Let’s see another production report of how bread is made in Moscow.
Bread production may be divided into these stages:
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.
In accordance with the recipe they add required ingredients to it.
Weight of the added ingredients is checked with accuracy up to 1 gram.