The Bakers Crust

2010-09-06T16:12:00.000-07:00

2006-07-01T21:38:00.000-07:00

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Hi, this is Topic 1 : Preparation Prior to bread making
Session 1.

There are 4 sessions to get through starting with Calculate total dough weight

Collect a copy of the Hot cross bun Recipe Recipe 33 from the Bakers Delight Recipe Book

Watch Video 1 on Preparation Prior to Bread Making on how to calulate Total Dough Weight (TDW) using a calcuator

Multiply the scale weight (identified in the recipe) by the number of products to get the total weight for the Hot Cross Bun Recipe ie: 90 x 0.080g = Total Dough Weight (TDW).

Then complete this activity: Open this production sheet and calculate the TDW for each product for this days production and email spreadshett to gary.sewell@tafensw.edu.au or post onto your BLOG.

Answer the following question: State the importance of correctly calculating the required.

Email your answers to your blog. Titled: 1/1 Preparation Prior to Bread Making

2006-07-01T20:34:00.000-07:00

Hi, this is Topic 1: session 2: Expected Yield Factor

Watch Video 2 on Expected Yield Factor and refer to the Hot Cross Bun Dough recipe (Recipe 10)

Expected Yield Factor (EYF) is determined by adding the proportion of each ingredient relative to the amount of flour required to make the dough.

For example: Add all numbers in the % column to give a total percentage or EYF. Place a decimal point after the first decimal; this will help give a true flour weight in the next section.

Complete this task: Refer to Recipe Book and identify 5 recipes and the EYF for each.

Email your results from the task and answer the following question to your Blog.

State the importance of calculating the EYF correctly. Titled: 1/2 Expected Yield Factor

2006-06-30T19:53:00.000-07:00

Hi, this is Topic 1: session 3 Calculating Flour Weight

Watch Video 3 on Calulate Flour Weight this video on Calculating Flour Weight

The flour weight is the weight of the flour component of the dough.

This is calculated by dividing the total dough weight (TDW) by the Expected Yield Factor (EYF).

(TDW) ÷ (EYF) = Flour Weight

Note: Alternatively to calculate the yield (TDW) from the flour weight “how much dough can I get from the flour weight” multiply the Flour Weight by the expected yield factor.

From the 5 doughs you identified in session 2 calculate the flour weight for each and record on your BLOG.

Email the answers to the task and the following question to your Blog. Titled: 1/3 Calculating Flour Weight

Explain 3 factors of correctly calculating the flour weight.

2006-06-29T21:52:00.000-07:00

Hi, this is Topic 1: session 4: Ingredient calculations

Watch Video 4 Ingredient Calulations on how to use the calculator to complete ingredient calculations

Now complete your Task

Complete this fill in the spaces game

Email your result for activity/calculations and the question to your Blog. Titled: 1/4 Ingredient Calculations

REVIEW

Watch this short film on EYF

Hi This is the review of Topic one

Now complete the attached activity

Explain the importance of calculating the correct ingredient weights.

Collect a production sheet from todays production of Wholemeal Dough. Select 5 products and calulate the TDW, EYF and ingredient 5 for each. You will need to refer to recipe book. Post completed task to your BLOG.

Lets finish with a quick game of Match

2006-06-28T17:42:00.000-07:00

Hi welcome to Bread Fundementals- Topic 2 Session 1: Identify raw ingredients used in the baking process and explain their basic functions.

Down load this Bakers Delight Baking Overview document (IF YOU CANNOT DOWNLOAD IT REFER TO THE FRONT SECTION OF THE BAKERS DELIGHT RECIPE BOOK). Read it and refer to it during the remainder of the course. This document gives you an overview of the standards and operations of the baking process for Bakers Delight.

Read this Resource package on ingredients.

The ingredient we will be discussing FLOUR

Addition Information can be found at the following Link

While watching the Bakers Delight Master DVD, go to title 3, chapter 1 - Bakers Flour Production

Answer the follow questions and email them to your blog. Titled: 2/1 Flour

Read the following information on page 47 to 53 from your module notes (pink book).

