The bread industry in Saudi Arabia is a multi-billion-dollar sector, but it is not

without its weak spots. Bread pieces are perishable, so there is a higher risk of
waste if the ingredients are not baked adequately. One of the strategies to consume
healthy food is to prepare meals at home. However, despite the obstacles bread
bakers encounter being great, they are feasible to handle, therefore allowing young
Saudis to become self-sufficient. The first procedure is generally connected to
scaling, also known as “Mise en Place” (Baking Industry Research Trust, n.d., para
4). In scaling, immediately before beginning the bread-making process, it is
crucial to collect all the ingredients and measure them precisely. In this
scenario, weighing ingredients by weight is a considerably more exact technique to
measure and is the recommended approach for bread manufacturing. According to
Baking Industry Research Trust (n.d.), there are two primary purposes of combining
components: distributing the different ingredients evenly and permitting the
creation of a protein (gluten) structure to offer the finest bread possible (para.
4). Therefore, the process of cycle bread preparation comprises seven connected
stages: mixing ingredients, rising (fermentation), kneading, second rising, baking,
cooling, and eating.