| Title | Principles of mixing flour confectionery and process control | |
| Level | 3 | |
| Credit value | 2 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the aeration of batter mixtures | 1.1 Explain how mechanical aeration is developed during mixing | |
| 1.2 Evaluate the changes to key ingredients in batters which are important in developing and maintaining aeration | ||
| 1.3 Summarise which chemical aeration agents are best added to specific type of batters | ||
| 1.4 Clarify the pre-bake action of chemical aeration agents in batters | ||
| 1.5 Explain the conditions for ingredients or mixtures which lead to inadequate batter aeration. | ||
| 2. Understand the aeration of foam mixtures | 2.1 Explain how mechanical aeration is developed during the mixing | |
| 2.2 Evaluate the changes to key ingredients in foams which are important in developing and maintaining aeration | ||
| 2.3 Explain the conditions for ingredients or mixtures which lead to inadequate foam aeration or foam collapse. | ||
| 3. Understand how scone doughs are developed | 3.1 Explain the key features of scone doughs, and how they are developed during mixing | |
| 3.2 Evaluate the changes to key ingredients in scone doughs which are important to achieving dough quality | ||
| 3.3 Summarise which chemical aeration agents are best suited to scone products | ||
| 3.4 Clarify the pre-bake action of chemical aeration agents in scones. | ||
| 3.5 Explain the conditions for ingredients or doughs which lead to inadequate scone dough development. | ||
| 4. Understand how pastry doughs are developed | 4.1 Explain the key features of pastry and biscuit doughs and how they are developed during mixing | |
| · short pastry | ||
| · puff pastry | ||
| · biscuit mixtures | ||
| 4.2 State the function and changes to key ingredients in pastry and biscuit doughs which are important achieving specified dough quality | ||
| 4.3 Summarise which chemical aeration agents are best suited to biscuit products | ||
| 4.4 Clarify the pre-bake action of chemical aeration agents in biscuits | ||
| 4.5 Explain the conditions for ingredients or doughs which lead to inadequate pastry or biscuit dough development. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of mixing flour confectionery 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.202K Principles of mixing flour confectionery 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 mixing flour confectionery 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 | EDI on Behalf of Improve Awarding Organisation Forum – now owned by Improve | |
| Availability for use | Shared | |
| Unit available from | 01/10/2010 | |
| Unit guided learning hours | 20 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | CB.202K | |
| RITS Reference | K/602/4712 | |