Sheet1IN SECONDSCTLTRemarksCT per BreadLT Per BreadCT/LT RatioStep 1Sifting and Mixing of Ingredients30045060 Kgs of Ingredients Mix101567%Step 2Mixing and making a dough of 300 Gms24035090 Kgs of dough81267%Step 3Cutting the dough into balls of 300 Gms412Per Ball41233%Step 4Rolling of balls into long strip11Per Ball11100%Step 5Spinning the strips and putting them in bread moulds46Per Bread4667%Step 6Bread Moulds sent to proving chambers36004200Batch of 20 Breads18021086%Step 7Put into oven for baking16202340Batch of 10 Bread8111769%Step 8Baked bread demoulded345Per Bread3457%Step 9Sent for cooling1440015300Batch of 20 Breads72076594%Step 10Cooled bread sent for slicing3300Per Bread33001%Step 11Packaging 6120Per Bread61205%Step 12Dispatch6014400Per Bread60144000%108016003