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

well this is three 800gram blocks wich will go into tghe proover and grow till about 1cm under the tin and then thy will go in the oven and will get baked as 235 degres for 28 minutes. all the seams have to be facenig the bottem of the tin so when the blocks kick the seams dont undo.

well what we have here is a cob. well what we doid was we made the dough and took it out of the bowl and shaped it with the palm our hand and what that dose is it keeps tucking the dough under itself and makes it smoother on the top of the cob.

we these r the 800gram blocks that have been baked off these block have been baked and they have been baked for 28 minutes at 220 degres . that is how u bake a 800gram block.

practical one

State 3 OH&S requirements within the bakery?
>machine gaurds
>oven mits
>safty signs

Name 3 ingredients and there function used in the production of bread?
>salt
>yeast
>oil

Describe what "moulding" is when producing bread products?
>moulding presses the bread into tis shape or size you need to use.

Why is it important to calculate your dough requirements?
>well it is important to calculate your bread so you dont have a couple of kilos of spear dough that u have to chuck out.

introduction

hi im ben i work at bakers delight wyong. I hav been working there for 6 months. My bosses name is andrew i like to hang out with my mates on the week end. My shifts are 6 on 1 off. the times i start and finish are 3 and then finish at 10:30. I am a first year apprentist