Baking Technology

OPTIONAL MODULE

Level: 7

Credits: 10

Module Leader: Mr Ray Newberry

Assessment Type: Practical project report 2500 words

 

AIM

The bakery industry is an important sector of the food manufacturing industry producing a wide range of products, both small and large scale. With increasing competition, there is a need for product and process control to optimise raw material utilisation. This module examines the inter-relationship between raw materials and processing operations and explores various techniques in assessing quality characteristics.

LEARNING OUTCOMES

1. Evaluate the function, properties and interaction of raw materials by manufacturing a range of products.

2. Use a selected range of testing procedures to assess the performance of raw materials in the product.

3. Analyse production faults and suggest corrective actions.

4. Assess product quality for industry and consumer requirements.

CONTENT

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BAKING - content

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