BREAD AND PASTRY PRODUCTION NC II

Training Duration : 18 Hrs (Basic)

18 Hrs (Common)
105 Hrs (Core )
141 Hrs (Total)

Basic Competencies
 Communication
 Team Work
 Professionalism
 Occupational Health and Safety Procedures

Common Competencies
 Develop and Update Industry Knowledge
 Hygienic Procedures
 Computer Operations
 Safety Practices
 Customer Services

Core Competencies
 Prepare and Produce Bakery Products
 Prepare and Produce Pastry Products
 Prepare and Present Gateaux, Torte and Cakes
 Prepare and Display Petis Fours
 Present Desserts

Methodology
 Lecture/Actual Demonstration/Video Presentation

Assessment Approach
 Oral Questioning/Written Exam/Demonstration/Observation

Preparation
 First and very important step in baking
 Before foods are cooked or served, they must be properly prepared
 Palatability and their value as food depend considerably on the way they are made ready for cooking or
eating.
 Preparation will depend on how food is to be served, but all foods must be prepared and served observing
cleanliness and sanitation.
 It must first be washed with water or wiped with a clean, damp cloth.

Baking
 Refers to the technique of cooking by dry heat especially in an oven.

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 BASIC STEPS IN BAKING
1. Read the recipe carefully to know if you have all the ingredients and utensils needed and to know if you
understand the entire procedure.
2. Check if you have all the necessary ingredients then gather them together.
3. Prepare all utensils you will need.
4. Preheat the oven.
5. Prepare the pan needed making sure you use the correct pan size. If it needs greasing brush the buttom of the
pan with little shortening. (Do not use butter or margarine because these burns easily.)
6. Measure the ingredients using correct utensils in the amounts required in the recipe.
7. Mix the batter or dough. When filling the pans, do not overfill. Fill about 2/3 full and bake in the preheated
oven.
8. Test for doneness:
Cakes: prick the center of the cake with the tooth pick. If it comes out clean then it’s done.
Chiffon and Sponge Cake: press lightly with the fingers, if it springs back, its done.
Pies and Pastry: Crust turned golden brown, crisp and flaky.
9. Cool the baked product
10. After cooling, cakes can now be assembled and decorated.

MEASURING FOOD AND INGREDIENTS

Uniform results in cookery depend on accurate measurement. Of course, there are some cooks--and good ones,
too--who claim that they do not measure, but as a matter of fact they have, through long experience, developed a
judgment, or "sense," of measurement, which amounts to the same thing as if they actually did measure. Still, even
these cooks cannot be absolutely sure of securing as satisfactory results time after time as are likely to follow the
employment of a more accurate method. Therefore, to secure the best results, every kitchen should be supplied
with the proper measuring utensils, which are scales, a measuring cup, and a set of measuring spoons, or a standard
tablespoon and a standard teaspoon.

 Dry ingredients are measured in measuring cup.

 Sugar and all-purpose flour are measured by dipping the cups into the ingredients until filled then leveling
it off with a spatula.
 Cake flour and confectioner sugar are spooned onto the cup then leveled off.
 Liquid ingredient are poured into liquid measuring cup/glass. They are placed on a flat surface and
measurement is read at eye level.
 Small quantities of dry and liquid ingredients are measured using measuring spoons. Dry ingredients are
leveled off with spatula.
 Shortening is measured by pressing down firmly into the measuring cup to make sure there are no air
spaces.
 Brown sugar is also packed firmly. When cup is inverted the measured sugar should retain the shapes of
the cup.
 Butter need not to be measured in cups. 1 Bar of butter = 1 cup.
 When weighing in scales, one should always consider the weight of the container or receptacle, even
if it is only the paper that holds the food. Scales should be calibrated.

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Ingredients
 This is the main stars of baking.
 The secret of a very good product lies in the proper handling of ingredients and the techniques used in
mixing and cooking them.

