Bread

& Pastry
Production

Prepared by: Ms. Jessavel Buna

First Quarter : Midterm
Subject Description:
 In this subject, students are designed and developed knowledge, skills, and attitude to perform tasks on the Bread
and Pastry Production. They are expected to prepare bakery products; prepare gateau, tortes and cakes; prepare
and display petit four and present desserts.

Content Standard The learners demonstrates understanding of the basic concept and underlying theories
in preparing and producing pastry products.

Performance Standard The learner demonstrate competencies in preparing and producing pastry products.

Learning Competencies Prepare and Produce Bakery Products

LO 1: Prepare Bakery Products.
LO 2: Prepare and Produce Muffins and biscuits.

Learning Objectives:

1. Measure and weigh required ingredients according to recipe or production requirements.

2. Use appropriate equipment according to required bakery products and standard operating procedures.
3. Select quality ingredients according to the recipes or production requirements.
4. Understand the techniques in baking and other enterprise requirements standards.
5. Prepare a variety of bakery products according to standard mixing procedures/ formulation/ recipes and
desired product characteristics.
6. Select required oven temperature to bake goods in accordance with the desired characteristics, standards recipe
specifications.

The content of this lesson are the following concepts:

1. Techniques in Measuring and Weighing Ingredients used in Baking.

2. Baking Tools and Equipment and their uses.
3. Baking ingredients.
4. Baking Techniques and Principles
5. Types Kinds and Classification of Bakery Products

Baker’s Checklist
Direction: Rate yourself base on your own skills and capability in baking.

SKILLS THAT EVERY BAKER SHOULD HAVE…… 1 2 3 4 5

1. Organization (mise en place procedure)

2. Clear Manner Communication

3. Attention Details in Baking Procedures

4. Composure Under Pressure

5. Curiosity and Creativity

6. Patience and Dedication

Week 5:
 Know
LESSON 5: TYPES, KINDS AND CLASSIFICATION OF BAKERY PRODUCTS

There are five general types or categories of baked products. These products are classified based on the kind of finished
product, the peculiar combination of ingredients and the mixing methods employed in producing the baked goods.

1. Yeast breads
2. Quick breads
3. Pies and pastries
4. Cookies
5. Cakes

YEAST BREADS

Bread is baked dough made of flour and water and leavened by yeast. Other kinds of bread are produced with the
addition of other ingredients like sugar, shortening, eggs, milk, and a variety of flavorings.

TYPES OF YEAST DOUGHS

 Lean dough – one that has low fat and sugar content. Examples of this are hard-crusted breads and rolls like
French bread, baguettes and pizza dough. Other white and whole wheat breads and rolls such as pan de sal
and buns have a higher fat and sugar content that the hard crusted breads. They may also have eggs and milk
so they are slightly richer and generally have softer crusts. Locally, lean dough is used for breads that we put
spreads or filling (palaman) on.

 Rich dough – dough that has higher proportion of fat, sugar, and sometimes eggs. There are many kinds of
sweet breads and rolls available in local bakeries. Examples of these are ensaymada, Spanish bread, mongo
bread, ube bread and many others. These rich dough breads are popular because they are sweet enough or
have some filling incorporated in the bread that it can be eaten without added spreads or filling (palaman)

STEPS IN BREAD MAKING

There are eight steps to bread making. These steps are generally applied to all yeast products, with variations
depending on the particular product.

1. Preparation of ingredients
2. Mixing and kneading the dough
3. Fermentation
4. Punching
5. Make-up or shaping
6. Pan-proofing
7. Baking
8. Cooling and storing

MIXING METHODS
 Mixing methods in yeast bread making is done to combine all ingredients into uniform, smooth dough; to distribute
the yeast evenly throughout the dough and to develop gluten.

Straight Dough Method

It consists of only one step of combining all ingredients in the bowl and mixing.

1. Soften yeast in a little lukewarm water.

2. Combine the remaining ingredients including the rest of the water in the mixing bowl. Add the dissolved yeast,
taking care not to let it come in contact with the salt.
3. Mix to a smooth, developed dough.

Sponge Method
Dough preparation occurs in two stages. The procedure gives the yeast action a head start.

1. Combine the liquid, the yeast, and part of the flour (and sometimes, part of the sugar). Mix into a thick batter or
soft dough. Let ferment until double in bulk.
2. Punch down and add the rest of the flour and the remaining ingredients. Mix to a uniform, smooth dough.

Once the ingredients are mixed, it is ready for kneading, which develops the dough by distributing the yeast well into
the dough.

KNEADING

Knead the dough using the palm of your hand. Fold the opposite side towards you and push it away gently from you.
Repeat the same process for the proper distribution of the ingredients. After one motion, the dough is rotated a quarter
turn. Kneading is stopped when blisters appear on the dough when folded. This takes about 10 minutes of kneading by
hand.

