BSHM 131

BAKING’S HISTORY (title)

Demand for Trained Bakers is on the Rise
➢ According to the Occupational Outlook Handbook for 2004-2005
➢ Approximately 173,000 workers were employed as bakers.
➢ The report also indicates a rise by the year 2010

Professional bakers work in the following venues;

a. wholesale and retail bakeries
b. catering companies
c. supermarkets
d. restaurants
e. hotels and resorts
f. cafeterias
g. factories

WORLD HISTORY OF BAKING

➢ It All Started with Bread
➢ Bread was the simple act of crushing wheat, adding water, and left unattended in
which bacteria in the form of natural yeast became present. Then it baked on a hot
rock to solidify.
➢ Bread came with each civilization.
➢ The fermentation of yeast was the start of biotechnology.
➢ The first gears or wheels were probably used to create the first flour mills.
➢ The art of mechanics came from the need for bread.
➢ Grasses such as wheat, rye, rice, barley, oats and later corn were cultivated as a
bountiful food source.
➢ Eastern civilizations cultivated rice.
➢ The Western world grew the grains of wheat, rye and corn.

8000 BC – 3000 BC
➢ Grains were first crushed by hand with a pestle and mortar.
➢ The Egyptians used a simple grinding stone called a quern.
➢ All breads were unleavened at first.
➢ Grains were produced along the Nile River.
➢ They also harvested barley, corn, flax and dourah (a form of millet).
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 ➢ Growing grains spread to the Balkans, through Europe and eventually to Britain.
➢ Egypt developed bread baking and brewing beer which introduced wild yeast.
Leavened breads were formed.
➢ Egyptians invented the closed oven.
➢ Bread was used instead of money and the workers who built the pyramids were paid
in bread.

1000 BC – 300 BC
➢ Yeast wheat bread became popular in Rome.
➢ A circular quern was developed. This was a circular stone that turned on a fixed
stone.
➢ In Rome the 1st baker’s guild was formed.
➢ Romans developed the 1st mechanical mixer that used horse power.
➢ Rome made a law that all bread should be given to all males for free.
➢ Grains were now being dried and stored for long periods of time.

50 AD – 600 AD
➢ Saxons and Danes settled in Britain and introduced rye.
➢ Persians invented the windmill which improved the quern so it could use heavier
stones.
➢ Baker’s guilds were now regulating the cost and size of the bread baked
➢ Bread was now becoming a status symbol in Britain. The rich ate white bread, the
merchants ate wheat and the poor ate bran.
➢ In Popeii, there were community baker’s ovens.

1150 AD – 1266 AD
➢ King John introduced laws governing the price and profit that could be made on
selling bread.
➢ The 1st bread subsidy was given out. It was 12 pennies for 8 bushels of wheat to be
formed into bread.

THE INDUSTRIAL REVOLUTION

1150 AD – 1266 AD
➢ Sieves were made from Chinese silk to produce finer white flour.
➢ 70% of the bread eaten was white.

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 ➢ Baking tins were now being used to make bread which allowed it to be sliced and
toasted.
➢ The sandwich was invented.
➢ The Industrial Revolution began.
➢ Baking in America began.
➢ In 1850 2.027 bakeries were established throughout the U.S.
➢ By 1850 there were two mixing methods for bread making. They were straight and
sponge dough methods.

1850 AD – 1900 AD
➢ 1868 Charles Fleischmann marketed compressed yeast.
➢ The indirect oven was established which removed the direct fire and placed it behind
or below the oven.
➢ in 1893 the Simon and Weil Company of Cincinnati, Ohio built the 1st gas fired oven.
➢ A reel oven was developed in 1896 by AJ Fish & Company
➢ 1876 Hunter and Sifter Company introduced the first mechanical mixer.
➢ 1895 the 1st dough divider was designed by the company known as Duchess Tool
Company.
➢ 1900 improvements to transportation introduced refrigeration which altered the
American diet.

