The following bread recipe is taken from the classic cookbook The Joy of Cooking by Irma Rombauer. WHITE BREAD Wrote Louis Untermeyer: "Why has cur poetry eschewed The rapture and response of food! What hymns are sung what praises said To home-made miracies of bread?" Even more constructive than versification, perhaps, are the recipes which follow: home-baked bread, Two 5 x 9-Inch Loaves We are partial to the straight dough or conven- tional method of making this even-grained all- purpose bread, which stales slowly and cuts well for sandwiches. Scald: 1 cup milk Add: 1 cup water 1 tablespoon shortening or lard 1 tablespoon butter 2 tablespoons sugar 1 tablespoon salt In a separate large bowl, combine: cup 105-115 water 1 package active dry yeast and let dissolve 3 to 5 minutes. If using com pressed yeast, crumble 1 cake yeast into cup 85 water and let stand 8 to 10 minutes. Add the lukewarm milk mixture to the dissolved yeast. Figure 1: Bread Making Procedure, taken from The Joy of Cooking by Irma Rombauer You decide to start an industrial bakery that will produce 2000 loaves of bread per day. a Is baking bread a process? Explain using the 4 criteria for a process described in lecture 2. b You are considering a continuous bread making plant. Draw a block flow diagram of your plant based on this recipe. Have ready: 6 cups sifted all-purpose flour Stir in 3 cups flour, beat 1 minute, then stir or work in remaining flour by tossing the dough on a floured board and kneading well until it is smooth, elastic and full of bubbles. Place the dough in a greased bowl, turn the dough over once and cover with a cloth. Let rise in a warm place until doubled in bulk, at least 1 hour. Punch it down to its original size and, it if time permits. allow the dough to rise until double once more. Otherwise, skip the second bowl rising, shape the dough lightly into 2 loaves, and place them in Cover until almost doubled in bulk. Clearly identify (number) the streams using a diamond that touches the stream Clearly label the unit operations Identify feeds and products i Preheat oven to 450 To achieve the kind of crust you like, see 602. Bake the bread 10 minutes. Reduce heat to 350* and bake about 30 minutes longer. Test for done ness, 602. Remove loaves at once from pans and cool on a rack before storing e The Joy of Cooking is written for American readers. What units are implied by 450 7? Use your answer to determine the "preheat" oven temperature in both "F and "C. Why would "R or K be inappropriate units? Density of Milk: 1.03 kg/1 Density of lard, shortening, and butter: 0.9 g/ml d You will be doing some economic analysis on your process. To do that, estimate your daily feedstock requirements, using SI units (milk and water 1/day (litre/day), others kg/day]. You will need information from several sources: the list below, and conversions you can find publicly, (give your sources). Use the following food data: Bulk density of granulated sugar: 850 kg/m Bulk density of sifted flour: 42 lb/ft Bulk Density of table salt crystals: 1.15 g/ml . The yeast package weighs 7 g