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
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
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