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1. Lesson 1:
PREPARE AND
PRODUCE
BAKERY
PRODUCTS
Bread, a type of food prepared by
baking dough of flour and water, has
been an essential part of every man’s
diet since its invenmanytion, years
back. In many cultures, it is
considered as the primary source of
carbohydrates – the energy source of
the human body.
Basic cooking know-how and the
eagerness to learn are great
foundations to begin learning bread
and pastry production

2. Baking Terminologies
 Acid
 Bake
 Batter
 Blend
 Coatis
 Contamination
 Chill
 Dough
 Dust
 Egg Wash
 Fermentation
 Foaming

3. • Acid - Is a substance having a sour or sharp flavour.
• Bake - Is to cook food in a dry heat method inside an oven.
• Batter - Is a mixture of flours with liquids such as water, milk, or eggs used to
prepare various foods.

4. • Blend - Is to combine ingredients and produce a homogenous mixture.
• Coatis - Is to cover with a thin layer of flour, sugar, nuts, batter, etc.
• Contamination - Is the state of being contaminated.
• Chill - Is to refrigerate, to reduce the temperature of food.
• Dough - Is a soft, thick mass or mixture of dry ingredients (e.g., flour or meal), and
liquid (e.g., water) that is kneaded, shaped, and baked into bread or pastry.

5. • Dust - Is to sprinkle the surface with flour to avoid mixture to stick to it.
• Egg Wash - Is consists of beaten eggs sometimes mixed with a liquid, usually water or milk,
which is brushed onto the bread or pastry.
• Fermentation - Is the process of converting sugar into alcohol to produce carbon dioxide.
• Foaming - Is to continuously beat egg white to incorporate air until it becomes light and fluffy.

6. • Gluten - Is a substance responsible for the elastic and sticky characteristics of dough.
• Grease - Is to brush pan with shortening.
• Knead - Is to press, stretch, and fold the dough until gluten is developed.
• Line - Is to put a grease proof paper on the baking pans or sheets.
• Meringue - Is a mixture used as a dessert or a topping made of beaten egg whites and
sugar until smooth, light and fluffy, usually added with cream of tartar to make it
stable.

7. Mise En Place
• Is a French culinary phrase which means "putting in place" or "everything in
its place". It refers to the setup required before cooking and is often used in
professional kitchens to refer to organizing and arranging the ingredients
(e.g., cuts of meat, relishes, sauces, par cooked items, spices, freshly chopped
vegetables, and other components) that a cook will require for the menu items
that are expected to be prepared during a shift.

8. Mix
• Is general term that includes stirring, beating, blending, binding, creaming,
whipping and folding. In mixing, two or more ingredients are evenly
dispersed in one another until they become one product. Each mixing method
gives a different texture and character to the baked good.

9. Pre-Heat
• Is to heat the oven prior to baking to achieve the required heat.

10. Punch Down
• Is to deflate the dough to expel carbon dioxide produced during the
fermentation process to give it a second chance to rise.

11. Scrape
• Is to remove sticky solution of sugar and water

12. Whip
• Is to beat rapidly and continuously to aid incorporation of air as in whipping
egg whites to make meringue and cream.

13. Yeast
• Is a microorganisms that produce carbon
dioxide gas when it mixes with
carbohydrates, causing the dough to rise

14. MAJOR INGREDIENTS IN
BAKING
FLOUR
Flour is a finely ground meal obtained by grinding
and milling cereal grains or other root crops. Flour is
most made from wheat and when the word "flour" is
used without qualification, it usually implies wheat
flour.
However, flour also can be made from many other
grasses and non-grain plants, such as rye, barley,
maize (corn), rice, potatoes, and other foods. Wheat
contains protein. When mixed with water, these
proteins form as gluten. The more protein a flour has,
the stronger the gluten strength.

15. A. Types of Flour

16. 1. Hard flour or bread flour
• It has high in gluten, with 12- 14%
protein content, and has strongest gluten
strength.

17. 2. Bread flour
• It has 12-14% protein content and is
made from hard wheat flour. The high
gluten content causes the bread to rise and
gives its shape and structure.

