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COMPETENCY - BASED

LEARNING MATERIAL

Sector

TOURISM
Qualification Title

BREAD AND PASTRY PRODUCTION NCII

Unit of Competency
Prepare and Produce Bakery Products
Module Title
Prepare and Produce Bakery Products

INTERNATIONAL SCHOOL FOR CULINARY ARTS & HOTEL


MANAGEMENT
G/F , Synergis I.T. Center, F. Cabahug St. Brgy. Kasambagan, Panagdait, Cebu City
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in BREAD AND PASTRY PRODUCTION NCII
QUALIFICATION. This module contains training materials and activities for you to
complete.

The unit of competency “Prepare and Produce Bakery Products” contains


knowledge, skills and attitude required for TRAINEES.

You are required to go through, a series of learning activities in order to


complete each learning outcome of the module. In each learning outcome are
Information Sheet, Self-Checks, Task Sheets and Job Sheets. Follow these activities
on your own. If you have questions, don’t hesitate to ask your facilitator for assistance.

The goal of this course is the development of practical skills in supervising work-
based training. Tools in planning, monitoring and evaluation of work-based training
shall be prepared during the workshop to support in the implementation of the training
program.

This module is prepared to help you achieve the required competency, in


“BREAD AND PASTRY PRODUCTION NCII”.

This will be the source of information for you to acquire knowledge and skills in
this particular competency independently and at your own pace, with minimum
supervision or help from your facilitator.

Remember to:
 Work through all the information and complete the activities in each section.
 Read information sheets and complete the self-check. Answer keys are included
in this package to allow immediate feedback. Answering the self-check will help
you acquire the knowledge content of this competency.
 Perform the task sheets and job sheets until you are confident that your output
conforms to the performance criteria checklist that follows the sheets.
 Submit outputs of the task sheets and job sheets to your facilitator for evaluation
and recording in the Accomplishment Chart. Outputs shall serve as your portfolio
during the institutional competency evaluation.

A certificate of achievement will be awarded to you after passing the evaluation.


You must pass the institutional competency evaluation for this competency before
moving to another competency.

2 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Bread and Pastry Production NCII Date Revised:
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
BREAD AND PASTRY PRODUCTION NCII
105 Hours

Contents of this Competency – Based Learning Materials

No. Unit of Competency Module Title Code

1 Prepare and Produce Preparing and TRS741379


Bakery Products Producing Bakery
Products

2 Prepare and Produce Pastry Preparing and Producing TRS512317


Products Pastry Products

3 Prepare and Present Gateaux, Preparing and Presenting TRS512318


Tortes and Cakes Gateaux, Tortes and Cakes

4 Prepare and Display Petits Preparing and Display TRS512321


Fours Petits Fours

5 Present Dessert Presenting Desserts

3 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Bread and Pastry Production NCII Date Revised:
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
MODULE CONTENT

Qualification: BREAD AND PASTRY PRODUCTION NCII

Unit of Competency: PREPARE AND PRODUCE BAKERY


PRODUCTS

Module Title: Preparing and Producing Bakery Products

Introduction:

This unit deals with the knowledge and skills required by bakers and
pastry cooks (patissiers) to prepare and produce a range of high-quality
bakery products in commercial food production environments and
hospitality establishments.

Nominal Duration: 40 hours

Learning Outcomes:
At the end of this module you MUST be able to:

LO1 Prepare Bakery Products


LO2 Decorate and Present Bakery Products
LO3 Store Bakery Products

4 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Bread and Pastry Production NCII Date Revised:
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Learning Outcome # 1 Prepare and Produce Bakery
Products

Contents:
1. Varieties and characteristics of bakery products.
2. Historical and cultural, aspects of bakery products.
3. Underlying principles in making bakery products.
4. Knowledge commodity on including quality indicators of ingredients for bakery products,
properties of ingredients used, interaction and changes during processing to produce required
characteristics.
5. Properties and requirements of yeast and control of yeast action.
6. Culinary and technical terms related to bakery products commonly used in the industry.
7. Expected taste, texture and crumb structure appropriate for particular bakery products.
8. Ratio of ingredients required to produce a balanced formula.
9. The influence of correct portion control, yields, weights and sizes on the profitability of an
establishment.

Assessment Criteria:
1. Required ingredients are selected, measured and weighed according to recipe or production
requirements and established standards and procedures
2. A variety of bakery products are prepared according to standard mixing
procedures/formulation/ recipes and desired product characteristics
3. Appropriate equipment are used according to required bakery products and standard operating
procedures
4. Bakery products are baked according to techniques and appropriate conditions; and
enterprise requirement and standards
5. Required oven temperature are selected to bake goods in accordance with the desired
characteristics, standards recipe specifications and enterprise practices

Conditions:
 Commercial mixers and attachments  Ovens
 Cutting implements  Moulds, shapes and cutters
 Scales  Baking sheets and containers
 Measures  Various shapes and sizes of pans
 Bowls

Methodology:
 Lecture
 Actual Demonstration
 On- the-job training
 Video Presentation

Assessment Method:
 Oral questioning and written
 examination
 Observation
5 Date Developed: Document No. BPPNCII - 001
CBLM October 2019 Issued by:
Bread and Pastry Production NCII Date Revised:
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
 Demonstration
Learning Experiences / Activities

Learning Outcome # 1

Prepare and Produce Bakery Products


Learning Activities Special Instructions

This Learning Outcome deals with the development of


Definition of Terms
the Institutional Competency Evaluation Tool which
Read: Information Sheet 1.1-1 trainers use in evaluating their trainees after finishing
PREPARE AND BAKE YEAST PRODUCTS a competency of the qualification.
1. Select required commodities according to recipe and
Go through the learning activities outlined for you on
production requirements the left column to gain the necessary information or
2. Prepare a variety of yeast goods to desired product knowledge before doing the tasks to practice on
characteristics performing the requirements of the evaluation tool.
3. Produce a variety of yeast goods according to The output of this LO is a complete Institutional
Competency Evaluation Package for one Competency
standard recipes and enterprise standards
of BREAD AND PASTRY PRODUCTION NCII. Your
4. Use appropriate equipment to prepare and bake yeast output shall serve as one of your portfolio for your
goods Institutional Competency Evaluation for Preparing
5. Use correct techniques to produce yeast goods and Producing Bakery Products.
enterprise standards
Feel free to show your outputs to your trainer as you
6. Bake yeast goods to enterprise requirements and
accomplish them for guidance and evaluation.
standards
7. Select correct oven conditions for baking yeast goods This Learning Outcome deals with the development of
the Institutional Competency Evaluation Tool which
trainers use in evaluating their trainees after finishing
Answer: Self Check 1.1-1
a competency of the qualification.
Perform: Task Sheet 1.1-1
Go through the learning activities outlined for you on
the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.

After doing all the activities for this LO1: Prepare


Bakery Products; you are ready to proceed to the
next LO2: Decorate and Present Bakery Products.

6 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Bread and Pastry Production NCII Date Revised:
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Definition of Terms

Term Explanation
Acidity Sourness is the taste caused by the presence of acids in solution.
Different types of fermentation produce different acids. When
milk sours, lactic acid is formed, and when vinegar is made from
apples or grain, ascetic acid is formed. Sour rye bread is made by
the addition of sours or ferments containing bacteria, which
produce various acids, but mostly lactic and ascetic.
Alcohol The alcohol formed during the fermentation of sugar by yeast is
ethyl alcohol, the same alcohol found in beer and whisky
(chemically known as ethanol)
Ambient Temperature of the surrounding area, room temperature
Temperature
Antioxidant A material which, when added to a product, extends the life of the
product by protecting it against oxidisation.
Appearance Visual stimulation, whether or not it looks attractive
Ascorbic acid Vitamin C
Baking Time Time taken to complete the baking process
Boiling point 100°C
Bake Out Bake for the full extent
Bake/Baking Subjecting food to heat inside an enclosed area: oven
Bakers Flour Flour which produces dough’s having good gas retention
properties and strong, elasticity. Usually associated with higher
protein content.
Batch A given quantity determined by the amount needed.
Bind Combining two or more ingredients to form a mixture.
Creaming The process of beating sugar and fat for the purpose of
incorporating air.
Docking Punching a number of vertical impressions into a dough so that
the dough will expand uniformly without bursting during baking.
Dusting flour A flour used to prevent sticking of products to the bench or
equipment.
Egg wash Egg or egg yolk with some milk or water added, for brushing
products prior to baking to improve colouring and to give a glossy
sheen when baked.

7 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Bread and Pastry Production NCII Date Revised:
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Term Explanation
Elasticity The property whereby dough’s regain their original shape after
having been stretched or otherwise distorted.
Enzyme A substance produced by living organisms which has the power to
bring about changes in organic materials.
Fermentation The chemical changes of an organic compound due to the action
of living organisms (yeast or bacteria), usually producing a
leavening gas.
Formula A recipe giving ingredients, amounts to be used and a method of
combining them.
Gelatinise Heated water entering a starch granule, rupturing it, and allowing
the contents to spill out and form a colloidal suspension.
Glaze A coating that is applied to baked products for protection and
appearance.
Gluten The protein of wheat flour which combines with water forming a
rubbery mass which retains the gas and steam in baking and gives
volume to the product.
Kneading To manipulate dough by folding and pressing until the required
consistency is obtained.
Lean dough A dough that is not very rich in fat, sugar and eggs, or one that
contains a smaller percentage of these ingredients than the
average.
Leavening Raising or lightening by air, steam or gas (carbon dioxide). The
agent for generating gas in a dough or batter is usually yeast or
baking powder.
Leavening Agent Ingredients used to introduce carbon dioxide, like yeast or baking
powder.
Moulding Manipulation of dough to provide a desired size and shape.
Moulding Manipulating dough into the desired shape.
Oxidization The colouring of certain fruits due to exposure to air.
Proof (American) The rise of yeast dough’s during proving, usually referred to as
the amount of increase in volume of the product after being
shaped and before going to the oven: half prove = 50% increase in
volume three-quarter prove = 75% increase full prove = doubling
in volume.
Prove (Australian) The rise of yeast dough’s during proving, usually referred to as
the amount of increase in volume of the product after being
shaped and before going to the oven: half prove = 50% increase in
8 Date Developed: Document No. BPPNCII - 001
CBLM October 2019 Issued by:
Bread and Pastry Production NCII Date Revised:
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Term Explanation
volume three-quarter prove = 75% increase full prove = doubling
in volume.
Prover A cabinet into which yeast goods are placed before baking.
Leavening Agent Ingredients used to introduce carbon dioxide, like yeast or baking
powder.
Quark A mild tasting curd cheese. It is moist in texture and used in
fillings and toppings.
Rich Dough One that contains more than average of the enriching ingredients
fat, sugar and eggs.
Shortening Fat or oil used to tenderise baked products.
Sifting To pass through a fine sieve for effective blending, for aerating
and to remove foreign or oversized particles.
Skinning The drying out and forming of skin on uncovered doughs.
Slack dough A dough containing excess water.
Water absorption Water required to produce a dough of a desired consistency.
Flours vary in ability to absorb water. This depends upon the age
of the flour, moisture content, wheat from which it was milled,
storage conditions and milling process.
Zest The finely grated oily coloured outer skin of washed, untreated
citrus fruit.
Zitron The candied fruit of the cedrat tree, green to yellow in colour; the
flavour of its fleshy aromatic part is desirable in European festive
baking.

9 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Bread and Pastry Production NCII Date Revised:
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Information sheet 1.1-1

1. Select required commodities according to recipe and production


requirements

Flour
Wheat is the prime grain that flour is obtained from for the baking industry. White flour
is the most popular flour. This is because other parts of the wheat grain are harsh and
are unpopular with the general public. This is not to say they are not good to eat.
The following information relates to dough’s for bread and yeast goods, not pastry.
Flour consists of the following elements on average:

Starch 64 – 71%
Protein 9 – 14%
Sugar 2 – 4%
Moisture 11 – 15%
Fat 1 – 2%
Enzymes naturally occurring in wheat
flour

STARCH 64% – 71%, provides main body structure through gelatinisation – bursts
(through heat) and swell.
 Starch is broken down by enzymes into simple sugars, which are to be used by
yeast as food.

