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Once the wheat has been processed into flour, it is stored on the site in bulk silos (huge containers on site that store 20-100 tonnes). From here, it is transported to the mixing plant by pneumatic blow line (a pipe used to convey or move the flour using air currents). |
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To make the flour mixes, further ingredients needed for making bread are added and mixed, including ascorbic acid to improve the bread quality, and yeast to help the bread rise. This must be done to a carefully worked out specification. Regular samples of the bread mixes are taken from the production line, made up into bread and tested for eating quality, size, volume and appearance. They are checked
against a specification to ensure that they meet the required quality
standards, and that they do so consistently (over and over again). |
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The bread mixes are packaged into 500g
and 1.5kg bags using a state-of-the-art, high speed packing line that
can deliver up to 100 packs per minute. |
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Final checks are made immediately before
goods are despatched to bakeries and retail outlets. A carousel packing
machine can deliver up to 900 bags per hour into and automated palletiser
and online wrapper. |
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Inspections and trials continue throughout
the milling, blending and packing operations.
If any problems occur, the source can then be traced and dealt with. The results of each test are recorded for future reference. This is centrally controlled with the aid of a computer system. |
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HACCP procedures are incorporated throughout
the manufacturing process. This is controlled and monitored using ICT. |