1st Semester

BPP001 – Bread and Pastry Production A.Y. 2022-2023

PREPARE AND PRODUCE BAKERY PRODUCTS

Baking is cooking by dry heat in an oven or oven-type appliance. It is a method of

cooking used in making breads, cakes, pies, pastries, and biscuits which everybody enjoys
eating. Baking is an enjoyable activity which you can learn either as a hobby or as an income-
generating project.

Definition of Terms

Baking Terminologies
As you wish to pursue baking as a career, you should familiarize yourself with the
common preparation and baking terminologies that come across in the process.

Acid – a substance having a sour or sharp flavor

Bake – to cook food in a dry heat method inside an oven
Batter – a mixture of flours with liquids such as water, milk, or eggs used to prepare various
foods
Blend – to combine ingredients and produce a homogenous mixture
Coat – to cover with a thin layer of flour, sugar, nuts, batter, etc.
Contamination – the state of being contaminated
Chill – to refrigerate, to reduce the temperature of food
Dough – a soft, thick mass or mixture of dry ingredients (e.g., flour or meal), and liquid (e.g.,
water) that is kneaded, shaped, and baked into bread or pastry
Dust – sprinkle the surface with flour to avoid mixture to stick to it
Egg wash – consists of beaten eggs sometimes mixed with a liquid, usually water or milk, which
is brushed onto the bread or pastry
Fermentation – the process of converting sugar into alcohol to produce carbon dioxide
Foaming – to continuously beat egg white to incorporate air until it becomes light and fluffy
Gluten – a substance responsible for the elastic and sticky characteristics of dough
Grease – to brush pan with shortening
Knead – to press, stretch, and fold the dough until gluten is developed
Line – to put a grease proof paper on the baking pans or sheets
Meringue – a mixture used as a dessert or a topping made of beaten egg whites and sugar until
smooth, light and fluffy, usually added with cream of tartar to make it stable
Mise En Place – French term means “put in place” that includes assembling all the necessary
ingredients, equipment, and tools and serving pieces needed to prepare food
Mix – to combine ingredients in any way that make distribution of ingredients evenly
Pre-heat – to heat the oven prior to baking to achieve the required heat
Punch down – to deflate the dough to expel carbon dioxide produced during the fermentation
process to give it a second chance to rise
Scrape – to remove sticky ingredients from the side of the mixing bowl
Stir in – to add another ingredient into the mixture
Syrup – a thick sticky solution of sugar and water
Whip – to beat rapidly and continuously to aid incorporation of air as in whipping egg whites to
make meringue and cream
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Work simplification – performance of a task in the most efficient way possible

Yeast – microorganisms that produce carbon dioxide gas when it mixes with carbohydrates,
causing the dough to rise

Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS

EXPECTED OUTCOMES:
At the end of this Lesson, you should be able to:
LO 1. Prepare bakery products
LO 2. Decorate and present bakery products
LO 3. Store bakery products

LO 1. Prepare bakery products

• Select, measure, and weigh required ingredients according to recipe or production
requirements.
• Prepare a variety of bakery products according to standard. Mixing procedures/
formulation/ recipes and desired product characteristics
• Use appropriate equipment according to required bakery products and standard operating
procedures.
• Bake bakery products according to techniques and appropriate conditions
• Select required oven temperature to bake goods in accordance with the desired
characteristics, standards recipe specifications.

Major Ingredients in Baking

I. FLOUR

Flour is a finely ground meal obtained by grinding and milling cereal grains or other root
crops. Flour is most commonly made from wheat and when the word "flour" is used without
qualification, it usually implies wheat flour. However, flour also can be made from many other
grasses and non-grain plants, such as rye, barley, maize (corn), rice, potatoes, and other foods.
Wheat contains protein. When mixed with water, these proteins form as gluten. The more protein
a flour has, the stronger the gluten strength.

A. Types of Flour
Flour can be classified as to hard flour or soft flour.
1. Hard flour or bread flour is high in gluten, with 12-14% protein content and is made from
hard wheat flour, and has strongest gluten strength. The high gluten content causes the bread to
rise and gives its shape and structure.
2. All-purpose flour has 10-11% protein content and is made from a blend of hard and soft
wheat flours, also called the General Purpose Flour or family flour.
3. Soft flour is comparatively low in gluten and so results in a finer texture. Soft flour is usually
made into cake flour, which is the lowest in gluten content, and pastry flour, which has slightly
more gluten than cake flour.
4. Cake flour has 7-9% protein content and is made from soft wheat flour. It is good for making
cakes and cookies where a tender and delicate texture is desired.

