{"id":3286,"date":"2023-03-21T08:00:00","date_gmt":"2023-03-21T11:00:00","guid":{"rendered":"https:\/\/idugel.com.br\/?p=3286"},"modified":"2023-04-06T21:21:50","modified_gmt":"2023-04-07T00:21:50","slug":"dia-do-pao-frances","status":"publish","type":"post","link":"https:\/\/idugel.com.br\/en\/french-bread-day-2\/","title":{"rendered":"French Bread Day (03\/21): A Celebration of Flavors and Technology in the Bakery Sector"},"content":{"rendered":"

O French Bread Day<\/a> It is a special date that celebrates the importance and passion we have for this traditional food in our culture. On this day, we highlight the richness of flavors and technological evolution in the bakery sector. And it is precisely this combination of flavor and innovation that the Idugel Group seeks to offer its customers, with solutions for frozen bread factories, wheat mills and premix manufacturers. Check out in this post how the Idugel Group contributes to excellence in the sector and how our products can meet the demands of the most diverse businesses.<\/p>\n\n\n\n

History of French Bread<\/h2>\n\n\n\n

French bread, also known as cacetinho, p\u00e3ozinho or p\u00e3o de sal, is one of the most consumed foods in Brazil. Its origins date back to the 19th century, when the country began to receive influences from French culture in its cuisine and architecture. Over the years, French bread has been improved and adapted to the preferences of the Brazilian palate, becoming an indispensable item on Brazilian tables.<\/p>\n\n\n\n

Relevant and Dear: Our daily bread:<\/h2>\n\n\n\n

According to data from the Brazilian Association of the Bakery and Confectionery Industry (ABIP), in 2019, the Brazilian bakery sector had a turnover of around R$$ 92.6 billion. It is estimated that French bread is responsible for around R$35% of bakeries' turnover, highlighting its popularity and relevance in the daily consumption of Brazilians.<\/p>\n\n\n\n

A study carried out by the Brazilian Agricultural Research Corporation (EMBRAPA) highlights that, in 2020, per capita consumption of French bread in the country was 46.42 kg, representing an increase of 1.5% compared to the previous year.<\/p>\n\n\n\n

Furthermore, the study emphasizes that French bread represents on average 60% of the turnover of bakeries in Brazil, further reinforcing its importance in the bakery sector. The high consumption and growing demand for French bread indicate the need to invest in technologies and innovations that improve the quality and efficiency of production.<\/p>\n\n\n\n

These statistics highlight the relevance of French bread in the Brazilian bakery sector and the need to invest in technologies and innovations to improve production quality and efficiency. The Idugel Group, with its comprehensive and customized solutions, is ready to meet the demands of the sector and contribute to the evolution and growth of the French bread market in Brazil.<\/p>\n\n\n\n

The Bakery Industry and the Idugel Group<\/h2>\n\n\n\n

The bakery industry is one of the most important and dynamic in Brazil, and the Idugel Group understands this reality. With a vast portfolio of products and technological solutions, we are ready to meet the needs of the most varied segments, such as frozen bread factories, wheat mills and premix manufacturers.<\/p>\n\n\n\n

Frozen bread factories have grown rapidly, as they offer practicality and convenience to consumers, who can have fresh bread at home at any time. For these factories, the Idugel Group offers high-quality and efficient equipment, receiving, transport and supply lines, as well as the entire supply solution for the machines that will produce the bread.<\/p>\n\n\n\n

Wheat mills are crucial for obtaining quality flour, which is the basis for producing tasty breads with a perfect texture. The Idugel Group provides complete solutions for mills, including grinding equipment, screening and pneumatic conveying, as well as offering technical assistance and maintenance.<\/p>\n\n\n\n

Premix factories simplify the bread manufacturing process by providing ingredients that are already balanced and ready for use. The Idugel Group offers dosing and mixing systems that guarantee precision and homogeneity in the production of these premixes, ensuring the quality and consistency of the breads.<\/p>\n\n\n\n

Celebrate French Bread Day with the Idugel Group<\/h2>\n\n\n\n

On this French Bread Day, we invite you to learn more about the Idugel Group and discover how our products and services can help raise the quality standard in your factory or business. By investing in technology and innovation, you contribute to the tradition and evolution of the bakery sector, providing consumers with even tastier and fresher breads.<\/p>\n\n\n\n

Among the products and services offered by the Idugel Group, we highlight:<\/p>\n\n\n\n