Further information can be found accessing the Bakers Delight Quality presentation view these slides

Listen to these 3 interviews with Stewart Latter from Kurri Bread Basket

The perfect loaf

Cake Flour

High Protien Flour

And look at these pictures as examples of each - click on each photo and answer the questions attached to each on your BLOG

Watch this film, it it demonstating the concept of gluten and the properties flour. Once you have watched it, make your own gluten ball and post a pic on your blog.

Now answer these questions:

Identify 3 types of flour used in your workplace.
Identify 3 recipes for each type of flour.
What is the protien % of each flour ?
Explain what impact the protien % has on the use of each flour.
Who is the supplier of your flour products ?

: Tiltled: 2/1 Review Flour

2006-06-27T20:10:00.000-07:00

This is topic 2 session 2: Salt

Click on the following link to read information on salt

Watch the following film on deactivated yeast and write a brief explanation of what has occured during the presentation. This is to be emailed to your blog titled 2/2 The effects of salt on yeast

Using the Bakers Delight Resource Package read the information on page 4, on Salt and the Tests on Yeast.

Complete the activity from the above resource under the heading of the Tests on Yeast

For each of the three 3 doughs record:

Time of Fermentation and proof

Take a photo of each finished product and discuss the appearance and flavour.

Record you answers on your blog Titled 2/2 Tests on Yeast

Further information can be found at the following link or in your module books from pages 94 to 97. Also, access the Bakers Delight Quality Presentation view slide 9

Now using this information enter the answers to the following questions and email them to your Blog. Titled: 2/2 Salt

2006-06-26T20:40:00.000-07:00

This is Topic 2- session 3 - Bread Improvers

Listen the following pod cast as an introduction to the topic

Read the following document and PDF file A and B and (IF YOU CANNOT DOWNLOAD THEN PLEASE LET US KNOW AND WE WILL SEND YOU A COPY) then answer the following questions and email to your Blog. Titled: 2/3 Bread Improvers

Further information can be found at the following link

Further information can be found accessing the Bakers Delight Quality presentation view slide 10

Watch the Video on Bread improvers.

Now produce a small white dough without bread improver and produce round rolls.

Calculate out the dough requirements for this size dough

Photo graph the product against a standard white rolls and write a brief disciption of the differences in appreance, texture of the crumb, flavour and smell.

Post your answers to the Blog Titled: 2/3 Bread Improvers Practical

Play the following Battlestar game and email your answer for the last question of the game to you Blog. Titled: 2/3 Battlestar; salt

2006-06-25T21:59:00.000-07:00

This is Topic 2 Session 4 - Shortening and Bread Fats

Read page 8 of the Baking Overview on Oils and this section from your module notes

View the following Bakers Delight Quality Slide and read the information attached to the presentation

Watch the Video on Fats and shortenings

Compare a finger bun to a long roll

Identify the different percentages of fat in each dough type
Compare the crust and crumb of each, discuss your findings

Post your answers to the Blog Titled: 2/4 Shortening and Bread Fats Percentages

Email the answers for the following questions to your Blog. Titled 2/4 Shortening and Bread Fats

Further Information can be found at this link

Now lets Review this topic by playing this game . Enter the answer to the last question on your Blog Titled: 2/4 review

2006-06-24T20:18:00.000-07:00

Topic 2 Bread Fundementals session 5: Yeast

Read the following information from your module notes and go to the Bakers Delight Resource package and read the information on page 5 and 6
Further information can be found at these links: one, two, three

Watch the Bakers Delight DVD on Yeast production Title 4 Chapter 1

To summerise the information you have viewed concrete your understanding of yeast by answering the following questions. Email the answers to your Blog. Titled: 2/5 Yeast

Watch the following Photostory on Yeast. Collect a copy of the White dough recipe from your Recipe book (Recipe 10) . Complete the task using these resources. Email the results to your Blog. Titled: 2/5 Yeast Photostory.

