DEPARTMENT OF EDUCATION

Bread and Pastry Production NCll

Module 1
Lesson 1: Prepare and
Produce Bakery Products
 Senior High School

Bread and Pastry

Production
MODULE 1:
Lesson 1: Prepare and
Produce Bakery Products

This instructional material was collaboratively developed and reviewed

by educators from public and private schools, colleges, and/or universities. We
encourage teachers and other education stakeholders to email their feedback,
comments, and recommendations to the Department of Education at
[email protected].

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Department of Education • Republic of the Philippines

 WHAT DO YOU NEED TO KNOW?

Lesson Information
Equipment:

1. Mixers
Mixers are one of the essential tools in baking. Although a small quantity of dough can
be mixed by hand, electric mixers are required in large scale baking such as those in
commercial bakery.
• Vertical Mixer
This type of mixer is one of the most common equipment used in baking as
shown in Figure 1 below.

Tabletop mixers have the capacity of 4.75 to 19 L with the following main
attachments:
o Paddle- is used for general mixing
o Wire whip- is used for beating egg
foams and cream
o Dough arm- is used for mixing and
kneading yeast dough.

It is important to make sure that you are using the right attachment in your mixer to
produce good quality product.

2. PROOFER – A proofer is a special box in which the

ideal conditions for fermenting yeast dough can be
created. The box maintain s a preset warm temperature
and humidity level appropriate to the specific dough.
3. OVENS – It is a workhorse of the bakery and pastry shop. They are essential for
producing breads, cakes, pasties, cookies and other baked products. Ovens are
enclosed spaces in which food is heated, usually by hot air (except in the case of
microwave ovens, which are not especially useful in the bakeshop.)

Deck Oven – Deck oven are so called because the item to be

baked- either on sheet pans or, in the case of some breads,
freestanding - are placed directly on the bottom, or deck, of the
oven. There are no racks for holding pans in deck ovens. Deck
oven are also called Stack ovens because several may be
stacked on top of one another.

Rack Oven - A rack oven is a large oven into which entire racks
full of sheet pans can be wheeled for baking. Normal baker’s
racks hold 8 to 24 full-size sheet pans, but racks made
specifically to go into rack ovens usually hold 15 to 20 pans. Rack
ovens hold 1 to 4 of these racks at once. The ovens are also
equipped with steam injectors.

Mechanical Oven - In a mechanical oven, the food is in motion

while it bakes. The most common type is a revolving oven, in which
the mechanism is like
that of a Ferris wheel. This mechanical action eliminates the problem of hot spots, or
uneven baking, because the mechanism rotates the foods throughout the oven.
Because of their size, mechanical ovens are especially useful in
high-volume operations. Revolving ovens can be equipped with
steam injectors.

Convection Oven - Convection ovens contain fans that circulate

the air and distribute the heat rapidly throughout the interior. The
forced air makes foods cook more quickly at lower temperatures.
However, the strong forced air can distort the shape of items made with batters and
soft dough, and the airflow may be strong enough to blow baking parchment off sheet
pans.

HAND TOOLS - Hand tools is a broad one, encompassing large and small items,
some more familiar than others. Those described here are considered indispensable
to a bakeshop or
Commercial baking establishment.
PANS AND MOLDS found in the hot kitchen are also used in the bakeshop. For
example, saucepans are used to boil syrups and to cook creams and fillings. Pans and
molds are essential for the bakery product.

Sauce pan - a deep cooking pan, typically round, made of metal, and with one long
handle and a lid.

Double boiler - is a kitchen tool used for applying gentle heat on the stovetop, for
delicate tasks like making hollandaise sauce, melting chocolate, pasteurizing egg
white for buttercream icing or preparing custards such as crème anglicize.

Brioche mold -A flared pan with fluted sides for making brioche.
Cake pans. Most cake pans are round, but other shapes, such as hearts, are available for
specialty cakes. Cake pans come in many sizes.

Loaf pan - A rectangular pan, usually with slightly flared sides, used for baking loaf breads.
Loaf pans can also be used for molding refrigerated and frozen desserts. A special type of
loaf pan is the Pullman pan, which has straight, not flared sides, and a removable lid, for
baking Pullman loaves of bread.

