| Title | Principles of flour milling and flour types for bakery | |
| Level | 2 | |
| Credit value | 1 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the structure of the wheat grain as a bakery raw material | 1.1 Outline the structure and components of the wheat grain | |
| 1.2 Outline the function of the constituent parts of the wheat grain | ||
| 1.3 Describe how wheat grain is best stored to maintain quality before milling or use as a bakery ingredient. | ||
| 2. Understand the nutritional composition of the wheat grain | 2.1 Outline the nutrient composition of the wheat grain including; | |
| · wheat germ | ||
| · endosperm | ||
| · fibrous coat | ||
| 2.2 Describe what constitutes a strong, medium and weak wheat. | ||
| 3. Understand the stages in the wheat milling process | 3.1 Outline the stages in the wheat milling process including; | |
| · blending | ||
| · cleaning and washing | ||
| · conditioning | ||
| · breaking and reduction | ||
| · storage and handling | ||
| 3.2 Describe why damage to starch particles during milling is a critical factor to control | ||
| 3.3 Define what is meant by the term Extraction Rate. | ||
| 4. Understand the main wheat flour types produced by milling | 4.1 Give examples of the main flour types produced for the UK bread sector | |
| 4.2 Describe the differences between the main types of flour produced for the UK bread-making market. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of flour milling and flour types for bakery, in a bakery or in a learning environment. | ||
| Unit purpose and aim(s) | The unit is designed for use primarily by operatives 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 | 01/05/2015 | |
| 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.301K Principles of flour milling and flour types for bakery. | ||
| 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 flour milling and flour types for bakery. 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. | ||
| Improve Food & Drink Skills Council | ||
| Support for the unit from a SSC or appropriate other body (if required) | ||
| Location of the unit within the subject/sector classification system | 04 Engineering and Manufacturing Technologies | |
| Name of the organisation submitting the unit | Improve | |
| Availability for use | Shared | |
| Unit available from | 01/05/2010 | |
| Unit guided learning hours | 6 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | CB.301K | |
| RITS Reference | H/601/4518 | |