PROTEINS Soluble: 9 – 14%


 Gluten is formed when insoluble proteins (Glutenin and Gliadin) are hydrated
with moisture, normally water.
 The combination of these two proteins allows the flour to ‘take up’ water and
hold the moisture within the gluten structure. When this gluten is developed it
becomes tough and elastic allowing bread dough to expand and hold gas
produced during fermentation

In unleavened dough like pastry this gluten structure allows for it to be stretched out
over a large area without breaking.

10 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
 It is grey, tasteless and is tough and slightly elastic.
 Glutenin - gives strength.
 Gliadin - provides elasticity.

SOLUBLE PROTEINS: 1% –2%, Albumin, Globulin and Protease.

SUGAR
Sucrose 2 – 4%: all plant material naturally contains sugar.
1.5 – 2% is sufficient for gas production up to 5 hours (Bulk Ferment
Time) plus glucose, plus dextrose (inversion of cane sugar).
If flour is low in these sugars, malt can be added to formulae, to
allow longer Bulk Fermentation Times. (BFT)

MOISTURE 11 – 15%
The natural proportion of water depends on conditions of growth, storage and milling.
Wheat is a hard grain and needs to be soaked in water to aid the milling process.
There are laws pertaining to the amount of moisture allowed in flour. In Australia it
cannot be more than 15%.

FAT 1– 2%; this contains carotene, the colouring pigment of flour.

ENZYMES
Diastatic – Amylase change starch in sugars.
Proteolytic – Conditions the proteins
Responsible to soften the gluten, dough tolerance is reduced and could cause collapsing
of the bread, especially in wholemeal products.

Factors influencing flour behavior:


Quantity and quality of gluten
Diastatic capacity, the ability to change starch into sugars to provide food for the yeast
to ferment through enzymatic activity.

11 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Salt
Salt is a natural mineral that consists of 6 parts chlorine and
4 parts sodium.

Functions of Salt are:


 Controls fermentation
 Toughens gluten (stabilising it)
 Increases volume
 Enhances flavours in bread and provides product with its characteristic flavour
 Controls dough – lack of salt results in dough’s which are sticky and are difficult
to handle
 Increases shelf life: acts as an antiseptic - suppresses activity of bacteria, is
hydroscopic – attracts moisture
 Improves crust colour.

Yeast
Baker’s yeast, Saccharomyces cerevisiae, is manufactured specially for the
production of Yeast Goods.
It is a unicellular organism yet each microscopic cell contains a multitude
of enzymes capable of carrying out the most intricate series of chemical
reactions.
Because it is a living organism, baker’s yeast is very perishable and must have optimum
storage conditions.
 Compressed yeast should be stored in dark and cool conditions; it is best used
for up to two weeks after manufacture, as it slowly loses its strength.
 Yeast produces carbon dioxide and Ethyl alcohol, by changing sugars.
 The activity of yeast is destroyed at temperatures above 55°C. and may be
severely impaired at temperatures over 45°C.

Production of Flavour
Imparts flavours during fermentation through flavour substances such as organic acids,
esters, alcohols and ketones.

12 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Nutrition
Yeast is rich in protein and B Vitamins. It must not come into
direct contact with salt, sugar or fat.

Available Forms of Yeast


 Compressed
 Dried
 Creamed or liquid.
Rate of Fermentation and Yeast Activity

These are controlled by the following:


Sugar quantity:
Up to 5.0% speeds up fermentation
Over 5.0% slows down or retards fermentation

Water added to the dough:


More water makes softer doughs - faster rate
Less water makes tighter doughs - slower rate

Dough temperature:
The warmer the dough temperature, faster rate of fermentation
The cooler the dough temperature the slower the rate of fermentation

Acidity:
4 – 6pH range. Outside these, activity is slower

Yeast Quantity:
Lower quantities of yeast will result in longer proof.
Amounts of salt and fat also inhibit the rate of fermentation or the activity of yeast.
Remember: yeast is a living thing. It needs to be cared for and used properly.

13 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Water
 Hydrates gluten forming proteins (Gliadin and
Glutenin)
 Dissolves and disperses salt and sugars and carries
sugars to the yeast which it can only use in liquid form
 Provides moisture for yeast to grow
 Hydrates dry yeast and disperses both dry and compressed
 Controls dough temperature
 Controls dough consistency
 Wets and swells starch during baking (gelatinisation) – makes it available to
analyse enzymes
 Controls enzyme activity (enzymes are active only in liquid or semi liquid
mediums)
 Increases shelf life
 Contributes to eating qualities.

Bread Improvers
 Ensures additional food supply for yeast
 Contains malt which is changed into maltose and changes starch into simple
sugar easily fermentable by yeast
 Contains chemical stimulants ensuring adequate source of nitrogen– essential for
building up protein in newly forming yeast cells
 Modifies gluten so that the dough is mature as it comes from the mixer. This is
required to hold increased CO2 Gas produced by the fermenting yeast.

Dough Improvers basically assist in 2 areas –


GAS PRODUCTION
GAS RETENTION
This is what makes a yeast dough rise.

Optional ingredients and their functions

14 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Milk powder Malt products
Soya flour Emulsified fats
Margarine Shortening
Currants Bran
Nuts Gluten (dry/wet )
Bacon Mould inhibitors
Jams Egg
Honey Seeds
Sultanas Coconut
Cheese Mixed peel
Spices Crumb softeners
Various grains Sugar

These extra ingredients may be added to a basic yeast formula to improve product
qualities in the following areas:
 Improve eating qualities
 Add nutritional value
 Add visual appeal
 Improve keeping qualities
 Add and improve flavour.

Fats
Fats are added in varying proportions to bread and yeast goods. The % below are just
an indicative amount.
Fat is a generic term; it can mean oil, butter, margarine, shortening. Each have their own
advantages and disadvantages, cost and flavour benefits. Storage requirements also are
important.

15 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Level:

 Bread, normal 2%
 Buns 5 – 7%
 Fruit Loavel 9– 15%
 Croissants 45%
 Brioche up to 50%

The addition of fat to Yeast Goods will improve bread quality


and although fat is not an essential ingredient, it is important in
assisting the slicing of the product, especially when slicing
bread, by lubricating the slicer blades.

Fat contributes to the volume, softer texture, brighter crumb colour and better keeping
qualities. There are many fats available to baking industry and some are specially
manufactured to contain other compounds such as emulsifiers (TEM and SSL). Some
fats contain sugar and others may contain water.

It should always be remembered that butter provides better flavour to the product
when deciding upon what type of fat to use.

Effects of fat
 Improves slicing
 Softer crumb
 Shorter eating crumb
 softer crust
 Better keeping qualities
 Increases volume
 Shorter eating crust
 Emulsified fats retard crumb
 Enhances firmness.

16 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Sugar
Level:
Up to 5% increases fermentation
Over 5% retards fermentation.

Effects of sugar
 Softens crumb
 Sweetens
 Increases crust and whiter crumb colour
 Increased levels slacken or weaken the dough
 Greater water retention (stays moist, therefore better shelf-life)
 Better eating qualities, but high quantities result in bread flavour loss.

Milk Powder
Level:
“Food Standards” stipulate that Milk Bread must contain 4% non-fat milk solids on the
dry crumb.
The purpose of this regulation is to increase the food value in protein and mineral
content, therefore Skim Milk Powder (reduced fat) is mostly used.

Effects of Milk Powder in the baked products:


 Brighter and softer crumb
 Reddish brown (foxy) crust colour, due to lactose (milk
sugar), which cannot be used by yeast as food
 Increased nutritional value and flavour
 Greater volume (due to strengthening of gluten strands by
the case in protein)
 Slight sweetness (due to lactose).

17 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Eggs
 Eggs can be purchased as follows:
 Shell Egg
 Liquid Egg or Egg Pulp
 Frozen Egg

Effects of eggs
 Moistening
 Enriching due to fat in the yolk
 Increased nutritional value
 Emulsifying, due to lecithin in the yolk, therefore better keeping qualities
 aids structure, due to the proteins, which coagulate at 65 to
70oC
 Better colour and appearance to baked product
 Better eating qualities
 Better keeping.
As egg is added to formulae, water has to decrease (in re-
formulations)

Bran
Bran is the by-product of the brake system after all the available endosperm has been
removed. Bran can vary in particle size and composition, depending on both wheat type
and the efficiency of the milling system. Some bran is sold for Human Consumption as it
is a good source of insoluble dietary fibre.

Effects of Bran
 Darker crumb colour
 Lower volume, due to the non-gluten forming proteins
 Increased water levels
 Shorter mixing times
 Higher fibre intake, assisting in bowel function.

18 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Dried Fruit
 Dried fruits evolved as a way of preserving excess fruits
when they were in abundance to be enjoyed when fruits
were not readily available because of the season.
 European seasons are extreme so little food is grown in
winter. Drying of fruits made them available for Christmas
and Easter celebrations.
 Almost any dried fruit or nut can be added to yeast goods.
 Most commonly dried fruits used are sultanas, currants, raisins, mixed peel and
dates.
 All fruit should be washed prior to use and then thoroughly dried, to avoid
discolouration of the dough.

Nuts
The most commonly used nuts are hazelnuts, walnuts, almonds and
peanuts.
Nuts have a very high fat content. Large amounts used in bread making
need the addition of extra yeast and also extra gluten.

Effects of dried fruits and nuts


 Eating qualities
 Texture
 flavour
 Colour
 Increased moisture
 Increased shelf life
 Better visual appeal.

19 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
2. Prepare a variety of yeast goods to desired product characteristics

Variety of Yeast Goods


Yeast goods are defined as a sweet dough product. Bread is produced with yeast and is
the savoury version.
A sweet yeast product would be any dough with more than 5%
sugar and increased levels of fat.
Some plain dough’s that are served with savoury products like a
hamburger is actually a ‘bun’ and not a ‘roll’.
Many products are classed as yeast goods.

Activity 1
The student should research the following and find required information
Evolutions of the product Was it:
 Cultural?
 Religious?
 Commemoration of an event?

Very few products were just invented. They evolve over time.
In the modern world customers crave variety and producers are able to introduce new
varieties from other countries very easily.

Baba Bienenstich Brioche Buchty


Chelsea bun Cholla Colomba di pasqua Croissant
Doughnut Gugelhof Hot Cross buns Panettone
Pignoli Streauselkuchen Stollen Savarin

20 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Panatone
This delicate and porous rich festive bread is studded with sultanas and flavoured with
candied citrus peel.
It is baked in tall cylindrical moulds and can be served with cream
or fresh mascarpone.
To develop rich yeasty flavours, the dough is sometimes prepared
in several stages with prolonged maturing times in between.

Gingerbread dough’s
This dough is multipurpose dough and can be used for a variety of
products. By adding different spices and/or fruit, different shapes can be given or cut
out and after baking coated with icings or chocolate. The dough is
also suited for making gingerbread houses.
It is important not to overheat the honey at the initial stage, as it may
crystallise, rendering it useless for the dough. The honey is best
heated to 65°C, then allowed to cool to 35°–40°C, to avoid burning
the flour.
The flavour of the gingerbread will improve if the dough is prepared well ahead of use,
adding the raising (lifting) agents only just prior to using the dough.
Always use quality spices in order to achieve optimum flavour.
Gingerbread dough is baked at 180°C.

Honey cake (Israel)


This cake is traditionally served on the Sabbath and at festivals,
particularly at the beginning of the New Year, in order to sweeten the
hope for a happy year ahead.

21 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
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Bread and Pastry Production NCII
October 2019
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Tsoureki (Greece)
This traditional sweet bread can be found during any major religious festival.
Its flavouring components can be many, as each family or baking professional have their
own favourite.
Most popular are orange, lemon, vanilla, cinnamon, allspice,
aniseed, cloves and mace, either singly or in any combination.
The traditional shape is a round or braided loaf.
To simplify cutting and storing (it keeps for up to one week), the
dough can also be formed into long loaves. Cut into slices and
toasted is a popular way of serving this bread.

Stollen (Germany)
A product popular in many European countries around
Christmas time and originating from Germany, stollen is made
from a heavy (rich in fat) yeast dough.
Some varieties contain mainly sultanas (and some candied peel)
and almonds, others almonds only or a poppy seed or nut filling.

