Fsm06-Module 1.1

College for Research & Technology of
Cabanatuan
Burgos Avenue, Cabanatuan City 3100
Tel. 463-2735 463-2697 600-2200 e-mail: crt.cabanatuan@gmail.com
CRT LEARNING MODULE
Course Code FSM06

Course Title BREAD AND PASTRY PRODUCTION
Units 3
Module Title Preparing and Producing Bakery Products
Date Developed:
Document No. 001-2021
February 2021
FSM06 Date Revised:
Issued by:
Bread and Pastry February 2021
Page 1
Production Developed by:
CRT
John Lexber B. Paltao, LPT
Cabanatuan
HOW TO USE THIS DIGITIZED LEARNING MODULE

Welcome to the module in Bread and Pastry Production . This module contains training
materials and activities for you to complete this module.
You are required to go through a series of learning activities in order to complete
each learning outcome of the module. Each of the learning outcomes is provided with Modules.
Follow these activities on your own and answer the self-check at the end of each learning
outcome. You may remove a blank answer sheet at the end of each module (or get the answer
sheets from the online facilitator) to write the answers for each self-check. If you have questions,
don’t hesitate to ask your facilitator for assistance.
This will be the source of Information for you to acquire knowledge and skill in this particular
trade independently and at your own pace, with minimum supervision of help from your
instructor.
 Talk to your online facilitator and agree on how you will both organize the Training of this
unit. Read each 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 Modules
and complete self-check. Suggested references are included to supplement the materials
provided in this module.
 Most probably your facilitator will be your supervisor or manager. Your online facilitator will
support and correct you.
 Your online facilitator will tell you about the important things you need 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 new skills during regular work shifts. This way you will improve both your
speed and memory and also your confidence.
 Talk to more experienced workmates and ask for their guidance.
 Kindly the self-check questions at the LMS (EDMODO) to test your own progress.
 When you are ready, ask your online facilitator to watch you online via Zoom or Google
Meet to perform the activities outlined in this module.
 Ask your online facilitator work through the activities: ask for written feedback on your
progress. Your online facilitator keeps feedback/pre-assessment reports for this reason.
When you have successfully completed each element, ask the facilitator to mark on the
reports that you are ready for assessment.
 When you have completed this module, and feel confident that you have sufficient practice,
your online facilitator will arrange an appointment with registered assessor’s to assess you.
The results of your assessment will be recorded in your competency Achievement Record.
Date Developed:
February 2021
FSM06 Date Revised:
Issued by:
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SCIENCE, TECHNOLOGY AND SOCIETY

Contents of this Learning Module
No. Module Title Topic Code
1. PREPARING AND Topic 1: Table of Measurements and Module 1.1
PRODUCING BAKERY their Equivalents
PRODUCTS
Topic 2: Techniques in Measuring
Flours
Topic 3: Baking Tools and Equipment
Topic 4: General Guidelines and

Principles in Baking
Topic 5: Methods of Mixing Doughs
Topic 6: Principles in Making Good

Quality Yeast Bread
Topic 6.a: Characteristics of Good
Quality Yeast Bread
Topic 6.b: Causes of Poor Quality
Yeast Bread
Topic 7: Quick Breads (Muffins)
Topic 7.a: Ingredients in Making
Muffins
Topic 7.b: Mixing Methods
Topic 7.c: Characteristics of Good
Quality Muffins
Topic 7.d: Causes of Poor Quality
Muffins
Topic 8: Quick Breads (Biscuits)
Topic 8.a: Kinds of Biscuits
Topic 8.b: Methods of Preparing
Biscuits
Topic 8.c: Baking Biscuits
Topic 8.d: Causes of Poor Quality
Biscuits
Date Developed:
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MODULE CONTENT
MODULE TITLE : Preparing and Producing Bakery Products

MODULE DESCRIPTOR:
Number of Hours:
72 hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Cite different units of measurements and their equivalents;
2. Explain how to substitute ingredients;
3. Differentiate oven temperature in accordance to the requirements of bakery products;
4. Identify different baking tools and equipment and their specific functions;
5. Describe different baking ingredients;
6. Explain the general guidelines and principles in baking;
7. Characterize the tyes of breads, their principles, and methods of preparation;
8. Execute accurate measurement of ingredients; and
9. Evaluate yeast breads and quik breads based on established criteria.
Date Developed:
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Issued by:
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Lesson 1
Preparing and Producing Bakery Products
I. Objectives
At the end of this lesson, you should be able to:
10. Cite diferent umits of measurements and their equivalents;
11. Explain how to substitute ingredients;
12. Differentiate oven temperature in accordance to the requirements of bakery products;
13. Identify different baking tools and equipment and their specific functions;
14. Describe different baking ingredients;
15. Explain the general guidelines and principles in baking;
16. Characterize the tyes of breads, their principles, and methods of preparation;
17. Execute accurate measurement of ingredients; and
18. Evaluate yeast breads and quik breads based on established criteria.
II. Study these Terms

1. Accurate- exact, accepted standard measuring tool or instrument.
2. Bread- baked product made from flour,salt, liquid, and sometimes with egg.
3. Dough- a mixture of flour, ;iquid, leavening agent, and other ingredients; it becomes
bread when baked.
4. Gluten- a unique component in flour made up of protein glutenin and gliadin. It is
formed after working it out with water or liquid. It gives the dough its viscoelastic property.
5. Flour- powdery product from grains, mostly from wheat; it also includes other grains
like rice, corn, monggo, and other starch-rich root crops like potato and cassava.
6. Guideline- directs or regulates one’s course of action or conduct.
7. Measurements- acts or process of determining specific amount of an ingredients using
standard measuring tool or instrument.
8. Principle- accepted rule, thruth, or law of action.
9. Standard- establish or universally accepted criteria rule.
10. Substitution- act of replacing an ingredient over another ingredients of more or less
similar characteristics.
11. Technique- a specific way or procedure of going things or an activity.
12. Temperature- degree of hotness or coldness.
III.
IV. Read and Learn
Working with a bread dough can be a fascinating and rewarding experience for student like
you. The mixing, kneading, shaping, and proofing of the dough gives a tremendous delight and
satisfaction especially when the newly baked product exudes a pleasing, appetite-stimulating
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aroma, and a mouth-watering golden brown crust with just the right tenderness and texture
expected of a good quality product.
To master the technique of bread making, you need to be equipped with an ample
knowledge on accurate measurements of ingredients, baking tools and equipment, mixing
techniques and procedure, and correct baking procedure and temperature.
Accurate measurement of ingredients means that the ingredients required in a recipe are in
their correct amount. This ensures the right proportions of ingredients so as to produce a product
of good quality in accordance with industry standards.
To develop your skill in proper measurement of ingredients, you should have the following
competencies;
1. A thorough knowledge of measurements and their equivalents in different units. Remember,

different recipes prescribe different units of measurements.
2. Proper execute in measuring each ingredient. There proper technique in the correct
measurement of each ingredient.
3. Use of standard measuring tools and equipment such as standard measuring cups and sppons,
weighing scales, and dietetic scales, among others.
Date Developed:
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Table of Measurements and their Equivalents