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B. Uses of Flour
1. Provides structure, texture and color to baked products
2. Provides nutritive value to baked products
3. Used as thickening agent
4. Used as binder of food
5. Used as stiffening agent in laundry

C. Storage of Flour
Most types of flour keep well in a sealed container in a cool, dry location. The original
paper packaging used for many types of flour is good for long term storage as long as the
package has not been opened. Once opened, the shelf life decreases. Many types of flour are now
marketed in resealable plastic bags that increase shelf life.

D. Properties/Characteristics of flour
1. whitish color
2. tolerance
3. strength
4. uniformity
5. high absorption

II. SUGAR
Sugar is a sweet, soluble organic compound that belongs to the carbohydrate group of
food. They are the simplest to digest among all carbohydrates.

A. Types of Sugar
1. Regular granulated sugar or white sugar - also known as table sugar or as refined sugar.
2. Confectioner’s sugar or powdered sugar - granulated sugar that has been pulverized. To
prevent lumping and caking, about 3% cornstarch is added.
3. Brown sugar - contains caramel, mineral matter and moisture. It also contains a small amount
of molasses. It comes in three colors.

B. Effects of Sugar in Baking

• increases dough development
• makes the color of the crust richer
• improves the nutritive value, flavor and aroma of the product
• makes the bread more tender
• increase the volume of the loaf
• serves as food for the yeast
• contributes to moisture content of baked products, increasing its storing quality
• acts as creaming agent

III. EGGS
Eggs are considered a complete protein, containing all the essential amino acids humans
use to build other proteins needed by the body. Both the yolk and the egg white contain protein,
so whole eggs or their separated components may be used to set liquids.

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They represent almost 50% of the total cost of any baked product, thus considered the
baking ingredient with the highest cost or expense.

A. Uses of Eggs in Baking

1. Eggs, as well as flour, are the structural ingredients in baking.
2. Eggs provide leavening; add color, texture, flavor and richness to the batter; and act as
stabilizer in mixture that inherently wants to separate into its two parts, like oil and water. They
are very important in helping to bind all the other ingredients together.
3. Beaten eggs are used as leavening agents as they incorporate air into the batter, which will
expand in the oven and cause the cake to rise.
4. Eggs are used as thickening agent.
5. Egg washes are brushed on many baked goods to create a golden shiny top. The egg white
provides luster and the egg yolk color.
6. Egg whites are used to make meringues.

B. Composition of Egg
1. Mucin - protein which is found in egg whites and responsible for its gel characteristic. 2.
Ovalbumin - another protein found in egg whites which coagulates and involve both in heat
coagulation and whipping.
3. Lecithin- present in egg yolk which is responsible for its emulsifying property. It is the
portion of the egg yolk that causes spoilage when eggs are stored at warm temperature.

IV. SHORTENING
Shortening is any fat, which, when added to flour mixtures increases tenderness. This is
done by preventing the sticking of gluten strands while mixing so that gluten is shortened and
makes the product tender.

A. Examples of Shortening
1. Oil – made from plant products such as corn, cottonseeds, soybeans, peanuts, and other
sources. As a rule, you can substitute oil for melted shortening. Among produced oils, corn
oil and vegetable oils are commonly used in baking. Unless specified in the recipe, olive
oil should not be used in baking.
2. Butter – made of fatty milk proteins. It contains 80-85 % fat; 10-15 % water and 5% milk
solids. When used in baking, it contributes flavor and tenderness. Butter remains solid when
refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin
liquid consistency at 32-35°C (90-95 °F).
3. Margarine – made from hydrogenated vegetable oil. It contains 80-85 percent fat, 10-15
percent water and 5 percent salt. The hydrogenation process makes oil a solid.
4. Lard – made of fat from pork. Some people prefer lard to other fats for making pie crust
and biscuits because it gives a flakier texture.
5. Cocoa Butter – the ivory-colored natural fat of the cocoa beans extracted during the
manufacturing of chocolate and cocoa powder. It gives chocolate its creamy, smooth, melt-
in-your-mouth texture.

B. Uses of Shortening in Baking

1. Makes bread products tender and improve flavor.
2. Assist in gas retention giving better volume and crust.

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3. Prevent the cohesion of gluten.

4. Improve the aroma, color and texture of baked products.
5. Improve the shelf life of baked products because of its moisture.

V. LEAVENING AGENT
Leavening agents are gases that cause the dough to rise. In the presence of moisture, heat,
and others, the leavening agent reacts to produce gas (often carbon dioxide) that becomes
trapped as bubbles within the dough. When a dough or batter is baked, it "sets" and the holes
left by the gas bubbles remain. This is what gives breads, cakes, and other baked goods to rise
and increase in volume.

