bread and

pastry
production
 bread and pastry
Bread and pastry are both types of baked goods, but
they have different characteristics and uses. Bread is a
staple food prepared from a dough of flour and water,
usually by baking. Pastry, on the other hand, is a type
of baked product that's made from ingredients such as
flour, sugar, milk, butter, shortening, baking powder,
and eggs
 table of
measurements
and their
equivalents
 techniques in
measuring
SIFTED FLOUR
SIFT THE FLOUR ONCE, THEN SPOON SLIGHTLY INTO THE MEASURING
CUP UNTIL FLOUR OVERFLOWS. DO NOT SHAKE THE CUP WHILE OR
AFTER MEASURING. LEVEL THE FLOUR WITH THE SPATULA OR THE
STRAIGHT EDGE OF A KNIFE.

UNSIFTED FLOUR
SPOON THE FLOUR INTO THE MEASURING CUP UNTIL IT OVERFLOWS.
DO NOT SHAKE THE CUP. LEVEL WITH THE SPATULA OR THE STRAIGHT
EDGE OF A KNIFE.
 techniques in
measuring
CORNMEAL FLOUR AND SIMILAR PRODUCTS
STIR THE FLOUR LIGHTLY FIRST WITH A FORK. THEN MEASURE USING
THE SAME PROCEDURE IN MEASURING UNSIGTED FLOUR.
 techniques in
measuring
Shortening, Margarine, and Butter
For the standard cup or a fraction of a cup such as ½, ⅓, or ¼, simply
press the shortening, margarine, or butter into the cup using a spoon.
Press continuously until all spaces of the cup had been filled up. Then,
level with a spatula or the straight edge of a knife.

Liquid Fat or Oil

Pour the oil or liquid fat into the glass measuring cup until it reaches
the measuring mark. See to it that the glass measuring cup stands on
a levelled surface.
 techniques in
measuring
Dry Milk
Spoon the powdered milk into the measuring cup until it fills the
cup to overflowing. Level with a spatula or the straight edge of a
knife. Do not shake the cup while or after filling

Liquid Milk
Pour the milk into the glass measuring cup until it reaches the
measuring mark. See to it that the glass measuring cup stands on
a levelled surface.
 techniques in
measuring
White sugar
Remove lumps, if any. Then, spoon the sugar into the measuring
cup until it overflows. Level with a spatula or the straight edge of
a knife.
Brown sugar
Remove or break up lumps, if any. Then, pack the sugar into the
cup using the back of a spoon to fill up all empty spaces. Press the
sugar firmly so it keeps the shape of the cup when removed.
 Baking
Tools and
Equipment
for measuring

measuring measuring Liquid

spoons cups measuring
cup
for measuring

Weighing oven timer

scale thermometers
For Cutting, Mixing,
and Blending

grater cutter for hand mixer electric mixer

dough and
pastry
For Cutting, Mixing,
and Blending

sifter pastry blender pastry brush rolling pin

For Cutting, Mixing,
and Blending

wire whisk rubber spatula wooden spoon

scraper
For Cutting, Mixing,
and Blending

kitchen shear cookie cutter

For Cooking and Baking

baking pans loaf pans jelly roll pan rectangular

pan
For Cooking and Baking

round pan tube pans square pans muffin pan

For Cooking and Baking

pie pan cookie sheets frying pan double boiler

For Cooking and Baking

steamer oven
other tools and
equipment

pastry brush pasty tips parchment ring mold

paper
other tools and
equipment

custard cup plastic wrap table knife, cups, and

fork, and saucers
spoon
types of
oven
portable glass
front oven
This is the most widey used pe for
dicall pizzas, It contains a thermostat
at the glass dor indicating the
temperature inside. The oven is simply
placed atop a gas or electric stove.
Heat can be regulated by reducing or
increasing the flame.
Wonder Oven
The wonder oven is the sophisticated
version of the portable glass front
oven. It is economical, convenient,
easy to use, and easy to clean and
store.
Turbo Broiler
This is the most advanced and
convenient baking device. It is a more
modern version of the Wonder Oven. It
contains an automatic thermostat that
regulates the temperature. Cooking in
this device is faster due to the rapid
movement of the compact fan motor.
The broiler is excellent for oil-less
frying, baking, roasting, and steaming.
 Baking
Ingredients
flour
Flour is the main ereas fent among all
other ingredients. It is a powdery
product obtained from mile it also co
foremost of which is wheat.
cake flour
bread flour
all purpose flour
corn flour
wheat flour
sugar
this is a sweet, crystalline, soluble
compound that comes from the
processing of sugar cane and sugar
beets. it is available in the market
with the different forms:
brown sugar
white sugar
confectioners sugar
other types of
sugar

panutsa lump sugar molasses

leavening agents
These are the substances that
produce gas while mixing or heating
the dough or the batter. When gas is
produced, the product increases its
volume and becomes light and
porous.
fats and oils

butter margarine lard vegetable oil

eggs
Eggs contribute a lot to a baked
product. It acts as leavener, gives
color, richness, flavor, and nutritive
value to breads and pastries. Using
good quality eggs provides a better-
flavored product.
other ingredients

salt spices or flavorings

seeds
Thank
You