JOHN B. LACSON FOUNDATION MARITIME UNIVERSITY-MOLO, INC.

COLLEGE OF BUSINESS
Bachelor of Science in Cruise Ship Management

LEARNING MODULE
BPAM: BAKING AND PASTRY
ART MANAGEMENT

Name: ______________________________________
Year & Section: ______________________________________
Contact Number: ______________________________________
Email: ______________________________________
Instructor: ______________________________________

Prepared by:
MELALYN M. SERVENTO, DDM-ET
CHONA TACAISAN-ALIM, DDM-ET
HOW TO USE THIS MODULE

Welcome!

Baking and Pastry Arts Management is one of the major courses of the Bachelor of
Science in Cruise Ship Management Program. This course aims to broaden your knowledge,
skills and values on the basic of baking and Pastries. Topics include the basic concept of
baking, the nature and characteristics of baking ingredients, the job opportunities if you have
the skills in baking. Furthermore, you will be trained on how to handle ingredients and
perform various skills in baking breads, cakes and pastries.

In this module, you are required to go through a series of learning activities in order to
complete the learning outcomes or the set of objectives required. You will also find information
sheets, unit assessment sheet as well as laboratory activities within each unit. Read your
information sheet in a self-paced manner and do your assessment diligently as prescribed in
this module, and performing of laboratory activities guided by your instructor. If you have
questions, do not hesitate to ask for assistance from your instructor/facilitator.

Remember to:
Complete the task sheets given by doing certain activities by the end of every unit, such
as but is not limited to: essay writing, reading, self-reflection, and skill-based activities.
Suggested references are included to supplement the materials provided in this module. Submit
outputs to your instructor/facilitator for checking, evaluation, and recording. Outputs shall
serve as your proof for grading. Always review your information sheets and be ready for the
long/unit quiz online or uploaded by your instructor/ facilitator. The schedule of examination
will be disseminated as per instruction.
Good luck and God bless

2
COURSE CODE & TITLE: BAKING AND PASTRY ARTS MANAGEMENT (BPAM)

Course Intended Learning Outcomes

At the end of the course, you shall be able to:

1. discuss history and concepts of baking;

2. determine the job opportunities open for every individual;
3. discuss the correct procedure in preparing different methods used in baking;
4. prepare and present different variety of baked products; and
5. determine the prevention of contamination and apply food safety, hygiene and
sanitation;

3
Introduction
Baking is a process
of cooking by dry heat,
especially some kind of
oven. It is probably the
oldest cooking method
using flat heated stone.
The baking products,
which include cakes, rolls,
cookies, pies, pastries,
muffins and commonly
different types of bread products.
In this course, you will be guided not only in the knowledge that you have to learn, but also the
skills that you are going to perform and how to do it correctly to obtain a quality output.
Baking can be combined with grilling to produce a hybrid barbecue variant by using both
methods simultaneously, or one after the other. Baking is related to barbecuing because the
concept of the masonry oven is similar to that of a smoke pit.
Because of historical social and familial roles, baking has traditionally been performed at
home by women for day-to-day meals and by men in bakeries and restaurants for local
consumption. When production was industrialized, baking was automated by machines in large
factories. The art of baking remains a fundamental skill and is important for nutrition, as baked
goods, especially breads, are a common and important food, both from an economic and cultural
point of view. A person who prepares baked goods as a profession is called a baker. On a related
note, a pastry chef is someone who is trained in the art of making pastries, desserts, bread and
other baked goods.
Hello! Welcome to Baking! I will be your professor in
your course BPAM. Please bear with me since I will
be guiding you all throughout your lessons. See you
in the next pages!!

4
 COURSE OUTLINE FOR PRELIM TERM

Unit I. History and Job Opportunities in Baking

Topic 1 History and the Development of Baking

Topic 2 Job Opportunities in Baking
Topic 3 Value of Training, Skills and Self-sufficiency
Unit II. Food Safety and Sanitation
Topic 1 Steps to prevent food borne illness
Topic 2 Maintaining safe work place
Topic 3 Practice sanitation and following laboratory rules
Unit III. Baking Tools and equipment
Topic 1 Baking tools and its usage
Topic 2 Major equipment in baking and function, and
Topic 3 Safe and Proper handling of equipment in baking
Unit IV. Baking Ingredients and Functions
Topic 1 Nature and Characteristics of Ingredients
Topic 2 Accuracy in Measuring Ingredients, and
Topic 3 Proper substitutions of ingredients
Unit V. Working with the Ingredients
Topic 1 Baking Terminologies
Topic 2 Accurate Tips and Limitations when working with the Ingredients
UNIT VI. Recipe Quantification and Conversion
Topic 1 Identify the formulation for quantifying ingredients;
Topic 2 Identify the commonly used abbreviation and equivalents; and
Topic 3 Proper selection of materials for creative packaging.

