Topic 1: session 4: Ingredient Calculations

Hot Cross Buns Ingredients % Kg Bakers Flour 100 2.97 5Salt 1 0.030 Sugar 8 0.238 Improver 1 0.030 Yeast 8 0.238 Oil 5 0.149 Water 55 1.636 Mixed Spice 4 0.119 Currents 25 0.744 Sultanas 35 1.041 Total Dough Weight 7.200Kg EYF 2.42 White Bread Dough Ingredient %Kg Bakers Flour 100 4.000Kg Salt 2 0.08 Improver 1 0.04 Oil 1 0.04 Yeast 2 0.08 Water 60 2.4 Total Weight 7.000Kg EYF 4.15 Whole meal Bread dough Ingredient %kG Wholemeal Flour 100 12.000 Salt 2 0.24 Improver 1 0.12 Gluten 3 0.36 Oil 1.0 12 Yeast 3 0.36 Total Weight 21.480Kg EYF 1.50

Topic 1: session 3 Calculating Flour Weight

white dough recipe-1.000 wholemeal dough recipe-5.000 coffee and date dough recipe-1.000 apricot delight dough recipe-2.000 hot cross bun dough recipe-2.000

Topic 1: session 2: Expected Yeild Factor

hot cross bun dough recipe-2.42 apricot delight dough recipe-3.48 coffee and date dough recipe-2.51 wholemeal dough recipe-1.8 white dough recipe-1.66

Pictures of our practical

This is our Cob it is made out of a 550g peice of white dough moulded into a ball like peice they can be trayed up 4 to a tray they can also get seeds.

These are our Blocks they are made out of a 800g peice of white dough. They are moulded about 30cm long then cut into 4 peices. Then placed in the tins these can also be seeded. Just before they go into the oven they get lids.

These are our 4peice blocks from above when they have just been taken out of the oven.

Note the 4 peices. they are 4 peiced to give the bread better structure

Practical One

State 3 OH&S requirements within the bakery?

- Every one while in the bakery is in their uniform .

- All machine gaurds ect. are working properly and safely.

- There are no potential hazards eg water or fire hazards.


Name 3 ingredients and there function used in the production of bread?

- Yeast works to help the bread rise
- Salt gives the bread flavour and also feeds the yeast the help it rise
- Oil




Describe what "moulding" is when producing bread products?

Moulding is transforming the peice of dough into what you would like it to be eg.
4 peice, cob, vienna, ect..



Why is it important to calculate your dough requirements?

It is important to make every thing right to ensure that it is all perfect meausurments and all comes out quality and also just so it works and is not just a waste.




Now upload your pictures from the practical to your blog. Please name each of the pictures that you load and write a brief summery (approx 1 sentence) on what the product is and 1 of the important points to remember when producing the product.

introduction

My name is Samuel Burns i work as an Apprentice baker for bakers delight gosford and lisarow. I work 4 days on 2 days off which means i am on a roatating roster.

i start at 2:30am and i finish at 11:30am on the weekdays and 10:30am on the weekends

I have worked there since august 2006 which means i am still only a first year.