About this Course

Module Objectives & Content: Upon completion of the module participants will be able to: ? Understand the elements required to produce basic bread dough. ? List and describe the ingredients and their functionality used in making bread dough. ? Calculate bread formula using Baker’s Percentage. ? Produce basic bread dough using Straight Dough and Sponge & Dough methods. ? Explain dough development requirements for bread dough’s. ? Explain the fermentation process and fermentation requirements when making bread dough. ? Describe how to control finished dough temperature by the use of chilled or iced water. ? Scale, shape and mould dough pieces using hand or machinery to required form. ? Proof and bake dough to a satisfactory standard. ? Bake various bread types using oven conditions appropriate to bread type. ? Cool and store baked breads in appropriate manner. ? Evaluate bread products following quality parameters. ? Produce bread dough following standard hygiene and food safety requirements for food production.

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