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Step One:
We only use the choicest ingredients. |
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Step Two:
The the dough is sliced into long strips (5ft) and placed into the BAGEL FORMER. |
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Step Three:
The dough is shaped into small rectangles which fall flat onto a moving belt. |
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Step Four:
The bagels are tied into a circle by passing though the belt mechanism. |
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Step Five:
They are carefully placed on racks to be proofed, and then stored for one day at 33 degrees. |
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Step Six:
The bagels are then kettle boiled. |
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Step Seven:
Then they are ready to be baked. |
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Step Eight:
And finally, put right out for sale. |
