REPUBLIC OF KENYA

LEARNING GUIDE

FOR

BAKING TECHNOLOGY

LEVEL 5

TVET CDACC
P.O. BOX 15745-00100
NAIROBI

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First published 2020
© TVET CDACC

All rights reserved. No part of this learning guide may be reproduced, distributed, or transmitted
in any form or by any means, including photocopying, recording, or other electronic or mechanical
methods without the prior written permission of the TVET CDACC, except in the case of brief
quotations embodied in critical reviews and certain other non-commercial uses permitted by
copyright law. For permission requests, write to the Council Secretary/CEO, at the address below:

Council Secretary/CEO
TVET Curriculum Development, Assessment and Certification Council
P.O. Box 15745–00100
Nairobi, Kenya
Email: info@tvetcdacc.go.ke

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FOREWORD

The provision of quality education and training is fundamental to the Government’s overall
strategy for social economic development. Quality education and training will contribute to
achievement of Kenya’s development blue print and sustainable development goals. Reforms in
education are necessary to align the sector to the provisions of the Constitution of Kenya 2010.
This triggered the formulation of the Policy Framework on “Reforming Education and Training in
Kenya” (Sessional Paper No. 1 of 2019). A key provision of this policy is the radical change in the
design, development and delivery of Technical and Vocational Education and Training (TVET)
which is the key to unlocking the country’s potential for industrialization. This policy requires that
training in TVET be Competency Based, Curriculum development be industry led, certification be
based on demonstration of competence and that mode of delivery allows for multiple entry and
exit in TVET programs.

The State Department for Vocational and Technical Training (VTT) has a responsibility of
facilitating the process of inculcating knowledge, skills and attitudes necessary for catapulting the
nation to a globally competitive country, hence the paradigm shift to embrace Competency Based
Education and Training (CBET) to address the mismatch between skills acquired through training
and skills needed by industry as well as increase the global competitiveness of Kenyan labor force.
The Technical and Vocational Education and Training Act No. 29 of 2013 and the Sessional Paper
No. 1 of 2019 on Reforming Education and Training in Kenya, emphasizes the need to reform
curriculum development, assessment and certification to respond to the unique needs of the
industry.

This learning guide has been developed to support the implementation of CBET curriculum in
Baking Technology level 5 and is intended to guide the trainee through the learning process. It is
my conviction that this learning guide will play a critical role towards supporting the development
of competent human resource for Food Technology sector’s growth and sustainable development.

PRINCIPAL SECRETARY, VOCATIONAL AND TECHNICAL TRAINING

MINISTRY OF EDUCATION

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 PREFACE
Kenya Vision 2030 is anticipated to transform the country into a newly industrializing, “middle-income
country providing a high-quality life to all its citizens by the year 2030”. The Sustainable Development
Goals (SDGs) number four that focuses on inclusive and equitable quality education and promotion of
lifelong learning for all, further affirm that education and training is an important driver to economic
development for any country. Kenya intends to create a globally competitive and adaptive human
resource base to meet the requirements of a rapidly industrializing economy.

TVET CDACC has a responsibility of facilitating the process of inculcating knowledge, skills and
attitudes necessary for catapulting the nation to a globally competitive country, hence the paradigm shift
to embrace Competency Based Education and Training (CBET) to address the mismatch between skills
acquired through training and skills needed by industry as well as increase the global competitiveness of
Kenyan labor force. The Technical and Vocational Education and Training Act No. 29 of 2013 and the
Sessional Paper No. 1 of 2019 on Reforming Education and Training in Kenya, emphasizes the need to
reform curriculum development, assessment and certification to respond to the unique needs of the
industry.

To effectively implement CBET curriculum in Baking Technology level 5, this learning guide has been
designed and organized with clear interactive learning activities for each learning outcome of every unit
of learning. The guide further provides information sheet, self-assessment items, tools, equipment,
supplies, and materials necessary for the particular learning outcome. This is aimed at imparting the
relevant knowledge, requisite skills and the right attitude for work.

I am grateful to the trainers involved in the development of this learning guide.

CHAIRMAN, TVET CDACC

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ACKNOWLEDGEMENT

This learning guide has been designed and developed to support the implementation of
Competency Based Education and Training (CBET) curricula in Kenya. The learning guide is
intended to support learning by providing practical and theoretical learning activities, simplified
content and self-assessment items to guide the trainee in the learning process.

I recognize with appreciation the critical role of trainers in developing this learning guide and
ensuring its alignment with National Occupational Standards (OS) and CBET curriculum. I am
convinced that this learning guide will support trainees’ acquisition of knowledge, skills and right
attitude needed for work in the Baking Technology Sector.

COUNCIL SECRETARY/CEO
TVET CDACC

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ABBREVIATIONS AND ACRONYMS
CBET Competency Based Education and Training
PPEs Personal protective equipment
SOPs Standard Operating Procedures
KEBs Kenya Bureau of Standards
NEMA National Environmental Management Authority
WIBA Work Benefits and Injuries Act
AIDS Acquired Immune Deficiency Syndrome
CDACC Curriculum Development, Assessment and Certification Council
CR Core Competency
BT Baking Technology
OSHA Occupation Safety and Health Act
TVET Technical and Vocational Education and Training

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Table of Contents
FOREWORD ............................................................................................................................................... iii
PREFACE .................................................................................................................................................... iv
ACKNOWLEDGEMENT ............................................................................................................................ v
ACRONYMS ............................................................................................................................................... vi
LIST OF FIGURE........................................................................................................................................ ix
Background Information ............................................................................................................................ xiii
CHAPTER 1: BAKERY RAW MATERIALS ............................................................................................. 1
Learning Outcome 1: Wheat Flour ............................................................................................................... 1
Learning Outcome 2: Demonstrate knowledge of other flours used in baking .......................................... 10
Learning Outcome 3: Demonstrate knowledge of leavening agents as raw Materals in Baking ................ 16
Learning Outcome 4: Demonstrate knowledge of fats and oils as raw materials in baking ....................... 22
Learning Outcome 5: Demonstrate knowledge of moistening agents as raw materials in baking ............. 27
Learning Outcome 6: Demonstrate knowledge of sweeteners as raw materials in baking ......................... 33
Learning Outcome 7: Demonstrate knowledge of flavouring and colouring agents as raw materials in
baking .................................................................................................................................................... 38
Learning Outcome 8: Demonstrate knowledge of additives as raw materials in baking ............................ 42
Learning Outcome 9: Demonstrate knowledge of fruits and nuts as raw materials in baking.................... 46
Learning Outcome 10: Demonstrate knowledge of packaging materials used in baking ........................... 50
CHAPTER 2: BAKERY PLANT AND EQUIPMENT ............................................................................. 56
Learning Outcome 1: Demonstrate Knowledge of Bakery Plant Layout ................................................... 56
Learning Outcome 2: Demonstrate Knowledge of Bakery Equipment and Machinery ............................... 5
Learning Outcome 3: Demonstrate knowledge of bakery hygiene ............................................................. 35
Learning Outcome 4: Demonstrate Knowledge of Safety in Bakery.......................................................... 62
Learning Outcome 5: Demonstrate Knowledge of Security in Bakery ...................................................... 72
CHAPTER 3: CAKE PRODUCTION ........................................................................................................ 76
Learning Outcome 1: Plan and prepare for production of cakes ................................................................ 76
Learning Outcome 2: Prepare cake batter ................................................................................................... 95
Learning Outcome 3: Prepare cake batter for baking ............................................................................... 102
Learning Outcome 4: Prepare oven for cake baking ................................................................................. 108
Learning Outcome 5: Prepare cake for display and dispatch.................................................................... 120
CHAPTER 4: CAKE DECORATION ..................................................................................................... 139
Learning Outcome 1: Plan and prepare for cake decoration operations ................................................... 139
Learning Outcome 2: Level, trim and shape the cake ............................................................................... 155
Learning Outcome 3: Torte, moisten and fill the cake.............................................................................. 163

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Learning Outcome 4: Coat the cake crumb .............................................................................................. 172
Learning Outcome 5: Mask or Ice the cake .............................................................................................. 178
Learning Outcome 6: Apply sugar craft techniques ................................................................................. 184
Learning Outcome 7: Package and Dispatch decorated cakes .................................................................. 190
CHAPTER 5: PRODUCTION OF YEAST PRODUCTS ........................................................................ 195
Learning Outcome 2: Prepare yeast dough ............................................................................................... 208
Learning Outcome 3: Process the dough for baking ................................................................................. 213
Learning Outcome 4: Bake selected yeast products ................................................................................. 218
Learning Outcome 5: Prepare yeast products for display and dispatch .................................................... 230
CHAPTER 6: PASTRY PRODUCTION ................................................................................................. 234
Learning Outcome 1: Plan and prepare for production of pastry.............................................................. 234
Learning Outcome 2: Prepare pastry dough ............................................................................................. 248
Learning Outcome 3: Laminate pastry dough........................................................................................... 258
Learning Outcome 4: Prepare pastry product for baking .......................................................................... 263
Learning Outcome 5: Prepare and bake selected pastry products............................................................. 268
Learning Outcome 6: Prepare pastry products for display and packaging ............................................... 274

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LIST OF TABLES
Table 1: Composition or constituents of wheat flour .................................................................................... 3
Table 2:Type of flour obtained from wheat .................................................................................................. 5
Table 3: Practical activities 1 ........................................................................................................................ 7
Table 4: Identification, description and uses of flour ................................................................................. 10
Table 5: Practical activities 2 ...................................................................................................................... 13
Table 6: Practical activities 3 ...................................................................................................................... 19
Table 7: Practical activities 4 ...................................................................................................................... 24
Table 8: Composition of Milk..................................................................................................................... 27
Table 9: Practical activities 5 ...................................................................................................................... 29
Table 10: Practical activities 6 .................................................................................................................... 35
Table 11: Practical Activities 7 ................................................................................................................... 39
Table 12: Practical Activities 8 ................................................................................................................... 43
Table 13: Practical Activities 9 ................................................................................................................... 47
Table 14: Practical Activities 10 ................................................................................................................. 53
Table 15: Practical Activities 11 ................................................................................................................... 1
Table 16: Practical Activities 12 ................................................................................................................. 27
Table 17: Acids and their uses .................................................................................................................... 40
Table 18: Alkalis and their uses .................................................................................................................. 41
Table 19: Practical Activities 13 ................................................................................................................. 57
Table 20: Practical Activities 14 ................................................................................................................. 68
Table 21: Practical Activities 15 ................................................................................................................. 73
Table 22: Typical formulation of batter cakes ............................................................................................ 86
Table 23: Practical Activities 16 ................................................................................................................. 90
Table 24: Practical Activities 17 ................................................................................................................. 97
Table 25: Tools and equipment for preparation of cake batter for baking ................................................ 102
Table 26: Practical Activities 18 ............................................................................................................... 103
Table 27: Practical Activities 19 ............................................................................................................... 114
Table 28: cake decoration methods .......................................................................................................... 122
Table 29: Practical Activities 20 ............................................................................................................... 132
Table 30: Practical activities 21 ................................................................................................................ 150
Table 31:Practical activities 22 ................................................................................................................. 159
Table 32: Practical activities 23 ................................................................................................................ 168
Table 33: Practical activities 24 ................................................................................................................ 174
Table 34: Cake process faults ................................................................................................................... 179
Table 35: Practical activities 25 ................................................................................................................ 180
Table 36: Tools and equipment used in application of craft sugar techniques ......................................... 184
Table 37: Practical activities 26 ................................................................................................................ 186
Table 38: Plain Bread................................................................................................................................ 221
Table 39: Brown Bread ............................................................................................................................. 222
Table 40: Sweet Enriched Bread ............................................................................................................... 223
Table 41: Buns/Scones .............................................................................................................................. 224
Table 42: Rolls .......................................................................................................................................... 225
Table 43: Special Breads .......................................................................................................................... 225

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Table 44: Practical activities 28 ................................................................................................................ 244
Table 45: Pastry tools and equipment ....................................................................................................... 249
Table 46: Pastry process faults.................................................................................................................. 252
Table 47: Pastry product faults ................................................................................................................. 253
Table 48: Faults in pastry processing equipment ...................................................................................... 254
Table 49: Practical activities 29 ................................................................................................................ 255
Table 50: Faults, causes and remedies in laminated pastry ...................................................................... 260
Table 51: Practical activities 30 ................................................................................................................ 260
Table 52: Practical activities 31 ................................................................................................................ 265
Table 53: Practical activities 32 ................................................................................................................ 272
Table 54: Practical activities 33 ................................................................................................................ 279

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LIST OF FIGURES
Figure 1 Structure of a wheat grain ............................................................................................................... 2
Figure 2: Yeast action on dough ................................................................................................................. 17
Figure 3: storage of oils .............................................................................................................................. 23
Figure 4: Fruits used in baked products ...................................................................................................... 47
Figure 5: Wax paper.................................................................................................................................... 51
Figure 6: Aluminium foil ............................................................................................................................ 51
Figure 7: Cling Wrap .................................................................................................................................. 52
Figure 8 Bakery layout sample showing the different work sections .................................................... 58
Figure 9 Sample bakery operations flow chart ...................................................................................... 61
Figure 10 Convection oven ...................................................................................................................... 7
Figure 11 Rack oven .................................................................................................................................... 7
Figure 12 Deck oven .................................................................................................................................... 8
Figure 13 Wood fired brick oven ................................................................................................................. 8
Figure 14 Microwave oven .......................................................................................................................... 9
Figure 15 Proving cabinet .......................................................................................................................... 10
Figure 16 Measuring cups .......................................................................................................................... 11
Figure 17 Measuring spoons ...................................................................................................................... 11
Figure 18 Weighing scales .......................................................................................................................... 12
Figure 19 Timer .......................................................................................................................................... 12
Figure 20 Kitchen thermometer ................................................................................................................. 12
Figure 21 Work Table ................................................................................................................................ 13
Figure 22 Flour sifter ................................................................................................................................. 13
Figure 23 Balloon whisk ............................................................................................................................ 13
Figure 24 Cooling racks ............................................................................................................................. 14
Figure 25 Cake boards ............................................................................................................................... 14
Figure 26 Colander .................................................................................................................................... 15
Figure 27 pastry brush ............................................................................................................................... 15
Figure 28 Spatulas...................................................................................................................................... 16
Figure 29 Rolling pins ............................................................................................................................... 16
Figure 30 Pastry bags ................................................................................................................................. 17
Figure 31 Pastry Nozzles ........................................................................................................................... 17
Figure 32 Pastry cloth and pin ................................................................................................................... 18
Figure 33 Utility tray ................................................................................................................................. 18
Figure 34 Icing / cake decorating comb ..................................................................................................... 18
Figure 35 Pastry Scraper ............................................................................................................................ 19
Figure 36 Assorted strainers ...................................................................................................................... 19
Figure 37 Parchment paper ........................................................................................................................ 19
Figure 38 Cake decoration rotary stands.................................................................................................... 20
Figure 39 Mixing bowls ............................................................................................................................ 20
Figure 40 Wooden spoons ......................................................................................................................... 20
Figure 41 Electric hand mixer.................................................................................................................... 21
Figure 42 Dough mixer .............................................................................................................................. 21
Figure 43 Baking sheets ............................................................................................................................. 22
Figure 44 Cookie sheets ............................................................................................................................. 23
Figure 45 Tart pans .................................................................................................................................... 23

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Figure 46 Cupcake/Muffin pans ................................................................................................................ 23
Figure 47 Soufflé dishes ............................................................................................................................ 23
Figure 48 Loaf pan ..................................................................................................................................... 24
Figure 49 Cookie press .............................................................................................................................. 24
Figure 50 Scouring pad ........................................................................................................................... 43
Figure 51 Brooms ...................................................................................................................................... 44
Figure 52 vacuum cleaners ....................................................................................................................... 44
Figure 53 Polishing machine ..................................................................................................................... 44
Figure 54 Floor scrubber ............................................................................................................................ 45
Figure 55 Steam vapour machine............................................................................................................... 45
Figure 56 Components of fire .................................................................................................................... 64
Figure 57 Cake batter making equipment .................................................................................................. 95
Figure 58 Cake with cracked top ............................................................................................................. 110
Figure 59: Sunken cake ............................................................................................................................. 110
Figure 60 Vermicelli cake decoration candies ......................................................................................... 145
Figure 61 Adding edible paper to fondant ............................................................................................... 145
Figure 62 Cake trimming ......................................................................................................................... 156
Figure 63 Cake Leveling .......................................................................................................................... 156
Figure 64 Torting a cake .......................................................................................................................... 164
Figure 65 Cake torted into four slices for filling and layering ................................................................. 164
Figure 66 cake filling ............................................................................................................................... 166
Figure 67 cake frosting ............................................................................................................................ 166
Figure 68 Cake craft support structure for tiered cakes ........................................................................... 167
Figure 69 Cake crumb coating ................................................................................................................. 174
Figure 70 Piping of pastry........................................................................................................................ 239
Figure 71 Loading an oven safely ............................................................................................................ 269
Figure 72 Use of oven gloves to remove items from an oven ................................................................. 270
Figure 73 manual cooling of pastry products........................................................................................... 275
Figure 74 Packaging pastry products for dispatch ................................................................................... 277

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Background Information

This learning guide will enable the trainee to acquire competencies to undertake various processes
in Baking Technology. It provides practical and theoretical learning activities, simplified content,
illustrations and self-assessment items to guide the trainee in the learning process. It also provides
links and references for further reading that will equip the trainee with the prerequisite
knowledge, skills and right attitude for the trade area either as an employee or entrepreneur. It
contains up to date information in the baking technology sector that incorporates emerging issues
to every learning outcome.

Layout of the Trainee Guide

Performance standards: These are obtained from the performance criteria statements in the
related unit of competency of the Occupational Standards (OS).

Information Sheet: This section covers information relating to the specific learning outcome. This
information should include but not limited to meaning of terms, methods, processes/ procedures/
guidelines, Illustrations (photographs, pictures, videos, charts, plans, digital content links,
simulations links) and case studies. This section also provides additional information sources
relevant to the learning outcome e.g. books, web links.

Learning activities: This section covers practical activities related to the Performance Criteria
statements, Knowledge in relation to Performance Criteria as given under content in the curriculum
Special instructions related to learning activities.

Self-Assessment: This section must be related to the Performance Criteria, Required Knowledge
and Skills in the Occupational Standards. This section requires the trainee to evaluate their
acquisition of skills, knowledge and attitude in relation to the learning outcome. A variety of
assessment items such as written and practical tests which emphasizes on the application of
knowledge, skills and attitude is recommended.
The self-assessment items should be valid, relevant and comprehensive to the level of qualification
in the learning outcome.

Tools, equipment, materials and supplies: This section should provide for the requirements of
the learning outcome in terms of tools, equipment, supplies and materials. The section should be
adequate, relevant and comprehensive for the learning outcome.

References: Information sources should be quoted and presented as required in the APA format
The units of learning covered in this learning guide are as presented in the table below:

Units of Learning
Unit of Learning Code Unit of Learning Title

FOP/CU/BT/CC/01/5/A Bakery Raw Materials

FOP/CU/BT/CC/02/5/A Bakery Plant and Equipment
FOP/CU/BT/CR/01/5/A Cake Production
FOP/CU/BT/CR/02/5/A Cake Decoration

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FOP/CU/BT/CR/03/5/A Production of Yeast products
FOP/CU/BT/CR/04/5/A Production of Pastry Products

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 CHAPTER 1: BAKERY RAW MATERIALS
Unit of learning code: FOP/CU/BT/CC/01/5/A
Related Unit of Competency in Occupational Standard: Demonstrate Knowledge of Baking
Raw Materials
1 .1 Introduction
This unit of learning covers the competencies required to demonstrate knowledge of wheat flour
and other flours used in baking. It involves demonstrating knowledge of leavening agents, fats and
oils, moistening agents, sweeteners, flavouring and colouring agents, additives, fruits and nuts as
raw materials in baking and packaging materials used in baking.
1 .2 Summary of Learning Outcomes
The unit entails demonstrating knowledge of:
1. Wheat flour
2. Other flours used in baking
3. Leavening agents
4. Fats and oils
5. Moistening agents
6. Sweeteners
7. Flavouring and colouring agents
8. Additives
9. Fruits and nuts
10. Packaging materials used in baking

Learning Outcome 1: Wheat Flour

1.2.1.1 Introduction to wheat flour
This learning outcome covers wheat flour in the areas of composition of wheat, types of
wheat flour, characteristics of wheat flour, physical properties of wheat flour and storage of
wheat flour.
1.2.1.2 Performance Standard
1. Wheat flour composition is described based on the wheat grain.
2. Composition of the wheat flour is described
3. Types of flour are described based on extraction rate and wheat type.
4. Flour characteristic are described based on strength, nutrient content, water
absorption power (WAP) and starch content.
5. Wheat flour physical properties are described based on colour and texture.
6. Wheat flour storage is described based on store characteristics.
1.2.1.3 Information Sheet
1. Definition of terms related to wheat flour
 Wheat Kernel: Wheat kernels are the seeds of the wheat plant, and they are the part
of the plant that is milled into flour. Since cereal grains are in the grass family, wheat
kernels can be thought of as a type of grass seed. In fact, when a field of wheat starts
to grow, it looks like lawn grass.
 Gluten: Gluten is a protein naturally found in some grains including wheat, barley,
and rye.
 Genus: Refers class, kind, or group marked by common characteristics or by one
common characteristic.

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  Water absorption Power (WAP) of flour: Water absorption is the amount of water
taken up by flour to achieve the desired consistency and create a quality end-product.
It is the optimal amount of water added to dough before it becomes too sticky to
process. It is usually defined by flour weight.
 Enzyme: it a substance that acts as a catalyst in living organisms, regulating the rate
at which chemical reactions proceed without itself being altered in the process.
2. Classification of wheat and structure of wheat grain
Classification of wheat
Flour plays a major role in our bakery industry. Wheat is the most important cereal among all
grains. We can get quality flour from good quality wheat. Wheat is classified based on the
following:
(i) Type
(ii) Colour
(iii) Hardness
Classification according to type:
Wheat classified according to type, there are:-
 Triticum (also called hard wheat)
 Triticum compectum (also called soft, wheat)
 Triticum durum also called durum wheat)
Classification according to colour
 Red wheat
 White wheat
 Yellow
Classification according to hardness
 Hard wheat
 Soft wheat
Structure of wheat grain
Wheat grain consists of the following parts:

Figure 1 Structure of a wheat grain

Wheat kernel
Wheat kernels have three main parts:
The endosperm: The endosperm makes up the bulk of the kernel. It is the whitest part,
partly because it contains mostly starch; typically, 70 to 75% starch. The starch is embedded

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in chunks of protein. Two important proteins in the endosperm of wheat kernels are the
gluten-forming proteins, glutenin and gliadin.
When flour is mixed with water, glutenin and gliadin form strands of gluten, important in the
structure of baked goods. In fact, wheat is the only common cereal grain that contains
sufficient glutenin and gliadin for the formation of good-quality gluten for bread making.
While whole wheat flour contains all three parts of the kernel, white flour is milled from the
endosperm. Whole wheat flour is considered a whole grain product because it contains the
entire wheat kernel.
The germ: is the embryo of the wheat plant. Given the right conditions, the germ sprouts
germinate and grows into a new plant. Wheat germ is high in protein, fat, B vitamins, vitamin
E, and minerals. These nutrients are important to the germ as it sprouts. While germ protein
does not form gluten, from a nutritional standpoint it is of a high quality.
The bran: is the protective outer covering of the wheat kernel. It is usually darker in color
than the endosperm, although white wheat, which has a light bran.
3. Composition of wheat flour
Wheat is a cereal grain belongs to the genus triticum with 30,000 families. The kernel is 1/8 -
1
/4 long, ovoid in shape, rounded in both ends. Along one side of the grain there is a crease, a
folding of the aleurone and all covering layers.
Wheat is consumed mostly in form of flour and small quantity s used in breakfast foods such
as wheat flakes and puffed wheat.
Wheat is more popular than any other cereal grain for use in baked goods due to its gluten
content which raises baked products when mixed and also its mild, nutty flavor. The
composition of wheat is as follows:

Table 1: Composition or constituents of wheat flour

Wheat flour contains the following ingredients:
s/no Component Percentage (%)
1 Starch 70.
2 Moisture 14.
3 Protein 11.5
4 Ash 0.4
5 Sugar 1
6 Fat or lipid 1
7 Others (enzymes-alpha and beta amylases) 2.1

Starch
Starch is not soluble in water until it is heated to about 140 0F with water of six times of its
weight. Then the starch cells will swell and the cell wall will burst. Now the starch becomes
soluble in water. This process is called gelatinization.
Starch acts as filler as it gives rigidity to bread dough. It combines with lipids and gluten to
retain the gas during fermentation. During milling 6% of starch cells are crushed and
damaged due to the roller, type of wheat, moisture, etc. The water absorption power (WAP)
of the flour mainly depends upon the damaged starch.
Moisture
An ideal moisture content of flour is 14% the source of moisture may be tempering or the
package materials or the humidity. If more moisture is in the flour it will reduce the storage

3
life, induce insect infestation, may get fungus and bacteria and also will reduce the WAP of
the flour. This will result in fewer yields during production.
Protein
Wheat flour contains soluble and insoluble proteins, namely:
 Albumin
 Globulin
 Gliadin
 Glutenin
The soluble proteins, albumin and globulin are useful in providing nourishment to yeast
during the fermentation process for its growth and reproduction.
The insoluble proteins, gliadin and glutenin form a rubbery material when water is added
with flour. So when it is kneaded well, the rubbery material (texture) developed is called
gluten. It gives structure to the baked products.
This bread-making flour should have the gluten from 10% to 11.5%. If the flour contains less
gluten, then the flour will be suitable for lower structured products like cakes and
biscuits/cookies. This flour requires a low, that is, 7-10% gluten content.
Ash
The source of ash content in flour is bran. If the flour contains more ash, it means it has more
bran. Too much ash gives dark colour to the flour and also cuts the gluten. Flour with higher
ash content will not retain as much gas during different stages of processing and this affects
the volume and gives poor texture to the products.
Sugar
Naturally, flour contains a small quantity of sugar, namely, sucrose and maltose. It is used as
yeast food to produce carbon dioxide gas.
Fat or Lipids
Fat or Lipids should not be more than 1% in flour. They contain the pigment carotene which
gives colour to the flour. There is a higher quantity of oil/fat in the low grade flour than in the
high grade ones. The fat or oil when separated from the flour is a pale yellowish liquid
without taste or smell.
Enzymes
Flour contains enzymes. These enzymes hydrolyze starch and convert it into simple sugar.
During fermentation, the simple sugar is used by the yeast to produce alcohol and carbon
dioxide. The gas production depends upon the amount of enzymes found in the flour. These
enzymes are necessary for producing good quality bread. In rain-damaged wheat, these
enzymes will be available in excess. The bread made out of this flour will have dark crust
colour and sticky crumbs. If these enzymes are less, the bread will have poor volume and dull
crust colour.
4. Types of wheat flour
Bakers use two primary types of white wheat flours: hard flour or strong flour and weak flour
or soft flour. We get hard flour from hard wheat. It contains 11.2-11.8% protein, 0.45-0.50%
ash, 1.2% fat and 74-75% starch. The higher protein found in strong flour indicates a higher
level of gluten. This type of flour is mainly used for high-structured products like yeast
products like yeast products, choux pastry and puff pastries.
We get soft flour from soft wheat. This type of flour contains 8.4-8.8% protein, 0.44-0.48%
of ash, 1% fat and 76-77% starch. Due to the less protein content, this flour is mainly used
for low-structured products like biscuits, cakes, sponges, short and sweet paste.
5. Flour characteristics
Characteristics of good quality flour

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Bakers need good quality flour for production. Good quality flour should have the following
characteristics:
 Colour: The flour should be creamish white in colour. Good quality flour will reflect
the light when it is shown to the light. Bleaching the flour helps to get the colour.
 Strength: There are two types of flour based on strength i.e. strong and weak flour.
The strength depends upon the gluten quantity present in the flour. Strong flour is
preferred for making bread and weak flour is preferred for making cakes and
confectionery products.
 Tolerance: Tolerance is the ability of the flour to withstand the fermentation and/or
the mixing process in excess of what is normally required to mature its gluten
properly.
 High absorption power: High absorption power means the ability of the flour to
hold maximum amount of water. If the flour has less WAP the bread will not be of
good quality and will have fewer yields.
 Uniformity: If the flour is used not uniformly mixed the quality of the product will
differ. There should be constant monitoring and adjustment of flour to get satisfactory
results.
6. Type of flours obtained from wheat:
The whole wheat grain consists of various components as discussed. Each of the components
is milled in various proportions to yield different type of flours from the same plant and each
one has a particular usage in the bakery.

Table 2:Type of flour obtained from wheat

S/no Type of flour Description
1 Whole meal flour or It is the whole milled wheat kernel. The flour is cream
Atta to brown in colour as it has the bran grounded with it.
It is not advisable to sift the whole wheat flour as most
of the bran, an important dietary component, will be
lost.
2 Graham flour The wheat kernel is separated into its various
components such as endosperm, germ, and bran. The
endosperm is ground finely to produce white flour
with gluten, whereas germ and bran are ground until it
is coarse. The milled flour is then mixed back to yield
graham flour. In case of non-availability of this flour
one can mix refined flour, bran, and germ in the ratios
that they naturally exist in the grain.
3 Brown flour It is almost 85 percent of the grain millet, where some
amount of bran has been extracted. It is nutritious as it
has high percentage of germ.
4 Strong flour or baker’s It is milled from hard flour, in other words from high
flour protein flour. The strong flours absorb more water than
weak flours, as gluten can absorb twice their own
weight or water. This flour is used form products
which will have a high rise in the oven such as yeast
breads, choux pastry, and puff pastry.

5
 5 Weak flour or cake flour As the name suggests, this flour has less gluten and
hence, it is used for products that need a softer texture
such as cookies and cakes and sponges.
6 All-purpose flour The all- purpose flour is a blend of flours and has
medium strength.
7 Pastry flour It is a very finely ground polished flour of soft wheat
kernels, usually enriched and bleached.
8 Self-raising flour This flour is usually of medium strength and contains
baking powder in a proportion. Since the flour
contains moisture, this can react with the baking
powder lessening the effect of baking powder and
hence, it is not advisable to buy the commercial self-
raising
9 Straight run flour After wheat is milled, all the flour streams minus the
bran and germ are used to compose straight grade
flour. It is mainly milled from the endosperm of wheat,
with some particles of bran and germ that cling too
tightly to the endosperm and cannot be removed
during milling.
10 Semolina flour Semolina is high-gluten flour made from hard durum
wheat. It has a rather coarse texture, yellow color, and is
high in gluten protein. The high gluten content means
the flour is especially well suited for making pasta, but
this flour is also a common ingredient in bread and
baked goods as well as couscous. Semolina is available
throughout the world but is most popular in Italy.
11 Germ meal Germ flour is made from the endosperm and germ,
excluding the bran.
12 Wheat meal brown flour that contains some but not all of
the outer covering and central part of the wheat grain:

7. Physical properties of Flour

Test for water absorption power (WAP): Take 100 g of flour and mix 50 ml of water. Mix
it well. If the dough is stiff, add 1 ml of Take 100 g of flour and mix 50 ml of water. Mix it
well. If the dough is stiff, add 1 ml of water at a time and mix until it becomes a pliable
dough. After obtaining this quality, note the quantity of water added. This quantity will be
the WAP of the particular flour. More protein flour has more WAP. It will increase the
number of portion (yield).
Test for the quality of gluten in flour: Take some quantity of flour and mix it with enough
water. Knead it well to get smooth dough. Then put this dough in water for 30 minutes at
room temperature. Then take it out and wash it in the running water till the starch is
completely removed. Squeeze the dough until it gives no white streaks, and what remains is
called gluten. Squeeze out to remove the excess water and this is known as wet gluten. It can
be expressed as a per cent of the flour sample.
Then keep the wet gluten in a cool oven (140 0 C) till all the moisture is evaporated. Now it is
called dry gluten. The dry gluten weight should be 1/3 of the wet gluten. For example: If the
wet gluten is 30 g, the weight of dry gluten should be 10 g.
If the dough in the oven rises, the flour will be considered to have a good quality of gluten.

6
PH value: pH value indicates the acidity or alkalinity. It is measured from 0 to 14.7 is
neutral. When the PH is above 7, it is called alkaline. When it is below 7, it is acid. The pH
value should be 5.5-6.5 for bread making and 4.5-5 for high-ratio cakes. However, some
cakes are in the alkaline side.
8. Flour storage
If moisture is allowed to get into the flour, it may cause it to become clumpy. In some cases,
flour can attract psocids (tiny brown or black insects which live in dry foods) and cankers.
The flour will itself sweat (absorb moisture), resulting in the formation of inferior products.
For proper storage of the flour, the following things should be kept in mind:
 The storage area should be well ventilated.
 Hessian cloth or jute cloth is always preferred so that it can allow air to go in.
 Flour bags should be piled off the floor on wooden boards to enable free circulation
of air all around the piles.
 Should be kept away from direct sunlight.
 Should be stored away from foreign odours because it picks up these odours easily.
 Avoid insect infestation.
 Should be stored in dry clean bins with fitting lids.
 Temperature of the storage area should be 19-240 0 C
 The relative humidity should be 55-65%. Too low or too high relative humidity is
detrimental to flour quality.
 The containers should be clearly labeled with their content so as to avoid mistakes
when selecting the correct flour for use.
1.2.1.4 Learning Activities
Table 3: Practical activities 1

Practical Activities:
You are required to visit a bakery plant or factory. Carry out the following activities:
(a) Describe wheat flour composition based on the wheat grain.
(b) Describe the composition of the wheat flour
(c) Describe types of flour based on extraction rate and wheat type.
(d) Describe flour characteristic based on strength, nutrient content, water absorption
power (WAP) and starch content.
(e) Describe wheat flour physical properties based on colour and texture.
(f) Describe wheat flour storage based on storage characteristics.

Learning Activity Area of Application Special Instructions

Describing wheat flour  Bakery plant / factory Dress appropriately as per
composition based on the  Flour milling plant the SOPs
wheat grain. Carry a note book and a pen
for documentation
Ask questions for clarity
Describing the composition  Bakery plant / factory Dress appropriately as per
of the wheat flour  Flour milling plant the SOPs
Carry a note book and a pen
for documentation
Ask questions for clarity

7
 Describing types of flour  Bakery plant / factory Dress appropriately as per
based on extraction rate and  Flour milling plant the SOPs
wheat type. Carry a note book and a pen
for documentation
Ask questions for clarity
Describing flour  Bakery plant / factory Dress appropriately as per
characteristic based on  Flour milling plant the SOPs
strength, nutrient content, Carry a note book and a pen
water absorption power for documentation
(WAP) and starch content. Ask questions for clarity

Describing wheat flour  Bakery plant / factory Dress appropriately as per

physical properties based on  Flour milling plant the SOPs
colour and texture. Carry a note book and a pen
for documentation
Ask questions for clarity
Describing wheat flour  Bakery plant / factory Dress appropriately as per
storage based on storage  Flour milling plant the SOPs
characteristics. Carry a note book and a pen
for documentation
Ask questions for clarity

1.2.1.5 Self-Assessment
CHECK YOUR PROGRESS I [12 marks]
Instruction: Attempt all questions
1. You are working in a bakery unit and have been experiencing challenges with improper
storage of supplies. You received new supply of flour. Advise the storekeeper on any
SEVEN points to consider when storing the new supply [ 7 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
2. You are selecting flour to be purchased by your bakery business. What FIVE qualities
would you consider to get good flour? [5 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
1.2.1.6 Tools, Equipment, Supplies and Materials
The following resources will be necessary in ensuring the necessary knowledge and skills
related to this learning outcome are acquired:
 Functional production workshop
 Computers
 Stationery
 Internet connection
 Projectors
 Charts

8
  Assorted samples of wheat and wheat flours
1.2.1.7 References
1. AIB International. Bread Manufacturing Process, Distance Learning Course, “Module 02
– Mixing.” Accessed from https://www.aibonline.org/Start-Your-
Training/Baking/Baking-Foundations/Bread-Manufacturing-Process-Online, on
21/12/2020.
2. Puhr, D. H., and B. L. D’Appolonia. “Effect of Baking Absorption on Bread Yield,
Crumb Moisture, and Crumb Water Activity.” Cereal Chem. 69.5 (1992): 582-86.
3. Serna-Saldivar, S.O. “Dry-Milling Processes and Quality of Dry-Milled Products.”
Cereal Grains: Laboratory Reference and Procedures Manual, CRC Press, Taylor &
Francis Group, LLC, 2012, pp. 151–153.
4. Gregersen. E. (2020), Enzyme Biochemistry. Accessed from
https://www.britannica.com/science/enzyme/Factors-affecting-enzyme-activity on
21/12/2020.

CHECK YOUR PROGRESS I – Model Answers

1. You are working in a bakery unit and have been experiencing challenges with improper
storage of supplies. You received new supply of flour. Advise the storekeeper on any
SEVEN points to consider when storing the new supply [ 7 marks]
 The storage area should be well ventilated.
 Flour bags should be piled off the floor on wooden boards to enable free circulation
of air all around the piles.
 Should be kept away from direct sunlight.
 Avoid insect infestation.
 Should be stored in dry clean bins with fitting lids.
 Temperature of the storage area should be 19-240C
 The relative humidity should be 55-65%. Too low or too high relative humidity is
detrimental to flour quality.
 The containers should be clearly labeled with their content so as to avoid mistakes
when selecting the correct flour for use.
2. You are selecting flour to be purchased by your bakery business. What FIVE qualities
would you consider to get good flour? [5 marks]
 Colour; creamish white
 High water absorption
 Uniformity
 Tolerance; ability to withstand mixing and fermentation
 Strength

9
Learning Outcome 2: Demonstrate knowledge of other flours used in baking
1.2.2.1 Introduction to learning outcome
This learning outcome covers other types flours used in baking other than wheat flour. It
entails the identification, characteristics, uses and functions and physical properties of these
flours.
1.2.2.2 Performance Standard
1. Other flours used in baking are identified based on purpose.
2. Characteristics of other flours used in baking are described based on product
characteristic.
3. Uses and functions of other flours used in baking are described.
4. Physical properties of other flours used in baking are described.
1.2.2.3 Information Sheet
(a) Definition of terms related to other types of flour used in baking
 Gluten free: A gluten-free food is that which strictly excludes gluten, which is a
mixture of proteins found in wheat as well as barley, rye, and oats.
 Gelatinization: Starch gelatinization is the process where starch and water are
subjected to heat causing the starch granules to swell.
(b) Identification, description and uses of flours
Flours are not only derived from wheat but also from other grains and seeds. It is very
important for chefs to have knowledge of such flours as they can make different products
with the range of the flours which will be healthier.
Also since many people are suffering from gluten allergies, it is important for chefs to use
products which are gluten free. Many types of grains are available in the market but few of
the popular flours derived from them are discussed in flowing table.

Table 4: Identification, description and uses of flour

S/no Identification Description [characteristics & Uses of flour
properties]
1 Rye flour Rye flour does not have as much gluten as Used in bread making
in popular flour and hence, it is sometimes Rye flour's intensely fruity
mixed in proportions with flour for the flavour is delicious
production of breads. Breads which use incorporated into
only rye flour are more dense and chewy. fruited cakes and sweet quick
Rye flour dough is quite heavy and sticky breads such as scones.
2 Carrot flour Dried and powdered carrot has all the Combined with other flour
sweet flavor and nutrients of the vegetable in baking mixes or use as a
in an easy-to-use form. natural food coloring.
Gluten free
3 Rice flour It is the finely ground polished rice with a It can be used to as providing
similar texture of corn starch, usually used an alternative to wheat flour
as thickening agent. Rice flour is free of in cakes and biscuits.
gluten and if the dough has to be made
one would have to make it with hot water.
4 Sorghum flour Sorghum will help to improve the texture Used in breads, rolls and
of baked goods. It has a very soft, light muffins.
crumb with a mild, sweet flavour,
allowing sorghum flour to yield smoother

10
 and softer textured gluten-free baked
goods.
5 Maize flour Popular in Mexico, this flour is made Maize flour is used to
from cooked maize corn and then make bread, muffins,
grounded. This flour is also free from doughnuts, pancake mixes,
gluten and biscuits.
6 Corn flour It is made by grounding the white heart or It is added to strong flour to
the germ of the corn kernel. This is also turn into weak flour.
free of gluten and usage of this flour in
products gives crispness to the product.
Corn flour is not flour, but it is actually a
starch.
7 Arrowroot This flour is finely milled from the Blend with other flours, such
flour arrowroot plant. It has the same properties as almond flour,
as corn flour and the uses are very similar. coconut flour and
tapioca flour for bread and
dessert recipes
It is widely used for making
glazes.
8 Barley flour Made from the pearl barley, it has low It is a good flour to substitute
gluten content with mild flavor. into quick breads, muffins
and cookies for a little whole
grain twist.
9 Buckwheat It has distinctive grayish brown colour It is an ideal substitute for
flour with earthy bitter taste. flour in cookies, pancakes
and recipes that do not
require the mixture to rise.
However, it should be used
in combination with lighter
flours and replace up to half
of the flour called for in cake
or bread recipes.
10 Amaranth It is a green leafy vegetable related to Grain amaranth can be used
flour spinach and beets. Tiny seeds of this plant in breakfast foods, bread,
are often ground into nutritious flour. It is multigrain crackers, and
light brown in colour and has a nutty pancake mixes. Experts
aroma. contend more research and
work is needed in product
development,
commercialization and
marketing for it to be more
widely used.
11 Pulse flour These are the seeds of many edible Used in gluten free breads.
legumes
12 Potato flour Potato flour works in many baked goods 1. Potato Flour bakes light
and is a healthy option for gluten- delicate cakes such as our
free cooking. gluten free strawberry layer
cake.

11
 Potatoes are a natural source of fiber, B 2. Used for breads
vitamins and iron.
Potato flour attracts and holds water,
producing moist yeast bread with a good
shelf life.
13 Barley flour Made from the pearl barley, it has low Barley flour is used to
gluten content with mild flavor. prepare breads such as barley
Barley is a very healthy grain. It's rich in bread. It is sometimes added
vitamins, minerals and to wheat flour, creating
other beneficial plant compounds. It's also composite flour, which
high in fiber, which is responsible for is used to prepare various
most of its health benefits, ranging from breads. Its addition to
a better digestion to reduced hunger and wheat flour creates a darker-
weight loss. colored baked end-product,
and also alters the flavor of
the product.
14 Millet flour It can also grow in areas which do not get Used for sweet or
much rainwater. savory baking. Replace up to
Millet flour has a light and mild flavor. It 25% of the flour in the recipe
lends a delicate cake-like crumb to baked with millet flour for
goods. added nutrition.
15 Quinoa flour This is one of the grains which have the Used for baking gluten-
highest amount of protein. The protein free bread because of its
in quinoa flour helps to give bread some protein content.
structure, and will improve the overall
texture.
16 Soya bean It is high fat and high protein flour which It is added to baked goods. It
flour has a strong distinctive nutty flavor. is used extensively to make
pies, doughnuts, cakes and
rolls, pasta, pancake mixes
and frozen desserts.
17 Sunflower Sunflower seed flour is versatile grain- It’s a good flour alternative
seed flour free flour. It can be dried, roasted and to use in gluten-free baking,
ground into flour. It can be combined with and some bakers prefer it to
other kinds of gluten free flour as it has a almond flour because it has
very nutty flavor. the advantage of being nut-
free. The taste is relatively
neutral, with a slight
sweetness and nuttiness.

12
1.2.2.4 Learning Activities
Table 5: Practical activities 2

Practical Activities:
You are required to visit a bakery plant or factory. Carry out the following activities:
a) Identify other flours used in baking based on purpose.
b) Describe characteristics of other flours used in baking based on product
characteristic.
c) Describe uses and functions of other flours used in baking.
d) Describe physical properties of other flours used in baking.

Learning Activity Area of Application Special Instructions

Identifying other flours used  Bakery plant / factory Dress appropriately as per
in baking based on purpose.  Flour milling plant the SOPs
Carry a note book and a
pen for documentation
Ask questions for clarity
Describing characteristics of  Bakery plant / factory Dress appropriately as per
other flours used in baking  Flour milling plant the SOPs
based on product Carry a note book and a
pen for documentation
Ask questions for clarity
Describing uses and  Bakery plant / factory Dress appropriately as per
functions of other flours  Flour milling plant the SOPs
used in baking. Carry a note book and a
pen for documentation
Ask questions for clarity
Describing physical  Bakery plant / factory Dress appropriately as per
properties of other flours  Flour milling plant the SOPs
used in baking. Carry a note book and a
pen for documentation
Ask questions for clarity

1.2.2.5 Self-Assessment
CHECK YOUR PROGRESS II [10 marks]
Instruction: Attempt all questions
1. As a bakery technician you have received an order from a client who required gluten-
free baked goods. Advice the management on any EIGHT types of gluten free flour to
consider buying [8 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

13
 ________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
2. State whether the following statements are TRUE or FALSE [2 marks]
(a) Sorghum flour is a gluten free flour
(b) Millet flour has a light and mild flavour
1.2.2.6 Tools, Equipment, Supplies and Materials
The following resources will be necessary in ensuring the necessary knowledge and skills
related to this learning outcome are acquired:
 Functional production workshop
 Computers
 Stationery
 Internet connection
 Projectors
 Charts
 Assorted samples of other types of flours used in baking
 Labortory resources:
 Reagents
 Apparatus
 Assorted samples
1.2.2.7 References
1. AIB International. Bread Manufacturing Process, Distance Learning Course, “Module 02
– Mixing.” Accessed from https://www.aibonline.org/Start-Your-
Training/Baking/Baking-Foundations/Bread-Manufacturing-Process-Online, on
21/12/2020.
2. Puhr, D. H., and B. L. D’Appolonia. “Effect of Baking Absorption on Bread Yield,
Crumb Moisture, and Crumb Water Activity.” Cereal Chem. 69.5 (1992): 582-86.
3. Serna-Saldivar, S.O. “Dry-Milling Processes and Quality of Dry-Milled Products.”
Cereal Grains: Laboratory Reference and Procedures Manual, CRC Press, Taylor &
Francis Group, LLC, 2012, pp. 151–153.
4. Gregersen. E. (2020), Enzyme Biochemistry. Accessed from
https://www.britannica.com/science/enzyme/Factors-affecting-enzyme-activity on
21/12/2020.

CHECK YOUR PROGRESS II- Model Answers

1. As a bakery technician you have received an order from a client who required gluten-
free baked goods. Advice the management on any EIGHT types of gluten free flour to
consider buying [8 marks]
 Rice flour
 Soya bean flour
 Amaranth flour
 Sunflower seed flour
 Arrow root flour
 Potato flour
 Pulse flour
 Quinoa flour
 Chestnut flour
 Barley flour

14
  Millet flour
2. State whether the following statements are TRUE or FALSE [2 marks]
(a) Rice flour is a gluten free flour [TRUE]
(b) Millet flour has a light and mild flavour [TRUE]

15
1.2.1 Learning Outcome 3: Demonstrate knowledge of leavening agents as raw
Materials in baking
1.2.3.1 Introduction
This learning outcome covers leavening agents under: introduction, types, physical
properties, uses and functions and storage of leaving agents.
1.2.3.2 Performance Standard
1. Leavening agent are described based on properties.
2. Types of leavening agents are described based on their chemical and physical
properties.
3. Uses and functions of leavening agents are described based on type of product.
4. Storage of leavening agents is described based on product characteristic and store
characteristics.
1.2.3.3 Information Sheet
(a) Definition of terms related to leavening agents
 Raising agent: A raising agent is added to a mixture to give lightness to a product. It
is often used in cake and bread mixtures.
 Leavening: refers to the gasses that are trapped in a baked good when it is baked.
 Caked: this occurs where an agent cover and become encrusted on the surface making
it difficult to use.
(b) Introduction to leavening agents
Such agents include air, steam, yeast, baking powder, and baking soda. It helps baked
products rise and increase in volume by producing air which is trapped as bubbles by the
cells in the mixture and alters the texture to one of light and airy.
Types of leavening agents
Leavening agents that are used in the kitchen can be classified into the following categories,
 Biological (yeast)
 Chemical (baking powder, baking soda, baking ammonia)
 Mechanical (beating, whisking, creaming, sieving)
 Water vapour
 Combination of All
Mechanical leavening
Mechanical aeration there must be some ingredients in the mix that will hold the air bubbles
and not allow them to escape. It is a mixture of air by beating, creaming, whisking, and
sieving.
Biological Leavening Agents
The yeast used in the preparation of the fermented bakery products like bread, bread rolls,
sweet doughs, crackers etc. does the job of leavening by biological way. Here carbon dioxide
gas is generated by fermentation. The one best adopted for leavening of bakery dough is
baker's yeast. Sugars such as glucose and fructose are substrates, which are transformed into
carbon-di-oxide and alcohol by fermentation.
Carbon-di-oxide is responsible for the leavening of bakery products.
The advantages of yeast leavening, as opposed to chemical leavening, are that it can
contribute a characteristic taste and aroma and the evolution of gas can continue over a much
longer period of time. There are two types of yeast namely dry yeast and fresh or
compressed yeast.

16
 Figure 2: Yeast action on dough

Chemical Leavening Agents

 Baking Powder: Baking powder is a leavening agent that is made of a mixture of an
acid reacting salt with bicarbonate of soda. When the mixture is in dried condition
starch is added to act as a separator between sodium bicarbonate and acid reacting salt
till used. In the heat and moisture, the salt reacts with sodium bicarbonate and releases
carbon dioxide. When gas is entrapped into gluten structure or small air cell of the
batter is developed because of the creaming action of fat. This structure expands with
the production of gas and when baking the small parts of the gas gets absorbs by media
itself. Cream of tartar is an actual form of refined tartar which is a by-product of
precipitation from the grape wine manufacturing process.
 Ammonium Carbonate: Ammonium Carbonate produces carbon dioxide in the
presence of heat but because of the strong offensive flavor, it is always to be used with
very strong flavoring agents.
 Baking Soda: The chemical name of baking soda is sodium bicarbonate. It is also
known as 'bicarbonate of soda'. The liberation of carbon di-oxide gas from pure
solutions of baking soda is slow, especially near room temperature. When baking soda
is added to dough or batter, gas liberates at least initially. In the absence of added acids,
the dough pH quickly becomes
Lamination or water vapour
The process lamination acts as raising procedure where the fat and dough is folded and
rolled. When the moisture is incorporated in the fat and the dough also will vaporize during
baking and give it the raising or lift.
Combination of All
Danish pastry is the best example of a combination raising where we use yeast in the dough
and fat is used by the lamination process. Vanilla buns, fruit cake are some examples of the
combination process where the use of whisking, creaming, and chemical raising agent is used
to finish the product.
(c) Physical properties of to leavening agents
Physical properties of biological agents (yeast)
The scientific name of yeast is Saccharomyces Cerevisiac. Yeast is unicellular microscopic
fungi. The structure of yeast consists:
 Cell wall
 Protoplasm
 Vacuole
Food: Yeast feeds on Simple sugar like dextrose or fructose.
Suitable climate: 80 to 85 degree F, at least 70% humidity can give the best result.

17
Fermentation activity: the protoplasm of yeast contains following enzymes:
 Invertase: it converts cane sugar or sucrose into simpler form of sugar which is known
as invert sugar, which is a combination of dextrose and fructose.
 Maltase: it converts maltose sugar into dextrose which can be directly fermented by
yeast.
 Zymase: this is the most important fermenting agent that breaks invert sugar and
dextrose to carbon dioxide, some amount of pure alcohol, and very small amount of
glycerine, acetic acid and some amount of lactic acid. It also produces some flavourful
aroma which gives a pleasant fermentation flavour.
 Protease: it softens down the flour protein, thus gives a better stretch ability for the
bread (to be specific on gluten) so that it can get a good volume and structure.
Physical properties of chemical leavening agents (yeast)
Chemical leavening agent is brought about by the production of carbon dioxide in a solution
of acid and alkali, in the presence of heat.
Physical properties of mechanical leavening agents (yeast)
All mechanical leavening agents involve physical movement hence it is known as mechanical
raising or leavening.
(d) Uses and functions of to leavening agents
The major function of leavening agents is to aerate the dough or batter and thereby result into
a light and porous texture. This porosity of a batter or dough is responsible for imparting
good volume to the finished product. Some of the functions of leavening agents in bakery
products are as under:
 It increases the volume of the bakery products.
 The leavened products being light and porous are easily chewed.
 Leavened products are easily digested.
 Leavened bakery products are more palatable and appetizing due to uniformity of
cell structure, brightness of crumb colour, softness of texture, etc.
(e) Storage of to leavening agents
Storage of yeast
Yeast should be stored at 45 degrees F. The bacteria are killed if the temperature is between
127-140 degrees F.
Symptoms of damaged or rotten yeast
The following are the symptoms of damaged or rotten yeast:
 Buttery consistency
 Brownish in color
 Crumbly in texture
 Very obnoxious smell
Storage of chemical raising agents
All chemical raising agents deteriorate with age and if kept for any considerable length of
time lose their strength because they absorb some moisture from the air and slowly gives off
gas. Furthermore, in such cases, the baking powder may become 'caked' or lumpy-thus
making it difficult to mix in uniformly with flour.
Therefore, it is advantageous to use the freshest possible baking powder, and to see that it is
kept under the proper storage conditions which could be as follows:
 Clean and dry room.
 Keep the can tightly covered when not in use
 Avoid having a large amount of baking powder on hand, which must be stored for a
considerable time.

18
 Class activity:
Watch the video link below and identify types of leaving agents discussed and how they
work:
Leavening agents: https://youtu.be/g2DbJ-lKcE

1.2.3.4 Learning Activities

Table 6: Practical activities 3

Practical Activities:
You are required to either visit a bakery plant or factory or your institutional bakery
training facility. Carry out the following activities and submit your work for evaluation:
a) Describe leavening agents based on properties.
b) Describe types of leavening agents based on their chemical and physical properties.
c) Describe uses and functions of leavening agents based on type of product.
d) Describe storage of leavening agents based on product characteristic and store
characteristics.
Learning Activity Area of Application Special Instructions
Identifying and describing  Institutional bakery Dress appropriately as per
leavening agents based on training workshop the SOPs
properties.  Bakery plant Identify the different types
ingredients available which
can be used as leavening/
aeration label them in the
notebook.
Ask questions for clarity
Describing types of  Institutional bakery Dress appropriately as per
leavening agents based on training workshop the SOPs
their chemical and physical  Bakery plant Carry a note book and a
properties. pen for documentation
Ask questions for clarity
Describing uses and  Institutional bakery Dress appropriately as per
functions of leavening training workshop the SOPs
agents based on type of  Bakery plant Carry a note book and a
product. pen for documentation
Ask questions for clarity
Describing storage of  Institutional bakery Dress appropriately as per
leavening agents based on training workshop the SOPs
product characteristic and  Bakery plant Carry a note book and a
store characteristics. pen for documentation
Ask questions for clarity

1.2.3.5 Self-Assessment
CHECK YOUR PROGRESS III [10 marks]
Instruction: Attempt all questions
1. As a bakery technician you are required to advise staff on FIVE main categories of
raising agents to use [5 marks]

19
 ________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
2. ______________ and ______________ are the TWO types of yeast [2 marks]
3. What THREE signs will you use to notice yeast that is rotten? [3 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
1.2.3.6 Tools, Equipment, Supplies and Materials
The following resources will be necessary in ensuring the necessary knowledge and skills
related to this learning outcome are acquired:
 Functional production workshop
 Computers
 Stationery
 Internet connection
 Projectors
 Charts
 Assorted samples of leavening agents
 Labortory resources:
 Reagents
 Apparatus
 Assorted samples
1.2.3.7 References
1. AIB International. Bread Manufacturing Process, Distance Learning Course, “Module
02 – Mixing.” Accessed from https://www.aibonline.org/Start-Your-
Training/Baking/Baking-Foundations/Bread-Manufacturing-Process-Online, on
21/12/2020.
2. Puhr, D. H., and B. L. D’Appolonia. “Effect of Baking Absorption on Bread Yield,
Crumb Moisture, and Crumb Water Activity.” Cereal Chem. 69.5 (1992): 582-86.
3. Serna-Saldivar, S.O. “Dry-Milling Processes and Quality of Dry-Milled Products.”
Cereal Grains: Laboratory Reference and Procedures Manual, CRC Press, Taylor &
Francis Group, LLC, 2012, pp. 151–153.
4. Gregersen. E. (2020), Enzyme Biochemistry. Accessed from
https://www.britannica.com/science/enzyme/Factors-affecting-enzyme-activity on
21/12/2020.
5. Hotel management and Tourism Notes (2017). Accessed from
http://dixitthakur.blogspot.com/2017/05/raising-agents.html on 21/12/2020
6. Hummingbird Bakery (2016); Baking Guide to Raising Agents.

CHECK YOUR PROGRESS III- Model Answers [10 marks]

1. As a bakery technician you are required to advise staff on FIVE main categories of
raising agents to use [5 marks]
 Chemical
 Biological
 Combination

20
  Mechanical
 Lamination or water vapour
2. ______________ and ______________ are the TWO types of yeast [2 marks]
 Dry yeast
 Fresh yeast
3. What THREE signs will you use to notice yeast that is rotten? [3 marks]
 Buttery consistency
 Brownish in color
 Crumbly in texture
 Very obnoxious smell

21
1.2.2 Learning Outcome 4: Demonstrate knowledge of fats and oils as raw materials in
baking
1.2.4.1 Introduction learning outcome
This learning outcome covers fats and oils in terms of definition of terms, sources, types of
fats and oils, spoilage and preservation and uses and functions of fats and oils.
1.2.4.2 Performance Standard
1. Fats and oils used in baking are defined based on their properties.
2. Sources of oils and fats are described based on raw materials and origin.
3. Types of fats and oils are described based on raw materials and properties.
4. Spoilage and preservation of fats and oils described based on shelf-life, packaging,
store characteristics, properties.
5. Uses of fats and oils are described based on type of products, production process and
properties.
1.2.4.3 Information Sheet
(a) Definition of terms related to fats and oils
 Fats: fats are typically solid at room temperature
 Oils: oils are liquid at room temperature.
 Rancidity: having an unpleasant smell or taste usually from chemical change or
decomposition.
 Churning: Churning involves breaking up the fat globules in the cream to form
tiny droplets.
 Hydrogenation: is a process in which a liquid unsaturated fat is turned into a solid fat
by adding hydrogen. During this manufactured partially hydrogenated processing, a
type of fat called trans- fat is made.
(b) Sources of fats and oil
Vegetable Oils
 Soybean, palm oil, rapeseed/canola, sunflower, cottonseed, peanut, sesame, corn, olive,
coconut, cocoa butter etc.
Vegetable fats
 Margarine
Animal Fats and Marine Origins
 Butter (from milk), lard (from hogs), tallow (from beef), fish oil (cod, whale, etc.)
(c) Types of fats and oils
Fats are usually regarded as constituents in the food which are greasy in texture and are
Solid at room temperature whereas oils are liquid at room temperature. Fats and Oil
impart a rich texture and pleasant eating quality to the cake and increase the food value.
Fat is used to prepare most of the bakery products except a few, like sponge cake. Fat is
also known as shortening.
Types of fat
 Lard: Lard, or pork fat, is a beautiful silky white with a slight sheen. It is used to
give bakery and pastry dough a lovely crisp texture.
 Butter: Butter is an animal fat obtained from milk. It is the result
of churning cream, the fatty portion of milk. The fat released then clumps together
into grains of butter and tiny water droplets are dispersed in the fatty mass.
 Margarine: Margarine is produced from a mixture of oil and fat. Fat-soluble
vitamins and lecithin are added to this fatty portion, acting as a binding agent for
the emulsion. The aqueous phase contains skimmed milk, water and salt. To obtain

22
 an emulsion, the fatty phase and the aqueous phase are vigorously beaten together
while simultaneously cooled.
Types of oil
 Vegetable oils
 Olive oil
(d) Spoilage and preservation of fats and oils
Storage of fats and oils
 Always store fats and oils in a clean, cool and dry place
 Store them away from the heat source
 Always use clean and neat utensils to take out the product from the container.
 Avoid storage of bulk quantity of fats and oils.

Figure 3: storage of oils

Spoilage of fats and oils (rancidity)

Spoilage of fats may occur on storage, particularly if the fats are highly unsaturated and
the conditions of storage are conducive to chemical change in the fats. Rancidity is of two
types, hydrolytic and oxidative.
 Hydrolysis: Hydrolysis is brought about by enzymes that decompose fats into
free fatty acids and glycerol. Heating thoroughly to destroy the lipase enzyme that
catalyzes the hydrolysis of triglycerides should prevent hydrolytic rancidity.
Contaminating microorganisms may also produce lipase and these can similarly
be destroyed with sufficient heating.
 Oxidation: Only unsaturated fats and foods which have lipoxygenase are
susceptible to oxidative changes. Highly hydrogenated and saturated fatty acids
are relatively resistant to oxidation.
(e) Uses and functions of fats and oils
They include the following:
 Fats and oil has a lubricating effect by forming a film on gluten strands which makes
the product tender.
 The shortening helps to incorporate air during the creaming operation when the fat
entraps air in the form of minute air cells and bubbles, which gives volume while
baking.

23
  The stabilizing function of fat helps to prevent their collapse during the baking
operation.
 Fats and oils imparts shortness and tenderness to the baked products and improves the
eating quality
 Fats and oils improve the shelf life of the products like cakes remain soft for longer
time than bread because of more fat in cakes.
 Fats and oils improves the crumb textures of the baked products
 During the metabolic process of digestion, the fat breaks down into calories and
provides energy.

1.2.4.4 Learning Activities

Table 7: Practical activities 4

Practical Activities:
You are required to visit a bakery plant or factory. Carry out the following activities:
(a) Define fats and oils used in baking based on their properties.
(b) Describe sources of oils and fats based on raw materials and origin.
(c) Describe types of fats and oils based on raw materials and properties.
(d) Describe spoilage and preservation of fats and oils based on shelf-life, packaging,
store characteristics, properties.
(e) Describe uses of fats and oils based on type of products, production process and
properties.

Learning Activity Area of Application Special Instructions

Defining fats and oils used  Institutional bakery Dress appropriately as per
in baking based on their training workshop the SOPs
properties.  Fat and oil Carry a note book and a
manufacturing plant pen for documentation
Ask questions for clarity
Describing sources of oils  Institutional bakery Dress appropriately as per
and fats based on raw training workshop the SOPs
materials and origin.  Fat and oil Carry a note book and a
manufacturing plant pen for documentation
Ask questions for clarity
Describing types of fats  Institutional bakery Dress appropriately as per
and oils based on raw training workshop the SOPs
materials and properties.  Fat and oil Carry a note book and a
manufacturing plant pen for documentation
Ask questions for clarity
Describing spoilage and  Institutional bakery Dress appropriately as per
preservation of fats and oils training workshop the SOPs
based on shelf-life,  Fat and oil Carry a note book and a
packaging, store manufacturing plant pen for documentation
characteristics, properties. Ask questions for clarity

1.2.4.5 Self-Assessment
CHECK YOUR PROGRESS IV [10 marks]

24
Instruction: Attempt all questions
1. Fill in the blanks: [6 marks]
i. Butter is obtained from _________________ by the churning method.
ii. Examples of oils are _____________, _______________ and _______________
iii. ________________ converts the oil into shortening.
iv. Lard is obtained from __________________.
2. State whether True Or False: [4 marks]
a) Fats are typically solid at room temperature.
b) Oils are solid at room temperature.
c) Fats and oils improve the shelf life of the products like cakes.
d) Fats and oils improve the crumb textures of the baked products.
1.2.4.6 Tools, Equipment, Supplies and Materials
The following resources will be necessary in ensuring the necessary knowledge and skills
related to this learning outcome are acquired:
 Functional production workshop
 Computers
 Stationery
 Internet connection
 Projectors
 Charts
 Assorted samples of fats and oils
 Labortory resources:
 Reagents
 Apparatus
 Assorted samples
1.2.4.7 References
1. AIB International. Bread Manufacturing Process, Distance Learning Course,
“Module 02 – Mixing.” Accessed from https://www.aibonline.org/Start-Your-
Training/Baking/Baking-Foundations/Bread-Manufacturing-Process-Online, on
21/12/2020.
2. Puhr, D. H., and B. L. D’Appolonia. “Effect of Baking Absorption on Bread
Yield, Crumb Moisture, and Crumb Water Activity.” Cereal Chem. 69.5 (1992):
582-86.
3. Serna-Saldivar, S.O. “Dry-Milling Processes and Quality of Dry-Milled
Products.” Cereal Grains: Laboratory Reference and Procedures Manual, CRC
Press, Taylor & Francis Group, LLC, 2012, pp. 151–153.
4. Gregersen. E. (2020), Enzyme Biochemistry. Accessed from
https://www.britannica.com/science/enzyme/Factors-affecting-enzyme-activity on
21/12/2020.

CHECK YOUR PROGRESS IV-Model Answers [10 marks]

Instruction: Attempt all questions
1. Fill in the blanks: [6 marks]
i. Butter is obtained from _________________ by the churning method.
 Milk
ii. Examples of oils are _____________, _______________ and _______________
 Soybean
 Palm oil

25
  Rapeseed/canola
 Sunflower
 Cottonseed
 Peanut
 Olive
iii. ________________ converts the oil into shortening.

 Hydrogenation
iv. Lard is obtained from __________________.
 Pork fat
2. State whether True Or False: [4 marks]
a) Fats are typically solid at room temperature [True]
b) Oils are solid at room temperature [False]
c) Fats and oils improve the shelf life of the products like cakes [True]
d) Fats and oils improves the crumb textures of the baked products [True]

26
1.2.5 Learning Outcome 5: Demonstrate knowledge of moistening agents as raw materials
in baking
1.2.5.1 Introduction to learning outcome
This learning outcome covers moistening agents in relation to: definition of terms, types,
characteristics, uses in bakery, storage, processing of moistening agents
1.2.5.2 Performance Standard
1. Moistening agents are described based on their physical properties.
2. Characteristics of moistening agents are described based on physical properties.
3. Uses of moistening agents in baking are described based on types of product and their
physical properties.
4. Storage of moistening agents is described based on their properties.
1.2.5.3 Information Sheet
(a) Definition of terms
 Moistening agents: The ingredients that provide moistness in the batter and adjust
consistency of confectionery products are called as moistening agents.
 Emulsion: To emulsify means to mix two ingredients that does not combine
easily, such as oil and water.
(b) Types of moistening agents
In this unit we will study about four major types of moistening agents namely:
 Milk
 Egg
 Water
 Syrups
Milk
Milk is an emulsion of tiny globules of fat in a water solution of protein, sugar and
minerals. The composition of milk varies somewhat, depending on a number of factors.
However, the average composition will be approximately that given in below:

Table 8: Composition of Milk

S/no Component Percentage (%)
1 Water 87.5
2 Total solids 12.5
Total 100

Eggs
Eggs are very important and costly ingredient of bakery products especially of cakes and
rich sweet doughs. In fact, they represent 50 percent or more of the cost of the ingredients
used in cake production and bakery products. Eggs may be further classified into:
 Fresh Egg: refers to eggs that have recently broken, or separated from the shell and
placed in cans, these are usually preserved by freezing.
 Frozen egg: The eggs are quick frozen at -10 °F to -15 °F and may be stored for a
long period at 0 °F or below without spoiling.
 Dried Egg: Eggs are dried by spraying into a heated chamber (160 - 170°F), the
moisture is almost completely removed.
 Liquid eggs: Liquid eggs are egg whites with added nutrients and beta carotene to
make them yellow. They are a cholesterol and fat free alternative to real eggs. They
are not as nutritious as real eggs.

