UC1 Bread and Pastry Production Ncii Competency-Based Learning Materials List of Competencies

UC1
BREAD AND PASTRY PRODUCTION NCII

COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code

Prepare and produce
TRS741379
1. bakery products
Prepare and produce TRS741380

2.
pastry products
Prepare and present TRS741342

3. gateaux, tortes and
cakes
Prepare and display
TRS741344
4. petits fours
TRS741343
5. Present desserts
BREAD AND PASTRY Document No.________

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PREPARE AND PRODUCE JBT
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MODULE CONTENT
UNIT OF COMPETENCY: Prepare and Produce Bakery Products
MODULE TITLE: Preparing and producing bakery products
MODULE DESCRIPTOR:
This module 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: 21 hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:

1. Prepare bakery products
2. Decorate and present bakery products
3. Store bakery products
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

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3. Appropriate equipment are 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
6. Where necessary, raw ingredients are washed with clean potable water.
7. A variety of fillings and coating/icing, glazes and decorations for bakery
products are prepared according to standard recipes, enterprise standards
and/or customer preferences
8. Bakery products are filled and decorated, where required and appropriate, in
accordance with standard recipes and/or enterprise standards and customer
preferences.
9. Bakery items are finished according to desired product characteristics
10. Baked products are presented according to established standards and
procedures
11. Bakery products are stored according to established standards and
procedures
12. Packaging are selected appropriate for the preservation of product
freshness and eating characteristics

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LEARNING OUTCOME NO. 1
Prepare Bakery Products
Assessment Criteria
1. Select, measure and weigh ingredients according to recipe or

production requirements and established standards and procedures.
2. Prepare variety of bakery products according to standard mixing
procedures/formulation/ recipes and desired product characteristics.
3. Use appropriate equipment according to required bakery products and
standard operating procedures
4. Bake bakery products according to techniques and appropriate
conditions; and enterprise requirement and standards.
5. Select required oven temperature to bake goods in accordance with the
desired characteristics, standards recipe specifications and enterprise
practices
Contents Conditions Assessment Method
1. History of The trainee’s must be  Written Test

Baking provided with the
following:
 Performance Test-
2 Tools, utensil Demonstration with
and equipment oral questioning
appropriately used A.WORKPLACE
in Baking/bakery LOCATION:
product
3. Ingredients
used and its Discussion room
characteristic
properties in Kitchen
baking/ Bakery
product. B.UTENSILS,
EQUIPMENTS AND

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4. Basic Math TOOLS:
used in baking/
bakery product
5.Varieties and Utensils:

characteristics of
bakery products Mixing bowl, measuring
spoon, measuring cup,
measuring glass,
6.Principles in spatula, utility bowl,
tray, baking pan, loaf
making bakery
pan, pastry brush,
products baking sheet, dough
cutter, rubber scrapper,
7.Culinary and wooden ladle, wire
technical terms whisk.
used in baking/
bakery products
8.Principles and Equipment:

practices of
hygiene, Dough kneader
particularly on machine, Mixer, oven
handling dough,
commodities and
products
Tools:
9.Bakery products Screw driver, plier,

are baked metal cutter, hammer,
according to metal sharpener
techniques and
appropriate
conditions
C. INGREDIENTS
NEEDED:

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All Purpose Flour,
Bread Flour, 1st class
flour, sugar, yeast, lard,
margarine, butter, egg,
milk, baking powder,
salt, warm water,
powdered milk,
cinnamon powder,
cheese, ube flavor, ube
halaya, ube food color,
food color
D.TRAINING
MATERIALS:
CBLM
(Training manual) or
(BOOKS)
Learning Experiences
Learning Outcome 1
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PREPARE BAKERY PRODUCTS
Learning Activities Special Instructions
1.Lecture on History in Baking. This learning outcome deals with the

Information sheet 1.1-1 development of the Institutional
Competency Evaluation Tool which
Answer Self-check 1.1-1
trainers use in evaluating their
Compare answer key 1.1-1 trainers after finishing a competency
of the qualification.
2.Read Information sheet 1.2-2 Tools,
utensil and equipment appropriately
used in Baking/bakery product. Go through the learning activities
Answer self-check 1.1-2 outlined for you on the left column to
gain the necessary information or
Compare answer key 1.1-2 knowledge before doing the tasks to
practice on performing the
3.Read Information sheet 1.1-3
requirements of the evaluation tool.
Ingredients used and its characteristic
The output of this LO is a complete
properties in baking/ Bakery product.
Institutional Competency of Prepare
Answer self-check 1.1-3 and produce bakery product. Your
output shall serve as one of your
Compare answer key 1.1-3 portfolio for your institutional
competency Evaluation for
4.Lecture on Basic Math used in
preparing and producing bakery
Baking/Bakery product. Information
product.
sheet 1.1-4
Answer self-check 1.1-4
Compare answer key 1.1-4

Feel free to show your outputs to
5.Lecture on Varieties and
your trainer as you accomplish them
characteristics of bakery products.
for guidance and evaluation.
Information Sheet 1.1-5

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6.Lecture on Principles in making

bakery products. Information sheet
After doing all the activities for this
1.1-6
LO, you are ready to proceed to the
Answer self-check 1.1-6 next LO: Decorate and present
bakery products.
7.Lecture on Culinary and technical

terms used in baking/ bakery
products. Information sheet 1.1-7
8.Read Information sheet 1.1-8

Principles and practices of hygiene,
particularly on handling dough,
commodities and products.
9. Lecture on Bakery products are

baked according to techniques and
appropriate conditions. Information
sheet 1.1-9
Video clip viewing
Demonstration

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Compare answer to 1.1-9

History in Baking
Learning Objectives:
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After reading this INFORMATION SHEET, YOU MUST be able to understand
the background in baking by knowing its history.
Introduction:
In this Information sheet you must be able to understand the origin of

baking by knowing its roots.
What is Baking?
Baking is a form of cooking where you cook flour-based food under prolonged
heating. An oven is generally used to bake food but there are a few other
methods to bake food without an oven. Homestead Honey mentions a few ways
of baking without oven. I experimented the baking without oven by baking
cookies without oven.
Bread is the first thing that comes to your mind when you think of baking.
However, cookies, cakes, muffins, and many other foods are also popular in
baking.
The history of Baking
The world’s oldest oven, around 6500 years old, was discovered in Croatia in
2014. Bread baking began in Ancient Greece around 600 BC.
(Source Wikipedia)
Egyptians were pioneers in baking and the traces of their baking are as old as
2600 B.C. (Source Baking Times). Egyptians were the one who started baking
bread using yeast.

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Baking and its Importance
Baking was traditionally done at home by women, generally for the family.
Commercially, men used to bake in bakeries and restaurants. Baked goodies,
especially bread are one of the most important parts of our day to day food.
Human beings have been baking for ages. The history of baking is deep enough
to encourage you to start baking at home.
European and American cuisines have a high importance of baking. The

cuisine looks incomplete without bread, cakes, pastries etc. that forms a major
part of their food. In Asian countries, Chapati is the most common bread in the
food. Chapati is one of the simplest forms of baking without an oven.
Advantages of Baking
Baking enhances the flavor and aroma of the food. For those who have been
baking at home, they know what I mean when I talk about the aroma of
baking. Baking can expand the possibilities of making food healthier. People
are moving from deep fried stuff to baked goodies.
Baking is no longer just all-purpose flour, white sugar and butter baked
together. Health conscious people have taken baking to a different level. People
now bake with millets, whole wheat flour, and multigrain flour. They avoid

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sugar and extract sweetness naturally. This Ragi cookies recipe with Jaggery is
a fantastic example of the same.
History of Cake Baking
The history of cakes dates back to ancient times. Initial cakes were way too
different from today’s exotic cakes. The cakes in olden times were more bread-
like with sugar or honey added to them. The word cake was derived from the
Old Norse word “kaka”. Oxford dictionary traces the word “cake” back to the
13th century.
Historian claims Europeans to have baked the first modern round cake with
icing on it. Cakes are made from various combinations of flour, butter,
shortening, eggs, sugar, honey, baking powder, and baking soda and flavoring
agents.
Self- Check 1.1-1
Direction:
Give what is ask. Write your answer in a sheet of paper.
1. What is baking?
2. Who were the pioneers in baking?
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3. The word cake was derived from the Old Norse word?
ANSWER KEY 1.1-1
1. Baking is a form of cooking where you cook flour-based food under

prolonged heating.
To cook by dry heat especially in an oven.
To dry or harden by subjecting to heat.
To prepare food by baking.

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2. Egyptians
3. “KAKA”

Tools, utensil and equipment appropriately used in Baking/bakery
product
After reading this INFORMATION SHEET, YOU MUST be able:

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1. identify the different tools, utensils and equipment used in baking/bakery
product and its functions.
Introduction:
In this information sheet, the learner will be able to find out and
recognize the different tools, utensils and equipment used in bakery product.
Bread is a staple product in the cuisine for countries all over the world.
France is a place that is widely acclaimed for its diverse cuisine. Some legends
say that Napoleon was the first to ask for baguettes to come in a long shape so
that his soldiers could keep them in their pockets easily.
Tools for Bakery
1. Mixing Bowl
This is one of the most basic necessities that anybody should have if they want
to make bread. To mix your dough together, you need a special bowl or tub for
doing this.
2. Measuring Scale
Quality cuisine requires the right amount of ingredients. Bread and pastries
are especially this way. Imagine the great taste that comes with having the
perfect amount of each add-in so that your recipes come out perfect each time.
3. Bench Knife
A bench knife is a dull knife which is shaped like a rectangle. They are used
for a wide array of tasks in making bread and pastries. This includes spreading
butter, portioning out the mixture, leveling it out, and so on. There is an
endless number of techniques you can discover with this tool around.

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4. Bowl Scraper
Anybody who has tried to scoop out the thick and creamy mixture from a bowl
knows how difficult this can be. Although you don’t necessarily need this item,
having a bowl scraper around is nice to cut back on your preparation time.
5. Thermometer
Few things are worse than pulling out bread, cake, cookies, or pastries from
the oven only to realize that the core is still raw. As a result, this is where
having a thermometer comes in handy. With a thermometer, you will quickly
gauge how much time your creation needs before it is ready to cut up and
serve.
6.Sifter
A piece of kitchen equipment that you put flour, sugar, etc. through
in order to break up large pieces : a flour sifter, a sugar sifter.
7.Cooling Racks
A kitchen utensil that is used for placing cooked foods onto a surface that will
enable the food to be cooled on all sides after being baked, either food still in a
hot pan or food removed from a baking sheet or pan and placed directly onto
the rack..
8. Rolling Pin
A long cylindrical shaped kitchen utensil, generally used to roll out various
types of dough when making food items such as bread, pastries and cookies.
This tool also works well for crushing crackers and breadcrumbs. Rolling pins
are made from many types of material, such as wood, ceramic, marble,
porcelain, glass, brass and copper, but wood is the most popular. There are
also a variety of specialized pins used for making specific foods such as pasta.
9. Baking Pans
A flat pan with straight sides that are ¾” or taller, which is used for baking
food in the oven. There are many sizes and depths available, but the most
common sizes is 9 x 13 x 2 inches.
10. Baking Sheets

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A flat pan or sheet of metal that is used to bake products that are thick or stiff
enough to stand on their own, such as cookies, freestanding breads, biscuits,
pastries, and meringues. Baking sheets, which are also referred to as cookie
sheets, consist of a metal sheet that is flat with one or both of the short ends
containing a slightly turned up lip that is used to aid in handling the sheets.
11. Measuring Cups & Spoons
A spoon-shaped kitchen utensil, varying in size from a dash to 1 tablespoon or