5
 LEARNING OUTCOMES

In this unit, you should be able

to:

• Enumerate and identify the

nature and characteristics of
the different ingredients and its
effect when used for baking;

• Determine the importance of

using correct ingredients in
baking; and

UNIT IV: Baking • Make appropriate adjustments

in formulas when substituting
Ingredients and ingredients.

Functions

6
WHEAT AND FLOUR

Flour is a finely ground meal or powdery

product obtained from milling cereal grains,
root crops, starchy vegetables and other
foods. In the Philippines, we have different
kinds of flour like wheat flour, rice flour, potato
flour, soya flour, fish flour, and several others.
The term unqualified refers to all-
purpose wheat flour.
KINDS OF WHEAT FLOUR

The flour with which this manual is concerned is wheat flour which is best for baked
goods. It is unique among the cereal flours in that when mixed with water in correct proportion,
the protein will form elastic dough which is capable of holding gas and which will set to a
spongy structure when heated in the oven. Figure one shows a kernel of wheat while figure
two is a diagrammatic illustration of how flour is milled.
There are three main kinds of wheat flour in the Philippines. While types and
characteristics of flour will be covered in brief here, the most important factors of weak and
strong flours will be covered in the chapter on yeast-raised breads and coffeecakes.
Asides from the three types of flour, one another type of flour abundant in the market
today are ready mixes or "pre-mixed" flour.

7
COMPONENTS OF WHEAT FLOUR
The mixture of wheat proteins which forms the tough, rubbery, elastic substance when
flour is mixed with or other liquids is called gluten. It exists in dry protein form in flour. Gluten
is composed of approximately equal proportions of gluten in and glad in. Gluten in gives the
dough strength to hold leavening gases and determines the structure of the baked products.
Gliadin gives elastic or stretching properties of gluten.
The enzymes of flour are principally diastase and protease, under proper conditions,
diastase acts upon some for the starch, liquefies it, and converts it into malt sugar, this is very
important for the fermentation of lean dough in which little or no sugar or syrup is used.
Protease converts a portion of the proteins into a soluble form which adds to the elasticity of
the gluten by mellowing and softening it.

PROPERTIES AND CHARACTERISTICS OF FLOUR

Whitish Color
Flour color is important because it affects the brilliancy of the finished bread. Although
it is generally thought that whiteness in flour means quality, this is not always true. it has been
shown that some baked products can usually be produced from a long extraction, unbleached
flour.
Strength
Strength in flour is the ability of the flour to produce a large loaf brought about by the
presence of protein of sufficient quantity and quality to retain the gas and sufficient diastatic
activity to produce sugar for uniform gas production.
Tolerance
Tolerance of bread flour means its ability to withstand any processing abuse brought
about by mixing, fermentation, make-up and all other baking processes and still produce
satisfactory results. Tolerance is often correlated with the quality of the gluten.
High absorption
High absorption is the ability of a flour to carry the maximum amount of moisture in the
dough and still produce a quality loaf of bread.
Uniformity
Uniform quality of every flour shipment is a baker's dream. It will be too cumbersome

8
for the baker to keep changing his formulation and processes every time a new flour shipment
arrives.

THE NUTRITIVE VALUE OF WHEAT FLOUR

Wheat flour provides generous amounts of protein and considerable amounts of
carbohydrates and fats. Most of the flour that we use for bread and pastry making here in the
Philippines is enriched. "Enrichment" of flour is a practice that dates back to 1941. It involves
the addition of the B-complex vitamins: thiamine. Which prevents beriberi, and is essential for
healthy nerves; riboflavin, necessary for healthy skin and hair; and niacin, which prevents
pellagra, a chronic disease of the skin which also affects the nervous system. Also added to
flour in the process of enrichment is the mineral iron, which prevents anemia or a low supply
of red blood cells.

