Lesson 1: Prepare and Produce Bakery Products

OBJECTIVES: At the end of the lesson, students should be able to:

select, measure and weigh required ingredients according to recipe or production
1 requirements;

prepare a variety of bakery products according to standard mixing procedures/ formulation/

2 recipes and desired product characteristics;

use appropriate equipment according to required bakery products and standard operating
3 procedures

4 bake bakery products according to techniques and appropriate conditions; and

select required oven temperature to bake goods in accordance with the desired
5 characteristics, standards recipe specifications.
Bread and
Pastry
Production
QUARTER 4
TECHNIQUES IN MEASURING AND WEIGHING INGREDIENTS

Dry Ingredients

Flour
a. sift the flour to remove lumps.
b. spoon sifted flour lightly into a measuring cup heaping it
well over the top of the cup. Do not shake it.
c. level off the cup with a straight-edged utensils or
spatula.
d. for fractions of a cup, use the lines indicating ¼, 1/3,
and ½ of the standard measuring cup
 Dry Ingredients

Sugar
a. white sugar needs sifting only if lumpy. Proceed as in the
measurement of flour.
b. brown sugar, if lumpy, press through a coarse sieve to
crush the lumps. Pack into measuring cup just enough to hold
its shape. Level off.
c. sift confectioner’s sugar through a sieve to remove lumps.
Spoon lightly into measuring cup. Level off with spatula or any
straight-edged utensil. Do not shake the cup
 Dry Ingredients

Baking Powder, Soda, Salt, and Spices

a. fill measuring spoon with the desired ingredients.
b. level off with spatula or any straight-edged utensils. If
baking powder has caked, stir lightly before measuring.

Shortening
a. with the use of measuring cup- have shortening at a room
temperature. Pack firmly into the measuring cup, taking care
not to have air pockets.
b. level off with spatula or any straight-edged utensils.
c. Use standard measuring spoon for less than ¼ cup
shortening.
Liquid Ingredients

Water and Milk

a. set up the liquid measuring cup. Place the measuring
cup on a flat, even surface.
b. pour the liquid carefully and slowly into the cup until
you reach the desired amount.
c. check your measurement
 FREQUENTLY USED SUBSTITUTIONS AND
EQUIVALENTS
Given Measurement Equivalents

1 gallon (gal.) 4 quartz

1 quart (qt.) 2 pints

1 pint (pt.) 2 cups

1 cup (c) 8 fluid ounces

 FREQUENTLY USED SUBSTITUTIONS AND
EQUIVALENTS

Given Measurement Equivalents

½ cup 4 ounces

¼ cup 2 ounces

1/3 cup 1 fluid ounce

1 tablespoon (tbsp) 3 teaspoons

1 pound (lbs) 16 ounces

2.2 pounds 35.2 ounces

1 kilogram (kg) 1000 grams

 FREQUENTLY USED SUBSTITUTIONS AND
EQUIVALENTS
Given Measurement Equivalents

1 cup butter 1 cup margarine

1 oz baking chocolate(unsweetened) 1 square

1oz sweetened chocolate ¼ cocoa + 1 ½ tsp shortening

8-10 pcs graham cakes 1 cup graham crumbs

4 oz bread 3 cups soft crumbs

1 cup milk ½ cup evap. Milk, ½ cup water

1 cup cake flour 1 cup apf. -2T = 2 T cornstarch (sifted)