15 milliliter measures that are used to hold specific amounts of both dry and
liquid ingredients.
A cup-shaped kitchen utensil, varying in size from 1/4 to 5 cup measures that
are used to hold specific amounts of both dry and liquid ingredients.
12. Silicon Baking Mats
Designed for a variety of different sized pans and baking sheets, the Silicone
Baking Mat is made as a liner to keep baked goods from sticking to the surface
of pans, cookie sheets and counters. The Silicone Baking Mat is similar in use
to parchment paper, the sprinkling of flour or spraying cooking oils on surfaces
to keep foods from sticking.
Bakery Equipment
I. Bakery Ovens
Deck Oven
Artisan breads, such as baguettes, ciabatta, and
sourdough bread, are best made in deck ovens,
which are designed primarily for them. Deck ovens
are so named because they have a deck that is
usually made of stone or ceramic where the food
items are placed. Most deck ovens can have multiple
decks, allowing you to bake more items without
taking up too much floor space.
Deck ovens use two heating methods. The first is
conductive heat, which is transferred directly from
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the deck to the dough. The second is radiant heat, which comes from the hot
air in the baking chamber and penetrates the dough to cook it further.
Rack Oven
Bakeries producing high volumes of breads, bagels,
and pastries use a rack oven, or a revolving oven,
which bakes food by revolving them around a central
shaft above a heating element typically situated at the
bottom of the baking chamber.
A rack oven has several shelves, around 8 to 12, that
are typically made of metal or stone where you can
load your items. These shelves are connected to a
central horizontal shaft. An external motor spins the
shaft, which, in turn, moves the shelves around, like
a Ferris wheel. The revolving motion of the shelves
creates uniform baking.
Rack ovens have very high outputs but do require
plenty of floor space in your kitchen. Since the first mechanical oven was
invented in the 19th century, rack ovens have evolved to incorporate modern
features that enhance the baking process, such as self-generating steam
systems and adjustable heating elements. Some models even have convection
systems that circulate pre-heated air into the cavity to further create even
baking.
Conveyor Oven
When you need to bake high volumes of the
same baked good in the least amount of time
and without the supervision of a trained chef,
you need conveyor ovens in your bakery.
Conveyor ovens cook baked goods that are
placed on conveyor belts, which move them
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through the baking chamber. The oven then creates jets of hot air of similar
intensity and blows this air to the food. The force of the heated air allows it to
easily break the barrier of cold air around the uncooked food, thus leading to
faster cooking. And because the speed of the belt remains constant throughout
the baking process, all items come out of the chamber similarly cooked as
every other item.
Conveyor ovens are extremely easy to use. They have programmable controls
that take care of the time and speed settings for you. You only have to place
the items at the opening of the conveyor belt and wait for them to come out at
the other end.
Convection Oven
Convection ovens have fans that circulate pre-
heated air around the baking chamber. This
creates uniform heat distribution that
eliminates cold or hot spots. Food comes out
cooked evenly in a convection oven. The
inclusion of hot air circulating around the cavity
also speeds up the cooking time by as much as
30%.
The rapid cooking times, however, can be a
drawback if you’re baking items that need time
to rise. If the outside of a cake is cooked faster
than it is done rising, the cake could come up
with a bumpy, uneven texture on the inside.

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Standard Oven
Standard ovens are simple to use, operate, and
maintain because they have the fewest moving
parts. They are also the most affordable,
making them attractive for small baking
operations or restaurants that need to do some
baking from time to time.
These ovens use radiant heat created by a
stationary heating element typically situated at
the bottom of the baking chamber. The heat is
then distributed throughout the cavity to cook
cakes, cookies, breads, bagels, and a variety of
pastries.
II. Bakery Refrigeration
Reach-In Refrigerator
Almost all commercial kitchens have at least
one reach-in refrigerator. This is a practical
and versatile piece of equipment that can
store a variety of items that need to be kept at
low temperatures. Bakeries need a
refrigerator for keeping things such as eggs,
fresh fruits, milk, butter, and other dairy
products cool and fresh.
Reach-in refrigerators are available in a range
of sizes to suit every kitchen’s specific storage
needs. The smallest units typically run 26”
wide with a single door opening up to a single
section while the largest models can span 87”
in width with up to three sections and three

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doors. All of them have similar depths that allow you to reach in at arm’s
length for easy access to the contents.
Reach-ins range from basic refrigerated boxes to advanced units with high-tech
features, such as temperature monitoring sent to your phone or computer via
the cloud and smart diagnostic systems that look out for potential problems
and automatically issue solutions before system failure happens.
Freezer
While refrigerators can hold temperatures around
33° F to 41° F, freezers can go a lot lower to
temperature ranges between -15° F to 0° F. This
makes them suitable for storing finished baked
goods that are prepared in advance and need to be
kept frozen.
Freezers are available in many configurations. The
most common type of freezer is the upright cabinet,
which is very similar to how the reach-in
refrigerator looks. Upright freezers have multiple
shelves that provide quick access to your frozen
items.
Worktop Refrigerator
Worktop refrigerators are another way to make the
most of the space you have if you have limited real
estate in your bakery’s kitchen. These are multi-

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functional units that have a refrigerated interior for storing ingredients and a
sturdy worktop for preparing your food products.
The refrigerated interior can be accessed through doors, drawers, or a
combination of both. Doors open up to a single section fitted with shelves,
where you can store jugs of milk, boxes of butter, egg cartons, and other tall
containers that otherwise wouldn’t fit inside the drawers. The latter are
configured to accommodate 6”-deep pans.
Blast Chiller
Blast chillers lower the temperature of baked
items at extremely quick rates. They work much
faster than freezers and can bring food
temperatures from 135° F down to 41° F in a
mere hour and a half. This allows you to cool
down baked goods quickly before storing them
in the refrigerator or freezer.
Blast chillers usually have three chill cycles. The
first is a soft chill designed for delicate products,
such as chiffon and sponge cakes. Hard chill is
used for bringing down the temperature of high-
volume food items using a cold blast of air
sweeping through the interior at high speeds.
This cycle is effective for freezing dense, heavy,
and fatty items, such as large chunks of meat
and vats of soups and stews.
The third cycle is shock freeze, which blows cold
air at temperatures of -40° F and below to freeze
food items in less than four hours. Shock freeze
is often used to stabilize the texture of ice
creams, sorbets, and gelatos while preventing
the formation of macro-crystals and air bubbles
to keep a smooth, creamy consistency.

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III. Bakery Mixers
Commercial Mixer
Commercial mixers are a must-have for bakeries.
You will need at least one heavy-duty planetary
mixer to prepare a multitude of food items, from
glossy icings and fluffy frostings to cake batters,
cookie doughs, and bread doughs.
Planetary mixers have a shaft to which an
agitator is attached. The agitator rotates around
a fixed mixing bowl, similar to how the planets
rotate around the sun, giving this piece of
equipment its name.
The versatility of planetary mixers lies in the
various agitators that you can attach to the
shaft. Most models come with three basic
attachments:
 Whisk – for light mixtures like whipped

creams, frostings, and meringue
 Beater – for medium mixtures like cake batters and cookie doughs
 Dough Hook – for heavy mixtures like bread and pizza doughs
Dough Mixer
A dough mixer is a specialized type of food mixer
that is designed primarily to prepare dense, heavy
mixtures, such as bread and pizza doughs. Unlike
planetary mixers, dough mixers have a stationary
shaft and a moving bowl that goes around the

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fixed agitator. The movement of the bowl allows for a more uniform distribution
of the heavy dough.
Dough mixers typically only have one type of agitator: a spiral-shaped or S-
shaped dough hook that folds in dough more gently than whisks or flat
beaters.
IV. Bakery Food Preparation Equipment
Dough Sheeter
Manual dough rolling uses up a lot of muscle
power and is expensive in terms of labor. Not
only that, there’s also the risk of having dough
coming out rolled into uneven thicknesses
and textures. A dough sheeter takes care of all
these problems as it creates smooth,
uniformly rolled dough within minutes.
Dough sheeters have rollers that flatten the
dough to the desired thickness. Some dough
sheeters are one-stage models, where the
dough is passed over a single roller for
flattening. Other units have two rollers to
provide a more thorough rolling. There are
also reversible dough sheeters, where you can
put the dough on a conveyor and move it
through a set of rollers back and forth until
you have achieved the desired thickness and
consistency.
Some dough sheeters let you adjust the thickness of the rolled dough by
widening or narrowing the gap between rollers. Other high-end models have
features that allow for automatic flour dusting to prevent sticky, wet doughs,
such as those used for ciabatta, from sticking to the rollers. Some even have
the option of providing cutting attachments that quickly cut the dough to your
desired shape, such as donuts, croissants, and themed cookies.
Dough sheeters are useful for making dough for pie crusts, flatbreads, and
croissants. You can also make cake fondant using a dough sheeter as it
eliminates all the kinks and folds that will inevitably show up on your finished
product. These work much, much faster than manual labor and opens up your

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time to work on other kitchen tasks while reducing the damage done to the
gluten.
Dough Divider/Rounder
A dough divider is used to cut large volumes
of dough at a time, effectively reducing the
time you need to cut dough from half an hour
to a few minutes. Dough dividers have a large
press equipped with blades at the head of the
machine. You simply place a piece of
flattened dough on a reel plate that is
inserted under the head and push down a
hydraulic or mechanical lever that presses
the blades to the dough. This creates equally
cut small pieces of dough almost ready for
baking.
Most dough dividers come with a built-in
rounder that automatically forms the small
pieces of dough into little round shapes.
Specialty units can also turn them into
squares, hexagons, or other shapes. Generally, divider/rounder units work by
creating an oscillating motion that rapidly shapes the divided dough into small
balls. You can control the amount of pressure and length of time of rounding to
control the size of the rounded dough.
Proofing Cabinet
Breads, donuts, and croissants need to rise before
they are put in the oven for baking. For this
process, you’ll need proofing cabinets, which
create the ideal environment for yeast to thrive and
allow the dough to rise properly after it has been
worked into its final shape.
Yeast cells start to die off at 140°F and grow less
below 68° F. Proofing cabinets are designed to
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maintain temperatures between 75° F to 85° F, which is ideal for allowing
dough to rise properly. They also often have a water pan or a steam injection
system, which is used to maintain a humidity level of 85%. The presence of
water vapor in the air delays the cooking of the crust so that the dough can
rise fully.
Bread Slicer
Bread slicers provide a fast, easy, and practical
way to cut loaves of bread into several slices in
a single swoop. Commercial slicers typically
have sharp blades spaced out at standard
dimensions. A lever on the side lets you lower
the blades to the loaf, cutting it into equal sizes
that can then be packed into a bread bag.
Bakery bread slicers can cut anywhere from a
few to several hundred loaves an hour. Some
units are equipped with bread baggers so you
can easily pack the sliced loaves into bags to
maintain their freshness. Bread slicers also
come with crumb trays that collect crumbs for
easy cleaning.
Food Processor
Food processors are essential for preparing
large quantities of ingredients, such as ground
meat and chopped vegetables for bread
stuffing or pureed fruits for pie and tart
fillings. With the right attachment, food
processors can perform practically any
preparation task, from making julienne cuts to
crimping, pulping, and even preparing small
batches of pie and pastry dough.

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Food processors come in batch bowl or continuous feed configurations. Batch
bowl processors have a built-in bowl that supports a shaft where the blade or
disc is attached to cut the food to the desired shape. The bowl can be easily
removed to access the processed ingredients, thus requiring you to stop in the
middle of operations.
For large-scale bakeries, using a continuous feed processor may be more
productive since you don’t have to pause the food processor to retrieve the
processed items. Instead, continuous feed units allow you to input food on one
end while it dispenses processed food into a container at the other end.
V. Bakery Tables and Racks
Baker’s Tables
You need strong and sturdy tables to
accomplish most of your baking tasks, from
hand-rolling, kneading, and cutting dough to
slicing, peeling, and chopping ingredients and
decorating your cakes, pastries, and other
baked goods.
Kitchen tables come with heavy-duty stainless
steel legs to hold up against daily use and
abuse. Most tables have stainless steel tops to
provide extra space for food prep work. Unlike
wood, which is prone to chips and scratches,
stainless steel is corrosion-resistant and
protects your food items from exposure to
rust. It has a smooth, polished surface that is
easy to clean and sanitize.
Tables may also double as storage space with
the addition of under-shelves, sliding drawers,
and nesting racks that allow you to save space when the tables are not in use.
You also have the option to use tables with lockable casters so you can easily
wheel them around the workspace. Some tables have back-splash guards that
protect the surrounding walls or equipment from food splatters.

