Process of bread

• Depanning and cooling

  1. Baked loaves come out of oven

  2. Bread is sucked out of tins

  3. Left to cool for up to 1.5hrs

  4. Passes down conveyor belt to be sliced and bagged
• Second proving

  1. Tins pass along conveyor belt into warm area

  2. Second proving stage takes place, lasting around 50 mins
• Baking

  1. Loaves pass on conveyor belt slowly through huge oven for about 20mins

  2. Basic bread dough usually baked at 230°C
• Delivery and storage


  Flour and other ingredients are delivered to the bakery
• Kneading and preparation

  1. Dough is continuously kneaded for about 2 minutes in spiral-shaped machine

  2. Kneaded dough passes along conveyor belt until dropped into pre-greased tins
• Mixing, dividing and first prove

  1. Ingredients are mixed at high speed, under 5mins

  2. Dough mixture is removed and divided into individual pieces by machine

  3. Passes along conveyor belt and is left to prove