St.

Louise De Marillac College of Sorsogon

Higher Education Department
S.Y. 2023-2024
1st Semester

Time Frame: 3 hours

MODULE IN BREAD AND PASTRY PRODUCTION NC II

(Module no.1)

TOPIC: Types, kinds, and classification of pastry products and its mixing procedures
DATE OF SUBMISSION: _______________________

I. LEARNING COMPETENCIES
At the end of this module the students should be able to:

A. identify the different variety of pastry products.

B. prepare variety of pastry products according to standard mixing procedures/formulation/ recipes and desired
product characteristics

Introduction:

Welcome to this learning modules. Types, kinds, and classification of pastry products and its mixing
procedures. In this module you will discover the different types, kinds and classification of pastry products and its
mixing techniques. This was made to develop your knowledge and skills in understanding the different variety of
pastry products and its standard mixing procedures. . To do well in this module, you have to read and analyze the

context and do all the activities provided. Good luck and God Bless! 😊

o Before you start answering this module. Please sit down properly. Bow your head and pray for
your guidance in answering this module. Don’t forget to thank GOD to all the blessings you
received.
o Are you now ready? Inhale and Exhale first then you can now start answering this module. GOD

BLESS😊
II. EXPLORE
Activity 1. Let’s start the module by writing the names of the different variety of pastry products. Write you
answer in a separate paper.

1 2 3 4 5

6 7 8 9
 Alright! You were able to write the names of each pastry product. Did you used internet or books
in finding the names of the different pastry products? Well, that’s great! All of the given pictures
are examples of pastry product. So now, there are different variety of pastries all over the world
and served in every bakeshop. The difference of each type of pastries may vary from the types and
proportions of fat used. Pastries are divided into two general categories--- laminated and non-
laminated. You may now proceed reading and understanding the text below.

III. FIRM-UP

Pastries are an assortment of rich flour mixture consisting of high proportion of fat to flour with relatively small amount of
liquid and is enriched with different kinds of fillings.

INGREDIENTS IN PASTRY MAKING

 Ideally, pastry flour, which contain less gluten than all purpose flour, should be used. But since this type of flour is not always
available in the market, all-purpose can be use provided that manipulation is controlled.
 Lard, hydrogenated shortening and butter (which are fat that contain moisture) are better used than liquid oil. If oil is used,
reduce the amount. Similarly the amount of water should also be reduced.
 Water or liquid milk may be used. Milk improves the flavor and color of the crust. Any of this liquid should be cold when used
to keep the minimum hydrogenation of the flour and also to keep the fat globules well distributed between the flour particles.
 Steam is the primary leavened for pie crust and air is the secondary leavening agent. This is because the moisture in the
dough, once heated causes expansion. The air bubbles trapped in the dough will burst when heated.
 The use of salt in any baked product improves the flavor. However, use salt in minimal amount only. If margarine or salted
butter is used, salt should be omitted.

KINDS OF PASTRIES

1. Pies- single or double-crust and filled with variations of fillings ranging from fruits----strawberries, blueberries, apples,
bananas, pineapple etc.
2. Tarts- bite-size pastry shells filled with variety of fillings like yema (custard) topped with nutty caramel and meringue and
comes in boat or round shapes with fluted edges. Tarts are also called small pies.
3. Turnovers- layered and flaky crust folded into empanada shape and filled with a variety of fillings such as fruits, jams, chicken,
pork, beef, tuna etc.
4. Puffs and Popovers- hollowed shell made of choux pastry that are crisp and brown on the outside with shiny, thin crust but
moist and soggy inside. Basic ingredients and usual proportion of the shells are 1 cup flour, 4 eggs, ½ cup butter, and ¼
teaspoon salt.