Sheet pan - A shallow, rectangular pan (1 inch/25 mm deep) for baking sheet cakes,
cookies, rolls, and other baked goods.
Spring form pan. A cake pan with a removable bottom. Used primarily for baking
cheesecakes and other items too delicate to be easily and cleanly removed from standard
cake pans.

Tart pan - A shallow (1 inch/2.5 cm deep) metal pan, usually with fluted sides, used for baking
tarts. Standard pans are round, but square and rectangular pans are also available. They may be
made in one piece or with a removable bottom to make removal of the baked tart from the pan
easier.

Tube pan - A deep cake pan with a tube in the center. The tube promotes even baking of
angel food cakes and similar items.
 Pizza pan – a perforated circular flat sheet intended for cooking pizza to yield a
crispy crust.

MEASURING TOOLS

Measuring spoons - are ideal for small amounts of dry ingredients. Unless heaped
spoonful is called for, these must be leveled off.

Measuring cups - are ideal for medium to larger amounts of dry ingredients. Unless
compact measurement is required (e.g. brown sugar), these must not be compacted.
Liquid Measuring Cup - are necessary for the volume measurement of liquids.
They must be checked at eye level to ensure the required depth is reached

Weighing scale - Most recipe ingredients are measured by weight, so accurate

scales are important.

Scoops - come in standard sizes and have a lever for mechanical release. They are
used for portioning soft solid foods. The number of the scoop indicates the number of
level scoopfuls per quart.
Sugar thermometer - also called a candy thermometer, is one of the most important
tool in baking. It is used for measuring the temperature, and hence the concentration,
of boiling sugar syrups.

THE CUTTING TOOLS – Knives and other cutting tools are so essential to the
success of bread and pastry chores.

Offset spatula. The bent blade allows spreading and smoothing batters and fillings
inside pans.

Serrated knife - Like a slicer, but with a serrated edge. Used for cutting breads,
cakes, and similar items.

Cutting board - used for cutting and slicing different type of ingredients. It comes in
different color schemes which has different purposes.
 Pastry Wheel - A round, rotating blade on a handle. Used for cutting rolled-out
dough’s and pastry and baked pizza.

OTHER TOOLS

Pastry brush - is used to brush items with egg wash, glaze, and so on.
Icing comb. A small plastic tool, usually triangular, with serrated edges in various
patterns, for decorating icings and other pastry and decorative items.

Mixing bowl – is a deep bowl that is particularly well suited for mixing ingredients
together in. These come in many materials, such as stainless steel, ceramic, glass,
and plastic.
Whisks – Loops of stainless-steel wire fastened to a handle. Whips with a few stiff
wires are used for mixing and blending, and whips with many flexible wires are used
for whipping foams, such as whipped cream and egg foams. It is also called Whisk.

Rolling pin – a manual tool used to flatten dough especially when making pie.

Wooden spoon - are essential for mixing, stirring and serving. Wooden spoon are
strong, inflexible and poor conductors of heat, which make them ideal for beating and
creaming.

Roller docker – A tool that pierces holes in rolled-out dough to prevent bubbling during
baking. It consists of a handle attached to a rotating tube fitted with rows of spikes.
Strainer – A round-bottomed, cup-shaped tool made of screen mesh or perforated
metal, with a handle on one side. Used for separating solids from liquids, such as
draining the juice from fruit. Screen-mesh strainers can also be used for sifting dry
ingredients, like a sieve.

Parchment paper - Also called baking paper or silicone paper, it is used to line pans,
parchment eliminates the need for greasing them. Also used to make piping cones for
decorative work.

Cooling rack - A wire rack used to hold baked goods while cooling. The rack allows
air circulation around the items.
Blowtorch - A tool used for caramelizing and controlled browning of various pastry
items, and for caramelizing the sugar topping of crème brûlée. Butane or propane is
used as fuel, depending on the model.

Select Required Ingredients in Baking Bakery Product.