LIQUID: WATER OR MILK

Water
Liquids in baking may be plain water, milk or fruit
juices.
Water is the cheapest ingredient of dough and one of
the indispensable ones because of its function in
transforming the protein of the flour into gluten. Asides
from this function, the other uses of water are:
1) Controls dough consistency and dough temperature (warming or cooling the dough).
2) Dissolves salts and suspends and distributes non-flour ingredients evenly so complex
reactions (enzyme activities and other chemical changes) of baking can take place.
3) Wets and swells starch to render it digestible.

MILK AND ITS USES

In other than hard type breads and rolls, milk is the basic means of supplying liquid to
the dough or cake mix. Insofar as the baker is concerned, milk means the whole, fresh, and
clean lacteal secretion of the mammary glands. The term unqualified refers to whole cow's

9
milk.
Several kinds of milk may be used. Whole fresh liquid (sweet) milk, evaporated milk,
skim milk, cream milk, dry milk, and buttermilk or sour milk are suitable. Diluted condensed
milk may also be used, but it will yield sweeter bread.
In using fresh liquid milk or buttermilk, it will be necessary to scald and cool the milk in
order to destroy the enzymes that interfere with yeast action or produce an undesirable flavor.
The use of evaporated milk eliminates the scalding step and is this preferred.
The functions of milk in dough products include the following:
1. Increase the absorptive qualities and dough strength-milk acts as a strengthening
2. agent to flour proteins because of its casein content and manifests itself in increased
loaf volume.
3. Improved mixing tolerance-milk dough are more tolerant to over mixing since they
recover more rapidly and show little evidence or over mixing by the time they reach
the pan stage.
4. Longer fermentation- because of the buffering action of milk, fermentation takes
longer and the dough acidity is reduced; hence there is a better aroma because the sour
smell is reduced.
5.Golden color- the contents of milk (lactose, casein, and whey proteins) contribute to the
golden-brown crust color of baked products.
6. Improved grain and texture- a soft velvety texture and a grain of small uniform cells
characterize the crumb of milk bread which also improves slicing quality.
7. Improved nutrition, flavor and eating quality- The greatest advantage of milk is its
contribution to improved nutrition, flavor, and eating quality.
Although wheat flour is good in nutritional qualities, its protein does not have large
amounts of all the essential amino acids. One of these, lysine, is present in large amounts in
milk. Milk is also a good source of riboflavin, calcium, and phosphorus; in fact, it contains a
relatively large proportion of all minerals required by man, except iron.
Milk solids in cakes are credited with 1) contributing to greater moisture retention and
therefore longer apparent freshness and keeping quality; 2) improved appearance, crust color,
and absence of greasiness; 3) improved flavor, richness, taste appeal, and nutritional value;
4) aids in creaming and incorporation of more and larger air cells because it absorbs part of

10
the moisture supplied by the eggs; 5) prevents curdling during creaming, therefore improving
cell structure consequently producing better texture.

SUGAR

DEFINITION AND FORMS OF BAKER'S

SUGAR
Sugar is defined as a sweet, soluble, crystalline
organic compound belonging to the carbohydrate
group of foods.
The commercially sold sugar in the market is
derived mainly from sugar cane. In several
countries, it is also produced from sugar beets. This is 99.9% pure sucrose. Sucrose is a term
used to mean refined cane or beet sugar.
Sucrose is available in several forms and the three;
1. Granulated sugar- Most retail bakers use granulated sugar because the crystals of this
sugar are such that they lend themselves to practically all uses. The powdered sugar is
generally sufficiently fine to meet the baker's needs in preparing variety icings, fillings,
etc.
2. Confectionery sugar- Confectionery or powdered sugar contains approximately 3
percent corn starch to retard lumping in crystallization. It is used primarily in icings and
also often a component of cake mixes in which part of the sugar is first blended with the
flour and then added in the final stages of mixing. The fineness of this sugar lends itself
to easier blending and is often used this way in Angel Cake.
3. Brown sugar- Brown sugar contains some caramel, mineral matter, and moisture. Its
still contains molasses and has not been notably purified. This is used in products where
the flavor and color of the brown sugar are desired.

