Bakers Delight - Day 3

Day 3

Started the baking shift at 12.30 at a company owned bakers delight. Micheal Wright, Darren (baker) and myself produced 12 doughs to make the 65 products that I understand is the minumum. it was intersting that Micheal is still was very active in rectifing many deviations to standards such as cleaning, correct trays, recipe and bread specifications, ordering and dough production. He again said that it comes down to 80% recipe specification and 20% baker. This bakery was not that old and had more upto date equipment than the day 2.

Today was a practical follow up from day 2 and was able to question Mick on the comments and questions from Rob and Dean Tilden. His responce was "testing was done on a tipical bakers delight enviroment which would include spiral mixer & airconditioning and that 10c was demmed the best starting temperature. But bakers should be testing doughs for FDT and ajusted thier dough to achieve a FDT of 28c. He strongly agreed that baker apprentice should be able understand this cocept when learning the fundamentals of baking at TAFE".

My call on this is from my own experiance including my 2 weeks RTI with Stewart Latter, there is a massive eliment of experiance that the baker uses to know when to ajust water temperatures to achieve optimal development and FDT. When working with Stewarts baker they produced a monster load of bread and not once did he check the dough with a thermometer. But one mistake in FDT in that operation would cause big broblems due to the large production, the dough maker was very expereianced . He also learnt these skills on the job.

Mick and I also visited anouther bakers delight that operated a genisis plant. It was interesting because we were hoping to go in and see it operating but it had broken down during the morning and they were very late with their production.

Regarding Dean t's question about the sugar in white doughs Mick said " we dont need to put sugar in our white doughs for yeast activity because we use a good bread improver and only use sugar for softer products such as soft rolls and sweet doughs".

Rob, I am going to ask Micheal to respond to your question regarding the different absorbtion rates of water to the seasons, but for my own benifit maybe I can ask you a question because I did not know this.

Does the flour producers that supply bakers delight control the protien strength, water absorbtion rate, ash content and quality by mixing grain from different growth areas within Australia and if not why?

Do flour millers test there flour to make sure that it can supply a large company like B/D, brumbies, Woolworths with the same standard of flour anually?

If there are ajustments to be made to absorbtion rates due to sesonal crop quality that lead to flucuations in FDT does the BRI or flour companies notify the baking industry to make these ajustments?

Gary maybe you could forward this blog to Manildra or Goodman Fielder to see what they say?

To answer Craigs question yes I did see the presentation for the slicer and belive I have this in my bundle of resourses that were collected.

One of things that I learnt today was the late addition of fat in the sweet dough, hidration of fruit 10% water and how important Michael's job is to this organisation. On the three days that I spent with Mick he was constantly on the look for product and procedures, very aprochable and gave costructive critisism straight away and constantley refering to the recipe book. I think the role that Micheal plays is critical to maintain quality and support within the store.

On that note Id like to thank Micheal Wright and Craig King for letting me access so much imformation, resources, expiriance and answering my many questions, it really was a window into your organisation. I will continue to corispond with you both in regards to soul baking and any development of learning tools made from the resources collected.

Again thankyou to those that made comments and asked questions and I look forward to futher corrispondance with you all.

Regards
Dean

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

Bakers Delight

Dean Gibson will be traveling to Brisbane for some technical training for a couple days. What we want to achieve is to building a stronger relationship with bakers delight. Collect recourse’s and knowledge from national technical advisor on fundamentals and methology used within the company. To investigate how Hamilton baking can improve the bread course offered to bakers delight students by developing more work place specific product linked to the training package. It is also a mission to approach bakers delight to share recourses for there students, making it more affective and cheaper to develop online and e/resources.

Bakers Delight - Day 1

Thanks Gary, this blog serves as an electronic diary for this training and resouse collection with bakers delight.

Training outline
Day one:
share resources including blended chocolate as an example of industry working with TAFE.

Very sucessfull start with bakers delight sharing all resourses developed such as training resources, assesment resources, bakery skills assessment program, tools, task observation checklists. A light pro presentation which was great and will make an excellent resourse for teacher and students called product quality presentation and lastly a dvd "masterclass" developed by Bakers delight in september 2004 with instuctions for all there breads made in their stores. All electronic resoures are high quality (sound and image), Liegh you will have a field day with these and I am very excited to see how these resource will update, inhance and supprt bakers delight students.

Mick (technical baker) also showed me their new soul baking system that they are yet to introduce and will definatly keep this company many steps in front of the baking industry with inovation and product quality systems that they have in place.

We also looked at bakers delights OHS resourses and I will get a copy for Alison as this will be great for on the job (hybrid delivery). What impresses me is the support that this company gives its staff and if you could add in support from TAFE this could be a anouther great example of industry and TAFE working together to upskill the baking students.

Anouther intersing thing that I saw was that bakers delight have spread sheets for production, cost, waste for each shift very simular to what Steve has devceloped for bread students. Its good to know we are on the right track.

Now to that critcal componant, dough development and dough temperature. All will be revieled tommow morning at 1am, yes time is getting away and I will need to get some rest for the hands on componant.

Last note, I have decided to eat all my meals in china town and that incudes breakfast as I will be able to just get in before close, I will have some feed back as too the best BBQ duck, suckling pig and lets not forget salt chilli squid, salt pepper chicken, white cut chicken mmmm.

Will post tomorrow Day 2 Tuesday the 7th. Please comment or ask a question.

Bye
Deano