18. 3. All-purpose flour
• It has 10-11% protein content and is made
from a blend of hard and soft wheat
flours, also called the General-Purpose
Flour or family flour.

19. 4. Soft flour
• It is comparatively low in gluten and so
results in a finer texture. Soft flour is
usually made into cake flour, which is the
lowest in gluten content, and pastry flour,
which has slightly more gluten than cake
flour.

20. 5. Cake flour
• It has 7-9% protein content and is made
from soft wheat flour. It is good for
making cakes and cookies where a tender
and delicate texture is desired.

21. B. Other Flours, Meals
and Starches

22. 1. Rye flour
• Contains some proteins, these
proteins do not form gluten.
Therefore, breads made with
100% rye flour will be heavy and
dense.

23. 2. Barley Flour
• Rice flour, buckwheat flour, soy
flour, potato flour, oat flour, and
barley flour. They are used
occasionally to add variety and
texture to baked goods.

24. 3. Starches
• Are used primarily to thicken
puddings, pie fillings, and similar
products (e.g.., Cornstarch, waxy
maize, instant starches).

25. Uses of Flour
• It provides structure, texture and
colour to baked products.
• It provides nutritive value to
baked products.
• It is used as thickening agent as
binder of food.
• a. Used as stiffening agent in
laundry.

26. Storage of Flour
• Most types of flour keep well in a sealed
container in a cool, dry location.
• The original paper packaging used for
many types of flour is good for long term
storage if the package has not been opened.
Once opened, the shelf life decreases.
• Many types of flour are now marketed in
resealable plastic bags that increase shelf
life.

27. SUGAR
Sugar is a sweet, soluble organic
compound that belongs to the
carbohydrate group of food. They
are the simplest to digest among all
carbohydrates.

28. Types of Sugar

29. 1. Regular
granulated sugar or
white sugar
• It is also known as table sugar or
as refined sugar.

30. 2. Confectioner’s
sugar or powdered
sugar
• Granulated sugar that has been
pulverized. To prevent lumping and
caking, about 3% cornstarch is
added.
• Ground to powder consistency and
mixed with a small amount of starch
(about 3%) to prevent caking.

31. 3. Brown
sugar
• Contains caramel, mineral matter,
and moisture. It also contains a
small amount of molasses. It
comes in three colours.

32. Effects of Sugar in
Baking
• It increases dough development.
• It makes the colour of the crust richer.
• It improves the nutritive value, flavour, and
aroma of the product. It makes the bread
more tender.
• It increase the volume of the loaf.
• It serves as food for the yeast.
• It contributes to moisture content of baked
products, increasing its storing quality.
• It acts as creaming agent.

33. EGGS
• Eggs are considered a complete protein,
containing all the essential amino acids
humans use to build other proteins needed by
the body.
• Both the yolk and the egg white contain
protein, so whole eggs or their separated
components may be used to set liquids.
• They represent almost 50% of the total cost of
any baked product, thus considered the baking
ingredient with the highest cost or expense.

34. Uses of Eggs in Baking
a. Eggs, as well as flour, are the structural
ingredients in baking.
b. Eggs provide leavening; add colour, texture,
flavour and richness to the batter; and act as
stabilizer in mixture that inherently wants to
separate into its two parts, like oil and water.
They are very important in helping to bind all the
other ingredients together.
c. Beaten eggs are used as leavening agents as
they incorporate air into the batter, which will
expand in the oven and cause the cake to rise.

35. d. Eggs are used as thickening agent.
e. Egg washes are brushed on many
baked goods to create a golden. shiny top.
The egg white provides luster and the egg
yolk colour.
f. Egg whites are used to make
meringues.

36. Composition of Egg

37. a. Mucin
Protein which is
found in egg whites
and responsible for
its gel

38. b. Ovalbumin
• Another protein found in egg whites
which coagulates and involve both in
heat coagulation and whipping.

39. c. Lecithin
• Present in egg yolk which is
responsible for its emulsifying
property. It is the portion of the egg
yolk that causes spoilage when eggs are
stored at warm temperature.