27
 Water
Water is the most important and the most plentiful of all compound substances. The ocean
covers about three-fourths of the surface of the earth. The air always contains of water
vapor. Water is the most essential part of food, and the most essential ingredients of
bakery products.
Syrups
Syrup is a thick, liquid generally made with sugar.
 Maple Syrup
Real maple syrup is produced by boiling down the sap of a maple tree until it is thick
and sweet. Artificial maple syrup is common today, as it is much less expensive than
the real kind.
 Simple Syrup
Mix together 1 lb. of white sugar and 13 oz. of water. Stir this mixture over medium
heat until the sugar dissolves completely. Let this mixture cool.
 Corn Syrup
This sweetener, made from corn starch, is in almost every home in the form of soft
drinks, ketchup, ice cream and thousands of other commercially made food products.
 Chocolate Syrup
Chocolate syrup is made from cocoa powder, flavourings and corn syrup.
 Honey
Honey is naturally-made syrup, created in beehives. The flavor of various honeys
depends on the flowers from which they were made.
 Molasses
Molasses is the leftover product after cane sugar crystals have been removed during
sugar cane refining.
(c) Characteristics of moistening agents
An introduction for the importance of liquids in baking is explained in the next sub-
topic liquids have several functions in baking.
 Liquids are necessary in baked foods for hydrating protein, starch
and leavening agents. When hydration occurs, water is absorbed and the
chemical changes necessary for structure and texture development can take
place.
 Liquids induce enzyme activity, help in dispersing non flour ingredients
uniformly and dissolve salts. They also contribute moistness to the texture and
improve the mouth feel of baked products. When water vaporizes in a batter or
dough, the steam expands the air cells, increasing the final volume of the
product.
 Fruit juices may be used as the liquid in a recipe if water is specified. Because
fruit juices are acidic, they are probably best used in baked products that have
baking soda as an ingredient.
(d) Uses of moistening agents in bakery
Uses of Water in bakery
 Make possible gluten formation.
 Controls the consistency of the dough.
 Assists in the control of dough temperature (warming or cooling it).
 Dissolves salt; suspends and distributes non-flour ingredients.
 Wet and swell starch; renders it digestible.
 Make possible enzyme activity.

28
  Keep bread palatable longer if sufficient water is allowed to remain in finished
loaf.
Uses of Eggs in bakery
 Eggs add nutritional value to baked goods. Eggs are an important source of the
necessary minerals iron, calcium and phosphorous.
 Improve flavour, texture and eating quality; eggs have an odor which some people
consider desirable in the baked products.
 Aid in producing an appetizing colour in both crumb and crust: the yolk of the egg
provides the desirable yellow colour which gives the cake a rich appearance.
 Acts as a binding agent to hold the various ingredients together: example - custards
 Aids in leavening, when whipped, as for sponge cakes, the foam formed by the
eggs affect the leavening.
 Contributes emulsifying action: example - lecithin in yolk
 Produces a shorter crumb: eggs also provide shortness in the mix, enabling the mix
to be handled easily.
 Improves keeping quality: because egg contains 75% moisture and natural ability
to bind and retain moisture, they retard staling. This is especially true of products
made with additional yolks.
Uses of syrups in baking
 Molasses is used in baking, candy-making and in the production of rum.
 Maple syrup is used as a breakfast sweetener, poured over pancakes, waffles and
oatmeal.
 Corn syrup is used as moister and to increase shelf life of baked goods.
 Chocolate syrup is used on ice cream, cake, in milk and in many other dessert
applications.
 Honey is used worldwide as a sweetener for baked goods and beverages.
Uses of milk in baking
 Used to improve texture and mouth feel
 Protein in milk gives a soft crumb
 Acts as moistener
 Adds to the colour and flavour of baked goods
 Adds to keeping qualities of baked goods e.g. cakes
(e) Storage of moistening agents
Ingredients are received in both the quantity like in bulk and in small quantity. The liquid
ingredients need to be stored need to be stored at the cold atmosphere for example under
refrigerated conditions.
(f) Processing of moistening agents
Water, liquid milk, eggs and syrups are prepared and processed as per recipe
requirements and product type.

1.2.5.4 Learning Activities

Table 9: Practical activities 5

29
 Practical Activities:
You are required to either visit a bakery plant or within your institutional training
facility and carry out the following activities:
(a) Described moistening agents based on their physical properties.
(b) Described characteristics of moistening agents based on physical properties.
(c) Described uses of moistening agents in baking based on types of product and their
physical properties.
(d) Describe storage of moistening agents based on their properties.

Learning Activity Area of Application Special Instructions

Describing moistening  Bakery plant / factory Dress appropriately as per
agents based on their  Institutional bakery the SOPs
physical properties. unit Carry a note book and a
pen for documentation
Ask questions for clarity
Describing characteristics  Bakery plant / factory Dress appropriately as per
of moistening agents based  Institutional bakery the SOPs
on physical properties. unit Carry a note book and a
pen for documentation
Ask questions for clarity
Describing uses of  Bakery plant / factory Dress appropriately as per
moistening agents in  Institutional bakery the SOPs
baking based on types of unit Carry a note book and a
product and their physical pen for documentation
properties. Ask questions for clarity

Describing storage of  Bakery plant / factory Dress appropriately as per

moistening agents based  Institutional bakery the SOPs
on their properties. unit Carry a note book and a
pen for documentation
Ask questions for clarity

1.2.5.5 Self-Assessment
CHECK YOUR PROGRESS V [15 marks]
Instruction: Attempt all questions
1. (a) You are planning to prepare a cake after receiving an order from a client. Which
FOUR moistening agents would you consider using for the cake batter? [4 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
(b) What SEVEN reasons make it necessary to use the above moistening agents given in
(a) above? [7 marks]

30
 ________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
2. Eggs are classified into _____________, ____________, _____________ and
____________ [4 marks]
1.2.5.6 Tools, Equipment, Supplies and Materials
The following resources will be necessary in ensuring the necessary knowledge and skills
related to this learning outcome are acquired:
 Functional production workshop
 Computers
 Stationery
 Internet connection
 Projectors
 Charts
 Assorted samples of moistening agents
1.2.5.7 References
1. AIB International. Bread Manufacturing Process, Distance Learning Course,
“Module 02 – Mixing.” Accessed from https://www.aibonline.org/Start-Your-
Training/Baking/Baking-Foundations/Bread-Manufacturing-Process-Online, on
21/12/2020.
2. Puhr, D. H., and B. L. D’Appolonia. “Effect of Baking Absorption on Bread Yield,
Crumb Moisture, and Crumb Water Activity.” Cereal Chem. 69.5 (1992): 582-86.
3. Serna-Saldivar, S.O. “Dry-Milling Processes and Quality of Dry-Milled Products.”
Cereal Grains: Laboratory Reference and Procedures Manual, CRC Press, Taylor
& Francis Group, LLC, 2012, pp. 151–153.
4. Gregersen. E. (2020), Enzyme Biochemistry. Accessed from
https://www.britannica.com/science/enzyme/Factors-affecting-enzyme-activity on
21/12/2020.
CHECK YOUR PROGRESS V- Model Answers (15Marks)
1. (a) You are planning to prepare a cake after receiving an order from a client. Which
FOUR moistening agents would you consider using for the cake batter? [4 marks]
 Water
 Eggs
 Milk
 Syrups
(b) What SEVEN reasons make it necessary to use the above moistening agents in (a)
above? [7 marks]
 Water makes possible gluten formation.
 Water controls the consistency of the dough.
 Water assists in the control of dough temperature
 Eggs contributes emulsifying action
 Eggs also provide shortness in the mix, enabling the mix to be handled easily.
 Molasses is used in baking, candy-making and in the production of rum.
 Chocolate syrup is used on ice cream, cake, in milk and in many other dessert
applications.
 Milk adds to the colour and flavour of baked goods

31
  Milk adds to keeping qualities of baked goods e.g. cakes
2. Eggs are classified into _____________, ____________, _____________ and
____________ [4 marks]
 Dried eggs
 Liquid eggs
 Fresh eggs
 Frozen eggs

32
1.2.6 Learning Outcome 6: Demonstrate knowledge of sweeteners as raw materials in
baking
1.2.6.1 Introduction to learning outcome
This learning outcome covers sweeteners used in baking under: definition of terms, sources,
types, processing, physical properties, functions in bakery and storage of sweeteners.
1.2.6.2 Performance Standard
1. Sweetening agents are described based on their sources.
2. Sweetening agents are described based on their physical properties.
3. Functions of sweetening agents in bakery are described based on type of product.
4. Storage of sweetening agents is described based on their properties.
1.2.6.3 Information Sheet
a) Definition of terms related to sweeteners:
 Sweetener: Sweeteners are defined as food additives that are used or intended to be
used either to impart a sweet taste to food or as a tabletop sweetener.
 Humectant: Substances that absorbs or helps another substance retain moisture.
b) Sources of sweeteners
They are obtained from natural and artificial sources. Natural sweeteners may be
both nutritive and flavorable and thus popular both as food and flavouring. Example is
honey.
Artificial sweeteners are substances that are used as substitutes for natural sugar (sucrose),
they contain low calories. They are many times sweeter than regular sugar, so they are also
referred to as intense sweeteners. They may be either artificial (synthetic) or derived from
plants, include such compounds as saccharin, aspartame, cyclamates, and thaumatin.
c) Types and processing of sweeteners
Natural sweeteners
 Sucrose (table sugar)
It has many functions in food other than providing sweetness. In small amounts,
added sugar helps yeast begin producing gas for raising yeast dough. Sugar in large
amounts slows yeast fermentation; in very sweet dough the rising time is longer. The
volume may increase in a bread recipe when sugar is reduced.
 Fructose
Fructose in crystal form is nearly twice as sweet as sucrose and is more expensive.
Fructose attracts more water than sugar, therefore, fructose sweetened products tend
to be moist. Baked products made with fructose will be darker than if they were made
with sucrose.
 Honey
It is natural syrup made from plants by honey bees. Honey has a distinctive flavor.
When using honey in place of sugar, use 3/4 cup plus 1 tablespoon honey in place of
1 cup sugar and reduce the other liquid ingredients by 2 tablespoons. Even when
liquid is reduced, a product that contains honey will be moist because the fructose
absorbs moisture from the atmosphere. Too much honey may cause the product to
become too brown.
 Molasses
Molasses imparts a dark color and strong flavor to baked foods. It is not as sweet as
sugar. When using molasses in place of sugar, use 1-1/3 cups molasses for 1 cup
sugar and reduce the amount of liquid in the recipe by 5 tablespoons. Because
molasses is more acidic than sugar, it may be necessary to add 1/2 teaspoon baking

33
 soda for each cup of molasses used in substitution for sugar. Replace no more than
1/2 the sugar called for in the recipe with molasses.
 Syrups
As already discussed earlier there are various types of syrups which includes maple,
simple syrup and chocolate syrup.
Artificial sweeteners
The following covers the most common artificial sweeteners and each one’s ability to be
used in baking:
 Saccharin
It can replace some of the sugar, but will leave a metallic aftertaste and may result in
lumpy texture.
 Aspartame
Not for baking as it loses sweetness in high heat. May work in custards and puddings.
 Acesulfame Potassium
Can be used in baking, but will yield a slight bitter aftertaste
 Neotame
Developed to be used in baking as the sweetness holds up to high heat with no
metallic or bitter aftertaste
 Stevia
It is often mixed with erythritol after processing. Heat stable so can be used in baking;
however, these sugars do not caramelize or crystalize it does not give browning effect
desired in certain baked goods. Not appropriate for use in meringues.
 Erythritol
Good for baking with no aftertaste; has fewer calories than sugar, but is not zero-
calorie like many other artificial sweeteners.
d) Physical properties of sweeteners
Physical Properties of Fructose
 It is most soluble sugar in water.
 It is sweet in taste.
 It is white crystalline solid at room temperature.
 It is an odorless sugar.
 It absorbs moisture quickly and becomes sticky.
 It is an excellent humectant.
Physical Properties of Fructose
 Sucrose appears as white odorless crystalline or powdery solid.
 Denser than water.
 It is sweet tasting
 It is fine, colorless, odorless crystalline powder.
e) Functions of sweeteners in bakery
Sweeteners play the following roles in baking:
 Contributes to texture of product
 Adds to colour of product
 Contribute to the chemical processes needed for fermentation.
 Adds to the sweetness of the product.
 Makes the product soft and tender.
 Helps in extending the shelf-life of products (preservation).

34
f) Storage of sweeteners
Sweetening agents need to be stored at dry place to avoid the humidity. All sugars, whether
granulated, brown, confectioners, demerara, etc., should be stored in airtight plastic cylinders
in the pantry at room temperature. Not only does this keep pests out, it also makes for easier
scooping than leaving the sugar in the original paper sacks

1.2.6.4 Learning Activities

Table 10: Practical activities 6

Practical Activities:
You are required to carry out the following activities either within your institutional
bakery training unit or visit a bakery plant or factory:
a) Describe sweetening agents based on their sources and physical properties
b) Describe functions of sweetening agents in bakery based on type of product.
c) Describe storage of sweetening agents based on their properties.

Learning Activity Area of Application Special Instructions

Describing sweetening  Bakery plant / factory Dress appropriately as per
agents based on their  Institutional bakery the SOPs
sources and physical training unit Carry a note book and a pen
properties for documentation
Ask questions for clarity
Describing functions of  Bakery plant / factory Dress appropriately as per
sweetening agents in  Institutional bakery the SOPs
bakery based on type of training unit Carry a note book and a pen
product. for documentation
Ask questions for clarity

Describing storage of  Bakery plant / factory Dress appropriately as per

sweetening agents based on  Institutional bakery the SOPs
their properties. training unit Carry a note book and a pen
for documentation
Ask questions for clarity

1.2.6.5 Self-Assessment
CHECK YOUR PROGRESS VI [10 marks]
Instruction: Attempt all questions
1. What are the SIX reasons for using sweeteners in baked products? [6 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

35
 ________________________________________________________________________
________________________________________________________________________
2. Which FOUR artificial sweeteners can you recommend to substitute sugars for your
baked goods [4 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
1.2.6.6 Tools, Equipment, Supplies and Materials
The following resources will be necessary in ensuring the necessary knowledge and skills
related to this learning outcome are acquired:
 Functional production workshop
 Computers
 Stationery
 Internet connection
 Projectors
 Charts
 Assorted samples of sweetening agents
 Labortory resources:
 Reagents
 Apparatus
 Assorted samples
1.2.6.7 References
1. AIB International. Bread Manufacturing Process, Distance Learning Course, “Module
02 – Mixing.” Accessed from https://www.aibonline.org/Start-Your-
Training/Baking/Baking-Foundations/Bread-Manufacturing-Process-Online, on
21/12/2020.
2. Puhr, D. H., and B. L. D’Appolonia. “Effect of Baking Absorption on Bread Yield,
Crumb Moisture, and Crumb Water Activity.” Cereal Chem. 69.5 (1992): 582-86.
3. Serna-Saldivar, S.O. “Dry-Milling Processes and Quality of Dry-Milled Products.”
Cereal Grains: Laboratory Reference and Procedures Manual, CRC Press, Taylor &
Francis Group, LLC, 2012, pp. 151–153.
4. Gregersen. E. (2020), Enzyme Biochemistry. Accessed from
https://www.britannica.com/science/enzyme/Factors-affecting-enzyme-activity on
21/12/2020
CHECK YOUR PROGRESS VI – Model answers [10 marks]
1. What are the SIX reasons for using sweeteners in baked products? [6 marks]
 Contributes to texture of product
 Adds to colour of product
 Contribute to the chemical processes needed for fermentation.
 Adds to the sweetness of the product.
 Makes the product soft and tender.
 Helps in extending the shelf-life of products (preservation).
2. Which FOUR artificial sweeteners can you recommend to substitute sugars for your
baked goods [4 marks]
 Saccharin
 Aspartame

36
 Acesulfame Potassium
 Neotame
 Stevia
 Erythritol

37
1.2.7 Learning Outcome 7: Demonstrate knowledge of flavouring and colouring agents as
raw materials in baking
1.2.7.1 Introduction to leaning outcome
This learning outcome covers flavouring and colouring agents used in baking under the
following headings: definition of terms, sources, types, uses/roles in baking, physical
components and storage of flavouring and colouring agents.
1.2.7.2 Performance Standard
1. Flavouring and colouring agents are described based on their sources and properties.
2. Uses of flavouring and colouring agents in baking are described based on their
properties and type of product.
3. Storage of flavouring and colouring agents is described based on their properties.
1.2.7.3 Information Sheet
a) Definition of terms related to flavourings and colouring agents
 Flavouring agent: A material added to a food to improve its taste.
 Flavour: Essentially, flavor is the combination of the taste and aroma of food.
 Colouring agent: substances added to food to enhance its sensory characteristic, replace
color lost during processing, and influence the consumer perceptions of the food's flavor
and quality.
b) Sources of flavourings and colouring agents
Food colours fall into two main categories: artificial and natural, respectively. From a
regulatory standpoint, natural colours cannot legally be termed natural colours on a food
label unless they are used to colour the same type of product. For example, beet juice is
really only a natural colour if it is used to colour beets. If it colours cherry juice, it is
technically considered to be artificially coloured and the beet juice is deemed a colour
additive.
Sources of flavouring agents
They are obtained from animal or vegetable material by physical methods, enzymes or
fermentation and are classified as natural or synthetic.
c) Types of flavouring and colouring agents
A growing number of natural food colourings are being commercially produced, partly due to
consumer concerns surrounding synthetic colourings. Some examples include:
 Caramel colouring, made from caramelized sugar
 Annatto, a reddish-orange dye made from the seed of the Achiote.
 A green dye made from chlorella algae.
 Cochineal, a red dye derived from the cochineal insect, dactylopius coccus.
 Betanin extracted from beets.
 Turmeric
 Saffron
 Paprika
 Elderberry
To ensure reproducibility, the coloured components of these substances are often provided in
highly purified form, and for increased stability and convenience, they can be formulated in
suitable carrier materials (solid and liquid).
Artificial colouring
The colours below are known as “Primary Colours”, when they are mixed to produce other
colours, those colours are then known as “Secondary Colours”.
 Brilliant Blue, E133 (Blue shade)

38
  Indigotine, E132 (Dark Blue shade)
 Fast Green, E143 (Bluish green shade)
 Allura Red AC, E129 (Red shade)
 Erythrosine, E127 (Pink shade)
 Tartrazine, E102 (Yellow shade)
 Sunset Yellow, E110 (Orange shade)
Types of flavouring agents
Flavouring and seasoning ingredients include wines, spirits, fruit zests, extracts, essences,
and oils. Four types of flavourings available are:
 Essential oils
 Essences
 Fruit juices and pulps
 Powdered flavours.
d) Uses/roles of flavourings and colouring agents in baking
Uses of colouring agents
Color additives are used in baked foods for many reasons including:
 To make food more attractive, appealing, appetizing, and informative
 Offset color loss due to exposure to light, air, temperature extremes, moisture and
storage conditions
 Correct natural variations in color
 Allow consumers to identify products on sight, like candy flavors.
 To enhance color already present in the food products
 To color otherwise uncolored food.
Uses of flavouring agents
Flavouring can be used to contrast a taste such as adding liqueur to a dessert where both the
added flavour and the original flavour are perceptible or flavourings can be used to create a
unique flavour in which it is difficult to discern what the separate flavourings are. Spice
blends used in pumpkin pies are a good example of this.
e) Physical components of flavouring and colouring agents
Most natural colorants are extracts derived from plant tissues. Synthetic colorants are water-
soluble and are available commercially as powders, pastes, granules, or solutions.
f) Storage of flavourings and colouring agents
Flavouring and colouring needs to be stored at dry place to avoid the humidity and the
perishable items need to be stored at the cold atmosphere.

1.2.7.4 Learning Activities

Table 11: Practical Activities 7

39
 Practical Activities:
You are required to carry out the following activities either within your institutional
bakery training unit or visit a bakery plant or factory:
a) Describe flavouring and colouring agents based on their sources and properties.
b) Describe uses of flavouring and colouring agents in baking based on their
properties and type of product.
c) Describe storage of flavouring and colouring agents based on their properties.

Learning Activity Area of Application Special Instructions

Describing flavouring and  Bakery plant / factory Dress appropriately as per
colouring agents based on  Institutional bakery the SOPs
their sources and training unit Carry a note book and a pen
properties. for documentation
Ask questions for clarity
Describing uses of  Bakery plant / factory Dress appropriately as per
flavouring and colouring  Institutional bakery the SOPs
agents in baking based on training unit Carry a note book and a pen
their properties and type of for documentation
product. Ask questions for clarity

Describing storage of  Bakery plant / factory Dress appropriately as per

flavouring and colouring  Institutional bakery the SOPs
agents based on their training unit Carry a note book and a pen
properties. for documentation
Ask questions for clarity

1.2.7.5 Self-Assessment
CHECK YOUR PROGRESS VII [10 marks]
Instruction: Attempt all questions
1. As a bakery technician advice the management on the uses of colouring agents in baking
[6 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
2. ________________ are materials added to a baked foods to improve its taste [1 mark]
3. Food colour fall into two main categories_____________ and _________ [2 marks]
4. Most natural food colourants are _____________________ tissues [1 mark]

40
1.2.7.6 Tools, Equipment, Supplies and Materials
The following resources will be necessary in ensuring the necessary knowledge and skills
related to this learning outcome are acquired:
 Functional production workshop
 Computers
 Stationery
 Internet connection
 Projectors
 Charts
 Assorted samples of colouring and flavouiring agents
1.2.7.7 References
1. AIB International. Bread Manufacturing Process, Distance Learning Course, “Module
02 – Mixing.” Accessed from https://www.aibonline.org/Start-Your-
Training/Baking/Baking-Foundations/Bread-Manufacturing-Process-Online, on
21/12/2020.
2. Gregersen. E. (2020), Enzyme Biochemistry. Accessed from
https://www.britannica.com/science/enzyme/Factors-affecting-enzyme-activity on
21/12/2020.
3. Lees R., Jackson E.B. (1973) Flavouring and Colouring Agents. In: Sugar
Confectionery and Chocolate Manufacture. Springer, Boston, MA.
https://doi.org/10.1007/978-1-4684-1495-0_7
4. Puhr, D. H., and B. L. D’Appolonia. “Effect of Baking Absorption on Bread Yield,
Crumb Moisture, and Crumb Water Activity.” Cereal Chem. 69.5 (1992): 582-86.
5. Serna-Saldivar, S.O. “Dry-Milling Processes and Quality of Dry-Milled Products.”
Cereal Grains: Laboratory Reference and Procedures Manual, CRC Press, Taylor &
Francis Group, LLC, 2012, pp. 151–153.

CHECK YOUR PROGRESS VII- Model answers (10 marks)

1. As a bakery technician advice the management on the uses of colouring agents in baking
[6 marks]
 To make food more attractive, appealing, appetizing, and informative
 Offset color loss
 Correct natural variations in color
 Allow consumers to identify products on sight, like candy flavors.
 To enhance color already present in the food products
 To color otherwise uncolored food.
2. ________________ are materials added to a baked foods to improve its taste [1 mark]
 Flavouring agents
3. Food colour fall into two main categories_____________ and _________ [2 marks]
 Artificial and natural
4. Most natural food colourants are _____________________ tissues [1 mark]
 Plant

41
1.2.8 Learning Outcome 8: Demonstrate knowledge of additives as raw materials in
baking
1.2.8.1 Introduction to learning outcome
This learning outcome covers additives used in baking under: definition of terms, sources,
types, characteristics, uses/roles, storage and biological properties.
1.2.8.2 Performance Standard
1. Additives used in baking are described based on their sources and properties.
2. Characteristics of additives are described based on physical properties.
3. Uses of additives in baking are described based on their properties and type of product.
4. Storage of additives is described based on their properties.
1.2.8.3 Information Sheet
a) Definition of terms related additives as raw materials in baking
 Additive: Food additives are substances added to food to maintain or improve its
safety, freshness, taste, texture and appearance.
b) Sources of additives
Food additives can be derived from plants, animals, or minerals or they can be synthetic.
They are added intentionally to food to perform certain technological purposes which
consumers often take for granted. There are several thousand food additives used, all of
which are designed to do a specific job in making food safer or more appealing.
c) Types of additives
The different types of food additive and their uses include:
o Anti-caking agents – stop ingredients from becoming lumpy.
o Antioxidants – prevent foods from oxidizing, or going rancid.
o Emulsifiers – stop fats from clotting together.
o Food acids – maintain the right acid level.
o Humectants – keep foods moist.
o Mineral salts – enhance texture and flavour.
o Preservatives – stop microbes from multiplying and spoiling the food.
o Thickeners and vegetable gums – enhance texture and consistency.
o Stabilizers and firming agents – maintain even food dispersion.
o Flour treatment – improves baking quality.
o Glazing agent – improves appearance and can protect food.
o Gelling agents – alter the texture of foods through gel formation.
o Propellants – help propel food from a container.
o Raising agents – increase the volume of food through the use of gases.
o Bulking agents – increase the volume of food without major changes to its available
energy.
o Improvers - improvers are flour-based blend of several components with specific
functional properties designed to modify dough characteristics and give quality
attributes to bread.
Bread improvers are mostly made from a combination of enzymes in addition to
various emulsifiers, soya flour and malt flour for their dough conditioning and
improving properties.
d) Characteristics of additives
The properties of food additive changes depending on the type: for example, antifoams prevent
or reduce foaming in products; gelling agents serve to add a specific texture to the food through
the formation of a gel; antioxidants are capable to extend the life of the food once kept in

42
 warehouses (protected against the effect of oxidation) and the artificial sweeteners add a sweet
touch to any product, despite coming from a different source than sugar.
e) Uses/roles of additives
 Contribute to the elaboration process with its stabilizing properties and also changing the
structure and/or physical aspects of food.
 To maintain the nutrient composition of the food and to keep it safe to eat
 To make food look or taste better
 To extend the shelf and storage life of a food product
 To improve the nutritional composition of a product e.g. increase the vitamin content
e.g. by adding ascorbic acid
 Aiding in the processing and manufacture e.g. emulsifiers, to help mix together
ingredients.
f) Storage of additives
Additives should be stored at dry place to avoid the humidity and the perishable items need
to be stored at the cold atmosphere.
g) Biological properties of additives
The additives with biological properties include:
Aerating agents
Examples are raising agents used in baking or carbon dioxide gas in carbonated beverages.
Preservatives
These substances inhibit or retard the growth of micro-organisms which could have a
detrimental effect on food spoilage or the safety of food. Examples are sorbates, benzoates
and sulphur dioxide (and sulphur dioxide is also used to prevent browning in certain foods).

1.2.8.4 Learning Activities

Table 12: Practical Activities 8

Practical Activities:
You are required to carry out the following activities either within your institutional
bakery training unit or visit a bakery plant or factory:
a) Describe additives used in baking based on their sources and properties.
b) Describe characteristics of additives based on physical properties.
c) Describe uses of additives in baking based on their properties and type of product.
d) Describe storage of additives based on their properties.

Learning Activity Area of Application Special Instructions

Describing additives used  Bakery plant / factory Dress appropriately as per
in baking based on their  Institutional bakery the SOPs
sources and properties. Carry a note book and a pen
for documentation
Ask questions for clarity
Describing characteristics  Bakery plant / factory Dress appropriately as per
of additives based on  Institutional bakery the SOPs
physical properties. Carry a note book and a pen
for documentation
Ask questions for clarity
Describing uses of  Bakery plant / factory Dress appropriately as per
additives in baking based  Institutional bakery the SOPs

43
 on their properties and type Carry a note book and a pen
of product. for documentation
Ask questions for clarity
Describing storage of  Bakery plant / factory Dress appropriately as per
additives based on their  Institutional bakery the SOPs
properties. Carry a note book and a pen
for documentation
Ask questions for clarity

1.2.8.5 Self-Assessment
CHECK YOUR PROGRESS VIII [10 marks]
Instruction: Attempt all questions
1. As a bakery technician you have received an order from a client who required variety of
baked goods. Advice the management on any SIX for including additives in your
shopping list [6 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
2. Which FOUR categories of additives would you include in your list [4 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
1.2.8.6 Tools, Equipment, Supplies and Materials
The following resources will be necessary in ensuring the necessary knowledge and skills
related to this learning outcome are acquired:
 Functional production workshop
 Computers
 Stationery
 Internet connection
 Projectors
 Charts
 Assorted samples of additives used in baking
1.2.8.7 References
1. AIB International. Bread Manufacturing Process, Distance Learning Course, “Module
02 – Mixing.” Accessed from https://www.aibonline.org/Start-Your-
Training/Baking/Baking-Foundations/Bread-Manufacturing-Process-Online, on
21/12/2020.
2. Puhr, D. H., and B. L. D’Appolonia. “Effect of Baking Absorption on Bread Yield,
Crumb Moisture, and Crumb Water Activity.” Cereal Chem. 69.5 (1992): 582-86.
3. Serna-Saldivar, S.O. “Dry-Milling Processes and Quality of Dry-Milled Products.”
Cereal Grains: Laboratory Reference and Procedures Manual, CRC Press, Taylor &
Francis Group, LLC, 2012, pp. 151–153.

44
 4. Gregersen. E. (2020); Enzyme Biochemistry. Accessed from
https://www.britannica.com/science/enzyme/Factors-affecting-enzyme-activity on
21/12/2020.
5. Laws of Kenya (n.d) Food Drugs and Chemical Substances Act. Accessed from
http://kenyalaw.org:8181/exist/kenyalex/sublegview.xql?subleg=CAP.%20254 on
23/12/2020.
6. State of Victoria (2020). Food Additives; Department of Health & Human Services,
State Government of Victoria, Australia. Accessed from
https://www.betterhealth.vic.gov.au/health/ConditionsAndTreatments/food-additives on
3/1/2021
7. WHO (n.d). Additives. Accessed from https://www.who.int/news-room/fact-
sheets/detail/food-
additives#:~:text=Key%20facts,before%20they%20can%20be%20used on 3/1/2021
8. PH7 (2017). Food Additives Characteristics and Purpose. Accessed from
https://www.ph7foodtech.com/en/blog/food-additives-characteristics-and-purpose on
3/1/2021
CHECK YOUR PROGRESS VIII- RESPONSES

1. As a bakery technician you have received an order from a client who required variety of
baked goods. Advice the management on any SIX for including additives in your
shopping list [6 marks]
 Contribute to the elaboration process with its stabilizing properties
 Changing the structure and/or physical aspects of food.
 To maintain the nutrient composition of the food and to keep it safe to eat
 To make food look or taste better
 To extend the shelf and storage life of a food product
 To improve the nutritional composition of a product e.g. increase the vitamin
content e.g. by adding ascorbic acid
 Aiding in the processing and manufacture e.g. emulsifiers, to help mix together
ingredients.
2. Which FOUR categories of additives would you include in your list [4 marks]
 Anti-caking agents
 Antioxidants
 Emulsifiers
 Food acids
 Humectants
 Mineral salts
 Preservatives
 Thickeners and vegetable gums
 Stabilizers and firming agents
 Glazing agent
 Gelling agents
 Propellants

45
1.2.9 Learning Outcome 9: Demonstrate knowledge of fruits and nuts as raw materials in
baking
1.2.9.1 Introduction to learning outcome
This learning outcome covers fruits and nuts as raw materials in baking under: types,
characteristics, uses /roles and physical properties of fruits and nuts used in baking.
1.2.9.2 Performance Standard
1. Fruits and nuts used in baking are described based on their type.
2. Characteristics of fruits and nuts used in baking are described based on physical
properties.
3. Uses of fruits and nuts used in baking are described based on their properties and type
of product.
4. Storage of fruits and nuts used in baking are described based on their properties.
1.2.9.3 Information Sheet
a) Definition of terms related to of fruits and nuts used in baking.
 Nuts: A culinary nut is a dry, edible fruit or seed that usually, but not always, has a
high fat content. Nuts are used in a wide variety of edible roles, including in baking, as
snacks either roasted or raw, and as flavoring.
 Fruit: it refers to the edible part of a plant, tree, bush or vine that contains the seeds
and pulpy surrounding tissue and has a sweet or tart taste
b) Types of fruits and nuts used in baking
Fruits and nuts are of great importance in cakes, pastries and puddings. Walnut, pistachio nut,
groundnut or peanut, cashew nuts, coconut and almonds, raisins, sultanas and currants are
more frequently used.
c) Characteristics of fruits and nuts used in baking
These are of specific organoleptic characteristics (flavour, taste and consistency) and are
used depending upon the choice. Traditionally dried fruits and nuts are used as they generally
do not add moisture to the baked products.
d) Uses /roles of fruits and nuts used in baking
 Add nutritional value to baked products
 Add flavour or taste
 Improve appearance of baked goods (garnishing)
 Improves texture of baked goods
 Add fibre hence making baked goods more digestible
 Nuts are used as thickening agents.
 Peanut butter is used as a topping on bread or as side dish

46
 Figure 4: Fruits used in baked products

e) Physical properties of fruits and nuts used in baking

Fruits and nuts are mostly purchased in dried forms. When purchasing nuts and fruits proper
selection should be done to ensure the following is adhered to:
 Free from contaminants e.g. insects, moulds.
 Hygienically packaged.
 Well labeled e.g. nutritional contents, date of expiry, and country of origin.
 Contain acceptable flavourings as per KEBS standards.
 Contain acceptable additives as per KEBS standards.
 Have right colour as per the fruit or nut type
f) Storage of fruits and nuts
Dried fruits and nuts are susceptible to insect contamination and moisture re-absorption and
must be properly packaged and stored immediately. They should be packed and stored
properly to avoid moisture reabsorption. Store in a cool and dry place with minimal light

1.2.9.4 Learning Activities

Table 13: Practical Activities 9

Practical Activities:
You are required to carry out the following activities either within your institutional
bakery training unit or visit a bakery plant or factory:
a) Describe fruits and nuts used in baking based on their type.
b) Describe characteristics of fruits and nuts used in baking based on physical
properties.
c) Describe uses of fruits and nuts used in baking based on their properties and type of
product.
d) Describe storage of fruits and nuts used in baking based on their properties.

Learning Activity Area of Application Special Instructions

Describing fruits and nuts  Bakery plant / factory Dress appropriately as per
used in baking based on  Institutional bakery the SOPs
their type. Carry a note book and a pen
for documentation
Ask questions for clarity

47
 Describing characteristics  Bakery plant / factory Dress appropriately as per
of fruits and nuts used in  Institutional bakery the SOPs
baking based on physical Carry a note book and a pen
properties. for documentation
Ask questions for clarity
Describing uses of fruits  Bakery plant / factory Dress appropriately as per
and nuts used in baking  Institutional bakery the SOPs
based on their properties Carry a note book and a pen
and type of product. for documentation
Ask questions for clarity
Describing storage of  Bakery plant / factory Dress appropriately as per
fruits and nuts used in  Institutional bakery the SOPs
baking based on their Carry a note book and a pen
properties. for documentation
Ask questions for clarity

1.2.9.5 Self-Assessment
CHECK YOUR PROGRESS IX [10 marks]
Attempt the question below
(i) As a bakery technician advice the purchasing officer on SIX reasons why it is necessary
to include nuts and fruits while buying bakery raw materials [6 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
(ii) Which FOUR examples of nuts and fruits would you ask the purchasing officer to
include in their shopping list for bakery production?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
1.2.9.6 Tools, Equipment, Supplies and Materials
The following resources will be necessary in ensuring the necessary knowledge and skills
related to this learning outcome are acquired:
 Functional production workshop
 Computers
 Stationery
 Internet connection
 Projectors
 Charts
 Assorted samples of fruits and nuts

48
1.2.9.7 References
1. AIB International. Bread Manufacturing Process, Distance Learning Course,
“Module 02 – Mixing.” Accessed from https://www.aibonline.org/Start-Your-
Training/Baking/Baking-Foundations/Bread-Manufacturing-Process-Online, on
21/12/2020.
2. Puhr, D. H., and B. L. D’Appolonia. “Effect of Baking Absorption on Bread
Yield, Crumb Moisture, and Crumb Water Activity.” Cereal Chem. 69.5 (1992):
582-86.
3. Serna-Saldivar, S.O. “Dry-Milling Processes and Quality of Dry-Milled Products.”
Cereal Grains: Laboratory Reference and Procedures Manual, CRC Press, Taylor
& Francis Group, LLC, 2012, pp. 151–153.
4. Gregersen. E. (2020), Enzyme Biochemistry. Accessed from
https://www.britannica.com/science/enzyme/Factors-affecting-enzyme-activity on
21/12/2020.
5. Equipment and ingredients (n.d). Retrieved from
https://nios.ac.in/media/documents/bakery/Lesson%201%20Ingredients%20and%
20Equipments.pdf on 23/12/2020.
6. Kenya Bureau of Standards (2018); Kenya Standard, Dried Fruits Specifications.
Accessed from
http://www.puntofocal.gov.ar/notific_otros_miembros/ken651_t.pdf on 3/1/2021.
7. WHO (2019); CODEX Alimentarius International Food Standards. Accessed from
http://www.fao.org/fao-who-codexalimentarius/sh-
proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%2
52Fcodex%252FStandards%252FCXS%2B130-1981%252FCXS_130e.pdf on
3/1/2021
8. Nummer. B. et.al (2013); A Guide to Storage for Emergencies. Accessed from
https://extension.usu.edu/preserve-the-harvest/files/Food-Storage-Booklet.pdf. On
3/1/2021.
CHECK YOUR PROGRESS IX – RESPONSES [10 MARKS]
(i) As a bakery technician advice the purchasing officer on SIX reasons why it is necessary
to include nuts and fruits while buying bakery raw materials [6 marks]
 Add flavour or taste
 Improve appearance of baked goods (garnishing)
 Improves texture of baked goods
 Add fibre hence making baked goods more digestible
 Nuts are used as thickening agents.
 Peanut butter is used as a topping on bread or as side dish
(ii) Which FOUR examples of nuts and fruits would you ask the purchasing officer to
include in their shopping list for bakery production? [4 marks]
 Walnut
 Pistachio nut
 Groundnut or peanut
 Cashew nuts
 Coconut
 Almonds
 Raisins
 Sultanas
 Currants

49
1.2.10 Learning Outcome 10: Demonstrate knowledge of packaging materials used in
baking
1.2.10.1 Introduction to learning outcome
This learning outcome covers packaging materials used in baking and it will be covered
under: definition of terms, types, sizes and quality of packaging materials as well as
legislations related to packaging materials.
1.2.10.2 Performance Standard
1. Packaging materials used in bakery industry are described based on properties and
products.
2. Legislation on packaging materials used in bakeries are described based on products.
1.2.10.3 Information Sheet
a) Definition of terms related to packaging
 Packaging: Packaging means covering the product itself so that it is protected from
damage, leakage, dust, pollution, contamination etc. Examples – cakes packaged in thin
sheet, cookies packaged in polythene bag etc.
 Packing: Packing means putting all the packages in a big box, container, chest, crate
etc. for the purposes of storage, transportation, handling etc.
 Legislation: it is a term that describes things related to laws of Kenya.
 Pilferage: the act or practice of stealing small quantities or articles.
 Adulteration: refers to the addition or subtraction of any substance to or from baked
products or raw materials, so that the natural composition and quality is affected.
b) Types and sizes
Packaging materials use in bakery varies depending on the product and legal requirements.
They include the following:
 Tin containers: Tin containers are used to pack variety of baked products. They are
light and strong.
 Plastic containers: Plastic containers are gaining extreme popularity. Plastic containers
are used to pack variety of baked products. It involves low cost, good appearance,
convenience and ability for reuse.
 Paper bags: Paper bags are used to pack products which are in solid form. They are
commendable. But their limitations are that the freshness of the product cannot be
preserved.
 Cellophane paper: Cellophane is a good substitute for paper as packing material. It
protects the contents from moisture, but it cannot protect the products against harmful
effects of light.
 Waxed paper: Wax paper's best use is lining countertops and tables before rolling out
pie crusts or kneading bread, to prevent a mess. Wax paper can also be used to wrap
food for cold storage or even line a pan for making something like fudge. Putting a
piece of wax paper in between items frozen items will also prevent them from sticking
together.


50
 Figure 5: Wax paper

 Aluminum foil: A lightweight metal-based material produced in very thin thicknesses

that can be easily formed for cooking, wrapping, covering, or lining processes when
preparing or storing foods. It is a versatile product commonly used for numerous tasks,
many of which are related to food preparation.

Figure 6: Aluminium foil

 Cling film: it is a thin plastic film typically used for sealing food items in containers to
keep them fresh over a longer period of time. Plastic wrap, typically sold on rolls in
boxes with a cutting edge, clings to many smooth surfaces and can thus remain tight
over the opening of a container without adhesive.
 The most important role plastic wrap plays in baked food packaging is protection and
preservation. Plastic wrap can prevent food from perishing, extend its shelf-life, and
maintain the quality of baked food. Plastic wrap generally provides protection for baked
food from three aspects: chemical (gases, moisture, and light), biological
(microorganisms, insects and animals), and physical (mechanical damage).

51
 Figure 7: Cling Wrap

Importance of packaging and packing of bakery products

It protects the product from:
 Pilferage and adulteration: It cannot be adulterated with any other product unless
repacked.
 Product loss oil and some bakery raw materials are lost if remain exposed.
 Contamination by dirt or dust.
 Moisture gain or loss, e.g. sugar,
 Chemical change.
 Insect attack.
c) Quality of packaging materials
Good quality packaging for baked goods should meet the following points:
 Attractive appearance; creates customers’ interest in baked product and creates
positive image of product.
 Convenient for storage and display including storage in lesser space.
 Safety of baked goods, that is, security or protection of goods from damage, spoilage,
breakage, insects, rodents etc.
 Product description to be shown on package.
 Transport economies – Packaging should allow economies in transport.
 Uniformity and consistency.
 Able to withstand hazards of transport e.g., tilting, throwing, pulling, pushing, rolling
etc.
 Amenable to quick examination of contents; for example, in case of export, import by
customs authorities.
 Easy to dispose of after opening of goods.
 Proper instructions like; ‘This side up’, ‘Fragile’, ‘Handle with Care’
d) Legislation on packaging materials used in bakery
Legislation on packaging of baked products are captured in the food substances and drinks
act and NEMA regulations on use of certain packaging materials e.g. polythene bags.
Examples of laws on packaging include:
 Sale of unlabelled baked products is prohibited
 Label declarations to appear clearly
 Acceptable names for baked goods

52
  Label declaration on irritating foods
 Expiry date to be marked clearly on packaging
 Misleading information to be avoided on baked products
1.2.10.4 Learning Activities
Table 14: Practical Activities 10

Practical Activities:
You are required to visit a bakery plant or factory and carry out the following activities:
a) Describe packaging materials used in bakery industry based on properties and products.
b) Describe legislation on packaging materials used in bakery based on products.

Learning Activity Area of Application Special Instructions

Describing packaging  Bakery plant / factory Dress appropriately as per the
materials used in bakery SOPs
industry based on Carry a note book and a pen for
properties and products. documentation
Ask questions for clarity
Describing legislation on  Bakery plant / factory Dress appropriately as per the
packaging materials used in SOPs
bakery based on products. Carry a note book and a pen for
documentation
Ask questions for clarity

1.2.10.5 Self-Assessment
CHECK YOUR PROGRESS X [15 marks]
Instruction: Attempt all questions
Q. (a) You are planning to package finished baked bakery products. Make a list of EIGHT
packaging materials that can be acquired [8 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
(b) What SEVEN quality point would you consider when choosing a packaging material
from the list you have made? [7 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

53
1.2.10.6 Tools, Equipment, Supplies and Materials
The following resources will be necessary in ensuring the necessary knowledge and skills
related to this learning outcome are acquired:
 Functional production workshop
 Computers
 Stationery
 Internet connection
 Projectors
 Charts
 Assorted samples of packaging materials
1.2.10.7 References
1. AIB International. Bread Manufacturing Process, Distance Learning Course,
“Module 02 – Mixing.” Accessed from https://www.aibonline.org/Start-Your-
Training/Baking/Baking-Foundations/Bread-Manufacturing-Process-Online, on
21/12/2020.
2. Puhr, D. H., and B. L. D’Appolonia. “Effect of Baking Absorption on Bread Yield,
Crumb Moisture, and Crumb Water Activity.” Cereal Chem. 69.5 (1992): 582-86.
3. Serna-Saldivar, S.O. “Dry-Milling Processes and Quality of Dry-Milled Products.”
Cereal Grains: Laboratory Reference and Procedures Manual, CRC Press, Taylor &
Francis Group, LLC, 2012, pp. 151–153.
4. Gregersen. E. (2020), Enzyme Biochemistry. Accessed from
https://www.britannica.com/science/enzyme/Factors-affecting-enzyme-activity on
21/12/2020.
5. S. Shisha (n.d). What is packaging? Accessed from
https://www.yourarticlelibrary.com/marketing/marketing-management/packaging-
and-branding/what-is-packaging/99721on 23/12/2020.
6. Viskapedia (2020). Adulteration. Retrieved from https://vikaspedia.in/health/health-
campaigns/beware-of-adulteration/adulteration on 23/12/2020
7. Tecstra systems (2020); Aluminium foil. Accessed from
https://www.recipetips.com/glossary-term/t--36504/aluminum-foil.asp on 23/12/2020
8. Creative common attribution (2020). Plastic Wrap. Accessed from
https://en.wikipedia.org/wiki/Plastic_wrap#:~:text=Plastic%20wrap%2C%20cling%
20film%2C%20Saran,a%20longer%20period%20of%20time on 23/12/2020

CHECK YOUR PROGRESS X-Model Answers (15 Marks)

Instruction: Attempt the question below:
Q. (a) You are planning to package finished baked bakery products. Make a list of EIGHT
packaging materials that can be acquired [8 marks]
 Waxed paper
 Cellophane
 Aluminium foil
 Cling film
 Boxes
 Plastic tins
 Tin containers
 Cake boards
 Paper bags

54
(b) What SEVEN quality point would you consider when choosing a packaging material
from the list you have made? [7 marks]
 Attractive appearance
 Convenient for storage and display.
 Safety of baked goods,
 Transport economies
 Uniformity and consistency
 Able to withstand hazards of transport
 Amenable to quick examination of contents
 Easy to dispose of after opening of baked goods

55
 CHAPTER 2: BAKERY PLANT AND EQUIPMENT
Unit of learning code: FOP/OS/BT/CC/02/5/A
Related Unit of Competency in Occupational Standard: Demonstrate knowledge of bakery plant
and equipment.

Introduction to the unit of learning

This unit covers the competencies required to demonstrate knowledge of plant lay-out, equipment
and machinery, maintenance, hygiene, safety and security. This applies in Baking industry. It also
entails demonstration of knowledge of bakery tools and equipment inventory management.

1.1 Summary of Learning Outcomes

This unit covers the following areas:
1. Plant lay-out
2. Equipment and machinery
3. Hygiene
4. Safety
5. Security
6. Bakery tools and equipment inventory management.

1.2.1 Learning Outcome 1: Demonstrate Knowledge of Bakery Plant Layout

1.2.1.1 Introduction to the learning outcome
This learning outcome covers the layout of the bakery plant, bakery siting and location,
sections in a bakery plant, flow chats of bakery processes, and legislations related to bakery
plant layout, siting and location.

1.2.1.2 Performance Standard

1. Bakery siting and location is described based on existing infrastructure, raw materials
and market.
2. Sections in a bakery plant are described based on processing stages.
3. Bakery plant lay-out is illustrated based on processing stages.
4. Flow charts are drawn based on bakery processes.

1.2.1.3 Information Sheet

1.2.1.3.2. Definition of terms
Bakery: A bakery is an establishment that produces and sells flour-based food baked in
an oven such as bread, cookies, cakes, pastries, and pies.
Bakery plant layout: A bakery plant layout refers to the allocation of space and the arrangement of
equipment in such a manner that overall operating costs are minimized.
i) Qualities of a good bakery plant layout:

56
A good layout is one which provides maximum satisfaction to all concerned i.e. shareholders,
management, employees and consumers.
A good bakery layout:
 Should provide overall satisfaction to all concerned.
 Should provide high work in process turnover.
 Should utilize the space most effectively; may be cubical utilization.
 Should provide worker’s convenience; promote job satisfaction and safety for them.
 Should avoid unnecessary investment of capital.
 Should help in effective utilization of labour.
 Should lead to increased productivity and better quality of the product with reduced capital
cost.
 Should provide easy supervision.
 Should provide space for future expansion of the plant.
 Should provide proper lighting and ventilation of the areas of work stations

57
The diagram below is an example of a layout of a bakery. The dimensions of the rooms are approximate and the drawing does not reflect the
real dimensions.

Figure 8 Bakery layout sample showing the different work sections

58
Organization of production area:
 The store for flour and other ingredients must be cool and well ventilated.
 The sacks of flour and consumables must be stored on pallets.
 Make sure that the production area is sufficiently ventilated.
 The floor must be smooth and strong for the sake of easier cleaning and because it has to
bear heavy objects and withstand metal trolleys and very hot objects.
 Oven temperatures must not affect the dough in the kneading stage. Consequently, there
must be a certain distance between the oven and the dough-mixer.
 The fermentation room is necessary because of the wide variations in the ambient
temperature.
ii) Bakery siting and location:
The installation site plays an important role in the overall operation of the bakery and in saving time
and financial resources. The consumption habits and purchasing power (potential demand) of the
company’s target population (which product or products and for whom?).
For the choice of site, the following questions should be answered:
 Are there any county government limitations concerning the site recommended for the
bakery?
 Are factors of production available on site (electricity, water, etc.)?
 Are the road network and other means of transport efficient?
 What is the degree of security in the area?
 What products are manufactured at the moment?
 Is demand in the area covered?
 Who are the present and potential customers?
 What quantities are purchased (per capita)?
 Is the selling price of bakery products compatible with the purchasing power of the
population (price in relation to the daily wage)?
 What are the traditional products using local cereals?
 What are the possibilities of manufacturing products incorporating local cereals?
 Possibility of diversification by manufacturing other products?
 Are there possibilities of enlarging the market

iii) Sections in a bakery plant:

The sections/rooms required for an efficient bakery are as follows:
 Storage room for flours and other consumables.
 Kneading room [production area].
 Fermentation and oven room [production area].
 Cooling room for finished products.
 Packaging room.
 Delivery room for wholesale trade.
 Shop for retail sales.
 Area for personnel.

59
It is recommended that where the structure of the building permits there should be two to four
separate doors entrance and exit unless it is absolutely impossible, there must be the following
doors at least as in illustrations A and B below:

Stores
Personnel
Wholesale
Trade
Retail

A: The four recommended doors of a bakery

Stores and Personnel

Sales

B: The two doors of a bakery (minimum requirement)

The area of the different rooms in the bakery depends on:
 The stock of flours and other consumables that the company needs.
 The type and size of equipment.
 The number of staff.
 The types of products manufactured and their packaging (if required).
 The sales system (wholesale, retail).

60
 iv) Bakery plant flow charts
A bakery flowchart is a diagram that describes bakery processes or operations. It includes multiple steps, which the baking processes go
through from start to finish. Below is an example of a bakery bread production flow operations flow chart:

Raw materials Inventory keeping

received

Production planning Production processes and Order received

Order received
procedures
Packaging/dispatch/display

Delivery to customers
Figure 9 Sample bakery operations flow chart

61
 v) Legislation related to bakery plant layout, siting and location:
The legislation on bakery layout is captured in the food, drugs and chemical substances (food
hygiene) regulations chapter 254 of the laws of Kenya. All bakery plants shall be of suitable design,
layout and construction to facilitate easy maintenance and sanitary food production. The food plant
and the facilities installed therein shall have:
 Sufficient space for such placement of equipment and storage of materials as is necessary
for sanitary operations
 Separate areas, either by partition, location or other effective means, for those operations
which may cause the contamination of food or food contact surfaces with undesirable
micro-organisms, chemicals, filth or other extraneous materials
 Adequate lighting to hand-washing areas, dressing and locker rooms, toilets and to all areas
where food or food ingredients are examined, processed or stored and where equipment and
utensils are cleaned
 Adequate ventilation or control equipment to minimize odours and noxious fumes or
vapours (including steam), particularly in areas where such odours and noxious fumes or
vapours may contaminate food, so however that such ventilation or control equipment shall
not create conditions that contribute to food contamination by air-borne contaminants
 Where necessary, effective screening or other protection against birds, animals and vermin
(including, but not limited to, insects and rodents).

62
1.2.1.1 Learning activities
Table 15: Practical Activities 11

Class Activity:
You are required to visit a nearby bakery/training workshop bakery/ Hotel
bakery/supermarket (with bakery unit). Carry out the following activities and make a
report for presentation to your trainers:
 Identify the factors that the management or owners considered when siting the
bakery business.
 Make a sketch of the bakery plant layout based on the bakery sections established
by the management.
 Make a list of the legislation or laws that the management were required to meet
before setting up the bakery plant.
 Make a list of the legislation or laws that the management is required to meet while
running the bakery business.

1.2.1.2 Self - assessment

CHECK YOUR PROGRESS- I
1. What FOUR factors should you consider when siting a bakery firm? [4 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
2. What SIX sections make up a bakery plant based on the bakery processes? [3 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
3. What is a bakery flowchart? [2 marks]
________________________________________________________________________
________________________________________________________________________
4. What is the full meaning of the following abbreviations? [4 marks]
a) NEMA: __________________________________________
b) WIBA: ___________________________________________
c) OSH: ____________________________________________
d) KEBS: ___________________________________________

1
 5. ________________ is an establishment that produces and sells flour-based food baked in
an oven such as bread, cookies, cakes, pastries, and pies. [1 mark]
6. __________________ refers to the allocation of space and the arrangement of
equipment in such a manner that overall operating costs are minimized.
[1 mark]
1.2.1.3 Tools, equipment, supplies and materials
The following resources will help to support acquisition of knowledge and skills for this
learning outcome:
 A functional classroom and classroom resources
 Stationery
 Computers
 Internet
 Projectors
 Charts

1.2.1.4 References
1. Bakery-I, Students Handbook & Practical Manual, Class–XI, 2013. Delhi
2. Chee. D. Vu. M. et.al (2013). Trainee Manual, Prepare and Produce cakes and
Pastries- DI.HPA.CL4.08. Retrieved from http://
sihmbalangri.org/uploads/cakes%20& %20 pastreis%20 Book pdf on 29/11/2020.
3. Competition Authority of KENYA (2017). Government of Kenya, Consumer
Protection Guidelines. Retrieved from
http://cak.goke/sites/default/files/guidelines/consumer-protection/consumer%20
protection%20 Guideline.pdf on 29/11/2020.
4. Diane. M. and Emeritus. A. (2014) Food Preparation; Food Safety & Sanitation.
Retrieved from http:// uncur.edu/sites/cottage foods/files/209272.pdf
5. Encyclopedia on Occupational Safety Health and Safety, 4th ed. ILO, Geneva, 1998,
Vol.3, p. 67.25-67.28
6. Garret. L. (2018). Baking 4. Retrieved from
http://ndsu.edu/fileadmin/4h/curriculum/Ec114 Baking-4-2018-.pdf on 29/11/2020.
7. Government of west Australia; Department of Commerce (n.d). Safety and Health in
Bakeries. Retrieved from
http://commerce.gov.au/sites/default/files/ataoms/files/safety-and-health-in
bakeries.pdf on 29/11/2020.
8. Hasnain. S. and Bose. S. et.al (2014). Confectionery, Students Handbook & Practical
Manual, Class IX. The Secretary, Central Board of Secondary Education, Shiksha
Kendra, 2, Community Centre, Preet Vihar, Delhi-110301. Retrieved from
http://cbse.nic.in/publications/vocational/Bakery% and % 20
Confectionery/confectionery%20 Final% 202.pdf on 29/11/2020.
9. HDOEDTI (1999), International Hazard Datasheets on Occupation. Retrieved from
http://ilo/wcss/groups/public-ed-protect/-protra---safnener/doc/publications/wcms-
184767.pdf on 29/11/2020.
2
 10. Health and Safety Executive (2016). A Balers Dozen; 13 Essentials for Health and
Safety in Bakeries. Retrieved from http://iosh.com/media/2783-a-bakers-dozen-13-
essentials-for-health-and-safety-in -bakeries-pdf on 29/11/2020.
11. Homeland Security (2013). System Assessment and Validation for Emergency
Technology Handbook. Retrieved from
http://dhs.gov/sites/default/files/publications/cctv-tech-HBK-0713-508.pdf on
2/12/2020.
12. Kumar. S. (2012). Bakery and Confectionery. Retrieved from
http://ihmgwalior.blogpost.com/2012/10/bakery.theory-notes.html on 29/11/2020.
13. Module 3 work sheet 1:
https://www.elionline.com/res/ftpeli/resources/excellent_international/M3W1.pdf
14. Norman. G.M and Gravani. R.B. (2006). Principles of Food Sanitation 5th ed.
Retrieved from ubblab. Weebly.com/uploads/4/7/4/6/47469791/Principles-of-food-
sanitation, 5th ed. Pdf on 29/11/2020.
15. Parjamwal (2013) Housekeeping theory Cleaning of different surfaces
16. Smith. G. (2013) Professional baking (6thed).
http://dl.booktolearn.com/ebooks2/cooking/9781118083741_professional_baking_65
81.pdf
17. Trainee manual. (2013). Prepare and produce cakes and pastries.
18. Workplace Safety and Prevention Services (2011). Health and Safety; Cooking and
Baking. Retrieved from
http://wsps.ca/wsps/media/site/Resources/Diownloads/cooking -and Baking -Final.
pdf? ext. = pdf on 29/11/2020

CHECK YOUR PROGRESS I-Model Answers

1. What FOUR factors should you consider when siting a bakery firm? [4 marks]
 Availability of raw materials
 Availability of market
 Labour
 Infrastructure e.g. power supply, roads
 Government regulations
2. What SIX sections make up a bakery plant based on the bakery processes? [3 marks]
 Storage room for flours and other consumables.
 Kneading room
 Fermentation and oven room
 Cooling room for finished products.
 Packaging room.
 Dispatch area
3. What is a bakery flowchart? [2 marks]

3
  Stages in which bakery production processes follow form receiving an order to
delivery or dispatch of finished product.
4. What is the full meaning of the following abbreviations? [4 marks]
a) NEMA: National Environmental Management Authority
b) WIBA: Work Injury Benefits Act
c) OSH: Occupational Safety and Health
d) KEBS: Kenya Bureau of Standards
5. ________________ is an establishment that produces and sells flour-based food baked in
an oven such as bread, cookies, cakes, pastries, and pies. [1 mark]
 Bakery
6. __________________ refers to the allocation of space and the arrangement of equipment
in such a manner that overall operating costs are minimized. [1 mark]
 Ergonomics

4
1.2.2 Learning Outcome 2: Demonstrate Knowledge of Bakery Equipment and
Machinery
1.2.2.1 Introduction to the learning outcome
This learning outcome relates to bakery equipment and machinery in terms of selection of
bakery equipment and machinery, use and care of bakery equipment and machinery, and
emerging issues related to bakery equipment and machinery.
1.2.2.2 Performance Standard
 The development of bakery equipment and machinery is described based on
technological changes.
 Bakery equipment and machinery are selected based on types of products and production
capacity.
 Use and care of bakery equipment and machinery is described based on manufacturers
manual.
 Purpose of bakery equipment and machinery maintenance is described based on type of
maintenance.
1.2.2.3 Information Sheet
i) Selection of bakery equipment
The technical criteria to be taken into account in the choice of appropriate equipment are:
a) Production capacity
The equipment needed is determined by the requisite quantity, freshness and quality of
products and the marketing constraints involved. The production capacity of the equipment
must be greater than that determined by the market survey, so as to allow the company to
meet a reasonable increase in seasonal or permanent demand without having to acquire new
equipment.
b) Type of products
The type of product (s) is an important factor when it comes to choosing the equipment. For
large-scale production of French loaves, a rotary oven is recommended, even if production
using a peel oven is possible. On the other hand, Arabian bread cannot be produced in a rotary
oven.
d) Product diversity
When product diversity is required, in small or large quantities, appropriate equipment must
be selected. For small quantities it is essential to opt for a peel oven and several small dough-
mixers.
e) Level of automation of the equipment
When choosing the type of oven, the energy source must be taken into consideration (wood,
oil, gas, electricity). For an electric oven, it is necessary to ensure that the power supply is
regular. If not, it could be useful to purchase generator sets or voltage stabilizers. The level of
automation of the equipment is an essential factor with an influence on:
 The number, type and size of equipment
 Production speed and flexibility
 The number of employees occupied
 Equipment maintenance

5
f) Economic criteria
The more complicated the equipment, the higher the costs of maintenance and spare parts. It is
better to opt for simple equipment with lower maintenance costs and a longer life span. After-
sales service must also be taken into account. When choosing the equipment, it is necessary to
consider the various costs:
 Equipment purchase price (customs cleared) and transport costs
 Installation costs (including the cost of technical assistance)
 Operating costs
 Maintenance costs and the cost of spare parts.
g) Design and Installation
The materials used and the design and finish of items or equipment should be
sufficiently solid to stand up to hard use. The materials should be strong, non-
absorbent and non-corrosive. When purchasing, bear in mind the fact that they should
be easy to clean the design of the equipment.
h) Cost
Consideration must be given to the cost and its relation to size, durability, usefulness
or performance, design and finish. The more expensive item may not necessarily be
the best or more desirable after all. Desirability is often a deciding factor in
purchasing and the buyer looks at the quality of the metal and the possibility of
obtaining spare parts, but the buyer should be recognizing the fact that advancement
in technology assists manufacturers to improve performance and put new improved
models on the market. It is therefore necessary to obtain the most up-to-date
equipment, which gives good performance in relation to its cost.
i) Efficiency, Usefulness and Durability
Bakery equipment an oven or a mixer is evaluated by its performance. Performance is
its output or what amount can be produced by its use within a given time. How
efficient is the piece of equipment? Manufacturers are able to give Figure for output
of certain foods in their item of equipment, basing them on production under ideal
conditions, which are not always easy to reproduce in ordinary practice. For example,
an oven may be said to produce 50 breads at once and within a particular period of
time. Durability and reliability of equipment are part of this and recognition of it is
not only by the cost but also by the design and constructions.
ii) Use and care of bakery equipment
1. Ovens
(a) Convection oven
A convection oven (or fan-assisted oven) is a type of oven that uses fans to circulate hot air
and cook food more quickly than a traditional oven. Instead of relying on radiated heat from
heating elements, a convection oven spreads the hot air so that it envelopes food and cooks it
from all sides.
Types of Convection Ovens
Direct-Fired: The oven's burner sits directly under the cavity and pushes heat into the space.
The heat from the combustion combines with recirculated air, and that medley comes into

6
direct contact with whatever's being cooked. This method is ideal for high-temperature
baking like pizza, biscuits, and flatbread.
Indirect-Fired: The oven's burners do not have direct contact with recirculated air and
combustion products. Instead, the burner is fired into a radiant tube-type heat exchanger,
which heats food in the cavity from above and below. This method has a slower startup and
longer cooking times, but many bakeries often prefer it because it can cook items like cakes
and cupcakes more evenly and provide a greater margin for error.

Figure 10 Convection oven

(b) Rotary and rack oven

A rack oven is a large oven into which entire racks full of sheet pans can be wheeled for
baking. The normal baker ‘s racks may hold from 8 to 24 full size sheet pans, but racks made
specifically to go into rack ovens usually hold about 15 to 20 pans. Rack ovens hold one to
four of these racks at once. These ovens are also equipped with steam injectors.

Figure 11 Rack oven

Deck or cabinet
Deck ovens are so called because the items to be baked either on sheet pans or, in the case of
some breads, freestanding are placed directly on the bottom, or deck, of the Breads baked

7
directly on the floor of the ovens and not in pans are often called hearth breads, so another
name for these ovens is hearth ovens. Deck ovens for baking bread are equipped with steam
injectors.

Figure 12 Deck oven

Wood-fired brick ovens

They are similar in function to deck ovens in that items are baked directly on the oven floor.
These ovens are used in some operations that produce artisan breads, as well as in some
restaurants that serves pizzas and similar items. The heat is generated by a wood fire built
inside the oven. This fire heats the thick brick floor and walls, which retain the heat enough
to bake foods.

Figure 13 Wood fired brick oven

Microwave ovens
It is a kitchen appliance that heats and cook’s food by exposing it to microwave radiation in

8
the electromagnetic spectrum. The radiation generated by the oven penetrates partway into
the food, where it agitates the molecules of water. The friction this agitation causes creates
heat, which cooks the food.