A. Classification of Leavening Agents

1. Chemical Leaveners. Chemical leaveners are chemical mixtures or compounds that release
gases, usually carbon dioxide. Chemical leaveners are used in quick breads and cakes, as well as
cookies.
Examples of chemical leaveners is
a. Baking Soda - otherwise known as bicarbonate of soda, or Sodium Bicarbonate. It is a
chemical salt with diverse practical uses. It is a powerful leavener that readily reacts as
soon as it comes in contact with batter or dough.
b. Baking Powder – is a combination of baking soda and acid salt.
c. Cream of tartar - is tartaric acid and is a fine white crystalline acid salt which is a
by-product of the wine-making industry. It is used in the whipping of egg whites to
stabilize them and allow them to reach maximum volume.

2. Biological Leaveners. Yeast is a living organism, neither plant nor animal. Yeasts belong to a
separate kingdom in taxonomy, the fungus kingdom. Leavening with yeast is a process based on
fermentation, the process of converting sugar to alcohol and to carbon dioxide.
Types of Yeast
• Dry or granular
• Compressed or cake type
• Instant

VI. LIQUID INGREDIENTS

Liquid ingredients provide moisture to rehydrate and activate the yeast and bring together
the flour and any other dry ingredients to make the dough. It also improves the formation of
gluten strands during the kneading of dough.

The following are some types of the liquid ingredients used in baking:
A. Water
It is the cheapest liquid used in baking. It performs vital role in baking making
ingredients rehydrated. The right amount of water helps dissolve all other ingredients in batter
and in dough to form smooth, workable mixture. In that way, water acts as a binding agent for
any baked products.

B. Milk and Other Dairy Products

Milk and cream, like water, moisten dough and batters. Unlike water, they add a slight
flavor to the final baked good and increase its richness. Milk and cream also create a fuller,

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moister texture in baked goods and help them brown on the surface. They also contribute to the
nutritive value of baked goods.

1. Types of Milk Used in Baking

• fresh milk or whole milk
• evaporated milk
• condensed milk
• skimmed milk
• powder or dry milk

2. Uses of Milk in Baking

• increases nutritive value of baked products
• enhances texture and increase softness of baked goods
• acts as a strengthener when mixed with flour, because it helps in the formation of gluten,
which gives a baked item structure
• provides moisture and tenderness to baked goods
• enhances flavor
• extends the shelf life of a cake
• boosts crust color

Minor Ingredients in Baking

They are not as important as the major ingredients in baking but they are essential in
attaining the sensory qualities of baked products. They are used in small quantity, but contribute
to the enhancement of flavor and texture of the baked products.

These are the ingredients that add distinction and character to baked goods.
1. Flavoring
2. Vanilla
3. Salt
4. Spices (cloves, cinnamon, mace, nutmeg)
5. Wines
6. Coffee
7. Chocolate and Cocoa

Types of Chocolate
1. Unsweetened Chocolate
2. Bittersweet and Semisweet Chocolate
3. Milk Chocolate

Techniques in Measuring and Weighing Ingredients Used in Baking

It is important to measure the ingredients accurately to get standard products and efficient
use of materials. Different flour in different localities need varying amounts of liquid and this
should be considered in baking.
Keep a record of the quantity of flour used each time you bake to find out which
measurement produces the best result from the flour available in your area.

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You will soon learn to judge the correct amount of liquid to add by the consistency of the
dough and the way it handles.

A. Measurement of Dry and Liquid Ingredients

1. Dry Ingredients
A. Flour
a. Sift the flour to remove lumps.
b. Spoon sifted flour lightly into a measuring cup heaping it well over the top of the cup. Do not
shake the cup.
c. Level off the cup with a straight-edged utensils or spatula.
d. For fractions of a cup, use the lines indicating ¼, ⅓, and ½ of the standard measuring cup.
B. Sugar
a. White sugar needs sifting only if lumpy. Proceed as in the measurement of flour.
b. Brown sugar, if lumpy, press through a coarse sieve to crush the lumps. Pack into measuring
cup just enough to hold its shape. Level off.
c. Sift confectioner’s sugar through a sieve to remove lumps. Spoon lightly into measuring cup.
Level off with spatula or any straight edged utensil. Do not shake the cup.
C. Baking Powder, Soda, Salt and Spices
a. Fill measuring spoon with the desired ingredients. Level off with a spatula or any straight-
edged utensils. If baking powder has caked, stir lightly before measuring.
D. Shortening
a. With the use of measuring cup
Have shortening at room temperature. Pack firmly into the measuring cup, taking care
not to have air pockets. Level off with a spatula or any straight – edged utensils. Use standard
measuring spoon for less than ¼ cup shortening.
b. Water Displacement Method
Fill the cup with cold water up to ¼ cup level if ½ cup of fat is desired and add
shortening enough to cause the water to rise up to the 1 cup mark. To measure ¼ cup, fill with
cold water up to ¾ cup level and add shortening enough to raise the water up to the 1 cup mark.
Drain well.

