. already leaving the proofing chamber, the dough piece gets under our slicer, we produce a new berezinskywith one longitudinal with a cut, after the cut has occurred, the loaf. then the transfer is already on the under-oven, and in the first zone it is necessary to go, so that the thin film that we have on the dough piece, it is elastic, there is a steam humidification, this is the dough piece, it then goes through the baking zones, passes in the tunnel oven. in terms of time, the loaf is baked somewhere 20. 3-24 minutes, also depends on the weight of the product, either a rich product or not rich, at the exit, so that the product retains its softness longer, freshness, and for the formation of gloss on the chicken, there is a spraying with water, already at the exit is a hot, fluffy, tasty loaf. well, in our dough we use both the sponge method and the non-sponge method. pan bread has been produced at our enterprise for a long time, it was precisely the pan bread that began to be produced. bread is produced on leaven. on leningrad leaven, brewing, and many people love, they know these bre