The cleaned sultanas are usually steeped in rum for enhanced flavour. So as not to break
or damage the fruit, they are worked under the dough last.
A somewhat tighter ferment is worked with the other ingredients to a dough, which
should also on the firm side. This hinders the flattening out (losing the intended
traditional shape) of the stollen during baking.
For uniformity and better control of the shape, special stollen moulds (tins) can be used.
After resting the dough, it is scaled into intended portion sizes and moulded round, then
worked into a roll with flat ends. Your Trainer can demonstrate the shaping of a stollen.

Baba and Savarin


Babas and savarins are very light and soft sweet yeast products, oval shaped for babas
and flat round circle shaped for Savarins. As the sponge is very soft and runny it is
preferred to use a piping bag to fill it into the special moulds.
After baking it is soaked with stock syrup and/or rum, then glazed with apricot jam and
decorated.
Babas and Savarins are usually served as dessert or for afternoon tea.

22 Date Developed: Document No. BPPNCII - 001


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October 2019
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Danish Pastries
These pastries are made with yeast dough laminated with butter (or other fats), then
turns given similar to puff paste, resulting in light and crisp pastries. They are produced
in many different shapes and sizes with a variety of fillings and toppings.
Fillings used may be custard, jam, cheese, fruit, poppy seed, marzipan and nuts with the
possible addition of dried fruit and candied peel.

Croissants:
Crescent shaped pastries of delicate, flaky structure prepared from laminated yeast
dough.
Croissants are consumed plain or filled (sweet or savoury) or cut open and filled with
meats, cheese and/or salads (snacks, light meals).

23 Date Developed: Document No. BPPNCII - 001


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October 2019
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Brioche
Yeast dough rich in butter and eggs, traditionally in the shape of a large ball with a
smaller one on top. Its smooth, delicate crumb structure is directly related to the high
content of butter and eggs.
Brioche is very versatile and can be made in a variety of shapes, some versions with
added dried fruit.
Served at breakfast (individual or toasted slices), as an entree (with a savoury filling or
as an accompaniment), as a dessert (filled with cream, mousse and/or fruit), as a lining
for charlottes or for covering pies and meat and fish dishes.

Buchty
Buchty is a fine flavoured egg and butter enriched breakfast treat, very similar to
brioche. It can be either eaten with cured meat or jams, toasted or plain. Buchty is often
used in airline catering due to its long shelf life and due to the fact that it is suitable for
any meal.

Common practice is:


 To batch buchty on trays, same way as for scones, this makes them very similar
to scones as there is mostly no side crust with the exception of the sides of the
tray.

24 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
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Bread and Pastry Production NCII
October 2019
ISCAHM
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3. Produce a variety of yeast goods according to standard recipes and
enterprise standards

Fruited yeast products and buns

Europe is the origin of most of the specialty products. Each of the products has a history
and also reasons, apart from the eating qualities, why it was created and why it is still
produced today.
The standard recipe for buns and fruit buns was usually the basis for many products,
and is still regarded by many as a suitable medium for a range of popular products such
as buns, fingers, scrolls, loaves and large items such as Boston buns.
Although the fermentation process is still the means of aeration, formulae and
ingredient specifications for the above products vary somewhat from bread.
Variations in ingredient quantities influence the fermentation process greatly,
particularly fat and sugar levels.
As these both can have a detrimental effect on fermentation, more yeast is usually
required.
Traditionally, religion has played an important part in development of ‘special’
products.
Yeast goods containing dried fruits would be produced in seasons such as Christmas
and Easter. These are Christian religious festivals and when something special is to be
produced extra special ingredients should be used.
Dried fruits were developed as a way of preserving in times
of plenty to be used when fresh fruits were not available;
Christmas and Easter are ideal times to use these expensive
dried fruits.
The range of product varieties available has been greatly
influenced by the demand for European products

Speciality Yeast Goods


Stollen, Easter Plaits, Pignoli, Three Kings Cake, Panatone, 1st of August Bread, Pinca,
Colomba
These speciality products are usually sold only on special occasions like Christmas,
Easter and New Year’s Day
All these products are very common in Europe and have religious tradition, mostly
Catholic or Jewish.
25 Date Developed: Document No. BPPNCII - 001
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October 2019
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On Easter, for example after Lent (period of abstinence), a full flavoured rich bread was
given with ingredients which were not allowed during Lent (pignoli)
Usually specialty sweet yeast products are very rich because of large amounts of butter
and fruit used.
Due to the richness of the specialty products, a sponge or ferment is used rather than a
no time dough as fat and/or acids retard the yeast. In some recipes a sour dough is even
used to ensure fermentation (Panatone).

Special ingredient functions

Fats
The degree of richness of fruited yeast products and buns is
determined to a great extent by their ratio of fat, which affects their
flavour, crumb texture and storage life. A good quality cake margarine
or other emulsified fat is most suitable
When using the ‘instant’ dough process, an improver that is
specifically designed for this process will give the best results.

Sugar
The proportion of sugar added usually depends on the type of product, and in particular
depends on, the amount of dried fruit used, as this also greatly influences the sweetness
of the product. Caster sugar is the best choice for most dough’s because it dissolves far
more readily during the mixing process.
Perhaps the most important factor relating to the amount of sugar in the
dough formula is its effect on yeast activity and the final prove rate.
Sugar addition above 5% of flour weight may slow fermentation
appreciably, while more than 10% sugar will require the maximum yeast
quantity in the dough.
Because sugar is hygroscopic it tends to rapidly absorb dough water therefore depriving
the yeast of the moisture required to dissolve the sugars on which it feeds.
Naturally, this affects the proving process as well.

Fruit
Dried fruits should be washed and well-drained before added to
dough’s.
This will reduce water absorption from the dough, increase yield,
improve eating quality, and increase volume by producing more steam
in the product during baking.

26 Date Developed: Document No. BPPNCII - 001


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October 2019
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Gluten
The addition of heavy fruits to doughs can have a detrimental effect
on the shape of the finished product. Gluten can be added to
strengthen the dough structure to produce a more bolder product.
Excess sugar can also affect the dough structure so extra gluten will
help this effect as well.

Production
Water temperature for required Finish Dough Temperature (FDT)
The ideal FDT for no-time, rapid or instant dough’s is 27°–29°C.
The variation of water temperature is known as your experience figure
because the required water temperature to finish dough at a pre-
determined figure is based on bakery conditions and the baker’s
experience. These include:
1. Climatic conditions
2. Bake house environment
3. Dough size
4. Mixer speed
5. Flour temperature
6. Mixing time
7. Specialty ingredient additions–gluten, conditioners, etc.
8. Experience.

Note: In subsequent topics, students should refer back to these notes when calculating
dough quantity and required water temperature for FDT.

27 Date Developed: Document No. BPPNCII - 001


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Calculating required water temperature for required dough temperature
Example:

Required FDT 31ºC


Multiply by 2 x2= 62ºC
Subtract flour temp 21ºC
Equals required water temp.
= 41ºC

Actual:
Required FDT 28ºC
Multiply by 2 x2= 56ºC
Subtract actual flour temp __________
Subtract Experience
Calculated req. water temp __________
Actual water temp. used __________

Dough yield calculations


When bakers talk about a ‘1 kilogram’ dough, this weight actually applies to the flour
content of the dough only.
When all the other ingredients are added, the total dough weight is referred to as the
expected yield (from 1 kilo of flour).

TOTAL DOUGH WEIGHT = EXPECTED YIELD


In calculating the ingredient weights for a given amount of dough
(the required yield) we use the expected dough yield from1 kilo
of flour using the following formula:

New base weight of flour = required yield/expected


yield
Example: Use the following dough formula to calculate the actual quantities of
ingredients for the required yield.

28 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
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Ingredient % 1kg Factor Required
Flour 100 1.000 4.1 4.100
Salt 2 0.020 4.1 .082
Improver 1 0.010 4.1 .041
Yeast 4 0.040 4.1 .164
Water 60 0.600 4.1 2.460
Total 1.670 6.847
Expected Yield Total Dough Weight

F.D.T.27 degrees C. Finished Dough Temperature

Required yield is the number of units to be produced multiplied by the scaled


unbaked weight:
3 units @ a scaled weight of 0.520 kg (3 x 0.520 = 1.560 kg)
4 units @ a scaled weight of 0.300 kg (4 x 0.300 = 1.200 kg)
5 units @ a scaled weight of 0.800 kg (5 x 0.800 = 4.000 kg)
Gives the total Required yield (dough weight) = 6.760 kg

New base weight of flour = required yield / expected yield

= 6.760 ÷ 1.670 = 4.047904 factor Round up to = 4.1 factor

Apply factor 4.1 to all ingredients 4.1 x 1.000kg flour = 4.100

Add up the new recipe and the total weight should be sufficient to produce the required
dough weight.

29 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
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Dough making process
Modern production of dough’s varies from country to country. Most are based on the
rapid dough system where additives like dough improvers are added to speed up the
process of fermentation.
Here we will discuss two dough making processes
 Rapid or ‘no time’ process (ADD Process)
 Ferment and dough process.
Both work well and should be considered when deciding what dough is
going to be used.

Activated Dough Development Process


Rapid Dough (ADD Process)
 Mix all ingredients including the addition of an A.D.D. bread improver
until the gluten protein is well developed.
 Rest for +/- 10-30 minutes (covered to prevent skinning or
chilling)
 Process as usual.

Effects of the ADD process


 Yeast level from 3% upwards, depending on size of product
 Requires A.D.D. bread improver
 Warmer dough temperatures 28 – 30ºC. Gluten strengtheners are used to
enable the process to be effective.
 The gluten structure is modified by chemicals to produce a mature dough
as it is taken from the machine
 Ascorbic Acid strengthens (matures)
 L Cysteine or Metabisulphite softens (mellows)
 Space Saving - dough room/mixing area
 Increased bread yield – doughs do not slacken and
can include more water as well as no fermentation
weight loss.
 Divider accuracy improved – less gas evolution than in other types of
dough

30 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
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 If processing equipment breaks down there is less loss due to only one
dough being in process at a time. In B.F.P. doughs there will be a number
of doughs in fermentation at the same time
 Labour Saving, due to production efficiency and no
Knock Back and BFT
 Loss of flavour, due to the production process
 Increased cost of products (improver).

Ferment and dough process


Normally used to raise enriched breads, with high quantities of sugar and fat. Ferment
provides ideal conditions for yeast to multiply before adding the sugar to the dough.
Using the F&D process overcomes the retarding effect of fat and sugar on yeast.

FERMENT DOUGH
Made in
two stages

Stage 1: Stage 2:

Contains: Process to a
dough with
20% of the flour Add Ferment remaining
All water ingredients:
All yeast
Up to 5% sugar

Ferment for 30
minutes,
(doubled in size)

After Bulk
fermentation
(doubled in size),

dough is ready to
be
scaled off

31 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
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Effects of the Ferment and Dough process
 Fast fermentation, due to ideal conditions in the ferment
 No improver required
 No need for special equipment
 Improved flavour, colour, volume and texture
 Maturing is natural and takes place by the enzymic
activity in the ferment
 Loss of yield, due to moisture loss during fermentation
 More space is required for fermentation in the dough
room
 Increased production cost, due to two mixes.

Setting a Ferment
1. Disperse yeast in water, whisking vigorously to break down lumps. Add small
sugar to stimulate the yeast
2. Mix in flour, mixing to produce a smooth batter then whisk to aerate to stimulate
the action of the yeast.
3. Cover and allow to rest in warm environment 32°C
for approximately 25-35 mins
4. Allow the ferment to stand until it begins to fall
away (starts to sink in the middle). This will take
approximately 25 minutes depending on the
environment.
5. For many years the ferment and dough method was
traditional because it ensured a thorough ripening of
the dough, particularly when slower types of yeast
were used.
6. Yeast requires Dextrose sugar (Glucose) before it
can ferment, but because it contains enzymes which
are capable of changing both Cane sugar (Sucrose) and Malt sugar (Maltose) into
dextrose, almost any sweet material (except milk sugar) can act as a food
material.
Wheat flour contains 2.5% of these sugars, so any flour, water and yeast mixture will
ferment.

