BAKERY
INTRODUCTION
Baked goods have been started from thousands of years. The art of baking
was developed earlier during the Roman Empire. It was a highly famous art among
roman citizens. They love baked goods and demand frequently on different
important occasions such as wedding ceremony, birthday celebration, parties,
function, events, etc.
Baking
A
baking is an art and science in which one should use correct methods and
procedures to ensure quality products.
Bakery is a product which is obtained from
the baking method of flour, egg, sugar, salt, liquid, fat, flavors, etc in an
oven such as bread, sponge, pies, tarts, etc.
Bakers:
A baker is someone who makes, bakes and sells breads, rolls, cookies, using an oven or other concentrated heat source.
Modern
bakers
Today, bakers
work in varying environments both as employees and sometimes owning their own stores. Bakers can be found working in:
·
Large
factories. These
produce bread and related products which are then transported to numerous sale
or consumption points throughout a region. These normally include supermarkets, restaurants, various fast food outlets, convenience stores, and the like. Bakers in these environments are
largely there for quality control as machines take care of much of the
labor-intensive aspect of the job.
·
Small Independent
bakeries. These are largely family-run businesses. They may specialize in particular types of
products, such as rye bread, Italian bread, French bread, pita bread or. They may supply nearby restaurants, grocers, or delicatessens with particular style(s) of
bread. Independent bakeries often sell directly to the public from a store or
counter at the bakery.
·
Chain
stores. Recent years have seen
the rise of chain stores selling the same range of products. Bakers in these
stores bake according to a pre-determined recipe book.
This can lead to frustration as some bakers do not agree with techniques used
by the franchising model. However, the recipes used tend to be
well-founded, and popular with the paying public.
·
Restaurants in which bakers may work exclusively to
produce fresh high quality baked goods to be served as part of a menu.