1/1 Preparation Prior to Bread Making

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). Therefore the Total Dough Weight for 90 hot cross buns will be 7.2 kg. or 7kg 200 grams.

Practical One Pictures

This picture is of the final process of a block loaf, it is been baked for 28mins at 220 degrees. An important point to remember when making this product is that without the right amounts of ingredients the finished result would not have looked like the picture on the left.

This picture is of the final process of dough handling. Each of the three doughs within the tin weighs 800grams and the end result of this dough will be block loaves. An important point to rememebr when making this product is that each of the four pieces Making up the block loaf, should be cut equally in size and weight to determine a well proportioned finsihed product.

This picture is of a 550 gram piece of dough which will be moulded into cob. An important point to remeber when making this product is that the dough must trest for approx. 10 to 20 mins before handling, otherwise the dough will be to tight and will not be moulded effectiently and easily.

Practical One

State 3 OH&S requirements within the bakery ...

• PPE (personal protective equipment) must be worn. Hat, apron, boots.
• Machine guard to be down when machine is in operation.
• Water and other spills on the bench, must be kept clear from the power points.

Name 3 ingredients and there function used in the production of bread...

• Salt is used the give the loaf taste.
• Oil/Fat is a preservative within the dough, which preserves the dough, making the dough last longer and stay fresher.
• Improver is used to improve the dough and give the dough that elaticity, stretchy effect.

Describe what "moulding" is when producing bread products...

The Process of moulding when producing bread products is the process of taking the dough from the bowl after mixing is complete, and "Moulding" or gathering the dough into a ball and letting the dough rest for approx. 10mins, after which the dough is ready to be handled and cut into the desired weight i.e 800grams for a block loaf. the moulded dough will then sit for approx. 20mins after which the dough is ready for its final processing before entering the prover.

Why is it important to calculate your dough requirements?

It is important to calculate dough requirements, because to much ingredients will give alot more wastage, too much salt will evapourate the yeast causing the block loaf not to rise as much, or not to rise at all. Too much water will cause to dough to be slack and undeveloped, not enough water will cause the dough to be dry and difficult to mould. Too much yeast will cause the block loaf the rise quickly and will give the loaf a different taste. This is why it is important to calculate dough requirements as it reduces the amont of wastage, and determines the final products look and taste.

Introduction

I am Jarrod Anderson, I am a soccer player in the NBN soccer league, I am a Baker. I work at Bakers Delight. I have worked here since February 2006. I mostly start work at 1am and finish at 9am. at work We bake around 350 White blocks on weekdays and on weekends over 400. The below work is tafe work and the answers posted are the answers to the provided questions.