PREPARE AND PRODUCE BAKERY

PRODUCT

Chair Of St. Peter Technical Institute

Emerald Road, Cancosa Ave. Sta. Rosa Commercial Complex,
Balibago, Sta. Rosa City, Laguna

Group 1:
Aquino, Cheriez Joy G.
Palermo, Jane Kathleen G.
Valle, Rhets Francis A.
Ang, Kristine G.
Oliveros, Anthony D.

Submitted to:
Ms. April Bantayan

March 2023
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

Introduction:
In this Information papers you must be able to understand the origin of baking.
We also be able to know the different kinds of bakery tools and equipment, common
ingredients in bread making, abbreviations, and frequently used substitutions and
equivalent.
A bakery is a business that produces and sells baked goods prepared with flour
and baked in an oven, including pastries, pies, cakes, doughnuts, bread, and cookies.
Retail bakeries that serve coffee and tea to customers who want to eat the baked
products on site are also known as cafés.
Mixing, Fermenting, makeup, proofing, baking, chilling, slicing, and packaging
are some of the stages involved. Due to their critical role, these processes must be
carefully operated to meet pre-set conditions and specifications.

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.
- 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 was discovered in Croatia in 2014 dating back 6500
years ago. The Ancient Egyptians baked bread using yeast, which they had previously
been using to brew beer. Bread baking began in Ancient Greece around 600 BC,
leading to the invention of enclosed ovens.
 Baking flourished during the Roman Empire. Beginning around 300 BC, the
pastry cook became an occupation for Romans (known as the pastillarium) and became
a respected profession because pastries were considered decadent, and Romans loved
festivity and celebration.

PREPARE BAKERY PRODUCTS:

Baking Tools and Equipment:
Tools and Equipment Description Images
1. Mixing Bowl a bowl used in cooking for
mixing ingredients.

2. Rolling Pin a long cylinder for rolling out

dough.

3. Measuring Cups a cup marked in graded

amounts, used for measuring
ingredients in cooking.

4. Measuring Spoons a spoon of a specific

capacity, used to measure
out ingredients in cooking.

5. Utility Tray/Baking It allows food to be very

Sheet exposed to the hot air inside
the oven whilst preventing
any fats of liquids from falling
onto the oven floor.
6. Round Pan Round Pans Frequently used
for baking cakes, round pans
are often made from
aluminum and result in
tender, evenly baked cake
layers.
7. Loaf Pan A bread loaf pan, also known
as a bread, pan or loaf tin, is
a rectangular or square-
shaped bakeware specifically
designed for baking bread.
8. Cooling Rack A baking rack, also known as
a cooling rack, is a kitchen
tool used for cooling baked
goods, as well as for cooking
certain foods.
9. Dough Cutter A dough cutter is a baking
tool that is used to cut dough
evenly and efficiently.

10. Weighing Scale Using a kitchen scale is the

best way to guarantee your
baking success. Weight
Versus Volume Measuring
your baking ingredients using
a scale.
11. Pastry Brush A pastry brush, also known
as a basting brush, is a
cooking utensil used to
spread butter, oil, or glaze on
food.
12. Flour Sifter Flour sifter is a round
container in which flour is
sifted.

13. Heavy Duty Oven Is an enclosed cavity or

tunnel where dough or batter
is surrounded by a hot
environment and becomes
baked and transformed into
bread, cookies, or other
products.
Common Ingredients in Bread Making:

Dry Ingredients:
Flour
1. Types of Flour
a. Hard Flour or Bread Flour – Is high
in gluten with 12-14% protein
content and has strongest gluten.
b. Cake Flour – Has 7-9% protein
content and is made from soft
wheat flour.
c. All Purpose Flour – Has 10-11% protein content and is made from a
blend of hard and soft wheat flour.
2. Uses of Flour
a. Provide structure, texture, and color to baked products.
b. Provide nutritive value to baked products.
c. Used as thickening agent.
3. Properties/Characteristics of Flour
a. Whitish in color
b. Tolerance
c. Strength
d. Uniformity
e. High absorption
Sugar
1. Types of Sugar
a. Regular Granulated Sugar or
White Sugar
b. Confectioner Sugar
c. Brown Sugar
2. Effects of Sugar in Baking
a. Makes the bread more tender.
b. Increase the volume of the
loaf.
c. Contributes to moisture
content of baked products,
increasing its storing quality.
Shortening
1. Example of Shortening
a. Oil – It made from plant products such as
corn, cottonseeds, soybean, peanuts, and
other sources.
b. Butter – Made of fatty milk protein.
c. Margarine – Made from hydrogenated
vegetable oil.
d. Lard – Made of fat from pork.
2. Uses of Shortening
a. Makes bread products tender and improve flavor.
b. Prevent the cohesion of gluten.
c. Improves aroma, color, and texture of the bake’s products.
Leavening Agent
1. Two Types of Leavening Agents
a. Example of Chemical Leaveners
i. Baking Soda – other known as bicarbonate of
soda or sodium bicarbonate. Its is a chemical
salt with diverse practical uses.
ii. Baking Powder – is a combination of baking
soda and acid salt.
iii. Cream of Tartar – It is used n the whipping of
egg white to stabilize them and allow them to
reach maximum volume.
b. Example of Biological Leaveners
i. Yeast – Is a leavening agent used for baking that
requires sugar, starch, warmth, and moisture to
produce carbon dioxide, which makes baked goods
rise.
Liquid Ingredients:
1. Water – The right amount of water helps dissolve all other ingredients in
batter and in dough to form smooth, workable mixture. In that way, water acts
as a binding agent for any baked products.
2. Milk – Unlike water, they add a slight flavor to the final baked good and
increase its richness. Milk and cream also create a fuller, moister texture in
baked goods and help them brown on the surface. They also contribute to the
nutritive value of baked goods.
a. Uses of Milk in Baking
i. Increases nutritive value of baked products.
 ii. Enhances texture and increase softness of baked products.
iii. Acts as a strengthener when mixed with flour because it helps in
the formation of gluten.
iv. Provides moisture and tenderness to baked foods.
v. Enhances Flavor
vi. Extends the shelf life of a cake.
vii. Boost crust color.
b. Types of Milk used in Baking
i. Fresh Milk
ii. Whole Milk
iii. Evaporated Milk
iv. Condensed Milk
v. Skimmed Milk
vi. Powder Milk

