BPP WEEK 3 Bread Dough

BREAD AND PASTRY
PRODUCTION NCII
Review . . . .
▪ Why are unit conversions so important
for using math in everyday life?
▪ How important is the substitution in

baking?
What do you see in pictures?
How do you find the different breads?
MELC: 1. Prepare and Produce Bakery Products
(TLE_HEBP9-12PB-Ia-F-1)
Prepare Bakery Product

Prepare a variety of bakery products according to
standard mixing procedures/ formulation/
recipes and desired product characteristics
Objectives:
▪ prepare the different bread dough in baking
based on the establishment standard procedures
▪ prepare bread dough using the different mixing
techniques based on the establishment standard
procedures
▪ prepare bread dough based on establishment
characteristics standards of a bread product
Kinds of Dough in Baking Bread
Dough used in baking bread is classified into two:
Lean dough – the basic ingredients for bread which
include flour, yeast, salts, a little sugar, and shortening
make up the lean dough. This dough is made up into
Pan de sal, Pan Amerikano, French Bread, and other
crusty bread varieties.
Kinds of Dough in Baking Bread
Dough used in baking bread is classified into two:
• Rich dough – aside from the basic ingredients for
bread, rich dough has butter, nuts, fruits, eggs, and
condiments. Milk is often used, too. Rich dough
also uses more sugar. This dough is used in making
rolls, coffee cakes, and the sweet bread varieties.
Methods of Mixing Dough
• Straight Method – this method combines all the
ingredients together at one time to make the
dough. The dough is kneaded and set aside to
rise.
Methods of Mixing Dough
Sponge Dough Method – this method mixes part of
the liquid, flour, and all of the yeast to make a soft
mixture which is set aside to rise until bubbly. Then,
the remaining ingredients are added and the mixture
is treated as straight dough.
Mixing Techniques
Mixing methods greatly affect flour mixtures and its
resulting product. Various techniques have been developed
for efficiency and convenience
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.
Mixing Techniques
CUTTING IN
mixing fat and flour with the use of

a pastry blender or two knives in a
scissor-like manner. This method
cuts fat into small pieces, coating
them with flour to form coarse,
granular mixtures for pastries and
biscuits.
Mixing Techniques
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
Mixing Techniques
CUT AND FOLD
a combination of two
motions cutting vertically
throughthe mixture and
turning over and over by
gliding the spoon or rubber
scraper across the bottom of
the mixing bowl at each turn.
Mixing Techniques
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.
Mixing Techniques
STIRRING
it is often done with a
wooden spoon, rotating it
through a mixture as long
as necessary usually until
the ingredients are
combined.
Mixing Techniques
WHIPPING
it is a process of
beating eggs and
cream to fill them with
air and make them
thick and fluffy
Mixing Techniques
SIFTING
▪ it is the process of
separating coarse
particles in the
ingredients by passing
through a sieve.
▪ Air is incorporated
through this method.
Mixing Techniques
KNEADING
Kneading means to work the
dough, usually by hand, for
the purpose of developing
the glutens in the flour,
which is what gives baked
goods their structure and
texture.
Activity: Look at Me
Bread without proper kneading

Bread with proper kneading
▪ Please observe the pictures and note any differences

between them.
▪ Why do you think they don’t have the same quality output?
Activity: Look at Me
Properly whipped icing

Icing that is not whipped properly
▪ Please observe the pictures and note any differences

between them.
▪ Why do you think they don’t have the same quality output?

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BREAD AND PASTRY

▪ How important is the substitution in

Prepare Bakery Product

rubbing one or two ingredients in

mixing fat and flour with the use of

Bread without proper kneading

▪ Please observe the pictures and note any differences

Properly whipped icing

▪ Please observe the pictures and note any differences

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