John Myers
Isonka saseJamani sithathwa njengomgangatho ophezulu kakhulu, unesondlo kunye ne-rustic. Kwaye iindawo zokubhaka ziyakuthanda ukuthengisa ngenkangeleko yobugcisa bemveli. Nangona kunjalo: Udinga amava amaninzi ngesonka esenziwe ngokwesintu. Kwaye ukuze inhlama yesonka kunye nemiqulu iphumelele, kufuneka kuthathelwe ingqalelo izinto ezininzi. Ngenxa yokuba umgubo uyimveliso yendalo kwaye ungalokothi ube neepropati ezifanayo. Nangona iqondo lokushisa kwi-bakery lichaphazela ukuphuhliswa kwentlama. Kwaye ke intlama ebigqibelele izolo inokusilela namhlanje kunye nezithako ezifanayo.
Intlama yoshishino kufuneka ifaneleke koomatshini
Ishishini lokubhaka, ke ngoko, lixhomekeke ikakhulu kwiintlama ezinokulawulwa ngokuchanekileyo. Kwaye apho ezininzi iziqwenga zesonka zinokubhaka ngexesha elifutshane. Intlama eveliswe kwimizi-mveliso yesonka kunye nemiqulu kufuneka ilungele ukusetyenziswa komatshini, kwaye mayingabi yinto encangathi kakhulu okanye ifume kakhulu, kungenjalo, ayinakwenziwa. Oku kuthetha ukuba iintlobo ezithile zentlama okanye umgubo azikho kumbuzo weshishini kwasekuqaleni. Intlama ye-industrial inokuphenjelelwa zizixhobo ezahlukahlukeneyo ngendlela yokuba isixa esikhulu sesonka sinokushiya ngokuthembekileyo kumzi-mveliso ekupheleni kosuku.
Ii-enzymes ziphucula ukuhamba kwentlama
Iifektri zezonka zisebenzisa ii-enzymes, phakathi kwezinye izinto. Kukho malunga nama-250 eeenzymes zobugcisa ezidityaniswe kumgubo ekungafuneki ukuba zibandakanywe kuluhlu lwezithako. Baphucula ukuhamba kwentlama kumatshini, baqinisekisa umthamo omhle, ukuvuthwa ngokukhawuleza kwentlama, okanye i-crust nice. Zifunyenwe, umzekelo, kwiinkcubeko zefungal okanye iibhaktheriya eziguqulwe ngofuzo.
Ababhaki abaninzi basebenzisa imixube yokubhaka
Uninzi lwababhaki namhlanje abasakwazi ukubhaka ngaphandle koncedo lwamashishini. Basebenzisa imixube yokubhaka kunye neengceba zentlama enomkhenkce onzulu. Umbutho we-BÄKO weevenkile zokubhaka kunye neeconfectionery wenza kube lula kubo. Uzibonelela ngemixube yezonka esele zenziwe, izongezelelo, ii-croissants ezikhenkcezisiweyo ezinzulu, kunye neekona zepretzel ezifuna ukubhaka ngokukhawuleza. Kangangokuba, unikezelo lweevenkile ezininzi zokubhaka alusahluki kangako kwelo shishini.
Ababhaki abangamagcisa banengxaki yokhuphiswano
Ngokujonga ukhuphiswano oluvela kwiivenkile ezinkulu kunye nabenzi bezaphulelo, ababhaki abangamagcisa bakufumanisa kunzima ukuzibonakalisa emarikeni. Kuba ishishini linokuvelisa ngexabiso eliphantsi kakhulu ngenxa yobuninzi belivelisa kunye nombulelo koomatshini balo kwaye ngoko linokuthengisa isonka ngamaxabiso aphantsi. Uninzi lweevenkile zokubhaka kufuneka zifake ifayile yokubhanga okanye zivale ishishini labo, njengoko amanani asuka kuMbutho oMbindi worhwebo lokubhaka waseJamani umboniso: Inani lamashishini lehle ukusuka phantse kwi-15,000 ngo-2009 ukuya kwi-10,500 ngo-2019.
Kuphela ngabo babhaki ababonakalisa ubugcisa babo banokuchasana neshishini namhlanje. Izitywina ezisemgangathweni ezenza kucace kumthengi ukuba akukho mxube wokubhaka, izongezo okanye iziqwenga zentlama enomkhenkce onzulu zinokusetyenziswa zinokuba luncedo. Umzekelo, kukho itywina elithi “Traditional Bakers” eSchleswig-Holstein, “SlowBaking” esemgangathweni yotywino, kunye nombutho wamagcisa eebhaka “The Free Bakers – Time for Responsibility”.
