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.