Below is a table showing the differences in manufacture between a small scale production, and a large scale which would

be used in the A1 Bakery. I have included pictures of myself making the fruit
tart, and I have researched the ways in which this would be made in an industrial situation.

Making process. Making on a small scale. Selecting and using equipment. Manufacturing on a large scale. Industrial processes.
(Pictures taken by myself during the Working safely. (Pictures taken from google images)
lesson)

Weighing ingredients and checking for Used digital weighing scales for better Large amounts of ingredients are
freshness. accuracy. Used a colander to allow wa- weighed by an accurate machine and
ter to drain away. placed into a hopper.

Rubbing the margerine into the flour. Used table knife to cut butter because it The correct amount of flour and
had a blunt blade. margerine is pumped through a tube
into the mixing bowl.

Grating the lemon to make a rind and Used a small-sized grater because it is The machine mixes the pastry using a
adding it to the pastry mixture. Adding easier to handle. Wrapped pastry in dough hook. The dough is passed
water to form a dough. Put in fridge. cling-film to avoid contamination. through a blast chiller to relax.

Making the sauce. Used a sieve to get rid of lumps. Used a The sauce ingredients are weighed and
wooden spoon as a non conductor of put into a large heated vat where they
heat. Used fork to puree raspberries. are continually mechanically stirred un-
til the correct consistency is achieved.

Cutting out the pastry and baking it in Used rolling pin to give even thickness The pasty is put into a machine where it
the oven in the tart tray. of pastry. Used tart tray because it was is extruded out into the large tart tins
the right shape and size. and the blocking machine used to
stamp out the shape.

Pouring in the mixture. Used tablespoon to accurately distribute The pastry is cooked in a tunnel oven
sauce into pastry case. Used cooling for the right time at the right tempera-
rack to allow pastry to cool safely. ture, and is then transferred to a cooling
tunnel. The sauce is vertically injected
into the pastry case.
Heating the jam and putting the fruit on Heated jam in microwave so I could The fruit topping is placed on the tart
top of the tart. Glazing the fruit with a by hand, and the glaze applied. Prod-
control the time, and it is safe to use.
pastry brush. ucts are picked at random and checked
Pastry brush used for even glazing.
if they match the specification.