How are bagels made commercially?

Bagels are traditionally made by:

• mixing and kneading the ingredients to form the dough.
• shaping the dough into the traditional bagel shape, round with a hole in the middle, from a long thin piece of dough.
• proofing the bagels for at least 12 hours at low temperature (40–50 °F = 4.5–10 °C)

What is used for commercial production of bread?

CBP. The modern commercial process used in large bakeries is known as the Chorleywood Bread Process and was developed in the early 1960’s by the Flour Milling and Baking Research Association (BBIRA) at Chorleywood. CBP uses mechanical energy in the form of high speed mixing to develop the dough for proving and baking.

What are bagels classified as?

bagel A circular bread roll with a hole in the middle, made from fermented wheat flour dough (including egg), which is boiled before being baked.

How are bagels processed?

Bagels are made with wheat flour, salt, yeast, and water. Often a sweetener like sugar, honey, or malt syrup is added. The dough is kneaded and shaped, then boiled and baked.

Why do bagels have a hole in the middle?

Ever wondered why bagels have holes in the middle? The basic shape is hundreds of years old and serves lots of practical advantages besides an even cooking and baking of the dough. The hole also allowed them to be threaded or piled high on a dowel which made them easier to transport and display.

Why do bagels taste so good?

In fact, New York bagels are superior to other bagels due to two things: The New York water, which is a key ingredient, plus the way the bagels are cooked. Hard water toughens gluten, while soft water softens it, making the dough goopier. This produces a more delicious, chewy bagel.

What gives bagels their unique flavor?

Malt syrup gives bagels their classic flavor. It is also known as barley malt syrup.

Why does a bagel have a hole?

What are the ingredients to make a bagel?

Ingredients for bagels vary tremendously according to who makes the bagel, whether it is made at home or in a commercial bakery, and the flavor of the bagel. Generally, all bagels must contain at least the following: water, salt, flour, and yeast. Water is needed to both soften the dry yeast and add moisture to the batter.

What do you need to know about bagels?

Generally, all bagels must contain at least the following: water, salt, flour, and yeast. Water is needed to both soften the dry yeast and add moisture to the batter. Salt must be present to slightly inhibit the action of the yeast-without salt, yeast can rise too much.

Where are bagels made in the United States?

Bagels are made in three different places. These include the large commercial bakery that bakes bagels then freezes them for transport across the region or country in plastic bags, the local bagel bakery that bakes fresh bagels for immediate consumption (from dough made there or made else-where), and at home.

How many bagels can you make per hour?

Our bagel production equipment can be configured to produce between 7,000 and 42,000 bagels per hour. Divider: Conveyorized infeed ensures even dough delivery into the feeder rollers and reduces problems of overfeed or dough starvation, resulting in significantly better weight control.