FBPRBK3006_Classroom_PowerPoint_2025_V1.0

Course Overview

• Course Title: Produce Savoury Bread Products

• Certifications:

  • FPB30421 Cert 3 in Bread Baking

  • FBP30521 Cert 3 in Baking

• Institution: GOTAFE

Class Schedule

• Days: Wednesday to Friday

• Time: 8:00 AM to 3:30 PM

• Lunch Break: 30 minutes

Daily Structure

• Each Day Includes:

  • Theory and discussion

  • Class planning

  • Production commencement

  • Process production

  • Production stop

  • Preparation for the next day

  • Clean up

  • Concluding theory and discussion

Importance of Savoury Bread Products

• Diversity: Bakeries produce savoury products to offer a variety for customers.

• Consumer Preferences: Cater to diverse customer preferences and increase sales.

• Meal Complement: Savoury breads complement meals and serve as quick snacks.

• Health Appeal: Attract health-conscious consumers and deliver quality and innovation.

• Market Trends: Adapt to dietary trends and enhance bakery reputation for versatile baked goods.

Personal Protective Equipment (PPE)

Expected PPE in Bakeries

• Gloves

• Oven mitts

• Safety boots

• Uniform

• Apron

• Hair net

Reasons for PPE Usage

• Prevention:

  • Avoid contact with hazardous substances

  • Protect clothing from soiling

  • Reduce slips and falls

• Protection:

  • Safeguard products from contamination

  • Shield hands/arms from burns

  • Guard feet against dropped items and cuts

Bakery Hazards and Controls

Common Hazards

• Manual tasks (bending, lifting)

• Mechanical hazards (mixers, sheeters)

• Slippery floors

• Using sharp objects

• Hazardous substances

Control Measures

• Team lifting or using trolleys

• Machine guarding and protective equipment

• Immediate spill clean-up

• Substitution of hazardous substances

Cleaning Requirements for Bread Production

Dough Mixer

• Daily Cleaning:

  • Unplug the mixer before cleaning

  • Wash detachable parts with warm, soapy water

  • Wipe exterior surfaces

• Weekly Deep Cleaning:

  • Clean hard-to-reach areas and sanitize surfaces

• Special Considerations:

  • Ensure no strong-flavored residues remain

Proofer

• Daily Cleaning:

  • Unplug and wash trays

  • Wipe down interior walls

• Deep Cleaning:

  • Check humidity system and sanitize

• Considerations:

  • Ensure dryness before reassembling

Bun Divider/Rounder

• Daily Cleaning:

  • Unplug and dismantle components for cleaning

• Weekly Deep Cleaning:

  • Inspect and sanitize internal parts

• Considerations:

  • Remove residues to prevent contamination

Deck Oven

• Daily Cleaning:

  • Sweep oven floor and wipe glass door

• Weekly Deep Cleaning:

  • Clean interior and steam injectors

• Considerations:

  • Avoid excessive water use inside the oven

Workbench and Scrapers

• Daily Cleaning:

  • Wash scrapers immediately after use

  • Wipe down work surfaces

• Deep Cleaning:

  • Sanitize surfaces at day's end

• Considerations:

  • Use different equipment for sweet and savoury products

Food Safety Standards

Food Safety Act

• Purpose: Protect public health from food contamination and unsafe practices.

• Regulation: Overseen by Local councils and the Department of Health.

• Responsibilities: Food business owners must ensure food is safe for consumption.

Temperature Control

• Cold Storage: Keep perishables below 5°C.

• Hot Holding: Cooked foods above 60°C.

• Cooling: Rapid cooling protocols for cooked foods.

Cross-Contamination Prevention

• Separation: Store raw and cooked separately.

• Handling Practices: Use dedicated equipment for different food types.

Cleaning and Sanitization

• Regularly clean and sanitize food contact surfaces and utensils.

• Implement HACCP-based food safety programs.

• Clearly label products to manage allergens.

Dietary Requirements

Vegetarian and Vegan Options

• Vegetarian: Varied diets based on plant origin; may include dairy and eggs.

• Vegan: No animal products at all.

Lactose and Gluten-Free Needs

• Lactose Free: An allergy/intolerance to dairy proteins.

• Gluten Free: Critical for coeliac disease and gluten sensitivity management.

Product Examples for Dietary Needs

• Gluten-Free Muffins

• Vegan Vegetable Pies

• Dairy-Free Savory Scones

• Keto-Friendly Spinach Quiche

Cultural Dietary Needs

Major Religions

• Buddhism: Many practitioners are vegetarian.

• Hinduism: Avoids beef and may abstain from meat entirely.

• Islam: Requires Halal food that adheres to specific dietary laws.

• Judaism: Foods must be Kosher.

Characteristics of Savoury Bread

Required Traits

• Visual Appeal: Appetizing crust and uniform shape.

• Flavour: Balanced taste with rich and savory notes.

• Texture: Fluffy interior with a crisp, chewy crust.

Savoury Bread Examples

• Savory Focaccia: Infused with flavors; soft interior.

• Savory Pull-Apart: Easy to share and flavorful.

• Savory Roll: Individual bread with savory fillings.

Gluten Addition to Dough

Purpose of Gluten Addition

• Improves dough elasticity and structure; helps in gas retention.

• Important for flours with low gluten content and heavy fillings.

Considerations

• Avoid adding gluten for customers with celiac disease.

• Adjust proportions to maintain dough handleability.

Bulk Fermentation Process

• Purpose: Develops flavor, structure, and texture.

• Key Processes:

  • Dough Folding: Redistributes gases and strengthens gluten.

  • Fermentation Monitoring: Observe for proper dough rise.

Processing Savoury Breads

Traying Up Products

• Ensure consistency in shape and size to prevent uneven proofing and baking.

Importance of Chopping Loaves

• Supports even expansion and flavor distribution; enhances crust development.

Rolling Dough Precautions

• Avoid excessive pressure to maintain air bubbles and proper gluten development.

Topping Considerations

Care in Baking Topping

• Choose stable toppings that won't slide or burn.

• Ensure even distribution to maintain texture and flavor.

Retarding Dough Techniques

Benefits of Retarding

• Enhances flavor and crust; allows for better management of baking schedules.

Waste Management Procedures

Segregation of Waste

• Separate into organic, non-organic, and recyclable materials.

Composting Options

• Use stale bread for composting and minimize waste.

Donation Practices

• Donating safe-to-eat bread helps reduce waste and supports the community.

Packaging of Savoury Products

Packaging Requirements

• Use food-safe, appropriate materials to ensure safety and quality.

• Considerations for environmental sustainability in packaging materials.

Dough Calculations

Calculation Steps

• Yield Calculation: Determine and adjust formula for varying batch sizes.

Conclusion

• Maintain adherence to food safety and quality for producing savoury bread products.