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Oven Racks
Oven racks are useful for holding large
quantities of full-size and half-size sheet pans.
Whether you need to put these in the
refrigerator for cooling, in the proofing cabinet
for proofing, or in the oven for baking, oven
racks let you move and processes high
volumes of food items at once.
Oven racks are made of metal, typically
stainless steel or aluminum, to provide
sufficient stability for holding several sheet
pans at a time. Many units have heat-resistant
casters that let you roll them in and out of the
oven with ease. You may also want to include
oven rack covers, which are usually made of
plastic or polyester, to protect the rack from
dust.
VI. Bakery Storage Equipment
Shelving and Dry Storage Cases

Plenty of bakery staples are best kept in dry
storage. Dry goods, such as flour, sugar, and
salt can be placed securely in ingredient bins,
which can easily accommodate up to several
hundred pounds of content. You’ll also need
food boxes that can store crackers, grains,
and dried beans. Transparent boxes with
matching lids allow you to check on the
quality of your food items without having to
open them. To keep large boxes and bags of
ingredients off the floor without taking up too
much space, you can use dunnage racks with
legs or casters.

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Display Cases
Display cases allow you to attract
customers with mouthwatering displays of
your food products while keeping the items
at ideal holding temperatures. Bakery
display cases can be refrigerated, non-
refrigerated, or heated.
Refrigerated cases hold food at cool
temperatures, making them perfect for
displaying frosted items, such as cakes and
cupcakes. These have low-velocity cooling
systems to keep delicate cakes and baked
goods from drying out. Breads and bagels,
on the other hand, hold up just right in
non-refrigerated cases. The transparent
glass or acrylic covers provide protection
against dust, debris, or excess moisture in
the air that could affect the quality of your
products. Heated displays hold food items
at high temperatures to keep them warm
right up to the moment of serving. They
typically have glass defoggers so that
customers can see inside.
Utility and Delivery Carts

When you need to move large bags and
boxes of ingredients around the kitchen,
having utility and delivery carts makes the
job easier. Kitchen carts are made with
durable products and construction
processes that allow them to carry
hundreds of pounds of food items at a
time. These usually have huge, heavy-duty
casters that let you wheel them around as
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well as welded handles that you can expect to last for a long time. High-end
units may also come with height-adjustable legs above the casters, which allow
you to more easily transfer items from the cart to a tabletop height.
VII. Bakery Sinks
Commercial Sinks
Bakeries need at least three sinks, one for
washing ingredients, a second for hand-
washing, and a third for cleaning pans,
bakeware, and small equipment.
Commercial sinks can have one or
multiple compartments. Small, one-
compartment or two-compartment sinks
are more suitable for food prep and hand-
washing. Three-compartment sinks
typically used for rinsing, washing, and
sanitizing bakeware.
Commercial sinks are normally made of
stainless steel, a strong and hygienic
material that is perfect for use inside the
kitchen. Look for 304 stainless steel,
which is corrosion-resistant and will not
rust as easily as other types of stainless
steel. Another thing to consider is the
thickness of the material.

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VIII. Bakery Packaging Equipment
Pan Liners
Pan liners are used to make it easier to release
items such as breads and cookies from the pan.
They also shorten cleaning time because they
eliminate the need for hard scrubbing to remove
grease from the pan.
Some pan liners are designed for the specific
pan size and shape, such as fluted loaf pan
liners for baking breads and coffee cakes.
However, the most commonly pan liner is
parchment paper, a heat-proof and grease-
resistant material that will not catch fire in the
oven.
Parchment paper is different from waxed paper.
The former is completely safe for oven use while
the latter has a thin layer of wax on both sides.
Wax is not oven-safe and will likely create smoke
that will wreck the flavor of your baked goods.
Bakery Boxes
Bakery boxes are used for to-go orders of cakes,
donuts, cupcakes, cookies, and all sorts of baked
products. These are available in all sizes, colors,
and themes and can be customized to include
your logo and brand colors. They can go as big as
to accommodate full sheet cakes of 18” x 26” and
as small as to contain only one cookie or
cupcake. If you’re offering full-size sheet cakes,
your boxes must come with cake boards for extra
stability to handle the bigger cakes.

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Paper Bags
Recyclable paper bags are used to contain
to-go orders of breads, cookies, and other
small pastries. These come in all sizes,
such as long, narrow bags for baguettes,
larger ones for entire loaves, and smaller
bags for a handful of cookies.
The simplest, most affordable, and most
flexible option is to use open-top brown
bags, but you also have the choice to use
paper bags with additional features. For
instance, some bags have clear, plastic
windows so that customers can look at
what’s inside. Other bags can be re-closed
using tin ties. Some bags are also made of
specialty paper, such as paper bags with
micro-perforations for keeping hot products
and letting off steam and moisture that
could make a crispy crust soggy.
IX. Bakeware
You will need baking pans, mixing bowls, measuring cups, and a varied
assortment of small kitchen tools to help you accomplish your baking tasks. A
commercial bakery kitchen is not complete without the following items:
 Baking pans, including sheet pans, cake pans, muffin pans,

and specialty pans
 Mixing bowls
 Spatulas and spoons
 Pastry knives
 Flour sifters
 Cake stands
 Dough cutters
 Rolling pins
 Measuring cups and spoons
 Decorative tools
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 Dough scrapers
 Ingredient bins
 Containers and lids
X. Equipment in the Front of the House
Ice Machines
Serving drinks can help keep customers stay longer and spend more. If you’re
going to serve drinks, you will need ice makers for keeping your offerings cool
and refreshing. For quick-serve and self-serve operations, you need to invest in
an ice maker with a combined dispenser that allows staff or customers to get
ice simply by pulling a lever or pushing a button.
Also, consider the type of ice you want to serve. Full cube and half cube ice are
very common, but ice makers can also create other types of ice, such as nugget
ice, which has become a favorite among customers for its ability to retain the
flavor of whatever it is cooling.
Drink Dispensers
A drink dispenser is another useful piece of
equipment to enhance your front-of-house
service. This is used to dispense pre-made
drinks, such as lemonade or ice tea. A
refrigerated dispenser keeps your beverages
cool without diluting the flavor with ice.
Dispensers have a tank or several tanks to
contain drinks. The tank is often clear glass or
acrylic to let staff and customers know what’s
inside.

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Coffee Makers
Coffee can also encourage customers to stay
longer. Bakeries that serve coffee need
standard coffee brewers for making regular
black coffee and an espresso machine or two
for making that thick, flavorful, and intense
drink that is used for plenty of espresso-based
drinks, from flat whites to lattes and
cappuccinos.
Of course, you also can’t go without a good
grinder to grind your coffee beans right before
they are loaded into the coffee maker. Look for
flat burr grinders with circular burrs. These are
more reliable than blade grinders and produce
an even grind.
XI. Cooking Equipment for Serving Hot Food Items
Panini Press
A panini press, also called a panini grill or a
sandwich press, is essential if you’re going to
serve sandwiches at your bakery. A key
consideration when looking for a panini press is
the plate material. Some plates are made of
lightweight aluminum for light to medium-duty
use. These heat up quickly and are more
affordable. However, cast iron plates are more
trustworthy when it comes to durability and
heating consistency. Although cast iron plates
are harder to clean and need a lot of

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maintenance in the long run to prevent corrosion, they are less likely to
succumb to damage than aluminum plates.
Countertop Griddle
A griddle is a flat cooking surface for cooking
eggs, pancakes, burger patties, or other flat
items to go with your baked goods. Having a
countertop griddle in your bakery can help you
accomplish cooking tasks that are otherwise
difficult to do using ovens, such as cooking
bacon for a bacon loaf or making sunny-side-
up eggs for a breakfast tart.
Most griddles have a stainless steel plate where
the food is cooked. A cooking surface with a
chrome plating improves heat retention and
prevents food from sticking, making it a breeze
during cleanup. Also, consider the thickness of
the plate. A griddle with a thicker plate heats
up more slowly but retains heat more easily
and produce more heating power for cooking a
large number of items. If you’re cooking more
delicate items, such as eggs, a thinner plate will more than suffice.
Dishwasher
Dishwashers are essential for ensuring that you are using clean, sanitized
pans, pots, dishes, utensils, and bakeware. Unlike home dishwashers, which
usually takes hours to complete a cycle, commercial dishwashers can clean a
batch of items in a super-fast cycle that takes only a few minutes. Bakeries
need tall, high-capacity dishwashers, such as door type and conveyor type
units, which can accommodate several full-size sheet pans in a single cycle.
Making quality bakery product are something that many people want to learn
how to do. With the right equipment, you can try out new recipes and make
your own bakery products at home.

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SELF-CHECK 1.1-2
Direction:
1. What are the tools, utensil and equipment needed in bakery?

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ANSWER KEY 1.1-2
1. Mixing bowl
Measuring scale
Bench knife
Bowl scraper
Thermometer
Sifter
Cooling rack
Rolling pin
Baking pans
Baking sheet
Measuring cups & spoon
Silicon baking mat
Oven
Refrigerator
Bakery mixers
Dough cutter machine
Bread cutter

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Ingredients used in baking/ Bakery product and its characteristic
properties
After reading this INFORMATION SHEET, YOU MUST be able to identify the
different ingredients used in bakery product and comprehend its
characteristics.
Introduction:
In the last information sheet, the learner find out and recognize the
different ingredients used in bakery and apprehend its characteristics.
In this information sheet the learner will identify the different

ingredients used in baking/bakery product, understand its characteristics and
its important role in baking.
For high quality, professional baking, a well-stocked commercial kitchen

is an absolute necessity. Bakers need large quantities of a handful of
ingredients in order to create everything from muffins and cupcakes to multi-
tiered cakes and delicious cookies. If you have a bakery, or are starting a one,
and you want to know which ingredients to have on hand at all times. Here is a
list of the necessary ingredients that every baker needs.

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Flour
The first, and arguably the most
important, ingredient to have on hand in a
bakery is flour. Flour is made from milled,
ground grain and it is the basic building
block for all baked goods. Whether you are
making light and fluffy biscuits, or dense,
heavy pound cakes, you'll need to have
flour on hand. There are different types of
flour that are used for different tasks.
Most flour is categorized by the type of
grind or the fineness of the flour. Lighter,
more heavily ground flours are used for
delicacies such as angel food cakes or
other fluffy baked goods. All-purpose flour
is a standard flour that can be used to
make a variety of baked goods. Whole
grain flour is denser and coarser than
regular flour, but many bakers prefer this
flour for its health benefits and the
absence of bleaching and enriching
agents.

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Sugar
Sugar is another important ingredient to have on hand. Bakers use a variety of
different sugar types to sweeten baked goods and add delectable flavor. There
are three basic types of sugar that every baker needs to have. One is white
sugar which is the most common type of sugar. It is used in making sweet
dough and batters for cookies, cakes, muffins, cupcakes, and other sweet
baked goods. Brown sugar is a mixture of white sugar and molasses, and this
sugar is used to create rich, flavorful dishes. Confectioner's sugar, often called
powdered sugar, is white sugar that has been pulverized to a superfine texture.
This sugar is used in a variety of baked goods, and is commonly used to make
frostings and for dusting cakes and cookies.
Eggs
Eggs, like flour, are important in baking
because they add structure and texture to
baked goods. Eggs are often used as a
binding agent. They hold a mixture
together so that it doesn't crumble or fall
apart after it is cooked.

