LEARNING MATERIAL
Sector
TOURISM
Qualification Title
Unit of Competency
PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title
PREPARING AND PRODUCING BAKERY
PRODUCTS
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY
Ozamis City
HOW TO USE THIS COMPETENCY BASED LEARNING
MATERIAL
Welcome to the module in BREAD AND PASTRY PRODUCTION NCII
QUALIFICATION. This module contains training materials and activities for
you to complete.
This will be the source of information for you to acquire knowledge and
skills in this particular competency independently and at your own pace,
with minimum supervision or help from your facilitator.
Remember to:
Work through all the information and complete the activities in each
section.
Read information sheets and complete the self-check. Answer keys are
included in this package to allow immediate feedback. Answering the
self-check will help you acquire the knowledge content of this
competency.
Perform the task sheets and job sheets until you are confident that
your output conforms to the performance criteria checklist that follows
the sheets.
Submit outputs of the task sheets and job sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall
serve as your portfolio during the institutional competency evaluation.
Introduction:
Learning Outcomes:
At the end of this module you MUST be able to:
Contents:
1. Varieties and characteristics of bakery products.
2. Historical and cultural, aspects of bakery products.
3. Underlying principles in making bakery products.
4. Knowledge commodity on including quality indicators of ingredients for bakery
products, properties of ingredients used, interaction and changes during processing
to produce required characteristics.
5. Properties and requirements of yeast and control of yeast action.
6. Culinary and technical terms related to bakery products commonly used in the
industry.
7. Expected taste, texture and crumb structure appropriate for particular bakery
products.
8. Ratio of ingredients required to produce a balanced formula.
9. The influence of correct portion control, yields, weights and sizes on the profitability
of an establishment.
Assessment Criteria:
1. Required ingredients are selected, measured and weighed according to recipe or
production requirements and established standards and procedures
2. A variety of bakery products are prepared according to standard mixing
procedures/formulation/ recipes and desired product characteristics
3. Appropriate equipment are used according to required bakery products and
standard operating procedures
4. Bakery products are baked according to techniques and appropriate conditions;
and enterprise requirement and standards
5. Required oven temperature are selected to bake goods in accordance with the desired
characteristics, standards recipe specifications and enterprise practices
Conditions:
Commercial mixers and Ovens
attachments Moulds, shapes and cutters
Cutting implements Baking sheets and containers
Scales Various shapes and sizes of
Measures pans
Bowls
Methodology:
Lecture
Actual Demonstration
On- the-job training
Video Presentation
Assessment Method:
Oral questioning and written
examination
Observation
Demonstration
Learning Outcome # 1
DEFINITION OF TERMS
This Learning Outcome deals with the
PREPARE BAKERY PRODUCTS
development of the Institutional Competency
Read: Information Sheet 1.1-1 Evaluation Tool which trainers use in
evaluating their trainees after finishing a
1. Culinary and technical terms competency of the qualification.
related to bakery products
2. Baking equipment Go through the learning activities outlined for
3. Specific baking ingredients you on the left column to gain the necessary
and its substitution information or knowledge before doing the
tasks to practice on performing the
4. Applied mathematical requirements of the evaluation tool.
operations The output of this LO is a complete
5. Types, kinds and classification Institutional Competency Evaluation Package
of bakery products for one Competency of BREAD AND PASTRY
PRODUCTION NCII. Your output shall serve
as one of your portfolio for your Institutional
Competency Evaluation for Preparing and
Answer: Self Check 1.1-1
Producing Bakery Products.
Perform: Task Sheet 1.1-1
Feel free to show your outputs to your trainer
Read: Information Sheet 1.1-2
as you accomplish them for guidance and
1. Mixing evaluation.
procedures/formulation/recipe
This Learning Outcome deals with the
s and desired product
development of the Institutional Competency
characteristics of variety Evaluation Tool which trainers use in
bakery products evaluating their trainees after finishing a
2. Baking techniques, competency of the qualification.
appropriate conditions and
enterprise requirements and Go through the learning activities outlined for
you on the left column to gain the necessary
standards information or knowledge before doing the
3. Temperature ranges in baking tasks to practice on performing the
bakery products requirements of the evaluation tool.
Answer Self Check 1.1-2
Perform: Task Sheet 1.1-2 After doing all the activities for this LO1:
Prepare Bakery Products; you are ready to
Read: Information Sheet 1.1-3 proceed to the next LO2: Decorate and
Present Bakery Products.
1. Occupational health and
safety
Answer Self Check 1.1-3
Perform: Task Sheet 1.1-3
Term Explanation
Acidity Sourness is the taste caused by the presence of acids in
solution. Different types of fermentation produce
different acids. When milk sours, lactic acid is formed,
and when vinegar is made from apples or grain, ascetic
acid is formed. Sour rye bread is made by the addition of
sours or ferments containing bacteria, which produce
various acids, but mostly lactic and ascetic.
