Bakers Delight - Day 2

Day 2

Today actually kicked off yesterday and tomorrow kicks off tonight! Yes the life of a baker, there is a lot to learn about our students when you start doing these mad hours in regards to their concentration and the need for a flexable training plan.

Today was observation of a whole production shift turning over 2,000 dollars in product (this incudes 7% waste) by the owner (franchise) and a baker. Very intersting in regards to how important the recipe book plays in the whole operation from production schedual, dough times, break up of products to meet mid morning bake, product specifications and really the whole shift. Micheal Wright (tec baker) says of this "its 80% recipe book and 20% baker" he goes on to explain that when this deviates it usually leads to lower standards that is so important to the national approch of bakers delight.

Whilst giving feedback on some of these deviations mainly baking of the different styles of bread he approched the owner in regards to using the "baking on soul" package that bakers delight have made available to stores to give bread better baking characteristics. This was greeted by whats in it for me and Mick was saying how hard it was to get the stores and store owners to see how it would improve their continental products. I had a great idea,

" Mick we should get a set of stones and rollers and we could test them with bakers delight students and let them tell there bosses how this improved loaf quality". This idea could see Hamilton testing this in our bakery with bakers delight students with further negotiations with their GM, but just anouther example of TAFE supporting idustry and as it should be.

I was also able to help Mick with some product assesment with there danish and crossant pastry that was faulty and was able to identify the problem.

Other things that were acheved today:

how to fix our very old deck ovens to have a water spray connected

Dough development

Dough temperatures- I will try and answer Robs question on this.

Yes I agree with you and wanted to understand this in regards to how we calculate water temperature and how does water temperature affect dough development. It was explained to me that after a load of testing (same equipment in each store) it was decided that 10c was the optimal starting water temperature for stores to start doughs. This was done to simplify the process if you take into account many of the owners do not come from a baking bakground. Finished doughs would then be tested for temperaure and ajustments would be made to get a finished dough temperature of 28c. During my observation the baker produced all the doughs, tested and checked dough temperature which ranged from 29.8 to 27 (this was the grain). Water temp for the grain was 7c. I think that your comment is spot on in regards to baker apprentice understanding this and will pass this on to Michael. I have to say that the baker that produced the doughs came from a BDs in Camberra with a turnover of 20,000 a week in bread (2nd in Ausralia) and was experianced.

Fault identification

quality systems (which is the blue print to running a successful store) and would include OH&S

Staying awake for 18 hours

Go baking again in 6 hours

and eating all my meals in china town

Day 3 is all hands on, I have permission to take digital photograhs so Ill make the most of this.

Bye
Dean