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Fats and Oils
Fats are solid while oil are liquid. Fats come from a
variety of animals and plants. Oils mostly come from
plants. In baking, butter, margarine, shortening and
oils are commonly used. Their main functions are to
shorten or tenderize the product, to trap air during
creaming and so aerate the cake during baking to give
volume and texture, to assist with layering the puff
pastry, to help prevent curdling by forming an
emulsion, and to add flavor. They also provide some
nutritive value. It is important to add the correct
amount of fat as too much far will make the baked
product greasy and unpleasant to eat, while too little
fat will make the baked product the lacks flavor and
stales quickly.
Leavening Agents
The final ingredient necessary for a professional
bakery is some type of leavening agent such as
yeast, baking powder or baking soda. Adding any
of these ingredients to dough, according to your
recipe, will instigate the release of gas during the
baking process, which will lend a fluffy, light
texture to breads, muffins, cakes and cookies and
help them rise.
Yeast
Belongs to the fungi family. It ferments
carbohydrates(sugar) to produce carbon dioxide
gases and alcohol, which aerate bread and other
yeasted products, giving it volume and texture.
These by-products of yeast also contribute to the
color and aroma of bread and other yeasted
products.

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Milk
Milk is used in baked products to improve
texture and mouthfeel. The protein in milk also
gives a soft crumb structure in cakes, and
contributes to the moisture, color and flavor of a
baked product.
Salt
Salt is usually only added in very small
amounts to baked products, but it has a
noticeable effect on the flavor of baked
products. It not only provides its own flavor but
brings out the natural flavor of the other
ingredients. In bread doughs, salt strengthens
gluten and improves the consistency of the
dough. Carbon dioxide given off by the yeast is
more easily trapped by the strengthened gluten,
which makes a better loaf of bread. Salt is also a
good preservative as it absorbs water so there is
less free water for bacterial and fungal growth.
Water
Water performs many important roles in

baking, ranging from the formation of
solutions in combination with sugar or milk
powder to the formation of the structure of
bread dough in combination with flour. Pure

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water is an odourless and tasteless liquid. It is a compound consisting of two
parts hydrogen and one part oxygen.
SELF-CHECK 1.1-3
ENUMERATION
Direction:
Answer what is being ask, write your answer in a sheet of paper.
1. What are the different ingredients in bakery?
2. What are the different types of sugar available in market?
3. What are the different chemical leavening agents?
4. What are the different shortening used in bakery?
5. What are the different types of flour available in the market?

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ANSWER KEY 1.1-3
1. Flour, sugar, eggs, fats & oil/shortening, leavening agent/yeast, milk,

salt, & water.
2. White, Brown
3. Baking soda & Baking powder
4. Butter, margarine, lard, oil
5. All purpose flour, cake flour, bread flour, 1st class flour

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Basic Math used in baking/ bakery product
After reading this INFORMATION SHEET, YOU MUST be able to know the
Basic Math used in baking.
Introduction:
In the last information sheet you identify the different ingredients

used in baking/bakery product, understand its characteristics and its
important role in baking.
In this Information sheet the learner will know how to compute,

convert temperature, time and measure ingredients.
How Is Math Used in Cooking?
You might not think math has much to do with cooking, but the truth is that
the better your math skills are, the better you’ll be in the kitchen. Just
consider the importance of math while you're trying to follow a recipe.
Converting Temperature
Sometimes, a recipe might provide cooking temperatures in Celsius, but the

dial on your range displays Fahrenheit, and vice versa. If you know the
formula to convert Celsius to Fahrenheit you can easily figure out what to set
your dial to.
The formula is F = ((9 ÷ 5) x C) + 32
For example, if the Celsius temperature is 200, you convert it to Fahrenheit

by working out ((9 ÷ 5) x 200) + 32, i.e. 360 + 32, which is 392 degrees
Fahrenheit. To convert a temperature of 392 degrees Fahrenheit to Celsius,
the calculation is (392 - 32) ÷ (9 ÷ 5).
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Changing Quantities
If you want to make more than one batch, you need bigger quantities of every
ingredient. Multiple each ingredient by the number of batches. For example, if
a recipe provides an ingredient list for six cookies but you want to make 12
cookies, you need to multiply all ingredients by two to make your larger
batch. That may involve multiplying fractions, for example if the recipe calls
for 2/3 cup of milk, and you need to double it, the formula is 2 x 2/3 = 4/3 =
1 and 1/3.
A knowledge of fractions is also useful if you want to make a smaller batch

than the recipe. For example, if the recipe provides an ingredient list for 24
cookies, but you only want to make six cookies. In this case, you need to
quarter each ingredient. So if the recipe requires two teaspoons of baking
powder, you only need 1/2 a teaspoon because 2 ÷ 4 = 1/2.
Weight and Cooking Time
You often have to work out how long to cook something based on its weight,
such as a turkey for Thanksgiving dinner. First, you may need to thaw that
turkey. If a turkey has to thaw in the refrigerator for 24 hours per 5 pounds,
how long do you need to thaw a 10-pound turkey?
To work this out, you take the weight of the turkey and multiply it by the
time value you already have, i.e. 10 x 24. Next, you divide this figure (240) by
5 pounds. The answer (48) is the number of hours you have to thaw a 10-
pound turkey. To work out how long you have to cook something, the
formula is cooking time in minutes = 15 + ((mass in grams ÷ 500) x 25). For
example, if you have a chicken that weighs 2.8 kg, the calculation is 15 +
((2800 ÷ 500) x 25). The answer is 155 minutes, meaning you have to cook
the chicken for 2 hours and 35 minutes.

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How to Convert Cups to Pounds
Converting measurements is often necessary when you are involved in

cooking. Measuring ingredients can require that liquids be converted from one
unit of measure to another. A liquid such as water, for example, may need to
be converted to ounces or pounds before being mixed. This can at first seem a
daunting task, however, when the problem is approached from a point where
basic equivalents are considered, then the problem may be more easily
worked and the conversion made.
Begin converting cups to pounds by understanding a few basic conversion

points. 16 ounces equals one pound or two cups. Another way to look at the
equivalent is that one cup weighs eight ounces and therefore two cups equal
16 ounces and this is the same weight of one pound--16 ounces.
Convert a cup measurement to pounds by applying the formula in step one to

the problem. For example, if you are converting five cups to pounds you will
first multiply five (the number of cups) by eight (the number of ounces in one
cup). The answer here is 40.
Divide the number 40 by 16 or the number of ounces in one pound. So, in the
example, 40 divided by 16 equals two and one half. The answer is five cups
weighs 2.5 pounds. Another way to look at the problem is that for every one
pound you must have two cups.
How to Calculate Cost Per Pound
To calculate the cost of any item per pound, divide the cost of the item by its
weight in pounds: cost ÷ pounds = cost per pound.
Converting Weight to Pounds
To calculate the cost per pound, you need two things: the cost of the item in
question and the weight of the item in question. The weight has to be in
pounds, but if the weight isn't given in pounds, you can convert it. Here are
two of the common units of measure you might need to convert into pounds,
along with how to convert them:

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 Ounces: Divide by 16 to get the weight in pounds. So, to convert to pounds,
you would calculate 18 ounces ÷ 16 = 1.125 pounds.
 Kilograms: Multiply by 2.2046 to get the weight in pounds. If you have 5
kilograms, that's equal to 5 × 2.2046 = 11.023 pounds.
Calculating the Cost Per Pound
When you have the cost of an item and its weight in pounds, you're ready to
calculate its cost per pound. All you have to do is divide the total cost of the
item by the number of pounds it weighs. So if your big bag of candy weighs 5
pounds and costs $13, you'd divide the cost by the weight in pounds:
 $13 ÷ 5 pounds = $2.60 per pound
An Example Using Ounces
What about the small bag of candy? Let's say it weighs 8 ounces and costs $4.
First, convert 8 ounces to pounds. Using the formula given above for ounces,
8 ÷ 16 = 0.5. So the small bag weighs 0.5 pounds. Now that you have the
small bag's weight in pounds, you can divide the cost by the weight in
pounds:
 $4 ÷ 0.5 pounds = $8 per pound
Math shows up in many aspects of cooking and baking, including

converting temperature from Celsius to Fahrenheit (and vice versa), changing
the quantities of ingredients provided by a recipe and working out cooking
times based on weight.

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SELF-CHECK 1.1-4
COMPUTATION
Direction: Convert the following.
1. 1 cup to ___________Tablespoon
2. 150 0F to __________0C
3. 10 cups to _________lb.
4. -40C to ____________0F
5. 1800 mins. To _______ sec.
6. 48000sec to _________hour
7. 180lbs to ____________grms.
8. 10 tbsp. to __________tsp.
9. 1900 tsp. to _________cups.
10. 5 kls to________lbs.

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ANSWER KEY 1.1-4
1. 16 Tablespoon/tbsp.
2. 65.560C
3. 4.44 pounds/lbs.
4. 24.80F
5. 108,000 seconds
6. 1.333 hours
7. 81,646.627 grams
8. 30 teaspoon/tsp.
9. 39.583 cups
10. 11.023 pounds/lbs.

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Varieties and characteristics of bakery products
variety of Bakery products and comprehend its characteristics.
INTRODUCTION:
In the last information sheet, the basic math in baking are being
introduce in order for the learner to learn how to compute, convert
temperature, time and measure ingredients.
In this information sheet the learner will cognize the variety and
characteristic of a bakery products.
Most everyone has experienced the pleasant sensation of walking into a

bakery and smelling the sweet aroma of fresh-baked goods right out of the
oven. In an age where prepackaged and frozen foods dominate the retail
grocery industry, bakeries provide a refreshing alternative and wide variety of
delicious treats.
Types of Bakery Products
Breads
Bakeries produce a wide variety of breads including rye, Italian and

pumpernickel. Breads are one of the oldest forms of food in the world and are
made by baking dough, a flour and water mixture. Other ingredients such as
salt, fat, milk, sugar, baking soda and yeast can be added. Breads come in a
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variety of forms, including rolls and loaves. Other common ingredients in bread
include nuts, seeds and vegetables.
Doughnuts
Doughnuts provide a tasty snack and can be eaten for breakfast. Usually sweet
and deep fried, doughnuts come with a hole in the middle or as a solid piece
filled with items such as jelly, creams or custards. Doughnuts can be baked in
an oven instead of deep fried. Common doughnut toppings include powdered
sugar, glaze and caramel. The two main types of doughnuts include yeast and
cake. Yeast doughnuts are lighter and fluffier. Cake doughnuts tend to be
heavier. The majority of doughnuts have a round shape.

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Bagels
Bagels, popular breakfast items,

are usually made of yeast wheat
dough and come in the form of a
ring. Bagels have a thick and tough
exterior that is crisp and often
browned. Common bagel toppings
include poppy and sesame seeds.
Most bakeries carry bagels,
although bagel shops specialize in
bagels only.

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Quick Bread
Quick bread is any bread leavened

with leavening agents other
than yeast or eggs. An advantage of quick
breads is their ability to be prepared
quickly and reliably, without requiring the
time-consuming skilled labor and the
climate control needed for traditional yeast
breads.
Quick breads include
many cakes, brownies and cookies—as
well as banana bread, beer
bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.
Crisp-crusted breads
One of the best qualities about fresh bread (such as sourdough) is a

thick, crispy crust—which is easy to create in a commercial oven, but can be
tricky for home cooks to replicate. Luckily, the trick to baking a professional-
style crust is a simple one—just bake your loaf with steam using one of these
three methods to achieve the perfect, crispy crust.
The Importance of Steam
Steam is essential for a good bread crust because it keeps the outer dough
moist while the inside cooks. Without steam protecting the dough, the crust
and inner crumb will cook too quickly, creating a burnt, dense bread with
little flexibility.

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A crispy crust isn't the only benefit of steaming: It also helps the bread get
one last little bit of rising in, by slowing down the baking process. The yeast
in the bread gets more time to produce as much gas as possible before the
heat kills it, creating a light and airy loaf.
Steam is also essential to both the crunch and color of the crust. The
crispness of the dough is created by starch gel on its surface, which is
created in the dough when it's moist at 180°F and above.
The Dutch Oven Method
The preferred trick to getting the

perfect crust at home is to bake your
bread in a Dutch oven. A closed
Dutch oven will trap the water that
evaporates from the dough and
convert it to steam under the lid. The
steam clings to the surface of the
dough and keeps the entire loaf
moist.
First, preheat the oven with the
Dutch oven inside. Once the oven is
preheated, the finished dough can
then be gently placed inside of the
Dutch oven and covered with its lid.
Preheating the Dutch oven before
adding the dough replicates the
extreme radiant heat used in a
professional oven.

