COMPETENCY BASED

LEARNING MATERIAL

Sector

TOURISM
Qualification Title
BREAD AND PASTRY PRODUCTION NCII
Unit of Competency
PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title
PREPARING AND PRODUCING BAKERY PRODUCTS
DE LA SALLE ARANETA UNIVERSITY
Don Salvador Araneta Campus, Victoneta Ave. Potrero, Malabon City
 BREAD AND PASTRY PRODUCTION NCII
105 Hours
Contents of this Competency – Based Learning Materials

No. Unit of Competencys Module Title Code

1 Prepare and Produce Bakery Preparing and Producing TRS741379

Products Bakery Products

2 Prepare and Produce Pastry Preparing and Producing TRS512317

Products Pastry Products

3 Prepare and Present Gateaux, Preparing and Presenting TRS512318

Tortes and Cakes Gateaux, Tortes and Cakes

4 Prepare and Display Petits Fours Preparing and Display TRS512321

Petits Fours

5 Present Dessert Presenting Desserts

Date Developed: Document No. BPPNCII-001

CBLM September 2018
Bread and Pastry Production
NC II Developed By: Issued By: DLSAU
“Prepare and Produce Bakery Mhieky Loise S. Morales
Products”
 MODULE CONTENT

Qualification: BREAD AND PASTRY PRODUCTION NCII

Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title: PREPARING AND PRODUCING BAKERY PRODUCTS

Introduction:

This unit deals with the knowledge and skills required by bakers and pastry
cooks (patissiers) to prepare and produce a range of high-quality bakery products in
commercial food production environments and hospitality establishments.
Nominal Duration: 40 hours
Learning Outcomes:
At the end of this module you MUST be able to:
LO1 Prepare Bakery Products
LO2 Decorate and Present Bakery Products
LO3 Store Bakery Products

LEARNING OUTCOME: 1 PREPARE AND PRODUCE BAKERY

PRODUCTS

Contents:
Date Developed: Document No. BPPNCII-001
CBLM September 2018
Bread and Pastry Production
NC II Developed By: Issued By: DLSAU
“Prepare and Produce Bakery Mhieky Loise S. Morales
Products”
 1. History, varieties and characteristics of bakery products.
2. Historical and cultural, aspects of bakery products.
3. Underlying principles in making bakery products.
4. Knowledge commodity on including quality indicators of ingredients for bakery products,
properties of ingredients used, interaction and changes during processing to produce
required characteristics.
5. Properties and requirements of yeast and control of yeast action.
6. Culinary and technical terms related to bakery products commonly used in the industry.
7. Expected taste, texture and crumb structure appropriate for particular bakery products.
8. Ratio of ingredients required to produce a balanced formula.
9. The influence of correct portion control, yields, weights and sizes on the profitability of an
establishment.

Assessment Criteria:
1. Required ingredients are selected, measured and weighed according to recipe or
production requirements and established standards and procedures
2. A variety of bakery products are prepared according to standard mixing
procedures/formulation/ recipes and desired product characteristics
3. Appropriate equipment is used according to required bakery products and standard
operating procedures
4. Bakery products are baked according to techniques and appropriate conditions; and
enterprise requirement and standards
5. Required oven temperature are selected to bake goods in accordance with the desired
characteristics, standards recipe specifications and enterprise practices

Conditions: Methodology:
 Commercial mixers and attachments - Lecture
 Cutting implements - Actual Demonstration
 Scales - On the Job training
 Measures - Video Presentation
 Bowls
 Ovens Assessment Method:
 Moulders, shapes and cutters - Oral Questioning
 Baking sheets and containers - Examination
 Various shapes and sizes of pans - Observation

 History, varieties and characteristics of bakery products and required

commodities according to recipe and production:

