Bread and Pastry

Production
5 Common Competencies in BPP
1. Prepare and Produce Bakery
Products.
2. Prepare and Produce Pastry Products.
3. Prepare and Produce Gateau, Tortes
and Cakes.
4. Prepare and Display Petit Fours.
5. Present Deserts.
Prepare and Produce
Bakery Products.
KINDS OF BREAD
YEAST BREAD QUICK BREAD
 Made of flour, water, salt and other  Made with quick-acting leavening
ingredients and leavened by yeast agents and is mixed, shaped and
Example: baked in one interrupted process
 Basic Soft Roll Example:
 Cinnamon Roll  Muffins
 Pizza Dough  Biscuits
 Doughnuts  Waffles
 Baguettes  Pancakes
 Banana Bread
KINDS OF DOUGH
Lean Dough – made up of basic
ingredients for bread flour (yeast,
salt, sugar, shortening)
Example: pan de sal, loaf bread,
French bread

Rich Dough – contains milk,

butter. Egg, fruit and other
condiment-roll
Example: ensaymada and coffee
cake
3 TYPES OF MIXING DOUGH
1. THE STRAIGHT DOUGH METHOD – mixed
all the ingredients together at one time to
make the dough

2. THE SPONGE DOUGH METHOD – involves

mixing parts of the liquid, flour and all of
the yeast to make a soft mixture

3. THE NO KNEAD METHOD OR NO TIME

DOUGH METHOD - is a method of bread
baking that uses a very long fermentation
(rising) time instead of kneading to form
the gluten strands that give the bread its
texture. It is characterized by a low yeast
content and a very wet dough
STAGES IN BAKING PROCESS
Measuring
Mixing
Fermentation
Punching
Scaling
Rounding or Shaping
Panning
Proofing Time
Baking
Cooling and Packaging
Storing
TOOLS AND
EQUIPMENTS IN
BAKING
 MIXERS
 Mixers are essential tools in baking.
Mixers have three main mixing
attachments:

 PADDLE – flat blade used for general

mixing

 WIRE WHIP – used for tasks such as

beating egg foams and cream

 DOUGH ARM OR HOOK – used for

mixing and kneading yeast dough;
dough hooks may be standard J-
hooks or spiral hooks
  PIE PAN – Shallow pan with
sloping sides, used for baking
pies. Disposable aluminum pie
pans are usually used in retail
bakeshops.

 TUBE PAN – a deep cake pan

with a tube in the center. The
tube promotes even baking of
angel food cakes and similar
items

 BOWL KNIFE, STRAIGHT

SPATULA OR PALETTE KNIFE
– this tool has a long flexible
blade with a rounded end. Used
mostly for spreading icing on
cakes and for mixing and bowl
scraping.
  PASTRY BRUSH –
used to brush items  COMB ICING – a small plastic tool, usually
with egg wash, glaze
triangular. With serrated edges in various
and so on.
patterns for decorating icings and other pastry
and decorative items.

 COOKIE/PASTRY CUTTER – available in

many shapes, cut decorative shapes by
stamping them from rolled-out dough; cut
repetitive shapes quickly and efficiently with
minimal loss of dough to trimmings and
scraps.
 PASTRY BAG – a
cone-shaped cloth or
plastic bag with an
open end that can be
fitted with metal or
plastic tubes or tips of
various shapes and
sizes. Used for
shaping and
decorating with items
such as icing; for
filling certain kinds of
pastries and other
items, such as eclairs;
and for portioning
creams, fillings and
dough.
 WOODEN OR STEEL PEELS –
a thin, flat wooden board or steel
sheet with a long handle, used for
inserting and removing hearth
breads from deck ovens

 ROLLING PIN – Many types of

rolling pin are used in the
bakeshop for rolling out doughs.
Perhaps the most versatile pin,
used for most general rolling
tasks, is simply a solid hardwood
rod, about 2 inches (5cm) thick
and 20 inches (50cm) long.
 JELLY ROLL PAN – a shallow
PASTRY BLENDER – has a rectangular pan used for baking rolls
handle with wire, used to cut fat
or shortening in the preparation
of pies, biscuits or doughnuts.

