Bread and pastry

•Baker – is called
to a person who
prepares baked
goods as a
profession
 What is baking?
 It is a method of preparing food that uses dry
heat, normally in an oven, but can also be done in
hot ashes, or on hot stones.
 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
Heat is gradually transferred "from the surface of cakes,
cookies, and breads to their center. As heat travels through,
it transforms batters and doughs into baked goods and
more with a firm dry crust and a softer centre".
 can be combined with grilling to produce a hybrid barbecue
 variant by using both methods simultaneously, or one after
the other.
Baking in ancient times
Because of historical social and familial roles, baking
has traditionally been performed at home by women
for day-to-day meals and by men in bakeries and
restaurants for local consumption.
 When production was industrialized, baking was
automated by machines in large factories. The art of
baking remains a fundamental skill and is important
for nutrition, as baked goods, especially breads, are
a common and important food, both from an
economic and cultural point of view.
FACTORS THAT CONTRIBUTE TO SUCCESSFUL BAKING

1. Have a genuine desire for baking

2. Understand the properties and characteristics of your ingredient
3. Know the correct methods/ techniques in mixing batters and dough
according to the desired products.
4. Use good quality ingredients Use standardized recipes - means the
recipes have been tried and tested as to method of mixing proportion of
ingredients used and the expected quality of the bake products; Following
correct baking procedure
6. Measure or weigh ingredients accurately.
7. The use of appropriate tools and baking utensils. Use the right size and
kind of pans.
8. Follow the correct temperature and baking time.
COMMON MALPRACTICE IN BAKING
1. Inaccurate measurement
2. Wrong hand mixing technique
3. Substitution of quality ingredients
4. Use of inappropriate tools and utensils
5. Failure to Follow the correct temperature
and baking time
HISTORY OF BAKING
STONE AGE
• Swiss Lake Dwellers, more than
8,000 years ago, learned to mix flour
and water which they cooked on
heated stones.
• The Babylonians, Chileans, Assyrians
and Egyptians had used the same
procedure of
breaking bread.
• Royal Egyptian household discovered
accidentally that the dough when set
aside flowed
and expanded. Since then bread was baked
in this manner in 17th century
HISTORY OF BAKING
BAKING IN GREECE
• Slaves started public bakeries
somewhere in Greece 300-200
BC
and was took over by Romans. It
was said that the quality of baked
product
then was comparable to the quality
of baked products today.
HISTORY OF BAKING
BAKING IN AMERICA
• In 1604, baking was brought to America by the Jamestown
colonists. The industry flourished with the country in the last
half of the 19th century. Construction of ovens and mixing
troughs was
much improved. A variety of baked products came out. Other
baked products such as cakes and pies, biscuits, crackers and
cookies were introduced. Wheat and baked products were
shipped and introduced to the East.
.
HISTORY OF BAKING
WHEAT IN THE PHILIPPINES
• Wheat was brought into the country by the Spanish
missionaries in the 17th century to make Eucharistic
bread.
HITORY OF BAKING
BAKING IN THE PHILIPPINES
•American occupation brought in flour.
•In 1958, the first Philippine flour mill became operational.
•Wheat, instead of flour was brought to the country.
•For several years, the Philippines depended upon the U. S.
for wheat supply.
•In 1962, the U. S. Wheat Associates, Inc. came to the
Philippines not only to market wheat but also to improve the
baking industry. From 1976 to 1985, eight flour mills were
established indifferent parts of the country. Since then, the
industry has provided a means of livelihood for many Filipinos.
•Schools have included the offering of baking courses in
the curriculum.
Panaderia Favourites (Filipino
Breads and Pastries)
• One of the most important Filipino
breads is the ubiquitous pandesal,
which was introduced to the
Philippines in the 16th century.
• It was the Spaniards’ counterpart to
the French baguette.
• Pan de sal means “bread of salt” in
Spanish, for the pinch of salt that is
added to the dough. Originally, this
bread had a hard crust because it
was made with wheat flour.
• Due to the lack of wheat production,
Filipino bakers eventually had to use PANDESAL
a different type of flour which
Ensaymada – This coiled
buttery bread with sugar and
cheese sprinkles is the Filipinos
take on brioche. Like pandesal
this bread originated from 
ensaimada, a yeast bun made
in Majorca, Spain with pork
lard.
• Pan de Coco – A very soft
round bread filled with sweet
coconut filling made with
sugar, butter and grated
coconut.
• Spanish Bread – Similar
texture to pandesal but
rolled like a croissant filled
with breadcrumbs, butter,
and sugar. Though the same
sounds it came from Spain
this bread does not have any
Hispanic roots.
• Kababayan – A type of sweet
bread that is prepared like a
muffin, this perhaps is its simplest
bread sold in panaderias as its
only made with just eggs, sugar,
milk and flour.
• Monay – This bread is popular
with its split in the middle,
more dense than usual Filipino
breads and usually appearing
pale in colour with a shiny
gloss. This breads dough is the
base for many other similar
breads that we will list below
like pinagong and putok
• Putok – Made from monay
dough but instead of a split
this one is a cross or a crown.
Putok is harder than monay
and would probably bruise
you when thrown towards
you. Putok means explode
and that’s how it looks like
because of that cross cut on
top. This is harder since
proofing time is lesser than
monay.
• Pinagong – Another one that is
made from monay dough but the
shape again is different, resembling
a turtle hence the name, “Pagong”
means turtle. This one is sweeter
and milkier in taste compared to
putok and monay.
• Cheese Bread – Looks like an
intensified colour pandesal this
bread is denser, sweeter,
milkier, moist and most
importantly studded with sweet
cheese granules instead of
breadcrumbs hence the name.
• Kalihim – a type of soft bread
filled with bright red or bright
purple filling mead with thin
bread pudding made from
stale bread, milk, eggs, sugar,
vanilla and lots of food colour.
Also known as “pan de regla”
or “menstruation bread”
• I guess you know why.
• Mamon – The softest bread of
all, this mini sponge cake is
topped with melted butter and
lots of grated cheese, very light,
nicely sweet and very pillowy.
• Tasty – The Filipino style
sliced bread
• Pianono – another type of
sponge cake rolled into a
cylinder similar to jelly roll
cake, what sets it apart from
other roll cakes is that
pianono are smaller in size
and typically eaten in one or
two bites.
• Inipit – a type of cake made out
of two slices of sponge cake filled
with a potato custard in the
middle. The name inipit means
“pressed” in English defining the
way the middle layer is
sandwiched between two slices
of sponge cake. 
• Egg Pie – a very popular
bakery item in the Philippines
made out of egg custard baked
on top of pastry dough, nearly
similar to the Portuguese egg
tarts, so what’s the difference?
First is that the size is bigger
usually served in slices and
another one is the brown
topping. That topping is also
made out of eggs but only egg
whites,
• Buko Pie – another type of pie
made out of semi flaky pastry
filled with custard made out of
young coconut meat and
condensed milk. Although it’s a
popular pasalubong from Laguna
province nowadays this is easily
available on some panaderias.