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