Now lets review the topic: Yeast by playing a game of Millionaire. Email the answers to the last question to your Blog. Titled: 2/5 Millionaire

2006-06-23T17:47:00.000-07:00

Topic 2: session 6: Water

Using your module notes read the information on water in the production of dough, Also

Read page 7 and 8 of your Bakers Delight Resource package

Further information can be found at the following links. one and two

Now answer the following questions onto your blog to concrete your understanding of water in bread production. Email the answers to your Blog. Titled: 2/6 Water

Watch the following film on water and then download and complete the activity. Email this to your Blog. Titled: 2/6 Photostory Water

2006-06-22T18:41:00.000-07:00

This topic 2 session 7: Sugar

This is the last topic in Bread Fundementals

Using your module notes read the information on sugar and page 8 of the Bakers Delight Resource package

View the Bakers Delight Quality Presentation slide

Further information can be found at the following link.

Now complete the following self test questions to help you summerise the information you have read. Email the answers to your Blog. Titled: 2/7 Sugar

Play the game on sugar Email the answer to the last question to your Blog. Titled: 2/7 Game Sugar

Review: Email the answers to the following questions ot your Blog. Titled: 2/7 review Sugar

When Sugar reaches 140c to 180c to harden and darken, this process is called caramelisation. This caramelisation of the loaf crust “browning” is also called
Answers: 1. Maillard reaction 2. enzyme activity 3. rapid dough caramelisation 4. maltose sugar
What is the difference between icing sugar and icing mixture?
Answers 1. no difference 2. icing mixture has added starch 3. icing sugar is a larger crystal 4. icing mixture is not sugar

2006-06-21T19:49:00.000-07:00

Topic3: Produce Bread dough

In this topic we will be identifying why you do what do you at work when you are producing bread dough.

Listen to the following introduction on the areas that will be covered

To complete this topic you will need to access the following resources.

Module Book (Pink Book)

Bakers Delight DVD ( Master Class)

Bakers Delight Resource

Bakers Delight Baking Overview

During this topic we will be using the information we have collected for each ingredient in the last topic to understand their process in production of bread.

To review the topic 'White flour' complete the following questions from your module book (pages 65 to 67) Use the notes in lesson 1 of module book to assist you.

Using the Bakers Delight Baking Overview( this can be found at the link above or in the front of your Bakers Delight Recipe book) answer the following questions on the processes involved in the production of bread dough.

Now you have identified the Balanced System of Bread Making we are going to looking at steps 1,2,3,4 of this process.

Step 1: Ingredient Weigh up.

Complete the attached dough formula and state why it is important to correctly calulate and weigh ingredients? Refer to your Baking Overview on pages 3 to 5 and your module notes pages 29 to 33. Post your answers to the Blog Titled: Weigh Ingredients 3/1

Step 2: Water Temperature.

The intial temperature of the water added to your ingredients will effect the finished dough temperature which in turn effects the quality of your final product.

Read the information on Water Temperature and Finished Dough Temperature, found on page 13 of your Bakers Delight Resource package

Identify 3 varieties of dough you produce and document the intial water temperature and the finished dough temperature for each. Record this information on your BLOG.

Then answer the follow Question: What will happen to the ingredients if the finished dough temperature is too high? ( refer to page 15 of your Bakers Delight resource Package) Post all answers to the Blog Titled: Water temperature 3/1

Step 3: Mixing

Using the infoprmation found in the Bakers Delight Resource Package on page 13 Answer the following questions:

In what order should the ingredients be loaded?

Identify the slow mixing time for the 3 varieties of dough used in Water temperature activity.

Post your answers to your Blog Titled: Mixing 3/1

Watch the Photostory on Dough Development and produce a hand dough yourself

Watch the Video

Take a photo of your making a dough Matrix. Then identify its characteristic. For further information refer to page 8 of your Baking Overview. Post These to your blog Titled: Mixing 3/2

Watch the Bakers Delight DVD on Block and Flour Loaves and the Roll Workshop and answer the following questions onto your Blog Titled: DVD 3/1

When producing white dough in the day’s production, we are going to look at the development of the dough during mixing.

