Bread manufacture is another term for breadmaking: the process, industrial or artisanal, of converting flour, water, yeast, salt and optional ingredients into baked bread. At commercial scale it is a tightly controlled sequence of mixing, fermentation, dividing, shaping, proofing and baking, with time, temperature, dough consistency and hygiene monitored at every stage to deliver consistent loaf quality and safe products. Modern bakeries may use continuous or batch systems together with dough conditioners and enzymes, but the underlying transformations, gluten development, fermentation and starch gelatinization, are the same as in traditional breadmaking.