Block B – Fermented Goods

Trends

The use of artificial trans-fat and sodium in baked goods is decreasing due to health concerns. Calorie count and portion size are becoming increasingly important to consumers. There is an increase in demand for goods using a variety of flours such as whole and ancient grains, rice and spelt, artisan breads, naturally leavened products, locally sourced ingredients and overall healthier food choices.

Related Products (including, but not limited to)

Breads, buns, crumpets, bagels, english muffins, doughnuts, artisan breads, coffee cakes, rum babas, sweet doughs, flat breads, dietary breads, crackers, pretzels, bread sticks, laminated doughs (danish, brioches, croissants)

Tools and Equipment

See Appendix A.

Task 5 Prepares dough.

Context

Preparing dough is the first step in making fermented goods. Strict adherence to formulations is important for producing quality products. Bakers combine ingredients and oversee the full development of the dough. This could include a pre-ferment that can be incorporated into the final dough.

Required Knowledge

• K 1 methods for calculating dough temperature
• K 2 ingredients and their effects
• K 3 basic regulations regarding ingredients
• K 4 fermentation
• K 5 gluten development
• K 6 effect of rest time on final product
• K 7 rest periods such as bench time and intermediate proof rest periods
• K 8 identify pre-fermented process

Sub-task - B-5.01 Manages dough temperature.

Key Competencies

• B-5.01.01 calculate required dough temperature (RDT)
• B-5.01.02 calculate required water temperature (RWT)
• B-5.01.03 measure and scale ingredients according to formulation
• B-5.01.04 calculate machine friction factor
• B-5.01.05 adjust dough temperature manually or with equipment such as water meter

Sub-task - B-5.02 Mixes ingredients for fermented goods.

Key Competencies

• B-5.02.01 assemble ingredients according to formulation
• B-5.02.02 determine mixing speeds and times according to formulation
• B-5.02.03 adjust formula in first stage of mixing by adding flour or liquid, and document adjustments
• B-5.02.04 confirm gluten development by performing window test and adjust mixing time accordingly
• B-5.02.05 add ingredients in required sequence according to formulations

Sub-task - B-5.03 Allows dough to rest.

Key Competencies

• B-5.03.01 maintain humidity and temperature while resting
• B-5.03.02 test dough by sight and feel to confirm relaxation of gluten and adjust resting time accordingly

Task 6 Forms dough.

Context

Bakers shape, pan and proof a wide variety of fermented goods.

Required Knowledge

• K 1 desired portion of dough
• K 2 dough laminating methods
• K 3 shapes and sizes of dough such as free-form, baguette, croissant, danish and bread
• K 4 effects of time on dough
• K 5 effects of handling on dough
• K 6 bun shapes such as dinner, hot dog and panini
• K 7 pans and trays such as four-strap, sheet and basket
• K 8 proofing time required for various fermented products
• K 9 effects of temperature and humidity on proofing time
• K 10 proofers/retarders
• K 11 preparation of pans

Sub-task - B-6.01 Portions dough.

Key Competencies

• B-6.01.01 scale dough according to applicable product regulations and standards, and desired product characteristics
• B-6.01.02 mould dough according to product requirements using equipment such as bun dividers and bread moulders

Sub-task - B-6.02 Shapes dough.

Key Competencies

• B-6.02.01 manipulate dough into required shape using hands and equipment such as baguette moulders, cutters and bun dividers
• B-6.02.02 apply toppings such as sesame seeds, poppy seeds and grain mixtures prior to proofing using a wash or spray to ensure adherence

Sub-task - B-6.03 Pans dough.

Key Competencies

• B-6.03.01 select pan according to product
• B-6.03.02 select and apply non-stick application for pan according to product
• B-6.03.03 place and space dough on pans according to product
• B-6.03.04 transfer pans to proofing racks

Sub-task - B-6.04 Monitors final proof.

Key Competencies

• B-6.04.01 set proofer for temperature, time and humidity according to product requirements and environmental conditions
• B-6.04.02 determine proofed dough characteristics by sight and feel to confirm dough is ready for baking

Sub-task - B-6.05 Performs make-up of laminated doughs.

Key Competencies

• B-6.05.01 roll and sheet dough with equipment such as rolling pins and sheeters
• B-6.05.02 prepare roll-in fats (shortenings and/or butter) using tools such as rolling pins and mixers
• B-6.05.03 spread fats over dough, and fold and laminate using methods such as a half turn, single and double fold according to formulation
• B-6.05.04 allow pastry dough to rest in order to relax the gluten and ensure consistency of size and shape
• B-6.05.05 sheet dough to required specifications for final make-up
• B-6.05.06 cut dough according to product requirements
• B-6.05.07 apply fillings using tools such as piping bags and spoons
• B-6.05.08 roll up, form or fold pieces according to product requirements

Task 7 Finishes fermented goods.

Context

Bakers subject fermented goods to heat in an oven to stop the fermentation process and to produce a finished product.

Required Knowledge

• K 1 finishes such as dusting and egg wash
• K 2 applying specific finishes
• K 3 primary purpose for specific finishes such as docking
• K 4 effect of steam on baked goods
• K 5 amount of oven spring of various goods
• K 6 required time and temperature for different products
• K 7 de-panning various products
• K 8 oil characteristics such as smoke point, flash point and breakdown
• K 9 frying time for various products
• K 10 products requiring deep-frying such as doughnuts and fritters

Sub-task - B-7.01 Applies pre-bake finish.

Key Competencies

• B-7.01.01 select and make finishes such as egg wash, water wash and cream wash
• B-7.01.02 apply wash using techniques such as brushing, dipping and spraying
• B-7.01.03 apply toppings such as sugar, nuts, seeds, oats, olives and tomatoes
• B-7.01.04 score dough according to bread type and desired presentation

Sub-task - B-7.02 Bakes fermented goods.

Key Competencies

• B-7.02.01 pre-heat oven temperature according to formulation
• B-7.02.02 place pans and racks evenly spaced to ensure uniform distribution of heat
• B-7.02.03 determine use of steam injection depending on desired crust formation
• B-7.02.04 determine doneness using methods such as visual cues, tapping and measuring internal temperature
• B-7.02.05 transfer product from oven and place on equipment such as grills and cooling racks allowing for air circulation to prevent sweating
• B-7.02.06 de-pan according to bread type
• B-7.02.07 identify and troubleshoot any faults

Sub-task - B-7.03 Deep-fries fermented goods.

Key Competencies

• B-7.03.01 pre-heat oil to temperature specified in formulation
• B-7.03.02 place dough evenly in oil using tools such as tongs, spiders and racks to ensure complete immersion for consistent cooking
• B-7.03.03 determine product is cooked using visual cues and cutting open a sample test
• B-7.03.04 remove from fryer and finish using techniques such as glazing, sugar dusting and rolling in cinnamon sugar
• B-7.03.05 place evenly spaced on equipment such as grills and cooling racks allowing for air circulation to maintain crispy crust
• B-7.03.06 identify and troubleshoot any faults