BREAD AND

PASTRY
TVL
BAKING
PRODUCTS
WITH CORRESPONDING OVEN
TEMPERATURE
BREAD
 BISCUITS

OVEN BAKING TIME

TEMPERATURE 10 TO 15 MINS
425°F TO 450°F
 CORN BREAD

OVEN
BAKING TIME
TEMPERATURE
30 TO 40 MINS
400°F TO 425°F
 MUFFINS

OVEN BAKING TIME

TEMPERATURE
20 TO 25 MINS
400°F TO 425°F
 QUICK LOAF BREAD

OVEN BAKING TIME

TEMPERATURE 1 TO 1 1/4 HOUR
350°F TO 375°F
 YEAST BREAD

OVEN BAKING TIME

TEMPERATURE 30 TO 40 MINS
400°F
COOKIES
 DROP COOKIES

OVEN BAKING TIME

TEMPERATURE
8 TO 15 MINS
350°F TO
400°F
 ROLLED COOKIES

OVEN BAKING TIME

TEMPERATURE 8 TO 10 MINS
375°F
TYPES OF ICING
FILLING AND
GLAZES
 AMERICAN BUTTER CREAM

BEST USED FOR

PROCEDURE COLORING STORAGE
Butter and milk are Use as frosting and Icing can be
beaten together, and filling. It is also used
then confectioner’s refrigerated or
for decorations frozen in an airtight
sugar is added.
including roses,
Flavor the mixture with
drop flowers, sweet
container for a
extracts and chocolate. week.
peas, and figure
piping.
 BUTTER CREAM MERINGUE
ITALIAN AND SWISS

PROCEDURE BEST USED FOR

COLORING STORAGE
Italian- Hot sugar syrup is
added to already whipped
egg whites. Filling and Needs
Swiss- the whites and sugar frosting refrigeration
are mixed together over
heat and whipped. And
then, cooled before the
butter and flavoring added.
This type is the simplest.
 BUTTER CREAM ROLLED

PROCEDURE BEST USED FOR

COLORING STORAGE
Italian- Hot sugar syrup is
added to already whipped
egg whites. Filling and Needs
Swiss- the whites and sugar frosting refrigeration
are mixed together over
heat and whipped. And
then, cooled before the
butter and flavoring added.
This type is the simplest.
 JAMS AND JELLIES

PROCEDURE BEST USED FOR

COLORING STORAGE
Can purchase ready-
made: stir it to soften, Used as a filling Refrigerate after
or heat it with an alone or in opening. Is not
amount of liquid if it’s combination with perishable if used
too thick, and strain to other fillings such
remove the seeds.
as a filling
as butter cream.
 ROYAL ICING

PROCEDURE BEST USED FOR

Heavy paste of COLORING STORAGE
egg whites and Used in general Does not need
confectioner’s piping or
refrigeration Air
sugar beaten with delicate work.
a little vinegar or Decorating dried decorations
lemon juice. Can cookies and last for months.
be made in bread houses.
different Tints to pastel
to dark colors.
 WHIPPED CREAM

PROCEDURE BEST USED FOR

COLORING STORAGE
Beaten with
sugar. Can be
Can be used as a Must remain
filling and frosting.
flavored. Can be piped to
refrigerated.
form soft
Stabilized for decorations. Tints in
longer life with pastel colors
gelatin.
Ways to Present
and Display
Bakery Products
 Ways to Present and Display Bakery
Products

TRAY CELLOPHANE BAGS

 are clear and transparent. The
 After takingfrom the product is placed inside the bags to
oven, product is placed protect from outside contamination
onto cooling wires and to slow the staling process.
Staling is caused by air passing
decorated and then through product and removing
placed on trays or moisture. Then moisture evaporates
platters. from surface.
 Ways to Present and Display Bakery
Products
BOXES
Product might be placed
into boxes and displayed
for sale, lots of 6 or 12.
Some boxes might have
see through lids
DOILIES
 Some larger products
might be placed on a doily
and displayed individually.
The role of the doily is to
have a barrier under the
product and protect it from
surface contamination.
 Ways to Present and Display Bakery
Products

JAR
This is one of the easiest ways to
add a twist on cookie presentation
 STORING TECHNIQUE

1. Wrapping - to draw, fold and cover a bakery product.

2. Packaging Material - used to package bakery products like box, plastic, containers.
3. Cold Storage – the process of preventing perishable food on a large scale at a low
temperature or above the freezing point ( 0°C or 32°F ).
4. Chilling – method in which raw or processed food is cooled to a temperature between
(0°C – 5°C).
5. Freezing – subjecting food to a temperature below freezing point (0°C or 32°F).
6. Refrigerator - an appliance to make or keep something, especially food or drink, cold
so that it stays fresh usually in a fridge.
,