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11

TVL-H.E.-Bread and Pastry

Production
Quarter 1 – Module 1:
Prepare and Produce Bakery Products
Ingredients for Bakery Products
TVL – Grade 11
Alternative Delivery Mode
Quarter 1 – Module 1: Prepare and Produce Bakery Products: Ingredients for
Bakery Products
First Edition, 2020

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represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Janet C. Magahin
Editors: Jonathan L. Bayaton , Jesusa D. Paladar and Leila G. de Guzman
Reviewer: Rhea Q. Diaz
Typesetter: Maria Farina G. Calumba and Leila G. de Guzman
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, Ed.D.,TM Elmar L. Cabrera
Nilita L. Ragay, Ed.D.
Antonio B. Baguio, Jr. Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
 11
TVL
Quarter 1 – Module 1:
Prepare and Produce Bakery Products
Ingredients for Bakery Products
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the Ingredients for Bakery Products. The scope of this module permits
it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged
to follow the standard sequence of the course. But the order in which you
read them can be changed to correspond with the textbook you are now using.

The module will tackle:

 Ingredients for Bakery Products

At the end of the lesson, the learner will be able to:

1. Identify the major ingredients in baking.
2. Perform proper way of measuring and weighing baking
ingredients according to the standard procedures.
3. Display patience in measuring and weighing required ingredients
according to recipe or production requirements

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 What I Know

A. Identify the different ingredients in baking.

1. It is made from grounded wheat or rice, rye, and barely maize that made it
powdery white in appearance.
2. Known to be an integral part of making sweet cakes, pastries, and other
products.
3. Considered a complete protein, containing all the essential amino acids
humans use to build other proteins needed by the body
4. A group of solid fats, usually white and tasteless, and especially formulated
for baking.
5. Baking agents that causes the dough to rise.

B. TRUE or FALSE. Write your Last Name if the statement is correct and write
your first Name if the statement is wrong.
1. Sifting dry ingredients is necessary in preparation of ingredients.
2. Tap the sugar in the measuring cup to compress.
3. Measuring cup for liquid can be used to measure dry ingredients.
4. Using appropriate measuring tools will minimize your time preparation.
Measuring liquid ingredients in cup is done by putting the cup in a flat surface then
pour the liquid ingredients to be measured.

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 Lesson
Ingredients for Bakery
1 Products

Baking is cooking by dry heat in an oven or oven-type appliance. It is a

method of cooking used in making breads, cakes, pies, pastries, and biscuits
which everybody enjoys eating. Baking is an enjoyable activity which you can
learn either as a hobby or as an income-generating project.

What’s In

You love sweets and pastries and you probably love baking too. You
want to do baking but where do you start? What are the ingredients you need?

Notes to the Teacher

The following are information that would lead to the activities and
assessment. Some activities may need your own discretion upon
checking or you may use a rubric if provided. Please review the
activities and answer keys and amend if necessary.

What’s New

You and your mother decided to bake cupcakes for your younger sister’s
birthday. She has decided to bake with you instead of ordering as she would want to
have this baking time as your bonding time. What will be the ingredients that you
will need to prepare in order to produce an output?

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 What is It

I. FLOUR
Flour is made from grounded wheat or rice, rye,
and barely maize that made it powdery white in
appearance. It is the basic ingredient used in baking.
The following are the functions of flour in baking:

https://tinyurl.com/yctq9osx
1. Structure, texture and color to baked products
2. Provides nutritive value to baked products
3. Used as thickening agent
4. Used as binder of food
5. Used as stiffening agent in laundry

Kinds of Flour Characteristics Uses Proper Storage

a. Whole Comes from wheat Best used in Must be stored in
Wheat Four grains, preparing yeast an airtight sealed
contains the whole breads like whole container in a
part of the grain wheat bread. cool dry place or
including the bran in the
refrigerator.
(outer part or
cover of the grain),
the endosperm
(the fruit) and the
germ or the
embryo (the inner
part of the
whole grain).

