BREAD MAKING PRACTICE 1 KSHS 4 500 BROWN

BREAD MAKING PRACTICE 1 KSHS 4, 500

BROWN BREAD Ingredients Flour Kg 10. 000 0. 500 Fat Sugar Yeast (instant) Eggs (optional) Milk powder (optional) Water Salt Method ØBaking Temperature: ØBaking Time: 0. 400 0. 050 0. 060 0. 250 5. 000 0. 100

BUNS BREAD Ingredients Flour Fat Sugar Yeast (instant) Kg 10. 000 0. 400 1. 000 0. 050 0. 100 Eggs (optional) 0. 200 Milk powder (optional) 4. 600 Water Salt 0. 100

METHOD ØBaking Temperature ØBaking Time

BUTTER BREAD Ingredients Flour Fat Sugar Yeast (instant) Kg 10. 000 1. 800 0. 600 0. 050 0. 100 Eggs (optional) 0. 200 Milk powder (optional) 5. 000 Water Salt 0. 100

METHOD ØBaking Temperature: ØBaking Time:

FRENCH BAGUETTES Ingredients Kg Flour 10. 000 0. 050 - 0. 100 Yeast (instant) 0. 025 - 0. 100 Powder improver 5. 500 - 6. 500 0. 100 Water Salt METHOD ØBaking Temperature: ØBaking Time:

FRENCH BREAD: BAGUETTES AND PLAIN PARISIEN Ingredients Kg Bakers flour 15. 000 Dry yeast 0. 100 0. 300 Bread improver 10. 319 Water Salt 0. 100

METHOD • STAGE 1: Scale the dough as required but do not give the first mould – just flatten out to an oval shape. Give the rough dough pieces 30 minutes first proof, taking steps to prevent skimming. Mould gently to prevent degassing as much as possible, to preserve the large bubble structure of the dough. Moulding may be by hand or with French stick moulder and the final length should be 70 cm. Prove on setter or in special perforated French stick trays. An extended final proof gives the best results and 80 - 100 minutes at an ambient temperature of 2 - 34°C (68 - 75°F) is satisfactory. Normal provers can also be used, with a final proof time of 40 - 50 minutes.

CUTTING Ø Correct cutting is important in French bread and a sharp knife is essential. Hold the knife blade almost parallel to the dough piece surface, so that the cut is a slicing action into the dough surface rather than a straight-down cut. Starting at one end cut almost parallel to the dough length. Start the next cut to overlap one-third of the length of the first cut, and so on until the full length of the dough piece contains cuts. Ø Load into a stream filled oven, either on performed baguette tray or on to the oven sole, release the steam after a few minutes and bake for 25 minutes on 220°C (430°F) for baguettes and 35 - 4 minutes for plain Parisien. The whole length of dough piece should be all the same length and overlap by a third. The first cut is made at one end slightly inclined to the left, and the cuts continued so that finally ends on the left side. Ø Compound dough conditioner designed for no-time doughs and which contains special emulsifiers to aid dough stability and bread volume, together with special sugars, fat, malt flour etc. – Baking temperature: – Baking time:

LUXURY TEA BREAD Ingredients Kg 1. Bakers flour 4. 536 Castor sugar 0. 567 Cake margarine 1. 276 Milk powder Water Salt 0. 099 5. 000 0. 043 2. Whole egg or frozen 0. 397 Dry yeast Water 0. 075 2. 041 3. Currants 0. 284 Raisins 0. 284 Sultanas Peel 0. 284 0. 142

METHOD Ø STAGE 1: Mix dry ingredients in a machine bowl and rub in cake margarine. Ø STAGE 2: Disperse yeast in water and add with egg to above. Make into a clear dough to give a finished dough temperature of 27 °C. Ø STAGE 3: Add the fruit and mix in on low speed. Allow fermentation for 2 hours. Knockback after 90 Minutes.

