ABSTRACT
All the ingredients have to be measured out accurately, for each recipe will demand a variation on the amounts used. If a range of different breads is being made, some ingredients will be excluded or others added. To automate the production, one would have to consider a weighing and material-ratioing system, which would be similar in principle to that used when we discuss stock proportioning on the paper machine or fluid blending later in this book. For convenience, the illustration of the stock proportioning system has been modified (and simplified) to suit the bread-making process and is shown in Figure 1.1.
