Factors that contribute to successful

baking
1. Have a genuine desire for baking.
2. Understand the properties and characteristics of your
ingredients.
3. Know the correct methods/ techniques in mixing butters
and the dough according to the desired products.
4. Use good quality ingredients.
5. Use standarized recipes - means the recipes have been
tried and tested as to method of mixing proportion of
ingredients used and the expected quality of the bake
products.
6. Measure or weigh ingredients accurately.
7. Use the right size and kind of pans.
8. Check the oven temperature.
9. Use efficient equipment and tools/ utensils.
10. Install sufficient lightning and proper ventilation system.
11. Develop good work habits.
12. Develop the right attitudes.
13. Keep a breast with the times.

Common Malpractice in Baking

1. disregard of basic guidelines.
2. improper production scheduling.
3. production losses.
a. Mixing loss- due to inaccurate scaling.
b. Fermentation loss- some of the flour mixture sticks to
the bowls or trough.
4. record keeping is neglected.
 Bakes Products in Introduced to
Filipinos
A. Spaniards
1. tocino del cielo
2. braso de mercedes
3. ensaimada de madrid
B. Americans
1. pies
2. pastries
3. pancakes

Ingredients to success in Baking

1. careful planning
2. thorough implementation of plans
3. genuine interest in the undertaking

What are the factors that contribute to successful baking?

>you should work hard >you should not let your business be
bankrupt >when your a boss you should also know how to do the
things that are needed >maintain the good quality of your
breads/cakes(pastries) that you've made
Temperature Control

Time and temperature control is the key to successful baking. Before

starting with any baking process the baker checks the temperature of
his/her working conditions (room temperature), calibrates the oven and
refrigerator and keeps constant watch on the batter or dough.

The temperature of the ingredients, when added, affects the mix speed
and time. Cold ingredients increase the mix time, while warm ingredients
reduce it. Further, dough or batter at high temperature leads to large
holes in the finished product. A kitchen thermometer and a timer are
great tools to control temperature and regulate time.
Measuring
The first step in baking is accurately measuring the ingredients. Double-
check the recipe for measurement interpretation.

e.g. whether teaspoon is heaped or level. Convert the units from pounds
to kilograms or vice versa, depending on which you are using (1 kg = 2.2
lbs). Similarly convert gallons to liters or vice-versa (1 liter = 0.265 gal.).
Do not work with approximations, use the tools for measuring: weighing
scale (digital or manual), cups (metal or plastic) and spoons (metal or
plastic). When measuring dry ingredients ensure that the container is
dry. When using a scale weigh the ingredients separately or return the
display to zero before taking the next ingredient.

Mixing

The process of uniform blending of the individual ingredients that make

up the dough or the batter. Mixing can be done manually or with tools
and gadgets.

Manual mixing is cumbersome, tiresome and time consuming. Utilize

modern means for convenience and better results: whisk, mixer (hand or
stand) or food processor. Depending on the kind of product, mixing can
have different objectives:

n Bread Dough: The target of mixing is to bring about the physical

development of the gluten (protein) in the dough, into a uniform structure
with desired plasticity, elasticity and viscous flow. For good volume,
shape and crumb-texture of bread, dough should be carefully mixed.
Appropriately mixed dough is soft and smooth with good elasticity.
Under-mixed dough is lumpy or cloudy and breaks or separates on
pulling a little. Over-mixed dough breaks down and becomes very fluid
and sticky.

In Pastry Dough: The target of mixing is to bring the ingredients together

into dough mass. For flaky, crunchy and tender pastry, mix the dough for
a very short time. Appropriately mixed dough is cold, stiff and breaks
easily. Under-mixed ingredients will remain pea size crumbs. Over-
mixed dough will attain elasticity and higher temperature.

In Cake Batter: The target of mixing is not only to attain a thorough and
uniform dispersion, but also to incorporate air into the batter. For a good
sponge, volume and mouth feel the batter should be smooth with a good
flow. Under-mixed batter has lumps and is cloudy. While, over-mixed
batter breaks down and becomes very fluid.

Second Mix

Many times ingredients are mixed in two stages. This is done to enhance
the fermentation flavor and allow appropriate hydration time to
ingredients. After the first mix, the dough is allowed to rest or ferment
and then the other half of the recipe is added. Two-stage mixing is a
popular method in making breads.

Proofing

The process of fermentation in yeast-raised dough such as for breads.

Fermentation affects the volume, flavor and aroma of the baked
products. Optimum development of yeast in minimum time occurs under
appropriate proofing conditions, which include warm temperature (85-
90°F or 29-35°C) and high humidity.

