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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Analyse aspects of ingredients on finished bread products
   • Read and interpret a Certificate of Analysis for breadmaking flour
   • Identify the impact of ingredients on final products, and consider these impacts when selecting, measuring and using ingredients
   • Identify processes and techniques used in the manufacture of ingredients, and how these impact on ingredient characteristics
   • Identify types of food additives used in bread products, their functions and the likely reactions they may cause when combined with other ingredients
   • Identify the properties and reactions of sugars, proteins and fats, and their tracking points during baking production processes
   • Identify the properties of common emulsions, suspensions and solutions, and their impacts on the finished product, when selecting ingredients
   • Recognise common chemical and physical reactions, and factors required to cause a reaction, to control impact on the finished product
   • Apply knowledge of ingredients, interactions and baking processes to predict product shelf life of finished product
2. Analyse aspects of ingredient variations and changes in processing
   • Identify the role and science of fermentation in bread products and apply process variations to achieve different outcomes
   • Examine the features and benefits of different ingredient changes and interactions during fermentation
3. Manage variations in baking processes
   • Identify the role and science of mixing ingredients in bakery products and apply process variations to achieve different outcomes
   • Identify the role and science of retardation in bakery products and apply process variations to achieve different outcomes
   • Identify the role and science of freezing in bakery products and apply process variations to achieve different outcomes
   • Identify the impact of temperature, moisture and time on production and product outcome in management of operations
   • Identify the impacts of varying baking processes on production and product outcome in production planning and management
   • Select and manage baking processes to maximise production efficiencies
   • Identify and address production problems in process variations