1) CBLM - BPP - Prepare - and - Produce - Bakery - PR

COMPETENCY - BASED LEARNING MATERIAL
METRO GLOBAL INSTITUTE OF

SCIENCE AND TECHNOLOGY INC.
BREAD AND PASTRY PRODUCTION NC II Page 1 of 146
Prepare and Produce Bakery Products
Sector
TOURISM
Qualification Title
BREAD AND PASTRY PRODUCTION NC II
Unit of Competency
PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title
PREPARING AND PRODUCING BAKERY PRODUCTS

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in BREAD AND PASTRY PRODUCTION NC II 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 outcome of the module. In each
learning outcome are Information Sheets, Job Sheets. Follow these activities on your own and answer the self check,
perform the procedural checklist at the end of each learning outcome. You may remove a blank answer sheet at the end of
each module (or get one from your facilitator/trainer) to write your answer for each self-check. If you have questions, don’t
hesitate to ask your facilitator for assistance.
Recognition of Prior Learning (RPL)

You may already have some of the most of the knowledge and skills covered in this learner’s guide because you have:
 been working for some time
 Already completed training in this area
If you can demonstrate to your trainer that you are already competent in a particular skill or skills, talk to him/her
about having them formally recognized so you don’t have to do the same training again. If you have a qualification or
Certificate of Competency from previous training, show it to your trainer. If the skill you acquired is still current and
relevant to the unit/s of competency they may become part of the evidence you may present to RPL. If you are not sure
about the currency of your skills, discuss with your trainer.
At the end of this module is a Learner’s Diary. Use this diary to record important date, jobs undertaken and other
workplace events that will assist you in providing further details to your trainer or assessor. A Record of Achievement is also
provided for your trainer to complete once you complete the module.

This module was prepared to help you achieve the required competency, in Preparing and Producing Bakery
Products. This will be the source of information for you to acquire knowledge and skill into this particular trade
independently and at your own pace, with minimum supervision or help from your instructor.
 Talk to your trainer and agree on how you will both organize the Training of this unit. Read through the module
carefully. It is divided into sections, which cover all the skills and knowledge you need to successfully complete
this module.
 Work through all the information and complete the activities in each section. Read information sheets and job
sheets and complete the self check and perform the procedural checklist. Suggested references are included to
supplement the materials in this module.
 Most probably your trainer will also be your supervisor or manager. He/she is there to support you and show
you the correct way to do things.
 Your trainer will tell you about the important things you need to consider when you are completing activities
and it is important that you listen and take notes.
 You will be given plenty of opportunity to ask questions and practice on the job. Make sure you practice your
new skills during regular work shifts. This way you will improve both your speed and memory and also your
confidence.
 Talk to more experience workmates and ask for their guidance.
 Use the self-check questions at the end of each section to test your own progress.
 When you are ready, ask your trainer to watch you perform the activities outline in this module.
 As you work through the activities, ask for written feedback on your progress. Your trainer keeps feedback/pre
assessment reports for this reason. When you have successfully completed each element, ask your trainer to
mark on the reports that you are ready for assessment.
 When you have completed this module (or several modules), and feel confident that you have had sufficient
practice, your trainer will arrange an appointment with registered assessor to assess you. The result of your as-
sessment will be recorded in your Competency Achievement Record.

BREAD AND PASTRY PRODUCTION NCII
Contents of this Competency – Based Learning Materials
No. Unit of Competency Module Title Code
1 Prepare and Produce Bakery Preparing and Producing Bakery TRS741379

Products Products
2 Prepare and Produce Pastry Preparing and Producing Pastry TRS512317

Products Products
3 Prepare and Present Gateaux, Preparing and Presenting Gateaux, TRS512318

Tortes and Cakes Tortes and Cakes
4 Prepare and Display Petits Fours Preparing and Display Petits Fours TRS512321
5 Present Dessert Presenting Desserts

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.
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

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

Methodology:
 Lecture
 Actual Demonstration
 On- the-job training
 Video Presentation
Assessment Method:
 Oral questioning and written
 examination
 Observation
 Demonstration

