PRODUCTION PROCESS REPORT

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English III

TEACHER. JARED DURAN

PRODUCTION PROCESS REPORT

DULCE ARACELY GARCIA MARTINEZ

PREPARATION OF BREAD

The European conquerors were brought bread to the Indigena cuisine , 

the wheat flour and some other cereals  were the ingredients to made the bread of Spanish.

There are places of great providence and populates that are of great baking tradition that was founded in the 1530s the Spaniards warned that met all requirements: wheat fields, water, dealer people and the proximity to other cities.

• Selection of raw materials and Inputs.- 

the raw materials and inputs are selected.

 •        Weighed and measured of Raw Materials and Inputs.

  All materials used to make bread are weighed and measured.

•        Mixing: 

The flour is the main ingredient is mixed with yeast, add eggs, sugar, oil, coloring, salt, etc

•        Kneading:

 After whipping for certain types of bread will require the kneading through a kneader.

•        Parts formed (cut), 

Of butter cookies and pieces of bread were formed in casseroles, after whipping. The size and shape of bread are according to regions as required.

•           Restful,

  In the molds seedbeds is ceased from one to two hours is a state of alert for cooking.

•        Baked.

 The cooking is done in 30 minutes.

•        Parts cooled. 

The trays are removed from the seedbeds of the furnaces and the loaves are cooled.

•        Choice of breads. 

The breads are placed according to orders.

•        Marketing. 

 Marketing is performed through channels marketing.

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