2. Liquid Ingredients: Water and Milk

A liquid measuring cup is best to use for liquid ingredients because it is clear and see
through. It also has a spout that makes pouring of liquids easy.
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.

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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 – 10 pcs 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 = ¾ cup whole milk + ¼ cup butter
1 whole egg = 2 egg yolks
1 cup molasses = 1 cup honey

Equivalent Weights and Measurement

Given Measurement Equivalents

1 gallon 4 quarts
1 quart 2 pints
1 pint 2 cups
1cup 8 fluid ounces
½ cup 4 ounces
¼ cup 2 ounces
1/8 cup 1 fluid ounce
1 tablespoon 3 teaspoons
1 pound 16 ounces
2.2 pounds 35.2 ounces
1 kilogram 1000 grams

Abbreviations
gallon gal.
quart qt.
pint pt.
cup c.
tablespoon tbsp. or T
teaspoon tsp. or t
fluid ounce fl. oz.
ounce oz.
pound lb.
gram g.
kilogram kg.

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SANITATION

Sanitation means keeping bacteria down to a small number as possible through personal
hygiene and proper food handling. It also means keeping the food at the appropriate temperature
so bacteria already present do not have a chance to multiply.

Sanitary measures include personal hygiene, keeping food, equipment and the work area
clean. Unsanitary practices and improper handling of food may result to food contamination or
infection, poisoning and death.

Workers Personal Hygiene

• Remove jewelries and accessories before starting to work.
• Hands should be clean and nails cut short.
• Use the appropriate work outfit. People who work in the kitchen should wear suitable,
clean and freshly ironed aprons. Aprons protect the body from burns and scalds and from
food stain. Headbands are used to prevent loose hair from dropping into the food and also
absorb sweat on head.
• Keep sick persons out of the kitchen.

Facilities
• Sanitize all laboratory equipment, tools and utensils thoroughly before and after use.
• Air dry 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. Bacteria multiply fastest between 15°C and 52°C
(60°F and 125°F). Keep hot food hot until served. "Hot" means above 60°C (140°F),
where bacteria can no longer grow. Keep cold food cold until served. "Cold" means
below 4°C (40°F), at refrigerator temperature or below.

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.

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Safety Precautions in the Kitchen

Observance of safety precautions promote work efficiency and prevent accidents.
Occasionally, accidents do happen. It is important that you keep calm so you can take proper
actions. Accidents are caused either by people themselves or by hazardous environment or
defective equipment.

Factors that Contribute to Successful Baking

Baking requires accuracy. Any deviation from the measurement, procedure, and type of
ingredient may greatly affect the baked products. Beginners in baking should observe the correct
practices in preparation to achieve the desired results.

The Use of Quality Ingredients

Always use high quality dry and liquid ingredients, minor baking ingredients, shortening
and fresh eggs. Use ingredients indicated in the recipe. Refrain from substituting ingredients.

The Use of Appropriate Tools and Utensils

Utilize standard measuring cups, glass and spoons for best results. Mixing bowls should
be large enough to allow proper mixing of ingredients to produce dough and batter. Use a pastry
blender or two knives when cutting shortening into flour. Appropriate use of tools and utensils
promote work efficiency and effectiveness.

Following Correct Procedures

• Study and follow the recipe accurately. It is important to understand the recipe first then
to assemble all the needed ingredients, tools and utensils before starting to bake. Follow
the step-by-step procedure accurately.
• Pre-heat the oven. If a thermostat is defective or not available use an oven thermometer
to check the baking temperature.
• Measure ingredients accurately. Do not change the specified amount of ingredients. Any
change in the amount of ingredients may result in failure to achieve the desired effect or
expected consistency of the mixture.
• Observe correct hand and mixing techniques. Wrong mixing techniques such as over-
mixing, under-mixing, under-beating, or overbeating of eggs, and insufficient creaming
will result in poorly baked goods.
• Make use of the type of pan specified in the recipe. Measure its length, width, and inside
depth. Find out in the recipe if the pan(s) should or should not be greased or lined with
wax paper.
• Follow the specified baking time and temperature stated in the recipe. Place the baking
pan at the center of the oven and avoid opening the oven door until baking is done.

