The document discusses various types of baked goods and mixing techniques used in bakery products. It begins by describing different types of breads such as soft rolls, hard rolls, and quick breads like muffins and biscuits. It then discusses the different kinds of dough used in baking, including lean dough and rich dough. The document outlines various mixing procedures and techniques employed in bakeries such as the straight dough method, sponge dough method, and no-knead dough method. It concludes by discussing best practices for baking including proper measurement, ingredient preparation, and maintaining optimal oven temperature.

1. Types, Kinds and Classification of Bakery Products
Preparing bakery products requires understanding and patience in following the procedures and
measuring the ingredients correctly. The following lessons will let you experience how to make
baked products.
There are different kinds of baked products
A. Breads
Breads are baked goods which are usually made of the following major baking ingredients,
namely: flour, water and yeast or another leavening agent. These ingredients are mixed and
often kneaded and baked.
Types of Bread
1. Soft Roll Bread – yeast-raised roll with a soft outer crust a. Dinner Rolls b. Ensaymada
2. Hard Roll Bread-- yeast-raised roll with a hard outer crust. a. Monay b. Pan de Sal
3. Quick Breads—non yeast dependent bread made with a leavening agent (such as baking powder or
bakingsoda) that permitsimmediate bakingof the dough or batter mixture. a. Muffins – tender, moist,
and simple cup breads leavened with baking powder or baking soda. b. Biscuits – small flaky breads
leavened with baking powder, baking powder makes preparation time shorter than yeast is used.
Kinds of Dough in Baking Bread
1. Lean dough
This kind of dough is made of basic ingredients like flour, yeast, salt, with enough amount of
sugar and shortening.Leandoughisusuallymade intoPande sal,PanAmerikano, French bread
and other crusty bread varieties.
2. Rich dough
Thisdoughis still made of the basicingredients flour, yeast, salt, sugar and shortening. But this
dough uses more sugar and butter as shortening. It contains nuts, fruits, eggs and other
additional ingredientsthatwouldmake yourdoughmixturericher.Thistype of dough is used in
making rolls, coffee cakes, and sweet bread varieties.
Mixing Procedures for Bakery Products Methods of Mixing Dough.
A. Straight Dough Method/One Bowl Method
This method of mixing combines all ingredients together at one time to make the dough. The dough
needs kneading and will be set aside to rise.
B. Sponge Dough Method

2. Thismethodmixespartof the liquid,flour,andall of the yeasttomake a softmixture whichisset torise
until bubbly. Then, the remaining ingredients will be added and the mixture is considered as straight
dough.
C. No-knead Dough Method
This method has a softer batter instead of a dough. Kneading is not required to mix the ingredients
thoroughly
Characteristics of Well-Made Bread
1. Appears larger than its weight.
2. No cracks and bulges.
3. It has thin crust and has a golden brown color outer surface.
4. It has fine even grain and smooth crumb.
5. It has a soft and elastic texture when eaten.
6. It does not crumble easily.
7. It often smells like milk, sugar and nuts.
8. Typical breads usually taste sweet or creamy, not sour.
BAKING TECHNIQUES USED IN BAKERY PRODUCTS
Baking is one of the delicate culinary arts, which requires careful and precise measurements,
ingredients, cooking temperatures, and techniques. Although the fine balancing act of baking is
intimidatingtosome,anyhome cookcan become a bakerwiththe rightingredientsandbakingsupplies,
a bit patience, and reliable recipes.
1. Always Have the Correct Butter Consistency
Butteris the start line pointof food,soitis importantto own it prepped as the recipe suggests.
The temperature of butter can affect the texture of baked goods. There are three different
consistenciesof butter that baking recipes typically call for: softened, chilled (or frozen like in
scones), and melted.
Chilled butter that has been well chilled in the refrigerator or freezer so that it will not melt
duringmixing.Thishelpscreate flakypockets in recipes like pie crust. melted butter should be
liquified and lukewarm. If melted butter is too hot, the batter and eggs will be cooked.
2. Room Temperature is KEY
Whenwe mentiontemperature,arecipe entailstemperature eggs or any dairy ingredients like
milkor yogurt,make itsure you will follow suit.The room temperature of ingredients emulsify
much easier into batter, which creates a uniform texture throughout your baked good.
3. Read the Recipe before Beginning

