Material:

1. Fresh whole grain flour

In order to make the most delicious and nutritious loaf, it is best to go whole. Regardless of
which whole-grain flour is used, the more recently the flour was milled the better, as flavor and
nutritional value decrease with time. Also, whole-grain flour needs more water and will ferment
faster than the white flour.
2. Sourdough starter
A sourdough starter is nothing short of magic: The combination of wild yeast and bacteria can
create the most scrumptious breads around. Wild yeast (like the commercial kind) makes the
bread rise, and the bacteria produces various acids that help the bread taste wonderful and stay
fresh longer.

3. Mixing bowl/tub
Using a see through bowl or tub enables you to monitor the dough’s rising activity and really
hone in on your perfect loaf over time.

4. Bench knife/dough scraper

A bench knife is a super useful tool when it comes to making bread. This knife can be used to
divide the dough after bulk fermentation, to pre-shape loaves, and to scrape dough off the table.
5. Thermometer

Fermentation is greatly affected by temperature, so keeping close track of the temperature of

the room, the water mixed into the dough, and the dough itself is very helpful.

6. Scale

Weighing the ingredients can help you assess the perfect ratio and proportion.

7. Proofing basket

After the dough is kneaded into its final shape, you have to give it a nice, cozy spot to relax and
mature so that it’s ready to transform into bread in the oven. Some proofing baskets are lined
with linen, others are not -- what you go with is really a personal preference.
Method:

When the ingredients are prepared to perfection, it will now pass through the high quality
machine which carries out a variety of job from mixing the dough to packing the loaf with a
sealed G-lock. Throughout the process, the employees have to ensure that no error will occur
during the course of activity.
Link: https://food52.com/blog/12196-josey-baker-s-10-essential-tools-for-baking-delicious-bread

There are 3 steps which follow by Gardenia bakeries food processing company.
 1. Input

High quality control team has set up by Gardenia in order to ensure that all ingredients and raw
material are freshness and with best quality. From selecting to purchasing, they are strictest
checking and specification the quality of product and finest ingredients. Gardenia has using
Just-in-time system in purchase raw material. Therefore, they are very efficient in inventory
control.

Process

Gardenia using new

facility features advance equipment that as globally-accepted baking industry standard in
processing. It produces baked bread following a unique process. The whole operation of bread
making is closely monitored by quality controllers with trained. They inspection the whole
process ensure quality breads are delivered to the market. Other than that, controllers are
responsible to ensure that every loaf produced is in best quality and meets customer
expectations.

Automatic blending
The production process starts with a Computerized system control. Begin blending of the right
amount of quality ingredients required. This helps to makes sure equal goodness of every loaf.

Production of sponge mix

The specially formulated Gardenia enriched flour, purified water, yeast, vitamins and minerals
are added together to form the sponge which released into a trough.

Fermentation room

The sponge dough is then kept in a fermentation room, under controlled temperature and
humidity. Fermentation process helps develop a unique Gardenia bread texture, aroma and
taste.

Production of dough mix

At this stage, the sponge is mixed again with other ingredients t form the dough.

Divider

The dough is then divided into the standard weight for each particular loaf and conveyed to a
rounder and checkweigher

Intermediate proofer

The dough is then left to rest in the intermediate proofer for 10 minutes then just being moulded
and placed into the baking pans.

Final proofer
At this final proofer stage, the yeast is allowed to rise further under controlled temperature and
humidity. Once the dough has risen to the desired height, it is ready for baking.

Tunnel oven

Gardenia breads are baked for about 20 minutes at a temperature

aorund 200 degrees Celsius in the state-of-the art tunnel oven.

Bread cooler

Automatic slicer&bagger
The bread to be kept in cooler for about an hour. After that ready to be sliced and pack.
Gardenia packaging mechanically before they are automatically sealed with kwil-logs tags that
are printed with the use-by dates.Gardenia delight’s unique packaging. It is in an unconventional
way which colourful packaging is displayed in an upright position. Besides that, Gardenia was
use the G-lock in its packaging. G-lock is a clip that locks the Gardenia bread tightly in its
package, sealing in the freshness and makes sure the bread retains its flavour, aroma, and
softness. The making Process as below:
2.3 Output

After all process has been done, it comes to step 3 which is output. All raw materials have
turned to final product which sellable. The company sells its product at supermarket, groceries,
convenience, and variety stores. Gardenia is the only bread manufacturer with a unique
distribution system. Gardenia is using the Roll-On-Roll-Off (RO-RO) shipping network system. It
delivers bread every day, seven days a week, to ensure that consumer get the most freshness
bread whenever to be consume. All unsold bread item will be take out and replaced with newly
baked ones during every single delivery. It is to make sure the standard of bread

Link:
https://www.ukessays.com/essays/management/management-in-the-food-processing-
industry.php