2 CBLM

Competency – Based Learning
Material
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
INTERFACE TECHNOLOGICAL COLLEGE OF DAVAO REGION, INC.
Purok Santol, Poblacion, Maragusan, Davao de Oro
Date Developed: 2023 Document No. : ITC-BPPNCII-001

CBLM Issued By:
Bread and Pastry
Production NC II
ITC
“Prepare and Produce Developed By: Revision: Page 1 of
Bakery Products”
SHIELA MAE MIER ESCOVILLA 000
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 for you to complete.
The unit of competency “Prepare and Produce Bakery Products” contains
knowledge, skills and attitude required for the TRAINEE.
You are required to go through, a series of learning activities in order to
complete each learning outcome in the module. In each learning outcome are
Information Sheet, Self- Checks, Task Sheets and Job Sheets. Follow these activities
on your own. If you have questions, don’t hesitate to ask your facilitator for assistance.
The goal of this course is the development of practical skills in supervising
work-based training. Tools in planning, monitoring and evaluation of work-based
training shall be prepared during the workshop to support in the implementation of the
program.
This module id prepared to help you achieve the required competency in,
“BREAD AND PASTRY PRODUCTION NC II”
This will be the source of information for you to acquire knowledge and
skills in this particular competency independently and at your own pace, with minimum
supervision or help from your facilitator.
Remember to:
 Work through all the information and complete the activities in each section.
 Read information sheets and complete the self-check. Answer keys are included in
this package to allow immediate feedback. Answering the self-check will help you
acquire the knowledge content of this competency.
 Perform the task sheets and job sheets until you are confident that your output
conforms to the performance criteria checklist that follows the sheets.
 Submit outputs of the task sheets and job sheets to your facilitator for evaluation
and recording in the Accomplishments Chart. Outputs shall serve as your portfolio
during the institutional competency evaluation.
A certificate of achievement will be awarded to you after passing evaluation. You must pass
the institutional competency evaluation for this competency before moving to another competent

CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Bakery Products”
BREAD AND PASTRY PRODUCTION NC II
105 Hours
Content of this Competency – Based Learning Material
No. Unit of Competency Module Title Code
1 Prepare and Produce Preparing and TRS741379
Bakery Products Producing
Bakery
Products
2. Prepare and Produce Pastry Preparing and TRS741380
Products Producing Pastry
Products
3. Prepare and Present Preparing and TRS741342
Gateaux, tortes and Cakes Presenting
Gateaux, tortes
and Cakes
4. Prepare and Display Petits Preparing and TRS741344
Fours Displaying Petits
Fours
5. Present Desserts Presenting TRS741344
Desserts

CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Bakery Products”
TABLE OF CONTENTS

CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Bakery Products”
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.
NOMINAL DURATION: 40 Hours

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
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 products 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 characteristic,
standards recipe specifications and enterprise practices.
CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Bakery Products”
Leaning Outcome No.: 1 Prepare and Produce Bakery Products

CONTENT:
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 products 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 characteristic,
standards recipe specifications and enterprise practices.
CONDITION:
Trainees must be provided with the following
1. WORKPLACE LOCATION
2. EQUIPMENT
 Commercial mixers and attachments
 Cutting implements
 Scales
 Measures
 Bowls
 Ovens
 Moulds, shapes amd cutter
 Baking sheets and containers
 Various shapes and size of pans
 Chiller
 Computer
 LCD
 Chiller
 Freezer
 Display Cabinet

CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Bakery Products”
3. TOOLS, ACCESSORIES AND SUPPLIES

 Flour
 Leavening agent
 Sugar
 Egg
 Milk
 Coffee
 Butter
 Whip/All Purpose Cream
 Powdered Milk
 Flavoring and Essences
 Spatula and Rubber Scaper
 Parchment Paper
4. TRAINING MATERIALS
 Learning packages/BPP NC II CBLM
 Recipe books
ASSESSMENT METHOD:
 Written test
 Demonstration
 Interview
CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Bakery Products”
Learning Experiences / Activities

Learning Outcome #1
DETERMINE LEARNER’S TRAINING REQUIREMENTS
Prepare Bakery Products

Learning Activities Special Instructions
1. Read: Information Sheet 1. 1-1 on Varieties and
characteristics of bakery products. This learning Outcome deals with the
development of the Institutional Competency
2. Answer Self Scheck 1.1-1 Evaluation Tool which trainers use in
evaluating their trainees after finishing a
Compare answers with answer key 1. 1-1 competency of the qualification.
3. Read information sheet 1. 1-2 on Historical and Go through the leaning activities outlined for
cultural, aspects of bakery products. you on the left column to gain the necessary
information or knowledge before doing the
tasks to practice on performing the
4. Answer Self Scheck 1.1-2 requirements of the evaluation tool. The
output of this LO is a complete Institutional
Compare answer with answer key 1. 1-2 competency Evaluation Package for one
Competency of BREAD AND PASTRY
5. Read information sheet 1. 1-3 in Principles in PRODUCTION NCII. Your output shall serve
making bakery products as one of your portfolio for your Institutional
competency Evaluation for Preparing and
6. Answer Self Scheck 1.1-3 Producing Bakery Products.
Compare answer with answer key 1. 1-3 Feel free to show your outputs to your trainer
as you accomplish them for guidance and
evaluation.
7. Read information sheet 1.1-4 in Quality indicators of
ingredients for bakery products.
This Learning Outcome deals with the
development of the Institutional Competency
8. Answer Self Scheck 1.1-4 Evaluation tool which trainer use in evaluating
their trainees after finishing a competency of
Compare answer with answer key 1.1-4 qualification.
9. Read information sheet in 1.1-5 in Properties and
requirements of yeast and control of yeast action Go through the learning activities outlined for
you on the left column to gain necessary
10. Answer Self Scheck 1.1-5 information or knowledge before doing the
task to practice on performing the
Compare answer with answer key 1.1-5 requirements of the evaluation tool.
Read information sheet 1. 1-6 in Culinary and
technical terms related to bakery products and After doing all the activities for the LO1:
Bakery/Baking Equipment, Tools and Accessories Prepare Bakery Products; you are ready to
proceed to the next LO2: Decorate and
Present Bakery Products.
10. Answer Self Scheck 1.1-6
Compare answer with answer key 1. 1-6
11. Read information sheet 1. 1-7 in Principles and

practices of hygiene specially on handling dough,
commodities and products

CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Bakery Products”

