Raw Materials: Mixing and Kneading The Dough

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Raw Materials

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 Manufacturing Process

Mixing and kneading the dough

 1 The sifted flour is poured into an industrial mixer. Temperature-controlled water is


piped into the mixer. This mixture is called "gluten" and gives bread its elasticity. A
pre-measured amount of yeast is added. Yeast is actually a tiny organism which feeds
off the sugars in the grain, and emits carbon dioxide. The growth of the yeast
produces gas bubbles, which leaven the bread. Depending on the type of bread to be
made, 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 that rotates at speeds between 35 to 75
revolutions per minute. Inside the drum, mechanical arms knead the dough to the
desired consistency in a matter of seconds. Although modern bread production is
highly computerized, the ability of the mixing staff to judge the elasticity and
appearance of the dough is critical. Experienced personnel will be able to determine
the consistency by the sound of the dough as it rolls around the mixer. The mixing
process takes about 12 minutes.

Fermentation

 3 Three methods are used to ferment the dough. 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. Fermentation can also be
induced by the addition of chemical additives such as 1-cysteine (a naturally
occurring amino acid) and vitamin C. 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

 4 After the dough has fermented, it is loaded into a divider with rotating blades that
cut the dough into pre-determined weights. A conveyer belt then moves the pieces of
dough to a molding machine. The molding machine shapes the dough into balls and
drops them onto a layered conveyer belt that is enclosed in a warm, humid cabinet
called a "prover." The dough moves slowly through the prover so that it may "rest,"
and so that the gas reproduction may progress.

Molding and baking

 5 When the dough emerges from the prover, it is conveyed to a second molding
machine which re-shapes the dough into loaves and drops them into pans. The pans
travel to another prover that is set at a high temperature and with a high level of
humidity. Here the dough regains the elasticity lost during fermentation and the
resting period.
 6 From the prover, the pans enter a tunnel oven. The temperature and speed are
carefully calculated so that when the loaves emerge from the tunnel, they are
completely baked and partially cooled. While inside the tunnel, the loaves are
mechanically dumped from the pans onto shelves. The baking and cooling process
lasts approximately 30 minutes.

Slicing and packaging

 7 The bread continues to cool as it moves from the oven to the slicing machine. Here
vertical serrated blades move up and down at great speeds, slicing the bread into
consistently sized pieces.
 8 Metal plates hold the slices together while picking up each loaf and passing it to the
wrapping machine. Pre-printed plastic bags are mechanically slipped over each loaf.
At some bakeries, workers close the bags with wire twists. Other plants seal the bags
with heat.

Quality Control

Commercial bread making is held to strict government guidelines regarding food production.
Further, consumer preferences compel bread producers to maintain a high quality standard of
appearance, texture, and flavor. Therefore, quality checks are performed at each step of the
production process. Producers employ a variety of taste tests, chemical analyses, and visual
observation to ensure quality.

Moisture content is particularly critical. A ratio of 12 to 14% is ideal for the prevention of
bacteria growth. However, freshly baked breads have a moisture content as high as 40%.
Therefore it is imperative that the bakery plants be kept scrupulously clean. The use of
fungicides and ultraviolet light are two popular practices.

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