Tag Archives: bakery

Smaller Bakery Process and Equipment – online video

After the previous post which showed an industrial baking operation, here are a few videos that show smaller scale baking. The first is a slightly mechanised bakery that is producing standard non industrial breads.

The next video is of a small artisinal bakery – these are becoming popular where health, environment and simplicity are traits that consumers are willing to pay more for.

The third video, published on YouTube by Vincent Talleu, shows his love for the tactile aspects of baking.

▶ Bakery Work YouTube

Please let me know if you find these videos useful or merely a waste of bandwidth and I will adjust my posting appropriately.

French Bread, Global Warming and Carbon Footprint – Five Months in Bourgogne II

Here is an interesting post, where the writer has satisfied his inquisitiveness about the way the French use bread by doing a short analysis of carbon footprints.

French Bread, Global Warming and Carbon Footprint - The House At Le Gros Chigy  Looking East 1

from: The House at Le Gros Chigy
(click image for full story online)

 

He finds that its likely that most of those who collect their bread by car, emit more greenhouse gasses on the trip than the baker does in making the bread. The author lives 2,5 km from the nearest bakery and finds that the 75% of his carbon footprint for his morning baguette comes from the drive and only 25% from the bread.

The food processing side lies in the nature of French bread – its mainly eaten fresh (the texture of a baguette, especially the crisp crust and soft interior is lost in a few hours) and it is seldom toasted. It is this that means it has to be collected at least once a day unlike sliced bread which can be refrigerated and used over many days and toasted as it gets older.