The following are different tables of measurements and their equivalents using the three
system of measurements.
Table 1.1 Abbreviation and symbols

tsp. = L.=liter
teaspoon
tbsp. = oz.=ounce
tablespoon
c.=cup fl:oz.= fluid
ounce
g.=gram qt.= quart
kg.=kilogram pt.=pint
ml.=milliliter gal.=gallon
lb.=pound
Source; Robles, C.(ed.) Philippine Home Economics Baking Basics
Date Developed:
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Issued by:
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Table 1.2 Liquid and Volume Measurements

American Metric Imperial
1 teaspoon 5 ml. 1/6 fl.oz.
1 dessertspoon 10 ml. 1/3 fl.oz.
1 tablespoon 15 ml. 1/2 fl.oz.
1/4 cup 60 ml. 2 fl.oz.
1/3 cup 85 ml. 2 1/2 fl.oz.
3/8 cup 90 ml. 3 fl.oz.
1/2 cup 125 ml. 4 fl.oz.
3/4 cup 180 ml. 6 fl.oz.
1 cup 250 ml. 8 fl.oz.
1 1/4 cups 300 ml. 10 fl.oz.
1 1/2 cups 375 ml. 12 fl.oz.
1 3/4 cups 435 ml. 14 fl.oz.
2 cups 500 ml. 16 fl.oz.
2 1/2 cups 625 ml. 20 fl.oz.
3 cups 750 ml. 24 fl.oz.
4 cups 1 liter 32 fl.oz.
5 cups 1.25 liters 40 fl.oz.
Source: Marshall Cavendish Cuisine, asian Tidbits
Date Developed:
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Issued by:
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Table 1.3 Weight Measures
Metric Imperial
30 grams 1 oz.
45 grams 1/2 oz.
55 grams 2 oz.
70 grams 2 1/2 oz.
85 grams 3 oz.
100 grams 3 1/2 oz.
110 grams 4 oz. oz.
125 grams 4 1/2 oz.
140 grams 5 oz.
280 grams 10oz.
450 grams 16 oz. (1lb.)
500 grams 1 lb
700 grams 1 1/2 lb.
800 grams 1 3/4 lb.
1 kilogram 2 lb. 3 oz.
1.5 kilograms 3 lb. 4 1/2 oz.
2 kilograms 4 lb.6 oz.
Source: Marshall Cavendish CUisine, Asian Tidbits
Date Developed:
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Issued by:
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Table 1.4 Equivalents for One Unit and Fractions of a Unit

Tablespoon Cup Pint
1 tbsp.= 3 tsp 1 cup= 16 tbsp. 1 pt.= 2 c.
3/4 tbsp.= 2 1/4 tsp.
Quart 1/8 c.=14
Gallontbsp. 3/4 pt.= 1 1/2 c.
Pound
2/31tbsp.=
qt.= 42c.tsp. 3/41 gal.=
c.=12 4qt.
tbsp. 2/31 pt.=
lb.= 16 oz.c.
1 1/3
3/4 qt.=
1/2 tbsp.= 3 c. tsp.
1 1/2 3/4 gal.=
2/3 c.= 10 2/3 3 qt.
tbsp. 3/4
1/2lb.=
pt.=12 oz.
1 c.
2/3
1/3 qt.= 2 2/3 c.
tbsp.=1tsp. 5/8 gal.= 5pt.
1/2 c.= 8 tbsp. 2/3
1/3lb.= 102/3
pt,.= 2/3c.oz.
1/2 qt= 2 c. (1pt) 1/2
1/3 gal.=
c.= 5 21/3
pt. 1/4 pt.= 1/2oz.
1/2 lb.= 8 c.
1/4 qt.= 1 c. 1/3 gal.= 5 1/3 qt.
tbsp. 1/3 lb.= 5 1/3 oz.
1/8 qt.=1/2 c. 1/4 c.=
1/4 gal.= 1 qt.
4 tbsp. 1/4pt.=
1/8 lb.= 1/4
4 oz.
c.
1/8 c.=
1/8 gal.=
21 qt.
tbsp 1/8 lb.= 2 oz
Source: Robles, C.(ed.) Philippine Home Economics Basics
Date Developed:
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Table 1.5 Approximate can Sizes and Contents

Size of Can Volume Weight
6 oz. can 3/4 cup 185 grams
8 oz. can 1 cup 250 grams
12 oz. can 1 1/2 cups 375 grams
16 oz. can 2 cups 500 grams
20 oz. can 2 1/2 cups 625 grams
24 oz. can 3 cups 750 grams
Source: Dayrit, P. Favorite Filipino Recipes
Table 1.6 Oven Temperature Guide

