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?

Question

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

Answer 1

They have hundreds if not thousands of tins that all go through the ovens at the same time. Same temperature for the same duration. Additionally, their “dough” is probably more of a batter so they can accurately measure how much goes into each tin with an automated machine. They’ve done decades of testing to make sure the recipe they use limits air pockets while allowing right amount of rise and browning, etc.