A bread manufacturing unit follows a streamlined process:
Ingredient Mixing: Precise quantities of flour, water, yeast, and other ingredients are mixed to form dough.
Kneading & Resting: Dough is kneaded to develop structure, then rested for fermentation.
Shaping: The dough is shaped into loaves or other forms.
Proofing: Shaped dough is proofed, allowing it to rise before baking.
Baking: Dough is baked in ovens at controlled temperatures for optimal texture and flavor.
Cooling: Bread is cooled to prevent moisture buildup in packaging.
Packaging: Bread is packed hygienically for distribution.
Consistency and hygiene are critical at each stage for high-quality output.
| ASPIRE ( A scheme for Promotion of Innovation , Rural Industries and Entrepreneurship) | View |
| Micro and Small Enterprises - Cluster Development Programme (MSE -CDP) | View |
| National SC-ST Hub (NSSH) | View |
| Entrepreneurship Skill Development Programme (ESDP) | View |
| Procurement and Marketing Support Scheme (PMS) | View |
| International Cooperation Scheme (IC) | View |
| CGTMSE(Credit Guarantee Fund Trust for MSE) | View |
| PMEGP(Prime Minister Employment Generation Programme) | View |
| Training Scheme for OBC | View |
| Training Scheme for SC/ST | View |
| Mukhyamantri Yuva Udyami Vikas Abhiyan | View |
| Participating in National and International Trading Fairs and Exhibitions | View |
| Regional Award Scheme for Incentives to Small Entrepreneurs | View |
| Interest Subsidy under Micro, Small, and Medium Enterprises | View |
| Implementation of Single Window at District Industries Bundu and District Level | View |
| Stamp Duty Exemption | View |
| Mukhyamantri Sookshm Udyamee Durghatana Beema Yojana | View |
| Acknowledgement within 72 Hours under UPMSME Act 2020 | View |
| ODOP Marketing Development Assistance (MDA) Scheme | View |
| ODOP Marketing Development Assistance (MDA) Scheme | View |
| ODOP Common Facility Center Promotion | View |
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Bread Manufacturing Unit Small Scale Unit
White bread, the most common variety, is made from 77% extraction wheat flour and can vary in size, shape, and texture. Ingredients like seeds, herbs, or vegetable flours may be added. Flat breads with pockets form when steam is trapped between drier outer layers during high-temperature baking |
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