The Process Costing System: Bread

In: Business and Management

Submitted By sascione
Words 809
Pages 4
1300 years ago, Egyptians during the king tut era had already started baking 40 different types of leaven bread. Nearby in Greece, they were contributing to this history of bread by the creation of the oven and the baking of 70 different types of flavored bread. Bread had such a positive impact, the Romans decided to bring the Greek bakers over to Rome and the ovens to Gaul. Therefore, bread became one of the primary foods of Western Europe in the middle ages.

Several Ingredients such as, flax seeds, buckwheat, soy and mullet, are used to create Multi Grain bread. The flour is poured on a protective grill that prevents unwanted materials from falling into the recipe mix; the ingredients are then grounded into a mill in very large containers. The ingredients are mixed together and then are placed in kneading troughs where the fermentation of yeast begins. The fermented yeast makes the dough rise a lot. The dough is then placed in a huge mixer where it is kneaded for about 8 minutes. When the dough is thoroughly homogenous, it is emptied out onto a large tub. The dough is then loaded onto a slide at the bottom of the machine where it passes through a small hole. The small hole has mechanical arms that cut the dough into equal lengths as it tries to escape through the small hole. The dough then is dropped onto the conveyor and then it’s rolled into balls, which can be more easily worked with. Flour is sprinkled on the dough as it prevents the dough balls from sticking while they are being transported or molded. The balls are then transported from their divider to the molder and during this transitions, the dough is resting which causes the yeast to act. Then the dough is folded and rolled into identical sizes and dropped into their baking bowls where they squished to the bottom of the bowls. The bowls are then placed in the prover where they rise for an hour and…...

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