Date Developed: Document No. BPPNCII-001

CBLM September 2018
Bread and Pastry Production
NC II Developed By: Issued By: DLSAU
“Prepare and Produce Bakery Mhieky Loise S. Morales
Products”
History of Baking
BAKING IS a process by which food is subjected to dry heat in an enclosed device called
“OVEN”. In the early days, baking was linked closely with the bread making.
Baking probably started when man discovered with edible grains that grew on his hunting trail.
He later cultivated this grains that grew on his hunting trail. He Later cultivated grains in his
own place and learned how to grind them between stones, thereby producing a powdery grain
called “FLOUR” Which when mix with water, yield dough. The mixture was spread on heated
stones to produce bread that was flat, hard on the outside but soft inside. This method of
baking, introduced by the swiss lake dwellers 8000 years ago, was practiced in ancient
civilization like babylonia, Assyria and Egypt.
The First Improvement on this flat bread was a discovery in 3000 B.C. by a baker in royal
Egyptian household. He forgot the dough which later soured and expanded. The baker
kneaded it again, baked it and came up with raised loaf bread. This marked the beginning of
leavened bread.
In the seventeenth century, the leavening process was scientifically studied through a
microscope. The yeast cells were identified to be responsible for the formation of air bubbles in
the dough causing it to rise. The heat during baking further causes the rising action in the
dough. As the quality of bread improved, so did the milling and baking facilities. Open either
jars took the place on the flat stones. These were later replaced by a beehive oven made of
adobe or bricks used by the Greeks in 600 B.C. In 1000 B.C. The romans came up with a more
sophisticated and much bigger oven made of thicker adobe and bricks.
The milling process in the other hand started with the use of hollowed out stones where grain is
pounded with a round stone. Later the Egyptians shaped the stones into a bigger mortar-and-
pestle- Like structure.
The Greek in 600 BC invented the hourglass a device composed of a bin or hopper where
grain was poured, and two stones moved against each other and found the grain into powder.
Animals and man provided the power to move it. The romans in 100 BC. Also used the
hourglass but instead of animals and men, they utilized wind and water to move it.
Baking has become a major part of the household activities to supply bread. Between 300 and
200 BC, I turned into a trade when free men in Greece began establishing public bakeries. The
baking industry was later absorbed by the romans after they conquered Greece. White flour
used then was almost similar to our flour today, and the quality of bread was comparable to
that of bread today.
Baking, however became a forgotten occupation with the invasion of the huns in northern
Europe which marked the onset of the Dark Ages. Later the Crusaders was able to drive the
moslems back to asia and commerce began to flourish again. Farmers were encouraged to
grow grains and baking became an honoured profession. Bakers guilds were recognized.
The Baking industry was brought to America with the Jamestown colonists. Commercial bakers
were already in operations as earl as the 1600’s toward the middle if the nineteenth century,
Date Developed: Document No. BPPNCII-001
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Products”
Facilities and baked products saw improvements bigger and more efficient ovens were built.
Products like breads, cakes, pies, biscuits cookies and crackers became commercially
available, The import if wheat encourage the growth if the industry.
Baking is one of the oldest occupations of the human race. Since early prehistoric human
beings made the transition from nomadic hunters to settled gatherers, grains have been the
most important foods to sustain human life, often nearly the only foods. The profession that
today includes baking artisan sourdough breads and assembling elegant pastries and desserts
began thousands of years ago with harvesting of wild grass seeds and the grinding of those
seeds between stones.
Today, the profession of baker and pastry chef are growing quickly and changing rapidly.
Thousands of skilled people are needed every year. Baking offers ambitious men and women
the opportunity to find satisfying work in an industry that is both challenging and rewarding.
Sugar and Pastry Making
Bakers also made cakes from doughs or batters containing honey or other sweet ingredients,
such as dried fruits. Many of these items had religious significance and were baked only for
special occasions, such as twelfth night cakes baked after Christmas, such products nearly
always had a dense texture, Unlike the light confection we call cakes today. Non-sweetened
pastry doughs were also made such products as meat pies.
Modern Baking and Modern Technology
The nineteenth century was a time of great technical progress in the baking profession.
Automated processes enabled bakers to do many tasks with machines that once required a
great deal of manual labor. The most important of these technological advances was the
development of rolling milling. Prior to this time, flour was milled by grinding grain between two
stones. The resulting flour then had to be sifted, or bolted, often numerous times, to separate
the bran. The process was slow. Roller milling., Proved to be much faster and more efficient.
This was a tremendous boost to the baking industry.
Another important development of the period was the availability of new flours from the wheat-
growing regions of North America. These wheat varieties were higher in protein than those that
could be grown in northern Europe, and their export to Europe promoted the large-scale
production of white bread.
In the twentieth century, advances in technology, from refrigeration to sophisticated ovens to
air transportation that can early fresh ingredients around the world, contributed immeasurably ti
baking and pastry making, similarly, preservation techniques have helped make available and
affordable some ingredients that were once rare and expensive, also, thanks ti modern food
preservation technology, it is now possible to do some or most of the preparation and
processing of foods before shipping, rather than in the bakeshop or food service operation
itself, thus convenience foods have come into being. Today, it is feasible to avoid many labor-
intensive processes, such as making puff pastry, but purchasing convenience products.

Date Developed: Document No. BPPNCII-001

CBLM September 2018
Bread and Pastry Production
NC II Developed By: Issued By: DLSAU
“Prepare and Produce Bakery Mhieky Loise S. Morales
Products”
 Modern equipment, too, has helped advance production techniques and schedules. For
example, dough sheeters speed the production of laminated doughs, such as Danish dough,
while at the same time producing a more uniform product. Retarder-proofers held yeast doughs
overnight and then proof them, so they are ready to bake in the morning. It is now possible to
prepare some foods farther in advance and in larger quantities, maintaining them in good
condition until ready for finishing and serving.

PROFESSIONAL SKILLS: Bake Shop Math and Food Safety.

 RECIPES AND FORMULA

Are fundamental tools of the kitchen and bake shop. They indicate ingredients to be
purchased and stored. They give measuring and preparation instructions for the items to be
produced. And they are the focus of other management tools and techniques, including modifying
quantities and determining costs.

