Standard Bakery, now Stewart-Collins Master Builders
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Design of a bakery (small but complex industrial process). Components: A store for raw material, (high well ventilated single-storey space) with direct loading facilities. This store is accessible from a bake house. Oven bunkers and firing separated from preparation zone for hygienic reasons. It is conveniently related to a bread store and/or a dispatch space from which loading at night to delivery vans or shops. As adjuncts — administrative component; mess room and storage facilities are provided.
All truncated references not fully cited below are those of Joanna Walker's original text and cited in full in the 'Bibliography' entry of the Lexicon.
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