In New Zealand bread is made in both large plant bakeries and on a smaller scale in hot bread shops and instore bakeries. The process is basically the same but the machines are smaller and some of the operations are performed by hand rather than by machines.
Wheat is planted in either autumn or spring and harvested in summer with a "header". This machine cuts off the seed heads and separates the grains from the stems, a process also known as threshing.
In the bakery, flour is mixed with water, yeast, salt and other ingredients to make a large dough. The time for mixing depends on the type of mixer used and may take from 2 to 30 minutes.
After mixing, the dough is divided into loaf sized pieces, shaped into round balls, allowed to rest for 10 minutes then moulded or shaped and put into baking tins.
The tins of dough then go into a warm, humid "prover" so that the yeast will make the dough rise. Once the dough has risen, the tins of dough travel through the oven, coming out baked to a nice golden brown colour.
The baked loaves are taken out of the tins, and cooled for about two hours.
Loaves are then sliced and wrapped or put into plastic bags ready for delivery by vans or trucks to your local shop or supermarket.