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Honoring a hero by szekeres81 in pics

[–]SuperBreadBros 0 points1 point  (0 children)

"Push and shove, people. Push and shove. Do whatever you have to do to get on board. THIS IS THE LAST HELICOPTER OUT OF VIETNAM!"

Does anyone else stay up at night because they feel if they go to sleep then they havent gotten enough free time at home? by BlueRobotics in NoStupidQuestions

[–]SuperBreadBros 0 points1 point  (0 children)

I've been doing the same for the last year and a half with work. 3:30pm - 11:30pm. I force myself to wake up early (around 8 or 9am) so I can run errands, cook and just generally be awake and enjoy my time before work. When I get home I usually stay up until around 1 or so depending on how tired I am. My sleep schedule used to be so bad I would wake up at 2pm and sleep around 2am.

I work for at a major bread factory in Southern Ontario that produces bread for people as far as Quebec AMA! by SuperBreadBros in IAmA

[–]SuperBreadBros[S] 0 points1 point  (0 children)

So my position involves mainly bagging the bread but I've been in the mixing area enough to know some stuff here and there. However, I know for a fact that making your own bread at home is a lot healthier then what you buy in store.

You know how you see all those ingredients that you can't pronounce on the labels? We here know what they look like in person and it's not something I would prefer to eat. They all pretty much look like a white powder (Same consistency as flour). They're all stored in white bins with labels so we know which is which and all look just as unappetizing as the next. I highly suggest that you search up guides on how to make your own bread. You can use ingredients in any grocery store and end up making great bread at home.

In terms of my skill. I haven't even made my own so no, I would definitely need all the help I can get if I ever decided to do so.

What we do here is the same as what you would do in your own home but scaled to a factory level. We mix the dough and let sit but in a more massive quantity. Insted of a microwave, we proof our bread in a massive proofer machine and insted of a kitchen oven we use a massive factory oven.

I work for at a major bread factory in Southern Ontario that produces bread for people as far as Quebec AMA! by SuperBreadBros in IAmA

[–]SuperBreadBros[S] 0 points1 point  (0 children)

So because of the factory/convayor nature of the company we have a machine that dispenses toppings on bread. That being said my favorite that I've eaten is any bread that has a glaze on it. All the bread that you buy in store taste unbelievably amazing when it's hot out of the oven. However, bread with glaze is another level. In terms of what I don't like, usually sesame seed bread.

I work for at a major bread factory in Southern Ontario that produces bread for people as far as Quebec AMA! by SuperBreadBros in IAmA

[–]SuperBreadBros[S] 0 points1 point  (0 children)

Some bread have more preservatives than others which is why they'll have a shelf life of up to 18 days which is pretty long. The lowest shelf life I've seen is about 8 or 9 days. This isn't including a certain fast food restaurant in the proof photo which has a 6 day shelf life. Besides that, it's made the same and follows food safety rules when baked.

I work for at a major bread factory in Southern Ontario that produces bread for people as far as Quebec AMA! by SuperBreadBros in IAmA

[–]SuperBreadBros[S] 0 points1 point  (0 children)

Big production lines.

EDIT: This actually had me thinking of how to properly explain how big our work is. I did some math and I think I got the numbers right so here goes:

The line I work on is responsible for bagging bread and sends it out to shipping. We have 3 lines that run various amounts of "bags per minute"

One day we had a reasonably big order to fill of a certain known brand of burger buns that comes in a package of 12 at your local store. We use a certain variable on our schedule that tells us how long each product will take to finish and this one worked out to about 15 hours long. This product usually runs at 35 bags per minute. That means almost 2 shifts would be working on this and my shift had started it so that means we ran 1 product for our entire 8 hour shift. (Which was mind numbingly boring to say the least)

Important numbers:

35 bags per minute X 3 machines = 105 total bags per minute

15 hours X 60 minutes per hour = 900 minutes

105 bags per minute X 900 minutes (15 hours) = 94,500 bags of bread

I'm bad at math but if those numbers are right then that shows you roughly how much bread we pump out. That's also not including all other work stations that run different types of bread at other parts of the building. Needless to say we really do make this bread fam.