13. Read information sheet 1.1-8 in Expected taste,
texture and crumb structure appropriate for particular
bakery products

15. Read information sheet in Calculation in
Bakery/Baking Products

17. Perform Task Sheet 1. 1- 10 in Identifying
Bakery/Baking Tools, Equipment, and Accessories
18. Evaluate your own output using
Performance Criteria Checklist 1. 1-6

19. Perform Task Sheet 1. 1-6 in Producing Yeast
bread product
20. Evaluate your own output using
Performance Criteria Checklist 1. 1-6

CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Bakery Products”
INFORMATION SHEET 1.1-1

Varieties and characteristics of bakery products
Learning Objectives
After reading this information sheet, you must be able to:
1. identify the varieties and characteristics of bakery products

2. will be able to identify the 8 Types of bakery products
Bakery products can be classified into four categories according to the way in which the prod-
ucts are leavened. The products in each sub‐group are characterised by their structure (aerated,
non‐aerated), baked moisture content, texture (eating qualities), sensory and microbial shelf‐life.
The key characteristics of product sub‐groups are determined in part by the choice of ingredients
and recipe construction, and in part by the influence of the different processing methods which
are applied. The transition from a mixture of raw ingredients to finalised product are complex,
with the development or not, of wheat flour gluten and the gelatinisation of wheat starch being
key.
Types of Bakery Products
No. Method of Leavening Examples of Bakery Products Leavening Agent

I Yeast Raised Breads and sweet doughs Leavened by Carbon-di-oxide
II Chemically Leavened Layered cakes, Doughnuts and Leavened by Carbon-di-oxide from
Biscuits baking powders and chemical
agents
III Air-leavened Angel cakes and Sponge cakes Incorporating air into egg, sugar
and flour mixture without baking
powder
IV Partially Leavened Pie crusts and certain crackers No leavening agents are used
Types:
1. Bread 2. Cakes 3. Bun 4. Pastries
5. Biscuits 6. Cookies 7. Doughnuts 8. Crackers

CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Bakery Products”
Desirable Characteristics of Baked Products
INSIDE OUTSIDE
Yeast Bread/Rolls  Crust thin, smooth, uniformly golden – brown
 Fine grain  Bread has rounded symmetrical top crust
 Uniform texture  Rolls are uniform
 Moist, white (if made with all purpose flour)
 No trace of flour or yeasty odor
 Whole grain more compact; more variety in
texture, color, flavor, heavier, crumbly.
Muffins  Rounded symmetrical top with cauliflower
 Cell walls medium-thick like surface
 Grain coarse but uniform  Thin, uniformly golden-brown crust
 Uniform textures, not tunnels
 Tender, moist crumbs
 Well-blended flavors
Quick breads  Symmetrical with slightly round or flat top,
 Compact uniform and grain maybe crack on top surface
 No tunnels or holes  Evenly brown crusts
 Cell walls of medium thickness any nuts,
dried fruits, fresh fruits or seasoning well
blended
Biscuits  Drop: irregular shape, uneven, golden-brown
 Drop: coarse texture, tender crumbs crust
 Rolled: White to creamy white, moist, tender  Rolled: even, level tip, straight sides,
crumb, separates in flaky layers symmetrical; crisp, golden-brown crust
Cakes (shortened)  Slightly rounded top
 Soft, velvety, elastic crumb  Thin and tender crust
 Fine grain, uniform cells  Smooth or slightly pebbly surface
 Moist and tender, not crumbly  Evenly browned
 No tunnels or holes
Cake (Foam-Angel/Sponge)  Evenly brown, thin, rough crust
 Very tender, slightly moist, springy  Flat or slightly rounded top
 Fine, small, thin walled cells
 Angel – snow white
 Sponge – golden yellow

CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Bakery Products”
Self Check 1.1-1
Enumeration:
1-4 What are the 4 Method of leavening?
5-12 What are the types of Bakery Products?
CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Bakery Products”
Answer Key 1.1-1

1. Yeast raised
2. Chemically leavened
3. Air-leavened
4. Partially leavened
5. Bread
6. Cakes
7. Bun
8. Pastries
9. Biscuits
10. Cookies
11. Doughnuts
12. Crackers
CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Bakery Products”

