PLATO ANSWER
The basic raw material for making a burger bun is flour. The major steps required for turning wheat into a burger bun are as follows:
Cultivation of wheat
Harvesting of wheat
Grinding wheat to flour
Baking flour to make buns
Let’s trace the journey.
Before a burger bun reaches the table, it goes through several processes. The farmer select wheat heads when they turn golden yellow and the kernels are hard and dry. A combine harvests the wheat and packs it in sacks. The farmer then stores the wheat in a granary and eventually sells it to a wholesale trading company. The wholesaler transports the wheat to a warehouse and then sells it to a flour manufacturer. The manufacturer`s first step is to cleanse the wheat of impurities, such as weeds, seeds, dirt, small stones, and metal pieces, by using a series of giant disks and magnets. The kernels then go through a giant bath, which separates any other heavy particles that remain. It also helps cleanse the grains. Lighter materials such as husks or flakes of stalk will wash away.
After the cleaning process, the wheat goes through rollers that crack the kernel, and then huge machines use various screens to filter the wheat pieces. In the production of white flour, air currents blow the bran away from the rest of the wheat, and then the remaining pieces of wheat go through a variety of rollers that grind it into finer powder. After each grinding, the machines sift the wheat through screens—and there are more than 20 such screens. Each screen filters finer and finer particles. Finally, the manufacturer fortifies the wheat by adding special ingredients such as vitamins and iron. The manufacturer then packs, labels, and stores the ready-to-bake flour for transportation and supply.
The packaged wheat flour reaches the store racks through a variety of distributors and suppliers and by various means of transport. Once on the shelf, it is a matter of time before a consumer purchases it. Some of the packaged products may reach industrial baking organizations.
After bringing home some flour, I unpack it and then mix it with salt, water, yeast, and a few other ingredients. Before rolling it, I have to give the dough some time to rise. The yeast in the dough makes it rise through the action of tiny bubbles of carbon dioxide. I then form the dough into the correct shapes and put in the oven to bake. In the baking process, the gas bubbles exit the dough, leaving the bread soft and fluffy. After baking and cooling, the buns are ready to become parts of mouth-watering burgers.
