A baking line refers to the sequence of steps, equipment, and tools used in the commercial production of baked goods, such as cakes, bread, pastries, and cookies. The line usually begins with the mixing and preparation of ingredients, followed by portioning and shaping, proofing, baking, and cooling. The line may also include additional steps such as decoration, packaging, and quality control. A well-designed baking line should be efficient, consistent, and capable of producing large quantities of high-quality baked goods in a short amount of time.