| 摘要 |
A procedure for the production of various bread and bakery products having constant quality and a plant suitable for carrying this out is described, the raw materials, additives and baking aids being grouped at a central position and for a plurality of baking operations, in each case separately and in portions for defined bread and bakery products and defined piece numbers, and the grouping of the raw materials, additives and baking aids being carried out on the one hand in relation to their optimal processing and baking properties and on the other hand in relation to the technically and economically optimal processing and baking capacity of an individual baking operation.
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