1904 AD – 1929 AD
➢ in 1904 the Alosp bleaching process was discovered which whiten the flour in less
time.
➢ 1906 the Food and Drug Act was developed to protect the flour from adulteration.
➢ In the 1900’s the FDA introduced “Wheatless Days” which were Mondays and
Wednesdays in order to promote fruits and vegetables.
➢ 1901 B.H. Kroger was the founder of the Kroger Grocery and Baking Company
introduced the 1st baking chain store. He had 14 bakeries that sold to 42 retail stores
using a double deck drawplate stack oven.

1939 AD – 1945 AD
➢ 1939 enriched flour was introduced by adding vitamins and iron to flour.
➢ 1940 women were offered jobs in bakeries instead of staying home and home delivery
of bread began.

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 ➢ 1943 during WWII, The War Food Order #1 provided the mandatory enrichment of all
white bread.
➢ The American Baking Institute of Chicago transformed their campus into a training
facility for the US Army and Marines Bakery Field Officers in support of the WW II.

1950 AD TO PRESENT
➢ Bakeries engaged in home deliveries.
➢ Bakeries went from semi to full automation in the early 1950’s.
➢ 1963 film wrapping machines were introduced.
➢ 1968 wholesale baking increased in size and profits while the multiunit bakeries sales
increased, the profits did not.
➢ 1970 saw an increase in supplies especially sugar which jumped price by 500% to
$71.95 per 100 #s.
➢ In the early1990’s Artisan bread gained popularity which was a move back to the
traditional methods of bread baking.
➢ In the late 1990’s everything was highly automated and the use of enzymes and dough
conditioners helped extend the shelf life of the product.
➢ 2004 robotic systems were used for storage, retrieval, and makeup systems.

PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURE (title)

DIFFERENCES BETWEEN “HAZARD” AND “RISK”
Hazard
is something that can cause harm.

Risk
is the chance or probability that a person will be harmed or experience an adverse
health effect once to a hazard. It may also apply to situations with property or equipment
loss.

Five Basic Workplace Hazards:

1. Chemical
2. Physical
3. Biological
4. Ergonomic or job related Hazards
5. Psychological Hazards or stress
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WHAT’S A RISK ASSESSMENT?
Occupational Safety and Health (OHS) is a cross-disciplinary area concerned with
protecting the safety, health and welfare of people engaged in work or employment.
The goal of all occupational safety and health programs is to foster a safe work
environment. As a secondary effect, it may also protect co-workers, family members,
employers, customers, suppliers, nearby communities, and other members of the public
who are impacted by the workplace environment.

1. Hazard Control
To control hazards in your workplace you need to identify and understand those
hazards.

2. Controlling Workplace Hazards

a. Identify the Hazard
b. Assess the Risk

3. ELIMINATE THE HAZARD OR RISK

➢ Elimination of a specific hazard or hazardous work process, or preventing it
from entering the workplace, is the most effective method of control.
➢ Engineering Control - means changing a piece of machinery
➢ Administrative Controls

4. PROVIDE PERSONAL PROTECTIVE EQUIPMENT

5. EMERGENCY PREPAREDNESS

6. 5S METHODOLOGY
a. SEIRI - separate necessary items from unnecessary.
b. SEITON - make a place for everything, and everything must have a proper
place.
c. SEISO - clean up as you work and maintain a clean environment.
d. SEIKETSU - develop rules to repeat positive results.
e. SHITSUKE - maintain consistency and strive for continued improvement.

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9 ESSENTIAL INGREDIENTS THAT EVERY BAKER NEEDS (title)
1. FLOUR
All-purpose flour is named because it's your baking jack-of-all-trades that can create
everything from cookies to pancakes to muffins. Made from a blend of hi-gluten hard wheat
and low-gluten soft wheat, its light and fluffy texture comes from being milled to remove all
of the wheat germ and bran.

KINDS OF FLOUR
a. Whole wheat flour retains the wheat germ, and is used to replace a portion of
all-purpose flour in a recipe to boost the nutritional profile.
b. Whole grain flour also retains the entire kernel of grains such as wheat, oats,
rye, millet, quinoa, barley, or a combination of other grains.
c. Bread flour contains more protein, and therefore more gluten, and is ideal for
baking chewy yeast breads.
d. Cake flour is lower in protein and gluten than all-purpose flour, and is
chemically treated and finely ground to produce cakes with a lighter texture.
e. Pastry flour is a medium-protein flour that's ideal for tender pie crusts.
f. Self-rising flour has baking powder and salt already mixed in.
g. Alternative non-wheat flours are milled from other grains, nuts, and seeds.
h. Cornmeal is for cornbread, crunchy waffles, pancakes, etc.
i. Cornstarch is finely-ground corn flour used for thickening sauces and pie
fillings.