WHAT DO YOU NEED TO KNOW?
Lesson Information

INGREDIENTS IN BAKING BREADS

Filipinos have strong taste of breads. Like rice, these baked products are important in
the local dining table, and are typically consumed for breakfast or snacks. Filipinos have grown
to like different kinds of bread, from sweet variants that satisfy their sweet tooth cravings to
savory ones. So, it is very important to learn the different ingredients suited for the bread
recipe.

FLOUR
Flour is a powder made by grinding raw grains or roots and used to make many
different foods. It is the most important ingredient in baking. It provides structure and texture
of the baked goods, including bread, cakes, cookies and pastries. To select the proper flour
for each product, and to handle each correctly, you need to understand the characteristics of
each type of flour.

TYPES OF FLOUR
1. Bread flour – Bread flour is made from hard wheat has enough good-quality gluten to make
it ideal for yeast breads. Bread flours typically range from 11 to 13.5% protein.

2. Cake flour – Cake flour is a weak or low-gluten flour made from soft wheat. It has a soft,
smooth texture and a pure white color. Cake flour is used for cakes and other delicate baked
goods that require low gluten content. Protein content of cake flour is approximately 8%.

3. All-purpose flour – All-purpose flour, commonly found in retail markets, is less often found
in bakeshops, although it is often used as a general-purpose flour in restaurants, where it is
purchased under the name restaurant and hotel flour. This flour is formulated to be slightly
weaker than bread flour so it can be used for pastries as well. All-purpose flour has a protein
content of about 10 to 11.5%.
4. Pastry flour -Is also a weak or low-gluten flour, but it is slightly stronger than cake flour. It
has the creamy white color of bread flour rather than the pure white of cake flour. Pastry flour
is used for pie dough and for some cookies, biscuits, and muffins. Pastry flour has a protein
content of about 9%.

HAND TEST FOR FLOUR STRENGTH

A typical small bakery keeps three white
wheat flours on hand: cake flour, pastry flour, and a
bread flour. You should be able to identify these by
sight and touch, because sooner or later someone will
dump a bag of flour into the wrong bin or label it
incorrectly, and you will need to be able to recognize
the problem.

• Bread flour feels slightly coarse when rubbed between the fingers. If squeezed into a
lump in the hand, it falls apart as soon as the hand is opened. Its color is creamy white.

• Cake flour feels very smooth and fine. It stays in a lump when squeezed in the hand.
Its color is pure white.

• Pastry flour feels smooth and fine, like cake flour, and can also be squeezed into lump.
However, it has the creamy color of bread flour, not the pure white color of cake flour.

SUGAR - Is the generic name for sweet-tasting, soluble carbohydrates, many of which are
used in food.

SUGAR OR SWEETENING agents have the following purposes in baking.

• They add sweetness to flavor.
• They create tenderness and fineness of texture, partly by weakening the gluten
structure.
• They give crust color.
• They increase keeping qualities by retaining moisture.
• They act as creaming agents with fats and as foaming agents with eggs.
• They provide foods for yeast.

We use the term sugar to refer to regular refined sugars derived from sugarcanes.
The chemical
name for this sugar is sucrose. However, other sugar of different chemical structure are also
used in the bakeshop.
Sugar belongs to a group of substances called. Carbohydrates, a group that also
includes starches.
TYPES OF SUGAR
Granulated sugar – or table sugar, is the most familiar and the most commonly used.

Confectioners’ sugar – are ground to a fine powder and mixed with small amount of starch
(about 3%) to prevent caking.

Brown sugar – is mostly sucrose (about 85 to 92%), but it also contains varying amounts of
caramel, molasses, and other impurities, which give its characteristics and flavor. Basically, it
is regular cane sugar that has not been completely refined.

Non-nutritive Sweeteners - Also known as sugar substitutes.

Syrups - Consist of one or more types of sugar dissolved in water, often with small amounts
of other compounds or impurities that give the syrup flavor. The most basic syrup in the
bakeshop, called simple syrup, is made by dissolving sucrose in water. Dessert syrup is simple
syrup with added flavorings.

