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