2. Leaveners
Leaveners cause chemical reactions that fill batters and dough with the tiny gas
bubbles that make baked goods rise. Thank you, science!
There are two kinds of leaveners: chemical and biological.

CHEMICAL
a. Baking soda is an alkaline chemical leavener (sodium bicarbonate) that works
when you combine it with acid and heat.
b. Baking powder is baking soda ready-mixed with a powdered acid and
cornstarch.

BIOLOGICAL

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 Yeast is a biological leavener that works much more slowly than chemical leaveners
because it takes time for yeast cells to naturally metabolize and create carbon dioxide.
3. SUGAR
a. Granulated sugar - Made from the juice of sugarcane or beets, this kind of sugar
has been stripped of its natural molasses and can be further refined to look
white. Raw sugar retains its tan color.
b. Superfine sugar, aka castor sugar, is granulated sugar ground into tiny crystals
that dissolve very quickly.
c. Confectioners' sugar, aka powdered sugar, is ground into ultra-fine particles and
combined with starch so it doesn't clump up in its package.
d. Brown sugar is refined sugar with molasses added. The amount of molasses in
the mix accounts for the range of color and flavor in light, medium, and dark
brown sugars.
e. Other natural sugars and sweeteners you might stock up on include date sugar,
coconut sugar, maple sugar, honey, molasses, maple syrup, cane syrup, and
agave syrup.

4. SALT
a. Granulated table salt Some bakers prefer to use table salt that hasn't been
iodized because they can sometimes detect an unpleasant flavor in plain baked
goods.
b. Sea salt has been harvested from evaporated sea water and can have a grainy or
flaky texture, depending on its source.

5. DAIRY
a. Unsalted butter is the default choice for baking, unless your recipe specifies
salted butter. If you're not going to use it all of the time, you can easily freeze
butter until you need it.
b. Large eggs can help to bind ingredients together.
c. Milk gives batters their moisture. You'll want to keep a quart of milk in the
fridge for pancakes and waffles. Whole milk gives a richer flavor than low-fat
milk, but you can make 1:1 substitutions to suit your preference.
d. Buttermilk reacts with leaveners to make fluffier, more tender pancakes and
biscuits.
e. Alternative milks are made from soy, rice, coconut, or nuts. Read more about
plant-based milks and how to bake with them.
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 f. Cream cheese could go on the basic pantry list if you plan to make a steady
output of cheesecakes and cream cheese frostings. If not, just pick it up when
you need it. Same goes for sour cream.

6. FATS: OIL AND SHORTENING

a. Vegetable oil in a neutral flavor, both for recipes and for oiling baking pans.
b. Shortening is a solid vegetable fat used by some cooks either to replace butter or
in combination with butter to make tender baked goods like pie crusts.
Shortening has a higher melting point than butter, so cookies made with
shortening tend to keep their shape better.

7. EXTRACTS AND FLAVORINGS

➢ Pure vanilla extract gives baked goods a warm, spicy aroma and flavor. It's
available both as liquid and paste, and a little goes a long way. Because vanilla
makes a huge difference in your baking, don't bother buying the imitation stuff.
➢ Almond extract, lemon extract, mint extract, rum flavoring, brandy
flavoring...the point is, there's a whole world of pure extracts and flavorings to
explore. Don't go out and buy them all at once, though. Just add to your
collection as you expand your baking horizons.
➢ Whole vanilla bean is used for a more intense vanilla flavor in frostings and
sugars.

8. SPICES
Ground cinnamon seems to top the list of the one ground spice every baker has on
hand. What else you stock depends on what you like to make. For example you might like
ground cloves, allspice, and ginger to go along with the cinnamon. If nutmeg is on your basic
list, you should always buy it whole and grate it yourself right before you use it. A smart
way to buy spices is in bulk: You're only getting a little at a time so they don't get stale and
lose their flavor.

