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The twelve steps in yeast product fermentation typically include the following: 1) Preparation of ingredients, 2) Mixing of ingredients, 3) Activation of yeast, 4) First fermentation (bulk fermentation), 5) Punching down the dough, 6) Dividing the dough, 7) Shaping the dough, 8) Second fermentation (proofing), 9) Scoring the dough, 10) Baking, 11) Cooling, and 12) Packaging. These steps involve both biochemical processes and physical manipulations that contribute to the development of flavor, texture, and overall quality of the final product.

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