Learning Experiences / Activities
Learning Outcome # 1
Learning Activities Special Instructions
This Learning Outcome deals with the development of the Institutional Competency Evaluation Tool
Definition of Terms
which trainers use in evaluating their trainees after finishing a competency of the qualification.
Read: Information Sheet 1.1-1
Go through the learning activities outlined for you on the left column to gain the necessary
PREPARE AND BAKE YEAST
information or knowledge before doing the tasks to practice on performing the requirements of the
PRODUCTS evaluation tool.
The output of this LO is a complete Institutional Competency Evaluation Package for one
1. Select required
Competency of BREAD AND PASTRY PRODUCTION NCII. Your output shall serve as one of your
commodities according to portfolio for your Institutional Competency Evaluation for Preparing and Producing Bakery
Products.
recipe and production
requirements Feel free to show your outputs to your trainer as you accomplish them for guidance and evaluation.
2. Prepare a variety of yeast
goods to desired product which trainers use in evaluating their trainees after finishing a competency of the qualification.
characteristics
3. Produce a variety of yeast
goods according to
standard recipes and evaluation tool.
METRO GLOBAL INSTITUTE OF SCIENCE AND

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enterprise standards
After doing all the activities for this LO1: Prepare Bakery Products; you are ready to proceed to the
4. Use appropriate equipment
next LO2: Decorate and Present Bakery Products.
to prepare and bake yeast
goods
5. Use correct techniques to
produce yeast goods
6. Bake yeast goods to
enterprise requirements
and standards
7. Select correct oven
conditions for baking yeast
goods
Answer: Self Check 1.1-1

Perform: Task Sheet 1.1-1
Definition of Terms

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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.

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Term Explanation
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.
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 Ingredients used to introduce carbon dioxide, like yeast or baking powder.
Agent
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 The rise of yeast dough’s during proving, usually referred to as the amount of increase in volume of the product after

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Term Explanation
(American) 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 The rise of yeast dough’s during proving, usually referred to as the amount of increase in volume of the product after
(Australian) being shaped and before going to the oven: half prove = 50% increase in volume three-quarter prove = 75% increase full
prove = doubling in volume.
Prover A cabinet into which yeast goods are placed before baking.
Leavening Ingredients used to introduce carbon dioxide, like yeast or baking powder.
Agent
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 Water required to produce a dough of a desired consistency. Flours vary in ability to absorb water. This depends upon
absorption 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 cedar tree, green to yellow in colour; the flavour of its fleshy aromatic part is desirable in
European festive baking.

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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

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In unleavened dough like pastry this gluten structure allows for it to be stretched out over a large area without breaking.
 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 is the ability to change starch into sugars to provide food for the yeast to ferment through enzymatic activity.

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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.
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 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.
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

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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.
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

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 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 fer -
menting yeast.
Dough Improvers basically assist in 2 areas –

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

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Optional ingredients and their functions:
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

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 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.
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.

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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.
Sugar
Level:
Up to 5% increases fermentation
Over 5% retards fermentation.
Effects of sugar

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 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).
Eggs
 Eggs can be purchased as follows:

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 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 70 oC
 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

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

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 flavour
 Colour
 Increased moisture
 Increased shelf life
 Better visual appeal.
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:

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 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

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Panaton
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.

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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.
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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 stolen 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 stolen.
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.
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.

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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).

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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

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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 excep -
tion of the sides of the tray.
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
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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.
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. 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

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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.
Gluten

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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 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

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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.
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

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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:

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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.
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)
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

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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.
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

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 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
 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.

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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 remaining ingredients:
20% of the flour Add Ferment

All water
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

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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.

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Wheat flour contains 2.5% of these sugars, so any flour, water and yeast mixture will ferment.
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.

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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.
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.

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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

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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.
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.

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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.

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Mixers
Spiral Dough mixer Planetary Mixer

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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:

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 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
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 By weight, kilogram or gram.
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?

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Sugar 225gm Flour 150gm Almonds 120gm
Whole
Rice, 220gm Hone 375gm Almonds, 125gm

uncooked y 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!
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.

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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.
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

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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.

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Panettone can be raised with yeast, but is traditionally made with a sour dough.
Due to the richness of the product 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.

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7. 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.

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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.

