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Hi, this is Topic 1 : Preparation Prior to bread making
Session 1.

There are 4 sessions to get through starting with Calculate total dough weight


Collect a copy of the Hot cross bun Recipe Recipe 33 from the Bakers Delight Recipe Book

Watch Video 1 on Preparation Prior to Bread Making on how to calulate Total Dough Weight (TDW) using a calcuator

Multiply the scale weight (identified in the recipe) by the number of products to get the total weight for the Hot Cross Bun Recipe ie: 90 x 0.080g = Total Dough Weight (TDW).

Then complete this activity: Open this production sheet and calculate the TDW for each product for this days production and email spreadshett to gary.sewell@tafensw.edu.au or post onto your BLOG.

Answer the following question: State the importance of correctly calculating the required.

Email your answers to your blog. Titled: 1/1 Preparation Prior to Bread Making

Hi, this is Topic 1: session 2: Expected Yield Factor





Watch Video 2 on Expected Yield Factor and refer to the Hot Cross Bun Dough recipe (Recipe 10)

Expected Yield Factor (EYF) is determined by adding the proportion of each ingredient relative to the amount of flour required to make the dough.

For example: Add all numbers in the % column to give a total percentage or EYF. Place a decimal point after the first decimal; this will help give a true flour weight in the next section.

Complete this task: Refer to Recipe Book and identify 5 recipes and the EYF for each.

Email your results from the task and answer the following question to your Blog.

State the importance of calculating the EYF correctly. Titled: 1/2 Expected Yield Factor