LESSON

1:
PREPARE AND PRODUCE BAKERY PRODUCTS
 EXPECTED OUTCOME:

E
LO 1. PREPARE BAKERY
PRODUCTS

LO 2. DECORATE AND
PRESENT BAKERY PRODUCTS

LO 3. STORE BAKERY
PRODUCTS
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 Select, measure, and weigh required ingredients according to recipe or
production requirements.

Prepare a variety of bakery products according to standard. Mixing procedures/

formulation/ recipes and desired product characteristics Use appropriate
equipment according to required bakery products and standard operating
procedures.

Bake bakery products according to techniques and appropriate conditions Select

required oven temperature to bake goods in accordance with the desired
characteristics, standards recipe specifications.

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 Lesson Information
Techniques in Measuring and Weighing Ingredients Used in Baking It is
important to measure the ingredients accurately to get standard products
and efficient use of materials. Different flour in different localities need
varying amounts of liquid and this should be considered in baking
Keep a record of the quantity of flour used each time you bake to find out
which measurement produces the best result from the flour available in
your area. You will soon learn to judge the correct amount of liquid to add
by the consistency of the dough and the way it handles.

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 A. Measurement of Dry and Liquid Ingredients
1. Dry Ingredients
A. Flour
a. Sift the flour to remove lumps.
b. Spoon sifted flour lightly into a measuring cup heaping it well over
the top of the cup. Do not shake the cup.
c. Level off the cup with a straight-edged utensils or spatula. d. For fractions of a
cup, use the lines indicating ¼, ½, and %% of the
standard measuring cup.

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 B. Sugar
a. White sugar needs sifting only if lumpy. Proceed as in the measurement
of flour.

b. Brown sugar, if lumpy, press through a coarse sieve to crush the lumps.
Pack into measuring cup just enough to hold its shape. Level off

c. Sift confectioner's sugar through a sieve to remove lumps. Spoon lightly

into measuring cup. Level off with spatula or any straight- edged utensil.
Do not shake the cup.

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 C. Baking Powder, Soda, Salt and Spices
a. Fill measuring spoon with the desired ingredients.
Level off with a spatula or any straight-edged utensils.
If baking powder has caked, stir lightly before measuring

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 D. Shortening
a. With the use of measuring cup
Have shortening at room temperature. Pack firmly into the measuring cup,
taking care not to have air pockets. Level off with a spatula or any straight-
edged utensils. Use standard measuring spoon for less than ¼ cup
shortening.
b. Water Displacement Method Fill the cup with cold water up to % cup
level if ½ cup of fat is desired and add shortening enough to cause the water
to rise up to the 1 cup mark. To measure ¼ cup, fill with cold water up to 4
cup level and add shortening enough to raise the water up to the1 cup
mark. Drain well.

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 LESSON INFORMATION
MAJOR INGREDIENTS IN BAKING
1. FLOUR Flour is a finely ground meal obtained by grinding and
milling cereal grains or other root crops. Flour is most commonly
made from wheat and when the word "flour" is used without
qualification, it usually implies wheat flour. However, flour also can
be made from many other grasses and non-grain plants, such as rye,
barley, maize (corn), rice, potatoes, and other foods. Wheat contains
protein. When mixed with water, these proteins form as gluten. The
more protein a flour has, the stronger the gluten strength.

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 A. TYPES OF FLOUR
Flour can be classified as to hard flour or soft flour.
1. Hard flour or bread flour is high in gluten, with 12-14% protein content, and has strongest
gluten strength.
2. Bread flour has 12-14% protein content and is made from hard wheat flour. The high gluten
content causes the bread to rise and gives its shape and structure.
3. All-purpose flour has 10-11% protein content and is made from a blend of hard and soft
wheat flours, also called the General Purpose Flour or family flour.
4. Soft flour is comparatively low in gluten and so results in a finer texture. Soft flour is usually
made into cake flour, which is the lowest in gluten content, and pastry flour, which has slightly
more gluten than cake flour. 5. Cake flour has 7-9% protein content and is made from soft
wheat flour. It is good for making cakes and cookies where a tender and delicate texture is
desired.