40. SHORTENING
• Shortening is any fat, which, when added
to flour mixtures increases tenderness.
This is done by preventing the sticking of
gluten strands while mixing so that gluten
is shortened and makes the product
tender.

41. Examples of Shortening

42. 1. Oil
• Made from plant products such as corn,
cottonseeds, soybeans, peanuts, and
other sources. As a rule, you can
substitute oil for melted shortening.
Among produced oils, corn oil and
vegetable oils are commonly used in
baking. Unless specified in the recipe,
olive oil should not be used in baking.

43. 2. Butter
• Made of fatty milk proteins. It contains
80-85 % fat; 10-15 % water and 5% milk
solids.
• When used in baking, it contributes
flavour and tenderness.
• Butter remains solid when refrigerated,
but softens to a spreadable consistency at
room temperature, and melts to a thin
liquid consistency at 32-35°C (90-95 °F).

44. 3. Margarine
• Made from hydrogenated vegetable oil.
It contains 80-85 percent fat, 10- 15
percent water and 5 percent salt.
• The hydrogenation process makes oil a
solid.

45. 4. Lard
• Made of fat from pork. Some people
prefer lard to other fats for making pie
crust and biscuits because it gives a
flakier texture.

46. 5. Cocoa Butter
• The ivory-coloured natural fat of the
cocoa beans extracted during the
manufacturing of chocolate and cocoa
powder. It gives chocolate its creamy,
smooth, melt-in-your-mouth texture.

47. Uses of Shortening in
Baking
• It makes bread products tender and improve
flavour.
• It assist in gas retention giving better volume
and crust.
• It prevent the cohesion of gluten.
• It improve the aroma, colour and texture of
baked products.
• It improve the shelf life of baked products
because of its moisture.

48. LEAVENING AGENT
• Leavening agents are gases that cause the dough
to rise. In the presence of moisture, heat, and
others, the leavening agent reacts to produce gas
(often carbon dioxide) that becomes trapped as
bubbles within the dough. When a dough or
batter is baked, its "sets" and the holes left by the
gas bubbles remain. This is what gives breads,
cakes, and other baked goods to rise and increase
in volume.

49. Classification of Leavening Agents

50. Chemical Leaveners.
• Chemical leaveners are
chemical mixtures or
compounds that release
gases, usually carbon
dioxide. Chemical
leaveners are used in
quick breads and cakes, as
well as cookies.

51. Baking Soda
• Otherwise known as bicarbonate of
soda, or Sodium Bicarbonate. It is a
chemical salt with diverse practical uses.
It is a powerful leavener that readily
reacts as soon as it meets batter or
dough.

52. Baking Powder
• Is a combination of baking
soda and acid salt.

53. Cream of tartar
• Is tartaric acid and is a fine white
crystalline acid salt which is a byproduct
of the wine-making industry. It is used
in the whipping of egg whites to
stabilize them and allow them to reach
maximum volume.

54. 2. Biological
Leaveners.
• Yeast is a living organism,
neither plant nor animal.
Yeasts belong to a separate
kingdom in taxonomy, the
fungus kingdom.
• Leavening with yeast is a
process based on
fermentation, the process of
converting sugar to alcohol

55. Types of Yeast

56. Dry or granular
Compressed or cake type
Instant

57. Other Leaveners
Air – is incorporated
into a batter primarily
by two methods- creaming
and foaming. Air
expands during baking
and leavens the
products.
Steam – When water turns
to steam, it expands to
100 times its original
volume. Because all
baked products contain
some moisture, steam is
an important leavening
agent.

58. LIQUID
INGREDIENTS
• Liquid ingredients provide
moisture to rehydrate and
activate the yeast and bring
together the flour and any
other dry ingredients to make
the dough. It also improves
the formation of gluten
strands during the kneading
of dough.

59. The following are some types of the
liquid ingredients used in baking:

60. Water
• It is the cheapest liquid used in baking. It
performs vital role in baking making
ingredients rehydrated. The right amount
of water helps dissolve all other
ingredients in batter and in dough to form
smooth, workable mixture. In that way,
water acts as a binding agent for any
baked products.

