Module 5

Flour

Description

This course covers the functionality and types of flour commonly milled; the flour treatments the miller may use; the measurement and control of quality; the numerous laboratory tests a miller may perform on wheat and flour to ensure specifications are met; breadmaking and a wide range of other flour uses.

This module is an introduction to the flour millers finished product, upon completion students will be able to demonstrate an understanding of flour types and flour quality.

Topics Covered

  • Types of Flour
  • Flour Grades
  • Quality Assurance
  • Laboratory tests on Wheat and Flour
  • Breadmaking
  • Biscuits, Cakes and Pastry

Examination

The date for examination on this module is Tuesday 15 May 2018 and will accord with the test specification below and also set out in the course workbook.

Duration: 2 1/2 hours, 7 questions

Test Specification

Definitions and types of flour; Quality assurance 1 1/2 questions
Laboratory tests on wheat and flour 3 questions
Bread 1 1/2 questions
Other flour products 1 question

Past Papers