1. Flour
 The most important ingredients in baking.
 Ingredient on which most baked products are based.
 It provides bulk and structure to the most bake products.
 The main difference among types of flour is protein content.
 Lower content = fluffier, higher = chewier.
1.1. Cake flour/ First Class Flour - has less protein than bread flour and all-purpose flour. It produces the lightest
product.
1.2. Bread flour or Third Class Flour - has more gluten which in effect produces a tougher dough.
1.3. All-purpose flour - is lower in gluten and slightly lower in protein. You can substitute one for the other, but
all-purpose flour won't rise as well as bread flour.
2. Sugar
 Sweetener and is also called sucrose.
 Create tenderness and fineness to the texture, partly by weakening the gluten structure.
 Gives cakes and other baked products sweetness .
 In yeast raised products, sugar acts as food for the yeast.
 In cakes, sugar assists with the aeration and stabilizing of batters.
 Sugars improve the crust color of baked products, improve flavor and help to retain moisture, keeping
products softer for longer and so reducing staling.
 Act as creaming agent with fats and as foaming agent with egg.
3. Fats
 Used in making breads and quick bread, in deep frying and in lubrication.
 Add moistness and richness
 Add flavor
 Assist in leavening when used as creaming agent
 Give flakiness to pastry, pie, dough and similar products
 Aerate the cake during baking to give good volume and texture,

FATS USED IN BAKING AND PASTRY MAKING

3.1. Shortening – 100% fat. It shortens the production of gluten which in effect produces a tender product. It is
made from vegetable oil, and then is made solid by the process of hydrogenation. Because the oil used
comes from plant sources, it does not contain cholesterol, but may contain some saturated fat. It also works
well in pastries and cookies, but doesn’t add the nice flavor that butter adds.
3.2. Butter – salt is added as a preservative. It has a “melt in your mouth” characteristics that differentiate it
from margarine. Butter comes from an animal source, so therefore contains cholesterol and saturated fat.
3.3. Margarine – artificial butter made from a variety of hydrogenated oils.
3.4. Lard – derived from animal fat. Does not melt right away because of its high melting point.

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4. Egg
 Add structure, leavening, color, and flavor to bake product
 Provide structure, aeration, flavour and moisture. They also tenderise cakes and add colour and nutritive
value.
 Adds moisture and/or richness to bake products
 As leavening together with acidic ingredients in absence with leavening agents
 As a Binder.

5. Leavening Agents
 most common aerating agent in baked products

KINDS OF LEAVENING AGENTS

5.1. Natural
 Yeast belongs to the fungi family. It ferments carbohydrates (sugars) to produce carbon dioxide gases
and alcohol, which aerate bread and other yeasted products, giving it volume and texture.
 Fresh – slightly dehydrated and compressed
 Can be added directly to recipe
 Active Dried – 92% dehydrated
 Can be keep for years, but has to be rehydrated in 100 ⃘F warm water before using.
 Instant – Can be added directly to dry ingredients but must not come in contact to moisture
before mixing.

5.2. Chemical – kind of leavening agents which is usually in powder form.

 Baking Soda
 Pure sodium bicarbonate.
 The reaction begins immediately upon mixing the ingredients, so you need to bake recipes
which call for baking soda immediately, or else they will fall flat.
 Baking Powder
 Baking powder contains sodium bicarbonate, but it includes the acidifying agent already
(cream of tartar), and also a drying agent (usually starch).
 Baking powder is available as single-acting baking powder and as double-acting baking
powder.
 Single-acting powders are activated by moisture, so you must bake recipes which
include this product immediately after mixing.
 Double-acting powders react in two phases. Some gas is released at room
temperature when the powder is added in mixing, but the majority of the gas is
released after the temperature of the dough increases upon cooking..
 Eggs, air and stem are also leavening agent.

6. Milk and Cream Products

 Improve texture and mouth feel.
 Protein in milk gives a soft crumb structure in cakes, and contributes to the moisture, color and flavor of
a baked product.
 Causes longer shelf life to bake products.

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7. Cream of Tartar
 Tartaric Acid with the addition of starch which prevents it from caking.
 It stabilizes and whitens the egg white in doing meringue.
8. Flavoring
 To add taste and enhance the other flavors.
8.1. Flavoring extract – flavoring dissolved in alcohol.
8.2. Flavoring emulsion – flavoring suspended in water with an emulsifier.
 More stable while your mixture changes temperature, and they combine more easily with
other emulsions
 Superior to extracts because when they are subjected to high heat the flavor will not bake
out
9. Salt
 Not only provides its own flavor but brings out the natural flavor of other ingredients.
 can mask flavors
 In bread doughs, salt strengthens gluten and improves the consistency of the dough.
 Carbon dioxide given off by the yeast is more easily trapped by the strengthened gluten, which
makes a better loaf of bread.
 Salt is also a good preservative as it absorbs water so there is less free water for bacterial and
fungal growth.