Figure 14 Microwave oven

Cleaning and care of convection ovens

 For deep cleanings of oven interiors and exteriors, use a commercial-grade cleaner
that's non-abrasive to avoid scratches, pitting, rust, and other damage.
 If the interior is made of enamel, avoid caustic cleaners, which can cause the enamel
to peel off and compromise the metal underneath.
 On a daily basis, use soap, mild detergents, and water on exteriors and interiors
 Clean stainless steel exteriors with commercial stainless cleaners that spray on and
wipe off
 To keep grease and other debris from discoloring the glass in the oven's doors, use
glass cleaner or soap on a daily basis.
Oven Maintenance
Oven maintenance refers to all the procedures and activities (covered by a program for plant
maintenance) carried out to preserve the initial operating conditions (mechanical, thermal,
and electrical) of an oven and its parts. Oven maintenance activities should focus on the
following aspects:
 Scheduled inspection of the oven’s overall status
 Replacement of loose/flaking, worn, rusty, damaged, or broken components (e.g.,
nuts, screws, bolts, screw threads, taper pins/fasteners)
 Regular lubrication of moving parts and/or metal-to metal contacts (drives, motors,
bearings, chains)
 Repair and welding of equipment subject to stress and load
Reasons for oven maintenance
Oven maintenance is essential to guarantee its ideal conditions of operation and conservation.
A properly maintained oven:
 Offers a longer service life to the baker

9
  Guarantees maximum equipment availability
 Works efficiently in terms of fuel consumption to directly bake the products
 Generates minimum heat losses (e.g., through the humid air extraction system and
wall insulation)
 Ensures steady state conditions during baking, hence producing consistent quality
 Prevents breakdowns, idling, and rework
 Minimizes explosion risks (e.g., in the case of direct gas-fired ovens)
 Reduces downtime and prevents total plant shutdowns that directly affect production,
order deliveries, and sales
Types of oven maintenance practices
 Preventive maintenance: Planned sequence of inspections, interventions, and repairs
designed to avoid equipment failure.
 Corrective maintenance: Scheduled interventions or works for malfunctioning or
broken equipment in order to restore it to proper working condition.
 Unscheduled maintenance: Reactive interventions or works immediately performed
when a critical repair and/or replacement is needed, often during unpredicted
breakdowns.
 Temporary repairs: Quick repairs that use a variety of approved temporary
materials (e.g., tape, wire, strings, cardboard, and plastic) and that are replaced with
permanent repairs as soon as possible.
2. Proving Chambers:
Proving chambers are basically cabinets with temperature and humidity control. These are
used for the fermentation process for the breads and baked products. These can be separate as
well attached with the ovens itself. These chambers are the essential equipment for a baker.
Proving chambers should always be kept clean, and water should be periodically changed.

Figure 15 Proving cabinet

3. Measuring Tools

10
Measuring cups- Dry measuring cups are used to measure all dry ingredients such as flour,
sugar, and oats, also for semisolid ingredients such as jam, shortening, sour cream, and
peanut butter. All liquid ingredients, such as water, milk, or juice are measured in a liquid
measuring cup. Liquid measuring cups should be made of clear glass or plastic, have a
pouring spout, and have clear measurement markings on the side.

Figure 16 Measuring cups

Measuring spoons - Are available in sets; usually include measurements of 1/4, 1/2, 1
teaspoon, and 1 tablespoon; stainless steel is recommended. Utensils for measuring small
amounts of both dry and liquid ingredients accurately

Figure 17 Measuring spoons

Weighing scale- These are used to measure dry ingredients, along with nuts, dried and fresh
fruits, and chocolate, and to measure out portions of dough. The scale is also helpful to
determine if multiple cake pans have the same amount of batter.

11
 Figure 18 Weighing scales
Timer- is used to in timing baked products, the rising of yeast and to check the doneness of
cakes.

Figure 19 Timer

Thermometers- are used to measure the temperature of sugar and frozen desserts.

Figure 20 Kitchen thermometer

4. Preparatory Tools and Equipment

Work Tables: These work tables are made up of steel and they last for years. These are
basically used for the work to be carried out in the bakery and these are also to be cleaned
after every use. These should be daily scrubbed with plastic brush and detergent, wiped and
kept in its place.

12
 Figure 21 Work Table
Flour shifter: Small device used to move dry ingredients across a screen area to remove any
lumps and mix and aerate them.

Figure 22 Flour sifter

Whisks: Two types: balloon, rigid balloon - beating egg whites or light batters rigid - mix
thick sauces and batters.

Figure 23 Balloon whisk

5. Cooling racks: 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. They are made of stainless steel wires
that are formed into a mesh squares of small crisscrossed bars or a number of straight, closely

13
aligned parallel bars so that food to be cooled can easily be supported without falling
through, yet allowing enough air to reach the bottom of the food so it does not retain too
much moisture and become soggy.

Figure 24 Cooling racks

Cake board: it is a flat support placed under a cake, to make it easy to lift and transport. A
cake is placed on a cake board and then spends the rest of its "life span" on the board: it is
decorated on the board, transported on the board, and served from the board. It may be of any
shape as desired.

Figure 25 Cake boards

Colander: is a bowl-shaped kitchen utensil with holes in it used for draining food such as
pasta or rice. The perforated nature of the colander allows liquid to drain through while
retaining the solids inside. It is sometimes also called a pasta strainer or kitchen sieve.

14
 Figure 26 Colander
Pastry brush: Pastry brushes are used to brush liquid type ingredients onto pastries or
breads.

Figure 27 pastry brush

Spatula/Turners: Small utensil like a knife but used often to spread frosting, level dry
ingredients when measuring or slice butter. It comes in different sizes; small spatula is used
to remove muffins and molded cookies from pans which is 5 to 6 inches; large spatula for
icing and frosting cakes; flexible blade is used for various purposes. Juicer- appliance for
extracting juices from fruits and vegetables

15
 Figure 28 Spatulas
Rolling pins: Tool used to flatten dough for rolls, pizza, cookies or crusts.

Figure 29 Rolling pins

Pastry bags: Cloth or plastic container for whipped cream, meringue, frosting or other soft
ingredients that enables the cook to gently squeeze the ingredients through a tip and control
the rate of flow plus the position of the food when garnishing, decorating cakes and pastries
and filling containers.

16
 Figure 30 Pastry bags
Nozzles/pastry tips - are funnel shaped pastry tips used to pipe decorative borders of icing or
chocolate onto cakes and cookies, or for pressing out small cookies or chocolate shapes.

Figure 31 Pastry Nozzles

Pastry cloth: Cotton woven cloth used when rolling out pastry as it is used under the dough
and rubbed with flour to prevent sticking. It can be used to help move or roll dough.

17
 Figure 32 Pastry cloth and pin

Utility tray- is used to hold ingredients in large quantities.

Figure 33 Utility tray

Cake comb- it is a square flat stainless steel or plastic tool with three sets of serrated edges,
used for making decorations in cake and pastry frosting. It is also called icing comb.

Figure 34 Icing / cake decorating comb

Scrappers: Used to scrape surfaces and cut dough into equal pieces. Also known as a pastry
scraper, a dough scraper is a small, flexible plastic scraper that is rounded on one edge and
flat on the other. The rounded edge is used to get every last bit of batter, dough, or frosting
out of a mixing bowl, or flour and dough bits off your rolling pin.

18
 Figure 35 Pastry Scraper
Strainers: a device having holes punched in it or made of crossed wires for separating solid
matter from a liquid.

Figure 36 Assorted strainers

Parchment papers
Parchment paper is used to line baking sheets before baking cookies, ensuring cookies that
do not stick to the pan, lining cake pans to allow cakes to slide right out of the pan, and for
folding into cones for piping icing or chocolate.

Figure 37 Parchment paper

Rotary cake stand: stainless steel or cast iron stand attached with rotating broad top base. It
is used in cake decoration and icing.

19
 Figure 38 Cake decoration rotary stands

Mixing Tools
Mixing bowls: These basic kitchen utensils have varying sizes and can be in metal, plastic or
glass/ceramic. They used for mixing, whipping creams or egg whites, preparing ingredients,
raising breads, or just storing food in the refrigerator.

Figure 39 Mixing bowls

Wooden spoons: is also called mixing spoon which comes in various sizes suitable for
different types of mixing. Rubber spatula- is used to remove bits of food inside of the bowl.

Figure 40 Wooden spoons

20
Electrical and handy mixers: Electric device that can vary the speed at which ingredients
are mixed, also used in beating eggs or whipping cream.

Figure 41 Electric hand mixer

Dough Mixer: Dough mixers are generally used in large bakeries where the volume of sales
is high. It is used for making a dough of around 25-30kgs dough. This machine should be
washed and wiped after every use and should also be serviced regularly.

Figure 42 Dough mixer

Cutting Tools
Pastry wheel- Utensil has a blade knife used to both cut and or seal edges of pastry foods.
They are also used to cut strips of pastry, such as for making a lattice top pie crust, or pieces
of dough for turnovers or ravioli. Pastry wheels may have a smooth blade or have a jagged or
fluted edged blade.
Biscuit and dough cutter- Metal or plastic tool created to cut all sorts of shapes of dough for
interesting presentations. A Biscuit cutter, either plain or fluted, will help produce high-rising
biscuits as the biscuit cutter has a sharp edge to produce a clean cut; cutters that have a dull
edge will compact the dough and the biscuits will not rise as well when baking
Chopping boards- generally white coloured chopping boards used in bakery.
Knives- of various shapes used in bakery. Vegetable knives and paring knives are used to
peel, cut and chop vegetables and fruits. Bread knife is used to slice loafs.
Scoopers- is a handy tool cleverly designed only suited for scooping many types of
vegetables and fruits such as tomatoes, cucumbers, avocados, melons etc. different sized
scoop is used for making drop cookies, mini muffins or cupcakes.
21
Graters- is used to grate cheese, chocolate, and other fresh fruits.
Scissors- This utensil is made with a plastic or rubber coated handle which are often textured
allowing for ease of cutting and gripping.
Corer- it is a bladed specialty knife for removing the cores and seeds of eggplant, melons,
potatoes, or zucchini. Also referred to as a "cutter" the Fruit or Vegetable Corer may be v-
shaped or formed into a half circle that has scooped sides.
Peeler- is a kitchen tool consisting of a slotted metal blade attached to a handle that is used to
remove the outer skin or peel of certain vegetables, often potatoes and carrots, and fruits such
as apples, pears, etc.
Masher-is toll used to mash vegetables, chocolates, biscuits, cookies etc. It has a firm handle
with a perforated round base. Its available in stainless steel or in wood.
Pizza Cutter-Cutting tool useful for cutting noodles, doughs, cooked pizza
Baking Pans and Tools
Cake pans (round, square, rectangle, or heart shaped)- Pan with taller sides which can be
round, square, rectangular or have special shapes primarily used for preparing cakes and
other desserts.
Baking sheets- Thin, flat metal pan with no or only shallow sides used to bake a variety of
foods. They are rimless, flat metal sheets, perfectly designed for placing rows of cookies.
They normally have a small rim on the short sides for easy gripping. The long flat edges
allow you to slide cookies off the sheet after baking.

Figure 43 Baking sheets

Cookie sheets- are rimless, flat metal sheets, perfectly designed for placing rows of cookies.
They normally have a small rim on the short sides for easy gripping. The long flat edges
allow you to slide cookies off the sheet after baking.

22
 Figure 44 Cookie sheets
Tart Pans- Used to bake items with delicate crusts (ex. tarts, quiches); range from 4.5-12.5
inches in diameter; fluted or smooth sides

Figure 45 Tart pans

Cupcake or muffin pans- Pan that is divided into many smaller sized compartments to hold
foods so that they bake evenly and quickly; often lined with paper liners.

Figure 46 Cupcake/Muffin pans

Soufflé dishes- a special kind of cup shaped dish in which soufflé is prepared.

Figure 47 Soufflé dishes

23
 Loaf pan - Baking pan traditionally used for bread baking, but also useful for meatloaf, loaf
cakes and banana bread. It may be metal, glass or ceramic. It can be covered or uncovered.

Figure 48 Loaf pan

Cookie press- A cookie press is used to extrude cookies into various shapes.

Figure 49 Cookie press

iii) Tools and equipment inventory and its management

An inventory is everything that is found within your establishment. Effective inventory
control can be broken down into a few important steps:
 Set up systems to track and record inventory
 Develop specifications and procedures for ordering and purchasing
 Develop standards and procedures to efficiently receive deliveries
 Determine the frequency and processes for reconciling inventory
 Analyze inventory data and determine any areas for improvement
Issuing of tools and receiving tools and equipment
Administration is responsible for issuing equipment to users, and ensuring that correct
procedures are followed to ensure adequate control and accountability, and efficient stock
replenishment. The following guidelines can assist:
 Establish authorization for requisition based on the type of item, and the staff
member’s responsibilities and position.

24
  Issue of equipment should be done with only with an authorized requisition/issue
form.
 All requisition forms supporting issues from the store should be maintained by the
storekeeper.
 Only authorized signatories should recommend a requisition form or a waybill/gate
pass.
 Records must be maintained with information regarding:
 The items issued
 The attachments given along with them
 To whom they were issued
 The date and time of issue
 The area where they are to be used
 By whom they were issued
 The date and time of return
The signature of the personnel involved must be obtained on the document during both issue
and return. A card-index system is a useful method of collecting all the relevant info about
each piece of equipment being used in a particular establishment. This system is of
great value to the manager and supervisor for the following reasons:
 It gives up-to-date info concerning the equipment.
 It indicated the location of the equipment.
 It indicates who usually operates the equipment.
 It contains a record of what servicing has been carried out, costs, new accessories
supplied, and so on.
 When purchase of new equipment is being considered, this information can be used
as a reference to check on reliability.
iv) Storae of bakery tools and equipment
Equipment should be stored in secure storage rooms. These storage rooms should be securely
locked and accessible only to authorized administration staffs that are responsible for
storekeeping. All people assigned to operate stores must receive adequate training in care
inventory systems, and be made fully responsible for expendable and non-expendable items
in their custody. The duplicate keys for storage rooms should be in the safe custody of the
appropriate senior manager. Effective and efficient storage practices require appropriate
maintenance of storekeeping records.

v) Emerging equipment and machinery

The present day bakery industry has gone through a sea change in the range of bakery
products and confectioneries, the varieties of ingredients and raw materials used and also
the production methods adapted.
Modern bakery machinery and equipment are clearly the result of innovations and
constant research that have revolutionized the industry. If one wants to survive in the
midst of cut throat competition, it is important to adapt oneself to the changing trends,
which is the firm philosophy of leading chefs and bakers of the present times in the field.

25
 Planetary mixers: Used for cake and cookie preparation, the imported machines have
helped chefs and bakers in mixing the ingredients in the right proportions at regulated
speed and time to provide consistent batter for more voluminous softer cakes and pastries
and crunchy cookies.
 Spiral mixers: Imported machines used for kneading bread, bun, pizza, puff dough etc., -
have helped chefs and bakers in mixing dough in quick time (8-10 minutes), and uniform
gluten developed dough for consistent quality, better texture and desired output.
 Dough divider/ rounder /moulders: These imported machines come handy to
bakers/chefs to divide and roll the dough for better dividing, rounding and rolling for
uniform pressure on dough and consistent oven spring. This works out more convenient
with less skilled team of workers to get better results.
 Dough sheeters: These provide convenience, consistency in uniform flattening/ sheeting
the dough for lamination process with layering of fat in dough and to get layers uniformly
for making croissant, puff pastry preparations.
 Ovens: Diesel/gas/ electric/convection ovens – These imported machines save on fuel,
operation, consistent baking, very good oven spring and give good volume, texture and
softness for all bakery foods besides appetizing golden crust.
 Soya milk extractor: Bakery products once known as junk food has effectively
transformed itself into acceptable quality with the use of trans fat free fats or additions of
vast range of natural nutrients to the same old raw materials to bring down either energy
levels/Kcals or to lower cholesterol content in bakery foods. One such ingredient gaining
popularity among the leading chefs and bakers is the Soya milk.

Chef’s choice of cold freeze technology

Frozen technology is slowly replacing the present style of food preparation process. With
the availability and growing knowledge in the use of blast freezers, the baker can now live
his dream of having a good night’s sleep.
The frozen technology is now helping the baker to do his work during the day and blast
freeze the products and transfer them into a regular chiller/ freezer. The products when
required can be thawed, baked and served.
Advanced preferences
Customers demand their favourite choice of puffs, straddle or samosa etc. fresh from the
oven. Bulk orders for parties and celebrations can be prepared at leisure, required quantity
could be used, wastage is under control and any skilled work could be done early and
stored for the baker resulting in convenience and great savings. Consumers can have their
choice of bakery foods available round the clock, 24x7 and the cash counter kept engaged
throughout.

26
 1.2.2.4 Learning Activities
Table 16: Practical Activities 12

Class Activity:
You are required to visit a nearby bakery/training workshop bakery/ Hotel bakery/supermarket
(with bakery unit). Carry out the following activities and make a report for presentation to your
trainers:
 Identify the bakery tools and equipment used in the facility visited.
 Make a list of bakery tools and equipment and their uses.
 Find out from the owners/management the factors they considered while selecting
the equipment used in the facility.
 Make a list of the care practices carried out by the management on the bakery
equipment installed.
 What type of maintenance practices do the management carry out on the bakery
equipment?

1.2.2.5 Self-Assessment
CHECK YOUR PROGRESS- II
1. Complete the table below to show uses of bakery tools and equipment. [10 marks]
s/no Tool/equipment Name Use
1

27
2

28
6

10

29
 2. What FIVE factors should you consider when buying bakery tools and equipment?
[5 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
3. _________________ is the space wherein debris/soil can be trapped or not be completely
removed during the operation of cleaning. [1 mark]
4. The FOUR types of maintenance practices carried out in a bakery oven are
_____________________, _______________________, _________________________,
and _____________________________. [4 marks]
1.2.2.6 Tools, Equipment, Supplies and Materials
The following resources will help to support acquisition of knowledge and skills for this
learning outcome:
 A functional classroom and classroom resources
 Stationery
 Computers
 Internet
 Projectors
 Charts

30
1.2.2.7 References
1. Bakery-I, Students Handbook & Practical Manual, Class–XI, 2013. Delhi
2. Chee. D. Vu. M. et.al (2013). Trainee Manual, Prepare and Produce cakes and
Pastries- DI.HPA.CL4.08. Retrieved from http://
sihmbalangri.org/uploads/cakes%20& %20 pastreis%20 Book pdf on 29/11/2020.
3. Competition Authority of KENYA (2017). Government of Kenya, Consumer
Protection Guidelines. Retrieved from
http://cak.goke/sites/default/files/guidelines/consumer-protection/consumer%20
protection%20 Guideline.pdf on 29/11/2020.
4. Diane. M. and Emeritus. A. (2014) Food Preparation; Food Safety & Sanitation.
Retrieved from http:// uncur.edu/sites/cottage foods/files/209272.pdf
5. Encyclopedia on Occupational Safety Health and Safety, 4th ed. ILO, Geneva, 1998,
Vol.3, p. 67.25-67.28
6. Garret. L. (2018). Baking 4. Retrieved from
http://ndsu.edu/fileadmin/4h/curriculum/Ec114 Baking-4-2018-.pdf on 29/11/2020.
7. Government of west Australia; Department of Commerce (n.d). Safety and Health in
Bakeries. Retrieved from
http://commerce.gov.au/sites/default/files/ataoms/files/safety-and-health-in
bakeries.pdf on 29/11/2020.
8. Hasnain. S. and Bose. S. et.al (2014). Confectionery, Students Handbook & Practical
Manual, Class IX. The Secretary, Central Board of Secondary Education, Shiksha
Kendra, 2, Community Centre, Preet Vihar, Delhi-110301. Retrieved from
http://cbse.nic.in/publications/vocational/Bakery% and % 20
Confectionery/confectionery%20 Final% 202.pdf on 29/11/2020.
9. HDOEDTI (1999), International Hazard Datasheets on Occupation. Retrieved from
http://ilo/wcss/groups/public-ed-protect/-protra---safnener/doc/publications/wcms-
184767.pdf on 29/11/2020.
10. Health and Safety Executive (2016). A Balers Dozen; 13 Essentials for Health and
Safety in Bakeries. Retrieved from http://iosh.com/media/2783-a-bakers-dozen-13-
essentials-for-health-and-safety-in -bakeries-pdf on 29/11/2020.
11. Homeland Security (2013). System Assessment and Validation for Emergency
Technology Handbook. Retrieved from
http://dhs.gov/sites/default/files/publications/cctv-tech-HBK-0713-508.pdf on
2/12/2020.
12. Kumar. S. (2012). Bakery and Confectionery. Retrieved from
http://ihmgwalior.blogpost.com/2012/10/bakery.theory-notes.html on 29/11/2020.
13. Module 3 work sheet 1:
https://www.elionline.com/res/ftpeli/resources/excellent_international/M3W1.pdf
14. Norman. G.M and Gravani. R.B. (2006). Principles of Food Sanitation 5th ed.
Retrieved from ubblab. Weebly.com/uploads/4/7/4/6/47469791/Principles-of-food-
sanitation, 5th ed. Pdf on 29/11/2020.
15. Parjamwal (2013) Housekeeping theory Cleaning of different surfaces

31
 16. Smith. G. (2013) Professional baking (6thed).
http://dl.booktolearn.com/ebooks2/cooking/9781118083741_professional_baking_65
81.pdf
17. Trainee manual. (2013). Prepare and produce cakes and pastries.
18. Workplace Safety and Prevention Services (2011). Health and Safety; Cooking and
Baking. Retrieved from
http://wsps.ca/wsps/media/site/Resources/Diownloads/cooking -and Baking -Final.
pdf? ext. = pdf on 29/11/2020
CHECK YOUR PROGRESS II-Model answers

1. Complete the table below to show uses of bakery tools and equipment. [10 marks]
s/no Tool/equipment Name Use
1 Dough mixer Mixing cake batter
Whisking
Beating

2 Measuring cups and Measuring of

spoons ingredients for cake
batter production

3 Mixing bowl Making of cake batter

Beating
Whisking

32
4 Cake tin Baking cake batter

5 Cake stand Placing of cakes for

display and or
masking

6 Digital weighing Weighing of

scale ingredients

7 Spatula Scooping cake batter

to cake tins

8 Stackable cake Cooling cakes

cooling racks

33
 9 Flour sifter Used to separate and
break up clumps in
dry ingredients such
as flour, as well as to
aerate and combine
them.

10 Silicon cake mat Used to cover baking

sheets prior to baking

2. What TWO factors should you consider when buying bakery tools and equipment?
[2 marks]
 Staff skills and knowledge on use
 Capacity
 Efficiency
 Type of product
 Diversity of product
 Cost of equipment
 Level of automation
3. As a bakery technician in charge of production, advise the management on THREE
reasons why they need a bakery inventory tool and equipment record [ 3 marks]
identify the shortfalls in tools equipment stock
implement tools and equipment replacement and disposal policies
implement the equipment purchasing policies
calculate the new value of tools and equipment stock
4. _________________ is the space wherein debris/soil can be trapped or not be
completely removed during the operation of cleaning. [1 mark]
 Dead space
5. The FOUR types of maintenance practices carried out in a bakery oven are
_____________________, _______________________,
_________________________, and _____________________________. [4 marks]
 Preventive maintenance
 Corrective maintenance
 Unscheduled maintenance
 Temporary repairs

34
1.2.3 Learning Outcome 3: Demonstrate knowledge of bakery hygiene
1.2.3.1 Introduction to the learning outcome
This learning outcome deals with the meaning and importance of a bakery hygiene, basic
hygiene rules, cleaning agents, equipment and materials, cleaning of different surfaces in a
bakery unit and legislation regarding bakery hygiene.
1.2.3.2 Performance Standard
 Bakery hygiene is described based on its importance.
 Basic hygiene rules are outlined based on workplace policy.
 Cleaning agents, materials and equipment are described based on their use.
 Legislations on bakery hygiene are described based on legal requirements.
 Schedules and techniques of cleaning are adhered to as per HACCP.
1.2.3.3 Information Sheet
i) Terms regarding hygiene of bakery equipment
 Food-contact surface: All equipment surfaces that intentionally and unintentionally
come into contact with the product, or from which product or its condensate form may
drain or drip down to the main product food container, including surfaces that may
indirectly cross-contaminate food-contact surfaces or containers.
 Dead space: Space wherein a product, sanitizing agents, or debris/soil can be trapped
or not be completely removed during the operation of cleaning.
 Cleaning Out of Place (COP): the equipment is taken to a designated decontamination
station for cleaning. COP requires dismantling/disassembling, washing,
checking/inspecting, validating, and reassembling.
 Cleaning in Place (CIP): Cleaning of equipment by circulation of flowing cleaning
solutions, with water rinsing into and over surfaces in equipment or systems without
dismantling them.
 Dry cleaning: Cleaning designed or intended for equipment in which the products held
or contained are not at risk of contamination after production runs
 Wet cleaning: Cleaning in which water is used. Water can be used as a solvent to
prepare sanitizing solutions.
 Cleanable: Refers to equipment designed to be easily freed from dirt and other
contaminants.
 Crevice: Sharp, cleft-like, irregular opening of small depth that adversely affects clean
ability.
 Readily accessible: Location that can be reached by an employee from the floor, a
platform, or other permanent work area.
 Readily removable: Refers to equipment components designed to be easily separated
from the machine with or without the use of simple hand tools.
 Seal: Closure of an aperture so as to effectively prevent the entry or passage of
unwanted matter (e.g. gaskets).
 Self-draining: A condition resulting from a combination of design, construction,
installation, and surface finish to prevent the retention of liquid except for normal
surface wetting.

35
 ii) Importance of Bakery hygiene
Hygiene is a subject of not only ever-increasing importance but also a matter of essential and
absolute necessity in bakery industry. Hygiene means to maintain bakery in such a neat and
clean condition that there is least possibility of causing contamination. The main purpose of
hygiene is not merely to fulfill the rules and regulations of food departments but also to meet
the moral obligations to consumer. In practice it is observed that clean-looking products
produced under hygienic conditions always attract the consumers. Hence while organizing
sanitation programmes, one has to plan for preventive measures rather than corrective
approach, i.e., it is better to build up the bakery building on a plinth to prevent rodent entry
rather than to control rodent after finding its evidences.
Personal cleanliness
All bakery personnel should observe and practice rules of cleanliness such as keeping the
body clean. The bakery should provide hot showers for bakery personnel. Clean white
uniforms including headgear should be worn while on duty. Arm pits should always be
covered. Hands should be washed with soap and hot water when returning from work after
any absence, particularly after using the toilet. Personnel having skin infectious cuts should
never be allowed to work with food.
Bakery equipment
Clean bakery equipment should be mandatory in bakery production, because unsanitary
bakery equipment may cause the two most dreaded diseases in bakery Foods-Mold and Rope.
Insects and animal pests
Breeding of insects and animal pests such as rats and mice will cause unsanitary conditions.
Rodents not only eat costly ingredients and manufactured products, but they also create a
potential danger to consumers of bakery foods. Rodents are dangerous transmitters of Yellow
Jaundice, Typhus, Food Poisoning, and Tapeworms or other internal parasites. To prevent the
entrance of rodents, seal the bakery tightly. When preventive measures fail, and rodents get
inside the bakery, use traps or call a Pest Control Agency. Clean all flour bins, conveyors
and flour sifters. All dead flour which is flour that collects at the bottom, sides, and inside of
the flour handling equipment should be removed to prevent insect eggs from hatching.
iii) Basic hygiene rules
Personal hygiene means the hygiene that deals with individual or sanitary conditions. Every
baker/owner/employee working in a bakery unit has a part to play in the hygienic practices,
which will minimize the possibilities of infection through the bakery foods that are prepared.
It is advisable to set up a cleaning frequency chart to provide for the daily cleaning of every
area of baking equipment that actually touches the baked bread or pastry.
Hence, some recommended measures of personal hygiene intended to prevent the
transmission of bacteria harboured in the bowel, nose and throat are discussed below:-
Hands
 Hands should be washed properly before handling the food material as hand is the
most likely source of contamination in food industry. Frequent washing of hand will
help remove bacteria so that they cannot reach the processed bakery foods.

36
  Hands should be washed with plenty of soap or diluted Hydrochloric acid solution
and warm water, followed by rinsing in running water. The basin should be provided
near/inside the working premises.
 If the person suffers from any skin diseases like ulcer, pus or even large cut should
not be allowed to prepare bakery products. Otherwise the infection may get
transmitted to consumer through products.
 Use rubber gloves while working, if possible. But these gloves should be washed with
appropriate sanitizer strictly before starting and after finishing the work. Otherwise
the gloves themselves may contaminate the food items.
 Baker should not wear hand jewellery (like ring) including wristwatch or bangles.
Because the food may stick inside the hand wear even after proper washing of hands,
which get contaminated with atmospheric bacteria when baker goes outside the
factory and that will contaminate the fresh food while working again.
 Nails should be kept short and scrupulously clean.
Head
 The hair should be cut short and kept clean.
 Combing of hair should be avoided in the actual working premises as well as in the
sales room.
 Hair should be kept tidy by means of cap or head scarf which covers at least 2/3 part
of head. Cap/scarf prevent falling of hair and dandruff into products while preparation
which may spread harmful organisms from the lesions of the scalp. A cap/scarf also
helps in absorbing the perspiration gathered on forehead which would otherwise find
an easy entry in the dough processing. The cap/scarf should be washed at least twice a
weak.
Cloth
o A light coloured (preferably white) protective uniform clothing (including apron)
preferably made up of cotton should be worn while working in bakery.
o The uniform should be comfortable so it does not obstruct smooth movement while
working.
o The uniform should be washed regularly.
o All large establishments should be provided with adequate changing rooms, rest rooms
and provision for storing clothes and other personal belongings.
o Provision of bathrooms in changing rooms will encourage a high standard of personal
cleanliness.
Human Excreta
o Disposal of excreta should be proper, quick and far away from the actual working
premises.
o Person who suffers from diarrhoea should not be allowed to work in bakery.
o Hands should be washed thoroughly after defecation.
Habits
o Fingering the nose/eye/ear/mouth while working should be strictly prohibited as it carries
a lot of bacteria, which immediately contaminates the bakery food.

37
 o The mouth or nose should be guarded properly (with handkerchief) while coughing or
sneezing because it can discharge number of bacteria suspended in the droplets of
moisture.
o Use of tobacco is prohibited in the workplace.
o Eating of food, drinking of beverages or chewing of gum is also restricted to designated
area.
Hygienic Practices
 Employees should be encouraged to practice good personal hygiene habit at all times.
 Every bakery should have a first aid box in case of any accidental cuts or burns.
 Periodical as well as incidental medical checkup with health authority should be followed
strictly.
 It is preferable to have health card of each employee.
iv) Cleaning agents
A cleaning agent removes or assists in removing or removes physically or chemically any
soil from the surface.
Dust being composed of loose particles, is removed comparatively easily by the use of
various piece of equipment; dirt, however, owing to its adherence to surfaces by means of
grease or moisture requires the use of cleaning agents as well as equipment if it is to be
removed efficiently; and a knowledge of different types is important so that deterioration of
surfaces is prevented.
Choice of cleaning agents
The following points maybe taken into consideration when choosing cleaning agents: -
 Type of soiling
 Composition
 Ease of use
 Saving of time and labour
 Possible damage to surface
 Toxic or irritation to skin
 Smell
 Versatility
 Packaging
 Storage and deterioration
 Cost
Classification of Cleaning Agents
Cleaning agents are classified according to the principle method by which soil or stains are
removed from the surface. This will be determined by their composition. The principle
classes are:
 Water
 Detergents
 Abrasives
 Degreasers
 Acid cleaners

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  Organic solvents
 Other cleaning agents
(a) Water
Water is the simplest cleaning agent and some form of dirt will be dissolved by it; but
normally it is a poor cleaning agent if used alone. It becomes effective only if used in
conjunction with some other agent, e.g. a detergent. Water serves to:
 Carry the cleaning materials to the soil
 Suspend the soil
 Remove the suspended soil from the cleaning site
 Rinse the detergent solution from the surface
 Water has poor power of detergency because:
 It has high surface tension and forms droplets
 It has little wetting power
 It is repelled by oil and grease
 If shaken within oil the emulsion does not prevent formation of large droplets
 It has low surfactant effect (surface active agent)
(b) Detergent:
Detergents are those cleaning agents, which contain significant quantities of a group of
chemicals known as surfactants (chemicals which have water and soil attracting properties).
A number of other chemicals are frequently included to produce detergents suitable for a
specific use. A good detergent should: -
 Reduce the surface tension of water so that the cleaning solution can penetrate the
soil
 Emulsify soil and lift it from the surface
 Be soluble in cold water
 Be effective in hard water and wide range of temperature.
 Be hard on surface that has to be cleaned. Clean quickly and with little agitation.
 Suspend soil in a cleaning solution, and once the soil is removed, to hold it in
suspension and not let it redeposit.
 Rinse easily and leave no streaks or scum
 Be economical to user
 Be harmless to the skin and article.
 Be bio-degradable
(c) Abrasives
The cleaning action of abrasives depend on the presence of fine particles which when rubbed
over a soiled hard surface, dislodges the soil, removes tarnishing and surface scratches from
meat surfaces.
Types of Abrasives
 Fine Abrasives:
These include precipitated whiting and jeweler’s rouge used for shining silver.
They are also constituents of commercial silver polishes.

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  Medium abrasives: these include rotten stone, salt, scouring powder and scouring
paste. Scouring powders are made up of fine particles of pumice mixed with soap/
detergent, and alkali and a little bleach.
 Hard / coarse abrasives: these include bath bricks, sandpaper, pumice, steel wool,
and emery paper. Glass paper, calcite, sandpaper, fine ash, emery powder and
paper, jeweler’s rouge, powdered pumice, precipitated whiting. Ground limestone,
sand, steel wool and nylon scourers are some commonly used abrasives.
(d) Degreasing Agents
They usually consist of strong alkalis, which can dissolve proteins and emulsify and disperse
grease and similar substance. They are basically used as stain removers and for clearing
blocked drains, cleaning ovens and other industrial equipment. Extreme care should be taken
in their use as they have high PH.
(e) Acids and Toilet Cleansers
Cleaning agents with acidic properties react with water-soluble chemical deposits to produce
water-soluble salts. Acids dissolve metals and are hence used to remove metal stains such as
water stains in baths, hard water deposits around taps, tarnish on silver, copper and brass, etc.
Weak acids include citric acid (lemon juice), acetic acid (vinegar). They are used for
removing tarnish from copper and brass and mild water stains in baths.
Strong acids are oxalic acid, phosphoric acid, hydrochloric acid, and sulphuric acid.

Table 17: Acids and their uses

ACID PH USES
Concentrated HCL 1 Removing stubborn hard- water deposits.
Dilute HCL 1 Removing stubborn scales and deposits from sanitary ware.
Removing excess cement from newly cemented tiled areas.
Oxalic 2 removing stubborn hard- water deposits
Acetic acid 3 Removing tarnish and stains from metals such as copper and
brass. Neutralizing alkalis are used in cleaning for preventing
colors from running during washing.
Sodium and sulphate 5 Removing hard-water deposits and scales from toilets.

(f) Alkalis:
These are used as cleaning agents in the form of liquids and powders. They are particularly
useful in the laundry. Very strong alkalis should be used with utmost caution as they are
corrosive and toxic. These are called caustic alkalis. Many alkalis act as bleaches.
Caustic soda- based cleaning agents are used to clear blocked drains and to clean ovens and
other industrial equipment.

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Table 18: Alkalis and their uses

ALKALIS PH USES
Sodium hydroxide (caustic soda) 14 Removing stubborn grease from ovens and
equipment.
Ammonia 11 removing stubborn grease
Sodium carbonate 10 Used as an alkalis builder in synthetic and soapy
detergents. Clearing blocked drains.
Sodium Per-borate 10 Removing stains and whitening due to bleaching
action at higher temperature (above 40.C)
Sodium Hypo-chlorite 9 Removing stains and whitening due to bleaching
action on various types of surfaces. Acts as
disinfectant.
Sodium Bi-carbonate 8 Removing stubborn grease from smooth, delicate
surfaces. Removing stains such s tea, coffee and
fruit juice.
Sodium Per-borate ( borax) 8 Removing stubborn grease from smooth, delicate
surfaces. Removing stains such s tea, coffee and
fruit juice.
Sodium Thio-sulphite 7 Removing iodine stains.

(g) Organic Solvents

These are chemicals that dissolve fat, oil, grease, wax or similar compounds from different
surface, e.g. methylated spirit, white spirit carbon tetrachloride. The former two are highly
inflammable while carbon tetrachloride is harmful if inhaled, and hence should never be used
in a closed area. Many are used for routine stain removal. They are harmful to skin and some
surfaces and are fire hazardous.
(h) Polishes
They do not necessarily clean but produce a shine by providing a smooth surface from which
light is reflected evenly. They do this by smoothing out any unevenness on the surface of the
article, in many cases by forming a thin layer of wax on the surface, thus giving some
protection.
Metal polishes – these remove the tarnish resulting from the attack on the metal by certain
compounds and some foodstuffs. They are of two basic types, one for hard metal and other
for soft. Floor polishes –They are of two basic types
 Spirit based
 Water based.
(i) Floor Sealers
These are applied to flooring surfaces as a semi- permanent finish that acts as a protective
barrier by preventing the entry of dirt, gems and liquid, grease, stains and bacteria. They

41
prevent scratching and provide an easily maintainable surface. The right type of seal should
be applied to each type of floor for effective protection and an attractive appearance.
According to their functions, floor sealers can be finishing protective or combination of both.
(j) Bleaches
Bleaches used for cleaning purposes are generally alkaline stabilized solutions of sodium
hypochlorite and are useful for stained sinks, W/C pans, etc. but they must never be mixed
with other types of toilet cleansers. They whiten and have germicidal properties. Great care
should be taken to prevent spotting on other surfaces.
(k) Disinfectants and de-odorants
Disinfectants, antiseptics and de-odorants are not strictly cleaning agents, but are often used
during the cleaning operations. Disinfectants kill bacteria; antiseptics prevent bacterial
growth and are frequently diluted disinfectants. Use of disinfectants should not be necessary
if the cleaning methods are correct.
(l) Window or glass cleansers
Window cleansers consist of water-miscible solvents, often isopropyl alcohol, to which small
quantities of surfactants and possibly an alkali are added to improve the polishing effect of
the cleanser. Some also contain fine abrasives. Most glass cleaners are available as sprays or
liquid. They are sprayed directly onto windows, mirrors and other glass surfaces or applied
on with a soft cloth and rubbed off using a soft, lint- free glass cloth. An inexpensive glass
cleaner that can be readily made in the housekeeping department is soft water to which some
vinegar is added can be used with old newspaper.
(m) Absorbents
They carry out the action by absorbing the stain or grease. They are used only when the
quantity of stain is too much. E.g. starch powder, fuller’s earth, bran, French chalk powder,
etc.
Storage of cleaning agents
Cleaning agents with a longer shelf life are usually bought in bulk because of the reduced
costs that accrue from the economics of scale. other agents are bought and replenished
periodically. storage of cleaning agents is crucial and the various points to be kept in mind.
The points are listed below:
 Ensure that the storage racks are strong and with selves. Heavier containers must be
kept on the bottom shelf.
 The store should be kept clean and well-ventilated at all times.
 Ensure that the lids are tightly fitted.
 When issuing cleaning agents use appropriate dispensers and measuring apparatus.
 Ensure that no residual deposits of cleaning agent are left around the rims of the
containers.
 Avoid spillage, if a spill occurs, clean it up immediately.
 Follow a systematic procedure for rotating stocks.
 Organic solvents, strong reagents, polishes should be kept away from heat sources.
 Check stock regularly.
 The store should be locked when not in use.

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vi) Cleaning materials and equipment
Cleaning equipment can be categorized into two types:
 Manual Equipment
 Mechanical Equipment
Manual Equipment:
Manual cleaning equipment is dependent on the operation and energies of the employees.
Maximum efforts and techniques are applied by the cleaning staff with the assistance of some
equipment.
a) Microfiber Cloth:
Microfiber cloth is an ideal tool to wipe down surfaces in rooms, bathrooms and common
areas. They can be washed up to 500 times and are a very durable product. It is soft and
shouldn’t scratch surfaces.
b) Abrasives
Abrasives are made of grit papers which can be used to clean wooden or metal surfaces.

Figure 50 Scouring pad

c) Different Types of Brushes:

Hard floor brush, soft floor brush, scrubbing brush, toilet brush, flue brash, feather brush,
broom, hand brush, etc. are the different kind of brushes used to eradicate superficial or
ingrained grimes depending on the nature.
d) Brooms
It can be used to clean hard surfaces for a quick dust up of dirt or hairs.

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 Figure 51 Brooms

Mechanical Equipment:
Either electric or battery power is needed to operate this type of equipment. These
mechanical machines will ease labour and speed up cleaning time and efficiently.
Vacuum Cleaner: A vacuum cleaner is a commonly used cleaning machine. It is suitable for
any kind of floor or upholstery surface and easy to operate.

Figure 52 vacuum cleaners

Polishing Machine: A polishing machine works to get back the lost shine of your floor.

Figure 53 Polishing machine

Floor scrubber
This is a very versatile cleaning machine to have on hand. At Duplex, we sell floor scrubbers
that can clean ALL types of floors in a single pass. It can wash, scrub and dry tiles, carpets,
hard floors, safety mats, industrial floors and more.

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 Figure 54 Floor scrubber

Steam-vapour Machine
A steam vapour machine is a great to have in your list for steam cleaning equipment for
housekeeping. It will provide you with a complete deep clean, which includes both a visual
and a sanitized clean. The machine should produce steam heated up to +165 degrees Celsius.
Steam at this high temperature is ideal for removing bacteria from bathrooms, removing
caked on grease and fats in kitchens and killing bed bugs.

Figure 55 Steam vapour machine

vii) Cleaning of different surfaces

Maintaining a clean work environment is critical in preventing foodborne illness. Bacteria
can grow on unsanitary surfaces and then contaminate food. Just because a work surface
looks clean does not mean that it is sanitary. Always ensure that you clean and sanitize a
work area before starting to prepare food.
Hard surfaces
Hard surfaces are found in various forms, in different areas, in all hospitality establishments.
To keep the bakery premises looking as fresh as it did the day it first opened, housekeeping
employees involved in the care and maintenance of these hard surfaces must know the
composition of these surfaces. The type of hard surfaces commonly used in bakeries include:
 Metals
 Glass
 Plastics

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  Ceramics
 Wood
 Stone, etc.
METALS
The most commonly used metals are:
 Silver
 Steel
 Copper
 Brass
 Bronze,
 Aluminium
 Iron
These metals may be used in door and window fittings, wall panels, light fittings, sanitary
ware, restaurant cutlery, cooking utensils, guestroom accessories (such as ashtrays, vases,
and picture frames), and furniture (such as beds, chairs, and tables).
a) Silver
This soft, malleable, ductile metal has a brilliant sheen when well-polished.
Small amounts of the metal in elemental form occur naturally in the earth, but most of the
silver we use is extracted from silver ores.
Silver is chemically unaffected by pure water, pure air, and a majority of food stuffs, but gets
scratched easily if pure.
Cleaning Procedures
Silver needs to be cleaned and polished on a regular basis. When it gets tarnished, more
complex cleaning methods have to be employed. The following are the cleaning & polishing
methods for silver:
I. Regular Cleaning
- Wash the article in a hot solution of synthetic detergent, scrubbing with a piece of
cotton cloth.
- Then rinse in clean boiling water in an enameled tray.
- A sheet of aluminium and some soda can be placed in the tray.
- Once the articles are clean, drain the water away and wipe dry while it is still warm,
rubbing hard with a lint-free linen cloth or chamois leather.
II. Silver-Dip Method
A silver dip solution is used when tarnished silver is to be cleaned.
It is usually a pink coloured liquid based on an acid solution of a compound into which the
articles are immersed completely for removal of tarnish.
o The silver should remain in the liquid for a very short time; the articles should be
lifted out, washed with warm water and dried.
o While working with silver dip, stainless steel containers should not be used since the
dip attacks steel.
o Enamel or plastic containers must be used instead.

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 o Silver dip should not be used too frequently on the silver, either, since it is harder on
silver because of a chemical reaction between the silver and the liquid that can
corrode the metal.
o However, many establishments use silver dip frequently since it is faster than other
methods.
III. Polivit Method
Polivit is an aluminium metal sheet containing holes, which is best used in an enamel bowl or
galvanized iron bowl.
 The polivit is placed in the bowl together with some soda.
 The silver to be cleaned is then put into the bowl, ensuring that at least the one piece
of silver has contact with the polivit.
 Sufficient boiling water is poured into the bowl to cover the silver being cleaned has
contact with the polivit.
 A chemical reaction takes place between the polivit, soda, boiling water and silver
which causes the tarnish to be lifted.
 After 2-4 minutes, silver should be removed from the bowl and placed into the 2nd
bowl of boiling and then rinsed.
 On removal from the second bowl the silver is allowed to drain and then polished
with a clean cloth and then dried with a tea cloth.
IV. Burnishing Machine
This is a revolving drum with a safety shield. In this revolving drum, highly polished steel
balls are immersed in a detergent solution with silver articles.
The machine rotates and the friction from the steel balls polishes the silver.
These articles are then rinsed into hot water and dried.
The burnishing machine is used for polishing large quantities of silver articles.
Care should be taken to keep the ball bearings covered with water when not in use, since they
rust rapidly otherwise.
V. Plate-Powder Method
This pink powder should be mixed with just enough methylated spirit to make a smooth
paste.
Alternatively, water may be used; but methylated spirit is preferred since it evaporates faster
and the silverware is then available for polishing much more quickly.
The smooth paste is rubbed thoroughly onto the silver article with a clean rag and left to dry.
It is then rubbed off with rags.
The article should now be rinsed well in boiling water and buffed with a clean cloth.
Though this method is time consuming but it gives a good result.
b) Steel
Steel is an alloy of iron. The alloy contains mainly iron and carbon; other materials are found
in small quantities.
It is used in the form of pressed chrome steel for the manufacture of baths, sinks, and so on.
Stainless steel is used in making cutlery, protective paneling, sanitary ware, furniture, trays,
and cooking utensils.

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Steel is sometimes galvanized or enameled to prevent corrosion.
If an enameled steel surface gets stained, it can be washed with a mild liquid abrasive.
Types of steel commonly used
Chrome Steel
Steel is coated with chromium for manufacturing taps, bath handles, shower fittings, and so
on.
These can become spotted with water marks or get greased, but they do not tarnish.
Stainless Steel
This is steel to which 8-25 per cent of chromium has been added, making it corrosion-
resistant.
Stainless steel is tough, durable, and can take a mirror-polished finish. It is used in making
cutlery, sinks, WCs, and so on.
For spoons and forks, steel containing 18 per cent chromium and 8 per cent nickel is
generally used.
However, even stainless steel can be harmed by silver-dip solutions, acidic solutions, salt-
vinegar mixtures, and excessive heat.
Galvanized Steel
Steel may be coated with zinc (galvanized) to prevent tarnishing.
This kind of steel is used for making buckets.
Cleaning Procedures
Stainless steel is washed in a hot solution of synthetic detergent using a soft nylon scrubber,
rinsed with clean water and immediately dried thoroughly with a linen cloth.
The use of harsh abrasives should be avoided as they may scratch the surface.
Chrome steel and galvanized steel are wiped or washed with synthetic detergent solution,
stains removed with soft steel-wool, the articles rinsed with clean water, and buffed with a
linen cloth.
For cleaning greasy stains, sodium bicarbonate can be used on all types of steel.
c) Copper
This metal with an orange-brown shade has a light sheen of its own.
It is used for wall paneling and counter tops in bars and restaurants; bowls, vases, and urns in
lobbies and guestrooms; and utensils in the kitchen.
Copper is even used in cutlery and serving dishes in some ethnic Indian restaurants.
Copper cookware should be lined with tin or nickel for protection, as the copper may react
adversely with some foods.
Cleaning Procedure
 Copper is washed in warm water and then rubbed with a mixture of salt, fine sand,
and vinegar, using rags, to clean.
 It is then rinsed in warm water and dried with a smooth cloth.
 A thin coat of vegetable oil is applied to the surface to retard further tarnish.
 In case of heavily tarnished copper, a weak ammonia solution will remove the
greenish deposits on the surface.
d) Brass

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This is a golden-brown alloy of copper and zinc. It is used in making door and window
fittings, stair rods and railings, foot rails in bars, taps, ashtrays, and ornaments.
Brass tarnishes and scratches easily. To avoid this, brass fixtures are usually lacquered.
Cleaning Procedure
 To clean brass articles, remove surface dirt with a duster and rub the article with a
paste made of white flour, salt, and vinegar in equal parts.
 This will remove mild tarnish. Make sure to rub away all the mixture.
 Corroded brass should be treated with spirit of salt (hydrochloric acid) and then
rinsed thoroughly.
 Polish with Brasso, using damp rags or cotton
 A long-term hard-metal polish can also be used on brass.
e) Bronze
This is a brown alloy of copper and tin. It is used primarily in making works of art and
medals.
It does not tarnish easily.
Cleaning Procedure
 To clean a bronze article, wash well with water and then apply a mixture of one-part
muriatic acid and two parts water with a piece of flannel.
 Allow the solution to dry and then polish the bronze well with vegetable oil.
f) Aluminium
This silvery, lightweight metal is highly malleable, and ductile. It is used to make light
fittings, and other utensils. Aluminium is not tarnished by air.
It is, however, damaged by soda and other alkalis as well as stained by acids.
It also scratches and bends easily.
Cleaning Procedure
 To clean aluminium, wash in a hot solution of synthetic detergents, using soft steel-
wool to scrub.
 Use mild abrasives only in the case of difficult stains.
 Discolouration in saucepans can be removed by boiling a solution of water and lemon
juice in them, rinsing and then drying.
 In case of aluminium showpieces, some liquid wax polish may be applied to maintain
the gloss.
g) Iron
This silver-white metal of great strength is used in making furniture, buckets, dustbins, and
cookware. Iron can be forged or cast.
Wrought iron is iron that has been forged, that is, it has been shaped by heating in fire and
then hammering while hot.
Cast iron is a hard alloy of iron, carbon, and silicon that has been cast in a mould.
Non-enameled cast iron is flame and oven proof.
Maintenance
 Utensils made of cast iron need to be seasoned before first use to prevent rusting.

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  Before seasoning, the article has to be washed in mild soap and water, then
thoroughly dried.
 Seasoning is done by rubbing the inside surface with vegetable oil and heating in a
slow oven for about two hours.
 Enameled cast-iron utensils do not need seasoning and are easier to clean.
 If handled carelessly, however, the enamel may chip away.
 If the utensils are put under cold water immediately after use, while still hot, the
enamel may gain flake off.
 Therefore, before cleaning, allow the utensil to cool gradually.
Cleaning Procedure
Unprotected iron should be washed only when necessary and then thoroughly dried.
Galvanized iron needs regular washing and thorough drying.
Rust can be removed from galvanized items with fine steel-wool dampened with oxalic acid.
Do not store iron in damp areas.
Before long-term storage, coat with oil or black lead (graphite).
GLASS
Glass is a transparent, lustrous, and brittle material made from silica or sand.
A mixture of pure, fine sand, soda or potash, and other ingredients is carefully measured out.
This is called ‘batch’.
The batch is fed into a furnace and heated to an extremely high temperature, above 1300
degree Celsius, where it fuses into molten glass.
From the furnace, the molten glass is led away for shaping.
After shaping, the glass is cooled by a process called ‘annealing’.
Glass is used in making:
 Doors
 Windows
 Furniture
 Vases
 Lighting fixtures
 Mirrors
 Partitions
 Tableware
 Kitchenware, and
 Bottles.
Types of Glass
a) Flat Glass
It is usually soda-lime glass, used in making windows, table tops, and shelves.
Flat glass can be of two types:
Sheet Glass or Plate Glass:
This type of glass is used as ordinary windows and picture glass.
Float Glass:

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It provides clear transparency, used in shop windows, mirrors, and protective covering for
furniture.
b) Fiberglass
Glass can be manufactured as a textile fiber, which may be used for making curtains and fire
blankets.
Fiberglass may also be manufactured as rigid sheets of plastic or other material with glass
filaments embedded for strength.
Fiberglass is fire-proof, impermeable, and resistant to damage by pests, sunlight, or air.
c) Obscured Glass
This is a type actually derived from sheet or float glass.
It is textured from one side, so that some light passes through and some is blocked or
distorted, so that the material is not entirely transparent.
It is used in making bathroom windows and the areas where privacy is desired.
d) Hollow Glassware
This is produced by blowing, Moulding, and pressing molten glass into the desired shapes.
e) Safety Glass
This is another kind of glass that is made from sheet or float glass in various ways:
1) Obscured Glass with wire
Wire is incorporated in obscured glass during the rolling process.
If broken, the glass pieces will be held in place by the wire until knocked out of the ‘frame’
for repair.
2) Laminated Glass
This consists of two thin sheets of glass with transparent plastic sandwiched between them.
If a laminated glass sheet breaks, the glass pieces will adhere to the plastic layer.
3) Toughened Glass
This is made by heating the glass sheet to a temperature just below softening point and then
cooling the surface rapidly.
4) Toughened & Laminated Glass
This safety glass is made by the combination of the above mentioned two methods
laminating and toughening.
This combination creates a glass five times tougher than other safety glasses.
f) Cut Glass
This glass is expensive and used for chandeliers, vases and quality glassware.
Cleaning Procedure (Flat Glass)
 Even slight marks and smudges show prominently on glass surfaces.
 Therefore, glass surfaces, especially flat sheets, require frequent cleaning.
 Dusting should be done daily with a lint-free cloth.
 Damp dusting needs to be done whenever necessary. Light soiling and greasy
fingerprints should be wiped away with a solution of vinegar and water (1:1) or a
solution of 9ml liquid ammonia in approximately 1 litre of water.
 Glass cleaners applied with a sponge also clean glass effectively.
 For cleaning larger surfaces, a small window squeegee may be used.

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  Stubborn marks on mirrors—such as toothpaste deposits, hair-spray, and make-up
should be removed by wiping with a cloth moistened with methylated spirit.
 Newsprint contains an effective solvent; therefore, newspaper can be used to remove
marks from windows too.
 Use a lint-free cloth to dry the glass surface afterwards.
Cleaning of Hollow glassware & other articles
o Textured or engraved glass ware should be cleaned whenever necessary, using a soft
nylon brush.
o Abrasives should be avoided.
o Discoloured or stained bottles and vases can be cleaned using a mixture of crushed
eggshells, synthetic detergents, and warm water.
o For jars and bottles, a mixture of construction sand and water can also be used to
remove Discolouration.
o Alternatively, clean by filling them one-fourth full with a mixture of vinegar and
water (1:1) and add a few potato pieces, gently shaking till the marks disappear.
o To remove lime deposits from hard water in water jugs, vases, and tumblers, soak the
items in distilled water for an hour, scrub with a nylon scrubber and synthetic
detergent solution, and rinse with water.
o Dry the articles with a lint-free cloth.
PLASTICS
Plastics are resinous synthetic polymers that have the following qualities, advantages and
disadvantages:
o They are light in weight.
o They are quiet in use.
o They are resistant to most chemicals.
o They are non-conductors of electricity.
o They are easy to clean.
o They are largely non-absorbent, except thermoplastics, which absorb grease.
o They are resistant to moths and other pests.
o They can be scratched if harsh abrasives are used on them.
o They have a tendency to discolour and crack.
o They produce toxic fumes on burning.
o They attract dust due to static electricity.
o They are non-biodegradable.
Uses of Plastic
In the hospitality industry alone, they are used in making furniture, wall coverings, floor
coverings, cleaning equipment, etc.
Types of Plastics
A. Thermoplastics
These are soft plastic that soften when exposed to heat and harden again when cool.
Most of the plastic materials used in hotels fall under this group.
Some thermoplastics are heat-sensitive while others may withstand higher temperatures.

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Thermoplastics include acrylics, polyesters, PVC derivatives, and some other plastics
produced as synthetic fibers.
B. Thermosetting Plastics
These are hard plastics that are moulded by heat and pressure and do not usually soften when
they are reheated.
Examples of thermosetting plastics are melamine, phenolic and laminates.
Melamine
This group of plastics in making tableware, trays, laminated worktops and shelves
Phenolic
These are used in making buckets, door handles, electrical fittings, and laminates.
Phenolic plastics are not affected even by boiling water, so that they are suitable for making
kitchenware.
Laminates
Melamine, phenolic, and other plastic resins are together used to produce plastic laminates.
Plastic laminates may be stuck directly to wall surfaces, to plywood, or to other supporting
material.
They may also be used for making wall panels, countertops, and furniture.
Cleaning & Maintenance Procedures
 Plastic surfaces are easy to clean and maintain.
 Daily damp-dusting should be done since plastic attracts dust due to static electricity.
 Light soilage can be removed by wiping with a warm solution of synthetic detergent,
followed by rinsing and air-drying.
 Stains should be removed by rubbing with a cloth soaked in methylated spirit.
Precautions that help in the maintenance of plastics:
 Do not expose to direct heat, such as from cigarette butts, hotplates, and so on.
 Do not use harsh abrasives.
 Do not buff with a dry cloth.
 Do not apply strong acids or alkalis.
 Do not drag heavy objects over plastic surfaces.
CERAMICS
Ceramics are made from sand and clay. Different proportions and types of clay are mixed
with other ingredients to produce various kinds of ceramics.
 Ceramics are glazed and if unglazed the articles remain highly porous.
 Ceramics are used for making sanitary fittings, drain pipes, vases, floor tiles, wall
tiles and finishes, cooking utensils, and crockery.
 Ceramics should be handled with care since they are prone to cracking and chipping.
 Ceramic plates used in hotels usually have rolled edges to avoid the problem of
chipping at the rim.
China
The word ‘china’ is a broad term which covers all ‘clayware’ used for crockery and sanitary
fittings, and includes glazed and vitrified earthenware, bone china and porcelain.
Types of Ceramics

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 a) Earthenware
This thick, heavy, porous material is used in making jugs, bowls, vases, and ashtrays.
Earthenware should be handled with care, as it chips and breaks easily.
These types of ceramic may also be glazed or vitrified.
Glazed Earthenware:
It contains fine white clay which makes it thick and opaque and then glaze is applied on
the surface as this clay structure is highly porous.
Vitrified Earthenware:
Also known as vitreous china and it is very hard, stronger, heavier, less easily chipped,
and more expensive than other kinds of earthenware.
b) Porcelain
This is made from kaolin (china clay) and china stone or feldspar.
Porcelain has a translucent body and a transparent glaze.
It is an extremely hard and strong ceramic. Since it is extremely expensive, it is not much
used in hotel establishments.
Porcelain can, however, be used to make cups, saucers, and other types of crockery.
c) Bone China
 Bone china contains bone ash and china clay.
 The addition of bone makes the clay easier to work and gives it strength.
 It is very thin but strong and impervious.
 Harsh abrasives should be avoided as designs are often applied to the outer surface of
this material.
 Bone china is used to make fine cups, saucers, and other types of crockery.
Cleaning Procedure
 Ceramics should be handled with care during cleaning since they are easily cracked
and chipped.
 Extremely hot or too cold water should be avoided.
 A warm, neutral synthetic detergent solution should be used for cleaning ceramics.
 The articles must be rinsed thoroughly and dried with a lint-free duster.
 Stains may be removed by rubbing with a damp cloth to which sodium bicarbonate
has been applied.
WOOD
Wood is hard, compact, fibrous, and porous. Good wood makes for a rich, warm, and
beautiful surface.
 It is a versatile surface material with its varied colours and different patterns and is
used throughout hotel establishments.
 Being a porous material, wood absorbs water as well as dust.
 It is also prone to fungal attacks and pest infestations.
Types of Wood
A. Solid Wood
Depending on its strength and resilience, it may be hard or soft wood.
Hard Wood:

54
 These are obtained from broad-leaved trees and most popular woods are teak, oak, ash,
beech, walnut and rosewood.
Soft Wood:
These are obtained from coniferous trees.
Commonly used softwoods are pine, fir, cedar, and rubber wood.
B. Wood Boards
A variety of wood boards are available at significantly cheaper rates than solid wood.
These are much lighter than solid wood and most have undergone treatments such as termite-
proofing and waterproofing.
Types of Wood Boards
I. Hard Board
This is a type of thin, flexible board made of compressed and processed wood-pulp fibre.
It is smooth on one side and has a mesh-like texture on the reverse.
It is used to make door panels, picture backings, cupboards and wardrobe backings, bases of
drawers etc.
II. Plywood
This type of board is manufactured by gluing together many thin sheets of hardwood, which
are termed ‘plies’.
Since it does not have good visual appeal compare to solid wood, however, it is often
veneered with hardwood or laminated.
It is used to make tables, desks, shelves, countertops, and cupboards.
III. Block board
Each block board is made up of plywood veneers laid over a core of wood strips.
The inner strips of wood may be up to 3cm in thickness, making the board strong and
durable.
It is used for making worktops, tabletops, and shelves.
IV. Chipboard
This type of board is manufactured from compressed wood chips and synthetic resin.
It is strong and heavy.
Like plywood, this too is often veneered or laminated.
Chipboard is used for making closets, cabinets, drawers, wardrobes, and worktops.
STONE
Stones are used mainly as floor finishes and external wall surfaces.
Other areas where they may be found are table tops, countertops and tops of vanity unit,
furniture, decorative idols, and ashtrays.
Stones such as marble are often used as flooring and on walls in luxury bathrooms.
Natural Stones in Use
Marble
It is available in many colours and pattern such as white, black, grey, green, brown, and pink.
Sandstone
This sedimentary rock is composed of compressed sand.
Granite

55
 This is a granular, crystalline stone composed of quartz, feldspar, and mica.
Quartzite
This is a compact granular stone made up of silica.
Slate
This is a grey or blue-grey stone formed when layers of mud and silt build up and solidify
over millions of years.
These layers allow slate to be easily made into slabs.
Maintenance & Cleaning
 Stone surfaces may be cleaned using synthetic detergent and hot water.
 Stains may be removed using fine abrasives.
 For large areas, a wet-pickup vacuum cleaner may be used.
 Use of acids and strong alkalis should be avoided, as they may cause pits on the
surface.
viii) Legislation relating to Bakery Hygiene
Food laws relating to food hygiene in Kenya are designed to protect safety and to assist
consumers. Existing laws on food safety are fragmented and appear in different institutions
as shown below:
 Public health act
 Food, drugs and chemical substances (food hygiene) regulations
Provisions in the Public Health Act Cap 242
 Food must be prepared and stored in establishments approved for the purpose using
clean and pathogen free equipment and containers
 Potable water be used in preparation of food
 Food products be processed or cooked to destroy pathogenic microorganisms.
 Food products must be processed, handled, packed, stored and transported or shipped
hygienically and all necessary precautions taken to prevent recontamination.
 Food stores must be free of vermin such as rodents, flies and cockroaches
 People should not sleep in food stores or food preparation rooms such as kitchens
 Food handlers must be free of communicable diseases and must undergo regular
medical check-ups.
 Materials and articles in contact with foodstuffs e.g. packaging materials or containers
must be non-toxic and innocuous.
 Food products must not contain any harmful additives or foreign substances including
microbial toxins or chemical residues in concentrations injurious to health.
 Foodstuffs or food ingredients must be transported and stored separately from
poisonous substances such as pesticides, fertilizers.
Provisions of the food, drugs and chemical substances (food hygiene)
In relation to the food, drugs and chemical substances (food hygiene) regulations
 Premises not to be used unless licensed.
 Growing and harvesting operations to be of a sanitary nature for example wheat.

56
  Adequate sanitary conveniences are provided for use by employees and every
premises where food is prepared and served are provided with adequate separate
sanitary conveniences for public use.
 The water supply to the premises is derived from an adequate source, sufficient for
the intended operations and potable.
 Running water at a suitable temperature is provided in all areas where the processing
of food and the cleaning of equipment, utensils and containers are carried on.
 The drainage of effluents is made through an adequate sewerage system or disposed
of through other adequate and approved means.
1.2.3.4 Learning Activities
Table 19: Practical Activities 13

Class Activity:
You are required to visit a nearby bakery/training workshop bakery/ Hotel
bakery/supermarket (with bakery unit). Carry out the following activities and make a
report for presentation to your trainers:
 Identify the basic hygiene rules followed by the bakery establishment
 Make a list of cleaning agents used in the establishment and their uses.
 Make a list of cleaning materials and equipment used in the establishment
and their uses.
 Identify types of surfaces used in constructing facility and how the
establishment carries out cleaning of the surfaces.
 Describe the legislations followed y establishment related to hygiene.

1.2.3.5 Self-Assessment
CHECK YOUR PROGRESS- III
1. What THREE reasons make it necessary to maintain bakery hygiene? [3 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
2. The following are examples of Hard abrasives. Which one is NOT? [1 mark]
A. Glass paper
B. Sand paper
C. Scouring paste
D. Steel wool
3. Which one of the following is NOT an example of a mechanical cleaning equipment?

57
 [1 mark]
A. Floor scrubber
B. Vacuum cleaner
C. Scouring pad
D. Polishing machine
4. _______________ and ________________ are examples of floor polishes. [2 marks]
5. ____________ and _____________ are categories of cleaning equipment [2 marks]
6. Metals commonly used in bakery surfaces include __________________,
_______________, _______________ and _____________________ [4 marks]
7. What are the provisions of public health act in relation to bakery hygiene? [3 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
8. What are the FOUR basic hygiene rules regarding hands while working in the bakery
pant? [4 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

1.2.3.6 Tools, Equipment, Supplies and Materials

The following resources will help to support acquisition of knowledge and skills for this
learning outcome:
 A functional classroom and classroom resources
 Stationery
 Computers
 Internet
 Projectors
 Charts
1.2.3.7 References
1. Bakery-I, Students Handbook & Practical Manual, Class–XI, 2013. Delhi
2. Chee. D. Vu. M. et.al (2013). Trainee Manual, Prepare and Produce cakes and
Pastries- DI.HPA.CL4.08. Retrieved from http://
sihmbalangri.org/uploads/cakes%20& %20 pastreis%20 Book pdf on 29/11/2020.
3. Competition Authority of KENYA (2017). Government of Kenya, Consumer
Protection Guidelines. Retrieved from
http://cak.goke/sites/default/files/guidelines/consumer-protection/consumer%20
protection%20 Guideline.pdf on 29/11/2020.