EFFECT OF SUGAR ON BAKED PRODUCTS

Sugar has several effects on dough properties and other baked products:
1. Increases dough development- Attributed to competition between the sugar and the

11
 gluten proteins for water.
2. Gives a richer crust color- Crust color reflects the type and amount of sugars used in
the formula where intensity of crust color varies with the kind of sugar present.
3. Improves flavor, aroma, and nutrition- of all the ingredients except salt, sugar has the
most pronounced effect on flavor where it sweetens the product. 4. Increases
tenderness- Sugar is not a softening agent but by developing crust color quickly, shortens
baking time and retains more moisture in the bread, a property termed as hygroscopicity.
4. Increases loaf volume- since sugar serves as a food for yeast in dough products and
therefore enhances yeast activity (in certain percentages) it has an increasing effect on
loaf volume.

EGGS

DEFINITION AND COMPONENTS

For the bakers concern, the term "egg" unqualified
refers to the ovum of a chicken. Eggs are very
important and costly ingredients of bakery products,
especially of cakes and rich, sweet dough.
In egg white, the protein mucin is responsible
for the gel characteristics of the white. Another
protein, ovalbumin, coagulates readily and is the material involved both in heat coagulation
and whipping.
In egg yolk, lecithin, a phospholipid, gives the yolks its emulsifying properties, and is
the fraction which causes spoilage when whole egg is stored at warm temperature.
USES IN BAKING
Egg has a varied role in bakery products:
1. Leavening- When egg white is beaten, the foam consists of small air bubbles each
surrounded by a film of egg protein.
2. Color- The yolk of the egg provides the desirable yellow color which gives the cake a
rich appearance.

12
 3. Richness- because of the fats and other solids of the eggs, the product has additional
fat and tastes sweeter.
4. Flavor – eegs have been an odor which some people consider desirable in the baked
product.
5. Freshness and Nutritive value- because eggs contain moisture.

SHORTENING
Shortening is defined as any fat that increase
the tenderness of a product by preventing the
cohesion of gluten strands during mixing. Thus
gluten is shortened making the product tender.

TYPES OF SHORTENING
As it is known to the baking industry today, a
shortening may be a single fat or oil or a
combination of several fats and oils. Further, it may be processed by various methods to change
the characteristics of the original fats and may have emulsifiers, anti-oxidants, and other
ingredients added to improve and adapt it for specific purposes.
Everything else being equal and without considering price, the best shortenings in the
order of preference are:
1. Hong Fat or Lard
2. Butter
3. Hydrogenated vegetable oil
4. Butter oil
5. Compound lard (combination of vegetable and/or animal fats)
6. Vegetable oils
7. Edible tallow
• Hog fat – is commonly known as lard is the best for breads, biscuits, pie crusts, and a
few types of cakes and cookies.
• Butter - is used mainly for cakes and cookies. Butter is best used for flavor but has

13
 inferior shortening value and it does not cream too well and lacks uniformity.
Hydrogenated vegetable oils - are known as vegetable shortening.
• Butter oils - are used in dough more than anything else because of better taste and
flavor. These oils are far more expensive than vegetable oils.
• Vegetable oils - are used in breads but are not as popular as plastic’ shortenings
because of the difficulty of handling and less efficiency in dough.
• Compound lards - is a combination of vegetable and animal fats, are used in breads
where the consumer has no religious rulings against consuming animal fats.
• Edible tallow - is derived mainly from cattle fats. When not refined and approved for
human consumption, it is used mainly for soap manufacturing.

USES OF FATS IN BAKERY FOODS

1. Breads, rolls, and other yeast-raised baked goods.
a. Imparts tenderness and improve flavor.
b. Assist in gas retention by making gluten more air-tight thus giving better volume
and crust.
c. Lubricates the gluten strands therefore producing better volume.
Lard is preferred primarily because of flavor and the advantages of being
relatively soft and easily handled.
2. Cakes
a. The creaming value of fats is important for the so-called “sugar-butter” method
of mixing. Hydrogenated vegetable shortenings cream well, because they have
great abilities to be aerated thus resulting in a better leavened product.
b. Emulsifying ability or the ability of butter to disperse throughout the mix and from
a water-in-fat or air-in-fat emulsion.
c. Butter used because of flavor is an inferior shortening; it does not cream too well
and lacks uniformity:
d. Tastes differ so greatly that it is difficult to say what constitutes the best
shortening material for cake baking. However, in high-ratio cakes, the emulsifying
ability (and not the creaming ability) would be off prime importance. Simply
illustrated: high sugar cake formula requires high water; high water requires

