How Millions Of Bread are Made In A Huge Factory 🍞🏭
Summary
TLDRThis video offers an in-depth look into the production of sliced bread, a staple food enjoyed globally. From its ancient Egyptian origins to the 1928 invention of the automatic bread slicer, the video details the modern process. It showcases the transformation of wheat into flour, the mixing of ingredients including yeast, and the baking process that results in 1.5 million loaves weekly. The importance of fermentation, shaping, and the meticulous slicing and packaging are highlighted, culminating in the creation of the soft, delicious bread we know and love.
Takeaways
- 🍞 Bread is a staple food worldwide, with a history dating back over five thousand years to ancient Egypt.
- 🔪 Sliced bread was invented in 1928 by an American baker who patented a machine for automatic slicing.
- 🌾 The main ingredient in bread is flour, made from wheat that is cleaned, soaked, milled, and sifted to achieve the desired fineness.
- ⚙️ The bread-making process involves a large-scale production line that bakes and packages 1.5 million loaves of sliced bread weekly.
- 🌡️ Yeast is a crucial ingredient that makes the bread rise, and it needs to be stored at the proper temperature to remain active.
- 🍯 Other ingredients like oil, vinegar, sugar, salt, water, and preservatives are mixed with the flour to create the dough.
- 🔄 The dough is mixed rapidly, with the blades completing 360 full rotations per minute, and the process takes about eight minutes.
- 🍞 The dough is then divided into equal pieces, shaped into balls, and allowed to ferment for about three hours to rise.
- 🥖 The fermentation process involves the yeast creating gas bubbles that fill the dough, making it expand and become soft.
- 🔥 The dough loaves are baked in large ovens at 260 degrees Celsius for 20 minutes, achieving a golden color.
- ⏱️ The entire process from dough preparation to packaging takes approximately five and a half hours.
Q & A
What is the significance of sliced bread in the global food industry?
-Sliced bread is a staple food consumed worldwide and is produced in large quantities. It is an important food item with millions of people eating it daily.
Who is credited with the invention of sliced bread, and when was it invented?
-Sliced bread was invented in 1928 by an American baker who patented a machine that automatically sliced the bread into uniform slices.
What is the origin of the basic recipe for bread, and how has it changed over time?
-The basic recipe for bread is believed to have originated with the Egyptians over five thousand years ago. It has remained largely the same, involving mixing flour and water to make dough and then baking it.
How is flour produced for the purpose of making sliced bread?
-Flour is made from wheat which is cleaned, soaked in water for up to 24 hours to remove the outer husk, and then milled with steel rollers. The crushed wheat passes through progressively finer sieves to release flour.
What precautions are taken during the transportation of flour to prevent potential hazards?
-Flour is a combustible powder, and to prevent an explosive environment, the truck must be grounded to prevent static electricity accumulation, and powerful fans are used to prevent dust from escaping.
How does the bakery ensure the proper fermentation of the dough for sliced bread?
-The bakery uses a fermentation chamber where the dough rests for a few minutes, allowing the yeast to act. This process is called fermentation, and it involves the yeast creating small gas bubbles inside the dough, causing it to rise.
What is the role of yeast in the bread-making process, and how is it monitored?
-Yeast is a special ingredient that makes the bread rise. It needs to be kept at the proper temperature, which is monitored by computers in the bakery.
How long does it take for the dough to ferment before it is shaped and baked?
-The dough ferments for about three hours, during which the yeast ferments and causes the dough to rise significantly.
What is the temperature and duration for baking the dough loaves in the oven?
-The dough loaves are baked at a temperature of about 260 degrees Celsius for 20 minutes.
How does the bakery ensure the quality and consistency of the bread before it is packaged?
-Quality control checks are performed by all-day Bay Acres to ensure the bread has the right taste, size, and shape. The loaves are then cooled in a temperature-controlled refrigerator before being sliced and packaged.
What is the total time from dough preparation to the packaging of the sliced bread?
-It takes five and a half hours from the dough preparation to the packaging of the sliced bread.
Outlines
🍞 The Journey of Sliced Bread from Flour to Store Shelves
This paragraph delves into the process of making sliced bread, a staple food enjoyed globally. It begins with the historical context, noting that the first bread was made by Egyptians over 5,000 years ago. The invention of sliced bread in 1928 revolutionized bread consumption by introducing a machine that automatically sliced loaves into uniform pieces. The bread-making process starts with wheat, which is cleaned, soaked, milled, and sifted to produce the desired flour. This flour is then transported to the bakery, where it is combined with yeast, oil, vinegar, sugar, salt, water, and preservatives in a giant mixer. The dough is mixed until it becomes elastic and sticky, then divided into equal pieces, shaped into balls, and molded into loaves. The yeast ferments the dough, causing it to rise, and after a period of fermentation, the dough is shaped and prepared for baking.
