Others Thems of kitchen:
Bread in France
:
TO
KNOW ITS RAW MATERIALS
flour: chemical composition of the flour and the products
of grinding, quality of the flour, selection criteria of
a flour, storage and conservation of the flours
raising agents: raising powders, the yeast
water: general information, water in the living matter,
water in nature, the drinking water, origin of drinking
water, water treatment, influences of water on panification
salt: general information, the sea salt, the rock salt,
the industrial production of salt, the properties of salt,
role and action of salt in panification
sugars: physicochemical characteristics, technological properties,
use of sugars
milk: various types of milk, technological properties of
milk, advises of use
The fat matters: physicochemical definition, classification,
properties, technological aptitudes of the fat content,
storage of the fat matters, different types of fat matters,
advises of use eggs: constitution, composition of egg, various
presentations, technological aptitudes of egg additives:
definition, classification, additives and ingredients specific
to the products of bakery
fuels: various types, characteristic of principal fuels
TO UNDERSTAND the BASES OF PLANIFICATION
formation of the paste: the phenomenon of hydration, capacity
of absorption of the flours, characteristic of the pastes
fermentation: general standard, enzymes: definition and
role, principal fermentations, conditions of the environment,
theory of panary fermentation
cooking: concepts of physics, evolution of the paste during
cooking
techniques of the cold: recall on the cold, principle of
production of cold
TO CONTROL ITS MANUFACTURE
general Diagram of manufacture
Preparation of the ingredients of the batch: preparation
of the order, hydration, calculation of the quantities of
raw materials, hydration and consistency of the pastes,
determination of the temperature of water, checking, order
and mode of incorporation, equipment of preparation of the
pastes
kneading: recall of the goals of kneading, equipment of
kneading, control of kneading, duration of kneading, methods
of kneading
fermentation: various practical phases, gas retention and
tolerance, rooms and cupboards of fermentation, methods
of fermentation
Weighing-divisage: manual weighing, mechanical divisage
Linen boiling: its role, the bouleuses ones, bouleuses graduating
machines
shaping: manual shaping, mechanical shaping
cooking: the furnaces, practical conditions for cooking
Evolution after cooking: sweating, water content, stale,
microbial deteriorations
Technique of conservation of the bread: fight against stale,
fight against microbial deteriorations,
the techniques of the cold and bakery: cooked products,
raw pastes and frozen precooked, the material of deep freezing
TO RELY ON THE QUALITY
the diversity of the breads: bread in the world, the breads
in France
Organization of the production: definition of the production,
census of the means of production, choice of the working
method, to establish the plan of production and to determine
the necessary personnel, the regulation with the bakehouse
Definition of the bread: French authorized setting, the
compilation of uses, project of code uses
"Sensory" qualities: role of the baker, the appreciation
of quality, analysis of flavours of the bread
hygienic Quality: micro-organisms, living conditions, prevention
Nutrional value of the bread: concepts of nutrition, nutritional
contributions of the bread in the ration, "dietetic"
aspects of the bread
Defects of the pastes and the breads: badly developed breads,
breads with the defective appearance
Recherche
