g12bpp module 2.pdf

5. Preparing and Producing Bakery Products
Techniques in Measuring
FLOURS
1. Sifted Flour
Sift the flour once, then spoon lightly into the measuring cup
until flour overflows. Do not shake the cup while or after
measuring. Level the flour with a spatula or the straight edge of
a knife.

6. 2. Unsifted Flour
Spoon the flour into the measuring cup until it overflows. Do
not shake the cup. Level it with spatula or the straight edge of a
knife.
3. Cornmeal flour and similar products
Stir the flour lightly first with a fork. Then, measure using
the same procedure in measuring unsifted flour.

7. Fats and Oil
1. Shortening, Margarine, and Butter
a. For the standard cup or a fraction of a cup such as ½, ⅓, or ¼ ,
simply press the shortening, margarine, lor butter into the cup
using spoon. Press continuosly until all spaces of the cup had
been filled up. Then, level with a spatula or the straight edge of a
knife.
b. Use tablespoon for a fraction of a cup (4 tablespoons for ¼ cup; 2
tablespoons for ⅛ cup). Follow the same procedure for standard
cup.

8. C. For easy measurement of butter, one bar of butter (220 grams) is
approximately one cup. If you need a fraction of a cup, simply divide
the bar as required. For ½ cup, divide the bar into 2 equal parts (each
part is ½ cup); or ⅓ cup, divide the bar into equalsb (each part is ¼
cup), and so on.
2. Liquid Fat or Oil
Pour the oil or liquid fat into the glass measuring cup until it
reaches the measuring mark. See to it that the glass measuring cups
stands on a levelled surface.

9. Dry and Liquid Milk
1. Dry or Powdered Milk
Spoon the powdered mik into the measuring cup until it fills the cup
to overflowing. Level with a spatula or the straight edge of a knife.
Do not shake the cup while of after filling. Use the same procedure
using standard tablespoons, as required.
2. Liquid Milk
Pour the milk into the glass measuring cup until it reaches the
measuring mark. See it that the glass measuring cup stands on a
levelled surface.

10. Sugar
1. White sugar
Remove lumps, if any. Then, spoon the sugar into the
measuring cup until it overflows. Level with a spatula or the
straight edge of a knife.
2. Brown sugar
Remove or break up lumps, if any. Then, pack the sugar into
the cup using the back of a spoon to fill up all empty spaces.
Press the sugar firmly so it keeps the shape of the cup when
removed.

11. Powdered Ingredients Required in Small Quantities
This includes baking powder, baking soda, fine salt, yeast in
granules, powedered cinnamon, and similar products.
1. To measure tablespoon, fill up to overflow, then level with
spatula or the straight edge of a knife.
2. To measure the division of a tablespoon, or teaspoon, fill up
one teaspoon, fill up one tablespoon or one teaspoon with the
powder. Level with the straight edge of a knife.

12. a. For ½ tablespoon or ½ teaspoon, divide the powder
lengthwise in the spoon with a knife and push half of
the powder into the containers.
b. For ¾ tablespoon or ¾ teaspoon, divide the spoonful
into quarters, or 4 parts. Push one quarter or one part
into the container.

13. BAKING TOOLS AND EQUIPMENT
For Measuring
Set of measuring spoon
In the U.S., measuring spoons often come in sets, usually between four
and six. This usually includes ¼, ½, and 1 teaspoon and 1 tablespoon.[1]
The volume of a traditional US teaspoon is 4.9 ml and that of a tablespoon
is 14.8 ml, only slightly less than standard metric measuring spoons.

15. SETS OF MEASURING CUPS

16. LIQUID MEASURING CUP
Most liquid measuring cups are made of glass or plastic, so it's easy
to see what's inside.

17. WEIGHING SCALE

18. OVEN THERMOMETER

19. FOR CUTTING, MIXING, AND BLENDING
GRATER

20. Cutter for dough and pastry Mixer(electric and hand

21. Sifter Pastry Blender

22. Pastry brush Rolling Pin

23. Whisk beater (wire) Spatula

24. Wooden Spoon Kitchen Shear

25. FOR COOKING AND BAKING
Baking pan Loaf pans

26. Jelly Roll Pan Muffin Pans

27. Pie Pans Saucepan

28. Double Broiler Steamer

29. TYPES OF OVEN
1. Portable Glass Front Oven
Portable Glass-front oven. this is the most widely used type for baking
small pizza. Gas or electric range.

30. 2. Gas or Electric Range
Electric stoves tend to heat up faster and have a narrow edge over gas when it
comes to baking. Electric stoves also tend to be better at broiling and
maintaining a consistent low simmer.