Description of Thermostat Setting Fahrenheit(F) Centigrade (C) Source:
Dayrit, P. Oven Favorite
Filipino Recipes
Electric Gas
Cool 200 200 90
Very slow 250 250 120
Slow 300-325 300 150-160
Moderately slow 325-350 325 160-170
Moderate 350-375 350 170-190
Moderately hot 375-400 375 190-200
Hot 400-450 400 200-230
Very hot 450-500 450 230-260
Table 1.7 Table of
substitutin of Ingredients
For: Substitute:
1 tablespoon flour 1/2 tablespoon corntarch, rice starch, or arrowroot
(used as thickerner) starch, or 1 tablespoon quik-cooking tapioca
1 cup sifted cake 1 cup minus 2 tablespoons sifted all-purpose flour
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flour
1 cup corn crup 1 cup sugar pilus 1/4 cup water
1 cup honey 1-1/4 cups sugar plus 1/4 cup water/liquid(milk,Juice)
1 ounce chocolate 3 tablespoon cocoa plus 1 tablespoon fat
1 cup butter 1 cup margarine, or
7/8 cup hyrogenated fat plus 1/2 teaspoon salr, or
7/8 cup lard plus 1/2 teaspoon salt
1 cup coffee 3 tablespoon butter plus about 3/4 cup milk
cream(20 percent)
1 cup heavy cream 1/3 cup butter pus 3/4 cup milk
(40 percent)
1 cup whole milk 1 cup reconstituted nonfat dry milk plus 2 1/2 teaspoon
of butter or margarine, or
1/2 cup evaporated milk plus 1/2 cup water, or
1/4 cup sifted dry whole milk powder plus 7/8 cup water
1 cup milk 3 tablespoon sifted regular nonfat dry milk plus 1 cup
minus 1 tablespoon water, or
1cup butter milk or 1 teaspoon vinegar or lemon juice plus enought sweet
sour milk milk to make 1 cup( let stand for 5 minutes), or
1-3/4 teaspoon cream of tartar plus 1 cup sweet sweet
milk.
1 teaspoon baking 1/4 teaspoon baking soda plus 5/8 teaspoon cream of
powder tartar, or
1/4 teaspoon baking soda plus 1/2 cup fully soured or
buttermilk, or
1/4 teaspoon baking soda plus 1/2 tablespoon vinegar or
lemon juice used with sweet milk to make 1/2 cup, or
1/4 teaspoon baking soda plus 1/4 to 1/2 cup molasses
1 tablespoon active 1 package active dry yeast or 1 compresses yeast cake
dry yeast
1 pound dried fruits 2 cups dried fruits
1 cup eggs (whole) 5 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 orage 1/4 cup orage juice
1 lb. Butter or 2- 1/2 cups butter or shortening
shortening
1 lb sifted 3-1/2 cups confectioners’ sugar
Date Developed:
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confectioners’ sugar
1 lb brown sugar 2-2 1/4 cups brown sugar
1 lb. Nuts 4 1/2 cups nuts
Source:Teoh, D. Asian Tidbits
Techniques in Measuring
Flours
1. Sifted flour
Sift the flour once, then spoon lighty into the measuring cup until flour overflows. Do not
shake the cup while or after measuring. Level the flour with a spatula or the straight edge of a
knife.
2. Unsifted flour
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Spoon the flour into the measuring cup until it overflows. Do not shake the cup. Level it
with a spatula or the straight edge knife.
3. Cornmeal flour and similar products

Stir the flour lightly first with a fork. Then, measure using the same procedure in measuring
unsifted flour.
Fats and Oils

1. Shortening, Margarine, and butter
a. For the standard cup or a fraction of a cup such as1/2, 1/3, or 1/4, simply press the
shortening, margarine, or butter into the cup using a spoon. Press continuously until all
spaces of the cup had been filled up. Then, level with a spatula or the straight edge of a knife.
b. Use tablespoon for a fraction of a cup(e.g., 4 tablespoon for 1/4 sup; 2 tablespoons for 1/8
cup). Follow the same procedure for standard cup.
c. For easy measurement of butter, one bar of butter(220grams) is approximately one cup. If
you need a fraction of a cup, simply divide the bar as required. For 1/2 cup, divide the bar
into 2 equal parts(each part 1/2 cup); for 1/4 cup, divide the bar into 4 equal parts(each part
1/4 cup), and so on.
2. Liquis Fat or Oil
Pour the oil or liquid fat into the glass measuring cup until it reaches the measuring mark.
See to it that the glass measuring cup stands on a levelled surface.
Dry and Liquid Milk

1. Dry or powdered milk
Spoon the powdered milk into the measuring cup until it fills the cup to overflowing. Level
with a spatula or the straight edge of a knife. Do not shake the cup while or after filling. Use
the same procedure using standard tablespoons, as require.
2. Liquid Milk
Pour the milk into the glass measuring cup until it reaches the measuring mark. See to it
the edge the glass measuring cup stands on a levelled surface.
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Sugar
1. white Sugar
Remove lumps, if any. Then spoon the sugar into the measuring cup until it overflows.
Level with the spatula or the edge of a knife.
2. Brown sugar
Remove or break up lumps, if any. Then, pack the sugar into the cup using the back of a
spoon to fill up all empty spaces. Press the sugar firmly so it keeps the shape of the cup when
removed.
3. Syrup, Molasses, and similar products
Pour syrup into the cup or measuring spoon, as required.
Powdered Ingredients Required in Small Quantities
This includes baking powder, baking soda salt, yeast in granules, powdered cinnamon, and
similar products.
1. To measure tablespoon or teaspoon, fill up to overflow, then lever with a spatula or the straight
edge of a knife.
2. To measure the division of a tablespoon or teaspoon, fill up one tablespoon or one teaspoon,
fill up one tablespoon or one teaspoon with the powder. Level with the straight edge of a knife.
a) For 1/2 tablespoon or 1/2 teaspoon, divide the powder lenghwise in the spoon with a
knife and push half of the powder into the container.
b) For 3/4 tablespoon or 3/4 teaspoon, divide the spoonful into quarters, or 4 parts. Push
one quarter or one part into the container.
Baking Tools and Equipment

One factor in successful bakingis using the right kind of tools and equipment. However, not
only should the tools and equipment be of the right kind but they should be effecient as well. For
instance, a knife must be sharp to cut well, a measuring cup should be well-formed and nor
deformed, and the oven should have temperature control and must be functioning properly.
Different tools perform different uses, so make sure to use the right tools for the right job.
For Measuring
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Set of measuring spoons

Set of measuring cups(nested) for dry ingredients
Liquid measuring cup(made of glass)
Weighing scale, oven thermometers, timer.
For Cutting, Mixing, and blending
Grater
Cutter (for dough and pastry) Whisk beater(wire)
Mixer (electric and hand) Rubber scraper
Sifter ( wire or plastic) Wooden spoon
Pastry blender kitchen shear
Pastry brush Cookie cutter
Rolling pin
For Cooking and Baking
Baking pans Cookie sheets
Loaf pans Ovenproof glasswares
Jelly roll pan saucepan
Rectangular pan(of varied sizes) Kettle casserole, frying pan
Round pans Double boiler
Tube pans steamer
Square pans oven(native-fueled with charcoal,
Muffin pans wood shaving, or rice bran;
Pie pans portable oven-glass or tin; and
Oven in electrical/gas range)
Other Tools and Equipment
Pastry clothes and brush, pastry tips Cake Decoration Toolkit
Pastry bags and stencils - custard cup and plastic wrap
Spatula - table knife, fork, cups,and
Cooling racks spoon Ring mold
-utility tray, cups, and saucers
-parchment paper
Types of Oven
1. Portable Glass Front Oven
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This is themost widely used type for small pizzas. It contains a thermostat at the glass door
indicating the temperature inside. The oven is simply placed atop a gas or electric stove. Heat can
be regulated by reducing or increasing the flame.
2. Gas or Electric Range

