How is it Made?

The Farm
A Bakery!

Click on the numbers to explore each
stage of the Baking Process!

1. The Silo

Flour is delivered to the Bakery from the Mill in road tankers in large quantities - 14 tonnes are delivered each time

It is placed in the Silo to be stored for use later.The Silo is attached to the Flour Loft where the flour is transferred when it is needed.

A Baker

2. The Flour Loft

The Flour Loft is attached to the Silo where the majority of the flour used to make bread is stored. The Flour Loft is also used to store speciality flours to make different kinds of bread, cakes and biscuits.

When it is needed the flour is taken from the silo to the next stage - the Mixing Room.

3. Mixing Room

When the four is needed by the Baker it is taken from the Flour Loft and transferred in the amount needed to a large mixing bowl.

Yeast, salt,fat and water are added to the mixture and it is then taken to a mixing machine called an "Artofex Mixer" (don't worry thats only the name of the people who made it!).

The mixing takes about 20 minutes and the dough is then sent on to the Bakehouse!

4. The Bakehouse step! The bread dough is divided in to whatever weight is needed and then put onto bread boards to "recover".

Has the dough had a hard day? No! The yeast in the dough makes the bread rise and it is a living organism, so after being bashed around for twenty minutes in the mixing bowl, it gets a well deserved rest before going on to the next step of the Baking process!

If the baker tried to mould the pieces of dough into loaves straight away after mixing, it would tear and would not mould properly. The dough needs to relax and recover from the rigors of the mixing process!

After about 8 minutes, it is sufficiently relaxed to go to the next step, so it's on to the Bakehouse!!

5. The Bakery

What comes next? The bread dough is moulded into various shapes, little round balls for bread buns, bigger round balls for cobs, long pieces for batons and french sticks, or for tinned bread, it is rolled flat and made up like a swiss roll before being placed into a tin.

The dough has to recover again and the yeast made to work and make the dough rise. The baker places the bread dough into a warm, moist cupboard called a "Proover". It will stay in the proover for about 30 minutes; and in that time, the yeast will make lots of little gas bubbles in the dough and make it rise. Once the dough has risen, it then goes into an oven for about 25 to 30 minutes to bake. At this point, the smell in the bakery is delicious!

When it is taken out of the oven it is placed on racks to cool. When it is cool enough the tinned bread is sliced, packed and delivered to the shops to be sold to us!

Thats it! That is How Bread Is Made!!