Bread Making Process

• Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of humanity's oldest foods, having been of importance since the dawn of agriculture.
Bread is made with three basic ingredients: grain, water, and bakers' yeast. The harvested grain is ground according to the type of bread being made.
• The grinding takes place at grain mills, which sell the grain to bakeries in bulk. The bakeries keep the grains in storage sacks until they are ready to be used. In the baking factory, water and yeast are mixed with the flour to make dough. Additional ingredients such as salt, fat, sugar, honey, raisins and nuts are also added in the factory.
• 1. The sifted flour is poured into an industrial mixer.Water is piped into the mixer. Then yeast is added. The growth of the yeast produces gas bubbles, which leaven the bread.Other ingredients are also poured into the mixer. Modern mixers can process up to 2,000 pounds (908 kg) of dough per minute. 2. The mixer is essentially an enclosed drum . Inside the drum, mechanical arms knead the dough to the desired consistency in a matter of seconds. The mixing process takes about 12 minutes.
• Two methods are used to ferment the dough :
• 1. In some plants, the high-speed machinery is designed to manipulate the dough at extreme speeds and with great force, which forces the yeast cells to rapidly multiply.
• 2. Some breads are allowed to ferment naturally. In this instance, the dough is placed in covered metal bowls and stored in a temperature-controlled room until it rises.
Division and gas reproduction
• After the dough has fermented, it is loaded into a divider...

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