The most modern type of baking appliance is the gas or electric range. It consists of
burners on top of the stove for cooking, and a big oven below with a fitted glass door.
This oven has a thermostat and a timer that allows easy baking. Most ovens contain a
broiler, which allows easy broiling of meat, fish, or poultry.
3. Wonder Oven
The wonder oven is the sophisticated version of the portable glass front oven. It is
economical, convenient, easy to use, and easy to clean and store. It consists of three parts: (a)
the perforated baffle or heat spreader;(b) the main pan which is a tube pan; and (c) the lid which
is made of a heat resistant glass with a metal frame around it. It also has a handle. In baking
cakes, the batter is poured on the tube pan anf set on the heat spreader. Then, the lid is placed
to seal the oven.
4. The Turbo Broiler

This is the most advanced and convenient baking device. It is a more modern version of
the Wonder Oven. It contains an automatic thermostat that regulates the temperature. Cooking in
this device is facter due to the rapid movement of the compact fan motor. The broiler is excellent
for oil-less frying, baking, roasting, and steaming.
Baking Ingredients
Flour
Flour is the main ingredients among all other ingredients. It is a powdery product obtained
from milled cereals, foremost of which is wheat. Flour provides the structure of baked products
and it also caontributes to the color, texture, and flavor. Other varieties of flour include cassava
flour, rice flour, soya flour in most baked products.
There are four kinds of flour:
1. Whole-wheat-flour- also called graham or entire-wheat flour. It contains the compact
of wheat kernel in its original proportion.
2. Bread Flour- also known as strong or hard flour; it has 12-14% gluten content. Bread
flour has a coarse texture-gritty, sandy, dry, and granular. It has a creamy color and does
not usually lump when pressed together. This type of flour is deal for making breads, rolls,
and other sweet yeast-raised products.
3. All-purpose-flour- widely known as general flour or pastry flour; it cantains 10-11%
gluten content. It is a combination of bread and cake flour. Hence, it is used as a substitute
for making breads, cakes, and pantries. For bread making, it requires more kneading to
develop gluten. In cakes, it requires less mixing to control gluten developent.
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4. Cake Flour - also refers to soft flour; it has 7-9% gluten content. It is deal for cakes,
cookies, and pastries. This flour has a velvety and smooth texture, whiter than bread flour
and all-purpose flour, and tends to hold shape when lumped together.
Other forms of flour:
1. Enriched flour- is composed of white flour and specified amounts of nutrients that are
required by law. ( In the philippines, flour is enriched with thiamin, niacin, riboflavin, and iron,
which is a standard practice).
2. Self-rising Flour- is composed of white flour in whitch sodium bicarbonate( baking soda) plus
an acid salt ( usually calcium phosphate), are added as leavening. This type of flour is convenient
for those who wish to prepare products that use baking powder.
3. Quick-mixing flour- it is a white flour that has been moistened then re-dried. When used, it
does not lump or pack, and blends smoothly with liquid ingredients.
4. Non-wheat flour- refers to yhe group of flour that uses root crops and legumes instead of
wheat. In the pholippines, the common ones available in the market are potato flour,corn flour,
kamote (sweet potato) flour, malagkit(waxy rice) flour, ube flour, and several others.
Sugar
This is a sweet,crystalline, soluble compound that comes from processing of sugar cane
and sugar beets. It is available in the market in defferent forms.
1. Brown Sugar- come in different shades of brown depending on how well it has been
processed. The darkest brown color is usually sticky, lumpy, and contains more molasses than the
brown and light brown types. Unlike white sugar, it contains some caramel, mineral water, and
has more moisture. Brown sugar is less purified than white sugar.
2. White, granulated sugar- is commonly used by bakers in practically all baked products and
in preparing varieties of icings, fillings, etc. It varies in texture- from coarse to sanday, to fine and
smooth.
3. Confectioners sugar- is the finest in texture compared with brown or white sugar. It contains
3% cornstarch. This prevents the lumping or crystallization of the sugar granules. This type of
sugar is used mostly for icing and in cake mixes where a blending of flour and sugar is done and
then added in the final stages of mixing.
Other types of sugar:

1. Panutsa- a solid mass of crude sugar usually in half coco shell shape.
2. Lump sugar- cube-shape when sold in markets. It is white and porous.
3. Molasses- unrefined sugar that is liquid in form, black in color, and very thick in consistency.
Sugar contributes to the browning of the crust. The intensity of the brownness depends on
the amount and kind of sugar used. As the amount of sugar increases, the brown sugar becomes
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darker. Likewise, the bread is baked in a shorter time to retain the moisture. A rich brown crust
adds appeal and palability to the baked products.
Sugar improves the flavors the flavor and the aroma of the baked product. Among all
ingredients, it has the most dominant effect on flavors isince it sweetens the product. Other than
its sweetness, it imparts a sweet aroma that stimulates appetite and desire for the product.
Leavening Agents
These are the substance that produced gas while mixing or heating the dough or the
better. When gas is produced, the product increases its volume and becomes light and porous.
There are three groups of leavening agents: air, steam, or water, and carbon dioxide. Air is
incorporated in several ways: one ceams the butter and sugar; when eggs are added one at a
time while mixing; when the batter is folded into whipped egg whites; or one egg whites are
beaten with a whisk beater. Steam or hot water causes the mixture to rise as in steamed puto
and siopao. Carbon dioxide is produced
Through the use of yeast a (biological leavener) or baking powder and baking soda ( chemical
leaveners).
Yeast is a unicellular plant and reproduces by budding. It is available in the market in dry
and granular form, and as a cake or compressed yeast. When dry yeast is soaked in lukewarm
water ( of about 40 C or 105 F) and fed with sugar, it is activated. It starts to bubble up,
producing air cells or areleased when it converts the sugar into alcohol. This is known as
fermentation.
Baking powder is a chemical leavening agent that is produced by mixing baking soda and
acid salt. Starch is added to stabilize the mixture. Baking soda is another chemical leavening
agent, which is also called sodium bicarbonate of soda. When heated, carbon dioxide is released
and residue of washing soda remainsin the cake, imparting a dark color and lending an unpleasant
taste. To counteract this, acid like lemon juice, vinegar, or molasses is used.
Liquid Ingredients
Liquid ingredients include water, milk or cream, and fruit juices. In baking, it is added to
flour to develop the gluten. Gluten is the elastic substance from the protein components of the
flour, namely, glutenin and gliadin. The amount of water on the flour influences its consistency.
Too much water weakens and tends to spread the gluten. On the other hand, too little water
makes the dough stiff and difficult to handle. The correct amount of water to be used depends
partly on the type of flour. Bread flour absorbs more water to flour is in ratio of 1:2 1/2 cups for
bread flour, 1:2 for cake flour, and 1:3 for all-purpose flour.
Liquid ingredients are important in baking for the following reasons:
1. They are integral components in the preparation of batters and doughs.
2. They add flavors as in milk and juices
3. They contribute to the volume and texture of the product.
4. They promote the growth of leavening agents like yeast in lukewarm water.
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Fats and Oils