Alcohol The alcohol formed during the fermentation of sugar by
yeast is ethyl alcohol, the same alcohol found in beer and
whisky (chemically known as ethanol)
Ambient Temperature of the surrounding area, room temperature
Temperature
Antioxidant A material which, when added to a product, extends the
life of the product by protecting it against oxidisation.
Appearance Visual stimulation, whether or not it looks attractive
Ascorbic acid Vitamin C
Baking Time Time taken to complete the baking process
Boiling point 100C
Bake Out Bake for the full extent
Bake/Baking Subjecting food to heat inside an enclosed area: oven
Bakers Flour Flour which produces doughs having good gas retention
properties and strong, elasticity. Usually associated with
higher protein content.
Batch A given quantity determined by the amount needed.
Bind Combining two or more ingredients to form a mixture.
Creaming The process of beating sugar and fat for the purpose of
incorporating air.
Docking Punching a number of vertical impressions into a dough
so that the dough will expand uniformly without bursting
during baking.
Dusting flour A flour used to prevent sticking of products to the bench
or equipment.
Egg wash Egg or egg yolk with some milk or water added, for
brushing products prior to baking to improve colouring
and to give a glossy sheen when baked.
Elasticity The property whereby doughs regain their original shape
after having been stretched or otherwise distorted.
Enzyme A substance produced by living organisms which has the
power to bring about changes in organic materials.
Fermentation The chemical changes of an organic compound due to
the action of living organisms (yeast or bacteria), usually
producing a leavening gas.
Formula A recipe giving ingredients, amounts to be used and a
Page 6 of 91 Date Developed:
April 2017
Document No. BPPNCII - 001
CBLM Issued by:
Date Revised:
Bread and Pastry
May 2017
OLTIT
Production NCII
Developed by:
Prepare and Produce Bakery EARL RYLMAN H. REVISION # OI
Products ATILLO
Term Explanation
method of combining them.
Gelatinise Heated water entering a starch granule, rupturing it, and
allowing the contents to spill out and form a colloidal
suspension.
Glaze A coating that is applied to baked products for protection
and appearance.
Gluten The protein of wheat flour which combines with water
forming a rubbery mass which retains the gas and steam
in baking and gives volume to the product.
Kneading To manipulate dough by folding and pressing until the
required consistency is obtained.
Lean dough A dough that is not very rich in fat, sugar and eggs, or
one that contains a smaller percentage of these
ingredients than the average.
Leavening Raising or lightening by air, steam or gas (carbon
dioxide). The agent for generating gas in a dough or
batter is usually yeast or baking powder.
Leavening Agent Ingredients used to introduce carbon dioxide, like yeast
or baking powder.
Moulding Manipulation of dough to provide a desired size and
shape.
Moulding Manipulating dough into the desired shape.
Oxidization The colouring of certain fruits due to exposure to air.
Proof (American) The rise of yeast doughs during proving, usually referred
to as the amount of increase in volume of the product
after being shaped and before going to the oven: half
prove = 50% increase in volume three-quarter prove =
75% increase full prove = doubling in volume.
Prove (Australian) The rise of yeast doughs during proving, usually referred
to as the amount of increase in volume of the product
after being shaped and before going to the oven: half
prove = 50% increase in volume three-quarter prove =
75% increase full prove = doubling in volume.
Prover A cabinet into which yeast goods are placed before
baking.
Leavening Agent Ingredients used to introduce carbon dioxide, like yeast
or baking powder.
Quark A mild tasting curd cheese. It is moist in texture and
used in fillings and toppings.
Rich Dough One that contains more than average of the enriching
ingredients fat, sugar and eggs.
Shortening Fat or oil used to tenderise baked products.
Sifting To pass through a fine sieve for effective blending, for
aerating and to remove foreign or oversized particles.
Skinning The drying out and forming of skin on uncovered
doughs.
Page 7 of 91 Date Developed:
April 2017
Document No. BPPNCII - 001
CBLM Issued by:
Date Revised:
Bread and Pastry
May 2017
OLTIT
Production NCII
Developed by:
Prepare and Produce Bakery EARL RYLMAN H. REVISION # OI
Products ATILLO
Term Explanation
Slack dough A dough containing excess water.
Water absorption Water required to produce a dough of a desired
consistency. Flours vary in ability to absorb water. This
depends upon the age of the flour, moisture content,
wheat from which it was milled, storage conditions and
milling process.
Zest The finely grated oily coloured outer skin of washed,
untreated citrus fruit.
Zitron The candied fruit of the cedrat tree, green to yellow in
colour; the flavour of its fleshy aromatic part is desirable
in European festive baking.