Baking Tools, Utensils and Equipment in Making Bread, Cookies, Muffins and Biscuits

Baking is a sophisticated method of cooking food. It requires special tools and equipment
in order to bring out the best results.

To prepare for baking, familiarize yourself with the following baking tools, utensils and
equipment classified according to their use.

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MEASURING UTENSILS

LIQUID-MEASURING CUP – a transparent cup

calibrated to indicate the amount of liquid.

DRY-MEASURING CUP – is a set of marked cups

used to measure dry ingredients such as flour and sugar.
They are either made of plastic, aluminum, or stainless
steel.

MEASURING SPOONS – a set of spoons used to

measure small amounts of ingredients.

DIETETIC SCALE – is an instrument used to measure

the weight of the items or ingredients.

MIXING, BLENDING, and CUTTING UTENSILS

DOUGH CUTTER - a tool with a sharp edge used to

cut dough.

FLOUR SIFTER - used in sifting coarse or dry

ingredients such as flour and sugar.

ELECTRIC MIXER - a motor powered device used to

stir and blend mixtures used in baking.

GRATER - tool used to grate food into finer form.

MIXING BOWL - a hollow dish where ingredients for

baking are mixed.

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ROLLING PIN - a solid elongated wood with handles

at both ends that is used to flatten dough or pastry.

ROTARY EGG BEATER - a handheld device for

beating eggs, cream, and other liquids.

RUBBER SCRAPER - a tool used, for mixing and

scraping mixture on the side of a bowl.

SPATULA - a flat, thin and blunt metal used for

levelling-off dry ingredients and spreading icing and
frosting on cakes.

WOODEN SPOON – a tool used for mixing and

stirring flour mixtures.

BAKING UTENSILS

OVEN - an equipment used for baking, heating, or

drying food.

BAKING PAN- an aluminum or tempered glass dish,

rectangular or square in form used for baking cake.

MUFFIN PAN - an aluminum rectangular or square

pan with hallow rounded.

COOKIE or BAKING SHEET - is a flat aluminum

sheet used for baking cookies.

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Types, Kinds and Classification of Bakery Products

Preparing bakery products requires no trick but adequate mastery of the processes in
baking. Baking has become not just a favorite past time or hobby but a highly profitable
business.

Bread
Bread is one of the most popular and best sold baked products, not only in our country
but in other countries as well. Many countries have bread as their staple food. There are different
kinds of bread. Whatever kind of bread is eaten, people remember it for its quality. It is by
maintaining good quality that popular bakeries or bread houses keep their customers.
The quality of bread is affected by the type of ingredients used, the manner the dough is mixed or
prepared, and the temperature maintained during baking.

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, salt, 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.
• 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.
• Sponge and 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.

Bread products can also be prepared using batter instead of dough. Preparation of this
type of bread is faster since there is no dough to knead and shape. However, the texture of the
finished product is not as fine as that of kneaded dough.

Characteristics of a Well-Made Bread

Bread of high quality is characterized by the following:
1. It is large for its weight, well-rounded top, and free from cracks and bulges.
2. The crust is thin with an even golden brown color.
3. It has fine and even grain, elongated cells, and thin cell wall making the crumb smooth,
soft, elastic, and creamy white with a silken sheen.
4. It does not crumble easily.
5. It has a sweet and nutty odor, not sour.

Cookies
Cookies are always popular. They are really “little cakes, flat, sweet and small. They can
be made in a variety of shapes and flavors, and can be served in just as many different ways.

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Kinds of Cookies
• Drop cookies – are irregular and unevenly shaped. They are made simply by dropping
the cookie batter from a teaspoon to a baking sheet to get the popular tongue-shaped
cookies.
• Rolled cookies – are made from dough which have been rolled out and cut with cutters to
form shapes that fit special occasions such as Christmas, Valentine’s Day and Easter.
• Pressed or Bagged Cookies – are made with more butter which makes the finished
product richer in taste than the other types of cookies. They are made by pressing the
mixture out of a cookie presser or pastry tube onto the baking sheet, and at the same time
forming it into varied shapes like rings or ribbons.
• Cookie bar – this type of cookie is cut into bars after baking. They are usually small and
square in shape.
• Refrigerated cookies – this type of cookie is frozen and cut into desired shapes before
baking.

