Title Principles of the Bulk Fermentation Process (BFP)
Level 3
Credit value 2
Learning Outcomes Assessment Criteria
The learner will: The learner can:
1.  Understand the importance of the BFP as a bread-making method 1.1   Evaluate the current commercial application of BFP in the UK
1.2   Analyse the importance of the BFP in UK bread-making up to the 1960s compared to its current role.
 
 
2.  Understand the role of BFP ingredients 2.1   Clarify which types of flours are best for BFP doughs
2.2   Critically compare the role of yeast in the BFP to that in the Chorleywood Bread Process
2.3   Explain how BFP dough consistency is managed by manipulating time, temperature and yeast levels
2.4   Explain why certain dough conditioners and improvers are added to BFP dough to improve dough performance and quality.
3.  Understand the performance features of the BFP 3.1   Explain why BFP mixing is relatively poor at entrapping gas in dough
3.2   Summarise how dough gas cells are created during the BFP
3.3   Explain how dough gas is produced during the BFP
3.4   Summarise how dough gas retention is optimised during the BFP
4.  Understand the advantages and variations of the BFP 4.1 Compare the advantages of the BFP as a commercial bread processing method to other processes
4.2 Explain the technical processing features and advantages of using a sponge and dough processing variation to the BFP
4.3 Justify why the BFP is classified in the fermentation group of bread-making processes.
Additional information about the unit
  This unit supports workforce and/or vocational development for those who need to understand the principles of the Bulk Fermentation Process, in bakery or in a learning environment.
Unit purpose and aim(s) The unit is designed for use primarily by technicians, team leaders and managers who carry out these workplace activities. It is also designed for those who plan to enter the bakery industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
   
Unit expiry date 31-Aug-15
   
Details of the relationship between the unit and relevant national occupational standards or other professional standards or curricula (if appropriate) This unit of assessment relates directly to Improve Sector Performance Standard (approved as National Occupational Standard) knowledge unit CB.104K Principles of mixing dough and process control.
Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of the Bulk Fermentation Process. It can be assessed on or off the job.
 
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
 
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
 
   
Support for the unit from a SSC or appropriate other body (if required) Improve Food & Drink Skills Council
   
Location of the unit within the subject/sector classification system 04 Engineering and Manufacturing Technologies 
   
Name of the organisation submitting the unit Improve Ltd on behalf of Improve Awarding Organisation Forum
   
Availability for use Shared 
   
Unit available from Aug-10
   
Unit guided learning hours 20
   
Unit Category  Underpinning Knowledge (UK)
   
Unit Reference CB.104.1K
   
RITS Reference A/602/4567