Under kneading results in a heavy loaf with small volume compact cells and irregular crumb with uneven breaks along the
side of the loaf. Over kneading produces bread with thick cell walls and small volume and dry crumb (Claudio, 1977).

FERMENTATION

Fermentation occurs when yeast acts on the sugars and starches in the dough to produce carbon dioxide and alcohol. At
this stage, the gluten becomes more elastic and creates the lightness and porous structure of the product. An under
fermented dough will not develop good volume and the texture of the product will be coarse. This is called “young”
dough. “Old” dough is over fermented and produces bread with small volume, cracked crust, coarse, and yellowish crumb
(Claudio, 1977).

Allow the yeast to grow in a warm place until it doubles in size. When you press the dough using your two fingers and a
dent is left, the dough has reached the desired time for the fermentation.

PUNCHING

Punch the dough to expel excess carbon dioxide and in order to incorporate oxygen. Punching also helps ‘to develop the
elasticity of the gluten and uniform fermentation.

MAKE UP AND SHAPING

This includes the time consumed in dividing, scaling, shaping or molding and panning. Shaped or cut the bread into the
desired size.
PROOFING

After arranging the bread on the pans, let it rest and rise again. The temperature for proofing is slightly higher that the
temperature for fermentation.

BAKING

Bake the bread in a pre-heated oven. For the first few minutes of baking “oven spring” occurs. This is the rapid rising of
the bread due to the production and expansion of gases

COOLING AND STORING

Allow the breads to cool completely before wrapping, use a wax paper or aluminum foil and keep it at room temperature.

(Sources: Gisslen, 2001 and Claudio, 1977)

CHARACTERISTICS OF WELL-MADE YEAST BREAD

1. Well-shaped for its kind with a delicately golden yellow crust.

2. The crumb structure show fine grain, thin cell walls and uniform texture
3. Pleasing flavor, neither yeasty nor sour.
4. Thoroughly baked crumb, not sticky or gummy.

CAUSES OF POOR QUALITY YEAST BREAD

1. Poor gluten development.

2. Too much flour was used.
3. Fat slows down the raising dough
4. Salts slows yeast growth and inhibits rise
5. Dough did not rise long enough
6. Oven too hot
7. Dough was allowed to rise too long before baking.

QUICK BREAD

Quick breads are breads that are quick to make. They are easy to make because it uses chemical leavening agents that
require no fermentation. Thus, once it is mixed, it can be baked in the oven immediately (Wheat Foods Council). Quick
breads are also known as sweetened loaves because it usually contains more sugar, fats and eggs than yeast breads but less
than in cakes.

Types of Quick bread

1. Biscuits
2. muffins
3. Sweetened loaves - such as banana bread.

PIE AND PASTRIES

Pies are baked goods that have a crust and filling. The term “pastry” comes from the word “paste” which refers to a
mixture of flour, liquid and high amount of fat than regular pie dough. The various kinds of sweet products made from
these dough and paste are commonly referred to as pastries.
COOKIES

“Cookie” means “small cake” or a small, flat baked product. In some countries, they call this product biscuits instead of
cookies. In the Philippines, we use both cookies and biscuits to refer to cookie products. There are many kinds of cookies
based on the how it is shaped.

1. Pressed cookies
2. Dropped cookies
3. Rolled cookies
4. Molded cookies
5. Icebox or refrigerator cookies
6. Sheet cookies

PIE AND PASTRIES

Pies are baked goods that have a crust and filling. The term “pastry” comes from the word “paste” which refers to
a mixture of flour, liquid and high amount of fat than regular pie dough. The various kinds of sweet products made from
these dough and paste are commonly referred to as pastries.

CAKES

Cakes are very similar to sweetened loaves in and breads but it is the richest and sweetest type of baked product.
Cakes have high fat and sugar content and the challenge for the baker is to have a structure that supports these ingredients
while keeping it as light and delicate as possible (Gisslen, 2001). Producing cakes require well-balanced recipes and
precision in measuring and mixing

INGREDIENTS

a. Flour
b. Sugar
c. Shortening
d. Eggs
e. Liquid ( this may be water, milk or juice)
f. Leavener
g. Flavor
h. Salt

Four Types of Cakes according to the mixing method employed in making them.

1. Shortened cakes
2. Sponge cakes,
3. Angel food cakes
4. Chiffon cakes.

Activity:

Direction: Make your own yeast bread or quick bread recipe. List down all the quantity of ingredients.
Summary:

 There are five general types or categories of baked products. These products are classified based on the
kind of finished product, the peculiar combination of ingredients and the mixing methods employed in
producing the baked goods.

References:

https://www.slideshare.net/milhynne/lesson-4-mixing-techniques

Experience Baking Author: Cecilia E. Carino and Amor S. Lazaro