31. 3. Wonder Oven
Wonder Oven (also called a Wonder Box, Hot Box or back in
pioneer times a “Hay Box”) is a set of pillows, a larger pillow for the
bottom and a smaller pillow to fit on top, which are filled with
Styrofoam beads. These pillows are used to retain temperature for a
long period of time.

33. 4. Turbo Broiler
Turbo broilers are gaining in popularity with many home cooks.
These portable convection ovens include a large glass pot and a fan
in the lid. The fan blows heated air throughout the oven, resulting
in even and efficient cooking. The turbo broiler is, thus, an easy way
to prepare meat.

35. BAKING INGREDIENTS
Flour
Flour is a powder made by grinding raw grains, roots, beans,
nuts, or seeds. Flours are used to make many different foods.
Cereal flour, particularly wheat flour, is the main ingredient of
bread, which is a staple food for many cultures.

36. There are four kinds of flour:
1. Whole-wheat flour- also called or entire-wheat flour. It contains
the compact of wheat kernel in its original proportion.
2. Bread flour- also known as strong or hard flour; it has 12-14%
gluten content. This type of flour is ideal for making breads,rolls, and
other sweet yeast-raised products.
3. All purpose of flour- widely known as general flour or a pastry; It
contains 10-11% gluten content. It is a combination of bread and cake
flour.
It is requires more kneading to develop gluten.

37. 4. Cake flour- Also refers to soft flour; it has 7-9% gluten content. It is deal for
cakes, cookies, and pastries. This flour has a velvety and smooth texture, is
whiter than bread flour and all purpose flour, and tends to hold shape when
lumped together.
Other forms of flour:
1. Enriched Flour- Is composed of white flour and specified amounts of
nutrients that are required by law.
2. Self-rising flour- This type of flour is convenient for those who wish to
prepare products that use baking powder.
3. Quick-mixing flour- It is a white flour that has been moistened then
re-dried. When used, it does not lump or pack,and blends smoothly with
liquid ingredients.

38. 4. Non-wheat flour- refers to the group that causes root crops and
legumes instead of wheat.
SUGAR
This is a sweet, crystalline, soluble compound that comes from the
processing of sugarcane and sugar beets. It is available in the market
in different forms:

39. 1. Brown sugar
Comes in different shades of brown depending on how well it has been
processed.
2. White, granulated sugar- is commonly used by bakers in
practically all baked products and in preparing varieties of icing,
fillings, etc
3. Confectioner’s sugar- is the finest in texture compared with brown
or white sugar. It contains 3% cornstarch. This prevents lumping or
crystallization of the sugar granules. This type of sugar is used mostly
for icing and in cake mixes where a blending of flour and sugar is used
mostly for icing and in cake mixes where a blending of flour and sugar
is done and then added in the final stages of mixing.

40. Other Types of sugar:
1. Panutsa- A solid mass of crude sugar usually in half coco shell
shape.
2. Lump sugar- Cube-shaped when sold in markets. It is white
and porous
3. Molasses- unrefined sugar that is liquid in form, black in color,
and very thick in consistency.

41. Panutsa Lump sugar

42. Molasses

43. LEAVENING AGENTS
These are the substances that produce gas while mixing or heating
the dough or the batter. When gas is produced, the product
increases its volume and becomes light and porous.
Liquid Ingredients
Liquid ingredients include water, milk or cream, and fruits juices.
In baking, it is added to flour to develop the gluten. Too much
water weakens and tends to spread the gluten. The correct amount
of water to be used depends partly on the type of flour.

44. FATS AND OILS
1. Butter- It is ripened cream of milk. It contains 80% butterfat.
Butterfat is separated from buttermilk by churning.
2. Butter Compounds- It is made by mixing 40% melted fat,
and the rest coming from vegetable oil such as coconut oil,
peanut oil, cottonseed oil.
3. Margarine- Is fat emulsified with culture milk. It contains
about 80% fat and about 16% water.
4. Hydrogenated Fat- This made from deodorized vegetable oil
such as coconut,corn, soybeans, cottonseed oil. These fats are
processed by passing hydrogen in a tank under pressure with a
nickel catalyst.

45. 5. Hog Fat or Lard- it comes from the back or the sides of hogs
and it is solid at room temperature.
6. Vegetable Oils- are liquid fats used in cakes and breads. They
are not popular to use as a shortening since they do not have good,
creamy characteristics and do not contribute much to the volume
and texture of the product.

46. EGGS
Eggs contribute a lot to baked product. It acts as a leavener, gives
color, richness, flavor, and nutritive value to breads and pastries.
Using good quality eggs provides a better flavored product.

