a)White Long Rolls
White longs rolls are to be trayed up on a perforated fluted tray, 5 x 3 (5 across the tray, 3 down the tray) 800 gram pieces. Refer to the first two pictures below.
b) White Plait 450gm
White Plaits are to be trayed up on a perforated tray or setter tray. 2 x2 ( 2 across the tray and 2 down the tray) and slopped to allow for proving. Refer to the 3rd and 4th Pictures below.
c) Cheese herb and Garlic Mini
Cheese Herd and garlic minis are to be trayed up on a perforated tray with silicon paper. 10 Per tray of 200 gram pieces, These are trayed 4 x 2 x 4, 4 minis across the top of the tray, two minis in the middle of the tray, and 4 along the bottom of a tray refer to a tray being horizontally. Refer to the 5th and 6th pictures below.
Long Rolls
White Plait
Cheese, Herb and Garlic Minis
Explain how the correct placement of the dough pieces onto the trays affects the finished product.
Placing a product onto a tray before it goes into the prover is the final time the product is handled (unless it is being cut, 0r an ingredient is added just before going into an oven i.e. tiger paste on tigers, and cross mix on hot cross buns) and so the way the product is placed upon the tray will affect its proving and final baked quality.
When traying up dough products it is important to tray the products by the recipe book guidelines, this is to ensure consistency with your product as the guidelines provided indicate the needed space for the products proof stage and the amount of space allocated for the product whilst baking to achieve maximum potential from the ovens heat to bake the product perfectly. A correctly trayed product (in-conjunction with it’s proved and baked times) will have a consistent shape and size and will allow for the end result to be uniformed.
The correct placement of dough pieces onto trays affects the doughs final outcome in means of its shape, symmetry and size as well as the doughs optimum proof within the prover. Once the product is into the oven correct placement of the dough pieces upon the trays allow for evenly distributed heat to allow for baking potential within the product. The placement of the dough also has a detrimental effect on the baking times of the product. And once the product has been baked and been removed from the oven correctly trayed dough pieces will be easily removed from the tray and the end resulted product with have a consistent and uniformed appearance.
For example when traying up rolls, normally white rolls are placed onto a perforated tray 6x4, corrective placement allows for the rolls to achieve a positive prove size without overlapping onto one another, and produces a consist shape and size roll. When traying up rolls or any other product for that matter with a seam, the seam must be placed facing downwards on the tray. This is to allow for the rolls to have a fined rounded crusted top.
Baking using perforated trays allow for the product to achieve optimum oven spring (lift), the heat is evenly distributed amongst the product upon the tray, as the heat penetrates through the perforation resulting in an immediate heat transfer into the rolls (product) allowing for better quality in product than to rolls (product) baked upon a solid aluminum tray. Perforated trays are very durable, and are easily removed from the oven using oven mitts, the trays work well in deck ovens and the perforation also adds more snap to the bottoms of the products crust. Simply ensuring product is baked on perforated trays, product will result in optimum consistency and uniformed product.
Therefore in conclusion by following the correct traying up procedure within the recipe book, and by using the stated tray, product will be bettered in appearance and overall quality giving maximum potential in the final steps in making dough products.
Placing a product onto a tray before it goes into the prover is the final time the product is handled (unless it is being cut, 0r an ingredient is added just before going into an oven i.e. tiger paste on tigers, and cross mix on hot cross buns) and so the way the product is placed upon the tray will affect its proving and final baked quality.
When traying up dough products it is important to tray the products by the recipe book guidelines, this is to ensure consistency with your product as the guidelines provided indicate the needed space for the products proof stage and the amount of space allocated for the product whilst baking to achieve maximum potential from the ovens heat to bake the product perfectly. A correctly trayed product (in-conjunction with it’s proved and baked times) will have a consistent shape and size and will allow for the end result to be uniformed.
The correct placement of dough pieces onto trays affects the doughs final outcome in means of its shape, symmetry and size as well as the doughs optimum proof within the prover. Once the product is into the oven correct placement of the dough pieces upon the trays allow for evenly distributed heat to allow for baking potential within the product. The placement of the dough also has a detrimental effect on the baking times of the product. And once the product has been baked and been removed from the oven correctly trayed dough pieces will be easily removed from the tray and the end resulted product with have a consistent and uniformed appearance.
For example when traying up rolls, normally white rolls are placed onto a perforated tray 6x4, corrective placement allows for the rolls to achieve a positive prove size without overlapping onto one another, and produces a consist shape and size roll. When traying up rolls or any other product for that matter with a seam, the seam must be placed facing downwards on the tray. This is to allow for the rolls to have a fined rounded crusted top.
Baking using perforated trays allow for the product to achieve optimum oven spring (lift), the heat is evenly distributed amongst the product upon the tray, as the heat penetrates through the perforation resulting in an immediate heat transfer into the rolls (product) allowing for better quality in product than to rolls (product) baked upon a solid aluminum tray. Perforated trays are very durable, and are easily removed from the oven using oven mitts, the trays work well in deck ovens and the perforation also adds more snap to the bottoms of the products crust. Simply ensuring product is baked on perforated trays, product will result in optimum consistency and uniformed product.
Therefore in conclusion by following the correct traying up procedure within the recipe book, and by using the stated tray, product will be bettered in appearance and overall quality giving maximum potential in the final steps in making dough products.
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