At least 3 underpinning knowledge units have to be covered from Group D.

Underpinning Knowledge Group D

Title

Principles of flour milling and flour types for bakery

Principles of flour in bakery

Principles of fats and oils in bakery

Principles of sugars and starches in bakery

Principles of dairy products in bakery

Principles of egg and egg products in bakery

Principles of salt and dough conditioners/improvers in bakery

Principles of pre-mixes and concentrates in bakery

Principles of the Bulk Fermentation Process (BFP)

Principles of the Chorleywood Bread Process (CBP)

Principles of Mechanical Dough Development (MDD) using spiral mixing

Principles of dough fermentation and process control

Principles of yeast manufacture and storage in bakery

Principles of retarding and proving dough and process control

Principles of pastry lamination and process control

Principles of oven baking bakery products

Principles of cooling bakery products using automated processes

Principles of frying bakery products

Principles of preparing and handling bakery finishing materials

Principles of mixing flour confectionery and process control

Principles of hot plate baking bakery products

Principles of decorative pastes in bakery

Principles of packaging in bakery

Principles of improvement in food operations

Principles of continuous improvement techniques (Kaizen) in a food environment

Principles of sustainability in a food environment

3. Are you happy with the proposed optional units and the number required to be taken as a minimum in Group D?

Yes

No

If no, please explain.