58
4. Diane. M. and Emeritus. A. (2014) Food Preparation; Food Safety & Sanitation.
Retrieved from http:// uncur.edu/sites/cottage foods/files/209272.pdf
5. Encyclopedia on Occupational Safety Health and Safety, 4th ed. ILO, Geneva, 1998,
Vol.3, p. 67.25-67.28
6. Garret. L. (2018). Baking 4. Retrieved from
http://ndsu.edu/fileadmin/4h/curriculum/Ec114 Baking-4-2018-.pdf on 29/11/2020.
7. Government of west Australia; Department of Commerce (n.d). Safety and Health in
Bakeries. Retrieved from
http://commerce.gov.au/sites/default/files/ataoms/files/safety-and-health-in
bakeries.pdf on 29/11/2020.
8. Hasnain. S. and Bose. S. et.al (2014). Confectionery, Students Handbook & Practical
Manual, Class IX. The Secretary, Central Board of Secondary Education, Shiksha
Kendra, 2, Community Centre, Preet Vihar, Delhi-110301. Retrieved from
http://cbse.nic.in/publications/vocational/Bakery% and % 20
Confectionery/confectionery%20 Final% 202.pdf on 29/11/2020.
9. HDOEDTI (1999), International Hazard Datasheets on Occupation. Retrieved from
http://ilo/wcss/groups/public-ed-protect/-protra---safnener/doc/publications/wcms-
184767.pdf on 29/11/2020.
10. Health and Safety Executive (2016). A Balers Dozen; 13 Essentials for Health and
Safety in Bakeries. Retrieved from http://iosh.com/media/2783-a-bakers-dozen-13-
essentials-for-health-and-safety-in -bakeries-pdf on 29/11/2020.
11. Homeland Security (2013). System Assessment and Validation for Emergency
Technology Handbook. Retrieved from
http://dhs.gov/sites/default/files/publications/cctv-tech-HBK-0713-508.pdf on
2/12/2020.
12. Kumar. S. (2012). Bakery and Confectionery. Retrieved from
http://ihmgwalior.blogpost.com/2012/10/bakery.theory-notes.html on 29/11/2020.
13. Module 3 work sheet 1:
https://www.elionline.com/res/ftpeli/resources/excellent_international/M3W1.pdf
14. Norman. G.M and Gravani. R.B. (2006). Principles of Food Sanitation 5th ed.
Retrieved from ubblab. Weebly.com/uploads/4/7/4/6/47469791/Principles-of-food-
sanitation, 5th ed. Pdf on 29/11/2020.
15. Parjamwal (2013) Housekeeping theory Cleaning of different surfaces
16. Smith. G. (2013) Professional baking (6thed).
http://dl.booktolearn.com/ebooks2/cooking/9781118083741_professional_baking_65
81.pdf
17. Trainee manual. (2013). Prepare and produce cakes and pastries.
18. Workplace Safety and Prevention Services (2011). Health and Safety; Cooking and
Baking. Retrieved from
http://wsps.ca/wsps/media/site/Resources/Diownloads/cooking -and Baking -Final.
pdf? ext. = pdf on 29/11/2020

59
CHECK YOUR PROGRESS III-Model answers

1. What THREE reasons make it necessary to maintain bakery hygiene? [3 marks]

 Prevent food contamination
 To maintain image of the organization
 To provide conducive work environment for staff
 To ensure legal requirements are adhered to
2. The following are examples of hard abrasives. Which one is NOT? [1 mark]
A. Glass paper
B. Sand paper
C. Scouring paste
D. Steel wool
3. Which one of the following is NOT an example of mechanical cleaning equipment?
[1 mark]
A. Floor scrubber
B. Vacuum cleaner
C. Scouring pad
D. Polishing machine
9. _______________ and ________________ are examples of floor polishes. [2 marks]
 Spirit based
 Water based
10. ____________ and _____________ are categories of cleaning equipment [2 marks]
 Manual and mechanical
11. Metals commonly used in bakery surfaces include __________________,
_______________, _______________ and _____________________ [4 marks]
 Iron, brass, copper, aluminium, and bronze
12. What are the provisions of public health act in relation to bakery hygiene? [3 marks]
 Food must be prepared and stored in establishments approved for the purpose
using clean and pathogen free equipment and containers
 Potable water be used in preparation of food
 Food products be processed or cooked to destroy pathogenic microorganisms.
 Food products must be processed, handled, packed, stored and transported or
shipped hygienically and all necessary precautions taken to prevent
recontamination.
 Food stores must be free of vermin such as rodents, flies and cockroaches
 People should not sleep in food stores or food preparation rooms such as kitchens
 Food handlers must be free of communicable diseases and must undergo regular
medical check-ups.
 Materials and articles in contact with foodstuffs e.g. packaging materials or
containers must be non-toxic and innocuous.
13. What are the FOUR basic hygiene rules regarding hands while working in a bakery
plant? [4 marks]
 Hands should be washed properly before handling the food.
60
 Hands should be washed with plenty of soap or diluted Hydrochloric acid
solution and warm water, followed by rinsing in running water.
 If the person suffers from any skin diseases like ulcer, pus or even large cut
should not be allowed to prepare bakery products.
 Use rubber gloves while working, if possible.
 Baker should not wear hand jewellery like ring, wristwatch or bangles.
 Nails should be kept short and scrupulously clean.

61
1.2.4 Learning Outcome 4: Demonstrate Knowledge of Safety in Bakery
1.2.4.1 Introduction to the learning outcome
This learning outcome covers requirements for bakery safety, precautions, fire safety,
first aid and legislation related to bakery safety.
1.2.4.2 Performance Standard
 Bakery safety requirements are described based on legal requirements.
 Safety precautions in a bakery are described based on workplace policy.
 First aid procedures are described based on emergency situations.
 Fire safety procedures are described based on expected reaction.
 Legislations on bakery safety are described based on legal requirements.
1.2.4.3 Information Sheet
i) Occupational safety in the bakery
The bakery business can be an enjoyable and rewarding profession, but some bakery
processes can also be hazardous. Persons who work in bakery operations should be instructed
in how to avoid or prevent potential hazards and be properly trained to follow recommended
safe work practices. Safety is an important aspect in the bakery industry to prevent risks to
employees and reduce costs related to injuries at work. This section is intended as an aid to
health and safety management, in order to reduce the numbers of injuries and cases of
occupational ill health. The information will be of use in bakery training workshops; plant
bakeries; in-store bakeries and pastry manufacture.

ii) Main causes of injuries in the bakery and their prevention

Slips and falls
Slips and falls are common bakery accidents due to wet floors, spilled dough, batter, and dry
ingredients, as well as uneven or obstructed floor surfaces.
Prevention
o Stack materials neatly to keep walkways and production areas clear.
o Immediately clean up spills and post warning signs when floors are wet or slippery.
o Use a degreasing solution on oil and grease spills.
o Slip-resistant floor coverings and shoe soles prevent slips and falls.
Cuts
Bakery equipment such as moving blades, mixing arms, and conveyors on dough brakes, pie
and tart machines, mixers, rollers and dividers pose cutting and caught/crush hazards.
Prevention
 Maintain equipment in good condition.
 Guard moving and sharp parts.
 Keep equipment clearances to avoid accidentally bumping into moving parts.
 Use safety devices such as power interlocks, two-handed controls, and emergency-
stop bars.
 Practice lockout during maintenance and cleaning.
 Place warning signs on equipment with moving equipment dangers.
Fire breakouts

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Gas and electricity used in bakeries poses a fire risk. To prevent this following should be
done:
 Know and drill your fire evacuation plan.
 Keep escape routes clear of storage and debris.
 Keep fire extinguishers handy; both the ABC Class for general fires and the K Class
for kitchen fires.
 Turn off and unplug electrical appliances when not in use.
 High temperature cut-off switches prevent equipment overheating.
 Control grease and oil buildup from donut machines, grills, and fryers with
ventilation hoods and fire extinguishing systems.
Burns and Scalds
Boiling water, hot oil, and hot ingredients (syrups, milk) can scald bakery workers.
Hot surfaces on warming trays and lights, grills, ovens, cooking pans and trays cause burns.
To prevent accidents from hot liquids the following should be done:
 Use heat-resistant gloves or mitts for handling hot trays and pots.
 Don’t carry hot liquids around the work area and avoid splashes when pouring them.
 Label and guard hot water pipes and vessels.
 Know first aid for minor burns: cool the area under running water and wrap loosely in
sterile dressing.
Flour dust
Breathing flour dust can cause asthma and nose, throat, and eye irritation. Repeated exposure
to flour and dough can sensitize skin.
Preventive measures
 Control flour dust with enclosed storage bins, adequate ventilation, and enclosed
mixing.
 Don’t sweep flour from floors; use a high-efficiency vacuum cleaner or wet mopping.
 Clean work surfaces throughout the day to prevent dough and flour buildup.
 Use a nuisance dust mask if flour dust cannot be controlled.
 Gloves and long sleeves protect hands and arms from dough and flour exposure.
Manual handling
Handling heavy ingredients, food trays, mixing bowls, and cooking vessels can result in back
and muscle injuries. The following list sets out the main manual handling tasks carried out in
the bakery industry that are known to cause injuries. These tasks represent the main
priorities:
o Lifting and carrying ingredients (unloading sacks from vehicles).
o Movement in stores, tipping into sifters/mixers and dispensing).
o Lifting and handling drums of liquids.
o Handling product bowls and containers, for example planetary mixer bowls.
o Lifting and handling dough from bowls into hoppers.
o Handling tins and lids.
o Loading and unloading deck ovens
o Cake decorating; n packing

63
 o Lifting and handling baskets and trays
o Pushing wheeled racks/roll cages
o Lifting and handling heavy items of plant and equipment (e.g. Machine panels).
Preventive measures
 Use good lifting techniques or mechanical aids (carts, lifts) when moving heavy
objects.
 Get training on forklifts and mechanical lifts.
 Secure each load because materials and bowls can cause severe injuries if they fall
during transport.
 Organize work area and storage to limit reaches.
 Adjust work surfaces or use stable platforms to get a comfortable working height.
 Installation of bulk handling (e.g. flour silo)
 Use of fork-lift truck and pallets
 Use of sack/drum trolleys
 Request manufacturers to reduce size and weight of packages
 Prevent stacking above shoulder height
 Use of two persons for loads more than 32 kg
 Reduction of tipping height for tipping ingredients (e.g. provision of tipping hopper)
or provision of steps
 Provision of intermediate table for tipping ingredients and to avoid excessive lifting.
 Use rotation for repetitive work.
iii) Fire safety
Components that produce fire
Before a fire can occur, these three components must be present:
 Fuel (a combustible material such as wood, gasoline, paper, or cloth)
 Heat (sufficient to raise the fuel to its ignition temperature)
 Oxygen, usually in the form of air (to sustain combustion)

Figure 56 Components of fire

When these three components combine, as shown in the fire triangle, the result is rapid
combustion (fire). Keeping these three components separated will prevent a fire from
occurring. An existing fire can be extinguished by removing any one of the three
components:
 Remove the fuel (combustible material) from the vicinity of the fire.
 Remove the heat. For example, by applying water, the result will be cooling.

64
  Remove the oxygen. For example, cover the fire with a lid, a wet blanket, or some
sand, or use a carbon dioxide, foam, or dry chemical extinguisher, the result is
smothering.
Causes of fire in bakeries
Although fires and explosions are generally rare in bakeries, when they do occur the
immediate effects can be very serious, in addition the time to recover from the incident can
be considerable; the main fire and explosion hazards are:
 Flour and ingredient (including dusts)
 Fuel gas
 Oven fires
 Deep fat fryers
 Hot work
 Machinery
 Storage of materials and substances
 Arson
Flour and ingredient dust
Flour and ingredients in general are flammable; in addition, some of them are also
explosive. As with any flammable substance or material good housekeeping standards and
effective fire management systems / procedures will go a long way to controlling risk.
Dust explosions in the food industry have caused serious accidents resulting in multiple
fatalities. Most dust explosions are not one event; they generally start with a small primary
explosion which generates pressure waves. These pressure waves move through the wider
area and cause more dust to be released, this is then ignited causing a much larger secondary
explosion.
Fuel gas
Most gas explosions and incidents in bakeries occur in ovens or other gas equipment. A
large proportion occurs when manually igniting gas equipment and there is a delay between
turning the gas on and applying the ignition source. All modern gas equipment should be
fitted with a flame‐failure device which prevents a significant amount of gas being released
unless there is already a flame present to burn that gas. These devices work on the following
principles:
 Gas is turned on and the ignition source is applied simultaneously (this commonly
establishes a pilot or primary flame)
 If there is no ignition source, the valve automatically cuts off the supply of gas
 If the flame is extinguished, it is detected and the gas supply is cut off
All gas appliances should be regularly serviced by a competent registered gas service
engineer; engineers should be registered on the Gas Safe Register. The bakery will be fed
with Natural Gas from the national gas network; this will include an isolation valve(s) either
on the perimeter of the site or within the bakery.
Oven Fires
Flash fires can be caused by a build‐up of ingredient dust oils or fats in the oven itself or in
the flues and ducts. These materials can cause a serious fire if present in large amounts;

65
deposits of oils and fats are particularly hazardous because the flashpoint (the temperature at
which a substance forms a flammable / explosive mixture with air) reduces significantly as
the substance is heated / reheated. The flashpoint can reduce to below that of the temperature
in the oven, resulting in a self‐igniting fire. On this basis it is essential that a routine
inspection and cleaning programme is followed which covers not only the oven but also the
associated flue and ducting.
Deep fat fryers
Hot cooking oil and fat in deep fat fryers can be a significant fire hazard in bakeries. Fryers
should be fitted with a working temperature thermostat and also a high‐temperature;
automatic cut‐out device to limit the oil temperature should the thermostat fail. The
electricity supply switch and gas valve for the fryer should be clearly marked and positioned
where it can be safely operated to turn off the heat source if the oil or fat catches fire.
Ventilation hoods, filters, flues and drainage channels should be inspected and cleaned
regularly to remove grease build‐ups that can ignite and cause a fire. Access points should
be provided in the ducting for inspection and cleaning. Staff should be trained and competent
to use the equipment and how to respond in the event of a fire. Equipment that is in use
should not be left unattended. Appropriate fire‐fighting equipment should be positioned in
the vicinity of the equipment but not in a position where those required to use it are at risk. In
some situations, due to the significant hazards present, it may also be appropriate to fit
automatic fire detection and suppression equipment; for example, in the flue or the out feed
of an automatic fryer.
Hot works
The use of welding, flame‐cutting, and soldering, brazing and other equipment generates a
significant amount of heat and sparks; this can cause fires if not properly managed and
controlled. Any hot work where there is a potential for fire should be controlled using an
effective and documented permit to work system. Individuals who are issuing and accepting
a permit should be trained and competent. As a minimum a hot works permit should include:
 Where hot work is being done
 Who is carrying out the work
 Who will be affected by the work
 Communication to appropriate individuals and functions
 A check list of possible hazards
 Appropriate control measures
 Contingency arrangements for emergencies
 Time, date and duration of the permit
 Issued by a competent and authorized person
 Accepted by competent persons to do the work
 A signing off process to ensure the area is safe and the work has been done correctly
Machinery
Machinery and electrical systems can be a significant hazard due to failure and overheating;
in addition, they can be an ignition source. Appropriate planned preventative maintenance
systems and procedures, including regular inspections and checks conducted by trained

66
competent staff, will help identify and prevent such hazards. Fixed electrical installations
should be inspected and tested on a regular basis; portable appliances should also be
inspected and tested. A thermal image camera may also be used, this will help identify hot
spots and prevent electrical and mechanical systems causing a fire. Work on mechanical and
electrical equipment should only be done by trained and competent engineers.
Storage of materials and substances
All materials and substances should have appropriate information supplied with them to
indicate if they are flammable. Storage requirements are very much based on the specific
materials and substances being stored but some general principles should be applied:
 Ensure there is no direct or indirect contact with an ignition source
 Ensure that suitable prevention measures are in place to prevent materials and
substances being easily accessible to non‐authorized persons
 Suitably containment, segregation or protection from any fire within the area
 Suitable warning and identification signage in place
 Suitable containment to limit and control spillage ‐ e.g. a bund
 Regular inspections by trained staff (fire safety awareness)
 Suitably trained and competent staff to manage the storage area
iv) First aid
First aid is the immediate treatment or care given to someone suffering from an injury or
illness. The aim is to:
 To preserve life
 Prevent illness
 Relieve pain
 Prevent further injury
 Protect the unconsciousness
Equipment and facilities for first aid
The first aid equipment and facilities and trained staff available will depend on:
 The number of employees
 The nature of the work carried out
 The size and type of the workplace
 The location of the workplace
v) Legislation relating to bakery safety
Provisions of OSH Act 2007
The Occupational Health and Safety Act (OSHA) provide for the health, safety and welfare
of people employed, and all persons lawfully present at workplaces and related matters.
 Provide and maintain the plant and systems and procedures of work that are safe and
without risks to health.
 Make arrangements for ensuring safety and the absence of risks to health in
connection with the use, handling, storage and transport of articles and substances.
 Provide for information, instruction, training and supervision as is necessary to ensure
the safety and health at work of every person employed.
 Maintain the workplace in a condition that is safe and without.

67
  Register their workplace unless such workplace is exempted from registration under
this Act.
 Occupier must also ensure proper cleanliness, ventilation, lighting, drainage of floor,
sanitary convenience
 Occupier should avoid overcrowding
 Occupier should control air pollution, noise and vibration at the workplace.
 Every occupier is required to establish a safety and health committee at the workplace
in accordance with regulations prescribed under the law.
 Preventive and protective measures should be taken after proper risk assessment (at
least once a year) to ensure that all machinery, equipment, tools and process are safe
and without risk to health and comply with the requirements of safety and health
provisions in this Act.
Legal implications of non-compliance
An occupier who fails to comply with a duty imposed on him commits an offence and he/she
is liable to a fine not exceeding 500,000 shillings or to imprisonment up to six months or to
both.
1.2.4.4 Learning Activities
Table 20: Practical Activities 14

Class Activity:
You are required to visit a nearby bakery/training workshop bakery/ Hotel
bakery/supermarket (with bakery unit). Carry out the following activities and make
a report for presentation to your trainers:
 Identify common accidents that occur in bakeries with some examples
from the facility visited.
 Identify ways in which the management has put in place to reduce or
eliminate accidents in the bakery unit.
 Identify the fire safety measures that the management has put in place to
minimize fire breakouts.
 Make a list of first aid equipment used in the facility visited.
 What measures has the management put in place to comply with the
OSH Act of 2007?

1.2.4.5 Self-Assessment
CHECK YOUR PROGRESS- IV
1. What FIVE aims of first aid? [5 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

68
2. What are the FIVE common emergency situations that may occur in the bakery unit
[5 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
4. Which are the FIVE commonly used security systems in a bakery unit? [5 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
5. What FIVE measures can the bakery management put in place to ensure safety in a
bakery unit? [ 5 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

1.2.4.6 Tools, Equipment, Supplies and Materials

The following resources will help to support acquisition of knowledge and skills for this
learning outcome:
 A functional classroom and classroom resources
 Stationery
 Computers
 Internet
 Projectors
 Charts
1.2.4.7 References
a. Bakery-I, Students Handbook & Practical Manual, Class–XI, 2013. Delhi
b. Chee. D. Vu. M. et.al (2013). Trainee Manual, Prepare and Produce cakes and
Pastries- DI.HPA.CL4.08. Retrieved from http://
sihmbalangri.org/uploads/cakes%20& %20 pastreis%20 Book pdf on 29/11/2020.
c. Competition Authority of KENYA (2017). Government of Kenya, Consumer
Protection Guidelines. Retrieved from
http://cak.goke/sites/default/files/guidelines/consumer-protection/consumer%20
protection%20 Guideline.pdf on 29/11/2020.
d. Diane. M. and Emeritus. A. (2014) Food Preparation; Food Safety & Sanitation.
Retrieved from http:// uncur.edu/sites/cottage foods/files/209272.pdf

69
 e. Encyclopedia on Occupational Safety Health and Safety, 4th ed. ILO, Geneva,
1998, Vol.3, p. 67.25-67.28
f. Garret. L. (2018). Baking 4. Retrieved from
http://ndsu.edu/fileadmin/4h/curriculum/Ec114 Baking-4-2018-.pdf on
29/11/2020.
g. Government of west Australia; Department of Commerce (n.d). Safety and Health
in Bakeries. Retrieved from
http://commerce.gov.au/sites/default/files/ataoms/files/safety-and-health-in
bakeries.pdf on 29/11/2020.
h. Hasnain. S. and Bose. S. et.al (2014). Confectionery, Students Handbook &
Practical Manual, Class IX. The Secretary, Central Board of Secondary
Education, Shiksha Kendra, 2, Community Centre, Preet Vihar, Delhi-110301.
Retrieved from http://cbse.nic.in/publications/vocational/Bakery% and % 20
Confectionery/confectionery%20 Final% 202.pdf on 29/11/2020.
i. HDOEDTI (1999), International Hazard Datasheets on Occupation. Retrieved
from http://ilo/wcss/groups/public-ed-protect/-protra---
safnener/doc/publications/wcms-184767.pdf on 29/11/2020.
j. Health and Safety Executive (2016). A Balers Dozen; 13 Essentials for Health
and Safety in Bakeries. Retrieved from http://iosh.com/media/2783-a-bakers-
dozen-13-essentials-for-health-and-safety-in -bakeries-pdf on 29/11/2020.
k. Homeland Security (2013). System Assessment and Validation for Emergency
Technology Handbook. Retrieved from
http://dhs.gov/sites/default/files/publications/cctv-tech-HBK-0713-508.pdf on
2/12/2020.
l. Kumar. S. (2012). Bakery and Confectionery. Retrieved from
http://ihmgwalior.blogpost.com/2012/10/bakery.theory-notes.html on 29/11/2020.
m. Module 3 work sheet 1:
https://www.elionline.com/res/ftpeli/resources/excellent_international/M3W1.pdf
n. Norman. G.M and Gravani. R.B. (2006). Principles of Food Sanitation 5th ed.
Retrieved from ubblab. Weebly.com/uploads/4/7/4/6/47469791/Principles-of-
food-sanitation, 5th ed. Pdf on 29/11/2020.
o. Parjamwal (2013) Housekeeping theory Cleaning of different surfaces
p. Smith. G. (2013) Professional baking (6thed).
http://dl.booktolearn.com/ebooks2/cooking/9781118083741_professional_baking
_6581.pdf
q. Trainee manual. (2013). Prepare and produce cakes and pastries.
r. Workplace Safety and Prevention Services (2011). Health and Safety; Cooking
and Baking. Retrieved from
http://wsps.ca/wsps/media/site/Resources/Diownloads/cooking -and Baking -
Final. pdf? ext. = pdf on 29/11/2020

CHECK YOUR PROGRESS IV-Model answers

70
1. What FIVE aims of first aid? [5 marks]
 To save life
 To prevent further injury
 To relieve pain
 Prevent illness
 Prevent unconsciousness
2. What are the FIVE common emergency situations that may occur in the bakery unit
[5 marks]
 Fire out breaks
 Slips
 Spills
 Sickness
 Fainting
 Cuts
 Burns
 Scalds
6. As a bakery technician, What FIVE measures can you put in place to ensure safety in a
bakery unit? [ 5 marks]
 Advice management to maintain the plant and systems
 Handle inflammable materials with care
 Advise management to train staff on safety.
 Maintain the workplace in a condition that is safe and without.
 Ensure proper cleanliness
 Occupier should avoid overcrowding
 Use PPEs correctly

71
1.2.5 Learning Outcome 5: Demonstrate Knowledge of Security in Bakery
1.2.5.1 Introduction to the learning outcome
This learning unit covers the importance of bakery security, security systems used
in bakeries, and personnel.
1.2.5.2 Performance Standard
 Bakery security is described based on its importance.
 Bakery security is described in terms of availability security systems and personnel.
 Legislations on bakery security are described based on legal requirements.
1.2.5.3 Information Sheet
i. Importance of bakery security
Protecting the safety of employees, valuable data, and property should be a top priority for
all businesses. While data breaches and safety threats are sometimes unavoidable,
businesses can take many preventative measures to mitigate security and safety risks. To
better protect your business, consider implementing these essential types of business
security systems.
ii. Security systems
Types of security systems in a bakery
(a) Fire alarms
Fire alarms are essential systems as it notifies bakery occupants of potential fires so that
they can quickly and efficiently exit the facility before the flames spread. Fire alarms can
also immediately send information to local fire prevention control centers, which work to
will identify and deal with the fire as quickly as possible to mitigate property loss.
(b) CCTV Surveillance Systems
CCTV systems provide surveillance capabilities used in the protection of people, assets,
and systems in the bakery unit. A CCTV system serves mainly as a security force
multiplier, providing surveillance for a larger area, more of the time, than would be
feasible with security personnel alone. CCTV systems are often used to support
comprehensive security systems by incorporating video coverage and security alarms for
barriers, intrusion detection, and access control. For example, a CCTV system can provide
the means to assess an alarm generated by an intrusion detection system and record the
event.

72
(c) Access Control Systems
An access control system would enable the business to control access to certain areas in
the building. If the business stores a lot of valuables which are left unmonitored when the
office is shut, then an access control system would be seen as a necessity to prevent theft.
An access control system can work by either a keypad, key card or even a fingerprint.
Not only does this system prevent theft, but it can also help improve health and safety as
intruders are denied access to entering the bakery building, which as a whole keeps
employees especially safe and secure in their place of work.
(d) Intruder Alarm Systems
Similarly, to prevent potential break-ins from occurring you may choose to install an
intruder alarm system as well as access control systems. This alarm system will work
alongside the access control system and will send a signal to your telephone or a control
centre as soon as the alarm has been triggered.
(e) Fire Safety Equipment
In addition to the other types of security systems, another extremely important security
device which a business should install is fire safety equipment. This one piece of
equipment is an absolute must, simply to ensure health and safety of employees.
f) Personnel/Guards
This is where personnel are used to guard the bakery unit. The personnel may form part of
the other staff or may be contracted companies that provide security services.
1.2.5.4 Learning Activities
Table 21: Practical Activities 15

Class Activity:
You are required to visit a bakery plant. Carry out the following activities:
a) Describe bakery security based on its importance.
b) Describe bakery security in terms of availability security systems and personnel.
c) Describe legislations on bakery security based on legal requirements.

Learning Activity Area of Application Special Instructions

a) Describing bakery security  Bakery plant / factory Dress appropriately as per the
based on its importance. SOPs
Carry a note book and a pen for
documentation
Ask questions for clarity
Describing bakery security in  Bakery plant / factory Dress appropriately as per the
terms of availability security SOPs
systems and personnel. Carry a note book and a pen for
documentation
Ask questions for clarity

73
 Describing legislations on  Bakery plant / factory Dress appropriately as per the
bakery security based on legal SOPs
requirements. Carry a note book and a pen for
documentation
Ask questions for clarity

1.2.5.5 Self-Assessment
CHECK YOUR PROGRESS- V
You are advising a business man on bakery security. Which are the FIVE security
systems you will recommend? [10
marks]
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
_______________

1.2.5.6 Tools, Equipment, Supplies and Materials

The following resources will help to support acquisition of knowledge and skills for
this learning outcome:
 A functional classroom and classroom resources
 Stationery
 Computers
 Internet
 Projectors
 Charts
1.2.5.7 References
1. Bakery-I, Students Handbook & Practical Manual, Class–XI, 2013. Delhi
2. Chee. D. Vu. M. et.al (2013). Trainee Manual, Prepare and Produce cakes and
Pastries- DI.HPA.CL4.08. Retrieved from http://
sihmbalangri.org/uploads/cakes%20& %20 pastreis%20 Book pdf on 29/11/2020.
3. Competition Authority of Kenya (2017). Government of Kenya, Consumer
Protection Guidelines. Retrieved from
http://cak.goke/sites/default/files/guidelines/consumer-protection/consumer%20
protection%20 Guideline.pdf on 29/11/2020.
4. Diane. M. and Emeritus. A. (2014) Food Preparation; Food Safety & Sanitation.
Retrieved from http:// uncur.edu/sites/cottage foods/files/209272.pdf
5. Encyclopedia on Occupational Safety Health and Safety, 4th ed. ILO, Geneva,
1998, Vol.3, p. 67.25-67.28
6. Garret. L. (2018). Baking 4. Retrieved from
http://ndsu.edu/fileadmin/4h/curriculum/Ec114 Baking-4-2018-.pdf on 29/11/2020.
7. Government of west Australia; Department of Commerce (n.d). Safety and Health
in Bakeries. Retrieved from
http://commerce.gov.au/sites/default/files/ataoms/files/safety-and-health-in
bakeries.pdf on 29/11/2020.
74
 8. Hasnain. S. and Bose. S. et.al (2014). Confectionery, Students Handbook &
Practical Manual, Class IX. The Secretary, Central Board of Secondary Education,
Shiksha Kendra, 2, Community Centre, Preet Vihar, Delhi-110301. Retrieved from
http://cbse.nic.in/publications/vocational/Bakery% and % 20
Confectionery/confectionery%20 Final% 202.pdf on 29/11/2020.
9. HDOEDTI (1999), International Hazard Datasheets on Occupation. Retrieved from
http://ilo/wcss/groups/public-ed-protect/-protra---safnener/doc/publications/wcms-
184767.pdf on 29/11/2020.
10. Health and Safety Executive (2016). A Balers Dozen; 13 Essentials for Health and
Safety in Bakeries. Retrieved from http://iosh.com/media/2783-a-bakers-dozen-13-
essentials-for-health-and-safety-in -bakeries-pdf on 29/11/2020.
11. Homeland Security (2013). System Assessment and Validation for Emergency
Technology Handbook. Retrieved from
http://dhs.gov/sites/default/files/publications/cctv-tech-HBK-0713-508.pdf on
2/12/2020.
12. Kumar. S. (2012). Bakery and Confectionery. Retrieved from
http://ihmgwalior.blogpost.com/2012/10/bakery.theory-notes.html on 29/11/2020.
13. Module 3 work sheet 1:
https://www.elionline.com/res/ftpeli/resources/excellent_international/M3W1.pdf
14. Norman. G.M and Gravani. R.B. (2006). Principles of Food Sanitation 5th ed.
Retrieved from ubblab. Weebly.com/uploads/4/7/4/6/47469791/Principles-of-food-
sanitation, 5th ed. Pdf on 29/11/2020.
15. Parjamwal (2013) Housekeeping theory Cleaning of different surfaces
16. Smith. G. (2013) Professional baking (6thed).
http://dl.booktolearn.com/ebooks2/cooking/9781118083741_professional_baking_
6581.pdf
17. Trainee manual. (2013). Prepare and produce cakes and pastries.
18. Workplace Safety and Prevention Services (2011). Health and Safety; Cooking and
Baking. Retrieved from
http://wsps.ca/wsps/media/site/Resources/Diownloads/cooking -and baking -Final.
pdf? ext. = pdf on 29/11/2020

CHECK YOUR PROGRESS V-Model answers

You are advising a business man on bakery security. Which are the FIVE security systems
you will recommend? [10
marks]
 CCTVs
 Security guarding
 Gates
 Fence
 Metal detectors
NB: [Trainee to briefly describe each security system]

75
 CHAPTER 3: CAKE PRODUCTION
Unit of learning code: FOP/CU/BT/CR/01/5/A
Related Unit of Competency in Occupational: Produce Cakes
1.1 Introduction to the unit of learning
This unit specifies the competencies required to produce cakes. It involves planning and
preparing for production of various cakes, weighing and mixing ingredients, scaling and
panning the cake batter; baking, de-panning and cooling the cake. It also entails wrapping and
packaging the cake.
1.2 Summary of Learning Outcomes
1. Plan and prepare for production of cakes
2. Prepare cake batter
3. Prepare cake batter for baking
4. Prepare oven for cake baking
5. Prepare cake for display and dispatch
6. Prepare and make selected cakes
1.2.1 Learning Outcome 1: Plan and prepare for production of cakes
1.2.1.1 Introduction to the learning outcome
This learning outcome covers the knowledge, and skills required for the planning and
preparation for the production of varied types of cakes. It covers the definition of terms
related to cake production, aspects of safety in the bakery, ingredients used in cake
making, types of cakes, cake preparation methods, food hygiene and sanitation in relation
to cake production, costing of cakes, legal requirements related to baked products in
Kenya, economical use of resources and waste management in the bakery unit.
1.2.1.2 Performance Standard
 Cake production ingredients are identified and requisitioned based on product
type.
 Cake production tools and equipment are identified and assembled based on
product type.
 Occupational safety and health requirements are observed as per legal
requirements.
 PPEs are identified and used as per manufacturers’ instructions.
1.2.1.3 Information Sheet
i). Definition of terms related to cake production
 Cake: Refers generally to a baked mixture of fat, sugar, eggs and flour, with or
without milk, baking powder, a cake can be of any shape or size.
 Recipe: An exact formula which will include the weights of the materials to be
used for a particular type of bread or confectionery. All other details such as
temperature, times, yields, etc., will also be recorded.
 Baker: A person who mixes flour, salt, yeasts, spices, sugar, and other ingredients
to prepare dough, batter, fillings, etc., which are then formed into bread, cakes,
rolls, etc., and baked in ovens.
 Legal requirements: An obligation imposed on an organization, including those
that are statutory or regulatory and relates to the laws of Kenya.
 Tools and equipment: They consist of the things which are used for a cake
production, preparation, packaging and display.

76
 Ingredients: these are the items that are used to make different foods; they are
used when cooking a particular dish.
 Bakery or baker’s shop: an establishment which produces and sells flour-based
food baked in an oven such as bread, cakes, pastries and pies.
 Ergonomics: refers to the science of fitting a workplace to the user’s needs,
ergonomics aims to increase efficiency and productivity and reduce discomfort.
 Food hygiene: otherwise known as Food Safety can be defined as handling,
preparing and storing food or drink in a way that best reduces the risk of consumers
becoming sick from the food-borne disease.
 Personal hygiene: refers to maintaining cleanliness of one's body and clothing to
preserve overall health and well-being.
 Hazard: a hazard is any source of potential damage, harm or adverse health
effects on something or someone.
 Icing sugar: it is a very fine sugar is required for icing of cake and for the
preparation of fondant which is the mixture of different types of sugars and water,
boiled and cooled to form a plastic mass.

ii). Introduction to cake baking

Unlike other bakery products like bread and biscuits which are made from dough, the
cake is made from batter. The cake is mainly leavened by the air that gets incorporated
during mixing of the batter. However chemical leavening agents are also used to
support leavening. The retention of the air in the better is achieved by the egg used in
the recipe.
Cakes can also be filled with fruit preserves, nuts or dessert sauces (like pastry cream),
iced with buttercream or other icings, and decorated with marzipan, piped borders, or
candied fruit.
Cake is often served as a celebratory dish on ceremonial occasions, such as
weddings, anniversaries, and birthdays. There are countless cake recipes; some are
bread-like, some are rich and elaborate, and many are centuries old.
Cake making is no longer a complicated procedure; while at one time considerable
labor went into cake making (particularly the whisking of egg foams) baking
equipment and directions have been simplified so that even the most amateur of cooks
may bake a cake.
iii). Safety in the bakery
The bakery business can be an enjoyable and rewarding profession, but some bakery
processes can also be hazardous. Persons who work in bakery operations should be
instructed in how to avoid or prevent potential hazards and be properly trained to
follow recommended safe work practices.
Hazards related to bakery work
Physical hazards:
 Cuts and punctures, esp. while working with sharp tools
 Falls of workers because of incorrect use of ladders, wet and slippery floors
and unguarded scaffolds Falls of bags of flour and sugar during transportation
 Danger of falls while carrying heavy loads Mechanical and electrical injuries
during work with conveyors, mechanized equipment used for mixing
ingredients to make dough, and baking processes
77
  Defective electrical equipment and installations, esp. hand-held tools which
may cause electric shock
 Extensive use of liquid and/or gaseous fuels for baking creates increased fire
and explosion hazard
 Dry flour presents a constant hazard of fire and dust explosion (cigarette
lighting in such an environment may be extremely hazardous)
 The high temperatures and the high levels of relative humidity may cause
fatigue and thermal exhaustion
 Exposure to infrared radiation; cataracts may be produced by prolonged
exposure Radiation leakage from defective microwave ovens

Chemical hazards
 Exposure to flour: may cause respiratory system disorders and skin diseases
 Exposure to spices: many bakers working with some spices suffer from
chronic conjunctivitis and chronic rhinitis; allergic skin diseases are sometimes
found; after prolonged exposure, respiratory infections, particularly chronic
bronchitis and sometimes even bronchial asthma, may develop
 Exposure to sugar dust: may cause dental caries Exposure to carbon dioxide:
in mechanized bakeries, dough which is in an active state of fermentation may
give off dangerous amounts of carbon dioxide
 Exposure to carbon monoxide, combustion products and fuel vapors: firing
equipment which is badly adjusted or has insufficient draw, or defective
chimneys, may lead to the accumulation of unburned fuel vapors or gases or of
combustion products, including carbon monoxide, which may cause
intoxication or asphyxia Biological hazards
 Exposure to fungi and yeast: hypersensitivity reactions and skin infections
may be caused due to fungal antigens inhaled with dusts during the work time;
these usually involve pneumonitis with asthmatic symptoms
 Exposure to parasites: vanilla flour and coconut flour may be infested with
cereal parasites, which cause lesions and "grain itch" Exposure to molds:
bakers may suffer from allergic skin conditions caused by molds such as
Aspergillus glaucus and Penicillium glaucum that develop in stored flour
Presence of rodents and insects may result in bites and infectious diseases
Ergonomic, psychosocial and organizational factors
 Continuous repetitive movements, awkward postures (e.g., sitting or standing
for long hours), and excessive efforts (esp. during lifting and moving of sacks
and heavy loads) may result in cumulative trauma disorders
 Handling of heavy loads may cause acute disorders, esp. back pain and lesions
of intervertebral discs
 Regular work at odd hours, esp. in night shifts, may cause psychological stress
Safe work practices to prevent potential hazards
 Regularly wet-scrub or vacuum-clean (as applicable) floors and other surfaces,
and install effective exhaust ventilation to prevent formation of dust (dry
flour) clouds
 Install effective exhaust ventilation and air conditioning to prevent air
contamination and heat stress
78
  Check microwave ovens for radiation leakage, and repair if needed
 Adjust burners for clean burning, to reduce CO formation; install monitors to
sound an alarm if CO level exceeds a hazard limit
 Wear a respirator to avoid inhalation of dust or aerosols
 Arrange periodic visits by professional pest exterminator, to control pest
population, and special visits in the case of heavy infestation
 Learn and use safe lifting and moving techniques for heavy or awkward loads;
use mechanical aids to assist in lifting
 Maintain a high level of personal hygiene; shower and change clothes at the
end of work; do not take work-soiled clothing home
iv). Food hygiene and sanitation
Importance of food safety in the bakery industry
Safe food practices in a bakery are important in ensuring the following:
 Minimizes the risk of food borne illness
 Less risk for the business
 Improved customer relations
Personal hygiene
Personal hygiene is essential for bakery staff. This includes:
 Wearing clean clothes.
 Tying hair back or wearing a hat or hair net.
 Not smoking or eating in food preparation and washing areas.
 Not wearing jewelry.
 Proper hand washing.
 Aprons should be removed when leaving the food preparation areas.
 Keep fingernails short and clean.
 Do not wear false fingernails or nail polish.
 Fingernail polish remover may be provided to keep nails clear.
Food hygiene
 Clean fruits used in cake production.
 Wash with cold, running water.
 Do NOT use soap or other cleaners.

Clean and Disinfect Equipment & Surfaces Cleaning

 Removes soil from the surfaces of equipment and utensils.
 Disinfecting reduces the number of disease-causing organisms on equipment
and utensils.
v). Cake ingredients
The ingredients used in cakes depend on the type of cake manufactured. The layer
cakes require ingredients like flour, eggs, fat and sugar, while the foam type cakes
require flour, eggs and sugar. The plum cakes and fruit cakes require in addition to the
above, fruits and nuts.
There are other minor ingredients which are also required to prepare cakes like baking
chemicals, caramel, sugar syrups, humectants, preservatives, emulsifiers etc. which
enhances the quality of cakes.

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In addition to the level of ingredients used in cake, the quality of ingredients influences
considerably the quality of cake. The quality requirements of different ingredients used
in-cake are given below.
Wheat flour
Refined wheat flour is the major ingredient used in cake. Flour milled from soft wheat
is desired for cake.
Functions of flour in cake making
o It is responsible for oven rise and hence in imparting desired texture to cake.
This is mainly because of the soft gluten present in the flour.
o It also helps in proper aeration of cake batter.
o It gives strength and structure to cake.
o It acts as a toughener.
o It is a drier because of the moisture absorbing characteristics of protein and
starch
Eggs
Eggs are commercially available in the form shelled egg, liquid eggs, egg whites, egg
yolk, and egg powder. Fresh, good quality eggs are required. Egg contains 10.5% shell,
58% white and 31.5% yolk.
Shelled egg contains 65% white and 35%yolk. Egg contains about 75% moisture.
The following are the functions of egg in cake:
 It binds cake ingredients together
 Helps as a raising agent thus increasing volume of product
 Acts as a tenderizing and emulsifying agent due to fat and lecithin in the egg
yolk
 It adds flavour or taste to the cake
 Contributed to the yellowish or creamish colour of the cake.
 It adds to the nutritional value of the cake.
 It adds moisture to the cake
Sugar
The sugar used in cake production includes:
o Icing sugar
o Caster sugar
o Brown
o Demerara
o Treacle
o Sugar syrups like invert sugar, corn syrup, malt extract, molasses honey etc. are
either used singly or in combination with sugar.
Functions of sugar in cake production:
They include:
 Imparts sweetness.
 Assist in the incorporation of air.
 Provides good grain and texture.
 Aids in retention of moisture and prolongs freshness.
 Promotes color.
Milk

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Any type of milk like milk powder, condensed milk can be used. Sometimes lactose
powder or whey solids or whey protein concentrate are also used in the cake. Whey
protein concentrate has been found to be good substitute for the preparation of eggless
cake.
Functions of milk in cake production:
 Milk solids add richness and structure to the cake. They are tougheners and to
some extent driers.
 Milk solids have a binding effect on the flour proteins creating a toughening
effect.
 Lactose present in it, imparts crust colour.
 They improve flavour and are important moisture retaining agents.
 Water in milk acts as a moistener.
 It also helps in the development of gluten.
Leavening Agents
Any process by which dough or batter is filled with gas holes, which are retained upon
baking, is a leavening process. The major function of leavening agents is to aerate the
dough or batter and thereby result into a light and porous texture. This porosity of a
batter or dough is responsible for imparting good volume to the finished product.
Some of the advantages of leavening of bakery products are as under:
 It increases the volume of the bakery products.
 Easily digestible
 Easily chewed
 Increases palatability which may be due to uniformity of cell structure,
brightness of crumb colour, softness of texture, etc.
Fat
Fats are usually regarded as constituents in the food which are greasy in texture and are
solid at room temperature whereas oils are liquid at room temperature. Fats and Oil
impart a rich texture and pleasant eating quality to the cake and increase the food
value. Fat is used to prepare most of the bakery products except a few, like sponge
cake. Fat is also known as shortening.
Functions of fat in cake making:
Fat in general has three main functions.
 It causes entrapment of air during creaming process, resulting in aeration and
hence leavening.
 The fat lubricates proteins and starch particles, and hence weakens the proteins
there by tenderizing the product. Fat also Emulsify the ingredients and hold
helps to considerable amounts of liquid and hence softens the product.
 It improves shelf life because of imparting moist eating qualities and
preventing premature moisture loss.
Salt
Salt brings out the flavour of the other ingredients. It is used to adjust sweetness well.
It lowers the caramelization temperature of cake batters and aids in obtaining crust
colour.
Flavouring agents
Any type of flavours can be used. The levels used depend on the strength and
concentration of flavour. It acts as f1avourers.
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vi). Cake preparation methods
The aim of each of the production method is to form an emulsion, where all
ingredients are dissolved and evenly dispersed and able to incorporate air.
Methods of preparing batter cakes products
 Sugar batter method
 Flour batter method
 Blending method
 Two stage method
 Three stage method
 All in method
 Boiling method
Methods of preparing Sponge cake Products:
 Traditional Process
 Genoese
 Emulsified Process
 The delayed soda process
 Separated Sponges
Sugar batter method
The fat and sugar are creamed together until light and fluffy. The warmed egg is added
in intervals (small additions) into the mixture, ensuing that with each addition the fat
mixture is well creamed and not separated. The conditioning of the egg is very
important as curdling of the batter can occur at this stage, mostly due to too cold egg.
Curdling is the breakdown of the emulsion, which is being formed, as the fat separates
out from the liquid. The egg should be warm, but these are the consequences if the
temperature is incorrect:
 Egg too cold – the fat hardens, air escapes and the mix curdles
 Egg too warm – the fat turns to oil, the air escapes and the mix curdles
 Egg added too fast – the mix becomes saturated, the air escapes and the mix
curdles.
It may also be possible to add the eggs in a steady stream; care must be taken not to
curdle the mixture. The batter should have a soft and velvety texture, after all egg is
added. The flour is sifted and gently mixed through the batter, until it is clear and
smooth. Do not over mix, as this would cause toughness.
Flour batter method
The fat is mixed with one third of the sifted flour until it is well creamed (+/-8
minutes), ensuring that the entire batter is aerated by scraping the bowl down. The egg
and sugar is whisk to a foam (sponge), using a separate bowl. The eggs and fat need to
be of the same temperature and consistency before they are combined; add some of the
egg mixture into the fat to adjust consistency
Carefully fold into the fat mixture the following: remainder of eggs, sifted flour and
baking powder and lastly the liquid. Each ingredient needs to be cleared in the batter,
before adding the next ingredient. In order to avoid any lumps, it is vital to follow the
sequence.
The Blending method
The Blending Method does not require aeration or creaming of the fat with the sugar or
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 the flour. The aeration of the batter takes place towards the end of the mixing cycle,
rather than being the first step, as in the sugar or flour batter methods.
One of the reasons for this is that the formula or recipe contains a high level of added
liquid in the form of milk, which replaces some of the egg. Due to the lower egg
content, it would not be possible to make up the batter using conventional methods,
and gain sufficient aeration.
When using the blending method, we rely on the fat, the egg white, and the small
amount of gluten present to hold the air, which is beaten in. As the structure formed by
these ingredients is not necessarily very strong, there is a limit to how much air they
will trap. Therefore, care is needed to prevent over beating which could break down
the structure, losing most of the trapped air. Baking powder is added to this formula to
compensate for the lower aerating capacity of the batter; the extra gas (CO2) which is
given off in the oven, increases lift during baking.
The addition of glycerine to the batter increases the moisture retention (holding) of the
baked cake, and acts as an emulsifier in the batter by helping to hold in and combine
the extra liquids with the fat.
There are two main variations of this method:
Two Stage method
Mix all ingredients except the egg and any liquid to a smooth paste. Add remainder
ingredients (eggs and liquid) in intervals into the flour mix, and cream until light, 3 to
5 minutes.
Three Stage method
As above: Add 1/2 of the flour quantity into the mix after initial creaming (3 minutes
on low speed), add the remainder of the flour and cream on low speed again. Note:
Blending methods are used to produce “High Ratio Cakes”, which are made using
special shortenings and special cake flours. These special shortenings and flours are
used to produce sweeter and moister cakes, due to the capability of the ingredients to
take larger amounts of liquid and sugar, than possible with traditional ingredients.
All in one Method
This method is mostly used for the production of cheaper types of cakes, where the egg
content is replaced with baking powder and liquid. This method is also very commonly
used with High Speed mixers. Ingredients are combined, scraped down and mixed for
6 - 7 minutes.
Boiled method
This method is very suitable for producing high quality Genoese Sponges and Madeira
Cakes. It is very rarely used in the manufacturing, due to the lack of capacity boiling
some of the ingredients. On the other hand, this is method is considered the safest with
a small list of trouble shooting. The boiling method is unsuitable for the production of
fruitcakes, as to the lightness of the sponge the fruit would sink to the bottom of the
product. Heat the fat to 50ºC, add all the flour, stirring well until all the mixture is
completely cleared. Whisk egg and sugar to a stiff peak and incorporate into the flour-
roux in 4 to 5 additions.
Sponge Production methods
All weighing and mixing equipment must be free from grease, wash with hot soapy
water and rinse prior to use.
Traditional method: (Orthodox Sponge)
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A basic egg sponge with ingredient ratio of 2 parts egg; 1-part sugar; 1-part flour. The
light texture is obtained by whisking the eggs and sugar together on a high speed, with
the flour carefully folded in last. Nowadays some recipes contain small amounts of
baking powder and also can contain some butter. Egg and sugar is warmed to 38ºC,
which increases the foam stability, due to the egg protein. Whisk on top speed until a
full foam (sabayon) is achieved. If the mixture is then whisk for a short time on
medium speed it will produce better and more stable foam, which in turn produces a
better sponge. The sifted flour is then carefully folded into the batter, ensuring not to
lose the trapped air. Immediately the batter is filled into baking dishes and baked for
best results. Delays in baking of sponges often result in air loss and poor volume.
Enriched method: (Genoese Sponge)
The Genoese sponge is the same as an orthodox sponge, but it contains fat (up to 80%
of the sugar weight), this addition increases shelf-life and handling properties of the
sponges. Melted butter (+/- 30ºC) is folded into the traditional sponge after the sifted
flour is incorporated. Ensure cooler temperatures for butter, if too hot the egg will
curdle.
Emulsified/stabilized sponges
The type more widely produced is the stabilized or emulsified sponge which differs
greatly in mixing technique and handling properties. For this formula, an all-in method
is used, and as the name suggests, there is the addition of a stabilizer or emulsifier.
Unlike the orthodox sponge, this sponge can be made and stored, which is due to the
stabilized emulsion which retains its condition. The recipes usually contain water and
proportions of baking powder. Emulsifiers and stabilizers are available in powder or
paste forms, the majority of them are based on lecithin and lacto albumen, these
emulsifiers enable normally incompatible substances such as water and the fat from the
egg yolk to combine and form an emulsion. The action of the emulsifier is assisted by
the beating process which reduces the egg particles to the same size as those of water.
The result is more evenly distribution of fat and water.
Delayed Soda method
The baking powder ingredients are added after the sponge is aerated. To achieve better
aeration in the product: baking powder ingredients are not added at the same time.
Liquids are placed into a mixing bowl; dry ingredients including cream of tartar are
sifted and added into the liquids. This batter is then mixed until it is aerated. Cream of
tartar enhances the stability of the mix, as it conditions the protein in the eggs.
Bicarbonate of soda is mixed with cold water and then added on low speed to the
batter, the bi-carb soda should only be mixed with water just before it is added to the
batter, otherwise it may lose the ability to aerate the sponge. The batter needs to be
baked immediately for best results.
Separated Sponges
With this method the eggs are separated. Both the yolks and the whites are whisked
separately with some of the sugar. These are then combined and the sifted flour is
folded in. When whisking egg yolk, it is recommended to add some water to the yolk,
as with the addition of liquid better aeration takes place. Care must be taken not to
over-whip the egg-whites, as it may result into egg-white lumps (nests) in the batter.
Aeration methods (incorporating air)
Several methods of aeration are used in cake making and often different methods are
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combined. The major types are:
Mechanical/Physical
This includes the creaming of fat and sugar, fat and flour, beating of mixtures, sifting
of flour, and whipped egg whites folded into the batter.
Chemical
This is produced by the addition of baking powder which is the mixture of an acid and
an alkali. When a liquid is added and warmth is applied, the two react and give off
carbon dioxide (CO2) which is entrapped in the structure of the cake. The most
common baking powder is a mixture of on part bicarbonate of soda (alkali) and two
parts cream of an edible acid.
Combination
This is where a combination of mechanical/physical and chemical is used. Emulsified
sponge mixes and cake batters using the blend or all-in method are examples.
Types of cakes
Varieties of cakes can be made by:
 Varying the level of ingredients
 Following different sequences of addition of ingredients
 Adding new ingredients flavour
 Topping the cakes with icings
 Using different shapes and types of baking pans / trays.
Instead of aerating the batter by mixing all the ingredients together, if aeration is done
by whipping only egg followed by addition of other ingredients foam type cakes are
obtained. This will form the base for icing and decorating the cake.
Addition of cocoa in the recipe we can get chocolate cake, like wise use of fruits, we
can make fruit cake, addition of caramel colour, and fruits and one gets plum cake can
be prepared.
By varying the above parameters hundreds of varieties of cakes can be made. This will
add to varieties and hence enable to cater to the requirement of different section of
population. Cakes can be mainly classified into three main varieties namely:
 Batter type
 Foam type
 Chiffon type.
(i) Batter type cake
They depend on eggs, flour and milk for structure and contain reasonably high
percentages of fat. Volume of these types of cakes is achieved by the baking powder.
(ii) Foam type cake
They depend mainly on the denaturation of egg protein with few exceptions it can be
regarded on cake without fat. This could be further classified as meringue cake and
sponge cake.
Meringues are those cakes containing egg white and sponge cakes are made using
whole egg or yolk or combination of both.
(iii) Chiffon Cake
These are a combination of both batter and foam resulting in a cake which has a
modified foam type grain and texture.
Batter Type Cakes
Batter type cakes are divided into high ratio and low ratio cakes.
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High ratio cakes contain sugar more than the flour while low ratio cakes contain sugar
less then flour.
In high ratio cake sugar can be high as 180%. Yellow layer cakes contain 110-140%,
white layer 110-160% and chocolate layer 110-180%.
In low ratio cakes, bakers relied on stiffness of the cake batter for retention of gases to
achieve proper volume. However, high ratio cake batter is more fluid and hence ability
to retain gases is low.
Preparation methods
Table 22: Typical formulation of batter cakes

Ingredients High ratio Low ratio

Flour 100 100
Sugar 100 95
Shortening 54 54
Egg (whole) 60 55
Baking powder 3.0 4.0
Milk solids 10.0 8.0
Water 70 64
Flavour As desired

Mixing of batter cakes

Different methods of mixing can be followed as given below:
 Creaming method
 Blending method
 Sugar / water method
 Single stage method
 Multiple stage method
 Continuous method.
However, normally single stage or creaming method is employed.
Single stage method
All the ingredients are placed in the mixing bowl in the following order:
 Shortening
 All the dry ingredients
 All the wet ingredients
Creaming method
Shortening and sugar creamed to varying degrees of lightness of fluffiness. Then egg
products are gradually added and again creamed until light. This is followed by water
added alternatively with flour to mix until smooth without toughening.
The temperature of batter is important and it should be about 25°C. It is controlled by
controlling the temperature of water or other ingredients, as in the case of bread.
The mixing time is determined by the specific gravity of the batter and it should be
about 0.75. About 400g of the batter is transferred to the cake pan (6" diameter) lined
with corrugated paper liner. Then it is baked for 20 min at (380°F). The cake is
removed from the tin, cooled and sliced.
Foam Type Cakes

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Foam type cakes are classes of cakes which in their basic states are leavened by air
whipped into and entrapped in the egg portion of the mix. The expansion of the air by
action of heat in baking process caused expansion and rise of cake in the oven. Foam
type cakes are divided into two:
 Angel food cake
 Sponge cake
Angel food cake makes use of egg white to entrap air and while sponge cake makes
use of mixture of egg white and yolk whipped with sugar to entrap air.
vii). Legal framework relating to baked products
The laws of Kenya that regulate baked products include the following:
Consumer protection guidelines
Public health Act
Weights and measures Act
KEBS guidelines
County government laws on operation of local businesses
Consumer protection guidelines
With reference to the consumer protection guidelines given by the completion
authority of Kenya it can be tailored as follows with respect to baked products:
 Suppliers or manufactures of baked products should not give false information
relation to quality of baked products in regards to:
Composition
Characteristics
Quality
Suitability of purpose
Examples:
 A cake claim to be made from whole meal grin while it is not.
 A cake is indicated as weighing 500g but upon measurement the weight is
400g.
 Bakers should not give false information relating to prices of baked products.
The prices displayed must be clear, accurate and not misleading to the
consumers.
 Free claims e.g. gluten free baked products should only be used after assessment
of ingredients by relevant government agencies.
 Claims on health and nutritional benefits should not be misused by bakers.
viii). Costing and pricing of cakes
Price Skimming
Used when introducing a new product that other bakers in the market didn’t have. The
product is sold at high price originally and then once other competitors introduce it the
prices are lowered.
Penetration Pricing
Price reduced compared to competitors to penetrate into markets to increase sales. It is
useful when to enter into the market. It’s important to inform customers that the prices
are discounted. This is because the prices of the cakes will be increased in due course.
Premium pricing

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Premium pricing is a marketing tool to set higher prices for the cakes in the hope that
the higher price will give the impression the good is of a higher quality. Premium
pricing may be applied to baked products, where there is a slight increase in quality.
Economy pricing
Economy pricing sets the market toward price-conscious buyers. This strategy intends
to minimize business costs for the sake of selling the cakes at a price lower than the
market average. It requires quantity sales in order to be profitable.
Psychological pricing
Marketers use psychological pricing that encourages consumer to buy cakes based on
emotions rather than on common-sense logic. The best example is when the price of a
cake product is set at Ksh.199 instead of Ksh.200. Even though the difference is small,
consumers perceive Ksh.199 as being substantially cheaper. This is known as the left-
digit effect.
Promotional pricing
This occurs when some cake brands are temporarily sold at reduce the price to attract
prospects and customers. By lowering the price for a short time, the product artificially
increases the value of a product or service by creating a sense of scarcity.
ix). . Sustainable resource use
Sustainability is a huge focus for retailers, suppliers and consumers. Here are a few
ways to bring sustainable practices in bakery business.
Source everything in a sustainable way
When looking at investing in new baking tools and equipment, fitting out the space or
thinking about product packaging try and make use of recycled and re-purposed
materials. Invest in energy-efficient appliances which will help to cut down on the cost
of power and water consumption all whilst helping to create an environmentally
friendly bakery.
Use local and organic ingredients
Buy raw materials from the locality if available for example source free-range eggs,
organic butter, milk, and flour from a local farmer or mill instead of relying on produce
to be delivered from huge distances. This is known as lowering the carbon footprint.
The more reduced the transportation due to purchase of local ingredients from the
closest producers, the smaller environmental impact.
Consider making some of the ingredients on the premises. It’s eco-friendlier (and can
be a cost-saving measure too) if the bakery makes own buttercream, chocolate sauces,
and chocolate chips.
Reduce your packaging waste
The ultimate sustainability goal is to run the bakery as plastic-free. Work with
packaging suppliers to help eliminate the use of single use plastics, as well as looking
at ways to reduce the amount of ingredient packaging you use. It’s also good to switch
to eco-friendly disposables.
Decrease water usage
There are many ways to minimize water Usage utilize low flow spray valves when
cleaning the baking utensils or incorporate restrooms with water-saving sinks and
toilets. It’s also great to embrace simple water-efficient practices in the production
area. These may include keeping the plug in the sink to collect water that can be used
for rinsing later on.
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Donate or repurpose your unsold products
Minimizing food waste is good for the environment. If you have unsold baked
products, donate them to charities, nursing homes, and health care centers rather than
throwing them away. Apart from donating, repurpose the leftovers. Turn unsold bread
into toasties, excess croissants into delicious puddings, or surplus loaves into croutons.
x). Waste management in cake production
Bakery wastes result from various bakery management decisions and can occur at
every stage of bakery production:
 They can consist of unsold breads and bakery products that have reached the
end of their shelf-life and are then discarded as waste.
 They can result from inappropriate lot sizes/minimum order quantities. Big
pack sizes of pre-mixed ingredients may yield surplus that need to be stored or
discarded.
 In a similar way, bakery waste can result from inappropriate size of production
batch and result in wasted dough.
 They can be low quality products: default size or texture, burnt products, etc.

(i) Feeding to animals

When bakery wastes are intended for animal feeding, the problems relate primarily to
animal health concerns, moisture content, and nutrient variability. It is important to
properly process bakery waste for feed safety. A broad range of processes such as
extrusion, dehydration, pelletisation or silage of bakery wastes have been assessed in
order to have good preservation and storage of the resulting feedstuffs.
(ii) Bread shredding
Discarded bakery products are collected, unpacked and ground so that less than 1%
plastic or aluminium residues are still present in the feed.
(iii) Drying
For better storage, it is useful to dry bread from its usual 63-65% DM to 90%.
(iv) Ensiling
Another way to preserve bakery waste is to ensile it. Ensiling of bakery waste could be
done in association with acid whey: it resulted in effective fermentation process and
provided could quality silage. Bakery waste could also be ensiled in mixture with other
grocery waste.

89
1.2.1.4 Learning Activities
Table 23: Practical Activities 16

Class activity:
Watch the YouTube videos below that explain concepts of costing of baked products,
among other aspects discussed in this learning outcome:
1. https://youtu.be/bLq0Dd6vtWE- costing & pricing of bakery products [cakes].
 What five costing methods can you identify from the video presentation?
2. https://youtu.be/64KsiZYvDeI- De-packaging of bakery waste and shredding for
feedstuffs
Practical activity:
You are required to visit a local bakery/cake shop/training institution bakery workshop
and carry out the following activities:
(a) Identify cake production ingredients used and their uses in the place of visit.

(b) Make a list of the cake production tools and equipment use in the facility visited.

(c) List the occupational and safety health requirements that are observed by the
facility.

(d) Identify PPEs used in the facility and reasons for their use(s)

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1.2.1.5 Self-Assessment
CHECK YOUR PROGRESS-I
Instructions: Attempt the following questions for your revision
1. ____________________ is exact formula which will include the weights of the
materials to be used for a particular type of cake. [1 mark]
2. ________________ refers a baked mixture of fat, sugar; eggs and flour, with or without
milk, baking powder. [1 mark]
3. Cakes are classified into __________, ___________ and ___________ [3 marks]
4. Indicate whether the following statements are True or False: [5 marks]
 Ensiling is a methods of preserving bakery cake waste
 High ratio cakes contain sugar more than the flour.
 Foam type cakes are classes of cakes which are leavened by air
 Chiffon cakes is a combination of both batter and foam cakes
 Varieties of cakes may be made by varying levels of ingredients
5. Eggs used in cake making are commercially available in the form of ____________,
_____________, _____________ and _____________ [4 marks]
6. What are the FIVE uses of flour in cake making? [5 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
_________________________________________________________
1.2.1.6 Tools, Equipment, Supplies and Materials
 Computers
 Internet connectivity
 Stationery
 library
Tools and equipment:
 Cake mixers
 Cake ovens
 Assorted cake baking tins
 Assorted cake baking trays
 Whisks
 Cake beaters
 Spoons
 Wooden spatula
 Scrappers
 Assorted cake bowls
 Flour sieves
 Cake trolleys
PPEs
 Food handlers’ gloves
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  Face masks
 Aprons
 Hair net
 Chefs’ cap
 Safety boots
 Hand gloves
 Oven gloves
General supplies
 Cleaning materials
 Laboratory materials and reagents
 Cake supplies
1.2.1.7 References
1. Bakery-I, Students Handbook & Practical Manual, Class–XI, 2013. Delhi
2. Chee. D. Vu. M. et.al (2013). Trainee Manual, Prepare and Produce cakes and
Pastries- DI.HPA.CL4.08. Retrieved from http://
sihmbalangri.org/uploads/cakes%20& %20 pastreis%20 Book pdf on 29/11/2020.
3. Competition Authority of KENYA (2017). Government of Kenya, Consumer
Protection Guidelines. Retrieved from
http://cak.goke/sites/default/files/guidelines/consumer-protection/consumer%20
protection%20 Guideline.pdf on 29/11/2020.
4. Diane. M. and Emeritus. A. (2014) Food Preparation; Food Safety & Sanitation.
Retrieved from http:// uncur.edu/sites/cottage foods/files/209272.pdf
5. Encyclopedia on Occupational Safety Health and Safety, 4th ed. ILO, Geneva, 1998,
Vol.3, p. 67.25-67.28
6. Garret. L. (2018). Baking 4. Retrieved from
http://ndsu.edu/fileadmin/4h/curriculum/Ec114 Baking-4-2018-.pdf on 29/11/2020.
7. Government of west Australia; Department of Commerce (n.d). Safety and Health in
Bakeries. Retrieved from
http://commerce.gov.au/sites/default/files/ataoms/files/safety-and-health-in
bakeries.pdf on 29/11/2020.
8. Hasnain. S. and Bose. S. et.al (2014). Confectionery, Students Handbook & Practical
Manual, Class IX. The Secretary, Central Board of Secondary Education, Shiksha
Kendra, 2, Community Centre, Preet Vihar, Delhi-110301. Retrieved from
http://cbse.nic.in/publications/vocational/Bakery% and % 20
Confectionery/confectionery%20 Final% 202.pdf on 29/11/2020.
9. HDOEDTI (1999), International Hazard Datasheets on Occupation. Retrieved from
http://ilo/wcss/groups/public-ed-protect/-protra---safnener/doc/publications/wcms-
184767.pdf on 29/11/2020.
10. Health and Safety Executive (2016). A Balers Dozen; 13 Essentials for Health and
Safety in Bakeries. Retrieved from http://iosh.com/media/2783-a-bakers-dozen-13-
essentials-for-health-and-safety-in -bakeries-pdf on 29/11/2020.

92
 11. Homeland Security (2013). System Assessment and Validation for Emergency
Technology Handbook. Retrieved from
http://dhs.gov/sites/default/files/publications/cctv-tech-HBK-0713-508.pdf on
2/12/2020.
12. Kumar. S. (2012). Bakery and Confectionery. Retrieved from
http://ihmgwalior.blogpost.com/2012/10/bakery.theory-notes.html on 29/11/2020.
13. Module 3 work sheet 1:
https://www.elionline.com/res/ftpeli/resources/excellent_international/M3W1.pdf
14. Norman. G.M and Gravani. R.B. (2006). Principles of Food Sanitation 5th ed.
Retrieved from ubblab. Weebly.com/uploads/4/7/4/6/47469791/Principles-of-food-
sanitation, 5th ed. Pdf on 29/11/2020.
15. Parjamwal (2013) Housekeeping theory Cleaning of different surfaces
16. Smith. G. (2013) Professional baking (6thed).
http://dl.booktolearn.com/ebooks2/cooking/9781118083741_professional_baking_658
1.pdf
17. Trainee manual. (2013). Prepare and produce cakes and pastries.
18. Workplace Safety and Prevention Services (2011). Health and Safety; Cooking and
Baking. Retrieved from
http://wsps.ca/wsps/media/site/Resources/Diownloads/cooking -and Baking -Final.
pdf? ext. = pdf on 29/11/2020

CHECK YOUR PROGRESS I-Model Answers

1. ____________________ is exact formula which will include the weights of the
materials to be used for a particular type of cake. [1 mark]
 Recipe
2. ________________ refers a baked mixture of fat, sugar; eggs and flour, with or without
milk, baking powder. [1 mark]
 Cake
3. Cakes are classified into __________, ___________ and ___________ [3 marks]
 Batter, Sponge and Chiffon cakes
4. Indicate whether the following statements are True or False: [5 marks]
 Ensiling is a methods of preserving bakery cake waste [True]
 High ratio cakes contain sugar more than the flour. [True]
 Foam type cakes are classes of cakes which are leavened by air [True]
 Chiffon cakes is a combination of both batter and foam cakes [True]
 Varieties of cakes may be made by varying levels of ingredients [True]

93
7. Eggs used in cake making are commercially available in the form of ____________,
_____________, _____________ and _____________ [4 marks]
 Shelled egg
 Liquid eggs
 Egg whites
 Egg yolk
 Egg powder.
8. What are the FIVE uses of flour in cake making? [5 marks]
 It is responsible for oven rise and hence in imparting desired texture to cake.
This is mainly because of the soft gluten present in the flour.
 It also helps in proper aeration of cake batter.
 It gives strength and structure to cake.
 It acts as a toughener.
 It is a drier because of the moisture absorbing characteristics of protein and
starch

94
1.2.2 Learning Outcome 2: Prepare cake batter
1.2.2.1 Introduction to the learning outcome
This learning outcome area covers tools for preparation of cake batter, cake recipe
balancing, cake batter making methods and faults that occur in cake batter making and
their remedies.
1.2.2.2 Performance Standard
 Hygiene and sanitation requirements are adhered to as per workplace policy.
 Ingredients are weighed based on cake type, quantity and method.
 Cake batter making methods are applied as per standard operating procedure.
 Standard operating procedures for cake making are followed as per product type.
 Cake batter making tools and equipment are operated as per manufacturers’ manual.
 Cake batter quality is assured as per workplace policy.
1.2.2.3 Information Sheet
 Definition of terms related to cake batter preparation:
 Sanitation: Sanitation is the process of keeping places clean and healthy, especially by
providing a sewage system and a clean water supply.
 Hygiene: conditions or practices conducive to maintaining health and preventing disease,
especially through cleanliness.
 Batter: Batter is thin dough that can be easily poured into a pan.
 Cake batter faults: Deviations from the standards of perfection for the type of cake.
 Tools and equipment for cake batter making

The equipment for cake batter making includes the following:

Figure 57 Cake batter making equipment

 Weighing scales
 Flour sifters
 Mixers
 Pallet knives

95
  Whisks
 Mixing bowls
 Measuring Cups
 Measuring Spoons
 Spatulas
 Work tables
As earlier discussed the methods of making cake batter listed below: to add notes.

