Assessment 2: Production Preparation

PRODUCTION PREPARATION
Unit code FBPRBK3007

PRODUCE SPECIALTY FLOUR BREAD PRODUCTS
Release 2
ASSESSMENT 2
Qualification code FBP30517
Qualification title Certificate III in Baking
I hereby declare that the material herein submitted for assessment is my own
Student declaration
work except where specifically acknowledged and referenced.
Navdeesh Kaur
Student name
Navdeesh Kaur
Student signature
30-06-2021
Date
HARPREET KAUR
Assessor name
STUDENT GUIDE FOR PRODUCTION PREPARATION
Instructions The purpose of this assessment is for you to demonstrate your skills and
knowledge to prepare for work prior to your practical assessment then review
your work on completing the practical assessment tasks.
This written assessment is to be completed both before and after assessment 3
(the practical observation) and covers the skills and knowledge required to
produce specialty flour bread products in a commercial baking environment, as
well as the review of waste after the completion of the practical assessment.
Specialty flour bread products include organic flour breads, non-wheat breads,
gluten-free breads, rye breads, whole grain breads and wholemeal breads.
This is an individual task.
Task/s to be assessed There are four (4) tasks to be assessed:

Task 1 – Prepare for the practical assessment session 1
Task 3 – Review the waste from the practical assessment session 1
1/21
PRODUCTION PREPARATION Nova Institute of Technology

FBPRBK3007 PRODUCE SPECIALTY FLOUR BREAD PRODUCTS RTOID: 21984 CRICOS:
02856BVersion 1.0

Complete the production planner information in the spaces provided and
submit according to the instructions.
Time allowed There is no time limit for this assessment.
Location This assessment will be available in a printed format .

The assessment must be completed before the practical assessment
(assessment 3).
The assessment is unsupervised and can be completed onsite or at your home.
However, it needs to be completed prior to starting the practical assessment
(assessment 3).
Decision making rules To receive a satisfactory outcome for this assessment you must answer all
questions correctly and MUST not exceed 5% wastage of the total production
volume.
Assessment conditions Assessment of skills must take place under the following conditions:
 physical conditions:
o a commercial bakery or an environment that accurately
represents workplace conditions
 resources, equipment and materials:
o personal protective equipment
o equipment as specified in the range of conditions
o tins
o trays
o ingredients that meet the specialty flour bread product
types required in the performance evidence
 specifications:
o recipes that meet the specialty flour bread product types
required in the performance evidence
o end-product quality specifications to meet the specialty
flour bread product types required in the performance
evidence
o food safety code regulatory requirements applicable to
producing specialty flour bread products
 timeframes:
o according to the production schedule.
In addition, the following conditions apply:
1. This is an open book written assessment, which means you are allowed
2/21

02856BVersion 1.0
to access your learning materials and notes.

2. This is an individual task, the work must be your own work.
3. When completed in a classroom environment, the assessment
materials must NOT be removed from the lecture room.
4. You should start the assessment when directed.
5. If you have any problems with reading or writing you may request
support. However, the production schedule MUST be written as this is
a key literacy skills required.
Resources required Resources required in the assessment:

 Learning resources related to the unit
 Recipes
 Assessment 3 information
 Pen or other writing implement
 Calculator
Results / reassessment To achieve a satisfactory result, you must correctly complete all questions
You will receive your result within five (5) working days.
If any are unsatisfactory, you will be provided one (1) opportunity to re-take the
assessment. You will need to speak with the lecturer to reschedule.
3/21

02856BVersion 1.0
ASSESSMENT TASKS
Instructions
The purpose of this assessment is for you to demonstrate your skills and knowledge to prepare for work prior to their
practical assessment then review your work on completing the practical assessment tasks.
This written assessment is to be completed both before and after assessment 3 (the practical observation) and covers
the skills and knowledge required to produce specialty flour bread products in a commercial baking environment, as
well as the review of waste after the completion of the practical assessment. Specialty flour bread products include
organic flour breads, non-wheat breads, gluten-free breads, rye breads, whole grain breads and wholemeal breads.
This is an individual task.
There are four (4) tasks to be assessed:
In this task you will review the information provided about the content of the practical assessment and prepare for
their assessment by:
1. Complete the pre-operational checklist based on the information provided
2. Complete the production plan based on the information provided
3. Review the recipes required for the session and recalculate the ones that require more information.