b. Bread Has more gluten This is the best Several months

Flour strength and choice for yeast in
protein content products like a cool, dry
than all-purpose pan de sal, pan/ cabinet
flour. Bread flour sliced bread, when stored in a
has 12 to 14% crusty breads and sealed container
protein. rolls, and buns. or if tightly
wrapped, and up
to one year in the
freezer.
c. All-Purpose Is a combination Best for pie Can be stored
Flour of soft and hard crusts, cookies, inside the cabinet
flours. It may be muffins, using an airtight
bleached or

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 unbleached. It is cupcakes, container and be
one of the most pancakes and kept for 6-8
commonly used shortened cakes. months.
and readily
accessible flour.
Protein varies
from 8 to11%
d. Cake Flour Is a fine-textured, This flour is Store in an air
soft wheat flour excellent for tight container
with high starch baking fine not
content. textured cakes exceeding for
It has the lowest with greater more than 6
protein content of volume and is months.
7 to 9%. It is used in some
chlorinated (a quick breads and
bleaching process cookies.
which leaves the
flour slightly
acidic, sets a cake
faster and
distributes fat
more evenly
through the batter
to improve
texture).
Other Kind of
Flour
e. Rice Flour Rice flour is made Can be used as Can be stored in
from finely milled substitute for a plastic
rice. It can be wheat flour but container
made from either the quality of the and must not be
white or brown product may stored for a long
rice. It has 6.5 to differ. periods of time.
7% protein but it
does not form
gluten.

I. SUGAR
Sugars are known to be an integral part of
making sweet cakes, pastries, and other products.
They generally add sweetness and flavor, create
tenderness and fineness of texture (partly by
weakening the gluten structure), give color to the
crust, increase keeping quality (by retaining
moisture), act as creaming agent with fats, and
provide food for yeast (Gisslen, 2001).

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 A. Effects of Sugar in Baking
 Increases dough development
 Makes the color of the crust richer
 Improves the nutritive value, flavor and aroma of the product
 Makes the bread more tender
 Increase the volume of the loaf
 Serves as food for the yeast
 Contributes to moisture content of baked products, increasing
its storing quality
 Act as creaming agent

Kinds of Characteristics Function and Use Proper Storage

Sweetener
a. Granulated Regular white Finer granulations
Sugar sugar are better for
also called table mixing dough and
sugar. batters because
Must be kept in a
Caster sugar has they dissolve
plastic sealed
finer granules relatively quicker.
container and
while Sanding sugar is
stored in a dry
sanding sugar good for sprinkles
place.
has on top of cakes
coarser granules and
than regular cookies and for
white sugar syrups.
b. Confectioner Sugar ground to Used in icings,
or Powdered a toppings, cream
Sugar fine powder fillings, dusting.
mixed
with a small
amount
of starch, also
called
icing sugar.
c. Brown Sugar the darker color Used in place of
(raw brown, has white sugar when
light brown, more impurities, its flavor and color
medium it is desired. It also
brown contains small contains a small
amount of amount of acid so
glucose it
and fructose. can be used with
Contains a little baking soda to
amount of provide leavening.
molasses
and the natural
fibers of the
sugar cane.

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II. EGGS
Eggs are considered a complete protein, containing
all the essential amino acids humans use to build other
proteins needed by the body. Both the yolk and the egg
white contain protein, so whole eggs or their separated
components may be used to set liquids. They come in
various sizes (small, medium, large, extra-large) and kinds
(chicken egg, duck egg, native egg).

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Kinds of Eggs Characteristics Function and Use Proper Storage

Fresh White Eggs Large and fresh Protein in eggs Keep shell
white eggs are contributes to intact and store
the standards for structure. in the
baking. They Emulsifier refrigerator.
should be clean, (blending or
fresh-tasting, combining of
free of bad odors, substances that
and tastes. are difficult to
blend like fats and
liquid). This
contributes to
volume and
texture. Leavening
when egg whites
are beaten, air is
trapped in the
foam bubbles and
expand during
baking.
Shortening due to
the fat content of
the egg yolk.
Moisture due to
the quantity of
water in eggs.
Flavor, color,
nutritional value.

