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In-Store Bakery Product Knowledge Course 2: In-Store Bakery Breads & Rolls

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In-Store Bakery Product Knowledge Course 2: In-Store Bakery Breads & Rolls In-Store Bakery Product Knowledge Course 2: In-Store Bakery Breads & Rolls A Training Series for Supermarket Bakery Department Associates In-Store Bakery Product Knowledge A Training Series for Supermarket Bakery Department Associates Course 2: In-Store Bakery Breads & Rolls PO Box 5528 Madison, WI 53705-0528 iddba.org [email protected] 608.310.5000 First Edition © 2013 International Dairy•Deli•Bakery Association™ No part of this publication may be altered without the express written permission of the International Dairy•Deli•Bakery Association. The information presented in this book has been compiled from sources and documents believed to be reliable. However, the accuracy of the information is not guaranteed, nor is any responsibility assumed or implied by the International Dairy•Deli•Bakery Association. In-store Bakery Product Knowledge About this Series Th e In-store Bakery (ISB) Product Knowledge series shows WWhathat You’llYou’ll LLearnearn: you how to delight customers with bakery product infor- mation. Customers want to be confi dent that they’ve made • Th e importance of the in-store bakery depart- good decisions. Be an advocate every day for the bakery ment to your store. products you sell. It’s one of your most important roles. Th is training will build your confi dence and your bakery • Your important role on the bakery team. expertise. • Bakery production methods: scratch, par-bake, Th is bakery series has three courses and a fi nal quiz: bake-off , thaw and sell, freezer-to-oven, and mix. • Course 1: In-store Bakery, Cakes, Icing, & Cookies • Bread baking basics. • Course 2: Breads & Rolls • Popular bakery products: cakes & icing, cookies, breads & rolls, donuts, sweet goods, and Danish. • Course 3: Donuts and Sweet Goods • Final Quiz Course 1: In-store Bakery, Cakes, Icing, & Cookies As a retail professional working in a supermarket bakery, this course will give you a better understanding of the department you work in, your roles, and information you’ll need to discuss with your customers. Th is course will cover the following products: cakes, icings, and cookies. When you fi nish this course, you’ll be able to talk about: • Th e importance of the in-store bakery department and new product trends. • Th e important role you play on the bakery team. • Th ree bakery buying categories: desserts, breads & rolls, and breakfast goods. • Six bakery production methods: scratch, par-bake, bake-off , thaw and sell, freezer-to-oven, and mix. • Popular cakes and icings. • Popular cookies. © 2013 International Dairy•Deli•Bakery Association™ i In-Store Bakery Product Knowledge Course 2: Breads & Rolls Your bakery sells a collection of sandwich and artisan breads and rolls that brings in almost one-third of all in-store bakery sales. From simple ingredients like fl our, water, and a leavening agent, and sometimes sourdough or pre-fermented dough, come products like delicious crusty French baguettes, sourdoughs, dark ryes, healthful grain rolls, and ethnic specialties like ciabatta, tortillas, wraps, and naan fl atbreads. Th is course will help you focus on some of the most popular ISB breads and rolls so you can help customers make good buying decisions. When you fi nish this course, you’ll be able to talk about popular: • Artisan hearth and crusty breads. • Sandwich or pan breads. • Flatbreads. • Rolls. Course 3: Donuts & Sweet Goods Th is course is about two top sellers in the breakfast bakery category: donuts and sweet goods. Th ese two baked goods account for about 20% of in-store bakery business. With recipes borrowed from the Dutch and the Danes, today’s in-store bakery is a go-to destination for these favorites — morning, noon, and night. When you fi nish this course, you’ll be able to talk about popular: • Yeast and cake donuts. • Sweet and Danish dough products. In-Store Bakery Product Knowledge includes this series of three courses, a fi nal quiz, a fi nal quiz answer key, and an associate tracking tool. ii © 2013 International Dairy•Deli•Bakery Association™ About Th is Series As you work through this series, you’ll fi nd: Exercises PDF Links to FREE IDDBA Job Guides at IDDBA’s Web site Answer Keys Links to FREE IDDBA Casts at IDDBA’s Web site How To Get the Best Results Th e IDDBA In-store Bakery Product Knowledge training course is a workbook series. To get the full instructional benefi t, we recommend that you take this series in two sessions: Courses 1 & 2 in one session and Course 3 and the fi nal quiz in a second session. Th ese three courses should take a total of about two hours to complete. However, you or your supervi- sor can customize this based on your available training time, what works best for you, and the needs