32 Date Developed: Document No. BPPNCII - 001


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Important to note:
The optimum is approximately 12.5%;anything above this will have a retarding effect
on the dough.
When dough’s are made with high sugar levels additional yeast must be used.
This is the experience component.
Remember: Yeast is a living organism, nothing is constant.

Remember
The fermentation stage is when a lot of the dough flavour is developed so choice of
method is important.
For dough’s that have large amounts of ingredients that retard the growth of the yeast,
the ferment method is better for flavour development.

Dough mixing
This dough’s need to be well developed before the fruit is added.
Do not mix excessively after adding the fruit, as this may cause the
fruit to break up, particularly if it has been washed

Rest period
A recovery time of approximately 10 minutes following mixing will ensure that the
dough is suitable for processing

Moulding
The dough pieces should be adequately moulded and/or rolled. However excessive
handling will produce roughly finished products.

Baking pans and trays


There are two options for tray or pan preparation. Trays and pans may
be well-greased with animal or vegetable oil, or lined with silicone
paper.

33 Date Developed: Document No. BPPNCII - 001


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However baked products should be removed from paper before glazing.

Final prove
A temperature of 30° – 40°C with a relative humidity (RH) of 80 – 85% to prevent
skinning is recommended.
Excessive steam in the final proves will cause the formation of a tough, leathery crust
and should be avoided at all times.
Over-proving weakens the dough structure and could cause it to collapse in the oven

Baking
Due to the high sugar content, an oven temperature of approximately 190° – 210°C is
usually most suitable for buns and loaves.
To prevent the crust toughening and the possible collapse of the products, steam
injection should not be used.
Buns should only be baked enough to prevent collapse or shrinkage
after removal from the oven.
The shiny surface usually associated with this type of product is best
obtained by washing immediately after baking with a sugar syrup or
bun wash

Bun wash or glaze


Water and sugar syrup may be used with the addition of 25g per litre of powdered
gelatine.
This will prevent excessive stickiness, which causes most packaging problems.
As the dry, shiny surface is dependent on the evaporation of the moisture in the wash
and the subsequent increase in viscosity of the sugar solution, it is important to apply
the hot wash immediately after removing the product from the oven.

Decoration
Decoration will be similar but slightly different for each product. Moist yeast product is
produced to be consumed on the day or soon after being produced.

34 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
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4. Use appropriate equipment to prepare and bake yeast goods

Ovens
Bakery goods are baked in special ovens with a large flat base. Sometimes they will be
brick for breads but for pastries you need an oven with more versatile heating elements.
There is much better and wider choice with modern ovens. There are deck ovens,
electric, gas and wood fired.
There are rack ovens that will take an entire rack full of trays. These
will pick a rack up off the floor and rotate the rack in the oven. They
are fan forced which distributes the heat better throughout the oven.
Brick floored electric ovens have been notorious with irregular heat
on base with ‘hot spots’ and ‘cold spots’ in the ovens.

Proofer and Retarders


These are enclosed areas where the moulded dough is placed to prove.

Prove: The meaning is: if the dough rises then it has proved to be good.
Warm environment with high humidity is required as this will allow the yeast to
reproduce and make the dough rise and increase in size.
Modern proofers will also retard.

Retarders:
This is a chilled environment with high humidity that will hold the dough and not allow
the yeast to grow.
Modern proofer/retarders will work together, hold the raw
dough in a chilled environment and then will turn off the
chilling and turn on the heater and allow the yeast to grow,
expand the dough to its full capacity, ready to bake.
This oven can take trays with built in rack or will take an entire
rack as shown in photo.

35 Date Developed: Document No. BPPNCII - 001


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Mixers

Spiral Dough mixer Planetary Mixer

36 Date Developed: Document No. BPPNCII - 001


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Bun Dividers and roller Baking Deck oven
5. Use correct techniques to produce yeast goods to enterprise
standards

When a customer purchases a product from bakery it is based on two reasons:


 They like the look of the product; visual stimulation
 They purchased before and want the same thing again.
If the product is not consistent then the customer will not be satisfied and will then
complain.

Consistency in product manufacture is achieved by the


following:
 Correct weighing of Ingredients
 Formula balance
 Bakery products are consistent when formula
balance is maintained
 Scaling weights accurately
 Mixing the dough/batter the same every time
 Cutting or weighing to correct size
 Moulding to correct shape
 Baking the same every time.
These are the skills and techniques that will return a consistent bakery product every
time.

After baking, the product might need to be cut again into portions.

Everything must look the same


Then, when all is ready for sale, everything must be
sold the same way:
Either:
 By portion, each individually
 By weight, kilogram or gram.

37 Date Developed: Document No. BPPNCII - 001


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Recipe for good baking
 Weigh all ingredients. Do not measure them. What is the difference?
 Weight is measured by scaling ingredients on the same set of weighing
scales
 Measuring is done with cups and is by volume. Weight is inconsistent
each time.
Example
 1 kilo weighs 1 kilo
 200gm weighs 200gm
 1 cup of water measures 250ml, it weighs 250 gm.
But
1 cup of flour measures 250 ml but it weighs 120gm – 150gm depending on several
factors
Let’s deal with the weight difference.
Volume measuring by cup is good but the density of each ingredient is different so you
get a different weight from each ingredient.
Water weight is the same as volume; 1 kilo measures 1 litre; 1 litre weighs 1 kilo.
Dry Ingredients all have a different density so therefore the weight of the same volume
is different. For example: 1 cup weighs?

Sugar 225gm Flour 150gm Almonds Whole 120gm

Rice, 220gm Honey 375gm Almonds, 125gm


uncooked ground

The standard for measuring one cup volume: level to top


of cup, not packed.
Consistency of results in baking comes with consistent
measurements: WEIGH!

38 Date Developed: Document No. BPPNCII - 001


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6. Bake yeast goods to enterprise requirements and standards

Product characteristics that customers look for come from the following:
1. Colour of the product when it is finally removed from the oven is important to
the visual appeal of the product. Colour stimulates the senses and encourages the
customer to purchase.

2. Appearance is about form and shape. It is important that all


pieces have the same appearance.

3. Consistency and texture is about how it feels in the mouth when


the customer is consuming the product

4. Moisture content adds to the shelf life and mouth feel of the product.

5. Mouth feel and eating properties.

This is achieved by maintaining consistency of production. Nobody is allowed to move


away from the given formula, shape or design.
Enterprise standards will vary from enterprise to enterprise. Consistency is the key to
retaining customers.

Buns plain and fruited buns and scrolls


When proving they need to is 75% to 90% proofed before being placed into the oven.
When baked they should have a dark golden brown colour and when glazed with sugar
syrup upon removal from the oven this will impart a pleasing
gloss to the product.
If the product has spread while baking and appears wider at the
base it means that the product was over proofed before being
placed into the oven.

Danish pastry
These pastries will have a golden colour when baked due to lower
sugar content in dough.

39 Date Developed: Document No. BPPNCII - 001


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The shape should be ‘contained’ in the shape in which they were moulded.

Croissant
Golden brown finish with a light flaky texture. When squeezed they should give a
crunch. When cut the texture should be open and irregular in shape

Baba and Savarin


These will have a closed texture that will open up as the pieces are soaked in flavoured
sugar syrup before serving.

Stollen
Stollen is a traditional rich East European/German Christmas product, oval shaped with
three segments. It can be filled with almond paste, quark or cream
cheese or left plain.
After baking it is dipped or brushed with butter, covered with
icing sugar and left to mature in an airtight container, to develop
the flavour (similar to a fruitcake). The butter will also slow down
the staling process and help extend the shelf life.
Characteristics:
 Compact, dense texture with a short crumb. Due to high fat content, very
good eating qualities.

Panettone
Is a light Fruit bread, originated in Milan, Italy.
Panettone is available all year around, but traditionally consumed during Christmas and
characterised by its rich flavour and unique shape, which is a tall cylinder.
French Brioche is similar in texture and richness to the Panettone, but without fruit and
not as light.
Panettone can be raised with yeast, but is traditionally made with a sour dough.
Due to the richness of the product a ferment or sponge and dough
is required to achieve the texture and the volume characteristics.
Panettone has a shelf life of up to several weeks, if protected from
drying out by wrapping it Celloform, when they are cold. Storing
will also mature the product and improve the flavour.
Characteristics:
 Tall cylindrical shape with a rough surface
 Light large porous texture due to b.f.p.
 Rubbery eating qualities.

40 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
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October 2019
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6. Select correct oven conditions for baking yeast goods

Yeast goods will be baked in an oven temperature ranging from 180ºC – 220ºC.
This is because they contain sugar. Products baked with sugar will darken on the crust
quicker than bread.
To control the browning of the crust the product is baked at a lower temperature:
 Appearance
 Colour on the outside crust
 Colour adds to the appearance.
Too dark and it is burnt:
It will taste bitter.
Under baked it will look pale and uninviting:
A well-baked product will have a bold appearance.

Dextrinization: is produced by the action of heat and steam on the starch. The dextrin
is a carbohydrate smaller in size than starch.
This is also referred to as the Malliard Reaction after the French chemist, Louis Camille
Maillard (1876-1936).

The process is a reaction between reducing sugars such as maltose and glucose,
not sucrose, with amino acids present in the dough on the crust of the loaf.
This is responsible for the glaze and bloom on the crust.

41 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Self Check 1.1-1
Fill in the Blanks: write your answer at the space provided
_________________ 1. Percent contain of starch in flour.
_________________ 2. Is a formed when insoluble proteins are hydrated.
_________________ 3. Enzymes that starch change in sugar.
_________________ 4. Controls fermentation
_________________ 5. Unicellular Organism that contains a multitude carrying out of series
in chemical reactions.
_________________ 6. Dissolves and disperses salt and sugars.
_________________ 7. Contains chemical stimulants ensuring adequate source of nitrogen.
_________________ 8. A generic term of Oil, Butter, Margarine
_________________ 9. Is to increase the food value in protein and mineral.
_________________ 10. Emulsifier and can give better color and appearance to baked
products

42 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Answer Key 1.1-1
Fill in the blanks: Write your answer at the space provided
1. 64 – 71%
2. Gluten
3. Diastatic
4. Salt
5. Yeast
6. Water
7. Bread Improvers
8. Fat
9. Milk Powder
10. Egg

43 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Learning Outcome # 2 Decorate and Present Bakery
Products

Contents:
1. Varieties and characteristics of bakery products
2. Historical and cultural, aspects of bakery products
3. Underlying principles in making bakery products
4. Knowledge commodity on including quality indicators of ingredients for bakery products,
properties of ingredients used, interaction and changes during processing to produce required
characteristics
5. Properties and requirements of yeast and control of yeast action
6. Culinary and technical terms related to bakery products commonly used in the industry.
7. Expected taste, texture and crumb structure appropriate for particular bakery products.
8. Ratio of ingredients required to produce a balanced formula
9. The influence of correct portion control, yields, weights and sizes on the profitability of an
establishment

Assessment Criteria:

1. A variety of fillings and coating/icing,


2. glazes and decorations for bakery products are prepared according to standard recipes,
enterprise standards and/or customer preferences
3. Bakery products are filled and decorated, where required and appropriate, in accordance with
standard recipes and/or enterprise standards and customer preferences
4. Bakery items are finished according to desired
5. product characteristics
6. Baked products are presented according to established standards and procedures

Conditions:

 Commercial mixers and attachments  Ovens


 Cutting implements  Moulds, shapes and cutters
 Scales  Baking sheets and containers
 Measures  Various shapes and sizes of pans
 Bowls

Methodology:
 Lecture
 Actual Demonstration
 On- the-job training
 Video Presentation

Assessment Method:
 Oral questioning and written
 examination
 Observation
 Demonstration

44 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Learning Experiences / Activities

Learning Outcome # 2

Decorate and Present Bakery Products


Learning Activities Special Instructions

This Learning Outcome deals with the development of


Read: Information Sheet 1.2-1
the Institutional Competency Evaluation Tool which
DECORATE AND PRESENT/DISPLAY YEAST GOODS trainers use in evaluating their trainees after finishing
1. Prepare a variety of fillings and coating / icing and a competency of the qualification.
decorations for yeast goods
Go through the learning activities outlined for you on
2. Decorate yeast goods using fillings and coating / icing
the left column to gain the necessary information or
and decorations according to standard recipes and /
knowledge before doing the tasks to practice on
or enterprise standards and/or customer requests. performing the requirements of the evaluation tool.
3. Present / display yeast goods to enterprise standards The output of this LO is a complete Institutional
using appropriate service equipment Competency Evaluation Package for one Competency
of BREAD AND PASTRY PRODUCTION NCII. Your
output shall serve as one of your portfolio for your
Perform: Task Sheet 1.2-1 Institutional Competency Evaluation for Preparing
and Producing Bakery Products.

