Retard and prove dough products in bakery operations
Overview
This standard covers the skills and knowledge needed to retard and prove dough products in craft, artisan or in-store bakery operations including freezing, retarding, recovering and proving methods. Dough products typically include bread and roll dough, enriched, sour and laminated dough, doughnuts, dough for free-from products, sweet and savoury pastes, puff pastry, biscuits and scones.
You need to show and understand how you place products in the required temperature controlled environments of a freezer, retarder and prover, and monitor their processing in different environments including a recovery phase. You will need to demonstrate that you can control the proof of fermented products in preparation for baking or frying. You need to understand the purpose of retarding, recovering and proving dough, and the importance of controlling key factors like temperature, humidity and time. You also need to know, how key ingredients within dough during processing affect dough 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:
1. check the operating condition of retarding equipment in accordance with procedures
4. minimise waste and deal with scrap material in accordance with procedures
5. unload retarding equipment at the specified time and position dough products in the correct location for further processing
6. comply with health, safety, food safety, allergen and organisational requirements throughout retarding operations
7. check the operating condition of proving equipment in accordance with procedures
8. load proving equipment with fermented products, in accordance with production needs
9. check and monitor proving equipment settings in accordance with procedures
10. minimise waste and deal with scrap material in accordance with procedures
11. unload proving equipment at the specified time and position proved products ready for further processing
12. comply with health, safety, food safety, allergen and organisational requirements throughout proving operations
13. carry out cleaning activities in accordance with procedures
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 processing
3. how to recognise and report dough that does not meet specification, and the procedure for rejecting and isolating failed dough
4. how to prevent dough contamination and cross contamination during processing and what might happen if this is not done
5. what the lines and methods of effective communication during processing are and why it is important to use them correctly
6. what the documentation requirements during processing are and why it is important to meet them
7. the correct method for loading and unloading trays in racks
8. the importance of retarding, recovering and proving to the required specifications for effective process control
9. the purpose of retarding, recovering and proving processes for dough and the importance of achieving the specified outcome
10. the principles of the retarding process; the importance of controlling temperature, humidity and time, and their effect on maintaining dough condition
11. the principles of the recovery process; the importance of controlling temperature, humidity and time, and their effect on maintaining dough condition
12. the principles of the proving process; the importance of controlling temperature, humidity and time, and their effect on maintaining dough condition
15. what corrective actions may be appropriate to non-conforming doughs during processing