1. PREPARE AND PRODUCE YEAST GOODS
D1.HPA.CL4.09
Trainer to introduce self and talk of personal bone fide to be able to teach this unit
Give brief overview of your experience in patisserie and baking Industry

2. Prepare and produce yeast goods
This Unit comprises three Elements
Prepare and bake yeast goods
Decorate and present or display yeast goods
Store yeast goods
Trainer advises students this Unit comprises three Elements, as listed on the slide explaining:
Each Element comprises a number of Performance Criteria which will be identified throughout the class and explained in detail
Students can obtain more detail from their Trainee Manual
The course presents advice and information but where their workplace requirements differ to what is presented, the workplace practices and standards must be observed.

3. Prepare and produce yeast goods
Assessment for this Unit may include:
Oral questions
Written questions
Work projects
Workplace observation of practical skills
Practical exercises
Formal report from employer/supervisor
Trainer advises students that assessment for this Unit may take several forms all of which are aimed at verifying they have achieved competency for the Unit as required.
Trainer indicates to students the methods of assessment that will be applied to them for this Unit.

4. Prepare and bake yeast goods
Element 1:
Prepare and bake yeast goods
Introduce topic.
Class Activity – General Discussion
Ask general questions:
What is yeast?
What is its purpose?
What is it used in?

5. Prepare and bake yeast goods
Performance Criteria for this Element are:
Select required commodities according to recipe and production requirements
Prepare a variety of yeast goods to desired product characteristics
Produce a variety of yeast goods according to standard recipes and enterprise standards
Use appropriate equipment to prepare and bake yeast goods
Trainer identifies the Performance Criteria for this Element, as listed on the slide.

6. Prepare and bake yeast goods
Performance Criteria for this Element are:
Use correct techniques to produce yeast goods to enterprise standards
Bake yeast goods to enterprise requirements and standards
Select correct oven conditions for baking yeast goods
Trainer identifies the Performance Criteria for this Element, as listed on the slide.

7. Flour Elements of flour Starch Protein Sugar Moisture Fat Enzymes
Trainer to discuss:
What is the purpose of each of these elements?

8. Salt Functions of salt Controls fermentation
Toughens gluten (stabilising it)
Increases volume
Enhances flavours
Controls dough
Increases shelf life
Improves crust colour
Trainer to discuss:
Discuss these purposes.

9. Yeast Types of yeast Compressed Dried Creamed or liquid
Trainer to discuss:
Discuss purpose of yeast.
Discuss how these different types of yeast are used and differ from each other.

10. Water Hydrates gluten forming proteins
Dissolves and disperses salt and sugars
Carries sugars to the yeast
Provides moisture for yeast to grow
Hydrates dry yeast
Trainer to discuss:
Discuss purpose of water flour production

11. Water Controls dough temperature Controls dough consistency
Wets and swells starch during baking
Controls enzyme activity
Increases shelf life
Contributes to eating qualities
Trainer to discuss:
Discuss purpose of water flour production

12. Fats Definition of fats Fat is a generic term It can mean: Oil Butter
Margarine
Shortening
Trainer to discuss:
What is the purpose of fats?
How do each of these vary the final product?

13. Fats Effects of fat Improves slicing Softer crumb Shorter eating crumb
Softer crust
Trainer to discuss:
Discuss these effects and how they are beneficial.

14. Fats Effects of fat Better keeping qualities Increases volume
Shorter eating crust
Emulsified fats retard crumb
Enhances firmness
Trainer to discuss:
Discuss these effects and how they are beneficial.

15. Sugar Effects of sugar Softens crumb Sweetens
Increases crust and whiter crumb colour
Increased levels slacken or weaken the dough
Greater water retention
better eating qualities
Trainer to discuss:
Discuss these effects and how they are beneficial.

16. Milk powder Effects of milk powder Brighter and softer crumb
Increased nutritional value and flavour
Greater volume (due to strengthening of gluten strands by the case in protein)
Slight sweetness (due to lactose
Trainer to discuss:
Discuss these effects and how they are beneficial.

