2. Objectives:
1. Familiarize oneself on baking terminologies
2. Accurate measurement of ingredients.
3. Baking ingredients and its substitution
4. Types, kinds, and classification of bakery products
5. Mixing procedures/formulation/ recipes, and
desired product characteristics of various bakery
products
6. Baking techniques, appropriate conditions and
enterprise requirements and standards
7. Temperature ranges in bakery products
3. Objectives:
1. Familiarize oneself on baking terminologies
2. Accurate measurement of ingredients.
3. Baking ingredients and its substitution
4. Types, kinds, and classification of bakery products
5. Mixing procedures/formulation/ recipes, and
desired product characteristics of various bakery
products
6. Baking techniques, appropriate conditions and
enterprise requirements and standards
7. Temperature ranges in bakery products
5. Filipinos have strong taste of breads.
Like rice, these baked products are
important in the local dining table, and are
typically consumed for breakfast or
snacks. Filipinos have grown to like
different kinds of bread, from sweet
variants that satisfy their sweet tooth
cravings to savory ones. So, it is very
important to learn the different
ingredients for the bread recipe.
6. FLOUR
• Is a powdery product made from grains like wheat,
rye , barley, corn and rice. among these wheat is the
principal source of flour which is widely used in
bakeshop.
• It is the most important ingredients in baking
• selecting the correct flour to be used is important to
make a quality baked products.
• you need to understand the types and properties of
the flour.
7. Properties of Flour
Color
the darker white of the
flour, the stronger it is.
Pure white represents
weak flour which means
low-gluten content.
8. Properties of Flour
Strength
the capacity of the
flour hold air cell which is
responsible for the
volume of baked products
High flour is capable
to retain gas
9. Properties of Flour
Tolerance
the bility of the
flour to undego kneading
and other baking
procedures but still good
results prevail.
High gluten has
tolerance than low gluten
flour.
10. Properties of Flour
Absorption Capacity
the porosity of the
flour depending upon its
quality and protein
content.
The more protein is
present the more water
can absorb.
12. Properties of Flour
Cohesiveness
the ability to hold
its shape when press by
hand because the
granules stick together
Weak flour tends to
retain lumpy.
14. Types of Flour
1. Bread flour — Bread flour is made from hard wheat has enough good-quality gluten to make
it ideal for yeast breads. Bread flours typically range from 11 to 13.5% protein.
2. Cake flour — Cake flour is a weak or low-gluten flour made from soft wheat. It has a soft,
smooth texture and a pure white color. Cake flour is used for cakes and other delicate baked
goods that require low gluten content. Protein content of cake flour is approximately 8%.
3. All-purpose flour — All-purpose flour, commonly found in retail markets, is less often found
in bakeshops, although it is often used as a general-purpose flour in restaurants, where it is
purchased under the name restaurant and hotel flour. This flour is formulated to be slightly
weaker than bread flour so it can be used for pastries as well. All-purpose flour has a protein
content of about 10 to 11 .5%
4. Pastry flour -Is also a weak or low-gluten flour, but it is slightly stronger than cake flour. It has
the creamy white color of bread flour rather than the pure white of cake flour. Pastry flour is
used for pie dough and for some cookies, biscuits, and muffins. Pastry flour has a protein
content of about 9%.
5. Self Rising Flour- it is enriched flour to which baking powder and salt had been added and
uniformly blended.
15. A typical small bakery keeps three white wheat flours
on hand: cake flour, pastry flour, and a bread flour, You
should be able to identify these by sight and touch,
because sooner or later someone Wii} dump a bag of
flour into the wrong bin or label it incorrectly, and you
will need to be able to recognize the problem
16. SUGAR
Is the generic name for sweet-tasting, soluble carbohydrates,
many of which arew used in food.
SWEETENING agents have the following purposes in baking.
• They add sweetness to flavor.
• They create tenderness and fineness of texture, partly by weakening
the gluten
• They give crust color.
• Provide moist and tender texture of baked products
• They act as creaming agents with fats and as foaming agents with
eggs.
• They provide foods for yeast.
17. We use the term sugar to refer to regular
refined sugars derived from sugar canes.
The chemical name for this sugar is
sucrose. However, other sugar of different
chemical structure are also used in the
bakeshop.
Sugar belongs to a group of substances
called. Carbohydrates, a group that also
includes starches.
19. Types of Sugar
Caster Sugar - it is ultra- fine sugar granules for fast
dillution. Can be used in making icing.
20. Types of Sugar
Confectioners’ sugar - also known as icing sugar, fine
powder mixed with starch about 3% to prevent caking.
21. Types of Sugar
Brown sugar - it consist of caramel, molases and other
impurities which gives distinct flavor. Available in light
and dark sugar the darker the shade is the more it
contains impurities.
22. Types of Sugar
Washed - unwhitened crystal, which is one step needed
to complete for refining process.
23. Types of Sugar
Muscovado - is a raw sugar called demerara or
turbinado, which like a brown sugar but darker in color
and has sticky texture because of its molasses content.
24. Kinds of Syrup
1 . Corn Syrup. It is called the sweetness of granulated sugar and makes the
brownies and other baked products chewy. Made from starch and have two
types; the light corn syrup and dark corn syrup
2. Glucose. It is very important in sugar paste making to make it elastic and
pliable for easy kneading. Derived from corn starch also, hence unable to pour
out the syrup easily is a good quality of glucose.
3. Honey. It gives distinct flavor and it retains moisture of any baked products.
It comes from the nectar of flower gathered by the bees and, one and half
times sweeter than granulated sugar. the darker it becomes, the stronger it is
and the more acidic taste
4. Malt. It act as-food for the yeast and used in bread making that enhance
flavor and improve crust color. A complex sugar from extracted barley and its
taste is cross between honey and molasses.
5. Molasses. Its a!so gives a distinct flavor and color to the baked products but
not as sweet as granulated sugar. darker is more flavorful and contain less
sugar than the lighter grade A product of residual concentrated juice from
sugar cane.