9. Add-Ins
a. Chocolate
b. Dried fruits
c. Rolled oats
d. Nuts
e. Jams, jellies, and fruit preserves
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 f. Peanut or almond
g. Food coloring
h. Sprinkles
i. Crystalized ginger
j. Matcha powder
k. Chia seeds
l. Coconut, shredded

SUMMARY
You'll see that the following list is broken out by category, such as flour, leavening,
sugar, salt, etc. These are the essential building blocks of your baking pantry. Each category
is divided into basic needs and next-level ingredients. Of course, one baker's next-level
ingredient could be another's basic need. As you gain more baking experience, you'll start to
figure out what's essential for you.

TOOLS & EQUIPMENT IN BAKERY (title)

OVENS – enclosed spaces in which food is heated by hot air
Brick oven

CONVENTIONAL OVEN CONVECTION OVEN REVOLVING/ ROTATING

operated by heating air in an fans circulate the hot air OVEN contains many
enclosed space (heat comes evenly over the food. shelves or trays that rotate
from the bottom burner). inside the oven.

MIXERS CHILLERS AND FREEZER PROOFING CABINET

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Used in mixing dough and Equipment used to prolong A temporary storage for
batters the shelf-life of products and fermenting shaped loaves or
Types: prevent food spoilage pieces of dough in
➢ Hand mixer preparation for baking
➢ Bench type or Stand
mixer
➢ Floor type

SHEETER DOUGH DIVIDER DOUGH ROLLER

A mechanical equipment A mechanical equipment A machine that has two
used in rolling out pastry or used in shaping dough into adjustable rollers used in
stretching the yeast dough rolls stretching a huge batch of
yeast dough

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MOVABLE RACKS
A mechanical equipment
used in shaping dough into
rolls

POTS & PANS na next nito

sa baba
🔽

SAUCEPOT/SAUCEPAN FRY PAN DOUBLE BOILER

pot with a long handle, used slope sided; for general used in melting chocolate
for cooking sauce, fillings sauteing and frying and cooking delicate custard
and stews sauces or curds

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BAKING TRAY AND SHEET
PANS
for baking breads, cookies,
biscuits and sheet cakes
ROUND PANS
a type of baking pan used in
baking
HEART PAN
a specialty shaped pan
SILICON MAT
helps in baking breads,
cookies and biscuits.
Products are easy to remove
from the pan.
SPRINGFORM PAN
has clamp on the side to
easily remove the product
without the need of
inverting the cake
LOAF PAN
used in baking loaves of
bread or cake
MUFFIN PAN
a type of baking pan with
hollowed impressions
mainly used in baking
muffins and cupcakes.
RECTANGULAR PAN
used in baking cakes and bar
cookies
TUBE PAN, BUNDT PAN
used in baking ring-shaped
cakes
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TART PAN, TARTLET PANS, BARQUETTE MOLD – used in baking tart shells and fruit
tarts

MIXING BOWLS
hollow containers used in
mixing or blending
ingredients MEASURING DEVICES
na next sa baba
🔽

KITCHEN SCALE, BAKER’S SCALE, DIGITAL SCALE MEASURING CUP,

MEASURING JUG, MEASURING SPOON

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CANDY/FRY SCOOP
THERMOMETER used to portion cookie or
used in measuring the biscuit dough and cake
temperature of syrups or oil batters
HAND TOOLS
na next sa
baba
🔽

FRENCH KNIFE PARING KNIFE BREAD KNIFE

or chef’s knife; most used in trimming and paring has serrated blade in cutting
frequently used for general vegetables and fruits bread, cake and similar
purpose items

PEELER FRUIT BALLER CAN OPENER

for peeling skins of fruits for shaping spheres from appropriate tool for opening
and vegetables firm fruits used as cans and bottles
decoration on desserts.

