What are the baking procedures?

12 Steps

Step 1: Scaling. All ingredients are measured.
Step 2: Mixing.
Step 3: Bulk or Primary Fermentation.
Step 4: Folding.
Step 5: Dividing or Scaling.
Step 6: Pre-shaping or Rounding.
Step 7: Resting.
Step 8: Shaping and Panning.

How do you make quality baked products?

One thing most bakers agree on is that the more fermentation a product receives the better the flavor. To a point more fermentation can also improve storage quality by hydrating the flour more. Sponge and dough systems allow for longer fermentation and more flexible processing times.

What are the qualities of different baked products?

Desirable Characteristics of Baked Products

 Fine Grain  Crust thin, smooth, uniformly golden-brown.  Uniform texture  Bread has rounded, symmetrical top crust.
 Cell walls medium-thick.
 Soft, velvety, elastic crumb.
 Very tender, slightly moist, springy.
Fruit, Custard, Pumpkin Pies.

What are needed to produce baked products?

Must-Have Baking Tools
- Measuring Cups (Liquid and Dry) and Spoons. Baking is all about precision, so having a full set of measuring cups and spoons on hand is a must.
- Wooden Spoon(s)
- Rubber Spatula/Scraper.
- Spatula/Metal Turner.
- Pastry Brush.
- Whisk.
- Kitchen Scissors.
- Rolling Pin.
Why is preparation important in baking?

Properly preparing your baking pans is one of the important keys to successful baking. SHORTENED (BUTTER) CAKES generally tend to have their cake pans greased so the baking recipe won’t stick; the amount of coverage dependant upon the amount of fat in the recipe.

What are 3 characteristics of good bread?

Slightly moist, tender and Moist, tender and light Soft, springy texture, flaky crumb, with a medium crumb, with medium fine, tender and slightly moist fine grain.

Which is the best definition of baking quality?

Baking Quality. What is baking quality? Baking quality is a concept used by bakers to determine the potential of cereal flours (wholemeal and/or refined) in the manufacture of yeast-leavened breads and buns or chemically-leavened sweet goods such as cakes, waffles, muffins or cookies. 1.

What are quality controls do you have in your bakery?

As bakers, we know ovens provide a kill step against pathogens. 2,3 Quality check points for raw materials, employee training, allergen controls, and finished product analysis can reduce the risk of product recalls and ensure a safe and consistent finished product .Here are our top tips for bakery quality and safety:

What is the unit of competency prepare and produce bakery products?

The unit of competency “Prepare and Produce Bakery Products” contains knowledge, skills and attitude required for TRAINEES. You are required to go through, a series of learning activities in order to complete each learning outcome of the module. In each learning outcome are Information Sheet, Self-Checks, Task Sheets and Job Sheets.

What is the prepare and produce bakery products module?

This module contains training materials and activities for you to complete. The unit of competency “Prepare and Produce Bakery Products” contains knowledge, skills and attitude required for TRAINEES. You are required to go through, a series of learning activities in order to complete each learning outcome of the module.

What do you need to know about baking quality?

Baking quality is a broad concept that involves: Baking tests such as gassing power, gas retention, mixing tolerance/stability, and water absorption. Assessment of loaf volume, texture and crumb grain structure of finished products. Small production runs to adjust formulation and processing. Sensory evaluation of baked goods.

What are the four basic methods of baking?

There are in fact, four basic baking methods used in any recipe, and once you understand these basic baking methods there is pretty much no recipe you can’t master. A rather self-explanatory method, the whisking method requires the wet mixture to be whisked in order to incorporate air and body.

As bakers, we know ovens provide a kill step against pathogens. 2,3 Quality check points for raw materials, employee training, allergen controls, and finished product analysis can reduce the risk of product recalls and ensure a safe and consistent finished product .Here are our top tips for bakery quality and safety:

What are the standard operating procedures of a baker?

Baker Standard Operating Procedures Rev. 3/20/2016 Baker Standard Operating Procedures Orient Yourself with the Facility and Appliances o Cookbooks (cabinet above Microwave) o Whiteboard for communication with head cook, baking coordinator and other bakers o Storage Room for supplied Cake Mixes, Fruit Fillings, Pudding, Frosting, etc.