1. Butter- it is a ripened cream of milk. It contains 80% butterfat. Butterfat is separed
from buttermilk by churning. It contains approximately 15% moisture. Examples of local
brands are Magnolia, Anchor, Che-Vital, and Queensland. Butter is used in dough to
improve the taste and flavorof the baked product.
2. Butter Compounds- it is made by mizing 40% melted fat, and the rest coming from
vegetables oil such as coconut oil, peanut oil, corn oil, cottonseed oil, etc. It is less
expensive than butter and are used mostly in bread.
3. Margarine- is fat emulsified with cultured milk. It contains about 80% fat and about
16% water. Local product brands include Dari Creme, Butterfresh, Buttercup, etc.
Margarine is widely used in bread, cakes, and cookies.
4. Hydrogenated Fat- is plastic fat or shortening. This is made from deodorized
vegetable oil such as coconut, corn, soybeans, cottonseed oil, etc. These fats are processed
by passing hygrogen in a tank under pressure with a nickel catalyst.
The fat becomes hard as it goes through the process. The longer the process, the
harder the fat will be. The fats are free from moisture, rendering them plastic. Yhe plasticity
of these fats allow easy incorporation and destribution in doughs. Hydrogenated fats are
commonly usedin cakes, breads, piecrust, and pastries. Because of its good creamy
property, it has the ability to aeret the mixture resulting in a better-leavened product.
5. Hog Fat or Lard- it comes from the back or the sides of hogs and it solid at room
temperature. It has a soft texture, add more flavor, and is easy to handle. It is excellent in
making bread, crust and biscuits and makes the the product tender light, and flaky.
6. Vegetable Oil- are liquid fats used in cakes and breads. They rae not popular to use as
shorteningsince they do not have good, craemy characteristics and do not contribute much
to the volume and texture of the product. They are also difficult to handle and are less
effecient in dough.
The following are the uses of fats for all types of yeast bread:
1. It contributes to the tenderness of the product.

2. It improves the flavor of the bread.
3. It helps in retaining air in the dough, thus, giving it a better volume and crust.
4. It lubricates gluten strands, producing better yeast.
Eggs
Eggs contribute a lot to a baked product. It acts as a leavener, gives color, richness, flavor,
and nutritive value to bread and pastries. Using good quality eggs provides a better- flavored
product.
Quality of eggs refers to the shell, air sac, white yolk. A fresh egg has a clean, unbroken
shell and an air sac with dept of about 3/8 inch; the white is thick and the yolk is rounded and
standing. Fresh eggs last for 7days at a room temperature. Store them in the refrigerator for
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longer storage. Never wash the eggs with water; just wipe them using a clean, damp cloth. Then
put the rounded end facing up inside the refrigerator.
Other Ingredients
1. Salt- also known as soduim chloride. It is used to bring out the flavor of an otherwise
bland, too sweet, or too sour taste.
2. Spices or Seeds- are used in baking mainly due to the aroma and flavour they impart
to the baked products. They provide accent to the flavour and usually originate from plant
source like seeds, flower ,barks of trees, roots, and fruits. They are available in the market
as whole or finely ground. Most commonly used spices include: cinnamons in cinnamon
bread; nutmeg; allspice; cloves in fruit cake; ginger in ginger rolls; anise in anise cookies;
and sesame seeds in buns with sesame seeds.
3. Flavorings- flavor extracts, wether synthetic or natural, are widely used in cakes,
cookies, pastries, breads, and pies. They are essential oils extracted most from fruits,
leaves, beans, or imitations of the same. Many fruit flavors are derived from natural oil
extracted from the exterior part of the fruit or the pulp of the fruit. Then, they are diluted
in ethyl alcohol into solutions and are usually packaged in small bottles. Flavors that are
commonly available in the market are vanilla, lemon, almond, pandan, orange, pineapple,
and buko, among others. Vanilla extract are usually used in cakes and desserts such as
leche flan and pastillas. Gulaman desserts use almond extracts while icing and some cakes
use orange and lemon extracts. Flavoring are used in small quatities only, usually in
teaspoon to smell and unpleasant to the palate.
General Guidelines and Priciples in Baking

