Course/

Qualification: Bread
and Pastry
Production NC II
Certificate of Competencies:
Bread Making
Pastry Making
Cake Making
Petit Fours
 I. BREAD MAKING
Objectives:
a. Prepare bakery products
b. Decorate and present bakery products
c. Storage conditions and packaging
d. Apply food hygiene and safety
precautions
What is BREAD?
- Bread is a staple food prepared by baking
dough of flour and water.
A. Prepare bakery products.
What are breads usually made of?
Flour the main ingredient of bread; it is a powder which is made by grinding
cereal grains, or other seeds or roots.
Sugar - is the generalized name for a class of chemically-related sweet-
flavored substances, most of which are used as food. They are
carbohydrates, composed of carbon, hydrogen and oxygen.
Egg acts as a binder; are a useful source of protein, iodine and essential
vitamins.
Milk enhances the development of gluten; it improves the texture and
mouth-feel as it gives a soft crumb structure and moisture.
Leavening agents a substance that causes the dough to rise.
Salt improves flavor, tightens the gluten structure, causing fermentation to
progress at a more consistent rate, and contributes crust color.
What are some variety pastry products?
Yeast products
Quick bread
Doughnuts, pancakes and waffles
What are the common techniques, processes and mixing procedures?
Beating whipping or faster mixing of ingredients together.
Whisking blending ingredients to form foam; incorporating air into the
mixture.
Folding gently combining heavier mixture into delicate mixture.
Rolling to flatten and shape dough.
Laminating alternating dough and butter.
Creaming fats are combined with sugar to form a fluffy texture.
Kneading - the dough is put on a floured surface, pressed and stretched
with the heel of the hand, folded over, and rotated through 90 repeatedly.
Make- up includes the process of dividing, rounding, and molding the
dough before baking.
Proofing to test the viability of the yeast during fermentation.
What are the commonly used equipment in bread making?
Mixer
Dough cutters, moulds, shapes
Baking scales
Measuring cups and spoons
Bowls
Oven
Baking pans
What are the characteristics of the bread?
Colour
Consistency/Texture
Moisture Content
Mouth-feel/Eating properties
Appearance
 B. Decorate and present bakery
products.
What are the different fillings, coatings and product
finishing?
Filling edible mixtures use to fill in breads and
pastries.
Icing a mixture of sugar with water, egg white,
or butter, used as a coating for cakes or biscuits.
Seeds and nuts can be sprinkled over the
batter before baking.
 C. Storage conditions and
packaging
Consideration of temperature, light and air exposure
Use of appropriate containers
Labeling
Display cabinets including temperature-controlled
cabinets to cool or warm
Refrigeration, chilling and freezing
Length of time in freezer/cool storage
Packaging
D. Apply food hygiene and safety
precautions