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 3:
 Know
LESSON 3: BAKING INGREDIENTS

Baked products are made from essentially the same ingredients – flour, fats, sugar, eggs, water or milk, and
leavening (Gisslen,1995).Combinations of these ingredients and preparation methods produce the various general
classifications of baked products we see today.

1. FLOUR – is the primary ingredient of most baked products because it provides the structure of the product (Lauterbach
and Albrecht, 1994). The kind of flour that is commonly used in baking comes from the wheat grain. There are various
kinds of flour that comes from wheat but these can be generally classified as ‘strong’ or ‘weak’ flour. This classification is
based on the amount of protein present in the flour. Flour is mostly starch but the protein content (7 to 14%) is important
because it determines the formation of gluten. Gluten determines the shape and texture of the product. Strong flours come
from hard wheat and have high protein content (whole wheat and bread flours).These are best used for breads while weak
flours from soft wheat with lower protein content (all purpose flour and cake flour) are used in cakes, quick breads,
cookies and pies.

Kinds of Flour Characteristics Function and Use Proper Storage

a. Whole Comes from wheat grains, contains Best used in preparing yeast Must be stored in an air tight
Wheat the whole part of the grain breads like whole wheat sealed container in a cool dry
Flour including the bran (outer part or bread place or in the refrigerator.
cover of the grain), the endosperm
(the fruit) and the germ or the
embryo (the inner part of the whole
grain).

b. Bread Has more gluten strength and This is the best choice for Several months in a cool, dry
Flour protein content than all-purpose yeast products like pan de sal, cabinet when stored in a sealed
flour. Bread flour has 12 to 14% pan/ sliced bread, crusty container or if tightly wrapped,
protein. breads and rolls, and buns. and up to one year in the freezer.

c. All Is a combination of soft and hard Best for pie crusts, cookies, Can be stored inside the cabinet
Purpose flours. It may be bleached or muffins, cupcakes, pancakes using an airtight container and
Flour unbleached. It is one of the most and shortened cakes be kept for 6-8 months.
commonly used and readily
accessible flour. Protein varies
from 8 to 11%.
d. Cake Is a fine-textured, soft-wheat flour This flour is excellent for Store in an air tight container not
with high starch content. It has the baking fine-textured cakes exceeding for more than 6
Flour lowest protein content of 7 to 9%. with greater volume and is months.
It is chlorinated (a bleaching used in some quick breads
process which leaves the flour and cookies.
slightly acidic, sets a cake faster
and distributes fat more evenly
through the batter to improve
texture).

Other kind of flour

e. Rice Rice flour is made from finely
milled rice. It can be made from
Flour either white or brown rice. It has
6.5 to 7% protein but it does not
form gluten.
Can be used as substitute for Can be stored in a plastic
wheat flour but the quality of container and must not be stored
the product may differ. for a long period of time.

2. LIQUID – Liquid ingredients are important for hydrating protein, starch and leavening agents. Liquids contribute to
the moistness and texture of the products. Liquids also help in leavening the product because it turns to steam and expands
during baking.

Kinds of liquid Characteristics Function and Use Proper Storage

ingredients

a. Water

b. Milk and creams Fresh whole milk is the form of Contributes water, fats,
Fresh milk and opened
milk most commonly referred to nutrients and flavor. cans of evaporated milk
in recipes. Evaporated milk is has to be kept
milk with about 60% of water refrigerated in an
removed. It can be diluted with airtight container.
equal amount of water when Unopened evap milk
used in baking. cans should be stored in
a cool, dry place.
c. Juice Usually fresh fruit juices Adds flavor and color. Best Store in airtight
used in recipes with baking Container in the
soda as leavening. Refrigerator.

3. FAT –These may come from animal or vegetable fats. It can also be in liquid or solid form. Fats generally help to
tenderize the product and soften the structure, add moistness and richness, increase keeping quality, add flavor, assist in
leavening when used as creaming agents (Gisslen, 2001).
 Kinds of fat Characteristics Function and Use Proper Storage

a. Butter Made out of fatty milk protein. It
can be salted or unsalted.
Good source of flavor and
melting quality so these are
good for pastries and cakes
Butter must be kept
well wrapped inside the
refrigerator because it
melts at room
temperature and to
maintain its good
quality.

b. Margarine Made from various hydrogenated Baker’s margarine (bar Keep well wrapped in
vegetable or animal fats, with margarine) are very similar in refrigerator.
flavorings emulsifiers, coloring characteristic and function to
agents and other ingredients. butter

Pastry margarine (in Keep in tightly closed

containers) are tougher and container in a cool, dry,
more elastic and are used for dark place.
dough or pastries

c. Oil Comes from vegetable, nut or Spreads to the mixture too
seed sources. It is liquid fat. thoroughly and can shorten
too much so it is not
commonly used in cakes but
in pie dough and some yeast
breads.
f. Lard Comes from the side part of the Are commonly used in
hog. making flaky crust for pies.
Keep in tightly closed
container in a cool, dry,
dark place.
Keep in tightly closed
container in a cool, dry,
dark place.

