Decorate and Present Bakery

Products
 TYPES OF ICING
• American • Butter and milk are beaten together and then
Butter
Cream/Confec
confectioner’s sugar is added. Flavor the
tioner’s Sugar mixture with extracts and chocolate.
Icing
• Used as frosting and filling. It is also used for
decorations including roses, drop flowers,
sweet peas and figure piping.
 TYPES OF ICING

• Butter • It uses egg yolks and is made the

Cream way as Italian meringue.
French
• Used as filling and frosting.
 TYPES OF ICING
• Butter • Both uses egg whites
cream • ITALIAN-hot sugar syrup is added to
meringue already whipped egg whites.
Italian and
Swiss • SWISS-the egg whites and sugar are mixed
together over heat and whipped. And the,
cooled before the butter and flavoring are
added. This type is the simplest.
• Used as filling and frosting.
 TYPES OF ICING

•Butter • Made from stiff American butter

Cream cream. Dough like consistency that
Rolled is rolled out applied to cake
• Used as covering for cookies
 TYPES OF ICING

•Royal • Heavy paste of egg whites and

confectioner’s sugar beaten with a
Icing little vinegar or lemon juice.
• Used in general piping or delicate
work.
• For decorating cookies and bread
houses.
 TYPES OF ICING
• Whipped • Beaten with sugar. Can be flavored.
Cream
• Can be used as a filling and frosting.
Ways to present and Display
Bakery Products
1. TRAYS
2. CELLOPHANE BAGS
3. BOXES
4. DOILIES
5. LABELS
6. GLASS VASE/JAR
Storing Techniques
 1. WRAPPING

• A paper or plastic used to cover and protect

products.
 2. PACKAGING MATERIAL

• Materials used for wrapping or covering

goods to protect them and make it more
attractive and presentable.
 3. COLD STORAGE

• The process of presenting perishable food on

a large scale at a low temperature of above
freezing point.
 4. CHILLING

• Method in which raw or processed food is

cooled to a temperature between.
 5. FREEZING

• Is a phase transition where a liquid turns

into a solid when its temperature is lowered
below its freezing point.
• A method of preserving food by lowering
the temperature to inhibit microorganism
growth.
 6. REFRIGERATOR

• An appliance used for keeping something

especially food or drink, cold so that it stays
fresh usually in a fridge.