This research is being carried out to evaluate and present the ideas on how to improve the processes and procedures at Green Valley Bakers, a local US company that specializes in the baking of bread and cakes…
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This essay explores the processes of baking bread. Bread making is a relatively simple process but it takes some time to master. Grain, water and baker’s yeast remain the basic ingredients. Bran, germ, and endosperm are ground together to bake the coarser variety of bread, while the bran and wheat germ are removed to make softer bread of the industrial variety. Although nutrition experts advise that brand and wheat germ bread are better for health, their lack of palatability is a factor that prevents widespread demand and use. White flour bread may be enriched with minerals and vitamins and fortified with calcium and fiber to improve its nutritional value. All in all, it is a staple part of the American diet and is a good source of low fat, complex carbohydrates. Salt, sugar, raisins, honey or nuts can be included in the mixture to produce bread of different varieties and tastes. Bread is today seen not only as a breakfast item but also serves for making sandwiches or eating with salads or curries at lunch. It also goes well with tea and jams and can supplement biscuits and pastries at tea. As for dinner, bread is an indispensable part of the meal unless rice or cooked meats are available. For making industrial bread on a large scale as Green Valley Bakers envisage, flour that has been sifted is poured into a mixer of the industrial variety; then it is filled with tempered water. A certain amount of yeast is added.
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