Mixing Techniques
Mixing methods greatly affect flour mixtures and its resulting product. Various
techniques have been developed for efficiency and convenience. Some of them are as follows:
• 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. This method cuts fat into small pieces, coating them with flour to
form coarse, granular mixtures for pastries and biscuits.
• 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.

Muffin
Muffins are simple cup breads leavened and are considered a member of the quick bread
family. A variety of quick loaf breads and coffee cakes can be derived from the basic muffin
recipe.

Outside Characteristics of Muffin and Quick Breads

• Shape: Uniform; well-rounded top; free from peaks; no cracks.

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• Size: Uniform; large in proportion to weight.

• Color: Uniform golden brown.
• Crust: Tender; pebbled or slightly rough; shiny

Inside Characteristics of Muffin and Quick Breads

• Color: Creamy white or slightly yellow; free from streaks.
• Grain: Round, even cells; free from tunnels.
• Texture: Tender; moist; light.
• Flavor: Pleasing; well-blended with no bitterness.

Biscuits
Biscuits are small flaky quick breads. They are leavened with fast-acting leaveners which
make preparation time shorter than any yeast leavened bread.

Two Ways to Make Biscuits:

• Using solid fats
Solid fats are cut into the flour with a fork, a pair of knives or a pastry blender until it coats the
flour and is fairly crumbly and mealy.
Liquid is added to make a soft dough and then the mixture is rapidly but lightly kneaded to
evenly distribute the mixture and sufficiently develop the gluten for flaky product.
• Using liquid shortening or “Wet to Dry Method”
Liquid shortening or oil is added to the liquid ingredients and mixed with the dry ingredients to
make soft dough. It is kneaded rapidly but lightly and treated like the solid fat dough.

Outside Characteristics of Biscuits

• Shape: Uniform; straight sides and level tops on rolled biscuits
• Size: Uniform; twice the size of unbaked biscuits
• Color: Uniform golden brown tops and bottoms—sides lighter; free from yellow or
brown
• Crust: Tender; moderately smooth; free form excess flour

Inside Characteristics of Biscuits

• Color: Creamy white; free from yellow or brown spots.
• Grain: Flaky, pulling off in thin sheets; medium fine, even cells.
• Texture: Tender; slightly moist; light.
• Flavor: Pleasing, well-blended with no bitterness.

NOTE: Drop biscuits will be nicely rounded with rough and crisper crust. They will not be as
flaky.

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Below is the table which indicates the type of baking products with corresponding oven
temperature and baking time.

Types of Product Oven Temperature Baking Time

BREADS
Biscuits 425ºF to 450ºF 10 to15 min
Corn bread 400ºF to 425ºF 30 to 40 min
Muffins 400ºF to 425ºF 20 to 25 min
Quick loaf breads 350ºF to 375ºF 1 to 1 ¼ hr
Yeast bread 400ºF 30 to 40 min
COOKIES
Drop 350ºF to 400ºF 8 to 15 min
Rolled 375ºF 8 to 10 min

LO 2: Decorate and present bakery products

• Prepare a variety of fillings and coating/icing, glazes and decorations for bakery products
according to standard recipes, enterprise standards and/or customer preferences.
• Fill and decorate bakery products, where required and appropriate, in accordance with
standard recipes and/or enterprise standards and customer preferences.
• Finish bakery products according to desired product characteristics.
• Present baked bakery products according to established standards and procedures

Decorate and Present Bakery Products

Bakers prepare, bake and decorate bread, rolls, biscuits, and other baked products. Bakers
work in a number of different environments from bakeries, patisseries, and cake shops to hotels,
restaurants, cafeterias, and factories, or as part of bakery development for supermarkets or even
in a cruise ship.
For you to become a baker, you need to complete an apprenticeship and earn a National
Certificate in Baking, Plant Baking or Craft Baking. Completing Baking units while you are in
school could be the first step towards baking apprenticeship and an existing career as a baker.
Bakers usually work in shifts and may work early mornings, late evenings, and weekends. So if
you are an entrepreneur and a risk taker, this is good job for you.
This lesson will provide you the knowledge, skills and understanding in decorating and
presenting bakery products. (www.s4gateway.org.nz/distancelearning/pathings/baking)

Commonly Used Frostings or Icings, Fillings, and Glazes

BOILED ICING
Ingredients
• 1 ½ cup sugar
• ¼ tsp. cream of tartar or 1 tbsp. white corn syrup
• 1∕8 tsp. salt
• ⅓ cup water

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• 2 egg whites
• 1½ tsp. vanilla

