The aeration method accrues to the bakery three production economies: material savings, time savings, and labour savings. As an illustration of the first of these economies, Dauglish estimated that, by eliminating the decomposition of the starches and gluten that occur from traditional fermentation (a loss equal to between three and six percent), this had a value in the middle of the 19th century of "£5,000,000 in the total quantity of bread made, annually, in the United Kingdom" (£ in current terms). The process is a highly automated one, and thus saves time and reduces labour costs. Whereas the traditional dough fermentation method required between eight and ten hours to ready a batch of dough for baking, the Dauglish method has dough ready for the ovens in approximately half an hour. And since the bread dough is ready for the ovens so quickly, the daily hours worked can be reduced, obviating the need for the night shifts that were so prevalent in the baking industry at the time. Finally, not needing most additives otherwise required to enhance the fermentation process reduces the cost of factor inputs while producing a virtually unadulterated product.