TWO GENERAL CATEGORIES OF PASTRY

1. Laminated pastry undergoes the process of repeatedly folding the solid fat into the dough to create very thin alternating layers
of butter and dough. This result to a flaky pastry.
a. Croissant is made with puff pastry dough that results to light flaky, and buttery. These are typically baked in crescent
shape, which means “crescent” in French. Croissant dough contains a small amount of yeast to aid the leavening.
Croissant maybe filled with sweet or savory ingredients such as fruits and chocolates.
b. Danish pastry is a sweet pastry made from laminated yeasted bread that results to light, crisp, and slightly flaky in texture.
It comes in variety shapes such as braids, envelopes and twist. The original Danish pastry falls between croissant and
brioche because it contains twice the amount of the fat in the dough.
c. Puff pastry is a light, puffy and flaky. This typically involves rolling out the pastry come up with very thin layers of pastry
separated by thin layers of butter. This type of pastry requires a higher percentage of butter and is solely dependent on
the use of steam. The baked product can be sweet and savory such as pies, vol-au-vents, horns and feuilles.
d. Phyllo, fillo, or filo pastry is very delicate pastry made form a sheet of dough that is as thin as tissue paper. This is made
from flour with high gluten content, little amount of butter and with no sugar added. This can be used for both sweet and
savory dishes and can either form a base such as samosas wrapped in filo pastry, baklava and spanakopita.

* Okay! So there are difference between danish and croissant. The difference between the two is the egg ingredient, only
danish pastry contains egg.
*The phyllo pastry is very difficult to make, why? Because this requires careful handling because it is fragile and dries out
quickly.
*You may now proceed to the next category of pastry.

2. Non- laminated pastry is done by cutting the solid into the flour, or adding melted or liquid oil. This type of pastry is more
compact and crumbly.
 a. Pie and tarts. Pies are sweet and savory dish made of pastry dough lined in a pie pan, filled with different fillings, and can
be prepared with or without toppings. Tarts, on the other hand, are sweet and savory that are smaller than a single crust
pie with shallow sides and only a bottom crust.

TRIVIA: The main factor of having a delicious pastry lies on its outer covering, which is called the crust. Crust is
made of shortening, water and salt that can be baked or unbaked depending on the type of pastry to be made.

Types of crust:

1. One crust pie does not contain a top crust. The bottom crust is made and baked first to hold the pie. Once the crust is
baked, the filling is then added to the pie.
2. Double crust pie contains top and bottom crust that seal around the filling together.

A well-made pie crust should be delicious, flaky tender, crispy and golden brown color. The crust should be fitted with decorated
edges in the pie pan and can be cut easily. Is that clear? Okay, proceed to the next.

b. Choux pastries also known as pâte à choux or éclair paste, are puffy, solid crusts with a hollow center that contain filling
such as whipped cream, fruit, etc. Steam is used as a leavening in choux pastries. The dough used in this type of pastry
should be high in moisture content because when the oven turns to steam, it will cause light pockets inside the pastry to
form. The texture of the pastry should be light, airy and crispy.
c. Brioche pastries are made from non-laminated yeast dough that is rich in eggs and butter. This pastry originates in
French. These have slight sweetened flavor because these contain less sugar.

Types of Brioche:

1. Brioche à tête means “brioche with head” when translated. It is a small roll of the dough on top and the baked in a fluted
round, flared in to achieved its small rounded shape.
2. Brioche loaf can be made in a pan without being rolled into balls to make an ordinary loaf that toasts beautifully.
3. Brioche Nanterre is a loaf of brioche made in a standard loaf pan.

d. Short crust pastry is one of the most versatile pastries as it can be made in both a sweet and savory version. This is
simple a mixture of flour, fat, water and salt. This requires minimal handling to preserve its flakiness. Excessive handling
will cause gluten strands to form and toughen up the dough. It is commonly used for bases of tarts, quiches and flans.

Did you know?

Most of the pastry products have the same ingredients. It only differs on the quantity of each ingredient. One good
example is the ingredients used in making a scone and a biscuit, both have the same ingredients but the only
difference is the increased amount of milk in making scones. Let us now proceed to the standard procedures of making pastry.

BASIC TECHNIQUES IN MAKING PASTRY

1. Beating is vigorous act of combining the butter and sugar to allow aeration before eggs are added.
2. Blending is the process of combining the ingredients slowly in order not to lose volume or break up ingredients. Blending can
be done using spatula or a spoon.
3. Creaming is a process of blending fat to sugar or blending the fat alone to allow aeration that makes lighten the mixture.
4. Folding is done by layering one product over the other in a repeated manner reaching the desired number of layers.
5. Laminating is the process of layering dough and butter following the rolling and turning process.
6. Kneading is a process of working with the dough to increase gluten development.
7. Rolling is done by using a rolling pin to flatten and produce thinner dough.
8. Whisking is done by using wire whisk or electric mixer. This process produces air into the cream so aeration also takes place.