• Make luxury tea bread dough as above. Scale at 280 g (10 oz), hand up and rest for 10 minutes. Mould and place into prepared cottage pans or loaf tins. Egg wash and prove. Score the top of the unit, and using 6 mm plain savoy tube, pipe down the center a blend of equal parts of the cake margarine and macaroon paste. Sprinkle with flaked or nibbled nuts. – Baking temperature: 195 °C – Baking time: approx. 35 minutes

TEA BREAD Ingredients Kg Flour 10. 000 Fat 0. 500 0. 400 Sugar Yeast (instant) Eggs (optional) Milk powder (optional) Water Salt 0. 050 0. 060 0. 250 5. 000 0. 100 Method ØBaking temperature: ØBaking time:

BAHULU START Ingredients Kg Flour 1. 000 0. 050 0. 010 0. 150 0. 250 0. 100 0. 015 Sugar Dry Yeast Eggs Milk Cake margarine Salt

METHOD: Ø Make as for Belgian buns. Place in a greased shallow sandwich tin. Prove ± 35 minutes. Ø Bake 200°C ± 25 minutes. When baked, brush with apricot puree and decorate with fondant. – Baking temperature; – Baking time:

BELGIAN BUNS Ingredients Kg Flour 1. 000 Sugar 0. 050 Dry Yeast Eggs Milk Cake margarine Salt 0. 010 0. 150 0. 250 0. 100 0. 015

METHOD Ø After mixing add fruits if required and dispense into a dough. Ø Divide and mould into desired shapes. Ø Scale basic bun dough at 2. 3 kg. Hand up and allow to recover. Sheet out to 80 cm long x 60 cm wide, cover this with a thin layer of jam and spread a layer of custard on top of the jam. Then sprinkle with brown sugar and currants and roll up firmly as for Swiss roll. Cut into pieces approximately 20 minutes. When baked brush with apricot puree and finish with fondant. – Baking temperature: 200 °C. – Baking time 12 -15 minutes.

BUN LOAF Ingredients Kg Flour 1. 000 Sugar 0. 050 Dry Yeast Eggs Milk Cake margarine Salt 0. 010 0. 150 0. 250 0. 100 0. 015

METHODS Ø Add minimum 2. 5 kg of mixed fruits to 10 kg of basic bun dough. Scale into 450 g piece, hand up and allow to recover. Mould and place into greased shapes. Prove ± 35 minutes and bake at 200°C for approximately 50 minutes. When baked, glace with sugar solution. Ø Baking temperature: Ø Baking time

CHELSEA BUNS Ingredients Kg Flour 1. 000 Sugar 0. 050 Dry Yeast Eggs Milk Cake margarine Salt 0. 010 0. 150 0. 250 0. 100 0. 015

METHOD Ø Scale basic bun dough at 2. 3 kg, hand up and allow to recover. Sheet out to 80 cm long and 60 cm wide. Brush the sheet with melted Marvello margarine and brush the bottom edge with egg-wash. Sprinkle the surface with brown or cinnamon sugar and currants. Roll up firmly as for Swiss Roll, with the egg- washed edge sealing the roll. After brushing the roll with melted Marvello, cut into pieces of approximately 60 g. Batch onto prepared baking sheets. Prove and bake at 200°C for approximately 20 minutes. When baked, brush with sugar solution and dust with castor sugar or when cool dip into fondant. Ø Baking temperature: Ø Baking time:

Assessment requires evidence that the candidate: Ø Identified, selected and gathered tools and equipment for the production of yeast products correctly. Identified and selected raw materials for production correctly. Ø Selected dough making methods appropriately. Ø Demonstrated ability to apply dough-processing techniques. Ø Demonstrated ability to identify product faults and their remedies

Ø Demonstrated ability to use baking tools and equipment correctly and appropriately. Ø Applied logical process, timing and synchronization of production. Ø Used personal protective equipment correctly and appropriately. Ø Demonstrated knowledge of occupational safety, health and hygiene requirements in a bakery. Ø Made yeast products using at least two methods. Ø Produced quality yeast products.

Ø Packaged yeast products appropriately. Ø Demonstrated knowledge of ancillary store routine. Ø Demonstrated knowledge of faults and causes in yeast products. Ø Demonstrated ability to display finished products attractively. Ø Applied hygiene practices in the production process. Ø Demonstrated knowledge of record-keeping