In this task you will review the information provided about the content of the practical assessment and prepare for
their assessment by:
1. Complete the pre-operational checklist based on the information provided
2. Complete the production plan based on the information provided
3. Review the recipes required for the session and recalculate the ones that require more information.

In this task, you will:
1. Document the waste calculated in the practical assessment
2. Calculate the volume of waste against the total production volume

In this task, you will:
1. Document the waste calculated in the practical assessment
2. Calculate the volume of waste against the total production volume
In their production, the student should not exceed 5% wastage of the total production volume.
4/21

02856BVersion 1.0
5/21

02856BVersion 1.0
TASK 1 - ASSESSMENT SESSION 1 DETAILS

SESSION 1
Brown Bread with Biga
Recalculate recipe to yield 700gm loaf (allow no more than 5% wastage)
To the following requirements
Biga fermentation
Length of time – 2 hours at room temp.
Refrigerate overnight
Final dough temperature - 26°C-28°C
Mixing on speed 1 for 4 minutes
And speed 2 for 1 to 2 minutes
Buckwheat Apple Bread

Recalculate recipe to yield 550 gm round (allow no more than 5% wastage)
Poolish fermentation 12-14 hrs
Temperature 22°C
Final dough temperature 24°C
Mixing on speed 1 for 5 minutes, speed 2 for 5 minutes, and again on speed 1 for 3 minutes
6/21

02856BVersion 1.0
TASK 1 - ASSESSMENT SESSION 1

1. PREOPERATIONAL CHECKLIST
Session Session date

number
a) Recipes Brown Bread with Biga b) Characteristics

• Dry, darker depending on
which part of the rye berry it is
milled from
• No gluten forming properties
– but not tolerated by celiac
• High water absorption due to
pentosans
Buckwheat Apple Bread
Nice flavour
Good quality
Can make all kinds of goods
such as pastries and desserts
Easy to knead dough
To plan for any issues that you may encounter, document one (1) possible fault to the corresponding process and how
you would rectify it.
Identify faults and rectify
Process Possible faults Rectification
a) Check specialty flour dough to Water can be more than Add flour to balance with the
identify faults and rectify required water
b) Check processed specialty flour Dough is roughly and lumpy Dough was under mixed so mix
dough to identify faults and the dough properly
rectify
7/21

02856BVersion 1.0
c) Check pre-bake finished Poor quality ingredients used Make sure to use fresh
specialty flour products to ingredients and check the fridge
identify faults and rectify temperature time to time
d) Check specialty flour bread Bread looks white in colour and Read the recipe carefully and
product to identify faults and have too much moisture on it set oven temperature correctly
rectify
2.PRODUCTION PLAN – SESSION 1
Workflow plan – 2.5 hour session not including 30 minute break if required
Time
8.00 – Recipe or Equipment & Special needs or
Task
13.30 page no. utensils requests
(Approx.)
8.00 Prepare bench, equipment, Bowls, scales, Correctly wash

ingredients tools, ovens, hands before
mixers starting
8.15 Add ingredients in the mixer to Mixer Electricity

meet recipe specifications required to mix
ingredients
9.00 Properly divide and scale the Scale and Plastic scale
dough cutter
9.30 Add pre baking finishing Cutter Chopping board
10.00 Put in the oven and set baking Baking trays Put and takeout
temperature and then unload the trays from
oven after making product oven with special
hand gloves
8/21