17. Eggs Types of eggs Eggs can be purchased as follows: Shell Egg
Liquid Egg or Egg Pulp
Frozen Egg
Trainer to discuss:
Discuss the purpose of eggs.
What is the difference between these types?

18. Eggs Effects of eggs Moistening Enriching due to fat in the yolk
Increased nutritional value
Emulsifying, due to lecithin in the yolk, therefore better keeping qualities
Aids structure, due to the proteins
Better colour and appearance
Better eating qualities
Better keeping
Trainer to discuss:
Discuss these effects and how they are beneficial.

19. Bran Effects of Bran Darker crumb colour
Lower volume, due to the non-gluten forming proteins
Increased water levels
Shorter mixing times
Higher fibre intake
Trainer to discuss:
Discuss these effects and how they are beneficial.

20. Dried fruit and nuts Common used dried fruits Sultanas Currants
Raisins
Mixed peel
Dates
Trainer to discuss:
What are the benefits of using dried fruits?
What items are they commonly found in?

21. Dried fruit and nuts Commonly used nuts Hazelnuts Walnuts Almonds
Peanuts
Trainer to discuss:
What are the benefits of using nuts?
What items are they commonly found in?

22. Dried fruit and nuts Effects of dried fruit and nuts Eating qualities
Texture
Flavour
Colour
Increased moisture
Increased shelf life
Better visual appeal
Trainer to discuss:
Discuss these effects and how they are beneficial.

23. Types of yeast products
Types of yeast goods
Yeast goods are defined as a sweet dough product
Bread is produced with yeast and is the savoury version
A sweet yeast product would be any dough with more than 5% sugar and increased levels of fat
Trainer to discuss:
Identify different types of savoury and sweet yeast goods.

24. Types of yeast products
Types of yeast goods
What are common types of:
Sweet yeast goods
Savoury yeast goods
Trainer to discuss:
Discuss the question in the slide.

25. Types of yeast products
Types of ‘specialty’ yeast goods
Baba
Bienenstich
Brioche
Buchty
Chelsea bun
Trainer to discuss:
Discuss these different types of yeast goods.

26. Types of yeast products
Types of ‘specialty’ yeast goods
Cholla
Colomba di pasqua
Croissant
Doughnut
Gugelhof
Hot Cross buns
Trainer to discuss:
Discuss these different types of yeast goods.

27. Types of yeast products
Types of ‘specialty’ yeast goods
Panettone
Pignoli
Streauselkuchen
Stollen
Savarin
Trainer to discuss:
Discuss these different types of yeast goods.

28. Types of yeast products
Types of ‘specialty’ yeast goods
Panatone
Gingerbread doughs
Honey cake (Israel)
Tsoureki (Greece)
Trainer to discuss:
Discuss these different types of yeast goods.

29. Produce a variety of yeast products
Fruited yeast products and buns
Usually specialty sweet yeast products are very rich because of large amounts of:
Butter
Fruit
Trainer to discuss:
What are examples?

30. Special ingredient functions
Fat
The degree of richness of fruited yeast products and buns is determined to a great extent by their ratio of fat.
This affects:
Their flavour
Crumb texture
Storage life
Trainer to discuss:
As a reminder, what types of fat can be used?

31. Special ingredient functions
Sugar
The proportion of sugar added usually depends on:
Type of product
Amount of dried fruit used
Desired sweetness of the product.
Caster sugar is the best choice
Trainer to discuss:
What is the benefit of caster sugar?

32. Special ingredient functions
Fruit
Dried fruits should be washed and well-drained before added to dough.
This will:
Reduce water absorption from the dough
Increase yield
Improve eating quality
Increase volume by producing more steam in the product during baking
Trainer to discuss:
As a reminder, what types of dried fruit can be used?

33. Special ingredient functions
Gluten
Gluten can be added to strengthen the dough structure to produce a more bolder product.
What are sources of gluten?
Trainer to discuss:
Discuss the importance of gluten.

34. Production Dough temperature
Water temperature for required Finish Dough Temperature (FDT)
The ideal FDT for no-time, rapid or instant doughs is 27°–29°C
Trainer to discuss:
Why is this temperature important?

