CLASSIFICATION OF BAKERY PRODUCTS.awpptx

classifications of bakery products

1. Types, Kinds and Classification of Bakery Products TLE BPP 9/10

2. This learning module discusses the basic concept in baking. It also focuses on the baking tools and equipment. In baking their uses, functions, and its classification. A well-equipped cooking environment is the cook’s best friend either it be home or restaurant. When you have the right kitchen tools, you feel at ease and stay focus on preparing the meal. It is important tool that will help you in making the delicious and fresh bakery products. Thus, they come in various sizes and shapes.

3. Vocabulary List kabe – To cook food in a dry heat method in an oven. r ate bt - a mixture of flour and liquid such as water, milk, and eggs used to prepare various food. tabe - To make the mixture smooth using a hand or electric mixer d l n e b - To combine ingredients and produce a homogeneous mixture. o hdu g -a A soft thick mass or mixture of dry and liquid ingredients that is kneaded and shape u t s d - To sprinkle a surface with flour to avoid a mixture to stick into it. geh g a ws - It is composed of a mixture of a beaten eggs mixed with liquid, usually water or milk which is brushed onto the bread

4. Vocabulary List Frmntatioene - The process of converting sugarinto alcohol to produce carbon dioxide. Garsee - To brush baking pans with shortening. Keadn - To press, stretch and fold dough until gluten is developed. Msipleance - A French term which means “put in place” that includes assembling all the necessary ingredients, equipment and tools. Perhtea - to heat the oven prior to baking to achieve the required heat. Stif- To pass through a sifter Sitrin – To add another ingredient in the mixture Yseta- Microorganisms that produce carbon dioxide gas when it mixes with carbohydrates, causing the dough to rise.

5. Pre-test COLUMN A It is a dough which is low fat and sugar. It is a staple food prepared from dough of flour and water, usually by baking. It is a general term that includes stirring, beating, blending, binding, creaming, whipping and folding. They are really “little cakes”, flat, sweet and small. It is utilized for combining enriched dough, meaning dough that contains fat, sugar, and sometimes eggs and milk. COLUMN B Mixing Bread Modified straight Dough Cookies Lean Dough

6. Types, Kinds Classification of Bakery Products

7. Bread Bread is staple food from a dough of flour and water, usually by baking. Throughout recorded history it has been a prominent food in large parts of the world and is one the oldest man-made foods, having been of significant importance since the dawn of agriculture. Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Commercial bread commonly contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of manufacturing. Bread plays essential roles in religious rituals and secular culture.

8. Kinds of Dough in Baking Lean Dough is a  dough  low in fat and sugar. These are higher in fat and sugar and sometimes contain eggs and milk solids, because they are richer, they have a softer crust. The basic ingredients for bread which includes flour, yeast, salts, a little sugar and shortening makes up the lean dough. This dough is made up into Pan de Sal, Pan Amerikano , French Bread and other crusty bread varieties. Rich Dough are yeast-based doughs that contain butter, cream, fat or eggs.  Rich dough  produces a bread that is soft with a tender cake-like texture. Aside from the basic ingredients for dough, rich dough has butter, nuts, fruits, eggs and condiments. Milk is often used, too. Rich dough also uses more sugar. This dough is used in making rolls, coffee cakes and the sweet bread varieties.

9. Methods of Mixing Dough: Mixing  is a general term that includes stirring, beating, blending, binding, creaming, whipping, and folding. In  mixing , two or more ingredients are evenly dispersed in one nother until they become one product. Each mixing method gives a different texture and character to the baked good. Straight Dough Method Modified Straight   Dough Method Sponge Dough Method

10. Straight Dough Method This method combines all the ingredients together at one time to make the dough. The dough is kneaded and set aside to rise. Steps involved in the straight dough method: Step 1: Mixing the Dough. Bread dough can be mixed by hand or in a machine Step 2: Kneading the dough by hand Step 3: First rise Step 4: Shaping the dough and the final rise Step 5: Testing Step 6: Baking

11. Modified Straight Dough Method utilized for combining enriched dough, meaning dough that contains fat, sugar, and sometimes eggs and milk. The purpose of the modified straight dough method is to ensure even distribution of the fat and sugar present in enriched dough. This method is very simple but requires a few more steps compared to The Straight Dough Method. Steps in Making Modified Straight Dough Method Mix the yeast with the liquid. Combine the fat, sugar, salt, and flavorings. If the bread includes dry milk powder, this will also be added in this step. Add the eggs, one at a time, mixing until fully combined before adding the next egg. Add the liquid/yeast mixture and stir to combine. Add the flour and mix until it is all saturated.