 FREQUENTLY USED SUBSTITUTIONS AND
EQUIVALENTS

Given Measurement Equivalents

1 tablespoon cornstarch 2 tbsp. flour

1 cup sour milk 1 cup evap. Milk + 1 T vinegar or lemon

juice

1 cup whipping cream ¾ cup whole milk + ¼ cup butter

1 whole egg 2 egg yolks

1 cup molasses 1 cup honey

 MAJOR INGREDIENTS IN BAKING

1 FLOUR
Flour is a finely ground meal obtained by grinding and
milling cereal grains or other root crops. Flour is most commonly
made from wheat and when the word "flour" is used
Types of Flour
Flour can be classified as to hard flour or soft flour.
• Hard flour or bread flour is high in gluten, with 12-14% protein
content, and has strongest gluten strength.
• Bread flour has 12-14% protein content and is made from hard
wheat flour. The high gluten content causes the bread to rise
and gives its shape and structure.
Types of Flour
• All-purpose flour has 10-11% protein content and is made
from a blend of hard and soft wheat flours, also called the
General Purpose Flour or family flour.
• Soft flour is comparatively low in gluten and so results in a
finer texture. Soft flour is usually made into cake flour, which
is the lowest in gluten content, and pastry flour, which has
slightly more gluten than cake flour.
• Cake flour has 7-9% protein content and is made from soft
wheat flour. It is good for making cakes and cookies where a
tender and delicate texture is desired
 Uses of Flour
• Provides structure, texture and color to baked products
• Provides nutritive value to baked products
• Used as thickening agent
• Used as binder of food
• Used as stiffening agent in laundry
Storage of Flour
Most types of flour keep well in a sealed container in a cool,
dry location. The original paper packaging used for many
types of flour is good for long term storage as long as the
package has not been opened.
 Properties/Characteristics of flour
 whitish color
 tolerance
 strength
 Uniformity
 high absorption
2 SUGAR
Sugar is a sweet, soluble organic compound that
belongs to the carbohydrate group of food. They are the
simplest to digest among all carbohydrates.
Types of Sugar

