Bakeries vary sharply in size and methodology, from industrial factories producing bagged retail bre
Bakeries vary sharply in size and methodology, from industrial factories producing bagged retail breads to small "mom and pop" outlets making everything by hand. Industrial bakeries embrace technology for its potential to create improvements in their bottom line, but smaller bakeries benefit from it, too. Intelligent use of new technologies can make even the smallest bakery safer and more productive. Improvements in baking equipment account for some of the most visible technological changes in a bakery. Spiral-style mixers enable bakers to make larger batches of bread, with less oxidation of the dough from over-mixing. The addition of automatic timers lets bakers "dump and forget," with mixers that could provide a timed rest period for the dough without supervision. Modern ovens use rotating racks, probes and microprocessor controls to provide even baking and precise control of both temperature and humidity levels while products are baking. This gives bakers unprecedented control over crust, browning and texture.