Divide, mould and shape fermented dough in bakery operations
Overview
This standard covers the skills and knowledge needed to divide, mould and shape fermented dough by hand, in craft, artisan or in-store bakery operations. Fermented dough typically includes that for bread, rolls sticks, enriched, sour and laminated dough and dough for free-from products.
You need to show and understand how you hand divide dough using a knife and scales, and a manually operated dough portioning device. You will need to demonstrate hand moulding skills, and the shaping of dough by hand and using a rolling pin. You need to know how to recognise and prevent contamination during processing. You need to understand the role of yeast and the principles of the fermentation process in dough. You need to know the basic structure of dough and how processing affects gas production and retention rates. You also need to know, how the control of fermentation during processing determines product quality. Complying with and understanding health and safety, food safety, allergen and organisational requirements are essential features of this standard.
Performance criteria
You must be able to:
Knowledge and Understanding
You need to know and understand:
1. the standards of health and safety and food safety you are required to comply with, why it is important that you do so, and what might happen if standards are not met
2. why it is important to follow work instructions and product specifications or recipes throughout dough processing
3. how to recognise and report dough that do not meet specification, and the procedure for rejecting and isolating failed dough and dough portions
4. the importance of accurate dividing and check weighing of fermented dough
5. how to seek advice and make process adjustments to dough, to take into account minor changes in ingredient performance, production timing and environmental conditions, necessary to keep a dough within specification
6. how to prevent dough contamination and cross contamination during processing and what might happen if this is not done
7. what the lines and methods of effective communication are and why it is important to use them correctly
8. what the documentation requirements are and why it is important to meet them
9. personal protective clothing/equipment and working practices which are useful in combating the potentially harmful effects of dust and allergies resulting from breathing or skin contact with ingredients or dough
10. the cell structure and properties of yeast as a living organism, the feeding, growth and multiplication of yeast cells
11. the principles of fermentation in dough; the role and action of enzymes, carbon dioxide gas and alcohol production
12. the factors affecting fermentation rate, temperature, sugar, salt, fats and spices
14. how the rate of dough fermentation is controlled in dough by temperature and humidity controlled processing environments
15. the structure of dough, its capacity to form gas cells and trap gas bubbles and changes that occur during moulding, shaping and resting that are critical to successful dough fermentation and development
16. the function of key ingredients in dough making which can influence dough fermentation rates
17. the gas production and retention properties of long process dough processing methods; bulk fermentation process (BFP), sponge and dough process
18. the gas production and retention properties of short process dough processing methods; mechanical dough development in the Chorleywood Bread Process (CBP), activated dough development (ADD), no-time dough process
19. how to maintain dough condition and deal with fermentation time constraints
20. how to recognise dough fermentation problems which do not comply with specification