Procedure
1. Put egg whites, sugar, water and syrup on top of double boiler.
2. Beat until mixed well.
3. Place over rapidly boiling water.
4. Beat constantly with electric mixer or electric beater 7 minutes or until it will stand or peaks
when beater is raised.
5. Remove from heat. Add vanilla. Beat.
6. Fills and frosts a 2-layer cake

Types of Icing Procedure Best Used for Coloring Storage

American Butter Butter and milk are beaten Used as frosting and Icing can be
Cream/ together, and then filling. It is also used for refrigerated or
Confectioner’s confectioner’s sugar is decorations including frozen in an
Sugar Icing added. Flavor the mixture roses, drop flowers, sweet airtight container
with extracts and peas and figure piping. for week.
chocolate.
Butter Cream It uses egg yolks and is Filling and frosting. Needs
French made the way as Italian refrigeration.
meringue.
Butter Cream Both use of egg white but Frosting and filling. Needs
Meringue differences are how they refrigeration.
Italian and are made. Italian – Hot
Swiss sugar syrup is added to
already whipped egg
whites. Swiss – The whites
and sugar are mixed
together over heat and
whipped. And then, cooled
before the butter and
flavouring are added. This
type is the simplest.
Butter Cream Made from stiff American Covering cookies. Can be Same as
Rolled butter cream. Dough-like tinted. American Butter
consistency that is rolled Cream
out applied to cake.
GLAZES
Jams and Jellies Can purchase readymade: Used as a filling alone or Refrigerate after
stir it to soften, or heat in combination with other opening. Is not
with amount of liquid if filings such as butter perishable if used
it’s too thick, and strain to cream. as a filling.
remove the seeds.

Royal Icing Heavy paste of egg whites Used in general piping or Does not need
and confectioner’s sugar delicate work. Decorating refrigeration

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beaten with a little vinegar cookies and bread houses. Air dried
or lemon juice. Can be Tints to pastel to dark decorations last
made in different colors. for months
consistencies.
Whipped cream Beaten with sugar. Can be Can be used as a filling Must remain
Creamy, delicate flavored. Stabilized for and frosting. Can be piped refrigerated.
sweetness, longer life with gelatin. to form soft decorations.
Perishable Tints in pastel colors

Decoration is the final part of the production of any product. Some need no further additions;
some are added before the baking begins.
(www.wascatourism.com/...ITG_Prepare_&produce_cakes_&_pastries)

Ways to Present and Display Bakery Products:

• Trays - After taking from the oven, product is placed onto cooling wires, decorated and
then placed on trays or platters.
• Cellophane Bags - Bags are clear and transparent. Product is placed inside the bags to
protect from outside contamination and to slow the staling process. Staling is caused by
air passing through product and removing moisture. Then moisture evaporates from
surface.
• Boxes - Product might be placed into boxes and displayed for sale, lots of 6 or 12. Some
boxes might have see-through lids.
• Doilies - Some larger product might be placed on a doily and displayed individually. The
role of the doily is to have a barrier under product and protect from surface
contamination.
• Labels - Packaged products will have labels showing ingredients, name of manufacturer
and other legal requirements. They make good advertising.
• Glass Vase - Used to graciously decorate a tray of cookies.
For the vase filling, cut three lemons into small and thick slices. Set whole lemons in the
glass vase. Now, assemble lemon slices between the glass vase and the whole lemons.
Repeat this step until the glass vase is completed. Fill the glass vase with water. Now, lay a
plate on the top of the glass with waxed paper and fill with eye-catching spring cookies.
• Jar - This is one of the easiest ways to add a twist on cookie presentation.
Fill a jar with colorful spring cookies. Make sure that the jar is big enough to fit about 15
or 20 cookies. Once the jar is filled, you can decorate a spring-themed covering for the lid of
the jar. To do the covering, make a circle on a paper using a round plate. Then, glue the circle
onto a piece of colorful fabric. Green, yellow and red are great colors for spring. Cut out the
circle with sewing scissors. Lastly, wrap the piece of fabric on the jar rim with twine.

How to Present Cookies for a Garden Party, April 16, 2013 retrieved from
blog.cookiesbydesign.com/how-to-present-cookies-for-a-garden-party/

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LO 3: Store bakery products

• Store bakery products according to established standards and procedure.
• Select packaging appropriate for the preservation of product freshness and eating
characteristics.

How to Store Baked Products

Storing bakery products is one of the most important activities after preparation. Bakery
products are to be kept properly to avoid spoilage.