02856BVersion 1.0
10.30 Clean area and pack down all

equipment
Presentation for assessment
2. RECIPE ADJUSTMENT – SESSION 1

Calculate the missing values. Then when you have completed the assessment session, calculate the actual values and
write them here. The waste should be less than 5% of the total production volume.
Brown Bread with Biga
BIGA
Weight Recalculated Actual

Group Ingredients % Factor
(g) weight weight
1000g Bread Flour 100% 435g 
600g Water 60% 4.35 261g 
8g Instant Yeast 0.80% 3.5g 
Total 1608g 160.8% 700g 
Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule. 3%
The actual weight is not assessed in this task, you can tick it off as a record for yourself.
21gm
FINAL DOUGH

3616g Whole Wheet Flour 100% 390g 
2515g Water 69.55% 272g 
350g Honey 9.68% 38g 

3.9
90g Salt 2.49% 10g 
10g Instant Yeast 0.28% 2gm 
1608g Biga 44.46% 174g 
9/21

02856BVersion 1.0
Total 8189g 226.46% 900g(Approx) 
36gm
BUCKWHEAT APPLE BREAD
POOLISH

1746g Bread Flour 80% 200g 
436g Buckwheat Flour 20% 50g 
2182g Water 100% 2.5 250g 
22g Instant Yeast 1% 2.5g 
750g Dried Apples 
Total 4386g 201% 500g(Approx) 
10gm
FINAL DOUGH

3133g Bread Flour 100% 2.19 219g 
627g Water 20% 44g 
627g Apple cider 20% 44g 
107g Salt 3.40% 7g 
25g Instant yeast 0.80% 2gm 
1096g Dried Apples 35% 77g 
10/21

02856BVersion 1.0
4386g Poolish 140% 307g 
Total 4386g 319.20% 700g(Approx) 
21gm
Assessor use only

Prior to commencing the corresponding assessment session for assessment 3, the student must have completed this
task to a satisfactory level.
Please confirm the student has completed this task to a satisfactory level and is ready to commence the practical
session.
Satisfactory 
Not satisfactory 
Please add any notes or comments

about this task.
11/21

02856BVersion 1.0
TASK 2 - ASSESSMENT SESSION 2 DETAILS

Rye Bread Instant
(Final dough)
Produce 520 – 560 gm for 450 g finished loaf (allow no more than 5% wastage)
Final dough temperature - 28°C
Bake at 235°C with steam in deck oven then drop oven to 220°C. Open damper for final 10mins
Presentation requirements
Products to be packaged to retain freshness and product quality using appropriate packing material
Instant wholemeal 90/10

Recalculate recipe to yield 30 rolls x 85 g individual units (allow no more than 5% wastage)
 Scratch/no time instant dough ; 90/10 wholemeal
 Rolls – knot rolls ; round rolls ; hot dog rolls
 Bake at 225°C with steam in Rotel oven for 15-18mins
Presentation requirements
Products to be packaged to retain freshness and product quality using appropriate packing material
12/21

02856BVersion 1.0
TASK 2 - ASSESSMENT SESSION 2

1. PREOPERATIONAL CHECKLIST
Session Session date

number
a) Recipes Rye Bread Instant b) Characteristics Rolls and baguettes

Golden brown with strong crust
Even, controlled scoring and oven
break
Remains crusty once cooled
Light texture
Soft and spongy
Nice brown colour
To plan for any issues that you may encounter, document one (1) possible fault to the corresponding process and how
you would rectify it.
Identify faults and rectify
Process Possible faults Rectification
a) Check specialty flour dough to Water can be more than Add flour to balance with the
identify faults and rectify required water
b) Check processed specialty flour Dough is roughly and lumpy Dough was under mixed so mix
dough to identify faults and it properly
rectify
c) Check pre-bake finished Poor quality ingredients used Make sure to use fresh
specialty flour products to ingredients and check dates on
identify faults and rectify that as well as check the fridge
temperature on timely basis
13/21