14
 something to hold this water in the cake batter; therefore the need for an
emulsifying agent.
3. In cookies and pastries, the shortening value and the plasticity are important. In
cookies, an average of 10-15% fat is used, while in pastries, an average of 40% fat
is used.

LEAVENING AGENTS
A leaving agent is a gas added or
produced during the mixing and/or heating of
a batter or dough making the mixture rise, thus
the product becomes lighter and more porous.
Three groups of leavening agents are: air,
water vapor, (steam) and carbon dioxide.
Mechanical manipulation of flour mixtures,
such as creaming butter and sugar together (pound cake), cutting in or folding
ingredients (Angel Food and Sponge Cake), leaven the mixtures by incorporating air.
Steaming also causes some leavening effect. These are physical considerably in the
improvement of texture ad volume of batters and dough. On the other hand, sources of
carbon dioxide are biological (yeast) or chemical (baking powder and baking soda).

YEAST
Yeast is a single-celled plant that reproduces by budding and is capable of
converting sugar to alcohol and carbon dioxide in a process known as fermentation. The
production of carbon dioxide causes the flour mixture to rise. Commercial yeast is
marketed in two forms: dehydration makes the yeast doormat in the dry r granular form,
but does not destroy it. The yeast are alive but in inactive form.
The role of the yeast in bread making has been narrowed down to two essential
points:
1) the formation and migration of carbon dioxide culminating in a network of
cellular compartments, occupying about 120 cubic inches per pound of loaf, to
lighten or raise the dough, thereby improving greatly its ultimate palatability;

15
 and
2) the simultaneous production and concentration of alcohols, aldehydes, ketones,
and acids, ultimately contributing to bread aroma and flavor.

CHEMICAL LEAVENING AGENTS

There are four types of chemical leavening agents:
• Baking soda- baking soda is known chemically as sodium bicarbonate and is sold
in grocery stores under the name “bicarbonate of soda”.
• Baking powder- baking powder is the leavening agent produced by mixing baking
soda and an acid salt.
• Baking cream- when sodium pyrophosphate is used in baking powder by diluting
it with corn starch to make it only 50% effective, it is commonly termed baking
cream.
• Ammonium carbonate and ammonium bicarbonate- either ammonium
carbonate or ammonium bicarbonate is used to small extent as a leavening agent.
Its use is primarily limited to certain types of cookies and cream puffs.

USES OF LEAVENING AGENTS IN BAKED PRODUCTS

For many years, man has preferred baked products which are leavened. Some
teasing for this preference are;
1. Baked products so made are light, and therefore, easily chewed.
2. Baked products made with leavening agents have open or more porous grain-
the digestive juices come in contact with the food more readily and digestion is
greatly facilitated.
3. Baked products made with leavening agents are more palatable and appetizing.
MINOR INGREDIENTS
In this lesson, the ingredients which are used in relatively small quantities in
baked goods will be discussed. It is only in the sense of quantity that they are “minor”
components. In terms of their effects on the sensory qualities and physical characteristics of
the product, they are frequently quite important ingredients-even indispensable.
SALT

16
 The salt used by the baker is purified table or
cooking salt. The salt used should be clean and
refined. Some of the less refined salts not only
have impurities which will affect the taste of the
product, but they also contain moisture, so that
more salt is needed. Salt itself tends to absorb
moisture and many of the impurities in salt tend to increase this absorption.
Salt serves many purposes in bakery goods:
1) has a flavor which makes other foods taste good;
2) accentuates the flavor of other ingredients, i.e. the sweetness of sugar is emphasized by
the contrasting taste of salt
3) removes the flatness or lack of flavor in other foods or materials
4) helps to control in yeast raised dough the action of the yeast and thereby controls the rate
of fermentation
5) has a strengthening effect on the gluten of a dough
6) modifies the crust color of yeast-raised products; and
7) aids in preventing the formation and growth of undesirable bacteria in yeast-raised dough.

