Bread manufacturing is a sophisticated process that combines the chemistry of fermentation, the physics of gluten development, and the precision of industrial engineering. Whether handcrafted in a bakery or mass produced in a factory, the goal is to create same nutritious, tasty, and tempting bread. Throughout recorded history it has been a staple food in large parts of the world and is one of the oldest man made foods, having held significant importance since the beginning of agriculture. From scaling and mixing to baking and packaging, each step plays a vital role in the production of a high quality final product that is a daily staple for people around the world.
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Bread Manufacturing Unit Small Scale Unit
White bread, the most common variety, is made from 77% extraction wheat flour and can vary in size, shape, and texture. Ingredients like seeds, herbs, or vegetable flours may be added. Flat breads with pockets form when steam is trapped between drier outer layers during high-temperature baking |
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