For beginner students, it is appropriate to be guided by the following guidelines and
principles. Start right by keeping these in mind. Likewise, practicing them puts one on the road to
succes in baking.
1. Be familiar with the kinds of flours anf their specific uses. Cake flour is ideal lour for practically
all breads, and all-purpose flour for cookies and pastries. While substitution can be made in the
absence of one type, it is always bestt to use the ideal type.
2. The frequency and intensity of mixing flour with other ingredients differ from each product. As
a general rule, breads need through kneading for highly developed gluten. Cakes need just
enough mixing for a well-blended batter, while pastries require a special technique in mixing such
that some amount of gluten is developed but the dough retains its charcteristics of flakiness and
tenderness.
3. Ingredients combined in a product react differently at various temperatures. At higher
temperature, sugar becomes soluble, fat spreads faster, and flour absorbs water rapidly. The
degree of heat to which battersand doughs are subjected varies with the altitude above the sea
level. The higher the elevation, the lower the temperature of boiling water,hence, the need to
adjust by increasing the temperature. Normally, the reduction is 2 F at 1000 ft. elevation so that
the baking temperature is increased accordingly to bake the product thoroughly.
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4. The rate at which the boiling temperature inside the product is reached depends on oven
temperature, ingredients, size, and shapes of baking pans.
5. Baked products that are crisp or brittle require temperature higher than boiling point, while
those that are soft spongy, like breads, cakes, or muffins, do not require above boiling point
temperature.
6. When the oven temperature is too high, crust is formed too fast, limiting its expansion, thus,
producing a product that is cracked and lower in volume. But when the oven temperature is too
low, the product usually falls and does not rise in volume. Good quality product is a result of the
right baking temperature.
7. To start right, check all ingredients ( with their prescribe kinds and amount), baking procedure,
tools, and equipment needed. Assemble all these within easy reach. Pre-heat your oven while
working on your ingredients. Set the thermostat at the right temperature as prescribrd in the
recipe.
8. Do all preparation activities like measuring, sifting, greasing, peeling, paring, mashing,
chopping, thwing, etc. before mixing.
9. Follow carefully the procedures and techniues in correct measurements for dry and liquid
ingredients.
10. Know how to execute properly the different processes involved in baking. The most common
processes are the following:
 Beat- to make the mixture smooth using a hand or electric
 Blend- to combine thoroughly
 Caramelize- to melt sugar to a golden brown syrup
 Cream- to rub one or two ingredients with a wooden spoon or mixer until their light fluffy
 Cut and Fold-combination of two motions: one that cuts vertically through the mixture, then
turning it over by gliding the rubber scraper across the bottom of the bowl at each turn
 Dredge- to lightly coat or sprinkle with flour, cornmeal, or sugar,( e.g., dredge the grease
pan with flour)
 Glaze- to coat with syrup that is cooked to the cracked stage
 Knead- to mix the dough with a pressing motion accompanied by foldiing and stretching
 Mash- to soften by pressing or mixing
 Preheat- to turn the oven at the required temperature before baking
 Scald- to heat below boiling point in a double broiler
 Sift- to pass through a sifter
 Stir- to blend ingredients with a circular
 Whip-to beat rapidly with a hand or electric mixer in order to incorporate air
11. Use the right size of baking pan needed for the recipe. Using the correct pan gives your baked
product a good size, good shape, and good contour. Baking pans with straight sides gives cake a
very fine texture. It is advisable to use aluminum pans as they dristributed heat evenly, resulting
to a delicate golden brown crust.
Keep all the eleven guidelines in mind when baking. They will not only help you start things
right but will facilitate you going through your baking lessons simply, easily, and quickly.
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Methods of Mixing Doughs

There are three methods of mizing the dough for yeast bread: the straight dough, sponge
dough, anf no-knead dough methods.
In the straight dough method, all ingredients are mixed in a bowl and kneaded to make the
dough. The sponge dough method, the yeast is added in 1 to 2 cups of flour and liquid
ingredients, and then set aside to allow to rise. Afterwards, the remaining ingredients are added
and the dough is kneaded and allowed again to rise.
In no-knead dough method, a softer batter is prepared instead of dough. No kneading is
requiredd to mix the ingredients thoroughly.
The steps of the straigh dough method are as follows:

1. Measures ingredients.
2. Disosolve yeast in lukewarm water. Allow to stay for 8 to 10 minutes until bubbly.
3. Combine milk, sugar, oil, and salt. Stir until the solids dissolve.
4. And flour.
5. Knead on floured board until smooth.
6. Place in grease bowl. Then cover it.
7. Punch down the dough.
8. Roll out the dough with a rolling pin. On a lightly floured board, from the dough similar to a log
roll.
9. Cut into desired shapeds.
10. Bake at 176.5 C to 195 C for one hour ( for loaves).
Bread is well-done when the bread springs back
When touched or pressed with fingers.
Principles in Making Good Quality Yeast Bread

The following are some principles in baking good quality bread:
1. The gluten in the flour provides framework in bread doughs. Better quality of dough is
produced is stronger gluten is added. The percentage of gluten content if highest in bread flour,
next in all-purpose flour, and last in cake flour.
2. In developing the gluten in bread flour( strong flour), longer kneading is required. Less yeast is
needed for slower fermentation and to allow proper gluten development prior to the peak of
fermentation. If this is not followed, tough and rubbery bread is produced.
3. Different flours exhibit varying rates of liquid absorption. Some flour needs less or more liqued
to make bread dough. Experience and careful observation will enable you to approximate the ratio
of flour to liquid to produce good quality breads.
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4. Conditioning refers to the mechanical development of gluten during during mixing and
fermentation. When the gluten has been properly conditioned, it becomes elastic and allows the
expanding of the dough, during the first 10 minutes of baking. This process of expanding is called
oven spring.
5. Yeast is the leavening agent in bread that converts sugar into alcohol and carbon dioxide in a
process called fermentation. To activate yeast, it should be softened in lukewarm water (40.5 C
for dry yeast and 26.5 C to 32 C for compressed yeast.). higher or lower temperature will kil or
inactive the microorganism.
6. Salt is an interfering agent in fermentation. More salt slows down fermentation, while less salt
or absence of it hastens the process. Avoid the addition of salt or shortening to the yeast mixture
as this weakens the microorganism.
7. Sugar acts as food for the yeast. Always add sugar to the yeast and water mixture, and allow it
to stant for at least five minutes before adding flour and other ingeredients.
8. Liquids such as water or milk act as sovent for dry ingredients. It hydrates the flour and allows
it to swell so other substance can penetrate the mixture.
Characteristics of Good Quality Yeast Bread

Yeast bread is assessed based on the outside and inside characteristics. The outside
characteristics of the yeast bread include a well-formed round shape, a smooth texture, a light to
moderate brown color, and aconsiderably large volume ( the size should at least double than that
of the original).
The inside characteristics include a feathery white to yellow crumb, small and uniformed
cells, highly-developed gluten strands that are soft and elastic, a fine and even grain, a pleasing
yeasty aroma, and well-balanced taste that is neither sour, yeasty, salty, strong, nor heavy.
Causes of Poor Quality Yeast Bread

There are three general causes of poor quality in yeast bread: incorrect proportion and
poor quality of ingredients; improper mixing; and inaccurate temperature.
Table 1.8 Characteristics of poor Quality Yeast Bread and their Specific Causes
Characteristics Causes
Exterior
1. Shape
Irregular
Too much liquid
Uneven rolling
Improper cutting
Uneven temperature
Exerssive shortening
Small volume
Over mixing
2. Color High temperature
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Too pale
Too stiff doygh