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 B. USES OF FLOUR

1.Provides structure, texture and color to baked products

2. Provides nutritive value to baked products
3. Used as thickening agent
4. Used as binder of food
5. Used as stiffening agent in laundry

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 C. STORAGE OF FLOUR

Most types of flour keep well in a sealed container in a cool, dry

location. The original paper packaging used for many types of flour
is good for long term storage as long as the package has not been
opened. Once opened, the shelf life decreases. Many types of flour
are now marketed in resealable plastic bags that increase shelf life.

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 D. PROPERTIES/CHARACTERISTICS OF FLOUR

1. Whitish color
2. Tolerance
3. Strength
4. Uniformity
5. High absorption

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 II. SUGAR

Sugar is a sweet, soluble organic compound

that belongs to the carbohydrate group of food.
They are the simplest to digest among all
carbohydrates.

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 A. TYPES OF SUGAR

1. Regular granulated sugar or white sugar- also known as table sugar or as

refined sugar.

2. Confectioner's sugar or powdered sugar- granulated sugar that has been

pulverized, To prevent lumping and caking, about 3% cornstarch is added.

3. Brown sugar contains caramel, mineral matter and moisture. It also contains a
small amount of molasses. It comes in three colors.

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 B. EFFECTS OF SUGAR IN BAKING
• Increases dough development
• Makes the color of the crust richer improves the nutritive value, flavor and
aroma of the product
• Makes the bread more tender
• Increase the volume of the loaf
• Serves as food for the yeast
• O contributes to moisture content of baked products, increasing its
• Storing quality o acts as creaming agent

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 EGGS
Eggs are considered a complete protein, containing all the essential
amino acids humans use to build other proteins needed by the
body. Both the yolk and the egg white contain protein, so whole
eggs or their separated components may be used to set liquids.

They represent almost 50% of the total cost of any baked product,
thus considered the baking ingredient with the highest cost or
expense.

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 A. USES OF EGGS IN BAKING
1. Eggs, as well as flour, are the structural ingredients in baking
2. Eggs provide leavening, add color, texture. flavor and richness to the batter, and act
as stabilizer in mixture that inherently wants to separate into its two parts, like oil and
water. They are very important in helping to bind all the other ingredients together.
3. Beaten eggs are used as leavening agents as they incorporate air into the batter,
which will expand in the oven and cause the cake to rise.
4. Eggs are used as thickening agent.
5. Egg washes are brushed on many baked goods to create a golden shiny top. The egg
white provides luster and the egg yolk color.
6. Egg whites are used to make meringues

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 B. COMPOSITION OF EGG

1. Mucin - protein which is found in egg whites and responsible for

its gel characteristic.
2. Ovalbumin- another protein found in egg whites which
coagulates and involve both in heat coagulation and whipping.
3. 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.

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 IV. SHORTENING

Shortening is any fat, which, when added to flour

mixtures increases tenderness. This is done by
preventing the sticking of gluten strands while
mixing so that gluten is shortened and makes the
product tender.

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 A. EXAMPLES OF SHORTENING

1. Oil made from plant products such as corn, cottonseeds, soybeans, peanuts, and other sources. As a rule,
you can substitute oil for melted shortening. Among produced oils, corn oil and vegetable oils are
commonly used in baking. Unless specified in the recipe, olive oil should not be used in baking.
2. Butter made of fatty milk proteins. It contains 80-85 % fat, 10-15% water and 5% milk solids. When
used in baking, it contributes flavor and tenderness. Butter remains solid when refrigerated, but softens to
a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32-35°C (90-95 °F).
3. Margarine made from hydrogenated vegetable oil. It contains 80-85 percent fat, 10-15 percent water and
5 percent salt. The hydrogenation process makes oil a solid.
4. Lard made of fat from pork. Some people prefer lard to other fats for making pie crust and biscuits
because it gives a flakier texture.
5. Cocoa Butter - the ivory-colored natural fat of the cocoa beans extracted during the manufacturing of
chocolate and cocoa powder. It gives chocolate its creamy, smooth, melt-in-your-mouth texture.