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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

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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

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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
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
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

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Conditions:

 Measures pans
 Bowls
Methodology:
 Lecture
Assessment Method:
 examination
 Observation
 Demonstration

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Decorate and Present Bakery Products
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
DECORATE AND PRESENT/DISPLAY YEAST qualification.
GOODS
1. Prepare a variety of fillings and information or knowledge before doing the tasks to practice on performing the requirements of
the evaluation tool.
coating / icing and decorations for
yeast goods Competency of BREAD AND PASTRY PRODUCTION NCII. Your output shall serve as one of
your portfolio for your Institutional Competency Evaluation for Preparing and Producing
2. Decorate yeast goods using fillings and
Bakery Products.
coating / icing and decorations
Feel free to show your outputs to your trainer as you accomplish them for guidance and
according to standard recipes and / or
evaluation.
enterprise standards and/or customer
This Learning Outcome deals with the development of the Institutional Competency Evaluation
requests.
Tool which trainers use in evaluating their trainees after finishing a competency of the
3. Present / display yeast goods to qualification.
enterprise standards using appropriate
service equipment information or knowledge before doing the tasks to practice on performing the requirements of

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the evaluation tool.
Perform: Task Sheet 1.2-1
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.
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.

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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
 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.
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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 anish 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.
 These pre-gelatinised powders are best added to the sugar before mixing into the fruit.

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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.

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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.
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.

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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 environment as
the cream melts in warm environment and can have unacceptable bacterial growth if not controlled.

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Crème pâtissière
Flavour and pipe into finished product in place of fresh dairy cream. It can be used in anish 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 anish 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.

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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.
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

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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.

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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.
A good display should highlight the product at its best.

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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

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c. Boiled jam
d. Icing sugar

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Answer Key 1.2-1
Multiple choice
1. D
2. B
3. A
4. A
5. B

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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
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
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:

 Measures pans
 Bowls

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Methodology:
 Lecture
Assessment Method:
 examination
 Observation
 Demonstration

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Store Bakery Products
which trainers use in evaluating their trainees after finishing a competency of the qualification.
STORE YEAST GOODS
1. Store at correct temperature and
conditions of storage evaluation tool.
2. Maintain maximum eating
Competency of BREAD AND PASTRY PRODUCTION NCII. Your output shall serve as one of your
quality, appearance and portfolio for your Institutional Competency Evaluation for Preparing and Producing Bakery
Products.
freshness
Perform: Task Sheet 1.3-1 Feel free to show your outputs to your trainer as you accomplish them for guidance and evaluation.
Read: Information Sheet 1.3-2 which trainers use in evaluating their trainees after finishing a competency of the qualification.
RECIPES
1. Plain sweet yeast dough information or knowledge before doing the tasks to practice on performing the requirements of the
evaluation tool.
2. Fruit buns
3. Chelsea buns After doing all the activities for this LO3: Store Bakery Products; you are ready to proceed to the

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4. Panettone (Italian Fruit Bread) next UC2: Prepare and Produce Pastry Products.
5. Christmas stolen
6. Savarins & Babas
7. Stock Syrup for Baba/Savarin
8. Croissants
9. Croissant Fillings
10. Danish Pastry
11. Danish Pastry Fillings
12. Cherry filling
13. Cheese filling
14. Almond filling
15. Crème patissiere
16. Bohemian cake
17. Streuselkuchen
18. Cream cheese topping
19. Streusel topping
20. Curd cheese filling
21. Sour cherry filling
22. Poppyseed filling
23. Continental rounds

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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.
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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.
 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.

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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.
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

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 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.

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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
Dry Gluten, optional 2 0.020
Lemon rind #1
Water +/-55 0.550
Total 1.895

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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.

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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.

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Fruit Buns
A Baker’s Flour 100 1.000

Salt 1 0.010
Gluten flour 2 0.020
Sugar 12 0.120
Milk Powder 4 0.040
Mixed Spice 1 0.010
Yeast, Compressed 10 0.100
Water +/-56 0.560
B Currants 10 0.100
Sultanas 25 0.250
Mixed Peel 6 0.060
Total 2.360

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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
 Bake at 220ºC / 425ºF for 15 mins
 Remove from oven and glaze with "Bun Wash".

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Chelsea Buns

Yeast, 10 0.080
Salt 1.5 0.010
Sugar 12 0.100
Bread Improver MRU MRU
Milk Powder 1.5 0.010
Dry Gluten 3 0.025
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:

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 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
 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.

