Processes Used in the Manufacture of Bread and Other Fermented Products Downloadable PDF

The principles underpinning for the manufacture of bread dough using the 5 main process groups are described. The major difference between the groups is the means by which the development of the dough during mixing is achieved and the mechanisms involved are considered in detail. Key raw material and process inputs to bread quality for each of the groups are described. The processing of the bulk dough into individual loaves follows a common pattern and is discussed.