A. Composition of Egg
1. Mucin – protein which is found in egg whites and responsible for its gel
characteristic.
2. Ovalbumin – another protein found in egg whites which coagulates and
involve both in heat coagulation and whipping.

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 3. Lecithin – present in egg yolk which is responsible for its emulsifying
property. It is the portion of the egg yolk that causes spoilage when eggs
are stored at warm temperature.

III. FAT
These may come from animal or vegetable fats. It can
also be in liquid or solid form. Fats generally help to
tenderize the product and soften the structure, add
moistness and richness, increase keeping quality, add
flavor, assist in leavening when used as creaming agents
(Gisslen, 2001).
https://tinyurl.com/y9d4a2wq

Kinds of Fat Characteristics Function and Use Proper Storage

a. Butter Made out of fatty Good source of Butter must be
milk protein. It flavour and kept well
can be salted or melting quality wrapped inside
unsalted. so these are good the refrigerator
for pastries and because it melts
cakes. at room
temperature and
to maintain its
good quality.
b. Margarine Made from Baker’s margarine Keep well
various (bar margarine) wrapped in
hydrogenated are very similar in refrigerator.
vegetable or characteristic and
animal fats, with function to butter Keep in tightly
flavorings Pastry margarine closed container
emulsifiers, (in containers) are in a cool, dry,
coloring agents tougher and more dark place.
and other elastic and are
ingredients. used for dough or
pastries.
c. Oil Comes from Spreads to the Keep in tightly
vegetable, mixture too closed container
nut or seed thoroughly and in a cool, dry,
sources. It can shorten too dark place.
is liquid fat. much so it is not
commonly used in
cakes but in pie
dough and some
yeast breads.
d. Lard Comes from the Are commonly Keep in tightly
side part of the used in making closed container
hog. flaky crust for in a cool, dry,
pies. dark place.

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 e. Shortening Group of solid Used for flaky Keep in tightly
fats, usually products such as closed container
white and pie crusts and in a cool, dry,
tasteless, and biscuits. dark place.
especially
formulated
for baking.

IV. LEAVENING AGENT

Leavening agents are gases that causes the dough to
rise. In the presence of moisture, heat, and others, the
leavening agent reacts to produce gas (often carbon dioxide)
that becomes trapped as the bubbles within the dough.
https://bit.ly/39WZOv8

Kinds of Characteristics Function and Use Proper Storage

Leavening Agent
a. Yeast Available as active Fermentation of Yeast must be
dry yeast or yeast is important kept in an airtight
instant yeast. in the formation container away
Active dry yeast and stabilization from heat and
consists of coarse of gluten thus it is light.
oblong granules. best used for
Instant yeast or breads and other
rapid-rise yeast yeast products.
has smaller
granules and
dissolve faster.
b. Baking Soda Sodium The fast action of Must be stored in
bicarbonate, a fine chemical leaveners air tight container
white powder that makes them very to maintain
has a slightly salty good to use in freshness.
and alkaline
taste (mapakla)

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 c. Baking Mixture of baking muffins, cakes,
Powder soda plus an acid cookies, pastries.
to react with it and
starch to prevent
lumping. It is
available as single-
acting or double-
acting baking
powder. Single-
acting baking
powder requires
only moisture to
release gas.
Double-acting
baking powder
release gas in two
stages. First,
during mixing
then completes the
reaction with the
addition of heat
during baking.

V. LIQUID INGREDIENTS
Liquid ingredients provide moisture to rehydrate and
activate the yeast and bring together the flour and any other
dry ingredients to make the dough.
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Kinds of Liquid Characteristics Function and Use Proper Storage

Ingredients
a. Water Gives coarse
texture to bakery
products also
make the product
chewy and
rehydrated
b. Milk and Fresh whole milk Contributes water, Fresh milk and
Creams is the form of milk fats, nutrients and opened cans of
most commonly flavor. evaporated milk
referred to in has to be kept
recipes. refrigerated in an
Evaporated milk is air tight container.
with about 60% of Unopened evap
water removed. milk cans should
It can be diluted be stored in a
with
cool, dry place

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 equal amount of
water when used
in baking.
c. Juice Usually fresh fruit Adds flavor and Store in airtight
juices color. Best used in container in the
recipes with refrigerator.
baking
soda as leavening

MINOR INGREDIENTS IN BAKING

They are essential in attaining the sensory qualities of baked products,
contribute to the enhancement of flavour and texture and add distinction and
character to baked goods.

