Prepare and Produce Bakery Products.docx

Bread and Pastry

1. Prepare and produce bakery
product
Prepared by: MARK EMIL T.
SAGUN

2. OVERVIEW
● Tools and Equipment
● Kinds of Bread
● Kinds of Dough
● Types of Mixing dough
● Stages in Baking Process
● Working with the ingredients
● Baking techniques used in bakery products
● Mixing Techniques Used in Baking

3. TOOLS AND EQUIPMENT
● MIXERS - are one of the
essential tools in baking.
Mixers have three main mixing
attachments:
1. Paddle -is used for
general mixing.
2. Wire whip - is used for
beating egg foams and cream
3. Dough hook- is used for mixing
and kneading yeast dough.

4. ● OVEN- are essential for
producing breads,
cakes, pasties, cookies
and other baked
products. Ovens are
enclosed spaces in
which food is heated,
usually by hot air.
● MIXING BOWL- the most
useful mixing bowls are
made of stainless steel
and have round bottoms.
They are used for general
mixing and whipping.
The round construction
enables the whip to
reach all areas for
thorough
mixing or whipping.

5. ● MUFFIN PAN-
metal baking pan
with cup-shaped
indentations for
baking muffins.
Pans are available for
making muffins in several
sizes.

6. ● PIE PAN- shallow
pan with sloping
sides, used for
baking pies.
Disposable
aluminum pie pans
are usually used in
retail bakeshops.
● TUBE PAN- a deep
cake pan with a tube
in the center. The
tube promotes even
baking of angel food
cakes and similar
items.
● BOWL KNIFE,
STRAIGHT SPATULA
OR PALETTE KNIFE-
this
tool has a long,
flexible blade with a
rounded
end. Used mostly for
spreading icing on cakes
and for mixing and bowl
scraping.

8. ● PASTRY BRUSH-
are used to brush
items with egg
wash, glaze and so
on.
● CUTTER- many types of
cutters are used in the
pastry department. Cookie
cutters and pastry cutters,
available in many shapes,
cut decorative shapes by
stamping them from rolled-
out dough; cut repetitive
shapes quickly and
efficiently, with minimal
loss of dough to trimmings
and scraps.

9. ● COMB ICING- a
small plastic tool,
usually triangular,
with serrated edges in
various patterns, for
decorating icings and other
pastry and decorative items.

10. ● PASTRY BAG- a cone-
shaped cloth or plastic
bag with an open end that
can befitted with metal
or
plastic tubes or tips of
various shapes and sizes.
Used for shaping and
decorating with items
such as icing.

11. ● ROLLING PIN- many
types of rolling pin are
used in
the bakeshop for rolling
out dough. Perhaps the
most versatile pin, used
for most general rolling
tasks, is simply a solid
hardwood rod, about 2
inches(5cm) thick and
20 inches(50cm) long.
● WOODEN
STEEL
thin,
wooden
steel
long
for
removing
breads
oven

12. ● SCRAPERS- is a small
rectangleof stainless
steel with a handle
along one of the long
edges. It is used for
cutting and
portioning dough and
for scraping table
tops.
● TURNTABLES- a
round, flat disk
that swivels freely
on a pedestal
base. Used for
holding cake for
decorating.
● WIRE RACK- a
wire grate used to
hold
baked goods as
they are cooling, or
to
hold items such as
cakes while liquid
icings, such as
fondant, are applied.

14. ● JELLY ROLL
PAN- shallow a
rectangular
pan used for
baking rolls
● PASTRY BLENDER-
has a handle and
with wire, used to cut
fat or shortening in
the preparation of
pies, biscuits or
doughnuts.
● PASTRY TIP- a
pointed metal or
plastic tube
connected to the
opening of the
pastry bag and is
used to form
desired designs.

15. KINDS OF BREAD
● YEAST BREAD- made
from flour, water, salt
and other ingredients
and leavened by yeast.
EXAMPLE:
● Basicsoftroll
● Cinnamon roll
● Pizza dough
● Doughnuts
● Baguettes
● QUICK BREAD- made with
quick-acting leavening
agents and is mixed,
shaped, and baked in one
interrupted process.
EXAMPLE:
● Muffins
● Biscuits
● Waffles
● Pancakes
● Banana bread

16. KINDS OF DOUGH
● LEAN DOUGH - made up of basic ingredients
for bread flour (yeast, salt, sugar,
shortening)
Example: pandesal, loaf bread ,
french bread
● RICH DOUGH - contains milk, butter, egg
fruit and other condiment - roll
Example: ensaymada and coffee cake

17. 3 TYPES OF MIXING DOUGH
1. THE STRAIGHT DOUGH METHOD
- Mixed all the ingredients together at one time to make
the dough
1. THE SPONGE DOUGH METHOD
- Involves mixing parts of the liquid, flour and all of
the yeast to make a soft mixture.
1. THE NO KNEAD METHOD OR NO TIME DOUGH
METHOD
- a method of bread baking that uses a very long
fermentation (rising) time instead of kneading to form the
gluten strands that give the bread its texture.

