CORE 1: PREPARE & PRODUCE BAKERY PRODUCTS

LO1: Prepare Bakery Products

LO2: Decorate and Present Bakery Products
LO3: Store Bakery Products
 BREAD

is a baked staple food, basically made from flour,

liquid and other ingredients.
 
 KINDS OF BREAD

Yeast Bread – or bread that uses yeast as a leavener.

Quick Breads – or bread that uses a chemical agent
as leavener.
 Ingredients in Bread Making

1. Flour – APF or bread flour or a combination of both

may be used.
2. Leavener – yeast is the leavener that gives volume to
the bread.
3. Liquid
o Water
o Milk
4. Sugar
5. Salt
6. Shortening
 YEAST BREAD

Are bread that uses yeast as leavener

2 Types of Yeast

1. Active Dry Yeast – this is a dry yeast that needs to be

soften first in the required amount of water.
2. Compressed Yeast – this type of yeast contains more
water than active dry yeast, less amount of lukewarm
water is needed to activate it.
 TWO CATEGORIES OF YEAST BREAD

1. Lean Dough – are made just the basic ingredients

for bread like flour, yeast, salt, sugar and
shortening
2. Rich Dough – contain added ingredients such as
more sugar, butter, nuts, fruits and eggs
PRODUCTION STAGES FOR THE YEAST
BREAD
1. SCALING/WEIGHING INGREDIENTS
2. MIXING/KNEADING THE DOUGH
3. FERMENTING THE DOUGH
4. PUNCHING DOWN THE DOUGH
5. PORTIONING THE DOUGH
6. ROUNDING THE PORTION
7. MAKE UP/SHAPING THE PORTION
8. PROOFING THE PRODUCTS
9. BAKING THE PRODUCTS
10. COOLING AND STORING FINISHED PRODUCTS
 TWO COMMON METHODS OF MIXING DOUGH

1. Straight Dough Method – all ingredients are mixed

together at one time to make a dough. This is
kneaded and set aside.
2. Sponge Dough Method – part of the liquid, flour
and all the yeast are mixed together to make a soft
mixture. This is set aside to rise until bubbly. The
rest of the ingredients added and the mixture is
treated like a straight dough.