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Panettone (Italian Fruit Bread)

Milk, 45 0.450
Caster Sugar 4.5 0.045
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

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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.

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Christmas Stollen
Group Ingredient % Weight Costing

A Bakers flour 34 0.170
Water 24 0.120
Milk Powder 2 0.010
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

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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
 Pin out fruit dough to a square shape. (See diagram next page)
 Mould marzipan into 2 pieces the same length as the fruit dough

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 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.

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Savarins & Babas
Yield: 18 Babas, 18 Savarins

Milk, 38oC 40 0.400
Egg 65 0.650
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

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 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.

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Stock Syrup for baba/savarin

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.

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Croissants
If butter is used, best results occur if dough is prepared 1 day in advance

Water, cold 60 0.600
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)

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 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.
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.

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Croissant Fillings
Bacon & Cheese Filling

A Bacon , diced 50 0.500
Cheese, grated 100 1.000
Total 1.500

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Method:
 Mix all ingredients together.
Marzipan Filling

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

A Chocolate 100 1.000
Total 1.000
Note: 0.015 (per croissant)

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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.

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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.
It is usually eaten for breakfast or afternoon tea. Danish Pastry with savoury fillings are also very suitable for snacks (lunch trade).
Dough

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)

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 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.
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.

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YIELD: 24 units.
100 100 100 100 100 100

100 Pipe Apricots Fold 2 opposite
corners in to
Custard overlap
100
Apple Mix Fold 4 corners into

10
0
centre to overlap
100

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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.
Danish Pastry Fillings
Hazelnut Filling

A Caster Sugar 28 0.280
Butter 6 0.060
Milk 74 0.740

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B Ground Hazelnut, 100 1.000
toasted 50 0.500
Cake Crumbs 10 0.100
Honey
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

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Lemon Filling

A Lemon Curd 100 1.000
B Cake Crumbs 50 0.500
Total 1.500
Method:
Cherry Filling

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
Method:
 Boil juice, sugar and cinnamon

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

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 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

A Cream Cheese (Quark) 100 2.500
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

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Method:
Apple Filling
A Apple, diced 100 1.000

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.

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Almond Filling

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

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Method:
 Mix all ingredients together

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Crème Patissiere

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:
 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.

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Yeasted Coffee Cakes
Sweet Yeast products are made with 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.
Bohemian Cake

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

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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
 Remove from oven, place onto cooling wires
 Dust with icing sugar when cold.
Streuselkuchen
2 x GN Trays

Sugar 3 0.035
Water 26 0.300

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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.

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Cream Cheese Topping
(Yields 1 slice)

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

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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.

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Curd Cheese Filling
(Filling 1)

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)

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

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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.
Poppy seed filling:
(Filling 3)

A 100 1.000
Poppy seeds, crushed
60 0.600
Milk 80 0.800
Sugar 30 0.300
Butter 40 0.400
Egg 40 0.400
Marzipan 40 0.400
Cake Crumbs, sweet to taste
Cinnamon
Total 3.900
Method:
 Boil milk and stir in poppy seeds

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

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
 FDT 28ºC, Method: A.D.D.
 Scale off
 Hand Up – as appropriate
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 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
 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.

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Yeast Raised Donuts

Salt 1 0.010
Sugar 10 0.100
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

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 Mould to shape as instructed
 Place onto greased tray
 Proof ½ proof
 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
 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.

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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

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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

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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

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External Faults in Bread and Their Causes
Lack of Excessi Lack Excessive Shelled Top Crust

Possible Causes Volum ve of colour on
e Volume Colou crust
r
Dough too tight, especially X X
in the case of tin bread
Dough chilled during X
fermentation
Dough temperature too X
high
Dough skimming during X
proving owing to dough
humidity too low
Excessive proof X
Oven temperature too low X
Oven temperature too X
high
Over ripe dough X X
Soft moulding X
Too little yeast for the X
system employed
Too much salt X
Too low in maltose figure X X X

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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 X blistered
overheated wheat or over
treatment

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Internal faults in bread and their causes
Possible Causes Coarse Crumbl Streak Holes in Dark Crumb

