2/1 Review Flour
Identify 3 types of flour used in your workplace?white flour, wholemeal flour, scone mix.
Identify 3 recipes for each type of flour? white dough wholemeal dough scone
What is the protien % of each flour?
Explain what impact the protien % has on the use of each flour. Who is the supplier of your flour products ?

review
the importances o calculating the right amount of dough ia so u dont have to much left over

How do you use percentages in a bakery situation? Always multiply by weight%.The most common application is with recipes, some others are costs, budgets etc.Because flour is normally the base ingredient and largest measure in a recipe it is expressed as being 100%, and all other ingredients in the recipe are expressed as a percentage of the flour weight.E.g: 3kg of flour in the recipe, with sugar added at the rate of 10%.This means that the amount of sugar to be used is 10% of the flour weight of 3kg.To calculate the amount of sugar:3.000 x 10% = 0.3

Hot Cross Buns

Ingredients % Kg

Bakers Flour 100 2.975

Salt 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 7.200

EYF 2.42


CON’T NEXT PAGE




White Bread Dough

Ingredient % Weight

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 % Weight

Wholemeal Flour 100 12.000KG

Salt 2 0.24

Improver 1 0.12


Total Weight 21.480KG

EYF 1.50
Gluten 3 0.36

Oil 1 0.12

Yeast 3 0.36

Titled: 1/3 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
i got the tdw and divied it with the eyf and then that gave me the answer

Titled: 1/2 Expected Yield 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

1/1 Preparation Prior to Bread Making
800g Blocks- 115.2
800g Flour-16.8
800g Tin Vienna-6.4
800g High Tin-6.4
550g Cob-3.3
550g Vienna-5.5
550g Pipe-1.65
550g Farmer-1.1
450g Stick-2.25
400g Tin Vienna-2.4
400g Flour-2.4
400g Block-2.4