Review Of Topic 1 Part 2

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.


The Wholemeal Bread Dough Recipe

Ingredients
Wholemeal Flour…………..100%...............2.000kg
Salt…………………….2%...........................0.040kg
Improver……………….1%..........................0.020kg
Yeast…………………..3%...........................0.060kg
Oil……………………1%.........................0.020kg
Water…………………..72%........................1.440kg
Total Dough Weight……3.580kg
EYF…………………1.79

Wholemeal Products

Wholemeal Cheesymite Scroll

Ingredients
Wholemeal Dough…………..100%......2.400g*
Vegemite…………………..4%..............150g
Cheese (Shredded)…..17%.............400g
Total Dough Weight……2.950kg
EYF…………………1.21

*Product Calculations are for a full cut.


Wholemeal Spinach and Feta Scroll

Ingredients
Wholemeal Dough…………..100%......2.400g*
Frozen Spinach………………….10%..............250g
Feta Cheese (Crumbed)…..6%.............150%
Cheese (Shredded)……………17%.............400g
Total Dough Weight……3.200kg
EYF…………………1.33

*Product Calculations are for a full cut i.e. 24 scrolls.


Wholemeal Pumpkin, Potato, Sunflower & Cheese Roll

Ingredients
Wholemeal Dough…………..100%......12.900g*
Grated Jap Pumpkin………..22.5%.......2.900g
Sunflower Seed………………14%.............1.080%
Potato Flakes…………………14%.............1.080g
Total Dough Weight……18.060kg
EYF…………………1.505

*Product Calculations are for 360 rolls.


Wholemeal Sunflower Loaf
Ingredients
Wholemeal Dough…………..100%......3.000g*
Sunflower Seed………………10%.........300g%
Total Dough Weight……3.300kg
EYF…………………1.1

*Product Calculations are for 2 Tins i.e. 6 loafs in total.


Wholemeal Sunflower Cob

Ingredients
Wholemeal Dough…………..100%......3.000g*
Sunflower Seed………………10%.........300g%
Total Dough Weight……3.300kg
EYF…………………1.1

*Product Calculations are for 1 Tray i.e. 5 cobs in total.