MIXING METHOD FOR PASTRY MAKING

The following are the steps that must be followed when mixing ingredients for pastry products.
o Mixing by Hand
1. Using mixing bowl, combine dry ingredients such as flour, salt and sugar.
2. Dice the cold butter into one-inch cubes and toss in the flour mixture.
3. With a bowl scraper or bench knife, cut the butter into the flour mixture until the desired consistency is reached (coarse
meal or mealy, walnut-sized for flaky.
4. Add the water and lemon juice (if using), reserving some, and mix until dough forms.
5. Add more liquid, if needed.
6. Transfer the dough to parchment lined sheet pan and cover with plastic.
7. Place in refrigerator for at least
o Mixing by machine
1. In the bowl of a mixer fitted with the paddle attachment, combine the flour. Salt and sugar.
2. Dice the cold butter into one-inch cubes toss them in flour mixture.
 3. Mix on a medium speed until the desired consistency is reached (coarse meal or mealy, hazelnut-sized for flaky).
4. Add the water and lemon juice (if using), reserving some, and mix until dough forms
5. Add more liquid, if needed
6. Transfer the dough to a parchment lined sheet pan and cover with plastic.
7. Place in refrigerator for at least four hours before using.

PREPARING A SINGLE AND DOUBLE CRUST PIE

Ingredients Single Crust Pie Double Crust Pie
All-purpose flour 1 ½ cups 3 cups
Butter ½ cup 1 cup
Ice cold water 4 tablespoons 8 tablespoons
salt ¼ teaspoon ½ teaspoon

1. Prepare and accurately measure all ingredients.

2. In a large bowl, preferably cold mixing bowl, use a pastry blender to cut the shortening in the mixture of flour and salt.
3. Measure and sprinkle ice cold water gradually over the mixture of flour.
4. Gather the dough and form a ball using your hand to avoid over handling it causing the dough to toughen.
5. Sprinkle flour on your working board and roll the pastry dough using a rolling pin to flatten the ball forming a round shape. It
should be one inch larger from the size of the pie pan.
6. Note: Sprinkle the dough if it sticks to the rolling pin or onto your hand. However, only add flour when it is necessary.
7. Unfold the pastry dough gently over the rolling pin and unroll over the cold pie plate. To avoid soggy bottom crust, you can
apply or brush an egg wash over crust.
8. While preparing the filling, you can put you crust in the refrigerator for 10-15 minute, shape the edges of the single crust
before putting it inside the refrigerator.
9. To avoid shrinkage, fill up the crust with enough filling up to the sides of the crust. Avoid stretching your dough because this
might tear your bottom crust and may cause the filling to spill out of the crust and sticks to the pie pan.
10. For a double crust pie, multiply the measurement of the ingredients into 2 and follow the steps 1-4. Divide the dough into 2,
and roll the second part over the bottom crust with fillings and cut it half inch bigger than the pie plate.
11. Fold and seal the edges using your finger or your fork to create attractive edge.
12. You can make a slit or make hole with design on the top crust to allow the steam to escape. Bake your double pie crust as
instructed by the recipe.
MAKING PUFF PASTRY
There are four methods in making puff pastry.
1. English Method
a. To make the dough, mix all ingredients until smooth.
b. Mold the dough into a big ball. Place the dough in a bowl and cover. Let it rest for at least 20-30 minutes.
c. Prepare the fat having the same consistency like the dough mixture.
d. Form the fat into a rectangular or oval shape.
e. Using a rolling pin, form the dough into rectangular shape.
f. Place the pastry butter on the top of the dough. Cover the butter by placing the outside edge of the dough on the center
and the other side as well.
g. Using a rolling pin, carefully and with an even pressure, flatten the dough of desired thickness to form a rectangular
shape.
2. French Method
a. To make the dough, mix all ingredients until smooth.
b. Mold the dough into a big ball. Place the dough in a bowl and cover. Let it rest for at least 20-30 minutes.
c. Prepare the fat having the same consistency like the dough mixture and shape it to square.
d. Pull down the points of the dough and form a cross.
e. Place the pastry butter on top of the dough. Cover the butter with each end of the pulled down point, be sure to envelope
the flatten fat on top of the dough.
f. Using a rolling pin, carefully and with an even pressure, flatten the dough of desired thickness to form a rectangle shape.
g. Flatten the dough with at least 5mm thickness and follow the number of turns or book folds resting in between turns.
3. Scotch Method
a. Form the pastry butter into cubes and then add it to the dry ingredients.
b. Mix in water, and then mix the dough until it is clear. The mixture should still have lumps of fat showing.
c. Form dough into a rectangle or square shape.
d. Flatten the dough with at least 5mm thickness and follow the number of turns or book folds resting in between turns.
4. Alternate Method
a. Form the pastry butter into cubes.
b. To make the dough, mix all ingredients until smooth.
c. Combine the pastry butter cubes and mixed it with dough until it is clear. The mixture should still have lumps of fat
showing.
d. Flatten the dough with at least 5mm thickness and follow the number of turns or book folds resting in between turns.
e. Rest, roll and cut out pastry.
For your more information, the secret of having the best pastry is by following the correct method or process.

