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0 00-February-2024

Study Guide in (TLED 118- Advance Baking) Module No.__

STUDY GUIDE FOR MODULE NO. ___ 1

MODULE OVERVIEW

In this module, you will explore the principles of baking. This includes understanding the
factors contributing to the success of a baking business, identifying potential malpractices
in baking, and adhering to guidelines within the laboratory area.

MODULE LEARNING OBJECTIVES

At the end of the lessons, the learners should be able to:

1. Discuss the factors that contributed to a successful baking business

2. Describe the strict supervisions of all bakery procedures
3. Explain the correct baking procedures to be observed to produce quality baked
products
4. Discuss the importance of using appropriate tools and utensils when baking
5. Discuss the common malpractices in baking
6. Discuss the effects of using inappropriate tools and utensils when baking
7. Explain the importance of knowing the malpractice in baking
8. Follow the different rules to be observed in the laboratory area
9. Use the proper cooking outfit

LEARNING CONTENTS (A. FACTORS THAT CONTRIBUTED TO A SUCCESSFUL BAKING

BUSINESS)

A. FACTORS THAT CONTRIBUTED TO A SUCCESSFUL BAKING BUSINESS

With the high demand for bread and the abundance of bakery products available, it is no
wonder that many are interested in starting a bakery business. It takes a lot to see
success as a baker since just knowing how to make bread and sell them is not enough.
You need to put in time, effort, and resources to make your bakery flourish.

BAKING

BAKING is the process of cooking food by indirect heat or dry heat in a confined space
usually in an oven using gas, electricity, charcoal, wood at a temperature from 250°F to
400°F. It is considered the best method of cooking to retain the nutrition value of food.

It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches
(keesh), cookies and crackers

1. Quality of baked products

The quality of goods your bakery produces is crucial to its success. Customers are
always looking for delicious, fresh, and visually appealing products, and if your bakery
can consistently deliver on those expectations, they are likely to become repeat
customers.

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2. A good bakery location

A successful bakery is easily accessible to customers, with high visibility and a clear,
eye-catching storefront that draws attention. Ample parking is also important, as
customers are more likely to stop in if they can find a convenient place to park.

3. Good marketing efforts to promote the bakery business

Effective marketing strategies can help attract new customers to the bakery and
increase brand recognition, leading to increased sales and profitability. This can be
achieved through various means, such as utilizing social media platforms to reach a
wider audience, distributing flyers in the local community to promote special deals and
promotions, and relying on word-of-mouth recommendations from satisfied customers to
spread the word about the bakery.

4. Having exceptional customer service

By having friendly and knowledgeable staff and quick service, a bakery can establish a
loyal customer base and create a positive reputation. A customer-centric approach
increases customer satisfaction and encourages repeat business and word-of-mouth
recommendations.

5. Offer a variety of baked products

Selling an assortment of baked goods can attract a larger customer base and keep
them coming back.

6. Cleanliness of the shop and surroundings

A clean and well-maintained storefront will enhance the customer experience and instill
confidence in the brand. Your customers are more likely to return to your bakery if its
interiors are clean and organized, as it reflects the level of care and attention to detail
that goes into the products being sold.

7. Innovation
Lastly, offering new and unique products can keep your customers interested and
engaged and encourage them to return for more. This not only drives repeat business,
but will also help to establish your bakery as a creative and forward-thinking
establishment. By regularly introducing new products and flavors and keeping up
with industry trends, your bakery can set itself apart from the competition and appeal to
customers who are looking for something different.

LEARNING CONTENTS (B. COMMON MALPRACTICE IN BAKING)

B. COMMON MALPRACTICE IN BAKING

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1. Inaccurate Measurements: Incorrect measurements of ingredients can lead to

inconsistent results and affect the taste and texture of baked goods.

2. Overmixing or Undermixing: Improper mixing can result in tough or unevenly textured

products. Following recommended mixing times is crucial.

3. Incorrect Oven Temperature: Baking at the wrong temperature can cause uneven
baking, undercooking, or burning of the products.

4. Expired Ingredients: Using expired or stale ingredients can impact the freshness and
flavor of the final baked goods.

5. Skipping Sifting: Neglecting to sift dry ingredients can lead to clumps in the batter and
affect the overall texture.

6. Not Preheating the Oven: Baking without preheating the oven properly can affect the
rise and texture of the products.

7. Ignoring Resting Times: Skipping resting or chilling times for dough or batter can result
in products that don't hold their shape or texture.

8. Neglecting to Follow Recipes: Deviating from the specified recipes, especially in terms
of ingredient quantities or order, can lead to unexpected outcomes.

9. Poor Quality Ingredients: Using subpar or low-quality ingredients can compromise the
taste and overall appeal of baked goods.

10. Inadequate Cooling Time: Removing baked goods from pans or trays too quickly can
lead to crumbling or loss of shape.

11. Forgetting to Use Scale: If you want to get the right measurements every time, using a
scale is of the utmost important, especially when you're working with really finicky recipes.