35. Production Dough yield calculations
How can you determine dough yield calculations for a variety of items?
Trainer to discuss:
Discuss the question in the slide.
Refer to notes in TM for determining calculations.

36. Production Dough making process
Modern production of doughs varies from country to country.
Two dough making processes:
Rapid or ‘no time’ process (ADD Process)
Ferment and dough process
Trainer to discuss:
What is the difference between these processes?
Why is each used?

37. Production Effects of the ‘rapid’ process
Yeast level from 3% upwards, depending on size of product
Requires A.D.D. bread improver
Warmer dough temperatures 28 –30°C
The gluten structure is modified by chemicals
Ascorbic Acid strengthens (matures)
L-Cysteine or Metabisulphite softens (mellows)
Trainer to discuss:
Discuss these effects

38. Production Effects of the ‘rapid’ process Space Saving
Increased bread yield
Divider accuracy improved
If processing equipment breaks down there is less loss due Loss of flavour
Increased cost of products (improver)
Trainer to discuss:
Discuss these effects

39. Production Effects of the Ferment and Dough process
Fast fermentation, due to ideal conditions in the ferment
No improver required
No need for special equipment
Improved flavour, colour, volume and texture
Trainer to discuss:
Discuss these effects

40. Production Effects of the Ferment and Dough process
Maturing is natural and takes place by the enzymic activity in the ferment
Loss of yield, due to moisture loss during fermentation
More space is required for fermentation in the dough room
Increased production cost, due to two mixes
Trainer to discuss:
Discuss these effects

41. Production Production steps Disperse yeast in water
Whisk vigorously to break down lumps
Add small sugar to stimulate the yeast
Mix in flour
Mix to produce a smooth batter
Whisk to aerate to stimulate the action of the yeast
Trainer to discuss:
Discuss and demonstrate this process

42. Production Production steps
Cover and allow to rest in warm environment 32°C for approximately 25 – 35 mins
Allow the ferment to stand until it begins to fall away
Dough mixing
Rest period
Moulding
Trainer to discuss:
Discuss and demonstrate this process

43. Production Production steps Prepare baking pans and trays Final prove
Bun wash or glaze
Decoration
Trainer to discuss:
Discuss and demonstrate this process

44. Appropriate equipment
Ovens
Deck ovens
Rack ovens
Gas & electric ovens
Wood fire ovens
Brick bottom ovens
Trainer to discuss:
Identify different types of ovens
Discuss advantages and disadvantages of these types

45. Appropriate equipment
Proofer and Retarders
Proofer
Warm environment with high humidity allows the yeast to reproduce and make the dough rise and increase in size
Retarders
This is a chilled environment with high humidity that will hold the dough and not allow the yeast to grow
Trainer to discuss:
Identify different types

46. Appropriate equipment
Mixers, dividers and rollers
Spiral Dough mixer
Planetary Mixer
Bun Dividers and roller
Trainer to discuss:
Identify different types

47. Correct techniques to produce yeast goods
Key requirements
Correct weighing of Ingredients
Formula balance
Bakery products are consistent when formula balance is maintained
Scaling weights accurately
Mixing the dough/batter the same every time
Cutting or weighing to correct size
Moulding to correct shape
Baking the same every time
Trainer to discuss:
Discuss the importance of each of these requirements

48. Correct techniques to produce yeast goods
Key requirements
Correct weighing of Ingredients
Formula balance
Bakery products are consistent when formula balance is maintained
Scaling weights accurately
Mixing the dough/batter the same every time
Cutting or weighing to correct size
Moulding to correct shape
Baking the same every time
Trainer to discuss:
Discuss the importance of each of these requirements

49. Good product characteristics
Product characteristics that customers look for come from the following:
Colour of the product
Appearance
Consistency
Texture
Moisture content
Mouth feel and eating properties
Trainer to discuss:
Discuss the importance of each of these requirements

50. Correct oven temperatures
Select correct oven conditions for baking yeast goods
Yeast goods will be baked in an oven temperature ranging from 180ºC – 220ºC
Products baked with sugar will darken on the crust quicker than bread
To control the browning of the crust the product is baked at a lower temperature
Trainer to discuss:
Why is this temperature important?

