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Using industrial scale bread production, the first step is having grain, yeast, water and other ingredients like salt, sugar and shortening mixed. This forms a dough.Once the dough turns thick to mix,it is then massaged by pressing, folding and turning it to enhance the mixed plant protein called gluten.This helps make the bread rise.The dough is then left for a few time to let the yeast fill the spaces between the air pockets.The bread then starts to rise.

Once it gets bigger,twice its original size,the dough is massaged again to make the large air pockets grow smaller. This makes the yeast interact with the sugars not broken down and the dough rises again.The number of times the dough was allowed to rise determines the resulting texture of the bread. The loaves are processed into a machine that automatically slices them into certain desired forms. They are then placed into bread containers. The bread passes again to another temperature-controlled machine,allowing it to rise for a second time. They are then baked into an oven where the temperature is circulated. The loaves are set apart from their containers which are then transported directly into the dishwasher. Once the loaves were cooled,they are sliced and packed in wrappers. Finally,a truck picks the finished products and delivers it to the store.

Most bread was baked in the home to provide for the individual needs of each family during the last 20 centuries: not until modern technological advancements in bread-making were developed. This includes using leavening agents with the aid of yeasts. The flour used also was added with vitamin-rich ingredients to reduce vitamin-deficiency cases.