Molasses - Is concentrated sugarcane juice. Sulfured molasses is a by-product of sugar

refining. It is the product that remains after most of the sugar is extracted from cane juice.
Unsulfured molasses is not a by-product but a specially manufactured sugar product. It has a
less bitter taste than sulfured molasses.
Molasses contains large amounts of sucrose and other sugars, including invert sugar.
It also contains acids, moisture, and other constituents that give it its flavor and color. Darker
grades are stronger in flavor and contain less sugar than lighter grades.
Molasses retains moisture in baked goods and therefore prolongs freshness. Crisp
cookies made with molasses can soften quickly because the invert sugars absorb moisture
from the air.

Glucose Corn Syrup - Glucose is the most common of the simple sugars (monosaccharides).
In syrup form, it is an important bakeshop ingredient. Glucose is usually manufactured from
cornstarch.

FATS
Saturated and Unsaturated Fats
Some fats are solid at room temperature, while others are liquid. The liquid fats we
usually refer to as oils. Whether the fats are solid or liquid depends on the fatty acids that
make up the fat molecules.
Fatty acids consist primarily of long chains of carbon atoms to which hydrogen atoms are
attached. If a fatty acid chain contains as many hydrogen atoms as it can possibly hold, it is
called saturated. If the chain has empty spaces that could hold more hydrogen, it is called
unsaturated. Saturated fats are solid at room temperature, while unsaturated fats are liquid.

THE MAJOR FUNCTIONS of fats in baked items are:

• To add moistness and richness.
• To increase keeping quality.
• To add flavor.
• To assist in leavening when used as a creaming agent, or to give flakiness to puff
pastry, pie dough, and similar products.

Shortenings
 Any fat acts as a shortening in baking because it shortens gluten strands and
tenderizes the product. However, we generally use the word shortening to mean any of a
group of solid fats, usually white and tasteless, that are especially formulated for baking.
Shortenings generally consist of nearly 100% fat.
Shortenings may be made from vegetable oils, animal fats, or both. During
manufacturing, the fats are hydrogenated. This process turns liquid oils into solid fats.
Shortenings are used for many purposes.

Butter is a dairy product with high butterfat content which is solid when chilled and at room
temperature in some regions, and liquid when warmed. It consists of about 80% fat, about
15% water, and about 5% milk solids. Butter is available salted and unsalted. Unsalted butter
is more perishable, but it has a fresher, sweeter taste and is thus preferred in baking.

Two major advantage of Butter:

• Flavor - Shortenings are intentionally flavorless, but butter has a highly
desirable flavor.
• Melting qualities - Butter melts in the mouth. Shortenings do not. After eating
pastries or icings made with shortening, one can be left with an unpleasant film
of shortening coating the mouth.

Margarine
Margarine is manufactured from various hydrogenated animal and vegetable fats, plus
flavoring ingredients; emulsifiers; coloring agents; and other ingredients. It contains 80 to 85%
fat, 10 to 15% moisture, and about 5% salt, milk solids, and other components. Thus, it may
be considered a sort of imitation butter consisting of shortening, water, and flavoring.

Oils
Oils are liquid fats. They are not often used as shortenings in baking because they
spread through a batter or dough too thoroughly and shorten too much. Some breads and a
few cakes and quick breads use oil as a shortening. Beyond this, the usefulness of oil in the
bakeshop is limited primarily to greasing pans, deep-frying doughnuts, and serving as a wash
for some kinds of rolls.

Lard
Lard is a semi-soft white fat derived from fatty parts of the pig, with a high saturated fatty
acid content and no transfat. Because of its plastic quality, it was once highly valued for
making flaky piecrusts and biscuits.

Storage of Fat
All fats become rancid when exposed to the air too long. Also, they tend to absorb odors and
flavors from other foods. Highly perishable fats, such as butter, should be stored, well
wrapped, in the refrigerator. Other fats and oils should be kept in tightly closed containers in
a cool, dry place.
Milk
Milk is the most important liquid in the bakeshop. It is used in baked products to
improve texture and mouth feel. The protein in milk also gives a soft crumb structure in
cakes, and contributes to the moisture, color and flavor of a baked product.
EGGS
Egg is one of the important ingredient in baking. It is used in large quantity and more
expensive than many of the other high-volume ingredients, such as flour, sugar.
Composition of Egg
A whole egg consists primarily of a yolk, a white, and a shell. It contains a membrane
that lines the shell and forms an air cell at the large end, and two white strands called chalazae
that hold the yolk centered.
• The yolk is high in both fat and protein, and contains iron and several vitamins.
Its color ranges from light to dark yellow, depending on the diet of the chicken.
• The white is primarily albumin protein, which is clear and soluble when raw but
white and firm when coagulated. The white also contains sulfur.
• The shell is not the perfect package, in spite of what you may have been told.
It is not only fragile but also porous, allowing odors and flavors to be absorbed
by the egg and allowing the egg to lose moisture even if unbroken.

