Bulk fermentation

This is the standard grade used by small bakers to make bread. There will be sufficient third country wheat, probably Canadian, for it to work in a long process such as bulk fermentation. The protein content would be around 12%. 

In bulk fermentation and sponge batter processes the bonds are broken by the action of enzymes and flour improvers. In the Chorley-wood process the bonds are broken by intense mechanical input and the action of the improver. Similarly, in an ADD process the effect is... 

Method Bulk fermentation Sponge and batter Continuous mixer Chorleywood... 

This is the method used by most traditional small bakers in the UK. It is also used by most domestic bread makers. It has been used in plant bakeries but this is not now common in the UK. It is a common method in the USA, while it is still used in some Scottish plant bakeries. Figure 2 shows a white loaf made by bulk fermentation (a close up is shown in Figure 3). Figures 4 and 5 show similar views of a wholemeal loaf. 

Figure 2 A white loaf produced by the bulk fermentation method (note the uneven bubble size )...

The fundamental difference between this process and bulk fermentation or sponge batter processes is that the dough development is achieved by a combination of high mechanical energy and chemical action. 

ADD methods needed a baker s grade flour of 12% protein, the sort of flour that would be used in a bulk fermentation process rather than that a CBP process would use. This is exactly the sort of flour that a small baker would use for a bulk fermentation process. Thus both processes could be used with the same grade of flour. 

When potassium bromate was struck off the UK permitted list in 1990 the ADD process was no longer viable. Unsuccessful attempts were made to use ascorbic acid with or without azodicarbonamide. ADD then is only a viable method where potassium bromate is allowed. As the continued use of potassium bromate comes under further pressure then scope for using the ADD method decreases. Those bakers who had used ADD almost certainly did not go to the bulk fermentation process but moved to using a spiral mixer. 

West Indian bread making, in contrast, was presumably developed to cope with high ambient temperatures when mechanical refrigeration was not available. Attempts to use the sort of bulk fermentation used in the UK would cause problems because of the high dough temperature. 

This product has probably lost a lot of its market to the domestic bread machine, which offers fresh baked bulk fermented bread. The retail market for these product seems to have shrunk to speciality products such as rolls or baguettes. 

A larger proportion of wholemeal than white bread is still made by bulk fermentation methods. One reason for this is that although old fashioned wholemeal bread is a minority taste the minority who consume it like it that way. They like the close texture and flavour of the traditional product. 

Process for Fermented Rye Crispbread. This process is a bulk fermentation process with a dough made from wholemeal rye flour, water, yeast and salt. This dough is fermented for 2-3 hours at 24-27°C. Then the dough is knocked back by mixing for 5-6 min followed by proving for 30 min. 

Table 4 Recipes for buns using either bulk fermentation or the Chorleywood...

Using the bulk fermentation method produce a control sample to the standard recipe and a test sample without adding sugar. Compare the two batches to see if adding sugar speeds up the process, checking the effects on yield, loaf shape, loaf volume and product taste. 

In this variation the sample has no fat added while the control is the standard recipe. Either the bulk fermentation or the sponge batter method could be used for this test but the same method should be used as was used in variation 2. Similarly, the shelf life of the bread should be examined. 

Any method can be used but bulk fermentation is the usual choice. This experiment should give definite differences between the sample and the control. 

The experiment uses the bulk fermentation method, making a control sample to the standard recipe and two others, one with 900 mL the other with 1 L of water. On comparing the products it should be apparent which is the best level to use for the flour sample. This variation should be done using a white bread flour. 

Bulk Fermentation Process Old-fashioned way of making bread where all the ingredients are fermented together. 

Regarding the components of bulk fermentation processes, the strain of the organism used to manufacture the drug substance for the clinical study should be compared with the strain to be used in commercial production. Strain identification includes microbiological, cultural, and biochemical characteristics. A comparison of the media composition and method of sterilization, sterilization parameters, and the pH of the medium after sterilization should be done. All fermentation stages, parameters, and conditions should be described in detail (i.e., temperature, pH) and documented. 

If respiring biomass particles are relatively large mass transfer resistances from the bulk fermentation broth to the outer surface of the biomass particles may occur. In their paper on physical rate processes in industrial fermentation, Calderbank and Jones (58) have reported on liquid-solid mass transfer coefficients kg with ionic resin beads suspended in a stirred vessel. They recommend the following equation... 

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