BREAD AND PASTRY PRODUCTION 5.

BREAD SLICER – is used in slicing loaf bread with an even and

QUARTER 1 – Lesson 1 consistent thickness faster and safer.
Baking – the process of cooking by indirect heat or dry heat in a Major Ingredients in Baking
confined space as in heated oven using gas, electricity, charcoal, 1. Flour is a finely ground meal obtained by grinding and milling
wood, or oil at a temperature. cereal grains or other root crops.
BAKING TOOLS Types of flour
LIQUID-MEASURING CUP - a transparent cup calibrated to Bread Flour – also called Strong or Hard Flour. It contains 12-
indicate the amount of liquid. 14% protein (high gluten content).
DRY-MEASURING CUP - is a set of marked cups used to All purpose Flour – also called Family flour, General Flour. It
measure dry ingredients such as flour and sugar. contains 10-11% protein (medium gluten content).
MEASURING SPOONS - a set of spoons used to measure small Cake Flour – also called weak flour or soft flour. It contains 7-
amounts of ingredients. 9% protein (weak gluten strength)
DIETETIC SCALE - is an instrument used to measure the weight Uses of Flour
of the items or ingredients. 1. Provides structure, texture and color to baked products
GRATER - tool used to grate food into finer form 2. Provides nutritive value to baked products
MIXING BOWL - a hollow dish where ingredients for baking are 3. Used as thickening agent
mixed. 4. Used as binder of food
ROLLING PIN - a solid elongated wood with handles at both 5. Used as stiffening agent in laundry
ends that is used to flatten dough or pastry. Properties/Characteristics of flour
ROTARY EGG BEATER - a handheld device for beating eggs, 1. Whitish color
cream, and other liquids. 2. Tolerance
RUBBER SCRAPER - a tool used, for mixing and scraping mixture 3. Strength
on the side of a bowl. 4. Uniformity
SPATULA - a flat, thin and blunt metal used for leveling-off dry 5. High absorption
ingredients and spreading icing and frosting in cakes. 2. Sugar is a sweet, soluble organic compound that belongs to
WOODEN SPOON- a tool used for mixing and stirring flour the carbohydrate group of food.
mixtures. Types of Sugar
BAKING PAN- an aluminum or tempered glass dish, rectangular 1. Regular granulated sugar or white sugar - also known as
or square in form used for baking cakes table sugar or as refined sugar.
MUFFIN PAN - an aluminum rectangular or square pan with 2. Confectioner’s sugar or powdered sugar - granulated sugar
hallow rounded that has been pulverized. To prevent lumping and caking, about
COOKIE or BAKING SHEET - is a flat aluminum sheet used for 3% cornstarch is added.
baking cookies 3. Brown sugar - contains caramel, mineral matter and
MIXING, BLENDING, and CUTTING UTENSILS moisture. It also contains a small amount of molasses. It comes
DOUGH CUTTER - a tool with a sharp edge used to cut dough. in three colors.
FLOUR SIFTER - used in sifting coarse or dry ingredients such Effects of Sugar in Baking
as flour and sugar  increases dough development
BAKING EQUIPMENT  makes the color of the crust richer
1. OVEN- is one of the most important equipment in baking that  improves the nutritive value, flavor and aroma of the
is used not just for baking, but also in drying and heating product
substances.  makes the bread more tender
2. PROOFER AND RETARDER- are chambers used for proofing  increase the volume of the loaf
and retarding dough.  serves as food for the yeast
Proofing is the process of placing dough in a proofer to  contributes to moisture content of baked products,
promote yeast fermentation to generate gas and cause dough increasing its
to rise.  storing quality
Retarding is placing the dough in chilled environment to allow  acts as creaming agent
slower fermentation. Eggs are considered a complete protein, containing all the
3. ELECTRIC MIXER - a motor powered device used to stir and essential amino acids humans use to build other proteins
blend mixtures used in baking. needed by the body.
