Control and use ingredients in bakery operations
Overview
This standard covers the skills and knowledge needed to control and use ingredients in bakery operations. It is especially important if you require a broad understanding of the properties and use of ingredients to support technical aspects of your role.
You need to show and understand how you identify and select the correct ingredients, required by a product specification, recipe or work instructions. You will need to check and know the condition of ingredients and confirm the required quantities labelled for production or technical use. You need to apply technical bakery skills and understand the properties and use of ingredients in bakery operations.
Performance criteria
You must be able to:
1. identify specified ingredients in accordance with product specifications
4. isolate and report ingredients of substandard quality, condition or quantity to the relevant personnel
5. confirm that ingredients are stored and positioned ready for further production or technical needs
6. check selected ingredients against instructions and specifications
7. confirm that ingredients are weighed and measured ingredients in accordance with procedures
8. confirm that weighed and measured ingredients are in the correct conditions and labelled ready for further production or technical needs in accordance with specifications
9. comply with health, safety, food safety, allergen and organisational requirements
Knowledge and Understanding
You need to know and understand:
1. what ingredient provenance means and how it is controlled
2. the properties of flour and the characteristics of strong flour
3. why it is critical to control the amount of starch damaged particles in a flour
4. what alpha-amylase is and how its activity level in a flour is critical in bread making quality
5. the sources and purpose of animal and vegetable fats and oils used in bakery
6. the properties of fats and oils in baking; layering, creaming, shortening and the control of deterioration and rancidity
7. the uses of lard, compound shortenings, beef fat and vegetable margarines
8. the role of emulsifiers and emulsions in baking
9. the main sources and purpose of sugars and starches used in bakery ingredients
10. the properties of sugars and starches in baking; syrups, fondant, caramels, thickening, gelatinisation
11. the uses and properties of gums
12. the uses and sources of dairy and egg products
13. the uses and properties of milk, butter, cheese, yoghurt, milk powder
14. the uses and properties of egg and egg products