Feel free to show your outputs to your trainer as you


accomplish them for guidance and evaluation.

This Learning Outcome deals with the development of


the Institutional Competency Evaluation Tool which
trainers use in evaluating their trainees after finishing
a competency of the qualification.

Go through the learning activities outlined for you on


the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.

After doing all the activities for this LO2: Decorate


and Present Bakery Products; you are ready to
proceed to the next LO3: Store Bakery Products.

45 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Information Sheet 1.2-1

DECORATE AND PRESENT/DISPLAY YEAST GOODS

1. Prepare a variety of fillings and coating/icing and decorations


for yeast goods

Glazing of yeast goods


 Decoration is very basic with yeast goods.
Sugar syrup
 Glaze, normally 1 part sugar, 1 part water boiled
and let cool.
 This is referred to as stock syrup. The formula
may vary but they are all called the same.
Boiled apricot jam
 Applied to product when it has just been removed from the oven and while the
jam is boiling. This causes the jam to dry and impart a shine and flavour to the
product.
Icing sugar
 Can be sifted over the final baked product with no glaze applied.
Fondant
 Fondant can be applied after removing from oven. Fondant needs to be tempered
if a shine is required on the finished product. Fondant can be thinned to required
consistency.
 Fondant should be touching dry when it has been applied and cooled.
 After glazing with fondant roasted, shaved or chopped nuts can be used to
decorate the end product.
Frostings
 Frosting is sugar and fat blended together with some
water added to soften.
 It is composed of 80% icing Sugar with 20% fat ratio
and 5% water. Special emulsified shortening works
well here as they will hold more water.
Bienenstich

46 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
 This is a sweet dough of varying sizes that have been coated with a mixture of
almonds, sugar, butter, honey and cream and which has been heated and cooled
before being placed on to the unbaked dough.
 It is warmed to body temperature and spread thinly over unbaked product.
When baked it should have a golden crust of nut topping. When cool the product
can be sliced and filled with a crème pâtissière filling or served plain.
 It can be produced in large pieces or in thin sheets for slicing and cutting into
individual pieces.
Fillings
Crème pâtissière
 Starch thickened milk that can be flavoured and coloured to enterprise
requirements. It is stable at high temperatures and will sit at room temperatures
for extended periods.
 Many commercial mixes contain preservatives that extend shelf life at room
temperatures.
Fruit fillings
 Most fruits used as filling need to be stabilised in a starch
gel.
 This is because when sugar is added to fruit it will
dissolve and the free liquid boils inside the dough and is
detrimental to the finished product.
 Fruits will need to be cooked before being used in fillings.
Some fruits may not cook inside the dough before the
dough has baked.
 Canned fruits are economical when used in fillings for 47anish and steussel
doughs.
 Solid pack ‘Pie’ fillings can be purchased to fit this need. This is fruit in a can that
has no added water or syrup. However, when sugar is added to this is does
dissolve so that liquid needs to be stabilised.
 There are proprietary powders that can be added to fruit mixes. These are pre-
gelatinised gels. They rehydrate when added to the pie mixes and hold the
moisture in suspension.
 These powders have been cooked to a thick viscous state
and then dried on steam heated rollers and ground to
powder so they can be added to fruits or other liquids at
a later stage.

47 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
 These pre-gelatinised powders are best added to the sugar before mixing into
the fruit.

Cream
Whipped fresh cream flavoured with sugar and vanilla has always been popular as a
filling but needs to be kept in a controlled environment. It is not suited to hot climates.
Nut fillings
Nuts can be ground and mixed with sugar and liquids to form pastes.

Cheese fillings
Quark, cottage and cream cheeses can be sweetened and flavoured before being used as
fillings. Some cheeses with high moisture contents can be stabilised with the addition of
starch that will thicken during the baking process.
All fillings used in yeast goods:
 Add flavour
 Add interest
 Add food value.

2. Decorate yeast goods using fillings and coating/icing and


decorations according to standard recipes and/or enterprise
standards and/or customer requests

Glazing of yeast goods


Yeast goods are glazed to add eye appeal and enhance the flavour of the finished
product.
Glazing can be simple; using sugar syrup; or elaborate using icings roasted nuts and
brightly coloured fruits.
Yeast good will carry a premium in pricing so the customer will need they are getting
value for money.

Sugar syrup is the simplest and this must be added while the product is still hot; brush
lightly and quickly over the surface.
If too much is added it will soak into product and make soggy.

48 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
When added to hot product the water evaporates away leaving stick sugar paste than
reflects the light and SHINES.

Boiled apricot jam


Apply to Danish pastries when they are removed from oven.
When this is done the jam must be hot and the product just out
of the oven.
Do not add water to jam; this will dilute the glaze and flavour..
same as sugar syrup, when brushed on hot excess water will be
evaporated away leaving shine and extra flavour.

Icing sugar; Sift over Danish pastry that is not coated in apricot jam.

Fondant
Apply after tempering and when product has cooled. When cool the fondant should
have an appealing shine.

Bienenstich
Bienstich glaze is applied before product is baked.
A mixture of flaked almonds hone, cream and sugar is cooked on stove to amalgamate.
Can be stored in refrigerator until required.
To use: warm slightly until it flows off the spoon. Apply evenly and thinly over the top of
unbaked dough piece.
When baked in the oven the sugars caramelise and when cooled the topping has an
appealing flavour and colour. The top will also have a crunch from the sugar and nuts.
The topping must be brown before removing from the oven or it will not be crisp and
crunchy. Care must be taken not to burn the sugar. It will then be bitter and be black in
colour.

Fillings
Fresh Dairy Cream
Flavoured with sugar and vanilla essence.
Slice cooled product like buns and donuts and pipe whipped cream
into centre; these product will need to be stored in controlled

49 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
environment as the cream melts in warm environment and can have unacceptable
bacterial growth if not controlled.

Crème pâtissière
Flavour and pipe into finished product in place of fresh dairy cream. It can be used in
50anish pastry with fruit to act as binding agent for fruit and add moist mouth feel:
 It can be placed in or onto the yeast good before or after baking.
If it is placed on the outside of the product it will need to be glazed before being
presented for consumption. Starch thickened products will dry on the surface when
exposed to the air diminishing the eating quality.
Nut fillings
Make into paste with sugar and spices then use in 50anish pastries.
Toppings
Gels
Apply to top of fruits added to Danish pastries after baking.

Fruit Decors
Fresh or canned fruits can be added to baked pastries. A
pocket can be baked then crème patisserie is added with
strawberries as the fruit. Strawberries are delicate and do not
bake well like apricots.
These will be glazed with gel to add shine and eye appeal.
Product decorated with fresh fruits will have a limited life but,
as most yeast goods are consumed on the day of production, this is not a big issue.

Crumbles
Apply thinly to top of unbaked product and it will bake and leave a nice crust on
finished product.
Crumbles add textural diversity and interest to the finished product.

Frosting
Apply to baked product after cooling. These will have a lighter sweetness than fondant
due to the fat content.
50 Date Developed: Document No. BPPNCII - 001
CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
They add pleasant mouth feel and interest to the finished product.

3. Present / display yeast goods to enterprise standards using


appropriate service equipment

Presentation of product is dependent on where and how it is to be sold.

From the bakery


Presented on tray laying flat showing filling if any. The filling will have eye appeal:
 Apple Danish should have lots of apple pieces
 Apricots need to be visible
 Nut Danish: need to see the nuts.
At times they may be stacked to show abundance but this can cause product on the
bottom to be squashed.

Display in bakery
Most are displayed on trays that contain up to 12 portions. Service is taken from the
back of the tray. Larger pieces might be presented individually on doyley and cardboard
bases.
Doyleys are used extensively in presentation as it is a barrier between the product and
service ware.
From the restaurant show case or buffet trolley
When purchasing your morning coffee a selection of bakery goods will be displayed for
customer selection. At the café they will be behind a safety barrier.
In fine dining hotels it can be displayed on a trolley that is wheeled up to the table for
the customer to choose. This is an old practice and is not used in many places these
days.

Service ware
These are the platter trays and plates that are used
to display and serve product in cafes and dining
rooms. They can also be used in conjunction with
doyleys between product and service ware.

51 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
A good display should highlight the product at its best.

52 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Self Check 1.2-1

Multiple choice

1. A kind of glazing, normally 1 part sugar, & 1 part water boiled and let cool
a. Glazing of yeast goods
b. Boiled apricot jam
c. Frosting
d. Sugar syrup

2. Flavored with sugar and vanilla essence.


a. Bienenstich
b. Fresh Dairy Cream
c. Icing Sugar
d. Boiled apricot jam

3. Apply to baked product after cooling. These will have a lighter sweetness then
fondant due to the fat content.
a. Frosting
b. Icing sugar
c. Boiled jam
d. Fresh dairy cream

4. Apply thinly to top unbaked product and it will bake and leave a nice crust on
finished product.
a. Crumbles
b. Frosting
c. Icing sugar
d. Boiled jam

5. Flavor and pipe into finished product in place of fresh dairy cream.
a. Fruit décor
b. Crème patissiere
c. Boiled jam
d. Icing sugar

53 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Answer Key 1.2-1

Multiple choice

1. D
2. B
3. A
4. A
5. B

54 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Learning Outcome # 3 Store Bakery Products

Contents:
1. Varieties and characteristics of bakery products
2. Historical and cultural, aspects of bakery products
3. Underlying principles in making bakery products
4. Knowledge commodity on including quality indicators of ingredients for bakery
products, properties of ingredients used, interaction and changes during processing
to produce required characteristics
5. Properties and requirements of yeast and control of yeast action
6. Culinary and technical terms related to bakery products commonly used in the
industry.
7. Expected taste, texture and crumb structure appropriate for particular bakery
products.
8. Ratio of ingredients required to produce a balanced formula
9. The influence of correct portion control, yields, weights and sizes on the profitability
of an establishment

Assessment Criteria:
1. Bakery products are stored according to established standards and procedures
2. Packaging are selected appropriate for the preservation of product freshness and
eating characteristics

Conditions:

 Commercial mixers and attachments  Ovens


 Cutting implements  Moulds, shapes and cutters
 Scales  Baking sheets and containers
 Measures  Various shapes and sizes of pans
 Bowls

Methodology:
 Lecture
 Actual Demonstration
 On- the-job training
 Video Presentation

Assessment Method:
 Oral questioning and written
 examination
 Observation
 Demonstration

55 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Learning Experiences / Activities

Learning Outcome # 3

Store Bakery Products


Learning Activities Special Instructions

This Learning Outcome deals with the development of


Read: Information Sheet 1.3-1
the Institutional Competency Evaluation Tool which
STORE YEAST GOODS trainers use in evaluating their trainees after finishing
1. Store at correct temperature and conditions of a competency of the qualification.
storage
Go through the learning activities outlined for you on
2. Maintain maximum eating quality, appearance and the left column to gain the necessary information or
freshness knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
Perform: Task Sheet 1.3-1 The output of this LO is a complete Institutional
Competency Evaluation Package for one Competency
of BREAD AND PASTRY PRODUCTION NCII. Your
Read: Information Sheet 1.3-2 output shall serve as one of your portfolio for your
RECIPES Institutional Competency Evaluation for Preparing
and Producing Bakery Products.
1. Plain sweet yeast dough
2. Fruit buns
Feel free to show your outputs to your trainer as you
3. Chelsea buns accomplish them for guidance and evaluation.
4. Panettone (Italian Fruit Bread)
5. Christmas stolen This Learning Outcome deals with the development of
the Institutional Competency Evaluation Tool which
6. Savarins & Babas
trainers use in evaluating their trainees after finishing
7. Stock Syrup for Baba/Savarin
a competency of the qualification.
8. Croissants
9. Croissant Fillings Go through the learning activities outlined for you on
10. Danish Pastry the left column to gain the necessary information or
knowledge before doing the tasks to practice on
11. Danish Pastry Fillings
performing the requirements of the evaluation tool.
12. Cherry filling
13. Cheese filling After doing all the activities for this LO3: Store Bakery
14. Almond filling Products; you are ready to proceed to the next UC2:
15. Crème patissiere Prepare and Produce Pastry Products.
16. Bohemian cake
17. Streuselkuchen
18. Cream cheese topping
19. Streusel topping
20. Curd cheese filling
21. Sour cherry filling
22. Poppyseed filling

56 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
23. Continental rounds
24. Yeast raised donuts

Information Sheet 1.3-1

1. Store at correct temperature and conditions of storage

Bakery products tend to be stable at room temperature. No special storage


requirements need to be applied for daily use.
For any product that is to be served after the day of manufacture the product will
need to be covered and protected from outside contamination:
 Products with cream filling will need to be kept chilled
 Crème patissiers can stand at room temperature for the day but must then be
discarded and not used.
Most bakery products are sold or used the same day that they are produced.
If they are to be stored at room temperature then:
 Store at Room Temperature
 Festive product may be stored for a couple of days. For longer
storage it is best to freeze.