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The Spray Bottle Method
If you don't own a Dutch oven, you

can use a spray bottle to create
your own steam inside the oven.
First, preheat the oven and the pan
you're baking the bread on to 25°F
hotter than your recipe calls for.
This will compensate for opening
and closing the oven as you build a
moist environment.
When the oven is preheated, open
the door, spray the sides with
water, and close the door. Wait 30
seconds and repeat. Then, lower
your oven 25°F and place your
finished dough into the hot pan
and back into the oven. Spray the
sides of the oven one more time,
close it, and continue to bake
normally.
The Ice Cube Method
Another popular method used to

make steam is the ice cube
method.
First, preheat your oven and the
pan used for baking the bread.
When the oven is preheated, place
the finished dough in the hot pan
on the top rack. The trick is to also
put a metal pan filled with ice
cubes on the bottom rack during
the bake.
As the ice cubes melt, their water
will then evaporate into steam. The
steam will rise and have the same
moistening effect on the dough's
exterior to create a perfect crispy,
tasty crust.
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Unleavened breads
Unleavened bread is any of a

wide variety of breads which
are not prepared with raising
agents such as yeast.
Unleavened breads are
generally flat breads; however,
not all flat breads are
unleavened. Unleavened
breads, such as
the tortilla and roti, are staple
foods in Central
America and South Asia,
respectively.

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SELF-CHECK 1.1-5
ENUMERATION
Direction:
1. What are the types of Bakery Product?
2. What are the methods used to baked bakery product/bread?
ANSWER KEY 1.1-5

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1. Bread
Doughnuts
Bagel
Quick bread
Crisp-crusted breads
Unleavened bread
2. Dutch oven method

Spray bottled method
Ice cube Method

Principles in making bakery products

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variety of Bakery products and comprehend its characteristics.
INTRODUCTION:
In the last information sheet, the variety and characteristic of a bakery

products are being introduce in order for the learner to apprehend the different
types of bakery product and its characteristic.
In this information sheet the learner will assimilate the principles in

making bakery product.
Baking is an entirely new world that encompasses a whole set of new

principles, techniques, and methods and learning how to bake can take many
years. In the culinary industry, it is so vast that it is usually practiced as a
specialization.
Understanding how to bake requires that you have a good foundational

understanding of all cooking methods and theory in regards to how food reacts
under certain situations and the various common combinations that produce great
results, such as thickening, coagulation, proteins, and starches
Understanding baking requires the base knowledge provided in these baking

lesson series. You must understand this base skills and techniques so when it
comes time to begin jumping into learning how to bake you know the terms,
processes, relationships, and key ingredients to name a few.
Baking and learning how to bake can often be referred to as the chemistry

of cooking. All ingredients must be accurately measured and measurement is
critical in the kitchen. Recipes for baking are not called recipes – they are referred
to as formulas. Professional formulas in baking will use percentages in addition to
amounts. This helps preserve the ratios and help when scaling up the formulas.

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Ingredients
There are many different flours, fats, liquids, and sweeteners that all function
in a different manner. Bread flour and cake flour are not the same, nor are
shortening and butter. Substitute one ingredient for another, and the results
will be completed different.
If you have a good understanding of ingredients, how they function and what
they do your baking experiences will be much more successful and consistent.
Different Types of Flour

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There are many different types of flours out there. As we learn how to bake, we
will need to learn more but right now the basics are fine.
Wheat flour is the most popular flour that is used in baking. It comes in a
variety of different types. Wheat flour is the only flour that is capable of
producing gluten.
Gluten is the tough, rubbery substance created when wheat flour is mixed
with water. Gluten forms strands and is both plastic (Changing shape under
pressure), and elastic (Returning to original shape when pressure is removed).
Gluten is what is responsible for the texture, appearance, and volume of your
finished baking goods. It helps provide structure and helps contain gasses
within the dough given off by leavening agents. If there was no gluten, you
would not have raised bread.
The higher the protein count inside a flour determines how much gluten will
form when mixed into the dough.
Flour is categorized by “hard” flour and “soft” flour depending on the flours
hardness. The higher the protein content, the harder the flour kernel used to
produce the flour. These different flours are combined to produce what you see
in the stores today, such as pastry flour, all-purpose flour, and bread flour.
All-purpose flour is approximately 2/3 hard and 1/3 soft flour and is widely
used in home applications. It can be substituted in some recipes, but
professional bakeries and shops rarely use all-purpose. Instead, they opt to use
flours more suited to their needs.
Types of Flour and Protein Content
 Cake Flour (7-9.5%)
 Pastry Flour (7.5-10%)
 All-Purpose Flour (10-13%)
 Bread Flour (12-15%)
 Whole Wheat (13-14%)
 High gluten (75-80%)

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Cake flour has the least amount of protein content and is ideal for tender
cakes.
Pastry flour also has a low amount of protein content and is ideal for products
in which you do not want a high amount of gluten production. These include
biscuits and pie crusts
Whole wheat grains
All-Purpose is just as the name suggests, being a well-rounded flour. It can be

used in any application but does not produce results as well as flours designed
for certain applications.
Bread flour is the hardest flour, having a high amount of protein and is ideal
for gluten creation for bread making, such as yeast bread. The high protein
content is also excellent and ideal for the creation of roux, as it provides better
thickening properties.
Whole wheat flour uses the entire kernel except the wheat germ. Whole wheat
products will be denser and have less volume then products made with white
flour.

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Specialty Flour
 Whole Wheat
 Self-Rising
 Nonwheat Flours
Self-rising flour is an all-purpose flour which salt and a chemical leavener is

added (Usually baking powder)
Nonwheat flour, also known as composite flours, are made from grains, beans
or seeds, corn, soybeans, rice, oats, buckwheat, potatoes, and other items.
These composite flours are ideal for those with a sensitivity to gluten or celiacs
who are unable to eat flour.
Knowing the appropriate type of flour, and those that are available to you will
help you produce baking goods you never thought you could. The secret to
proper baking is inconsistency in ingredients and amounts. Anyone can
produce excellent tasting bread and all they have to do is follow the directions
and apply the proper techniques.
Gluten
It is important to understand what

gluten is and how it is developed in
baking, as more and more people
claim they are gluten sensitive every
year it will become an ever
increasing aspect of baking to keep
in mind.
Gluten is a protein that is derived

from wheat flour and developed
when incorporated with water and
mixed. It is what causes the long stringy strands when you make the dough.
The longer you work your dough, the more gluten that is developed. Gluten
strands keep the leavening agents held within and promote the rising of bread.
This is why most gluten-free bread is dense, dry and (opinion) unappealing.

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The higher the flour’s protein content, the greater that flour’s gluten-forming
potential. Flour does not contain gluten; only a dough or batter can contain
gluten. Gluten is produced when glutenin and gliadin are moistened and
manipulated, like when they are stirred or kneaded. The longer you mix a
substance, the more gluten will develop.
Gluten is what gives dough its stretchy-ness
Leavening Agents
A leavening agent is a process or reaction that creates air, giving rise to a

baked good. When you inspect bread, you’ll notice the number of air pockets
contained within it. The air pockets are created by leavening agents and are
essential to providing fluffy, light products. Leavening agents are fundamental
in baking and the improper selection of leavening agents can completely ruin
the taste and texture of the product.
There are natural leaveners and chemical leaveners. Learn more in Quick
Bread.

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Natural Leavening
Yeast is a natural leavening agent
Gases such as air or Co2 can be trapped by gluten and will expand during
cooking, producing leavening effect.
Starches will gelatinize once they reach a temperature of approx. 60C (140F)
and will absorb additional moisture up to 10 times their own weight and
expand. This contributes to the baked good’s structure/
Proteins coagulate once the dough or batter reaches 71C (160F) causing the
additional structure to be added to the baked good. Temperature control is
essential because if the temperature is too high the proteins will solidify before
the gasses have expanded, resulting in a product with poor volume and

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texture. If the temperature is too low, the gasses will escape and could cause
the product to collapse.
Fats melting will release steam which will help leaven a product. Most pastry is
leavened this way. As the fats melt, the coat the protein tenderizing by keeping
the gluten strands short and providing flavor. The proper melting point of the
fat used is important.
Water evaporation causes steam which will leaven a product quickly and
efficiently. If too much steam is released, the product will become dry and form
a crust. Sometimes this is desirable, such as a baguette, and sometimes it
isn’t.
When learning how to bake you must choose the proper leavening type!
Chemical Leavening

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Baking Soda – Sodium bicarbonate (NaHCO3) is an alkaline compound (base)
that releases carbon dioxide gas if both heat and moisture are present. The
chemical reaction will occur more rapidly if the baking temperature is high.
Therefore it is important to be baked quickly to prevent too much carbon
dioxide from escaping.
Leavening Reaction: HEAT & MOISTURE
Baking Powder – is a mixture of sodium bicarbonate and an added acid, such

as cream of tartar and/or sodium aluminum sulfate. Baking powder also
contains starch to prevent lumping and to balance the reactions. Baking
powder only requires moisture for a chemical reaction and should be used
quickly once it has been added. There are two types of baking powder – single
action and double-acting. Single action will react with only moisture, while
double-acting will release CO2 upon adding moisture, and more once the heat
has been applied. Double acting is the most popular of the two.
Leavening Reaction (Single action): MOISTURE

Leavening Reaction (Double-acting): MOISTURE & HEAT

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Mixing Methods
Just-mixed biscuit method dough
There are certain mixing methods that are used to produce different batters
and doughs. Knowing these methods are important and many recipes will
assume you know the differences between them. After reviewing this article,
you will probably start to see some inconsistencies and fallacies in your search
for baking recipes. If you know that a certain method is required and the recipe
is erroneously calling for a different method, apply the method you know as
correct to ensure proper product. Many of these erroneous recipes are
fundamentally flawed and should be avoided as they usually make up for the
problems by overcompensating in other areas.
There are several mixing methods to know, and we will cover the basics while
expanding on others in further articles. These are:
 Beating (Vigorously mixing foods to incorporate air and develop

gluten. Use the Paddle attachment)
 Blending (Mixing two or more ingredients to evenly distribute. Use the
Paddle attachment)

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 Creaming (Combining softened fat and sugar while incorporating air.
Use Paddle attachment, medium speed)
 Cutting (Incorporating solid fat into dry ingredients until lumps of the
desired size occur. Use pastry cutter or fingers, Paddle attachment)
 Folding (Very gently incorporating ingredients such as whipped cream
or eggs with dry ingredients or batter. Use Spatula)
 Kneading (Working a dough to produce gluten by repeatedly folding
the dough onto itself. Use hands or Dough Hook)
 Stirring (Gently mixing ingredients by hand until blended. Use whisk,
spoon or spatula)
 Sifting (Using a fine mesh to pass dry ingredients though to remove
lumps and aerate. Use sifter)
 Whipping (Beating vigorously to incorporate air. Use whisk or Whisk
attachment)

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Self-Check 1.1-6
TRUE OR FALSE
Direction:
Identify the following statements if True or False. Write T if the
statement is TRUE and write F if the statement is FALSE.
1. Cake flour has contained 8% of protein.

2. All protein is gluten.
3. Cake flour is ideal for biscuit and pie crust making.
4. Gluten is protein.
5. Flour does not contain gluten, only a dough or batter can contain gluten.
6. Proteins coagulate once the dough or batter reaches 160 0F.
7. A leavening agent is a process that creates air, giving rise to a baked
product.
8. Wheat flour is the only flour that is capable of producing gluten.
9. All types of flour came from wheat.
10. Composite flours are also known as non-wheat flour.
Answer Key 1.1-6

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1. T
2. F
3. F
4. T
5. T
6. T
7. T
8. T
9. F
10. T

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Culinary and technical terms used in baking/ bakery products
After reading this INFORMATION SHEET, YOU MUST be able to perceive

the culinary and technical terms used in baking/bakery product.
Introduction:
In the previous Information Sheets, we learned and identify the different

Principles in making bakery products.
In this Information sheet you must be able to understand the culinary

and technical terms used in baking.
Many people say that they cook, but they don't bake. Baking is a science and
can seem foreign or confusing and it definitely has a language all of its own. Use
this collection of short definitions as a quick reference to help you decode
recipes.
Baking Terms
Bake – Cook with dry, radiant heat in an oven.
Batter – A mixture of flour, eggs, dairy, or other ingredients that is liquid

enough to pour.
Beat – Stir together very rapidly in order to incorporate air. This can be
achieved with a spoon, whisk, electric mixer, or food processor.
Blend – Stir ingredients together until well mixed.
Caramelize – Heat a sugar substance until it begins to turn brown.
Combine – Stir ingredients together just until mixed.