 Cake batter faults: Causes and remedies

As earlier discussed there are various faults that can occur during the making of cake batter.
These cake batter faults cause cakes to have faults and be of poor quality. They include the
following:
 Too much sugar
 Too much baking powder
 Insufficient aeration or beating
 Overbeating or tough batter
 Cake batter standing too long before baking
 Excessive liquid in the batter
 Too little baking powder
 Inadequate mixing
 Lumps of unmixed fat in the batter
 Mixture being poured in the cake tin, little at a time instead of
continuously hence forming air pockets
 Too thin batter
 Too much sugar
 Too much baking powder
 Fruit is wet and hence heavy (coating the fruit with a little flour helps)
 Insufficient eggs
Curdled cake batter:
This is usually not too huge a problem but it freaks out most people who are not regular
bakers and more often than not can be solved by throwing in a tablespoon of flour and
continues baking.
Causes of curdling
 Eggs are added before the fat and sugar have been creamed enough
 Eggs are too cold when added; the eggs always need to be at room temperature
 Eggs are added in too large amounts. Remember there is a reason to add eggs one
at a time
Split brownie batter
 Brownie batter fluctuates wildly in temperature during the making process, and it
can often lead to the mixture splitting, which makes for a greasy, grainy bake.
How to fix it:

96
  Vigorously beat in a teaspoonful of alcohol-based vanilla extract, or a couple of
teaspoons of milk until everything smooth out. Both help to emulsify the fat back
into the batter
.
1.2.2.4 Learning Activities
Table 24: Practical Activities 17

Practical activity:
You are required to visit a local bakery/cake shop/training institution bakery workshop
and carry out the following activities:
(e) Identify cake production ingredients used and their uses in the place of visit.

(f) Make a list of the cake production tools and equipment use in the facility visited.

(g) List the occupational and safety health requirements that are observed by the
facility.

(h) Identify PPEs used in the facility.

1.2.2.5 Self-Assessment
CHECK YOUR PROGRESS-II
Instructions: Attempt the following questions for your revision
1. Complete the table below to showing the causes of the faults in the cake & batter:
[16 marks]
S/no Cake and batter faults 2 causes of the fault Remedy of the fault
1 Fault: _____________ Remedy: _________
__________________ _________________
__________________

2 Fault: _____________ Remedy: _________

__________________ _________________
__________________

97
 3 Fault: _____________ Remedy: _________
__________________ _________________
__________________

4 Fault: _____________ Remedy: _________

__________________ _________________
__________________

2. What are the different methods of cake batter mixing? [4 marks]

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
__________________________________________________________
1.2.2.6 Tools, Equipment, Supplies and Materials
 Computers
 Internet connectivity
 Stationery
Ingridients:

 Choc chips Cake making flour
 Cake margarine
 Sugar
 Eggs
 Milk
 Baking powder
 Assorted fruits
 Assorted flavours
 Food colour
Tools and equipment:
 Cake mixers

 Assorted cake baking tins
 Assorted cake baking trays
 Whisks
 Cake beaters

98
  Spoons
 Wooden spatula
 Scrappers
 Assorted cake bowls
 Flour sieves
 Cake trolleys
PPEs
 Food handlers’ gloves
 Face masks
 Aprons
 Hair net
 Chefs’ cap
 Safety boots
 Hand gloves
 Oven gloves
General supplies
 Cleaning materials
 Laboratory materials and reagents
 Cake supplies
1.2.2.7 References
1. Bakery-I, Students Handbook & Practical Manual, Class–XI, 2013. Delhi
2. Chee. D. Vu. M. et.al (2013). Trainee Manual, Prepare and Produce cakes and
Pastries- DI.HPA.CL4.08. Retrieved from http://
sihmbalangri.org/uploads/cakes%20& %20 pastreis%20 Book pdf on 29/11/2020.
3. Competition Authority of KENYA (2017). Government of Kenya, Consumer
Protection Guidelines. Retrieved from
http://cak.goke/sites/default/files/guidelines/consumer-protection/consumer%20
protection%20 Guideline.pdf on 29/11/2020.
4. Diane. M. and Emeritus. A. (2014) Food Preparation; Food Safety & Sanitation.
Retrieved from http:// uncur.edu/sites/cottage foods/files/209272.pdf
5. Encyclopedia on Occupational Safety Health and Safety, 4th ed. ILO, Geneva, 1998,
Vol.3, p. 67.25-67.28
6. Garret. L. (2018). Baking 4. Retrieved from
http://ndsu.edu/fileadmin/4h/curriculum/Ec114 Baking-4-2018-.pdf on 29/11/2020.
7. Government of west Australia; Department of Commerce (n.d). Safety and Health in
Bakeries. Retrieved from
http://commerce.gov.au/sites/default/files/ataoms/files/safety-and-health-in
bakeries.pdf on 29/11/2020.
8. Hasnain. S. and Bose. S. et.al (2014). Confectionery, Students Handbook & Practical
Manual, Class IX. The Secretary, Central Board of Secondary Education, Shiksha
Kendra, 2, Community Centre, Preet Vihar, Delhi-110301. Retrieved from

99
 http://cbse.nic.in/publications/vocational/Bakery% and % 20
Confectionery/confectionery%20 Final% 202.pdf on 29/11/2020.
9. HDOEDTI (1999), International Hazard Datasheets on Occupation. Retrieved from
http://ilo/wcss/groups/public-ed-protect/-protra---safnener/doc/publications/wcms-
184767.pdf on 29/11/2020.
10. Health and Safety Executive (2016). A Balers Dozen; 13 Essentials for Health and
Safety in Bakeries. Retrieved from http://iosh.com/media/2783-a-bakers-dozen-13-
essentials-for-health-and-safety-in -bakeries-pdf on 29/11/2020.
11. Homeland Security (2013). System Assessment and Validation for Emergency
Technology Handbook. Retrieved from
http://dhs.gov/sites/default/files/publications/cctv-tech-HBK-0713-508.pdf on
2/12/2020.
12. Kumar. S. (2012). Bakery and Confectionery. Retrieved from
http://ihmgwalior.blogpost.com/2012/10/bakery.theory-notes.html on 29/11/2020.
13. Module 3 work sheet 1:
https://www.elionline.com/res/ftpeli/resources/excellent_international/M3W1.pdf
14. Norman. G.M and Gravani. R.B. (2006). Principles of Food Sanitation 5th ed.
Retrieved from ubblab. Weebly.com/uploads/4/7/4/6/47469791/Principles-of-food-
sanitation, 5th ed. Pdf on 29/11/2020.
15. Parjamwal (2013) Housekeeping theory Cleaning of different surfaces
16. Smith. G. (2013) Professional baking (6thed).
http://dl.booktolearn.com/ebooks2/cooking/9781118083741_professional_baking_658
1.pdf
17. Trainee manual. (2013). Prepare and produce cakes and pastries.
18. Workplace Safety and Prevention Services (2011). Health and Safety; Cooking and
Baking. Retrieved from
http://wsps.ca/wsps/media/site/Resources/Diownloads/cooking -and Baking -Final.
pdf? ext. = pdf on 29/11/2020

CHECK YOUR PROGRESS II-Model answers

S/no Cake and batter faults 2 Causes of the fault Remedy of the fault
1 Cake sunk in the  Bake for sufficient
middle time
 Under baked  Use digital scales to
 Too much raising weigh raising
agent agent
 Oven door opened  Do not open door
or slammed when before cake sets.
closing

100
2 Caked peaked at the top  Weigh baking
 Too much baking powder correctly
powder  Avoid overfilling tin
 Overfilling the tin
 Placing cake too
near to the top of
the oven
3 Cake cracked at the top  Use right oven
 Oven too hot temperatures
 Pan too small  Use correct size of
 Too much baking pan
powder
4 Curdled cake batter  All ingredients to be
 Eggs or milk too at room
cold temperature
 Eggs added too soon  Apply alternate
before fat and technique.
sugar has creamed  Add eggs gradually
 Eggs added in too
large amounts.

101
 1.2.3 Learning Outcome 3: Prepare cake batter for baking
1.2.3.1 Introduction to the learning outcome
This learning outcome specifies the tools and equipment for cake batter baking, depositing of
cake batter into the tin as per cake type, topping and cake batter depositing faults and their
remedies.
1.2.3.2 Performance Standard
 Cake batter is scaled based on product type, size and legal requirements.
 Cake batter is glazed based on type.
 Cake batter is panned or piped as per standard operating procedure and product type.

1.2.3.1 Information Sheet

a) Definition of terms related to cake batter making:
 Topping: layer of food poured or spread over a base of a different type of food to add
flavour a cake with a marzipan topping.
 Panning: the process by which the dough is shaped into loaves or rolls and then placed
in pans or on baking sheets.
 Scaling: Scaling and benching refers to the step that comes after fermentation where you
divide your dough into separate loaves (if doing so), pre-shape them, and let them rest for
a period of time.
 Glazing: a glaze in cooking is a coating of a glossy, often sweet, sometimes savoury,
substance applied to food typically by dipping, dripping, or with a brush. Egg whites and
basic icings are both used as glazes. They often incorporate butter, sugar, milk, and
certain oils.
b) Tools and equipment for preparation of cake batter for baking
Table 25: Tools and equipment for preparation of cake batter for baking

Tool/ Equipment Use

 Spatula  Creaming sugar and butter,
 Mixing bowl  Holding batter mixture
ingredients
 Pallet knives  Folding in flour into a mixture,
 Panning the batter

 Dough mixture (electric)  Creaming sugar, butter and eggs

c) Depositing of cake batter

It refers to the processes of placing of batter into the tin ready for baking.
Preparing the cake tin/pan for cake depositing
It is worth greasing/ glazing the sides of the tin/ pan with butter and lining the base with
baking parchment/paper, to be confident that the cake will come out easily

102
 Baking paper has a siliconized surface which means it will be non-stick without extra
greasing and when cakes are cooled in contact with it.

Greaseproof paper needs greasing to become non-stick and needs removing from the cake
while it is still warm, so isn’t suitable for some things such as brownies or flapjacks
which are cooled in the baking tin. Baking paper can be bought in rolls, pre-cut circles to
fit the base of common cake tin sizes or even as complete liners for tin

d). Depositing of cake (panning)

It refers to the processes of placing of batter into the tin ready for baking .it should
be done gradually and evenly distributed into the baking tin This helps to avoid
trapping of large air bubbles in the cake that results in unevenly shaped cakes

e). Cake batter depositing faults : Causes and remedies.

These are faults that occur when placing batter in the pan ready for baking. They generally
cause defects in the final product resulting in cake faults. The faults include the following:
Coarse and irregular grain as a result of depositing batter rapidly in the pan
Delay in depositing of the batter into the tin result into cake bitterness , small cake
volume ,It may also result into a heavy and lumpy cake.

Topping: layer of food poured or spread over a base of a different type of food to add flavor
,texture ,nutritive value and beauty. Common cake toppings Include; simsim, nuts, grated
fruits ,dried fruits like sultanas.

1.2.3.2 Learning Activities

Table 26: Practical Activities 18

Practical activity:
You are required to visit a local bakery/cake shop/training institution bakery workshop
and carry out the following activities:
(a) Identify cake the cake batter making tools and equipment used.
(b) Make a list of the equipment to include use(s), care and storage.
(c) Identify cake batter depositing faults commonly experienced by the organization
when making cake batter.

1.2.3.3 Self-Assessment

CHECK YOUR PROGRESS-III

Instructions: Attempt the following questions for your revision
1. Complete the table below to show the use and care of cake batter making tools and
equipment [16 marks]

103
 S/no Tool/ equipment Name and use Care o0f the
tool/equipment
1 Name: _______________

______________________ ______________________
______________________ ______________________

2 Name: _______________

______________________ ______________________
______________________ ______________________

3 Name: _______________

______________________ ______________________
______________________ ______________________

4 Name: _______________

______________________ ______________________
______________________ ______________________

2. (a) What is cake batter depositing? [1 mark]

__________________________________________________________________
3. What are some of the most common cake batter depositing faults? [2 marks]
_____________________________________________________________________
_____________________________________________________________________
____________________________________________________________
1.2.3.4 Tools, Equipment, Supplies and Materials
 Computers
 Internet connectivity
 Stationery
Ingridients:
 Cake making flour
 Cake margarine

104
  Sugar
 Eggs
 Milk
 Baking powder
 Assorted fruits
 Assorted flavours
 Food colour
 Choc chips
Tools and equipment:
 Cake mixers
 Cake ovens
 Assorted cake baking tins
 Assorted cake baking trays
 Whisks
 Cake beaters
 Spoons
 Wooden spatula
 Scrappers
 Assorted cake bowls
 Flour sieves
 Cake trolleys
PPEs
 Food handlers’ gloves
 Face masks
 Aprons
 Hair net
 Chefs’ cap
 Safety boots
 Hand gloves
 Oven gloves
General supplies
 Cleaning materials
 Laboratory materials and reagents
 Cake supplies

1.2.3.5 References
1. Bakery-I, Students Handbook & Practical Manual, Class–XI, 2013. Delhi

105
2. Chee. D. Vu. M. et.al (2013). Trainee Manual, Prepare and Produce cakes and
Pastries- DI.HPA.CL4.08. Retrieved from http://
sihmbalangri.org/uploads/cakes%20& %20 pastreis%20 Book pdf on 29/11/2020.
3. Competition Authority of KENYA (2017). Government of Kenya, Consumer
Protection Guidelines. Retrieved from
http://cak.goke/sites/default/files/guidelines/consumer-protection/consumer%20
protection%20 Guideline.pdf on 29/11/2020.
4. Diane. M. and Emeritus. A. (2014) Food Preparation; Food Safety & Sanitation.
Retrieved from http:// uncur.edu/sites/cottage foods/files/209272.pdf
5. Encyclopedia on Occupational Safety Health and Safety, 4th ed. ILO, Geneva, 1998,
Vol.3, p. 67.25-67.28
6. Garret. L. (2018). Baking 4. Retrieved from
http://ndsu.edu/fileadmin/4h/curriculum/Ec114 Baking-4-2018-.pdf on 29/11/2020.
7. Government of west Australia; Department of Commerce (n.d). Safety and Health in
Bakeries. Retrieved from
http://commerce.gov.au/sites/default/files/ataoms/files/safety-and-health-in
bakeries.pdf on 29/11/2020.
8. Hasnain. S. and Bose. S. et.al (2014). Confectionery, Students Handbook & Practical
Manual, Class IX. The Secretary, Central Board of Secondary Education, Shiksha
Kendra, 2, Community Centre, Preet Vihar, Delhi-110301. Retrieved from
http://cbse.nic.in/publications/vocational/Bakery% and % 20
Confectionery/confectionery%20 Final% 202.pdf on 29/11/2020.
9. HDOEDTI (1999), International Hazard Datasheets on Occupation. Retrieved from
http://ilo/wcss/groups/public-ed-protect/-protra---safnener/doc/publications/wcms-
184767.pdf on 29/11/2020.
10. Health and Safety Executive (2016). A Balers Dozen; 13 Essentials for Health and
Safety in Bakeries. Retrieved from http://iosh.com/media/2783-a-bakers-dozen-13-
essentials-for-health-and-safety-in -bakeries-pdf on 29/11/2020.
11. Homeland Security (2013). System Assessment and Validation for Emergency
Technology Handbook. Retrieved from
http://dhs.gov/sites/default/files/publications/cctv-tech-HBK-0713-508.pdf on
2/12/2020.
12. Kumar. S. (2012). Bakery and Confectionery. Retrieved from
http://ihmgwalior.blogpost.com/2012/10/bakery.theory-notes.html on 29/11/2020.
13. Module 3 work sheet 1:
https://www.elionline.com/res/ftpeli/resources/excellent_international/M3W1.pdf
14. Norman. G.M and Gravani. R.B. (2006). Principles of Food Sanitation 5th ed.
Retrieved from ubblab. Weebly.com/uploads/4/7/4/6/47469791/Principles-of-food-
sanitation, 5th ed. Pdf on 29/11/2020.
15. Parjamwal (2013) Housekeeping theory Cleaning of different surfaces

106
 16. Smith. G. (2013) Professional baking (6thed).
http://dl.booktolearn.com/ebooks2/cooking/9781118083741_professional_baking_65
81.pdf
17. Trainee manual. (2013). Prepare and produce cakes and pastries.
18. Workplace Safety and Prevention Services (2011). Health and Safety; Cooking and
Baking. Retrieved from
http://wsps.ca/wsps/media/site/Resources/Diownloads/cooking -and Baking -Final.
pdf? ext. = pdf on 29/11/2020

CHECK YOUR POGRESS III-Model Answers

Cake batter making tools and equipment, use and care
S/no Tool/ equipment Name and use Care of the tool/equipment
1. Name: Spatula Clean after use
Scooping cake batter into
the tin

2. Name: Silver mixing bowls Clean after use

Preparing cake batter e.g. Do not place over source of
beating, mixing heat

3. Name: Dough Mixer Clean after use

Mixing cake better Follow manufacturer’s
Whisking instructions
Beating Repair broken cords

4. Name: Platte knife Clean after use

Cake crumb coating Do not soak in water to
Scooping cake batter from avoid damaging wooden
mixing bowl or mixer handle

107
1.2.4 Learning Outcome 4: Prepare oven for cake baking
1.2.4.1 Introduction to the learning outcome
This learning outcome area covers baking tools and equipment, oven setting controls, and the
faults that occur in cakes and their remedies.
1.2.4.2 Performance Standard
 Oven is preheated based on type and size of cake.
 Oven is loaded as per standard operating procedure.
 Baking time is set as per cake type.
 Baking is done as per type of oven and its standard operating procedure.
 Cake is removed from the oven and de-panned based on standard operating procedure.
1.2.4.3 Information Sheet
a) Definition of terms related to oven settings and controls:
 Temperature: Degrees of heat or cold.
 Oven controls: A control system for an oven including a plurality of heating elements
positioned within the cooking cavity includes a temperature sensor configured to detect
an air temperature within the cooking cavity, a user interface for receiving a desired
temperature set point command, and a controller operatively coupled to the temperature
sensor and user interface.
 Oven spring: Oven spring is a term that refers to what happens to baked products a few
minutes after being placed in the oven.
 Loading: It refers to the process of placing deposited cake in the oven for baking.

b) Baking tools and equipment

These are tools and equipment used for actual production or baking of the cakes. They
include but not limited to the following:
Ovens
Skewers
Cooling racks
Cake tins
Pans
Gloves
c) Oven settings and control
Oven settings for cakes Solid heat of 150ºC –180ºC will depend on cake size and thickness.
Oven should be ‘solid’ heat (bring to temperature and stabilize by holding at this temperature
for 15-20 minutes before placing cakes in oven).
To prevent premature colouring of cake surfaces, they may be covered with sheets of clean
paper or a baking tray may be placed on top of the cakes for approximately 50% of the
baking time.
To test when cakes are baked, use a thermometer to determine the internal temperature. The
baking process is complete when the centre of the product has reached gelatinization
temperature (87ºC – 90ºC). Further baking beyond this point will only dry the product and
108
reduce shelf life. A fine skewer may be inserted into the cake which should come out clean if
cake is baked.
Do not remove cakes from tins until cold to avoid damage. Cold cakes should be wrapped as
soon as possible.
Oven settings for sponges
Sponge cake and Genoese sponge are of a lighter density than cake. Sponge will cook
quicker so oven settings can be 180ºC – 200ºC. Sponge sheets or Swiss roll sponge is thin
and it cooks very quickly. In order to keep pliability in the product so it can be rolled it can
be cooked at a higher temperature.
Gelatinization and coagulation will happen quicker and there is less drying out of the
product. After cooling it can be moulded or rolled easier. Sponge sheets can be baked at
220ºC-230ºC for approximately 7 minutes.
d) Baking faults in cakes: Causes and remedies
Types of faults in cakes:
These can result in faulty cakes with defects in shape, color, texture, flavour etc. In order to
prepare good and consistent quality cakes, it is necessary to know the reasons for some of the
common faults that occur during day to day production. There can be several reasons for the
quality of cake to be affected. They include :
 Recipe or formula imbalance
 Use of poor quality ingredients
 Improper method of processing like mixing, baking, sequence of addition of
ingredients etc.
The cake faults are broadly divided into: -
 Shape faults
 Structural faults
 Texture faults
 Crust faults
 Crumb faults
 Miscellaneous faults
Cracked Top
Causes
 Oven temperature is to hot which leads to the crust forming quickly while the
cake is still rising which leads to the crust bursting to allow the cake rise.
 Too much rising agents
 Cake tin too small
 Too much flour
Remedies
 Check the temperature of your oven
 Insure you are using the right size of pan
 Follow the recipe correctly

109
 Figure 58 Cake with cracked top
Sunken Cake
Causes
 Opening oven door before cake sets
 If oven goes off before the cake sets.
 Oven temperature too low
 Too much of a particular ingredient e.g. fat, baking powder, sugar etc.
Remedies
 Do not open oven till the cake sets and this usually takes about 30-40 minutes
depending on your oven and the size of the cake.
 Check the oven temperature regularly
 Follow the recipe correctly

Figure 59: Sunken cake

Side of the Cake Crunchy/Burnt
Reasons
o Cake left for too long in the oven
o Too much fat used to butter pan
o Oven temperature too hot
o Butter not suitable for baking
o Cake tin not sufficiently lined

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Remedies
 Do not over bake the cake
 Check oven temperature
 Butter and flour or line the pan well
 Check the baking ingredients whether it is suitable for baking.
Cake Stuck to the Pan
Reasons
o Pan used is not greased well
o Cake is cooled in the pan for too long.
Remedies
 Grease the pan well
 Let the cake cool in the pan for 15 minutes, then turn them over to a cooling rack
to complete the cooling process
Cake too dark
Reasons:
 Oven temperature too hot
 Incorrect amount of water/liquid
 Excessive sugar
Remedies:
 Check your oven temperature
 Follow the recipe correctly
Cake Burned on Top
Reasons
 Oven temperature too hot
 Incorrect amount of water/liquid
Remedies
 Check oven temperature
 Follow the recipe correctly
Cake Shiny and Sticky
Reasons
- Oven temperature too cool
- Not baked long enough
- Too much sugar in recipe
Remedies
 Check oven temperature
 Make sure cakes are well-baked
 Follow the recipe correctly
Crust Too Thick
Reasons
- Excessive baking time
Remedies
- Do not over bake cakes

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Cake Shrinks
Reasons
 Excessive liquid
 Oven temperature too hot
 Improper mixing procedure
 Cake baked too long
Remedies
 Follow the recipe correctly
 Check your oven temperature
 Do not over bake cakes
 Do not over mix the cake
Cake Rose Unevenly
Reasons
 Flour was not blended well into the main mixture
 Oven temperature uneven
 Oven temperature too high
Remedies
 Mix your batter well
 Check your oven temperature
Cake Very Dense/ Dense Grain
Reasons
 Enough air wasn’t beaten into the cake
 Eggs added too quickly
 Not enough rising agent
 Excessive liquid
 Improper mixing
Remedies
 Mix your batter well
 Follow the recipe correctly
 Mix your batter well
Coarse and Irregular Grain
Reasons
 Improper mixing procedures
 Stiff batter
 Oven temperature too cool
 Batter turned too much
Remedies
 Mix batter correctly
 Follow the recipe correctly
 Check oven temperature
Off color cakes
Reasons

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  Unclean equipment
 Oven temperature too cool
 Improper mixing procedure
Remedies
 Check the oven temperature
 Mix batter well
 Use clean equipment
Sunk Fruits
Reasons
 Fruits are too large/heavy
 Sugary syrup on outside of fruit was not washed off causing fruits to slide
through mixture when heated
 Cake mixture over beaten/ too wet so could not hold fruit in place
 Oven temperature too hot
Remedies
 Coat your fruits with flour before adding them to your batter
 Check your oven temperature
 If the fruits are too large, cut them to smaller bits before adding to your batter
 Do not over mix your batter
 Wash your fruits properly
Burnt on top and not cooked in the middle
Reasons
 Cake tin too small
 Oven temperature too hot
Remedies
 Use the right pan size
 check your oven temperature
Batter Over Flowed
Reasons
- Wrong adjustments to recipes
- Cake tin too small
Remedies
 Use the right size of pan
 Adjust the recipe properly
Poor Flavor
Reasons
 Improper mixing procedure
 Faulty baking conditions
 Improper cleaning of equipment
Remedies
 Mix your batter properly
 Check your baking conditions

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 
Clean your equipment well
 Use pure flavors instead of imitation
Cake too Tough
Reasons
 Excessive mixing
 Batter too stiff (insufficient water)
Remedies
o Do not over mix your batter
o Follow the recipe correctly
Lacks Body Structure
Reasons
 Excessive mixing
 Excessive liquid
Remedies
 Mix batter properly
 Follow the recipe correctly
Dries out too soon
Reasons:
 Excessive baking time
 Insufficient liquid
 Improper mixing procedure
 Dry weather
Remedies
 Reduce your baking time
 Mix your batter properly
 Follow the recipe correctly
 Wrap your cakes with cling film to avoid drying

1.2.4.4 Learning Activities

Table 27: Practical Activities 19

Class activities:
Watch the YouTube videos below that explains some areas covered in this learning
outcome: https://youtu.be/2CofSDEHVus- Oven spring compilation

During your practical training lessons, you are required to compile a list of the various
types of faults in cakes. Identify the causes and give the possible remedies for the same.
Present the finding to your trainer at the end of the learning outcome.

114
1.2.4.5 Self-Assessment

CHECK YOUR PROGRESS-IV

Instructions: Attempt the following questions for your revision
1. ______________ is a term that refers to what happens to baked products a few minutes
after being placed in the oven. [1
mark]
2. What FOUR tools and equipment do bakers commonly use in baking cakes? [4
marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
3. What is oven pre-heating in cake production? [1
mark]
________________________________________________________________________
________________________________________________________________________
4. Cakes can become stuck in the pan because of _________________ and
_________________ [2
marks]
5. What are the THREE factors that cause the quality of cakes to be affected? [3
marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
6. What are the SIX broad classifications of cake faults? [6
marks]

________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

7. State whether the following is TRUE or FALSE: [3

marks]

i. Too hot oven temperatures cause cakes to become too dark

ii. Excessive liquids make cakes to shrink

iii. Improper mixing of cake batter causes irregular grains in cakes

115
1.2.4.6 Tools, Equipment, Supplies and Materials
 Computers
 Internet connectivity
 Stationery
Ingridients:
 Cake making flour
 Cake margarine
 Sugar
 Eggs
 Milk
 Baking powder
 Assorted fruits
 Assorted flavours
 Food colour
 Choc chips
Tools and equipment:
 Cake mixers
 Cake ovens
 Assorted cake baking tins
 Assorted cake baking trays
 Whisks
 Cake beaters
 Spoons
 Wooden spatula
 Scrappers
 Assorted cake bowls
 Flour sieves
 Cake trolleys
PPEs
 Food handlers’ gloves
 Face masks
 Aprons
 Hair net
 Chefs’ cap
 Safety boots
 Hand gloves
 Oven gloves
General supplies
 Cleaning materials
 Laboratory materials and reagents

116
  Cake supplies

1.2.4.7 References
1. Bakery-I, Students Handbook & Practical Manual, Class–XI, 2013. Delhi
2. Chee. D. Vu. M. et.al (2013). Trainee Manual, Prepare and Produce cakes and
Pastries- DI.HPA.CL4.08. Retrieved from http://
sihmbalangri.org/uploads/cakes%20& %20 pastreis%20 Book pdf on 29/11/2020.
3. Competition Authority of Kenya (2017). Government of Kenya, Consumer Protection
Guidelines. Retrieved from http://cak.goke/sites/default/files/guidelines/consumer-
protection/consumer%20 protection%20 Guideline.pdf on 29/11/2020.
4. Diane. M. and Emeritus. A. (2014) Food Preparation; Food Safety & Sanitation.
Retrieved from http:// uncur.edu/sites/cottage foods/files/209272.pdf
5. Encyclopedia on Occupational Safety Health and Safety, 4th ed. ILO, Geneva, 1998,
Vol.3, p. 67.25-67.28
6. Garret. L. (2018). Baking 4. Retrieved from
http://ndsu.edu/fileadmin/4h/curriculum/Ec114 Baking-4-2018-.pdf on 29/11/2020.
7. Government of west Australia; Department of Commerce (n.d). Safety and Health in
Bakeries. Retrieved from
http://commerce.gov.au/sites/default/files/ataoms/files/safety-and-health-in
bakeries.pdf on 29/11/2020.
8. Hasnain. S. and Bose. S. et.al (2014). Confectionery, Students Handbook & Practical
Manual, Class IX. The Secretary, Central Board of Secondary Education, Shiksha
Kendra, 2, Community Centre, Preet Vihar, Delhi-110301. Retrieved from
http://cbse.nic.in/publications/vocational/Bakery% and % 20
Confectionery/confectionery%20 Final% 202.pdf on 29/11/2020.
9. HDOEDTI (1999), International Hazard Datasheets on Occupation. Retrieved from
http://ilo/wcss/groups/public-ed-protect/-protra---safnener/doc/publications/wcms-
184767.pdf on 29/11/2020.
10. Health and Safety Executive (2016). A Balers Dozen; 13 Essentials for Health and
Safety in Bakeries. Retrieved from http://iosh.com/media/2783-a-bakers-dozen-13-
essentials-for-health-and-safety-in -bakeries-pdf on 29/11/2020.
11. Homeland Security (2013). System Assessment and Validation for Emergency
Technology Handbook. Retrieved from
http://dhs.gov/sites/default/files/publications/cctv-tech-HBK-0713-508.pdf on
2/12/2020.
12. Kumar. S. (2012). Bakery and Confectionery. Retrieved from
http://ihmgwalior.blogpost.com/2012/10/bakery.theory-notes.html on 29/11/2020.
13. Module 3 work sheet 1:
https://www.elionline.com/res/ftpeli/resources/excellent_international/M3W1.pdf

117
 14. Norman. G.M and Gravani. R.B. (2006). Principles of Food Sanitation 5th ed.
Retrieved from ubblab. Weebly.com/uploads/4/7/4/6/47469791/Principles-of-food-
sanitation, 5th ed. Pdf on 29/11/2020.
15. Parjamwal (2013) Housekeeping theory Cleaning of different surfaces
16. Smith. G. (2013) Professional baking (6thed).
http://dl.booktolearn.com/ebooks2/cooking/9781118083741_professional_baking_65
81.pdf
17. Trainee manual. (2013). Prepare and produce cakes and pastries.
18. Workplace Safety and Prevention Services (2011). Health and Safety; Cooking and
Baking. Retrieved from
http://wsps.ca/wsps/media/site/Resources/Diownloads/cooking -and Baking -Final.
pdf? ext. = pdf on 29/11/2020

CHECK YOUR PROGRESS IV-Model answers

1. ______________ is a term that refers to what happens to baked products a few minutes
after being placed in the oven. [1
mark]
 Oven spring
2. What FOUR tools and equipment do bakers commonly use while baking cakes? [4
marks]
 Ovens
 Thermometers
 Skewers
 Baking tins
 Baking sheets
 Cake tins
 Oven gloves
 Cooling racks
3. What is oven pre-heating in cake production? [1
mark]
 Heating an oven without anything just a prior 10 minutes or so before the cake
tin.
4. Cakes can become stuck in the pan because of _________________ and
_________________ [2
marks]

118
  Tin not well greased
 Tin not lined with parchment paper
 Greased pan not sprinkled with flour
 Too much flour used for dusting
 Cake left to cool in the pan for tool long
5. What are the THREE factors that can affect quality of cakes produced? [3
marks]
 Recipe or formula imbalance
 Use of poor quality ingredients
 Improper method of processing like mixing, baking, sequence of addition of
ingredients etc.
6. What are the SIX broad classifications of cake faults? [6
marks]

 Shape faults
 Structural faults
 Texture faults
 Crust faults
 Crumb faults
 Miscellaneous faults
7. State whether the following is TRUE or FALSE: [3
marks]

i. Too hot oven temperatures cause to become too dark [True]

ii. Excessive liquids make cakes to shrink [True]

iii. Improper mixing of cake batter causes irregular grains in cakes [True]

119
1.2.5 Learning Outcome 5: Prepare cake for display and dispatch
1.2.5.1 Introduction to the learning outcome
This learning outcome area covers the tools and equipment use for preparing for cake display
and dispatch materials used in wrapping and packaging of cakes, portioning of cakes, cake
display, packaging of cakes, storage of cakes, basic cakes decoration methods.
1.2.5.2 Performance Standard
 Cake is cooled based on type, size and standard operating procedure.
 Faulty products are identified and isolated based on cake quality standards.
 Cake is wedged/ diced based on market demand.
 Cake is wrapped based on type and legal requirements.
 Cakes are packaged based on type and workplace policy.
 Cakes are displayed based on type, workplace policy and legal requirements.
1.2.5.3 Information Sheet
a) Definition of terms related to display and dispatch:
 Packaging: Packaging means the wrapping or bottling of products to make them safe
from damages during transportation and storage. It keeps a product safe and marketable
and helps in identifying, describing, and promoting the product.
 Packing: is the preparation of product or commodity for proper storage and/or
transportation. It may entail blocking, bracing, cushioning, marking, sealing, strapping,
weather proofing and wrapping.
 Wrapping: is something such as paper or plastic which is used to cover and protect
something.
 Portioning: the process of dividing large foods into smaller units that forms a share for
an individual person or customer.
 Display: is literally to spread something out so that it may be most completely and
favorably seen
 Dispatch: the process of sending out of finished goods for distribution and sale.
 Decoration: is the art of using icing or frosting and other edible decorative foods to
improve the keeping qualities of cake, contribute flavor and richness, and most
importantly add visual appeal.

b) Tools and equipment used in preparing cakes for display and dispatch
 Rotating tables
 Spatulas
 Cake levelers
 Cake board
 Turntables
 Scrapers
 Portioning equipment
 Special lighting

120
c) Materials for wrapping and packaging cakes
They include the following:
 Cake boxes
 Bake oven paper
 Grease proof paper
 Grease proof slip easy paper
 TDL poster paper (Titanium Dioxide Loaded)
d) Portioning of cakes
The first requirement for well-cut cakes is a thin, pointed, very sharp knife. Serrated (saw-
like edge) or scalloped-edge knives are particularly good for sponge cakes. Insert the point of
the knife into the cake and, keeping the point angled down slightly, saw through the cake
with a gentle back and forth motion. Put very little pressure on the knife; let the sharp edge
do the work. When you are cutting more than one cake at a time, there is always at least one
with icing that sticks to the knife. Dip the cake knife in hot water to take the stick out of the
icing.
e) Cake display
The way a cake is displayed is important and tools such as cake stands, cake boards and
cupcake stands can be used. Cake display appliances have glass fronts which make them an
efficient tool for advertisement of the cakes. The intricate and high quality cake display stands
enhance the visual aesthetic of the cakes and makes them tempting. Cake stands are made from
different materials and come in different tiers suitable for various occasions like wedding
cakes, birthday cakes and party cakes. The cake boards and cupcake stands are also crucial to
the stability of the cake.
Cake decoration accessories enrich the look and help in customizing the cakes according to the
theme of the occasion. Cakes are delicate and need convenient and safe transportation from the
bakery to the venue; this is possible with the help of travel boxes.
f) Packaging of cakes
There are Eco-friendly, effective and professional packaging options for cakes. They include
the following:
 Cupcake Boxes
 Cupcake Holders
 Chocolate Boxes
 Cake Boxes
 Cookie Bags
 Cakes Packages
g) Storage of cakes
Consider the following while storing cakes:
 Sunlight will alter colors and cause the icing to soften. Store your cake in a covered
cake box out of direct sunlight. Find a box that will fit your cake without squashing
the top decorations. You can purchase special cake boxes from a craft or cake supply
store, or ask your grocery store bakery for a box.

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 Humidity can soften royal and buttercream icing. When the humidity gets high,
prepare your royal icing using only pure cane confectioners’ sugar (not beet sugar or
dextrose), and add 1 teaspoon more of meringue powder to the recipe. Buttercream
icing can be stabilized with 1 to 2 tablespoons of meringue powder.
 Cakes iced with buttercream icing can be stored at room temperature, refrigerated for
two to three days, or frozen. Bright colors might weep when thawed.
 Cakes with thoroughly dried royal icing decorations should be stored according to the
type of icing they are covered with. If you are going to freeze the cake, wait and put
the royal icing decorations on after the cake has thawed.
 Do not freeze cakes on separator plates as plastic becomes brittle and may crack or
warp.
Basic cake decoration
Cake decoration is the art of using icing or frosting and other edible decorative foods to
improve the keeping qualities of cake, contribute flavor and richness, and most
importantly add visual appeal.

Basic cake decoration methods include:

Table 28: cake decoration methods

Type of cake icing Ingredients used Method

Royal icing Icing sugar Beat together to a stiff

mixture and apply on the
Egg white cake using a pallet knife
Lemon juice

Glaze icing Icing sugar Beat together to a thin

flowing mixture and
Egg white poured over the cake
Lemon juice

Chocolate icing Melted chocolate Pour over the cake or in a

mold

Batter icing Caster sugar Beat together to a stiff

mixture and apply on the
Butter cake using a pallet knife

Whipped cream Whipping cream Whipped into a stiff foam

and applied on the cake
using a pallet knife

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 The basic cake decorating tools:
 Cake leveler
 Cake board
 Turntable
 Spatula and scraper
 Piping tips and couplers
 Piping bags

PRACTICE ON PREPARATION AND BAKING OF SELECTED CAKES

It is mandatory that all trainees produce the following types of cakes:
 Sponge cakes
 Fruit cakes
 Plain cakes
 Specialty cakes
a) Recipe balancing/adjustment
Cake formula or recipe
A recipe or formula is an accurate record of the quantities of the raw materials necessary to
make a particular type of cake. In other word it is an accurate recipe. If the recipe is correct,
it will produce a good cake. A good recipe should give the correct temperature, time and
packing of the product.
Characteristics of a good cake
 Show no faults, either in appearance (colour), texture or while eating.
 It should be of good flavor and aroma
 If it contains fruits, they must be evenly distributed.
Cake recipe balancing or adjustment
In the bakery, the range of ingredients that are used and which are essential is limited. There
is Flour, Fat, Sweetening and Moistening. Each of these has a specific role to play and must
be in balance with each other.
The quality of cake depends on 3 major factors:
 Quality and type of ingredients
 Balance in which the ingredients are combined
 The conditions of mixing and baking.
Recipe balance depends on the type of cake manufactured. Each ingredient used in different
types of cake contributes to particular quality. Any basic change in one of the ingredients,
require a counter balancing adjustment in the other ingredient. The quality of ingredients can
be classified as given earlier as follows:
 Structure building material- flour, egg, milk powder etc.
 Softener / Tenderizer - sugar, fat, baking powder.
 Moistener-milk, water, water in egg.
The cake recipe should be a good balance of the above ingredients. If cake contains too
much of tenderizers such as fat, sugar, etc. the structure is weakened to the extent that it
collapses. Hence more structure building materials to be added. Too much baking powder

123
also results in collapse of cake in the center. Excess liquid in the cake, toughens the
structure.
Recipe balance/adjustment of cakes of different types are described below.
Batter Type
Batter type cakes can be divided into two:
 High ratio cake
 Low ratio cake.
High ratio
High ratio cake is that which contain more sugar than flour while low ratio contains less
sugar than flour. Basic differences between them are the stiffness or fluidity of the batter.
High ratio cake in view of high sugar content requires more water to dissolve the sugar.
Introduction of emulsified shortening enables to use high amount of water.
Because of flowy nature of batter, the capacity to retain gas is very low.
Hence, chlorination helps flour to retain gas due to faster set of cake in the oven.
Formula balance for low ratio and high ratio cakes are given below.
Low ratio
 Sugar not more than flour
High ratio
 Sugar greater than flour
 Total liquid = liquid in egg and milk
 Total liquid is more than sugar
 Egg equal or greater than shortening
 Total liquid = liquid in egg and milk
 Total liquid = sugar
 Shortening not to exceed egg
Rules are not the end but only a means to produce a good cake and hence intelligent thinking
is necessary. When other materials are added, their composition has to be borne in mind and
accordingly adjustment has to be made in the ingredients. The general rules of balancing the
recipe are given below.
 Shortening will range from 30 to 70%.
 Baking powder varies from 3% in lean mixes to 1% in rich mixes.
 Salt varies from 1 to 2% depending on the flavour and the sugar added: higher the
sugar, the requirements of salt will be more.
 As the percentage sugar is increased, the eggs must be increased to the same extent
to give additional structure builders.
 When whole egg is replaced with egg white, the amount of egg should be multiplied
by 1.25. The rule TL=E +M will automatically reduce the liquid
 Milk. About 0.5% of cream of tartar is added to cake containing egg white to
strengthen the egg.
 When cocoa is used in the formula, it must be considered as a drier. The liquid
ingredient should be increased by the weight of added cocoa (i.e. it exceeds sugar by
30% plus 1.5 times the weight of cocoa).

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  When syrups or liquid sugars are used in place of sucrose, the moisture content and
solid content should be considered.
 If sugars with low caramelization point are used, slight addition of acid salt helps in
reducing the crust colour.
 When cocoa is used in the formula, soda is used to react with acid present in cocoa to
obtain the desired leavening. Also fat content may be considered if chocolate is used
as a flavourant. Chocolate contains cocoa solids as well as fat. Cocoa will impart
drying property while fat tenderizing property. Hence, the level of moisture and fat
has to be adjusted.
Foam Type Cakes
These are class of cakes which are leavened by air and whipped into egg portion.
There are 2 types namely:
 Angel food and
 Sponge cake.
Angel food cake:
Angel food cakes make use of egg white to entrap air while sponge cake makes use of
mixture of whole egg and egg yolk. The formula of Angel food cake is given below:
 Flour 100
 Sugar 260-300
 Egg white 260-300
 Acid salt 4 to 4.5
 Salt 4 to 4.5
 Flavour as desired
Acid salt is used to neutralize the alkalinity of egg white and also to strengthen the egg. If
fruit juices and acid fruits are used, acid salt can be reduced. 60-70% of sugar could be used
in the 1st stage of mixing. Remaining sugar when added with flour enables distribution of
flour more evenly.
In these types of cakes sugar is equal to egg white. Fruits and nuts could be added equal to
weight of flour. Lemon rind, oranges if used, moisture content and acidity should be
considered.
Sponge cake
Sponge cakes are of two types one is a basic sponge which contains flour, egg mixture,
sugar and salt. Short sponge in addition to the above ingredients, contains additional sugar,
water, milk solids and baking powder.
Basic sponge
 Flour 100
 Sugar 166
 Egg mixture 166
 Salt 3.0
In short sponge, for each addition of 1% flour, the following ingredients may be added.
 Sugar 0.75 to 1%
 Liquid milk 0.75 to 1%

125
  Baking powder 0.015 to 0.030%
 Salt 0.03%
In the hot method of mixing, an equal part of sugar and eggs are taken and whipped. If sugar
and milk are to be used, dissolve the additional sugar in the milk and add alternatively, with
flour. If fat is used, the mix should contain higher amount of egg. In cold method, either
creaming or single stage mixing method is used. The amount of baking powder must be
doubled and water has to be increased slightly. Dextrose or corn syrup could replace sugar
up to 20-25%. In Jelly roll, use of corn syrup will make the rolling easier. Since the cake is
high in sugar it should contain more lecithin. Hence egg yolk ranging from 25-50% of the
egg product is added.
Important things to consider in the preparation of sponge cakes
 Necessary to have quality ingredients.
 The temperature at which egg is whipped with sugar should be 32°- 43° (90-1 10°F).
 Equal parts of egg and sugar give the best results.
 The ratio of moisture to sugar is very important from the stand point view of keeping
quality and edibility. Moisture should be 25 to 30% more than the sugar based on
flour as 100%.
 The pH of cake should be 7.0
 The addition of 10 to 25% egg yolk based on the whole egg content improves colour,
texture and volume.
 Not more than 10% fat is used in the formula, addition of more fat, reduces the
volume of cake.
Pound cake
Pound cake represents oldest example of aerated fat containing cake.
 Flour 450 gm
 Butter 450 gm
 Egg 450 gm
 Sugar 450 gm
 Lemon extract: To taste
The ratio of egg to fat becomes 1to 0.8 because of 20% moisture present in butter. This ratio
holds good for any fat. The ratio of equal parts of flour to sugar is also found quite
satisfactory. However, the formulation is quite costly. The pound cake recipe can be
changed to any level by following the formula balance given below:
 The total weight of egg should be equal or greater than fat.
 The weight of sugar should be equal or slightly more than the weight of flour.
 The combined weight of liquid ingredients (milk plus egg) should be equal to the
weight of the flour or sugar whichever is higher.
Range of ingredients
 Flour 100%
 Sugar 75 to 125%
 Fat 40 to 100%
 Whole egg 40 to 110%

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  Salt 2 to 3.0%
 Liquid milk 0 to 60% (varies)
 Baking powder 0 to 02%
The other precautions to be taken are:
 Batter temperature - 20-250C
 Batter - plastic consistency
 Specific gravity - 0.80
 Baking temperature -160 -170°C
Total liquid will vary with the amount of sugar used. Butter content will influence the
amount of salt to be added.
Fruitcake
For each 100g of flour, 300 to 700g of fruits and nuts are used for fruit cake and about 100g
of for cake with fruit. The consistency of the batter should be stiff to prevent sinking of
fruits. The flour used should be strong to enable carry fruits and sugar. Blend of soft and
strong flour is normally used.
Cake structure will be stronger when less sugar is used. Normally 60 to 100% sugar based
on flour is used. When shortening more than 60% is used, no baking powder is needed. 25-
50% shortening needs 0.25 to 0.5% of baking powder.
Good fruit cake usually contains 60-90% fat. The egg content should be 5 to 10% more than
shortening.
Chiffon cake
This is a combination of both batter and a foam type resulting in cake which has a modified
foam type grain and texture. In the bakery, the range of ingredients that are used and which
are essential is limited. There is Flour, Fat, Sweetening and Moistening. Each of these has a
specific role to play and must be in balance with each other. There are three simple rules that
govern cake recipe balancing:
 The weight of the fat should not exceed the egg
 The weight of the fat should not exceed the sugar
 The weight of the sugar should not exceed the total liquid
The problem in balancing is that certain ingredients perform more than one function. Eggs
provide toughening but are also a moistening agent. Milk is a moistening agent, but milk
powder is a drier. The aim of formula balancing is to balance the moisteners with the driers
and the tougheners with the softeners. A simple sponge recipe may be in perfect balance, but
when converted into a chocolate cake, the addition of cocoa powder in the recipe will mean
additional driers so the corresponding moistening (addition of milk) will have to be increased
as well.
Classification of ingredients for cake making
The ingredients that are used in cake making are divided according to their functions:
 The Toughener: these are the ingredients that provide structure and form and give
shape to the product. These will include flour and egg. The starch in the flour
gelatinizes and the protein in the egg coagulates during baking and gives shape to the
cake.

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  The Softeners: these are the ingredients that soften the texture of the cake and
include sugar and fat and milk. This softens the texture of cake and makes it different
from that of bread, which contains basically the same ingredients but in a different
proportion.
 The Moisteners: these ingredients like milk, egg and liquid sweeteners like golden
syrup provide the moistening effect in the batter and adjust the consistency.
 The Driers: are those ingredients, which absorb the excess moisture in the batter and
include flour, milk powder, and cocoa powder.
The Effect of Sugar
Sugar sweetens. It also has the power to lift and lighten the cake and to give the crust its
color. It improves the taste and the flavour of the cake as well as the keeping quality and it
adds to its nutritive value. The extra sugar in a recipe will result in the M Fault, when the
extra sugar has lifted the batter to such an extent that the protein-starch structure can no
longer hold up the cake and collapses. Excess sugar will result in spots on the crust and the
crumb will be sticky (excess moisture). On the other hand, if the batter is made with less
sugar, it will have a decreased volume with a peaked surface. The crumb will be dry and
harsh. The peaked top is the result of the lack of softening action of the sugar on the gluten,
which in turn will have greater resistance to expansion resulting in a peaked top.
The Effect of Fat
Fat imparts a rich and pleasant eating quality to the cake and increases the food value. Butter
adds flavour and improves the quality of the cake. Because of its shortening property,
fat/butter also prevents toughness. It holds the air that is incorporated in the initial process of
creaming. Too much fat in a recipe will result in a cake of poor volume; Ume. The top crust
will be thick and greasy.
An increase in fat must be balanced by an increase in the toughness (structural material) like
flour and egg. Less fat will make the cake tough, the volume will be poor and the crumb
structure will show tunnel like holes pointing to the centre of the crown of the cake.
The Effect of Baking Powder
Baking Powder is used for aeration, thus increasing the volume of the cake. Some recipes do
not use baking powder and the aeration is provided by mechanical means like creaming or
beating (of eggs) or by sieving. Excess baking powder will produce the same effect as an
excess of sugar will produce. The only difference is that there is a generation of gas beyond
that which the flour and egg can take, with the result, the cake collapses. The crust of the
cake is darker than normal and the crumb is open and is discolored especially near the base
of the cake. Less baking powder will produce a cake of poor volume.
b) Weighing ingredients
Weighing ingredients is the most accurate method. Each type of flour or ingredient will
weigh a different amount per cup. Unless they are “standardized” measuring cups and
spoons, they may vary depending on where they are purchased.
If measuring with utensils, always use standard dry measurement cups and spoons. • Stir
flour, powdered sugar, cocoa etc. until light and loose.
 Sift first if recipe instructs to do so.

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  Use a table spoon to lightly spoon into the cup until it is heaped up above the edge.
Don’t shake or tap to settle flour.
 Level off with the straight-edge, not flat side of a spatula.
Ingredient Weight Equivalents
[Stir, spoon and level method of measuring dry ingredients used]
Dry Ingredients
 All-purpose flour 1 cup = 4 oz = 112g
 Cake flour 1 cup = 3.75 oz = 105g
 Bran, dry (not cereal) 1 cup = 2 oz = 56g
 Bread flour 1 cup = 4.5 oz = 126g
 Soy flour (defatted) 1 cup = 4 oz = 112g
 Cornmeal 1 cup = 5.33 oz = 150g Cocoa (baking) ¼ cup = 1 oz = 28g
 Rolled oats 1 cup = 3.25 oz = 90g
 Dry milk 1 cup = 3.5 oz = 98g
 Granulated sugar 1tsp.=4g 1c.=7oz=196g 1lb.=2c.
 Brown sugar, packed 1cup=7oz=196g 1lb.=2¼cup
 Powdered (6X) sugar, sifted 1c=4oz=112g 1lb=4½c
 Raisins 1 cup = 5¼ oz
 Fresh or frozen blueberries 1 cup = 5.25 oz = 147g
 Chopped nuts 1 cup = 3.75 oz = 105g
 Vegetable shortening 1 cup = 6.75 oz
 Butter 1 cup = 8 oz = 2 sticks
 Baking soda 1 tsp. = 1/6 oz = 4.7g
 Baking powder 1 tsp. = ⅛ oz = 3.5g
 Salt 1 tsp. = 1 /6 oz = 4.7g
 Cinnamon, cloves, nutmeg 1tsp. = 1 /12 oz = 2.3g
 Active dry or instant yeast 1pkg.= 2¼ tsp. = 7g
Fluid Ingredients
 Honey 1 cup = 12 oz
 Maple Syrup 1 cup = 11.5 oz
 Vegetable oil 1 cup = 7 oz
 Molasses 1 cup = 11 oz
 Water or Vinegar 1 cup = 8 oz
 Milk 1 cup = 8.5 oz
 Whole egg, large* 1 egg = 12/3 oz = 10 per lb.
 Fluid eggs 1 cup = 5 eggs = 8 oz
 Egg white 1 white = 1 oz
 8 whites = 1 cup = 8 oz
 Egg Yolk 1 yolk = 2/3 oz
 12 yolks = 8 oz = 1 cup
*Large eggs are standard size used for home baking
Dry Measurement

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  Pinch = 1/16 teaspoon
 Dash = 1/8 teaspoon or less 1
 teaspoon=1/3 tablespoon=5 ml
 3 teaspoons = 1 tablespoons=15 ml
 2 tablespoons = 1/8 cup or 1 ounce
 4 tablespoons=1/4 cup
 5 tablespoons+1 teaspoons = 1/3 cup
 10 tablespoons+2 teaspoons = 2/3 cup
 8 tablespoons = ½ cup ½ cup + 2 tablespoons= 5/8 cup
 12 tablespoons or ½ c + ¼ c = ¾ cup
 16 tablespoons = 1 cup Zest of ½
 lemon rind = 3/8 oz. = 1 tablespoon
 Zest of ¼ orange rind = 3/8 oz. = 1 tablespoon
Fluid Measurement
 Measure liquids in a liquid measuring cup or beaker
 Set the cup or beaker on a flat surface
 Look at the amount at eye level
 1 cup = 8 fl. ounces=237 ml
 2 cups = 1pint =16 oz.= 473 ml (0.473 liters)
 4 cups = 2 pints = 1 qt = 32 fl. oz.= 946 ml (0.946 liters)
 4 quarts = 1 gallon
 oz. = ounce or ounces
 C. = cup
 T. = tbsp.= tablespoon
 t. = tsp. = teaspoon
 g = gram or grams=0.035 oz
 lb. = pound = 454 grams
 1 oz. = 28.35 grams
 1 liter = 1.06 quarts
c) Ingredients mixing
A cake is essentially a chemistry experiment a series of ingredients mixed in a specific order
to cause reactions that produce specific effects. Butter cakes, like pound cakes and most layer
cakes, get their soft, fine texture and moistness called a crumb by first creaming together fat
and sugar, adding eggs, and slowly incorporating dry ingredients into the mixture while
alternating with a liquid, such as milk or buttermilk.
Angel food, sponge, and chiffon cakes get their signature airy, foam like textures when
whole eggs or egg whites (depending on the cake) are whipped until voluminous, and then
folded into the batter. The air incorporated by whipping the eggs gives these cakes volume,
making them springy and elastic. So whatever cake you are making be sure to follow the
recipe instruction closely. The order of mixing ingredients and method described really
counts when cake baking.

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d) Cake batter making
Instructions for cake batter making will vary depending on the type of cake: For batter cakes,
the ingredients will typically be combined using the creaming method; for sponge cakes the
eggs will generally be beaten, then folded in. For the proper texture, be sure to follow the
instructions closely, and then pour the batter into the pan or pans and bake. The three main
goals of cake batter making are:
 To combine ingredients into a smooth uniform batter.
 To form and incorporate air cells in the batter.
 To develop a proper texture in the finished product.
e) Cake batter scaling
Scaling a recipe means adjusting the ingredient quantities for a different amount of servings.
Whether you're increasing a recipe or decreasing it the procedure for adjusting the ingredient
quantities is the same.
Guidelines for scaling cake batter
The size baking pan used in developing and standardizing cake recipes is included in the
upper left corner of each recipe card. Other pan sizes may be used. When using:
 9-inch Layer Pan Pour 18 to 20 oz batter into each greased and floured layer pan.
Bake 20 to 25 minutes.
For 100 portions: Use 12 layer pans (6–2-layer cakes); cut 16 portions per cake. 16-
inch Square Sheet Pan Pour 4 to 6 lb batter into each greased and floured pan. Bake
as directed on recipe card. For 100 portions: Use 3 pans; cut each cake 6 by 6.
 16 by 19-inch Baking Pan Pour 4 to 6 lb batter into each greased and floured pan.
Bake as (field range) directed on recipe card.
For 100 portions: Use 3 pans; cut each cake 6 by 6.
 Loaf Pans (16 by 41/2 by 41/8) Pour about 2 qt batter into each greased and floured
pan. Bake 20 to 25 minutes.
For 100 portions: Use 4 pans; cut 25 slices per pan.
 Cupcakes: Fill each greased and floured or paper lined cup half full with batter. Bake
20 to 25 minutes.
A 100-portion cake recipe will yield 13 dozen cupcakes.
f) Cake batter depositing
When it comes to depositing cake batter, accuracy is the baker’s No. 1 priority. The proper
amount of batter must hit the pan at the right place every time, or else the baker loses money.
This is even more important today with the run-up in ingredient costs. Accuracy is a two-fold
challenge.
Bakers need to deposit a precise portion of batter into the pan, but also they need the batter to
hit the pan in the proper place. Batter that misses the pan will not make an acceptable
finished product of the desired weight, no matter how precisely it was scaled. On top of this
issue, drips of batter on the sides of cake pans also become very difficult to clean once the
oven bakes those misses onto the pan.
g) Baking cakes
The following cakes must be produced:

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  Sponge cakes
 Black forest
 Swiss rolls
 White forest
 Victoria sponge
 Tiramisu
 Fruit cakes
 Cherry slab cake
 Sultana slab cake
 Currant slab cake
 Plain cakes
 Batter type cakes
 Flavoured cakes
 Marble cakes
 Specialty cakes e.g. wedding cakes, birthday cakes

1.2.5.1 Practical Learning Activities

Table 29: Practical Activities 20

Practical activity:
You are required to plan, prepare, bake and present the following varieties of the following
cakes as guided by your instructor or trainer:
(a) Sponge cakes

(b) Fruit cakes

(c) Plain cakes

(d) Specialty cakes

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1.2.5.2 Self-Assessment
CHECK YOUR PROGRESS-V
Instructions: Attempt the following questions for your revision
1. ____________________ is the wrapping of cakes to make them safe during
transportation [1
mark]
2. ________________ is the process of sending out finished cakes for distribution and
sale. [1
mark]
3. What SIX tools and equipment do bakers use in displaying cakes for sale? [6
marks]
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
______
4. What SIX materials do cake dealers use in packaging and wrapping cakes? [6
marks]
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
______
5. What are the FOUR commonly used cake decorating tools and equipment? [4
marks]
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
____
6. a) What TWO factors should you consider when storing cakes? [2
marks]
_____________________________________________________________________
_____________________________________________________________________

6. What are the THREE characteristics of a good cake? [3

marks]

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 _____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
___
7. ________________ is an accurate record of the quantities of the raw materials
necessary to make a particular type of cake [1
mark]
8. Batter type cakes are divided into _______________ and ______________ [ 2
marks]
9. Foam cakes are of two types namely ____________ and ____________ [2
marks]
10. What FOUR factors should you consider while making sponge cakes? [4
marks]
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
____
11. What THREE rules govern the cake recipe balancing? [3
marks]
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
___
12. What are the FOUR main classifications of cake making ingredients? [4
marks]
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
____
1.2.6.6 Tools, Equipment, Supplies and Materials
Facilities

A functional bakery

Computers
Internet connectivity
Stationery
Ingridients:
Cake making flour
Cake margarine
Sugar

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 Eggs
Milk
Baking powder
Assorted fruits
Assorted flavours
Food colour
Choc chips
Tools and equipment:
Cake mixers
Cake ovens
Assorted cake baking tins
Assorted cake baking trays
Whisks
Cake beaters
Spoons
Wooden spatula
Scrappers
Assorted cake bowls
Flour sieves
Cake trolleys
PPEs
Food handlers’ gloves
Face masks
Aprons
Hair net
Chefs’ cap
Safety boots
Hand gloves
Oven gloves
General supplies
Cleaning materials
Laboratory materials and reagents
Cake supplies

1.2.5.3 References
1. Bakery-I, Students Handbook & Practical Manual, Class–XI, 2013. Delhi
2. Chee. D. Vu. M. et.al (2013). Trainee Manual, Prepare and Produce cakes and Pastries-
DI.HPA.CL4.08. Retrieved from http:// sihmbalangri.org/uploads/cakes%20& %20
pastreis%20 Book pdf on 29/11/2020.
3. Competition Authority of Kenya (2017). Government of Kenya, Consumer Protection
Guidelines. Retrieved from http://cak.goke/sites/default/files/guidelines/consumer-
protection/consumer%20 protection%20 Guideline.pdf on 29/11/2020.

135
 4. Diane. M. and Emeritus. A. (2014) Food Preparation; Food Safety & Sanitation.
Retrieved from http:// uncur.edu/sites/cottage foods/files/209272.pdf
5. Encyclopedia on Occupational Safety Health and Safety, 4th ed. ILO, Geneva, 1998,
Vol.3, p. 67.25-67.28
6. Garret. L. (2018). Baking 4. Retrieved from
http://ndsu.edu/fileadmin/4h/curriculum/Ec114 Baking-4-2018-.pdf on 29/11/2020.
7. Government of west Australia; Department of Commerce (n.d). Safety and Health in
Bakeries. Retrieved from http://commerce.gov.au/sites/default/files/ataoms/files/safety-
and-health-in bakeries.pdf on 29/11/2020.
8. Hasnain. S. and Bose. S. et.al (2014). Confectionery, Students Handbook & Practical
Manual, Class IX. The Secretary, Central Board of Secondary Education, Shiksha
Kendra, 2, Community Centre, Preet Vihar, Delhi-110301. Retrieved from
http://cbse.nic.in/publications/vocational/Bakery% and % 20
Confectionery/confectionery%20 Final% 202.pdf on 29/11/2020.
9. HDOEDTI (1999), International Hazard Datasheets on Occupation. Retrieved from
http://ilo/wcss/groups/public-ed-protect/-protra---safnener/doc/publications/wcms-
184767.pdf on 29/11/2020.
10. Health and Safety Executive (2016). A Balers Dozen; 13 Essentials for Health and Safety
in Bakeries. Retrieved from http://iosh.com/media/2783-a-bakers-dozen-13-essentials-
for-health-and-safety-in -bakeries-pdf on 29/11/2020.
11. Homeland Security (2013). System Assessment and Validation for Emergency
Technology Handbook. Retrieved from
http://dhs.gov/sites/default/files/publications/cctv-tech-HBK-0713-508.pdf on 2/12/2020.
12. Kumar. S. (2012). Bakery and Confectionery. Retrieved from
http://ihmgwalior.blogpost.com/2012/10/bakery.theory-notes.html on 29/11/2020.
13. Module 3 work sheet 1:
https://www.elionline.com/res/ftpeli/resources/excellent_international/M3W1.pdf
14. Norman. G.M and Gravani. R.B. (2006). Principles of Food Sanitation 5th ed. Retrieved
from ubblab. Weebly.com/uploads/4/7/4/6/47469791/Principles-of-food-sanitation, 5th
ed. Pdf on 29/11/2020.
15. Parjamwal (2013) Housekeeping theory Cleaning of different surfaces
16. Smith. G. (2013) Professional baking (6thed).
http://dl.booktolearn.com/ebooks2/cooking/9781118083741_professional_baking_6581.p
df
17. Trainee manual. (2013). Prepare and produce cakes and pastries.
18. Workplace Safety and Prevention Services (2011). Health and Safety; Cooking and
Baking. Retrieved from http://wsps.ca/wsps/media/site/Resources/Diownloads/cooking -
and Baking -Final. pdf? ext. = pdf on 29/11/2020

CHECK YOUR PROGRESS V-Model answers

136
1. ____________________ is the wrapping of cakes to make them, safe during
transportation [1
mark]
 Packaging
2. ________________ is the process of sending out finished cakes for distribution and
sale. [1
mark]
 Dispatch
3. What SIX tools and equipment you will use to display cakes for sale? [6
marks]
 Cake and pie stands
 Shelves
 Glass cabinets
 Refrigerated bakery cases
 Dry bakery cases
 Bakery display cases
 Cupcake stands
 Covers
 Disposable plastic stands
 Display racks and baskets
4. What SIX materials that you would requisition to package and wrap a customer’s
cakes? [6
marks]
 Paper liners
 Aluminium foil
 Cling film
 Carton boxes
 Cake boards
 Cupcake Boxes
 Cupcake Holders
 Chocolate Boxes
 Cake Boxes

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  Cookie Bags
 Bread Packaging
5. What are the FOUR commonly used cake decorating tools and equipment? [4
marks]
 Cake stands
 Turntables
 Flat surface
 Cake levelers
 Cake lifters
 Refrigerator
 Rolling pins
 Icing set
 Cake leveler
 Cake board
 Turntable
 Spatula and scraper
 Piping tips and couplers
 Piping bags
7. What TWO factors should you consider when storing cakes? [2
marks]
 Type of cake
 Ingredients used for the cake
 Cover cut side to reduce moisture loss
 Storage conditions e.g. light, humidity etc.
 Use first in first out system for the cakes

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 CHAPTER 4: CAKE DECORATION
Unit of learning code: FOP/CU/BT/CR/02/5/A
Related Unit of Competency in Occupational: Produce Cakes
1.1 Introduction to the unit of learning
This unit specifies the competencies required to decorate cakes. It involves planning
and preparing for cake decoration, trimming, leveling and shaping the cake, coating
and masking the cake crumb and sugar craft techniques. It also entails displaying,
packaging and dispatching the decorated cakes.
1.2 Summary of Learning Outcomes
The following are the learning outcomes are covered in this unit:
1. Plan and prepare for cake decoration operations
2. Level, trim and shape the cake
3. Tort, moisten and fill cake
4. Coat the cake crumb
5. Mask or Ice the cake
6. Apply sugar craft techniques
7. Display and dispatch cakes

1.2.2 Learning Outcome 1: Plan and prepare for cake decoration operations
1.2.1.8 Introduction to the learning outcome
This unit covers definition of terms, food safety, hygiene and sanitation, cake decoration
ingredients, tools and equipment used in cake decoration, legal framework relating to
baked products, costing and pricing of decorated cakes, sustainable use of resources and
waste management in cake decoration.
Cake decoration can transform a plain, delicious cake into a special dessert. Decorated
cakes or cupcakes are an important part of a birthday, an anniversary, a wedding and
any seasonal celebrations. A cake can be an elegant center piece on the table, or be a
reflection of a person’s hobbies or interests. It can be humorous, dramatic or scary. A
cake can be elaborate or simple. With basic skills and imagination, your decorating
creations can reflect your personality and the special occasion.

