Elements and Performance Criteria
- Prepare for work
- Confirm product types and volumes to schedule production
- Calculate yield and adjust recipe to meet required production volume
- Confirm work area and work practices meet food safety and workplace health and safety requirements
- Select and wear personal protective equipment according to safety requirements
- Select frozen and par baked dough baking equipment and check to confirm readiness for use
- Select ingredients and check to confirm quality and quantity
- Mix frozen dough
- Process frozen and par baked doughs
- Divide, scale, mould and intermediate prove frozen and par baked dough to meet required end-product shape and baked weight
- Final mould frozen and par baked dough and place on freezing or baking surfaces
- Laminate and finish frozen and par baked dough as required prior to freezing or par baking
- Check processed frozen and par baked dough to identify faults and rectify
- Package and freeze frozen and par baked dough to meet food safety requirements
- Par bake bread products
- Final prove par baked dough to prepare for baking
- Set baking temperatures and times to prepare for par baking
- Visually check dough size to confirm readiness for baking
- Load oven and steam as required for product type
- Monitor baking to achieve internal par bake temperature for par bake
- Unload and de-pan par baked product to cool
- Check par baked bread products to identify faults and rectify
- Package and freeze par baked bread product to meet food safety requirements
- Recover frozen doughs and par baked breads
- Finish frozen dough products
- Bake frozen dough products
- Set baking temperatures and times to prepare for baking
- Visually check frozen dough size to confirm readiness for baking
- Load oven and steam frozen bread as required for product type
- Monitor baking to achieve baked colour and stability required for frozen dough product type
- Unload and de-pan baked products to cool
- Check product bake to identify faults and rectify
- Finish frozen and par baked dough products
- Complete work
- Clean equipment and work area to meet housekeeping standards
- Dispose of waste according to workplace requirements
- Complete workplace records according to workplace requirements
- Confirm product types and volumes to schedule production
- Calculate yield and adjust recipe to meet required production volume
- Confirm work area and work practices meet food safety and workplace health and safety requirements
- Select and wear personal protective equipment according to safety requirements
- Select frozen and par baked dough baking equipment and check to confirm readiness for use
- Select ingredients and check to confirm quality and quantity
- Measure ingredient quantities to meet recipe specification
- Load ingredients into mixer in required ingredient placement
- Operate and monitor mixer to achieve frozen dough development for product type
- Check frozen and par baked dough to identify dough faults and rectify