Title Principles of the Chorleywood Bread Process (CBP)
Level 3
Credit value 2
Learning Outcomes Assessment Criteria
The learner will: The learner can:
1.  Understand the background and rationale for CBP development 1.1   Summarise the features of the pioneering mechanical dough development process which informed the development of the CBP
1.2   Explain the need to develop a commercial short process time bread-making process in the late 1950s for the UK consumer.
 
 
2.  Understand the role of CBP ingredients 2.1   Clarify the role of oxidising agents in the CBP
2.2   Clarify the role of hard fat in the CBP
2.3   Clarify the role of emulsifiers in the CBP
2.4   Explain how the retention of flour solids during the CBP affects dough condition and water take-up
2.5   Clarify the role of yeast in the CBP compared with that in the bulk fermentation process.
3.  Understand the performance features of the CBP 3.1   Explain how CBP mixing can develop a the features of a mature dough 
3.2   Review how the structure of the gluten network is constructed and stabilised in the CBP
3.3   Justify how dough gas cells are created during the CBP
3.4   Explain how dough gas is produced during the CBP
3.5   Explain how dough gas retention is optimised during the CBP.
4.  Understand the advantages and classification of the CBP 4.1 Compare the advantages of the CBP as a commercial bread processing method to the bulk fermentation process
4.2 Critically compare the results of using about 11% protein flour with that at 13-14% in the CBP
4.3 Justify why the CBP is classified as a mechanical dough development process.
Additional information about the unit
  This unit supports workforce and/or vocational development for those who need to understand the principles of the Chorleywood Bread Process, in bakery or in a learning environment.
Unit purpose and aim(s) The unit is designed for use primarily by team leaders/managers and others 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 Chorleywood Bread 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 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.104.2K
   
RITS Reference F/602/4182