Mixing and Dosing Systems Pre-Mixing System<\/a>: <\/h4>\n\n\n\n

Dosing and mixing systems are essential in the baking process, as they ensure the quality, consistency and standardization of the final products. Technically, these systems provide several benefits that directly impact the efficiency and productivity of the production of bread and other bakery items. Some of the main advantages include:<\/p>\n\n\n\n

Dosing accuracy: <\/strong><\/em>Automated dosing systems ensure accuracy in the quantity of each ingredient added to mixtures. This is essential to maintain product consistency, avoiding undesirable variations in flavor, texture and appearance.<\/p>\n\n\n\n

Homogeneity of mixtures: <\/strong><\/em>A good mixing system ensures that all ingredients are evenly distributed throughout the dough, resulting in a high-quality end product. The homogeneity of the mixtures is also crucial to ensure even baking and to avoid problems such as raw or burnt parts in the final products.<\/p>\n\n\n\n

Time and temperature control:<\/strong><\/em> Dosing and mixing systems allow precise control of time and temperature during the process, ensuring that the ingredients are mixed under optimal conditions. This is especially important for doughs that require fermentation, as the mixing temperature and time directly affect the development of the yeast and the final texture of the product.<\/p>\n\n\n\n

Waste reduction: <\/strong><\/em>By using automated dosing and mixing systems, ingredient waste can be minimized as the exact quantities are added to the mix. This results in cost savings and a lower environmental impact.<\/p>\n\n\n\n

Greater productivity and efficiency:<\/strong><\/em> Automating batching and mixing processes can increase production capacity and reduce the time required to produce large volumes of bakery products. In addition, automation reduces reliance on skilled labor and minimizes human error, improving overall process efficiency.<\/p>\n\n\n\n

Flexibility and scalability:<\/strong><\/em> Dosing and mixing systems can be designed to meet different needs and production volumes, allowing bakeries and baking industries to easily adapt to changes in demand or future expansions.<\/p>\n\n\n\n

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40ton\/h mixer<\/figcaption><\/figure>\n\n\n\n
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Industrial Mixing System<\/figcaption><\/figure>\n\n\n\n
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Industrial Mixing System<\/figcaption><\/figure>\n\n\n\n
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Industrial Mixing System<\/figcaption><\/figure>\n\n\n\n
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Industrial Mixing System<\/figcaption><\/figure>\n\n\n\n
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Mixing System<\/figcaption><\/figure>\n\n\n\n
\"premix
Industrial Mixing System<\/figcaption><\/figure>\n\n\n\n
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V or Y mixer<\/figcaption><\/figure>\n\n\n\n
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special mixers<\/figcaption><\/figure>\n\n\n\n
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Horizontal Mixer<\/figcaption><\/figure>\n\n\n\n
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Industrial multi-input product mixer<\/figcaption><\/figure>\n\n\n\n
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Carbon steel mixer<\/figcaption><\/figure>\n\n\n\n
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Mixer with deagglomerator<\/figcaption><\/figure>\n<\/figure>\n<\/div>\n\n\n\n

2. Equipment for Wheat Mills and Flour Production: We offer complete solutions for the milling, sifting and packaging of quality flours, essential in the production of delicious breads.<\/h4>\n\n\n\n
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\"wheat
Idugel Wheat Mill, unrivaled profitability and Payback<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

3. Technical Assistance and Maintenance: The Idugel Group offers a specialized technical assistance service, ensuring the efficiency and durability of the equipment.<\/h4>\n\n\n\n

On this French Bread Day, celebrate the tradition and evolution of baking with the Idugel Group. Learn about our products and solutions and discover how we can help your business succeed. <\/p>\n\n\n\n

French Bread Day is an excellent opportunity to reflect on the importance of this food in our culture and the role of the bakery sector in the economy. By investing in technology and innovation, you contribute to the perpetuation of tradition and the growth of the market. Count on Grupo Idugel to help you achieve excellence in your bread production and offer quality products to consumers.<\/p>\n\n\n\n

Taking Bakeries to the Next Level: Flour Receiving Systems<\/h2>\n\n\n\n

Receiving flour at the bakery is a crucial step in ensuring the quality and efficiency of the production of bread and other bakery products. Technically, there are different ways of receiving flour, each with its own advantages and disadvantages. Below, we list the main methods and their characteristics:<\/p>\n\n\n\n

