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Created on By Patton Tupper

Product Support Training Survey

1 / 14

A dough mixer is used to combine your dry and wet ingredients to give a smooth and workable dough.

2 / 14

A prover is used for storing baked products overnight for the next day?

3 / 14

Dough dividers cut a head of dough into single pieces of equal amounts of dough pieces.

4 / 14

A rotary oven will bake bread at 250 celsius degrees for 35 minutes.

5 / 14

A bun divider is used for cutting a head of dough into smaller pieces, expels the gas from the dough, rounding them.

6 / 14

When following the basic baking process what needs to be checked during the dough mixing process?

7 / 14

During the scaling and rounding of the basic baking process what needs to be checked?

8 / 14

What temperature must your proving be done?

9 / 14

What final bake result will you get from using steam?

10 / 14

How was the instore training? Rate 1 - 5

11 / 14

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

12 / 14

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

13 / 14

Store name where survey was completed?

14 / 14

Name of Technical Trainer?

Your score is

The average score is 90%

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