Roti Gempol outlets established in 1991 by Lydia Usman. Lydia Usman using bread recipe that formerly made by the mother of Lydia Usman in 1943, in Salatiga, Central Java.
In the year, Usman's mother Lydia often make and sell bread to help the family finances. When it, Mother of Lydia Usman also opened outlets bakery named Lipoor. The ability to make bread was eventually dropped to Lydia Usman.
Along with Usman Lydia's family move to Bandung, in 1968, Lipoor in Salatiga store was closed. In 1991 lah, Lydia Usman decided to open outlets in Jl. East Java no.14 Bandung to sell bread, which eventually became known as Roti Gempol today.
Interior bakery This simple and decorated by various carvings from Papua. Since at 7 morning until 9 night, always smelled fragrant aroma of various types of bread, roti manis, and toast being grilled. For sweet bread flavor variations exist chocolate, cheese, milk, raisins, bananas, banana chocolate, banana cheese, and coffee. His toast options are also fairly diverse.
Roti Gempol comes with 5 choice of bread types available are: plain white bread, super white bread, premium white bread, Roti Tawa gandum, wheat bread and oatmeal. Plain white bread with water to make dough, whereas special bread using whole milk, and super white bread using UHT milk. The influence of the use of water or milk election has an impact on the level of sweetness and softness of texture in bread.
For bread bargaining, used high protein flour, while sweetbreads, Roti Gempol using a mixture of high protein flour and are. Assorted bread from the bread made with the method Gempol straight dough in the form of Pullman style and open top.
"The choice of method straight dough because it is more economical and faster process also. for recipes, no new recipes that we use. We keep using family recipes that have been developed for generations, from generation to generation. Perbaikan resep hanya berfokus untuk pengembangan dan memperbaiki tingkat kepadatan roti,"Men, son of Lydia Usman who began to manage Roti Gempol since 2013, says.
Every day, Roti Gempol dapat memproduksi sekitar 300-500 pcs bread. The amount includes orders directly from consumers and to be sold in stores.
The process of making bread at the beginning of the weigh Roti Gempol raw materials, helped stir all ingredients with added water or milk. Once mixed evenly, new dough put in a baking dish that has been spread for then fermented until the dough rise for 30 minute.
According to the Son, the development process of bread (proofing) The Roti Gempol do without proofer, given the existing production space temperature warm, so that the dough easier to inflate. While specific to the particular weather like during the rainy season, the dough is no longer covered with a damp cloth, because the temperature is quite humid.
"In the hotter, the dough will be sprayed a little water, then allowed to stand approximately 20-30 minutes and then baked in an oven at a temperature of about 175 ° Celsius during 40-45 minute,"Son said while closing the conversation.
Author & Photo: Maria Benita A.