4/1 Baking Parameters Work Flow

Bakers Delight Overview

The art of dough making has changed over the years. These days the dough mixing is the critical stage of the bread manufacturing process, controlling the loaf volume and keeping quality of the bread. Process times, temperature of work area largely impact upon the quality and flour of the finished product therefore it is very important to establish the correct mixing and processing parameters to produce high quality bakers delight products and breads.

The whole system must be in balance;

Ingredients Weigh Up
Water temp
Mixing
Final Dough Temp
Rest Time
Moulding
Proving
Baking
Display

To achieve the highest quality products we need to follow each step accurately, any incorrect steps result in product quality being compromised. E.g. If dough is mixed past the ideal FDT then it will impact upon the doughs intermediate proof, moulding, final proof and ultimately the final product.

Bakers Delight Edgeworth Daily Production Schedule

The most effective way of planning production is by calculating the amount of flour weight needed to produce a predetermined number of products from a specific dough weight. With this in mind the following production line was established. (Regular Schedule, May include another White Dough on Weekends for more block loaves).

1am Shop Opens. 7.00pm Shop Closes.

First Dough

70 kg White Dough
-72 White Blocks
-5 Cut of round Rolls (includes 1 cut Bap Rolls)
-1 Cut Hamburger Rolls
-1 Cut Long Rolls
-3.2 kg Cut for Pizzas
-4 x 2.4kg Cut for Savouries (Cheese and Bacon Rolls etc.)
-2 x 1.2kg Dinner rolls
-1 x 1.2 kg Table Rolls
-4 Long Sticks
-3 Small Sticks
-15 Flour Loaves
-9 Mini Blocks
-3 Mini Flours

15 Croissants, 10 Danish Lattice, 30 Danish Squares

4 Pana Viennas and 30 Pana Rolls

7kg Continental Italian Dough
-4 Viennas
-4 Cobs
-15 Hungarian Rolls
-3 Tin Pasta Duras

20kg low G.I Dough
-42 Blocks
-30 Rolls

20kg Wholemeal Dough
-48 Blocks
-2 Flours
-2 High Tin
-2 Tin Vienna
-60 Rolls
-6 Mini Blocks

6kg Scone Dough
-1 Cut Plain Scones
-2 Cut Date Scones

32kg Country Grain Dough
-56 Blocks
-2 Flours
-2 High Tin
-2 Tin Vienna
-60 Rolls
-6 Mini Blocks

12kg Wholemeal Country Grain Dough
-24 blocks
-30 Rolls

2kg Apricot Delight/ 2kg Coffee and Date
-1 Cut 3kg for Rolls
-6 Apricot Loaves/4 C and D Loaves

70kg White Dough
-96 Blocks
-4 Cut of Rolls
-2 Cut Hamburger Rolls
-1 Cut 3kg Long Rolls
-2.4 Cut Vegemite/Spinach and Feta/Chilli Scroll
-3.2kg Cut Ham and Mayo Scrolls
-5 cobs
-5 viennas
-3 Pipe Tin
-2 Farmers Loaves
-3 High tin
-3 Tin Viennas
-12 Flours
-6 Pull Aparts (0.45kg each)

14 kg Sweet White/Fruit Dough
-8 Teatimes (Custard and Apple/Caramel/Sticky Cinnamon)
-1 Cut Finger buns
-1 Apple and Custard Scroll
-6 Fruit Loaves
-6 Mini Fruit Loaves
-2 Fruit Teatimes (Jam/Berry)
-3 Cinnamon Logs
-3 Boston Buns
-1 Cut Fruit Buns
-2 Apple and Cinnamon scrolls
-1 Jam Scroll

3kg Cape Seed/ 3 Kg Soy and Linseed
-1 3kg Cut Rolls
-3 Large Loaves
-3 Mini Loaves

65kg White Dough/70 kg
-125 Block loaves/135 Block Loaves
-15 Twisted Delights

Oven Times and Temperatures (Degrees Celsius) For Products

White Dough
-Blocks 220 for 28mins
-Flours 210 at 25mins with steam
-High Tin 210 at 30mins with steam
-Tin Viennas 210 at 30mins with steam
-Cobs/Viennas/Pipe/Farmers/Sticks 210 at 18mins with steam
-Bread Rolls 210 at 18mins with steam
-Hamburger Rolls 210 at 18 mins
-Mini Block/Flours 220 at 25mins
-Twists 200 at 17-18mins with steam
-Pull Aparts 210 at 18-22mins with steam
-Scroll 210 at 18-25mins with steam
-Savouries and Pizzas 215 at 12-15mins with steam

Pana
-210 at 20mins then 200 at 10mins with Flue Damper Open. And with steam

Croissants/ Lattice/Danish Squares 200 at 12-15mins with steam

Continental/Italian
-210 at 15mins then 200 at 10-15mins with flue Damper open. And with steam
-Hungarian rolls 200 at 18mins with steam.

Low G.I
-Blocks 220 at 28mins
-Rolls 210 for 18mns with steam

Wholemeal
-Block 225 at 32 mins with steam
-Flour 210 at 25-30mins with steam
-Mini Block-210 at 25mins with steam
-Wholemeal rolls 210 at 18mins with steam

Country Grain/Wholemeal Country Grain
-Block 225 at 32 mins with steam
-Flour 210 at 25-30mins with steam
-Mini Block-210 at 25mins with steam
-Rolls 210 at 18mins with steam

Scones 200 at 18mins

Apricot/Coffee and Date
-Loaves 200 at 25-30mins with steam
-Rolls 200 at 16-17mins with steam

Sweet White/Fruit Dough
-All Fruit products 200 at 15-18mins
-Large Fruit Loaves 200 at 30mins
-Mini fruit Loaves 200 at 20mins

Cape Seed/Soy and Linseed
-Loaves 210 at 30-40mins with steam
-Rolls 200 at 16-18mins with steam

The following temperatures and times are not in accordance with the recipe book as these times were determined to meet the demands of our ovens design and process in order for Edgeworth’s bakery to achieve quality baked product.