Definition of Terms
Term Explanation
Acidity Sourness is the taste caused by the presence of acids in
solution. Different types of fermentation produce
different acids. When milk sours, lactic acid is formed,
and when vinegar is made from apples or grain, ascetic
acid is formed. Sour rye bread is made by the addition of
sours or ferments containing bacteria, which produce
various acids, but mostly lactic and ascetic.
Alcohol The alcohol formed during the fermentation of sugar by
yeast is ethyl alcohol, the same alcohol found in beer and
whisky (chemically known as ethanol)
Ambient Temperature of the surrounding area, room temperature
Temperature
Antioxidant A material which, when added to a product, extends the
life of the product by protecting it against oxidisation.
Appearance Visual stimulation, whether or not it looks attractive
Ascorbic acid Vitamin C
Baking Time Time taken to complete the baking process
Boiling point 100C
Bake Out Bake for the full extent
Ovens
Bakery goods are baked in special ovens with a large flat base. Sometimes they
will be brick for breads but for pastries you need an oven with more versatile
heating elements.
There is much better and wider choice with modern ovens. There are deck
ovens, electric, gas and wood fired.
There are rack ovens that will take an entire rack full of
trays. These will pick a rack up off the floor and rotate the
rack in the oven. They are fan forced which distributes the
heat better throughout the oven.
Brick floored electric ovens have been notorious with irregular heat on base with
hot spots and cold spots in the ovens.
Prove: The meaning is: if the dough rises then it has proved to be good.
Warm environment with high humidity is required as this will allow the yeast to
reproduce and make the dough rise and increase in size.
Page 12 of Date Developed:
April 2017
Document No. BPPNCII - 001
CBLM Issued by:
91 Bread and Pastry Date Revised:
OLTIT
Production NCII May 2017
Developed by:
Prepare and Produce Bakery EARL RYLMAN H. REVISION # OI
Products ATILLO
Modern proofers will also retard.
Retarders:
This is a chilled environment with high humidity that will hold the dough and
not allow the yeast to grow.
Modern proofer/retarders will work together, hold the
raw dough in a chilled environment and then will turn
off the chilling and turn on the heater and allow the
yeast to grow, expand the dough to its full capacity,
ready to bake.
This oven can take trays with built in rack or will take
an entire rack as shown in photo.
Mixers
Flour
Wheat is the prime grain that flour is obtained from for the baking industry.
White flour is the most popular flour. This is because other parts of the wheat
grain are harsh and are unpopular with the general public. This is not to say
they are not good to eat.
The following information relates to doughs for bread and yeast goods, not
pastry.
Flour consists of the following elements on average:
Starch 64 71%
Protein 9 14%
Sugar 2 4%
Moisture 11 15%
Fat 1 2%
SUGAR
Sucrose 2 4%: all plant material naturally contains sugar.
1.5 2% is sufficient for gas production up to 5 hours
(Bulk Ferment Time) plus glucose, plus dextrose (inversion
of cane sugar).
If flour is low in these sugars, malt can be added to
formulae, to allow longer Bulk Fermentation Times. (BFT)
MOISTURE 11 15%
Page 15 of Date Developed:
April 2017
Document No. BPPNCII - 001
CBLM Issued by:
91 Bread and Pastry Date Revised:
OLTIT
Production NCII May 2017
Developed by:
Prepare and Produce Bakery EARL RYLMAN H. REVISION # OI
Products ATILLO
The natural proportion of water depends on conditions of growth, storage and
milling. Wheat is a hard grain and needs to be soaked in water to aid the milling
process.
There are laws pertaining to the amount of moisture allowed in flour. In
Australia it cannot be more than 15%.
ENZYMES
Diastatic Amylase change starch in sugars.
Proteolytic Conditions the proteins
Responsible to soften the gluten, dough tolerance is reduced and could cause
collapsing of the bread, especially in wholemeal products.
Salt
Salt is a natural mineral that consists of 6 parts
chlorine and
4 parts sodium.
Yeast
Bakers yeast, Saccharomyces cerevisiae, is manufactured
specially for the production of Yeast Goods.
It is a unicellular organism yet each microscopic cell contains a
multitude of enzymes capable of carrying out the most intricate
series of chemical reactions.
Because it is a living organism, bakers yeast is very perishable and must have
optimum storage conditions.
Compressed yeast should be stored in dark and cool conditions; it is best
used for up to two weeks after manufacture, as it slowly loses its
strength.
Yeast produces carbon dioxide and Ethyl alcohol, by changing sugars.
The activity of yeast is destroyed at temperatures above 55C. and may be
severely impaired at temperatures over 45C.
Production of Flavour
Imparts flavours during fermentation through flavour substances such as
organic acids, esters, alcohols and ketones.