🔥 Baking and Packaging the Perfect Loaf
The second paragraph focuses on the baking and packaging stages of sliced bread production. After the dough has risen, it is baked in large ovens at 260 degrees Celsius for 20 minutes, resulting in golden-brown loaves. The baked loaves are checked for quality, ensuring they meet the standards for taste, size, and shape. They are then cooled in a temperature-controlled refrigerator for about two hours, which helps the bread settle and maintain its rectangular shape. Once cooled, the loaves are sliced into 20 even pieces by a machine with steel blades, which are replaced every two weeks due to wear. The sliced bread is automatically packaged and prepared for distribution. The entire process, from dough preparation to packaging, takes approximately five and a half hours, showcasing the meticulous steps involved in creating a simple yet beloved food item.
Mindmap
Keywords
💡Sliced Bread
💡Flour
💡Yeast
💡Fermentation
💡Dough
💡Molding
💡Baking
💡Cooling
💡Slicing
💡Packaging
Highlights
Sliced bread is a staple food worldwide, produced in large quantities.
Bread has been a significant food for over five thousand years, with the first form made by Egyptians.
The basic recipe for bread has remained consistent: mixing flour and water to make dough, then baking.
Sliced bread was invented in 1928 by an American baker who patented an automatic bread-slicing machine.
Flour for sliced bread is made from wheat, which undergoes a cleaning process before milling.
The milling process involves soaking wheat in water, milling, and sieving to remove husks and achieve fine flour.
Flour is transported to the bakery in tanker trucks, with safety measures to prevent explosions due to its combustible nature.
Bakeries receive large quantities of flour, stored in silos, as it is a primary ingredient for bread.
The bread production line bakes and packages 1.5 million loaves of sliced bread weekly.
Yeast is a crucial ingredient for bread rising and is monitored for temperature to ensure proper fermentation.
Ingredients for bread are mixed in a giant mixer, including flour, yeast, oil, vinegar, sugar, salt, water, and preservatives.
Preservatives are used to extend the shelf life of sliced bread and prevent bacterial growth.
The dough is mixed until it forms an elastic and sticky consistency, with the mixer working for eight minutes.
The dough is then divided into equal pieces, which are shaped into balls and coated with flour for transport.
Dough balls are molded into loaves, which then undergo a three-hour fermentation process.
Fermentation allows the yeast to create gas bubbles, causing the dough to rise and soften.
After fermentation, loaves are given finishing touches like flour or seed toppings before baking.
Bread is baked in large ovens at 260 degrees Celsius for 20 minutes, achieving a golden color.
Quality control checks ensure the bread has the right taste, size, and shape before packaging.
Bread must cool slowly in a temperature-controlled environment to maintain its rectangular shape.
Once cooled, loaves are sliced into 20 pieces each, using a machine with 2-meter wide and 40-centimeter long steel blades.
The entire process from dough preparation to packaging takes approximately five and a half hours.
Transcripts
sliced bread is a staple food consumed
worldwide and produced in large
quantities but how is that soft and
delicious bread that we use for
sandwiches or toast made in this video
we will discover how the ingredients are
mixed to create thousands of slices of
sliced bread
is a very important food and millions of
people around the world eat it every day
it is believed that the first form of
bread was made by the Egyptians over
five thousand years ago
surprisingly the basic recipe for bread
has remained the same for thousands of
years simply mix flour and water to make
the dough and then bake it
sliced bread was invented in 1928 by an
American Baker who patented a machine
that automatically sliced the bread into
uniform slices making it easier to
consume and an instant success
it is called sliced bread because it is
cooked in a rectangular mold giving it
its characteristic shape
the process starts with flour flour is
made from wheat which is cleaned before
being transported through a 10 kilometer
long network of pipes from the silos to
the Machinery the weed is soaked in
water and left for up to 24 hours to
remove the outer husk then it is milled
with steel rollers that crush the grains
the crushed wheat passes through finer
and finer sieves removing the coarse
matter and releasing small amounts of
flour each time
this course material is sent back to the
steel rollers for further grinding and
the process is repeated until the
desired flower for sliced bread is
obtained
the finished flour is ready to be
transported to the bakery by truck the
flower is a combustible powder and in a
confined space it can create an
explosive environment where any
electrical spark could ignite it
therefore the mill must take great care
during loading the truck must be
grounded to prevent the accumulation of
static electricity while powerful fans
prevent the dust from escaping this
Bakery receives nearly a thousand tons
of flour per week as it is one of the
main ingredients for bread they store it
