Hi, this is Topic 1: session 3 Calculating Flour Weight



Watch Video 3 on Calulate Flour Weight this video on Calculating Flour Weight

The flour weight is the weight of the flour component of the dough.

This is calculated by dividing the total dough weight (TDW) by the Expected Yield Factor (EYF).

(TDW) ÷ (EYF) = Flour Weight

Note: Alternatively to calculate the yield (TDW) from the flour weight “how much dough can I get from the flour weight” multiply the Flour Weight by the expected yield factor.

From the 5 doughs you identified in session 2 calculate the flour weight for each and record on your BLOG.

Email the answers to the task and the following question to your Blog. Titled: 1/3 Calculating Flour Weight

Explain 3 factors of correctly calculating the flour weight.

Hi, this is Topic 1: session 4: Ingredient calculations



Watch Video 4 Ingredient Calulations on how to use the calculator to complete ingredient calculations




Now complete your Task

Complete this fill in the spaces game

Email your result for activity/calculations and the question to your Blog. Titled: 1/4 Ingredient Calculations

REVIEW

Watch this short film on EYF

Hi This is the review of Topic one

Now complete the attached activity

Explain the importance of calculating the correct ingredient weights.

Collect a production sheet from todays production of Wholemeal Dough. Select 5 products and calulate the TDW, EYF and ingredient 5 for each. You will need to refer to recipe book. Post completed task to your BLOG.

Lets finish with a quick game of Match

Hi welcome to Bread Fundementals- Topic 2 Session 1: Identify raw ingredients used in the baking process and explain their basic functions.

Down load this Bakers Delight Baking Overview document (IF YOU CANNOT DOWNLOAD IT REFER TO THE FRONT SECTION OF THE BAKERS DELIGHT RECIPE BOOK). Read it and refer to it during the remainder of the course. This document gives you an overview of the standards and operations of the baking process for Bakers Delight.

Read this Resource package on ingredients.


The ingredient we will be discussing FLOUR



Addition Information can be found at the following Link

While watching the Bakers Delight Master DVD, go to title 3, chapter 1 - Bakers Flour Production

Answer the follow questions and email them to your blog. Titled: 2/1 Flour

Read the following information on page 47 to 53 from your module notes (pink book).


Further information can be found accessing the Bakers Delight Quality presentation view these slides

Listen to these 3 interviews with Stewart Latter from Kurri Bread Basket

The perfect loaf

Cake Flour

High Protien Flour

And look at these pictures as examples of each - click on each photo and answer the questions attached to each on your BLOG

Watch this film, it it demonstating the concept of gluten and the properties flour. Once you have watched it, make your own gluten ball and post a pic on your blog.


Now answer these questions:

Identify 3 types of flour used in your workplace.
Identify 3 recipes for each type of flour.
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 ?


: Tiltled: 2/1 Review Flour

This is topic 2 session 2: Salt

Click on the following link to read information on salt

Watch the following film on deactivated yeast and write a brief explanation of what has occured during the presentation. This is to be emailed to your blog titled 2/2 The effects of salt on yeast

Using the Bakers Delight Resource Package read the information on page 4, on Salt and the Tests on Yeast.

Complete the activity from the above resource under the heading of the Tests on Yeast

For each of the three 3 doughs record:

• Time of Fermentation and proof


• Take a photo of each finished product and discuss the appearance and flavour.
  

Record you answers on your blog Titled 2/2 Tests on Yeast

Further information can be found at the following link or in your module books from pages 94 to 97. Also, access the Bakers Delight Quality Presentation view slide 9

Now using this information enter the answers to the following questions and email them to your Blog. Titled: 2/2 Salt

This is Topic 2- session 3 - Bread Improvers

Listen the following pod cast as an introduction to the topic


Read the following document and PDF file A and B and (IF YOU CANNOT DOWNLOAD THEN PLEASE LET US KNOW AND WE WILL SEND YOU A COPY) then answer the following questions and email to your Blog. Titled: 2/3 Bread Improvers

Further information can be found at the following link

Further information can be found accessing the Bakers Delight Quality presentation view slide 10



Watch the Video on Bread improvers.


Now produce a small white dough without bread improver and produce round rolls.

• Calculate out the dough requirements for this size dough


• Photo graph the product against a standard white rolls and write a brief disciption of the differences in appreance, texture of the crumb, flavour and smell.


• Post your answers to the Blog Titled: 2/3 Bread Improvers Practical

Play the following Battlestar game and email your answer for the last question of the game to you Blog. Titled: 2/3 Battlestar; salt

This is Topic 2 Session 4 - Shortening and Bread Fats

Read page 8 of the Baking Overview on Oils and this section from your module notes


View the following Bakers Delight Quality Slide and read the information attached to the presentation




Watch the Video on Fats and shortenings

Compare a finger bun to a long roll

• Identify the different percentages of fat in each dough type
• Compare the crust and crumb of each, discuss your findings

Post your answers to the Blog Titled: 2/4 Shortening and Bread Fats Percentages




Email the answers for the following questions to your Blog. Titled 2/4 Shortening and Bread Fats

Further Information can be found at this link


Now lets Review this topic by playing this game . Enter the answer to the last question on your Blog Titled: 2/4 review

Topic 2 Bread Fundementals session 5: Yeast

Read the following information from your module notes and go to the Bakers Delight Resource package and read the information on page 5 and 6
Further information can be found at these links: one, two, three


Watch the Bakers Delight DVD on Yeast production Title 4 Chapter 1


To summerise the information you have viewed concrete your understanding of yeast by answering the following questions. Email the answers to your Blog. Titled: 2/5 Yeast

Watch the following Photostory on Yeast. Collect a copy of the White dough recipe from your Recipe book (Recipe 10) . Complete the task using these resources. Email the results to your Blog. Titled: 2/5 Yeast Photostory.


Now lets review the topic: Yeast by playing a game of Millionaire. Email the answers to the last question to your Blog. Titled: 2/5 Millionaire

Topic 2: session 6: Water

Using your module notes read the information on water in the production of dough, Also

Read page 7 and 8 of your Bakers Delight Resource package

Further information can be found at the following links. one and two

Now answer the following questions onto your blog to concrete your understanding of water in bread production. Email the answers to your Blog. Titled: 2/6 Water

Watch the following film on water and then download and complete the activity. Email this to your Blog. Titled: 2/6 Photostory Water

This topic 2 session 7: Sugar

This is the last topic in Bread Fundementals


Using your module notes read the information on sugar and page 8 of the Bakers Delight Resource package

View the Bakers Delight Quality Presentation slide

Further information can be found at the following link.


Now complete the following self test questions to help you summerise the information you have read. Email the answers to your Blog. Titled: 2/7 Sugar


Play the game on sugar Email the answer to the last question to your Blog. Titled: 2/7 Game Sugar

Review: Email the answers to the following questions ot your Blog. Titled: 2/7 review Sugar

1. When Sugar reaches 140c to 180c to harden and darken, this process is called caramelisation. This caramelisation of the loaf crust “browning” is also called
   Answers: 1. Maillard reaction 2. enzyme activity 3. rapid dough caramelisation 4. maltose sugar
2. 
   What is the difference between icing sugar and icing mixture?
   Answers 1. no difference 2. icing mixture has added starch 3. icing sugar is a larger crystal 4. icing mixture is not sugar