Mix and bake ingredients according to recipes to produce small quantities of breads, pastries, and other baked goods for consumption on premises or for sale as specialty baked goods. The main difference between Pastry and Bakery is that the Pastry is a name given to various kinds of baked products and Bakery is a establishment that produces and sells flour-based food baked in an oven. Pastry can also refer to the pastry dough, from which such baked products are made.

1. WELCOME TO MY PRESENTION
IUBAT—International University of Business Agriculture
and Technology
Bakery and pastry
Leon Kumar Das
leonkumardas@gmail.com

2. Table of content
Staff Grooming.
Division Of Kitchen.
Definition Of Baking & Pastry.
Definition Of Baking.
Definition Of Pastry.
Some Terms Related With Pastry.

8. Definition Of Baking & Pastry.
• Baking is the cooking of food by dry heat in an oven.
Batter
• It is the first procedure step of baking . It is the parent Ingredient from which all
other baking steps will be Continued.
• Batter is a liquid mixture, usually based on one or more flours combined with
liquids such as water or milk and alsowith shortening and eggs.

9. • 1. A wide range of savory and sweet foods can be produced.
• 2. Bakery products yield appetizing goods with eye-appeal and mouth-
watering aromas.
• 3. Bulk cooking can be achieved with uniformity of color and degree of
cooking.
• 4. Baking ovens have effective manual or automatic controls.
• 5. There is straightforward access for loading and removal of items
Advantages

10. Disadvantages
1. Requires regular attention.
2. Ovens are expensive to heat.

11. Definition of Pastry and Dough
Pastry is the name given to various kinds of
baked goods made from ingredients such as flour,
butter, shortening, baking powder or eggs.
Example : Puff pastry , Pastry cream , Danish pastry,
or simply Danish, is a sweet pastry which has become
a speciality of Denmark
Dough
The parent ingredient is Dough. It is a paste or solid mixture
which is made of flour, egg, shortening with a small amount
of water and/or other liquid.

12. Some Terms related with Pastry
Puff pastry a light, flaky pastry that
is made by repeatedly folding the rolled
pastry into many layers.
Pastry cream thick cream made with eggs, flour,
sugar, milk and sometimes a flavoring (chocolate,
coffee, vanilla...). Pastry cream is often used in French
pastries, for example in the cream puffs, and is rather
easy to make at home.

13. Pastry bag is a bag—usually made of plastic, canvas,
or nylon—that can be fitted with plain or decorative
tips and used to pipe out icings and pureed foods.
A pastry blender or pastry cutter is a kitchen
tool used to mix butter, shortening into flour
in order to make pastry crusts.
A pastry brush or basting brush is a tool used to
spread oil or glaze on food.

14. Puff pastry a light, flaky pastry that is made by
repeatedly folding the rolled pastry into many layers.
Fillo pastry or dough is paper-thin sheets of raw,
unleavened flour dough used for making pastries
in Middle Eastern and other regional cuisines.
A form of pastry in which the fat (shortening) is rolled
into the dough to produce a flaky texture
Choux Pastry is a moist dough composed of flour,
butter, eggs, and water, that is piped into various
shapes and baked.

15. The End
Thank You