Home bakers know how much work and attention it takes to create everyone’s favorite treats. If you’ve ever baked a loaf of homemade bread from scratch and wondered how commercial bakers scale up the labor-intensive process, these are the four main differences.
Ovens
When you bake at home, you are likely relegated to only an oven or two that fit only so many baking vessels at a time. Commercial ovens are typically massive installations that can produce hundreds of trays of baked goodies at a time. These ovens often use special racks set on 4 inch caster wheels that are heat resistant so the racks can easily roll in and out of the ovens for baking and cooling.
Mixers
Many home bakers take great pride in their fancy stand mixers and with good reason: The same appliances are used in commercial kitchens but on a larger scale. Whereas even the largest home mixers can only handle seven quarts of dough, commercial mixers have the capacity to mix anywhere from 30 to more than 100 quarts of dough at a time.
Ingredients
At home, bakers use simple ingredients like flour, sugar, vanilla extract and other basic staples. By contrast, commercial bakers use the same ingredients but often add preservatives and other additives to increase the shelf life and uniformity of their products.
Recipes
The best home bakers have a few favorite heirloom recipes they’ve collected over the years that they reuse frequently because they have the best results. Commercial bakeries do the same thing, but often recipes are developed with the help of food scientists rather than grandams to ensure perfect results every time. Recipes that are regarded as so unique to the brand are considered trade secrets and subject to intellectual property protections.
Home bakers and commercial bakeries each have their unique ways of doing things with many similarities. While grandma’s cookies can only be homemade, many great products are produced by the large-scale operation of commercial bakeries because of their differences.
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