51. Decorate and present/display yeast goods
Element 2:
Decorate and present/display yeast goods
Introduce topic.
Class Activity – General Discussion
Ask general questions:
What decorations can you use?
How should yeast products be displayed?
How can you control display temperatures?

52. Decorate and present/display yeast goods
Performance Criteria for this Element are:
Prepare a variety of fillings and coating/icing and decorations for yeast goods
Decorate yeast goods using fillings and coating/icing and decorations according to standard recipes and/or enterprise standards and/or customer requests
Present/display yeast goods to enterprise standards using appropriate service equipment
Trainer to Discuss:
Performance Criteria to Element 2
The element is the skill
To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.
The trainer should relate how the performance criteria is related to the element
To be able to Prepare and Produce yeast goods the students must be able to; decorate and present yeast goods
The student should be able to do
Prepare a variety of fillings and coating/icing and decorations for yeast goods
Decorate yeast goods using fillings and coating/icing and decorations according to standard recipes and/or enterprise standards and/or customer requests
Present/display yeast goods to enterprise standards using appropriate service equipment.

53. Correct oven temperatures
Select correct oven conditions for baking yeast goods
Yeast goods will be baked in an oven temperature ranging from 180ºC – 220ºC
Products baked with sugar will darken on the crust quicker than bread
To control the browning of the crust the product is baked at a lower temperature
Trainer to discuss:
Why is this temperature important?

54. Decorate display present yeast goods
Prepare a variety of fillings glazes decorations:
Fruit fillings:
Gel stabilised
Cream cheese fillings:
Sweetened and flavoured
Icings:
Fondant
Water ices
Dust – Icing sugars
Trainer to Discuss:
Fruit fillings need to be gel stabilised to compensate for the sugar adding to fruit. Sugar dissolves adding more free water, more water effects baking of the dough
Soft cheeses: Quark; Cottage cheese; Ricotta; all lend themselves to being suitable for addition to yeast goods. Can carry addition of sugar starch and flavourings to add to eating experience of end product.
Icings act as glazes on nearly all yeast goods

55. Decorate display present yeast goods
Prepare a variety of fillings glazes decorations:
Nut pastes:
Ground
Sweetened
Savoury fillings:
Meats and spices
Vegetables and spices
Trainer to Discuss:
Ground nuts and sugar mixes work well as fillings.
Fillings are added to doughs to make them more interesting to eat. Nuts on their own can be bland. Add sugar and spice, all is nice.
Fillings can also be savoury. Asian countries all have doughs that are sweet in dough and have savoury filling. Everything in balance

56. Decorate display present yeast goods
Decorating products
Identify a range of products
How should they be presented?
How do you maintain temperatures?
Trainer to Discuss:
Discuss the different display techniques for different items

57. Element 3: Store yeast goods Introduce topic.
Class Activity – General Discussion
Ask general questions:
How can you store yeast goods?
What temperature should they be stored at?
How long can items be stored for?

58. Store yeast goods Performance Criteria for this Element are:
Store at correct temperature and conditions of storage
Maintain maximum eating quality, appearance and freshness
Trainer to Discuss:
Performance Criteria relevant to Element 3
The element is the skill
To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.
The trainer should relate how the performance criteria is related to the element
To be able to Prepare and Produce yeast goods the students must be able to; Store yeast goods
The student should be able to do
Store at correct temperature and conditions of storage
Maintain maximum eating quality, appearance and freshness.

59. Store yeast goods Store at correct temperature: Room temperature:
Best eating temperature
Long term:
Frozen
Baked
Unbaked
Trainer to discuss:
yeast goods are a daily item. Enriched doughs, high in fats, eggs and sugars, will eat better for 2-3 days,
All yeast goods should be stored at room temperature in a protected environment. Protected form dust, pests and foreign objects.
Yeast goods keep reasonable well frozen in either baked or unbaked for the short term, 3 months.

60. Store yeast goods
Maintain maximum eating qualities appearance and freshness:
Bake daily
Bake only what is required
Protect from moving air
Trainer need to advise
Bake daily
Bake only what is required
Protect from moving air- keep covered or wrap the product.

61. Thank you
Thank you