BAKED HOW TO STORE WHERE TO HOW TO

PRODUCTS STORE REFRESH
Bread and rolls Ideally at room Relatively dry, a place Stale bread and rolls,
general storage temperature 75ºF to well above floor level, for all practical
85ºF in adequate in a unit cleaned daily purposes, cannot be
space to prevent and scrubbed weekly; refreshed for optimum
crushing away from strong quality. Two or three
odors particularly days – old bread,
fish, onions, cabbage, however, can be used
garlic, meats and toasted.
especially paints and
cigarettes smoke.
Soft – crushed breads, In original wrappers Refrigerate to prevent Frozen goods: Thaw
rolls, sweet rolls (moisture and vapour mold growth, as rapidly as possible
proof) to prevent accelerates stalling. or in oven at 325ºF
drying out. Store in freezer to for 20 minutes. Leave
retard stalling in wrapper on for room
moisture – vapour- temperature thawing.
proof wrapping.
Hard – crushed breads Unwrapped In areas with Frozen goods: Thaw
and rolls circulating relatively wrapped as rapidly as
dry air. Hard – crusted possible. Re crisp by
goods in general have heating uncovered in
a short shelf life sine a 400ºF oven for
moisture from the about 5 minutes.
crust making it soft Should be served
and tough or “soggy”. immediately.
Can be stored in
freezer, wrapped
loosely in paper, but
keep best when frozen
partly baked in vapor-
proof wrapping
Cupcakes and muffins Covered or boxed to Relatively dry, a place Thaw frozen cupcakes
prevent drying out. well above floor level, and muffin, wrapped
in a unit cleaned daily at room temperature.
and scrubbed weekly; Use within two days
away from strong for best quality.

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odors particularly
fish, onions, cabbage,
garlic, meats and
especially paints and
cigarettes smoke.
Crisp cookies Covered boxed Loosely covered Thaw at room
container. Maybe temperature. Heat in
frozen. open shallow pan in
300ºF oven for 3 to 5
minutes to refresh.
Soft, chewy cookies Covered tightly Airtight metal Thaw at room
container in cool temperature. Heat in
place open shallow pan in
300ºF oven for 3 to 5
minutes to refresh.

Freezer Storage Chart

BREAD HOW TO STORAGE HOW TO THAW OR

PREPARE FOR REHEAT FOR
FREEZING SERVING
YEAST BREAD, Prepare and bake as Up to 6 months Thaw in wrappings at
Baked usual. Cool to room room temperature or
temperature. Wrap in remove from wrappings,
moisture-vapor-proof reheat in 300ºF oven 25
material, seal. to 30 minutes.

Thaw in wrappings in
Unbaked Prepare as usual, 1-2weeks refrigerator overnight.
shape, put into pan. Let rise in warm, moist
Wrap in moisture- place until doubled.
vapor-proof material Bake as usual.
seal.
Biscuits Prepare and bake as 2-3 months Thaw in wrappings in
Bake usual. Cool to room 250ºF oven about 29
temperature. Wrap in minutes or thaw,
moisture-vapor-proof wrapped at room
material, seal. temperature 1 hour, in
300ºF oven, about 10
minutes.

Unbaked Mix, roll and cut as 3-4 weeks Thaw unwrapped about 1
usual. Freeze without hour. Bake as usual or
wrapping (about 2 to bake unwrapped in
4 hours). Wrap in 425ºF oven 20 to 25
moisture – vapor- minutes.
proof materials,
placing piece of

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wrapping material
between each biscuits.
Muffins Prepare and bake as 3-4 months Thaw in wrappings at
Baked usual. Cool to room room temperature or
temperature. Wrap in remove from wrappings,
moisture-vapor-proof reheat in 300ºF oven 25
material, seal. to 30 minutes.

Unbaked Mix as usual. Fill 3-4 weeks Thaw unwrapped at

paper baking cups 2/3 room temperature for
full. Freeze 2 to 4 about 1 hour. Bake as
hours. Wrap in usual.
moisture-vapor-proof
materials, seal.

Storing techniques

1. Wrapping - to draw, fold and cover a bakery product.

2. Packaging Material - used to package bakery products like box, plastic, container.
3. Cold Storage - the process of preventing perishable food on a large scale at a low
temperature or above the freezing point ( 0°C or 32°F ).
4. Chilling - method in which raw or processed food is cooled to a temperature between
(0°C - 5°C).
5. Freezing - subjecting food to temperature below freezing point (0°C or 32°F).
6. Refrigerator - an appliance to make or keep something, especially food or drink, cold
so that it stays fresh usually in a fridge.

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