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How is bread mass produced?




Sifted flour is piped into a huge electric mixing bowl called a hopper and mixed with yeast and warm water.

It comes out of the hopper as a large ball of dough. It is wheeled into a warm damp room. Here the yeast makes gas bubbles. The bubbles push around inside the dough, causing it to spread out and start to rise.


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Now the dough, puffier than before, is wheeled to a machine that mixes it with salt and vitamins. It then goes back to the warm damp room to rise more.

Next, two machines shape the dough into smaller loaves. After it rises for a third time, it glides on a moving belt through huge ovens, where people watch it through small windows.


It emerges once baked, is cooled, sliced, and wrapped by machines.

This book was illustrated and designed in February 2012 for Word & Image II at Washington University in St. Louis by Kara Gordon using found text. Text set in 12/15 pt. Neutraface Text Demi, 92 pt. St. Ryde Bold, and 350 St. Ryde Bold Italic. Cover set in 70 pt. St. Ryde Bold and 210 pt. St. Ryde Bold Italic.