1. Dried fruits and nuts – are also used to add

flavour to baked products.

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2. Chocolates – are usually made from cacao fruit

and produced in powder, liquid, and in bar type.
This can be unsweetened, bitter-sweets or
semisweet chocolate, milk chocolates, sweet
baking chocolates, and pre-melted chocolate.
https://tinyurl.com/y8lsq2du

3. Salt – it enhances the overall flavour of bread and

other pastries, controls the fermentation of yeast,
and gives a strengthening effect in the dough
specifically on the gluten protein.

https://tinyurl.com/y7bqf59

Proper Way of Measuring Baking Ingredients

Baking is a sophisticated method of cooking food. It requires special tools and

equipment in order to bring out the best results. To prepare for baking, familiarize
yourself with the following baking tools, and equipment classified according to their
use.

MEASURING TOOLS

LIQUID-MEASURING CUP – a
transparent cup calibrated to indicate
the amount of liquid.

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 DRY-MEASURING CUP – is a set of
marked cups used to measure dry
ingredients such as flour and sugar.
They are either plastic, or stainless.

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MEASURING SPOONS – a set of

spoons used to measure small amount
of ingredients.

https://tinyurl.com/y8ado44y

DIETETIC SCALE – is an instrument

used to measure the weight of the
items or ingredients.
https://tinyurl.com/y9nkhzoh

TIMER – is used to in timing baked

products, the rising of yeast and to
check the doneness of cakes
https://tinyurl.com/y6wbyds5

Basic Guidelines in Measuring Ingredients

Accuracy in measurement of ingredients in baking is a very critical
aspect in ensuring success. The following are guidelines in measuring
ingredients.
1. Read and understand your recipe. Before identifying the
measuring procedure to perform, it is essential to carefully
read and analyze the recipe.
2. Use the appropriate measuring tool. To avoid too much process
of measurement, use the appropriate measuring tool for the
ingredients.
3. Avoid spillage of ingredients when measuring. Be careful when
using measuring tools and equipment. Handle the tools,
equipment, and ingredients properly.

Measuring Dry and Liquid Ingredients

To yield quality products in baking, the correct way of measuring dry and
liquid ingredients must be observed. The following techniques will help you made
measuring ingredients a success.
A. Dry Ingredients
1. Flour
a. To remove lumps or big particles, sift the flour onto a utility

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 tray or waxed paper.
b. Use spoon to move flour to the measuring cup until it over
flows. Do not tilt or shake the cup for accuracy.
c. Level off the rim of the cup using a spatula or any straight-edge
tool.
2. Refined sugar
a. Spoon sugar to the measuring cup.
b. Level it off using a spatula or any straight-edge tool.
c. Do not tap the sugar to avoid having it compressed inside the
cup.
3. Brown sugar
a. Remove any unwanted particles
b. Remove the lumps. Roll them out or press them using the tines
of fork.
c. Place enough amount of sugar on a cup until it gets compact.
d. Level it off using a spatula or any straight-edge tool.
4. Confectioner sugar
a. Sift through a sieve to remove lumps.
b. Spoon slightly into measuring cup.
c. Level off with spatula or any straight-edge utensil. Do not shake
the cup.
5. Baking powder and baking soda
a. Remove lumps
b. Dip the spoon, then level it off.
6. Shortening
a. With the use of measuring cup
Have shortening at room temperature, pack firmly into the
measuring cup, taking care not to have air pockets, level off
with a spatula or any straight-edge utensils. Use standard
measuring spoon for less than ¼ cup shortening.
b. Water Displacement Method
Fill the cup with cold water up to ¼ cup level if ½ cup of fat is
desired and add shortening enough to cause the water to rise
up to the 1 cup mark. To measure ¼ cup, fill with cold after up
to ¾ cup level and add shortening enough to raise the water up
to the 1 cup mark. Drain well.
B. Liquid Ingredients
A liquid measuring cup is best to use for liquid ingredients because
it is clear and see through. It also has a spout that makes pouring of
liquids easy.
a. Place the glass or cup in a flat surface before pouring any
liquid ingredients to be measured.
b. Gradually pour liquid to the measuring cup.
c. Check if the desired measurement has been taken.