12. 6. Follow the recipe’s procedure for either kneading or following the stretch and fold method for building the gluten structure. 7. Follow the recipe’s procedure for fermentation. 8. Release the gas out of the dough by pressing down in the middle and folding the sides over the top of the dough, “punching”. 10 Shape the bread and let it rise until double in volume. 11. Bake.

13. Sponge Dough Method The  sponge and dough method  is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, creating the total formula. In French baking the sponge and dough method is known as levain-levure .

14. Characteristics of a Well-Made Bread Whether you are a bread fiend or someone who just enjoys a good sandwich, there’s no reason you shouldn’t be able to tell the difference between a loaf of bread and a truly great loaf of bread. You might be wondering how one loaf of bread differs from any other loaf of bread, but any quality bakery will be able to tell you that there certainly is a difference. While you might not be employed at a  quality bakery , it’s possible for you to be able to quality-check bread like the best of them. Below, we have crafted a guide that describes five of the most important qualities you should be looking for in a great loaf of bread. Crust Air Pockets Glossy Interior Flavor Finish

15. Crust A bread without a nice, crispy crust is not a bread that is worth your time. Artisan bread should have a variety of hues in its crust, ranging from golden brown to a light golden color. This ensures you will have the best tasting experience.

16. Air Pockets Wheat flour is commonly used to make bread because it holds two gluten-forming proteins, but some bakers over-work their dough and end up with a bread that is far too dense. What you should be looking for in fresh bread is a variety of bubble sizes.

17. Glossy Interior Not every bread should look wet on the inside, but a quality bread will have a slightly glossy finish on the inside. In addition, it will spring back when you press your finger into it.

18. Flavor If a bread bakery claims to make a good, flavored bread, you should be able to smell that flavor before you even bite into a piece. Any decent bread should have a good flavor; it should not taste like eating air!

19. Finish While a loaf of bread does not have to look gorgeous to be tasty, a pretty bread certainly makes eating more enticing. A good finish or glaze, especially on sweet breads, should be an indicator of quality.

20. Cookies Cookies are generally easy to make and one of the first things a beginning baker makes. Molded Cookies Dropped Cookies Rolled Cookies Pressed Cookies Refrigerator Cookies Bar Cookies No Bake Cookies

21. Molded Cookies Molded cookies are usually round and are formed by rolling the dough with your hands. They may be pressed flat with a fork like peanut butter cookies. Keep your fingers or utensils lightly dusted with flour or sugar to keep the dough from sticking.

22. Dropped Cookies dropped cookies are usually the easiest kind of cookie to make. Dropped cookies are made by dropping soft dough by the teaspoonful onto a cookie sheet. Make sure you leave enough room between cookies for spreading. Usually 2 inches is a good rule of thumb unless your recipe specifies otherwise. If uniform size is important you may wish to use a cookie scoop.

23. Rolled Cookies The dough for rolled cookies, or cut out cookies, is rather stiff. It is rolled into a sheet onto a lightly floured board and then cut into shapes with a knife or cookie cutters. Work with only a portion of the dough at a time. Use as little flour as possible to keep your cookies from getting tough. Rolling out thinner will produce a crisper cookie and thicker will make a softer and chewier cookie.

24. Pressed Cookies A cookie press is used to make pressed cookies like spritz cookies. The dough should be soft enough to be put through a cookie press but must be stiff enough to hold a shape. If the dough is too soft, refrigerate for a while. If the dough is too stiff, add an egg yolk and try again.

25. Refrigerator Cookies Also known as sliced cookies, these cookies are made by rolling the dough into a thick bar. The dough is then chilled in the refrigerator until ready to bake. Make sure you wrap the rolls good, so they will not absorb other odors from your refrigerator. Dough may be kept up to a week like this.  After chilling, the dough is thinly sliced with a sharp knife and then baked.

26. Bar Cookies Bars or squares are more like cakes and are a softer type of cookie. They may be crisp or chewy. They may also be layered or filled. Brownies are one good example of bar cookie. They are baked in a baking pan with sides. Make sure you use the proper size of pan or your bars may not turn out right. When done these cake-type cookies are cut into squares. Most bars will cut better if allowed to cool first.

27. No Bake Cookies These cookies do not require the use of an oven. They are technically not a type of cookie. They are usually very rich and more like a candy. No bake chocolate oatmeal cookies are a good example. These are best made like candy with a double boiler and a candy thermometer.

28. Think pair share… Think of the different mixing methods or mixing techniques and explain its process. Write as much as you can.