3. Readingaheadwill helpyouknow the how,why, where,andwhenof what you are close to do.
It will take you1-5 minutesandcouldsave youfrom wastingyouringredients(andmoney!) ona
failed dessert.
4. Always Have Ingredients Prepped
Measure your ingredients before beginning a recipe. Read through the ingredients, get them
prepared and ready on your counter, then read the recipe fully. There is little room for error
after you begin recipes this way.
5. Learn How to Measure Baking is a science.
Excellent baking requires precise ratios, proven techniques, and successful recipes that have
been tested for taste. Unlike cooking, you can’t just bake something by throwing some
ingredients together, mess it up and eat it anyway! One of the most crucial parts of baking is
measuringingredientsproperly.Problemsare commonif measurements are incorrect. Having a
firmgrasp of measuringtechniquesisimportant.Measure dry ingredients in measuring cups or
spoons– these are specially designed for dry ingredients. Spoon and level (aka ―spoon and
sweep‖) yourdry ingredients.Thismeansthatyoushoulduse aspoon to fill the cup and level it
off.
6. Weigh Your Ingredient
A gram or ounce is often a gram or an oz. But a cup isn’t always a cup.
7. Get an Oven Thermometer
When you set your oven to 350°F, it not really be 350°F inside. It could only be off by a touch –
10 degreesabout.Or over that – 100 degrees or perhaps more! for baked goods. An inaccurate
ovencan ruinyour food,the hoursspentonthe recipe,the cashspentoningredients,andleave
you hungry for dessert.
8. Keep Your Oven Door Closed
You now know how the oven’s temperature can ruin a recipe. But what can completely throw
off the oven temperature is constantly opening and shutting that oven to peek at your baking
cupcakes.
9. Chill Your Cookie Dough
If a recipe requireschillingthe cookie dough,don’t skip that step. If a recipe yields super sticky
cookie dough,chill it before rolling and baking. Chilling firms up cookie dough, decreasing the
chance of spreading.Chillingcookie doughnotonly ensures a thicker, more solid cookie but an
accentuated flavour.
MixingTechniquesUsedinBakingMixingmethodsgreatlyaffectflourmixturesand its resulting
product.Varioustechniqueshave beendevelopedforefficiencyandconvenience.Some of them
are as follows:
 Creaming – rubbing one or two ingredients in a bowl with the help of a wooden spoon or
electricmixertomake a softfluffymixture.The creamedmixture should have both smooth and
grainy particles.
 Cuttingin– mixingfatandflourwiththe use of a pastryblenderor two knives in a scissor-like
manner. This method cuts fat into small pieces, coating them with flour to create coarse,
granular mixtures for pastries and biscuits.

4.  Folding – this is working with to ingredients very gently to retain air in the mixture. It often
involvesone delicatelytexturedingredient such as beaten egg white or whipped cream, which
would be reduced to nothing if handled crudely, and a batter type mix.
 Beating – it is done to incorporate air in a mixture by mechanical agitation. It could be
finished with the help of special gadgets like wire whips, egg beaters or electric food
mixers or with a fork.
 Stirring– it isoftendone with a wooden spoon, rotating it through a mixture as long as
necessary usually until the ingredients are combined.
 Whipping–it is a processof beatingeggsandcream to fill themwithairandmake them
thick and fluffy.
  Sifting – it is a process of separating coarse particles in the ingredients by passing
through a sieve. Air is incorporated through this method.
Oventemperature isone inall the keybakingparameters.Itwill be measured,modified, and controlled
in order to influence process conditions directly, thereby affecting a product’s final characteristics.
The oventemperature forbreadbakingvariesinline withthe ingredients accustomed make the bread.
Generally, leaner breads (made with flour, water, and yeast) are baked at 400° to 425°. Richer breads
(made with more fat and eggs) are baked at lower temperatures. Breads made with but 1/2 cup sugar
are generally baked at 375° and bread with more are baked at 350°.A loaf of bread can bake from 25 to

5. 45 minutes.The bakingtime dependsonthe scale andshape of the loaf and alsothe temperature of the
oven.
General Guidelines and Principles in Baking
1. Be familiar with the kinds of flours and their specific uses.
2. The frequency and intensity of mixing flour with other ingredients differ from each product.
3. Ingredients combined in a product react differently at various temperatures.
4. The rate at whichboilingtemperature inside the product is reached depends on oven temperature,
ingredients, size, and shapes of baking pans.
5. Baked products that are crisp or brittle require temperature higher than boiling point, while those
that are softand spongy,like breads,cakes,ormuffins,donotrequire above boilingpointtemperature.
6. When the oven temperature is too high, crust is formed too fast, limiting its expansion, thus,
producing a product that is cracked and lower in volume.
7. To start right,checkall ingredients(withtheirprescribe kinds and amount), baking procedure, tools,
and equipment needed.
8. Do all preparation activities like measuring, sifting, greasing, peeling, paring, mashing, chopping,
thawing, etc. before mixing.
9. Follow carefully the procedures and techniques in correct measurements for dry and liquid
ingredients.
10. Know how to execute properly the different processes involved in baking. 11.Use the right size of
baking pan needed for the recipe. Using the correct pan gives your baked product a good size, good
shape, and good contour.
REFERENCES:
Book References Technical-Vocational and Livelihood Home Economics Bread and Pastry Production
NC II Manual Basbas, Leonora. Bread and Pastry Production Volume I
InternetResources
https://www.google.com/search?ei=wvxSXNmsFcnZvASa5pC4Bg&q=milk+in+baking&oq=mi
lk+in+baking&gs_l=psy-ab.3..0l4j0i22i30l6.2031.3702..5063...0.0..0.529.1998.0j9j5-1......
https://www.pressreader.com/
https://www.google.com/search?ei=7bhSXKP3JIauvwSiuLdo&q=what+is+butter&oq=what+i
s+butter&gs_l=psy-ab.3..0i20i263j0l4j0i20i263j0l4.40502.49672..51424...
i20i263j0l4.40502.49672..51424... www.merriam-webster.com›dictionary›quickbread
www.vocabulary.com›dictionary›softroll www.thefreedictionary.com›hard+roll

6. Self-Checked
Below are statements describing the different mixing techniques used in
producing bakery products. Choose the correct word/term from the box and
write your answer in your test notebook.
Creaming Cutting-in Stirring
Beating Whipping Sifting
Folding Cut and Fold
____________1. Separating coarse particles in the ingredients by passing
through a sieve.
____________2. Rubbing one or two ingredients in a bowl with the tip of a wooden
spoon or electric mixer.
____________3. Mixing fat and flour using a pastry blender or two knives in a scissor-
like manner.
____________4. Working with two ingredients very gently to retain air in the mixture.
____________5. Beating egg and creaming to fill with air and make them thick and
fluffy.