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