Historical and Cultural Aspects of Bakery Products
Baking, process of cooking by dry heat, especially in some kind of oven. It is probably the oldest
cooking method. Bakery products, which include bread, rolls, cookies, pies, pastries, and
muffins, are usually prepared from flour or meal derived from some form of grain. Bread, already
a common staple in prehistoric times, provides many nutrients in the human diet.
History
The earliest processing of cereal grains probably involved parching or dry roasting of collected
grain seeds. Flavour, texture, and digestibility were later improved by cooking whole or broken
grains with water, forming gruel or porridge. It was a short step to the baking of a layer of
viscous gruel on a hot stone, producing primitive flat bread. More sophisticated versions of flat
bread include the Mexican tortilla, made of processed corn, and the chapati of India, usually
made of wheat.
Baking techniques improved with the development of an enclosed baking utensil and then of
ovens, making possible thicker baked cakes or loaves. The phenomenon of fermentation, with
the resultant lightening of the loaf structure and development of appealing flavours, was
probably first observed when doughs or gruels, held for several hours before baking, exhibited
spoilage caused by yeasts. Some of the effects of the microbiologically induced changes were
regarded as desirable, and a gradual acquisition of control over the process led to traditional
methods for making leavened bread loaves. Early baked products were made of mixed seeds with
a predominance of barley, but wheat flour, because of its superior response to fermentation,
eventually became the preferred cereal among the various cultural groups sufficiently advanced
in culinary techniques to make leavened bread.
Brewing and baking were closely connected in early civilizations. Fermentation of a thick gruel
resulted in a dough suitable for baking; a thinner mash produced a kind of beer. Both
techniques required knowledge of the “mysteries” of fermentation and a supply of grain.
Increasing knowledge and experience taught the artisans in the baking and brewing trades that
barley was best suited to brewing, while wheat was best for baking.
By 2600 BCE the Egyptians, credited with the first intentional use of leavening, were making
bread by methods similar in principle to those of today. They maintained stocks of sour dough, a
crude culture of desirable fermentation organisms, and used portions of this material to
inoculate fresh doughs. With doughs made by mixing flour, water, salt, and leaven, the Egyptian
baking industry eventually developed more than 50 varieties of bread, varying the shape and
using such flavouring materials as poppy seed, sesame, and camphor. Samples found in tombs
are flatter and coarser than modern bread.
The Egyptians developed the first ovens. The earliest known examples are cylindrical vessels
made of baked Nile clay, tapered at the top to give a cone shape and divided inside by a
horizontal shelflike partition. The lower section is the firebox, the upper section is the baking
chamber. The pieces of dough were placed in the baking chamber through a hole provided in the
top.

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Bread and Pastry
Production NC II
ITC
Bakery Products”
In the first two or three centuries after the founding of Rome, baking remained a domestic skill
with few changes in equipment or processing methods. According to Pliny the Elder, there were
no bakers in Rome until the middle of the 2nd century BCE. As well-to-do families increased,
women wishing to avoid frequent and tedious bread making began to patronize professional
bakers, usually freed slaves. Loaves molded by hand into a spheroidal shape, generally weighing
about a pound, were baked in a beehive-shaped oven fired by wood. Panis artopticius was a
variety cooked on a spit, panis testuatis in an earthen vessel.
Although Roman professional bakers introduced technological improvements, many were of

minor importance, and some were essentially reintroductions of earlier developments. The first
mechanical dough mixer, attributed to Marcus Vergilius (sometimes spelled Virgilius) Eurysaces,
a freed slave of Greek origin, consisted of a large stone basin in which wooden paddles, powered
by a horse or donkey walking in circles, kneaded the dough mixture of flour, leaven, and water.
Guilds formed by the miller-bakers of Rome became institutionalized. During the 2nd

century CE, under the Flavians, they were organized into a “college” with work rules and
regulations prescribed by government officials. The trade eventually became obligatory
and hereditary, and the baker became a kind of civil servant with limited freedom of action.
During the early Middle Ages, baking technology advances of preceding centuries disappeared,
and bakers reverted to mechanical devices used by the ancient Egyptians and to more backward
practices. But in the later Middle Ages the institution of guilds was revived and expanded.
Several years of apprenticeship were necessary before an applicant was admitted to the guild;
often an intermediate status as journeyman intervened between apprenticeship and full
membership (master). The rise of the bakers’ guilds reflected significant advances in technique. A
13th-century French writer named 20 varieties of bread varying in shape, flavourings,
preparation method, and quality of the meal used. Guild regulations strictly governed size and
quality. But outside the cities bread was usually baked in the home.
In medieval England rye was the main ingredient of bread consumed by the poor; it was
frequently diluted with meal made from other cereals or leguminous seeds. Not until about 1865
did the cost of white bread in England drop below brown bread.
At that time improvements in baking technology began to accelerate rapidly, owing to the higher
level of technology generally. Ingredients of greater purity and improved functional qualities were
developed, along with equipment reducing the need for individual skill and eliminating hand
manipulation of bread doughs. Automation of mixing, transferring, shaping, fermentation, and
baking processes began to replace batch processing with continuous operations. The enrichment
of bread and other bakery foods with vitamins and minerals was a major accomplishment of the
mid-20th-century baking industry.

CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Bakery Products”
Self Check 1.1-2

Identification:
Choose the letter of the correct answer.
1. They credited with the first intentional use of leavening, were making bread by methods
similar in principle to those of today by 2600 BCE.
a. Egyptian b. Rome c. Greece d. Arab
2. According to _________________ , there were no bakers in Rome until the middle of the 2nd
century BCE.
a. Pliny the Elder b. Da Vinci c. Pilate d. Peter
CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Bakery Products”
Answer Key 1.1-2
1. a
2.a
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Production NC II
ITC
Bakery Products”

Principles in Making Bakery Products
Basic Principles of Baking

“Baking can often be referred to as the chemistry of cooking. All ingredients must be accurately
measured, and measurement is critical.”---- Anonymous
Baking is an altogether new world that incorporates an entire set of new principles, techniques, and
strategies and figuring out how to bake can take numerous years. In the culinary business, it is so
wide that it is generally done as a specialization. To help you out with the basic principles of baking,
we have categorized the complete process of baking below!
1. Ingredients
If you were to substitute carrots for turnips in a stew, would you observe an extreme change in
the flavour? Not so much. The impact would be almost none. With regards to baked desserts,
changing an ingredient produces an enormous impact on the dessert and can on a very basic
level change the
dessert. There are
various flours,
fluids, fats, and
sugars that all
work in a
different way.
Even th e
temperature of all
the ingredients
should be perfect
for a perfect dessert. Bread flour and cake flour are not the same, nor are butter and shortening.
Substitute one element for another, and the outcome will be totally unique. So, choosing the
accurate ingredients according to the recipe you are following is very important.

CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Bakery Products”
2. Different Types of Flours
There is a wide variety of flours that can

be used in the process of baking. Wheat
flour is the most well-known flour that is
u tilized in baking. It is available in a wide
range. Wheat flour is the main flour that
can easily generate gluten. Gluten is the
tough, rubbery substance made when
wheat flour is blended in with water. It
gives structure, appearance, and contain
gases in the dough. In the case that there was no gluten, you would not have raised bread.
Many flours, when combined, produce all-purpose flour which you generally buy in
supermarkets. It is around ⅓
soft and ⅔ hard flour and is broadly utilized in home baking. It can be easily used in many cake
recipes, but professional bakers avoid this flour.
Baking Ingredients

1. Wheat flour / Maida
2. Leavening agents
3. Yeast
4. Baking powder
5. Eggs
6. Shortenings
7. Sugar

1. Wheat Flour / Maida
 Wheat is used principally for baking.
 Wheat contains 6–18 per cent protein.
 Wheat flour contains glutelin and gli-adin as proteins which are commonly known as
gluten (functional protein).
 The strength of the wheat flour is based on the quality of gluten used.
 The quality of baking is related to the strength of wheat.
 Maida is the refined wheat flour which is commonly used.
Structure of Wheat: Wheat grains are composed of outer bran coats, a germ and starchy
endosperm.
a. Bran
 Bran is the outer layer of the kernel and constitutes 5 percent of the kernel.

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Bread and Pastry
Production NC II
ITC
Bakery Products”
 During milling the bran is discarded.

 Bran is rich in fibre, minerals, thia-mine and riboflavin.
b. Aleurone Layer
 This is located just under the bran.

 It is rich in protein, phosphorous, thi-amine and also contains moderate amount of fat.
 The aleurone layer makes up about 8 percent of the whole kernel and is lost in the milling
process along with bran.
c. Endosperm
 This is the large central part of the ker-nel and constitutes 84-85 percent of the kernel.
 The endosperm consists mainly of starch and protein. But low in mineral matter, fibre, fat
and vitamins.
d. Germ
 This is a small structure at the lower end of the kernel and is separated from the
endosperm by the scutellum.
 It makes up 2-3 percent of the whole kernel.
 It is rich in protein, fat, vitamins and minerals.
 Germ serves as a store of nutrients for the seed during germination. During milling some
of the germ is lost along with the bran and aleurone layer.
2. Types of Wheat
a. Hard Wheat: Hardness is related to the degree of adhesion between starch and protein. Hard
wheat yields coarse flour and is a good source of gluten. It is used to make bread flour.
b. Soft Wheat: Soft wheat gives very fine flour and contains less amount of good quality protein.
It is used for making cakes, cookies and pastries.
c. Strong Wheat: Strong wheat is used to make good quality bread because it produces large
loaf volume, good crumb structure and product with good keeping qualities. It has a high protein
content.

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Bread and Pastry
Production NC II
ITC
Bakery Products”
d. Weak Wheat: Low protein content in weak wheat produces only a small loaf with coarse
crumb structure. The flour of weak wheat is good for biscuits and cakes.
3. Types of Wheat Flour
Some of the types of flours used for bak-ing are as follows:
a. Bread Flour:
 It is milled from blends of hard wheat.

 The moisture content, protein content, and starch quality can be controlled.
 It is used mainly for making products leavened with yeast.
b. Soft Flour: It is used for making all types of high quality cakes and sponge cakes.
c. Self-Raising Flour:
 A mixture of wheat flour and sodium carbonate is known as self-raising flour.

 This flour is used for making pud-dings, cakes, pastries etc.
d. All-Purpose Flour:
 It is made from blend of hard and soft wheat and has a moderate protein content.
 It is suitable for use in the yeast and quick breads, biscuits, pastries and cakes.
e. Biscuit Flour
 Biscuit flour is made from weak wheat of low protein content.

 The flour should make a dough hav-ing more extensibility, but less spring (resistance)
than bread dough.
 The extensibility of biscuit flour dough may be increased by the addition of sodium
metabisulphite to the dough.
 Dough pieces should retain the size and shape after being stamped out.
f. Cake Flour
 Cake flour is a medium strength flour ground from soft low protein wheat of fine
structure.
 This flour allows the aerated structure to be retained after the cake has been built up.
g. Pastry Flour: Pastry flour is made of soft wheat which is fairly low in protein.

CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Bakery Products”
3. Leavening Agents
A leavening agent plays an important role in the procedure or recipe that generates air, offering
an ascend to a heated dessert. When you look at bread closely, you'll notice the number of air
pores contained inside it. The
air pores are made by leavening
agents and are fundamental in
providing light and fluffy
desserts. A proper selection of
the leavening agent is very
necessary, and a bad choice can
ruin the taste and structure of
the desserts.
2. Leavening Agents:
Leavening agents are substances that cause expansion of dough and batters by releasing gases.
It produces porous struc-ture in the baked products. The important leavening agents are as
follows:
a. Yeast
b. Baking powder
c. Steam obtained from heating of the dough in the oven
d. Air in a dough or batter expands in the oven while heated
e. Carbon-di-oxide from fermentation.
3. Yeast
Yeast: Two forms of yeast used in baking are
 moist compressed yeast

 active dry yeast
 In the bread making process yeast ferments simple sugars and produces car-bon-di-oxide
and alcohol. The increase in fermentation rate with time is due to two conditions in a
dough.
a. Yeast cells are multiplying and the enzymes are becoming more active while the dough
is prepared and held.
b. Sugar for fermentation is gradually being liberated from starch in the dough by the
action of natural flour enzymes.
4. Baking Powder
Baking Powder: Baking powders are related foods that contain particles of sodium-bi-carbonate.

Baking powders are of three kinds:
 Fast acting
 Slow acting and
 Double acting powders (contain both fast and slow acting in combination with sodium bi-
carbonate).
5. Egg:
 Egg acts as principle structure builder.

 It adds flavour, colour and increases the nutritive value of the baked product.
 Egg white contains protein. When whipped it forms films and entraps air. On heating it
coagulates to produce rigidity.
6. Shortenings:
 Shortenings are fats and oils.

 Butter, margarine and hydrogenated oils are the most common shortenings used in
baking.
 It acts as tenderizers.
 It melts and releases air bubbles which will help in the leavening action of baking powder
and expanding steam.
7. Sugar:
 Sugar is a tenderizer in baked foods.

