Bread Plant (Semi–Automatic) - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue,

Description:

Breadis a staple foodstuff, which is made and eaten in most countries around theworld. Bread products have evolved to take many forms, each based on quitedifferent and distinctive characteristics. Over the centuries craft bakers havedeveloped our traditional bread varieties using their accumulated knowledge asto how to make best use of their available raw materials to achieve the desiredbread quality. In some countries the nature of bread making has retained itstraditional form while in others it has changed dramatically. The proliferationof bread varieties derives from the unique properties of wheat proteins to formgluten and from the bakers' ingenuity in manipulating the gluten structuresformed within the dough. The rubbery mass of gluten with its ability to deform,stretch, recover shape and trap gases is very important in the production ofbread and all fermented products. Of all the cereals, wheat is almost unique inthis respect.

Breadis most consumable wheat-based bakery product. It contains high nutritive value.They are easy to digest and compact in size, therefore, its consumption isincreasing day by day. Indian bakery industry is spreaded over all small scale;large scale and house hold sectors.

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