Introduction

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During this training you will be required to look
at the information set out in each posting on this blog and work through the
activities. Using the information that you gather from these activities you will
document the outcomes onto your own blog.

Your Blog will be set out using the
headings attached to each activity. The postings are in a sequence and therefore
you are required to complete them in the order that they occur.

You will need to refer to the attached
training calendar as there are specific dates that each section of work must be
be completed.

The following are a list of resources that support your learning and will be referred to during your training therefore it is a good idea to download these to your computer or in a hard copy.

• Module Notes


• Bakers Delight DVD
  

Tips on how to utilise the information on the Blog:

• Read all the instructions and watch videos etc that are on the post the day before you need to complete the task. This will allow you to organise yourself if you need to access materials or complete an activity in your workplace.


• Print out any documentation that you will need to complete the tasks.


• Collect appropitae equipment ie camera


• Complete the tasks and then refer back to the blog to ensure you have all the necessary inofrmation and pictures etc


• Divide this information under the heading indicated in the blog


• Post the information to your Blog using these heading and your information
  

Lesson 1- Wholemeal

Wholemeal flours used for bread manufacture vary in quality and require special treatment to produce a loaf of excellent quality. Because of the presence of wheat bran and germ means some simple adjustments need to be made. However, these adjustments are very important – without them, good quality meal breads are hit-and-miss.

These days, wheatmeal or wholemeal flours are roller milled. This means the three main parts of the wheat grain are separated during the milling process. At the end of the milling process, the bran, germ and endosperm are recombined as wholemeal flour.

Module Book: Read Lesson 1; page 6 to 8 on the Milling process and formula changes needed for Brown Doughs

On your blog summerise the necessary changes needed in brown doughs to ensure a quality product and why these are needed? Titled: Lesson 1 / Wholemeal 1

Dough Temperatures

Keeping the finished dough temperature cool is essential for the production of quality meal breads

Watch the following Video on Wholemeal Flours in comparisson to Bakers Flour to give you a better understanding why the bread formula is slightly different.

Baking Temperatures and Time

What are the correct settings that you use in your bakery for wholemeal square block?

How does this vary from a white square loaf and why? Titled: Lesson 1 / Wholemeal 2

Read Module Book: Lesson 1 page 9 to assist

Wholemeal Products

Make a list of products that you produce in the bakery that contain wholemeal. Take a photo of each product and post on your BLOG. You may need to use your Bakers Delight Recipe Book to assist.Titled: lesson 1 / Wholemeal 3

Summery

Complete the Self Test Questions found in your Module Book lesson 1 page 10 and 11 Titled: lesson 1 / Wholemeal 4

Lesson 2 - Wholemeal 1

Stone Ground Meal
In your bakery take 100g of wholemeal flour and 100g of stone ground flour and sift them separately. Photograph the contents of the sieves for both flours

What is the contents in the sieve and how do they vary between the two flour types? Titled: Lesson 2 / Wholemeal 1-1

During daily production photogragh the dough window (gluten matrix) for a product using wholemeal flour and one using stone ground flour . Document the differences between the two including variations in the recipe or production method. Titled: Lesson 2 / Wholemeal 1-2


Watch the following video to summerise the differences between wholemeal flour and stone ground flour in the production of doughs.

Complete the Self Test Questions from your Module Book Lesson 2 page 8. Titled: Lesson 2 / Wholemeal 1-3

Complete the following questions Titeled: Lesson 2 / wholemeal 1-4 (part 1 - 4)

Part 1
Explain how Stone ground wholemeal four is milled
Part 2
Explain how wholemeal flour is milled.
Part 3
Outline what effect the different methods of milling have on the two type’s flour and the effect on the baked loaf.

Lesson 3 - Grains

Grains
Multi-grain breads are breads made with a combination of white flour and two or more grains, such as rye, oats, corn barley, rice millet, triticale, flax seed etc. These breads are characterised by their coarse, rough texture, usually darker crumb colour, unique nutty flavour and nutritional qualities. Density of these breads varies greatly from heavy and compact to the lighter, more airy styles. The more popular expanded type of multi-grain bread is accomplished by the addition of wheat gluten, sometimes at levels of 5 to 10% based on flour weight.


Make a list of products that you produce in your bakery that resemble a grain bread.

Read the information found in your Module Book Lesson 3 on page 66 and 67 titled Points of Importance

Against each of the products you wrote in your list write the points of importance that would be utilised in the production of each product. Titled: Lesson 3 / Grains 1


Watch the follow video on using grains in bread production




Using your Bakers Delight Recipe Book locate the standard recipe for a White Dough and a Cape Seed Dough.