 It is necessary for yeast growth and indirectly aids the fermentation process.
 Brown colour of the crust is due to the Maillard reaction between the protein and sugar
which occurs during baking.
 It influences the tenderness and the volume of baked products. Honey and glucose are
also used in baked products.
8. Other Ingredients:
 Milk powder and skimmed milk are used in bread and bun making. It increases the
nutritive value of bread. It improves fla-vour and gives a brown crust.
 Oxidising agents like potassium bromate, potassium iodate and calcium peroxide are used
to improve the handling characteristics of the dough and spe-cific volume and texture of
the finished products.
 Salt has a retarding effect on yeast fermentation. Salt is used as a taste enhancer and as
a preservative.
 Water is important for gluten formation. It dissolves sugar and salt and serves as a
dispersion media for yeast cell.

CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Bakery Products”
4. Mixing Methods
There are numerous mixing strategies that are utilized to deliver various doughs and batters.
Knowing these mixing
techniques is very
important, and most
of the cake recipes
assume that you know
these techniques and
differences between
each one of them. The
basic mixing methods
that you should know
are blending, beating,
cutting, creaming,
folding, stirring, kneading, sifting, and whipping. So, according to the mixing method mentioned
in the cake recipe you
follow, do it properly for a
perfect cake!
5. Heating
Preheating the oven is as
significant as extending
the legs before a run, or
heating up the vehicle
before starting, or letting
the water get hot before
you go for a shower. Preheating is important to give an underlying push of warmth. Numerous
dough and batters which are made utilizing leavening agents like yeast, baking powder or baking
soda require a decent push of warmth toward the start for the ideal ascent, texture, and
browning. That’s why it is instructed to preheat the oven while you prepare the batter.
So, these are some of the very basic principles of baking. Of course, there is a large list of
guideline and principles in baking, and you can go for it if you are trying to get a degree or
speciality in the same! For your basic home baking, the above-mentioned principles will do the
work for you! If you are not much interested in baking, you can always buy cakes online like jar
cakes, cupcakes, designer cakes, etc. Happy baking! Happy eating!

CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Bakery Products”
Self Check 1.1-3

Identification:
Choose the letter of the correct answer.
1. It is used for making all types of high quality cakes and sponge cakes.
a. All Purpose Flour b. Soft Flour c. Pastry Flour d. Biscuit Flour
2. Agents are substances that cause expansion of dough and batters by releasing gases. It
produces porous struc-ture in the baked products.
a. Flour b. Leavening Agent c. Sugar d. Milk
3. A flour is made of soft wheat which is fairly low in protein.
a. All Purpose Flour b. Pastry Flour c. Bread Flour d. Biscuit Flour
Enumeration:
1-5 What are the Basic principles in Baking?
CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Bakery Products”
Answer Key 1.1-3
Identification
1. b
2. b
3. b
Enumeration
1. Ingredients
2. Different types of flour
3. Leavening Agents
4. Mixing Methods
5. Heating
CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Bakery Products”
Definition of Terms
Terminology Definition Baking Tips and Baked Goods