3 attachment of mixer Uses of Eggs in Baking
- Paddle attachment – is similar to an oar for boats with 1. Eggs, as well as flour, are the structural ingredients in baking.
holes in between to easily facilitate the passage of air 2. Eggs provide leavening; add color, texture, flavor and
into the batters and dough. richness to the batter; and act as stabilizer in mixture that
- Whip attachment – is like a wire whisk that is used to inherently wants to separate into its two parts, like oil and
beat egg whites for meringues and into heavy cream. water. They are very important in helping to bind all the other
- Dough hook – is specifically used to simulate the ingredients together.
kneading process of yeast dough. 3. Beaten eggs are used as leavening agents as they incorporate
4. FOOD PROCESSOR – is mixing bowl with a blade inside that is air into the batter, which will expand in the oven and cause the
used for chopping, slicing, shredding, mincing, and pureeing cake to rise.
baking ingredients.
4. Eggs are used as thickening agent. 2. Milk and Other Dairy Products - Milk and cream, like water,
5. Egg washes are brushed on many baked goods to create a moisten dough and batters. Unlike water, they add a slight
golden shiny top. The egg white provides luster and the egg yolk flavor to the final baked goods and increase its richness
color.
6. Egg whites are used to make meringues. Types of Milk Used in Baking
Shortening is any fat, which, when added to flour mixtures •fresh milk or whole milk
increases tenderness. This is done by preventing the sticking •evaporated milk
of gluten strands while mixing so that gluten is shortened and •condensed milk
makes the product tender. •skimmed milk
Examples of Shortening •powder or dry milk
1. Oil – made from plant products such as corn, cottonseeds, Uses of Milk in Baking
soybeans, peanuts, and other sources. •increases nutritive value of baked products
2. Butter –made of fatty milk proteins. It contains 80-85 % fat •enhances texture and increase softness of baked goods
10-15 % water and 5% milk solids. When used in baking, it •acts as a strengthener when mixed with flour, because it helps
contributes flavor and tenderness. in the formation of gluten, which gives a baked item structure
3. Margarine –made from hydrogenated vegetable oil. It •provides moisture and tenderness to baked goods
contains 80-85 percent fat, 10-15 percent water and 5 •enhances flavor
percent salt. The hydrogenation process makes oil a solid. •extends the shelf life of a cake
4. Lard –made of fat from pork. •boosts crust color
5. Cocoa Butter –the ivory-colored natural fat of the cocoa Minor Ingredients in Baking
beans extracted during the manufacturing of chocolate 1. Flavoring
and cocoa powder. It gives chocolate its creamy, smooth, 2. Vanilla
melt-in-your-mouth texture. 3. Salt
Uses of Shortening in Baking 4. Spices
1. Makes bread products tender and improve flavor. 5. Wines
2. Assist in gas retention giving better volume and crust.
6. Coffee
3. Prevent the cohesion of gluten.
7. Chocolate and Cocoa
4. Improve the aroma, color and texture of baked products.
5. Improve the shelf life of baked products because of its Types of Chocolate
moisture. 1. Unsweetened Chocolate
2. Bittersweet and Semisweet Chocolate
Leavening agents are gases that cause the dough to rise.
3. Milk Chocolate
Classification of Leavening Agents
Measurement of Dry and Liquid Ingredients
1. Chemical Leavening is chemical mixtures or
1. Dry Ingredients
compounds that release gases, usually carbon dioxide.
A. Flour
Chemical leaveners are used in quick breads and cakes,
a. Sift the flour to remove lumps.
as well as cookies.
b. Spoon sifted flour lightly into a measuring cup heaping it well
Example:
over the top of the cup. Do not shake the cup.
a. Baking Soda - otherwise known as bicarbonate of
c. Level off the cup with a straight-edged utensils or spatula.
soda, or Sodium Bicarbonate. It is a chemical salt with
d. For fractions of a cup, use the lines indicating ¼, ⅓,and ½ of
diverse practical uses.
the standard measuring cup.
b. Baking Powder –is a combination of baking soda and
B. Sugar
acid salt.