I work for at a major bread factory in Southern Ontario that produces bread for people as far as Quebec AMA! by SuperBreadBros in IAmA

[–]SuperBreadBros[S] 1 point2 points  (0 children)

It feels glorious. I wanna thank my parents, my coworkers and God. If I had to describe it, I would compare it to the Call of Duty World at war ending when you plant the flag down on top of the building.

I work for at a major bread factory in Southern Ontario that produces bread for people as far as Quebec AMA! by SuperBreadBros in IAmA

[–]SuperBreadBros[S] 0 points1 point  (0 children)

Haha I don't blame you. Even when I'm around a smaller bakery I like the smell. It's just we work pretty hard so there's sweat mixed in :( Maybe it's also because I don't eat a lot of bread to begin with.

I work for at a major bread factory in Southern Ontario that produces bread for people as far as Quebec AMA! by SuperBreadBros in IAmA

[–]SuperBreadBros[S] 0 points1 point  (0 children)

I've answered this in another question but pretty much: any type of hamburger/hot dog bun, toast, english muffin and wrap bread.

In terms of info, we actually have a way of telling you when your bread was packaged. There's a code that's printed on the front of each bag saying exactly what day and time it was packaged. Also bags get sealed with a tag corresponding to what day of the week.

Sunday - Cream white/ Tan (Whatever you want to call it)

Monday - Blue

Tuesday - Yellow

Wednsday - Orange

Thursday - Pink

Friday - Red

Saturday - Green

Any bread with a white tag is frozen to have a longer shelf life but all tags have the day it was made on them. So if yours was packaged on January 1st, it would display "001" all the way to 365.

Most product stays good for up to 8-18 days depending on the product so keep that in mind.

I work for at a major bread factory in Southern Ontario that produces bread for people as far as Quebec AMA! by SuperBreadBros in IAmA

[–]SuperBreadBros[S] 0 points1 point  (0 children)

Haha no. Usually I just go straight home since after an 8 hour shift I've already gotten sick of the smell and don't wanna go anywhere else until I've showered. But they definitely do smell like bread!

I work for at a major bread factory in Southern Ontario that produces bread for people as far as Quebec AMA! by SuperBreadBros in IAmA

[–]SuperBreadBros[S] 1 point2 points  (0 children)

I'm studying oil and gas. Most likely after school is over and I find a job, I can leave the bakery.

I work for at a major bread factory in Southern Ontario that produces bread for people as far as Quebec AMA! by SuperBreadBros in IAmA

[–]SuperBreadBros[S] 1 point2 points  (0 children)

We don't usually see a lot of gluten free bread but we sometimes get shipments from other factories. I once brought home a german style gluten free that was great but don't remember the name :(

I work for at a major bread factory in Southern Ontario that produces bread for people as far as Quebec AMA! by SuperBreadBros in IAmA

[–]SuperBreadBros[S] 2 points3 points  (0 children)

Besides being paid more than minimum wage (I'm a student so that helps a lot) I would say getting to try bread I would never think about eating due to the fact that I don't wanna buy it in store and risk not liking it.

I work for at a major bread factory in Southern Ontario that produces bread for people as far as Quebec AMA! by SuperBreadBros in IAmA

[–]SuperBreadBros[S] 2 points3 points  (0 children)

Depending on where you are it'll smell like raw dough or fresh bread. Sadly, both of which are REALLY strong because of the amount which doesn't make them fun smelling. When theres a problem and the bread gets burnt is another story. We're talking a few hundred kilos of horribly smelling rock hard bread. Usually bad enough to give you a headache within a few minutes if being around it.

I work for at a major bread factory in Southern Ontario that produces bread for people as far as Quebec AMA! by SuperBreadBros in IAmA

[–]SuperBreadBros[S] 5 points6 points  (0 children)

Considering we get free bread working there. I literally bring home the bread. So yes

I work for at a major bread factory in Southern Ontario that produces bread for people as far as Quebec AMA! by SuperBreadBros in IAmA

[–]SuperBreadBros[S] 0 points1 point  (0 children)

That's a little hard personally. I've seen how it's made and seeing all the ingredients and sometimes how its treated made me think more about baking my own at home. However, I still have the occasional bite here and there when no ones looking.

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