Bakery
department
Layout of bakery
department
2
Organisation of the bakery
department Pastry chef mr Punith chef
CDP Manivasagam
CDP ARKO CHEF
COMMI 1 DHANASHAKAR CHEF
COMMI 2 ARUMUGAM, MOHAMAD
ON JOB TRAINEE
2
Store requisitions
Before giving the final store request main point to check are :-
1. Check the current inventory
2. Make the list of requirement for the day according to the load and
products.
2
WALK IN STORAGE
PROCEDURES
All the bakery products should be stored in yellow bin with a day tag.
The temperature of the walk-in should be 0*c to 5*c.
All the non-veg and veg fillings should be in different trollies.
The liquid items should be in the bottom rack of the trolly.
2
HACCP Norms
HACCP and day tag
‣ Conduct a hazard analysis Day tagging per day
‣ Determine the critical control point Monday- Blue
‣ Establish critical limit Tuesday- Orange
Wednesday-Lilac
‣ Establish monitoring procedures
Thursday- Golden beige
‣ Establish corrective actions Friday- Yellow
‣ Establish verification procedures Saturday- Grey
‣ Establish record-keeping Sunday- Black
82
Production schedule for all
shifts
In the morning shift the rolls department starts their work first.
Then at 10 o clock the sheeting department starts their work.
In the afternoon shift the sponge department starts their work.
All the departments shifts are at different time as it helps in usage of
ovens and proving chambers.
2
Baking breads and
temperature
The bread dough is put inside the bread mould which is greased with
margarine and covered with a lid.
Then put in the proving chamber at 30*c .
The baking temperature for breads is at220*c.
2
Proving temperature
The proving temperature is at 30*c.
In the proving process there is a chemical reaction which helps the
dough to rise.
The reaction of sugar and yeast.
2
Types of dough
Puff dough :- is a laminated dough with layers of puff margarine .
choux pastry:- is a light airy pastry dough which is piped on to silicon
mat and then baked and filled with any sweet filling.
Short crust :- short crust is pastry known for its crumby texture which is
mostly used for tarts and pies.
Brioche:- brioche is a bread which is made with rich dough as it has
milk, egg and butter used in its dough.
Doughnut:- doughnut is a deep fried pastry which is mostly filled with
any filling for Berliner or coated with chocolate.
2
Preparation of croissants
Croissants is a laminated dough which has layers of butter in the
layering .
Croissant dough has to be rolled and sheeted on a chilled area.
The croissant sheet is cut in to triangle sheets and then rolled slowly
and then proved to rise the dough .
Then baked at 200*c.
2
SOPs of bakery
department
In the bakery department yellow bins are used in the department.
Oven gloves should be used remove remove baking tray or trolly from
the oven.
Bread knifes should be sanitised with 100ppm of chlorine after use of
each product.
2
SOPs of bakery
department
In the bakery department yellow bins are used in the department.
Oven gloves should be used remove remove baking tray or trolly from
the oven.
Bread knifes should be sanitised with 100ppm of chlorine after use of
each product.
2
Documents and records used in
bakery
Process control record for international flight
Process control record for domestic flight
Process control record Starbucks
2
Thank You!