Frequently Used Substitutions and Equivalents

1 cup butter 1 cup margarine
1 oz baking chocolate 1 square
(unsweetened)

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 1 oz sweetened chocolate ¼ cup cocoa + 1 ½ to 2 tsp
shortening
8-10 pcs graham crackers 1 cup graham crumbs
4 oz bread 3 cups soft crumbs
1 cup milk ½ cup evaporated milk + ½ cup
water
1 cup cake flour 1 cup all-purpose flour – 2T + 2Tcornstarch
(both sifted before measuring)
1 tablespoon cornstarch 2 tablespoon flour
1 cup sour milk 1 cup evaporated milk + 1 T vinegar
or lemon juice
1 cup whipping cream ¾ cup whole milk + ¼ cup butter
1 whole egg 2 egg yolks
1 cup molasses 1 cup honey

Equivalent Weights and Measurements

Given Measurements Equivalents Abbreviations
1 gallon (gal.) 4 quarts
1 quart (qt.) 2 pints gallon gal.
1 pint (pt.) 2 cups
quart qt.
1 cup (c) 8 fluid ounces
½ cup 4 ounces pint pt.
¼ cup 2 ounces
1/8 cup 1 fluid ounces cup c.
1 tablespoon 3 teaspoons
tablespoon tbsp.. or T
1 pound 16 ounces
2.2 pounds 35.2 ounces teaspoon tsp. or t
1 kilogram 1000 grams
fluid ounce fl. Oz.
ounce oz.

pound lb.

gram g.
kilogram kg.

What’s More

Activity I
Direction: Draw a ___ if it’s a proper way, and ___ if not.
1. Remove any unwanted particles.
2. Place the glass or cup in a flat surface before pouring any liquid ingredients
to be measured.
3. Tap the sugar to avoid having it compressed inside the cup.
4. Use spoon to level off the rim of the cup

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 5. Remove lumps before measuring ingredients.

Activity 2
Arrange the steps in measuring liquid ingredients. Write 1 as fist and 2 for 2nd and
so forth.
___a. Check if the desired measurement has been taken.
___b. Place the glass or cup in a flat surface before pouring any liquid ingredients
to be measured.
___c. Gradually pour liquid ingredients to the measuring cup.

What I Have Learned

In order to have a quality baked product and minimized time preparation,

you need to identify and understand the major ingredients in baking.
Direction: Read and understand what is asked in the statement. Write your
answer in your activity notebook.
I. Give what is asked for in the following:
A. Six major ingredients in baking
B. Three minor ingredients used in baking
C. Five effects of sugar in baking

What I Can Do

Activity. Let’s bake.

Direction: Suppose you want to make some cupcakes, what do you think are the
ingredients you will need to make the cupcakes? Make a list of ingredients (in order
from the biggest quantity to the least quantity) that you would need.

Example: Salt – gives flavor to the cupcake

MY CUPCAKE

Ingredients of my cupcake Function of the ingredient

1.
2.
3.
4.
5.
6.
7

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 Assessment

Direction: read the statement carefully. Write your answer in your activity
notebook.
A. Explain the use of the following measuring tools and equipment.
1. Measuring cup for dry ingredients
2. Measuring cup for dry ingredients
3. Measuring spoon
4. Dietetic Scale

B. Write true on the line if the statement is correct. If not, write false.

_______________1. The first step in measuring ingredients is to read the recipe.

_______________2. In measuring ingredients for baking, using of any kind of
measuring tool is accepted.
_______________3. In measuring flour, it is important to level off the excess
powder to achieve desired result of baked products.
_______________4. Measuring cup is only intended for liquid ingredients.
_______________5. In measuring liquid ingredients, place the measuring tool
on a flat surface.

