On the other end of the machine, bagels come out and land on a spinning disc before being placed on racks. Tritan said they use 500 pounds of flour a day on average.
The IDS got an inside look at how Bloomington Bagel Company creates its from-scratch bagels. Here's the step-by-step process from the shop's off-site commercial kitchen.
Step 1: Flour is added to the mixer to begin creating the bagel dough.
Step 2: Sugar is weighed and then added to the mixer.
Step 3: After all the ingredients are put into the mixer, they are mixed for 15 minutes.
Step 4: After being mixed, the dough is hand pressed and set before it is shaped into bagels.
Step 5: The dough is then sectioned off and put into a machine that portions and shapes the dough into bagels.
Step 6: Raw bagels are then put on trays and stored in a cooler until they are ready to be cooked.
Step 7: Next, the bagels are taken from the cooler and boiled in water before being baked.
Step 8: After the bagels are boiled, they are lined up on trays to be put into the oven.
Step 9: The bagels are taken out of the oven after about 13 minutes.
Step 10: The bagels are then stored until they are transported to one of Bloomington Bagel Company's four locations.
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