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 B. USES OF SHORTENING IN BAKING

1. Makes bread products tender and improve flavor

2. Assist in gas retention giving better volume and crust
3. Prevent the cohesion of gluten.
4. Improve the aroma, color and texture of baked products.
5. Improve the shelf life of baked products because of its moisture.

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 V. LEAVENING AGENT

Leavening agents are gases that cause the dough to rise. In the
presence of moisture, heat, and others, the leavening agent reacts to
produce gas (often carbon dioxide) that becomes trapped as
bubbles within the dough. When a dough or batter is baked, it
"sets" and the holes left by the gas bubbles remain. This is what
gives breads, cakes, and other baked goods to rise and increase in
volume.

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 A. CLASSIFICATION OF LEAVENING AGENTS

1. Chemical Leaveners. Chemical leaveners are chemical mixtures or

compounds that release gases, usually carbon dioxide. Chemical
leaveners are used in quick breads and cakes, as well as cookies.
Examples of chemical leaveners is a. Baking Soda - otherwise known
as bicarbonate of soda, or Sodium Bicarbonate. It is a chemical salt
with diverse practical uses. It is a powerful leavener that readily
reacts as soon as it comes in contact with batter or dough.

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 B. BAKING POWDER

- is
a combination of baking soda and acid salt. c. Cream
of tartar is tartaric acid and is a fine white crystalline
acid salt which is a by-product of the wine-making
industry. It is used in the whipping of egg whites to
stabilize them and allow them to reach maximum volume.

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 2. BIOLOGICAL LEAVENERS.
Yeast is a living organism, neither plant nor animal. Yeasts belong to a separate kingdom
in taxonomy, the fungus kingdom. Leavening with yeast is a process based on
fermentation, the process of converting sugar to alcohol and to carbon dioxide.

TYPES OF YEAST
• Dry or granular
• Compressed or cake type
• Instant

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 VI. LIQUID INGREDIENTS

Liquid ingredients provide moisture to rehydrate and activate

the yeast and bring together the flour and any other dry
ingredients to make the dough. It also improves the
formation of gluten strands during the kneading of dough.

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 TYPES OF LIQUID INGRIDIENTS USED IN BAKING

A. Water
It is the cheapest liquid used in baking it performs vital role in baking
making ingredients rehydrated. The right amount of water helps dissolve all other ingredients in
batter and in dough to form smooth, workable mixture. In that way, water acts as a binding agent
for any baked products.

B. Milk and Other Dairy Products

Milk and cream, like water, moisten dough and batters Unlike water they add a slight flavor to the
final baked good and increase its richness. Milk and cream also create a fuller, moister texture in
baked goods and help them brown on the surface. They also contribute to the nutritive value of
baked goods.

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 1. TYPES OF MILK USED IN BAKING
• Fresh milk or whole milk
• Evaporated milk condensed milk
• Skimmed milk powder or dry milk
2. USES OF MILK IN BAKING
• Increases nutritive value of baked products enhances texture and increase softness of
baked goods
• Acts as a strengthener when mixed with flour, because it helps in the formation of
gluten, which gives a baked item structure
• Provides moisture and tenderness to baked goods enhances flavor
• Extends the shelf life of a cake boosts crust color

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 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. These are the ingredients that add
distinction and character to baked goods.
1. Flavoring
2. Vanilla
3. Salt
4. Spices (cloves, cinnamon, mace, nutmeg)
5. Wines
6. Coffee
7. Chocolate and Cocoa

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 SANITATION

Sanitation means keeping bacteria down to a small number as

possible through personal hygiene and proper food handling. It also
means keeping the food at the appropriate temperature so bacteria
already present do not have a chance to multiply.
Sanitary measures include personal hygiene, keeping food,
equipment and the work area clean. Unsanitary practices and
improper handling of food may result to food contamination or
infection, poisoning and death.

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 WORKERS PERSONAL HYGIENE

Remove jewelries and accessories before starting to work. Hands

should be clean and nails cut short.
Use the appropriate work outfit. People who work in the kitchen
should wear suitable, clean and freshly ironed aprons. Aprons protect
the body from burns and scalds and from food stain. Headbands are
used to prevent loose hair from dropping into the food and also
absorb sweat on head.. Keep sick persons out of the kitchen.

