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Created on By Patton Tupper

Formal Assessment Survey

1 / 15

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

2 / 15

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

3 / 15

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

4 / 15

How can I see oven spring on a loaf?

5 / 15

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

6 / 15

What can cause a bread not to rise correctly?

7 / 15

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

8 / 15

Ideal dough temperature after mixing is done?

9 / 15

At what temperature does yeast die?

10 / 15

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

11 / 15

How was the instore training? Rate 1 - 5

12 / 15

Was the Training well received and informative? Rate 1 - 5

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%

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