Texture y Bread y Crumb
Crumb
Dough too slack x x
Dough temperature x
too high
Dough not properly x x
mixed
Dough scraps from x
machines
Excessive top heat in x
oven
Flour not sifted x
Flours insufficiently x
blended
Flash heat in the oven x
Grease from divider x
Incorrect mixing x
(ingredients)
Incorrect moulding x x x
Incorrect bashing of x
cottage loaves

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Oven temperature too x x X
low causing excessive
proof
Over ripe dough x x X
Skinning of dough x
before baking
Too much proof x x X
Too high matose x X
figure, especially if
excessive
steam in oven
Too low matose figure x
in the flour
Too much dusting x
flour
Too little proof x
Excessive grease in x
moulder
Recommended Reading
Bailey, Adrian & Ortiz, Elisabeth Lambert; 2003; The book of ingredients, Michael Joseph
DiMuzio, Daniel; 2009; Bread Baking: An Artisan's Perspective; Wiley
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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

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Trainee Evaluation Sheet
The following statements are about the competency you have just completed.
Don’t Do Not Does Not Apply

Please tick the appropriate box Agree
Know Agree
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.

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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.

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The best things about this unit were:
_____________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
The worst things about this unit were:
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
The things you should change in this unit are:
______________________________________________________________________
______________________________________________________________________

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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

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

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PREPARE AND PRODUCE BAKERY PRODUCTS Yes No*
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 o Not Satisfactory o
Feedback to trainee:
The trainee’s overall performance was:

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

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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 evidence is demonstrated
DEMONSTRATION
During the demonstration of skills, did the candid- Yes No N/A

ate:
 Demonstrated ability to produce a range of spe-
cialist bakery products, both sweet and savory
according to establishment standards and proce-   
dures.
 Demonstrated ability to produce a quantity of   

bakery products according to establishment stan-

TECHNOLOGY INC.
dards 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 

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THIRD PARTY REPORT
Candidate
name:
Name of third Contact
party: no.
Position:
Relationship □ employer □ supervisor □ colleague □ other
with 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 From: To:
with you
Competency BREAD AND PASTRY PRODUCTION NCII

Standards:
Unit of Prepare and Produce Bakery Products
Competency:
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 can-
didate’s performance while working with you. Thank you for your time.
Comments regarding candidate performance and experience

I can verify the candidate’s ability Yes No Comments to support my responses:
to: Not
(tick the correct response]
sure

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 Check the availability of all re-
□ □ □
sources 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:
Reference:
https://www.academia.edu/10040675/CBLM_BPP_Prepare_and_Produce_Bakery_Products_

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COMPETENCY - BASED LEARNING MATERIAL

METRO GLOBAL INSTITUTE OF

METRO GLOBAL INSTITUTE OF

Recognition of Prior Learning (RPL)

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METRO GLOBAL INSTITUTE OF

Contents of this Competency – Based Learning Materials

No. Unit of Competency Module Title Code

1 Prepare and Produce Bakery Preparing and Producing Bakery TRS741379

2 Prepare and Produce Pastry Preparing and Producing Pastry TRS512317

3 Prepare and Present Gateaux, Preparing and Presenting Gateaux, TRS512318

5 Present Dessert Presenting Desserts

METRO GLOBAL INSTITUTE OF

Qualification: BREAD AND PASTRY PRODUCTION NCII

Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS

Module Title: Preparing and Producing Bakery Products

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

LO1 Prepare Bakery Products

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METRO GLOBAL INSTITUTE OF

METRO GLOBAL INSTITUTE OF

METRO GLOBAL INSTITUTE OF

Prepare and Produce Bakery Products

Learning Activities Special Instructions

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Answer: Self Check 1.1-1

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1. Select required commodities according to recipe and production requirements

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Factors influencing flour behavior:

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Functions of Salt are:

Available Forms of Yeast

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 Hydrates gluten forming proteins (Gliadin and Glutenin)

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Dough Improvers basically assist in 2 areas –

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Milk powder Malt products

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 Fruit Loavel 9– 15%

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Effects of Milk Powder in the baked products:

 Brighter and softer crumb

 Eggs can be purchased as follows:

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Effects of dried fruits and nuts

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2. Prepare a variety of yeast goods to desired product characteristics

Variety of Yeast Goods

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Baba Bienenstich Brioche Buchty

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Honey cake (Israel)

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Baba and Savarin

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METRO GLOBAL INSTITUTE OF SCIENCE AND