a. White sugar needs sifting only if lumpy. Proceed as in the
c. Cream of tartar - it is used in the whipping of egg whites
measurement of flour.
to stabilize them and allow them to reach maximum
b. Brown sugar, if lumpy, press through a coarse sieve to crush
volume.
the lumps. Pack into measuring cup just enough to hold its
2. Biological Leaveners - Yeast is a living organism, neither
shape. Level off.
plant nor animal. Leavening with yeast is a process based on c. Sift confectioner’s sugar through a sieve to remove lumps.
fermentation, the process of converting sugar to alcohol and to Spoon lightly into measuring cup. Level off with spatula or any
carbon dioxide. straight-edged utensil. Do not shake the cup.
C. Baking Powder, Soda, Salt and Spices
TYPES OF YEAST
a. Fill measuring spoon with the desired ingredients. Level off
 Dry or granular
with a spatula or any straight-edged utensils. If baking powder
 Compressed or cake type has caked, stir lightly before measuring.
 Instant D. Shortening
Liquid ingredients provide moisture to rehydrate and activate a. With the use of measuring cup –Have shortening at room
the yeast and bring together the flour and any other dry temperature. Pack firmly into measuring cup, taking care not to
ingredients to make the dough. It also improves the formation have air pockets. Level off with a spatula or any straight –edged
of gluten strands during the kneading of dough. utensils. Use standard measuring spoon for less than ¼ cup
1. Water - It is the cheapest liquid used in baking. It performs shortening.
vital role in baking making ingredients rehydrated. 2. Liquid Ingredients
Water and Milk
To get the exact amount, follow these steps when measuring
liquids.
1. Set up the liquid measuring cup. Place the measuring cup on
a flat, even surface.
2. Pour the liquid carefully and slowly into the cup. Stop pouring
when the liquid reaches the marker line for the desired amount.
3. Check your measurement. Bend down so that your eyes level
with the marker line. Look at the top of the liquid.
Frequently Used Substitutions and Equivalents
1 cup butter = 1 cup margarine
1 oz baking chocolate (unsweetened) = 1 square
1 oz sweetened chocolate = ¼ cup cocoa + 1 ½ to 2 tsp
shortening
8 –10pcs graham crackers= 1 cup graham crumbs
4 oz bread = 3 cups soft crumbs
1 cup milk= ½ cup evaporated milk ½ cup water
1 cup cake flour= 1 cup all-purpose flour –
2T + 2T cornstarch (both sifted before measuring)
1 tablespoon cornstarch= 2 tablespoon flour
1 cup sour milk = 1 cup evaporated milk + 1 T vinegar or lemon
juice
1 cup whipping cream =¾cup whole milk + ¼ cup butter
1 whole egg = 2 egg yolks
1 cup molasses = 1 cup honey
1 gallon(gal.)=4 quarts
1 quart(qt.)=2 pints
1 pint(pt.)=2 cups
1 cup=8 fluid ounces
½ cup=4 ounces
¼ cup=2 ounces
⅛cup=1 fluid ounce
1 tablespoon=3 teaspoons
1 pound=16 ounces
2.2 pounds=35.2 ounces
1 kilogram=1000 grams
SANITATION
Sanitation means keeping bacteria down to a small number as
possible through personal hygiene and proper food handling.
Workers Personal Hygiene
Remove jewelries and accessories before starting to work.
Hands should be clean and nails cut short.
Use the appropriate work outfit.
Keep sick persons out of the kitchen.
Facilities
Sanitize all laboratory equipment, tools and utensils
thoroughly before and after use.
Air dries 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.
Practical 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.
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
Following Correct Procedures
1. Study and follow the recipe accurately.
2. Pre-heat the oven.
3. Measure ingredients accurately.
4. Observe correct hand and mixing techniques.
5. Make use of the type of pan specified in the recipe
6. Follow the specified baking time and temperature
stated in the recipe.
Mixing Techniques
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.
Cutting in - Mixing fat and flour with the use of a pastry blender
or two knives in a scissor-like manner.
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.
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.