5 Making the Best Natural Bread

Making the Best Natural Bread

Posted on May 6, 2012 by team


Let's see another production report of how bread is made in Moscow.


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Bread production may be divided into these stages:

• dough making and kneading
• dough dividing and forming
• baking

The more water obtains the dough the more delicate the bread will be and the longer it will stay fresh. The process is long and costly but it helps to produce an absolutely natural product.

Such equipment allows to make dough in a closed way which is rare for Russian bakeries.This process is fully automated and lasts at least 14 hours.

Ready dough is poured into a big portable bowl.

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5 Responses to “Making the Best Natural Bread”

  1. lbytesxk says:

    they look yummy

  2. Yorkshire says:

    Bread is heavenly.

  3. Philsie123 says:

    I do believe I can smell the fresh bread baking, and it smells wonderful!

  4. Anon150 says:

    That is a significant investment in state-of-the-art equipment! I certainly hope that the effort is profitable.

    I know that I would pay extra for quality like this.

  5. Janel says:

    If we were interested in using one of these photos for a workplace safety poster (not for sale), who would we contact to ask permission?

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