Technology of Baked Goods - Sourdough Biotechnology - page 71

Fig. 3.8 Artisanal bakery (Courtesy of Wizard Bakery Company, Germany)

3.4.4 The Production Units

3.4.4.1 Artisanal Production

The equipment of a modern artisanal baking laboratory is shown in Fig. 3.8 .
Although it covers a limited surface area, the solution is highly rational as it com-
bines machineries based on the different stages of the technology process. The mix-
ing areas (Fig. 3.8a ) are adjacent to the shaping areas (Fig. 3.8b ), while the leavening
section (Fig. 3.8c, d ) is next to the oven area (Fig. 3.8e, f ) to facilitate the movement
of the dough and its introduction into the oven.