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Geary’s have retained all of the traditional craft techniques of longer fermentation with sponge and sour dough’s and longer slower baking times to ensure that the bread delivers the true taste without any artificial preservatives.

Modern bakery using traditional craft
Britain's Champion Craft Bakers -

Sponge and Sour Dough's are produced the day before baking. The process involves adding the mixed ingredients and leaving to ferment for up to 24 hours. During the bulk fermentation process good bacteria and bad bacteria in the atmosphere (a mixture of humidity and heat) are attracted to the dough. Yeast in the atmosphere is also attracted to the dough to kill off the bad bacteria.

Because of the low levels of yeast, longer proving times of up to 2.5 hours are achieved thus creating a unique and traditional finished product. The benefits are a sharper natural taste, softer texture and natural keeping qualities.

Fermentation

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Whilst the dough is proving, bubbles of carbon dioxide are produced from the chemical reaction within the yeast. This makes the protein in the flour stretch to make an elastic dough, pockets of gas are formed and the dough rises.

Craft versus Plant Bakeries
Before proving
During proving


Geary’s Bakery

Unit 25, Hayhill Industrial Estate, Barrow upon Soar
Loughborough, Leicestershire LE12 8LD

Tel: +44 (0) 1509 817733 Fax: +44 (0) 1509 817737 sales@gearysbakery.co.uk






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PROCESS

CRAFT

PLANT

High speed mixing but not under vacuum

Stand alone that can be changed and adapted

Static provers

Batch baked to suit the product

Cooled by fans moved by hand

High speed mixing under vacuum

Linked together a one automated process

Automatic prover as part of in-line process

Oven is part of the in-line process

Atmosphere controlled in-line process

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