in huge bins called silos the Millers
deliver the flower twice a day in tanker
trucks at the heart of the factory is
the gigantic bread production line that
bakes and packages 1.5 million loaves of
sliced bread every week the flour is
pumped from the tanker truck to the top
of the silo yeast is the special
ingredient that makes the bread rise and
it needs to be kept at the proper
temperature therefore in this room
computers constantly monitor its
temperature the main ingredients are
pumped through pipes to a giant mixer
the first task is to weigh all the
ingredients flour yeast oil vinegar
sugar salt water and small amounts of
other ingredients such as fat and
preservatives the preservatives are used
to extend the shelf life of the sliced
bread and prevent the growth of bacteria
ingredients that are needed in smaller
quantities like seeds or nuts are added
by hand it requires 600 kilograms of
flour next the machine mixes all the
ingredients until they form an elastic
and sticky dough the mixing blades can
rotate extremely fast completing 360
full rotations per minute this enormous
mixer works the dough for eight minutes
resulting in a massive dough that can
fill 600 bags of sliced bread Once the
dough is well homogenized it is emptied
into a huge container
at this point the dough weighs one ton
and although it contains a significant
amount of water part of it will be lost
during the later stages of the baking
process
the dough is then divided into equal
sized pieces at the bottom of the
machine a small hole allows the dough to
come out two mechanical arms cut it into
equal pieces and each piece will become
a loaf with the help of blades the dough
is divided into small balls at a rate of
192 per minute the dough balls Then Fall
onto a conveyor belt the pieces of dough
are transformed into balls which can be
worked more easily the dough balls are
coated with flour to prevent sticking
during transport and deformation the
balls come out of the divider and enter
the molder Which shapes the dough into
balls at high speed the dough is then
folded and rolled by the machine
producing three pieces per second for a
total of 11 500 per hour the dough is
rolled until it reaches the exact size
and then it falls into baking molds
these molds are used for the yeast to
ferment a process that takes three hours
when the yeast ferments it causes the
dough to rise significantly now it's
time to let the yeast do its work and
make the dough rise after mixing and
turning the dough it needs to rest for a
few minutes during transport this
resting period allows the yeast to act
and it is called fermentation as the
dough settles on the movable shelves of
the fermentation chamber small air
bubbles form inside and soften the dough
after about eight minutes the first
fermentation is complete the dough is
then stretched and any air bubbles are
removed to give it the proper shape the
yeast creates small gas bubbles inside
the dough at a temperature of around 45
degrees Celsius the yeast breaks down
the flour in the dough forming small
bubbles of carbon dioxide that fill the
dough and make it rise after 50 minutes
of fermentation the finishing touches
are added such as a sprinkling of flour
or a seed topping once the bread loaves
have risen they are baked in large ovens
the dough loaves are ready to enter the
oven at a temperature of about 260
degrees Celsius this oven measures 39
meters long longer than a tennis court
they need to achieve the right
temperature so air is blown around the
molds to ensure even baking they are
baked for 20 minutes at 260 degrees
Celsius once baked the loaves have a
beautiful golden color just 20 minutes
later delicious freshly baked loaves of
bread appear a loaf has to be perfect if
it is going to be sold in a store all
day Bay Acres check that the bread is
just right with a great taste and the
proper size and shape when the loaves
are ready they are removed from the
molds using a tipping system the loaves
are taken out of their molds and placed
on a conveyor belt to cool a
transportation system takes the loaves
to different sections of the bakery hot
bread cannot be sliced so it needs to
cool slowly in a temperature controlled
refrigerator the bread cools while
rotating through these enormous cooling
towers for about two hours during the
cooling process the sliced bread settles
and becomes denser and more compact
helping it maintain its rectangular
shape after two or three hours of
cooling a standard crust or outer layer
forms once cooled the loaves are sent to
the slicer which Cuts 65 slices per
minute the slicing is done by 2 meter
wide and 40 centimeter long steel blades
the blades are replaced every two weeks
each loaf is sliced into 20 slices this
machine takes care of the slicing work
and then the bread is placed in bags the
slices are automatically packaged at a
rate of 65 per minute and they are ready
for distribution it has taken five and a
half hours from the dough preparation to
the packaging of the sliced bread if you
want to know how butter is made you can
find the link in the description and the
first comment like the video If you
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keep learning thanks for watching
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