Elements and Performance Criteria
- Select and use ingredients to ensure quality outcomes
- Impact of ingredients on final product is identified and considered in selection, measurement and use
- Processes used in the manufacture of ingredients and their impact on quality are identified and considered in the selection of ingredients
- Types of food additives and corresponding E numbers used in bakery products, their functions and possible reactions are considered in the selection of ingredients
- Reactions and properties of sugars, proteins and fats can be identified and tracked through baking production processes
- Properties of common emulsions, suspensions and solutions and their impacts on quality are considered in the selection of ingredients
- Common chemical reactions and factors required to cause a reaction are managed to control impact on quality
- Legal and quality requirements relating to use of ingredients and food additives are applied
- Knowledge of ingredients, processes and interactions is used to predict product shelf life
- Problems relating to ingredients are identified and addressed
- Manage nutritional features of bakery products
- Public health and environmental hazards relating to bakery products are identified and controlled in bakery production
- Intolerances to foods, artificial and natural additives used in baking products and typical reactions are identified and considered in product development and labelling
- Allergies and autoimmune diseases relating to bakery products and typical reactions are identified and considered in product development and labelling
- Alternative ingredients, production processes and products are selected to cater to customers with intolerance and allergies
- Role of bakery products in diet and their nutritional features are determined
- Regulations regarding nutritional labelling are applied
- Control aspects of fermentation
- Role and science of fermentation in bakery products is identified and process variations applied to achieve different outcomes
- Types of fermentation and features of process are examined and selected according to product requirements
- Role of Lactic Acid Bacteria (LAB) in fermentation and influences/factors are identified and managed
- Impact of different fermentation processes on the bakery product is considered in selection of production processes
- Manage baking processes
- Role and science of retardation in bakery products is identified and process variations applied to achieve different outcomes
- Role and science of freezing in bakery products is identified and process variations applied to achieve different outcomes
- Impact of temperature, moisture and time on production and product outcome are considered in management of operations
- Impacts of varying baking processes on production and product outcome are considered in production planning and management
- Production problems are identified and addressed
- Processes specified are in accordance with workplace environmental guidelines
- Baking processes are selected and managed to maximise production efficiencies