57 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
 If the baked product does not contain dairy products then it can be stored at
room temperature. It should be protected from the environment by being
covered.
 When food is chilled it can lose essential parts of the flavour.
When storing it is always important to make sure product is labelled and it is stored
away from strong odours like onion or cleaning chemicals.

Freezing
If freezing baked bakery products care must be taken not to squash them when
wrapping.
This will cause them to be deformed when thawed out.When freezing be sure to label
with the date of freezing and use the FIFO (‘First In, First Out’) rule.

Storing in Cool room


Product with dairy ingredients like cream and crème pâtissière need to be kept chilled
to stop bacterial activity rising above acceptable limits.
Never store for too long in cool room: fresh cream, same day only.
Product degradation will be too great and eating quality diminishes.

2. Maintain maximum eating quality, appearance and freshness


All yeast good products will stale quickly. Staling is the process where the optimum
eating fades.
Staling can be in several forms:
 Air passes through the product and dries the product out
 Moisture from the air enters the product so it loses some of the eating quality. Crisp
product goes soft.

To maintain the eating quality of bakery items:


 Use as soon as possible
 Cover to protect from environment
 Keep chilled if needed
 Keep dry.

58 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Croissants will be considered stale the next day when they lose crispness. After baking
it is best to freeze them if you wish to store them for any period of time:
 Thawing is quick as the product is light
 Thawing is best at room temperature.

Danish pastry is best consumed on the day that it was produced. It can be stored and
reheated at a later time, but eating quality is reduced.
Any Yeast Goods product is best consumed on the day that it was produced.
Optimise freshness
 Bake daily
 Bake only what you can sell
 Bake in small batches.

Task Sheet 1.3-1

RECIPES

Plain Sweet Yeast Dough

Group Ingredients % Weight Costing

A Bakers Flour 100 1.000


Yeast, compressed 8 0.080
Salt 1.5 0.015
Sugar 12 0.120
Bread Improver MRU 0.010
Shortening (Merita) 8 0.080
Milk Powder 2 0.020

59 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Dry Gluten, optional 2 0.020
Lemon rind #1
Water +/-55 0.550
Total 1.895

Method:

 Disperse yeast through the water and add the dry ingredients on top
 Mix into a clear, well developed dough
 FDT 28ºC and allow to rest.
 Scale off @ .060gm each
 Hand Up – as appropriate
 Intermediate proof 5 mins (covered)
 Final mould– as for round buns
 Proof – 35ºC 80% RH
 Bake at 220ºC for 15 mins
 Remove from oven, place onto a cooling wire. Brush with Bun Glaze whilst still hot on
removal from the oven
 When cold, decorate with fondant.

Finishing alternatives

Cream Buns
 Using a serrated edge knife, slice the bun in half in a downward
scaling motion, don't cut right through so as to leave a hinge
 Open the buns and pipe a little raspberry jam into the base of the
bun
 Fill the bun with fresh whipped cream (sweetened) as instructed by
teacher
 Dust with icing sugar and dress for final presentation.

Finger Buns
 Ice the top of finger bun with thinned warm fondant or fudge icing
 Then dip into coconut following the teacher's instruction to achieve the desired
finish.

60 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Fruit Buns

Group Ingredients % Weight Costing

A Baker’s Flour 100 1.000


Salt 1 0.010
Bread Improver MRU 0.010
Gluten flour 2 0.020
Sugar 12 0.120
Shortening (Merita) 8 0.080
Milk Powder 4 0.040
Mixed Spice 1 0.010
Yeast, Compressed 10 0.100
Water +/-56 0.560

61 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
B Currants 10 0.100
Sultanas 25 0.250
Mixed Peel 6 0.060

Total 2.360

Method:

 Mix "A” to a smooth well developed dough


 Add "B" into "A" and mix into a clear dough
 Be careful not to break up and smear the fruit through the dough
 FDT 27ºC
 Method: A.D.D.
 Scale off. @ 60each
 Intermediate proof 5 mins (covered)
 Final mould: Round
 Tray up
 Proof – 35ºC 80% RH
 Bake at 220ºC / 425ºF for 15 mins
 Remove from oven and glaze with "Bun Wash".

Chelsea Buns

Group Ingredients % Weight Costing

A Baker’s Flour 100 0.800


Yeast, 10 0.080
Salt 1.5 0.010
Sugar 12 0.100
Bread Improver MRU MRU
Shortening (Merita) 2 0.015
Milk Powder 1.5 0.010
Dry Gluten 3 0.025

62 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
B Egg pulp 10 0.080
Bun Spice To taste To taste
Water 50 0.400

C Currants 30 0.250
Mixed Peel 6 0.050
Brown or Castor Sugar 25 0.200
Cinnamon, ground 1 0.005
Butter, melted As required

Total

Method:

 Mix "A". Mix "B". Add "B" into "A" and mix into a clear, well developed dough
 FDT 28ºC. Intermediate proof 5 mins (covered)
 Pin it out to size: 76 cm x 50 cm. Brush with cool melted butter and sprinkle "C" over
brushed area, or use alternative fillings
 Lightly press fruit into dough. Roll up tightly and water wash to seal
 Brush top with melted butter
 Scale off: Mark into desired pieces and cut
 Tray up
 Proof – 35ºC 80% RH
 Bake at 200ºC for 15 mins
 Sprinkle with Castor sugar on removal from oven and place onto a cooling wire.
Brush with bun glaze and decorate with fondant when cold.

Panettone (Italian Fruit Bread)

Group Ingredients % Weight Costing


A Bakers Flour 26 0.260
Yeast, compressed 5 0.050
Milk, 45 0.450
Caster Sugar 4.5 0.045

63 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
B Butter, soft 33 0.330
Sugar 6 0.060
Egg Yolks 20 0.200
Lemon Zest 3 0.030
Orange Zest 3 0.030
Orange blossom flavour Little
Honey 5 0.050
C Bakers Flour 74 0.740
D Raisins 22 0.220
Orange Peel (finely chopped) 25 0.250
Chopped blanched Almonds 10 0.100
Total 2.815

Method:

 Calculate sufficient dough to produce 4 x 750 gm Panettone


 Mix "A" and ferment over an 8 hour period. FDT 25ºC
 Add “B” and “C” and mix into clear, well developed dough. Let rise until doubled in
size
 Add "D" and carefully mix through
 Scale off, Hand up
 Final mould: Round
 Place into well greased moulds and cut a cross into the surface
after 2/3 proof
 Proof - 35ºC until surface is cracked, (no humidity)
 Bake at 200ºC/425ºF for 25 mins
 Place onto cooling wires on removal from the oven
 If Panettone is produced with sour-dough please refer to the notes for sour dough’s.

Christmas Stollen

Group Ingredient % Weight Costing

A Bakers flour 34 0.170


Water 24 0.120
Milk Powder 2 0.010
64 Date Developed: Document No. BPPNCII - 001
CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Yeast 10 0.050
B Butter 24 0.120
Salt 1.5 0.005
Lemon rind 1 1
Castor Sugar 12 0.060
Vanilla Essence 1 0.010
Cardamom 0.5 0.003
Mace 0.3 0.002
C Plain flour 66 0.330
Water 15 0.075
Milk powder 2 0.010
D Sultanas 60 0.300
Mixed Peel 13 0.065
Slivered Almonds 17 0.085
Rum 8 0.040
E Marzipan 18 0.090
Total 1.545

Method:

 Produce 2 stollen.720gm each


 Mix group 4 together and leave covered, preferably overnight.
 Warm water in group 1 to 35 – 40°C
 Break down the yeast in the water and add remaining ingredients in group 1 to produce a
ferment at 28°C
 Cover ferment and allow to stand in a warm place for approximately
20 minutes.
 Mix group 2 together and turn into a soft batter. DO NOT CREAM
 When ferment is ready, add group 3 to group 2 and add the ferment
 Mix together to form a smooth dough
 Remove from machine and rest for approximately 20 minutes
 Finished Dough Temperature: 28°C.

Make Up Procedure: CHRISTMAS STOLLEN

 Remove 200gm of plain dough from batch. Mould into 2 x 100gm pieces
 Take the remaining dough and carefully fold in fruit from group 4
 Scale and mould fruit dough into 2 even pieces
 Allow dough to recover for 5 minutes
 Pin out plain dough to a square shape approximately 1.5mm thick
65 Date Developed: Document No. BPPNCII - 001
CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
 Pin out fruit dough to a square shape. (See diagram next page)
 Mould marzipan into 2 pieces the same length as the fruit dough
 Fold in marzipan into 2 pieces the same length as the fruit dough
 Wrap each unit inside a plain dough square
 Place units into vienna slippers and prove at 28 – 30°C
 Prove to ½ proof only
 Bake at 200 – 220°C with steam
 When baked, brush liberally with melted butter while still hot
 Dust with vanilla sugar place onto a cooling wire and allow to cool completely
 When cold, dust with icing sugar and wrap in plastic to prevent drying out.

66 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
67 Date Developed: Document No. BPPNCII - 001
CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Savarins & Babas

Yield: 18 Babas, 18 Savarins

Group Ingredients % Weight Costing

A Bakers Flour 100 1.000


Yeast, compressed 10 0.100
Milk, 38oC 40 0.400
Egg 65 0.650
Castor Sugar 7 0.070
Salt 1 0.010

B Butter, soft 40 0.400


C Currants 36 0.360
Total 2.990

Method:

 Mix "A" into a clear, well developed dough


 FDT 32ºC
 Proof until doubled in size
 Add "B", divide dough in half and add "C" to 1 half
 Pipe into moulds and fully proof
 Bake at 210ºC until golden brown in colour
 Large savarins require lower temperature
 Remove from oven, place onto cooling wire
 Soak in stock syrup and glaze with boiled apricot jam
 Decorate with fresh, whipped cream and fresh fruit.

68 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Stock Syrup for baba/savarin

Group Ingredients % Weight Costing


A Water 100 2.000
Sugar 50 1.000
Orange zest and juice 2 each
Lemon juice and zest 2 each
Cinnamon quills 2 each
Cloves 4 each
Bay leaves 2 each
B Rum To taste
Total 3.050

Method:

 Obtain zest and juice from citrus fruit


 Add remaining ingredients and boil for 10 min
 Let stand for further 10 min
 Strain and use
 For Babas add “B” after straining.

