Unit 13a: Production Listening 1So,this is a diagram of the bakery.Now

it all begins with the main ingredients--those are flour and

water.They're weighed and fed automatically into mixers.Yeast and

additives are then added by handand everything is mixed together for

twelve minutes to make the dough.What are the additives for?They're

just to increase the shelf-life of the baguettes.The dough is then

divided indto pieces.And after the weight is checked,the dough enters

the first prover for ten minutes.The first what? Prover.What's a

prover? I can tell you haven't baked bread before. No,that's very

true!Well,you can't bake the dough straight away.You have to let it

stand for a while so the yeast can react before you form it.This is

called proving.Well now,the yeast makes the dough rise,and gives the

bread shape and volume. Oh,right,I see.So,the dought is then formed

into a baguette and dropped onto trays,which then continuously go

round a circuit.The trays take the baguettes into another prover for

60 Minutes.The temperature in the prover is perfect for the yeast to

make the bread rise even more. 60 minutes,that long?Well,the prover

stage is very important.If the bread doesn't prove properly,you can't

bake it.Now the trays then continue around the circuit to the

oven,where the bread is baked for ten minutes.And after leaving the

oven,the trays enter the cooler.That's where cool air is blown over

them for 40 minutes.The baguettes are then taken off the traysand

dropped into plastic baskets for packaging.And the trays continue

around the circuit and go back to the start again.And what happens to

the baguettes?They're taken to the packing hall,where they're

wrapped,boxed and despatched.And how long does the whole process

take?From flour to boxed products takes about two and a half

hours.Unit 13a: Production Listening 2So,Brian,what problems do you

have with the prodduction line?Well,we have a lot of problems with

sensors.these are electronic sensors that tell the computerwhen a tray

enters or leaves a prover or oven.The computer monitors the circuit

and controls the speed of the trays.The computer stops the whole

process when a sensor stops working properly-a complete shutdown.

Really?Well,you have to remember that the line produces 6,000

baguettes on hour.The timing has to be perfect or the system stops.The

sensors have to be set up exactly right.If they aren't ,the computer

won't start the system.What other problems do you have?Well,sometimes

we have problems with the mixers.If the computer gets the mix wrong,we

have to clean out the whole mixer.Do you have any rpoblems with your

workers?Not often,no.The system produces a new nix every 12 minutes,so

it is possible that a mixerman can for get to put in the yeast and

additives.If he forgets the extra ingredients,we lose the whole

mix.Any othe kinds of problems?Occasionally we have mechanical

problems.Like when an old tray loses its shape,it can jam in a prover

or oven.That can be a big problem because it can damage a machine and

jam the whole system.So how much time do you lose a day on average?

That's difficult to say,really.On a good day maybe 6 minutes.We can

lose up to an hour and a half of production if we have a really bad

day.And that means nearly 10.000 baguettes.