Bread manufacturing involves the process of creating bread from basic ingredients such as flour, water, yeast, and salt. The process typically starts with mixing these ingredients to form a dough, which is then kneaded to develop gluten. After kneading, the dough is allowed to rise, a step known as fermentation, where yeast ferments the sugars and produces carbon dioxide, causing the dough to expand. Once the dough has risen, it is shaped and placed in baking pans. The final step is baking, where the dough is cooked in an oven at high temperatures. This process transforms the dough into the finished product, resulting in various types of bread, such as sourdough, whole wheat, and rye.