FBPRBK3005 — Produce basic bread products

Elements & performance criteria

Performance evidence

• mixing and using the following three dough types:
• premix dough
• instant dough/no time dough/scratch mix dough
• chemical leavened dough
• producing the following two basic bread types:
• white bread
• brown bread
• producing the following six bread product varieties and shapes:
• condensed/sandwich loaves
• high top loaves, either married or single
• soft/enriched bread roll variety
• crusty/lean bread roll variety
• crusty/lean loaf – plaited, Vienna, French stick or cob
• chemical leavened dough
• retarding one of the following three product types produced:
• soft/enriched bread roll variety
• crusty/lean bread roll variety
• crusty/lean loaf – plaited, Vienna, French stick or cob
• selecting and using tins and trays appropriate for dough piece scale weight, volume and size
• using the following eight moulding techniques:
• rounding
• batons
• knots
• 4 piecing
• degassing
• curling/rolling
• sealing
• cutting/portioning
• using the following four bread dough finishing techniques:
• pre-prove scoring
• post-prove scoring
• seeding
• dusting
• using the following five baking techniques:
• steaming
• testing bake by sight and baked colour
• de-panning basic breads
• cooling basic bread products on cooling wires
• using lids to condense loaves
• selecting, using and cleaning the bread baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning
• documenting the production schedule, including the following six considerations:
• timings
• volume requirements
• product processing requirements
• recipe reformulation to minimise waste
• finishing parameters for basic bread products
• bake parameters for basic bread products
• Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge evidence

• workplace health and safety requirements, including personal protective equipment, applicable to producing basic bread products
• safe use and cleaning of bread baking equipment listed in the range of conditions, including electrical hazards
• regulatory requirements applicable to producing basic bread products
• techniques and considerations for production scheduling, including:
• timings
• volume requirements
• product processing requirements
• recipe reformulation to minimise waste
• finishing parameters for basic bread products
• bake parameters for basic bread products
• functions and characteristics of ingredients used in basic bread production, including:
• premixes
• baker’s or strong flour
• whole meal flour
• baking powder
• salt
• sugar
• yeast, including principles of fermentation
• water
• shortening, fats and oils
• bread improvers
• mixing processes and gluten development for basic bread doughs, including:
• premix doughs
• scratch/no time/instant doughs
• chemical leavened doughs
• sequencing of the rapid or no time basic bread production processes
• purpose and techniques for pre-bake finishing basic breads
• characteristics and techniques for moulding basic bread doughs
• impacts of factors on production of different retarded basic bread products, including:
• finished dough temperature (FDT)
• dough size
• dough shape
• yeast activity
• processing retard in cool phase
• processing retard in warm phase
• techniques for calculating yields, adjusting recipes, converting units of measurement and measuring ingredients
• techniques for selecting tins and trays appropriate for dough piece scale weight, volume and size
• required baked characteristics of basic bread products, including:
• volume
• grain
• texture
• crumb colour
• crust formation
• crust colour
• the effects of common bread faults in basic bread production, including:
• lack of salt
• too much salt
• no improver
• too much improver
• no yeast
• too much yeast
• weak flour instead of strong flour
• techniques for disposing of waste from bread production
• basic bread production terminology.

Foundation skills

• Reading: Interprets key information from recipes, ingredient labels, baking equipment operating instructions and end-product specifications
• Writing: Prepares production schedules and completes production records using required format, language and structure
• Numeracy: Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, and temperature, humidity and timer settings • Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes, and water and dough temperatures • Divides dough into equal portions by estimated weight • Performs calculations to adjust recipes using baking formulas, and allows for wastage • Uses understanding of three-dimensional shapes to mould dough shapes and check end-product shapes • Interprets measurement information to set, monitor and adjust process parameters • Completes production records using mathematical symbols and conventions
• Navigate the world of work: Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking environment • Follows organisational policies and procedures relevant to own work role
• Get the work done: Plans, organises and implements tasks required to achieve production outcomes • Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

Questions about assessing FBPRBK3005