 FORMULAS AND MEASUREMENTS

A Standardized formula or recipe is a set of instructions describing the way an
establishment prepares an item. In other words, it is a customized recipe developed by an
operation for the use of its own cooks, pastry chefs, and bakers, using its own equipment, to be
sold or served to its own patrons.
 Name of the recipe

 Yield, including total yield, number of portions, and exact portion size

 Ingredients and exact amounts listed in order of use

 Equipment needed, including measuring equipment, pan size, portioning equipment,

and so on.

 Directions for preparing the dish. Kept as simple as possible

 Preparation and cooking items

 Directions for holding the product between preparations and service

 Directions for portioning, plating and garnishing

 Directions for storing left overs

As you can tell, some of these points apply more to the pastry or dessert station in a
restaurant than they do to retail bakeries. Bread recipes don’t require instruction for
Date Developed: Document No. BPPNCII-001
CBLM September 2018
Bread and Pastry Production
NC II Developed By: Issued By: DLSAU
“Prepare and Produce Bakery Mhieky Loise S. Morales
Products”
 plating and garnishing, for example nevertheless, the basic apply to bakeries, as well as
to restaurant Kitchens.

 Functions of standardized Formulas:

 They Control Quality. Standardized formulas and recipes are detailed and specific.
This is to ensure the product is the same every time it is made and served. No matter
who cooks it.

 They Control Quantity. First, they indicate precise quantities for every ingredient and
how to measure that quantity. Second, they indicate exact yields and portion size and
how to measure and serve those portions.

 Tools and Equipment

 Determine what equipment you need. Required equipment is generally listed in stan-
dardized recipes but not in those from other sources. Ready every step of the procedure
and write down which tools and equipment you need in each step.

 Assemble all tools and equipment. (Mise en Place)

 Prepare equipment as needed. For example, Line sheets pans with parchment, Grease
cake pans, pre-heat ovens.

 Measurements
Basic Units
The Gram is the basic unit of Weight.
The Liter is the basic unit of Volume.
The Meter is the basic unit of Length.
The Degree Celsius and Farenheight is the basic unit of temperature.

Larger or smaller units are made simply, by multiplying or dividing by 10, 100, 1000 and so
on. These divisions are expressed by prefixes. The ones you need to know are:

KILO = 1000g DECI =1/10 or 0.1 CENTI = 1/100 OR 0.01 MILLI = 1/1000 OR 0.001

Date Developed: Document No. BPPNCII-001

CBLM September 2018
Bread and Pastry Production
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Products”
Converting to Metric
Most of the time, you will not need to worry about converting U.S units into metric units, and vice
versa. This is very important point to remember, especially if you think the metric system might be
hard to learn. The reason is simple: you will usually be working in either one
In baking preparations, it is important to measure ingredients accurately and correctly to achieve
consistency and the right taste and appearance of baked products.

METRIC UNITS
1 Tablespoon ( T or Tbsp) 3 Teaspoon ( t or Tsp )
WEIGHT GRAM g
2 Tablespoons 1/8 Cup
VOLUME
4 Tablespoons LITER
1/4 Cup L

5 1/3 Tablespoons
LENGTH 1/3 Cup
METER M
3/4 Cups plus 2 Tablespoons 2/8 Cup
TEMPERATURE DEGREE CELSIUS ◦C
16 Tablespoons 1 Cup
2 Cups DEGREES FARENHEIGHT
1 Pint ◦F

4 Cups 1 Quart
Measurements and equivalents of ingredients
16 Ounces 1 Pound
1 Pound Butter or Lard 2 Cups

1 Square chocolate 1 Ounce

¼ Cup Cocoa Plus 2 Tsp Shortening 1 Square chocolate

1 Cup Eggs 5 Medium Eggs

1 Cup egg Whites 8 Medium Eggs

1 Cup Egg Yolks 12-14 Eggs

1 Pound Cheese 4 Cups Shredded Cheese

8 Ounce Cream Cheese, Collage Cheese 3 Tbsp Juice

Common Ingredients needed in baking:

Date Developed: Document No. BPPNCII-001
CBLM September 2018
Bread and Pastry Production
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Flour
Flour is a foundation of cakes and bread; it provides structure and binds the ingredients
together. Using the right flour is a key factor in a cake’s Success, and the type of flour is reflected,
sometimes subtly, sometime overtly, in its texture and crumb. Flours vary in many ways but the
crucial difference is in protein, is designed to produce a tender cake crumb

DIFFERENT KINDS OF FLOUR:

 All Purpose Flour

This is made from blend of hard (high-gluten) and soft (low gluten) wheat, to produce a flour
of medium strength and protein content of 10.5 to 13%. There are two kinds: bleached all
purpose flour has been chemically treated with bleaching agents that whiten the flour and
make it easier to blend with ingredients with higher percentages of fat and sugar.
Unbleached all purpose flour is creamier in color and slightly heavier, and it will yield a
firmer crumb.
 Cake Flour
This is made from soft winter wheat and contains less gluten than all purpose flour, about
6.5 to 10%. It is more refined than all purpose flour. Cakes made with it will have a delicate
grain and texture.
 Self Rising Flour
This Contains added monocalcium phosphate calcium acid phosphate, bicarbonate of
soda, and salt. It should not be used in place of regular cake flour.
 Whole Wheat Flour
Milled from whole wheat kernels, wheat flour is sometimes used in place of or in
combination with other flours. It gives a nutty flavour and a coarse texture to cakes. Store
whole wheat flour in an airtight container in the refrigerator.
 Bread flour
This is an unbleached hard wheat flour that gives more structure than all purpose flour or
cake flour to baked goods. It has gluten content of 12 to 15%.

Storing Flour: Flour should be stored in an airtight container in a cool and dry place. All purpose
flour and cake flour should be used within fifteen months of purchase; whole wheat flour should be
used within six to eight months. All flours can be frozen for up to two years
Double-seal the flour in resealable freezer bags before freezing.
Measuring Flour: Measuring flour by spooning it into a measuring cup until overflowing and then
levelling the top with a knife; do not compress it. If you use too much flour, your bread and cakes
will be dry and tough. Too little flour and you cake will lack structure.

Date Developed: Document No. BPPNCII-001

CBLM September 2018
Bread and Pastry Production
NC II Developed By: Issued By: DLSAU
“Prepare and Produce Bakery Mhieky Loise S. Morales
Products”
 FATS makes cakes rich and tender and provide aeration to help leaven the batter. They also
add flavour, act as emulsifiers, and lubricate the gluten in the flour. There are several different
types of fat used in baking cakes, each with it’s own properties that result in particular flavors and
textures.

DIFFERENT KINDS OF SHORTENING:

 BUTTER
It’s creaming abilities and flavour make butter the best fat for bread and cake baking. It is
available in salted and unsalted forms. Always use unsalted butter in baking, as that
permits you to control the salt content in a recipe Each recipe in this book specifies the
temperature the butter should be before using. Pay close attention and plan ahead oif
necessary, because butter temperature is crucial to the success or failure of a cake.For
cakes, we highly recommend butter oven margarine blends or margarine. Do not use
reduced calorie or low fat butter. Nothing can replace the rich flowery flavour of good fresh
butter, and some recipes will not work with butter substitutes. By law, American butter must
contain at least 80 percent butter fat. Recently, butters with a higher butterfat. Recently
butters with a higher butter fat content up to 86 percent have shown up in gourmet food
shops and many supermarkets. Use these butters fir cake recipes in which butter is the
star, where that extra buttery flavour and texture make all the difference. Butter can be
stored, in wrapped in plastic, in the freezer for up to six months.

 SOLID VEGETABLE SHORTENING

Shortening is 100 percent fat; it Contains no water or minerals. It is soft and has the ability
to surround air bubbles well, providing good aeration in batters. Since it is flavourless,
though, shortening should be used in combination with butter. Avoid artificial butter
flavoured shortening.

 VEGETABLE OIL
Vegetable oil is used in some cakes, notably chiffon cakes, and makes for a very tender
cake. Always use a neutral flavoured oil, such as safflower, peanut, corn or sunflower.

SUGAR In all its forms, is a carbohydrate that adds sweetness to cakes and baked goods.
Granulated sugar crystals assist in aerating cake batters during the creaming process and add
texture to finished cakes. Because of its ability to attract moisture, sugar also keeps cakes fresh
longer.

DIFFERENT KINDS OF SUGARS:

 BROWN SUGAR
Brown sugar is granulated sugar with added molasses. There are two basic types: light and
dark. Light brown sugar has a more delicate flavour and lighter color than its darker
counterpart, which contains more molasses. Because it has a tendency to dry out and
Date Developed: Document No. BPPNCII-001
CBLM September 2018
Bread and Pastry Production
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“Prepare and Produce Bakery Mhieky Loise S. Morales
Products”
 become rock hard, brown sugar should be stored tightly sealed in a plastic bag inside an
airtight container.
 CONFECTIONERS’ SUGAR
Also called powdered sugar, this is granulated sugar that has been commercially processed
to a fine powder. Although a small amount of cornstarch is added to prevent clumping, it
should be sifted before use. Because it has a finer texture than granulated sugar, it should
not be considered a substitute for granulated sugar.

 CORN SYRUP
This thick, sweet syrup is made from cornstarch processed with enzymes or acids. There
are two types: Light and dark; in general they can be used interchangeably. The dark has a
richer flavour reminiscent of brown sugar.

 CRYSTALLIZED SUGAR
Also known as a coarse or crystal sugar, this decorating sugar has granules that are much
larger than those of ordinary granulated sugar. It is available at cake decorating supply
stores.

