The steps of bread manufacturing include ingredient selection and scaling, mixing, primary fermentation, division and pre-shaping, rest, final shaping, final fermentation, scoring, baking and finally, cooling, before preparing it for packaging, if it is desired. Some of the processes are absolutely necessary, while others are required only for specific kinds of mixtures, that contain specific ingredients. Bakers choose the most suitable steps for each product, depending on the type of flour that is used and on the desired appearance of the final product. The first step, which implies the selection and scaling of the ingredients, is a necessary step for any type of bread. Bakers select the right ingredients and their quantities for a specific product, considering the texture, as well as the look and taste they desire for the final product. The mixing process is also a necessary step for any type of bread and it implies distributing the ingredients and allowing the protein to develop. Once the mixing process is finalized, the dough is then left to rise, during the so called fermentation process. This step is necessary for products that contain yeast. After that, the dough is shaped by the bakers in the desired form, either manually or with the help of automated or semi-automated machinery, and left to go through a second fermentation process. In the end, the bread is baked at the proper temperature and then left to cool quickly in a special cooling area, in order to ensure the bread will not be damaged during slicing or wrapping.
Bakers in Dubai produce a great selection of products, that are intended for sale in local shops, supermarkets or artisanal bakeries. The wide range of options that can be purchased from bakers includes, apart from different types of bread loafs, baguettes and rolls, also various specialty products, such as buns, croissants, cookies and muffins, among many other baked goods.