NZQA Expiring unit standard
15140 version 3
Page 1 of 5
Title
Demonstrate knowledge of plant bread baking technology and plant
bread bakery products
Level
4
Credits
8
Purpose
This unit standard is for people working or intending to work in
an automated or semi-automated bakery. People credited with
this unit standard are able to: analyse automated bread baking
systems; assess doughs developed using automated systems;
analyse the production of specialty breads in automated bread
bakeries; analyse the production of bread smallgoods in
automated bread bakeries; and evaluate the bake tests and
bread quality assessment procedures used in automated bread
bakeries.
Classification
Food and Related Products Processing > Baking - Bread
Available grade
Achieved
Entry information
Recommended skills
and knowledge
Recommended: Unit 15135, Demonstrate knowledge of
legislative and food code requirements in the baking industry;
Unit 15136, Demonstrate knowledge of bakery science; Unit
15137, Demonstrate knowledge of the characteristics and
processes of flour technology; and Unit 15138, Demonstrate
knowledge of bakery management systems; or demonstrate
equivalent knowledge and skills.
Explanatory notes
1
Enactments and codes relevant to this unit standard include but are not limited to the:
Food Act 1981; Health and Safety in Employment Act 1992; Resource Management
Act 1991; Food (Safety) Regulations 2002; Food Hygiene Regulations 1974;
Australia New Zealand Food Standards Code, available at
http://www.foodstandards.govt.nz/.
2
Definitions
Bakery refers to a production plant bread baking facility.
Organisational procedures refers to documents that include: worksite rules, codes,
and practices; equipment operating instructions; production specifications;
documented quality management systems; and health and safety requirements.
3
Performance must be consistent with documented organisational policies and
procedures.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
15140 version 3
Page 2 of 5
Outcomes and evidence requirements
Outcome 1
Analyse automated bread baking systems.
Evidence requirements
1.1
Dough processes commonly used in automated bread bakeries are classified
according to mixing times, mixing speeds, and fermentation periods.
1.2
Steps in an automated bread baking system are identified and explained in
accordance with dough processes used.
Range
1.3
preparation and weighing of ingredients, mixing, dividing,
intermediate proving, moulding, tinning, final proving, baking,
depanning, cooling, slicing, bagging.
Machinery and equipment commonly used in an automated bread bakery are
identified and their functions and mode of action described.
Range
automatic water delivery and temperature control system,
automatic flour delivery system, computer controlled mixer, dough
hoist, divider, rounder, intermediate prover, moulder, final prover,
oven, finishing equipment, depanner, cooler, slicer, bagger,
conveyor, belts, automatic tray loading system.
1.4
Layout and workflow patterns in an automated bread bakery are assessed
against the product range and production schedules.
1.5
Scales of production in automated bread baking systems are assessed in terms
of production units, production times, market share, and distribution areas.
Outcome 2
Assess doughs developed using automated systems.
Evidence requirements
2.1
Required properties of a dough are stated in accordance with process
specifications and industry practice.
Range
extensibility, elasticity, maturity, temperature, production
requirements.
2.2
Properties of a selected dough sample are assessed in terms of its suitability for
further processing and resultant product quality.
2.3
Reasons for any faults in the selected dough sample are given and corrective
measures outlined.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
15140 version 3
Page 3 of 5
Outcome 3
Analyse the production of specialty breads in automated bread bakeries.
Range
may include but is not limited to – pita, focaccia, French bread, Italian bread,
German or Swiss rye bread, bergen-type breads, artisan breads.
Evidence requirements
3.1
Specialty breads commonly produced in automated bakeries are identified from
product samples or photographs.
Range
3.2
evidence of six specialty breads is required.
Speciality breads are described in terms of their origin, ingredients, and final
product characteristics.
Range
evidence of six specialty breads is required.
3.3
Recipes for four specialty breads are given and evaluated against ingredient
availability and cost.
3.4
Automated production systems for four specialty breads are described and
compared in terms of the machinery and equipment used, the production line,
and the complexities of processing.
Outcome 4
Analyse the production of bread smallgoods in automated bread bakeries.
Range
buns, bread rolls, hot cross buns, hamburger buns.
Evidence requirements
4.1
Bread smallgoods commonly produced in automated bakeries are identified
from product samples or photographs.
4.2
Bread smallgoods are described in terms of their ingredients and final product
characteristics.
4.3
Recipes for bread smallgoods are given and evaluated against ingredient
availability and cost.
4.4
Automated production systems for bread smallgoods are described and
compared in terms of the machinery and equipment used, the production line,
and the complexities of processing.
Outcome 5
Evaluate the bake tests and bread quality assessment procedures used in automated
bread bakeries.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
15140 version 3
Page 4 of 5
Evidence requirements
5.1
Bake tests are defined in terms of their function, method, and usage in
automated bread bakeries.
Range
mechanical dough development bake test, bulk fermentation bake
test.
5.2
Interpretation and use of bake test results in automated bakeries are outlined.
5.3
Factors which determine the external quality of bread are identified from quality
assessment sheets.
Range
5.4
height, weight, corners, volume, crust colour, crust surface.
Factors which determine the internal quality of bread are identified from quality
assessment sheets.
Range
5.5
fineness of cells, evenness, presence of streaks, cores, holes,
colour, stickiness, softness, dryness, crumb strength.
Quality assessment procedures used in an automated bakery are evaluated
against the specific product characteristics, scales of production, intended sellby date and distribution area, customer base, and use of information.
Range
placement and number of assessment stations in the production
line, frequency and number of samples assessed, assessment
method, recording and reporting of results.
Replacement information
This unit standard was replaced by unit standard 29396
This unit standard is expiring. Assessment against the standard must take place by
the last date for assessment set out below.
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
27 November 1998
31 December 2018
Review
2
20 April 2006
31 December 2018
Review
3
17 March 2016
31 December 2018
Consent and Moderation Requirements (CMR) reference
0111
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
15140 version 3
Page 5 of 5
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA,
before they can report credits from assessment against unit standards or deliver courses
of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by
NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and
which are assessing against unit standards must engage with the moderation system that
applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies
to this standard are outlined in the Consent and Moderation Requirements (CMR). The
CMR also includes useful information about special requirements for organisations wishing
to develop education and training programmes, such as minimum qualifications for tutors
and assessors, and special resource requirements.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016