What are the variations in water percentage between the two recipes?

Are there different baking parameters of the two recipes ie Temperature and Time?

Why would this be necessary? Titled:Lesson 3 / Grains 2

Summery

Complete the following Self Test Questions to summerise this section on grains in the production of bread Titled: Lesson 3 / Grains 3

Lesson 4 - Grains and Fibre

Grains and Fibre

The term ‘fibre’ is more appropriately described today as ‘dietary fibre’. The knowledge that fibre promotes bowel regularity dates back to ancient history, but otherwise fibre was considered as ‘non essential’ in the diet. This thinking has changed as we have discovered that fibre is an essential part of the diet. People are now looking for fibre-rich foods therefore this creates a large market for bakers to advertise too.

Name 3 products that you produce in the bakery that are advertised as high in fibre and "good for you" and identify the fibre that they contain. Tiltled: Fibre



Read lesson 4 page 7 of you module book titled Fibre and dough making and then answer the following questions.



Watch the following video that taks about the proving and baking of grain and fibre bread.

• state 5 formula changes that need to occur in a dough that has a high fibre content




• At final mould and proof a dough that is high in fibre and lacking water will have what characteristics?




• To process fibre in a dough what should you do to it before dough making and what is the results of this process on the dough?




• Dough high in fibre has what effect on the gluten strands?
  Titled: Fibre 2
  
  Play the game of match on fibre
  

Post the last statement from the game of match onto your Blog Titled :Fibre 3

Specialty fibre breads

Speciality fibre breads utilise not only bran as a fibre source but also fruits, nuts and whole grains.

Fruit contains pectin’s and gums – soluble fibres that help regulate blood sugar levels.

Many Dough that contain fruit may also contain sugar in its many forms

The use of sugar syrups such as honey, malt extract, molasses, treacle or golden syrup in the dough is desirable to achieve a pleasant flavour, texture, aroma and colour. However, if they are used at a level of 4% they can cause problems with the rate of fermentation and water absorption due to the sugar content of the ingredients.

• Refer to your recipe book and find the recipe for Fruit Dough Summerise what this recipe describes as Conditioning of Fruit Titled Fruit 1
  


• Now read the information found in your module book Lesson 4 pages 10,11 and compare the levels of Yeast in your sweet doughs compared to your white dough recipe. Write the outcome on the Blog Titled Fruit 2

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Lesson 5 - Rye 1

Grains and Flours other than wheat

There are many other types of flour that are not from the wheat plant, including rye, whole rye or pumpernickel, oatmeal, barley, cornmeal, rice, soy and buckwheat. They are used in combination with wheat flours to make yeast breads and other baked goods.
Some flours are even made from foods like nuts and potatoes wherein the food is dried and finely ground. Although they are not true flours, they are used in combination with wheat flours to enhance the flavour and texture of various baked goods.
Of all other non wheat flours, rye is the next most widely grown grain. Although rye flour contains almost the same amount of protein as wheat flour, it does not from gluten. Of the two types of proteins that from gluten, rue flour lacks enough of each to form quality gluten for bread baking. Rye flour contains starches and a gum like substance tat absorbs much more water than wheat flours, making breads dense and gummy. That is why rye breads are a lot of the time made with a % of wheat flour to provide gluten. There are many different types of rye flour. Like for wheat flour, the qualities of rye flour depend on which part of the rye kernel’s endosperm they are milled from.
Light or White rye
This is equivalent to patent rye flour milled from the innermost pat of the endosperm. It is mild in flavour and nearly whit in colour and it is frequently used in rye or sour rye breads.

Medium Rye
Medium rye is milled from the whole endosperm like straight flour. It is darker in colour and is higher in protein content than light rye

Dark rye
Dark rye is similar to clear flour in that is comes from the outermost layers of the endosperm that are closest to the bran layer. Dark rye is the darkest of the three rye flours and has the strongest rye flavour.

Whole rye Flour
Whole rye flour, also known as rye meal is made from the entire rye kernel. It is similar to whole wheat flour in that whole rye flour contains the bran, the endosperm and the germ.

Complete the following Self Test Questions to summerise this section on grains in the production of bread Titled: Lesson 5 / Rye 1
























Complete the following task and record your findings. Titeld: Lesson 5 - Rye 2

Lesson 6 - Rye 2

Rye 2

Lesson 7 - Soft Rolls

Soft Rolls

Lesson 8 - Crusty Breads

Crusty Breads

Continental Bread

Continental Bread

Continental Breads 2

Continental Breads 2

Assessment

Assessment