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CUTTING BOARD STRAIGHT SPATULA OFFSET SPATULA
Green – vegetable & fruit
Yellow – raw poultry used in frosting the cake and used in frosting the cake and
Red – raw meat create smooth finish on the create smooth finish on top
Blue – raw seafood sides of cakes of cakes
Brown – cooked meats
White – bakery & dairy

RUBBER SPATULA BENCH SCRAPER OR PASTRY WHEEL

with flexible blade to scrape DOUGH KNIFE for cutting flattened dough
mixtures off the sides of a for dividing dough and for into strips or shapes or
container scraping surfaces trimming excess dough

TONGS ROLLING PINS PASTRY BRUSH

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used for lifting food items used in rolling out dough for greasing pans or
from a pan or turning food into thin, flat sheets spreading glazes or syrups

cooked on a grill or griddle on top of baked products

WIRE WHIP/WHISK WOODEN SPOON SIEVE/SIFTER

used in beating or whipping carved from wood or bamboo used to aerate flour and
mixtures such as cream, which is used for stirring separate finer particles from
eggs or cake batters mixtures or sauces lumps

STRAINER GRATER ZESTER

used to separate solids from used to shred firm fruits, used to make thin strips of
a liquid mixture vegetables and cheese citrus fruits like orange,
lime and lemons

PASTRY BAG & TUBES FONDANT CUTTERS AND CAKE TURNTABLE

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for decorating cookies, cakes MODELING TOOLS a rotating tool used in
and mini cakes used in making decorations decorating cakes
made from marzipan or
fondant

FONDANT SMOOTHER PIE SERVER, CAKE

used in creating a smooth SERVER
finish on fondant cakes used in cutting or portioning FIN. WALANG
pie or cake
MEASUREMENTS
SA GCR SERTZ
SERTZ LANG SA
GOOGLE SEE
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MWAH MWAH
BAYAD BENTE
➡️

MEASUREMENTS GALING GOOGLE

Dry Ingredient Equivalents: 1/8 cup = 2 Tablespoons
1 Tablespoon = 3 teaspoons 1/4 cup = 4 Tablespoons

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1/3 cup = 5-1/3 Tablespoons
1/2 cup = 8 Tablespoons
2/3 cup = 10 and 2/3 Tablespoons
3/4 cup = 12 Tablespoons
1 cup = 16 Tablespoons
Liquid Ingredient Equivalents:
1 cup = 8 fluid ounces = 1/2 pint
2 cups = 16 fluid ounces = 1 pint
4 cups = 32 fluid ounces = 2 pints = 1 quart
8 cups = 64 fluid ounces = 4 pints
4 quarts = 128 fluid ounces = 1 gallon
Common Weights
1 cup all-purpose flour = 125 grams (4 1/2
ounces)
1 cup sifted all-purpose flour = 118 grams (4
ounces)
1 cup bread flour = 130 grams (4 1/2 ounces)
1 cup cake flour = 118 grams (4 ounces)
1 cup sifted cake flour = 105 grams (3 1/2
ounces)
1 cup (packed) brown sugar = 200 grams (7
1/2 ounces)
1/2 cup butter = 1 stick = 115 grams (4
ounces)
1 cup chocolate chips = 180 grams (6 1/4
ounces)
1/2 cup natural unsweetened cocoa powder
= 41 grams (1.6 ounces)
1 cup confectioners’ sugar = 120 grams (4
1/4 ounces)
1 cup sifted confectioners’ sugar = 115
grams (4 ounces)
1/4 cup cornstarch = 28 grams (1 ounce)
1 cup granulated sugar = 200 grams (7 1/2
ounces)
1 Tablespoon honey = 21 grams (3/4 ounce)
1/2 cup maple syrup = 156 grams (5 1/2
ounces)
1 cup milk = 227 grams (240ml; 8 ounces)
1/4 cup molasses = 85 grams (3 ounces)
1 cup oats = 85 grams (3 ounces)
1/2 cup peanut butter = 135 grams (4 3/4
ounces)
1 cup sour cream or yogurt = 227 grams (8
ounces)
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● history (gcr)
● essential inggredients (gcr)
● Practice occupational (gcr)
● sign/symbols using inside the kitchen ( google)
● baking equipment (gcr)
● baking measurement (computation)

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