of your business. IDDBA Job Guides for Department Associates Use our free, downloadable IDDBA Job Guides as part of your training experience. Print them from iddba.org/jobguides and use them as helpful guides as you work. Progress Report Use this Progress Record to keep track of your course and quiz completion. Course Name Completion Date Job Guides Used ✓ Customer Service: Building Sales Customer Service: Suggestive Selling Customer Service: Building Customer Loyalty Customer Service: A G.R.E.A.T. Way to Sell Food Safety: Understanding Sensitive Ingredients Bakery Operations: Production Methods Food Safety: Sensitive Ingredients — Cross-Contamination In-Store Bakery, Cakes, Icing, & Cookies Food Safety: Sensitive Ingredients in the Bakery Food Safety: Sensitive Ingredients — Lactose Food Safety: Sensitive Ingredients — Gluten Food Safety: Sensitive Ingredients — Sugar Cakes: Shapes & Servings (English or Metric) Cakes: Specialty Icing Cakes: Icing Bakery Operations: Production Methods In-Store Bakery Breads & Rolls Breads & Rolls Food Pairings Breads & Rolls Bread Shapes Donuts: Donut Types Donuts and Sweet Goods Donuts: Donut Shapes © 2013 International Dairy•Deli•Bakery Association™ iii In-Store Bakery Product Knowledge This page intentionally left blank. iv © 2013 International Dairy•Deli•Bakery Association™ Course 2: In-Store Bakery Breads & Rolls Breads & Rolls Your bakery sells an assortment of sandwich and artisan WWhathat You’llYou’ll LLearnearn: breads and rolls that bring in about 29% of total in-store bakery (ISB) sales. From simple basic ingredients like fl our, When you fi nish with this course you’ll be able to water, and a leavening agent, and sometimes a sour starter, talk about: come products like delicious crusty French baguettes, sourdoughs, dark ryes, healthful grain rolls, and ethnic • Bread baking basics and terminology specialties like ciabatta, tortillas, and naan. • Popular breads & rolls Th is course will teach you about some of the most popular ISB breads and rolls so you can help customers make good buying decisions. Breads Getting to Know — Bread Bread has been part of the human diet for at least 30,000 years. Ancient breads had no leavening to make them rise. All over the world, bread has evolved from the staple grains and cereals of specifi c regions. Breads & rolls make up approxi- mately 29% of ISB business. In-Store Bakery Sales • How It’s Made — Th e basic ingredients in bread are fl our, water, and usually a leavening agent like yeast to make it rise. Some breads have the added ingredients like butter, milk, eggs, salt, and sugar (or molasses or malt syrup). Some traditional European breads use starters (sours) and Breads & Rolls 29.4% no additional yeast. Th is is how a simple scratch bread is typically made: • Yeast or another leavening agent is mixed with water. Th en wheat fl our (or other grain fl our) is stirred into the liquid mixture until it is the consis- tency is a thick batter or dough. Th e yeast “consumes” the fl our’s sugar and releases carbon dioxide gas stretching the dough open and creating tiny air pockets in the bread. Kneading (or pressing and stretching) the dough helps the formation of gluten, a protein that improves dough elasticity. Th is allows the bread to expand resulting in a springy, airy crumb texture. • For most bread, if the dough isn’t kneaded properly it cannot hold the small air pocket structure and the bread will collapse when it’s baked. Some breads, however, are not kneaded. © 2013 International Dairy•Deli•Bakery Association™ 2.5 Bakery Product Knowledge • Depending on the bread recipe, the dough is left to rise for a specifi ed amount of time. Usually the dough is punched down and kneaded again to redistribute the gases and reinvigorate the yeast so the bread develops a more even texture. Th e dough is then shaped or put into a pan and glazed. Th e surface is sometimes slashed with a knife to allow carbon dioxide gas to escape during baking without breaking the crust. (See “Venting Bread” later in this course.) Aft er that, the bread is baked, cooled, and packaged for sale. Gluten “Gluten” is not present in fl our. Glutenin and gliadin are present in the fl our proteins. When you add water and mix the dough, gluten forms. Gluten helps retain the gasses made by the yeast which gives the bread its volume. Science of Bread Baking Baking bread is one of the oldest science experiments. As a bakery employee it may be helpful and interesting to have a little bread science knowledge so you know why ingredients behave as they do and how this aff ects bread qual- ity. Product consistency is a key reason why shoppers choose one bakery over another. If you’re involved in any steps in the bread and roll preparation process, you should follow exact manufacturer or store production procedures to ensure that they come out right every time and that customers get what they expect.
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