61. Milk and Other Dairy
Products
• Milk and cream, like water, moisten
dough and batters. Unlike water, they
add a slight flavour to the final baked
good and increase its richness. Milk and
cream also create a fuller, moister
texture in baked goods and help them
brown on the surface. They also
contribute to the nutritive value of baked
goods.

62. Types of Milk Used in Baking

63. Fresh milk or whole
milk
• Comes from cow, with nothing removed
and nothing added. It contains 3.5% fat
(known as milk fat or butterfat), 8.5%
non-fat milk solids, and 88% water.

64. Evaporated
milk
• Known in some countries as
"unsweetened condensed milk", is a
shelf-stable canned cow’s milk
product where about 60% of the
water has been removed from fresh
milk. It differs from sweetened
condensed milk, which contains
added sugar.

65. Condensed milk
• Cow's milk from which water has been
removed (roughly 60% of it). It is most
often found with sugar added, in the form
of sweetened condensed milk (SCM), to
the extent that the terms "condensed
milk" and "sweetened condensed milk"
are often used interchangeably today.

66. Skimmed milk
Made when all the milkfat is
removed from whole milk. It
tends to contain around 0.1%
fat

67. Powder or dry
milk
• Manufactured dairy product made by
evaporating milk to dryness. One
purpose of drying milk is to preserve
it; milk powder has a far longer shelf
life than liquid milk and does not need
to be refrigerated, due to its low
moisture content.

68. Uses of Milk in Baking
• It increases nutritive value of baked products.
• It enhances texture and increase softness of baked goods.
• It acts as a strengthener when mixed with flour, because it
helps in the formation of gluten, which gives a baked item
structure.
• It provides moisture and tenderness to baked goods.
• It enhances flavour.
• It extends the shelf life of a cake.
• It boosts crust colour

69. Minor Ingredients in
Baking
• They are not as important as the major
ingredients in baking, but they are essential in
attaining the sensory qualities of baked
products. They are used in small quantity but
contribute to the enhancement of flavour and
texture of the baked products. These are the
ingredients that add distinction and character
to baked goods.

70. 1.
Flavorin
g
Substance used to give
a different, stronger,
or more agreeable taste
to food or drink.

71. 2. Vanilla
• Is a spice derived from orchids of the
genus Vanilla, primarily obtained from
pods of the Mexican species, flat-
leaved vanilla. The word vanilla,
derived from vanilla, the diminutive of
the Spanish word vaina, is translated
simply as "little pod".

72. 3. Salt
• Mineral composed primarily of
sodium chloride (NaCl), a chemical
compound belonging to the larger
class of salts; salt in its natural form
as a crystalline mineral is known as
rock salt or halite. Salt is present in
vast quantities in seawater, where it
is the main mineral constituent.

73. 4. Spices
• (cloves, cinnamon, mace, nutmeg) - a
seed, fruit, root, bark, or other plant
substance primarily used for
flavouring or colouring food. Spices
are distinguished from herbs, which
are the leaves, flowers, or stems of
plants used for flavouring or as a
garnish.

74. 5. Wines
• Alcoholic drink typically made from
fermented grapes. Yeast consumes
the sugar in the grapes and converts
it to ethanol, carbon dioxide, and
heat. Different varieties of grapes and
strains of yeasts produce different
styles of wine.

75. 6. Coffee
• Roasted coffee beans, the seeds of berries
from certain Coffea species. When coffee
berries turn from green to bright red in
colour – indicating ripeness they are
picked, processed, and dried. Dried coffee
seeds are roasted to varying degrees,
depending on the desired flavour.

76. 7. Chocolate
and Cocoa
• Is by no means a lesser product than
chocolate. On the contrary, it's a
purer form of chocolate. Chocolate
has two main components—cocoa
solids (where the flavour comes
from) and cocoa butter (where the
rich texture comes from).

77. Types of
Chocolate
• Unsweetened
Chocolate.
• Bittersweet and
Semisweet Chocolate.
• Milk Chocolate.