1. Scaling - accurately weighing and measuring ingredients.

2. Mixing - incorporation of ingredients to form a dough. Develops gluten, giving a smooth. uniform dough.

3. Fermentation - process by which yeast acts on sugar and forms Co2 and alcohol

4. Punching - expelling carbon dioxide gases in the dough to relax the gluten and redistribute the yeast for further growth.

5. Portioning - scaling or weighing out dough for product size or portion control.

6. Rounding - creating a smooth bulk or surface to the product by stretching the skin to form a smooth product.

7. Benching - allowing the gluten to relax before panning.

8. Make-up and Panning - producing a finished look to the product.

9. Proofing - continuation of fermentation in a controlled temperature to increase volume and shape. The temperature range should be from 70-90 degrees F.

10. Baking - oven spring or jump, yeast is killed at 140 degrees, proteins coagulate, crust caramelizes or browns.

11. Cooling - allowing excess moisture and alcohol to evaporate. Must totally cool before storing.

12. Storage and Eating - store product correctly as to retard any staling, The best way to prevent staling is by freezing, Hard crusted breads should not be wrapped unless the are to be frozen.