Processing and blending of raw and auxiliary materials - First dough mixing - First fermentation - Second dough preparation - Second dough processing - Second fermentation - Shaping - Forming 1. The processing and blending of raw and auxiliary materials, as well as the tracking table and ingredient list of the production batching workshop on that day.

In the process of making bread on the production line, it is generally necessary to slice the bread after fermentation and baking.

Bread contains protein, fat, carbohydrates, a small amount of vitamins and minerals such as calcium, potassium, magnesium and zinc. It has a variety of flavors, is easy to digest and absorb, and is convenient to eat. It is very popular among people in daily life.

Baking, also known as roasting or baking, refers to the process of dehydrating, drying and hardening materials through dry heat below their ignition point. Baking is an indispensable step in the production of bread and cake products. After baking, a series of chemical changes such as starch gelatinization and protein denaturation occur, and the bread and cake achieve the purpose of ripening. It can also change the taste of food.