Passage 2

The basic process of how bread is bake is still used today. First, flour is transported daily to the bakeries. Then, the ingredients are mixed at high speed in under 5 minutes. Next, the dough is removed and divided into individual pieces by machine. It passes along a conveyor belts and is left to prove. Afterwards, the dough is kneaded for about two minutes, as it circles through a machine. The kneaded dough passes along a conveyor belt until it is dropped into tins. During the banking process, basic bread doughs are baked at around 200 °C. Next, the baked loaves come out of the oven into the cooling area. Finally, the bread is left to cool for up to 1 hour.