Eggs
1. Uses and Functions of Eggs in Baking
a. Eggs, as well as flour, are the structural ingredients in baking.
b. Eggs provide leaving; add color, texture, flavor, and richness to the
batter.
c. Eggs are used as thickening agent.
d. Egg whites are used to make meringues.
Minor Ingredients in Baking:
They are not as important as the major
ingredients in baking, but they are essential
in attaining the sensory qualities of baked
products. They are used in small quantity
but contribute to the enhancement of flavor
and texture of the baked products. These are the ingredients that add distinction and
character to baked goods.
1. Flavorings
a. Salt
b. Spices (Cloves, Cinnamon, Mace, Nutmeg)
c. Vanilla Extract
d. Wines
e. Coffee
f. Chocolate (Unsweetened, Bittersweet and
Semisweet. Milk Chocolate)
DECORATE AND PRESENT BAKERY PRODUCTS

Ways to Present and Display Bakery Products:

Description Image
1. Trays After taking from the oven, product is
placed onto cooling wires, decorated,
and then placed on trays or platters.

2. Cellophane Bags Bags are clear and transparent. The

product is placed inside the bags to
protect from outside contamination and
to slow the staling process.

3. Boxes Product might be placed into boxes and

displayed for sale, lots of 6 or 12. Some
boxes might have seen through lids.

4. Doilies Some larger products might be placed

on a doily and displayed individually. The
role of the doily is to have a barrier under
product and protect from surface
contamination.
5. Labels Packaged products will have labels
showing ingredients, name of
manufacturer and other legal
requirements. They make good
advertising.
6. Glass Vase Used to graciously decorate a tray of
cookies.

7. Jar This is one of the easiest ways to add a

twist on cookie presentation. Fill jar with
colorful spring cookies. Make sure that
the jar is big enough to fit about 15 to 20
cookies.
STORE BAKERY PRODUCTS:
Storing Techniques
1. Wrapping – to draw, fold, and cover a bakery product.
2. Packaging Material – Used to package bakery products like box, plastic, and
container.
3. Cold Storage – The process of preventing perishable food on a large scale at a low
temperature or above the freezing point (0°C or 32°F)
4. Chilling – Method in which raw or processed food is cooled to a temperature
between 0°C - 5°C
5. Freezing – Subjecting food to temperature below freezing point (0°C - 32°F)
6. Refrigerator – An appliance to make or keep something, especially food or drink,
cold so that it stays fresh usually in a fridge.

Frequently Used Substitution and Equivalents:

 REFERENCES
https://www.scribd.com/document/517813593/Quarter-1-Module
https://bakerpedia.com/processes/bread-
processing/#:~:text=It%20consists%20of%20a%20series,pre%2Dset%20conditions%20
and%20specifications.
https://en.wikipedia.org/wiki/Baking
https://anybodycanbake.com/history-of-baking
https://www.foodnetwork.com/recipes/packages/baking-guide/baking-soda-substitute
https://en.wikipedia.org/wiki/Flour
https://en.wikipedia.org/wiki/Sugar
https://en.wikipedia.org/wiki/Oil
https://bakerbettie.com/function-of-eggs-in-baking/
https://www.craftybaking.com/learn/substitutes/flavorings
https://www.thespruceeats.com/main-types-of-leavening-agents-and-how-they-work
https://www.simplyrecipes.com/your-guide-to-sugar-varieties-5208509
https://www.foodnetwork.com/how-to/packages/food-network-essentials/what-is-
shortening
https://learningmagicmaurer.z4.web.core.windows.net/printable-conversion-charts-for-
measurements.html