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  • 1

    Flour Tanker

    Tankers deliver flour every day. Each delivery is checked.

  • 2

    The Silo

    The silo holds up to 50 tonnes of flour.

  • 4

    The Mixer

    Computers automatically weigh flour, water, yeast and salt. Minor ingredients are also added. A batch of dough is prepared every 3½ minutes.

  • 3


    The flour passes through sieves.

  • 5

    The Divider

    Batches of dough are divided into pieces suitable for 400 or 800 gramme loaves, up to 160 per minute.

  • 6

    Conical Moulder

    The dough pieces are shaped into balls at speeds of up to 10,000 per hour.

  • 7

    First Prover

    Dough pieces 'rest' for 6-8 minutes.

  • 8

    Panner Moulder

    Dough pieces are moulded, as required, for the final product.

  • 9

    Final Prover

    The dough expands for 50 minutes under controlled humidity and temperature.

  • 10


    Lids are added to sandwich breads to give them a flat top.

  • 11

    Travelling Oven

    The bread travels through the oven for 20-25 minutes. Up to 10,000 large loaves or 12,000 small loaves per hour.

  • 12


    Lids and pans are removed before cooling.

  • 13

    The Cooler

    Loaves stay in the cooler for up to 2½ hours under controlled temperature and humidity.

  • 14


    The bread is sliced according to final requirements before being packaged in bags or wax wrap. Regular samples are taken and inspected to ensure Warburtons' high quality is maintained.

  • 15

    Packaging and Distribution

    Product leaves the bakery on a daily basis for delivery to all customers.