1.2.1.9 Performance Standard

 PPEs are identified and used as per manufacturers’ instructions.
 Hygiene and sanitation standards are adhered to as per legal requirements and
workplace policy.

139
  Cake decoration standards are obtained and adhered to as per workplace policy.
 Cake decoration ingredients are identified and requisitioned based on production
targets and customers’ preferences.
 Occupational safety and health requirements are adhered to as per legal
requirements.
 Cake decoration tools and equipment are identified and selected based on cake
decoration type and customers’ preference.
 Cake decoration supplies are identified and selected based on workplace policy,
cake decoration type and customers’ preferences.
1.2.1.10 Information Sheet
(a) Definition of terms related to planning and preparation for cake decoration
operations
Cake decoration: it is one of the sugar arts that use icing or frosting and other
edible decorative elements to make plain cakes more visually interesting.
Border: A continuous decoration used around the top, side or base of a cake
Cascade: A continuous flow of decorations that tumble down from level to
level.
Crumb Coat: This is where putting a thin layer of your frosting on to the cake just
to keep the crumbs sealed in.
Filling: Frosting, preserves or pudding that's spread between cake layers and holds
them together.
Foaming: The process of whipping eggs, with or without sugar, to incorporate air.
Adulteration is when the normal content of the food has been intentionally changed
by adding something to it that is not essential; for example, diluting milk with water
and selling it as whole milk.
Contamination is the undesired presence of harmful microorganisms or substances
in food.
Perishable food: food items that have a short storage life and will become spoiled or
contaminated if not preserved and handled properly, e.g. meat, eggs, milk, fruits,
vegetables and the like.
Non-perishable food: foods which are not easily spoiled or contaminated, e.g. sugar
and cereals.

140
 Wholesome food: food which is sound, clean and free from harmful ingredients – it
is suitable for human consumption.
Food hazard: food that is contaminated with biological, chemical or physical agents
and, if eaten, will cause ill health.
Food hygiene: refers to the practices that prevent microbial contamination of food at
all points along the chain from farm to table.
Food safety: is a closely related but broader concept that means food is free from all
possible contaminants and hazards. In practice both terms may be used

(b) Food safety, hygiene and sanitation during cake decoration

The following are measures that can be taken to ensure safety:
Appropriate PPEs should be worn to enhance safety and hygiene during cake
decoration process
Make sure the counters are clean so as to create enough space and a clean surface to
work on.
Cake decoration tools and equipment should be used to enhance safety and hygiene
When plugging in the mixer, the cord should not be hanging where it can catch on
anything.
Never stick fingers or scraper into the mixing bowl when the beaters are still turning.
Proper lighting and ventilation is recommended during cake decoration.

The specific objectives for food hygiene:

 Prevent food spoilage, i.e. changes that make food unfit for consumption due to
microbial or chemical contamination.
 Inform and educate people about simple and practical methods of keeping food safe
to protect themselves against foodborne diseases.
 Protect food from adulteration (intentional contamination).
 Ensure proper practice in the food trade to prevent the sale of food that is offensive or
defective in value and quality.
Principles of food hygiene and sanitation
The following are defenses against the growth and spread of contaminants:

141
 Ensure that food areas are clean and good standards of personal hygiene are
maintained
Store, prepare, and cook foods properly.
Keep foods at the right temperature.
Prevent cross contamination.
Observe good personal hygiene.
Use different chopping boards/work surfaces for raw food and ready-to-eat food.
Use different equipment and utensils for raw and ready-to-eat food, wherever
possible.
Clean equipment and surfaces thoroughly before and after use.
Avoid using hands to transfer food, using clean tongs, plates, or trays instead.
Return chilled cakes or cake ingredients to the refrigerator as soon as possible
during preparation.

Personal Hygiene
Measures of personal hygiene will include:
 Hands must be washed and dried regularly during the preparation process.
 Wear clean clothes and an apron or other clean protective garment.
 Refrain from touching their hair or faces.
 Cover cuts or sores with clean, waterproof dressings with a disposable outer
glove.
 Wash hands after blowing their noses.
 Refrain from coughing or sneezing over food.
 Refrain from smoking.
 Avoid wearing jewelry or false nails that might fall into food.
Staff Training and Supervision
Those who supervise the decoration of cakes must ensure cake handlers receive
instruction in food hygiene, as well as supervision that is appropriate for their work.
Local environmental health agencies should be able to provide information, including
details about available training programs, along with advice.
Staff members who arrive at work exhibiting food poisoning symptoms like diarrhea,
vomiting, or stomach pain must not be allowed to work in food preparation areas or

142
 handle food as they can easily contaminate it and make others ill.

Storing Cakes
Cakes must be stored correctly to keep them safe. In particular, make sure that:
 Temperature control is observed.
 Refrigerators are not overloaded and circulation of cool air is not restricted, which
can result in food not being kept at cool enough temperatures.
 Dry goods such as flour, grains, and nuts are stored off the floor, ideally in
sealable containers, to protect them from pests.
 Cakes should never be used after the use-by date has elapsed, since it may not be
safe to eat.
 Storage instructions on the product label or packaging are followed.
 First-out (FIFO) rule should be followed when storing cakes. This involves
rotating stock to move foods with a closer use by or best before date to the front
of the shelf, so they get used first.
(c) Cake decoration ingredients, materials and supplies
To ensure cake safety, reputable suppliers should be chosen, and measures should be
taken to ensure the products purchased have been stored, processed, and treated safely.
When ingredients are delivered, they should be checked to verify that
The order is correct.
Chilled and frozen food is at the right temperature.
The packaging is undamaged and intact.

Essential ingredients that must be supplied to enable the process of cake decoration to be
successful. They include the following:
Icing sugar/ confectioner’s sugar
Icing sugar is also known as powdered sugar or confectioners’ sugar or 10 x sugars. This
kind of sugar requires no heat for preparation and dissolves fast in liquids. This attribute
makes it ideal for recipes such as royal icing, butter icing and butter cream.
Importance of icing sugar
Some recipes call for icing sugar instead of other kinds of sugar because of some reasons
and they include the following:

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 It gives the recipe a smooth consistency and dissolves fast in liquids. This is
exactly what makes it ideal frostings and icing.
It gives a snowy effect when used to dust the top of desserts and other baked
goods. The larger grains of other types of sugar would not do same.
It provides a denser consistency in cookies and cakes. So cookie and cake recipes
that call for icing sugar do so because the goal is a dense consistency.
There are several types of icing for cake decoration and frosting that have icing sugar as the
main ingredient.
Ganache
It is a sweet, rich chocolate, denser than mousse but less dense than fudge. It is made of
chocolate and heavy cream, and will soften in very humid weather.
It looks shiny and decadent stays soft and is richly flavoured. Ganache is made by heating
cream and adding chopped white or darker chocolate to it. More expensive chocolate makes
better ganache, and it is a better foundation under fondant.
Ganache storage recommendations vary a bit depending on how the ganache was made and
if you were in a sterile environment. In general, ganache can be left unrefrigerated for the
first two days if it is made properly, but it has to be at the cool side of room temperature;
then it should be refrigerated.
Motifs
A motif is a decorative image or design, especially a repeated one forming a pattern. First of
all, you should think about a motif. Basically, there is no limit. Cakes can be two or three
dimensional; the motif can be the cake itself or something put on top of it.
Considering the case of a normal cake, decorated with some cake toppers, you can also be
creative about your cake’s form. Whether you are baking from scratch or want to give an
extra-special touch to a ready-made cake, choose from hundreds of decorative ideas for
letters, numbers, borders, animals, birds, flowers, wedding themes, seasonal celebrations
and children's motifs.
Vermicelli
These edible candies sprinklers are an instant treat to the eyes and taste buds. They will add
colour and texture to cupcakes, cakes, ice creams and other deserts. They are simply
sprinkled on to the desserts or even bake them in the cake batters or cookie dough.

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The multi colours edible candies will give a new look to your otherwise normal looking and
simple cake.

Figure 60 Vermicelli cake decoration candies

Edible paper/wafer paper

Wafer paper is an edible paper, usually made of rice or potato flour. It is available at Cake
Art, in 8 ½” x 11” white sheets. You can purchase individual sheets or a 100 count
package. This paper has no real taste and if a small piece is placed on the tongue, it will
taste like and dissolve the way a communion wafer would. It’s safe to eat and the flavor is
very subtle and can be manipulated to all kinds of ways, another reason why it’s so great
for cake decorating.

Figure 61 Adding edible paper to fondant

Factors to consider when purchasing edible paper

Always look for smooth, unblemished sheets that are uniform in color. Store them flat in a
cool place (room temperature is fine) away from heat and sunlight.
The sheets have a smooth side and a rough side. There are several different techniques in
cake decorating where wafer paper is used. Wafer paper may be used to make prepared

145
decorations for cake tops, as well as formed into flowers, or as support pieces for sculpted
cakes, such as bunny ears, fingernails and more.
Glycerin
A colorless, odorless, syrupy liquid made from fats and oils and used to retain moisture
and add sweetness to foods. It also helps to prevent sugar crystallization in foods like
candy. Stir into icing to restore consistency or use to soften fondant or royal icing.
Gum Paste
A sugar paste (dough) with a gum stiffening agent, this mixture is most often used for
handmade flowers and other three-dimensional decorations. Flowers made from Gum
paste usually look the most lifelike. It dries very hard and breaks easily if not handled
gingerly. Gum paste is susceptible to heat and humidity. If properly stored, Gum paste
decorations will last for years as keepsakes.
Gum Paste Flowers /sugar flowers
This paste of sugar, cornstarch, and gelatin is used to mold realistic-looking fruits,
flowers, ribbons and bows to garnish a cake. Gum paste decorations are edible and will
last for years as keepsakes.
Buttercream
Buttercream is a rich icing created by mixing either butter or shortening (or both) with
icing sugar, and beaten until smooth. Buttercream is an all-purpose icing, easily made, that
can be used to both decorate and cover a cake
Flower Nail
A flower nail is shaped like a nail with a large, oversized head. A flower head is used for
piping royal icing and buttercream flowers that are transferred to a cake after drying.
Fondant
Fondant is also called sugar paste. Fondant is frosting sugar dough that can be
manipulated in much the same way as pie dough. Fondant can be rolled into smooth
sheets, and then draped over cakes, producing a smooth, perfect finish.
Marzipan
Marzipan is a doughy almond substance. It is made from the identical ingredients as
almond paste, though marzipan has more sugar, less almonds, and has a smoother
consistency. Marzipan is frequently used for modeling cake decorations, and as a base
covering underneath fondant.

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 Piping
Piping is an embellishing technique where a decorating bag or tube is filled with icing and
outfitted with a decorating tip. Piping takes place when the bag is lightly squeezed to
produce shaped dots and ribbons of icing to adorn cakes and other baked goods.
Butter or margarine
Adds flavour to the icing and adds to the creamy texture. Do not use tub margarine,
because it liquefies too easily at room temperature. You will find it easier to work with
icing that is not made completely with butter because it has a lower melting point, which
makes it soften too fast for use with piping. If the margarine you use is yellow, tinting
icing to colours that would contain no yellow can prove impossible (like making purple or
blue icing).
Flavours
Flavours are added to icing to make it taste better. Buttercream icing does not have much
flavour other than being sweet unless you add a flavour. Use which ever you prefer, pure
or artificial extracts. Note that if the flavouring has a colour, it will also affect your tinting.
Adding strong coffee, chocolate, orange or lemon rinds are other ways of changing the
icing flavour.
Milk or water
Milk makes cakes creamier, but both are used to give your icing the correct consistency.
Meringue powder
It is used to stabilize the icing, which means it helps keep whipping cream or other high-
fat icings from melting or separating in warm or humid temperatures.
(d) Cake decoration tools and equipment
Cake decoration operations are varied and generally require the use of multiple tools and
equipment. Some of these tools and equipment are readily available in any food
production area. These include and not limited to:
 Cake mixers
 Whisks
 Cake beaters
 Spoons
 Wooden spatula
 Scrappers
 Assorted cake bowls
 Flour sieves

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  Cake trolleys
 Grater
 Turn table
 Pallet knives
 Piping/savoy bags
 Nozzles
 Piping tubes
 Grease proof paper
 Edible paper printer
 Cake stand

(e) Legal framework relating to baked products

The laws of Kenya that regulate baked products include the following:
Consumer protection guidelines
Public health Act
Weights and measures Act
KEBS guidelines
County government laws on operation of local businesses
Consumer protection guidelines
With reference to the consumer protection guidelines given by the completion authority
of Kenya it can be tailored as follows with respect to baked products:
 Suppliers or manufactures of baked products should not give false information
relation to quality of baked products in regards to composition, characteristics, quality
and purpose.
Examples:
o A cake claim to be made from whole meal grin while it is not.
o A cake is indicated as weighing 500g but upon measurement the weight is
400g.
 Bakers should not give false information relating to prices of baked products. The
prices displayed must be clear, accurate and not misleading to the consumers.
 Free claims e.g. gluten free baked products should only be used after assessment of
ingredients by relevant government agencies.
 Claims on health and nutritional benefits should not be misused by bakers.
(f) Costing and pricing of decorated cakes
The goal of cake costing and pricing is to:

148
  Ensure that the baker consistently make a profit on the cakes.
 Empower the baker to properly price cakes based on the customer’s specifications.
Cakes can be priced based on the number of servings produced or consideration of labour,
ingredients and cost of overheads as shown in the formula below:
 Cake Price = Labor (hours of estimated work x hourly rate) + Cost of
Ingredients + Overhead
(g) Sustainable use of resources in cake decoration
Sustainability is a huge focus for retailers, suppliers and consumers. Here are a few ways
to bring sustainable practices in your business.
Source everything in a sustainable way
When looking at investing in new baking tools and equipment, fitting out the space or
thinking about product packaging try and make use of recycled and re-purposed
materials. Invest in energy-efficient appliances which will help to cut down on the cost of
power and water consumption all whilst helping to create an environmentally friendly
bakery.
Use local and organic ingredients
Buy raw materials from the locality if available for example source free-range eggs,
organic butter, milk, and flour from a local farmer or mill instead of relying on produce to
be delivered from huge distances. This is known as lowering the carbon footprint.
The more reduced the transportation due to purchase of local ingredients from the closest
producers, the smaller environmental impact.
Consider making some of the ingredients on the premises. It’s more eco-friendly if the
bakery makes own buttercream, chocolate sauces, and chocolate chips.
Reduce packaging waste
The ultimate sustainability goal is to run the bakery as plastic-free. Work with packaging
suppliers to help eliminate the use of single use plastics, as well as looking at ways to
reduce the amount of ingredient packaging you use. It’s also good to switch to eco-
friendly disposables.
Decrease water usage
There are many ways to minimize water Usage utilize low flow spray valves when
cleaning the baking utensils or incorporate restrooms with water-saving sinks and toilets.
It’s also great to embrace simple water-efficient practices in the production area. These

149
 may include keeping the plug in the sink to collect water that can be used for rinsing later
on.
(h) Waste management in cake decoration
Waste can be managed in the following ways:
(v) Feeding to animals
When cake wastes are intended for animal feeding, the problems relate primarily to
animal health concerns, moisture content, and nutrient variability. It is important to
properly process bakery waste for feed safety. A broad range of processes such as
extrusion, dehydration, pelletisation or silage of bakery wastes have been assessed in
order to have good preservation and storage of the resulting feedstuffs.
(vi) Cake shredding
Discarded cake products are collected, unpacked and ground so that less than 1% plastic
or aluminium residues are still present in the feed.
(vii) Ensiling
Another way to manage cake waste is to ensile it. Ensiling of waste could be done in
association with other household wastes. Other methods of disposing cake waste include:
 Burying
 Composting
 Burning e.g. waste packaging papers
1.2.1.11 Learning Activities
Table 30: Practical activities 21

Activity: Planning and preparing for cake decoration

You are required to visit a nearby cake shop carry out the following activities and make a
report for presentation to your trainer:
a) Identify PPEs in use and their importance
b) Identify cake decoration ingredients and their uses
c) Identify cake decoration tools and equipment and their uses.
d) Identify safety measures adhered to by the place of visit.
e) Find out how materials, equipment and tools are requisitioned and records kept.

f)
g) outcome.

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1.2.1.12 Self-Assessment
CHECK YOUR PROGRESS I
Attempt ALL questions in the spaces provided
1. You are planning and preparing for cake decoration. What FIVE tools and equipment
would you require? [5 marks]
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
2. Which FOUR ways would you recommend a bakery technician to use in disposing
off cake waste? [4 marks]
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
3. A client has ordered a birthday cake. Identify any SIX ingredients that you will
request for to mask the cake in preparation of the order? [6 marks]
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
1.2.1.13 Tools, Equipment, Supplies and Materials
 Stationery
 Internet
 Library
 Computer
1.2.1.14 References
1. Ashton. Y. (n.d). Creative cakes and basic techniques; teacher notes. Retrieved
from https://fod.infobase.com/HTTP/40200/40243_guide.pdf on 06/12/2020.
2. Auburn Public Library (2015); Gadgets to Goulash: A cook’s Club Simple Cake
Decorating. Retrieved from
http://www.auburnlibrary.org/auburn/documents/2015%20april%20gadgets%20to
%20goulash%20simple%20cake%20decorating.pdf on 16/12/2020.

151
 3. Auburn Public Library (2015); Gadgets to Goulash: A cook’s Club Simple Cake
Decorating. Retrieved from
http://www.auburnlibrary.org/auburn/documents/2015%20april%20gadgets%20to
%20goulash%20simple%20cake%20decorating.pdf on 16/12/2020.
4. Chee .D. et.al. (2013). Prepare and produce cakes and pastries D1.HPA.CL4.08
Trainee Manual. Retrieved from
https://www.sihmbalangir.org/upload/Cakes%20&%20Pastries%20Book.pdf on
06/12/2020.
5. Cookie/Cake Decorating Tutorials: Retrieved from
https://extension.unl.edu/statewide/holt-
boyd/Cake%20and%20Cookie%20Decorating%20Tutorial%20Part%204.pdf on
10/12/2020.
6. Food Drugs and Chemical Substances Act Cap 254 (2012). Retrieved from
https://infotradekenya.go.ke/media/Foods%20Drugs%20and%20Chemical%20Su
bstances%20Act.pdf
7. Johnson. J. (2012). Frequent Cake Decorating Terms. Retrieved from
https://pioneerthinking.com/frequent-cake-decorating-terms on 06/12/2020.
8. Members and Leaders Manual; 4-H Foods Series Discovering Cake Decorating,
Arts and Lifestyle cake decoration project Retrieved from
https://www.gov.mb.ca/agriculture/rural-communities/4h/pubs/discover-foods-
cake-decorating-memberleader.pdf on 10/12/2020.
9. Moore. J. O (2020), Wafer Paper Is the Secret to the Coolest Cake Designs
retrieved from craftsy.com/post/using-wafer-paper-in-cake-decorating on
16/12/2020.
10. Phillip. S. (2000). Crafty Baking, Trim and torte or slice into layers. Retrieved
from https://www.craftybaking.com/howto/cakes-trim-and-torte-or-slice-layers on
06/12/2020.
11. Shier. P. (2013), Art and Lifestyle; Cake Decorating Project. Unit 3 Reference and
Activity Book. Canadian Agricultural Adaptation Program (CAAP). Retrieved
from http://www.gov.pe.ca/photos/original/4hsaskCD3.pdf on 5/12/2020
12. Shier. P. (2013), Art and Lifestyle; Cake Decorating Project. Unit 1 Reference and
Activity Book. Canadian Agricultural Adaptation Program (CAAP). Retrieved
from http://www.gov.pe.ca/photos/original/4hsaskCD1.pdf on 5/12/2020

CHECK YOUR PROGRESS 1-Model Answers

1. You are planning and preparing for cake decoration. What FIVE tools and equipment would
you require? [5 marks]
 Cake mixers
 Whisks
 Cake beaters
 Spoons
 Wooden spatula
 Scrappers

152
  Assorted cake bowls
 Flour sieves
 Cake trolleys
 Grater
 Turn table
 Pallet knives
 Piping/savoy bags
 Nozzles
 Piping tubes
 Grease proof paper
 Edible paper printer
 Cake stand
2. Which FOUR ways would you recommend a bakery technician to use in disposing off cake
waste? [4 marks]
 Feeding to animals
 Shredding
 Composting
 Ensiling
 Burying
3. A client has ordered a birthday cake. Identify any SIX ingredients that you will request for to
mask the cake to complete the order? [6 marks]
 Icing sugar
 Margarine
 Eggs
 Assorted fruits
 Assorted flavors
 Food colour
 White and dark chocolate
 Whipping cream
 Gelatin
 Glycerin
 Glucose syrup

153
 Sugar syrup
 Ganache
 Motifs
 Vermicelli
 Sugar flowers
 Edible paper
 Assorted seed

154
1.2.2 Learning Outcome 2: Level, trim and shape the cake
1.2.2.1 Introduction to the learning outcome
This learning outcome covers cake trimming, leveling and shaping as well as sketching,
illustration and design in cake decoration. This takes into account the specification of the
client.
1.2.2.2 Performance Standard
Cake top crust is cut and leveled as per standard operating procedure.
Cake sides are trimmed based on clients’ specification.
Cake is shaped based on client’s specifications.
Cake decoration design is sketched and illustrated based on clients specifications.
1.2.2.3 Information Sheet
(a) Definition of terms related to cake leveling, trimming and shaping
o Cake trimming: The process of removing the harder outer edges of a cake is called
trimming as shown in figure 1 below.
o Cake leveling: The process of removing the dome shape to achieve an even top is
called leveling as shown in figure 2 below.
o Cake crust: In baking, a crust is the outer, hard skin of cake or the shell of a cake.
o Sketch: a rough drawing of the clients’ specification
o Illustration: this could a detailed picture, a photograph of the final product based
on clients’ specification.

b) Cake trimming and leveling

Trimming and leveling techniques makes cakes much easier to decorate and achieve the
desired shape. A dome typically forms on top of a baked cake, making its surface uneven
and of uniform height. Trimming and leveling also makes it possible to stack cake layers.

How to trim and level a cake

 When cool, carefully remove cake from the baking pan.
 Allow the cake to cool completely before leveling.
 Use a long, thin serrated knife (zigzag, saw-like blade or scalloped-edge knife).
 Saw through the cake with a gentle back and forth motion; put very little pressure on
the knife; let the sharp edge do the work.

155
  Place your other hand on top of the cake to hold it still while you cut.
 Carefully and slowly trim the cake sides, removing the hard crusts
 Turn the cake over.
 Trim and flatten the cake bottom.

Figure 62 Cake trimming

Cake leveling

Figure 63 Cake Leveling

c) Tools and equipment for cake trimming and leveling

 Cake leveler
 Long blade serrated knife
 Rotating cake stand
 Chopping board
 Small sharp knife
 Cake circle or lifter.
 Flat surface or cake turntable.

156
d) Sketching, illustration and design in cake decoration
Before planning the cake’s design, look in magazines and cake decorating books. A visit to
your local cake shop might provide you with several interesting ideas. The cake designs
should be:
 Suitable for the cake’s shape:
 Round or wedge-shaped design on a round cake.
 Straight or triangular design on a square or rectangular cake.
 In proportion to the size of the cake:
 Large designs or groups of small designs are best on a large cake.
 Small designs are best on a small cake.
 Pleasing appearance:
 Some cakes are planned to be viewed from one side only; others are the same on
all sides.
 Bring out design details by using colors that go well together: In general, lighter
colors are best for backgrounds and deeper, brighter, colors are best for
decorations. If colors are too dark or too pale, the details of the design may be lost.
Before you start to bake and decorate a cake there are several questions you need to ask
yourself. Some of the answers you may know immediately and realize their impact on the
size and design, while other questions may take some extra thought and homework before
you can answer them. Here are some questions to think about before you begin baking:
 Is it for a special occasion?
 How many people will be eating the cake?
 What size of cake will be needed?
 Are there any allergies to consider when selecting recipes or decorations?
 What is the timing like? (How much time I have, if it needs to be done ahead of time,
etc.)
 Will the cake need transport or storing?
 What supplies are available?
You may think those are all the things you need to consider, but there are a few more
considerations which relate directly to the appearance of the cake, for instance:
 Theme or inspiration.
 Colours.

157
 Words.
 Shape of cake.
 The place you want people to focus their attention.
 Techniques you want to use.

158
1.2.2.4 Learning Activities
Table 31:Practical activities 22

Class activity:
Trimming, crumb coating and leveling a cake:
Watch the video below showing how to level, trim and crumb coat a cake
https://youtu.be/XMNz0fXcnso
Answer the following questions based on what you observed:
 What is cake leveling?
 What is cake trimming?
 Why should you trim and level cakes?
 What tools and equipment does one require to trim and level cakes?
Practical activities:
Assume you have received orders for cakes from a client. You are required to carry out
the following activities:
a) Identify and assemble cake trimming and leveling tools and equipment.
b) You have been provided with a cake, practice trimming, levelling and shaping.

1.2.2.5 Self-Assessment
CHECK YOUR PROGRESS II
Attempt ALL questions in the spaces provided
1. You baked a cake and realized it has a dome shape. Which TWO techniques will
you use to ensure it’s soft and even? [2 marks]
_____________________________________________________________________
_____________________________________________________________________
2. Which SIX tools and equipment that you will assemble to enable you complete the
techniques named in (a) above? [6 marks]
_____________________________________________________________________
_____________________________________________________________________

159
 _____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
3. While choosing a cake design for a client which TWO requirements should the
designs meet? [2 marks]
__________________________________________________________________
__________________________________________________________________
1.2.2.6 Tools, Equipment, Supplies and Materials
Cake levelling and trimming tools, equipment, materials and supplies include but not limited to
the following:
 Scrappers
 Assorted cake bowls
 Cake leveler
 Long blade serrated knife
 Rotating cake stand
 Chopping board
 Small sharp knife
 Cake circle or lifter.
 Flat surface or cake turntable.
 Assorted cakes
 Sugar paste
 Cake boards
 Aluminum foil
1.2.2.7 References
1. Ashton. Y. (n.d). Creative cakes and basic techniques; teacher notes. Retrieved
from https://fod.infobase.com/HTTP/40200/40243_guide.pdf on 06/12/2020.
2. Auburn Public Library (2015); Gadgets to Goulash: A cook’s Club Simple Cake
Decorating. Retrieved from
http://www.auburnlibrary.org/auburn/documents/2015%20april%20gadgets%20to
%20goulash%20simple%20cake%20decorating.pdf on 16/12/2020.
3. Chee .D. et.al. (2013). Prepare and produce cakes and pastries D1.HPA.CL4.08
Trainee Manual. Retrieved from
https://www.sihmbalangir.org/upload/Cakes%20&%20Pastries%20Book.pdf on
06/12/2020.

160
 4. Cookie/Cake Decorating Tutorials: Retrieved from
https://extension.unl.edu/statewide/holt-
boyd/Cake%20and%20Cookie%20Decorating%20Tutorial%20Part%204.pdf on
10/12/2020.
5. Johnson. J. (2012). Frequent Cake Decorating Terms. Retrieved from
https://pioneerthinking.com/frequent-cake-decorating-terms on 06/12/2020.
6. Members and Leaders Manual; 4-H Foods Series Discovering Cake Decorating,
Arts and Lifestyle cake decoration project Retrieved from
https://www.gov.mb.ca/agriculture/rural-communities/4h/pubs/discover-foods-
cake-decorating-memberleader.pdf on 10/12/2020.
7. Moore. J. O (2020), Wafer Paper Is the Secret to the Coolest Cake Designs
retrieved from craftsy.com/post/using-wafer-paper-in-cake-decorating on
16/12/2020.
8. Phillip. S. (2000). Crafty Baking; Trim and torte or slice into layers. Retrieved
from https://www.craftybaking.com/howto/cakes-trim-and-torte-or-slice-layers on
06/12/2020.
9. Shier. P. (2013), Art and Lifestyle; Cake Decorating Project. Unit 3 Reference and
Activity Book. Canadian Agricultural Adaptation Program (CAAP). Retrieved
from http://www.gov.pe.ca/photos/original/4hsaskCD3.pdf on 5/12/2020
10. Shier. P. (2013), Art and Lifestyle; Cake Decorating Project. Unit 1 Reference and
Activity Book. Canadian Agricultural Adaptation Program (CAAP). Retrieved
from http://www.gov.pe.ca/photos/original/4hsaskCD1.pdf on 5/12/2020

CHECK YOUR PROGRESS 1I-Model answers

1. You baked a cake and realized it has a dome shape. Which TWO techniques will you
use to ensure it’s soft and even? [2 marks]
 Trimming
 Leveling
2. Which SIX tools and equipment that you will assemble to enable you complete the
techniques named in (a) above? [6 marks]
 Cake leveler
 Long blade serrated knife
 Rotating cake stand
 Chopping board
 Small sharp knife
 Cake circle or lifter.
 Flat surface or cake turntable.
3. While choosing a cake design for a client which TWO requirements should the designs
meet? [2 marks]
 Suitable for the cake’s shape

161
 In proportion to the size
 Balanced appearance

162
1.2.4 Learning Outcome 3: Torte, moisten and fill the cake
1.2.3.1 Introduction to the learning outcome
This learning outcome covers torting, moistening and filling of cakes, tools and equipment
for torting, moistening and filling cakes, and ingredients for torting, moistening and filling
cakes and how to prepare the ingredients.
1.2.3.2 Performance Standard
o Tools for torting and filling the cake are identified and used as per standard operating
procedure.
o Filling and moistening ingredients are identified and gathered as per client’s specification
and standard operating procedure.
o Cake is torted, moistened and/or filled based on client’s specification and standard
operating procedure.
o Cake craft support structures are designed and created as per client’s specification and
standard operating procedure.
1.2.3.3 Information Sheet
(a) Definition of terms related to Torting, moistening and filling of cakes
 Torting a cake: To torte a cake is to slice the cake layer into thinner evenly sized ones.
 Moistening a cake: This is the process of correcting cakes that become dry after
baking. Dry cake is every baker's worst nightmare.
 Filling a cake: Filling is a thick mixture which is used between the layers of cake.
 Frosting: is a thick, fluffy mixture that is used to decorate the outside of cakes.
b) Torting or slicing of a cake
Cake torting facilitates cake filling which subsequently improves cake eating quality and
inner visual appeal. Torting a cake can be done on a flat surface, but using a turntable
makes it easier to slice uniform layers.
 Start with a leveled cake.
 View the cake from eye level and score the side lightly to create a slicing guide. If
needed, use a plastic ruler to determine the halfway point.
 Similar to leveling your cake, lightly press the palm of your hand on the top of the
cake and use a slow sawing motion until you slice through the cake (pause in
intervals to check that your knife is level with your guide).

163
  Slightly lift the layer with the knife and insert a Cake Circle or a Cake Lifter to
safely lift off the layer.
Torting with a Turntable
 Start with a leveled cake. View the cake from eye level and score the side lightly to
create a slicing guide. If needed, use a plastic ruler to determine the halfway point.
 Place the cake on a turntable.
 Using the score as a guide, make a shallow slice while keeping your knife level.
 Turn the turntable slowly while moving the knife toward the center gradually until
the cake is split.
 Slightly lift the layer with the knife and insert a cake circle or a cake lifter to safely
lift off the layer.
Example: Torting 5-inch cake rounds using a flat surface.

Figure 64 Torting a cake

Figure 65 Cake torted into four slices for filling and layering

Torting tools and equipment

 Cake leveler
 Serrated knife

164
  Work table (flat)
 Plastic ruler
(b) Cake moistening
This is the process of correcting cakes that become dry after baking. Dry cake is every baker's
worst nightmare. Moistening helps to improve cakes’ eating quality, texture, flavour and
nutritive value.

Ingredients for moistening cakes:

 Milk
 Honey
 Fruit juice
 Sugar syrup
 Brandy
 Rum

Methods of moistening cakes

 Brush on simple syrup: Simple syrup adds moisture and sweetness to any dry cake.
 Use a milk soak: Brush this over the top of the cake with a pastry brush to give it
instant moisture and flavor.
 Turn it into a trifle: When all else fails, turn a dry cake into a trifle. With plenty of
cream, fruit and liqueur, trifles add instant moisture and flavor to any cake mistake.
Tools and equipment for cake moistening:
 Pastry brushes
 Sprayer
 Bowl
 Jug

d) Filling cakes
Filling is a thick mixture which is used between the layers of cake. It involves application of a
filling between the layers of a torted cake. Cake fillings materials include whipped cream, fruits,
custard, chocolate ganache and various buttercream. Cake filling improves its eating quality and
its inner visual appeal. The layers are filled in between with frosting, icing or a filling of some
sort, and then crumb coated and/or frosted.

165
 Figure 66 cake filling

Figure 67 cake frosting

Tool and equipment used during cake filling:

 Pallet knife
 Nozzles
 Piping bags
 Cake board
 Turntable
Cake filling procedure:
 Prepare the cake filling
 Apply thin layer on cake base
 Place the first cake layer
 Apply thick filling layer evenly on the base layer

166
  Place the next cake and repeat the process making sure the layers fit well over each other

e) Cake support structure for tiered cakes

The most important thing to remember when stacking a multi-tiered cake is to support it
properly to prevent the risk of the tiers collapsing into each other. The supporting
structures are the cake craft support as shown in Figure 7 below:

Figure 68 Cake craft support structure for tiered cakes

Tools and equipment used in cake craft:

 Cocktail Stakes
 Scissors
 Straws
 Turntable

167
  Dowels
 Cake cards
 Cakes stands

1.2.3.4 Learning Activities

Table 32: Practical activities 23
Class activity: Torting, moistening and filling of cakes
Watch the videos below to provide additional information on techniques of Torting,
leveling, cake craft support structures and filling of cakes:
1. https://youtu.be/YNzmwKWhTK8- Cake fillings
2. https://youtu.be/XRCYrOXaIao - Making cake craft support structures
3. https://youtu.be/lyVXfDDVTmg - cake craft support structures
Practical activity:
Assume that you have cake orders from various clients. You are required to carry out the
following activities:
a) Identify and assemble cake torting, moistening and filling tools, equipment, and
materials
b) You are provided with a number cake, practice cake torting, moistening and filling
c) Identify cake craft support structures and use them to tier cake layers.

1.2.3.5 Self-Assessment
CHECK YOUR PROGRESS III
Attempt ALL questions in the spaces provided
1. You are planning and preparing for torting and moistening cakes for a client. What SIX
tools and equipment would you require? [6 marks]
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________

168
 _____________________________________________________________________
_____________________________________________________________________
2. Which FOUR ingredients would you use in filling the cakes? [4 marks]
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
1.2.3.6 Tools, Equipment, Supplies and Materials
 Cake leveler  Jug  Turntable
 Serrated knife  Pallet knife  Dowels
 Work table (flat)  Nozzles  Cake
 Plastic ruler  Piping bags cards
 Pastry brushes  Cake board  Cakes
 Sprayer  Turntable stands
 Bowl  Straws  Cocktail
Stakes
 Scissors

Materials and supplies:

 Milk  Brandy  custard,

 Hone  Rum  chocolate ganach
y  whippe e
 Fruit d  Assorted
juice cream, buttercreams
 Sugar  fruits,
syrup

1.2.3.7 References
1. Ashton. Y. (n.d). Creative cakes and basic techniques; teacher notes. Retrieved from
https://fod.infobase.com/HTTP/40200/40243_guide.pdf on 06/12/2020.
2. Auburn Public Library (2015); Gadgets to Goulash: A cook’s Club Simple Cake
Decorating. Retrieved from
http://www.auburnlibrary.org/auburn/documents/2015%20april%20gadgets%20to%2
0goulash%20simple%20cake%20decorating.pdf on 16/12/2020.
3. Chee .D. et.al. (2013). Prepare and produce cakes and pastries D1.HPA.CL4.08
Trainee Manual. Retrieved from
https://www.sihmbalangir.org/upload/Cakes%20&%20Pastries%20Book.pdf on
06/12/2020.
4. Cookie/Cake Decorating Tutorials: Retrieved from
https://extension.unl.edu/statewide/holt-

169
 boyd/Cake%20and%20Cookie%20Decorating%20Tutorial%20Part%204.pdf on
10/12/2020.
5. Johnson. J. (2012). Frequent Cake Decorating Terms. Retrieved from
https://pioneerthinking.com/frequent-cake-decorating-terms on 06/12/2020.
6. Members and Leaders Manual; 4-H Foods Series Discovering Cake Decorating, Arts
and Lifestyle cake decoration project Retrieved from
https://www.gov.mb.ca/agriculture/rural-communities/4h/pubs/discover-foods-cake-
decorating-memberleader.pdf on 10/12/2020.
7. Moore. J. O (2020), Wafer Paper Is the Secret to the Coolest Cake Designs retrieved
from craftsy.com/post/using-wafer-paper-in-cake-decorating on 16/12/2020.
8. Phillip. S. (2000). Crafty Baking; Trim and torte or slice into layers. Retrieved from
https://www.craftybaking.com/howto/cakes-trim-and-torte-or-slice-layers on
06/12/2020.
9. Shier. P. (2013), Art and Lifestyle; Cake Decorating Project. Unit 3 Reference and
Activity Book. Canadian Agricultural Adaptation Program (CAAP). Retrieved from
http://www.gov.pe.ca/photos/original/4hsaskCD3.pdf on 5/12/2020
10. Shier. P. (2013), Art and Lifestyle; Cake Decorating Project. Unit 1 Reference and
Activity Book. Canadian Agricultural Adaptation Program (CAAP). Retrieved from
http://www.gov.pe.ca/photos/original/4hsaskCD1.pdf on 5/12/2020

CHECK YOUR PROGRESS 1II-Model answers

1. You are planning and preparing for torting and moistening cakes for a client. What SIX tools
and equipment would you require? [6 marks]
o Cake leveler
o Serrated knife
o Work table (flat)
o Plastic ruler
o Pallet knife
o Turntable
o Cake boards
2. Which FOUR ingredients would you use in filling the cakes? [4 marks]
 Whipped cream
 Custard
 American Buttercream. This is the most used cake filling across the world
 Italian Meringue Buttercream
 Swiss Meringue Buttercream
 French Buttercream
 German Buttercream

170
 Ermine Buttercream
 Chocolate Ganache

171
1.2.5 Learning Outcome 4: Coat the cake crumb
1.2.4.8 Introduction to the learning outcome
This learning outcome covers cake crumb coating media recipe balancing, tools and
equipment for cake crumb coating, cake crumb coating ingredients and the preparation of
medium and crumb coating techniques.
1.2.4.9 Performance Standard
 Tools for coating the cake crumb are identified and used as per standard operating
procedure.
 Cake crumb coating medium is identified and prepared based on type of cake
decoration.
 Cake crumb is coated as per standard operating procedure.
1.2.4.10 Information Sheet
(a) Definition of terms related to cake crumb coating
 Airbrushing: Airbrushing a cake is a rapid method to add a picture or setting onto a
cake’s surface with food coloring. Airbrushing is accomplished with an artist’s paint gun
that uses a compression air pump.
 Border: The border of a cake is a constant thread of icing that ornaments the top, sides,
and/or bottom edges of a cake.
(b) Cake crumb media recipe balancing
Basic requirement of a cake crumb coating media is that it should have a pleasing appearance
and pleasant to eat. Each ingredient has a definite function. If haphazard quantities of
ingredients are used in a cake, the resultant product will vary from day to day. Therefore in
order to have consistently good quality product, it becomes necessary that all the ingredients
are used in a definite proportion and in a proper manner.
Thus a cake crumb coating media recipe is an accurate record of the quantities of certain raw
materials necessary to make a particular type of cake crumb coating media.
(c) Tools and equipment for cake crumb coating
 Cake board or card
 Palette knife
 Turn table
 Cake scraper
 Piping bag, with the end cut

172
  Flat work surface
 Cake lifter
 Spray gun
Cake crumb coating ingredients
Depending on the type of cake to be masked and client specification, decorating ingredients will
include the following:
 Icing sugar
 Margarine
 Caster sugar
 Butter
 Egg white
 Edible paper
 Lemon juice
(d) Preparation of cake crumb coating media
A crumb coat is a thinner mixture of the icing that is used on cakes. Thin the mixture down
with whatever liquid used to make the icing, for example water or milk. The icing has to be
thinned down just enough to cover the surface of the cake with a thin layer.
Once you have applied a crumb coat to the surface of the cake place it in the refrigerator and
let it set overnight, or for at least an hour or two. Once set the surface will be ready to
decorate.
(e) Cake crumbing and coating techniques
Cake crumb coating
A crumb coat is the first layer of buttercream icing; it is an extremely important step in
decorating a cake. It seals in the sponge, preventing it from drying out and, as its name
suggests, it catches all of the crumbs from the sponge and presents a barrier so that the final
icing will be perfectly clean and crumb free.

Additional learning resources:

Watch the following videos on cake crumb coating below:
1. https://www.marthastewart.com/964898/htb104-how-crumb-coat-cake-web-
version-hi-
resmov#:~:text=A%20thin%20layer%20of%20frosting,until%20the%20frosting
%20is%20set. – [Crumb coating a cake].
2. https://youtu.be/_DZ9JnmVMrM_ coat crumbing a cake

173
 Figure 69 Cake crumb coating

1.2.4.11 Learning Activities

Table 33: Practical activities 24

174
 Practical Activity: Practice cake crumb coating on a variety of cakes
You are required to carry out the following activities:
 Identify and assemble cake crumb coating tools and equipment
 Identify and prepare cake crumb coating medium for various cakes
 You are provided with a cake, practice crumb coating

1.2.4.12 Self-Assessment
CHECK YOUR PROGRESS IV
Attempt ALL questions in the spaces provided
1. You are planning and preparing for cake crumb coating. What SIX tools and equipment
would you assemble? [6 marks]
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
2. Which TWO reasons make it necessary to crumb coat a cake? [2 marks]
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
3. State whether the following statements are TRUE or FALSE [2 marks]
i. A crumb coat is the first layer of buttercream icing
ii. A crumb coat is a thinner mixture of the icing that used on cakes

1.2.4.13 Tools, Equipment, Supplies and Materials

 Cake boards  Palette knife  Flat work surface
 Cake boxes  Turn table  Cake lifter
 Cello tape  Cake scraper  Spray gun
 Grease proof paper  Piping bag, with  Cake mixers
 Labels the end cut  Assorted cake bowls

175
  Cake board or card  Flour sieves

Materials and supplies

 Icing sugar
 Margarine
 Caster sugar
 Butter
 Egg white
 Edible paper
 Lemon juice

References
11. Ashton. Y. (n.d). Creative cakes and basic techniques; teacher notes. Retrieved
from https://fod.infobase.com/HTTP/40200/40243_guide.pdf on 06/12/2020.
12. Auburn Public Library (2015); Gadgets to Goulash: A cook’s Club Simple Cake
Decorating. Retrieved from
http://www.auburnlibrary.org/auburn/documents/2015%20april%20gadgets%20to
%20goulash%20simple%20cake%20decorating.pdf on 16/12/2020.
13. Chee .D. et.al. (2013). Prepare and produce cakes and pastries D1.HPA.CL4.08
Trainee Manual. Retrieved from
https://www.sihmbalangir.org/upload/Cakes%20&%20Pastries%20Book.pdf on
06/12/2020.
14. Cookie/Cake Decorating Tutorials: Retrieved from
https://extension.unl.edu/statewide/holt-
boyd/Cake%20and%20Cookie%20Decorating%20Tutorial%20Part%204.pdf on
10/12/2020.
15. Johnson. J. (2012). Frequent Cake Decorating Terms. Retrieved from
https://pioneerthinking.com/frequent-cake-decorating-terms on 06/12/2020.
16. Members and Leaders Manual; 4-H Foods Series Discovering Cake Decorating,
Arts and Lifestyle cake decoration project Retrieved from
https://www.gov.mb.ca/agriculture/rural-communities/4h/pubs/discover-foods-
cake-decorating-memberleader.pdf on 10/12/2020.
17. Moore. J. O (2020), Wafer Paper Is the Secret to the Coolest Cake Designs
retrieved from craftsy.com/post/using-wafer-paper-in-cake-decorating on
16/12/2020.
18. Phillip. S. (2000). Crafty Baking; Trim and torte or slice into layers. Retrieved
from https://www.craftybaking.com/howto/cakes-trim-and-torte-or-slice-layers on
06/12/2020.
19. Shier. P. (2013), Art and Lifestyle; Cake Decorating Project. Unit 3 Reference and
Activity Book. Canadian Agricultural Adaptation Program (CAAP). Retrieved
from http://www.gov.pe.ca/photos/original/4hsaskCD3.pdf on 5/12/2020
20. Shier. P. (2013), Art and Lifestyle; Cake Decorating Project. Unit 1 Reference and
Activity Book. Canadian Agricultural Adaptation Program (CAAP). Retrieved
from http://www.gov.pe.ca/photos/original/4hsaskCD1.pdf on 5/12/2020

176
CHECK YOUR PROGRESS 1V-Model answers
1. You are planning and preparing for cake crumb coating. What SIX tools and equipment
would you assemble? [6 marks]
Cake board or card
Palette knife
Turn table
Cake scraper
Piping bag, with the end cut
Cake boards
Flat work surface
Cake lifter
2. Which TWO reasons make it necessary to crumb coat a cake? [2 marks]
 Seals the cake and prevents it from drying
 Holds the crumbs in place hence allowing final icing to be clean and smooth
3. State whether the following statements are TRUE or FALSE [2 marks]
i. A crumb coat is the first layer of buttercream icing [TRUE]
ii. A crumb coat is a thinner mixture of the icing that used on cakes [TRUE]

177
1.2.6 Learning Outcome 5: Mask or Ice the cake
1.2.5.4 Introduction to the learning outcome
This learning outcome covers tools and equipment for icing cakes, preparation of cake
masking or icing medium, cake masking techniques, types of cake masking and materials and
supplies used in cake masking.
1.2.5.5 Performance Standard
 Cake masking/icing tools and supplies are identified and used as per standard operating
procedure.
 Cake masking/icing media are identified and prepared based on type of cake and
customer requirements.
 Cake is masked/iced as per the customer requirements and standard operating procedure.
1.2.5.6 Information Sheet
(a) Definition of terms related to cake masking/icing
Masking or icing: it is a sweet, often creamy glaze made of sugar with a liquid, such as
water or milk that is often enriched with ingredients like butter, egg whites, cream cheese, or
flavorings. It is used to coat or decorate baked goods, such as cakes. When it is used between
layers of cake it is known as a filling.
(b) Tools and equipment for cake masking/icing
 Cake leveler.
 Cake board.
 Turntable.
 Spatula and scraper.
 Piping tips and couplers.
 Piping bags.
(c) Types of cake masking/icing and their preparation
Methods of cake masking differ based on type of media and the method of application.

Masking/Icings
Icings or frostings are sweet coatings for cakes and other baked goods. Icings have three
main functions: -
 They improve the keeping qualities of the cake by forming protective coatings around
it.
 they contribute flavour and richness
 They improve appearance.
There are seven basic kinds of icings: -

178
  Fondant
 Butter cream
 Foam Type icing
 Fudge type icing
 Flat type icing
 Royal or decorator’s icings
 Glazes

(d) Cake masking/icing techniques

The decorative techniques that learners should use are:
 Trimming
 Leveling
 Masking
 Tier Stacking
 Piping
 Lace work
 Airbrushing
 Painting
 Embossing/clipping
 Sugar craft
 Stenciling
 Commercially available decorations
(e) Cake masking/icing process faults
Faults occur in the preparation of cake masking media, cake masking process or handling of
masked cakes. Various media present different faults which include but not limited to the
following:
Table 34: Cake process faults

Fault Causes Remedies

Crumbling of cake while Lack of cake structure Cake structuring
icing Hollow cake Recipe balancing
Chill the cake before
masking
Blowing out of Buttercream too soft Recipe balancing
buttercream
Icing ridges Too dry icing Recipe balancing
Poor tool handling Workmanship
Fondant not smooth Poor fondant preparation Recipe balancing
Poor crumb coating Workmanship

179
 Torn or cracked fondant Poor fondant preparation Recipe balancing
Poor crumb coating Workmanship
Sweating of fondant Poor fondant preparation Recipe balancing
Poor storage after coating Do not refrigerate after
coating

(f) Materials and supplies used in cake decoration

Depending on the activity, customer specifications and recipe you will receive the following
materials and supplies
 Cake boards
 Cake boxes
 Cello tape
 Grease proof paper
 Aluminium foil
1.2.5.7 Learning Activities
Table 35: Practical activities 25

Practical activity:
Assume that you have cake orders from various clients. You are required to carry out the
following activities:
a) Identify and assemble cake masking tools and equipment
b) Identify and prepare cake icing media
c) Mask variety of cakes

1.2.5.8 Self-Assessment
CHECK YOUR PROGRESS V
Attempt ALL questions in the spaces provided
1. You have been approached by a friend who is taking a course in General agriculture
who wants to know the tools and equipment used in cake masking. Make for her a list
of TEN tools and equipment used in cake masking. [10 marks]
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
180
 _____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
1.2.5.9 Tools, Equipment, Supplies and Materials
Cake masking tools and equipment include but not limited to the following:
 Cake mixers
 Whisks
 Cake beaters
 Spoons
 Grease proof paper
 Edible paper printer
 Cake stand
Cake decorating materials
They include but not limited to the following:
 Glucose syrup
 Sugar syrup
 Edible paper
 Assorted seed
Cake decoration supplies
They include but not limited to the following:
 Cake boards
 Cake boxes
1.2.5.10 References
1. Ashton. Y. (n.d). Creative cakes and basic techniques; teacher notes. Retrieved from
https://fod.infobase.com/HTTP/40200/40243_guide.pdf on 06/12/2020.
2. Auburn Public Library (2015); Gadgets to Goulash: A cook’s Club Simple Cake
Decorating. Retrieved from
http://www.auburnlibrary.org/auburn/documents/2015%20april%20gadgets%20to%2
0goulash%20simple%20cake%20decorating.pdf on 16/12/2020.
3. Chee .D. et.al. (2013). Prepare and produce cakes and pastries D1.HPA.CL4.08
Trainee Manual. Retrieved from
https://www.sihmbalangir.org/upload/Cakes%20&%20Pastries%20Book.pdf on
06/12/2020.
4. Cookie/Cake Decorating Tutorials: Retrieved from
https://extension.unl.edu/statewide/holt-

181
 boyd/Cake%20and%20Cookie%20Decorating%20Tutorial%20Part%204.pdf on
10/12/2020.
5. Johnson. J. (2012). Frequent Cake Decorating Terms. Retrieved from
https://pioneerthinking.com/frequent-cake-decorating-terms on 06/12/2020.
6. Members and Leaders Manual; 4-H Foods Series Discovering Cake Decorating, Arts
and Lifestyle cake decoration project Retrieved from
https://www.gov.mb.ca/agriculture/rural-communities/4h/pubs/discover-foods-cake-
decorating-memberleader.pdf on 10/12/2020.
7. Moore. J. O (2020), Wafer Paper Is the Secret to the Coolest Cake Designs retrieved
from craftsy.com/post/using-wafer-paper-in-cake-decorating on 16/12/2020.
8. Phillip. S. (2000). Crafty Baking; Trim and torte or slice into layers. Retrieved from
https://www.craftybaking.com/howto/cakes-trim-and-torte-or-slice-layers on
06/12/2020.
9. Shier. P. (2013), Art and Lifestyle; Cake Decorating Project. Unit 3 Reference and
Activity Book. Canadian Agricultural Adaptation Program (CAAP). Retrieved from
http://www.gov.pe.ca/photos/original/4hsaskCD3.pdf on 5/12/2020
10. Shier. P. (2013), Art and Lifestyle; Cake Decorating Project. Unit 1 Reference and
Activity Book. Canadian Agricultural Adaptation Program (CAAP). Retrieved from
http://www.gov.pe.ca/photos/original/4hsaskCD1.pdf on 5/12/2020
CHECK YOUR PROGRESS V-Model answers
You have been approached by a friend who is taking a course in General agriculture who
wants to know the tools and equipment used in cake decoration. Make for her a list of
TEN tools and equipment used to include in the list. [10 marks]
 Cake mixers
 Whisks
 Cake beaters
 Spoons
 Wooden spatula
 Scrappers
 Assorted cake bowls
 Flour sieves
 Cake trolleys
 Grater
 Turn table
 Pallet knives
 Piping/savoy bags
 Nozzles
 Piping tubes

182
 Grease proof paper
 Edible paper printer
 Cake stand

183
1.2.6 Learning Outcome 6: Apply sugar craft techniques
1.2.6.1 Introduction to the learning outcome
This learning outcome covers tools and equipment for sugar craft techniques, materials and
supplies for sugar crafts, methods and techniques of sugar craft and preparation of sugar craft
products.
1.2.6.2 Performance Standard
 Sugar craft tools and equipment are identified and used as per standard operating
procedure.
 Supplies and materials for sugar craft are identified and used as per standard operating
procedure.
 Sugar craft techniques are applied as per standard operating procedure.
 Sugar craft structures are designed and created as per client’s specification and
standard operating procedure.
1.2.6.3 Information Sheet
(a) Definition of terms related to sugar craft techniques
 Sugar craft: Sugar craft is a creative art, where sugar is used as a medium to produce
masterpieces mainly for decorating cakes for special occasions such as baptisms,
birthdays, engagements, weddings, anniversaries and so on.
 Pastillage: A thick sugar paste, similar to gum paste, is molded into shapes. When
dried, it is hard and brittle. Made with gelatin, water and confectioner's sugar, it
hardens quickly and can be shaped for a short while by hand, and after hardening, with
electric grinders, cutters, sandpaper and assorted files.
(b) Tools and equipment for sugar craft techniques
Table 36: Tools and equipment used in application of craft sugar techniques

Offset spatula Ribbon cutter Cutters

Cake scrapper Extruder Crimpers
Fondant smoother Knives Modeling Tools
Cake stand Stencils Mold Embossers
Cutting mat Piping Tubes Wires
Gum paste tools Icing Ruler Tapes
Scrapers Thermometers

184
 (c) Materials and supplies for sugar crafts
The ingredients required to practice sugar craft techniques include but not limited to the
following:
 Albumen strengtheners
 Glucose
 Glycerin
 Almonds
 Caster sugar
 Fats
 Chocolate
 Food colouring
 Sugar paste
 Gum paste
(d) Methods and techniques of sugar crafts
They include but not limited to:
 Coating
 Modeling
 Texturing
 Rolling
 Embossing
 Piping Fine Line Patterns
 Run Out Royal Icing
 Inlays
 Marking
 Shaping
 Curling
 Colouring
 Painting
 Frilling
 Assemble Components
(e) Preparation of sugar craft products
Using the materials listed below, practice creation of various sugar craft products. E.g. making of
Rose flowers, Lily calla lily, Carnations, Blossom from fondant.
 Gum paste
 Flour paste
 Fondant
 Butter icing
 Royal icing
 Whipped cream

185
  Ganache
Application of selected cake decoration techniques:
A variety of cake decoration techniques can be practiced on the following types of cakes.
 Sponge cake
 Wedding cakes
 Birthday cakes
 Character cakes
 Themed cakes
 Creative cake decoration design

1.2.6.4 Learning Activities

Table 37: Practical activities 26

Practical activity:
Assume that you have cake orders from various clients. You are required to carry out the
following activities:
a) Identify and assemble cake sugar crafting tools and equipment
b) Identify and assemble materials and supplies for sugar craft techniques
c) Apply variety of sugar craft techniques

1.2.6.5 Self-Assessment
CHECK YOUR PROGRESS VI
Attempt ALL questions in the spaces provided
1. You are planning and preparing for cake sugar craft. What FIVE tools and equipment
would you require? [5 marks]
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
2. A client has ordered a birthday cake. Identify FIVE ingredients that you will request
for sugar crafting the cake before delivering? [5 marks]

186
 _____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
1.2.6.6 Tools, Equipment, Supplies and Materials
Cake sugar craft production tools and equipment include but not limited to the following:
 Cake mixers
 Whisks
 Cake beaters
 Pallet knives
Cake sugar craft materials
They include but not limited to the following:
 Whipped cream
 Gelatin
 Glycerin
 Glucose syrup
 Sugar syrup
 Ganache
Cake sugar craft supplies
They include but not limited to the following:
 Cake boards
 Cake boxes
 Cello tape
 Grease proof paper
1.2.6.7 References
1. Ashton. Y. (n.d). Creative cakes and basic techniques; teacher notes. Retrieved
from https://fod.infobase.com/HTTP/40200/40243_guide.pdf on 06/12/2020.
2. Auburn Public Library (2015); Gadgets to Goulash: A cook’s Club Simple Cake
Decorating. Retrieved from
http://www.auburnlibrary.org/auburn/documents/2015%20april%20gadgets%20to
%20goulash%20simple%20cake%20decorating.pdf on 16/12/2020.
3. Chee .D. et.al. (2013). Prepare and produce cakes and pastries D1.HPA.CL4.08
Trainee Manual. Retrieved from

187
 https://www.sihmbalangir.org/upload/Cakes%20&%20Pastries%20Book.pdf on
06/12/2020.
4. Cookie/Cake Decorating Tutorials: Retrieved from
https://extension.unl.edu/statewide/holt-
boyd/Cake%20and%20Cookie%20Decorating%20Tutorial%20Part%204.pdf on
10/12/2020.
5. Johnson. J. (2012). Frequent Cake Decorating Terms. Retrieved from
https://pioneerthinking.com/frequent-cake-decorating-terms on 06/12/2020.
6. Members and Leaders Manual; 4-H Foods Series Discovering Cake Decorating,
Arts and Lifestyle cake decoration project Retrieved from
https://www.gov.mb.ca/agriculture/rural-communities/4h/pubs/discover-foods-
cake-decorating-memberleader.pdf on 10/12/2020.
7. Moore. J. O (2020), Wafer Paper Is the Secret to the Coolest Cake Designs
retrieved from craftsy.com/post/using-wafer-paper-in-cake-decorating on
16/12/2020.
8. Phillip. S. (2000). Crafty Baking; Trim and torte or slice into layers. Retrieved
from https://www.craftybaking.com/howto/cakes-trim-and-torte-or-slice-layers on
06/12/2020.
9. Shier. P. (2013), Art and Lifestyle; Cake Decorating Project. Unit 3 Reference and
Activity Book. Canadian Agricultural Adaptation Program (CAAP). Retrieved
from http://www.gov.pe.ca/photos/original/4hsaskCD3.pdf on 5/12/2020
10. Shier. P. (2013), Art and Lifestyle; Cake Decorating Project. Unit 1 Reference and
Activity Book. Canadian Agricultural Adaptation Program (CAAP). Retrieved
from http://www.gov.pe.ca/photos/original/4hsaskCD1.pdf on 5/12/2020

CHECK YOUR PROGRESS V1-Model answers

1. You are planning and preparing for cake sugar craft. What FIVE tools and equipment
would you require? [5 marks]
 Offset spatula
 Cake scrapper
 Fondant smoother
 Cake stand
 Cutting mat
 Gum paste tools
 Ribbon cutter
 Extruder
2. A client has ordered a birthday cake. Identify FIVE ingredients that you will request
for sugar crafting the cake before delivering? [5 marks]
 Icing sugar

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 Albumens
 Albumen strengtheners
 Glucose
 Glycerin
 Almonds
 Caster sugar
 Fats
 Chocolate
 Food colouring,

189
1.2.7 Learning Outcome 7: Package and Dispatch decorated cakes
1.2.8.1 Introduction to the learning outcome
This learning outcome covers display of decorated cakes, packaging and dispatch of decorated
cakes. The display of cakes should provide an advantage to customer view. Display of product
will vary from enterprise to enterprise. The objective of display to create an appeal to clients. It
is a selling tool and enhances the appearance of the display area. All the dimensions of the
display area, including lighting should be considered.

1.2.8.2 Performance Standard

 Cake packaging materials and supplies are identified and obtained based on
workplace policy and legal requirements.
 Decorated cakes are packaged in accordance with legal requirements and workplace
policy.
 Decorated cakes are stored based on type, workplace policy and legal requirements.
 Decorated cakes are dispatched based on customer specifications.
 Data on cake decoration is maintained as per workplace policy.
1.2.8.3 Information Sheet
(a) Considerations for cake display
The aim is to provide an advantage to customer view and thus the display of product will
vary from enterprise to enterprise. Creativity and innovation can turn an ordinary cake
display area into an executive master piece.The following questions need to be answered
before a standard can be followed:
 Is the product to be taken away to be served and consumed elsewhere?
 Is it to be consumed in café?
 Is the product to be served in fine dining restaurant?
(b) Cake packaging materials and supplies
There are a variety of cake packaging materials and supplies. Note the advantages and the
disadvantages of various packaging materials. Cake packaging and display materials include:
Display requirements:
 Glass display shelf
 Tables
 Turn tables
 Shelves
 Lighting
 Stands

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Packaging requirements:

 Metal cans
 Paper board cartons
 Glass bottles
 Cake boards
 Cake boxes
 Cello tape
 Grease proof paper
 Labels
 Stamps and stamp pad
 Aluminum foil
 Cling film
 Ribbons

(c) Records and Dispatch of decorated cakes

Keeping records or descriptions of decorated cakes is important. Either take a picture or draw
a simple diagram of each cake decorated, then give a short explanation of what you did and
what you learned, even if you had problems. Also, keep a record of expenses and compare
the amount to what it would have cost to buy a decorated cake.
Keep records of clients’ cake dispatch orders to avoid delays and inconveniences to
customers. Some clients may opt to collect their cakes. The records for dispatch should
include but not limited to:
 Name of recipient
 Place of delivery
 Date and time of delivery
 Type and quantity of cake
 Means of delivery
 Price and cost of delivery
1.2.8.4 Learning Activities
Table 9: Practical activities 27

Practical activity:
Assume that you have cake orders from various clients. You are required to carry out the
following activities:
a) Identify cake packaging materials and supplies
b) Package decorated cakes.
c) Dispatch decorated cakes.
d) Maintain records of baked, decorated and dispatched cakes.
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1.2.8.5 Self-Assessment
CHECK YOUR PROGRESS VII
Attempt ALL questions in the spaces provided
1. You are dispatch customer orders of decorated cakes. Make a list of FIVE supplies
you will need for packaging [5 marks]
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
2. Which FIVE records would you create and maintain to show the customer order
completion? [5 marks]
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
1.2.8.6 Tools, Equipment, Supplies and Materials
Cake decoration tools and equipment include but not limited to the following:
 Cake beaters
 Edible paper printer
 Cake stand
Cake decorating materials
They include but not limited to the following:
 Eggs
 Assorted fruits
 Assorted flavors
 Food colour
 Sugar flowers
 Edible paper
 Assorted seed
Cake decoration supplies

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 They include but not limited to the following:
 Cake boards
 Cake boxes
 Cello tape
 Grease proof paper
1.2.8.7 References
1. Ashton. Y. (n.d). Creative cakes and basic techniques; teacher notes. Retrieved
from https://fod.infobase.com/HTTP/40200/40243_guide.pdf on 06/12/2020.
2. Auburn Public Library (2015); Gadgets to Goulash: A cook’s Club Simple Cake
Decorating. Retrieved from
http://www.auburnlibrary.org/auburn/documents/2015%20april%20gadgets%20to
%20goulash%20simple%20cake%20decorating.pdf on 16/12/2020.
3. Chee .D. et.al. (2013). Prepare and produce cakes and pastries D1.HPA.CL4.08
Trainee Manual. Retrieved from
https://www.sihmbalangir.org/upload/Cakes%20&%20Pastries%20Book.pdf on
06/12/2020.
4. Cookie/Cake Decorating Tutorials: Retrieved from
https://extension.unl.edu/statewide/holt-
boyd/Cake%20and%20Cookie%20Decorating%20Tutorial%20Part%204.pdf on
10/12/2020.
5. Johnson. J. (2012). Frequent Cake Decorating Terms. Retrieved from
https://pioneerthinking.com/frequent-cake-decorating-terms on 06/12/2020.
6. Members and Leaders Manual; 4-H Foods Series Discovering Cake Decorating,
Arts and Lifestyle cake decoration project Retrieved from
https://www.gov.mb.ca/agriculture/rural-communities/4h/pubs/discover-foods-
cake-decorating-memberleader.pdf on 10/12/2020.
7. Moore. J. O (2020), Wafer Paper Is the Secret to the Coolest Cake Designs
retrieved from craftsy.com/post/using-wafer-paper-in-cake-decorating on
16/12/2020.
8. Phillip. S. (2000). Crafty Baking; Trim and torte or slice into layers. Retrieved
from https://www.craftybaking.com/howto/cakes-trim-and-torte-or-slice-layers on
06/12/2020.
9. Shier. P. (2013), Art and Lifestyle; Cake Decorating Project. Unit 3 Reference and
Activity Book. Canadian Agricultural Adaptation Program (CAAP). Retrieved
from http://www.gov.pe.ca/photos/original/4hsaskCD3.pdf on 5/12/2020
10. Shier. P. (2013), Art and Lifestyle; Cake Decorating Project. Unit 1 Reference and
Activity Book. Canadian Agricultural Adaptation Program (CAAP). Retrieved
from http://www.gov.pe.ca/photos/original/4hsaskCD1.pdf on 5/12/2020

193
CHECK YOUR PROGRESS VII-Model answers
1. You are dispatch customer orders of decorated cakes. Make a list of FIVE supplies
you will need for packaging [5 marks]
Paperboard boxes
Corrugated boxes
Plastic boxes
Rigid boxes
Chipboard packaging
Poly bags
Foil sealed bags
2. Which FIVE records would you create and maintain to show the customer order
completion? [5 marks]
Order number
Type of cake
Invoice for payment of the order
Amount paid in cash or via bank
Delivery note number
Receipt no. if already paid
Name of customer
Complements or complaints if any

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 CHAPTER 5: PRODUCTION OF YEAST PRODUCTS

Unit of learning code: FOP/CU/BT/CR/03/5/A

Related Unit of Competency in Occupational Standard: Produce yeast products

5.1 Introduction to the unit of learning

This unit covers the competencies required to produce yeast products. It involves planning and
preparing for production of yeast products, weighing of ingredients, dough processing (dough
making, fermentation, scaling, moulding and proofing) and baking of yeast products. It also entails
preparation of yeast products for display and dispatch (cooling, slicing, wrapping and packaging).

5.2 Summary of Learning Outcomes

1. Plan and prepare for production of yeast products
2. Prepare yeast dough
3. Process the dough for baking
4. Prepare and bake selected yeast product
5. Prepare yeast products for display and dispatch

1.2.1 Learning Outcome

1: 1. Plan and prepare for production of yeast products

1.2.1.1 Introduction to the learning outcome

The following content is going to be covered in the learning outcome; Plan and prepare
for production of yeast products, definition of terms, safety in the bakery, food hygiene
and sanitation, yeast products ingredients, yeast products preparation methods, types of
yeast products, legal framework related to baked products, costing of products,
sustainable resource use and waste management.

