St.

John Paul II Institute of Technology

FRA Bdlg. Carmen West Rosales Pangasinan / Aguila Road, Sevilla
San Fernando City La Union

BREAD AND PASTRY PRODUCTION

QUARTER 1- MODULE 1
WEEK 1
 Introduction

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

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

Baking Terminologies

Acid a substance having a sour or sharp flavor

Bake to cook food in a dry heat method inside an oven

Batter a mixture of flours with liquids such as water, milk, or eggs used to prepare
various foods

Blend to combine ingredients and produce a homogenous mixture

Coat to cover with a thin layer of flour, sugar, nuts, butter, etc

Contamination the state of being contaminated

Chill to refrigerate, to reduce the temperature of food

Dough a soft, thick mass or mixture of dry ingredients that is kneaded, shaped, and baked
into bread or pastry

Dust sprinkle the surface with flour to avoid mixture to stick to it

Egg Wash consists of beaten eggs sometimes mixed with a liquid, usually water or milk,
which is brushed onto the bread or pastry

Fermentation the process of converting sugar into alcohol to produce carbon dioxide

Foaming to continuously beat egg white to incorporate air until it becomes light and fluffy

Gluten a substance responsible for the elastic and sticky characteristics of dough

Grease to brush pan with shortening

Knead to press, stretch, and hold the dough until gluten is developed

Line to put a grease proof paper on the baking pans or sheets

Meringue a mixture used as a dessert or a topping made of beaten egg whites and sugar until
smooth, light and fluffy, usually added with cream of tartar to make it stable

Mis En Place French term means “put in place” that includes assembling all the necessary
ingredients, equipment’s, and tools and serving pieces needed to prepare food

Mix to combine ingredients in any way that make distribution of ingredients evenly

Pre-heat to heat the oven prior to baking to achieve the required heat

Punch down to deflate the dough to expel carbon dioxide produced during the fermentation
process to give it a second chance to rise
Scrape to remove sticky ingredients from the side of the mixing bowl

Stir in to add another ingredient into the mixture

Syrup a thick sticky solution of sugar and water

Whip to beat rapidly and continuously to aid incorporation of air as in whipping egg
whites to make meringue and cream

Work Simplification performance of a task in the most efficient way possible

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

Let us determine how much you already know about Bread and Pastry
Production.

A. Read and analyze the statement carefully. Choose the best answer and write
only the letter in your answer sheet.

1. Which kind of flour contains more gluten and less starch?

a. all-purpose flour
b. bread flour
c. cake flour
d. soft-flour
2. What kind of sugar is primarily used in preparing icing?
a. brown sugar
b. confectioner’s sugar
c. granulated sugar
d. refined sugar
3. What is the basic ingredient in baking that improves aroma, flavor, and nutrition in baked
products?
a. baking powder
b. flour
c. shortening
d. sugar
4. How many cups is equivalent to one gallon?
a. 3
b. 5
c. 10
d. 16
5. What is the best step to have better results in baking?
a. Measure ingredients accurately.
b. Memorize the recipe very well.
c. Use modern equipment.
d. Use only imported ingredients.
6. Which among the choices is a personal cleanliness practice in baking?
a. combing the hair in the work area
b. keeping fingernails long
c. washing the hands after work
d. wearing an apron during working hours
7. What is the first step to have better results in baking?
 a. keeping oneself clean
b. keeping the food and equipment clean
c. keeping the utensils and work area clean
d. all of the above
8. What is the proper way to measure flour accurately?
a. level off with the use of the tines of a fork
b. shakes the measuring cup before leveling
c. shovel the flour
d. sift it before measuring
9. It refers to the procedure of rubbing one or two ingredients against a bowl with the tip of a
wooden spoon or electric mixer.
a. beating
b. creaming
c. folding
d. stirring
10. Which of the following pastries refer to small, flat, and sweet cakes?
a. biscuits
b. cookies
c. muffins
d. pies
11. It refers to the process of putting your product into containers for easy distribution?
a. labeling
b. packaging
c. storing
d. wrapping
12. Which type of mixing technique is done only in baking bread?
a. blending
b. creaming
c. folding
d. kneading
13. What storing technique is used to draw, fold and cover the bakery product?
a. chilling
b. folding
c. refrigerates
d. wrapping
14. Which of the following flour mixture is thick enough to be rolled and kneaded?
a. baking
b. cream
c. crust
d. dough
15. Mis en place means ________.
a. put in area
b. put in one side
c. put in place
d. put in table
 St. John Paul II Institute of Technology
FRA Bdlg. Carmen West Rosales Pangasinan / Aguila Road, Sevilla
San Fernando City La Union

Lesson 1: Prepare Bakery Products

It is important to measure the ingredients accurately to get the standard products and
efficient use of materials. Different flour in different localities need varying amounts of liquid
and this should be considered in baking.