Science Tricks
Angel food a type of cake
cake made of
meringue and
flour.
Appropriate a suitable or
proper under
the given
circumstance
s.
Assembling is a fitting
together the
component
parts of a
certain dish
or food.
Bain- Marie A water bath Water creates a Line a Cheesecake, flan, custards
prevents barrier between baking dish
delicate the dessert and with a clean
desserts from the direct heat kitchen
curdling, of the oven so towel to
cracking or that it bakes prevent
overcooking slowly and pans from
as they bake. evenly. slipping.
Nestle
ramekins or
baking pan
inside the
baking dish.
Slowly pour
boiling water
halfway up
the sides of
the
ramekins or
baking dish.
Batter Generally, a When Minimize the Muffins, quick
mixture of overmixed, too amount of breads, cakes, cupcakes, bro
flour, eggs much gluten time spent wnies
and dairy can develop, mixing your
that is thin resulting in a batter.
enough to tough baked Follow the
pour or thick good. amount of
enough to time
scoop. But specified in
cannot be the recipe,
rolled out like or when no
a dough. streaks of
flour
remain, stop
mixing.
Beating is a
introducing
air into the
mixture thru
mechanical
agitation as
in beating
eggs
Blend is to combine
ingredients
and produce
a
homogenous
mixture.
Blind Baking Process of Raw pie dough Prick dough Pies and tarts
(pre-baking) partially or is made up of all over with
fully baking a cold, solid fat a fork to
pie crust or distributed prevent
other pastry within layers of crust from
before adding moist flour. In puffing up
the filling. its raw state, and
fillings can shrinking.
potentially seep Line pie
through these crust with
layers during parchment
the baking paper then
process, fill with pie
resulting in a weights or
soggy crust. uncooked
rice, dried
lentils or
dried beans.
Bloom/ A process Gelatin is made Avoid the Mousse, crémeux
blooming (of where gelatin of long protein use of fresh
gelatin) powder or strings that tropical Can be used to thicken
sheets are connect to each juices such puddings, sauces, yogurt, ice
soaked in other. These as papaya, cream, gummy candies,
cold water for strings hold kiwi, mango marshmallows, stabilizing
a few minutes water to create and whipped cream
before using. a gel effect. pineapple as
This makes they contain
the gelatin certain
easier to enzymes
dissolve and that break
disperse more down
effectively in proteins and
the liquid prevent the
that is to be gelatin from
gelled. setting.
Boiling icing is sugar and
egg white
icing for
cakes. Italian
meringue
used as cake
icing.
Brown sugar is a regular
sucrose
containing
various
impurities
that give
distinctive
flavor
Butter cream is icing made
of butter and
shortening
blended with
confectioners
sugar.
Cake flour is a fine,
white flour
made from
soft wheat.
Caramelize Process of When heated, Keep a close Sugar decoration, dessert
modifying water within eye on the sauces and candies
sugar into a sugar colour of the
liquid with evaporates and caramel as it
heat. Final the sugar can quickly
product will starts to break go from the
be a shade of down into colour you
amber or glucose and want to too
golden fructose. At dark.
brown. higher heat, Depending
these on the
components application,
further break caramel can
down into range from a
smaller pale golden
molecules that colour to a
will react with deep amber
each other to colour. The
create darker the
hundreds of amber
flavour colour, the
compounds, deeper and
producing the nuttier the
unique flavour flavour.
and aroma of
caramelized Use a candy
sugar. thermometer
to ensure
the hot
sugar is the
right
temperature
.
Chemical is leaveners
leavener like baking
soda, baking
powder
which
releases
gases
produced by
chemical
reactions.
Chiffon cake is light cake
made
following the
chiffon
method cake
mixing
method
involving the
folding.
Choux pastry is a light
dough for
making
profiteroles,
croquembou
che and
eclairs.
Cocoa is a dry
powder powder made
from ground
cocoa solids.
Cocoa butter is a white or
yellowish flat
found in a
natural
chocolate.
Commis is a junior
chef.
Confectioner is a sucrose
s sugar ground in to
fine powder
and mixed
with a little
cornstarch to
prevent
caking.
Consistency is a way in
which a
certain
substance
typically
liquid holds
together (2)
thickness or
viscosity.
Cream Process of Beating butter Too hot or Buttercream frosting, butter-
beating and sugar too cold based cakes, cookies
butter together butter will
together with creates air not aerate
sugar. pockets that properly.
lighten and Butter needs
leaven baked to be at
goods. room
temperature
to be
properly
creamed
with sugar.
Crumb Coat A very thin A thin layer of Transfer a Layered cakes
layer of frosting traps small
frosting cake crumbs quantity of
applied to the and prevents buttercream
top and sides them from into a
of a cake, appearing in separate
providing a the finished bowl. This
crumb-free cake. This fills prevents
coating; a in any gaps crumbs from
base for the between your contaminati
final, thicker, cake layers to a ng all of
decorative smooth and your
layer of solid surface buttercream
frosting. before adding .
the final coat.
If cake is
warm, chill
until firm so
that the
layers don't
shift while
you're worki
ng.
Cutting In Process of Coating flour in Use a Biscuits, pies and scones
incorporating fat protects the
small pieces proteins in pastry
of fat (usually flour from cutter or
butter) into forming too
flour. much gluten.
pulse with
Small pieces of a food
fat dispersed processor
throughout the
dough will melt to cut cold
in the oven, butter into
creating
flour until
pockets of
steam that give a crumb-
pastry its like
flakiness.
mixture
forms.
Chill dough
to ensure
the butter
remains
cold.
Dark is a
chocolate sweetened
chocolate
consist of
chocolate
liquor and
sugar.
Docking Process of When blind Roll out Pie dough, pizza dough,
perforating baking, poking your dough crackers
the surface of holes lets the onto the
a dough with steam escape pan. Press it
a fork or a so that the pie and shape
docker (a crust does not the edge.
special roller puff up. When Prick it all
with making pizza or over with a
"spikes"). crackers, fork. Don't
This allows docking the forget the
steam to dough keeps sides. For
escape and the dough flat. pizza dough,
prevents the if a docker is
dough from not readily
puffing up available,
when baked. you can
dock the
dough all
over with
fingertips.
Dust is to sprinkle
the surface
with flour to
avoid mixture
to stick on it.
Elasticity The property
whereby the
dough’s
regain their
original
shape after
having been
stretched or
otherwise
distorted
Enzyme A substance
produced by
organisms
which has the
power to
bring out
changes in
organic
materials.
Emulsion Process of Oil and water Take your Ganache, hollandaise sauce,
combining do not mix time when salad dressing
two naturally. incorporatin
ingredients Rigorous g two
that are beating is competing
normally enough to ingredients.
unmixable. combine these For example:
ingredients.
Common Add one egg
emulsifiers at a time to
such as egg creamed
yolks, butter, butter. Wait
mustard are until fully
added to incorporated
stabilize the before
suspension. adding
another egg.
Slowly
incorporate
warm cream
into
chocolate.
Slowly pour
oil into egg
yolks, while
whisking.
Fermentation Process of After kneading, The ideal Yeast bread
(in baking) feeding yeast dough needs temperature
with starch time to rest for
and sugar, as and rise. The fermentation
found in first rise is is just above
yeast dough. called 27C. Ideally,
Also the fermentation. place dough
name for the During this in a warm
first rise of step, the yeast environment
yeast dough. produces such as an
ethanol and oven with
carbon dioxide the light on.
in the dough
which gives a
unique flavour
and causes
bread to rise.
Filling is a edible
mixture used
to fill
pastries,
sandwiches
and cakes.
Filling, is a quantity
coating, of material
topping that fills or is
used to fill
something or
is used to
coat or is
used to
design the
top of food.
Fold Technique of Unlike Gently Meringues, souffle, mousse
gently whisking, a incorporate
incorporating rubber spatula whipped egg
two mixtures is required to whites or
together. fold an aerated whipped
mixture into a cream into
batter without batter with a
deflating the scooping-
trapped air and-folding
bubbles. motion. Do
Folding not stir!
reduces gluten
formation.
Foaming is a
continuously
beat egg
white to
incorporate
air until it
becomes light
and fluffy.
Fondant is a type of
icing made of
boiled sugar
syrup syrup
that is
agitated so
that it would
crystallized
into a mass of
extremely
small white
crystals.
Frost is a cover
cakes with
icing.
