Bread and Pastry
Production
5 Common Competencies in BPP
1. Prepare and Produce Bakery
Products.
2. Prepare and Produce Pastry Products.
3. Prepare and Produce Gateau, Tortes
and Cakes.
4. Prepare and Display Petit Fours.
5. Present Deserts.
Prepare and Produce
Bakery Products.
KINDS OF BREAD
YEAST BREAD QUICK BREAD
Made of flour, water, salt and other Made with quick-acting leavening
ingredients and leavened by yeast agents and is mixed, shaped and
Example: baked in one interrupted process
Basic Soft Roll Example:
Cinnamon Roll Muffins
Pizza Dough Biscuits
Doughnuts Waffles
Baguettes Pancakes
Banana Bread
KINDS OF DOUGH
Lean Dough – made up of basic
ingredients for bread flour (yeast,
salt, sugar, shortening)
Example: pan de sal, loaf bread,
French bread
Rich Dough – contains milk,
butter. Egg, fruit and other
condiment-roll
Example: ensaymada and coffee
cake
3 TYPES OF MIXING DOUGH
1. THE STRAIGHT DOUGH METHOD – mixed
all the ingredients together at one time to
make the dough
2. THE SPONGE DOUGH METHOD – involves
mixing parts of the liquid, flour and all of
the yeast to make a soft mixture
3. THE NO KNEAD METHOD OR NO TIME
DOUGH METHOD - is 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. It is characterized by a low yeast
content and a very wet dough
STAGES IN BAKING PROCESS
Measuring
Mixing
Fermentation
Punching
Scaling
Rounding or Shaping
Panning
Proofing Time
Baking
Cooling and Packaging
Storing
TOOLS AND
EQUIPMENTS IN
BAKING
MIXERS
Mixers are essential tools in baking.
Mixers have three main mixing
attachments:
PADDLE – flat blade used for general
mixing
WIRE WHIP – used for tasks such as
beating egg foams and cream
DOUGH ARM OR HOOK – used for
mixing and kneading yeast dough;
dough hooks may be standard J-
hooks or spiral hooks
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.
PASTRY BRUSH –
used to brush items COMB ICING – a small plastic tool, usually
with egg wash, glaze
triangular. With serrated edges in various
and so on.
patterns for decorating icings and other pastry
and decorative items.
COOKIE/PASTRY CUTTER – 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.
PASTRY BAG – a
cone-shaped cloth or
plastic bag with an
open end that can be
fitted with metal or
plastic tubes or tips of
various shapes and
sizes. Used for
shaping and
decorating with items
such as icing; for
filling certain kinds of
pastries and other
items, such as eclairs;
and for portioning
creams, fillings and
dough.
WOODEN OR STEEL PEELS –
a thin, flat wooden board or steel
sheet with a long handle, used for
inserting and removing hearth
breads from deck ovens
ROLLING PIN – Many types of
rolling pin are used in the
bakeshop for rolling out doughs.
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.
JELLY ROLL PAN – a shallow
PASTRY BLENDER – has a rectangular pan used for baking rolls
handle 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.
WORKING WITH
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 FLOUR
Has a low protein content
We use weak flours for cakes, cookies and
pastries
Grown in the southern U.S.
3 KINDS OF FLOUR
ALL PURPOSE FLOUR - All-purpose flour is
the most commonly used type of flour, a mid-
strength, medium-gluten flour that's designed
to be suitable for baking everything from
pizza doughs and crusty breads to pie crusts,
cakes, cookies and pancake.
CAKE FLOUR - finely ground flour made
from soft wheat suitable for making cakes.
BREAD FLOUR - Bread flour is a type of
white flour milled from hard red spring wheat
grains. At 13 to 16.5 percent protein by
weight, bread flour has a higher protein
content than any other type of flour.
SUGARS
Granulated sugar or refined
Confectioner’ 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 caramel, mineral matter
and moisture. It also contains a small amount of
molasses. It comes in 3 colors
PURPOSE IN BAKING
Increases dough development
Makes the color of the crust richer
Improves the nutritive value, flavor and aroma of the
product
Makes bread more tender
Increase the volume of the loaf
Serves as food for the yeast
Contributes to moisture content of baked products,
increasing its storing quality
Acts as creaming agent
SHORTENING
Group of solid fats, usually white and tasteless,
that are especially formulated for baking
Shortenings generally consists of nearly 100%
fat. Shortenings may be made from vegetable
oils, animal fats, or both. During manufacturing,
the fats are hydrogenated
TYPES OF SHORTENING
Butter – made by highly concentrating animal
fats
Margarine – made from hydrogenated or
refined plants’ oil and water
Lard – made from pig fat and is neutral in
flavor
EGGS
Add flavor and color, contribute to structure
Incorporate air when beaten
Provide liquid, fat and protein
Emulsify fat with liquid ingredients
COMPOSITION OF EGG
Mucin – protein which is found in egg whites and
responsible for its gel characteristics
Ovalbumin – another protein found in egg whites
which coagulates and involve both in heat
coagulation and whipping
Lecithin – present in egg yolk which is responsible
for its emulsifying property. It is the portion of the egg
yolk that causes spoilage when eggs are stored at
warm temperature
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 has baking soda as an ingredients
THE CHEMICAL LEAVENING AGENTS
(Baking Soda and Baking Powder)
Uses of leavening agent
Produce light and easy to chew
To facilitate digestion of baked products
To make the baked product more palatable and
appetizing
MINOR INGREDIENTS IN BAKING – they are not as important
as the major ingredients in baking but they are essential in
attaining the sensory qualities of baked products. They are used
in small quantity, but contribute to the enhancement of flavor
and texture of the baked products.
Flavoring
Vanilla
Salt
Spices (cloves, cinnamon, mace, nutmeg)
Wines
Coffee
Chocolate and Cocoa
TYPES OF CHOCOLATE
Unsweetened
Bittersweet and Semisweet
Milk Chocolate