47. Other Ingredients
1. Salt- also known as sodium chloride. It is used to bring
out the flavor of an otherwise bland, too sweet, or too sour
taste.
2. Spices or seeds- are used in baking mainly due to aroma
and flavor they impart to the baked products.
3. Flavoring- Flavor extracts, whether synthetic or natural,
are widely used in cakes, pastries, breads and pies.

49. 1. MEASURE INGREDIENTS

50. 2. Dissolve yeast in lukewarm water. Allow to stay for 8 to 10
minutes.

51. 3. Combine milk, sugar, oil, and salt. Stir until the solid dissolve.

52. 4. Add Flour

53. 5. Knead on floured board until smooth.

54. 6. Place dough in grease bowl. Then, cover it.

55. 7. Punch down the dough.

56. 8. Roll out the dough with a rolling pin. On a lightly floured board,
form the dough similar to a log roll.

57. 9. Cut into desired shapes.

58. 10. Bake at 176.5 degree celsius to 195 degree celsius for one 1 hour
(for loaves)
Bread is well-done when the bread spring back when touched or pressed
with fingers.

59. INGREDIENTS IN MAKING MUFFINS

60. Ingredients
1 Egg
2 cups all-purpose flour
3 teaspoons baking powder
¼ Vegetable oil
½ teaspoon salt
¾ White sugar
1 Cup milk

61. Directions:
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Grease a 12-cup muffin tin or line cups with paper
liners.
Step 2
Stir flour, baking powder, salt, and sugar together in a
large bowl; make a well in the center.

62. Step 3
Beat egg with a fork in a small bowl or 2-cup measuring cup;
whisk in milk and oil. Pour egg mixture all at once into flour
mixture; mix quickly and lightly with a fork until just
moistened. The batter will be lumpy. (Fold in additional
ingredients if using; see variations below). Spoon batter into
the prepared muffin cups, filling each 3/4 full.
Step 4
Bake in the preheated oven until tops spring back when lightly
pressed, about 25 minutes

63. KINDS OF BISCUITS

64. There are two types of biscuits. They are as follows
1. Cookie-like biscuits
This type is usually flaky and the biscuit separates in layers when
broken. It is symmetrical in shape with straight side and smooth,
thin-crusted top that is fairly flat and uniform in color all over.
2. Bread-like Biscuits
It is leavened with baking powder or baking soda. It is symmetrical
in shape, has straight sides, uniformly golden brown in color, and
smooth , thin-crusted top that is fairly flat. The crust is moist,
tender, light, and free from excess flour.

65. INGREDIENTS USED
Biscuits are made from soft dough. To produce a soft
dough, the following ingredients are used:
1 Cup all-purpose flour
⅓ to ½ cup liquid (water, fruit juices, milk)
½ tsp. salt

66. BASIC LEAN DOUGH
Ingredients
1-2 tbsp. Dry yeast
1 cup lukewarm
3 tbsp. Sugar
1 cup whole milk
3 tbsp. Shortening or oil
1 tsp. Salt
1 tsp. Salt
5 ½ cups bread flour
Lard for greasing

67. PROCEDURE
1. Dissolve yeast in lukewarm water. Sprinkle 1 tsp. Sugar. Allow to stand
for 8-10 minutes until mixture becomes bubbly.
2. Combine milk, shortening or oil, salt, bread improver, and 2 tbsp. Sugar.
Stir until dissolved.
3. Add yeast mixture. Stir in 2 cups of flour. Beat until it is smooth.
4. Add another cup of flour
5. Transfer dough on a floured board and gradually add remaining flour
while kneading.
6. Shape into a smooth ball and grease all sides with lard. Place in a lightly
greased bowl. Cover with clean damp cloth. Allow to rise ½ hours. Then,
punch down dough. Reshape and put it back in the bowl. Allow to rest for
20 minutes.

68. ARRANGE ME PLEASE! With a twist!
1. FROUL-
2. TTEBUR-
3. RSUGA-
4. GHOUD-
5. BTSICUI-
6. GEGS-
7. TNEMPIUQE-
8. EADN-
9. NVEO-
10. NSAP-

70. GET ¼ sheet of paper and answer the following:
1. This usually includes ¼, ½, and 1 teaspoon and 1 tablespoon.[1] The volume
of a traditional US teaspoon is 4.9 ml (Measuring Spoon)
2. are made of glass or plastic, so it's easy to see what's inside.(Liquid
Measuring.
3. This is the most widely used type for baking small pizza. Gas or electric
range.( Portable Glass- front Oven)
4. It acts as a leavener, gives color, richness, flavor, and nutritive value to breads
and pastries.(Eggs)
5. It is ripened cream of milk. It contains 80% butterfat. Butterfat is separated
from buttermilk by churning.(Butter)