FBPRBK3007 — Produce specialty flour bread products

Elements & performance criteria

Performance evidence

• producing the following six types of specialty flour bread products: organic breads, non-wheat breads, gluten-free breads, rye breads, whole grain breads, wholemeal breads
• mixing and using the following three doughs: scratch mix/no time/instant dough, bulk ferment sour doughs, all in mix
• using the following five product shapes: baton/Vienna, boule/cob, loaf, rolls, specialty shape
• using one of the following five sours for rye bread: lactic sour, acetic sour, natural sour, powdered sour, liquor sour
• incorporating pre-soaked grain into grain bread
• finishing bread using the following four finishing methods: post-prove scoring, seeding, dusting, steaming
• selecting, using and cleaning the bread baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning
• selecting and using bread shaping equipment, tins and trays appropriate for dough piece scale, weight, volume and size
• documenting the production schedule, including the following six considerations: timings, volume requirements, product processing requirements, recipe reformulation to minimise waste, finishing requirements for specialty flour products, bake parameters for specialty flour 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 specialty flour bread products
• safe use and cleaning of bread baking equipment listed in the range of conditions, including electrical hazards
• regulatory requirements for food applicable to producing specialty flour bread products
• considerations for production scheduling, including: timings, volume requirements, product processing requirements, recipe reformulation to minimise waste, finishing requirements for specialty flour products, bake parameters for specialty flour products
• types, characteristics and storage requirements of ingredients used in specialty flour bread production, including: organic flour, non-wheat flour, rye flour, gluten-free flour, grains, wholemeal flour
• hydration rates for grain breads and wholemeal breads, and purpose and techniques for the soaking of grains
• benefits of organics in flours
• nature of special dietary requirements and gluten intolerance as they relate to dietary-suitable flours and specialty flour bread products
• reformulation of grain and fibre breads
• mixing processes and mixing outcomes for: scratch mix/no time/instant dough, bulk ferment sour doughs, all in mix, specialty flour doughs, rye breads
• principles of processing and hearth baking specialty flour breads
• techniques for producing rye breads, including: rye flour varieties for different rye breads, using lactic, acetic and natural sour doughs for rye breads, using powder and liquor sours for rye breads, using baskets for proving when baking rye breads
• processing and baking techniques required for using specialty flours, including: rye breads, organic breads, non-wheat flour breads, gluten-free breads, wholemeal flour breads
• impacts on production, including: soaking of grains, processing gluten-free flour
• techniques for selecting tins and trays appropriate for dough piece scale weight, volume and size
• causes and corrective action for predictable and sometimes unpredictable specialty flour bread production problems, including: machinery failure, environmental factors, including heat, humidity and cold, poor quality ingredients
• techniques for disposing of waste from bread production
• specialty flour 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 operation 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 FBPRBK3007