Red Seal Baker case studies
Red Seal Baker · Put your knowledge to work in context.
The Red Seal Baker credential is a Canadian interprovincial trade certification for people who prepare fermented goods, cookies, quick breads, pastries, cakes, chocolates, confections and frozen desserts. It has been a designated Red Seal trade since 1988 and carries National Occupational Classification code 63202. The Red Seal Baker case studies are 5 cases and about 2,478 words.
1Baguette Batch: Warm Water and a Fast Ferment
A busy artisan bakery produces 240 baguettes each day from a direct dough made with 40 kg of 12.5% protein flour, 68% water, 2% salt and 0.4% instant yeast. The target dough temperature is 24°C.
511 words, about 3 min2Croissant Butter Bleed During Proof
A wholesale bakery makes 1,200 croissants per week from a laminated dough containing 2 kg of 12% protein flour, 55% water, 10% sugar, 2% salt and 4% fresh yeast. The butter block is 82% fat and is sheeted into the dough at 14°C; the dough is 6°C.
490 words, about 2 min3Chocolate Chip Cookies Spreading in a New Convection Oven
A bakery produces 5,000 chocolate chip cookies per day from a formula based on 100 kg pastry flour (9% protein), 55 kg butter, 35 kg brown sugar, 25 kg white sugar, 15 kg eggs, 1.2 kg baking soda, 1.0 kg salt and 60 kg chocolate chips. Butter is left at room temperature and is 22°C at creaming; the kitchen is 27°C.
480 words, about 2 min4Sunken High-Ratio Cake Centers After a Pan and Oven Change
A cake shop bakes 25 cm round high-ratio yellow cakes in dark non-stick pans. The formula is 100 kg cake flour, 120 kg sugar, 50 kg emulsified shortening, 50 kg whole egg, 80 kg milk, 5 kg baking powder and 3 kg salt.
471 words, about 2 min5Mixer Capacity and Bagel Batch Planning
A bakery has a 60-quart spiral mixer rated by the manufacturer for 25 kg of flour at 60% absorption for bread dough. To make 1,000 bagels at 110 g each, the baker loads 35 kg flour, 17.5 kg water, 0.7 kg sugar, 0.7 kg salt and 0.7 kg fresh yeast.
526 words, about 3 min