4/3 Unacceptable Products

When removing a baked product from the oven state two(2) situations that would not allow you to place the baked product out for sale.

For example: Rolls touch the side of the oven and tear away the crust. If this occurred it would be necessary to remove the effect rolls and discard before
placing the others out for sale.

The aim of baking and of the baker is to produce bread with even colour, shape and appearance in accordance to the recipe book and in accordance of hygiene principles. Basically stating that the customer is purchasing a quality and un-tampered with, bakers delight product. Two situations that would not allow a product to be placed out the front of the bakery in order to be sold from the causes of removing a product from the oven are Firstly If the product has been Over Baked (Left in the oven for an extensive period of time) or Under baked (Removed from the oven before the product was properly baked) and Secondly if the Product is dropped onto the floor whilst being removed from the oven.

Under Baked and Over Baked Products

A baked product is typically a food product that has been exposed to heat (heat from the oven) in order to bake the product from the outside. The baked product is not considered to be finished baking (i.e., done) until its interior is baked. The ability to detect when an item is completely and optimally baked is of great importance in the baking industry in order to place quality product out for it to be sold. When a bread product for example is completely baked, the gluten in the flour is transformed and the starches contained in the product are gelatinized. The correct conditions of temperature and time for which a product is baked for determines the doughs expansion with the oven and the appearance of the crusts colour and texture.
Over baked bread has a dark, thick crust, it may have a reduced volume, its firm and stales fast. If the oven temperature is too high the crust sets faster, before the dough has finished expanding, producing a torn crust texture similar to under proved doughs. Leaving a product within an oven for longer than its needed baking time also causes over baked products. For example, the oven has signalled the baking for a product is completed and the ovens operator has failed to notice the oven and so the product remains within the oven still baking for longer than it was needed to be baked for. Or the ovens temperature was set greater than what was needed.
Under baked bread, may be pale, or the crust may be baked although the loaf centre remains doughy. A pale crust may be caused by low oven temperatures, uneven heat distribution/uneven baking within the oven or the product being removed from the oven before the product was baked. Oven temperatures that are too low produce bread with an over larger volume with a coarse texture and thick pale crust. Loaves have some signs of being over-proved because the dough continues to rise for too long while in the oven. For example, the crust on fruit dough products with the oven may appear to be baked but the centre of the products are still doughy, the apple within a fruit log may not have been thoroughly baked, and the inside of the product may be very pale and unstable when handled.
Overall to ensure over-baked and under-baked products are not placed onto the shelves to be sold correct oven operation is needed in accordance with the oven temperatures and baking times for products, and so products must be removed from the oven at correct times.

Product Being Dropped Onto Floor/ Mishandling Products

It is a known fact in food industry businesses that when a product is dropped onto the ground/floor the product is deemed contaminated and is no longer allowed to be sold to customers. Simply the usage of product which has been dropped onto the floor is unhygienic. Hygiene can be defined as Conditions and practices that serve to promote or preserve health: hygiene in the workplace; personal hygiene.
Under the “Regulations Under the Food And Drug Act 1908-1976” pertaining specifically to hygiene and food handling the act covers sanction of the proper storage and handling of products baked in order to control the quality of the product for the health of its purchaser. Simply meaning that the customer is receiving a diseased and uncontaminated baker’s delight product. The act states that any articles of food subjected or exposed to contamination by product being dropped onto the floor, shall be deemed to be unwholesome and unfit for human consumption. Product may have been dropped onto the floor for example, when the product is being removed from the oven it is knocked out of the tin or slid off the tray onto the bench and has fallen from the bench onto the floor. This can be said to be the mishandling products. Other forms of mishandling baked products are, counter staff stacking warm products straight form the oven causing the product to collapse/squish onto itself or placing products with cheese straight from the oven over non-cheesed products causing the still unset melted cheese to fall onto the un-cheesed product.
Overall to ensure that product is not dropped onto the floor when being removed from the oven, the ovens operator needs space to work, proper safety measure i.e. oven mitts, apron. And to work carefully in order not to damage or contaminated to the product in order for the product to be sales worthy, and to ensure the customer is receiving a fine Bakers Delight Goods.