« Back to FAQs

What does the modern commercial method of bread making entail? And how is it different from traditional bakery systems of the past?

There are several notable differences between modern commercial baking systems and those of the past, including:

• Speed and Efficiency: The production of baked goods has increased monumentally in recent years, and bakeries have found ways to produce more goods with lower overhead costs. 
• Equipment and Automation: Modern commercial bakeries use large-scale machinery and automated processes to produce large batches of baked goods quickly and consistently, while traditional bakeries tended to be smaller-scale operations using manual labor. 
• Access to Ingredients: Modern bakeries have access to a greater variety of ingredients than bakeries have had in the past, allowing for a wider variety of flavors, textures, and shapes.

Traditionally, commercial bakeries have relied on manual, labor-intensive processes that take much longer to produce goods. Additionally, traditional baking methods produced fewer varieties of baked goods than modern commercial methods.

In recent years, however, commercial bakeries have started relying on a wide variety of specialized equipment, including dough sheeters and dough dividers, to quickly process large amounts of dough. Automated ovens can be programmed to bake products at precise temperatures and times, which allows bakeries to bake multiple products simultaneously.