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 FACILITIES

• Sanitize all laboratory equipment, tools and utensils thoroughly

before and after use.
• Air dry all equipment, tools and utensils to avoid build up of
dust and rust corrosion.
• Dispose of garbage properly everyday so as not to invite rodents
and insects.

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 TACTICAL WAYS OF KEEPING FOOD CLEAN
• Food should be handled with clean hands, Avoid sneezing and coughing when
handling food.
• Utensils that fall on the floor should be washed well before using them again.
• Store food supplies in a clean, dry place to maintain its freshness. Clean cans,
bottles and bags containing ingredients before opening. Keep dry and liquid
ingredients in a sealed container. Check for its safety from time to time. Separate
fresh vegetables from old ones before storing.
• Keep food at a suitable temperature. Bacteria multiply fastest between 15°C and
52°C (60°F and 125°F). Keep hot food hot until served. "Hot" means above 60°C
(140°F), where bacteria can no longer grow. Keep cold food cold until served.
"Cold" means below 4°C (40°F), at refrigerator temperature or below.

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 KEEPING THE WORK LABORATORY AREA CLEAN
• • Keep the floor area clean and free from waste, water and grease.. Keep
cabinets dry, clean and closed tightly to keep away rodents and insects.
• Check and clean the dishwashing area whenever needed. Clean the tables after
using them.

SAFETY PRECAUTIONS IN THE KITCHEN

• Observance of safety precautions promote work efficiency and prevent
accidents. Occasionally, accidents do happen. It is important that you keep
calm so you can take proper actions. Accidents are caused either by people
themselves or by hazardous environment or defective equipment.

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 FACTORS THAT CONTRIBUTE TO SUCCESSFUL BAKING

Baking requires accuracy. Any deviation from the measurement, procedure, and
type of ingredient may greatly affect the baked products. Beginners in baking should
observe the correct practices in preparation to achieve the desired results.

THE USE OF QUALITY INGREDIENTS

Always use high quality dry and liquid ingredients, minor baking ingredients,
shortening and fresh eggs. Use ingredients indicated in the recipe. Refrain from
substituting ingredients.

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 THE USE OF APPROPRIATE TOOLS AND UTENSILS
Utilize standard measuring cups, glass and spoons for best results. Mixing bowls
should be large enough to allow proper mixing of ingredients to produce dough and
batter. Use a pastry blender or two knives when cutting shortening into flour.
Appropriate use of tools and utensils promote work efficiency and effectiveness.
FOLLOWING CORRECT PROCEDURES
Study and follow the recipe accurately. It is important to understand the recipe
first then to assemble all the needed ingredients, tools and utensils before starting
to bake. Follow the step-by-step procedure accurately
Pre-heat the oven. If a thermostat is defective or not available use an oven
thermometer to check the baking temperature.

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 • Measure ingredients accurately. Do not change the specified amount of
ingredients. Any change in the amount of ingredients may result in failure to
achieve the desired effect or expected consistency of the mixture.
• Observe correct hand and mixing techniques. Wrong mixing techniques such as
over-mixing, under-mixing, under-beating, or overbeating of eggs, and
insufficient creaming will result in poorly baked goods.
• Make use of the type of pan specified in the recipe. Measure its length, width,
and inside depth. Find out in the recipe if the pan(s) should or should not be
greased or lined with wax paper.
• Follow the specified baking time and temperature stated in the recipe. Place the
baking pan at the center of the oven and avoid opening the oven door until
baking is done.

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 BAKING TOOLS, UTENSILS AND EQUIPMENT IN MAKING
BREAD,
COOKIES, MUFFINS AND BISCUITS

Baking is a sophisticated method of cooking food. It requires special

tools and equipment in order to bring out the best results.

To prepare for baking, familiarize yourself with the following baking

tools. utensils and equipment classified according to their use.

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 MEASURING UTENSILS
• LIQUID-MEASURING CUP-a transparent cup calibrated to indicate
the amount of liquid.
• DRY-MEASURING CUP - is a set of marked cups used to measure dry
ingredients such as flour and sugar. They are either made of plastic,
aluminum, or stainless steel.
• MEASURING SPOONS - a set of spoons used to measure small
amounts of ingredients
• DIETETIC SCALE - is an instrument used to measure the weight of
the items or ingredients.