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Cream – Beat together sugar and butter until a light, creamy texture and color
have been achieved. This method adds air to the batter, which helps the
leavening process. Sometimes eggs are also added during the creaming step.
Cut In – Incorporating butter (or another solid fat) into flour just until the fat is
in small, granular pieces resembling coarse sand. This is achieved by using two
knives in a cross-cutting motion, forks, or a special pastry cutter.
Drizzle – Pour a thin stream of a liquid on top of something.
Dust – Coat the surface of something with a light sprinkling of a dry substance
(flour, sugar, cocoa powder, etc.).
Fold – Gently combine two substances in an effort to not deflate a delicate,

lofty texture. Using a spatula, fold the bottom of the bowl up and over the top,
turn the bowl 90 degrees, fold again, and repeat the process until combined.
Glaze – Coat with a thick, sugar-based sauce.
Grease – Coat the inside of a baking dish or pan with a fatty substance (oil,
butter, lard) to prevent sticking.
Knead – Combine dough by hand on a hard surface. This involves folding the
dough over, pressing down, turning 90 degrees and then repeating the process.
Kneading mixes the dough as well as developing gluten strands that give
strength to breads and other baked goods.
Lukewarm – Slightly warm, or around 105 degrees Fahrenheit.
Proof – Allowing bread dough to rise or yeast to activate.
Rolling Boil – Water that boils with large, fast, and vigorous bubbles.
Scald – Heat to near boiling.
Score – Cut lines or slits into something.
Softened – A solid, high-fat content substance that has been brought to room
temperature in order to make it more pliable.

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Soft-peak - Egg whites or cream that has been whipped to the point at which a
peak will bend or slump over to one side. To create a peak, pull the whisk or
beater straight up and out of the foam.
Stiff Peaks – Egg whites or cream that has been whipped to the point at which
a peak will stand completely erect. To create a peak, pull the whisk or beater
straight up and out of the foam.
Whip – Stir briskly with a whisk to incorporate air.
Whisk – A kitchen tool made of wire loops that tends to add air as it mixes
substances together.
10 Tips and Tricks to Improve Your Baking Skills
1. Follow Recipe
Everything from preheating the oven to whether or not you should

grease the pan is already in the recipe. Yes, you often need to grease
your pan. But sometimes you shouldn't. Ditto when it comes to
using room temperature butter versus cold. But rather than holding
all that knowledge in your head, along with the various exceptions
to each rule, and the exceptions to the exceptions, just be sure
to follow the recipe. That, after all, is what it's there for.
2. Measure ingredients properly
To measure your ingredients properly, that means weighing them.

This mostly refers to the flour, since it's the main ingredient in
baking and one that is notoriously difficult to measure properly
using volume measurements like cups. As a corollary, look for
recipes that list the ingredients in grams instead of by volume. Sure,
you can do the conversion, but chances are if a recipe is written
that way to begin with, it's going to work better.

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3. Use fresh ingredients
Top priority here goes to chemical leavening agents like baking

powder and baking soda, because they lose much of their
effectiveness after six months or so, meaning your baked goods
won't rise the way they should. But spices like cinnamon, nutmeg,
and cloves will also lose their potency, especially if you buy the pre-
ground kind, so it's important to use fresh ingredients.
4. Understand how over-mixing can effect gluten
Doughs and batters are made with flour, and flour contains gluten,
which becomes increasingly firm and elastic the more you stir it,
beat it, knead it, and so on. With a pizza dough you might want
that, but with pie dough, not so much.
The good news is that your recipe should offer you some sort of
guidance as to how much, how long, how intensely, to mix your
dough, so follow the recipe and understand how over-mixing can
effect gluten.
5. Avoid Gratuitous change
Avoid gratuitous changes is another way of saying "follow the

recipe." Example: Don't just randomly add a cup of blueberries to a
plain banana bread recipe.
This is not to say that blueberry banana bread won't be delicious. It

might. But given how easy it is to find a recipe for blueberry banana
bread, you're better off using that one than trying to wing it on your
own.
6. Calibrate your oven
Be sure to calibrate your oven. The issue here is that the

temperature in your oven might not actually be what you set it to. If
you set your oven to 350 F, but it only heats up to 320 F, or maybe
it hits 380 F, your recipe isn't going to turn out right.

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Repairing the oven might be a major undertaking, but the solution
is to get an inexpensive oven thermometer. Set your oven to 350 F
and see what the thermometer reads. If it's different, you can adjust
accordingly.
7. Use a light-colored pan
Be sure to use a light-colored pan. The reason for this is that dark-
colored pans absorb more heat than light-colored ones, which can
actually cause the bottoms of your cakes or cookies to burn. The
assumption is that recipes are written and tested for light-colored
pans. If dark-colored ones are all you have, you can lower the
temperature or play with the cooking time, but this violates rule #1,
so it might be better to invest in some new pans.
8. Use unsalted butter
Again, the recipe will almost certainly specify this, so follow the
recipe. But if it doesn't specify, use unsalted butter. Not only does
the added salt affect the flavor, but salt also changes the way the
glutens in flour develop, which can affect the consistency of your
dough as well.
9. Scrape the mixing bowl
Recipes often remind you to do this, but when you're mixing batter
in a stand mixer, you're trying to mix the ingredients together as
thoroughly as possible, and this doesn't happen if significant parts
of the mixture, like butter, eggs, or sugar, are stuck to the sides of
the bowl. Fortunately, it's a simple matter to stop the mixer every 30
seconds or so and scrape the mixing bowl—as long as you
remember to do it.
10. Keep oven close
Definitely keep the oven closed. It's tempting to look inside to see

how things are going, but it's just not a good idea. If you're baking a
cake, the influx of air, or even the vibration of the oven door, can
cause it to fall. Not to mention, you let all the heat out, which is
obviously going to affect the baking.

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Self-Check 1.1-7
ENUMERATION
Direction:
1. Give 10 tips to improve baking skills.
2. Give at least 10 baking terms.

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Answer Key 1.1-7
1. Follow recipe, Measure ingredients properly, Use Fresh ingredients, Use

fresh ingredient, understand how over-mixing can effect gluten, avoid
gratuitous change, calibrate your oven, use a light-colored pan, use
unsalted butter, scrape the mixing bowl, keep oven close.
2. Bake, Batter, beat, blend, caramelized, combine, cream, cut in, drizzle,
dust, fold, glaze, grease, knead, proof, rolling boil, scald, score, softened,
soft peak, stiff peaks, whip, whisk.

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Information 1.1-8
Principles and practices of hygiene, particularly on handling dough,
commodities and products
After reading this INFORMATION SHEET, YOU MUST be able to perceive

the principles and practices of hygiene, particularly on handling dough,
commodities and product.
Introduction:
In the previous Information Sheets, we learned and understand the

culinary and technical terms used in baking.
In this Information sheet you must be able to distinguish the principles

and practices of hygiene, particularly on handling dough, commodities and
product.
Sanitation has always been important in bakeries and other food service
establishments. But now, the stakes are even higher.
The COVID-19 pandemic has caused bakeries and other foodservice

establishments to temporarily close their doors around the world, with the
exception of takeout service.
When doors reopen, consumers and regulators will most likely demand
ever-higher sanitation standards.

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Personal Hygiene is Crucial
“Good sanitation starts with every individual.”
Good sanitation starts with every individual who works in a bakery.

Careful attention to personal hygiene makes all the difference in keeping food
free of any pathogens that staff members could carry on their bodies, hair or
clothes.
Every bakery should establish and enforce strict standards of cleanliness
for all employees, especially those who come into direct contact with
ingredients or finished items.
Common rules for bakery workers include directives to always come into
the business wearing clean clothing and keep a hairnet on throughout the day.
It is a requirement that all employees wash their hands before touching ready-
to-eat items such as pastries or bread, before food preparation, after handling
raw ingredients and any time they visit the bathroom.
Wash Utensils and Surfaces
Dirty kitchen utensils or surfaces that come into contact with food can
become major hazards. Cooking and baking professionals always have to be on
the lookout for cross-contamination, which can be dangerous to customers.
Carelessly using the same tools or cutting boards for different tasks without
cleaning them might lead to foodborne illness or an unexpected allergic
reaction.
In addition, any items that are left dirty might attract insects or rodents.
The last thing you want is pests making themselves at home in your bakery.
Thorough, regular cleaning is an essential line of defense against serious
health risks.
Stay on Top of Equipment Maintenance
Bakers rely on an array of machines to prepare their goods efficiently,

such as mixers, dough shelters, and bread slicers.

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In some cases, it may be a challenge to take a machine apart and keep it
clean. Still, it’s important to take the time to perform these tasks on a regular
basis, so pieces of food aren’t left inside.
It’s particularly vital to keep proofing cabinets clean. These warm
environments are ideal for allowing bread to rise before baking, but they can
also be hospitable spots for bacteria. Bakeries should have a policy of washing
out proofing cabinets with warm water and mild soap on a daily basis.
Cleaning out storage and properly disposing of waste keeps a bakery running smoothly.

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Properly Store All Food
Refrigeration and freezing units are a top priority for sanitation efforts.
That starts with keeping cold storage at the right temperatures and covering
food before placing it inside. Strict first-in, first-out practices and labeling
procedures can head off many potential issues with improper handling or
spoilage.
For walk-in coolers and freezers, always switch off the lights when no one
is inside. You’ll save on your electricity bill and make it easier for the unit to
keep food at the necessary temperature. Employees should follow the
manufacturer’s instructions for regularly cleaning out refrigerators and freezers
and dispose of any food that is no longer usable.
As cases of COVID-19 continue to spread, food service businesses must

demonstrate the highest standards of cleanliness in order to protect customers
and employees.
Developing skills in the baking and pastry arts is about more than
making fantastic breads, pastries and cakes. It’s also about learning how to
keep a business functioning at its best and meeting the demands of routine
maintenance and sanitation.

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Self-Check 1.1-8
Direction:
1. What is FIFO?
2. What is PPE?
3. What is HACCP?
4. What is FATTOM?
5. What is personal hygiene?
Answer Key 1.1-8

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1. First in first out
2. Personal protective equipment
3. Hazard analysis and critical control points
4. Food, acid, temperature, time, oxygen, moisture
5. Personal Hygiene refers to maintaining cleanliness of one’s body and
clothing to preserve overall health and well-being. It includes a number
of different activities related to the following general areas of self-care:
washing or bathing, including cleansing oneself after using toilet; taking
proper care of the mouth; grooming and dressing; and using the toilet
are considered activities of daily living while doing one’s laundry is
considered an instrumental activity of daily living.

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Bake Bakery products
After reading this INFORMATION SHEET, YOU MUST be able to identify

the bakery products and baked according to techniques and appropriate
conditions.
INTRODUCTION:
In the last information sheet, we distinguish the principles and

practices of hygiene, particularly on handling dough, commodities and product.
In this information sheet the learner will know the variety Bakery
Products and how it is being prepared and executed.
Bakery products, particularly bread, have a long history of development.