g. Shortening Group of solid fats, usually white Used for flaky products such Keep in tightly closed
and tasteless, and especially as pie crusts and biscuits container in a cool, dry,
formulated for baking. dark place.
4. SUGAR - or sweeteners have differing degrees of sweetness and come in various forms from powder to crystals to
syrups. They generally add sweetness and flavor, create tenderness and fineness of texture (partly by weakening the gluten
structure), give color to the crust, increase keeping quality (by retaining moisture), act as creaming agent with fats, and
provide food for yeast (Gisslen, 2001).
 Kinds of sweetener Characteristics
a. granulated Regular white sugar also
or refined cane called table sugar.
sugar Caster sugar has finer
granules while sanding
sugar has coarser granules
than regular white sugar.
b. confectioner or Sugar ground to a fine
powdered sugar powder mixed with a
small amount of starch,
also called icing sugar.
c. brown sugar (raw the darker color has more
brown, light impurities, it contains
brown, medium small amount of glucose
brown) and fructose. Contains a
little amount of molasses
and the natural fibers of
the sugar cane.
5. LEAVENING AGENTS – are responsible for the production and incorporation of gases during the baking
process. This is what makes baked products rise.
Kinds of
Characteristics
Leavening Agents
a. Yeast Available as active dry yeast or
instant yeast. Active dry yeast
consists of coarse oblong granules.
Instant yeast or rapid-rise yeast has
smaller granules and dissolve faster.
b. Baking Sodium bicarbonate, a fine white
soda powder that has a slightly salty and
alkaline taste (mapakla)
d. Baking Mixture of baking soda plus an acid
powder to react with it and starch to prevent
lumping. It is available as single-
Function and Use Proper Storage
Finer granulations are Must be kept in a plastic sealed
better for mixing dough container and stored in a dry
and batters because they place.
dissolve relatively
quicker.
Sanding sugar is good
for sprinkles on top of
cakes and cookies and
for syrups.
Used in icings,
toppings, cream fillings,
dusting.
Used in place of white
sugar when its flavor
and color is desired. It
also contains a small
amount of acid so it can
be used with baking
soda to provide
leavening.
Function and Use Proper Storage
Fermentation of yeast is Yeast must be kept in an
important in the formation airtight container away from
and stabilization of gluten heat and light.
thus it is best used for breads
and other yeast products.
The fast action of chemical Must be stored in air tight
leaveners makes them very container to maintain
good to use in muffins, freshness.
cakes, cookies, pastries.
 acting or double-acting baking
powder. Single-acting baking
powder requires only moisture to
release gas. Double-acting baking
powder release gas in two stages.
First, during mixing then completes
the reaction with the addition of
heat during baking.

6. EGGS - are the backbone of many baked goods and contribute to its structure. Eggs also provide steam for
leavening or moisture for starch. Egg yolks add moisturizing fat and help emulsify the batter, giving the
baked good a smooth and creamy texture.

Uses of Eggs in Baking

1. Eggs, as well as flour, are the structural ingredients in baking.
2. Eggs provide leavening; add color, texture, flavor and richness to the batter; and act as stabilizer in mixture that
inherently wants to separate into its two parts, like oil and water. They are very important in helping to bind all the other
ingredients together.
3. Beaten eggs are used as leavening agents as they incorporate air into the batter, which will expand in the oven and cause
the cake to rise.
4. Eggs are used as thickening agent.
5. Egg washes are brushed on many baked goods to create a golden shiny top. The egg white provides luster and the egg
yolk color.
6. Egg whites are used to make meringues.

7. SALT - controls yeast growth and has a strengthening effect on the gluten in the dough. In pastry-making, it
helps cut the oily mouth feel of buttery dough and encourages browning.

A. MINOR INGREDIENTS

They are not as important as the major ingredients in baking but they are essential in attaining the sensory
qualities of baked products. They are use in small quantity, but contribute to the enhancement of flavor and
texture of the baked products. These are the ingredients that add distinction and character to baked goods.
• Flavorings • Coffee
• Vanilla • Gelatin
• Spices • Chocolate and cocoa
• Wines • Fruits Types

Types of Chocolate
1. Unsweetened Chocolate
2. Bittersweet and Semisweet Chocolate
3. Milk Chocolates

Activity:
Direction: Suppose you want to make some cupcakes, what do you think are the ingredients you will need to make the
cupcakes? Make a list of ingredients (in order from the biggest quantity to the least quantity) you would need.
Then write the use of the ingredient for the cupcake you will bake.
Example: Salt – gives flavor to the cupcake

Name of Your Cupcake: __________________

Ingredients of my cupcake Function of the ingredient

Assessment:

Direction: Identify the following statements. Choose your answer from the box below.

_________1. These are important for hydrating protein, starch and leavening agents.
_________2. These are the backbone of many baked goods and contribute to its structure.
_________3. These are responsible for the production and incorporation of gases during the baking process. This is what
Makes baked product rise.
_________4. These may come from animal or vegetable fats.
_________5. These are the primary ingredient of most baked products because it provides the structure of the product.

Liquid Butter Fat Shortening

Eggs Leavening Agents Flour Lard

Summary:

 Baked products are made from essentially the same ingredients – flour, fats, sugar, eggs, water or milk,
and leavening (Gisslen,1995).Combinations of these ingredients and preparation methods produce the
References:

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

https://ueat.utoronto.ca/baking-ingredients-function/