How It's Made Bread
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Multi-grain bread is made from several ingredients
such as flaxseed, buckwheat, soya, and milet.
This protective grill prevents foreign matter
from accidentally falling into the recipe mix.
A recipe calling for some 600 kilos of flour.
The ingredients grind in mill are kept in
these 36 enormous containers.
We begin by mixing the ingredients together
these needing troughs are used to ferment
the yeast, a step which takes 3 hours
The fermenting yeast makes the dough
rise considerably.
This huge mixer needs the dough
for about 8 minutes.
When thoroughly homogeneous
the content is emptied into a large tub.
The dough weighs 1000 Kilos
that's almost a ton.
The dough is loaded onto a slide situated
above the dough divider
At the bottom of the machine a small hole
allows the dough to escape
Two mechanically operated arms cut the
dough pieces into equal lengths.
It forms a 192 of these a minute
the dough then falls on to a conveyor
here dough pieces are rolled into balls
which can be more easily worked
the dough balls are floured to prevent
them from sticking during the transport
and when they are moulded.
Here the balls of the dough leaves the
divider and goes to the moulder.
during transport the dough can rest
allowing the yeast to act.
The dough is then folded and rolled
the machine can handle 3 per sec
for a total of 11500 an hour.
The dough is rolled out to the exact size
and falls into baking bowls,
here we see the making of hot dog rolls
these little dough balls has to be shape
lengthwise and fermented before moulding.
Here the hot dog rolls are being machine moulded,
dough pieces must not touch one another
so they're spaced apart by a
small mechanical arm.
Now we go back to multi-grain bread production
squatted down at the bottom of the
moulds the dough pieces go into the
proofer, where they rise for an hour
at 42 degrees centigrade
and it's 70% humidity
then they bake for 20 minutes at 255 degrees.
When finally baked the loaves end up
with a nice golden colour.
A vacuum system draws the loaves
from their moulds
they're then placed on a conveyor
to cool.
A guidance system takes care of carrying
the breads to various sections of the bakery.
When well cooled the breads go to the
slicer, which cut 65 loaves a minute.
they're sliced by 2 meter wide and 40
centimetre long steel saw blade.
These blades are changed every 2 weeks.
Sliced loaves are automatically packed
at 65 per minute.
They're now ready for shipping.
some 5 and 1/2 hour are passed between
preparation of the dry flour and packaging
of the baked bread.