The biochemistry of the main components of wheat flour (proteins,
carbohydrates, and lipids) are presented and discussed with a focus on those
properties relevant to the baking industry.
The importance of water as a baking ingredient is overshadowed by its
overwhelming abundance. The role of water in baking science is perhaps not
fully appreciated by most of us, but all master bakers know that water plays a
major role in the art and science of baking.
The bread manufacturing process mainly consists of mixing,
fermentation and proofing, sheeting, molding, baking, cooling, and, if required,
slicing. The traditional and specialty products.
Yeast-Leavened Products
Breads and rolls

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Most of the bakery foods consumed throughout the world are breads and rolls
made from yeast-leavened doughs. The yeast-fermentation process leads to the
development of desirable flavour and texture, and such products are
nutritionally superior to products of the equivalent chemically leavened
doughs, since yeast cells themselves add a wide assortment of vitamins and
good quality protein.
Satisfactory white bread can be made from flour, water, salt, and yeast. (A

“sourdough” addition may be substituted for commercial yeast.) Yeast-raised
breads based on this simple mixture include Italian-style bread and French or
Vienna breads. Such breads have a hard crust, are relatively light in colour,
with a coarse and tough crumb, and flavour that is excellent in the fresh bread
but deteriorates in a few hours. In the United States, commercially produced
breads of this type are often modified by the addition of dough improvers, yeast
foods, mold inhibitors, vitamins, minerals, and small quantities of enriching
materials such as milk solids or shortening. Formulas may vary greatly from
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one bakery to another and between different sections of the country. The
standard low-density, soft-crust bread and rolls constituting the major
proportion of breads and rolls sold in the United States contain greater
quantities of enriching ingredients than the lean breads described above.
Whole wheat bread

Whole wheat bread, using a meal made substantially from the entire wheat
kernel instead of flour, is a dense, rather tough, dark product. Breads sold as
wheat or part-whole-wheat products contain a mixture of whole grain meal
with sufficient white flour to produce satisfactory dough expansion .
Rye bread
Bread made from crushed or ground whole rye kernels, without any wheat

flour, such as pumpernickel, is dark, tough, and coarse-textured. Rye flour
with the bran removed, when mixed with wheat flour, allows production of a
bread with better texture and colour. In darker bread it is customary to add
caramel colour to the dough. Most rye bread is flavoured with caraway seeds.
pastrami sandwich; rye bread

Pastrami sandwich,
traditionally made from beef
brisket or navel that has been
cured in brine, seasoned with
a spice rub, slow-smoked, and
then steamed, before being
sliced and served hot on rye
bread.
Potato bread
Potato bread, another variety that can be leavened with a primary ferment, was
formerly made with a sourdough utilizing the action of wild yeasts on a potato
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mash and producing the typical potato-bread flavour. It is now commonly
prepared from a white bread formula to which potato flour is added .
Sweet breads
Sweet goods made from mixtures similar to bread doughs include “raised”

doughnuts, Danish pastries, and coffee cakes. Richer in shortening, milk,
and sugar than bread doughs, sweet doughs often contain whole
eggs, egg yolks, egg whites, or corresponding dried products. The enriching
ingredients alter the taste, produce flakier texture, and improve nutritional
quality. Spices such as nutmeg, mace, cinnamon, coriander, and ginger are
frequently used for sweet-dough products; other common adjuncts include
vanilla, nuts and nut pastes, peels or oils of lemon or orange, raisins, candied
fruit pieces, jams, and jellies.
Danish dough
Although various portion-size sweet goods are often called “Danish pastry,” the
name originally referred only to products made by a special roll-in procedure,
in which yeast-leavened dough sheets are interleaved with layers of butter and
the layers are reduced in thickness, then folded and resheeted to obtain many
thin layers of alternating shortening and dough. Danish doughs ordinarily
receive little fermentation. Before the fat is rolled in, there is a period of 20 to
30 minutes in the refrigerator, allowing gas and flavour to develop. Proof time,
fermentation of the piece in its final shape, is usually only 20 to 30 minutes, at
lower temperatures. When properly made, these doughs yield flaky baked
products, rich in shortening, with glossy crusts.
Dough preparation

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The process most commonly employed in preparing dough for white bread and
many specialty breads is known as the sponge-and-dough method, in which
the ingredients are mixed in two distinct stages. Another conventional dough-
preparation procedure, used commonly in preparing sweet doughs but rarely
regular bread doughs, is the straight-dough method, in which all the
ingredients are mixed in one step before fermentation. In a less conventional
method, known as the “no-time” method, the fermentation step is eliminated
entirely. These processes are described below.
The sponge-and-dough method

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The sponge-and-dough mixing method consists of two distinct stages. In the
first stage, the mixture, called the sponge, usually contains one-half to three-
fourths of the flour, all of the yeast, yeast foods, and malt, and enough water to
make a stiff dough. Shortening may be added at this stage, although it is
usually added later, and one-half to three-fourths of the salt may be added to
control fermentation. The sponge is customarily mixed in a large, horizontal
dough mixer, processing about one ton per batch, and usually constructed
with heat-exchange jackets, allowing temperature control. The objectives
of mixing are a nearly homogeneous blend of the ingredients and “developing”
of the dough by formation of the gluten into elongated and interlaced fibres
that will form the basic structure of the loaf. Because intense shearing actions
must be avoided, the usual dough mixer has several horizontal bars, oriented
parallel to the body of the mixer, rotating slowly at 35 to 75 revolutions per
minute, stretching and kneading the dough by their action. A typical mixing
cycle would be about 12 minutes.
The mixed sponge is dumped into a trough, a shallow rectangular metal tank
on wheels, and placed in an area of controlled temperature and humidity (e.g.,
27 °C [80 °F] and 75 percent relative humidity), where it is fermented until it
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begins to decline in volume. The time required for this process, called the drop
or break, depends on such variables as temperature, type of flour, amount of
yeast, absorption, and amount of malt, which are frequently adjusted to
produce a drop in about three to five hours.
At the second, or dough, stage, the sponge is returned to the mixer, and the
remaining ingredients are added. The dough is developed to an optimum
consistency, then either returned to the fermentation room or allowed “floor
time” for further maturation.
Advantages of the sponge-and-dough method include:
(1) a saving in the amount of yeast (about 20 percent less is required than for a
straight dough),
(2) greater volume and more-desirable texture and grain, and
(3) greater flexibility allowed in operations because, in contrast to straight

doughs (which must be taken up when ready), sponges can be held for later
processing without marked deterioration of the final product.
The sponge method, however, involves extra handling of the dough, additional
weighing and measuring, and a second mixing and thus has the disadvantage
of increasing labour, equipment, and power costs.
The straight-dough method
Two of the many possible variations in the straight-dough process include

the remixed straight-dough process, with a small portion of the water added at
the second mix, and the no-punch method, involving extremely vigorous
mixing. The straight-dough method is rarely used for white breads because it is
not sufficiently adaptable to allow compensation for fluctuations in ingredient
properties.
“No-time” methods

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One set of procedures intended to eliminate the traditional bulk fermentation
step are the “no-time” methods. Popular in the United Kingdom and Australia,
these processes generally require an extremely energy-intensive mixing step,
sometimes performed in a partially vacuumized chamber. Rather high
additions of chemical oxidants, reducing agents, and other dough modifiers are
almost always required in order to produce the desired physical properties.
“No-time” is actually a misnomer, since there are always small amounts of floor
time (periods when the dough is awaiting further processing) during which
maturing actions lead to improvements in the dough’s physical properties.
Even then, the flavour of the bread cannot be expected to match that of a
traditionally processed loaf.
Makeup
After the mass of dough has completed fermentation (and has been remixed if
the sponge-and-dough process is employed), it is processed by a series of
devices loosely classified as makeup equipment. In the manufacture of pan
bread, makeup equipment includes the divider, the rounder, the intermediate
proofer, the molder, and the panner.
Dividing
The filled trough containing remixed dough is moved to the divider area or to
the floor above the divider. The dough is dropped into the divider hopper,
which cuts it into loaf-size pieces. Two methods are employed. In
the volumetric method, the dough is forced into pockets of a known volume.
The pocket contents are cut off from the main dough mass and then ejected
onto a conveyor leading to the rounder. When density is kept constant, weight
and volume of the dough pieces are roughly the same. In the weight-based
method, a cylindrical rope of dough is continuously extruded through an orifice
at a fixed rate and is cut off by a knife-edged rotor at fixed intervals. Since the
dough is of consistent density, the cut pieces are of uniform weight. Like the
pocket-cut pieces, the cylindrical pieces are conveyed to the rounder.

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dough
dividerThe
drive, feed,
and cutting
elements of
a dough
divider.
Rounding
Dough pieces leaving the divider are irregular in shape, with sticky cut
surfaces from which the gas can readily diffuse. Their gluten structure is
somewhat disoriented and unsuitable for molding. The rounder closes these
cut surfaces, giving each dough piece a smooth and dry exterior; forms a
relatively thick and continuous skin around the dough piece, reorienting the
gluten structure; and shapes the dough into a ball for easier handling in
subsequent steps. It performs these functions by rolling the well-floured dough
piece around the surface of a drum or cone, moving it upward or downward
along this surface by means of a spiral track. As a result of this action, the
surface is dried both by the even distribution of dusting flour and by
dehydration resulting from exposure to air; the gas cells near the surface of the
ball are collapsed, forming a thick layer inhibiting the diffusion of gases from
the dough; and the dough piece assumes an approximately spherical shape.

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dough rounder The movement of dough
through a dough rounder.
Intermediate proofing
Dough leaving the rounder is almost completely degassed. It lacks extensibility,

tears easily, has rubbery consistency, and has poor molding properties. To
restore a flexible, pliable structure, the dough piece must be allowed to rest
while fermentation proceeds. This is accomplished by letting the dough ball
travel through an enclosed cabinet, the intermediate proofer, for several
minutes. Physical changes, other than gas accumulation, occurring during this
period are not yet understood, but there are apparently alterations in the
molecular structure of the dough rendering it more responsive to subsequent
operations. Upon leaving the intermediate proofer, the dough is more pliable
and elastic, its volume is increased by gas accumulation, and its skin is firmer
and drier.
Most intermediate proofers are the overhead type, in which the principal part of
the cabinet is raised above the floor, allowing space for other makeup
machinery beneath it. Interior humidity and temperature depend on humidity
accumulating from the loaves and on ambient temperatures.
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Molding
The molder receives pieces of dough from the intermediate proofer and shapes

them into cylinders ready to be placed in the pans. There are several types of
molders, but all have four functions in common: sheeting, curling, rolling, and
sealing. The dough as it comes from the intermediate proofer is a flattened
spheroid; the first function of the molder is to flatten it into a thick sheet,
usually by means of two or more consecutive pairs of rollers, each succeeding
pair set more closely together than the preceding pair. The sheeted dough is
curled into a loose cylinder by a special set of rolls or by a pair of canvas belts.
The spiral of dough in the cylinder is not adherent upon leaving the curling
section, and the next operation of the molder is to seal the dough piece,
allowing it to expand without separating into layers. The conventional molder
rolls the dough cylinder between a large drum and a smooth-surfaced
semicircular compression board. Clearance between the drum and board is
gradually reduced, and the dough, constantly in contact with both surfaces,
becomes transversely compressed.
drum molder. The formation of dough cylinders in a drum molder.