Eggs perform the following functions in baking:

1. Structure - Like gluten protein, egg protein coagulates to give
structure to baked products. This is especially important in high-
ratio cakes, in which the high content of sugar and fat weakens
the gluten.

2. Emulsifyier - Egg yolks contain natural emulsifiers that help

produce smooth batters. This action contributes to volume and
to texture.
3. Leavening -Beaten eggs incorporate air in tiny cells, or bubbles. In a batter, this trapped
air expands when heated and aids in leavening.
4. Shortening action - The fat in egg yolks acts as a shortening. This is an important function
in products that are low in other fats.
5. Moisture
6. Flavor.
7. Nutritional value
8. Color - Yolks impart a yellow color to dough and batters. Also, when baked in dough, eggs
brown easily and contribute to crust color.

Leavening Agent
Substance causing expansion of dough and batters by the release of gases within
such mixtures, producing baked products with porous structure. Leavening agent should be
measured exactly because minor changes can produce major defects in baked products.

Types of leavening agent:

Chemical - Baking powder, sodium bicarbonate, ammonium bicarbonate (by releasing carbon dioxide
gas)

Biological – Yeast is the leavening agent in breads, dinner rolls, Danish pastries, and similar
products.
Types of yeast:
1. Fresh yeast - also called compressed yeast, is moist and perishable.
2. Active dry yeast - is a dry, granular form of yeast. It must be rehydrated
in four times its weight of warm water (105°F/41°C) before use.
3. Instant dry yeast - sometimes called rapid-rise or quick-rise yeast like
active dry yeast, it is also a dry granular form of yeast, but it does not have
to be dissolved in water before use.

Functions of leavening agents in bakery products –

• It increases the volume of the product.

• It improves the product by making it tender and lighter.
• It improves the crumb color, softness of the texture, taste and smell.
• It improves the digestibility.

Information Sheet No. 1

1.1 Table Abbreviation

Unit of Measurement Abbreviations
gallon gal.
quart gal.
pint qt.
cup C or c.
tablespoon tbsp. or T
teaspoon tsp. or t.
fluid ounce fl. oz.
ounce oz.
pound lb.
gram g.
kilogram kg.

1.2 Baking Ingredients Substitution

Substitution of Common Ingredients
Alternative ingredients that replace the role of the
original ingredients in the absence of other ingredients.

Examples:

1. Flour
A. 1 C All-purpose Flour
 = 70g. bread flour + 60g. cake flour
B. 1 C Bread Flour
= 1 tbsp. gluten flour + 1 c. all-purpose flour
2. Shortening
A. 1 C Butter
= 1 C margarine
3. Liquid Ingredients
A. 1 C evaporated milk
= ¾ C powdered milk + ½ C water

4. 1 Egg
= 1/3 C applesauce
= ½ ripe pureed banana
= ½ C buttermilk
= ¼ C soy yogurt
5. 1 tbsp. Cornstarch
= 2 tbsp. flour
6. 1 ounce sweetened chocolate
= ¼ C cocoa + 1 ½ to 2 tsp. shortening

2. Equivalent Measurements and Weights

Equivalent
A measurement that will equate to the same quantity or
amount with another unit of measurement.

Given Equivalents
Measurement/Weight
1 gallon (gal.) 4 quarts
1 quart (qt.) 2 pints
1 pint (pt.) 2 cups
1 cup (c.) 8 ounces (oz.)
½ cup 4 ounces
¼ cup 2 ounces
1/8 cup 1 ounces
1 tablespoon (tbsp..) 3 teaspoons (tsp.)
1 pound (lb.) 16 ounces
1 kilogram (kg.) 1000g (g.)