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The bakery production chain
Industrial bakery production follows a defined processing sequence. Ingredient dosing and handling systems deliver flour, water, fats, sugars, and improvers to the mixer. Mixing — using spiral mixers for yeasted doughs, planetary mixers for batters and short-dough, or horizontal continuous mixers for high-volume bread production — develops the dough to the required gluten structure. Dividing cuts the dough into precise weight portions. Rounding shapes portions into balls. Intermediate proofing (bench rest) relaxes the gluten before moulding. Moulding gives loaves or rolls their final shape. Final proof in a controlled humidity and temperature chamber allows the dough to rise fully. Baking is done in deck ovens (artisan and craft), rack ovens (medium-capacity versatile), or tunnel ovens (continuous high-volume production). After baking, depanning and cooling on conveyors or spiral coolers reduces core temperature to below 35°C before slicing or wrapping. Bread slicers and wrapping or flow-wrapping machines complete the line.
Biscuit, cracker, and cookie production
Biscuit production requires a different machinery set from bread. Hard sweet and crackers use a laminated dough processed through gauge rolls and a rotary cutter or die. Soft sweet biscuits and cookies use a short (high-fat, low-water) dough that is either wire-cut or deposited and requires no laminating. Rotary moulders are used for soft-dough biscuit shapes. The biscuit oven is typically a continuous band or mesh belt tunnel oven. After baking, biscuits are cooled on a cooling conveyor before being stacked, sandwiched (if cream-filled), enrobed (if chocolate-coated), or packaged. Biscuit production lines are available in widths from 600mm (small-scale) up to 1,800mm (industrial) and in lengths from 20 to over 100 metres.