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15140 Demonstrate knowledge of plant bread baking technology and

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Demonstrate knowledge of plant bread baking technology and plant
bread bakery products

Level                             4

Credits                           8

Purpose       This unit standard is for people working or intending to work in an automated
              or semi-automated bakery. People credited with this unit standard are able
              to: analyse automated bread baking systems; assess doughs developed
              using automated systems; analyse the production of specialty breads in
              automated bread bakeries; analyse the production of bread smallgoods in
              automated bread bakeries; and evaluate the bake tests and bread quality
              assessment procedures used in automated bread bakeries.


Subfield                          Food and Related Products Processing

Domain                            Baking - Bread

Status                            Registered

Status date                       20 April 2006

Date version published            20 April 2006

Planned review date               31 December 2011

Entry information                 Recommended: Unit 15135, Demonstrate knowledge of
                                  legislative and food code requirements in the baking
                                  industry; Unit 15136, Demonstrate knowledge of bakery
                                  science; Unit 15137, Demonstrate knowledge of the
                                  characteristics and processes of flour technology; and
                                  Unit 15138, Demonstrate knowledge of bakery
                                  management systems; or demonstrate equivalent
                                  knowledge and skills.

Accreditation                     Evaluation of documentation and visit by NZQA and
                                  industry.

Standard setting body (SSB)       Competenz (Food and Beverage)

Accreditation and Moderation Action Plan (AMAP) reference                  0111
This AMAP can be accessed at http://www.nzqa.govt.nz/site/framework/search.html.




                                                               New Zealand Qualifications Authority 2011
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Special notes

1     Enactments and codes relevant to this unit standard include but are not limited to the:
      Food Act 1981; Health and Safety in Employment Act 1992; Resource Management
      Act 1991; Food (Safety) Regulations 2002; Food Hygiene Regulations 1974;
      Australia New Zealand Food Standards Code, available at
      http://www.foodstandards.govt.nz/.

2     Definitions
      Bakery refers to a production plant bread baking facility.
      Organisational procedures refers to documents that include: worksite rules, codes,
      and practices; equipment operating instructions; production specifications;
      documented quality management systems; and health and safety requirements.

3     Performance must be consistent with documented organisational policies and
      procedures.

Elements and performance criteria
Element 1

Analyse automated bread baking systems.

Performance criteria

1.1        Dough processes commonly used in automated bread bakeries are classified
           according to mixing times, mixing speeds, and fermentation periods.

1.2        Steps in an automated bread baking system are identified and explained in
           accordance with dough processes used.

           Range         preparation and weighing of ingredients, mixing, dividing,
                         intermediate proving, moulding, tinning, final proving, baking,
                         depanning, cooling, slicing, bagging.

1.3        Machinery and equipment commonly used in an automated bread bakery are
           identified and their functions and mode of action described.

           Range         automatic water delivery and temperature control system,
                         automatic flour delivery system, computer controlled mixer, dough
                         hoist, divider, rounder, intermediate prover, moulder, final prover,
                         oven, finishing equipment, depanner, cooler, slicer, bagger,
                         conveyor, belts, automatic tray loading system.

1.4        Layout and workflow patterns in an automated bread bakery are assessed
           against the product range and production schedules.

1.5        Scales of production in automated bread baking systems are assessed in terms
           of production units, production times, market share, and distribution areas.




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Element 2

Assess doughs developed using automated systems.

Performance criteria

2.1       Required properties of a dough are stated in accordance with process
          specifications and industry practice.

          Range         extensibility, elasticity, maturity, temperature, production
                        requirements.

2.2       Properties of a selected dough sample are assessed in terms of its suitability for
          further processing and resultant product quality.

2.3       Reasons for any faults in the selected dough sample are given and corrective
          measures outlined.

Element 3

Analyse the production of specialty breads in automated bread bakeries.

Range     may include but is not limited to – pita, focaccia, French bread, Italian bread,
          German or Swiss rye bread, bergen-type breads, artisan breads.

Performance criteria

3.1       Specialty breads commonly produced in automated bakeries are identified from
          product samples or photographs.

          Range         evidence of six specialty breads is required.

3.2       Speciality breads are described in terms of their origin, ingredients, and final
          product characteristics.

          Range         evidence of six specialty breads is required.

3.3       Recipes for four specialty breads are given and evaluated against ingredient
          availability and cost.

3.4       Automated production systems for four specialty breads are described and
          compared in terms of the machinery and equipment used, the production line,
          and the complexities of processing.




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Element 4

Analyse the production of bread smallgoods in automated bread bakeries.

Range     buns, bread rolls, hot cross buns, hamburger buns.

Performance criteria

4.1       Bread smallgoods commonly produced in automated bakeries are identified
          from product samples or photographs.

4.2       Bread smallgoods are described in terms of their ingredients and final product
          characteristics.

4.3       Recipes for bread smallgoods are given and evaluated against ingredient
          availability and cost.

4.4       Automated production systems for bread smallgoods are described and
          compared in terms of the machinery and equipment used, the production line,
          and the complexities of processing.

Element 5

Evaluate the bake tests and bread quality assessment procedures used in automated
bread bakeries.

Performance criteria

5.1       Bake tests are defined in terms of their function, method, and usage in
          automated bread bakeries.

          Range         mechanical dough development bake test, bulk fermentation bake
                        test.

5.2       Interpretation and use of bake test results in automated bakeries are outlined.

5.3       Factors which determine the external quality of bread are identified from quality
          assessment sheets.

          Range         height, weight, corners, volume, crust colour, crust surface.

5.4       Factors which determine the internal quality of bread are identified from quality
          assessment sheets.

          Range         fineness of cells, evenness, presence of streaks, cores, holes,
                        colour, stickiness, softness, dryness, crumb strength.




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5.5       Quality assessment procedures used in an automated bakery are evaluated
          against the specific product characteristics, scales of production, intended sell-
          by date and distribution area, customer base, and use of information.

          Range         placement and number of assessment stations in the production
                        line, frequency and number of samples assessed, assessment
                        method, recording and reporting of results.

Please note

Providers must be accredited by the Qualifications Authority, or an inter-institutional body
with delegated authority for quality assurance, before they can report credits from
assessment against unit standards or deliver courses of study leading to that assessment.

Industry Training Organisations must be accredited by the Qualifications Authority before
they can register credits from assessment against unit standards.

Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.

Accreditation requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP also includes useful information about special requirements for organisations
wishing to develop education and training programmes, such as minimum qualifications for
tutors and assessors, and special resource requirements.

Comments on this unit standard

Please contact the Competenz qualifications@competenz.org.nz if you wish to suggest
changes to the content of this unit standard.




                                                                New Zealand Qualifications Authority 2011