BPP-Preparing and Producing Pastries

Bread
&
WEEK Pastry Pro
4 ductio
n
LEARNING OBJECTIVES
1.Discuss pastry tools and equipment and its functions.

2.Identify ingredients used in producing pastry.
3.Determine the use of each ingredient in pastry
making
4.Familiarize all tools, equipment ingredients used in
pastry making and their functions.
OVERVIEW:
PRODUCING PASTRY
The term pastry
comes from the word
“paste”, meaning “to
stick”. Pastry is mixture
of flour, liquid, and fat.
OVERVIEW:
PRODUCING PASTRY
In the bakeshop,
pastry refers to both
various pastes and
dough and to the many
products made from
them.
A. PASTRY TOOLS & EQUIPMENT
REVIEW: PASTRY TOOLS & EQUIPMENT
Instruction: Classify the tools used in baking.

Write the tools used in baking according to their functions:
1.
A. PASTRY INGREDIENTS
A. PASTRY INGREDIENTS
STARCH What are starches?
Starches are long chains
of the sugar glucose
joined together.
YEAST BREAD
Ingredients for Pastries
STARCH Starches (formerly known
as complex carbohydrates)
occur naturally in a large
range of foods including
nutrient-rich foods like root
YEAST BREAD vegetables, legumes
, cracked wheat, brown rice,
Ingredients for Pastries pearl barley, quinoa and oats
This union of sugar and water
SUGAR affects the texture of baked
goods in two important ways. It
keeps baked goods soft and moist.
The bond between sugar and water
allows sugar to lock in moisture so
that items such as cakes, muffins,
YEAST BREAD brownies, and frostings don't dry
out too quickly
FATS The most common types of fat used in
bread are oils, shortening, and butter.
The fat coats the gluten molecules so
they cannot combine as easily. This
contributes to the finished product's
YEAST BREAD tenderness.

MILK Milk is used in baked products to
improve texture and mouthfeel. The
protein in milk also gives a soft crumb
structure in cakes, and contributes to
the moisture, color and flavor of a
YEAST BREAD baked product..

MILK
Other Milk Products such as:
PRODUCTS 1. Buttermilk
2. Cream
3. Thickened Cream
4. Yogurt
5. Crème Fraiche
YEAST BREAD 6. Butters

BUTTER
Buttermilk is a fermented dairy
MILK product.
Most modern buttermilk is cultured,
meaning that beneficial bacteria have
been added to it. It’s different from
traditional buttermilk, which is rarely
YEAST BREAD found in Western countries today.

BUTTER
This dairy product is most often used in
MILK baking. For example, it’s a common
ingredient in biscuits, muffins, quick
breads, and pancakes. It can also be
used in batters for fried foods or as a
creamy base in soups, potato salad, or
YEAST BREAD salad dressings.

BUTTER Buttermilk produces very light,
MILK delicious results in scones, pancakes,
pikelets muffins etc.
Butter milk has a fresh, slightly sharp,
acid flavor and is used to counteract the
bitter, soapy alkaline flavor,
YEAST BREAD bicarbonate of soda leaves in many
baked goods. e.g. banana cake.
CREAM Cream is the fat component of milk and
varies enormously in richness, texture,
and lusciousness. Clotted cream is the
thickest cream is at 55% fat followed
by pure cream at 48% fat. Pure and
clotted cream do not aerate when
YEAST BREAD whipped.

YOGHURT
Yoghurt is a very healthy alternative to
cream. It has many health properties as
it contains a culture e.g. lactobacillus
acidophilus and usually contains very
little saturated fat.
YEAST BREAD
CRÈME
FRAICHE In France this is a standard
fresh French cream. The cream is
naturally thick due to lactic acid
bacteria in it which also produces a
nutty flavor. Crème fraiche has a
YEAST BREAD butter content of approx. 35% fat

Butter are available salted or
BUTTER
unsalted. Unsalted is the preferred
choice because the baker may add salt
accurately and have greater control
over the salt content.
Unsalted Butter has a much sweeter
YEAST BREAD and more pleasant flavor than salted
butter.
BUTTER Butter’s main use in baking is
to trap air with sugar during the
creaming process. It also gives
superior flavor, and color and
richness.
YEAST BREAD
BUTTER
Butter is used in puff pastry
production to allow for air to be
trapped between layers of pastry
and butter, resulting in light,
YEAST BREAD
crisp pastry layers.