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 MIXING, BLENDING, AND CUTTING UTENSILS

• DOUGH CUTTER- a fool with a sharp edge used to cut dough..

• FLOUR SIFTER-used in sifting coarse or dry ingredients such as flour
and sugar.
• ELECTRIC MIXER - a motor powered device used to stir and blend
mixtures used in baking.
• GRATER - tool used to grate food into finer form.
• MIXING BOWL-a hollow dish where ingredients for baking are mixed.

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 . handles at both ends that is used to
ROLLING PIN - a solid elongated wood with
flatten dough or pastry.

ROTARY EGG BEATER - a hand- held device for beating eggs, cream, and other
liquids.

RUBBER SCRAPER - a tool used, for mixing and scraping mixture on the side of a
bowl.

SPATULA -a flat, thin and blunt metal used for leveling-off dry ingredients and
spreading icing and frosting on cakes.

WOODEN SPOON - a tool used for mixing and stirring flour mixtures.

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 BAKING .UTENSILS

OVEN- an equipment used for baking, heating, or drying foods

BAKING PAN- an aluminum or tempered glass dish, rectangular or square in form

used for baking cakes

MUFFIN PAN- an aluminum rectangular or square pan with hallow rounded

COOKIE or BAKING SHEET - is a flat aluminum sheet used for baking cookies

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Types, Kinds and Classification of Bakery Products
 • Preparing bakery products requires .no trick but adequate mastery of the
processes in baking. This module will provide you hands-on experience in
baking. Baking has become not just a favorite past time or hobby but a
highly profitable business.
• Bread is one of the most popular and best sold baked products, not only in
our country but in other countries as well. Many countries have bread as
their staple food.
• There are different kinds of bread. Whatever kind of bread is eaten, people
remember it for its quality. It is by maintaining good quality that popular
bakeries or bread houses keep their customers.
• The quality of bread is affected by the type of ingredients used, the manner
the Named or prepared, and the temperature maintained during baking.

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 .
Kinds of Dough in Baking Bread Dough used in baking bread is classified into
two:

LEAN DOUGH
-The Basic ingredients for bread which include flour, yeast, salts, a little sugar, and
shortening make up the lean dough. This dough is made up into Pan de sal, Pan
Amerikano, French bread, and other crusty bread varieties.

RICH DOUGH
- Aside from the basic ingredients for bread, rich dough has butter,
nuts, fruits, eggs, and condiments. Milk is often used, too. Rich dough also
uses more sugar. This dough is used in making rolls, coffee cakes, and the
sweet bread varieties.

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 .
METHODS OF MIXING DOUGH

STRAIGHT METHOD - This method combines all the ingredients together at one
time to make the dough. The dough is kneaded and set aside to rise. Sponge and
dough method - This method mixes part of the liquid, flour, and all of the yeast to
make a soft mixture which is set aside to rise until bubbly. Then,the remaining
ingredients are added and the mixture is treated as straight dough.

Bread products can also be prepared using batter instead of dough. Preparation of
this type of bread is faster since there is no dough to knead and shape. However, the
texture of the finished product is not as fine as that of kneaded dough.

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 CHARACTERISTICS OF. A WELL-MADE BREAD

1. It is large for its weight, well-rounded top, and free from

cracks and bulges.
2. The crust is thin with an even golden brown color.
3. It has fine and even grain, elongated cells, and thin cell wall
making the crumb smooth, soft, elastic, and creamy white with a
silken sheen.
4. It does not crumble easily.
5. It has a sweet and nutty odor, not sour.

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 .
COOKIES
Cookies are always popular. They are really "little
cakes, flat, sweet and small. They can be made in a
variety of shapes and flavors, and can be served in just
as many different ways.

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 KINDS OF COOKIES
.
DROP COOKIES - are irregular and unevenly shaped. They are made simply by
dropping the cookie batter from a teaspoon to a baking sheet to get the popular
tongue-shaped cookies. Rolled cookies - are made from dough which have been
rolled out and cut with cutters to form shapes that fit special occasions such as
Christmas, Valentine’s Day and Easter.

