Week 3 BFP

BFP stands for?

• Big fluffy products

• Big and full products

• Bulk fragments profiles

• Bulk fermentation process

Tick all of the possible causes for a loaf with poor volume.

• Under mixing

• Under proving

• Not enough Bulk fermentation

• Too much yeast

• Flour protein too low

With no additives bread made by the BFP needs more ____ to develop

Tick the possible faults over weighing dough pieces can produce

• The loaf is too big and heavy

• The cost of the loaf has unexpectedly increased

• The loaf is under baked.

• The sides of the loaf have collapsed

• The crumb becomes open, light and airy

Why are recipes important in the workplace?

• They aren't once you know what you are doing

• Because they let anyone who is working on that day know the exact way the product is made.

• They give me a guide on how to do it then I can do it my way

• They aren't if you have a friend who can tell you the answer

If the recipe needs 6 Kilograms of flour and requires 70% water how much is water is needed?

• 3 Litres

• 7 Litres

• 3.5 Litres

• 4.2 Litres

If the bread has a sticky crumb this could be caused by?

• Too much yeast

• Too much enzyme activity

• Too much time proving

• Poor moulding techniques

What type of flour is best suited to BFP methods?

• Strong Bakers flour

• Plain Flour

• Hi Ratio Flour

• Corn Flour

You have to make all of these products. Which one would you start with if you wanted to use you time as efficiently as possible?

• White bread BFP method

• Teacakes ADD method

• Cupcakes

• Chocolate eclairs

Tick the ways you can minimise the risk of contamination.

• Clean as you go.

• Label all the ingredients you keep in the bakery

• Get the production done a fast as possible

• Be aware of what and how you have stored products on the rack

• Wear you PPE