Nutrition
Yeast is rich in protein and B Vitamins. It must not
come into direct contact with salt, sugar or fat.
Dough temperature:
The warmer the dough temperature, faster rate of
fermentation
The cooler the dough temperature the slower the rate of fermentation
Acidity:
4 6pH range. Outside these, activity is slower
Yeast Quantity:
Lower quantities of yeast will result in longer proof.
Amounts of salt and fat also inhibit the rate of fermentation or the activity of
yeast.
Remember: yeast is a living thing. It needs to be cared for and used properly.
Water
Hydrates gluten forming proteins (Gliadin and
Glutenin)
Dissolves and disperses salt and sugars and
carries sugars to the yeast which it can only
use in liquid form
Provides moisture for yeast to grow
Hydrates dry yeast and disperses both dry and compressed
Bread Improvers
Ensures additional food supply for yeast
Contains malt which is changed into maltose and changes starch into
simple sugar easily fermentable by yeast
Contains chemical stimulants ensuring adequate source of nitrogen
essential for building up protein in newly forming yeast cells
Modifies gluten so that the dough is mature as it comes from the mixer.
This is required to hold increased CO2 Gas produced by the fermenting
yeast.
Fats
Fats are added in varying proportions to bread and yeast goods. The % below
are just an indicative amount.
Fat is a generic term; it can mean oil, butter, margarine, shortening. Each have
their own advantages and disadvantages, cost and flavour benefits. Storage
requirements also are important.
Level:
Bread, normal 2%
Buns 5 7%
Fruit Loavel 9 15%
Fat contributes to the volume, softer texture, brighter crumb colour and better
keeping qualities. There are many fats available to baking industry and some
are specially manufactured to contain other compounds such as emulsifiers
(TEM and SSL). Some fats contain sugar and others may contain water.
Effects of fat
Improves slicing
Softer crumb
Shorter eating crumb
softer crust
Better keeping qualities
Increases volume
Shorter eating crust
Emulsified fats retard crumb
Enhances firmness
Sugar
Level:
Up to 5% increases fermentation
Over 5% retards fermentation.
Milk Powder
Level:
Food Standards stipulate that Milk Bread must contain 4% non-fat milk
solids on the dry crumb.
The purpose of this regulation is to increase the food value in protein and
mineral content, therefore Skim Milk Powder (reduced fat) is mostly used.
Eggs
Effects of eggs
Moistening
Enriching due to fat in the yolk
Increased nutritional value
Emulsifying, due to lecithin in the yolk, therefore better keeping qualities
aids structure, due to the proteins, which coagulate
at 65 to 70oC
Better colour and appearance to baked product
Better eating qualities
Better keeping.
As egg is added to formulae, water has to decrease (in re-
formulations)
Bran
Bran is the by-product of the brake system after all the available endosperm
has been removed. Bran can vary in particle size and composition, depending
on both wheat type and the efficiency of the milling system. Some bran is sold
for Human Consumption as it is a good source of insoluble dietary fibre.
Effects of Bran
Darker crumb colour
Lower volume, due to the non-gluten forming
proteins
Increased water levels
Shorter mixing times
Higher fibre intake, assisting in bowel function.
Nuts
The most commonly used nuts are hazelnuts, walnuts,
almonds and peanuts.
Nuts have a very high fat content. Large amounts used in
bread making need the addition of extra yeast and also extra
gluten.
Fats
The degree of richness of fruited yeast products and buns is
determined to a great extent by their ratio of fat, which
affects their flavour, crumb texture and storage life. A good
quality cake margarine or other emulsified fat is most
suitable
When using the instant dough process, an improver that is specifically
designed for this process will give the best results.
Sugar
The proportion of sugar added usually depends on the type of product, and in
particular depends on, the amount of dried fruit used, as this also greatly
influences the sweetness of the product. Caster sugar is the best choice for most
doughs because it dissolves far more readily during the mixing process.
Perhaps the most important factor relating to the amount of
sugar in the dough formula is its effect on yeast activity and
the final prove rate.
Sugar addition above 5% of flour weight may slow fermentation
appreciably, while more than 10% sugar will require the
maximum yeast quantity in the dough.
Because sugar is hygroscopic it tends to rapidly absorb dough water therefore
depriving the yeast of the moisture required to dissolve the sugars on which it
feeds.
Naturally, this affects the proving process as well.
Fruit
Dried fruits should be washed and well-drained before added
to doughs.
This will reduce water absorption from the dough, increase
yield, improve eating quality, and increase volume by
producing more steam in the product during baking.
Page 26 of Date Developed:
April 2017
Document No. BPPNCII - 001
CBLM Issued by:
91 Bread and Pastry Date Revised:
OLTIT
Production NCII May 2017
Developed by:
Prepare and Produce Bakery EARL RYLMAN H. REVISION # OI
Products ATILLO
Gluten
The addition of heavy fruits to doughs can have a
detrimental effect on the shape of the finished product.
