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P1The diagram shows the stages involved in the commercial production of bread, from the initial mixing of ingredients through to the packaged product reaching consumers.

P2Overall, the process is linear and comprises seven main stages, beginning with the combining of raw ingredients and ending with the packaged loaves being delivered to shops.

P3First, the four key ingredients, flour, water, yeast, and salt, are combined and the dough is mixed and kneaded for approximately ten minutes until smooth. The dough is then placed in a warm environment and left to rise for one hour during this first proving stage. After this, the risen dough is knocked back to release excess gas, divided, and shaped into individual loaves.

P4The shaped loaves are then set aside for a second proving period of 45 minutes, which gives the bread additional volume and texture. Once this stage is complete, the loaves are placed in an oven and baked at 220 degrees Celsius for 30 minutes. After baking, the loaves are removed and allowed to cool fully before being sliced. Finally, the sliced bread is packaged and dispatched for delivery to retailers, completing the production process.