How do commercial bread makers like Sara Lee and Pepperidge Farm get their loaves to turn out in a uniform size and shape every time?
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Other people are talking about the consistency of manufacturing, etc., and that’s all true. But there’s one more thing to consider:
Sometimes the loaves don’t turn out the “right” shape, and they don’t get shipped to a regular grocery store. They get sold at a bakery outlet, which sells under/over-filled loaves, or sometimes ones that are just weirdly-shaped for whatever reason. When product doesn’t meet quality control, but is still edible, then it’s sold as an irregular (usually at a discount).
When I was a kid, we used to drive to the Sara Lee outlet near us and buy irregular muffins that had been over-filled. Sure, they were ugly but it was a great value proposition.
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