Unit of competency Outline

Date retreived
23/07/2026 1:31 AM AWST

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Apply bread baking science

Apply bread baking science

Unit of competency
National Code
FBPRBK4008
State Code
BBF94
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
23/01/2018
View on TGA
State Implementation and Classification
Approved Date
27/07/2018
Field of Education
019905 - Food Science And Biotechnology
Original Release Date
27/07/2018
Nominal Hours
60
Description
This unit of competency describes the skills and knowledge required to apply technical knowledge and principles of bread processing and ingredient sciences in the production of bread products in a commercial bakery. It includes the reactions of baking ingredients during mixing, processing and baking.This unit applies to individuals who apply a broad range of specialised knowledge and skills to their own work. They take responsibility for bakery production, testing and problem-solving.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Analyse aspects of ingredients on finished bread products
  • 1.1 Read and interpret a Certificate of Analysis for breadmaking flour
  • 1.2 Identify the impact of ingredients on final products, and consider these impacts when selecting, measuring and using ingredients
  • 1.3 Identify processes and techniques used in the manufacture of ingredients, and how these impact on ingredient characteristics
  • 1.4 Identify types of food additives used in bread products, their functions and the likely reactions they may cause when combined with other ingredients
  • 1.5 Identify the properties and reactions of sugars, proteins and fats, and their tracking points during baking production processes
  • 1.6 Identify the properties of common emulsions, suspensions and solutions, and their impacts on the finished product, when selecting ingredients
  • 1.7 Recognise common chemical and physical reactions, and factors required to cause a reaction, to control impact on the finished product
  • 1.8 Apply knowledge of ingredients, interactions and baking processes to predict product shelf life of finished product
2. Analyse aspects of ingredient variations and changes in processing
  • 2.1 Identify the role and science of fermentation in bread products and apply process variations to achieve different outcomes
  • 2.2 Examine the features and benefits of different ingredient changes and interactions during fermentation
3. Manage variations in baking processes
  • 3.1 Identify the role and science of mixing ingredients in bakery products and apply process variations to achieve different outcomes
  • 3.2 Identify the role and science of retardation in bakery products and apply process variations to achieve different outcomes
  • 3.3 Identify the role and science of freezing in bakery products and apply process variations to achieve different outcomes
  • 3.4 Identify the impact of temperature, moisture and time on production and product outcome in management of operations
  • 3.5 Identify the impacts of varying baking processes on production and product outcome in production planning and management
  • 3.6 Select and manage baking processes to maximise production efficiencies
  • 3.7 Identify and address production problems in process variations
No information
No information
Replaces
State Code National Code Title Type
S7971 FDFRB4003A Apply baking science to work practices Unit of competency
State Code National Code Title Type
BDP4 FBP40217 Certificate IV in Baking Qualification
BGZ3 FBP40221 Certificate IV in Baking Qualification