02856BVersion 1.0
d) Check specialty flour bread Bread looks white in colour and Read the recipe carefully and
product to identify faults and too hard texture set oven temperature correctly
rectify
14/21

02856BVersion 1.0
2. PRODUCTION PLAN – SESSION 2
Workflow plan - 5 hour session not including 30 minute break if required
Time
8.00 – Recipe or page Equipment & Special needs or
Task
13.30 no. utensils requests
(Approx.)
8.00 Prepare bench, Bowls, scales, Correctly wash

equipment, ingredients, tools, ovens, hands before
ovens mixers starting
8.15 Look at the production Scale, Properly follow

schedule, read recipe, weighing tub, the recipe and
collect ingredients, bowls collect ingredients
weigh up accordingly
9.00 Load ingredients into Mixer Electricity

mixer to meet recipe required to mix
specifications ingredients
9.30 Check dough in the Mixer, scoop Mix until the right
mixer and then again consistency
start mixing at high achieved
speed
10.00 Properly divide and Scale and Plastic scale

scale the dough cutter
10.30 Put dough in fridge for Tray Fridge

sometime
11.00 Takeout dough from Tray, scraper Put loafs on wrap

fridge and give nice in tray
shape to dough
15/21

02856BVersion 1.0
11.30 – Break
12.00
12.30 Add pre baking Cutter Chopping board

finishing
13.00 Put in the oven and set Baking trays Put and takeout
baking temperature and the trays from
then unload oven after oven with special
making product hand gloves
13.30 Clean area and pack

down all equipment
Presentation for
assessment
16/21

02856BVersion 1.0
3. RECIPE ADJUSTMENT – SESSION 2

Calculate the missing values. Then when you have completed the assessment session, calculate the actual values and
write them here. The waste should be less than 5% of the total production volume.
Rye Bread Instant
RYE BREAD 30/70

(g) weight weight 
1017 g Wholemeal flour 70 % 224g 
436 g Salt 30 % 96g 
29 g Fat 2% 6.5g 
14.5 g Yeast 1% 3.5g 
44 g Gluten 3% 3.19 10g 
44 g Milk powder 3% 10g 
901 g Water (variable) 62 % 198g 
Improver (as
14.5 g 1% 3.5g 
recommended
Total 2500 g 172 % 550g 
11gm
17/21

02856BVersion 1.0
Wholemeal bread 90/10

(g) weight weight 
2000 g Wholemeal flour 100 % 1400 g 
40 g Salt 2% 28 g 
40 g Fat 2% 28 g 
70 g Yeast 3.5 % 49 g 
14
60 g Gluten 3% 42 g 
30 g Milk powder 1.5 % 21 g 
1360 g Water (variable) 68 % 952 g 
20 g Improver (as 1% 14 g 
recommended
Total 3620 g 181. % 2550 g 
51gm
Assessor use only

Prior to commencing the corresponding assessment session for assessment 3, the student must have completed this
task to a satisfactory level.
Please confirm the student has completed this task to a satisfactory level and is ready to commence the practical
session.
Satisfactory 
Please add any notes or comments

about this task.
18/21

02856BVersion 1.0
TASK 3 - WASTE FROM ASSESSMENT SESSION 1

When you have completed your assessment 3 session, weigh the waste and document it below.
Total production volume Waste - that cannot be reused in Difference (as a percentage)
production
Add the total production volume Document the waste from the Calculate the difference as a
from the recalculated recipes assessment session percentage
BIGA 700GM 21gm 3%
Final dough 900gm 36gm 4%
POOLISH 500gm 10gm 2%
FINAL DOUGH 700gm 21gm 3%
If the percentage is over 5% please outline the reasons for this.
TASK 4 - WASTE FROM ASSESSMENT SESSION 2