 GRANULATED SUGAR
Derived from sugarcane or sugar beets this is the most common sweetener in cake and
other baking recipes.

 MUSCOVADO SUGAR
This is a dark cane sugar with a fine, moist texture a lingering, musky molasses flavour. In
the past few years it has become available in many supermarkets, and it is worth seeking
out to use as a substitute for light or dark brown sugar

 SANDING SUGAR
A fine granulated sugar that is available in a variety of textures and colours. Great for
decorating cakes, it is available at cake decorating supply stores.

 SUPERFINE SUGAR
Also known as bar or castor sugar, super fine sugar is very fine grained and dissolves more
easily than regular granulated sugar. It can be substituted for granulated sugar in equal
amounts in recipes.

 TURBINATOR SUGAR
Sold under the brand name sugar in the raw, this is a coarse, pale blond raw sugar with a
delicate molasses flavour.

 VANILLA SUGAR
This subtly flavoured sugar can be substituted for plain granulated sugar in some recipes.
To make vanilla sugar, split a vanilla bean length wise in half, place in jar, and fill the jar
Date Developed: Document No. BPPNCII-001
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 with enough sugar to cover the bean. Cover and let stand for at least twenty-four hours to
allow the sugar to absorb the vanilla flavour. The bean will be potent for up to a year;
replenish the sugar as you use it. If the seeds begin to mix with the sugar through a fine
mesh sieve before using, then return the seeds to the jar. Vanilla Sugar can also be made
with confections’ Sugar.

 HONEY
Honey is a golden syrup with a distinct flavour and a slightly higher sweetening power than
sugar. It’s flavour varies depending on the flowers the bees fed on. In most recipes, honey
can be used in place of sugar in equal amounts, but you must reduce the amount of liquid
in the recipe by ¼ cup of each cup of honey used.

 MOLASSES
Another by-product of the sugar-refining process, molasses is thick brownish-black syrup
with a distinctive hearty flavour. It comes in three forms: unsulphured, sulphured and black
strap. Unsulphured molasses has a relatively mild flavour, sulphured has a more
pronounced flavour. Blackstrap molasses has the strongest flavour of the three and would
overwhelm the flavour of any cake. Measure molasses with a liquid measuring cup

STABILIZERS:
 CORNSTARCH
Derived from corn this powdery starch is generally used as a thickening agent. It can also
be used to make your own cake flour when you only have all purpose flour. Substitute 2
tablespoon corn-starch for 2 tablespoon flour in each cup.

 CREAM OF TARTAR
Also known as potassium acid tartrate, cream of tartar is used to stabilize egg whites in
beating and to inhibit crystallization of sugar syrup.

LEAVENERS
Leaveners help make batters rise and give cakes a light, airy texture. It’s important to store them
properly to maintain their effectiveness.
 BAKING POWDER (Chemical Leavener)
This composed of baking soda, cream of tartar and cornstarch. When combined with liquid,
it releases carbon dioxide. Use double acting baking powder, the most common type, which
releases some carbon dioxide when exposed to the oven heat. Baking powder has a shelf
life of about a year, after which it loses its strength. To test it, Sprinkle some over how
water. If it fizzes, it is still active.

Date Developed: Document No. BPPNCII-001

CBLM September 2018
Bread and Pastry Production
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Products”
 BAKING SODA (Chemical Leavener)|
Baking soda produces carbon dioxide bubbles when combined with an acid such as
buttermilk or yogurt. It has an almost indefinite shelf life if stored in a dry place.

 YEAST (Biological Leavener)

Carbon dioxide is generated by the yeast as a result of the breakdown of fermentable
sugars in the dough. The evolution of carbon dioxide causes expansion of the dough as it is
trapped within the protein matrix of the dough. Yeast imparts the characteristic flavor of
bread and other yeast leavened products. During dough fermentation, yeast produces
many secondary metabolites such as ketones, higher alcohols, organic acids, aldehydes
and esters. Some of these, alcohols for example, escape during baking. Others react with
each other and with other compounds found in the dough to form new and more complex
flavor compounds. These reactions occur primarily in the crust and the resultant flavor
diffuses into the crumb of the baked bread. Yeast is rich in protein and B Vitamins. It must
not come into direct contact with salt, sugar or fat.
 EGG (Natural Leavener)
Eggs add structure in the form of protein. As eggs bake in a cake, the proteins dena -
ture and coagulate which, along with the starches in flour help form the overall struc -
ture of your baked goods. Too much egg not balanced with sugar and fat (which both
tenderize) and yield tough, dry or chewy results. Egg yolks contain emulsifiers that
help to form a thick, luscious batter that doesn’t separate. An emulsifier helps two
items who don’t normally get along (fat and water in this case) get along. That’s
why adding just a bit of egg yolk to a salad dressing helps to keep the oil and vinegar
in solution. In this case, eggs add volume to batter and an even texture to the final
product. Eggs contribute to browning because of Maillard reactions. Maillard reactions
are the set of browning reactions that occur when proteins are heated. As well, they
lend a yellowish cast to batters and dough. The yolks add some trace minerals and up
the nutritional value while whites up the protein content. Eggs contribute to the overall
flavor of whatever you’re making, partly because the fat in the yolks helps to carry
other flavors. Since eggs are mostly water, they contribute to the overall moisture con -
tent of whatever you’re making. If you are making an enriched bread for example and
you decide you want to only use yolks rather than whole eggs, you will have to in -
crease the amount of water or other water-type liquid in the formula so that the bread
won’t be too dry. So yes, I realize that I have said eggs both dry and contribute mois -
ture. Both are true. There are many sides to eggs. Since eggs are mostly water, they
contribute to the overall moisture content of whatever you’re making. If you are making
an enriched bread for example and you decide you want to only use yolks rather than
whole eggs, you will have to increase the amount of water or other water-type liquid in
the formula so that the bread won’t be too dry. So yes, I realize that I have said eggs
both dry and contribute moisture. Both are true. There are many sides to eggs.

