DELAYED GROWTH. TECHNOLOGY IN THE BAKERY

Discover the key to fresh baked goods at any time of the day! The book "Delayed Growth. Technology in the Bakery" edited by Hans Huber is a must-have for every baker and pastry chef who wants to modernize production and expand the range without the risk of losses. It is a practical guide that will help you meet the expectations of the most demanding customers!

• Delayed growth technology - improves the quality of products and postpones the time of baking.
• Processes based on shock freezing - enable transport and long-term storage.
• Easier baking - the process becomes simpler, even for less qualified personnel.
• Practical solutions - a must for technologists and bakery owners.
• Tips and advice - how to plan the expansion of the plant and open a company store.

The book discusses in detail the technology of dough preparation at a reduced temperature, known as delayed growth. It allows you to postpone the time of baking by many hours, which is crucial to maintain the freshness of baked goods throughout the day. With this method, you can offer your customers fresh rolls and breads even outside of the bakery's standard opening hours. This technology not only facilitates logistics, but also significantly improves the quality of products, making them more aromatic and tasty.

Another important aspect discussed in the book are technological processes based on shock freezing and deep-frozen products. This innovative method enables the transport of formed and risen dough pieces over long distances and their long-term storage without loss of quality. Thanks to this, you can deliver your products to partner networks or open your own sales points in various locations. What's more, the baking process becomes easier and more accessible, even for staff without specialized experience.

The authors of the book also do not forget about the practical aspects of running a bakery. Here you will find valuable tips on planning the expansion of the plant, selecting the appropriate equipment and organizing a company store. You will learn what to pay attention to in order for your business to be efficient and profitable. This book is not only a collection of theoretical knowledge, but above all a practical guide that will help you implement modern technologies and achieve success in the bakery industry.

"Delayed Growth. Technology in the Bakery" is a compendium of knowledge for anyone who wants to improve the quality of their products, optimize the production process and meet the expectations of modern consumers. Regardless of whether you are the owner of a small bakery, a technologist or a student, this book will provide you with inspiration and practical tools for action. Invest in your knowledge and start baking directly at the points of sale - in the partner network or in your own store!