PASTRY TIP – a pointed

metal or plastic tube
connected to the opening of
the pastry bag and is used to
form desired designs.
 WORKING WITH
INGREDIENTS
*Characteristics Of Flour*

 HARD WHEAT / STRONG FLOUR

 Have a high protein content
 We use strong flour for bread and other
yeast products
 Mainly grown in the middle west of the U.S.

 SOFT WHEAT / WEAK FLOUR

 Has a low protein content
 We use weak flours for cakes, cookies and
pastries
 Grown in the southern U.S.
 3 KINDS OF FLOUR
 ALL PURPOSE FLOUR - All-purpose flour is
the most commonly used type of flour, a mid-
strength, medium-gluten flour that's designed
to be suitable for baking everything from
pizza doughs and crusty breads to pie crusts,
cakes, cookies and pancake.

 CAKE FLOUR - finely ground flour made

from soft wheat suitable for making cakes.

 BREAD FLOUR - Bread flour is a type of

white flour milled from hard red spring wheat
grains. At 13 to 16.5 percent protein by
weight, bread flour has a higher protein
content than any other type of flour.
 SUGARS
Granulated sugar or refined
Confectioner’ Sugar – are ground to a fine powder
and mixed with a small amount of starch (about 3%)
(it gives the smoothest texture in icings)
Brown Sugar - contains caramel, mineral matter
and moisture. It also contains a small amount of
molasses. It comes in 3 colors
PURPOSE IN BAKING
 Increases dough development
 Makes the color of the crust richer
 Improves the nutritive value, flavor and aroma of the
product
 Makes bread more tender
 Increase the volume of the loaf
 Serves as food for the yeast
 Contributes to moisture content of baked products,
increasing its storing quality
 Acts as creaming agent
SHORTENING
 Group of solid fats, usually white and tasteless,
that are especially formulated for baking
 Shortenings generally consists of nearly 100%
fat. Shortenings may be made from vegetable
oils, animal fats, or both. During manufacturing,
the fats are hydrogenated

TYPES OF SHORTENING
 Butter – made by highly concentrating animal
fats
 Margarine – made from hydrogenated or
refined plants’ oil and water
 Lard – made from pig fat and is neutral in
flavor
EGGS
 Add flavor and color, contribute to structure
 Incorporate air when beaten
 Provide liquid, fat and protein
 Emulsify fat with liquid ingredients

COMPOSITION OF EGG
 Mucin – protein which is found in egg whites and
responsible for its gel characteristics
 Ovalbumin – another protein found in egg whites
which coagulates and involve both in heat
coagulation and whipping
 Lecithin – present in egg yolk which is responsible
for its emulsifying property. It is the portion of the egg
yolk that causes spoilage when eggs are stored at
warm temperature
LIQUID
 Water – necessary in baked goods for hydrating
protein
 Milk – contributes water and valuable nutrients to
baked goods. It helps browning to occur and
adds flavor
 Juice – they are probably best used in baked
products which has baking soda as an ingredients

THE CHEMICAL LEAVENING AGENTS

(Baking Soda and Baking Powder)
Uses of leavening agent
 Produce light and easy to chew
 To facilitate digestion of baked products
 To make the baked product more palatable and
appetizing
MINOR INGREDIENTS IN BAKING – they are not as important
as the major ingredients in baking but they are essential in
attaining the sensory qualities of baked products. They are used
in small quantity, but contribute to the enhancement of flavor
and texture of the baked products.
 Flavoring
 Vanilla
 Salt
 Spices (cloves, cinnamon, mace, nutmeg)
 Wines
 Coffee
 Chocolate and Cocoa

TYPES OF CHOCOLATE
 Unsweetened
 Bittersweet and Semisweet
 Milk Chocolate