29. Mixing Techniques Creaming Cutting-in Folding Cut and Fold Beating Stirring Whipping Sifting

30. Creaming It is rubbing one or two ingredients in a bowl with the help of a wooden spoon or electric mixer to make a soft fluffy mixture. The creamed mixture should have both smooth and grainy particles.

31. Cutting-in Mixing fat and flour with the use of pastry blender or two knives in a scissor-like manner. This method cuts fat into small pieces, coating them with flour to form coarse, granular mixtures for pastries and biscuits.

32. Folding This is working with two ingredients very gently to retain air in the mixture. It often involves one delicately textured ingredient such as beaten egg white or whipped cream, which would be reduced to nothing if handled crudely and a batter type mix.

33. Cut and Fold A combination of two motions cutting vertically through the mixture and turning over and over by gliding the rubber scraper across the bottom and sliding along the sides of the mixing bowl.

34. Beating It is done to incorporate air in a mixture by mechanical agitation. could be done with the use of wire whips, eggbeaters, and electric mixers.

35. Stirring It is often done with a wooden spoon, rotating it through a mixture if necessary, usually until the ingredients are combined.

36. Whipping It is a process of beating eggs and cream to fill them with air and make them thick and fluffy.  

37. Sifting It is the process of separating the coarse particles in the dry ingredients by passing through a sieve. Air is incorporated through this method.  

38. Muffin A  muffin  is an individual-sized, baked product. It can refer to two distinct items, a part-raised  flatbread  that is baked and then cooked on a griddle (typically unsweetened) and a  cupcake -like  quick bread  (often sweetened) that is chemically leavened and then baked in a mold.

39. Muffin While quick bread muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese. The flatbread is of British or European derivation, and dates from at least the early 18th century, while the quick bread originated in North America during the 19th century. Both are common worldwide today

40. Outside Characteristics of Muffins and Quick Bread Shape: Uniform, well-rounded top, free from peaks and no cracks Size: Uniform, large in proportion to weight Color: Uniform golden brown Crust: Tender, pebbled or slightly rough and shiny Inside Characteristics of Muffins and Quick Bread Color: Creamy, white, or slightly yellow, free from streaks Grain: Round, even cells, free from tunnels Texture: Tender, moist, light Flavor: Pleasing, well blended with no bitterness

41. Biscuits Biscuits are small flaky quick breads. It is a variety of small baked goods with a firm browned crust and a soft, crumbly interior. They are usually made with  baking powder  or  baking soda  as a  chemical leavening agent  rather than  yeast . 

42. Biscuits Two Ways to Make Biscuits Using solid fats -Solid fats are cut into the flour with a fork, a pair of knives or a pastry blender until it coats the flour and is crumbly and mealy. Liquid is added to make a soft dough and then the mixture is rapidly but lightly kneaded to evenly distribute the mixture and sufficiently develop the gluten for a flaky product. Using liquid shortening or “Wet to Dry Method” - Liquid shortening, or oil is added to the liquid ingredients and mixed with the dry ingredients to make a soft dough. It is kneaded rapidly but lightly and treated like the solid fat dough.

43. Outside Characteristics of Biscuits Shape: Uniform, straight sides and level tops on rolled biscuits. Size: Uniform, twice the size of unbaked biscuits Color : Uniform golden-brown tops and bottoms, sides lighter: free from yellow or brown spots Crust: Tender, moderately smooth; free from excess flour Inside Characteristics of Biscuits   Color: Creamy white, free from yellow or brown spots Grain: Flaky, pulling off in thin sheets, medium fine, even cells Texture: Tender, slightly moist, light Flavor: Pleasing, well blended with no bitterness

44. POPOVER Ingredients 4 large eggs room temperature 1½ cups whole milk (360mL) ¾ teaspoon salt 1½ cups all-purpose flour (180g) 3 tablespoons unsalted butter melted

45. Instructions Position an oven rack to the lowest level in the oven and preheat the oven to 450° F. (Make sure the other rack is removed or at the top of the oven, as the popovers will rise dramatically while baking.) Spray a 6-well popover pan with cooking spray. In a blender; blend together the eggs, milk, and salt on medium-high speed until well combined, about 15 seconds. Add the flour. Blend on medium-high until smooth, about 15 seconds. Add melted butter, blend on medium-high until frothy, about 15 seconds. Immediately pour the batter into the prepared pan, filling each well. Place on a rimmed baking sheet to catch any drips in the oven. Bake on the lowest oven rack for 20 minutes. Without opening the oven, reduce the temperature to 350°F, and continue baking until deep golden brown, about 18 to 20 minutes more. Immediately after they come out of the oven, gently puncture each popover in the center with a pairing knife and remove from the pan. Serve warm.