A. Measurement of Dry and Liquid Ingredients

1. Dry Ingredients
A. Flour
a. Sift the flour to remove the lumps
b. Spoon the sifted flour lightly into a measuring cup heaping it well over the top
of the cup. Do not shake the cup.
c. Level off the cup with a straight-edged utensils or spatula.
d. For fractions of a cup, use the lines indicating ¼, 1/3 , and ½ of the standard
measuring cup.
B. Sugar
a. White sugar needs sifting only if lumpy.
b. Brown sugar, if lumpy press through a coarse sieve to crush the lumps. Pack
into measuring cup just enough to hold its shape. Level off.
c. Sift confectioner’s sugar through a sieve to remove lumps. Spoon lightly into
measuring cup. Level off with spatula or any straight edged utensils. Do not shake
the cup.
C. Baking Powder, Soda, salt and Spices
a. Fill measuring spoon with the desired ingredients. Level off with a spatula or
any straight-edged utensils. If baking powder has caked, stir lightly before
measuring.
D. Shortening
a. With the use of measuring cup
Have shortening at room temperature. Pack firmly into the measuring cup,
taking care not to have air pockets. Level off with a spatula or any straight-edged
utensils. Use standard measuring spoon for less than ¼ cup shortening.
b. Water Displacement Method
Fill the cup with cold water up to ¼ cup level if ½ cup of fat is desired and
add shortening enough to cause the water to rise up to the 1 cup mark. Drain well.

2. Liquid Ingredients
A liquid measuring cup is best to use for liquid ingredients because it is clear and see
through. It also has a spout that makes poring of liquids easy.
To get the exact amount, follow these easy steps when measuring liquids.
1. Set up the liquid measuring cup. Place the measuring cup on a flat, even surface.
2. Pour the liquid carefully and slowly into the cup. Stop pouring when the liquid reaches the
marker line for the desired amount.
3. Check your measurement. Bend down so that your eyes level with the marker line. Look at the
top of the liquid.
Frequently Used Substitutions and Equivalents

Equivalent Weights and Measurement

Abbreviations
Gallon – gal
Quart – qt
Pint – pt
Cup – c
Tablespoon – tbsp. or T
Teaspoon – tsp. or t
Fluid ounce – fl. oz.
Ounce – oz.
Pound – lb.
Gram – g
Kilogram - kg
Given Measurement Equivalents
1 gallon (gal.) 4 quarts
1 quart (qt) 2 pints
1 pint (pt.) 2 cups
1 cup (c) 8 fluid ounces
½ cup 4 ounces
¼ cup 2 ounces
1/8 cup 1 fluid ounce
1 tablespoon 3 teaspoon
1 pound 16 ounces
2.2 pounds 35.2 ounces
1 kilogram 1000 grams

Major Ingredients in Baking

I. FLOUR
Flour is a finely ground meal obtained by grinding and milling cereal grains or
other root crops. Flour is most commonly made from wheat and when the word “flour” is
used without qualification, it usually implies wheat flour. When mixed with water, these
proteins form as gluten. The more protein a flour has, the stronger the gluten strength.
A. Types of Flour
Flour can be classified as to hard flour or soft flour.
1. Hard flour or bread four- high in gluten, with 12-14% protein content, and has
strongest gluten strength.
2. All-purpose flour- has 10-11% protein content and is made from a blend of hard and
soft wheat flours, also called the General Purpose Flour or family flour.
3. Soft Flour- is comparatively low in gluten and so results in a finer texture.
4. Cake Flour- has 7-9% protein content and is made from soft wheat flour. It is good for
making cakes and cookies where a tender and delicate texture is desired.
B. Uses of Flour
1. Provides structure, texture and color to baked products
2. Provides nutritive value to baked products
3. Used as thickening agent
4. Used as binder of food
 5. Used as stiffening agent in laundry
C. Storage of Flour
Most types of flour keep well in a sealed container in a cool, dry location. The
original paper packaging used for many types of flour is good for long term storage as
long as the package has not been opened. Once opened, the shell life decreases.
D. Properties/Characteristics of Flour
1. Whitish color
2. Tolerance
3. Strength
4. Uniformity
5. High Absorption

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

A. Types of Sugar
1. Regular granulated sugar- also known as table sugar or as refined sugar
2. Confectioner’s sugar or powdered sugar- granule sugar that has been pulverized
3. Brown Sugar- contains caramel, mineral matter and moisture . It also contains a small
amount of molasses.

