Project #22373 - bakery level 2

 Assessment Criteria 1.1 (a)

Outline how the BFP process has developed as a standard process from ancient bread making techniques.

 

   Assessment Criteria 1.2 1.3 (b)

Outline the importance of the BFP bread making process up to the 1960’s and describe its role and importance currently in the bakery industry.

 

Assessment Criteria 2.1 2.2 (c)

Outline which types of flours are best suited for BFP dough’s and attach a typical recipe by percentage of flour content for a one hour and three our BFP dough.

 

Assessment Criteria 2.3.2.4 (d)

Describe which dough improvers and conditioners can be added to BFP dough’s to improve performance/quality.

 

Assessment Criteria (e)

Describe the delayed salt process and its advantage in reducing the fermentation time.

 

Assessment Criteria 4.1 (f)

Compare the advantages of the BFP process compared to other bread making methods.

 

Assessment Criteria 4.2 (g)

Give a brief outline of the processing features of BFP dough. State the advantages of using a sponge and dough process variation of this.

 

 

Assessment Criteria 3.1 (a)

Outline the low speed mixing requirements for BFP dough’s

 

Assessment Criteria  3.2. 3.3(b)

Describe why water temperatures must be controlled at the mixing stage and how to calculate water temperature for dough’s.

 

 Assessment Criteria 3.4 (c)

Describe how bulk fermentation time determined by dough’s temperature, yeast levels and other ingredients.

 

Assessment Criteria 3.5 (d)

Explain how the severity of final mould can affect dough bubble structure and the characteristic of the product.

 

Assessment Criteria 3.6 (e)

Describe the processing features of the BFP making reference to:

·         Diving

·         Rounding

·         Intermediate proof/resting

·         Final moulding

 

·         Final proof

Subject General
Due By (Pacific Time) 02/10/2014 12:00 am
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