1.2.1.2 Performance Standard

1.1 Production ingredients are identified and requisitioned based on product type.
1.2 Production tools and equipment are identified and assembled based on product type.
1.3 Occupational safety and health requirements are observed as per legal requirements.
1.4 PPEs are identified and used as per manufacturers’ instructions.

1.2.1.3 Information Sheet

i). Definition of terms

a) Yeast.
Yeast is a microscopic fungus consisting of single oval cells that reproduce by budding, and
capable of converting sugar into alcohol and carbon dioxide. It is one of the commonly used

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ferments. It needs food, warmth and moisture to thrive converting food i.e sugar through
fermentation into carbon monoxide and alcohol. It is the carbon monoxide that makes baked
products rise.

b) Safety
The condition of being protected from or unlikely to cause danger, risk or injury.

c) Food
Any substance usually of plant, animal or fungal origin taken in to provide nutritional support for
an organism. It contains essential nutrients such as carbohydrates, fats, proteins, minerals and
vitamins.
Any nourishing substance liquid or solid taken into the body to sustain life, provide energy and
promote growth

f) Food hygiene and Sanitation

It includes all the practices involved in protecting food from risk of contamination, harmful
bacteria, poisons and foreign bodies preventing any bacteria from multiplying to an extent which
would result in an illness of consumers. It involves proper food handling, preparation (cooking or
processing) and storage.

g) Legal frame work

Legislation which regulates the production, trade and handling of food and hence covers the
regulation of food control, food safety, quality and relevant aspects of food trade across the entire
food chain.

h) Costing
The proposed or estimated cost of producing a product.

i) Sustainable resource
Also referred to as ‘renewable resource’ that is, a resource that can be used again and again.

j) Waste management
Activities and actions required to manage waste from its inception to its final disposal. This
includes the collection, transport, treatment and disposal of waste, together with monitoring, and
regulation of the waste management process.

ii) Safety in the Bakery

- Persons who work in bakery operations should be instructed on how to avoid /prevent
potential hazards and be properly trained to follow recommended safe work practices.
- Slips and falls are common bakery accidents due to wet floors, spilled dough, batter and
dry ingredients. Immediately clean up spills and post warning signs when floors are wet
and slippery. Use a degreasing solution on oil and grease spills. Slip resistant floor

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 coverings and shoe soles also do prevent slips and falls. Employees should also be trained
on use of ladders and stepstools.
- Uneven or obstructed floor surfaces can also cause falls. Stack materials neatly to keep
walkways and production areas clear.
- Bakery equipment such as moving blades, mixing arms and conveyors on dough brakes,
pie and tart machines, mixers, rollers and dividers pose cutting and caught/crush hazards.
To prevent this, machines should be kept in good condition, moving and sharp parts
guarded and Safety devices such as power interlocks, two-handed controls and emergency-
stop bars used. Also keep equipment clearances to avoid accidentally bumping into moving
parts and place warning signs on equipment with moving and sharp parts.
- Gas and electric heat sources in bakeries pose a fire risk. To prevent this; know and drill
your fire evacuation plan, keep escape routes clear of storage and debris and keep fire
extinguishers reachable (both ABC class for general fires and K class for kitchen fires).
Also turn off and unplug electrical appliances when not in use and use high temperature
cut-off switches to prevent equipment from overheating. Ventilation hoods and fire
extinguishing systems should be used to control grease and oil buildup from donut
machines, grills and fryers.
- Boiling water, hot oil and hot ingredients (syrups and milk) can cause scalds while hot
warming trays and lights, grills, ovens, cooking pans and trays can cause burns. Do not
carry hot liquids around the work area and avoid splashes when pouring them. Also label
and guard hot water pipes and vessels. Use heat-resistant gloves or mitts when handling
hot objects/surfaces. There is need to maintain a first aid kit and one should be familiar
with first aid for minor burns and scalds. For major burns/scalds, seek medical attention.
- Breathing flour dust can cause asthma, nose, throat, and eye irritation. Repeated exposure
to flour and dough can sensitize skin. Control flour dust with enclosed storage bins,
adequate ventilation and enclosed mixing. Do not sweep flour from the floor, instead use
a high-efficiency vacuum cleaner or carry out wet mopping. Also clean work surfaces
throughout the day to prevent dough and flour buildup, make use of a nose mask if flour
dust cannot be controlled and use gloves and long sleeves to protect hands and arms from
dough and flour exposure.
- Handling heavy ingredients, food trays, mixing bowls and cooking vessels can result in
back and muscle injuries. To avoid this, use good lifting techniques or mechanical aids
(carts and lifts) when moving heavy objects, get training on forklifts and mechanical lifts.
Also secure each load because materials and bowls can cause severe injuries when they fall
during transport, organize your work area and storage to limit reaches and adjust work
surfaces or use stable platforms to get a comfortable working height.

iii). Food Hygiene and Sanitation

The specific objectives are to:

- Prevent food spoilage i.e changes that make food unfit for human consumption due to
microbial or chemical contamination.

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 - Inform and educate people about simple and practical methods of keeping food safe to
protect them against food borne diseases.
- Protect food from adulteration (intentional contamination) and to punish those who
perpetrate it.
- Ensure proper practice in the food trade to prevent the sale of food that is offensive or
defective in value and quality.

iv). Good Manufacturing practices in the bakery

Disease control
- Any person who by medical examination or supervisory observation is shown to have or
appears to have an illness, open lesion including boils, sores, infected wounds or any other
source of microbial contamination by which there is a reasonable possibility of food, food-
contact surfaces or food packaging materials becoming contaminated shall be excluded
from any operations which may be expected to result in such contamination until the
condition is corrected.
Cleanliness
All persons working in direct contact with food, food contact surfaces and food packaging
materials shall conform to hygienic practices while on duty to the extent necessary to
protect against contamination of food. The methods for maintaining cleanliness include but
are not limited to:

- Wearing outer garments suitable to the operation in a manner that protects against the
contamination of food, food-contact surfaces or food packaging materials.
- Maintaining adequate personal cleanliness.
- Washing hands thoroughly and sanitizing if necessary to protect against contamination
with undesirable microorganisms in an adequate hand-washing facility before starting
work, after each absence from the work station, and at any other time when hands may
have become soiled or contaminated.
- Removing all unsecured jewelry and other objects that might fall into food, equipment or
containers and removing hand jewelry that cannot be adequately sanitized during periods
in which food is manipulated by hand. If such jewelry cannot be removed, it may be
covered by material which can be maintained in an intact, clean and sanitary condition and
which effectively protects against contamination by these objects of the food, food-contact
surfaces or food packaging materials.
- Maintaining gloves, if they are used in food handling in an intact, clean and sanitary
condition. The gloves should be of an impermeable material.
- Wearing where appropriate in an effective manner hair nets, headbands, caps., beard covers
or other effective hair restraints.
- Storing clothing or other personal belongings in areas other than where food maybe
exposed or where equipment or utensils are washed.

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 - Confining the following to areas other than where food may be exposed or where
equipment or utensils are washed; eating food, chewing gum, drinking beverages or using
tobacco.
- Taking any other precautions to protect against contamination of food, food-contact
surfaces or food packaging materials with microorganisms or foreign surfaces including
but not limited to perspiration, hair, cosmetics, tobacco, chemicals and medicines applied
to the skin.
Education and training
- Personnel responsible for identifying sanitation failures or food contamination should have
a background of education or experience or a combination of the two to provide a level of
competency necessary for production of clean and safe food.
- Food handlers and supervisors should receive appropriate training in proper food handling
techniques and food protection principles and should be informed of the danger of poor
personal hygiene and unsanitary practices.

Supervision
- Responsibility for assuring compliance by all personnel with all requirements shall be
clearly assigned to competent supervisory personnel.

Equipment
- Keep all kitchen surfaces and utensils meticulously clean and when necessary disinfect
them. This is because; dirty utensils or surfaces that come into contact with food can
become major hazards. In addition, any items that might be left dirty might attract insects
or rodents.
- It is particularly vital to keep proofing cabinets clean. This is because; these warm
environments can be hospitable spots for bacteria.
NOTE:
- The premise should also be kept clean.
- Use safe water in food preparation.
- Wastes should be disposed off properly
- Wet washing areas can pose a hazard to the bakery environment. These areas should
therefore be enclosed with adequate ventilation to prevent aerosolization of mist/spray into
or onto the production line. These areas also need extra monitoring and diligence to ensure
harborage sites and pathogens are not present.

v). Yeast Products Ingredients

Yeast
There are three main types of baker’s yeast: dry, instant and fresh. All of them will work to leaven
dough in any given yeasted baking recipe.

Flour

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It is a basic ingredient. Wheat flour is most common type of flours used. When flour is mixed with
liquid, proteins in the flour combine to form gluten. As the gluten is manipulated in the kneading
process, it becomes elastic and forms the structure of the dough. This structure or network of gluten
strands captures the carbon dioxide gas produced by the yeast allowing the dough to expand and
rise.

Liquids
Include water and milk. They hydrate and dissolve yeast granules, blend and bind the ingredients
and mix with flour to form gluten. The type of liquid used and the temperature it is used at will
have a great impact on the overall quality of the product. Liquids that are too hot will kill the yeast
and liquids that are too cold will slow down or stop yeast activity. For traditional baking, use liquid
temperature 110o F-115oF when dissolving yeast directly in liquids and use 120o F-130oF liquids
when adding dry yeast directly to the other ingredients. For bread machine baking, use liquid
temperatures at 80oF. Using a thermometer is the most accurate way to determine the correct liquid
temperature.

Salt
Salt regulates the rate of yeast activity providing a slow steady rise. This allows yeast to develop
the characteristic bread flavor. It also strengthens the gluten structure of the dough not allowing
the trapped carbon dioxide bubbles to expand too quickly. This helps produce bread with fine
texture and grain. Salt also enhances the flavor of the product.

Sugar
Sugar provides ‘food’ for the yeast which converts it into carbon dioxide and alcohol. It also
enhances bread flavor, gives the crust a golden colour, improves the crumb texture and helps retain
moisture in the product. Exampes are white sugar, brown sugar, honey, corn syrup and molasses.

Fats
They include butter, margarine, oil and shortening. They add richness, moisture and make the
bread tender.

Eggs
Eggs makes the product richer, helps provide colour and volume and also bind the ingredients
together.

Improvers
Improvers improve the stability of dough during the production process such as improving the
anti-stirring property and the stability of the dough in the fermentation process. It also improves
the heating expansion of the dough mainly in the volume of the finished product and finally, it
improves the uniformity of the internal structure of the finished product. Improvers also keep the
soft property of finished product for a long time that is delaying the retro gradation of starch and
they also deepen the surface color of the product.

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Preservatives
Preservatives are used in order to keep food fresh and limiting the growth of microbes

Flavors
Used to give desired flavor to the product. Examples include banana and straw berry flavor

Coloring
It is used to:
 Make the product more attractive, appealing, appetizing and informative.
 Offset color loss due to exposure to light, air, temperature extremes, moisture and storage.
 Correct natural variations.
 Enhance color that occur naturally.
 Provide color to colorless and fun products.

Assorted fruits
Fruits are used to; improve flavor, preserve the product and to keep the product moist.

vi). Tools and equipment for dough making and their uses
Weighing tools and measuring tools
Include measuring cups and spoons, spring scales and electronic scales
They ensure accuracy when weighing/measuring ingredients
Hand mixer/stand mixer
This makes mixing of dough much easier and quicker
Spatula
Ideal for folding in egg whites, mixing ingredients and scraping down the sides of your mixing
bowl to get the last bit of batter or dough out of a pan.
Dough scraper
Also known as a pastry scraper or bench knife. It has a blunt edged rectangular blade made from
metal, rubber or plastic. It is used to divide, lift, turn and work the dough. Once through with dough
preparation, it will be used to clean up any mucky bits of flour or dough left behind on your
worktop.

Mixing bowls
Holds the ingredients being mixed.

Wooden spoons
Used to stir flour or other ingredients.

Egg whisk
Used to stir food ingredients such as egg white, egg yolk and cream
Sieve

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For sifting dry ingredients such as flour in order to break lumps, remove impurities and aerate it.

Legal Framework Relating to baked products

(i) Occupational Safety and Health (OSH) Act 2007

This is an act of Parliament to provide for safety of workers and all persons lawfully present at
workplaces, to provide for the establishment of the National Council for Occupational Safety and
Health and for connected purposes.

(ii) Labour Laws

It is an act of Parliament to consolidate the law relating to trade unions and trade disputes, to
provide for the registration, regulation, management and democratization of trade unions and
employers organisations or federations, to promote sound labour relations through the protection
and promotion of freedom of association, the encouragement of effective collective bargaining and
promotion of orderly and expeditious dispute settlement, conducive to social justice and economic
development and for connected purposes.

(iii) Factory Act

An act of Parliament to make provision for the health, Safety and Welfare of persons employed in
factories and other places, and for matters incidental thereto and connected therewith.

(iv) Kenya Bureau of Standards (KEBS) Regulations

The Kenya Bureau of Standards (KEBS) is a National Standards Body with an overall mandate to
promote standardization in industry and trade through standards development, conformity
assessment, testing and metrology. It aims at providing standards based solutions that deliver
quality and confidence to the consumers.

(v) Weights and Measures Act

The International System of Units (SI) is the only legal system of Weights and Measures in
Kenya. All weighing and measuring instruments are required by law to be tested for accuracy and
stamped by the inspectors of Weights and Measures before they are sold or brought into trade
use and thereafter once a year.
Every person who uses or has in his possession or control for use for trade any weight, measure,
weighing or measuring instrument which is false or unjust shall be guilty of an offence and the
weighing or measuring instrument shall be liable to be forfeited.

(vi) Public Health Act

It is an Act of Parliament to make provision for securing and maintaining health.

(vii) Food, Drugs and Chemical Substances Act

An Act of Parliament to make provision for the prevention of adulteration of food, drugs and
chemical substances and for matters incidental thereto and connected therewit
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(vii) Food Handlers Regulations

These are the minimum operational health standards to be met by every food-handling
establishment and every person who is licensed operator thereof.

(ix) National Environmental Management Authority (NEMA) Regulations

National Environmental Management Authority (NEMA) was established as the principal
instrument of Government charged with the implementation of all policies relating to the
environment and to exercise general supervision and coordination over all matters relating to the
environment. It is empowered to develop regulations, prescribe measures and standards and issue
guidelines for the management and conservation of natural resources and the environment.
The act provides for environmental protection through;
 Environmental impact assessment.
 Environmental audit and monitoring and
 Environmental restoration orders, conservation orders and easements.

(x) Work Injury Benefits Act (WIBA Act)

It is an act of parliament to provide for compensation to employees for work related injuries and
diseases contracted in the course of their employment and for related purposes.

(xi) County by-laws

Counties implement the legislation at county levels through registration and the monitoring,
inspection and inspection of food premises. Important activities include education, enforcement
and the taking of food samples. The concerned officers ensure that all persons handling food have
a valid medical certificate.

(xii) Food additives and preservatives regulations

To ensure protection of consumers from being misled, declaration of food additives used in any
product is mandatory. In all food products, specification standards which have allowed the use of
food additive, a mandatory clause is included requiring declaration of the food additive used by
name.

(xiii) Labeling Regulations

These regulations prescribe rules for labeling food and prescribe standards for the contents of such
foods with particular regard to food additives and for the preparation and processing of raw food
including marine and fresh water animal products, fruits, vegetables, cocoa, coffee, fat and oils,
meat and milk products. Offences and penalties are prescribed.

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Costing of Products
The cost of manufactured products is calculated by adding the total manufacturing costs including
all direct materials, direct labour and factory overhead to the beginning work in process inventory
and substracting the ending products in process inventory i.e the cost of products completed equals
the amount of inventory that was transferred from the products in process account into the finished
product account by the end of the period.

Example:
United bakery had ksh.100, 000 of finished products at the beginning of the period. Throughout
the period, it spent ksh. 50, 000 on materials for bread, 125, 000 on workers’ salaries and ksh. 65,
000 on rent and utilities.

After using the equivalent units of production calculation, the manager was able to determine that
the ending products in process inventory was ksh.75, 000.

The total cost of products manufactured for the period would therefore be:
(100,000/= + 50,000/= +125,000/= + 65, 000/=) - 75,000/=
Giving us 340, 000/= -75, 000/=
This finally gives us 265,000/=

Sustainable Resource Use and Waste Management

Sustainable resources are also referred to as renewable resources meaning they can be used again
and again. They include; water, wind, wood, sun and wave energy. Sustainable resource
management means managing resources in a way that their sources are not depleted or there are
no effects on the resource so that the future generations can also benefit from it. This therefore
means that when the sustainable resources are used or utilized in a sustainable manner, it will be
possible to meet the needs of the present without compromising the ability of future generations.

Waste Management
Waste management also referred to as waste disposal includes the activities and actions required
to manage waste from its inception to its final disposal. This includes the collection, transport,
treatment and disposal of waste together with monitoring and regulation of the waste management
process.

Bakery process generates lots of waste which can be disposed off or be recycled/re-used in many
cases. Recycling is being adopted by various companies to save cost and implement resource
conservation.

(i) Waste water

Waste water in bakeries is primarily generated from cleaning operations including equipment
cleaning and floor washing. It can be characterized as high loading, fluctuating flow and contains

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rich oil and grease. Flour, sugar, oil, grease and yeast are the major components in the waste. The
waste water is normally treated by physical, chemical and biological processes

Pre-treatment/primary treatment
It involves a series of physical and chemical operations which pre-condition the waste water as
well as remove some of the wastes. The treatment is normally arranged in the following order;
screening, flow equalization and neutralization, optional FOG separation, optional acidification,
coagulation, sedimentation and dissolved air flotation.
Pre-treatment reduces the pollutant loading in the subsequent biological treatment processes. It can
also protect process equipment.

Biological treatment
The objective is to remove the dissolved and particulate biodegradable components in the waste
water. Micro-organisms are used to decompose the organic wastes.
Note: Once the water has been treated, it can be used for gardening and other cleaning purpose.

(ii) Process waste

Includes dough, flour dust, sugar dust, burnt biscuits, broken biscuits, burnt loaves/rejected loaves
and market returned old bakery products. These can be sold out to suppliers who deal in cattle
feeding. Precaution should be taken that none of these have contamination so that it can be used
for cattle feeding.

(iii) Packaging
They include wrappers, tins, cardboard boxes, bags, cores, polythene, sacks, plastic trays and
pallets. Most of these can be recycled by packaging material suppliers.

(iv) Solid waste

Include metallic scrap, wooden pallets, papers and bakery waste water dry sludge. Metallic scrap
can be sold to scrap merchants, Dry sludge can be sold to land filling contractors.

(v) Other waste

They include fat & oil contaminated and spent oil from machinery. Can be sold to recyclers

1.2.1.4 Learning Activities

For effective learning process, trainees are advised to undertake the following activities:
 Visit the nearest supermarket, identify and document the types of yeast products
ingredients.
 Practice safety
 Practice food hygiene and sanitation
 Field trip to a bakery plant to understand yeast products preparation methods.
 Visit the nearest supermarket, identify and document the types of yeast products.
 Practice costing of products.

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 1.2.1.5 Self-Assessment

1. You are supply yeast products to the community, what five (5) legal requirements you
are to adhere to? (5 marks)
2. Mention any five (5) common tools used in production of yeast products. (5 marks)

1.2.1.6 Tools, Equipment, Supplies and Materials

 Computer
 Internet connectivity
 Library
 Stationery

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 1.2.1.7 References
For resource materials, refer to the following:
 Kumar, S.S (2009)Bakery Industry, Bakery Waste and its Disposal Management
 Menon, H. (2017). Food Safety and Good Hygiene Practices.
 Oloo, J.E.O (2010). Agriculture, Nutrition and Development. African Journal of
Food Vol. No. 1
 The Laws of Kenya. Public Health Act cap 242.www.kenya.org
 The Laws of Kenya. Food, Drugs and Chemical Substances Act cap 254.
www.kenya law.org

SELF-ASSESSMENT QUESTIONS AND ANSWERS

1. You are supply the bakery products to the community, what five (5) legal requirements
you are to adhere to?
 OSH Act 2007
 Labour laws
 KNBS regulations
 Public Health Act
 Weights and Measures Act
 Food handlers regulations
 Food and drugs handlers Act
 NEMA regulations
 WIBA
 County-by laws
 Food additives and preservatives regulations
 Labelling regulations
2. Mention any five (5) common tools used in production of yeast products.
 Dough mixers
 Ovens
 Spatulas
 Baking tins
 Sieves
 Cooling racks
 Provers
 Rolling pin
 Rolling tables

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1.2.1 Learning Outcome 2: Prepare yeast dough
1.2.1.1 Introduction to the learning outcome
This learning outcome covers yeast product recipe balancing, tools and equipment for dough
making and their uses, methods of dough preparation and dough preparation faults, causes and
remedies.
1.2.1.2 Performance Standard
1.1 Ingredients are weighed based on product type, quantity and method.
1.2 Standard operating procedures for dough making are followed as per product type.
1.3 Dough making tools and equipment are operated as per manufacturers’ manual.
1.4 Yeast products quality is assured as per workplace policy.

1.2.1.3 Information Sheet

i). Yeast product recipe balancing
Yeast activity may decrease when it comes into direct contact with salt and sugar. One therefore
needs to be mindful of this when measuring them and adding to the dough. Too little or too much
salt can have a great impact on how salt performs in your dough. Always double check your recipe
and measurements for accuracy. Too little salt would result in a dough that rises too fast and a
bread that lacks structure, flavor and taste while too much salt in dough can slow down or even
inhibit (stop) yeast activity.
The amount of yeast in a recipe initially, the quicker it produces carbon dioxide, alcohol and
organic acids. Alcohol being acidic weakens the gluten in the dough leading to the dough becoming
porous thus not rising again or not rising well. On the other hand, if you start with a smaller amount
of yeast, you slow down the amount of carbon dioxide alcohol and organic acids being released in
the dough thus ensuring gluten remains strong and the product rises well from its initial rise in the
bowl to its final rise in the oven.

ii). Methods of dough preparation

a) Straight-dough method
- Soften the yeast in warm water.
- Add the sugar, fat and salt to the milk.
- Combine the yeast with the liquid mixture and add some of the flour.
- Beat the mixture until smooth and then add the remaining flour gradually to form dough.
Note: This method is good for refrigeration dough recipes though it calls for extra yeast, sugar and
salt.

b) Fast mixing method

- Mix the yeast with some flour and all of the other dry ingredients.
- Heat the liquid and fat together to a temperature of 120-130oF. and add to the dry
ingredients.
- Add eggs if required and then add the rest of the flour to form a dough.
Note: This method works well with active dry or fast rising yeast. It also allows ingredients to
blend easily and eliminates the need to soften the yeast.

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c) Sponge method
- Melt fat and leave it to cool.
- Mix the liquid, sugar, yeast and part of the flour together. (This mixture is called a sponge).
- When the sponge becomes bubbly and light, add the cooled melted fat, salt and the rest of
the flour to form dough.

d) Batter/ “no mix” method

- It is a modification of straight-dough method that eliminates kneading. Stirring develops
the gluten and it is the quickest method.
Note:
These recipes use less flour and thus the mixture is thinner than that one of dough.

iii). Dough Preparation faults, Causes and Remedies

Lack of volume/small volume
i. Dough not fermented enough.
ii. Over fermentation.
iii. Dough not proved for required length of time.
iv. Improper mixing of the dough.
v. Too much salt.
vi. Less yeast in the dough.
vii. Too high oven temperatures.

Flying Tops
Also known as flaked crust.
Causes
If fermented dough is left uncovered in an atmosphere which is not saturated with moisture, water
evaporates from the surface of the dough leaving the skin dry. This skin once formed becomes
difficult to eliminate and if knocked back, scaled and moulded, it breaks off and some which
remains on the exterior will get folded into the dough showing as whitish coloured patches which
are hard and knotty.

Low Shelf-life
i. Dough not fermented for required time.
ii. Little salt used.
iii. Over proved dough.

Hard crust
i. Insufficient kneading.
ii. Insufficient rising.
iii. Too long baking time.

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Deformity
i. Forcing dough when shaping- let dough rest for 10 minutes for easier handling/shaping.
ii. Incorrect pan size.
iii. Insufficient kneading/or rising time.
iv. Improperly or poorly shaped loaf.
v. Over-crowding the oven do not crowd the oven.

Dull crust
i. Use of over fermented dough.
ii. Insufficient sugar in the dough.
iii. Too low oven temperatures

Crust cracked on top

i. Too much flour used during kneading and shaping- do not use excessive amount of flour
when shaping.

Flat top
i. Too short kneading period.
ii. Dough allowed to rise for too long before baking.

iv). Yeast products quality:

The following are key characteristics of good quality yeast products:
a) Crust –should be crispy, golden brown to light golden.
b) Crust- crisp tender with an even thickness over entire surface, free from cracks and bulges.
c) Colour - Even rich brown colour.
d) Inside – creamy white inside and free from streaks
e) Shape and size- uniform shape and size, well portioned and well-rounded top
f) Texture-soft, springy texture, tender and slightly moist with fine grains and thin walled
cells
g) Flavor-wheaty, sweet nut-like flavor

1.2.1.4 Learning Activities

For effective learning process, trainees are advised to undertake the following activities:
 Visit the nearest supermarket, identify and document the types of yeast products
ingredients.
 Identify tools and equipment for dough making.
 Practice different methods of dough preparation.

1.2.1.5 Self-Assessment
1. Your sister wants to bake a loaf and she has requested you to shop for her the

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 ingredients. What are these ingredients that you will include in your budget?
2. You are to prepare dough for bread making, which tools and equipment will you
require?

3. You are to prepare dough for bread making, which methods do you think can be
applied?

1.2.1.6 Tools, Equipment, Supplies and Materials

For effective learning, you will be provided with the following materials and resources:
 Ovens
 Mixers
 Bowls
 Weighing scales
 Provers

1.2.1.7 References

For resource materials, refer to the following:

 Ahmed, M.S.H. (2015) Effect of Storage Temperature and Periods on Some
Characteristics of Wheat Flour Quality. Food and Nutrition Sciences, 1148-1159,
http://dx.doi.org/10.4236/fns.2015.6666612120

 Lin,J. Gu,Y.and Bian,K. (2019) Bulk and Surface Chemical Composition of

Wheat flour Particles of Different Sizes. Journal of Chemisty

 Wan,L. Flores, R.A. (2000) Effects of flour particle size on the Textural
Propertiesof flour Tortillas. Journal of Cereal Science,
https://doi.org/10.1006/jcrs.2000.0302

SELF-ASSESSMENT QUESTIONS AND ANSWERS

1. Your sister wants to bake a loaf and she has requested you to shop for her the
Ingredients that she will need. What are these ingredients that you will include in your
Budget?
 Flour
 Fat
 Sugar
 Yeast
 Liquids
 Improvers

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  Preservatives
 Flavours
 Colouring
 Assorted fruits
 Eggs
2. You are to prepare dough for bread making, which tools and equipment will you
require?
 Cups
 Spoons
 Spring scales
 Electronic scales
 Mixers
 Spatulas
 Dough scrapers
 Mixing bowls
 Wooden spoons
 Egg whisks
 Sieve
3. You are to prepare dough for bread making. Which methods do you think can be
applied?
 Straight dough method
 Fast mixing method
 Sponge method
 Batter/ “no mix method”

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1.2.1 Learning Outcome 3: Process the dough for baking
1.2.1.1 Introduction to the learning outcome
This learning outcome will cover tools and equipment for dough processing, processing of dough
(Dough fermentation, dough scaling, dough moulding, dough panning, dough proofing) and dough
processing faults, causes and remedies.
1.2.1.2 Performance Standard
1.1 Dough is fermented as per standard operating procedure and type of product.
1.2 Dough is scaled based on product type and legal requirements.
1.3 Dough piece is moulded based on product type and required shape.
1.4 Dough piece is panned based on standard operating procedure and product shape and type.
1.5 Panned dough pieces are proofed as per standard operating procedure.

1.2.1.3 Information Sheet

a). Tools and Equipment for Dough processing
i. Dough fermentation trough
Used to hold mixed yeast dough during fermentation. Small operations might simply use
large mixing bowls on stand instead.

ii. Divider
Cuts scaled pieces of dough into equal portions by means of a die or cutter attached to a
hydraulic or mechanical lever assembly

iii. Divider rounder

Divides the dough as does a simple divider and then automatically rounds the individual
portions, greatly speeding makeup of the dough products.

iv. Dough sheeter

It rolls out portions of dough into sheets of uniform thickness. It consists of a canvas
conveyor belt that feeds the dough through a pair of rollers. To make thin sheets, the dough
usually must be passed through the roller several times.

v. Molder
A molder rolls and forms pieces of bread dough for standard loaves , baguettes and rolls
eliminating the need to perform these tasks by hand.

vi. Proofer
This is a special box in which the ideal Conditions for fermentation of yeast dough can be
created. The box maintains a preset warm temperature and humidity level appropriate to
the specific dough.

vii. Retarder

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 Chilling or refrigeration of yeast dough slows or retards the rate of fermentation so the
dough can be stored for later baking. A retarder is a refrigerator that maintains a high level
of humidity to prevent the dough from drying out or crusting.

viii. Retarder proofer

It is a combination of a retarder and a proofer. Dough can be retarded for a preset time after
which the machine switches to proofing mode and warms up to a second temperature and
humidity level.

b). Processing of Dough

Weighing of ingredients
All ingredients must be measured by weight. This step is concluded when all ingredients are
accurately measured and lined up in order of use as well as all tools and equipment are ready for
the second step in the dough making process.
Ingredients Mixing
Ingredients are combined into a smooth uniform dough; the yeast and other ingredients are evenly
distributed through the dough, the gluten is developed and fermentation is initiated.
Dough Fermentation
The dough is allowed to ferment in an enclosed warm environment. Fermentation is the process
by which the yeast acts on the sugar and starches producing carbon dioxide and alcohol. The
alcohol produced improves the flavor and aroma of yeast products.

Dough Scaling
The dough is divided or scaled into the desired individual portions. During scaling, bear in mind
that the final product weight will always be lower than the scaled weight. This weight loss is due
to evaporation and other reactions that result in production of gaseous products. Thus the need to
bear in mind the percentage loss.

Dough molding
The portioned dough is loosely shaped into smooth round balls. This organizes the dough into
consistent pieces and makes the final shaping easier and more efficient. It also stretches the gluten
on the outside of the dough and forms a skin that helps it retain the gases produced by the yeast.

Dough panning
The dough is formed into its final shape and placed in the pan or mold that it will be baked in. The
pan/tin must be greased to avoid the product sticking in the pan.

Dough proofing
The dough goes through one final fermentation. It should be placed in a temperature and humidity
controlled environment to allow the product to rise to the desired volume before baking. Optimum
rise for this stage is 80 to 85 percent of the dough overall volume.

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c). Dough Processing faults, Causes and Remedies
Lack of volume/small volume which is detected during proofing.
 Dough not fermented enough/dough not proved for required length of time.
 Over fermentation.
 Improper mixing of the dough.
 Too much salt.
 Less yeast in the dough.
 Too high oven temperatures.

Deformity noted during proofing

 Forcing dough when shaping- let dough rest for 10 minutes for easier handling/shaping.
 Incorrect pan size.
 Insufficient kneading/or rising time.
 Improperly or poorly shaped loaf.

Crust cracked on top noted during proofing

 Too much flour used during kneading and shaping- do not use excessive amount of flour
when shaping.

Flat top noted during proofing

 Too short kneading period.
 Dough allowed to rise for too long before baking.

1.2.1.4 Learning Activities

For effective learning process, trainees are advised to undertake the following activities:
 Visit a bakery, identify and document the types of tools and equipment used for dough
processing.
 Practice processing of yeast dough
 Identify and document various dough processing faults, their causes and remedies

1.2.1.5 Self-Assessment
1. Orient your classmates on any 4 yeast dough processing faults, their causes and remedies.
2. It has been observed that xyz bakery produces very good quality yeast products. Visit the bakery
and document their dough processing operations.
3. As an artisan in the institutional management department, the head of department has
requested you to budget for tools and equipment for dough processing. Which tools will you
include in your budget?

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1.2.1.6 Tools, Equipment, Supplies and Materials
For effective learning, you will be provided with the following materials and resources:
 Proofer
 Bowls
 Pans/tins
 Weighing scale
 Kitchen towels
 Rolling pin
 Work table
 Dough fermentation trough
 Divider
 Divider rounder
 Dough sheeter
 Molder
 Retarder
 Retarder proofer

1.2.1.7 References
For resource materials, refer to the following:
 Marshal, J. (2020). Better Homes and Gardens

SELF-ASSESSMENT QUESTIONS AND ANSWERS

1. Orient your classmates on any 4 yeast dough processing faults, their causes and remedies.
 Lack of volume/small volume which is detected during proofing
 Deformity noted during proofing
 Crust cracked on top noted during proofing
 Flat top noted during proofing

2. It has been observed that xyz bakery produces very good quality yeast products. Visit the
bakery and document their dough processing operations.
 Dough Fermentation
 Dough Scaling
 Dough molding
 Dough panning
 Dough proofing

3. As an artisan in the institutional management department, the head of department has

requested you to budget for tools and equipment for dough processing. Which tools will you
include in your budget?

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 Dough fermentation trough
 Divider
 Divider rounder
 Dough sheeter
 Moulder
 Proofer
 Retarder
 Retarder proofer

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1.2.1 Learning Outcome 4: Bake selected yeast products

1.2.1.1 Introduction to the learning outcome

This learning outcome covers baking tools and equipment, oven setting and control, oven
loading, management of baked yeast products, baking faults in yeast products, their causes and
remedies.

1.2.1.2 Performance Standard

 Oven is preheated based on type and size of yeast product.

 Oven is loaded as per standard operating procedure.
 Baking time is set as per product type.
 Baking is done as per type of oven and its standard operating procedure.
 Yeast product is removed from the oven and de-panned based on standard operating
procedure.

1.2.1.3 Information Sheet

i). Baking tools and equipment

 Ovens:
o rack ovens,
o deck ovens,
o conveyor ovens,
o convection ovens,
o Improvised ovens
o standard ovens
 Bread tins
 Baking sheets
 Silicone baking mats
 Oven gloves
 Oven thermometer

ii). Oven Setting and Control

In this case, oven symbols become very handy to the yeast products baker.

Lower heat element only

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Upper and lower heating elements

Fan with lower heat

Fan oven

iii). Oven loading

This refers to the placement of proofed dough into the oven. Care should be taken to avoid burns
and scalds. Always preheat the oven to the required temperature before loading. This is achieved
by lighting the oven 10 to 15 minutes before loading.
Always position the baking pans such that they are at the center of the oven. Always bake with
both top and bottom heat elements. Introduce steam in the oven to allow the dough to expand at
the start of the baking process. This helps attain the oven spring.
Never overload the oven as this would lead to uneven oven temperature that leads to drop in
baking temperature, longer baking time, faulty yeast products. Always adhere to the correct
baking temperature and time setting.

iv). Management of baking process and the baked yeast products

Oven doors should remain closed until the product is set and indication the gluten has
coagulated. Always take safety precautions when opening the oven to check for product
readiness or to remove the baked product. Check product readiness through tapping and listening
for a hollow sound.

219
On removing the product from the oven, place product on a cooling wire rack with pan upside
down to avoid sticking to the pan. Allow the product adequate time to cool before packaging or
slicing. Ensure proper handling of the baked yeast product to avoid contamination.

v). Baking faults in yeast products, causes and Remedies

Lack of volume/small volume
 Dough not fermented enough.
 Over fermentation.
 Dough not proved for required length of time.
 Improper mixing of the dough.
 Too much salt.
 Less yeast in the dough.
 Too high oven temperatures.

Flying Tops
Also known as flaked crust.
Causes
If fermented dough is left uncovered in an atmosphere which is not saturated with moisture, water
evaporates from the surface of the dough leaving the skin dry. This skin once formed becomes
difficult to eliminate and if knocked back, scaled and moulded, it breaks off and some which
remains on the exterior will get folded into the dough showing as whitish coloured patches which
are hard and knotty.

Low Shelf-life
 Dough not fermented for required time.
 Little salt used.
 Over proved dough.

Hard crust
 Insufficient kneading.
 Insufficient rising.
 Too long baking time.

Deformity
 Forcing dough when shaping- let dough rest for 10 minutes for easier handling/shaping.
 Incorrect pan size.
 Insufficient kneading/or rising time.
 Improperly or poorly shaped loaf.
 Over-crowding the oven do not crowd the oven.

Dull crust

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  Use of over fermented dough.
 Insufficient sugar in the dough.
 Too low oven temperatures

Crust cracked on top

 Too much flour used during kneading and shaping- do not use excessive amount of flour
when shaping.

Flat top
 Too short kneading period.
 Dough allowed to rise for too long before baking.

BAKING OF SELECTED YEAST PRODUCTS

This is the final stage and the dough is often scored with a sharp knife prior to baking. This allows
the bread to expand without bursting.

Recipe Balancing and Adjustment

Yeast activity may decrease or increase when it comes into direct contact with salt and sugar
respectively. One therefore needs to be mindful of this when measuring them and adding to the
dough. Too little or too much salt can have a great impact on how salt performs in your dough.
Always double check your recipe and measurements for accuracy. Too little salt would result in a
dough that rises too fast and a bread that lacks structure, flavor and taste while too much salt in
dough can slow down or even inhibit (stop) yeast activity.

The higher the amount of yeast in a recipe initially, the quicker it produces carbon dioxide, alcohol
and organic acids. Alcohol being acidic weakens the gluten in the dough leading to the dough
becoming porous thus not rising again or not rising well. On the other hand, if you start with a
smaller amount of yeast, you slow down the amount of carbon dioxide alcohol and organic acids
being released in the dough thus ensuring gluten remains strong and the product rises well from
its initial rise in the bowl to its final rise in the oven.

Plain Bread

Table 38: Plain Bread

Ingredients Quantity

Dry active yeast I tbsp

Warm water 1 cup

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All-purpose flour 3 cups

Sugar 1 tbsp

Salt 1 tbsp

Oil 1 tbsp

Method

 Sieve dry ingredients

 Dissolve sugar and yeast in warm water and leave to stand for 5 minutes until it becomes
slightly foamy
 Mix in salt then add flour gradually and mix
 Add in oil and give it a generous mix
 Turn onto a floured surface and knead into a non-sticky dough
 Cover with a moist cloth and keep in a warm environment. Let it rise for an hour till it
doubles in size
 Meanwhile, pre-heat the oven
 Punch the risen dough
 Place in baking tins and allow to rise again for 30 minutes
 Bake in a pre-heated oven at 170oC for 30 minutes
 Remove and leave to cool

Brown Bread

Table 39: Brown Bread

Ingredients Quantity

Whole wheat flour 3 cups

Instant yeast 2 tsp

Sugar 2 tbsp

Salt 1 tsp

Milk 240 ml

Oil 2 tbsp

Egg 1

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Method

 Place flours, yeast, sugar and salt in a large bowl

 Stir in milk followed by oil and egg
 Beat for 2 minutes
 Place dough on floured surface and knead thoroughly
 Cover and let it rest for about 10 minutes
 Shape the dough and place in a greased loaf pan
 Cover with a towel and let it rise in a warm place
 Meanwhile, pre-heat the oven to 370oF
 Bake for 30 minutes. After 15 minutes, cover the top with a foil to prevent over-browning
 Remove immediately from pan onto a cooling rack. Let it cool at least 10 minutes before
slicing

Sweet Enriched Bread

Table 40: Sweet Enriched Bread

Ingredients Quantity

Milk 2 tbsp

Active dry yeast 2 ½ tsp

Flour 2 ¾ cups

Eggs 4

Egg yolks 3

Caster sugar 2 tbsp

Salt 1 tsp

Softened butter 1 ¼ cups

Method

 Boil the milk and pour into a measuring jug

 Top up with water then stir in the yeast
 Add 2 tbsp of flour, stir well, cover and leave for 30 minutes
 Beat the eggs, yolks, sugar and salt together in a bowl then pour in the yeast
 Add the remaining flour and stir to a rough dough. Cover at this point and leave for 30
minutes

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  Using a mixer with a dough hook, put the dough into a mixing bowl, add the butter a little
at a time as it mixes
 When all the butter is incorporated, place the dough on a floured surface and knead until
smooth and elastic
 Place back in the bowl a, cover and chill overnight
 Line two 2lb loaf tins with paper cases. Divide the dough into six even pieces and roll
them into long sausages
 Plait together three dough sausages to form the first loaf, then repeat to make a second
 Place in the tins and leave for two hours or until doubled in height
 Meanwhile, preheat the oven to 200oC/400oF/gas no. 6
 Brush the tops with the reserved beaten egg and bake for 15 minutes
 Reduce the heat to 180oC/350oF/ gas no. 4 and bake for 20 minutes until golden brown
 Remove from the tins and cool on a wire rack then peel away the paper cases

Buns/Scones

Table 41: Buns/Scones

Ingredients Quantity

Wheat flour 1 kg

White sugar ¼ kg

Salt 2tbsp

Warm water 125 mls

Yeast 3tsp

Oil 3 tbsp

 Mix flour with the yeast until it is completely mixed

 Add sugar and salt
 Add warm water until and mix to a soft dough
 Add oil to the dough and continue mixing
 Cut the dough into small pieces and arrange them in the baking tin
 Cover the balls with cling film and leave them for 15 minutes in order to rise
 Meanwhile, pre-heat the oven to 170oC
 Bake the scones in the pre-heated oven for 30 mins
 After the buns are ready, smear blueband on top to prevent hardening
 Allow to cool

Rolls

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Table 42: Rolls

Ingredients Quantity

All-purpose flour 2 cups

Rapid rise yeast 1 envelop

Sugar 2 tbsp

Salt ½ tsp

Milk ½ cup

Water ¼ cup

Butter/margarine 2 tbsp

Method

 Combine ¾ cup flour, yeast, sugar and salt in a large bowl

 Heat milk, water and butter until warm (120o-130oF) then add to the flour mixture
 Using an electric mixer, beat for 2 mins at a medium speed scraping the bowl
occasionally
 Add ¼ cup flour , beat for 2 mins at a high speed
 Stir in the remaining flour to make a soft dough
 Knead on a lightly floured surface until smooth and elastic about 8 to 10 times
 Cover and let it rest for 10 mins
 Divide dough into 12 equal pieces, shape into balls and place in a greased tin
 Cover and let it rise in a warm place for about 30 mins until double in size
 Meanwhile, pre-heat the oven to 375oF
 Bake in the pre-heated oven for 20 mins or until done
 Remove from pan, brush with additional melted butter then serve

Special Breads

Table 43: Special Breads

Ingredients Quantity

Wheat flour 1000 gm

Sugar 150 gm

Butter 100 gm

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 Salt 16 gm

Flavoured liquid milk 2 tbsp

Yeast 16 gm

Water 500 ml

Egg white 1 egg

Method
 Measure all the dry ingredients in a bowl and mix for a minute
 Add water gradually and mix thoroughly
 Mix till dough is smooth and elastic
 Grease the bread tin with butter then mold the dough to your desired shape and size
 Put dough into the greased pan, grease with egg white and cover it
 Allow to rise for 2 hours
 Meanwhile, heat up the oven
 Bake for about 30 mins
 Allow to cool

1.2.1.4 Learning Activities

For effective learning process, trainees are advised to undertake the following activities:
 Visit a confectionery, identify and document various baking tools and equipment.
 Practice preparing an oven for baking yeast products.
 Identify and document baking faults in yeast products.
 Identify and document causes of baking faults in yeast products

1.2.1.5 Self-Assessment
1. You are to start a confectionery after your training in baking technology. What are
the essential baking tools and equipment you will purchase for a start?
2. During your baking technology practical, you realised the following in the yeast
products that you had baked.
a) Small volume
b) Deformity
c) Dull crust
What do you think could have been the possible causes?
3.As an employee in a bakery plant you are required to bake plain bread ready for display and
dispatch:
a) What ingredients will you require

b) Outline the procedure you will use

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1.2.1.6 Tools, Equipment, Supplies and Materials
For effective learning, you will be provided with the following materials and resources:
 Oven
 Pan
 Oven gloves
 Wire cooling racks
 Kitchen cloths

1.2.1.7 References
For resource materials, refer to the following:
1. Aquino, J. (2019). Bakery Equipment List
2. Sarah, P. (2000). Crafty Baking
3. Ahmed, M.S.H. (2015) Effect of Storage Temperature and Periods on Some
Characteristics of Wheat Flour Quality. Food and Nutrition Sciences, 1148-1159,
http://dx.doi.org/10.4236/fns.2015.6666612120

4. Lin,J. Gu,Y.and Bian,K. (2019) Bulk and Surface Chemical Composition of Wheat flour
Particles of Different Sizes. Journal of Chemisty

5. Wan,L. Flores, R.A. (2000) Effects of flour particle size on the Textural Propertiesof
flour Tortillas. Journal of Cereal Science,
i. https://doi.org/10.1006/jcrs.2000.0302

SELF-ASSESSMENT QUESTIONS AND ANSWERS

1. You are to start a confectionery after your training in food and technology. What are
the essential baking tools and equipment you will purchase for a start?
 Ovens; rack ovens, deck ovens, conveyor ovens, convection ovens, standard ovens
 Bread tins
 Baking sheets
 Silicone baking mats
2. During your baking technology practical, you realised the following in the yeast
products that you had baked.
d) Small volume
e) Deformity
f) Dull crust
What do you think could have been the possible causes?
Small volume
 Dough not fermented enough.
 Over fermentation.
 Dough not proved for required length of time.
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  Improper mixing of the dough.
 Too much salt.
 Less yeast in the dough.
 Too high oven temperatures.
Deformity
 Forcing dough when shaping
 Incorrect pan size.
 Insufficient kneading/or rising time.
 Improperly or poorly shaped loaf.
 Over-crowding the oven do not crowd the oven.

Dull crust
 Use of over fermented dough.
 Insufficient sugar in the dough.
 Too low oven temperatures
3.As an employee in a bakery plant you are required to bake plain bread ready for display and
dispatch:
a) What ingredients will you require

Plain Bread

Ingredients Quantity

Dry active yeast I tbsp

Warm water 1 cup

All-purpose flour 3 cups

Sugar 1 tbsp

Salt 1 tbsp

Oil 1 tbsp

b) Outline the procedure you will use

Method of preparing plain bread

2. Sieve dry ingredients
3. Dissolve sugar and yeast in warm water and leave to stand for 5 minutes until it becomes
slightly foamy
4. Mix in salt then add flour gradually and mix
5. Add in oil and give it a generous mix

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6. Turn onto a floured surface and knead into a non-sticky dough
7. Cover with a moist cloth and keep in a warm environment. Let it rise for an hour till it
doubles in size
8. Meanwhile, pre-heat the oven
9. Punch the risen dough
10. Place in baking tins and allow to rise again for 30 minutes
11. Bake in a pre-heated oven at 170oC for 30 minutes
12. Remove and leave to cool

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1.2.1 Learning Outcome 5: Prepare yeast products for display and dispatch
1.2.1.1 Introduction to the learning outcome
This learning outcome covers tools and equipment used in preparing yeast products for display
and dispatch, materials for wrapping and packaging yeast products, slicing of bread, packaging
of various yeast products, storage of yeast products.

2.1.2 Performance Standard

 Yeast product is cooled based on product type, size and standard operating procedure.
 Faulty products are identified and isolated based on yeast product quality standards.
 Yeast product is finished based on market demand.
 Yeast product is wrapped based on type and legal requirements.
 Yeast products are packaged based on type, workplace policy and legal requirements.
 Yeast products are displayed based on type, workplace policy and legal requirements.

1.2.1.3 Information Sheet

Tools and Equipment Used in Display and Dispatch of Yeast Products

This allows one to attract customers with mouth -watering displays of his/her food products
while keeping the items at ideal holding temperatures. They include but not limited to:
 Glass display cases
 Display shelf
 Display racks
 Display tables
 Display stands
 Display baskets

Slicing of bread
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 into equal sizes that can then be
packed into a bread bag. Bread slicers come with crumb trays that collect crumbs for easy cleaning.

Materials for Wrapping and Packaging Yeast Products

This is done to maintain product freshness, hygiene and increases shelf-life.

 Grease proof paper

 Aluminum foil
 Foil wrapper
 Plastic wrap
 Waxed bread wrapper
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  Bakery boxes
 Wrapping bags
 Parchment paper

Packaging of Various Yeast Products

Packaging of bakery products is closely interlinked with production, preservation, storage,
transportation. Packaging especially of the bakery products is a science, art and technology rolled
in one. It protects products from the adverse effects of the environment. The packaging material
should not impart its own odour to the product. It should also be non-toxic.
i. The package should protect the product and also give information about the contents,
storage conditions methods of use, date of manufacture and expiry as well as price and
nutritional considerations.

Choice of packaging materials depends on:

i. Specific sensitivities of the contents
ii. Weight and shape of the container
iii. Effect on filling and sealing speeds
iv. Contamination of food by constituents of the packaging material
v. Storage conditions-How long the product needs to be protected
vi. Bio-degradability and recycling potential

Storage of Yeast Products

Most baked goods keep well at room temperature. They can also stay longer if placed in air tight
freezer bags with extra air pressed out of it then kept in the freezer.

1.2.1.4 Learning Activities

For effective learning process, trainees are advised to undertake the following activities:
 Visit a bakery, identify and document the various tools and equipment used in preparing
yeast products for display and dispatch
 Identify and document various materials for wrapping and packaging yeast products
 Practice wrapping various yeast products
 Practice packaging various yeast products
 Practice storage of various yeast products

1.2.1.5 Self-Assessment
1. Your friend wants to start a mini bakery and she has requested you to assist in purchasing
of wrapping and packaging materials. Which materials will you recommend.
2. You are assisting the technician to store some baked products. Which equipment will
be best for this exercise.
3. Your school is hosting a food contest and you been requested to prepare some yeast
products for display. What are some of the products that you will prepare?

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1.2.1.6 Tools, Equipment, Supplies and Materials
For effective learning, you will be provided with the following materials and resources:
 Labels
 Boxes
 Bread crates
 Tapes
 Stamp and stamp pad
 Wrapping materials
 Hand gloves
 Stationery

1.2.1.7 References
For resource materials, refer to the following:
 Ahmed, M.S.H. (2015) Effect of Storage Temperature and Periods on Some
Characteristics of Wheat Flour Quality. Food and Nutrition Sciences, 1148-1159,
http://dx.doi.org/10.4236/fns.2015.6666612120

 Lin,J. Gu,Y.and Bian,K. (2019) Bulk and Surface Chemical Composition of

Wheat flour Particles of Different Sizes. Journal of Chemisty

 Wan,L. Flores, R.A. (2000) Effects of flour particle size on the Textural
Propertiesof flour Tortillas. Journal of Cereal Science,
https://doi.org/10.1006/jcrs.2000.0302

SELF-ASSESMENT QUESTIONS AND ANSWERS

1. Your friend wants to start a mini bakery and she has requested you to assist in
purchasing of wrapping and packaging materials. Which materials will you
recommend.
 Wrapping paper
 Bakery boxes
 Paper bags
 Bread crates

2. You are assisting the technician to store some baked products. Which equipment will
be best for this exercise.
 Freezer
 Open shelves
 Glass display cases
 Racks

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  Fridge

3. Your school is hosting a food contest and you been requested to prepare some yeast
products for display. What are some of the products that you will prepare?
 Bread
 Scones
 Buns
 Doughnuts
 Rolls

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 CHAPTER 6: PASTRY PRODUCTION
Unit of learning code: FOP/CU/BT/CR/04/5/A
Related Unit of Competency in Occupational Standard: Produce Pastry Products
1 .3 Introduction
This unit covers the competencies required to produce pastry products. It involves planning and
preparing for production of pastry products, preparing and processing of pastry dough, lamination
of pastry dough and baking selected pastry products. It also entails preparing pastry products for
display and dispatch.
1 .4 Summary of Learning Outcomes
The unit entails demonstrating ability to:
1. Plan and prepare for production of pastry products
2. Prepare pastry dough
3. Laminate pastry dough
4. Prepare pastry product for baking
5. Prepare and bake selected pastry products
6. Prepare pastry products for display and dispatch

1.2.3 Learning Outcome 1: Plan and prepare for production of pastry

1.2.1.8 Introduction to learning outcome
This learning outcome covers introduction to baking of pastry products, definition of terms
related to pastry products, safety in the bakery, food hygiene and sanitation, pastry products
ingredients, pastry products preparation methods, types of pastry products, legal framework
relating to baked products, principles of costing, sustainable resource use, and waste
management in pastry.
1.2.1.9 Performance Standard
 PPEs are identified and used as per manufacturers’ instructions.
 Hygiene and sanitation requirements are adhered to as per legal requirements
workplace policy.
 Pastry production ingredients are identified and requisitioned based on product type.
 Pastry production tools and equipment are identified and assembled based on product
type.
 Occupational safety and health requirements are observed as per legal requirements.
1.2.1.10 Information Sheet
a) Introduction to baking of pastry products
The word pastries suggests many kinds of baked products made from ingredients such as
flour, sugar, milk, butter, shortening, baking powder, and eggs. Pastry is differentiated from
bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good
pastry is light, airy and fatty, but firm enough to support the weight of the filling.

b) Definition of terms related to planning and preparing for pastry production

Pastry: Pastry by definition is a mixture of wheat flour, fats, salt and water.

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 Pastry can also refer to the pastry dough from which such baked products as pies,
tarts etc. are made. Pastry dough is rolled out thinly and used as a base for baked
products.
Glazing: a glaze in cooking is a coating of a glossy, often sweet, sometimes savoury,
substance applied to food typically by dipping, dripping, or with a brush
Fermentation: fermentation is the process by which yeast acts on sugar and changes
then into carbon dioxide gas and alcohol.
Bake blind: to bake empty short crust shell for further processing.
c) Safety in the bakery
This area was discussed earlier under bakery tools and equipment. You are required to refer
to the notes given under learning outcome one in the unit of competency bakery tools and
equipment.
d) Food hygiene and sanitation
This area was discussed earlier under bakery tools and equipment. You are required to refer
to the notes given under learning outcome one in the unit of competency bakery tools and
equipment.
e) Pastry production ingredients
The primary ingredients used in making basic pastry are:
Flour- This is the base ingredient used in making pastry. Soft and plain high graded flour is
ideal rather than strong flour. Unbleached soft flour is used for short crust pastries. For puff
pastry soft or hard untreated flour without any additive can be used. As the dough develops,
the elasticity and extensibility also increases which is desirable for thin layered products.
Rolling and rerolling of dough causes mechanical development and the dough should be
allowed to rest between sheeting process. Soft wheat flour makes the dough sticky if allowed
to stand for too long.
Fat or Shortening- for short crust pastry, equal quantity of butter and flour is used or simply
margarine can be used. Fat or shortening provide flavour, taste and rich texture to the
finished product. These should be added cold and semi-soft so that they can be rolled easily
without getting melted or formation of lumps. Hot fat or shortening will ooze out while
rolling giving the product uneven shape, sogginess and less of flake formation. Especially for
pastries where several layers are required, it is recommended to use fat of higher melting
point.
Liquid –Water is considered the best liquid, but milk can also be used. It is recommended
that the liquid must be chilled and neutral. Liquid helps in the formation of dough and gluten
development. It also uniformly distributes the ingredients and improves the consistency.
Lemon is also sometimes used which relaxes the puff pastry dough by breaking down the
proteins to make rolling easier.
Salt- salt strengthens the gluten and improves the taste and flavour of the product. It also
retards excessive fermentation and adds nutritive value to the food.
Sugar- It acts as a tenderizer by absorbing water and inhibiting flour gluten development,
and delaying starch gelatinization. It incorporates air into shortening in the creaming process,

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thus creating tenderness and fineness. It also provides crust, colour, texture, taste and flavour
when baked.
Eggs- Eggs are essential because they provide:
 Moistening
 Aeration
 Adjust paste consistency
 Flavour and influence eating qualities
 Structure and determine character of product
 Unique bases for this type of trade product
 Provide moisture for steam generation during the baking process
 Base for both sweet and savoury type product.
Yeast- Yeast is available in 3 forms:
 Fresh yeast / Compressed / wet yeast is moist and perishable.
 Active dry yeast is a dry granular form of yeast. It has to be activated before use,
i.e. it has to be rehydrated in 4 times water its weight of warm water before use.
 Instant dry yeast is also a dry granular form of yeast, but it does not have to be
dissolved in water before use. It can be added in its dry form because it absorbs
water much more quickly than regular dry yeast.
Improvers- The term bread improver is used to embrace a wide range of materials that
can be added to wheat flour and dough in order to improve some aspect of dough
behaviour and final bread quality. Alternative names for bread improvers that may be
encountered in the baking industry include:
o Dough conditioners, a specific reference to the fact that the material
addition changes dough rheology.
o Processing aids, that implies a similar function to dough conditioners.
o Oxidizing agents, that implies a more specific role concerned with the
formation of the gluten network in the dough.
o Additives, more commonly applied to specific ingredients.
o Concentrates, similar to an improver but with a greater range of
ingredients present (e.g. fat, sugar and salt) and commonly used at higher
rates of addition.
Preservatives- these are substances used in the product with the aim to increase the shelf
life, or in other words, to prevent food spoilage during storage and transportation.
Colouring- Yellow food colouring is sometimes used to improve the colour of the pastry;
some recipes are also made with eggs to enrich the pastry.
Assorted fruits and nuts- All nuts can be used in pastries. Some can be added raw while
some have their flavour enhanced by roasting nuts before use.
Pastry margarine- Puff pastries and laminated food products require a margarine
produced with specific fat blends to achieve tailored pastry characteristics. The fat
separates the folded layers of the dough, enabling the baker to create crunchy, crispy, and
flaky pastry. It requires a solution that has enough plasticity and cohesion, while not
breaking or creaming into the dough.

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 Icing sugar- Icing sugar is made by grinding white sugar into a fine powder. Sometimes
a little corn flour is added to ensure a fine texture. Icing sugar is a very versatile
ingredient used often in making cakes and other bakery products; it is used for icings and
frostings or dusted over desserts.
Choc chips- Chocolate chips or chocolate morsels are small chunks of
sweetened chocolate, used as an ingredient in a number of desserts (notably chocolate
chip cookies and muffins), in trail mix and less commonly in some breakfast foods such
as pancakes.
Unsalted butter- Unsalted butter contains no added salt. Think of it as butter in its purest
form. As a result, unsalted butter has a shorter shelf life than salted butter (and many
cooks will also tell you that it has a fresher taste). In terms of flavor, unsalted butter has a
more pronounced mellow sweetness than salted butter. It's best used in baking, or in
situations where straying from exact ingredient amounts can make or break a recipe.
f) Pastry products preparation methods
 Weighing/measuring: It is important to follow the correct technique for measuring
and weighing. Weigh and measure ingredients for a recipe before combining. This is
the mis-en place, meaning all ingredients are in place production. Equipment to
measure volume includes:
 Measuring spoons
 Dry measuring containers
 Liquid measuring containers
Equipment to weigh ingredients are scales. Scales should be calibrated. Handle scales
by the base to maintain accurate readings.
Measuring Techniques
o Dry ingredients – spoon or scoop ingredient lightly into spoon or cup, and
then level top with flat surface.
o Liquid ingredients – fill measuring container and then place container on a
level surface. Use your eye to be sure the bottom of the liquid curve (this is
called the meniscus) is at the appropriate measure.
Weighing Techniques
o If a fixed dial, weigh the container you plan to use to weigh food. Use a
permanent marker to write the weight of the container on the bottom of the
container so you do not have to do this step again.
o If an adjustable dial, place container on the scale, then “tare” the scale by
moving the dial indicator to the zero mark. If using an electronic scale, simply
press the “tare” button to zero the scale.
Recipe of good baking
 Weigh all ingredients. Do not measure them.
 What is the difference?
 Weight is measured by scaling ingredients on the same set of weighing scales
 Measuring is done with cups and is by volume. Weigh is inconsistent each
time.

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  Example  1 kilo weighs 1 kilo; 200gm weighs 200 gm
 1 cup of water measures 250 ml, it weighs 250 gm. But 1 cup of flour
measures 250 ml; it weighs 120gm-150gm depending on several factors.
Let’s deal with the weight difference:
 Volume measuring by cup is good but the density of each ingredient is
different so you get a different weight from each ingredient. Water weight is
same as volume; 1 kilo measures 1 litre; 1 litre weighs 1 kilo.
 Dry ingredients all have a different density so therefore the weight of the same
volume is different. For example: 1 cup of weighs? Sugar 225 gm Flour 150
gm Almonds Whole 120 gm Rice, uncooked 220 gm Honey 375 gm Almonds,
ground 125 gm Standard for measure I cup volume: level to top of cup, not
packed. Consistency of results in baking comes with consistent measurements:
WEIGH.
 Sifting: The preparation procedure of passing a dry ingredient such as flour or sugar
through a mesh bottom sieve. This process combines air with the ingredient being
Sifted, making it lighter and more uniform in texture, which improves the baking or
food preparation process. When sifting, there are various utensils that can be used to
assist with the process. Various types of sieves work to sift ingredients however, the
typical sifters that provide the best results include drum sieves or small trigger
activated Sifters. A trigger activated sifter holds contents to be sifted while the hand
activated trigger rotates a sifting mechanism which pushes the contents through a
sieve screen to the preparation surface below.
 Rubbing in: Rubbing in' is a technique where flour is rubbed into a fat to make
dishes such as short crust pastry, crumbles and scones.
 Creaming: Also known as the 'sugar-shortening' method, the sugar and shortening fat
are blended together first and then creamed by added mixing. During creaming, small
air cells are formed and then incorporated into the mix. This mix becomes larger in
volume and softer in consistency.
 Resting: A term used to describe the process of letting pastry dough set for a period
of time to prevent shrinkage. The ball of dough should be wrapped in plastic and
placed in the refrigerator for at least 30 minutes before rolling out. This will allow the
elasticity, which was built up during mixing, to relax. There are 3 main times that the
pie crust needs to rest:
 After mixing the dough
 After rolling out the dough
 After adding the filling (optional)
 Piping: To squeeze a pastry bag in order to force frosting or other paste-like
mixtures through the tip of the bag for the purpose of decorating or creating special
shapes.

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 Figure 70 Piping of pastry

 Rolling: To use a rolling pin to roll out a dough piece from center out forming a fl at
dough piece of even thickness for cookie cutting, pie crust or other products.
 Cutting/shaping/trimming: To trimming is a technical term in cuisine
which means to remove all unwanted parts or to improve their appearance of
pastry before baking. Follow recipe directions for how to divide and shape dough
(sheet dough, sticks, loaves, twist, braid, pretzel, smooth ball etc.)
 Scale ingredients: To weigh ingredients rather than measure in cups or spoons for
better accuracy and consistent results.
 Scaling: Dividing batter or dough by weight for the most accurate portioning into
pans or pieces. Equal division of dough or batter between pans is very important for
even baking and browning.
Note: Scaling should be done quickly to avoid loss of leavening or over-aging of
dough.
 Scoring: To make small shallow cuts on the surface of dough.
g) Types of pastry products
Pastry products may include but not limited to:
1. Puff pastry
Puff pastry, also known as Pâte Feuilletée or feuilletage in French, is a very delicate and rich
pastry that consists of many thin alternating layers of dough and fat. This lamination is what
gives puff pastry its light, crispy and flaky texture upon baking. Puff pastry has a wide
variety of uses that include but is not limited to:
 Meat pies
 Pork pies
 Fruit pies
 Vegetable pies
 Calzone pies
 Cream puff
Puff pastry’s final quality is dependent on how well the lamination process is carried out. The
formation of crisp and flaky texture is caused by the vapor generated from the dough during

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baking and further entrapment by the fat layers. This vapor exerts sufficient pressure against
the layers leading to their expansion. The higher the number of layers the crispier the
product. The generation of high quality puff pastry requires a variety of factors to be taken
into consideration:
 Sheet ability: The process should avoid overstressing the dough. In some cases,
proteases and/or reducing agents may be added to the dough during mixing to
improve its Sheet ability.
 Lamination thickness: The layers must be sheeted to an even thickness to ensure
even rise during baking.
 Production temperature: A low temperature (10–20°C) must be maintained in the
plant to prevent the roll-in fat from melting or from becoming too hard to sheet well.
 Melting point: The butter or fat must always have an adequate melting point and
plasticity to ensure smooth running of the line. Traditionally, flour is mixed with the
roll-in butter and set in a refrigerator prior to lamination to increase the dough’s
plasticity and to keep it from melting.
 Baking: Producing a crisp and flaky final product requires baking in a convection
oven at 176°C for various durations depending on the product.
2. Danish pastry
Danish pastry is made with flour, egg, milk, yeast and butter. It is rich sweet soft and crispy.
This pastry is a combination of fermented dough & flaky pastry. The rolling, buttering,
folding and chilling operations are repeated several times to create a fluffy, buttery and flaky
dough. The fermented dough is invariable made by sheeting out the roll, cutting it into
various shapes and then filling with sweets like fruit, jam, cinnamon etc. After filling, it is
kept for proofing, and then baked. To give a shiny crust, they are coated with sugar, egg or
milk. Examples of Danish pastry products are:

o Croissants
o Assorted fruit
o Cinnamon rolls
o Chelsea
o Wind mill
o Belgium Buns
3. Short pastry
Short crust pastry is a type of pastry often used for the base of a tart, quiche or pie. Short
crust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon
meringue and chicken pie. Short crust pastry recipes usually call for twice as much flour as
fat by weight. Fat is rubbed into plain flour to create a loose mixture that is then bound using
a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of
a flan or meat pie. Often, equal amounts of butter and lard are used to make the pastry,
ensuring that the ratio of the two fat products is half that of the flour. The butter is employed
to give the pastry a rich flavor, while the lard ensures optimum texture. Examples of short
crust pastry include:

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  Biscuits
 Cookies
4. Sweet pastry
Sweet shortcrust pastry or pâte sucrée is a French sweet pastry similar to shortcrust pastry,
but with high sugar content and egg yolks for richness. Examples are:
 Tarts
 Assorted desserts
7. Swahili pastry
These are the cuisine of the Swahili people who inhabit the Coastal Region of Kenya and
Tanzania. The pastries are popular in the region as they are convenient to make. They inlude
 Chapati
 Mandazi
 Mahamri
 Samosa
 Spring rolls
8. Choux pastry
Choux pastry is the lightest, crispiest, airiest pastry, which can be used to make profiteroles,
éclairs or savoury gougères. It puffs up in the oven until it is eventually set by the heat. The
airiness, in fact, is caused because choux has a high water content, which is turned into steam
during baking and this forces the pastry shell outwards and gives it volume. It is made with
plain flour, salt, butter, eggs, milk and a little sugar to make profiteroles, éclairs and choux
puffs; or without sugar to make savoury pastries. Examples of choux pastry products are:
 Profiteroles
 Ecclairs
9. Powder aerated products
Powder aerated goods are those morning goods which are lightened by the use of chemicals
instead of yeast or eggs. Most of these chemicals are baking powders, which consist of an
acid substance together with bicarbonate of soda. The main differences between the various
powders on the market is the nature of the acid material which is used to liberate carbon
dioxide gas from bicarbonate of soda, and so effect the necessary aeration. Cream of tartar
is still regarded as the classic acid component, and for this reason most of the others used
are known under the general name of cream powders. Examples of powder aerated products
are:
 Buns
 Scones
 Cookies
Guidelines for making quality pastries
The final product should have the following characteristics:
 It should be golden brown in colour and consistently even in colour.
 It should have a pleasant aroma.
 The flakes should be separated.
 It should be soft and easy to cut.

