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.
Then the bowl is put under the dough mixer. The cover has a hole through which some more components may be added while mixing. Proper mixing is anÂ essential condition of the pastry beauty after baking.Â The crust beauty depends on the amount of sugar and starch.
Then the dough should stand for 14-28 hours at low temperature to gain proper smell and taste.
This convection steamer makes filling for the pastry.
Speedy mixer for the dough and filling
From right to left: dough making equipment, machines for weighing and adding components to the dough, mixing and beating machines.