 Utensils and Equipment Needed in Baking

Date Developed: Document No. BPPNCII-001
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There are different kinds of utensils and equipment used in baking. Utensils are classified
according to their uses as follows:
 Basic Utensils

 Convenience Utensils

 Specialized Utensils

1. Basic Utensils

a. Graduated Measuring Cups. These are usually made of glass or plastic and are
used for measuring liquids.

b. Individual Measuring Cups. These are usually made of aluminum, Stainless steel
or plastic and are used for measuring accurately the fractional part of a cup (1/4, 1/3,
½, 2/3)

c. Measuring Spoons. These come in sets of 1/8 ¼ 1/3 ½ and 1 Teaspoon and 1 Ta-
blespoon; and are used for measuring small amounts of ingredients.

d. Mixing Bowls. These are available in sets of three or more pieces and are usually
made of glass, plastic, stainless or aluminum. They are used for holding and mixing
ingredients.

e. Sifter. This is usually made of wire mesh or fine plastic screen that sieves dry ingre-
dients. Flour is usually sifted first before measuring to incorporate air into it.

f. Wooden mixing spoons. Choose spoons that are most convenient for you to use.
These come in different sizes to suit your method of mixing.

g. Scraper. A rubber or plastic scraper is used to remove sticky ingredients from cup
and sides of bowls, and push batter into baking pans.

h. Rolling pin. This piece of cylindrical wood with or without handles and it is use for
rolling or flattening dough for breads or rolls.

i. Spoon, fork and knife. These utensils are very useful for many purposes during the
baking process.

j. Baking Pans. These are used to contain the batter or dough while baking. These
may be made of metal or glass. If pans are made of glass, reduce oven temperature
by 20 °C

Date Developed: Document No. BPPNCII-001

CBLM September 2018
Bread and Pastry Production
NC II Developed By: Issued By: DLSAU
“Prepare and Produce Bakery Mhieky Loise S. Morales
Products”
2. Convenience Utensils

a. Cutting Tools. These included a.) Different size of knives b.) Spatulas, c.) Kitchen
Scissors, d.) Pastry blenders, e.) Cookie Cutters and f.) Pastry wheels. These are lit-
tle bakery gadgets that makes baking easier and more fun for us.

b. Pastry cloth and Rolling pin Cover. A coarse linen towel can serve as a pastry
cloth. The dough is place on the cloth for easier rolling. The rolling pin may also be
covered with a linen cloth to prevent sticking of the dough while being rolled. This
also helps in avoiding the used of too much flour on the dough which toughens it.

c. Cooling Racks. These are important for cooling baked products to prevent “wetting”
or “steaming” of the bottom crust.

d. Pastry Brush. This is used for applying melted shortening, egg, or milk wash to
dough and is also used for greasing baking pans.

e. Mixers. These may be electric mixers or rotary egg beaters. This will shorten the
preparation time for baking products, especially icings. Mixers have specific uses de-
pending on the kind of bakery products being prepared.

f. Weighing Scale. This is very useful in baking, when large amounts of ingredients
are to be measured.

g. Cake Tester. This is long slender, piece of metal wood used to test if cake being
baked is already done.

h. Timer. This comes very handy it reminds you to check on the mixing or baking time.