Gluten can be added to strengthen the dough structure to
produce a more bolder product.
Excess sugar can also affect the dough structure so extra
gluten will help this effect as well.
Production
Water temperature for required Finish Dough Temperature
(FDT)
The ideal FDT for no-time, rapid or instant doughs is 27
29C.
The variation of water temperature is known as your
experience figure because the required water temperature to
finish dough at a pre-determined figure is based on bakery
conditions and the bakers experience. These include:
1. Climatic conditions
2. Bake house environment
3. Dough size
4. Mixer speed
5. Flour temperature
6. Mixing time
7. Specialty ingredient additionsgluten, conditioners, etc.
8. Experience.
Note: In subsequent topics, students should refer back to these notes when
calculating dough quantity and required water temperature for FDT.
Actual:
Required FDT 28C
Multiply by 2 x2= 56C
Subtract actual flour temp __________
Subtract Experience
Calculated req. water temp __________
Actual water temp. used __________
Add up the new recipe and the total weight should be sufficient to produce the
required dough weight.
FERMENT DOUGH
Made in
two stages
Stage 1: Stage 2:
Contains: Process to a
dough with
20% of the flour Add Ferment remaining
All water ingredients:
All yeast
Up to 5% sugar
Ferment for 30
minutes,
(doubled in size)
After Bulk
fermentation
(doubled in
size),
dough is ready
to be
scaled off
Setting a Ferment
1. Disperse yeast in water, whisking vigorously to break down lumps. Add
small sugar to stimulate the yeast
2. Mix in flour, mixing to produce a smooth batter then whisk to aerate to
stimulate the action of the yeast.
3. Cover and allow to rest in warm environment
32C for approximately 25-35 mins
4. Allow the ferment to stand until it begins to
fall away (starts to sink in the middle). This
will take approximately 25 minutes
depending on the environment.
5. For many years the ferment and dough
method was traditional because it ensured a
thorough ripening of the dough, particularly
when slower types of yeast were used.
6. Yeast requires Dextrose sugar (Glucose)
before it can ferment, but because it contains
enzymes which are capable of changing both Cane sugar (Sucrose) and
Malt sugar (Maltose) into dextrose, almost any sweet material (except milk
sugar) can act as a food material.
Wheat flour contains 2.5% of these sugars, so any flour, water and yeast
mixture will ferment.
Important to note:
The optimum is approximately 12.5%;anything above this will have a retarding
effect on the dough.
When doughs are made with high sugar levels additional yeast must be used.
This is the experience component.
Remember: Yeast is a living organism, nothing is constant.
Remember
Dough mixing
This doughs need to be well developed before the fruit is
added.
Do not mix excessively after adding the fruit, as this may
cause the fruit to break up, particularly if it has been
washed
Rest period
A recovery time of approximately 10 minutes following mixing will ensure that
the dough is suitable for processing
Moulding
The dough pieces should be adequately moulded and/or rolled. However
excessive handling will produce roughly finished products.
Final prove
A temperature of 30 40C with a relative humidity (RH) of 80 85% to prevent
skinning is recommended.
Excessive steam in the final proves will cause the formation of a tough, leathery
crust and should be avoided at all times.
Over-proving weakens the dough structure and could cause it to collapse in the
oven
Decoration
Decoration will be similar but slightly different for each product. Moist yeast
product is produced to be consumed on the day or soon after being produced.
Contents:
1. Varieties and characteristics of bakery products
2. Historical and cultural, aspects of bakery products
3. Underlying principles in making bakery products
4. Knowledge commodity on including quality indicators of ingredients for bakery products,
properties of ingredients used, interaction and changes during processing to produce
required characteristics
5. Properties and requirements of yeast and control of yeast action
6. Culinary and technical terms related to bakery products commonly used in the industry.
7. Expected taste, texture and crumb structure appropriate for particular bakery products.
8. Ratio of ingredients required to produce a balanced formula
9. The influence of correct portion control, yields, weights and sizes on the profitability of
an establishment
Assessment Criteria:
Conditions:
Methodology:
Lecture
Actual Demonstration
On- the-job training
Video Presentation
Assessment Method:
Oral questioning and written
Learning Outcome # 2
Cream
Whipped fresh cream flavoured with sugar and vanilla has always been popular
as a filling but needs to be kept in a controlled environment. It is not suited to
hot climates.
Nut fillings
Nuts can be ground and mixed with sugar and liquids to form pastes.
Cheese fillings
Sugar syrup is the simplest and this must be added while the product is still
hot; brush lightly and quickly over the surface.
If too much is added it will soak into product and make soggy.
When added to hot product the water evaporates away leaving stick sugar paste
than reflects the light and SHINES.