 Regular granulated sugar or white sugar - also known as table

sugar or as refined sugar.
 Confectioner’s sugar or powdered sugar - granulated sugar
that has been pulverized. To prevent lumping and caking,
about 3% cornstarch is added.
 Brown sugar - contains caramel, mineral matter and moisture.
It also contains a small amount of molasses. It comes in three
colors.
Effects of Sugar in Baking
 increases dough development
 makes the color of the crust richer
improves the nutritive value, flavor and
aroma of the product
 makes the bread more tender
 increase the volume of the loaf o serves
as food for the yeast
 contributes to moisture content of baked
products, increasing its storing quality
 acts as creaming agent
3 EGGS
Eggs are considered a complete protein, containing all the
essential amino acids humans use to build other proteins
needed by the body. Both the yolk and the egg white contain
protein, so whole eggs or their separated components may be
used to set liquids.
Uses of Eggs in Baking
 Eggs, as well as flour, are the structural ingredients in baking.
 Eggs provide leavening; add color, texture, flavor and richness
to the batter; and act as stabilizer in mixture that inherently
wants to separate into its two parts, like oil and water. They are
very important in helping to bind all the other ingredients
together
Uses of Eggs in Baking
 Beaten eggs are used as leavening agents as they
incorporate air into the batter, which will expand in the oven
and cause the cake to rise.
 Eggs are used as thickening agent.
 Egg washes are brushed on many baked goods to create a
golden shiny top. The egg white provides luster and the egg
yolk color.
 Egg whites are used to make meringues.
 Composition of Egg
1. Mucin - protein which is found in egg whites and responsible
for its gel characteristic.
2. Ovalbumin - another protein found in egg whites which
coagulates and involve both in heat coagulation and
whipping.
3. Lecithin- present in egg yolk which is responsible for its
emulsifying property. It is the portion of the egg yolk that
causes spoilage when eggs are stored at warm temperature.
3 SHORTENING
Shortening is any fat, which, when added to flour mixtures
increases tenderness. This is done by preventing the sticking
of gluten strands while mixing so that gluten is shortened and
makes the product tender.
Examples of Shortening
• Oil – made from plant products such as corn, cottonseeds
soybeans, peanuts, and other sources. As a rule, you can
substitute oil for melted shortening. Among produced oils, corn oi
and vegetable oils are commonly used in baking. Unless specified
in the recipe, olive oil should not be used in baking.
Examples of Shortening
• Butter – made of fatty milk proteins. It contains 80-85 % fat; 10-
15 % water and 5% milk solids. When used in baking, it
contributes flavor and tenderness.
• Margarine – made from hydrogenated vegetable oil. It contains 80-85
percent fat, 10-15 percent water and 5 percent salt. The hydrogenation
process makes oil a solid.
• Lard – made of fat from pork. Some people prefer lard to other fats for
making pie crust and biscuits because it gives a flakier texture.
• Cocoa Butter – the ivory-colored natural fat of the cocoa beans
extracted during the manufacturing of chocolate and cocoa powder. It
gives chocolate its creamy, smooth, melt-in-your-mouth texture.
 Uses of Shortening in Baking
 Makes bread products tender and improve flavor.
 Assist in gas retention giving better volume and crust.
 Prevent the cohesion of gluten.
 Improve the aroma, color and texture of baked products.
 Improve the shelf life of baked products because of its
moisture
4 Leavening Agent
Leavening agents are gases that cause the dough to rise. In the
presence of moisture, heat, and others, the leavening agent
reacts to produce gas (often carbon dioxide) that becomes
trapped as bubbles within the dough.
Classification of Leavening Agents
Chemical Leaveners are chemical mixtures or compounds
that release gases, usually carbon dioxide.
Examples of chemical leaveners are:
a. Baking Soda - otherwise known as bicarbonate of soda, or
Sodium Bicarbonate. It is a chemical salt with diverse
practical uses.
b. Baking Powder – is a combination of baking soda and acid
salt.
c. Cream of tartar - is tartaric acid and is a fine white
crystalline acid salt which is a by-product of the wine-
making industry.
Biological Leaveners
Yeast is a living organism, neither plant nor animal. Yeasts
belong to a separate kingdom in taxonomy, the fungus
kingdom. Leavening with yeast is a process based on
fermentation, the process of converting sugar to alcohol and
to carbon dioxide.
Types of Yeast
• Dry or granular
• Compressed or cake type
• Instant
4 LIQUID INGREDIENTS
Liquid ingredients provide moisture to rehydrate and
activate the yeast and bring together the flour and any other
dry ingredients to make the dough. It also improves the
formation of gluten strands during the kneading of dough.
Water
It is the cheapest liquid used in baking. It performs vital role in
baking making ingredients rehydrated. The right amount of water
helps dissolve all other ingredients in batter and in dough to form
smooth, workable mixture.
Milk and Other Dairy Products
Milk and cream, like water, moisten dough and batters. Unlike
water, they add a slight flavor to the final baked good and increase
its richness.
Types of Milk in Baking
• fresh milk or whole milk
• evaporated milk
• condensed milk
• skimmed milk
• powder or dry milk
Uses of Milk in Baking
• increases nutritive value of baked products
• enhances texture and increase softness of baked goods
• acts as a strengthener when mixed with flour, because it helps
in the formation of gluten, which gives a baked item structure
 Uses of Milk in Baking
• provides moisture and tenderness to baked goods
• enhances flavor
• extends the shelf life of a cake
• boosts crust color
 MINOR INGREDIENTS IN BAKING

They are not as important as the major ingredients in baking but

they are essential in attaining the sensory qualities of baked
products.
• Flavoring
• Vanilla
• Salt
• Spices (cloves, cinnamon, mace, nutmeg)
• Wines
• Coffee
• Chocolate and Cocoa
 SANITATION

Sanitation means keeping bacteria down to a small number as

possible through personal hygiene and proper food handling.

Workers Personal Hygiene

• Remove jewelries and accessories before starting to work.
• Hands should be clean and nails cut short.
• Use the appropriate work outfit. People who work in the kitchen
should wear suitable, clean and freshly ironed aprons. Aprons
protect the body from burns.
• Keep sick persons out of the kitchen
Facilities
• Sanitize all laboratory equipment, tools and utensils thoroughly
before and after use.
• Air dry all equipment, tools and utensils to avoid build up of
dust and rust corrosion.
• Dispose of garbage properly everyday so as not to invite
rodents and insects.
Practical Ways of Keeping Food Clean
• Food should be handled with clean hands.
• Avoid sneezing and coughing when handling food.
• Utensils that fall on the floor should be washed well before using
them again.
 Practical Ways of Keeping Food Clean

 Store food supplies in a clean, dry place to maintain its freshness.