C. Convert the following ingredients as stated in each number.

1. _____________quart = 4 gallons
2. _____________grams = 3.5 kilos
3. 2 pounds = ________ ounces
4. ____________teaspoon = 5 tablespoon
5. ____________tablespoon = 7 fluid ounces

Additional Activities

Selecting, Measuring, and Weighing Required Ingredients

Reminder: In doing the tasks, make sure your parent or adult is around to do
supervision. Review the Occupational Health Safety.
Direction: Demonstrate the step-by-step procedure in measuring the following
ingredients. Let any member of the family to check your performance. Or you may
take video if gadget is available. The said family member must check/monitor your

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performance and accomplish the Scoring Rubrics provided below after the activity.

1. ¼ tsp baking soda

2. 1 cup cooking oil
3. 10 ounce raisins
4. ½ pt of brown sugar
5. 1 ½ T of baking powder

Scoring Rubric

Performance Standards Percentage Performance Level

(% )
Correctness of Procedure 40%
Accuracy of Measurement 40%
Sanitation 20%
Total Score 100%

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 16
What I can do
Ingredients of Cupcake and its Functions
1. All-purpose flour - Provides structure, texture, and color to baked
products
2. Granulated Sugar – adds flavor
3. Cocoa powder – adds flavor and color
4. Baking soda – in the presence of moisture, it will react causes the mixture
to rise.
5. Salt - it enhances the overall flavor
6. Oil - make the final baked products crumbly moistened.
7. Eggs - Provide leavening, add color, texture, flavor and richness to the
batter, and act as stabilizer in mixture and bind all the ingredients.
What I have Learned
A. B. C.
1. Flour 7. Dried 10.Increases dough
2. Sugar fruits development
3. Eggs 8. Chocolate 11.Makes the color of
4. Shortening 9. salt the crust richer
5. Leavening agents 12.Act as creaming
6. Liquid ingredients agent
What I Know
What’s More
A.
Activity 1
1. Flour
What’s More 2. Sugar
1. 3. Eggs
Activity 2
4. Shortening
a. 3 2. 5. Leavening
B.
b. 1 3. 1. TRUE
c. 2 2. FALSE
4. 3. TRUE
4. TRUE
5.
. 5. TRUE
Answer Key
 17
Assessment
A. Proper Measuring of Ingredients
1. DRY-MEASURING CUP – is a set of marked cups used to measure dry
ingredients such as flour and sugar. They are either plastic, or stainless.
2. LIQUID-MEASURING CUP – a transparent cup calibrated to indicate the
amount of liquid.
3. MEASURING SPOONS – a set of spoons used to measure small amount of
ingredients.
4. DIETETIC SCALE – is an instrument used to measure the weight of the
items or ingredients.
B.
1. True
2. False
3. True
4. False
5. True
C. Conversion
1. 16
2. 3500 grams
3. 32 ounces
4. 15 teaspoons
5. 14 tablespoons
References
Content

Nieves, Grace R.TLE-TVL Series Bread and Pastry Production. The Phoenix
Publishing House Inc. 2016
K12 Learning Modules in Bread and Pastry Production.
Gisslen, 2001. Professional Baking. NY: John Wiley & Sons.

Websites

https://www.google.com/imgres?imgurl
https://www.youtube.com/results?search_query=proper+measuring+of+ingredien
ts
https://www.youtube.com/watch?v=qzr82EuiJu0
http://panlasangpinoy.com https://www.youtube.com/watch?v=sx0O7x-t0p0
https://www.google.com/search?q=pandesal&tbm
https://www.rcampus.com/rubricshowc.cfm?sp=yes&code=CX4X8B8&
https://tinyurl.com/ybp98aej
https://tinyurl.com/yaprnrrl
https://www.canva.com/folder/likes

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net

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