FBPRBK4001 — Produce artisan bread products

Elements & performance criteria

Performance evidence

• producing the following four artisan bread dough types: sour dough pre-ferment dough, non sour pre-ferment dough, bulk ferment dough, sponge and dough
• using the following two sour types to produce the sour dough: soft levain sour/poolish, stiff levain sour/biga
• using the following three mixing techniques: low dough development, medium dough development, intensive dough development
• producing the following seven product shapes: batard (Vienna), bolais (round), freeform, baguette, pan bread, flat bread, bread roll
• preparing and adding the following two filling types: fruit filling, savoury filling
• incorporating fillings using the following two methods: including filling in artisan dough during mixing process, folding filling into artisan dough during folding process
• using the following three finishing techniques: decorative dusting, decorative scoring, glazing
• 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 five considerations: timings, volume requirements, product processing requirements, recipe reformulation to minimise waste, baked parameters for artisan 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 artisan bread products
• safe use and cleaning of bread baking equipment listed in the range of conditions, including electrical hazards
• regulatory requirements for food safety applicable to producing artisan bread products, including temperature control and prevention of cross-contamination in the use of dairy products, meat, poultry, fish products and vegetable products
• techniques and considerations for production scheduling, including: timings, volume requirements, product processing requirements, recipe reformulation to minimise waste, baked parameters for artisan bread products
• functions and characteristics of ingredients used in artisan bread production, including: artisan flour varieties, yeast used in artisan bread products
• preparing sours, including: source and characteristics of sours, techniques for developing sours, techniques for using sour, techniques for feeding sours, matching of sours to artisan bread product types
• artisan production processes, including: mixing of artisan ferments, types of artisan ferments, artisan folding processes, artisan proving processes, artisan baking processes
• artisan mixing techniques and mixing outcome requirements for: low dough development, medium dough development, intensive dough development
• product types, processes and characteristics of artisan product types, including: batard (Vienna), bolais (round), freeform, baguette, flat bread
• types of fillings used in artisan breads: fruit filling, savoury filling
• methods of incorporating fillings, including: including filling in artisan dough during mixing, folding filling into artisan dough during folding process
• techniques and requirements for finishing, including: decorative dusting, decorative scoring, glazing
• impacts on production of different artisan bread products, including: length and duration of ferments, refrigeration space for processing artisan doughs, oven capacity and length of bake, scheduling different artisan ferment varieties to match production timing
• required characteristics of artisan bread products, including: aroma, flavour, crumb structure, strength and tenacity
• causes and corrective action for predictable and sometimes unpredictable bread production problems, including: machinery failure, environmental factors, including heat, humidity and cold, poor quality ingredients
• techniques for disposing of waste from artisan bread production
• artisan 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, water and dough temperatures, and dough and product dimensions 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 FBPRBK4001