Ganache is a rich
cream made
of chocolate
and heavy
cream.
Garnishing is to decorate
or embellish
something,
specifically
food.
Knead Process of When water is Over- Yeast bread
working added to flour, kneading
wheat-based gluten strands will result in
dough by form. Kneading a dry and
hand or in a increases the dense bread.
mixer with a strength and Knead until
dough hook elasticity of dough looks
attachment gluten strands, smooth and
into a smooth allowing the feels smooth
and elastic dough to to the touch.
ball. stretch and
expand as it
rises.
Macerate A technique Sugar attracts Soak fruits Fruit salad, sauces, or
used to soften moisture. It in flavourful spreads. Can also be used in
fresh fruit pulls the water liquids such the process of
and draw out through the as juice, making jams or compotes.
its natural cell walls of the wine,
juice. fruit by liqueur, or
osmosis. By vinegars.
extracting the
moisture, the Sprinkle
fruit softens. sugar on
fruits for
quick
maceration.
Proof Final rise of a This step Gently press Yeast bread
yeast dough allows the the dough
after it is gluten in the with your
shaped and dough to relax finger. If the
before it is and to regain indent
baked. the airiness slowly fills
that was lost in then it is
during proofed
shaping. The properly.
dough should
double in size. The dough is
underproofe
d if the
indent
springs back
immediately.
Punch down The process During rising, After the Yeasted doughs
(dough) of gently air pockets are first rise,
deflating the formed inside. make a fist
air pockets Releasing air with your
formed makes yeast hand, and
during the form a closer gently push
first rise in a bond with the the center of
yeasted sugar and the puffy
dough. moisture, dough. Fold
Usually done aiding the edges of
before fermentation, the deflated
shaping and and dough into
final rise of a improving the the center to
dough. second rise. form a ball.
Also, removing
more air
pockets result
in a finer
crumb.
Puree Process used The process of Certain Coulis, sauces
to blend, pureeing purees such
mash, or releases both as
grind food starch and applesauce
(e.g. bananas) fibers, which can be used
into a thicken soup. in place of
smooth, In most cases, sugar, eggs,
lump-free or cooking fruit or fat in
paste-like and vegetables baking
consistency. evaporates (results will
their water vary). Other
content, purees, like
providing a berries or
concentrated beets, can
flavour. be used as a
natural food
colouring to
colour cakes
and or
frostings.
Ribbon stage A stage that Whipping eggs Flavourings Sabayons/Zabaglione
is reached or yolks with such as
after beating sugar incorpor vanilla, Sponge cakes or baked
or whisking ates air into the lemon zest goods that do not rely on
whole eggs or mixture and or juice. leaveners (baking soda or
yolks with also dissolves baking powder) for lift.
sugar until the sugar into Mixture
very thick the eggs, should be
and pale in allowing the pale yellow
colour. The egg mixture to
stage is be tempered
reached when which prevents
the mixture it from
falls slowly coagulating
back into the when heated.
bowl creating
"ribbons" that
hold their sha
pe for a few
seconds on
the surface of
the batter.
Sift Process of Sifting aerates To combine Cakes, cupcakes, delicate
passing dry dry ingredients dry pastries
ingredients and creates a ingredients
through a more uniform more easily,
mesh (for consistency, first filter
example a making them them
sieve) to easier to through a
break up incorporate sifter or a
lumps and into wet fine mesh
aerate ingredients. It sieve.
ingredients. also helps in
giving a lighter
texture to
baked goods.
Screaming is a rubbing
butter and
sugar until
light and
fluffy.
Screaming is a mixing
method method that
begins with
the blending
of fat and
sugar.
Score Process of The intense Whether it is Bread
(in bread) cutting heat in an oven a single,
slashes on causes bread long slash or
the surface of dough to rise lots of small
bread before quickly. The slashes, the
baking. rapid goal is to
production of guide the
gas forces the dough to
dough to rise in a
expand and predictable
release the gas manner.
through the Make sure
weakest points the slashes
on the dough's are deep
surface. enough to
Scoring the create the
dough creates weak point.
weak points
and directs the
rapid
expansion.
Simple syrup A solution of A liquid form of Use simple Cocktails, sorbets, granita,
sugar in sugar that is syrup to glaze
water. easier to blend moisten dry
Usually made into cold cakes.
with equal beverages,
parts sugar Italian Add herbs,
and water. meringues, and spices and
glazes. citrus rinds
to flavour
your simple
syrup.
Store for up
to 2 to 3
weeks
Spice Sachet A small Small-sized Gather Milk, cream, cider, wine,
pouch herbs and together all poaching liquid, simple
containing spices are the syrup
herbs and enclosed in a ingredients,
spices to add cheesecloth or and place
flavour to muslin packet them in the
liquids while the middle of
aromatics are the
infused into the cheesecloth.
liquid. Once Tie the bag
done cooking, closed with
you can easily a piece of
remove it from cooking
the liquid. twine. Make
it long
enough to
suspend the
bag in the
liquid
attached to
the handle
so it is easy
to retrieve it
when done.
Stiff peaks The final When whipping Use cream Cakes, cupcakes, delicate
stage of egg whites or of tartar or a pastries
whipped egg heavy cream, small
whites or air gets trapped amount of
whipped inside and lemon juice
cream causes the to stabilize
ingredient to egg whites.
foam, grow in Sugar may
volume, and be used to
become stiff. In stabilize egg
the oven (in the whites when
case of egg making
whites), the meringues.
trapped air
expands Egg whites
making cakes should be at
and souffles room
fluffy. temperature
and free of
any fat (e.g.
yolks) for
easy
whipping
and best
volume.
To whip
easily, heavy
cream
should be
cold and the
bowl and
whisk
attachment
should be
chilled in
the freezer
for 10
minutes.
Torte/Torting Horizontally Torting a cake Chill cake Layered Cakes
(a cake) slicing a cake provides layers first so that
into layers. between which it is easier to
May also refer you can add cut.
to levelling frosting and
the cake by filling, thereby Use a
slicing off the increasing the serrated
domed part of moisture and knife that is
a baked cake. flavour of your as long as
cake. your cake.
Place cake
on a flat
surface.
Move the
knife back
and forth in
a gentle
sawing
motion to
remove the
crown of the
cake. Once
cake is
levelled,
evenly split
cake into 2
or 3 layers,
depending
on the
height of the
baked cake.
Information Sheet 1.1-1
1. Select required ingredients 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 the other part of the wheat grain are harsh and unpopular
with the general public. This is not to say they are not good to eat.
The following information relates to doughs 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 gelatinization – burst ( through heat )
and swell.
 Starch is broken down by enzymes into simple sugars, which are to used by yeast
as food.
Protein 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
In unleavened dough like pastry this gluten structure allows for it to be stretched out over a
large area without breaking.
 It is gray, 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% (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
Time. (BFT)
Moisture 11 – 15%
The natural proportion of water depends on conditions of growth, storage and milling. Wheat
bread is a hard grain and needs to be soaked in water to aid in milling process.
There 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 coloring 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, the ability to change starch into sugars to provide food for the yeast to
ferment through enzymatic activity.
Salt
Salt is a natural mineral that consist of 6 parts chlorine and 4 parts sodium.
Functions of Salt are:
 Controls fermentation
 Toughen gluten (stabilizing it)
 Increase volume
 Enhances flavours in bread and provides product with its characteristic flavor
 Control 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 color.
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.
 Yeast produces Carbon Dioxide and Ethyl Alcohol, by changing sugars.
 The activity of yeast is destroyed at temperatures above 55⁰C. and maybe severely
impaired at temperatures over 45⁰C.
Production of Flavour
Imparts flavours during fermentation through flavor substances such as organic acids, esters,
alcohol and ketones.
Nutrition
Yeast is rich in protein and B vitamins. It must not come in 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
Water Added to Dough

