TLE 10

Bread and Pastry Production

Quarter 1 - Module 4
Standard Mixing Procedures/ Formulation/
Recipes and Desired Product Characteristics

1
 Hello learners! This module is designed for you, baking has become not just a
favorite past time or hobby but a highly profitable business.
Preparing bakery products requires no trick. It needs adequate mastery of the
process in baking.
Mixing methods greatly affect flour mixtures and its resulting product. Various
techniques have been developed for efficiency and convenience.
Content Standard: The learner demonstrates understanding of the core concepts and
theories in bread and pastry production.

Performance Standard: The learners independently demonstrate core competencies

in preparing and producing bakery products.

At the end of this lesson, the learner should be able to:

1. Identify different mixing methods
2. Perform different mixing methods

Direction: Below are statements describing the different mixing techniques used in
producing bakery products. Choose the correct word/term from the box and write
your answer on the space provided.
Creaming Cutting – in Stirring Sifting Whipping
Beating Cut and Fold Folding

____________________1. Separating coarse particles in the ingredients by passing

through a sieve.
___________________2. Rubbing one or two ingredients in a bowl with the tip of a
wooding spoon or electric mixer.
___________________3. Mixing fat and flour using a pastry blender or two knives in a
scissors-like manner.
____________________4. Working with two ingredients very gently to retain air in the
mixture.
____________________5. Beating egg and creaming to fill with air and make them thick

2
Direction: Below are statements describing the different bakery product. Choose your
answer from the box below.
Bread torte pie viennoiserie bun tart
1. A staple food prepared from a dough of flour and water, usually by baking.
2. A baked product originating in Central Europe, generally made with ground nuts in
place of the flour.
3. It is a small, sometimes sweet, bread or bread roll
4. A baked dish consisting of a filling over a pastry base with an open top not covered
with pastry.
5. A baked dish which is usually made of a pastry dough casing that covers or
completely contains a filling of various sweet or savoury ingredients

Standard Mixing Procedures/

Q1
Formulation/ Recipes and Desired Product
Module 4
Characteristics

Mixing methods greatly affect flour mixtures and its resulting product. Various
techniques have been developed for efficiency and convenience. Some of them are as
follows:

1. Creaming – rubbing one or two ingredients in a bowl with the help of a wooden
spoon or electric mixer to make a soft fluffy mixture. The creamed mixture
should have both smooth and grainy particles.

2. Cutting-in – Mixing fat and flour with the use of a pastry blender or two knives
in a scissor-like manner. This method cuts fat into small pieces, coating them
with flour to form coarse, granular mixtures for pastries and biscuits.

3. Folding – This is working with two ingredients very gently to retain air in the
mixture. It often involves one delicately textured ingredient such as beaten egg
white or whipped cream, which would be reduced to nothing if handled crudely,
and batter type mix.

3
 4. Cut and Fold – A combination of two motions cutting vertically through the
mixture and turning over and over by gliding the spoon or rubber scraper across
the bottom of the mixing bowl at each turn.

5. Beating - It is done to incorporate air in a mixture by mechanical agitation. It

could be done with the aid of special gadgets like wire whips, eggbeaters or
electric food mixers or with a fork.

6. Stirring – It is often done with a wooden spoon, rotating it through a mixture, if

necessary, usually until the ingredients are combined.

7. Whipping – It is a process of beating eggs and cream to fill them with air and
make them thick and fluffy.

8. Sifting – It is a process of separating coarse particles in the ingredients by

passing through a sieve. Air is incorporated through this method.

Preparing breads is different from baking cake. The latter require less energy
while the other one needs more strength and stamina in kneading the dough.

Methods of Mixing Dough

Straight Dough Method - This method combines all the ingredients together one at a
time to make the dough. The dough is kneaded and set aside to rise.
Sponge and Dough Method – This method mixes part of the liquid, flour, and all the
yeast to make a soft mixture, which is set aside to rise until bubbly. Then, the
remaining ingredients are added, and the mixture is treated as straight dough.
Bread products can also prepare using batter instead of dough. Preparation of
this type of bread is faster since there is no dough to knead and shape. However, the
texture of the finished product is not fine as that of kneaded dough.