Once the dough is at the fast mixing stage remove 550g of dough after 1, 3, 5 and 7 minutes of mixing, then at the end of the correct mixing times also weigh off 550g and produce cobs with all the dough pieces.

For each of the dough pieces ensure you document the following information onto your blog - the mixing time, the dough temperature and the look and feel of the dough when making a dough matrix.

Process the cobs are per normal and bake off.
Then document a description of the final baked product.

Using the cobs you have produced ensure you have fill in the attached sheet to identify the dough development of each cob. Print sheet, fill in required information then transfer your findings to your Blog.

Photograph the crumb of the 5 cobs

Post your finding to the Blog Titled: Dough Development 3/1.

2006-06-20T20:43:00.000-07:00

Topic 4: Bake Bread

Activity

Take a picture of the type of oven used in your shop

State the SOP ( Standard Operating Procedures) required when loading a product in and out of the Oven.

Explain why the baking parameters recommended in your Bakers Delight manual are used as a guide only.

Using the information in your Bakers Delight Recipe book state the required traying up procedures for the following product:

a) White Long Rolls
b) White Plait 450gm
c) Cheese herb and Garlic Mini

Explain how the correct placement of the dough pieces onto the trays affects the finished product.

Produce a work flow for the day’s production which illustrates the correct operation of the ovens for the day’s production. State temperatures and times required for each of the products baked. Refer to Baking over view in your Bakers Delight Recipe book

Post your answers to the Blog Titled: Baking Parameters Topic 4/1

Activity

Many of the products that you produce are "oven finished" which means that they are ready for sale as soon as they leave the oven
Other products may require finishing.

Using your recipe book identify 3 products that have different finishing requirements ie fondant. For each of these products stae what is required and how the finishing medium is applied. If weights are stated in your recipe book include these.

Post your answers to the Blog Titled: Finishing requirements Topic 4/2

Once a product is produced it is important to ensure the customer recieves a quality product.

Activity

When removing a baked product from the oven state two(2) situations that would not allow you to place the baked product out for sale.

example: Rolls touch the side of the oven and tear away the crust. If this occurred it would be necessary to remove the effect rolls and dischard before placing the others out for sale.

Post your answers to the Blog Titled: Unacceptable Products Topic 4/3

Collect a copy of

PSQ Cleaning Schedule
PSQ Daily Production Checklist
Using the information found in your PSQ Cleaning schedules answer the following questions and complete the activity.

Give a brief definition of the terms :

a) Cleaning

b) Sanitising

Using the information obtained on the PSQ 26 Daily production check list identify 4 daily cleaning tasks and 4 weekly cleaning tasks.

Briefly explain the importance of maintaining house keeping standards in the work place and how this impacts on the business.

Post a copy (or FAX 49699428) of the PSQ26 Daily production Check list completed and identify who is responsible for signing. Explain how the responsibilities for cleaning and signing are allocated. NA If Faxing please ensure you identify who the information is from.

Post All other information on your Blog Titled: Maintain Hygiene Topic 4/3

2006-06-18T21:37:00.000-07:00

Assessment

Overview

Date: 25/6/07 Time: 9am to 5pm

The assessment will consist of a theory componant: to assist in studying for this assessment you will need to have completed all the topics found on the Blog as well as all the Self Test questions found in your Module Book.

The practical assessment will be as follows and you will need to write a workflow for the production of these doughs. It is important to use your time effectively and therefore consider the most practical way to complete the tasks. You will have a 6 hours allocated to this assessment.
Dont forget Full, Clean Uniform!

Practical Production:

Students to produce products listed below.

1 White dough to produce: 3 x 800g squares (4 piece)
(Instant)

2 White dough to produce: 3 x 400g mini loaves
(Instant) 3 x 550g 3 strand plaits

3 White dough to produce: 3 x 800g half married
(Instant) 1 x 550g cob

4 White dough to produce: 2 x 980g 14 round rolls
(Instant) 14 fancy rolls

Each of the above product weight is dough weight

NOTE: To pass this module all bread must be of a commercial standard and conform to the NSW Food Standards Code.

If you require any further Information please email me: alison.stuckings@tafensw.edu.au