Bread Making and its Ingredients,Kinds of Conventional Method and as a Potential Business of an Entrepreneur

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  • 1. Is a mixture of Enriched flour and ingredients for extra nourishment at no extra cost creates bread.
  • 2. This is the Primary ingredient in making bread. Local Bakers use different kinds of flour. These are: ► Wheat Flour ► Self-Rising Flour ► All-purpose Flour ► High Gluten Flour ► Enriched Flour ► Bran Flour ► Instant or Quick Flour ► Cake Flour
  • 3. Water, or some other liquid (milk), is used to form the flour into a paste or dough. The weight of liquid required varies between recipes, but a ratio of 3 parts liquid to 5 parts flour is common for yeast breads. Recipes that use steam as the primary leavening method may have a liquid content in excess of 1 part liquid to 1 part flour. Instead of water, other types of liquids, such as dairy products, fruit juices, or beer, may be used; they contribute additional sweeteners, fats, or leavening components, as well as water.
  • 4. is the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread. Most bread consumed in the West is leavened. Baking leavening structure Temperature
  • 5. ► Lean Dough Is the basic ingredient for bread such as flour, yeast,water, a little sugar, and shortening. It is used for making Crusty Breads like French Bread and Pan De Sal. ► Rich Dough Is a dough that contains, butter, nuts, dried fruits, eggs flavorings, and more sugar. It enhances flavor and its nutrtive value of bread.
  • 6. ► No Knead Method The dough is dropped directly into the baking pan or after rising of the first period. KNEADING is not perform ► Straight Dough Method Is the most common methods in bread making. All the ingredients are used at one time. All the flour added without a preliminary fermentation period. ► Sponge Dough Method A drop batter is created first by mixing part of the flour, liquid and all of the yeast. This ist set aside to rise bubbly and the rest of the ingredients are blended and the mixture is treated like a straight dough.
  • 7. External Bread Appearance Symptom Crust too dark Crust too light Crust broken Crust too hard Crust too soft Causes - Oven temperature too high or wrong bread machine setting. - Excessive milk or sugar. - Excessive baking time. - Over proofing. - Oven temperature too low or wrong bread machine setting. - Insufficient milk or sugar. - Insufficient baking time. - Insufficient proofing. - Insufficient mixing. - Insufficient proofing or wrong bread machine setting. - Insufficient liquid. - Oven temperature too high or wrong bread machine setting. - Insufficient proofing. - Insufficient sugar or shortening. - Excessive steam. - Insufficient liquid. - Baking time too long. - Oven temperature too low or wrong bread machine setting. - Excessive sugar/egg yolks/shortening. - Excessive oil/margarine as a wash. - Insufficient steam during baking. - Baking time too short or wrong bread machine setting. Internal Bread Appearance Symptom Causes Coarse and irregular grain - Improper mixing procedures. - Stiff batter. - Careless or poor depositing in the pans. - Oven too cool, (baked too slowly). Dense grain - Excessive liquid in the batter. - Improper mixing procedure. Off-color breads - Improper mixing procedure. - Oven too cool, (baked too slowly). - Unclean equipment. If raisins, nuts or dried fruit sunk to the bottom - Pieces of fruit were too large and too heavy. - Sugary syrup on the outside of the fruit was not washed off- causing the pieces of fruit to slide through the mixture as it heated. - Washed and dried fruit was not dusted with flour before being added to the mixture. - Bread mixture was over beaten or was too wet so it could not hold the fruit in place. - Oven temperature was too low, causing the mixture to melt before it set to hold the fruit in place.
  • 8. Use this formula in order to find the food cost: Total expenses mean the total amount in the production of food, including the total cost of ingredients and production. Labor and other expenses in production such as electricity and packaging materials are also included in the total expenses. The price of ingredients per cup/teaspoon/tablespoon has to be determined first before computing the total expenses of ingredients. After the total expenses has been computed, it is added to the half of the total expenses. The sum is divided into the number of yields/servings. The quotient is the selling price.
  • 9. In planning a bread-making business, an entrepreneur may take into consideration in the following guidelines: ► Consider the kinds of bread to offer, the kinds of bread people like, and the bread they can afford. ► Find out if there is already a bakery in your target location or if there is still a need to put up a bakery or a bakeshop in the place. ► Analyze the PROFITABILITY in relation to business cost. ► Determine the sufficiency of funds for facilities, ovens, baking tools, utensils and equipments, display cabinet, baking pans, and baking sheets. ► Conduct a survey and study the location of the business, kinds of bread and its volume (products), facilities, manpower, and marketing to determine the needed capital.
  • 10. Guide Questions: 1. 2. 3. 4. 5. 6. How is bread created? Differentiate the two categories of breads. Why are “quick breads” named such? What are the causes of failure in Bread Making? What are included in total expenses? Discuss bread making as a potential business of an entrepreneur. ?