Footprints in the sands of time are not made sitting down. And while necessity is the mother of all inventions, the convenor of All Goa Bakers and Confectioners Association, Chef Peter Fernandes also braces himself well with the latest technical know-how, while handling his bakery unit at per-Seraulim (Colva road). So much so, that he can produce 1,500 loaves of 'pao' in just above three hours, he tells
If the United States of America sneezes and the world catches a cold, the adage could well be applied to 'pao' and its modern version - 'bread'. So, while 'pao', which was, until now, caught in an adorable time warp, is dropping all hints of coping with times and keeping pace with it, it is also gearing up to fight the inevitable - competition from bread. Here is how 'pao' could well give bread a run for its money, and in fact, may even better it in the extended long haul.
All it takes to produce 1,500 loaves of 'pao' in a shade above three hours is three working hands and a baker. Besides, of course, modern machinery to expedite the pace and cut down the orthodox style of production.
At his production unit at per-Seraulim (Colva road), Dalmia Bakery - that was established in the year 1983, the convenor of All Goa Bakers and Confectioners Association, Chef Peter Fernandes, has seen a steady growth.
“That was the time when the bakery was operated manually using firewood,” he reminisces. Picking up the threads from there, Fernandes steadily graduated in the bakery business - from semi-automatic machinery to a fully automated set-up, besides improving upon his modes of transport as well. From the Suzuki motorcycle to ferry the pao and other bakery products, to the auto-rickshaw, the Matador tempo and finally the Maruti van, is all an indicator of how his business has grown.
“While the semi-automatic machinery was installed at the bakery in 1986-87, it was fully automatic by the year 2000,” he adds, pegging the worth of his set-up at Rs 1 crore.
On view at his unit in per-Seraulim (Colva road), is the automated set-up. It comprises vital ingredients that include a 'dodol' producing unit, grinder, juicer, scrapper, bread slicer, cake beater, bun maker, dough maker and rotary rack oven.
Extending from the preparation of the 'dough' and properly curing the same, it is flattened to make a ball like preparation which is then placed in the sheet of the machine.
Fernandes claims this is then inserted inside the machine and one lever is pressed so that it flattens equally.
“Another lever cuts and divides it into 30 equal pieces. The tray is then removed and then the pao is placed in a greased baking tray for final proofing for about an hour. The proofer is used in the dough which helps inflate the 'pao' that gives it a soft tenderness feel. It is then baked in a pre-heated oven at 225 to 250 degree celsius for around 20 to 25 minutes till its is golden brown.
The process is conducted at a rapid place, leaving little room for any complacency.
With changing times, the pao also has shed some of its skin, and donned a new mantle. Explains Fernandes, “Traditional pao is modernised by adding bread improvers. The bread improvers include flower conditioner which help make the pao chewable, tearable, biteable, and good in appearance.”
What could further tickle the foodie's palate is Fernandes' plans to produce the 'Suracho Pao'. Laced with toddy (sur) in its preparation, Fernandes terms it as a connoisseur's delight.
Footprints in the sands of time are nor made sitting down. And while necessity is the mother of all inventions, Fernandes also braces himself well with the latest technical know-how. “Every year, I attend workshops/exhibitions to keep myself abreast of the evolving developments in the bakery industry,” he informs.
One such invite is scheduled for March 15 extending up to March 19, where he will be visiting New Delhi to participate in a conference dealing with modern ways of production.
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Reinventing the 'pao'
- Traditional pao is modernised by adding bread improvers. The bread improvers include flower conditioner which help make the pao chewable, tearable, biteable, and good in appearance.
- Chef Peter Fernandes' plans to produce the 'suracho pao' that is laced with toddy (sur) in its preparation