BUTTER Butter also aids tenderness to
many baked goods e.g. sweet short
pastry by coating the gluten strands
in the pastry and retarding their
development.
YEAST BREAD
Butter is also used in batters to
BUTTER
enhance flavors tenderness and to help
prevent the batter from sticking during
the production of pancakes, crepes, etc.
Sometimes butter may be used as a
lubricant. This is to help prevent baked
YEAST BREAD goods adhering to their tins during the
baking process.
EGGS Eggs are a leavening agent that is
used in some bread recipes, but not all.
When a lot of eggs are used, they
contribute to the flavor of the finished
product and often create
YEAST BREAD a very rich bread.

EGGS The egg yolks also add fat for a
tender and light texture. Yolks act as an
emulsifier for a smooth and even
texture in the finished product as well.
In some bread, yolks are included along
YEAST BREAD with whole eggs.

LEAVENING
AGENT
YEAST BREAD
LEAVENING
AGENT
YEAST BREAD
LEAVENING
AGENT
YEAST BREAD
LEAVENING
AGENT
YEAST BREAD
LEAVENING
AGENT
YEAST BREAD
GELLING Gelling agents are food additives
AGENT used to thicken and stabilize
various foods, like jellies, desserts
and candies. The agents provide
the foods with texture through
formation of a gel. Some stabilizers
YEAST BREAD and thickening agents are gelling
agents
GELLING
AGENT Gelling and thickening agents
basically provide a stable product.
They increase the stability of your
pie so you can slice it and thicken
YEAST BREAD your pudding just enough.

GELLING
AGENT Also, depending on the agent, it
will give your baked good a
delicious sheen such as in your
pastry cream. By increasing the
viscosity of the main component,
YEAST BREAD these textures can be achieved.

GELLING Gelatin is an animal protein, so
AGENT remember that when making items
with gelatin, your vegan friends
will not consume them. You can
purchase gelatin in powder form as
YEAST BREAD well as sheets that come in varying
degrees of strengths
GELLING AGENT
Agar, commonly referred to as agar-
agar, is another vegetable gum derived
from red seaweed and one that the
Asian culture has used for hundreds of
years. The conversion between gelatin
and agar is eight to one, meaning agar
YEAST BREAD is eight times stronger than gelatin.

GELLING AGENT Pectin, present in all fruits, is a
vegetable gum that appears in them in
varying degrees. High in pectin fruits,
such as apples, plums and raspberries,
are most commonly used in jam and
jelly making. It thickens and when
YEAST BREAD present alongside acid and sugar, it gels
clear.
FRUITS & NUTS
Dried fruits are the preserved gems of
baking, letting you serve desserts that
pack the concentrated sweetness of
your favorite fruits all year long.
YEAST BREAD
FRUITS & Nuts are a very expensive
NUTS ingredient in the baking industry
and must be handled with care.
Bakers require knowledge and
understanding of how to use them
in recipes and the potential hazards
YEAST BREAD due to allergies.

FRUITS &
NUTS Awareness of cross-
contamination is important, as
food that should not contain the
allergen could become
dangerous to eat for those who
YEAST BREAD are allergic.

FRUITS & Examples of Nuts used in
NUTS baking:
1. Cashew Nuts
2. Almonds
3. Pistachios
4. Coconut
YEAST BREAD 5. Walnut

FRUITS & Examples of Nuts used in
NUTS baking:
6. Hazelnut
7. Pecan
8. Peanuts
9. Chestnut
YEAST BREAD 10.Brazil Nut

For cakes, brownies, milkshakes, garnish,
COCOA POWDER
and more
Cocoa powder should be unsweetened. If it's
not, it's hot chocolate mix. Its flour-like
texture makes it best for cake-like treats and
brownies. It can also be used instead of
flour to coat pans before adding batter. You
YEAST BREAD have two choices when buying cocoa
powder: "Natural," which really just means
regular or basic, and "Dutch process."
COCOA POWDER
Unless a recipe specifically calls for
Dutch process cocoa powder, do not
use it. Dutch process is treated with
alkaline to reduce the acidity level (the
process also turns the powder a
YEAST BREAD stunningly black-as-night color).

COCOA POWDER
The lower acidity level means
that it will react with the other
ingredients, like eggs,
differently than natural cocoa
YEAST BREAD
powder.

COCOA POWDER
That means crumbly cakes, puddings
that just won't set, and chalky cookies.
However, if you are planning on using
the cocoa powder as a garnish that
won't be baked—such as a coating for
YEAST BREAD truffles—either option will work.

CHOCOLATE Baking chocolate, also referred to
as bitter chocolate, cooking
chocolate and unsweetened
chocolate, is a type of
dark chocolate that is prepared for
YEAST BREAD use as an ingredient in baking.