 Clean cans, bottles and bags containing ingredients before
opening.
 Keep dry and liquid ingredients in a sealed container. Check for its
safety from time to time.
 Separate fresh vegetables from old ones before storing.
 Keep food at a suitable temperature. Bacteria multiply fastest
between 15°C and 52°C (60°F and 125°F). Keep hot food hot until
served. "Hot" means above 60°C (140°F), where bacteria can no
longer grow. Keep cold food cold until served. "Cold" means below
4°C (40°F), at refrigerator temperature or below
Keeping the Work Laboratory Area Clean
• Keep the floor area clean and free from waste, water and grease.
• Keep cabinets dry, clean and closed tightly to keep away rodents
and insects.
• Check and clean the dishwashing area whenever needed.
• Clean the tables after using them.

Safety Precautions in the Kitchen

Observance of safety precautions promote work efficiency and
prevent accidents. Occasionally, accidents do happen. It is
important that you keep calm so you can take proper actions.
Factors that Contribute to Successful Baking
Baking requires accuracy. Any deviation from the
measurement, procedure, and type of ingredient may greatly affect
the baked products. Beginners in baking should observe the
correct practices in preparation to achieve the desired results.
The Use of Quality Ingredients
Always use high quality dry and liquid ingredients, minor
baking ingredients, shortening and fresh eggs. Use ingredients
indicated in the recipe. Refrain from substituting ingredients.
The Use of Appropriate Tools and Utensils
Utilize standard measuring cups, glass and spoons for best
results. Mixing bowls should be large enough to allow proper
mixing of ingredients to produce dough and batter. Use a pastry
blender or two knives when cutting shortening into flour.
Following Correct Procedures
• Study and follow the recipe accurately. It is important to
understand the recipe first then to assemble all the needed
ingredients, tools and utensils before starting to bake. Follow the
step-by-step procedure accurately.
• Pre-heat the oven. If a thermostat is defective or not available
use an oven thermometer to check the baking temperature
Following Correct Procedures
• Measure ingredients accurately. Do not change the specified
amount of ingredients. Any change in the amount of ingredients
may result in failure to achieve the desired effect or expected
consistency of the mixture.
• Observe correct hand and mixing techniques. Wrong mixing
techniques such as over-mixing, under-mixing, under-beating,
or overbeating of eggs, and insufficient creaming will result in
poorly baked goods.
Following Correct Procedures
• Make use of the type of pan specified in the recipe.
Measure its length, width, and inside depth. Find out in the
recipe if the pan(s) should or should not be greased or lined
with wax paper.
• Follow the specified baking time and temperature stated
in the recipe. Place the baking pan at the center of the oven
and avoid opening the oven door until baking is done.
 BAKING TOOLS, UTENSILS AND EQUIPMENT IN MAKING
BREAD, COOKIES, MUFFINS AND BISCUITS

MEASURING UTENSILS

LIQUID-MEASURING CUP - DRY MEASURING CUP- is a

a transparent cup calibrated set of marked cups used to
to indicate the amount of measure dry ingredients such
liquid. as flour and sugar.
 BAKING TOOLS, UTENSILS AND EQUIPMENT IN MAKING
BREAD, COOKIES, MUFFINS AND BISCUITS

MEASURING UTENSILS

MEASURING SPOONS DIETETIC SCALE - is an

- a set of spoons used to instrument used to measure
measure small amounts the weight of the items or
of ingredients. ingredients.
 BAKING TOOLS, UTENSILS AND EQUIPMENT IN
MAKING BREAD, COOKIES, MUFFINS AND BISCUITS

MIXING, BLENDING, and CUTTING UTENSILS

DOUGH CUTTER - a tool FLOUR SIFTER - used in

with a sharp edge used to sifting coarse or dry
cut dough. ingredients such as flour and
sugar
 BAKING TOOLS, UTENSILS AND EQUIPMENT IN
MAKING BREAD, COOKIES, MUFFINS AND BISCUITS