12. Not using parchment paper: This can add a ton of cleanup time to your baking
endeavors

LEARNING CONTENTS (C. GUIDELINES TO BE OBSERVED IN THE LABORATORY AREA)

Use of Appropriate Baking Outfit:

1. Apron
- One very mandatory piece of clothing to have is an apron, whether you are cooking or
baking, it is important to have one. It protects your clothes from getting dirty and also
protects whatever you’re baking from getting contaminated by anything from your clothes
as well.

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2. Dust Coat
- If you’re baking at home, it is not necessary to get a dust coat. However, if you have a
bakery shop, the health department in your area may strongly recommend your
kitchen/bakery staff to wear a white dust coat. It is good to make sure you, and/or your
bakery staff have a white dust coat while working.
- This coat protects the user’s upper body from exposure to light liquid chemical splashes
and dust.
3. Chef hat or Hair net
- Another important clothing item in your bakery kitchen is head wear; you should have a
chef hat or hair net to cover your hair in the kitchen.

4. Oven Mitts
- This is an essential item while baking especially for the baker’s own safety. To avoid being
burnt by the oven surface; while removing baked goods from the oven, use oven mitts for
protection. Every baker’s kitchen, home or commercial, should always have these.

5. Flat-grease proof shoes

- In any kitchen, whether you’re cooking or baking, spills will occur. It is therefore
necessary to have flat and if possible, grease proof shoes that will help you avoid any
accidents in the kitchen. If you’re baking at home, make sure you wear flat, closed and
comfortable shoes. The same applies for a commercial kitchen, and if you can, get grease-
proof shoes or rubber shoes to avoid slips in the kitchen.

6. Masks or spit guards

- Are worn by food handlers to prevent them from coughing or sneezing onto and
contaminating food during the food preparation and handling process. From a food safety
perspective, the concern is with the exhalation rather than inhalation of aerosol droplets.

C. Guidelines to be Observed in the Laboratory Area

c.1. Rules to be observed in the laboratory area:

 Think safety first

 Always wear appropriate personal protective equipment (PPE) such as lab
coats, safety goggles, and gloves.
 Follow all posted safety guidelines and instructions provided by the laboratory
supervisor.
 No eating, drinking, or chewing gum in the laboratory area.
 Keep workspaces clean and organized to prevent accidents or spills.
 Be aware of the location and proper use of safety equipment, such as fire
extinguisher.

c.2. Safety precautions:

 Use hot pads when you handle something hot.

 Avoid horseplay
 Know where you are going to put a hot pot before you take it off the range.
Make sure a space has been cleared for the pot.

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 Before you begin baking, it’s also a good idea to take off any jewelry because
it can be contaminated with dust or bacteria.
 Handle chemicals with care, following proper storage and disposal
procedures.
 Know the location of emergency exits and evacuation routes.
 Never work alone in the laboratory, especially when conducting experiments
involving hazardous materials.
 Report any accidents or spills immediately to the laboratory supervisor.
 Make sure to thoroughly wash your hands, and trim your fingernails if
necessary
 Keep the cutting boards far away from food, eggs, and other raw items like
flour.
 Before plugging your oven in, check the connections and the cable to make
sure there are no short circuits.
 Keep in mind not to use any metal objects in the oven.

c.3. Practical ways of keeping food clean:

 Regularly clean equipment

 Store food in designated areas away from chemicals and laboratory
equipment.
 Wash hands thoroughly before handling food, especially after working in the
laboratory.
 Avoid bringing food into the laboratory area to prevent contamination.
 Use designated eating areas outside the laboratory space.
 Dispose of food waste properly to maintain cleanliness in the work
environment.

SUMMARY

To establish a successful baking business, factors such as high-quality products, a

strategic location, effective marketing, exceptional customer service, product variety,
cleanliness, and innovation are crucial. Common baking malpractices to avoid include
inaccurate measurements, overmixing/undermixing, incorrect oven temperature, expired
ingredients, skipping sifting, and inadequate cooling time. Guidelines for the laboratory area
emphasize safety measures, proper handling of chemicals, awareness of emergency
procedures, and maintaining cleanliness to prevent contamination.

PANGASINAN STATE UNIVERSITY 5

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Study Guide in (TLED 118- Advance Baking) Module No.__

LEARNING ACTIVITY 1

Output #4
Market Survey: Bakery Shop

REFERENCE

Seven Factors That Make a Bakery Business Successful | Bakery Business Boss
The Biggest Mistakes You're Making While Baking (tastingtable.com)
https://www.anchor.co.za/blog/food-safety-practice-proper-hygiene-in-your-bakery/
https://www.bigdbiz.com/Safety-precautions-keep-mind-baking-cake.aspx
https://evolveltd.eu/lab-safety-rules/
https://ehs.ucsc.edu/programs/research-safety/safe-lab-practices.html
https://www.sfa.gov.sg/maskorspitguardrequirements/wearing-of-masks-or-spit-guards-by-food-
handlers#:~:text=Masks%20or%20spit%20guards%20are,than%20inhalation%20of%20aerosol
%20droplets.

PANGASINAN STATE UNIVERSITY 6