BREAD AND PASTRY NCII

Trainer: JARAH BELLE B. MACASINAG

Prepare and Produce Pastry
Products

Learning Outcomes:
1.Prepare Pastry Products
2.Decorate and Present Pastry Products
3.Store Pastry Products
What is Pastry?
A food made from a mixture of flour, fat, and water, rolled flat and
either wrapped around or put over or under other foods, and then baked.

Texture:
❖ The perfect pastry is light and airy, but firm enough to be able to
support any filling it might have. Pastries are different from breads
in that they have higher fat content, which gives them a flakier,
more crumbly texture.

Colour:
❖ Pastry Colour is mostly Golden Brown

Mouth feel:
❖ Crispy, Light, Flaky
 Types of Pastries:

❖ Croissants ❖Macarons

❖ Pies ❖Éclairs

❖ Danishes ❖Strudels
 Types of Pastries
❖Cannolis ❖Tarts

❖Pretzels ❖Profiteroles
Main Ingredients of Pastry
❖Flour(All Purpose Flour, Cake Flour, Bread
Flour
❖Leaveners(Baking Powder, Baking Soda)
❖Salt (Kosher Salt, Iodized Salt
❖Sugar (Brown, White, Caster, Powdered Sugar)
❖Eggs (Small, Medium Large)
❖Fats (Lard, Butter, Shortening, Oil)
❖Liquids (Water, Milk)
FLOUR provides the structure in baked
goods.
KINDS OF FLOUR:
WHEAT FLOUR contains proteins that
interact with each other when mixed with
water, forming gluten.
BREAD FLOUR Is a hard wheat flour with
about 12 percent protein. Used for yeast
raised bread because the dough is produces
has more gluten than dough made with other
flour
CAKE FLOUR Is a soft wheat flour that is 7.5
percent protein.
ALL-PURPOSE FLOUR Is blended during
milling to achieve a protein content of 10.5
percent. This medium protein flour can be
used for all purposes.
➢ FAT in the form of solid shortening, margarine,
or butter; or in the liquid form of oil contributes
tenderness, moistness, and smooth mouth feel
to baked goods. Enhance the flavors of other
ingredients as well as contributing its own
flavor.
KINDS OF FAT:
BUTTER Made from cream and has a fat content of
atleast 80%. The remaining 20 % is water with
some milk solids.
MARGARINE Is made from fat or oil that is partially
hydrogenated, water, milk solids, and salts. Vitamins
and coloring are usually added also.
OIL Used in some muffin, bread and cake recipes.
REDUCED FAT SUBSTITUTES Have less than 80 %
fat. These do not work the same as butter or
margarine in baked goods.
EGGS serves many functions in baked goods
They add flavor and color, contribute to structure, incorporate air when beaten,
provide liquid fat, and protein, and emulsify fat with liquid ingredients.
 LIQUIDS
WATER Are necessary in baked goods for
hydrating protein starch and leavening agents.
MILK Contributes water and valuable
nutrients to baked goods. It helps browning to
occur and adds flavor
JUICES May be used as the liquid in a recipe.
Fruit juice are acidic, they are probably best
used in baked products which have baking
soda as an ingredients.
 LEAVENING AGENTS
PHYSICAL LEAVENER Air and water or steam are physical
leaveners.
BIOLOGICAL LEAVENER Yeast as a tiny one celled plant
that is present all around us.
 DRY GRANULAR- Dry yeast is dormant yeast. The
Yeast are alive but in inactive form.
 CAKE COMPRESSED or FRESH – the Yeast are in active
state in moist mixture starch
CHEMICAL LEAVENERS
 BAKING SODA Sodium bicarbonate of soda, and baking
soda. Baking soda liberates carbon dioxide.
 BAKING POWDER Is the leavening agent produce by
mixing soda and acid salt
SUGAR – Sweet soluble crystalline
compound belonging to carbohydrates group
of food.
KINDS OF SUGAR:
GRANULATED SUGAR Is a refined sugar.
CONFECTIONERY SUGAR Or powdered
sugar, It contains about 3% of cornstarch to
control lumping or crystallization. It is
primarily used in icing or frosting cakes
BROWN SUGAR It contains some caramel
mineral matter and moisture. It contains
some amount of molasses.
 SALT

Used for bake product should be clean and refined.

 Pastry Decorations
(Edible)
Hard Candies Nuts Sprinkles

Chocolates Fruits Sanding Sugars

 Pastry Decorations
(Non- Edible)

Nonpareils Candles

Fresh flowers
 Tools used for Pastry making:
Pastry brush Rolling pin Pastry bag

Food processor Pastry wheel Mixing Bowl

Wire Cooling Rack Pastry tip Measuring Spoons

Measuring cups Cutter Cannoli Molds

Electric Mixer Scooper Turn Table

Molds
Bench Scraper Silicone Mat
 STORING PASTRY PRODUCTS
Preparing Your Pastries For Storage
 Before using any of these methods, your pastries need to be completely cool. If they're so
fresh from the bakery that they're still a little warm, set them on a cooling rack till they're
room temperature.
Keeping Pastry Fresh For 24-48 Hours
 If all you want is to have fresh pastry waiting for you in the morning put them into a paper
bag, put the paper bag inside a zip-lock plastic food storage bag, and gently squeeze excess
air out of the zip-lock as you close it. They can then wait for you in a cupboard or in your
pantry. Putting them in paper first rather than directly inside the plastic helps them to
retain their delicious crisp moisture without the sogginess that can be caused by
condensation on the inside of a plastic bag.
Keeping Pastry Fresh For 48 Hours-1 Week
 For shorter periods, it's best not to refrigerate your pastries as the moist air inside a fridge
can affect the crispness of a pastry's crust. After a day or two, though, this becomes a moot
point--they'll be a little less crisp anyway, and the fridge helps them keep their freshness
going for a little longer. Cover your pastries individually in plastic wrap, being careful to
wrap them up as tightly as possible without squashing them. Put them in a paper bag and
then a zip-lock, squeezing out the air as before. If you have an airtight food storage
container, put the whole thing in that. You can then store your box of pastries in the fridge.
Keeping Pastry Fresh For 1-3 Weeks+
To store them for as long as possible, follow the
recommendations for a week-long period--but freeze
them rather than keeping them in the fridge. When it's
time to eat, don't try to defrost them in the microwave;
unwrap them and leave them on a cooling rack to
defrost at room temperature.
Serving Your Freshly Stored Pastries
However you choose to store your pastries, the method
for serving them remains the same: you need to heat
them up in the oven. Cold pastry can be delicious, but
unless they're under 24hrs old they won't taste right
unless you warm them. Pre-heat the oven to 175° C
(Gas Mark 4) and pop them in for ten minutes on a
lightly greased baking sheet. Don't be tempted to
microwave them instead; they'll come out soggy, and
lose all their delicious crispness.
PASTRY PACKAGING DESIGNS