BBM Magazine Issue-Sayı: 45 July/August - Temmuz/Ağustos 2021

48 COVER STORY • KAPAK DOSYASI BBM / TEMMUZ - AĞUSTOS 2021 • JULY - AUGUST 2021 bread, phyllo and gobit in accordance with their charac- teristic features, and in keeping the tradition of dough types, which is the distinctive feature of the Anatolian cake tradition, alive. It should not be forgotten that the pizza lines brought the Italian pizza and the hamburg- er lines brought the American hamburger to the whole world. If there were no factories baking croissants, crois- sants would undoubtedly be limited to only patisseries with small production figures. SOFTWARE: MOST IMPORTANT TRUMP OF NEW GENERATION FACTORIES Planning every process in kneading, cooking, cool- ing and storage, determining critical control points against possible risks, producing solutions with artifi- cial intelligence in faulty situations, and using all data regarding the process for process improvement in fu- ture productions are good clues that technology ex- ists for humans. With the pandemic, the concept of health and hy- giene is evolving to different points. It is no longer enough for the food to be delicious; wheat sprouts, barley water, rich and sustainable protein sources, and medicinal aromatics must be put into the bread with the tradition of bakery and brought to the table without losing too much of its nutritional value. The solution is in cooking and frozen technologies. Although product-centered technology develop- ment is the goal, reducing staff/energy expenses is one of the main goals of investor companies. The baking processes of bread types such as soda/ buttermilk/fruity and functional flour bread are some- what different from conventional wheat flour bread. Every ingredient added to flour and bread requires a different cooking precision and process. These are all work items for cooking technologies. Purchasing habits and serving size of products are changing. 50-gram breads are now down to 30 g per person. It can be difficult to process such small and liquid doughs. Especially in oily and flavored doughs, breakouts may occur. Forming and oven preparation lines continue to work in this area as well. During the pandemic, those who baked bread at home not only increased production, but also provid- ed unique experiences and bread meetings. Bread, which had a rich match history with beverages and foods, has passed a different threshold in terms of gaining value and spreading. Bread, which is also used as a base for foods, has already returned to its nın geliştirilmesi için mutlaka doğru örneklerle istatistiki verilere ihtiyaç var. Maalesef fırıncılık sektörü çeşitli kalite ve gıda güvence sistemleri dışında ürün ve süreç ile ilgili istatistik tutma konusunda Türkiye’de de dünyada da çok başarılı değil. Fırıncılık sektöründeki yeni sistemler özellikle de yerel ekmekler; bazlama, yufka, gobit gibi ürünlerin karakteristik özelliklerine uygun üretimi ve Anadolu çörek geleneğinin belirgin özelliği olan turlu hamur ge- leneğinin de yaşatılması için çok önemli bir işlevi var. Unutmamakta fayda var pizza hatları İtalyan pizzasını, hamburger hatları Amerikan Hamburgerini tüm dünya ile buluşturdu. Kruvasan yapan fabrikalar olmasaydı kuşkusuz kruvasan sadece pastanelerde sınırlı üretim adetleriyle sınırlı kalacaktı. YAZILIM YENİ NESİL FABRİKALARIN EN ÖNEMLİ KOZU Yoğurma, pişirme, soğutma ve depolamada her sürecin planlanması olası risklere karşı kritik kontrol noktalarının belirlenmesi, hatalı durumlarda yapay zekâ ile çözüm üretilmesi ve sürece ilişkin tüm verilerin depolanarak