specialty bread market, healthy bread, starts to grow. Wickbold bought ovens from WP Brazil in 1972 and 1982 and they are still working. Wickbold has 5 WP Haton dividers, very accurate and easy to clean, a Checkweigher and a WP Haton rounder. Wickbold wants to automate more and is still looking for new options. Last April Mr. Vinicius Bueno Matheus and Mr. Luciano Nakamura Avona from Wickbold Bakery visited Breadlab the WP Haton test bakery in Panningen to do tests together with Marc de Wit (dough technologist), Peter van Kessel (Project Account Manager) and Ferdinand Kottier (Sales Director WP Haton) . Successful introduction Instant in Nigeria Exhibition Europain ‘14
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KEEPS YOU UP TO DATE ABOUT WHAT’S COOKING IN THE BAKERY
IN THIS ISSUE >
no.
Bakery Wickbold
Year 3 no. 7 July 2014
> WickboldMarch 1938 Henrique Wickbold, son of German immigrants, bought Bakery Allemanha from a German family who returned to their country of origin (Germany).
This is the success story of a Brazilian Bakery. March 1938
Henrique Wickbold, son of German immigrants, bought
Bakery Allemanha from a German family. There was no sales
counter, only a wood-fired oven, loaves were handmade and
sold without packaging. The bakery, located in the Brooklyn
neighbourhood in the city of São Paulo, was renamed
Bakery Wickbold.
From Brazil to Panningen!
7
> Do you know?Thomas Richard Allinson was a British doctor and the inventor and big fan of dark whole wheat bread.
> Reasons enoughPremium bakeries all around the world are using equipment designed by WP Haton, member of the WP Bakery Group.
54 years later (in 1992) was the
beginning of the expansion plan
of the company to other Brazilian
states with opening of branches in
Belo Horizonte and Rio de Janeiro
and in 2007 opening of the fourth
largest and most modern plant of
Wickbold in Hortolandia, in São
Paulo. Today Wickbold has 12 lines
all over Brazil and it is the second
largest industrial bakery in Brazil,
still family owned. Nowadays CEO
is Mr. Fábio Medeiros.
Wickbold is growing and there is
still growth in the Brazilian market.
What makes Wickbold that
successful? It is the typical
Wickbold quality, the unique
different specialties, taste, the long
shelf life, their distribution network
etc. With 200 million mouths to
feed, bread is distributed every
day fresh to more than 11.000
distribution points! That’s not an
easy job because in some areas
there are no trucks allowed from
8 AM – 17 PM.
Wickbold produces 24 hours, 6
days a week. White bread (small,
round, in slices, toasted and crust
less) is most favourite in Brazil.
The specialty bread market, healthy
bread, starts to grow.
Wickbold bought ovens from WP
Brazil in 1972 and 1982 and they
are still working. Wickbold has 5
WP Haton dividers, very accurate
and easy to clean, a Checkweigher
and a WP Haton rounder. Wickbold
wants to automate more and is still
looking for new options.
Last April Mr. Vinicius Bueno
Matheus and Mr. Luciano
Nakamura Avona from Wickbold
Bakery visited Breadlab the WP
Haton test bakery in Panningen to
do tests together with Marc de Wit
(dough technologist), Peter van
Kessel (Project Account Manager)
and Ferdinand Kottier (Sales
Director WP Haton) .
Successful introduction Instant in Nigeria
Exhibition Europain ‘14
Baking time 20 min.
Baked bread weight 45 gr.
RemarksSponge dough needs 1 hour bowl proof at ca. 20°C
FormAbout 5 minutes rest after dividing. Press the dough piece edges flat,
so that there is a border of 2 cm. Fold (close) the edges in 8 to 10
equal parts to the middle. Place the shaped rolls with the top under the
dough rugs. Turn the dough pieces before baking, cover slightly with
egg and sprinkle lightly with sea salt and cumin seed. Bake as hard
bread.
Swiss ‘Salt Weggen’IngredientsSponge
Water 1,500 kg
Yeast 0,090 kg
Flour type 550 2,400 kg
Total 3,990 kg
DoughSponge 3,990 kg
Flour type 550 3,300 kg
Water 1,500 kg
Yeast 0,150 kg
Malt 0,060 kg
Salt 0,120 kg
Total 9,120 kg
Mixing Sponge Dough
Mingle 4 min. 4 min.
Mix 1 min. 7 min.
Total mixing time 16 min.
Process dataDough temperature 26°C
Weight 1800 gr.
Dough weight per piece 60 gr.
Intermediate proofing time 8 min.
Proofer temperature 28 °C
Proofer relative humidity 80%
Final proofing time 60 min.
Baking temperature start 230°C
Baking temperature end 210°CRECIPE >
Dough Doctor Part 3: Yeast, salt and bread improvers
In Dough Doctor part 2 we
highlighted flour and meal. In this
part we focus on the following
materials: yeast, salt and bread
improvers.
Yeast (Saccharomyces Cerevisae)In a short period of time this yeast
MowingA combiner harvests the wheat, rye or spelt in the summer.
Mowing
Bread making by WP Haton
Final proofi ng Baking
And than fi nally...
Milling Mixing
The dough is deposited by hand or automatically in the pans and is proofed during 60 minutes in a humid and warm climate in the fi nal proofer. Dough that has undergone much rising produces a fl uffy crumb that is soft and has much consistancy and taste. After the fi nal proof time the bread can be decorated with seeds or with a knife or scissors.
Before baking the bread can be decorated with a knife or scissors or decorated with seeds. Now the dough is ready to be baked in the oven. During baking the dough is steamed and cooked/baked. The dough gets colour and a crust. The inside stays moist and airy while the outside gets harder. The baking time determines the taste, the bite and the character of the fi nal bread.
The breads are cooled down and are ready for slicing and packing and shipment to the consumer.
Bread panIn the bread pan the bread gets its fi nal shape.
Wheat grain
SiftingVarious sieves are used to separate the grain from the chaff.
Brown bread
YeastFlour Salt Improver Water
Toast bread
2 hours
Open top Hearth bread
White bread
TreshingTreshing the wheat: the grain is separated from the wheat.
MillingBy milling the grain fl our - the most important base for bread is made.
For white bread the bran is sifted out of the fl our.
Kneading
Proofi ng
Wheat grainThe wheat grain consists out of a germ, the bran (the outer layer) and the fl our kernel.
During mixing all ingredients are evenly distributed and by kneading the gluten is activated. The dough becomes elastic by kneading. Sometimes the dough must rest approx. 30 min. to get the right taste and texture.
Time(60 min.)
Relative humidity
Temperature
200 - 260 ˚C20-45 min.
15 min. 30 min.
Cooling Slicing Packaging
Mowing, sifting, milling, mixing, dividing, sheeting, proofi ng, baking, packaging. Your daily bread is the result of a long and artisan production process. WP Haton is one of the international key suppliers of bread making equipment. This chart shows the position of WP Haton equipment in the total process and its importance.
The dough is now ready for making bread. First the dough is divided in equal portions with a high weight accuracy and in a dough friendly manner. Hereafter the dough is preformed, proofed to get the right balance between elasticity and extensibility. Now the dough can
be formed in the moulder (degassing-curling-moulding).
Dividing Rounding + proofi ng Sheeting Curling Moulding