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Panning
An automatic panning device is an integral part of most modern molders. As empty

pans, carried on a conveyor, pass the end of the machine, the loaves are transferred
from the molder and positioned in the pans by a compressed air-operated device.
Before the filled pans are taken to the oven, the dough undergoes another
fermentation, or pan-proofing, for about 20 minutes at temperatures of 40 to 50 °C
(100 to 120 °F).
Continuous bread making
Many steps in conventional dough preparation and makeup have been fully
automated, but none of the processes is truly continuous. In continuous
systems, the dough is handled without interruption from the time the
ingredients are mixed until it is deposited in the pan. The initial fermentation
process is still essentially a batch procedure, but in the continuous bread-
making line the traditional sponge is replaced by a liquid pre-ferment, called
the broth or brew. The brew consists of a mixture of water, yeast, sugar, and
portions of the flour and other ingredients, fermented for a few hours before
being mixed into the dough.
After the brew has finished fermenting, it is fed along with the dry ingredients
into a mixing device, which mixes all ingredients into a homogeneous mass.
The batterlike material passes through a dough pump regulating the flow and
delivering the mixture to a developing apparatus, where kneading work is
applied. The developer is the key equipment in the continuous line. Processing
about 50 kilograms (100 pounds) each 90 seconds, it changes the batter from a
fluid mass having no organized structure, little extensibility, and inadequate
gas retention to a smooth, elastic, film-forming dough. The dough then moves
out of the developer into a metering device that constantly extrudes the dough
and intermittently severs a loaf-size piece, which falls into a pan passing
beneath.
Although ingredients are generally the same as those used in batch processes,
closer control and more rigid specifications are necessary in continuous
processing in order to assure the satisfactory operation of each unit. Changes
in conditions cannot readily be made to compensate for changes occurring in
ingredient properties. Oxidizers, such as bromate and iodate, are added
routinely to compensate for the smaller amount of oxygen brought into the
dough during mixing.
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The use of fermented brews has been widely accepted in plants practicing
traditional dough preparation and makeup. The handling of a fermentation
mixture through pumps, pipes, valves, and tanks greatly
increases efficiency and control in both batch-type and continuous systems.
Baking and De-panning
Ovens
The output of all bread-making systems, batch or continuous, is usually keyed

to the oven, probably the most critical equipment in the bakery. Most modern
commercial bakeries use either the tunnel oven, consisting of a metal belt
passing through a connected series of baking chambers open only at the ends,
or the tray oven, with a rigid baking platform carried on chain belts. Other
types include the peel oven, having a fixed hearth of stone or brick on which
the loaves are placed with a wooden paddle or peel; the reel oven, with shelves
rotating on a central axle in Ferris wheel fashion; the rotating hearth oven; and
the draw plate oven.
Advances in high-capacity baking equipment include a chamber oven with
a conveyor that carries pan assemblies (called straps) along a roughly spiral
path through an insulated baking chamber. The straps are automatically
added to the conveyor before it enters the oven and then automatically removed
and the bread dumped at the conveyor’s exit point. Although the conveyor is of
a complex design, the oven as a whole is considerably simpler than most other
high-capacity baking equipment and can be operated with very little labour. As
a further increase in efficiency, the conveyor can also be designed to carry filled
pans in a continuous path through a pan-proofing enclosure and then through
the oven.
In small to medium-size retail bakeries, baking may be done in a rack oven.
This consists of a chamber, perhaps two to three metres high, that is heated by
electric elements or gas burners. The rack consists of a steel framework having
casters at the bottom and supporting a vertical array of shelves. Bread pans
containing unbaked dough pieces are placed on the shelves before the rack is
pushed mechanically or manually into the oven. While baking is taking place,
the rack may remain stationary or be slowly rotated.
Most ovens are heated by gas burned within the chamber, although oil or
electricity may be used. Burners are sometimes isolated from the main
chamber, heat transfer then occurring through induced currents of air. Baking
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reactions in the oven are both physical and chemical in nature. Physical
reactions include film formation, gas expansion, reduction of gas solubility,
and alcohol evaporation. Chemical reactions include yeast
fermentation, carbon
dioxide formation, starch gelatinization, gluten coagulation, sugar
caramelization, and browning.
De-panners
Automatic de-panners, removing the loaves from the pans, either invert the
pans, jarring them to dislodge the bread, or pick the loaves out of the pans by
means of suction cups attached to belts.

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Self-check 1.1-9
Direction:
Give what is ask. Write your answer in a sheet of paper .
1. What are the Dough methods used in bakery product/bread?

2. What are the yeast-leavened products?

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Answer Key 1.1-9
1. Sponge – dough – method

Straight – dough – method
No time – dough – method
2. Bread and rolls

Whole wheat breads
Rye bread
Potato bread
Sweet bread
Danish dough

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JOB SHEET 1.1-9 A
Title : Basic Lean Dough using the Straight Dough Method
Performance Objective: Given the equipment, tools, materials & ingredients, you must
be able to prepare Basic Lean Dough using the Straight Dough
Method
Supplies/Materials:
1 tbsp. oil or melted butter
1 ½ tsp. yeast
1 ½ tsp. sugar
2 cups all purpose flour
1 tsp. salt
8 oz. Warm water (temp. bet.95 0F – 1150F)
Equipment/Tools:
Wooden ladle, bench knife, mixing bowl, measuring spoon, measuring cup, weighing
scale, baking tray/baking sheet, oven, oven rack.
Steps/Procedure:
1. In a mixing bowl add warm water, sugar , oil and yeast let the yeast activate for 5 minutes, once it
activated its time to add the flour and the salt.
2. Mix the mixture using wooden ladle just so it comes together use your hand to knead the dough
sprinkle it with extra flour if the dough is too moist.
3. Knead it for 8 minutes to 10 minutes, until the dough is smooth and elastic.
4. Cover the dough and let it rise until the volume is double in size. Press down on the dough to
release the gas ( “punching” the dough).
5. Shape the dough and let it rise again until double volume.
6. Bake until done.
Assessment Method:
Output assessment using Performance Criteria checklist.

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Performance Criteria Checklist 1.1-9 A
CRITERIA
YES NO
Did you….?
1. Select, measure, and weigh ingredients according to recipe

requirements.
2. Select and used appropriate equipment, tools and utensils.
3. Select oven temperature to bake products in accordance with

desired characteristics, recipe specifications and enterprise
practices
4. Prepare the Basic Lean Dough according to recipe standard and
clients requirements.
5. Prepare Basic Lean Dough within the specified timeframe.
6. Baked products according to techniques and appropriate

conditions, and enterprise requirements and standards.
7. Decorated and presented products
8. Applied food hygiene and safety procedures.
9. Demonstrate knowledge on varieties and characteristics of

products.
10.Stored and packaged bakery product.

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JOB SHEET 1.1-9 B
Title : White loaf bread using Sponge Dough Method
Performance Objective:
Given the equipment, tools, materials & ingredients, you must be able to prepare
White loaf bread using Sponge Dough Method.
Supplies/Materials:
Bread flour, instant dry active yeast, warm water, white sugar, butter/lard, salt,
skimmed milk, oil
Equipment/Tools:
scale, baking tray/baking sheet, loaf pan, oven, oven rack, mixer, dough kneader
Steps/Procedure:
For Sponge dough:
1. In a bowl, mixed warm water, yeast and bread flour; mixed and combine until it become dough.
Cover with clingwrap & let it set in room temperature for about 3-4 hours or over nigh (inside the
fridge it requires overnight fermentation).
2. In a separate mixing bowl pour warm water, sugar, instant dry yeast, bread flour, skimmed milk
powder and salt. Add in the sponge dough start kneading in low for 1 minute, add in softened
butter, continue kneading for about 8-12 minutes
3. After 12 minutes of kneading turn off the mixer. Dust some flour to your working table.
4. Pull out the dough and slightly knead it & form into a smooth ball. Put the dough inside the bowl
(greased with oil). Cover with clingwrap & let it set into a warm place until it double in size(Proofing
stage).
5. After proofing, pull out the dough & weight 100 grms each dough. Form the dough into a log use
rolling pin to flatten the dough and roll it into a log.
6. Place it in your loaf pan (greased with oil/butter. Let it set for the last proofing (for about 30-45
mins.)
7. Pre-heat oven at 1800C. after proofing bake it at 1800C for about 30 minutes.
8. After baking let it rest for about 30 mins., carefully remove it from the loaf pan. Brush the top with
butter. Let it cool completely before serving.
Assessment Method:

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Performance Criteria Checklist 1.1-9 B
CRITERIA
YES NO
Did you….?

requirements.

practices
5. Prepare White loaf bread using Sponge Dough Method within

the specified timeframe.


products.

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JOB SHEET 1.1-9 C
Title : Ube Cheese Pandesal using No Time Dough Method
Performance Objective:
Given the equipment, tools, materials & ingredients, you must be able to prepare
Ube Cheese Pandesal using No Time Dough Method.
Supplies/Materials:
Bread flour, cake flour, instant dry active yeast, baking powder, bread improver,
melted margarine/butter, water, eggs, white sugar, butter/lard, salt, skimmed milk, oil,
ube powder, ube flavoring, bread crumbs, quick melt cheese.
Equipment/Tools:
scale, baking tray/baking sheet, loaf pan, oven, oven rack, mixer, dough kneader
Steps/Procedure:
1. Pour milk into a microwave-safe bowl. Heat in the microwave until warm, about 1
minute.
2. Place butter in a microwave-safe bowl. Heat in the microwave until melted, about 30
seconds.
3. Place eggs in a bowl; cover with warm water for 1 minute. Drain and crack into the bowl;
beat lightly with a fork.
4. Place warm milk, melted butter, eggs, salt, bread flour, purple yam powder, and bread
machine yeast into a bread machine in the order listed. Run "Dough" cycle.
5. Preheat oven to 375 degrees F (190 degrees C).
6. Transfer dough to a greased bowl. Deflate dough with your fist. Cut into 24 oval pieces.
Roll each piece into a ball.
7. Pour bread crumbs into a shallow plate; roll balls of dough in bread crumbs until coated.
Arrange close together, slightly touching, in an ungreased baking pan.

Date Developed:
April, 15, 2020
NC II
Revision # : ____
BAKERY PRODUCT
8. Bake in the preheated oven until tops are golden brown, about 15 minutes .
Assessment Method:
Performance Criteria Checklist 1.1-9 C
CRITERIA
YES NO
Did you….?

requirements.

practices
5. Prepare Ube Cheese Pandesal using No Time Dough Method

within the specified timeframe.


Date Developed:
April, 15, 2020
NC II
Revision # : ____
BAKERY PRODUCT
products.

Date Developed:
April, 15, 2020
NC II
Revision # : ____
BAKERY PRODUCT

UC1 Bread and Pastry Production Ncii Competency-Based Learning Materials List of Competencies

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UC1

BREAD AND PASTRY PRODUCTION NCII

No. Unit of Competency Module Title Code

Prepare and produce TRS741380

Prepare and present TRS741342

BREAD AND PASTRY Document No.________

UNIT OF COMPETENCY: Prepare and Produce Bakery Products

MODULE TITLE: Preparing and producing bakery products

NOMINAL DURATION: 21 hours

At the end of this module you MUST be able to:

1. Required ingredients are selected, measured and weighed according to

BREAD AND PASTRY Document No.________

BREAD AND PASTRY Document No.________

1. Select, measure and weigh ingredients according to recipe or

Contents Conditions Assessment Method

1. History of The trainee’s must be  Written Test

BREAD AND PASTRY Document No.________

5.Varieties and Utensils:

8.Principles and Equipment:

9.Bakery products Screw driver, plier,

BREAD AND PASTRY Document No.________

Learning Activities Special Instructions

1.Lecture on History in Baking. This learning outcome deals with the

Answer self-check 1.1-4

Compare answer key 1.1-4

Answer self-check 1.1-5

BREAD AND PASTRY Document No.________

6.Lecture on Principles in making

7.Lecture on Culinary and technical

Answer self-check 1.1-7

Compare answer key 1.1-7

8.Read Information sheet 1.1-8

Answer self-check 1.1-8

Compare answer key 1.1-8

9. Lecture on Bakery products are

Video clip viewing

BREAD AND PASTRY Document No.________

Compare answer to 1.1-9

Information Sheet 1.1-1

In this Information sheet you must be able to understand the origin of

The history of Baking

BREAD AND PASTRY Document No.________

European and American cuisines have a high importance of baking. The

BREAD AND PASTRY Document No.________

History of Cake Baking

Self- Check 1.1-1

ANSWER KEY 1.1-1

1. Baking is a form of cooking where you cook flour-based food under

BREAD AND PASTRY Document No.________

Information Sheet 1.1-2

After reading this INFORMATION SHEET, YOU MUST be able:

BREAD AND PASTRY Document No.________

Tools for Bakery

BREAD AND PASTRY Document No.________

10. Baking Sheets

BREAD AND PASTRY Document No.________

11. Measuring Cups & Spoons

A spoon-shaped kitchen utensil, varying in size from a dash to 1 tablespoon or

12. Silicon Baking Mats