CHOCOLATE
Unsweetened Chocolate
Contains no sugar, and contains

99% chocolate liquor or
YEAST BREAD cocoa solids.

CHOCOLATE Bittersweet Chocolate
Usually has less sugar and

more chocolate liquor
compared to semi-sweet
YEAST BREAD
varieties
CHOCOLATE Semi-Sweet Chocolate
Has less sugar than sweet
varieties. In Europe, a regulation
exists stating that semisweet
varieties must contain more sugar
and less chocolate liquor compared
YEAST BREAD to bittersweet varieties.

CHOCOLATE Semi-Sweet Chocolate
In the U.S., bittersweet

varieties are even sometimes
sweeter than semi-sweet
YEAST BREAD
varieties.
CHOCOLATE Sweet Chocolate
It has the most sugar.

The cheapest chocolate.
YEAST BREAD
Example: Chocolate Chips
SALT, SPICES &
FLAVORINGS
Flavorings are used to
enhance, add to or change
the taste of the base
product, be it cake, cookies,
sauces, yeast doughs,
YEAST BREAD
pastries, candies, etc
SALT, SPICES & Flavorings can come from extracts,
FLAVORINGS emulsions, oils, compounds, powders,
spices and herbs. Each of these can be
double or triple strength. For
professional baking purposes, we
always checked to make sure they
YEAST BREAD were bake-proof meaning the flavor
would not disappear when heated.

Extracts are the most familiar
SALT, SPICES & flavorings in home kitchens.
FLAVORINGS Vanilla and almond are two of the
most commonly used either as
the main flavor or a supportive
flavor. Extracts are most used in
cakes, cookies, yeast products,
YEAST BREAD pastries, fillings, and
buttercreams.
Extracts contain alcohol as a
SALT, SPICES &
base. They can be pure, which use
FLAVORINGS
essential oils or distillates from
raw materials mixed with alcohol.
They can also be made
synthetically to imitate the flavors
of the pure using artificial flavors
YEAST BREAD or a mixture of natural and
artificial.
SALT, SPICES & Oils
FLAVORINGS Although they are referred to as oils,
they do not contain any vegetable oil.
Theses flavorings are obtained from
the peels (think orange or lemon),
flowers or plant leaves. Because they
contain no alcohol or water and are
YEAST BREAD high heat tolerant, they are perfect for
candy and flavoring chocolate.

SALT, SPICES & Bakery Emulsions
FLAVORINGS
Typically flavor emulsions contain water,
essential oils, emulsifiers and stabilizers
such as gum arabic.
These are water-based and are used in
place of extracts on a one to one
YEAST BREAD substitution.

SALT, SPICES & Bakery Emulsions
FLAVORINGS They are bake-proof which means
the flavor will stay the same when
baked. Sometimes with extracts, the
flavor isn’t as strong when baked. These
are used primarily in large bakeries
YEAST BREAD where cost is a factor. These are less
expensive than extracts.

SALT, SPICES &
FLAVORINGS
▪ Cinnamon
▪ Nutmeg
▪ Cloves
▪ Ginger
YEAST BREAD
▪ Other spices

https://www.sheknows.com/food-and-recipes/articles/1023297/baking-101-gelling-
and-thickening-agents/
https://www.bakefromscratch.com/baking-with-dried-fruit/
https://opentextbc.ca/ingredients/chapter/nuts-and-nut-like-ingredients/
https://www.bonappetit.com/test-kitchen/ingredients/article/types-of-baking-
chocolate
https://en.wikipedia.org/wiki/Baking_chocolate
https://pastrieslikeapro.com/2018/03/flavorings-as-used-in-baking-and-pastry/
#.XzQXFCgzbIU

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Bread

1.Discuss pastry tools and equipment and its functions.

Instruction: Classify the tools used in baking.

Ingredients for Pastries

Ingredients for Pastries

Ingredients for Pastries

Ingredients for Pastries

Ingredients for Pastries

Ingredients for Pastries

Ingredients for Pastries

Ingredients for Pastries

Ingredients for Pastries

Ingredients for Pastries

Ingredients for Pastries

Ingredients for Pastries

Ingredients for Pastries

Ingredients for Pastries

Ingredients for Pastries

Ingredients for Pastries

Ingredients for Pastries

Ingredients for Pastries

Ingredients for Pastries

Ingredients for Pastries

Ingredients for Pastries

Contains no sugar, and contains

Ingredients for Pastries

Usually has less sugar and

Ingredients for Pastries

In the U.S., bittersweet

It has the most sugar.

Ingredients for Pastries

Ingredients for Pastries

Ingredients for Pastries

Ingredients for Pastries

Ingredients for Pastries

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