Type of product: French bread is gotten through the mixture of the Flour of special wheat 1000g (100%), Salt 20g (2%) Leavens biological cool 30g (3%), Water 600g (60%), Melhorador of flour 10g (1%) – Product that guarantees a more elastic mass and in the end a lighter and voluminous product. To the enzyme base also it breaks starch molecules allowing I leaven that it if feeds of it, promoting the growth of the mass. The mass can be enriched with: Sugar 10g (1%) – optional (this amount is not enough to sweeten, but it guarantees food to it I leaven and color to the baked bread after). Margarina or another fat 20g (2%) – optional (of the texture softest to the mass and the bread if keeps cooler for more time. Aroma and flavor. Layout: The company makes use of a layout adjusted for area of production and the area of service. The company makes use of systems and equipment in order to provide the welfare of the collaborators and to always keep one better relationship with the same ones looking for to take care of its necessities and to facilitate the locomotion of the same ones during the development of products. Flowchart of the production process: The Bread Frenchman is processed from the water mixture with the following ingredients: flour (traditional and daily pay-mixture, ), salt, sugar, melhorador (daily pay mixes), butter and I leaven.
Its production possesss the following scale: of second a Saturday, 65 kilos of dough for day, and sunday, 35 kilos are processed. The Process of production is composed for the following stages: separation pesagem of the ingredients and mixes processing in the dough mixer, development in the cylinder, division and pesagem of the mass, modeling of the mass in Bread form, places in trays for rest and fermentation and forneamento. In the stage of preparation of the ingredients, all the material is weighed following a prescription standard.