Fondant
Apply after tempering and when product has cooled. When cool the fondant
should have an appealing shine.
Bienenstich
Bienstich glaze is applied before product is baked.
A mixture of flaked almonds hone, cream and sugar is cooked on stove to
amalgamate.
Can be stored in refrigerator until required.
To use: warm slightly until it flows off the spoon. Apply evenly and thinly over
the top of unbaked dough piece.
When baked in the oven the sugars caramelise and when cooled the topping has
an appealing flavour and colour. The top will also have a crunch from the sugar
and nuts.
The topping must be brown before removing from the oven or it will not be crisp
and crunchy. Care must be taken not to burn the sugar. It will then be bitter
and be black in colour.
Fillings
Fresh Dairy Cream
Flavoured with sugar and vanilla essence.
Slice cooled product like buns and donuts and pipe whipped
cream into centre; these product will need to be stored in
controlled environment as the cream melts in warm
environment and can have unacceptable bacterial growth if
not controlled.
Crme ptissire
Flavour and pipe into finished product in place of fresh dairy cream. It can be
used in 43anish pastry with fruit to act as binding agent for fruit and add moist
mouth feel:
Fruit Decors
Fresh or canned fruits can be added to baked pastries.
A pocket can be baked then crme patisserie is added
with strawberries as the fruit. Strawberries are
delicate and do not bake well like apricots.
These will be glazed with gel to add shine and eye
appeal.
Product decorated with fresh fruits will have a limited life but, as most yeast
goods are consumed on the day of production, this is not a big issue.
Crumbles
Apply thinly to top of unbaked product and it will bake and leave a nice crust
on finished product.
Crumbles add textural diversity and interest to the finished product.
Frosting
Apply to baked product after cooling. These will have a lighter sweetness than
fondant due to the fat content.
They add pleasant mouth feel and interest to the finished product.
Display in bakery
Most are displayed on trays that contain up to 12 portions. Service is taken
from the back of the tray. Larger pieces might be presented individually on
doyley and cardboard bases.
Doyleys are used extensively in presentation as it is a barrier between the
product and service ware.
From the restaurant show case or buffet trolley
When purchasing your morning coffee a selection of bakery goods will be
displayed for customer selection. At the caf they will be behind a safety barrier.
In fine dining hotels it can be displayed on a trolley that is wheeled up to the
table for the customer to choose. This is an old practice and is not used in many
places these days.
Service ware
These are the platter trays and plates that are
used to display and serve product in cafes
and dining rooms. They can also be used in
conjunction with doyleys between product
and service ware.
A good display should highlight the product
at its best.
Multiple choice
1. A kind of glazing, normally 1 part sugar, & 1 part water boiled and let cool
a. Glazing of yeast goods
b. Boiled apricot jam
c. Frosting
d. Sugar syrup
3. Apply to baked product after cooling. These will have a lighter sweetness
then fondant due to the fat content.
a. Frosting
b. Icing sugar
c. Boiled jam
d. Fresh dairy cream
4. Apply thinly to top unbaked product and it will bake and leave a nice
crust on finished product.
a. Crumbles
b. Frosting
c. Icing sugar
d. Boiled jam
5. Flavor and pipe into finished product in place of fresh dairy cream.
a. Fruit dcor
b. Crme patissiere
c. Boiled jam
d. Icing sugar
Multiple choice
1. D
2. B
3. A
4. A
5. B
Contents:
1. Varieties and characteristics of bakery products
2. Historical and cultural, aspects of bakery products
3. Underlying principles in making bakery products
4. Knowledge commodity on including quality indicators of ingredients for
bakery products, properties of ingredients used, interaction and changes
during processing to produce required characteristics
5. Properties and requirements of yeast and control of yeast action
6. Culinary and technical terms related to bakery products commonly used in
the industry.
7. Expected taste, texture and crumb structure appropriate for particular
bakery products.
8. Ratio of ingredients required to produce a balanced formula
9. The influence of correct portion control, yields, weights and sizes on the
profitability of an establishment
Assessment Criteria:
1. Bakery products are stored according to established standards and
procedures
2. Packaging are selected appropriate for the preservation of product freshness
and eating characteristics
Conditions:
Methodology:
Lecture
Actual Demonstration
On- the-job training
Video Presentation
Assessment Method:
Oral questioning and written
examination
Observation
Demonstration
Page 49 of Date Developed:
April 2017
Document No. BPPNCII - 001
CBLM Issued by:
91 Bread and Pastry Date Revised:
OLTIT
Production NCII May 2017
Developed by:
Prepare and Produce Bakery EARL RYLMAN H. REVISION # OI
Products ATILLO
Learning Experiences / Activities
Learning Outcome # 3
Freezing
If freezing baked bakery products care must be taken not to squash them when
wrapping.