When you have completed your assessment 3 session, weigh the waste and document it below.
Total production volume Waste - that cannot be reused in Difference (as a percentage)
production
Add the total production volume Document the waste from the Calculate the difference as a
from the recalculated recipes assessment session percentage
RYE BREAD 30/70 550gm 11gm 2%
Wholemeal bread 90/10 2550gm 51gm 2%
If the percentage is over 5% please outline the reasons for this.
19/21

02856BVersion 1.0
20/21

02856BVersion 1.0
ASSESSMENT OUTCOME
Satisfactory 
Reassessment details
(if applicable)
Date of reassessment
(Attach supplementary observation checklist/s used in re-assessment)
Reassessment outcome (if applicable)

Satisfactory 
Feedback to student
Student name Navdeesh Kaur
Student signature Navdeesh Kaur
I have been advised of the outcome of this assessment.
Assessor name
Assessor signature
Date:
21/21

02856BVersion 1.0

Assessment 2: Production Preparation

Uploaded by

Copyright:

Available Formats

Assessment 2: Production Preparation

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Assessment 2: Production Preparation

Uploaded by

Copyright:

Available Formats

PRODUCTION PREPARATION

Unit code FBPRBK3007

Qualification code FBP30517

Qualification title Certificate III in Baking

STUDENT GUIDE FOR PRODUCTION PREPARATION

Task/s to be assessed There are four (4) tasks to be assessed:

PRODUCTION PREPARATION Nova Institute of Technology

STUDENT GUIDE FOR PRODUCTION PREPARATION

Task 4 – Review the waste from the practical assessment session 2

Time allowed There is no time limit for this assessment.

Location This assessment will be available in a printed format .

PRODUCTION PREPARATION Nova Institute of Technology

STUDENT GUIDE FOR PRODUCTION PREPARATION

to access your learning materials and notes.

Resources required Resources required in the assessment:

PRODUCTION PREPARATION Nova Institute of Technology

Task 2 – Prepare for the practical assessment session 2

Task 3 – Review the waste from the practical assessment session 1

Task 4 – Review the waste from the practical assessment session 2

PRODUCTION PREPARATION Nova Institute of Technology

PRODUCTION PREPARATION Nova Institute of Technology

TASK 1 - ASSESSMENT SESSION 1 DETAILS

Buckwheat Apple Bread

PRODUCTION PREPARATION Nova Institute of Technology

TASK 1 - ASSESSMENT SESSION 1

Session Session date

a) Recipes Brown Bread with Biga b) Characteristics

Buckwheat Apple Bread

Identify faults and rectify

Process Possible faults Rectification

PRODUCTION PREPARATION Nova Institute of Technology

2.PRODUCTION PLAN – SESSION 1

8.00 Prepare bench, equipment, Bowls, scales, Correctly wash

8.15 Add ingredients in the mixer to Mixer Electricity

9.30 Add pre baking finishing Cutter Chopping board

PRODUCTION PREPARATION Nova Institute of Technology

10.30 Clean area and pack down all

2. RECIPE ADJUSTMENT – SESSION 1

Brown Bread with Biga

Weight Recalculated Actual

1000g Bread Flour 100% 435g 

600g Water 60% 4.35 261g 

8g Instant Yeast 0.80% 3.5g 

Total 1608g 160.8% 700g 

Weight Recalculated Actual

3616g Whole Wheet Flour 100% 390g 

2515g Water 69.55% 272g 

350g Honey 9.68% 38g 

10g Instant Yeast 0.28% 2gm 

1608g Biga 44.46% 174g 

PRODUCTION PREPARATION Nova Institute of Technology

Total 8189g 226.46% 900g(Approx) 

BUCKWHEAT APPLE BREAD

Weight Recalculated Actual

1746g Bread Flour 80% 200g 

436g Buckwheat Flour 20% 50g 

2182g Water 100% 2.5 250g 

22g Instant Yeast 1% 2.5g 

750g Dried Apples 