MIXING, BLENDING, and CUTTING UTENSILS

ELECTRIC MIXER - a motor GRATER - tool used to

powered device used to stir grate food into finer form.
and blend mixtures used in
baking.
 BAKING TOOLS, UTENSILS AND EQUIPMENT IN
MAKING BREAD, COOKIES, MUFFINS AND BISCUITS

MIXING, BLENDING, and CUTTING UTENSILS

MIXING BOWL - a hollow ROLLING PIN - a solid
dish where ingredients for elongated wood with handles
baking are mixed. at both ends that is used to
flatten dough or pastry.
 BAKING TOOLS, UTENSILS AND EQUIPMENT IN
MAKING BREAD, COOKIES, MUFFINS AND BISCUITS

MIXING, BLENDING, and CUTTING UTENSILS

ROTARY EGG BEATER - a RUBBER SCRAPER- a tool
hand- used for mixing and scraping
held device for beating eggs, mixture on the side of a bowl.
cream, and other liquids
 BAKING TOOLS, UTENSILS AND EQUIPMENT IN
MAKING BREAD, COOKIES, MUFFINS AND BISCUITS

MIXING, BLENDING, and CUTTING UTENSILS

SPATULA - a flat, thin and WOODEN SPOON - a tool

blunt metal used for leveling- used for mixing and stirring
off dry ingredients and flour mixtures.
spreading icing and frosting
on cakes.
 BAKING TOOLS, UTENSILS AND EQUIPMENT IN
MAKING BREAD, COOKIES, MUFFINS AND BISCUITS

BAKING UTENSILS
OVEN- an equipment used BAKING PAN- an aluminum or
for baking, heating or drying tempered glass dish, rectangular
foods. or square in form used for
baking cakes.
 BAKING TOOLS, UTENSILS AND EQUIPMENT IN
MAKING BREAD, COOKIES, MUFFINS AND BISCUITS

BAKING UTENSILS
MUFFIN PAN- an aluminum COOKIE or BAKING SHEET- is a
rectangular or square pan flat aluminum sheet used for
with hallow rounded. baking cookies.
 TYPES, KINDS, AND CLASSIFICATIONS OF
BAKED PRODUCTS

Kinds of Dough in Baking Bread

• Lean dough. The Basic ingredients for bread which include
flour, yeast, salts, a little sugar, and shortening make up the lean
dough.
• Rich dough. Aside from the basic ingredients for bread,
rich dough has butter, nuts, fruits, eggs, and condiments.
Milk is often used, too. Rich dough also uses more sugar.
Methods of Mixing Dough

• Straight method - This method combines all the ingredients

together at one time to make the dough. The dough is kneaded and
set aside to rise.
• Sponge and dough method - This method mixes part of the liquid,
flour, and all of the yeast to make a soft mixture which is set aside to
rise until bubbly. Then, the remaining ingredients are added and the
mixture is treated as straight dough
Characteristics of a Well-Made Bread
Bread of high quality is characterized by the following:
1. It is large for its weight, well-rounded top, and free from cracks and
bulges.
2. The crust is thin with an even golden brown color.
3. It has fine and even grain, elongated cells, and thin cell wall making
the crumb smooth, soft, elastic, and creamy white with a silken sheen.
4. It does not crumble easily.
5. It has a sweet and nutty odor, not sour.
Cookies
They are really “little cakes, flat, sweet and small. They can be made
in a variety of shapes and flavors, and can be served in just as many
different ways.
Kinds of Cookies
• Drop cookies - They are made simply by dropping the cookie
batter from a teaspoon to a baking sheet to get the popular
tongue-shaped cookies.
• Rolled cookies - are made from dough which have been rolled
out and cut with cutters to form shapes that fit special occasions
such as Christmas, Valentine’s Day and Easter.
Kinds of Cookies

• Pressed or Bagged Cookies –They are made by pressing the

mixture out of a cookie presser or pastry tube onto the baking
sheet, and at the same time forming it into varied shapes like rings
or ribbons.
• Cookie bar- this type of cookie is cut into bars after baking. They
are usually small and square in shape.