18. STAGES IN BAKING PROCESS
• MEASURING • MIXING • FERMENTATION •
PUNCHING • SCALING • ROUNDING OR SHAPING
• PANNING • PROOFING TIME • BAKING •
COOLING AND PACKAGING • STORING

19. WORKING WITH THE INGREDIENTS
Characteristics of flour
HARD WHEAT/ STRONG
FLOUR

➢
Have a high protein
content.
➢ We use strong flour
for bread and other
yeast products .
➢ Mainly grown in the
middle west of the
U.S
SOFT WHEAT/ WEAK
FLOURS
➢ Have a low protein
content
➢ We use weak
flours for cakes
cookies, and
pastries.
➢ Grown in the
southern U.S

20. BREAD FLOUR • From
hard wheat has enough
good-quality gluten to
make it ideal for yeast
breads. • bread flours
typically range from 11 to
13.5% protein and 0.35
to 0.55% ash.
CAKE FLOUR • Cake flour is a
weak or low-gluten flour made
from soft wheat. • it has a soft,
smooth texture and a pure
white color. • Cake flour is used
for
cakes and other delicate
baked goods that require low
gluten
content. Protein content of
cake flour is approximately 8%,
and ash content is
approximately
0.3%.

21. ALL-PURPOSE FLOUR • also a
weak or low-gluten flour, but
it is slightly stronger
than cake flour. • It has the
creamy white color of rather
than the pure white of cake
flour. • Pastry flour is used for
pie doughs and for some
cookies, biscuits, and
muffins.

22. ➢
➢
➢
Purpose for baking
• They add sweetness
and flavour.
• They create tenderness and
fineness of texture, partly
by weakening the gluten
structure.
• They give crust color. •
They increase keeping
qualities by retaining
moisture.
• They act as creaming
agents with fats and as
foaming
agents with eggs.
SUGARS
Granulated sugar or refined
sugar
Confectioners’ sugar- are
ground to a fine powder and
mixed with a small amount of
starch (about 3%) • It gives the
smoothest texture in icings.
BROWN SUGAR- contains some
caramel mineral matter, and
moisture. It contains some
amount of molasses. This is
used in baked products
where the flavor and color of
brown sugar desired

23. •

24. SUGARS
Glucose - is the most
common of the simple
sugars
(monosaccharides). •
As a result, these
syrups are only slightly
sweet. They are also
very thick, because
there are many larger
molecules in the
solution
Corn syrup -
● are medium -
conversion glucose
syrups in which
nearly half the
starch is converted
to glucose.
● useful for imparting
moistness and
tenderness to baked
goods.

25. FATS/ SHORTENING
Shortening
● mean any of a group of
solid fats, usually
white and tasteless,
that are
especially formulated for
baking.
● Shortenings generally
consist of nearly 100% fat.
Shortenings maybe made
from vegetable oils, animal
fats, or both. During
manufacturing,
the fats are
hydrogenated.

26. DIFFERENT TYPES OF
SHORTENING
● • FATS – form of solid
shortening, margarine, or butter;
or in the liquid
form of oil contributes
tenderness, moistness,
and a smooth mouth feel to baked
goods.
● Enhance the flavors of the
ingredients as well as
contributes it own flavor, as in the
case of butter

27. FATS/ SHORTENING
BUTTER- MADE
BY HIGHLY
CONCENTRATIN
GANIMAL FATS
MARGARINE- MADE
FROM
HYDROGENATED OR
REFINED PLANTS OIL
AND WATER

28. LARD- MADE
FROM PIG FAT
AND IS
NEUTRAL IN
FLAVOR

29. EGGS
➢ add flavor and color,
contribute to structure,
➢ incorporate air when
beaten,
➢ provide liquid, fat and
protein
➢ emulsify fat with liquid
ingredients

30. LIQUID
WATER necessary
in baked goods for
hydrating protein
MILK contributes
water and valuable
nutrients to baked
goods. it helps
browning to occur
and adds flavor.
JUICE they are
probably best used
in baked products
which have baking
soda as an
ingredient.

31. THE CHEMICAL LEAVENING AGENTS
● BAKING SODA
● BAKING POWDER
USES OF LEAVENING AGENT:
➢ MAKED BAKED PRODUCE LIGHT
AND EASY TO CHEW
➢ TO FACILITATE DIGESTION OF
BAKED PRODUCTS
➢ TO MAKE THE BAKED PRODUCT
MORE PALATABLE AND APPETIZING

32. BAKING TECHNIQUES USED IN BAKERY PRODUCTS
➢ Baking is one of the delicate culinary arts, which
requires careful and precise measurements,
ingredients, cooking temperatures, and
techniques.
➢ Although the fine balancing act of baking is
intimidating to some, any home cook can
become a baker with the right ingredients and
baking supplies, a bit patience, and reliable
recipes.

33. 1. Always Have the Correct Butter Consistency
THREE DIFFERENT CONSISTENCIES OF
BUTTER
● Softened
● Chilled
● Melted
1. Room Temperature is a KEY
2. Read the Recipe before Beginning
3. Always Have Ingredients Prepped
4. Learn How to Measure

34. 6. Weigh Your Ingredients
7. Get an Oven Thermometer

35. 8. Keep Your Oven Door Closed
9. Chill Your Cookie Dough

36. MIXING TECHNIQUES USED IN BAKING
Mixing methods greatly affect flour
mixtures and its resulting product.
Various techniques have been
developed for efficiency and
convenience. Some of them are
as follows:

37. . 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. The
creamed mixture should
have both smooth and
grainy particles.

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

39. . Folding – this is
working with to 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.

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

42. . Beating – it is done to incorporate air in a
mixture by mechanical agitation. It could be
finished with the help of special gadgets like wire
whips, egg beaters or electric food mixers or with a
fork.

44. . Stirring – it is often done with a wooden spoon,
rotating it through a mixture as long as
necessary usually until the ingredients are
combined.

46. . Whipping – it is a process of beating eggs and
cream to fill them with air and make them thick
and fluffy

47. . Sifting – it is a process of separating coarse
particles in the ingredients bypassing through
a sieve. Air is incorporated through this
method.