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  1. Flour Bags: <\/strong>This is the most traditional and common method in small and medium-sized bakeries. The flour is delivered in paper or plastic bags, usually with a capacity of 25 kg to 50 kg. Although it is a simple and easy-to-use option, this method of receiving the flour can generate additional storage and labor costs, in addition to increasing the risk of contamination and waste.<\/li>\n\n\n\n
  2. big bags:<\/strong> Big bags are flexible containers made of strong and durable materials, designed to store and transport large quantities of flour (up to 1,000 kg or more). They are ideal for medium and large bakeries, as they offer economies of scale and reduce packaging and handling costs. However, they still require a certain degree of labor to pour the flour into silos or production equipment.<\/li>\n\n\n\n
  3. Grain Silos:<\/strong> This method of receiving is best suited for large bakeries or those with high production demands. Grain silos are vertical structures designed to store large volumes of bulk flour. The flour is delivered by bulk trucks and transferred to the silos using pneumatic or mechanical systems. This method significantly reduces packaging, handling and storage costs, as well as minimizing the risk of contamination and ensuring a cleaner production environment.<\/li>\n\n\n\n
  4. Automated receiving and dosing systems:<\/strong> This option combines the advantages of bulk silos with automation technology. Flour is received in large volumes and stored in silos, while automated dosing and weighing systems ensure precision when adding flour to production processes. This solution offers greater efficiency, cost reduction and greater quality control in the production of bread and other bakery products.<\/li>\n<\/ol>\n\n\n\n

    The bulk flour receiving systems offered by the Idugel Group have revolutionized the logistics and efficiency of modern bakeries. These innovative solutions, developed with the expertise and quality that characterize the Idugel Group, allow bakeries to receive large quantities of flour directly from suppliers, optimizing storage and reducing the costs associated with purchasing and handling individual bags of flour.<\/p>\n\n\n\n

    Furthermore, large-volume flour reception systems facilitate sanitation and quality control, as they minimize human contact with the product and ensure a cleaner and safer production environment. By adopting these systems developed by Grupo Idugel, bakeries can increase their productivity and efficiency, producing high-quality bread with optimized costs and better working conditions.<\/p>\n\n\n\n

    By choosing Idugel Group solutions, you will be investing in technology and innovation, contributing to the continuous improvement of the bakery sector and ensuring customer satisfaction with excellent products. <\/p>","protected":false},"excerpt":{"rendered":"

    O Dia do P\u00e3o Franc\u00eas \u00e9 uma data especial que celebra a import\u00e2ncia e a paix\u00e3o que temos por esse alimento t\u00e3o tradicional em nossa cultura. Nesse dia, destacamos a riqueza dos sabores e a evolu\u00e7\u00e3o tecnol\u00f3gica no setor de panifica\u00e7\u00e3o. E \u00e9 justamente essa combina\u00e7\u00e3o de sabor e inova\u00e7\u00e3o que o Grupo Idugel busca […]<\/p>\n","protected":false},"author":2,"featured_media":3289,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[325,1],"tags":[297,298,302,267,299,300,209],"class_list":["post-3286","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-datas-comemorativas","category-trigo","tag-dia-do-pao-frances","tag-fabrica-de-paes","tag-fabricacao-de-farinha","tag-moinho-de-trigo","tag-paes-congelados","tag-sistema-de-mistura","tag-sistema-de-pre-mistura"],"_links":{"self":[{"href":"https:\/\/idugel.com.br\/en\/wp-json\/wp\/v2\/posts\/3286","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/idugel.com.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/idugel.com.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/idugel.com.br\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/idugel.com.br\/en\/wp-json\/wp\/v2\/comments?post=3286"}],"version-history":[{"count":4,"href":"https:\/\/idugel.com.br\/en\/wp-json\/wp\/v2\/posts\/3286\/revisions"}],"predecessor-version":[{"id":3291,"href":"https:\/\/idugel.com.br\/en\/wp-json\/wp\/v2\/posts\/3286\/revisions\/3291"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/idugel.com.br\/en\/wp-json\/wp\/v2\/media\/3289"}],"wp:attachment":[{"href":"https:\/\/idugel.com.br\/en\/wp-json\/wp\/v2\/media?parent=3286"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/idugel.com.br\/en\/wp-json\/wp\/v2\/categories?post=3286"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/idugel.com.br\/en\/wp-json\/wp\/v2\/tags?post=3286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}