BREAD PRODUCTION CIRCUIT: STAGES AND THEIR CHARACTERISTICS - CULTURE VOCABULARY - 2025

The c productive ircuito of bread is the complete process from planting raw material, mostly wheat, until the final product reaches the consumer. For this circuit to be completed, the three classic sectors of the economy must participate: Primary, Secondary and Tertiary.

Due to its nutritional characteristics and price, bread is one of the staple foods in much of the planet. Its consumption, in addition, has experienced a great growth as the population grew.

Old water mill for grinding wheat. Source: Joaquín Montaño

The first step in the production circuit is the planting of wheat (or another cereal to replace them). When the harvest is ready, it has to be collected and transferred to the production plants. There, with various techniques depending on the type of bread, it is made until it is ready for sale.

The last steps are transportation to the retailers. Intermediaries usually participate here, whose cost is responsible for a good part of the final price. In stores, supermarkets or other establishments, it is made available to the consumer.

Stages of the bread production circuit

The productive circuit is called the complete cycle that follows any product from when natural resources are taken to make it until it is sold to the consumer.

Although they are not followed in all cases, in general terms they have to go through three different phases that correspond to the traditional economic sectors.

The first phase would be the Primary Activity, in which the corresponding natural resource is taken. The Secondary Activity is the industrial part, in which it is made and transported. Finally, there is the Tertiary Activity, when it is offered and sold to the customer.

These three phases are framed in the same number of stages:

- Agricultural stage: the raw material is produced and collected.

- Industrial stage: raw materials are transformed to obtain the final product.

- Commercial stage: the product is distributed in the shopping centers that are dedicated to its sale.

-Agricultural stage

Sowing the cereal

In the case of bread, the productive circuit begins with the sowing of the cereal. As noted, the most traditional in the recipe is wheat, although others such as corn, rye or barley are also used.

Harvest

Once the seed has germinated, the plant begins to grow and mature. When it is ready, the collection occurs. This process, which was previously done by hand, is increasingly mechanized and carried out in a shorter time.

-Industrial stage

Mills

The chosen cereal must be ground into flour. This process has also undergone a great change due to the automation of the industry.

Until a few years ago, the cereal was transferred to mills to obtain the flour. These mills could be wind, water or animal-driven. It was a slow process, but it extracted a high quality flour.

Today, the cereal is taken to the factories. There, using more advanced machinery, it is ground to obtain the flour to be used.

Bread making

The next step depends a lot on the type of bread that is going to be made. If it is an industrial type, normally the process takes place in the same factories. In the case of being more artisan breads, the flour is transferred to bakeries or workshops so that they can continue the process there.

To make industrial breads, often precooked, there are some common steps. The first is to incorporate all the ingredients and knead them with the help of machines. After this, it is necessary to let it ferment and submit it to the first cooking. After this, it is cooled and frozen to be packaged and taken to stores.

When bread is prepared in a more traditional and less industrial way, the process begins with the kneading of all the ingredients. Before it was done by hand, but today kneaders and mixers are used to facilitate this step.

Once kneaded, it is left to rest until it ferments and doubles in volume. That is the time to divide it and give it the desired shape. Afterwards, it is allowed to rest again to continue increasing the volume.

Finally, it is baked until the bread is ready to be sold and consumed.

-Commercial stage

Commercialization

The last step in the bread production circuit is marketing. First, in the event that it has not been prepared on site, the product is transferred to the different stores. In most countries, there are usually establishments specialized in bread, although large stores have caused the closure of many of them.

In these stores is where the customer goes to buy the amount of bread he needs, ending the production circuit.

Apart from shops or supermarkets, bread is also taken to bars, restaurants, hotels and other restaurants.

Importance of bread

Bread, despite being considered a humble food, is essential in the diet of most of the countries of the world. The word comes from the Latin "panis" and the simplicity of its preparation and its low price have contributed to its being universally consumed.

The basis of this food is cereal flour. The most common is that extracted from wheat, although barley, rye, corn or rice are also used. To this ingredient, only salt, water and, almost always, some yeast are added so that the dough ferments.

Consumption

The increase in the world population has caused the consumption of bread to grow enormously. The main reason is that it is an affordable product for everyone, even in the poorest countries.

However, at the beginning of the 19th century there was an increase in the price of cereals that threatened to prevent many families from buying this food. In many countries, generally underdeveloped, the trade of bread is regulated by governments and even subsidized so that everyone can buy it.

In developed countries, by contrast, there is a decline in bread consumption. Many have associated it with an unhealthy diet, although specialists do not have a common opinion on the matter. If it is recommended, as a general rule, consume those made with whole grains.

Statistics on consumption indicate that bread constitutes between 5% and 10% of the shopping basket in developed countries.

Experts point out that the figures also vary enormously for cultural reasons and gastronomic tradition.

References

1. Tables, JM; Alegre, MT Bread and its production process. Recovered from redalyc.org
2. Ministry of Agriculture, Fisheries and Food. Bread, making process. Obtained from alimentacion.es
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4. Burggraaf, Wouter. Bread. Retrieved from safefoodfactory.com
5. Pat The Baker. The Importance of Bread. Retrieved from patthebaker.com
6. The Editors of Encyclopaedia Britannica. Bread. Retrieved from britannica.com
7. Hyslop, Gill. The price of bread expected to rise after reduced wheat harvest. Retrieved from bakeryandsnacks.com
8. O'Byrne, Rob. Bread Supply Chain. Obtained from logisticsbureau.com