3. Specialized Utensils

a. Oven Thermometer. An oven thermometer is an instrument that gives the specific

temperature inside the oven. Specific temperature is indicated in given recipe.

b. Wire Whip. This is cluster of stiff wires used to whip egg whites and cream.

c. Lazy Susan. This is a disk used for decorating cakes. The Cake is placed on the
disk which can be turned around while the cake is being decorated.

d. Cake decorator set. This consists of the tube which the different tips, and this is
used for decorating cakes with icing.

e. Baking Pans. Some bakery products need to be baked in a especially designed

pans for an attractive effect. The different kinds of pans Include.
Date Developed: Document No. BPPNCII-001
CBLM September 2018
Bread and Pastry Production
NC II Developed By: Issued By: DLSAU
“Prepare and Produce Bakery Mhieky Loise S. Morales
Products”
 f. Tube Center pan. This is deeper than a round pan with a hollow center.

g. Ring Mold. This is lower than the tube pan but may have a pattern of design on the
sides and bottom.

h. Tart molds and cutters. Molds come in round, square, oblong or diamond shapes,
With corresponding cutter.

i. Round Cake Pan. Used for making layers cakes (8-9 Inches across ½)

j. Square Cake Pan. Used for making a square layer cake (8-9 Across, 1 ½ Deep)

k. Oblong Pan. 9x13 and 2 to 2 ½ deep will accommodate the amount of cake batter
usually baked in 2 Layers.

l. Loaf pan. Used for baking loaf bread or loaf cake, nut bread, pound cake, or fruit
cake.

m. Muffin Pans. With Large, Medium or small cups for making cupcake, muffins, tarts
or pastry cups. (2 Across)

n. Cookie Sheet or baking Sheet. Has only One side to allow even browning when
baking biscuits or cookies. 1 or 2 inches smaller than oven, so the heat can circulate
and permit even baking.

o. Jelly Roll pan. Used for baking jelly roll or a very thin sheet cake.

p. Pie Pan. Made of Glass, enamel or dark metal which gives the best results for
golden brown pastry (8-9 inches across and 1 ½ Deep.)

q. Double Broiler. These are two pieces of sauce pans that are positioned one on top
of the other with the bottom pan filled halfway with water and the second pan, which
contains the ingredients to be cooked, place over the bottom pan. This is used in
cooking ingredients that are require indirect heat like cream filling, or when heating
milk.

r. Griddle. This is flat pan usually used for cooking pan cakes and other products that
need dry heat.

s. Waffle Maker. This is used in baking waffles to give them that unique shapes, crisp
crust, and tender moist inside.

4. Important Equipment in Baking

Date Developed: Document No. BPPNCII-001

CBLM September 2018
Bread and Pastry Production
NC II Developed By: Issued By: DLSAU
“Prepare and Produce Bakery Mhieky Loise S. Morales
Products”
 The most important equipment in baking is the “OVEN. “It is an enclosed structure heated
by electricity, gas, charcoal, wood shavings (kusot) or rice bran.

BREAD MAKING

1. Bread is a baked staple food, basically made from flour, liquid and other ingredients.

2. Kinds of bread

a. YEAST BREAD or bread that uses yeast as leavener.

b. QUICK BREAD or bread that uses a chemical agent as leavener.

3. INGREDIENTS IN BREAD MAKING

a. FLOUR, Bread Flour, all-purpose flour or combination of both may be used in

making 3bread. Flour with more gluten has an advantage in the stretching of the
dough. This type of flour can be withstand extensive kneading, rolling and mold-
ing, processes that are used in handling the bread dough.

b. LEAVENER, Yeast is the leavener that gives volume to the bread. Dried or com-
pressed yeast is used in bread making. Each one is first activated by combining
water with sugar. Through chemical reactions, The sugar is converted by the
yeast into alcohol and carbon dioxide gas. This gas gives volume to the bread
when it is baked. The chemical reaction is called fermentation.

c. LIQUID

Water is generally used:

 To Activate the yeast;

 To help develop the gluten in the dough; and

 To dissolve other ingredients

Milk is also used alone or in combination with water:

 Increases the nutritive value of the bread;

 It contributes good texture and flavor;

 It helps dissolves other ingredients; and

 It serves as food as food for the yeast during the fermentation process.

d. Other Ingredients
Date Developed: Document No. BPPNCII-001
CBLM September 2018
Bread and Pastry Production
NC II Developed By: Issued By: DLSAU
“Prepare and Produce Bakery Mhieky Loise S. Morales
Products”
 Sugar
 Acts as food for the yeast during fermentation

 Improves flavor of the bread; and

 Gives color to the crust

Salt
 Gives desirable flavor to the bread:

 Controls period of fermentation: the mmore salt added, the longer the
fermentation time, or the “rising” of the dough. The absence of salt
causes poor flavor and quick rising.

Shortening
 Maybe Butter, Margarine, or Vegetable Shortening.

 Serves as food to the yeast

 Makes the dough easy to handle during kneading and:

 Improves the bread texture and flavor.

4. TYPES OF YEAST

a. Active Dry yeast. This is dried and dormant yeast that has to be reactivated. It
contains just enough water within its cells to keep it alive. If you use this type of
yeast, soften it first in the required amount of water at 105 Degrees Farenheight.
If you do not have a thermometer, experience will show you that water hotter than
lukewarm water will kill the yeast, and cooler water will retard the fermentation
process.

b. Compressed Yeast / Instant Dry Yeast This type for yeast contains more water
than active dry yeast. Less amount of lukewarm water at 80 Degrees farenheight.
Is needed to activate it.

5. METHODS OF MIXING BREAD DOUGH

There are two common methods of mixing dough.

