Businesses involved in the manufacture of bread produce loaves and other baked products for sale to retailers, food service businesses and, in some cases, directly to the public. Production may take place in small bakeries or larger facilities, using traditional methods, automated equipment or a combination of both. Work commonly includes preparing and mixing ingredients such as flour, water, yeast and salt, kneading and proving dough, shaping it, baking, and cooling the finished products. Products can include white, brown, wholemeal and seeded loaves, rolls, baguettes, flatbreads and speciality breads made with different grains or recipes. Some manufacturers also produce dough or part-baked bread for completion elsewhere. Services may include slicing, packaging, labelling and supplying products on a regular schedule. Businesses must manage food safety, hygiene, allergen information and storage requirements, and may supply fresh or frozen products according to customers' needs.