This document classifies and describes various types of bakery products. It discusses the characteristics of yeast breads, quick breads, cakes, cookies, doughnuts, pies, and pastries. Yeast breads should have an even texture, be tender with a pleasing flavor. Quick breads use baking powder or soda for leavening instead of yeast. Cakes should have a soft crumb, tender texture, and delicate sweet flavor. Cookies come in various forms like drop, bar, or molded and contain flour, eggs, sugar, and fat. Doughnuts are sweet or filled snacks that may have a hole. Pies have a flaky crust enclosing a smooth, adequately cooked filling. Pastries are

1. CLASSIFICATION OF
BAKERY PRODUCTS

2. Bakeries produce a wide variety of breads
including rye, Italian and pumpernickel.
It is one of the staple food in the world and
are made by baking dough, a flour and water
mixture.
Other ingredients such as salt, fat milk,
sugar baking soda and yeast- use as leavening
agent.
BREADS

3. CHARACTERISTICS OF YEAST BREADS
1. APPEARANCE
 Golden brown, good volume with even height, well shaped
,symmetrical, smooth, unbroken top surface , characteristic comb
color, free of flour steak.
2. TEXTURE
 Even, moderately fine grain, slightly elongated cells, porous,
honey-comb like tecture, free of large air pockets, light for weight
, thin,even, crisp,tender crust, free of flour line.

4. 3. TENDERNESS
 Moist, silky crumb with a tender but elastic quality
4. FLAVOR
 Pleasing, well- blended, fair bland, nut like or wheaty, free of sour yeasty
taste.

5. 5. FLAVOR
 Pleasing, well-blended, fairy bland, nut like or wheaty,
free of sour or yeasty taste

6. QUICK BREADS
Are those that are quick to make because of the
absence of kneading or rising time, and usually
through using baking powder or baking soda which
when combined with moisture, starts the rising
process immedietly and comes in a variety of
sweet and savory tastes.

7. 2. CAKES
•This is a form of sweet dessert that is
typically baked.
•Shortened cakes are those that
contain butter, margarine or
vegetable shortening and may be
called creamed cakes or butter cakes.

8. CHARACTERISITIC OF CAKES
1. APPEARANCE
Rounded top- free of cracks, uniform characterisitcs
color throughout crust and crumb, thin crust and high
volume.
2. TEXTURE
Soft, velvety crumb, even grain, small thin- Walled air
cells, free of tunnels, moist smooth mouthfeel, not
sticky, light but not crumby.

9. 3. TENDERNESS
Handless easily, yet breaks apart without difficulty,
seems to melt in your mouth offers no resistance when
bitten.
4. FLAVOR
 Delicate, sweet flavor well blended.

10. 3.COOKIES
Can be describe as small, flat, sweet , baked good, usually
containing flour, egg, sugar and neither butter cooking oil or
another oil or fat.
CLASSIFCTION
• Drop
• Bar
• Molded(hand form)
• Pressed
• Refrigerated or rolled

11. 4. DOUGHNUT
•Provide a tasty snack and can be
eaten for breakfast. Sweet doughnut
come with a hole in the middle or as
asolid piece filled with item such as
jelly, cream,or custards.

12. 5. PIES
• Is a bake dish containing of layers of pastry dough that form a shell
and have a sweet or sour fillings.
• Can also be filled with meat and eaten as dinner.
CHARACTERISITCS
Crust is evenly brown and golden brown around the edge
Somewhat lighter brown in bottom.
Crust is flaky and tender
Fillinf is firm,smooth and adequately cooked
Flavor is well blended

13. 6.PASTRIES
Refer to a bake goods made with engridients that oftencinclude
butter,sugar, shortening, flour, baking powder and eggs.
CHARACTERISTICS
Tender
Breaks easily
Flaky
Crisp crust
Evenly and lightly browned top and bottom
Golden brown around edges
Blistered surface