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close this bookSmall Bakeries and the Valorisation of Local Cereals in ACP Countries (CDI, 1997, 63 p.)
View the document(introduction...)
View the documentPREFACE
View the documentINTRODUCTION
close this folder1. SMALL BAKERIES AND THE USE OF LOCAL CEREALS
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View the document1.1. PLACE OF WHEAT IN THE DIET
View the document1.2. SITUATION OF BAKERIES
close this folder2. ORGANISATION AND DESCRIPTION OF SOME TYPES OF BAKERIES
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View the document2.1. DETERMINING THE CAPACITY OF THE BAKERY
View the document2.2. DETERMINING THE CAPACITY OF THE OVEN
View the document2.3. ORGANISATION OF THE WORKING AREA OF THE BAKERY
close this folder2.4. DESCRIPTION OF SOME UNITS OF DIFFERENT CAPACITIES
View the document2.4.1. Small units
View the document2.4.2. Medium-sized units
View the document2.4.3. Large units
close this folder2.4.4. Case study
View the documenta) Description of a bakery in a French-speaking country
View the documentb) Description of a bakery in an English-speaking country
close this folder3. BREADMAKING: PRACTICAL HINTS IN THE MANUFACTURING PROCESS
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close this folder3.1. THE INGREDIENTS AND THEIR ROLE IN THE BREADMAKING PROCESS
View the document3.1.1. Raw materials
View the document3.1.2. Water
View the document3.1.3. Yeast
View the document3.1.4. Salt
View the document3.1.5. Sugar
View the document3.1.6. Fat
View the document3.1.7. Bread improvers
close this folder3.2. PRACTICAL HINTS DURING MANUFACTURING
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View the document3.2.1. Choice of recipe, quality control, preparation of the ingredients and preparations for production
View the document3.2.2. Mixing the ingredients and kneading (preparing the dough)
View the document3.2.3. Moulding the dough
View the document3.2.4. Fermentation
View the document3.2.5. Placing in the oven and baking
View the document3.2.6. Removal from the oven and cooling
close this folder4. PURCHASING EQUIPMENT: SELECTION CRITERIA
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close this folder4.1. BAKERY EQUIPMENT
close this folder4.1.1. The oven
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View the documenta) Peel ovens
View the documentb) Rotary rack or fixed rack ovens
View the documentc) Tunnel ovens (continuous)
View the document4.1.2. The dough-mixer
View the document4.1.3. The divider
View the document4.1.4. The moulder
View the document4.1.5. The fermentation room
View the document4.1.6. Slicer
View the document4.1.7. Automatic lines
View the document4.1.8. Water cooler
close this folder4.2. EQUIPMENT SELECTION CRITERIA
close this folder4.2.1. Technical criteria
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View the documenta) Production capacity
View the documentb) Type of products
View the documentc) Product diversity
View the documentd) Level of automation of the equipment
View the document4.2.2. Economic criteria
close this folder5. FEASIBILITY STUDY: KEY FACTORS IN PREPARING A FEASIBILITY STUDY
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close this folder5.1. CONTENTS OF THE FEASIBILITY STUDY (KEY FACTORS)
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View the document5.1.1. Market survey and capacity of the unit
View the document5.1.2. Study on raw material supplies
View the document5.1.3. Installation site
View the document5.1.4. Technical study
View the document5.1.5. The human potential
View the document5.1.6. Schedule for making the investment
close this folder6. USE OF LOCAL FLOURS IN BREADMAKING
View the document6.1. INTRODUCTION: ADVANTAGES OF INCORPORATING LOCAL FLOURS
View the document6.2. CONSTRAINTS ON THE USE OF LOCAL FLOURS IN BREADMAKING
close this folder6.3. TECHNICAL SOLUTIONS TO THE CONSTRAINTS ON THE INCORPORATION OF LOCAL FLOURS
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View the document6.3.1. Incorporation of local flours
View the document6.3.2. Incorporation of gluten in the flour
View the document6.3.3. Addition of gluten substitutes
close this folder6.4. RESOURCES ASSISTANCE STRUCTURES
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View the document6.4.1. Multilateral cooperation structures
View the document6.4.2. Structures in ACP countries
View the document6.4.3. Structures in the European Union
close this folder7. OTHER PRODUCTION OPPORTUNITIES FOR COMPOUND FLOURS
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close this folder7.1. SUPPLEMENTARY FLOURS FOR CHILDREN
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View the document7.1.1. Value of supplementary foods
View the document7.1.2. Technical constraints on flours for children
View the document7.1.3. Main equipment required to produce supplementary flour
close this folder7.2. PASTRY
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View the document7.2.1. Value of pastry products
View the document7.2.2. Constraints on pastry products
View the document7.2.3. Ingredients in pastry recipes
View the document7.2.4. Basic equipment for pastry production
close this folder7.3. BISCUITS
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View the document7.3.1. Value of compound biscuits
View the document7.3.2. Technical constraints in biscuit production
View the document7.3.3. Manufacturing tests in the laboratory
View the document7.3.4. Industrial tests
close this folder7.4. PASTA
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View the document7.4.1. Value of pasta
View the document7.4.2. Constraints
View the document7.4.3. Ingredients in the manufacture of pasta
View the document7.4.4. Equipment
close this folderANNEXE 1
View the documentA. LIST OF BAKERY EQUIPMENT PER CATEGORY
View the documentB. LIST OF THE MAIN EUROPEAN SUPPLIERS OF BAKERY EQUIPMENT
View the documentC. LIST OF THE MAIN EUROPEAN AND ACP SUPPLIERS OF EQUIPMENT FOR PROCESSING LOCAL CEREALS
View the documentD. INTERNATIONAL BAKERS’ ORGANISATIONS
View the documentANNEXE 2 - DESCRIPTION OF STANDARDS FOR COMPOUND FLOURS
close this folderANNEXE 3 - CENTRE FOR THE DEVELOPMENT OF INDUSTRY: A TOOL FOR THE DEVELOPMENT OF INDUSTRIAL ENTERPRISES IN ACP COUNTRIES
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View the documentTHE CDI’S ACP ANTENNAE NETWORK
View the documentTHE CDI’S EUROPEAN INSTITUTIONAL NETWORK
View the documentBACK COVER