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.