Too dark Low temperature
High temperature
Uneven Extended emperature
With spots Uneven shapes
3. Texture Under mixing

Tough
Excess flour
Overmixing
Rough Incorrect temperature
Interior Too much liquid
1. Color
Not bright
Excessive shortening
Poor quality ingredients
2. Grain
Not flaky
Insufficient shortening
Under mixing or over mixing of
Uneven shortening to flour
3. Texture Over mixing
Too dry
Too stiff dough

Too moist Over baking
Under baking
Crumbly
Tough
Insufficient shortening
Heavy
4. Flavor Overmixing
Not “wheaty” Under baking
Not sweet Over mixing

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Filling not accentuated Wrong proportion of ingedients
Wrong proportion of ingredients

Poor quality ingredients
Quick Breads:Muffins
Muffins are tender, moist, and simple cup breads leavened powder. They belong to the
quick bread family. They are easy to prepare and are great favorites among children. While
muffins usually consist of basic ingredients like flour, sugar, egg, and milk, variations in flavor can
be made through the addition of: fruits( strawberries, apples, raisins,butter); or dairy products
( type of butter, cream, milk, and cheese). to make them more attractive and appetizing, muffins
can be topped with confectioners’ sugar, glazed sugar, butter icing, chocolate chips, or whipped
cream.
Ingredients in Making Muffins

Muffins are made from drop batter. Generally, drop batter is a medium-soft dough
prepared by mixing 2 cups of flour to 1 cup of liquid( usually milk, juice, or water), 1 egg, 2
teaspoon of baking powder, 2 to 4 teaspoon of sugar, and 2 to 4 tablespoon of fat. For variation
of flavor, filling and toppings may be added. These may include chopped hams, bacon and cold
cuts, cheese, peaches, strawberries, cherries, blueberries, pineapple, mango, raisins, nuts, spices
like cinnamon anf nut meg, and nutty seed like sesame seeds, cashew, almonds and walnuts.
1. Flour
All-purpose flour is recommended instead of cake flour to produce a heavier product than
cake. However, an experiment using mixed cake and all-purpose flour may be used to attain more
tender and slightly heavier product. Likewise, non-gluten flour like cornmeal, mongo flour, soy
flour, potato flour, or rice flour may be used for variation.
2. Oil and Liquid Fats
Oil is used instead of shortening. However, if shortening, butter, or margarine is used, it
should be melted first. If the ratio of oil and sugar to flour is increased from standard, the result is
a smooth, cake-like muffin.
3. Liquid
The kinds of liqui that may be used are water, juices, and milk. Any of this will give
satisfactory result. However, the amount of liquid should be regulated in order to produced a well-
formed drop batter. The ratio of 1:2 for liquid to flour is deal. When too much liquid is used, the
gluten in flour disperses. But when too little is used, the mixture is dry and heavy due to uneven
distributio of the dry ingredients in the batter.
Mixing Method
The muffin method consists of the following steps:
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1. All dry ingredients are sifted and blended in a bowl.

2. All liquid ingredients are mixed in a separate bowl.
3. A well is made in the center of the dry ingredients.
4. Liquid ingredients are poured in the well.
5. Mix the dry and liquid ingredients just enough to moisten the dry ingredients, not producing a
smooth batter. Ipproxomately 25 strokes will be required for the mixing.
Remember: Too much mixing will develop glutenin the flour, thus
increasing the tunnels in the finished product. On the other hand, too little
mixing will produce muffins with less volume, flat top, and rough crust.
However, rich muffins, which contain more fat and sugar, can be mixed with
more than 25 strokes because the oil and sugar interefer with the gluten
development. The right amount of mixing is important in producing muffinns
with prebbled crust rather than rough or smooth crust.
Characteristics of a Good Quality Muffin

A good quality muffin has the following characteristics:
Table 1.9 Characteristics of a Good Quality Muffin
Apperance Pebbled crust
Volume Should be large for its weight, slightly heavier than cakes
Texture Slightly coarser and slightly crumbly
Color Pale color inside
Shape Symmetrical and slightly rounded
Grain Uniform air cells, no tunnels, medium thick cell walls
Causes of Poor Quality Muffins

The exterior characteristics of poor quality muffins include a shape that is neither
symmetrical nor peaked on top, a crust that is either too smooth and shiny or hard and thick, a
texture uthat is tough, and a dark brown color.
On the other hand, the interior characteristics of poor quality muffins include a crumble
that easily falls and is dry, a grain that has irregular holes, and a wight that is heavy for the
muffin size.
Table 1.10 Characteristics of Poor Quality and their Causes

Exterior
1. Shape
Irregular or symmetrical, and peaked Uneven distribution of heat
Excess batter in pan
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on top Insufficient leavening
2. Crust High temperature

Smooth, hard, and thick Prolonged leavening
3. texture Over mixing

Tough Excessive flour
4. Color Over baking

Pale or dark color Wrong proportion of ingredients
Interior
1. Crumb
Dry, harsh Over baking
Wrong proportion of ingredients
2. Grain
Irregular, tunned, and heavy Stiff batter
Overmixing
Insufficient leavening
Excessive flour
Quik Breads: Biscuits

Buscuits are small flaky breads leavened with baking powder, a fast-acting leavener that
makes preparation time shorter than when yeast is used.
Biscuits are ideal partner for all types of beverages, hot or cold. They are also good
accompaniments for meat dishes like fried chicken, beef, roast, steak, ham, bacon, and omelet. In
cocktail parties, they are usually made into capanes topped with cream cheese, peanut butter,
jams, jellies, marmalade, liverwurst, raisins, nuts, olives, chopped vegetable, diced or grated
cheese, crush pineapple, and the like.
Kind of Biscuits
There are two types of bisuits. They are as follows:
1. Cookie-like Biscuits
This types s usually flaky and the biscuit seperates in layers when broken. It is symmetrical
in shape with straight side and smooth, thin-crusted top that is fairly flat and uniform in color and
over.
2. bread- like Biscuits
This type is small, round, and expanded. It is leavened with baking powder or baking
soda. It is osymmetrical in shape, has straight. Sides, uniformly golden brown in color, and
smooth, thin-crusted top that is fairly flat. The crust is moist, tender, light, and uniform in
color all over.
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Ingredeints Used
Bicuits are made from soft dough. To produced a soft dough, the following ingredients are
used:
1 cup all-purpose flour
1/3to 1/2 cup liquid( water, fruit juices, milk)
2-3 tbsp. fat or shortening
1-1 1/2 tsp. Baking powder
1/2 tsp. Salt
Other ingredients that can be used or added for variation are the following: cheese, ham,
bacon, nuts, raisins, glazed fruits, jam, jellies, marmalades, eggs, sugar cinnamon, and other
spices.
Methods of Preparing Biscuits

