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.
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 3Summery
Complete the Self Test Questions found in your Module Book lesson 1 page 10 and 11 Titled: lesson 1 / Wholemeal 4
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