Publix bakery manager - Study guides, Class notes & Summaries

Temp and humidity of proof box - Answer-110°F/85% humidity What is the DDT? - Answer-Desired dough temp is 78°F-82°F What temp is yeast killed? - Answer-140°F What should the internal temp of bread be after it has baked? - Answer-199°F-204°F What temp and how long should 100% Whole Wheat 5 grain bread be baked at? - Answer-steam the bread for 50 seconds at 390°F and then drop temp to 370°F for 24-28 minutes What is the CALM approach? - Answer-Stay Cool, Apologize for the p...

Temp and humidity of proof box - Answer-110°F/85% humidity What is the DDT? - Answer-Desired dough temp is 78°F-82°F What temp is yeast killed? - Answer-140°F What should the internal temp of bread be after it has baked? - Answer-199°F-204°F What temp and how long should 100% Whole Wheat 5 grain bread be baked at? - Answer-steam the bread for 50 seconds at 390°F and then drop temp to 370°F for 24-28 minutes What is the CALM approach? - Answer-Stay Cool, Apologize for the problem, L...

Publix Bakery Manager TestTemp and humidity of proof box - correct answer 110°F/85% humidity What is the DDT? - correct answer Desired dough temp is 78°F-82°F What temp is yeast killed? - correct answer 140°F What should the internal temp of bread be after it has baked? - correct answer 199°F-204°F What temp and how long should 100% Whole Wheat 5 grain bread be baked at? - correct answer steam the bread for 50 seconds at 390°F and then drop temp to 370°F for 24-28 m...

Publix Bakery Manager Test – Questions & Complete Answers Temp and humidity of proof box ️️110°F/85% humidity What is the DDT? ️️Desired dough temp is 78°F-82°F What temp is yeast killed? ️️140°F What should the internal temp of bread be after it has baked? ️️199°F-204°F What temp and how long should 100% Whole Wheat 5 grain bread be baked at? ️️steam the bread for 50 seconds at 390°F and then drop temp to 370°F for 24-28 minutes What is the CALM approach? ...

Publix Bakery Manager Test 2 Questions and Answers 100% CorrectPublix Bakery Manager Test 2 Questions and Answers 100% CorrectPublix Bakery Manager Test 2 Questions and Answers 100% CorrectPublix Bakery Manager Test 2 Questions and Answers 100% Correct What container we use to merchandise apple pies? - ANSWERSL-109 What container we use to merchandise 13ct cookies? - ANSWERSL-35 What container we use to merchandise GW cookies? - ANSWERClamshell SQ clear 6 What container we use to mer...

Publix Bakery Manager Test 2(64 questions and answers)

Publix Bakery Manager Test Questions And Answers Temp and humidity of proof box - ANS 110°F/85% humidity What is DDT? - ANS Desired dough temp is 78°F-82°F What temp is yeast killed? - ANS 140°F What should the internal temp of bread be after it has baked? - ANS 199°F-204°F What temp and how long should 100% Whole Wheat 5 grain bread be baked at? - ANS steam the bread for 50 seconds at 390°F and then drop temp to 370°F for 24-28 minutes What is the CALM a...

Temp and humidity of proof box - CORRECT ANSWER 110°F/85% humidity What is the DDT? - CORRECT ANSWER Desired dough temp is 78°F-82°F What temp is yeast killed? - CORRECT ANSWER 140°F What should the internal temp of bread be after it has baked? - CORRECT ANSWER 199°F-204°F What temp and how long should 100% Whole Wheat 5 grain bread be baked at? - CORRECT ANSWER steam the bread for 50 seconds at 390°F and then drop temp to 370°F for 24-28 minutes ...

Publix Bakery Manager Test Questions and Answers 100% Solved Temp and humidity of proof box 110°F/85% humidity What is the DDT? Desired dough temp is 78°F-82°F What temp is yeast killed? 140°F What should the internal temp of bread be after it has baked? 199°F-204°F What temp and how long should 100% Whole Wheat 5 grain bread be baked at? steam the bread for 50 seconds at 390°F and then drop temp to 370°F for 24-28 minutes What is the CALM approach? Stay Cool, Apologize for the...

Publix Bakery Manager Test UPDATED ACTUAL Questions and CORRECT Answers Temp and humidity of proof box - CORRECT ANSWER- 110°F/85% humidity What is the DDT? - CORRECT ANSWER- Desired dough temp is 78°F-82°F What temp is yeast killed? - CORRECT ANSWER- 140°F