Formal Assessment Survey

Created on Aug 17, 2022 By

Patton Tupper

1 / 15

What would you add to a new mix if your dough temperature was to high with the previous batch?

Water that have been chilled

Reduce Yeast

Start a new batch

Place dough in fridge for 45 mins

2 / 15

How can you tell if there is too little steam in a prover?

Your Humidity settings are too low

Door is left open

Check the water pump

3 / 15

How can you tell if there is too much steam in a prover?

Humidity settings are too high and you have water dripping down the sides of the prover.

Elements are broken

Water valve was left open

4 / 15

How can I see oven spring on a loaf?

There is a big gap in the middle of the loaf

There will be a clear stretch of 1 cm around the bread close to the top that will lift the top from the bottom of the bread

The bread will have a bump in the middle

5 / 15

What is the cause for bread to bake too hard and dry?

Not enough water and baking too long, at a higher baking temperature.

Over mixing the bread dough

Leaving bread inside the prover for 120 mins

6 / 15

What can cause a bread not to rise correctly?

Incorrect time of proving and yeast added was not enough

Oven settings are 350 degrees celsius

7 / 15

What cause a bread to collapse on the sides after baking?

Not dumping the bread loafs straight after baking

Too much pan oil was used

8 / 15

Ideal dough temperature after mixing is done?

30-34 degrees celsius

28-30 degrees celsius

23-26 degrees celsius

9 / 15

At what temperature does yeast die?

30 Celsius

60 Celsius

45 Celsius

10 / 15

If the oven dampers do not work what effect does this have on the final bake product?

Let hot air out to cool down oven

Warms up the bakery in the winter

Effects the steam process on Crispy Crust

13 / 15

Any recommendations on how we can improve training on what and how?

14 / 15

Store name where survey was completed?

15 / 15

Name of Technical Trainer?

Your score is

The average score is 84%