Title | Principles of retarding and proving dough and process control | |
Level | 3 | |
Credit value | 2 | |
Learning Outcomes | Assessment Criteria | |
The learner will: | The learner can: | |
1. Understand the advantages and technical function of retarding dough | 1.1 Summarise the commercial advantages of retarding fermented dough | |
1.2 Justify the conditions which retarders maintain to reduce fermentation activity and retard dough products including; | ||
refrigeration of air | ||
high humidity | ||
air circulation | ||
1.3 Explain how retarder conditions reduce fermentation activity and suspend dough volume increase | ||
1.4 Explain why dough recipes are adjusted to improve quality and performance of retarded dough including levels of; | ||
· yeast | ||
· fat | ||
· dough conditioner. | ||
2. Understand the technical function of recovering dough | 2.1 Summarise the recovery process of required in order to maintain dough quality | |
2.2 Explain why recovery conditions should be optimal in increasing fermentation activity and maintaining recovery quality of dough products | ||
2.3 Explain why the recovery process is critical to the effective increase in dough fermentation activity in preparation for proving | ||
2.4 Explain why dough recipes are adjusted to improve quality and performance of dough recovery including levels of; | ||
· yeast | ||
· fat | ||
· dough conditioner. | ||
3. Understand the technical function of proving dough | 3.1 Summarise the optimum conditions which provers maintain to maximise fermentation rates and prove dough products | |
3.2 Explain how prover conditions increase fermentation activity and increase dough volume | ||
3.3 Summarise the quality features of under and over proving dough products. | ||
4. Understand the causes of common faults in retarded dough | 4.1 Diagnose the causes: | |
of skinned up dough | ||
of spotted and blistered dough | ||
of dough lacking of volume | ||
for dough which has become blistered under the top crust | ||
for dough which has produced dark spots on product base. | ||
Additional information about the unit | ||
This unit supports workforce and/or vocational development for those who need to understand the principles of retarding and proving dough and process control, in a 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.112K Principles of retarding and proving 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 retarding and proving dough and process control. 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 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.112K | |
RITS Reference | K/602/4192 |