BP Boulanger cheat sheet
BP Boulanger · Keep the key ideas within reach.
Dough, sourdough, enriched products and bakery planning
Baker’s percentages use flour mass as the stated reference.
Dough behavior depends on flour, formulation and actual process.
Lamination needs controlled layers, not one universal temperature rule.
Production timing, quality, hygiene and costing must be considered together.
Food composition, functional properties and microbial growth
Water activity differs from total moisture content.
Gelatinization, retrogradation, caramelization and Maillard browning describe different changes.
Protein and emulsion behavior depends on the actual material and conditions.
Desired fermentation does not eliminate contamination and safety-control needs.
Hazard analysis, hygiene foundations and verified process controls
Separate contamination pathways and hazard types.
Prerequisite hygiene controls support an effective preventive system.
Validation and verification answer different questions.
A control deviation needs approved action and product disposition, not invented reassurance.
Finance and accounting
Profit and cash differ because of credit, stock and capital spending.
Break-even = fixed costs ÷ unit contribution; contribution funds fixed costs and profit.
Gearing formulas vary; use the debt and capital definitions supplied in the exercise.
Payback ignores later cash flows; NPV discounts all cash flows.
Liquidity ratios need interpretation, not just calculation.
Human resource management
Turnover uses average employees; absenteeism uses possible working days.
Job description = duties; person specification = candidate attributes.
Herzberg separates hygiene factors from motivators; pay alone is hygiene.
Leadership style should be matched to task, workforce skill and time pressure.
Redundancy and dismissal have different legal and motivational implications.