Alright! Do you have any question about pastry? If none let us proceed to activity 2 and 3 to test if you understood
the lesson.
 IV. DEEPEN
Activity 2. Identify what being described in the following statements. Find the answers on the puzzle below and write your
answer in a separate paper.

Y S S J X W X W V G I S Q S J Q K I Y W
D C R D Y C P U T S U R C T R O H S J A
P J A D Y U B R P I W L I Y E J L Q P U
D B P W S A D P C E Y V C V D R W Z R K
Z Y D D I G L F B O X U A R N A Z X T Y
L I O Q S N X T O V U V T S A C N R A K
P T H Q X I N S I G I A N H Q Q N I W R
Y T T S K D F F Z L N L F R W O N B S Y
C U E C U N T J L Z Y X Y G D Z O S J H
R Q M O H E Y Y L I F Z N H G K N X B W
S O T L O L E K R Q O I E A E H L L E H
O I F V A B R R N G D V U Z B S A T I M
T Y D F I M V E V A B Q L Y R W M U H B
C H W O U E I G E G F M P U H P I I C N
W Q O Z D O S N N K G Y U F P R N P T W
G A W E E L K I A B R I O C H E A R Z T
A N C R I K T D Y T S C O T C H T D I X
N T I C Y A O L J A E M I J K V E R V Y
V T C Q E B G O N A T D B C I L D D F D
X F N B V M L F W P H S A H E L U G A G

1. This type of pastry undergoes the process of repeatedly folding the solid fat into the dough to create very thin alternating
layers of butter and dough. This results to a flaky pastry.
2. This is a sweet pastry made from laminated yeasted bread that results to light, crisp and slightly flaky in texture.
3. This type of pastry is done by cutting the solid fat into the flour, or adding melted or liquid oil.
4. These are made from non-laminated yeast dough that is rich in eggs and butter.
5. This is one of the most versatile pastries as it can be made in both sweet and savory version.
6. This is the vigorous act of combining the butter and sugar to allow aeration before eggs are added.
7. This refers to the process of combining the ingredients slowly to prevent losing volume or breaking up ingredients.
8. This is a process of working with the dough to increase gluten development.
9. This is done by layering one product over the other in a repeated manner reaching the desired number of layers.
10. The first step to do in this method is to from the pastry butter into cubes and then add it to dry ingredients.

Generalization:

1. What are the importance of following the standard mixing procedure properly?
V. TRANSFER
Activity 3. Using the internet or other possible resources, research at least 10 baked products. Identify what type of mixing
method did the product used. Write your answer in a separate paper.
Reference:

Bread and Pastry Production by Leonora D. Basbas

Bread and Pastry Production (Teachers Guide) by Grace R. Nieves

Bread and Pastry Production by Grace R. Nieves