This will cause them to be deformed when thawed out.When freezing be sure to
label with the date of freezing and use the FIFO (First In, First Out) rule.
Croissants will be considered stale the next day when they lose crispness. After
baking it is best to freeze them if you wish to store them for any period of time:
Thawing is quick as the product is light
Thawing is best at room temperature.
Danish pastry is best consumed on the day that it was produced. It can be
stored and reheated at a later time, but
eating quality is reduced.
Any Yeast Goods product is best
consumed on the day that it was
produced.
Optimise freshness
Bake daily
Bake only what you can sell
Bake in small batches.
RECIPES
Method:
Disperse yeast through the water and add the dry ingredients on top
Mix into a clear, well developed dough
FDT 28C and allow to rest.
Scale off @ .060gm each
Hand Up as appropriate
Intermediate proof 5 mins (covered)
Final mould as for round buns
Proof 35C 80% RH
Bake at 220C for 15 mins
Remove from oven, place onto a cooling wire. Brush with Bun Glaze whilst still hot
on removal from the oven
When cold, decorate with fondant.
Cream Buns
Using a serrated edge knife, slice the bun in half in a
downward scaling motion, don't cut right through so as to
leave a hinge
Open the buns and pipe a little raspberry jam into the base
of the bun
Fill the bun with fresh whipped cream (sweetened) as
instructed by teacher
Dust with icing sugar and dress for final presentation.
Finger Buns
Ice the top of finger bun with thinned warm fondant or fudge
icing
Then dip into coconut following the teacher's instruction to achieve the
desired finish.
B Currants 10 0.100
Sultanas 25 0.250
Mixed Peel 6 0.060
Total 2.360
Method:
C Currants 30 0.250
Mixed Peel 6 0.050
Brown or Castor Sugar 25 0.200
Cinnamon, ground 1 0.005
Butter, melted As required
Total
Method:
Mix "A". Mix "B". Add "B" into "A" and mix into a clear, well developed dough
FDT 28C. Intermediate proof 5 mins (covered)
Pin it out to size: 76 cm x 50 cm. Brush with cool melted butter and sprinkle
"C" over brushed area, or use alternative fillings
Lightly press fruit into dough. Roll up tightly and water wash to seal
Brush top with melted butter
Scale off: Mark into desired pieces and cut
Tray up
Proof 35C 80% RH
Bake at 200C for 15 mins
Sprinkle with Castor sugar on removal from oven and place onto a cooling
wire. Brush with bun glaze and decorate with fondant when cold.
Method:
Method:
Remove 200gm of plain dough from batch. Mould into 2 x 100gm pieces
Take the remaining dough and carefully fold in fruit from group 4
Scale and mould fruit dough into 2 even pieces
Allow dough to recover for 5 minutes
Pin out plain dough to a square shape approximately 1.5mm thick
Pin out fruit dough to a square shape. (See diagram next page)
Mould marzipan into 2 pieces the same length as the fruit dough
Fold in marzipan into 2 pieces the same length as the fruit dough
Wrap each unit inside a plain dough square
Place units into vienna slippers and prove at 28 30C
Prove to proof only
Bake at 200 220C with steam
When baked, brush liberally with melted butter while still hot
Dust with vanilla sugar place onto a cooling wire and allow to cool completely
When cold, dust with icing sugar and wrap in plastic to prevent drying out.
Method:
Method:
Method:
Method:
Marzipan Filling
Group Ingredients % Weight Costing
A Butter 100 1.000
Raw Marzipan 7.89 0.078
Total 1.078
Method:
After baking glaze with apricot jam, sprinkle with toasted almonds and dust with
icing sugar
Add filling 30 gm per croissant.
Chocolate
Group Ingredients % Weight Costing
Total 1.000
Method:
After baking glaze with apricot jam, and pipe line with dark chocolate. For easier
production chocolate may be cut into 15 cm long sticks
Add filling 15 gm per croissant.
Dough
Group Ingredients % Weight Costing
A Bakers Flour 100 1.000
Yeast, compressed 5 0.050
Salt 1.5 0.015
Sugar 4 0.040
Bread Improver 1% MRU 0.010
Butter, unsalted 4 0.040
Water 37.5 0.375
Egg 22.5 0.225
Milk Powder 4 0.040
B Butter or 55 0.550
Royal Danish (Margarine)
Total 2.345
Method:
YIELD: 24 units.
