Lesson 2 - Bakery Products Preparation.pptx

Bakery Products Preparation

1. Lesson 2 : Bakery Products Preparation Prepared by: Mr. Joshua B. Laxa

2. Most of us have been in a bakeshop and have tasted different types of breads and pastries. What we don’t see is how these breads and pastries are prepared and baked.

3. Bakery Products Preparation A. Pies and Pastries - Pies are baked goods that has layers of pastry dough that form a crust and fillings. Some traditional varieties of pies include apple, mango, strawberry pies, among others .

4. Bakery Products Preparation B. Quick Breads - Quick breads are also known as sweetened loaves. It usually contains more sugar, fats, and eggs than yeast breads, but less than in cakes.

5. C. Cakes Cakes are very similar to sweetened loaves in and breads but it is the richest and sweetest type of baked product . There are numerous cake recipes but these can be grouped into four types of cakes according to the mixing method employed in making them – shortened cakes, sponge cakes, angel food cakes and chiffon cakes.

6. D. Cookies “Cookie” means “small cake” or a small, flat baked product. In some countries, they call this product biscuits instead of cookies. In the Philippines , we use both cookies and biscuits to refer to cookie products. There are many kinds of cookies based on the how it is shaped.

7. Kinds of Cookies 1. Pressed cookies – made from soft dough. The dough must be soft enough to be forced through a pastry bag of cookie press but stiff enough to hold its shape . Some butter cookies are made this way.

8. Kinds of Cookies 2. Dropped cookies – these are also made from soft dough that is dropped to the baking sheet with a spoon or scoop. The dough may be of the same consistency as for pressed cookies but dropping the cookie is preferred when the dough contains pieces of fruits, nuts or chocolate or when you want the cookies to have a rough, homemade look.

9. Kinds of Cookies 3. Rolled Cookies – cookies that are rolled and cut from stiff dough. This method produces cookies which can have a variety of shapes either hand cut or using a cookie cutter.

10. Kinds of Cookies 4. Molded cookies – the cookie dough is first divided into equal portions then each piece is molded into the desired shape by flattening the pieces out with a weight in which the design is embossed or carved out like a stamp.

11. Kinds of Cookies 5. Icebox or refrigerator cookies – the rolls of dough may be made in advance and stored, and then it can easily cut and baked as needed. Pinwheel and checkerboard cookies are made this way.

12. Kinds of Cookies 6. Sheet Cookies – commonly called bar cookies. The batter is baked in a shallow pan and then cut into bars. Brownies, lemon squares, fudge bars are examples of this type of cookie.

13. E. Yeast Breads Bread is baked dough made of flour and water and leavened by yeast. Other kinds of breads are produced with the addition of other ingredients like sugar, shortening, eggs, milk, and a variety of flavorings. Breads can also have fillings like in the case of Spanish bread, pan de coco or asado bread.

14. Methods of Mixing Dough

15. Kneading - Knead the dough using the palm of your hand. Fold the opposite side towards you and push it away gently from you. Repeat the same process for the proper distribution of the ingredients. After one motion, the dough is rotated a quarter turn. Kneading is stopped when blisters appear on the dough when folded. This takes about 10 minutes of kneading by hand.

16. FERMENTATION - Fermentation occurs when yeast acts on the sugars and starches in the dough to produce carbon dioxide and alcohol. At this stage, the gluten becomes more elastic and creates the lightness and porous structure of the product.

17. PUNCHING - Punch the dough to expel excess carbon dioxide and in order to incorporate oxygen. Punching also helps ‘to develop the elasticity of the gluten and uniform fermentation .

18. MAKE UP AND SHAPING - This includes the time consumed in dividing, scaling, shaping or molding and panning. Shaped or cut the bread into the desired size.

19. PROOFING - After arranging the bread on the pans, let it rest and rise again. The temperature for proofing is slightly higher that the temperature for fermentation.

20. BAKING - Bake the bread in a pre-heated oven. For the first few minutes of baking “ oven spring” occurs. This is the rapid rising of the bread due to the production and expansion of gases.

21. COOLING AND STORING - Allow the breads to cool completely before wrapping, use a wax paper or aluminum foil and keep it at room temperature.

22. MIXING TECHNIQUES - Mixing method greatly affect flour mixtures and its resulting product. Various techniques have been developed for efficiency and convenience. Some of them are as follows :

23. Creaming - Rubbing one or two ingredients in a bowl with the help of a wooden spoon or electric mixer to make a soft fluffy mixture

24. Cutting in – mixing fat and flour with the use of pastry blender or two knives in a scissor-like manner.

25. Folding – This is working with two ingredients very gently to retain air in mixture.

26. Cut and Fold – a combination of two motions cutting vertically through the mixture and turning over and over by gliding the spoon or rubber scraper across the bottom of the mixing bowl at each turn.

27. Beating - Done to incorporate air in a mixture by mechanical agitation. Could be done with the use of wire whisks, egg beater or electric food mixers.

28. Stirring - Often done with a wooden spoon, rotating it through a mixture long as necessary usually until the ingredients are combined.

29. Whipping - a process of beating eggs and cream to fill them with air and make them thick and fluffy.

30. Sifting - the process of separating coarse particles in the ingredients by passing through a sieve.

31. GENERAL PROCEDURE FOR PREPARATION AND BAKING

32. GENERAL PROCEDURE FOR PREPARATION AND BAKING Before the actual preparation and baking, it is important to know the general procedure for bakeshop production.

33. MISE-EN-PLACE Mise -en-place (pronounced miz on plas ) is a French word which means “everything in place”. It literally means, you have to set everything in place before starting the actual baking procedures.

34. CLEAN AS YOU GO (CLAYGO) Good kitchen and laboratory practices have to be followed but one very simple rule to remember is to “clean as you go”. Have a plan for keeping your workspace clean. Clean up as you go.

35. Thank you for listening!