More water makes softer the doughs – faster rate
Less water makes tighter doughs – slower rate
Dough Temperature:
The warmer the dough temperature, the faster fermentation
The cooler the dough temperature, the slower the fermentation
Acidity:
4 – 6 pH range. Outside these, activity is slower.
Yeast Quantity:
Lower quantity of yeast will result in longer proof.
Amount of salt and fat also inhibit the rate of fermentation or the activity of yeast.
Remember: Yeast is a living thing. It need to be cared for and used properly.
Water
 Hydrates gluten forming proteins (Gliadin and Glutenin)

 Dissolves and disperses salts and sugar and carries sugar to the yeast which it can only
use in liquid form.
 Provides moisture to yeast to grow
 Hydrates dry yeast and disperses both dry and compressed
 Controls dough temperature
 Controls dough consistency
 Wets and swells starch during baking (gelatinization) – makes it available to analyse
enzymes
 Controls enzymes activity (enzymes are active only in liquid or semi liquid mediums)
 Increases shelf life
 Contributes to eating qualities
Best 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.
Dough Improvers basically assist in 2 areas:
Gas Production and Gas Retention
This is what makes a yeast dough rise.

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Competency – Based Learning

Date Developed: 2023 Document No. : ITC-BPPNCII-001

Date Developed: 2023 Document No. : ITC-BPPNCII-001

Date Developed: 2023 Document No. : ITC-BPPNCII-001

Date Developed: 2023 Document No. : ITC-BPPNCII-001

NOMINAL DURATION: 40 Hours

Leaning Outcome No.: 1 Prepare and Produce Bakery Products

Date Developed: 2023 Document No. : ITC-BPPNCII-001

3. TOOLS, ACCESSORIES AND SUPPLIES

Learning Experiences / Activities

Prepare Bakery Products

Compare answer with answer key 1. 1-6

11. Read information sheet 1. 1-7 in Principles and

Date Developed: 2023 Document No. : ITC-BPPNCII-001

12. Answer Self Scheck 1.1-7

Compare answer with answer key 1. 1-7

Compare answer with answer key 1. 1-8

Compare answer with answer key 1. 1-9

Performance Criteria Checklist 1. 1-6

20. Evaluate your own output using

Performance Criteria Checklist 1. 1-6

INFORMATION SHEET 1.1-1

1. identify the varieties and characteristics of bakery products

Types of Bakery Products

No. Method of Leavening Examples of Bakery Products Leavening Agent

Date Developed: 2023 Document No. : ITC-BPPNCII-001

Desirable Characteristics of Baked Products

Date Developed: 2023 Document No. : ITC-BPPNCII-001

Self Check 1.1-1

Answer Key 1.1-1

INFORMATION SHEET 1.1-2

Date Developed: 2023 Document No. : ITC-BPPNCII-001

Although Roman professional bakers introduced technological improvements, many were of

Guilds formed by the miller-bakers of Rome became institutionalized. During the 2nd

Date Developed: 2023 Document No. : ITC-BPPNCII-001

Self Check 1.1-2

Answer Key 1.1-2

INFORMATION SHEET 1.1-3

Basic Principles of Baking

Date Developed: 2023 Document No. : ITC-BPPNCII-001

2. Different Types of Flours

There is a wide variety of flours that can

Date Developed: 2023 Document No. : ITC-BPPNCII-001

 During milling the bran is discarded.

 This is located just under the bran.

Date Developed: 2023 Document No. : ITC-BPPNCII-001

3. Types of Wheat Flour

Some of the types of flours used for bak-ing are as follows:

 It is milled from blends of hard wheat.

 A mixture of wheat flour and sodium carbonate is known as self-raising flour.

 Biscuit flour is made from weak wheat of low protein content.

Date Developed: 2023 Document No. : ITC-BPPNCII-001

Yeast: Two forms of yeast used in baking are

 moist compressed yeast

Baking Powder: Baking powders are related foods that contain particles of sodium-bi-carbonate.

 Egg acts as principle structure builder.

 Shortenings are fats and oils.

 Sugar is a tenderizer in baked foods.

Date Developed: 2023 Document No. : ITC-BPPNCII-001

Date Developed: 2023 Document No. : ITC-BPPNCII-001

Self Check 1.1-3

3. A flour is made of soft wheat which is fairly low in protein.

a. All Purpose Flour b. Pastry Flour c. Bread Flour d. Biscuit Flour

Answer Key 1.1-3