Low-Temperature Packaging Reducing staling, oxidation, and microbial growth using packaging that is compatible with low temperatures is increasing. In fact, low temperatures stall deteriorative reactions sufficiently so that preservatives are unnecessary. As consumer interest in clean label products increases, packaging that is compatible with freezing temperatures is becoming more common for baked goods. In many instances, baked goods are frozen during distribution and sold at ambient conditions. This allows for an expanded distribution network, little or no product preservatives, and a fresh appearance at retail. For example, donuts by Wenner Bakery have a three-day shelf life after thawing. Extending the shelf life of baked goods such as donuts via cold chain is an effective method of extending shelf life since staling occurs most rapidly at temperatures of 50°F–77°F. Packaging for foodservice bakery products often relies on a cold chain and minimal packaging to extend product...
MIXINGSifter or Strainer: Nothing is worse than biting into a slice of cake and getting a clump of flour or baking soda — sifting can easily prevent that scenario. A sifter is a relatively inexpensive and rather vital piece of equipment, useful with just about any recipe. You can also use a fine-mesh strainer to let your kitchen tools pull double duty.
Bowls: It's best to use bowls made of glass or a nonreactive metal (e.g., stainless steel). Plastic bowls can retain flavors that you might not want in your muffins, and they are also no good for melting chocolate or whisking egg yolks and sugar over a pot of simmering water.
Pastry Blender: Sometimes referred to as a "pastry cutter," this tool helps you cut fat into dry ingredients to create flaky biscuits, scones and pie crusts. If you don't want to do the manual labor, the same result can also be achieved with a food processor.
Silicone Spatula: If you do any type of baking at home, then you probably already have one of these. They’re heat-resistant, don't stain or absorb flavors, and are essential for gently mixing things such as cake batters, meringues or whipped cream. (They're also excellent for making omelets and scrambled eggs.)
Whisk: A whisk is the best tool for thoroughly combining just about everything. Use an all-purpose whisk to mix up brownie or muffin batter, or test your arm strength with an extra-wide balloon whisk when making meringue or whipped cream.
Electric or Stand Mixer: An electric mixer is sure to make your baking life much easier, especially when it comes to creaming butter or whipping cream. While they’re expensive, stand mixers can be a great investment for your kitchen arsenal, making everything from kneading dough to whipping egg whites a breeze.
Carolyn Bilger, senior marketing manager for Hobart Food Equipment Group, said the increase in artisan bread popularity means instore bakeries need multiple mixers.
Planetary mixers by themselves might not be enough for bakeries these days, she said.
“Traditionally, we have seen planetary mixers used,” Ms. Bilger said. “Now, more and more bakeries are adding spiral mixers. Spiral mixers incorporate dough gently and are good for highly-hydrated doughs.”
Mr. Zunino said it is that ability to keep the mix hydrated and cool that makes the right mixer a key component to the artisan bread baking process.
“Esmach mixers excel in keeping the dough consistent, well and uniformly hydrated by respecting its temperature,” he said. “The success of our bakers depends on always having a fresh, neutral and natural dough that they can control in further phases of production. Another advantage is that the taste and the smell of an Esmach mixed dough remains natural, even after being baked: this is the result of keeping it fresh and well hydrated during the mixing process
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