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Types and Techniques of Bread Making

This document provides information about preparing bakery products like bread. It discusses the key ingredients in bread making including flour, leavener like yeast, liquid, sugar, salt and shortening. It also describes the different types of yeast and categories of yeast bread, as well as the production stages for making yeast bread from scaling ingredients to cooling and storing the finished products. The document compares the straight dough method to the sponge dough method for mixing dough.

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redchest yumol
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128 views18 pages

Types and Techniques of Bread Making

This document provides information about preparing bakery products like bread. It discusses the key ingredients in bread making including flour, leavener like yeast, liquid, sugar, salt and shortening. It also describes the different types of yeast and categories of yeast bread, as well as the production stages for making yeast bread from scaling ingredients to cooling and storing the finished products. The document compares the straight dough method to the sponge dough method for mixing dough.

Uploaded by

redchest yumol
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd

CORE 1: PREPARE & PRODUCE BAKERY PRODUCTS

LO1: Prepare Bakery Products


LO2: Decorate and Present Bakery Products
LO3: Store Bakery Products
BREAD

is a baked staple food, basically made from flour,


liquid and other ingredients.
 
KINDS OF BREAD

Yeast Bread – or bread that uses yeast as a leavener.


Quick Breads – or bread that uses a chemical agent
as leavener.
Ingredients in Bread Making

1. Flour – APF or bread flour or a combination of both


may be used.
2. Leavener – yeast is the leavener that gives volume to
the bread.
3. Liquid
o Water
o Milk
4. Sugar
5. Salt
6. Shortening
YEAST BREAD

Are bread that uses yeast as leavener

2 Types of Yeast

1. Active Dry Yeast – this is a dry yeast that needs to be


soften first in the required amount of water.
2. Compressed Yeast – this type of yeast contains more
water than active dry yeast, less amount of lukewarm
water is needed to activate it.
TWO CATEGORIES OF YEAST BREAD

1. Lean Dough – are made just the basic ingredients


for bread like flour, yeast, salt, sugar and
shortening
2. Rich Dough – contain added ingredients such as
more sugar, butter, nuts, fruits and eggs
PRODUCTION STAGES FOR THE YEAST
BREAD
1. SCALING/WEIGHING INGREDIENTS
2. MIXING/KNEADING THE DOUGH
3. FERMENTING THE DOUGH
4. PUNCHING DOWN THE DOUGH
5. PORTIONING THE DOUGH
6. ROUNDING THE PORTION
7. MAKE UP/SHAPING THE PORTION
8. PROOFING THE PRODUCTS
9. BAKING THE PRODUCTS
10. COOLING AND STORING FINISHED PRODUCTS
TWO COMMON METHODS OF MIXING DOUGH

1. Straight Dough Method – all ingredients are mixed


together at one time to make a dough. This is
kneaded and set aside.
2. Sponge Dough Method – part of the liquid, flour
and all the yeast are mixed together to make a soft
mixture. This is set aside to rise until bubbly. The
rest of the ingredients added and the mixture is
treated like a straight dough.

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