SPICES AND SEEDS

Spices and seeds are aromatic vegetable products
usually available in a finely ground state. They may come
from the bark of trees, the seeds of vegetables or fruits, or
the roots of various plants. Spices contribute importantly to
the taste and smell of the product and help to improve the
quality. The most commonly used spices and seeds in
baking are cinnamon, mace, nutmeg, anise, allspice, poppy
seeds, coriander, ginger, cloves, and fennel.

17
FLAVORS
Flavor extracts are solutions of the flavors in ethyl
alcohol or some other solvent. The base of these
flavors is the extracted essential oils of the fruit or
bean, or imitation of the same. Many fruit flavors are
derived from the natural oils found in the surface part,
i.e. the exterior of the fruit. Some are extracted from
the total pulp.
These flavors are often supplemented by artificial colorings. Do not use too much flavor. An
excessive amount of flavor is worse than no flavor at all. The same caution should be taken in
the use of flavor, color operations, and artificial colorings.

COCOA AND CHOCOLATE

Cocoa and chocolate are used very widely in the

production and finishing of cakes, pastries, pies, and
cookies. Not only do they provide for variety of product
but they also supply body and bulk to the cake mix or
icing.

18
References and Online Resources

Textbooks:
Prof. Ma. Felisa Tria-Natad RND. et. Al. (2014) Basic Baking & Cake Decorating. MIND SHAPERS
CO., INC. Intramuros, Manila, Philippines 1002.
Gisslyn, Wayne (2013) Professional Baking sixth edition, New Jersey: Wiley & Sons, Inc.
Ruth Estrada Javier –Reyes, Ed. D. –H.E.M. et.al. Baking & Pastry Arts.
MIND SHAPERS CO., INC. Intramuros, Manila, Philippines 1002.
Ciril Hitz. Foreword by Peter Reinhart (2012). Baking Artisan Pastries Breads. CRESTLINE a
division of Book Sale, Inc. New York, New York 10001. USA.
Gabriel, Elvira V. (2012). Passion to Bake, Mandaluyong City, Philippines: BoosAbp. Publishing
Corp.
The Maya Kitchen Culinary Arts Center (2009). Baking Handbook, Makati City, Philippines: Anvil
Publishing, INC.
Paula Figoni. (2008) How Baking Works.

Online Reference
http://www.pilsburybaking.combakers-corner/baking -basics/preparation/preparing to bake
http://en.wikipedia.org/wiki/baking
http://www.craftybaking.com/howto/baking-pans-prepare-or-preparing-baking
http://whatscookingamerica.net/cake/bakingtips.htm
https://www.google.com/search?q=images+of+packaging+design+for+bake+goods&rlz=1
C1ASVC_enPH
https://makebreadathome.com/everything-you-need-to-know-about-quick-breads/#history-
and-origins

If you aspire to be a very good baker, you must have a grasp of

terminologies to understand baking furthermore. Below are some of
the terminologies especially the mixing technique and some baking
ideas and tips on working with the ingredients that you should learn.

19
 Laboratory Worksheet
UNIT 4

Laboratory 1: Familiarization od Baking Ingredients (EGGS)

Objectives: Students should be able to identify the different types of Baking
Ingredients.

Instructions: Make vlog or video while doing the following:

A. Meringe
B. Sweet Savory Souffle

20
 Rubric for Grading

Criteria 5pts. 3pts. 2pts. 1pt.

Following Output You followed all You followed most You followed some You did not follow the directions.
Directions directions. direction. directions.

Used of Creativity You used your own You used your own You used some of your You did not used your own ideas
ideas and imagination. ideas most of the imagination. or imagination.
time.

Clear Exceptionally clear and Generally clear and Lacks clarity and Unclear cannot understand.
easy to understand quite easy to difficult to understand.
understand

Comprehensive You have thorough and You have substantial You have partial or not You have misunderstanding or
comprehensive explanation. comprehensive serious misconception on the
explanation. explanation explanation.

Relevant Relevant Generally relevant Somewhat Relevant Irrelevant

Effort You took your time and You work hard for You put a small effort You rushed through and did not
worked hard to the most of the time. into the project. work hard.
project.

21