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?
In: 265
Very carefully portioned ingredients out of very accurate machines being formed into very uniform shapes by more accurate machines and then being cooked in identical loaf pans that allow for very little rise over the confines of the form in huge ovens with very consistent and accurate temperature and moisture control. Basically everything is as controlled and repeatable as they can make it.
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