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  It should not be crumbly.
 It should not have blisters on the surface.
 It should have smooth and neat edges.
 It should not be stuffed with extra filling.
 It should not be soggy.
 It should not contain extra fat
h) Legal framework relating to baked products
This area was discussed earlier under bakery tools and equipment. You are required to refer
to the notes given under learning outcome one in the unit of competency bakery tools and
equipment. Generally, the legal requirement may include but not limited to:
 OSH Act: The OSH Act seeks to protect the health, safety and welfare of employees
and other people at work. It also aims to ensure that the health and safety of the public
is not put at risk by work activities. The provisions of the act were highlighted earlier
under the unit of competency bakery plant and equipment.
 Labour laws: Employers are required to remain compliant with labour laws in
Kenya. The titles below will give you a broader understanding of Kenya labour laws
and expand your knowledge in employment.
 The Employment Act, Cap 226
 The Regulation of Wages and Conditions of Employment Act, Cap 229
 The Trade Unions Act, Cap 233
 The Trade Disputes Act, Cap 234
 The occupational safety and health Act, Cap 514
 The Workmen's Compensation Act, Cap 236.
 Factory Act: The Factories Act has since been repealed by article 129 of the
Occupational Safety and Health Act, 2007 (Act No. 15 of 2007), which becomes the
new laws regulating safety of employees in the workplace like bakeries and flour
milling plants.
 KEBs regulations: For food manufacturing industry such as bakeries KEBS will
expect the following before issuing the standardization mark.
 Acquire respective product standard, Code of Hygiene Standards also known
as KS EAS 39. This is a 24-page booklet. It explains the code of practice when
it comes to hygiene.
 Acquire a public health certificate.
 Medical certificate for each staff.
 A processing facility which is approved by the Public Health
 Comply with the labeling requirements as outlined in the KS EAS, a booklet
on labeling of pre-packaged foods.
 Have protective clothing for staff.
 Provide hand washing facility with soap or sanitizer.
 Establish clear mechanisms of dealing with customer complaints
 Weights and measures Act: The Weights and Measures Department enforces two
Acts of parliament, namely the Weights and Measures Act CAP 513 laws of Kenya

242
 and the Trade Descriptions Act CAP 503.
The main purpose of Weights and Measures laws is to establishing a uniform system
of units of measurement, control weighing and measuring equipment in use for trade,
control transactions in some goods, and to protect the public against false trade
descriptions. The Weights and Measures Act provides for the following:
 The legal units of measurement
 The standards of measurement
 The control of weighing and measuring instruments
 The technical specification of weighing and measuring instruments
 The control of manufacturer, repair and sale of weighing and ensuring
instruments
 The control of transactions in goods by quantity
 The administrative and enforcement of the various controls
 Public health Act: As highlighted earlier under the unit of competency bakery plant
and equipment this Act concerns the protection of public health in Kenya and lays
down rules relative to, among other things, food hygiene and protection of foodstuffs,
and protection of public water supplies. Refer to the unit of competency bakery plant
and equipment for provisions of public health act.
 Food handlers’ regulations: the basic Kenyan laws for food safety enforced by
department of public health include the Food, Drugs and Substances Act, Chapter
254, the Public Health Act, Chapter 242 and the Meat Control Act, Chapter 316.
Food supply chain operators have to apply either national (mandatory) standards or
private (voluntary) standards.
 NEMA regulations: The national environmental authority regulations related to
bakeries include:
 Waste management; which include antipollution regulations and waste disposal
 Environmental impact assessment for establishment of the food processing
plants such as bakeries.
 Regulations on use of plastic packaging materials
 WIBA: Work Benefits and Injury Act is an act of parliament in Kenya to provide for
compensation to employees for work related injuries and diseases contracted in the
course of their employment and for connected purposes.
 County by-laws: these are laws made by the county governments relating to:
 Inspection and licensing of bakeries and confectioneries
 Parking fees in case of motor vehicles
 Types of developments approved in the area
 Approval of building plans
 Packaging materials
 Disposal of waste

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  Food additives and preservatives regulations: it is contained in the food drugs and
chemical substances act. Some of the provisions applicable to bakeries are listed
below:
o Labeling of substances used as food additives.
o Conditions for a request to add to or change food additives
o Conditions for using more than one Class II preservative.
o Sale of only listed food additives
 Labeling regulations: it is contained in the food drugs and chemical substances act.
Some of the provisions are listed below:
 Sale of unlabeled food prohibited.
 Declarations to be included on food labels
 Labeling information not to appear at bottom of container
 Label declarations to appear clearly on both the inner and outer labels
 Food sold in bulk exempted from requirements of label declarations
 Acceptable common names for certain foods
i) Principles of Costing
This area was discussed earlier under bakery tools and equipment. You are required to refer
to the notes given under learning outcome one in the unit of competency bakery tools and
equipment.
j) Sustainable resource use
This area was discussed earlier under bakery tools and equipment. You are required to refer
to the notes given under learning outcome one in the unit of competency bakery tools and
equipment.
k) Waste management
This area was discussed earlier under bakery tools and equipment. You are required to refer
to the notes given under learning outcome one in the unit of competency bakery tools and
equipment.
1.2.1.11 Learning Activities
Table 44: Practical activities 28

Practical Activities:
You are required to either visit a bakery plant or within your institutional bakery training unit,
carry out the following activities:
a) Identify PPEs and use as per manufacturers’ instructions.
b) Adhere to hygiene and sanitation requirements as per legal requirements workplace policy.
c) Identify and requisition for pastry production ingredients based on product type.
d) Identify and assemble pastry production tools and equipment based on product type.
e) Observe occupational safety and health requirements as per legal requirements.
Learning Activity Area of Application Special Instructions
Identifying and using PPEs as  Bakery training Dress appropriately as per the
per manufacturer’s workshop SOPs
instructions  Bakery plant / factory

244
 Carry a note book and a pen for
documentation.
Adhering to hygiene and  Bakery plant / factory Dress appropriately as per the
sanitation requirements as per  Bakery training SOPs.
legal requirements workplace workshop Carry a note book and a pen for
policy. documentation.
Ask questions for clarity.
Identifying and requisitioning  Bakery plant / factory Dress appropriately as per the
for pastry production  Bakery training SOPs.
ingredients based on product workshop Carry a note book and a pen for
type. documentation
Ask questions for clarity
Identifying and requisitioning  Bakery plant / factory Dress appropriately as per the
for pastry production  Bakery training SOPs
ingredients based on product workshop Carry a note book and a pen for
type. documentation
Ask questions for clarity
Observing occupational  Bakery plant / factory Dress appropriately as per the
safety and health  Bakery training SOPs
requirements as per legal workshop Carry a note book and a pen for
requirements. documentation
Ask questions for clarity

1.2.1.12 Self-Assessment
CHECK YOUR PROGRESS I [15 marks]
Instruction: Attempt all questions
1. (a) You are a technician in a new bakery plant. Advise the management on any FIVE
KEBS regulations they must meet before operations begin [5 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
(b) What FOUR Swahili pastry products would you include in your production
schedules? [4 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
(c) Name FOUR suitable dishes that you could use a choux pastry for [4 marks]
Choux Pastry Dishes:
________________________________________________________________________
________________________________________________________________________

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 ________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
2. What TWO roles do eggs play in pastry production? [2 marks]
________________________________________________________________________
________________________________________________________________________
1.2.1.13 Tools, Equipment, Supplies and Materials
They include the following:
 Functional classroom
 Samples of pastry ingredients
Make reference to the unit of competency bakery plant and equipment and identify use and
care of the equipment.
 Ovens
 Flour sieves
 Mixers
 Assorted baking trays
 Beaters
 Spoons
 Wooden spatula
 Scrappers
 Assorted bowls
 Trolleys
 Weighing scales
 Pastry sheeter
 Pastry cutters
 Pastry brush
 Rolling pin
 Thermometer
1.2.1.14 References
1. Baker pedia (n.d) Puff pastries. Accessed from https://bakerpedia.com/processes/puff-
pastry/ on 08/02/2021
2. Baking terms and techniques (n.d). Retrieved from
https://nationalfestivalofbreads.com/sites/default/files/baking-glossary.pdf on 1/2/2021
3. Birth Danish pastries information sheet (2010) Retrieved from
https://www.bakeinfo.co.nz/files/file/99/birt_danish_pastries_info_sheet.pdf on
08/02/2021
4. Chee.D.et.al (2013). Prepare and produce cakes and pastries D1.HPA.CL4.08 Trainee
Manual. Retrieved from
https://www.sihmbalangir.org/upload/Cakes%20&%20Pastries%20Book.pdf on
12/01/2021

246
5. Government of Kenya, Weight and measure laws (n.d). Accessed from
http://forms.co.ke/forms/96_Trade_Weights%20and%20Measures%20Laws%20or%20C
ap%20513.pdf on 8/02/2021
6. Kumar.V. (n.d) Food Production operation management. Retrieved from
http://epgp.inflibnet.ac.in/epgpdata/uploads/epgp_content/S001827/P001831/M029536/E
T/15246500384.34.Q1.pdf on 08/02/2021
7. Laws of Kenya. Food drugs and chemical substances act subsidiary legislation (2015).
Accessed from
https://infotradekenya.go.ke/media/FOOD%20and%20drugs%20regulations.pdf on
09/02/2021
8. Laws of Kenya. Public health act cap 242 (2012). Retrieved from
http://kenyalaw.org/kl/fileadmin/pdfdownloads/Acts/PublicHealthActCap242.pdf on
8/02/2021.
9. North Carolina Culinary Institute K-12 Measuring and weighing fact sheet. Retrieved
from https://childnutrition.ncpublicschools.gov/continuing-education/nc-k-12-culinary-
institute/instruction-tools/tif-handouts/meas-weigh.pdf on 1/2/2021
10. Occupational and safety health act chapter 514 laws of Kenya (2007). Retrieved from
http://www.vertic.org/media/National%20Legislation/Kenya/KE_Occupational_Health_
Act_Subsidiary.pdf on 9/02/2021
11. Oloo.J. (2010) African Journal of Food, Agriculture, Nutrition and Development, Vol. 10,
No. 11, 2010 pp. 4379-4397: Food safety and quality management in Kenya: an overview
of the roles played by various stakeholders. Retrieved from
http://www.bioline.org.br/request?nd10118#:~:text=The%20basic%20Kenyan%20laws%
20for,Meat%20Control%20Act%2C%20Chapter%20316.&text=Food%20supply%20cha
in%20operators%20have,or%20private%20(voluntary)%20standards.on 8/02/2021
12. Waste management regulations (2006). Accessed from
https://www.nema.go.ke/images/Docs/Regulations/Waste%20Management%20Regulatio
ns-1.pdf on 08/02/2021
13. Work sheet 1 module 3 (n.d). Retrieved from
https://www.elionline.com/res/ftpeli/resources/excellent_international/M3W1.pdf on
08/02/2021

CHECK YOUR PROGRESS I -Model Answers [10 marks]

Instruction: Attempt all questions
1. (a) You are a technician in a new bakery plant. Advise the management on any FOUR
KEBS regulations they must meet before operations begin [4 marks]
 Acquire respective product standard, Code of Hygiene Standards also known as KS
EAS 39. This is a 24-page booklet. It explains the code of practice when it comes to
hygiene.
 Acquire a public health certificate.
 Medical certificate for each staff.

247
  A processing facility which is approved by the Public Health
 Comply with the labeling requirements as outlined in the KS EAS, a booklet on
labeling of pre-packaged foods.
 Have protective clothing for staff.
 Provide hand washing facility with soap or sanitizer.
 Establish clear mechanisms of dealing with customer complaints
(b) What FOUR Swahili pastry products would you include in your production
schedules? [4 marks]
 Chapati
 Mandazi
 Mahamri
 Samosa
 Spring rolls
(c) Name FOUR suitable dishes that you could use a choux pastry for [4 marks]
Choux Pastry Dishes:
 Éclairs
 Profiteroles
 Choux puffs
 Savoury pastries
2. What TWO roles do eggs play in pastry production? [2 marks]
 Moistening
 Aeration
 Adjust paste consistency
 Flavour and influence eating qualities
 Structure and determine character of product
 Unique bases for this type of trade product
 Provide moisture for steam generation during the baking process
 Base for both sweet and savoury type product
1.2.4 Learning Outcome 2: Prepare pastry dough
1.2.2.8 Introduction to learning outcome
This learning outcome covers pastry product recipe balancing, pastry products ingredients,
tools and equipment for pastry dough making and their uses, methods of pastry dough
preparation and pastry dough preparation faults: causes and remedies.
1.2.2.9 Performance Standard
 Pastry making tools are identified and assembled as per the product type.
 Ingredients are weighed based on product type, quantity and method.
 Pastry dough is made as per standard operating procedures.
 Pastry dough quality is assured as per the required standards.
 Pastry dough making tools and equipment are operated as per manufacturers’ manual.

248
1.2.2.10 Information Sheet
(c) Pastry product recipe balancing
Basic requirement of pastry is that it should have a pleasant appearance, thin light crust, even
textured and pleasant to eat. Each ingredient used has a definite function. If quantities of
ingredients used is not accurately measured the resultant product will not meet desired
qualities. It is therefore necessary to balance pastry ingredients in recipes. The tougheners,
tenderizers and moisteners needs to be balanced based on type of pastry product and SOPs.
(d) Pastry products ingredients
As discussed earlier in learning outcome one above, the ingredients include the following:
 Flour
 Fat
 Sugar
 Yeast
 Improvers
 Preservatives
 Colouring
 Assorted fruits
 Pastry margarine
 Eggs
 Salt
(e) Tools and equipment for pastry dough making and their uses
Table 45: Pastry tools and equipment
S/no Equipment/tools Description and Uses Care
1. Ovens Depending upon the volume of Oven should be kept
baking, a single deck oven or a clean to prevent any
double or three deck oven. spillage from
Used for baking pastry and also some becoming caked.
have a proving chamber attached to Periodic checking by
it. Electric oven has a thermostat the electrician should
which makes temperature regulation be done. Ovens
easier and it should be possible to should be used 10-15
control top and bottom heating cm from ground to
control top and-bottom heating permit easy cleaning.
control from separate knobs.

249
2. Mixers This is a necessary piece of 1. Remove mixing
equipment for pastry making. They blades, kneading
are used to combine, beat or whip paddles and other
ingredients. There are hand mixers attachments.
and stand mixers that go from 4 1/2 2. Remove the mixing
quarts to huge 140-quart commercial bowl
mixers. Generally speaking, hand 3. Clean the surface of
mixers do not have enough power for the electric mixer
many baking and pastry applications.4. Turn over
Stand mixers have more power and the mixer and clean
in addition to performing baking and underneath the base
pastry tasks, many come with and below the mixing
attachments that enable them to arm.
perform even more tasks such as 5. Dry the attachments
grinding meat, stuffing sausage, immediately after
juicing citrus, crushing ice and washing if you are
making pasta. washing them by
hand.
3. Bowls Used for mixing of ingredients. Clean after use
They come in different materials for Do not drop as they
example glass, plastic and metallic may break or deform
ones. Store in dry clean
place
4. Weighing scales Most recipe ingredients are measured Repair regularly
by weight, so accurate scales are Carry out calibration
important. Portion scales are used for with weights and
measuring ingredients as well as for measures department
portioning products for service. to ensure accuracy
Traditional portion scales are spring-
operated and usually have a dial to
indicate weight. More accurate
digital scales are electrically operated
and provide a digital readout.
Since successful baking and pastry
depend upon the accuracy of
measurements, scales provide a
foolproof way of measuring. No
professional should ever measure
with anything but a scale. Using a
battery operated scale is preferable
since you can move it around with
ease. Make it weighs in grams and

250
 ounces and includes a tare button so
it can be reset to zero. It should
weigh a minimum of 5 pounds.
5. Pastry sheeter A dough sheeter is an appliance used Repair and maintain
in food preparation which regularly
flattens dough into sheets. The Clean after use
general principle is that you put an
oval sized ball into the top of
the machine and a very uniformly
rolled sheet will come out at the
bottom.
6. Pastry cutters A pastry cutter, also known as Clean after use
a pastry blender or dough blender,
is used to work solid fats like butter,
shortening, or lard into flour to
create dough. It’s most
often used when making pie crust,
biscuits, and some other baked
goods.
7. Pastry brush Come in a variety of widths and Clean after use
sizes. They are useful for washing
down the sides of pans, brushing
flour away, applying glazes and
more. While expensive, it is best to
use natural bristles. The plastic
bristle brushes can melt on a hot pan.
8. Rolling pin Used for shaping and flattening Clean after use
dough. Do not soak in water
if wooden
9. Thermometer To check oven temperatures are Clean after use
correct.

(f) Methods of pastry dough preparation

The techniques of pastry dough preparation include but not limited to:
 Creaming: rubbing one or two ingredients against a bowl, using a wooden spoon or
electric mixer to make the mixture soft and fluffy.
 Cutting in: mixing fat with flour, using two knives or pastry blender, fat is cut into
small pieces and coated with flour as in pastry and biscuit making.
 Folding: usually applied in cookie and cake making, this consists of working of two
ingredients very gently to retain air in the mixture. It requires delicately textured
mixture such as beaten egg whites to be well folded and to avoid reduction of mixture.
An electric mixer or metallic spoon may be used for this purpose.

251
  Cut and fold: a combination of two motions, such as cutting vertically through the
mixture and turning over by gliding the spoon or rubber scraper across the bottom of a
mixing bowl at each turn.
 Beating: a method of introducing air in the mixture through mechanical agitation with
the use of electric mixer, wire whip or fork. 6. Kneading – use in dough making
consists of pressing, folding and stretching of the dough to develop the desired
formation of gluten.
 Stirring: continuous rotation through a mixture until the ingredients are thoroughly
mixed or combined.
 Whipping: a form of beating as in beating eggs or cream to fill the mixture with air
and make this light and fluffy.
 Sifting: separating course particles in the ingredient by passing this through a save or a
sifter and in the process, incorporating air. Sifting also makes the butter lighter with
the use of electric mixer, while whip or fork.
(g) Pastry dough preparation faults: causes and remedies
Table 46: Pastry process faults
S/no Process faults Probable causes Remedies
1 Oven temperature Lack of proper oven Proper oven setting as per
variation controls as per the recipe and product type
product type
Faulty oven Repair and maintenance
of oven
2 Mixing faults Under mixing Follow recipe instructions
Over mixing carefully
Lack of balancing of
ingredients
3 Folding faults Over mixing Follow recipe instructions
Allowing air to escape carefully
thus causing volume
reduction
4 Scaling faults Use of incorrect tools to Follow recipe instructions
portion carefully
Faulty portioning tools Use correct portioning
or equipment equipment and tools
Use standard portions
5 Proofing faults Faulty proofer Follow recipe instructions
Variation of proofer carefully
temperatures
6 Ingredients faults Expired ingredients Source ingredients from
Poor quality ingredients reliable suppliers
Lack of ingredient Follow recipe instructions
balancing e.g. too much carefully

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 flour changes the flour
to fat ratio
7 Inappropriate greasing Insufficient fat Follow recipe instructions
Failure to follow carefully
procedure for greasing
tins

Table 47: Pastry product faults

S/no Product faults Probable causes Remedies
1 Small volume or Lack of sufficient resting Follow recipe instructions
shrinkage time carefully and SOPs
Over mixing
2 Over baking Too much time in the oven Follow recipe instructions
Dough rolled too thin carefully
Keep an eye on pastries as
they bake since every oven
operates differently.
3 Cracked crust Insufficient liquid; too little To prevent cracking, keep it
kneading of dough; liquid not covered with a piece of clean
boiling when flour is being plastic film before baking or
added. when storing.
4 Low shelf life Use of dirty tools, surfaces Follow proper hygiene when
and equipment during producing
preparation Source ingredients from
Expired or near expired reliable suppliers
ingredients Store products appropriately
Poorly stored
5 Hard crust Too much liquid Follow recipe directions
Too much flour when rolling carefully and the SOPs
out
Too little fat
Over-handling
Insufficient rubbing in.
6 Deformity Loaded when the crust Follow recipe directions
wasn't cold enough carefully and the SOPs
Cool oven
7 Hard/tough pastries Insufficient liquid used while Use less flour when rolling
making the dough out the pastry since too much
Too strong a flour used flour and too much water
Excess flour used while makes pastry tough.
dusting

253
 Dough not covered while
resting
Cool oven
Over handling of dough
8 Soft and crumbly: a Under mixing Follow recipe instructions
too delicate pastry Too much fat Measure accurately and mix
or one that falls Too little liquid ingredients the right amount
apart.
9 Soggy pastries Moist filling Avoid using moist filling
Too moisture or trapped Bake at temperature
moisture instructed in the recipe
Oven temperatures too low
Not pricking bottom of pie Prick the base of pie crust
crust before baking
10 Dull crust Rolling dough too thick Follow recipe instructions
Oven temperatures too low correctly
Not using enough fat in the
dough

Table 48: Faults in pastry processing equipment

S/no Processing equipment Probable causes Remedies
faults
1 Equipment breakdown Not following manufacture’s Follow the
instruction on use of instructions carefully
equipment
2 Variation of oven Opening the oven door too Avoid opening the
temperature soon door too soon
Set ting and controls not Observe recipe for
well done correct settings
Faulty oven Repair and maintain
ovens
3 Variation of proofer Faulty proofer Repair proofer
humidity/temperature Setting not well done Observe setting
regulations
4 Croissant rollers faults Faulty rollers or pastry Repair and maintain
sheeter the roller or sheeter
5 Variation in room Environmental temperature Control of room
temperature changes temperatures
Heating equipment in the Use of proofers
room

254
1.2.2.11 Learning Activities
Table 49: Practical activities 29
Practical Activities:
You are required to visit a bakery plant or factory. Carry out the following activities:
a) Identify and assemble pastry making tools as per the product type.
b) Weigh ingredients based on product type, quantity and method pastry making.
c) Make pastry dough as per standard operating procedures.
d) Assure quality pastry dough as per the required standards.
e) Operate pastry dough making tools and equipment as per manufacturers’ manual.
Learning Activity Area of Application Special Instructions
Identifying and assembling  Bakery plant / factory Dress appropriately as per the SOPs
pastry making tools and  Training workshop Carry a note book and a pen for
equipment as per product documentation
type. Ask questions for clarity
Weighing of ingredients  Bakery plant / factory Dress appropriately as per the SOPs
based on product type,  Training workshop Carry a note book and a pen for
quantity and method of pastry documentation
making Ask questions for clarity

Making pastry dough as per  Bakery plant / factory Dress appropriately as per the SOPs
standard operating  Training workshop Carry a note book and a pen for
procedures. documentation
Ask questions for clarity
Ensuring quality pastry  Bakery plant / factory Dress appropriately as per the SOPs
dough as per the required  Training workshop Carry a note book and a pen for
standards. documentation
Ask questions for clarity
Operating pastry dough  Bakery plant / factory Dress appropriately as per the SOPs
making tools and equipment  Training workshop Carry a note book and a pen for
as per manufacturers’ documentation
manual. Ask questions for clarity
1.2.2.12 Self-Assessment
CHECK YOUR PROGRESS II [11 marks]
Instruction: Attempt all questions
1. Which of one the following mixing techniques used heel of the hand in mixing the
dough? [1 mark]
A. Creaming
B. Cut and fold
C. Kneading
D. Sifting

255
2. Which one of the following mixing techniques refers to the procedure of rubbing one or
two ingredients against a bowl with the tip of the wooden spoon? [1 mark]
A. Creaming
B. Folding
C. Stirring
D. Whipping
3. ____________ provide strength to pastry products when used as ingredients. [1 mark]
4. You have completed a customer’s order and noticed the following faults in the product.
Identify them and give probable cause and remedies: [8 marks]

S/no Image Fault type 2- Probable cause Remedy (one)

1.

2.

1.2.2.13 Tools, Equipment, Supplies and Materials

The following resources will be necessary in ensuring the necessary knowledge and skills
related to this learning outcome are acquired:
 Functional classroom
 Computers
 Stationery
 Internet connection
 Projectors
 Charts
 Assorted samples of baking raw materials
You are required to refer to the unit of competency bakery plant and equipment and
review the uses of the following tools and equipment in pastry production:
 Ovens
 Flour sieves
 Mixers
 Assorted baking trays

256
  Beaters
 Spoons
 Wooden spatula
 Scrappers
 Assorted bowls
 Trolleys
 Weighing scales
 Pastry sheeter
 Pastry cutters
 Pastry brush
 Rolling pin
 Thermometer
1.2.2.14 References
5. AIB International. Bread Manufacturing Process, Distance Learning Course, “Module 02
– Mixing.” Accessed from https://www.aibonline.org/Start-Your-
Training/Baking/Baking-Foundations/Bread-Manufacturing-Process-Online, on
21/12/2020.
6. Puhr, D. H., and B. L. D’Appolonia. “Effect of Baking Absorption on Bread Yield,
Crumb Moisture, and Crumb Water Activity.” Cereal Chem. 69.5 (1992): 582-86.
7. Serna-Saldivar, S.O. “Dry-Milling Processes and Quality of Dry-Milled Products.”
Cereal Grains: Laboratory Reference and Procedures Manual, CRC Press, Taylor &
Francis Group, LLC, 2012, pp. 151–153.
8. Gregersen. E. (2020), Enzyme Biochemistry. Accessed from
https://www.britannica.com/science/enzyme/Factors-affecting-enzyme-activity on
21/12/2020.
9. Ingredients and equipment (n.d). accessed from
nios.ac.in/media/documents/bakery/Lesson%201%20Ingredients%20and%20Equipments
.pdf on 5/02/2021
10. Fletcher.S.H (2014). Pastries like a Pro. Accessed from
https://pastrieslikeapro.com/2014/10/baking-equipment-utensils/ on 5/02/2021
11. Introduction to quantity food production (n.d) retrieved from
http://standring.weebly.com/uploads/2/3/3/5/23356120/3_-_tools__equipment.pdf on
5/02/2021
CHECK YOUR PROGRESS II-Model answers [10 marks]
Instruction: Attempt all questions
1. Which one of the following mixing techniques refers to the procedure of rubbing one or
two ingredients against a bowl with the tip of the wooden spoon? [1 mark]
A. Creaming
B. Folding
C. Stirring
D. Whipping
2. ____________ provide strength to pastry products when used as ingredients. [1 mark]
257
  Tougheners
3. You have completed a customer’s order and noticed the following faults in the product.
Identify them and give probable cause and remedies: [8 marks]
S/no Image Fault type 2- Probable cause Remedy (one)
1.  Shrinking  Over baking  Avoid over
pastry  Over stretching baking
during rolling  Follow recipe
directions

2. Hard crust  Too much liquid  Measure liquid

 Too much flour correctly
when rolling out  Avoid too
 Too little fat much rolling
 Over-handling  Use correct
 Insufficient rubbing amount of fat
in.  Avoid over
handling of
dough
 Rub in
sufficiently

1.2.5 Learning Outcome 3: Laminate pastry dough

1.2.3.8 Introduction to learning outcome
This learning outcome covers tools and equipment for pastry dough lamination, pastry dough
lamination procedure and pastry dough lamination faults.
1.2.3.9 Performance Standard
 Pastry dough lamination tools are identified and used as per manufacturers’
instructions.
 Pastry dough is pinned out and pastry margarine applied as per standard operating
procedure
 Pastry dough is given turns as per standard operating procedure and type of product.
1.2.3.10 Information Sheet
(f) Definition of terms related to pastry lamination
 Turns: the number of times that laminated dough is rolled and folded.
 Plasticity: Butter/fat's pliability; condition of being able to be shaped or formed
 Lamination: Laminating dough refers to the process of folding butter into dough
multiple times to create very thin alternating layers of butter and dough.
(g) Tools and equipment for pastry dough lamination
Preparing the dough can be done either mechanically or manually. Use low speed when
preparing the dough mechanically to allow slow development of the gluten. When preparing

258
manually, knead the flour, cold water, salt, and lemon juice together on a work bench until
the dough is smooth and elastic.
Tools and equipment for manual preparation:
o Work surface or tables
o Pastry board
o Rolling pins
o Oven
o Refrigerator
o Mixing bowls
Equipment for mechanical preparation
 Dough laminating lines
 Butter press
 Dough sheeters
 Industrial ovens
 Dough brakes
(h) Pastry dough lamination procedure
The gluten in the flour also gets developed during the folding and rolling process. Croissant
and Danish pastry are made from laminated dough that is prepared in much the same way as
puff pastry, but uses yeast in the dough base. The dough is laminated by rolling or pinning. It
is encased with butter and then folded in various ways depending upon the method used and
SOPs.
Methods of rolling and folding the pastry (pastry turns)
Before we go on to describe the methods of lamination, let us talk about the methods of
rolling and folding the pastry to give it the laminated layers. A professional dough sheeter is
used for large scale production of laminated dough. Smaller scale production is done by
hand. The butter is placed on the dough and the dough is then folded to lock in the butter
using any of the following methods/turns:
a) Envelope method: An envelope-fold places the butter diagonally on top of the dough
rolled out to a square. Each corner of the dough is brought to the center locking the
butter inside the dough.
b) Three Fold or Single Turn: Roll out the paste into a rectangle and fold it equally into
three parts.
c) Book Fold or Double Turn: Roll out the paste into a rectangle, fold the ends in first,
and then fold together like a book.
d) Combination Method: This method involves using the combination of single and
double folds.
Methods of Making Puff Pastry:
Commercial chefs commonly use one of three methods to incorporate fat into the dough.
These are:
 French (Continental)
 English
 Scotch methods

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 The difference among these methods is the way that the fat is encased into the dough during
the stages of rolling and folding. For successful lamination it is important that the following
precautions are taken:
 Do not roll pastry out too thinly when folding as the dough may be over-extended,
causing it to fracture
 Give sufficient rest periods between folds to allow the gluten to fully relax
 Use medium strength flour for dusting purposes, brush off any flour during the
lamination process, prior to folding
 Keep the addition of trimmings to a minimum. Use relaxed trimmings to a maximum
of 10% of virgin pastry.
If using a dough-brake, reduce the block to the required thickness very gradually, as forcing
through the rollers will quickly break down the structure.
(i) Pastry dough lamination faults, causes and remedies
The table below is intended to be used as a guide only and cannot cover all the faults in
laminated pastry manufacture.
Table 50: Faults, causes and remedies in laminated pastry
Fault Probable cause Solution

Lack of volume  Oven too cool.  Increase temperature.

(not puffing)  Poor lamination.  Grate fat rougher
 Overturning or over mixing  Reduce mixing duration
 Weak flour.  Use stronger flour
Shrinkage  Dough too tight.  Increase temperature.
 Insufficient rest prior to  Ensure an even fat distribution,
baking.
Tough lifeless  Oven too cool.  Increase temperature.
pastries.  Pastries too thick  Roll out or form thinner. (2 –
4mm thick)

1.2.3.11 Learning Activities

Table 51: Practical activities 30
Practical Activities:
You are required to either visit a bakery plant or factory or your institutional bakery
training facility. Carry out the following
 Identify and use pastry dough lamination tools as per manufacturers’
instructions.
 Pin out pastry dough and apply pastry margarine as per standard operating
procedure
 Turn pastry dough the number turns given as per standard operating procedure
and type of product.
Learning Activity Area of Application Special Instructions

260
 Identifying and using pastry  Institutional bakery Dress appropriately as per
dough lamination tools as training workshop the SOPs
per manufacturers’  Bakery plant Carry a note book and a
instructions. pen for documentation
Ask questions for clarity
Pinning out pastry dough  Institutional bakery Dress appropriately as per
and applying pastry training workshop the SOPs
margarine as per standard  Bakery plant Carry a note book and a
operating procedure pen for documentation
Ask questions for clarity
Turning pastry dough; the  Institutional bakery Dress appropriately as per
number turns given as per training workshop the SOPs
standard operating procedure  Bakery plant Carry a note book and a
and type of product. pen for documentation
Ask questions for clarity

1.2.3.12 Self-Assessment
CHECK YOUR PROGRESS III [10 marks]
Instruction: Attempt all questions
1. (a) You are a bakery technician of new life bakeries. Which SIX pastry lamination tools
and equipment would you advise the management to buy? [6 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
(b) Which FOUR pastry turns would you demonstrate to a trainee? [4 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
1.2.3.13 Tools, Equipment, Supplies and Materials
The following resources will be necessary in ensuring the necessary knowledge and skills
related to this learning outcome are acquired:
 Functional workshop/ bakery
 Computers
 Stationery
 Internet connection
 Projectors
 Charts
 Assorted samples of baking raw materials

261
1.2.3.14 References
7. AIB International. Bread Manufacturing Process, Distance Learning Course, “Module
02 – Mixing.” Accessed from https://www.aibonline.org/Start-Your-
Training/Baking/Baking-Foundations/Bread-Manufacturing-Process-Online, on
21/12/2020.
8. Puhr, D. H., and B. L. D’Appolonia. “Effect of Baking Absorption on Bread Yield,
Crumb Moisture, and Crumb Water Activity.” Cereal Chem. 69.5 (1992): 582-86.
9. Serna-Saldivar, S.O. “Dry-Milling Processes and Quality of Dry-Milled Products.”
Cereal Grains: Laboratory Reference and Procedures Manual, CRC Press, Taylor &
Francis Group, LLC, 2012, pp. 151–153.
10. Gregersen. E. (2020), Enzyme Biochemistry. Accessed from
https://www.britannica.com/science/enzyme/Factors-affecting-enzyme-activity on
21/12/2020.
11. Hotel management and Tourism Notes (2017). Accessed from
http://dixitthakur.blogspot.com/2017/05/raising-agents.html on 21/12/2020
12. Hummingbird Bakery (2016); Baking Guide to Raising Agents. Accessed from

CHECK YOUR PROGRESS III-Model answers [10 marks]

Instruction: Attempt all questions
1. (a) You are a bakery technician of new life bakeries. Which SIX pastry lamination tools
would you advise the management to buy? [6 marks]
 Work surface or tables
 Pastry boards
 Rolling pins
 Bench scrapers
 Pastry cutters
 Mixing bowls
 Pastry knives
 Refrigerators
 Dough laminating lines for large scale production
 Butter press for large scale production
 Dough sheeters for large scale production
(b) Which FOUR pastry turns would you demonstrate to a trainee? [4 marks]
 Envelope method: An envelope-fold places the butter diagonally on top of the
dough rolled out to a square. Each corner of the dough is brought to the center
locking the butter inside the dough.
 Three Fold or Single Turn: Roll out the paste into a rectangle and fold it equally
into three parts.
 Book Fold or Double Turn: Roll out the paste into a rectangle, fold the ends in
first, and then fold together like a book.
 Combination Method: This method involves using the combination of single
and double folds.

262
1.2.6 Learning Outcome 4: Prepare pastry product for baking
1.2.4.7 Introduction learning outcome
This learning outcome covers oven setting and control, pastry product preparation tools and
equipment, cutting pastry dough, filling/stuffing of pastry products, and faults in preparation
of pastry products; causes and remedies.
1.2.4.8 Performance Standard
 Pinned pastry dough is cut, filled and shaped based on product type and customer
requirement.
 Pastry products are panned and proofed as per standard operating procedure.
 Pastry products are glazed as per product type and customer specification.
1.2.4.9 Information Sheet
(a) Introduction to pastry product preparation
When a customer purchases a product from bakery it is based on 2 reasons;
 They like the look of the product; visual stimulation/appeal
 They purchased before and want the same thing again.
If the product is not consistent then the customer will not be satisfied and will then complain.
Consistency in product manufacture is achieved by the following.
 Correct weighing of ingredients
 Formula balance
 Bakery products are consistent when formula balance is maintained
 Scaling weights accurately
 Mixing the dough/batter the same every time
 Cutting or weighing to correct size
 Moulding to correct shape
 Baking the same every time.
These are the skills and technique that will return a consistent bakery product every time.
After baking the product might need to be cut again into portions. Everything must look the
same. Then when all is ready for sale then all must be sold the same way. Either:
 By portion, each
 By weight, kg or gm.
(b) Oven setting and control
The oven settings and control will vary based on the type of oven used, the pastry product
being made, recipe requirements and the SOPs. To prevent pastry faults arising out of poor
oven controls such as loading pastry in a cool oven resulting in hard crust among other faults.
 Savoury short pastry and puff pastry need a solid heat in the high temperature range
of 180°C- 230°C.
 When pastry is used on bottom of pies and quiche a higher heat is recommended to be
able to penetrate the multiple layers of metal or foil and baking tray. Shortbread or
sweet pastry it is recommended that a lower heat setting is used because of the sugar
used in the dough of 160°C- 210°C.
 Gentler heat will result in less shrinkage during the baking process.

263
(b) Pastry product preparation tools and equipment
Tools and equipment used in pastry preparation are given below. For the uses and care refer
to learning outcome prepare pastry products and unit of competency bakery plant and
equipment.
 Flour sieves
 Mixers
 Assorted baking trays
 Beaters
 Spoons
 Wooden spatula
 Scrappers
 Assorted bowls
 Trolleys
 Weighing scales
 Pastry sheeter
 Pastry cutters
 Pastry brush
 Rolling pin
 Thermometer
 Basins
 Benches or work surface
(c) Cutting pastry dough
Follow recipe directions for how to divide and shape dough: sheet dough, sticks, loaves,
twist, braid, pretzel, smooth ball etc. depending on the use of the dough. Cut and pin out only
as much puff pastry as you need at the time. When trimming, use a sharp knife or cutter to
prevent pressing the layers together at the edge. Scrap pastry that remains after items have
been cut out can be added to the pastry that has never been pinned out, and reused later.
(d) Filling or stuffing of pastry products
Stuffed sweet and savory pastries, such as pierogi, calzones, pocket pastries, and filled pastas
present challenges to processors. The biggest hurdle is keeping the insides sumptuous and
while having the outsides maintain their texture and integrity, be it fluffy, flaky, or crunchy.
Ingredients for Fillings in Pastries
Any food can be used as a filling in pastry. The base ingredient in the filling is normally
cooked before it is place into the pastry.
 This is due to the fact that the pastry may cook before the filling and that can be
dangerous to public health. If the filling is cooked, the moisture must be stabilized
before it is placed into the pastry.
 Filling is stabilized by adding a starch based ingredient that will absorb the moisture
and hold it in suspension during the baking process. Pastries with filling that contain
high moisture content need to be cooked quickly so the filling does not boil inside the

264
 pastry. If it boils it creates too much steam and breaks the pastry open spoiling the
visual effect of the finished product.
Savoury fillings
Vegetables need to be cooked before being placed into pastries due to their high water
content. Meat needs to be small enough pieces to be cooked by the penetrating heat before
the pastry is cooked. Cheese can be used as it is, but the cooking process will have an effect
on the eating quality of the cheese.
Sweet Fillings
Fruits need to be cooked before being used in fillings as the water content would spoil the
pastry by making it soggy or water logged. Sugar need to be in a starch gel mix because as it
is exposed to any moisture it will dissolve and add extra moisture to the filling and also make
pastry soggy.
(e) Faults in the preparation of pastry products; causes and remedies
Faults may occur at various stages of pastry production making the resultant product fail to
meet the desired qualities. The faults are covered earlier in this unit of competency under
learning outcome 2; prepare pastry dough. They are covered as pastry process faults, pastry
product faults, faults in pastry processing equipment, causes and remedies.
1.2.4.10 Learning Activities
Table 52: Practical activities 31
Practical Activities:
You are required to carry out the following activities in your institutional training
facility:
a) Cut, fill and shape pinned pastry dough is based on product type and customer
requirement.
b) Pan and proof pastry products as per standard operating procedure.
c) Glaze pastry products as per product type and customer specification.
Learning Activities Area of Application Special Instructions
Cutting, filling and shaping  Institutional bakery Dress appropriately as per
of pinned pastry dough training workshop the SOPs
based on product type and Ask questions for clarity
customer requirement.
Panning and proofing of  Institutional bakery Dress appropriately as per
pastry products as per training workshop the SOPs
standard operating Ask questions for clarity
procedure.
Glazing of pastry products  Institutional bakery Dress appropriately as per
as per product type and training workshop the SOPs
customer specification. Ask questions for clarity

1.2.4.11 Self-Assessment
CHECK YOUR PROGRESS IV [12 marks]
Instruction: Attempt all questions

265
3. As a bakery technician you have received an order from a client who required a
laminated pastry product. Complete the table below showing faults in pastry products
made by one of your staff: [12 marks]
Fault Probable cause (two) Solution (two)

Lack of volume _________________ _________________

(not puffing) _________________ _________________
Shrinkage _________________ _________________
_________________ _________________
Tough lifeless _________________ _________________
pastries. _________________ _________________

1.2.4.12 Tools, Equipment, Supplies and Materials

The following resources will be necessary in ensuring the necessary knowledge and skills
related to this learning outcome are acquired:
 Functional bakery or workshop
 Assorted pastry production tools and equipment as given earlier.
 Computers
 Stationery
 Internet connection
 Projectors
 Charts
1.2.4.8 References
5. AIB International. Bread Manufacturing Process, Distance Learning Course,
“Module 02 – Mixing.” Accessed from https://www.aibonline.org/Start-Your-
Training/Baking/Baking-Foundations/Bread-Manufacturing-Process-Online, on
21/12/2020.
6. Gregersen. E. (2020), Enzyme Biochemistry. Accessed from
https://www.britannica.com/science/enzyme/Factors-affecting-enzyme-activity on
21/12/2020.
7. Puhr, D. H., and B. L. D’Appolonia. “Effect of Baking Absorption on Bread
Yield, Crumb Moisture, and Crumb Water Activity.” Cereal Chem. 69.5 (1992):
582-86.
8. Serna-Saldivar, S.O. “Dry-Milling Processes and Quality of Dry-Milled
Products.” Cereal Grains: Laboratory Reference and Procedures Manual, CRC
Press, Taylor & Francis Group, LLC, 2012, pp. 151–153.
9. Shackelford. J. et.al (2019). Formulation of stuffed and filled food products.
Accessed from https://www.preparedfoods.com/articles/122049-formulation-of-
stuffed-filled-food-productson 09/02/2021
CHECK YOUR PROGRESS IV-Model answers [12 marks]
Instruction: Attempt all questions

266
1. As a bakery technician you have received an order from a client who required a
laminated pastry product. Complete the table below showing faults in pastry products
made by one of your staff: [12 marks]
Fault Probable cause (two) Solution (two)

Lack of volume  Oven too cool.  Increase temperature.

(not puffing)  Poor lamination.  Grate fat rougher.
 Overturning or over mixing  Reduce mixing duration.
 Weak flour.  Use stronger flour
Shrinkage  Dough too tight.  Increase temperature.
 Insufficient rest prior to  Ensure an even fat
baking. distribution.
Tough lifeless  Oven too cool.  Increase temperature.
pastries.  Pastries too thick  Roll out or form thinner.

267
1.2.6 Learning Outcome 5: Prepare and bake selected pastry products
1.2.6.8 Introduction to learning outcome
This learning outcome covers practical activities on baking of variety of pastry products
which entails the preheating of the oven for baking, loading of the pastry products to the oven,
setting and controlling the baking time depending on the product and recipe type and
removing of the baked products from the oven as per the product type and recipe instructions.
1.2.6.9 Performance Standard
1. Oven is preheated based on type and size of pastry product.
2. Oven is loaded as per standard operating procedure.
3. Baking time is set as per product type.
4. Baking is done as per type of oven and its standard operating procedure.
5. Pastry product is removed from the oven as per standard operating procedure.
1.2.6.10 Information Sheet
(g) Preheating the oven
It is heating an oven without anything just a prior between 10-20 minutes before putting the
any pastry dishes in it. This ensures the oven reaches the proper and correct temperature
before baking is done. To be successful in baking of pastry product the oven has to be set to
the correct temperature as will be guided by the recipe instructions.
The oven temperature is a measure of how hot or cold an oven will be. It is measured in
degrees celsius for example 1600c, 1800c etc. Different oven types may require different
heating time before baking is done depending on the model type, the size of the oven and the
recipe instructions.
Preheating the oven and allowing it time to reach the correct temperature before putting anything
in it is possibly the most important thing to prevent production of pastry products that are heavy,
and undercooked. It also ensures production of quality products that help in creating customer
loyalty due to consistency and setting up of standards.
Good recipes will require the preheating of the oven before starting the pastry preparation
processes as guided by recipe instructions. It is good to note that the average oven will take at
least 20 minutes to heat to the correct temperature. This allowance should be given during the
production process so that the oven is preheated as the preparation of the pastry is going on. Once
the temperature required is reached, the oven will turn off its thermostat light if it is
thermostatically controlled i.e. has a self-heat regulating mechanism.
It is recommended to let the oven ‘settle’ into this temperature for 10 minutes or so before baking
anything. The reason for this is that ovens take a little while to ‘settle’ into a temperature and
they run through cycles of slightly higher and slightly lower temperatures, with the indicated
temperature as the average. The longer an oven is preheated the smaller these fluctuations
become.
(h) Loading of the oven with pastry products
This is the process of putting the ready pastry dough in the oven using suitable baking tools
and equipment. During this process one needs to ensure safety and health standards are
maintained. Place your non-dominant hand on the counter next to the oven. With your
dominant hand, find the oven door handle and open the oven door, while saying “Opening

268
the oven door”. Locate the oven rack and pull it out a little. With two hands, place the item to
be baked on the oven rack and push the rack back in. Always use dry, heavy hot pads or
an oven mitt to place food in or to remove food from the oven.

Figure 71 Loading an oven safely

(i) Setting baking time and baking of pastry products
The practical learning activities in this unit will require you to practice the production of
variety of pastry and pastry products that will include but not limited to the following:
 Puff pastry e.g. meat pies
 Danish pastry e.g. croissants
 Short pastry e.g. biscuits
 Sweet pastry e.g. tarts
 Swahili pastry e.g. chapatti, mandazi
 Choux pastry e.g. éclairs
 Powder aerated products e.g. scones
During the production of most of these pastries one of the major equipment used is the oven.
There are different ovens using different source of fuel e.g. electric ovens, charcoal ovens
etc. To be successful in using any of this ovens timing is important. The time is usually given
in the recipe instructions. The time can be set in automatic ovens as shown in video link
below of a simple electric oven, it can also be done manually for example when using a
charcoal oven or any other oven which does not have automatic time settings.

Video link on the basics (including timings) of a simple electric oven. Watch the
video by clicking on the link below:
https://youtu.be/2BR4LWEO5FE

(j) Removing of pastry products from the oven

Once the baked items are cooked as per the recipe time indicated, the items should be
removed from the oven to avoid burning or overcooking them. To remove the items safety
should be observed to avoid health hazards such as burns due to the heat from the hot parts of

269
the oven or even the hot air that comes out as a result of the opening of the oven door. Do not
remove pastry products before the required time has reached.

Figure 72 Use of oven gloves to remove items from an oven

To ensure production of good quality products there are certain characteristics that should be
attained once the pastry product is removed from the oven. These features are what
customers will always look for when buying the baked pastry products. They include the
following:
o Colour of the product: when pastry product is finally removed from the oven is
important to have a good visual appeal of the product. Colour stimulates the senses
and encourages the customer to purchase.
o Appearance: is about form and shape. It is important that all pieces have the same
appearance based on the recipe directions for the pastry product.
o Consistency and texture: is about how the pastry product feels in the mouth when
the customer is consuming the product. Some are required to be soft while others are
required to be crunchy. This varies based on the pastry product and recipe type.
o Moisture content: it adds to the shelf life and mouth feel of the pastry product.
Depending of the type of recipe and pastry product it should not be too dry. Failure to
observe the oven timings will result in products that lack moisture or are too dry.
o Mouth feel and eating properties: This is achieved by maintaining consistency of
production for example following instructions on how to mix the ingredients for a
given pastry, observing the oven temperatures as per the recipe given and using good
quality ingredients to make the pastry products. Nobody is allowed to move away
from the given recipe, shape and design.
Recipes need to be followed and each recipe should state the yield from each
production run, defining weights and number of units. To achieve this each pastry
product must be moulded the same and must all look the same depending on the
recipe instructions.
Safety measures when removing pastry products from the oven
 Pull out racks when moving food into or out of the oven.

270
  Always use dry, heavy hot pads or an oven mitt to place food in or to remove food
from the oven.
 Use both hands to place food in the oven and to take food out.
 Be careful when opening and closing the oven door so clothes or fingers do not get
caught or burned. The outside of the oven can become very hot when baking.
 Always stand back when opening an oven door to allow any buildup of steam or heat
to disperse.
 Always make sure the shelves are in the correct position before switching on the oven.
 Always keep the oven doors closed when the appliance is not in use.
 Place hot pastry products or equipment on a heat resistant and stable surface.
Sample recipes for practice
The following are the sample recipes that you can use to produce different types of recipes.
Recipe for preparation of puff pastry
Ingredients Quantity (15 portions)
 Wheat flour 560g
 Salt 12g
 Pastry butter 60g
 Water, Ice cold 325ml
 Lemon Juice/ White Vinegar Few drops
 Pastry butter or margarine 500g
Procedure
1. Sieve the flour and salt together
2. Rub in the 60g of pastry butter or pastry margarine and make a well at the centre
3. Add cold water and lemon juice or white vinegar and knead well into a smooth dough
in the shape of a ball
4. Relax the dough in a cool place for 30 minutes
5. Cut a cross halfway through the dough and pull the corners to form a star shape
6. Roll out the points of the star square leaving the centre thick
7. Knead the remaining butter/ margarine to the same texture as the dough and place it on
the centre which is thicker and fold over the flaps
8. Roll out to 30cm x 15cm, cover with a cloth or cling film and rest for 5–10 minutes in
a cool place.
9. Roll out for 60cm x 20cm, fold both ends to the ends to the centre, fold in half again to
form a square (double turn).
10. Allow to rest in a cool place for 20 minutes and give one or more turns and allow to
rest for further 20 minutes
11. Give two or more double turns allowing rest between each
12. Allow rest before use.
Note: Use the pastry to prepare meat pies, pork pies, fruit pies, and vegetable
pies.
Recipe for preparation of choux pastry
Ingredients Quantity (15 portions)

271
  Water 500ml
 Sugar large pinch
 Salt large pinch
 Butter or margarine 200g
 Wheat flour 300g
 Eggs 7-10 pcs
Procedure
1. Bring the water, sugar, salt and fat to the boil in a sauce pan. Remove from heat
2. Add sieved the sieved flour and mix in with a wooden spoon
3. Remove from heat and allow to cool
4. Gradually beat the eggs one by one as you check on consistency. The mixture should
just flour back when moved in one direction.
Note: Use the pastry to prepare chocolate éclairs and profiteroles
1.2.6.11 Learning Activities
Table 53: Practical activities 32

Practical Activities:
In your institutional training workshop carry out the following activities:
a) Preheat oven based on type and size of pastry product.
b) Load oven as per standard operating procedure.
c) Set baking time as per product type.
d) Bake products as per type of oven and its standard operating procedure.
e) Remove pastry product from the oven as per standard operating procedure.
Learning Activities Area of Application Special Instructions
Preheating of oven (s) based  Bakery plant / factory Dress appropriately as per
on type and size of pastry  Institutional training the SOPs
product. facility Carry a note book and a
pen for documentation
Ask questions for clarity
Loading of oven (s) as per  Bakery plant / factory Dress appropriately as per
standard operating  Institutional training the SOPs
procedure. facility Carry a note book and a
pen for documentation
Ask questions for clarity
Setting baking time as per  Bakery plant / factory Dress appropriately as per
product type.  Institutional training the SOPs
facility Carry a note book and a
pen for documentation
Ask questions for clarity
Baking pastry products as  Bakery plant / factory Dress appropriately as per
per type of oven and its  Institutional training the SOPs
standard operating facility

272
 procedure. Carry a note book and a
pen for documentation
Ask questions for clarity
Removing pastry product  Bakery plant / factory Dress appropriately as per
from the oven as per  Institutional training the SOPs
standard operating facility Carry a note book and a
procedure. pen for documentation
Ask questions for clarity

1.2.6.12 Self-Assessment
CHECK YOUR PROGRESS V [10 marks]
Instruction: Attempt all questions
As a bakery technician, what FIVE pastry product characteristics do customers look for
when purchasing pastry products from your firm? [10 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

1.2.6.13 Tools, Equipment, Supplies and Materials

The following resources will be necessary in ensuring the necessary knowledge and skills
related to this learning outcome are acquired:
 Recipes
 Functional workshop or bakery unit
 Computers
 Functional classroom
 Computers
 Stationery
 Internet connection
 Projectors
 Charts
1.2.6.14 References
5. AIB International. Bread Manufacturing Process, Distance Learning Course, “Module
02 – Mixing.” Accessed from https://www.aibonline.org/Start-Your-
Training/Baking/Baking-Foundations/Bread-Manufacturing-Process-Online, on
21/12/2020.

273
 6. Allonsy. A. (n.d). How to Keep Pastries Fresh. Retrieved from
https://www.leaf.tv/articles/how-to-keep-pastries-fresh/ on 9/02/2021
7. Gregersen. E. (2020), Enzyme Biochemistry. Accessed from
https://www.britannica.com/science/enzyme/Factors-affecting-enzyme-activity on
21/12/2020.
8. International Dairy Dell Bakery (2013). Bakery Storage Guidelines Association.
Accessed from https://www.iddba.org/training-materials/pdfs/jg-
bakerystorage.aspx?ext=.pdf on 9/02/2021
9. Matmatch.G. (2021). Materials used in food packaging. Accessed from
https://matmatch.com/learn/material/materials-used-in-food-packaging on 09/02/2021
10. Puhr, D. H., and B. L. D’Appolonia. “Effect of Baking Absorption on Bread Yield,
Crumb Moisture, and Crumb Water Activity.” Cereal Chem. 69.5 (1992): 582-86.
11. Serna-Saldivar, S.O. “Dry-Milling Processes and Quality of Dry-Milled Products.”
Cereal Grains: Laboratory Reference and Procedures Manual, CRC Press, Taylor &
Francis Group, LLC, 2012, pp. 151–153.
12. Solomon. F. (2019). Information Sheet Storing Pastry Products. Retrieved from
https://www.scribd.com/document/430644751/Information-sheet-storing-pastry-
products-docx on 09/02/2021
13. Swedbrand group (2018). 20 Colourful Pastry packaging Designs. Retrieved from
https://www.swedbrand-group.com/blog/ on 09/02/2021
CHECK YOUR PROGRESS V -Model answers [10 marks]
Instruction: Attempt all questions
As a bakery technician, what FIVE pastry product characteristics do customers look for
when purchasing pastry products from your firm? [10 marks]
 Colour of the product: when it is finally removed from the oven is important to the
visual appeal of the product. Colour stimulates the senses and encourages the
customer to purchase.
 Appearance: is about form and shape. It is important that all pieces have the same
appearance.
 Consistency and texture: is about how it feels in the mouth when the customer is
consuming the product.
 Moisture content: it adds to the shelf life and mouth feel of the product.
 Mouth feel and eating properties: This is achieved by maintaining consistency of
production. Nobody is allowed to move away from the given formula, shape design.
1.2.7 Learning Outcome 6: Prepare pastry products for display and packaging
1.2.7.1 Introduction to learning outcome
This learning outcome covers tools and equipment used in preparing pastry products for
display, materials for wrapping and packaging pastry products, packaging and displaying of
various pastry products and storage of pastry products.

1.2.7.2 Performance Standard

1. Pastry product is cooled based on product type, size and standard operating procedure.
2. Faulty pastry products are identified and isolated based on pastry product quality
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 standards.
3. Pastry product is wrapped based on type, customer requirements and legal
requirements.
4. Pastry products are packaged based on type and workplace policy.
5. Pastry products are stored as per standard operating procedures, workplace policy and
legal requirements.
6. Pastry products are displayed and dispatched based on customer requirements/orders
and legal requirements.
7. Pastry production records are maintained as per workplace policy.
1.2.7.3 Information Sheet
(a) Cooling of pastry products
Proper cooling is essential after baking. The product should come to room temperature
naturally before packaging. Improper cooling will lead to condensation in product after
packaging and early spoilage due to microbial growth. Cooling should also be done in clean
and cool air so as to avoid contamination of product. Pastry cooling is a crucial step in pastry
production. The main goal is to decrease the internal temperature of the baked pastry at
depanning or coming out of the oven from 93–97°C, to 32- 43°C. This step allows the
finished product to achieve optimum keeping quality and comply with legal moisture limit of
38%. Pastry can be cooled either:
Manually by placing on cooling racks after de-panning (ambient or natural cooling)
Automatically using racks, trays, or continuous conveyor belts

Figure 73 manual cooling of pastry products

(b) Identifying and isolating faulty pastry products

It is important that before presentation/ wrapping and packaging of the finished products
defective products are identified as per the pastry faults discussed earlier in this learning
guide. For example pastry that is cracked, hard, shrunken etc. Refer to table 5 and 6
learning outcome 2 for the various faults in pastry to help in the practice of identification
and isolation. This process helps to avoid faulty products reaching the customers and
causing the lowering of standards and market share of the products.

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(c) Wrapping and packaging of pastry products
A wrapping is a paper or plastic that covers or protects pastry products. Pastry products
are wrapped and packaged for safety and easy delivery to customers. The packaging for
pastry should make it easy to take out the pastry from the box without damaging its
appearance and texture. One of the various types of pastry packaging that can fix this
problem is the disposable crystal platters, which can preserve the product’s freshness and
its shelf-life plus display the shape and beauty of the pastry. On the other hand, using this
container helps take out the pastry intact and without any damages to its shape and
beautiful appearance. Great pastry packaging is all about rack existence; the product
should stand out and jump off the shelf. Pastry packaging is definitely a massive current
market. Head into any local or major pastry store and see how important the form and
function of the bakery or cake packaging can be. Pastry packaging utilizes all of
core packaging materials and supplies including corrugated shippers, plastic poly bags,
and chipboard boxes. The paper based packaging materials used in bakery industries for
cakes and pastries include:
 Paperboard boxes
 Disposable crystal platters
 Polythene bags
 Plastic containers
 Baking trays
 Cake boxes
 Bake oven paper
 Grease proof paper
 Grease proof slip easy paper
 TDL poster paper
Functions of packaging
Packaging of pastry products performs five basic functions:
 Protection from environmental factors e.g. dust
 Containment to avoid unnecessary movement that may damage the pastry.
 Information for example give the name of the bakery producing the pastry.
 Promotion i.e. to market the company products by informing customers of the
name of the product.

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 Figure 74 Packaging pastry products for dispatch

(d) Storage of pastry products

Pastries taste best straight from the oven, gradually losing flavor and appeal as freshness
dissipates. Oxygen exposure dries out pastries, making them taste stale. Without proper
packaging, soft pastries become hard and hard pastries become soft. Depending on the type of
packaging and storage method used pastry products can be kept fresh for up to three months.
It can be achieved by:
Room temperature Storage
Fresh pastries must cool to room temperature before wrapping them, or the residual heat will
create condensation making them soggy. Place fresh pastries inside a paper bag to help retain
the quality of the crust. Keep the pastries at room temperature to prevent condensation so that
they don't soften. Seal the paper bag inside a plastic storage bag for extended storage of up to
about five days. Squeeze out any excess air inside the plastic bag to extend freshness.
Freezer Storage or cold storage
The freezer is the best place to store pastries to retain freshness beyond five days. Use only
freezer storage bags designed for optimum moisture-vapor resistance. Freeze the pastries for
up to two to three months; thaw them in the packaging before reheating.
Factors to consider while storing pastry
Product storage should be away and separate from raw material storage to avoid cross
contamination.
Product should be stored on pallets and away from the wall and not the floor, near the
wall.
Product stacking should be appropriate so that the lower boxes or wholesale packages
maintain their integrity and do not get crusheds under pressure.
Product storage should be labeled and classified according to the product for easy
product flow and dispatch.
Products should be stored facilitating First- In- First- Out (FIFO) to maintain stock
rotation.
Use of temperature and humidity recording devices are helpful to maintain the FSMS.
Product recalled or withdrawn from the market should have separate storage.

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(e) Displaying and dispatching of various pastry products
Presentation of product is dependent on where and how it is to be sold. From the bakery
Presented on tray lying flat showing filling if any; the filling will have eye appeal
 Apple Danish should have lots of apple pieces
 Apricots need to be visible
 Nut Danish: need to see the nuts.
At times they may be stacked to show abundance but this can cause product on the bottom to
be squashed.
Display in bakery
Most are displayed on trays that contain up to 12 portions. Service is taken from the back of
the tray. Larger pieces might be presented individually on doilies and cardboard bases.
Doilies are used extensively in presentation as it is a barrier between the product and service
ware.
From the restaurant show case or buffet trolley
When purchasing morning coffee, a selection of pastry products will be displayed for
customer selection
At the café they will be behind a safety barrier
In fine dining hotel it can be displayed on a trolley that is wheeled up to the table for the
customer to choose. This is an old practice and is not used in many places in the modern age.
Service ware
These are the platters, trays and plates that are used to display and serve product in cafes and
dining rooms. These can also be used with doilies between product and service ware.
Tools and equipment used in preparing pastry products for display and dispatch
 Cabinets
 Display counters
 Assorted spoons
 Tongs
 Platters
 Doilies
 Gloves
 Aluminium foil
 Cling wraps
 Cake stands
 Work tables or benches
(f) Recording pastry products
Record keeping is important to enable determination of cost of production and to
establish whether the production of pastry is making money or not. All ingredients used
should be recorded and costing done to determine the cost of production. Depending on
the policy of the organization profit margin of around 40% is added to determine the
selling price of each pastry product. Any sales returns, damages and faulty products
should be recorded and treated as part of the expenses or as per policy of the
organization. The cost of operations should also be factored in.
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1.2.7.4 Learning Activities
Table 54: Practical activities 33

Practical Activities:
You are required to carry out the following actives in your bakery unit or institutional
training workshop or confectionery shop:
 Cool pastry product based on product type, size and standard operating
procedure.
 Identify and isolate faulty pastry products based on pastry product quality
standards.
 Wrap pastry product based on type, customer requirements and legal
requirements.
 Package pastry products based on type and workplace policy.
 Store pastry products as per standard operating procedures, workplace policy
and legal requirements.
 Display and dispatch pastry products based on customer requirements/orders
and legal requirements.
 Maintain pastry production records as per workplace policy.
Learning Activity Area of Application Special Instructions
Cooling pastry products  Bakery plant / factory Dress appropriately as per
based on product type, size  Institutional training the SOPs
and standard operating workshop or bakery Carry a note book and a
procedure. pen for documentation
Ask questions for clarity
Identifying and isolating  Bakery plant / factory Dress appropriately as per
faulty pastry products based  Institutional training the SOPs
on pastry product quality workshop or bakery Carry a note book and a
standards. pen for documentation
Ask questions for clarity
Wrapping pastry products  Bakery plant / factory Dress appropriately as per
based on type, customer  Institutional training the SOPs
requirements and legal workshop or bakery Carry a note book and a
requirements. pen for documentation
Ask questions for clarity
Packaging pastry products  Bakery plant / factory Dress appropriately as per
based on type and  Institutional training the SOPs
workplace policy. workshop or bakery Carry a note book and a
pen for documentation
Ask questions for clarity
Storing pastry products as  Bakery plant / factory Dress appropriately as per
per standard operating  Institutional training the SOPs
procedures, workplace workshop or bakery

279
 policy and legal Carry a note book and a
requirements. pen for documentation
Ask questions for clarity
Displaying and dispatching  Bakery plant / factory Dress appropriately as per
pastry products based on  Institutional training the SOPs
customer workshop or bakery Carry a note book and a
requirements/orders and pen for documentation
legal requirements. Ask questions for clarity

Maintaining pastry  Bakery plant / factory Dress appropriately as per

production records as per  Institutional training the SOPs
workplace policy. workshop or bakery Carry a note book and a
Record the items pen for documentation
produced Ask questions for clarity
Record the
remaining
ingredients and store

1.2.7.5 Self-Assessment
CHECK YOUR PROGRESS VI [5 marks]
Instruction: Attempt
As a bakery technician you have received an order from a client for finished pastry
products. Advice the management on any FIVE types of and equipment to use in
preparing pastry for display and dispatch. [5 marks]
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
1.2.7.6 Tools, Equipment, Supplies and Materials
The following resources will be necessary in ensuring the necessary knowledge and skills
related to this learning outcome are acquired:
 Recipes
 Computers
 Stationery
 Internet connection
 Projectors
 Charts
 Assorted samples of baking raw materials
1.2.7.7 References
5. AIB International. Bread Manufacturing Process, Distance Learning Course, “Module
02 – Mixing.” Accessed from https://www.aibonline.org/Start-Your-

280
 Training/Baking/Baking-Foundations/Bread-Manufacturing-Process-Online, on
21/12/2020.
6. Puhr, D. H., and B. L. D’Appolonia. “Effect of Baking Absorption on Bread Yield,
Crumb Moisture, and Crumb Water Activity.” Cereal Chem. 69.5 (1992): 582-86.
7. Serna-Saldivar, S.O. “Dry-Milling Processes and Quality of Dry-Milled Products.”
Cereal Grains: Laboratory Reference and Procedures Manual, CRC Press, Taylor &
Francis Group, LLC, 2012, pp. 151–153.
8. Gregersen. E. (2020), Enzyme Biochemistry. Accessed from
https://www.britannica.com/science/enzyme/Factors-affecting-enzyme-activity on
21/12/2020

CHECK YOUR PROGRESS VI- Model answers [5 marks]

As a bakery technician you have received an order from a client for finished pastry products.
Advice the management on any FIVE types of tools and equipment to use in preparing
pastry for display and dispatch
 Cabinets
 Display counters
 Assorted spoons
 Tongs
 Platters
 Doilies
 Gloves
 Aluminum foil
 Cling wraps
 Cake stands
 Work tables or benches

281