B. Effects of Sugar in Baking

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

III. EGGS
Eggs are considered a complete protein, containing all the essential amino acids
humans use to build other proteins needed by the body. Both the yolk and the egg white
contain protein, so whole eggs or their separated components may be used to set liquids.
They represent almost 50% of the total cost of any baked product, thus considered the
baking ingredient with the highest cost or expense.

A. Uses of Eggs in Baking

1. Eggs, as well as flour, are the structural ingredients in baking.
2. Eggs provide leavening; add color, texture, flavor and riches to the batter; and act as
stabilizer in mixture that inherently wants to separate into its two parts, like oil and water.
3. Beaten eggs are used as leavening agents as they incorporate air into the batter, which
will expand in the oven and cause the cake to rise.
4. Eggs are used as thickening agent.
5. Egg washes are brushed on many baked goods to create a golden shiny top.
6. Egg whites are used to make meringues.
B. Composition of Egg
1. Mucin- protein which is found in egg whites and responsible for its gel characteristics.
2. Ovalbumin- another protein found in egg whites which coagulates and involve both in
heat coagulation and whipping.
3. Lecithin- present in egg yolk which is responsible for its emulsifying property.
IV. SHORTENING
Shortening is any fat, which, when added to flour mixtures increases tenderness.
This is done by preventing the sticking of gluten strands while mixing so that gluten is
shortened and makes the product tender.
A. Examples of Shortening
1. Oil- made from plant products such as corn, cottonseeds, soybeans, peanuts and other
sources. As a rule, you can substitute oil for melted shortening.
2. Butter- made of fatty milk proteins. It contains 80-85% fat; 10-15% water and 5%
milk solids.
3. Margarine- made from hydrogenated vegetable oil. It contains 80-85% fat, 10-15%
water and 5 % salt.
4. Lard- made of fat from pork
5. Cocoa Butter- the ivory colored natural fat of the cocoa beans extracted during the
manufacturing of chocolate and cocoa powder.
B. Uses of Shortening in Baking
1. Makes bread products tender and improve flavor.
2. Assist in gas retention giving better volume and crust.
3. Prevent the cohesion of gluten.
4. Improve the aroma, color and texture of baked products.
5. Improve the shelf life of baked products because of its moisture.

V. LEAVENING AGENT
Leavening agents are gases that cause the dough to rise. In the presence of
moisture, heat, and others, the leavening agent reacts to produce gas that becomes trapped
as bubbles within the dough.
A. Classification of Leavening Agents
1. Chemical Leaveners- are chemical mixtures or compounds that release gases, usually
carbon dioxide.

Examples of chemical leaveners is

a. Baking Soda- otherwise known as bicarbonate of soda, or Sodium Bicarbonate. It is a
chemical salt with diverse practical uses.
b. Baking Powder- is a combination of baking soda and acid salt
c. Cream of tartar- is a tartaric acid and is a fine white crystalline acid salt which is a
by-product of the wine making industry.

2. Biological Leaveners. Yeast is a living organism, neither plant nor animal. Yeast
belongs to a separate kingdom in taxonomy, the fungus kingdom.

Types of Yeast
● Dry or granular
● Compressed or cake type
● Instant

VI. LIQUID INGREDIENTS

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

The following are some types of the liquid ingredients used in baking:
A. Water
It is the cheapest liquid used in baking. It performs vital role in baking making
ingredients rehydrated. The right amount of water helps dissolve all other ingredients in
batter and in dough to form smooth, workable mixture.
B. Milk and Other Dairy Products
 Milk and cream, like water, moisten dough and batters. Unlike water, they add a
slight flavor to the final baked goods and increase its richness. They also contribute to the
nutritive value of baked goods.
1. Types of Milk Used in Baking
* fresh milk or whole milk
* evaporated milk
* condensed milk
* skimmed milk
* powder or dry milk
2. Uses of Milk in Baking
* increases the nutritive value of baked products
* enhances texture and increase softness of baked goods
* act as a strengthener when mixed with flour
* provides moisture and tenderness to baked goods
* enhances flavor
* extends the shelf life of a cake
* boosts crust color

Minor Ingredients in Baking

They are not important as the major ingredients in baking but they are essential in
attaining the sensory qualities of baked products. They are used in small quantity, but
contribute to the enhancement of flavor and texture of the baked products. These are the
ingredients that add distinction and character to baked goods.
1. Flavoring
2. Vanilla
3. Salt
4. Spices (cloves, cinnamon, mace, nutmeg)
5. Wines
6. Coffee
7. Chocolate and Cocoa

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

ACTIVITY 1

I. Directions: Give what is asked in the following.

A. Differentiate the six major ingredients in baking.
B. Give at least five minor ingredients used in baking.
C. What are the effects of sugar in baking?

II. Have a tasting Exercise. Taste a Pandesal, Hotcake, and Siopao. Identify the ingredients used
in each item.