What adjustments do bread production lines need to make when producing different types of bread?

When producing different types of bread, it is necessary to adjust the proportion of raw materials, such as increasing the proportion of whole wheat flour and reducing ordinary flour when making whole wheat bread. The mixing process is also different. For example, baguettes require a longer mixing time to form strong gluten, while soft bread has a relatively shorter mixing time. The fermentation parameters are different. Sweet bread has higher fermentation temperature and humidity, while European bread has relatively mild fermentation conditions. In the baking process, there are significant differences in the baking temperature and time for different breads. For example, the baking temperature and time for meat floss bread are lower and shorter to prevent the meat floss from burning, while Danish bread requires high temperature and rapid coloring.