PRESSED OR BAGGED COOKIES - are made with more butter which makes the
finished product richer in taste than the other types of cookies. They are made by
pressing the mixture out of a cookie presser or pastry tube onto the baking sheet, and
at the same time forming it into varied shapes like rings or ribbons.

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 COOKIE BAR- this type of cookie. is cut into bars after baking. They
are usually small and square in shape.

• REFRIGERATED COOKIES - this type of cookie is frozen and cut

into desired shapes before baking.

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 .
• MIXING TECHNIQUES
• Mixing methods greatly affect flour mixtures and its resulting
product. Various techniques have been developed for efficiency and
convenience. Some of them are as follows:
• Creaming Rubbing one or two ingredients in a bowl with the help
of a wooden spoon or electric mixer to make a soft fluffy mixture.
The creamed mixture should have both smooth and grainy particles.

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 CUTTING IN - Mixing fat and flour with the use of a pastry blender
or two knives in a scissor-like manner.. This method cuts fat into small
pieces, coating them with flour to form coarse, granular mixtures for
pastries and biscuits.
FOLDING - This is working with two ingredients very gently to
retain air in the mixture. It often involves one delicately textured
ingredient such as beaten egg white or whipped cream, which would
be reduced to nothing if handled crudely, and a batter type mix.
CUT AND FOLD- A combination of two motions cutting vertically
through the mixture and turning over and over by gliding the spoon or
rubber scraper across the bottom of the mixing bowl at each turn.

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 .
BEATING- It is done to incorporate air in a mixture by mechanical agitation. It could
be done with the aid of special gadgets like wire whips, egg beaters or electric food
mixers or with a fork.
STIRRING -It is often done with a wooden spoon, rotating it through a mixture as
long as necessary usually until the ingredients are combined. Whipping It is a process
of beating eggs and cream to fill them with air and - make them thick and fluffy.
SIFTING - It is the process of separating coarse particles in the ingredients by
passing through a sieve. Air is incorporated through this method.
MUFFINS- are simple cup breads leavened and are considered a member of the
quick bread family. A variety of quick loaf breads and coffee cakes can be derived
from the basic muffin recipe.

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 OUTSIDE CHARACTERISTICS OF MUFFIN AND QUICK BREADS SHAPE
.
Size: Uniform; large in proportion to weight.
Color: Uniform golden brown.
Crust: Tender; pebbled or slightly rough; shiny

INSIDE CHARACTERISTICS OF MUFFIN AND QUICK BREADS

Color: Creamy white or slightly yellow; free from streaks.

Grain: Round, even cells; free from tunnels.
Texture: Tender; moist; light.
Flavor: Pleasing; well-blended with no bitterness.

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 BISCUITS
. leavened with fast-acting leaveners which
Biscuits are small flaky quick breads. They are
make preparation time shorter than any yeast leavened bread.

TWO WAYS TO MAKE BISCUITS:

Using solid fats
Solid fats are cut into the flour with a fork, a pair of knives or a pastry blender until it
coats the flour and is fairly crumbly and mealy. Liquid is added to make a soft dough and
then the mixture is rapidly but lightly kneaded to evenly distribute the mixture and
sufficiently develop the gluten for flaky product.

Using liquid shortening or "Wet to Dry Method"

Liquid shortening or oil is added to the liquid ingredients and mixed with the dry
ingredients to make soft dough. It is kneaded rapidly but lightly and treated like the solid
fat dough.

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 .
Outside Characteristics of Biscuits

⚫ Shape: Uniform, straight sides and level tops on rolled biscuits

Size: Uniform; twice the size of unbaked biscuits

Color: Uniform golden brown tops and bottoms-sides lighter; free

from yellow or brown

⚫ Crust: Tender; moderately smooth; free form excess flour

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 Inside Characteristics of Biscuits .

Color: Creamy white; free from yellow or brown spots. Grain: Flaky, pulling off
in thin sheets; medium fine, even cells.

Texture: Tender; slightly moist; light.

Flavor: Pleasing, well-blended with no bitterness.

NOTE: Drop biscuits will be nicely rounded with rough and crisper crust. Th
will not be as flaky.

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Thank you GROUP MEMBERS