During fermentation, yeast gives out carbon dioxide and alcohol. Carbon
dioxide gets trapped in the dough mass thereby contributing to the
volume of the bread. Alcohol increases acidity in the dough and
contributes to flavor and aroma. 1-2 hours of proof-time is normally
sufficient, however when the volume of the dough doubles, it is ready for
further processing
Note: Proofing can be either before Molding or after Molding.

Second Proof

Second proof is the same as the first proof, with the difference that after
the second the product is ready to be baked. Providing a second proof
depends on the fermentation flavor desired. Second proof is normally for
breads after molding or shaping the bread. Once the bread attains 10%
less than the desired volume of a finished loaf, it is ready to be
processed further.

Retarding (Refrigerating)

The process of slowing down maturing or aging of perishable items such

as fruits, flowers etc by reducing the temperature, generally in the range
of 35-42°F or 2-5°C. In the context of baking, retarding plays a vital role
in attaining desired dough characteristics. In pastry dough, retarding
provides time to the ingredients to hydrate and relax.

Pastry dough is retarded for at least 30 minutes, to obtain flaky and

tender characteristics. In bread dough, retarding reduces the rate of
fermentation, which influences the flavor, aroma and appearance of the
finished stuff. Bread dough is retarded for 8-10 hours or overnight to
attain the desired volume.

Molding (Shaping)

Molding is the process of forming the dough or batter into the desired
shape of the finished product. Normally dough has the ability to hold its
shape. Molding of most dough products flows in the following order;

1. Dividing the dough: This is done to create desired portions.

2. Rounding into a smooth surface ball: Rounding is done by rolling the

dough piece between the palms or on a smooth surface. Any cracks or
crevices on the dough ball affect the appearance of the finished product.
The dough ball should be well rounded with a smooth surface. To
prevent the dough from sticking, some flour is used for dusting.
3. Intermediate proof: Intermediate proof is the process of providing a
relax time of 10-15 minutes to the dough, to recover from the abuse of
dividing and rounding.

4. Sheeting or rolling: This is done to equally distribute the air cells

trapped in the dough. The dough ball is rolled out into a flat disc on a
clean smooth surface, with the help of a rolling pin or pressure board or
by hand. To prevent the dough from sticking, some flour is used for
dusting. In forming pastry dough or pizza base, this may be the final step
in molding.

5. Final Folds: Any excess flour is dusted off from the sheeted dough
and then folded to obtain the final shape of the product.

The most popular ways of molding batter products are:

a. The batter is poured into molds or pans and placed in the oven, as
done for cakes. In this case the batter is relatively fluid and acquires the
shape of the mold.

b. The batter is filled in a pastry bag and squeezed out into desired
shape.

Preparing to bake

Before the bread, muffin, cookie or tart go into the oven, they are
prepared for baking to either improve eating qualities or to enhance the
appearance. Depending on the product, preparation may include:

Filling with compote or custard,

Topping with fruits or nuts or seeds,

Spraying or brushing with egg wash or milk for shine,

Spraying or brushing water to get a tough and chewy crust,

Docking (scoring) to create passages for steam release,

Dusting flour or cocoa or coffee for a rustic look

Baking

Baking is the process of convection cooking in a hot chamber. During

the process of baking, many physical and biochemical changes occur in
the dough; the starch in the flour gelatinizes, sugar caramelizes, water
evaporates and the product gains volume, texture, flavor and
appearance. Temperature and time for baking is specific to each product
and changes with many factors. Steam is often used during baking
bread & rolls to obtain a shiny and chewy crust. At the domestic level
steam is generated by keeping a pan of boiling water in the hot oven
when baking the bread or roll.

Cooling

The process of cooling sets the structure of the baked product and
makes it easy to handle and consume. Products are cooled at room
temperature at normal humidity level. If the humidity is high, the product
loses its crunch, while if the humidity is low; the product loses the
desired moisture. Cooling time differs depending on the size and kind of
the product.

Finishing (Icing)

Once the goodies are baked and cooled, finishing touches are added to
them to enhance flavor, appearance and extend the shelf life.

While in some flat and savory breads, the only finishing touch may be to
smear oil or butter to add flavor and moisture for better keeping qualities,
finishing is an essential process in most sweet goods which are glazed,
chocolate-coated or iced for attractive appearance and flavor.

Storing

Most bread products are stored in air-tight containers at room-

temperature. Some short-life bread & rolls with a chewy crust are stored
in paper or perforated bags, which allow air ventilation to maintain the
crunch in the crust.

Sweet goods, especially those with perishable fruits and cream

decoration, are stored in a covered jar at cool temperature.
Storing

Most bread products are stored in air-tight containers at room-temperature. Some short-
life bread & rolls with a chewy crust are stored in paper or perforated bags, which allow
air ventilation to maintain the crunch in the crust.

Sweet goods, especially those with perishable fruits and cream decoration, are stored in
a covered jar at cool temperature.