BREAD ANF PASTRY PRODUCTION

This unit deals with the HOW and WHAT of baking. The
HOW refers to the process, and the WHAT refers to the
product.
Knowledge on how to go about preparing and mixing
ingredients will have definite influence on the quality of your
product, be it bread, a cake, a pie, or a pastry. The process is
one of the most important concepts you need to learn to
acquire the right skills to be successful baker.

I. Weight, Measurements, and Substitutions

Accuracy in measuring baking ingredients produces
good quality products. Behaviour of ingredients when
combined in a recipe is not only dependent on the kind
used but also on the amount. Measuring the right
amount of ingredient depend largely on using standard
measuring tools and correct technique so that accuracy is
obtained. The methods commonly used in measurement
are by volume, by weight and by unit. Standard
measuring spoon and cups are examples of tools for
volumetric measures. The weighing scale is a tool for
weight measurement.
Common units of measurement for volume include the
following:

1 teaspoon= 4.9 milliliters

1 tablespoon= 3 teaspoon

½ fluid ounce

14.8 milliliters

1 cup= 16 tablespoons

48 teaspoon

8 fluid ounce

1pint= 2 cups

1 quart= 4 cups

2 pints

1 gallon= 16 cups

8 pints

4 quarts

1 peck = 8 quarts

1 liter= 1000 milliliters

1.06 quarts

Common units of measurements for Weight are the

following:
1 gram = 0.035 ounces

1 kilogram= 2.21 pounds

1 ounce = 28. 35 grams

1 pound= 435.59 grams

II. Substitution of ingredients

1.tablespoon of flour(used as thickener) --------1/2 tablespoon corn starch, rice starch or 1 tablespoon

quick cooking tapioca

1 cup sifted cake flour ---------------------------------1 cup minus 2 tablespoons sifted all purpose flour

1 cup corn syrup-----------------------------------------1 cup sugar plus ¼ cup liquid

1 cup honey-----------------------------------------------1 ¼ cups sugar plus 1/4 cup water/liquid (milk or juice)

1 ounce chocolate---------------------------------------3 tablespoon cocoa plus 1 tablespoon fat

1 cup butter-----------------------------------------------1 cup margarine or 7/8 cup of hydrogenated fat plus ½

teaspoon salt, or 7/8 cup lard plus ½ teaspoon salt.

1 cup coffee cream(20 percent)----------------------3 tablespoon butter plus ¾ cup milk.

1 cup heavy cream (40 percent)----------------------1/3 cup butter plus ¾ cup milk.

1 cup whole milk------------------------------------------1 cup constituted non fat dry milk plus 2 ½ teaspoons of

butter or margarine or ½ cup evaporated milk plus ½

cup water, or ¼ cup sifted dry whole milk powder plus

7/8 cup water

1 cup milk--------------------------------------------------3 tablespoons sifted regular non fat dry milk plus 1 cup

minus 1 tablespoon water, or 1/3 cup instant non fat

dry milk plus 1 cup minus 1 tablespoon water

1 cup butter milk or sour milk------- ---------------3 tablespoon vinegar or lemon juice plus enough sweet

milk to make 1 cup(let stand for 5 minutes) 1 ¾

teaspoon cream of tartar plus 1 cup sweet milk.

1 teaspoon baking powder-----------------------------1/4 teaspoon baking soda plus 5/8 teaspoon cream of

tartar, r ¼ teaspoon baking soda plus ½ cup fully soured

milk or buttermilk, or ¼ teaspoon baking soda plus ½

tablespoon vinegar or lemon juice used with sweet

milk to make ½ cup or ¼ teaspoon baking soda plus ¼

 to ½ cup molasses.

1 tablespoon active dry yeast---------------------------1 package active dry yeast or 1 compressed yeast cake

1 pound dried fruits----------------------------------------2 cup dried fruits

1 cup eggs-----------------------------------------------------5 medium eggs

1 cup egg whites----------------------------------------------8 medium eggs

1 cup egg yolks------------------------------------------------12-14 medium eggs

1 pound cheese------------------------------------------------4 cups cheese, grated

1 medium lemon----------------------------------------------3 tablespoon lemon juice

1 medium orange---------------------------------------------1/4 cup orange juice

1 lb. butter or shortening------------------------------------2 ½ cups butter or shortening.

1 lb sifted confectioners’ sugar-----------------------------3 ½ cups confectioner’s sugar

1 lb brown sugar------------------------------------------------2- 2 ¼ cup brown sugar

1 lb nuts ----------------------------------------------------------4 ½ cup nuts

III. Baking Tools and Equipment

Different tools perform different uses. Use the right tools for the right job.

For measuring:
*set of measuring spoon
*set of measuring cups (nested) for dry
ingredients
*liquid measuring cup (made of glass)
*weighing scale, oven, thermometer; timer
For cutting, mixing and blending:
Grater
Cutter, for dough and for pastry
Mixer, electric or hand
Sifter
Pastry blender
Pastry brush
Whisk beater
Rubber scraper
Spatula
Wooden spoon
Kitchen shears
Cookie cutters

Other Tools and Equipment:

Pastry cloth and brush, pastry tips

Pastry bags
Spatula
Cooking racks
Ring mold
For cooking and baking
Baking pans
Jelly roll pans
Rectangular pans
Round pans
Tube pans
Square pans
Muffin pans
Pie pans
Cookie sheets
Overloop glasswares
Saucepans
Kettle, casserole, frying pan
Double boiler
Steamer
Oven

Cake decoration tool kit

Custard cups
Plastic wrap
Table knife
Fork and spoon
Utility tray
Cup and saucer
Parchment paper
Types of oven
1. Portable Glass Front Oven
This is the most widely used type for baking small pizza.
2.Gas or Ele ctric Range
the most modern type of baking appliance.It consists of burners
on top of the stove for cooking and a big oven below with a fitted
glass door.
3. Wonder oven is sophisticated version of the portable glass front oven. It is
economical, convenient, easy to use, and easy to clean and store.
4. Turbo boiler This is the most advanced and convenient baking device. It is a
more modern version of the wonder oven.