69 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Croissants
If butter is used, best results occur if dough is prepared 1 day in advance

Group Ingredients % Weight Costing


A Bakers Flour 100 1.000
Yeast, compressed 6 0.060
Water, cold 60 0.600
Castor Sugar 6 0.060
Salt 2 0.020
Dry Gluten 2.5 0.025
B Royal Danish or Butter 40 0.400
Total 2.165

Method:

 This is sufficient dough to produce 24 x 80gm croissants


 Allow 10 % scrap pastry from cutting when calculating
 Mix "A" into a clear, well developed dough, keep cold
 Roll out dough 75 x 50 cm
 Shape "B" to a rectangle 2/3 of dough size and place onto dough
 Same as in English Puff pastry
 Give a single turn (Fold in 3)
 Cover with a cloth or plastic and return to fridge for 15 minutes
 Repeat turning two more times.
 Finished pastry should have 3 x single folds
 Keep the dough as chilled as possible, it is easier to work with chilled than at room
temperature.

Different folding techniques can be used by each enterprise


Some will use 1 single and 1 double.
Do not fold to many times, you will lose the flakiness. The dough is soft and the butter
will blend into the dough.

70 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
MAKE UP PROCEDURE:
Plain Croissants:
1. Roll out prepared dough to 1100mm x 400mm
2. Cut dough lengthwise to create 2 strips 1100mm x 200mm
3. Lay strips on top of each other
4. Cut 20 triangle shapes with a base line of 150mm each
5. Brush off all excess flour and roll up the croissants
6. Place onto a clean and lightly greased 2/lGN baking tray
7. Lightly egg wash and half prove at 36ºC, low humidity
8. Bake at 230°C for approx. 12 – 15 min
9. Remove from baking tray and place onto a cooling wire.

71 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Croissant Fillings

Bacon & Cheese Filling


Group Ingredients % Weight Costing
A Bacon , diced 50 0.500
Cheese, grated 100 1.000
Total 1.500

Method:

 Mix all ingredients together.

Marzipan Filling
Group Ingredients % Weight Costing
A Butter 100 1.000
Raw Marzipan 7.89 0.078
Total 1.078

Method:

 After baking glaze with apricot jam, sprinkle with toasted almonds and dust with icing sugar
 Add filling 30 gm per croissant.

Chocolate
Group Ingredients % Weight Costing

A Chocolate 100 1.000

Total 1.000

Note: 0.015 (per croissant)

Method:

 After baking glaze with apricot jam, and pipe line with dark chocolate. For easier production
chocolate may be cut into 15 cm long sticks
 Add filling 15 gm per croissant.

72 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Danish Pastry
Danish pastry is leavened puff pastry dough with a rich, delicate and flaky texture. It can be
made with a variety of sweet and savoury fillings in different sizes and shapes.
Usually eaten for breakfast or afternoon tea. Danish Pastry with savoury fillings are also very
suitable for snacks (lunch trade).

Dough
Group Ingredients % Weight Costing
A Bakers Flour 100 1.000
Yeast, compressed 5 0.050
Salt 1.5 0.015
Sugar 4 0.040
Bread Improver 1% MRU 0.010
Butter, unsalted 4 0.040
Water 37.5 0.375
Egg 22.5 0.225
Milk Powder 4 0.040
B Butter or 55 0.550
Royal Danish (Margarine)
Total 2.345

Method:

 Calculate sufficient dough to produce 24 x 11cm square individual Danish pastry


(60g)
 Allow 10 % scrap pastry from cutting when calculating
 Mix "A" into a clear, well developed dough, keep cold
 Roll out dough 75 x 50 cm
 Shape "B" to a rectangle 2/3 of dough size and place onto dough
 Give a single turn (Fold in 3 )
 Cover with a damp cloth and return to fridge for 15
minutes
 Repeat turning two more times
 Finished pastry should have 3 x single folds
 Roll out pastry to 4 mm thickness
 Cut fill and finish as required.

73 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Danish Pastry Make Up Procedure:
 Roll out prepared dough to 620mm x 420mm
 Cut into l00mm x 100mm squares, to produce 24 pieces
 Fill and fold into designated shapes. 8 of each variety
 Place onto a clean and lightly greased 2/lGlN baking tray
 Light egg wash and half prove at 36°C
 Bake at 230°C for approx. 12 – 15 min
 After baking, immediately glaze with boiled apricot jam
 Remove from baking tray and place onto a cooling wire
 When cool, ice with prepared fondant.

YIELD: 24 units.

100 100 100 100 100 100


Pipe Apricots Fold 2 opposite
corners in to
overlap
100

Custard
100

Apple Mix Fold 4


corners into
100

centre to
overlap
100

74 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Danish Pastry Dough is very similar to Croissant Dough; it only varies in the egg
quantity for Danish pastry.
Most bakers and pastry cooks are using the croissant recipe to produce ‘Danish’, this
ensures that there are no mistakes with what dough to use for which pastry.

75 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Danish Pastry Fillings

Hazelnut Filling
Group Ingredients % Weight Costing
A Caster Sugar 28 0.280
Butter 6 0.060
Milk 74 0.740
B Ground Hazelnut, toasted 100 1.000
Cake Crumbs 50 0.500
Honey 10 0.100
C Vanilla To taste To taste
Lemon To taste To taste
Cinnamon To taste To taste
Rum To taste To taste
Total 2.680

Method:

 Boil “A” and pour over remaining ingredients

Lemon Filling
Group Ingredients % Weight Costing
A Lemon Curd 100 1.000
B Cake Crumbs 50 0.500
Total 1.500

Method:

 Mix all ingredients together.

Cherry Filling
Group Ingredients % Weight Costing
A Cherry Juice 100 1.000
Caster Sugar 20 0.200
Cinnamon 2 sticks
B Corn flour/Arrowroot 12 0.120
C Sour Cherries 70 0.700
Total 2.020

76 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Method:

 Boil juice, sugar and cinnamon


 Thicken with cornflour/arrowroot (mixed with a little juice )
 Add Cherries.

Recipe: Sour Cherry Filling


To calculate the amount of Instant Pre–gelatinised starch that is required to thicken your sour
cherry liquor, use 10%.
USE 10% approximately of Instant Starch to thicken your Sour Cherry liquid.
10% of Instant pre-gelatinised starch is required to thicken your liquid.
Also use an equal amount of sugar and blend Instant Starch and sugar together for better
dispersion into the Cherry Liquor.
Slowly add Sugar/Starch blend into liquid and whisk well until a thick jelly is obtained.
Fold cherries into jelly and blend through.

Cheese Filling
Group Ingredients % Weight Costing
A Cream Cheese (Quark) 100 2.500
Caster Sugar 20 0.500
B Eggs 10 0.250
C Raisins 5 0.125
Lemon Zest #2
Salt pinch
D Custard Powder 2.6 0.065
Total 3.440

Method:

 Mix all ingredients together.

Apple Filling
Group Ingredients % Weight Costing

77 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
A Apple, diced 100 1.000
Caster Sugar 28 0.280
Cinnamon 0.8 0.008
B Water 12 0.120
C Instant Clear Gel 12 0.120
D Sultanas 12 0.200
Total 1.728

Method:

 Mix all ingredients together. Care must be taken not to lump the liquid with the instant
starch. It is advisable to mix the sugar with the starch.

Almond Filling
Group Ingredients % Weight Costing
A Raw Marzipan 100 0.100
Almonds Ground 100 0.100
Cinnamon 0.1 0.001
Oranges #1
Egg Whites 60 0.060
Rum 0.5 0.005
Total 0.310

Method:

 Mix all ingredients together.

Crème Patissiere
Group Ingredients % Weight Costing
A Milk 100 1.000
Caster Sugar 1 10 0.100
B Egg Yolks 12 0.160
Vanilla Essence 0.5 0.005
Caster Sugar 2 10 0.100
C Cake flour 6 0.060
Corn flour 5 0.050
Total 1.475

Method:

78 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
 Place milk into a saucepan with sugar. Bring to the boil.
 Whisk egg-yolk with sugar and add sifted “C”
 Add half of the boiling milk into the flour mix whilst stirring.
 Place all the flour-mix back into the remainder of the boiling milk and bring back to the boil,
until it thickens.
 Strain crème patisserie through a strainer, sprinkle with caster sugar and plastic wrap, to
prevent a crust from forming.
 Note: In some formulae for the crème patisserie cornflour is replaced with custard powder.
Custard powder is cornflour with yellow food colour and vanilla flavour, usually VANILLIN.

Yeasted Coffee Cakes


Sweet Yeast products are made with a medium density yeast dough, which is composed of the
yeast dough, fillings and/or toppings, which are sometimes baked. They are usually served for
afternoon teas or breakfast.
Fillings:
Custard, Butter creams, Gelatine based Creams, Nuts, Fruit and Sweet Cheeses.
Toppings:
Fruit, Nuts, Crumbles, Apricot Jam, Fondant and Chocolate.

79 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Bohemian Cake

Group Ingredients % Weight Costing


A Baker’s Flour 100 1.000
Yeast, compressed 7 0.070
Eggs 10 0.100
Sugar 8 0.080
Milk 46 0.460
Salt 2 0.020
Lemon, Vanilla To taste To taste
Total 1.830

Method:

 30 x 60 gm Bohemian Cakes
 Mix "A" into a clear, well developed dough
 Scale off: 60 gm pieces
 Hand up: Round
 Roll out to 3 mm thick discs
 Brush with water
 Pipe 25 gm of each filling onto base
 Sprinkle with butter crumble
 Proof – 32ºC 80% RH
 Bake at 200ºC until golden brown in colour
 Remove from oven, place onto cooling wires
 Dust with icing sugar when cold.

80 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Streuselkuchen
2 x GN Trays

Group Ingredients % Weight Costing


A Bakers Flour 25 0.280
Yeast, compressed 6 0.070
Sugar 3 0.035
Water 26 0.300

B Bakers Flour 75 0.845


Butter, soft 21 0.240
Milk Powder 2.5 0.030
Sugar 10 0.115
Lemon Zest #2
Egg 20 0.220
Salt 1 0.001

Total 2.152

Method:

 Mix "A" and let stand until doubled in size


 FDT 28ºC
 Add "B" to sponge and mix until developed
 Divide in half and mould round
 After resting time, roll out to tray size and place dough carefully into
tray
 Spread filling onto dough piece
 Top with streusels
 Proof – 32ºC 80% RH, 1\2 proof
 Bake at 210ºC / 20 – 25 minutes until golden brown in colour
 Remove from oven, place onto a cooling wires
 When cold dust with icing sugar.

81 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Cream Cheese Topping
(Yields 1 slice)

Group Ingredients % Weight Costing


A Milk 100 1.000
Sugar 36 0.360
Cornflour 12 0.120
Cream Cheese, softened 100 1.000
Rum 8 0.080
Lemon Zest and Juice #2
Total 2.600

Method:

 Disperse a little milk with the cornflour


 Bring remaining milk and sugar to the boil
 Thicken with cornflour
 Cool and stir in cheese and flavouring.
Streusel Topping
(Yields 1 slice)

Group Ingredients % Weight $


A Castor Sugar 50 0.500
Cake Margarine 50 0.500
Bakers Flour 100 1.000
Salt, Vanilla, Lemon To taste To taste
Total 2.000

Method:

 Cream sugar and margarine, add flavours


 Add flour
 Rub through a coarse sieve and refrigerate
 Place onto Cream cheese mixture.

Other yeasted cakes


A variety of other cakes can be produced, simply by changing the filling. Fruit, Nut or Seed or
other fillings are very suitable.
The Buttercake (Butter Kuchen) is very popular and easy to make.
The same basic recipe for Streuselkuchen is used, proofed to 2/3 and finished with a butter(4:1),
vanilla and sugar mixture. Prior to baking it is sprinkled with almonds and usually consumed a short time
after baking.

82 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Curd Cheese Filling
(Filling 1)

Group Ingredients % Weight Costing


A Curd Cheese 100 1.000
Cornflour 606 0.066
Eggs 8.3 0.083
Sugar 5.8 0.058
Butter, melted 8.3 0.083
Salt 0.8 0.008
Lemon, Vanilla To taste To taste
Total 1.298

Method:

 Blend ingredients together.

Sour Cherry Filling


(Filling 2)

Group Ingredients % Weight Costing


A Cherry Juice 142 1.420
Sugar 57 0.057
Custard Powder 17 0.017
Cinnamon To taste To taste
Sour Cherries 100 1.000
Total 2.494

Method:

 Calculate ratio for fillings


 Boil cherry juice
 Mix sugar, custard powder and cinnamon with a little water and pour into boiling juice
 Re-boil while stirring, remove from heat and fold in the cherries.

