WSQ Prepare Caf© Style Breads North

Course details

Upon completion of the module participants will be able to:

•  Describe the functionality of ingredients used in bread dough.
•  Calculate recipes using Baker’s Percentage.
•  Produce variety of breads following recipe, methods andprocessing parameters.
•  Prepare Sour dough starter and build Levain.
•  Prepare multi grain breads incorporating Levain cultures.
•  Prepare suitable grain mixes for use in grain breads.
•  Prepare enriched sweet dough’s, fill and shape.
•  Prepare suitable sweet and savoury fillings for yeast dough.
•  Proof and bake products to a satisfactory standard.
•  Apply appropriate pre oven and post bake finishing to baked items.
•  Evaluate bread products following quality parameters.
•  Produce bread dough following standard hygiene and food safe  requirements for food

Practical Component:

• Mixed grains: pre preparation by soaking.
•  Sour dough – starter preparation, types & feeding requirements.
•  Formulation adjustments through the inclusion of, grains, different flour types, sour culture.
•  Dough making and processing parameters for a variety of bread and bun types.
•  Shaping and moulding in required shapes, handmade and machine made.