 Straight Dough Method. In this method, all the ingredients are mixed
together at one time. After kneading, the dough is set aside for a single

Date Developed: Document No. BPPNCII-001

CBLM September 2018
Bread and Pastry Production
NC II Developed By: Issued By: DLSAU
“Prepare and Produce Bakery Mhieky Loise S. Morales
Products”
 fermentation. Products made from the straight dough are set aside for a
single fermentation.

 Sponge and dough Method. In this method, there are two mixing and
two fermentation periods. In the first mixing, parts of the ingredients are
mixed and allowed to “bubble” (First Fermentation) This dough is called
“sponge” and mixed into a sifter dough. The dough then undergoes the
process of kneading, Rolling, and molding. When the dough is elastic,
second fermentation is allowed to take place.

6. Advantage of the sponge dough method over the straight dough method.

 Sponge dough method is preferred because of the following.

 Baked Products produced are softer than those that were done using the
straight dough method.

 Sponge dough has more tolerance; i.e In case of delay, the sponge ca
wait longer that the straight dough without considerable loss of bread
quality.

 Bake products have finer texture and

 Baked products retain their shapes.

7. Steps in Bread Making

 Preparation of bread may be done by hand machine or a combination of hand

and machine.

 Assemble al utensils and measure all ingredients accurately. Scald milk

if necessary and cool to require temperature. Hot milk when added to
yeast mixture, will kill the yeast.

 Prepare the yeast mixture by following accurately the specified amount

In the recipe be sure to have the correct water temperature.

 Mix the ingredients following the straight dough or sponge method.

Proper mixing will slowly develop the gluten.

 Kneading, folding and pulling of the dough will make it elastic and velvety
smooth to touch.

Date Developed: Document No. BPPNCII-001

CBLM September 2018
Bread and Pastry Production
NC II Developed By: Issued By: DLSAU
“Prepare and Produce Bakery Mhieky Loise S. Morales
Products”
  Place the dough in a large bowl and cover it with a clean towel. Let the
dough rise in a place free from draft. Observe proper temperature and
time as these will affect the dough. Rising gives us a “young” or an “Old”
dough.

 When the dough has doubled in size “Punch” it down. This is done by
pressing your clenched fist into the center of the dough.

 Prepare the dough in baking by dividing the dough into the required
pieces, shaping or molding and placing the shaped dough into the pan.

 Let the dough rise and rest in the pans. Bake in a pre-heated oven. Cool
bread completely before packing and storing.

8. Mixing process in bread making

 It is important because of the following reasons.

 Mixing distributes the yeast cells uniformly un the dough.

 It distributes the sugar which is food for the yeast; it makes the dough
smooth and free from lumps: and

 It develops the gluten properly.

9. Rising of Dough

 The period of rising in the dough starts when the yeast is mixed with the
other ingredients until the yeast is killed during baking. When the yeast
reacts chemically with sugar, carbon dioxide gas is released. This gas is
trapped in the gluten in the youth. Thus making the dough expand or
“Rise”.

10. Punching of dough

 The dough us punched down to release some of the carbon dioxide gas
trapped inside. This will also relax the expanded gluten in the dough.

11. Resting of Dough

 The dough is made to stand for a while before baking to:

 Allow the dough to regain the lost carbon dioxide released during punch-
ing:

Date Developed: Document No. BPPNCII-001

CBLM September 2018
Bread and Pastry Production
NC II Developed By: Issued By: DLSAU
“Prepare and Produce Bakery Mhieky Loise S. Morales
Products”
  Attain proper volume:

 Allow the gluten in the dough to mellow and

 Improve the grain and texture of the bread.

12. Guidelines in Bread Making

 When baking bread, Remember:

 The ability of flour to absorb liquid varies. Even if the recipe calls for a
specific measure of flour, you must be able to determine when to add
“enough flour to make dough” Too much flour will result in a tough
dough.

 Make sure that temperature of the liquid is in accordance with the speci-
fied temperature in the recipe. Liquid at a room temperature higher than
is required in the recipe can kill the yeast, while liquid at a lower temper-
ature Will delay the yeast growth.

 Let the dough rise in a warm (80*F to 85*F)

 The dough has doubled in bulk or size when an indentation remains after
fingers are pressed lightly and quickly into dough.

 Fermentation or the rising period can produce “young” or “old” dough.

Young dough is not sufficiently fermented and conditioned, while an old
dough is allowed to ferment longer than the required time. This dough’s
are not desirable because they will produce poor quality bread.

 Bake dough is an pre heated oven. Arrange the pan so that there is room
for air circulations all over the pans.

 A loaf is done when it sound shallow when trapped in the bottom or

sides. It should look well risen and nicely browned.

Date Developed: Document No. BPPNCII-001

CBLM September 2018
Bread and Pastry Production
NC II Developed By: Issued By: DLSAU
“Prepare and Produce Bakery Mhieky Loise S. Morales
Products”