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WorksheetsWeek 3 BFP
Total questions: 10
Worksheet time: 12mins
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 (a) 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
