Final answer:
The production of white buns involves mixing ingredients, proofing and shaping the dough, baking, cooling, and packaging. Quality control and adherence to food safety regulations are crucial throughout the process.
Step-by-step explanation:
When going over the production of white buns in week 5, you would start with the ingredients which typically include flour, yeast, sugar, salt, water, and sometimes milk and butter. The process begins with mixing these ingredients to form a dough. The dough is then left to proof, which is a period where the yeast ferments the sugars, causing the dough to rise. After an adequate rise, the dough is shaped into individual buns and left to rise again before they are baked in an oven until golden brown. Quality control is crucial throughout the production process to ensure that all buns are uniform in size and texture. After baking, the white buns are cooled, packaged, and prepared for distribution. Food safety regulations must be followed to ensure the buns are safe for consumption. This may include processes such as pasteurization or appropriate storage guidelines.