• Refrigerated cookies – this type of cookie is frozen and cut into

desired shapes before baking.
 Mixing Techniques
Mixing methods greatly affect flour mixtures and its resulting product. Various
techniques have been developed for efficiency and convenience. Some of them
are as follows:
• Creaming - Rubbing one or two ingredients in a bowl with the help of a wooden
spoon or electric mixer to make a soft fluffy mixture. The creamed mixture
should have both smooth and grainy particles.
• Cutting in - Mixing fat and flour with the use of a pastry blender or two knives
in a scissor-like manner. This method cuts fat into small pieces, coating them
with flour to form coarse, granular mixtures for pastries and biscuits.
• Folding - This is working with two ingredients very gently to retain air in the
mixture. It often involves one delicately textured ingredient such as beaten egg
white or whipped cream, which would be reduced to nothing if handled crudely,
and a batter type mix.
• Cut and Fold - A combination of two motions cutting vertically through
the mixture and turning over and over by gliding the spoon or rubber
scraper across the bottom of the mixing bowl at each turn.
• Beating - It is done to incorporate air in a mixture by mechanical
agitation. It could be done with the aid of special gadgets like wire
whips, egg beaters or electric food mixers or with a fork.
• Stirring – It is often done with a wooden spoon, rotating it through a
mixture as long as necessary usually until the ingredients are
combined.
• Whipping – It is a process of beating eggs and cream to fill them with
air and make them thick and fluffy.
• Sifting – It is the process of separating coarse particles in the
ingredients by passing through a sieve. Air is incorporated through this
method.
Muffins
Muffins are simple cup breads leavened and are considered a member of
the quick bread family. A variety of quick loaf breads and coffee cakes can
be derived from the basic muffin recipe.

Biscuits
Biscuits are small flaky quick breads. They are leavened with fast-acting
leaveners which make preparation time shorter than any yeast leavened
bread.
Decorate and Present Bakery Products

Bakers prepare, bake and decorate bread, rolls, biscuits, and other baked
products. Bakers work in a number of different environments from
bakeries, patisseries, and cake shops to hotels, restaurants, cafeterias,
and factories, or as part of bakery development for supermarkets or even
in a cruise ship.
Types of Icing, Filling, and Glazes
Types of Icing Procedure Best used for Storage
Coloring
American Butter Butter and milk are Used as frosting Icing can be
cream/Confectioner beaten together, and filling. It is also refrigerated or
s Sugar Icing and then used for frozen in an airtight
confectioners sugar decorations. container for week.
is added. Flavor the Including roses,
mixture with extract drop flowers, sweet
and chocolate. peas and figure
piping.
Types of Icing Procedure Best used for Storage
Coloring
Butter Cream It uses egg yolks Filling and frosting. Needs refrigeration.
French and is made the
way as Italian
meringue.
Butter Cream Both uses egg Frosting and filling. Needs refrigeration.
Meringue Italian white have
and Swiss differences on how
they are made.
Italian- hot sugar
syrup is added to
already whipped
egg whites. Swiss-
the whites and
sugar are mixed
together over heat
and whipped.
Types of Icing Procedure Best Used for Coloring Storage

Butter Cream Made from stiff American Covering cookies. Can be Same as
Rolled butter cream. Dough-like tinted. American
consistency that is rolled Butter cream.
out applied to cake.

Glazes
Jams and Can purchase ready- Used as a filling alone or in Refrigerate after opening. Is
Jellies made: stir it to soften, or combination with other not perishable if
heat with amount of liquid if fillings such as butter used as a
it’s too thick, and strain to cream. filling
remove the seeds.

Royal Icing Heavy paste of egg whites Used in general piping or Does not need
and confectioner’s sugar delicate work. Decorating refrigeration Air dried
beaten with a little vinegar cookies and bread houses. decorations last for months
or lemon juice. Can be Tints to pastel to dark
made in different colors.
consistencies.

Whipped cream Creamy, Beaten with sugar. Can be Can be used as a Must remain refrigerated.
delicate sweetness, flavored. Stabilized for filling and frosting. Can be
Perishable longer life with gelatin. piped to form soft
decorations. Tints in pastel
colors .
—Thank You!