83 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Poppy seed Filling:
(Filling 3)

Group Ingredients % Weight Costing


A Poppyseeds, crushed 100 1.000
Milk 60 0.600
Sugar 80 0.800
Butter 30 0.300
Egg 40 0.400
Marzipan 40 0.400
Cake Crumbs, sweet 40 0.400
Cinnamon to taste
Total 3.900

Method:

 Boil milk and stir in poppy seeds


 Mix marzipan with butter and eggs
 Add remaining ingredients and blend together.

Continental Rounds

Group Ingredients % Weight Costing


A Baker’s Flour 100 1.000
Yeast, dried 3 0.030
Salt 1 0.010
Sugar 7 0.070
Improver MRU 0.010
Shortening ( Merita ) 4 0.040
Milk Powder 3 0.030
Dry Gluten 3 0.030

B Water +/-48 0.480

Total 1.690

 Calculate sufficient dough to produce 3 x 450 gm rounds


 Mix "A", Mix "B"
 Add "B" into "A" and mix into a clear, well developed dough
84 Date Developed: Document No. BPPNCII - 001
CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
 FDT 28ºC, Method: A.D.D.
 Scale off
 Hand Up – as appropriate
 Intermediate proof for 5 mins (covered)
 Final mould: Roll each dough piece into a rectangle (1 cm thick )
 Spread Hazelnut filling onto it and roll it up. Seal with water
 Join ends together and cut lengthwise 3/4 through the dough
 Place into 22 cm cake hoop, which has been lined with silicon paper
 Proof 30 – 35ºC 80% RH, to 3/4 proof
 Bake at 200ºC until golden brown in colour
 Remove from oven, place onto a cooling wire
 When cold, decorate with fondant.

Deep fried Yeast Products


These are products like the American Donut or the German Berliner Pancakes, which
are made with plain sweet yeast bun dough and deep fried.
After initial cooling there are several ways of finishing the product, either with apricot
jam, fondant, water icing or icing sugar.
Fillings may be applied prior to decorating.

85 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Yeast Raised Donuts

Group Ingredients % Weight Costing


A Baker’s Flour 100 1.000
Salt 1 0.010
Sugar 10 0.100
Bread Improver MRU 0.010
Yeast, compressed 8 0.080
Soya Flour 1 0.010
Milk Powder 1 0.010
B Bun Shortening 10 0.100
C Water 55 0.550
Lemon As required
Total 1.890

Method

 Mix "A".
 Add "C" and mix clear
 Add "B"
 Rest for 15 min, covered
 FDT 26ºC
 Scale off: 60 gm Donuts
 Mould to shape as instructed
 Place onto greased tray
 Proof ½ proof
 Proof – 35ºC 65% RH
 Deep-fry at 170ºC until golden brown in colour
 Place onto a cooling wire.
Finish for various donuts
 Cinnamon sugar
 Glaze with boiled apricot jam and fondant

86 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
 Pipe a rosette of fresh cream and decorate with fresh fruit. Dust with icing sugar prior to
serving.

Berliner Pancakes
Donuts
Roll in Pipe a little raspberry jam into centre and finish with either:
 Rolled in A1 sugar
 Glazed with apricot jam and white fondant
 Dusted with Icing Sugar.

Troubleshooting Chart

Product fault Problem Remedy

Large Blister or Proofed too dry Increase relative humidity


Air Pocket
Improper dough temperature Check and correct water temperature

Underproofed Increase proofing time.

Dough too young Allow longer fermentation

Proofer has too much moisture Reduce humidity

Insufficient Drying Allow longer floor time

Excessive Shortening Frying temperature too low Calibrate and adjust


Absorption
Dough too old Handle 2nd and 3rd cuts sooner

Shortening breakdown or dirty Filter or replace

Over-proofing Decrease proofing time

Over-fermented Reduce fermentation time

Proofer has too much moisture Reduce humidity

Crust Colour too Dark. Frying temperature too high Calibrate and adjust

Dough too young Allow longer fermentation

87 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Product fault Problem Remedy

Shortening breakdown or Filter or replace


dirty

Frying time too long Check frying time.


(do not fry by colour)

Crust Colour too Light Frying temperature too low. Calibrate and adjust.

Dough too old. Handle 2nd and 3rd cuts

Over-fermented. Reduce fermentation time

Excessive scrap added to dough Add 10% maximum

Frying time too short Check frying time.


(do not fry by colour)

Dough takes too long Dough temperature too low Adjust water temperature
To rise in bowl
Not enough yeast

Bad yeast

Production Room too cold

Dough rises too fast Dough mixed too warm Adjust water temperature

Too much yeast

Dough or Donut Dough too old Handle 2nd or 3rd cut


tastes sour sooner

Shortening breakdown or Filter or replace


dirty

Too much yeast Reduce fermentation time

Over fermented

Excessive scrap added to dough Add 10 % maximum

Donuts Balling Dry proof Increase humidity

Under proof Increase proofing time

Improper shrinking Thoroughly shrink on bench or


adjust rollers

Excessive Spreading Proofer has too much moisture Reduce humidity

Mix is too wet Reduce water in mix

88 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
External Faults in Bread and Their Causes

Lack of Excessive Lack of Excessive Shelled


Possible Causes Volume Volume Colour colour on Top Crust
crust
Dough too tight, especially in the X X
case of tin bread

Dough chilled during fermentation X


Dough temperature too high X
Dough skimming during proving X
owing to dough humidity too low
Excessive proof X
Oven temperature too low X
Oven temperature too high X
Over ripe dough X X
Soft moulding X
Too little yeast for the system X
employed
Too much salt X
Too low in maltose figure X X X
Too little salt X
Too high maltose figure X
Too little proof X
Under ripe dough X X
Flour dark or offal X X
Flour weak X X
Flour very strong X X
Flour ‘short’ due to overheated X blistered
wheat or over treatment

89 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Internal faults in bread and their causes

Possible Causes Coarse Crumbly Streaky Holes in Dark


Texture Bread Crumb Crumb Crumb
Dough too slack x x
Dough temperature too high x
Dough not properly mixed x x
Dough scraps from machines x
Excessive top heat in oven x
Flour not sifted x
Flours insufficiently blended x
Flash heat in the oven x
Grease from divider x
Incorrect mixing x
(ingredients)
Incorrect moulding x x x
Incorrect bashing of cottage x
loaves
Oven temperature too low x x x
causing excessive proof
Over ripe dough x x x
Skinning of dough before x
baking
Too much proof x x x
Too high matose figure, x x
especially if excessive
steam in oven
Too low matose figure in the x
flour
Too much dusting flour x
Too little proof x
Excessive grease in moulder x

90 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Recommended reading

Bailey, Adrian & Ortiz, Elisabeth Lambert; 2003; The book of ingredients, Michael Joseph
DiMuzio, Daniel; 2009; Bread Baking: An Artisan's Perspective; Wiley
Figoni, Paula; 2004; How baking works: Exploring the fundamentals of baking science;
John Wiley and Sons Inc
Forkish, Ken; 2012; Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza; Ten
Speed Press
Hadjiandreou, Emmanuel; 2011; How to Make Bread; Ryland Peters & Small
Hamelman, Jeffrey; 2012; Bread: A Baker's Book of Techniques and Recipes; Wiley
Igoe, Robert S; 2011 (5th edition); Dictionary of food ingredients; Springer
Keller, Thomas; 2012; Bouchon Bakery; Artisan
Mitchell, Karen; 2013; The Model Bakery Cookbook; Chronicle Books
Morgan, Diane; 2005; Pizza: More than 60 Recipes for Delicious Homemade Pizza; Chronicle
Books
Peterson, James; 2009; Baking;Ten Speed Press
Reinhart, Peter; 2001; The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread;
Ten Speed Press
Wood, Ed; 2011; Classic Sourdoughs;Ten Speed Press

91 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Trainee evaluation sheet

The following statements are about the competency you have just completed.

Don’t Do Not Does Not


Please tick the appropriate box Agree
Know Agree Apply

There was too much in this competency to cover


without rushing.

Most of the competency seemed relevant to me.

The competency was at the right level for me.

I got enough help from my trainer.

The amount of activities was sufficient.

The competency allowed me to use my own initiative.

My training was well-organized.

My trainer had time to answer my questions.

I understood how I was going to be assessed.

I was given enough time to practice.

My trainer feedback was useful.

Enough equipment was available and it worked well.

The activities were too hard for me.

92 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
The best things about this unit were:

_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________

The worst things about this unit were:

_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________

The things you should change in this unit are:

_____________________________________________________________________________________________________
_____________________________________________________________________________________________________

93 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Trainee Self-Assessment Checklist

PREPARE AND PRODUCE BAKERY PRODUCTS Yes No*


Prepare and bake yeast goods

1.1 Select required commodities according to recipe and production


requirements

1.2 Prepare a variety of yeast goods to desired product characteristics

1.3 Produce a variety of yeast goods according to standard recipes and enterprise
standards

1.4 Use appropriate equipment to prepare and bake yeast goods

1.5 Use correct techniques to produce yeast goods to enterprise standards

1.6 Bake yeast goods to enterprise requirements and standards

1.7 Select correct oven conditions for baking yeast goods


Decorate and present/display yeast goods
2.1 Prepare a variety of fillings and coating/icing and decorations for yeast goods

2.2 Decorate yeast goods using fillings and coating/icing and decorations
according to standard recipes and/or enterprise standards and/or customer
requests
2.3 Present/display yeast goods to enterprise standards using appropriate
service equipment
Store yeast goods
3.1 Store at correct temperature and conditions of storage

3.2 Maintain maximum eating quality, appearance and freshness

The trainee’s underpinning knowledge was:


Satisfactory  Not Satisfactory 
Feedback to trainee:

The trainee’s overall performance was:


Satisfactory  Not Satisfactory 
Assessor’s signature: Date:

94 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
Demonstration with Questioning Checklist

Trainee name:
Trainer name:
Qualification: BREAD AND PASTRY PRODUCTION NC II
Unit of competency: Prepare and Produce Bakery Products
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary tools, the candidate will be able to demonstrate, Prepare and
Produce Bakery Products following standard procedures within 15 minutes.
 to show if
DEMONSTRATION evidence is
demonstrated

Yes No N/A
During the demonstration of skills, did the candidate:
 Demonstrated ability to produce a range of specialist bakery
products, both sweet and savory according to establishment   
standards and procedures.

 Demonstrated ability to produce a quantity of bakery products


according to establishment standards and procedures.   
 Demonstrated ability to store and package bakery products
according to establishment standards and procedures.   
 Demonstrated application of hygiene and safety principles according
to established standards and procedures.

The candidate’s demonstration was:

Satisfactory  Not Satisfactory 

95 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
THIRD PARTY REPORT
Candidate name:
Name of third party: Contact no.
Position:
Relationship with □ employer □ supervisor □ colleague □ other
candidate:
Please specify ________________________________________________
Please do not complete the form if you are a relative, close friend or have a
conflict of interest]
Dates the candidate worked with you From: To:

Competency Standards: BREAD AND PASTRY PRODUCTION NCII

Unit of Competency: Prepare and Produce Bakery Products

The candidate is being assessed against the competency standards for

We are seeking your support in the judgment of this candidate’s competence. Please answer these
questions honestly as a record of the candidate’s performance while working with you. Thank you
for your time.
Comments regarding candidate performance and experience
I can verify the candidate’s ability to: Yes No Not Comments to support my
sure
(tick the correct response] responses:
 Check the availability of all resources
required for training.
□ □ □
 Identify alternative resources for
contingency measures.
□ □ □
 Identify and arrange appropriate training
locations according to training needs.
□ □ □
 □ □ □
 □ □ □
Third party signature: Date:
Send to:

96 Date Developed: Document No. BPPNCII - 001


CBLM October 2019 Issued by:
Date Revised:
Bread and Pastry Production NCII
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI
97 Date Developed: Document No. BPPNCII - 001
CBLM October 2019 Issued by:
Bread and Pastry Production NCII Date Revised:
October 2019
ISCAHM
“Prepare and Produce Bakery Products” Developed by:
ISCAHM - CEBU REVISION # OI

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