There are two methods of preparing biscuits: the dry to wet and the wet to dry method.
Their differences basically rely on the type of oil or shortening used.
The dry-to-wet methods uses solid or fat shortening cut into the flour with two knives or a
pastry blender, until the mixture becomes mealy. Then, the liquid is added to it. The texture is
kneaded slightly and quickly, to make a soft dough. This is done to distribute the moisture and
develop the gluten just enough to retain its lflakiness.
The wet-to-dry method uses liqued fat blended with other liquid ingredients, then with dry
ingredients. The mixture iskneaned lightly to form a soft dought. After that, it is rolled out on a
floured board into an even thickness and cut with a cookie cutter into the desired shapes and
sizes.
The steps in prepairing biscuitsusing the dry-towet method are as follows:

1. Measure and sift dry ingredients
2. Cut shortening into flour with two knives
3. Add milk to the mixture and mix until dough is formed
4. Roll dough on the floured board
5. Cut dough with a cutter or knife
The steps in the wet -to-dry method are as follows:

1. Measure and sift dry ingredients.
2. Add oil to milk
3. Add milk and oil mixtute to flour
4. Roll out dough on a floured board
5. Cut dough with a cutter or knife
Baking of Biscuits
The shaped biscuit doughs are laid properly on an baking sheet about 1/2 inch apast from
each other. They are allowed to stand for 30 minutes before putting them in the oven. The tops
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are brushed with milk to dissolve particles of baking powder on the surface. The biscuits are then
baked in a preheated oven at 218 C or 425 F for 12 to 15 minutes depending on the size and
thickness.
Table 1.11 Characteristics of Good Quakity Biscuits

Appearance Symemetrical, flat smooth top
Straight sides, very few horizontal cracks
Volume Twice the volume of the bisccuit dough

Light in weight
Texture Slightly moist
Tender and flaky with layers
Fine grained, fluffy
Color Golden brown to light brown
Uniform coloring all over
Flavor Flavor of the fat dominates
Causes of Poor Quality Biscuits
Table 1.12 Characteristics of Biscuits witn Poor Quality and their Causes
Exterior
1. Shape
Uneven Dough with uneven thickness when
rolled
Too soft dough
Improperly cut dough
Uneven heat
2. Color
Too light Too low temperature
Too dark Too high temperature

Extended baking time
Uneven Uneven shape
Uneven heat
With spots
Ingredients are not mixed
Excess flour
overmixing
Interior
1. Color
Poor Low-quality ingredients
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With spots Ingredients are not properly mixed
2. Texture
Not flaky Insufficient shortening
Insufficient mixing
Coarse, uneven cells Over mixing
Not enough moisture Still dough

Over baking
Crumbly Too much shortening
Tough Insufficient shortening

Overmixing
Heavy Excessive shortening
Overmixing
Under baking
3. Flavor
Wrong measurement of ingredients
Improper mixing of ingredients
Remember These
1. Basic in baking include knowledge and understanding of measurements, substitution,
use of baking tools and equipment, and ingredients used in baking. For a good start, have
a mastery of the basics.
2. Keep in mind the general guidelines and principles in baking as these will help in
successful baking.
3. Breads are classified as yeast breads and quick breads. Quick breads include muffins and
biscuits. Yeast breads include hard and soft bread and rolls.
4. Methods of mixing dough for yeast breads include the straight dough methods, sponge
dough method, and non-knead method.
5. There are standars characteristics for good quality yeast breads and quick breads. Use
the standard score sheet in evaluating the types of breads.
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College for Research & Technology of

CRT LEARNING MODULE

Course Code FSM06

HOW TO USE THIS DIGITIZED LEARNING MODULE

SCIENCE, TECHNOLOGY AND SOCIETY

Topic 3: Baking Tools and Equipment

Topic 4: General Guidelines and

Topic 5: Methods of Mixing Doughs

Topic 6: Principles in Making Good

MODULE TITLE : Preparing and Producing Bakery Products

II. Study these Terms

1. A thorough knowledge of measurements and their equivalents in different units. Remember,

Table of Measurements and their Equivalents

Table 1.1 Abbreviation and symbols

Table 1.2 Liquid and Volume Measurements

Source: Marshall Cavendish Cuisine, asian Tidbits

Table 1.3 Weight Measures

Source: Marshall Cavendish CUisine, Asian Tidbits

Table 1.4 Equivalents for One Unit and Fractions of a Unit

Source: Robles, C.(ed.) Philippine Home Economics Basics

Table 1.5 Approximate can Sizes and Contents

Source: Dayrit, P. Favorite Filipino Recipes

Table 1.6 Oven Temperature Guide

3. Cornmeal flour and similar products

Fats and Oils

Dry and Liquid Milk

Powdered Ingredients Required in Small Quantities

Baking Tools and Equipment

Set of measuring spoons

2. Gas or Electric Range

4. The Turbo Broiler

Other forms of flour:

Other types of sugar:

Fats and Oils

1. It contributes to the tenderness of the product.

General Guidelines and Priciples in Baking

Methods of Mixing Doughs

The steps of the straigh dough method are as follows:

Principles in Making Good Quality Yeast Bread

Characteristics of Good Quality Yeast Bread

Causes of Poor Quality Yeast Bread

Too stiff doygh

With spots Uneven shapes

3. Texture Under mixing

Too stiff dough

Not sweet Over mixing

Filling not accentuated Wrong proportion of ingedients

Wrong proportion of ingredients

Ingredients in Making Muffins

1. All dry ingredients are sifted and blended in a bowl.

Characteristics of a Good Quality Muffin

Causes of Poor Quality Muffins

Table 1.10 Characteristics of Poor Quality and their Causes

on top Insufficient leavening

2. Crust High temperature

3. texture Over mixing

4. Color Over baking

Quik Breads: Biscuits

Methods of Preparing Biscuits

The steps in prepairing biscuitsusing the dry-towet method are as follows:

The steps in the wet -to-dry method are as follows:

Table 1.11 Characteristics of Good Quakity Biscuits