Custard overlap
100
into centre
to overlap
100
Hazelnut Filling
Group Ingredients % Weight Costing
A Caster Sugar 28 0.280
Butter 6 0.060
Milk 74 0.740
B Ground Hazelnut, toasted 100 1.000
Cake Crumbs 50 0.500
Honey 10 0.100
C Vanilla To taste To taste
Lemon To taste To taste
Cinnamon To taste To taste
Rum To taste To taste
Total 2.680
Method:
Lemon Filling
Group Ingredients % Weight Costing
A Lemon Curd 100 1.000
B Cake Crumbs 50 0.500
Total 1.500
Method:
Cherry Filling
Group Ingredients % Weight Costing
A Cherry Juice 100 1.000
Caster Sugar 20 0.200
Cinnamon 2 sticks
B Corn flour/Arrowroot 12 0.120
C Sour Cherries 70 0.700
Total 2.020
Cheese Filling
Group Ingredients % Weight Costing
A Cream Cheese (Quark) 100 2.500
Caster Sugar 20 0.500
B Eggs 10 0.250
C Raisins 5 0.125
Lemon Zest #2
Salt pinch
D Custard Powder 2.6 0.065
Total 3.440
Method:
Method:
Mix all ingredients together. Care must be taken not to lump the liquid with the
instant starch. It is advisable to mix the sugar with the starch.
Almond Filling
Group Ingredients % Weight Costing
A Raw Marzipan 100 0.100
Almonds Ground 100 0.100
Cinnamon 0.1 0.001
Oranges #1
Egg Whites 60 0.060
Rum 0.5 0.005
Total 0.310
Method:
Crme Patissiere
Group Ingredients % Weight Costing
A Milk 100 1.000
Caster Sugar 1 10 0.100
B Egg Yolks 12 0.160
Vanilla Essence 0.5 0.005
Caster Sugar 2 10 0.100
Method:
Method:
30 x 60 gm Bohemian Cakes
Mix "A" into a clear, well developed dough
Scale off: 60 gm pieces
Hand up: Round
Roll out to 3 mm thick discs
Brush with water
Pipe 25 gm of each filling onto base
Sprinkle with butter crumble
Proof 32C 80% RH
Bake at 200C until golden brown in colour
Remove from oven, place onto cooling wires
Dust with icing sugar when cold.
Total 2.152
Method:
Method:
Method:
Method:
Method:
Method:
Continental Rounds
Total 1.690
Method
Mix "A".
Add "C" and mix clear
Add "B"
Rest for 15 min, covered
FDT 26C
Scale off: 60 gm Donuts
Mould to shape as instructed
Place onto greased tray
Proof proof
Proof 35C 65% RH
Deep-fry at 170C until golden brown in colour
Place onto a cooling wire.
Finish for various donuts
Cinnamon sugar
Glaze with boiled apricot jam and fondant
Pipe a rosette of fresh cream and decorate with fresh fruit. Dust with icing sugar
prior to serving.
Troubleshooting Chart
Crust Colour too Dark. Frying temperature too high Calibrate and adjust
Crust Colour too Light Frying temperature too low. Calibrate and adjust.
Dough takes too long Dough temperature too low Adjust water temperature
To rise in bowl
Not enough yeast
Bad yeast
Dough rises too fast Dough mixed too warm Adjust water temperature
Over fermented
Bailey, Adrian & Ortiz, Elisabeth Lambert; 2003; The book of ingredients, Michael
Joseph
DiMuzio, Daniel; 2009; Bread Baking: An Artisan's Perspective; Wiley
Figoni, Paula; 2004; How baking works: Exploring the fundamentals of baking science;
John Wiley and Sons Inc
Forkish, Ken; 2012; Flour Water Salt Yeast: The Fundamentals of Artisan Bread and
Pizza; Ten Speed Press
Hadjiandreou, Emmanuel; 2011; How to Make Bread; Ryland Peters & Small
Hamelman, Jeffrey; 2012; Bread: A Baker's Book of Techniques and Recipes; Wiley
Igoe, Robert S; 2011 (5th edition); Dictionary of food ingredients; Springer
Keller, Thomas; 2012; Bouchon Bakery; Artisan
Mitchell, Karen; 2013; The Model Bakery Cookbook; Chronicle Books
Morgan, Diane; 2005; Pizza: More than 60 Recipes for Delicious Homemade Pizza;
Chronicle Books
Peterson, James; 2009; Baking;Ten Speed Press
Reinhart, Peter; 2001; The Bread Baker's Apprentice: Mastering the Art of Extraordinary
Bread; Ten Speed Press
Wood, Ed; 2011; Classic Sourdoughs;Ten Speed Press
The following statements are about the competency you have just completed.
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Trainee name:
Trainer name:
Qualification: BREAD AND PASTRY PRODUCTION NC II
Unit of competency: Prepare and Produce Bakery Products
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary tools, the candidate will be able to demonstrate,
Prepare and Produce Bakery Products following standard procedures
within 15 minutes.
to show if
DEMONSTRATION evidence is
demonstrated
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answer these questions honestly as a record of the candidates performance while
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