CBLM - BPP Prepare and Produce Bakery 1 Edited

COMPETENCY - BASED
LEARNING MATERIAL
Sector
TOURISM
Qualification Title
BREAD AND PASTRY PRODUCTION NCII
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.
The unit of competency Prepare and Produce Bakery Products

contains knowledge, skills and attitude required for TRAINEES.
You are required to go through, a series of learning activities in order

to complete each learning outcome of the module. In each learning outcome
are Information Sheet, Self-Checks, Task Sheets and Job Sheets. Follow
these activities on your own. If you have questions, dont hesitate to ask your
facilitator for assistance.
The goal of this course is the development of practical skills in

supervising work-based training. Tools in planning, monitoring and
evaluation of work-based training shall be prepared during the workshop to
support in the implementation of the training program.
This module is prepared to help you achieve the required competency,

in BREAD AND PASTRY PRODUCTION NCII.
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.
A certificate of achievement will be awarded to you after passing the

evaluation. You must pass the institutional competency evaluation for this
competency before moving to another competency.
Page 1 of 98 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
BREAD AND PASTRY PRODUCTION NCII
105 Hours
Contents of this Competency Based Learning Materials
No. Unit of Competency Module Title Code
1 Prepare and Produce Preparing and TRS741379

Bakery Products Producing Bakery
Products
2 Prepare and Produce Preparing and TRS512317

Pastry Products Producing Pastry
Products
3 Prepare and Present Preparing and TRS512318

Gateaux, Tortes and Cakes Presenting Gateaux,
Tortes and Cakes
4 Prepare and Display Petits Preparing and Display TRS512321

Fours Petits Fours
5 Present Dessert Presenting Desserts

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MODULE CONTENT
Qualification: BREAD AND PASTRY PRODUCTION NCII
Unit of Competency: PREPARE AND PRODUCE BAKERY

PRODUCTS
Module Title: Preparing and Producing Bakery Products
Introduction:
This unit deals with the knowledge and skills required by

bakers and pastry cooks (patissiers) to prepare and produce a
range of high-quality bakery products in commercial food
production environments and hospitality establishments.
Nominal Duration: 40 hours
Learning Outcomes:
At the end of this module you MUST be able to:
LO1 Prepare Bakery Products

LO2 Decorate and Present Bakery Products
LO3 Store Bakery Products

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Learning Outcome # 1 Prepare and Produce Bakery
Products
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

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Learning Experiences / Activities
Learning Outcome # 1
Prepare and Produce Bakery Products

Learning Activities Special Instructions
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
s and desired product
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

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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
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
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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.
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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.

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Information sheet 1.1-1
Prepare bakery products

Learning Objectives
After reading this information sheet, the students should be able to
1. Identify culinary and technical terms related to bakery products

2. Select baking equipment
3. Select specific baking ingredients and its substitution
4. Apply mathematical operations
5. Determine the types, kinds and classification of bakery products
1. Identify culinary and technical terms related to bakery

products
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%
Enzymes naturally occurring in
wheat flour
STARCH 64% 71%, provides main body structure through gelatinisation

bursts (through heat) and swell.
Starch is broken down by enzymes into simple sugars, which are to be
used by yeast as food.

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PROTEINS Soluble: 9 14%
Gluten is formed when insoluble proteins (Glutenin and Gliadin) are
hydrated with moisture, normally water.
The combination of these two proteins allows the flour to take up water
and hold the moisture within the gluten structure. When this gluten is
developed it becomes tough and elastic allowing bread dough to expand
and hold gas produced during fermentation
In unleavened dough like pastry this gluten structure allows for it to be

stretched out over a large area without breaking.
It is grey, tasteless and is tough and slightly elastic.

Glutenin - gives strength.
Gliadin - provides elasticity.
SOLUBLE PROTEINS: 1% 2%, Albumin, Globulin and Protease.
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%
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%.
FAT 1 2%; this contains carotene, the colouring pigment of flour.
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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.
Factors influencing flour behavior:

Quantity and quality of gluten
Diastatic capacity, the ability to change starch into sugars to provide food for
the yeast to ferment through enzymatic activity.
Salt
Salt is a natural mineral that consists of 6 parts
chlorine and
4 parts sodium.
Functions of Salt are:

Controls fermentation
Toughens gluten (stabilising it)
Increases volume
Enhances flavours in bread and provides product with its characteristic
flavour
Controls dough lack of salt results in doughs which are sticky and are
difficult to handle
Increases shelf life: acts as an antiseptic - suppresses activity of bacteria,
is hydroscopic attracts moisture
Improves crust colour.
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

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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.
Available Forms of Yeast

Compressed
Dried
Creamed or liquid.
Rate of Fermentation and Yeast Activity
These are controlled by the following:

Sugar quantity:
Up to 5.0% speeds up fermentation
Over 5.0% slows down or retards fermentation
Water added to the dough:

More water makes softer doughs - faster rate
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Less water makes tighter doughs - slower rate
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
Controls dough temperature
Controls dough consistency
Wets and swells starch during baking (gelatinisation) makes it available
to analyse enzymes
Controls enzyme activity (enzymes are active only in liquid or semi liquid
mediums)
Increases shelf life
Contributes to eating qualities.

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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.
Dough Improvers basically assist in 2 areas

GAS PRODUCTION
GAS RETENTION
This is what makes a yeast dough rise.
Optional ingredients and their functions
Milk powder Malt products

Soya flour Emulsified fats
Margarine Shortening
Currants Bran
Nuts Gluten (dry/wet )
Bacon Mould inhibitors
Jams Egg
Honey Seeds
Sultanas Coconut
Cheese Mixed peel
Spices Crumb softeners
Various grains Sugar

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These extra ingredients may be added to a basic yeast formula to improve
product qualities in the following areas:
Improve eating qualities
Add nutritional value
Add visual appeal
Improve keeping qualities
Add and improve flavour.
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%
Croissants 45%
Brioche up to 50%
The addition of fat to Yeast Goods will improve bread

quality and although fat is not an essential ingredient,
it is important in assisting the slicing of the product,
especially when slicing bread, by lubricating the slicer
blades.
Fat contributes to the volume, softer texture, brighter crumb colour and better
keeping qualities. There are many fats available to baking industry and some
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are specially manufactured to contain other compounds such as emulsifiers
(TEM and SSL). Some fats contain sugar and others may contain water.
It should always be remembered that butter provides better flavour to the

product when deciding upon what type of fat to use.
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.
Effects of sugar
Softens crumb
Sweetens
Increases crust and whiter crumb colour
Increased levels slacken or weaken the dough
Greater water retention (stays moist, therefore better shelf-life)

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Better eating qualities, but high quantities result in bread flavour loss.
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.
Effects of Milk Powder in the baked products:

Brighter and softer crumb
Reddish brown (foxy) crust colour, due to lactose
(milk sugar), which cannot be used by yeast as food
Increased nutritional value and flavour
Greater volume (due to strengthening of gluten
strands by the case in protein)
Slight sweetness (due to lactose).
Eggs
Eggs can be purchased as follows:
Shell Egg
Liquid Egg or Egg Pulp
Frozen Egg
Effects of eggs
Moistening
Enriching due to fat in the yolk
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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.
Dried Fruit
Dried fruits evolved as a way of preserving excess
fruits when they were in abundance to be enjoyed
when fruits were not readily available because of
the season.
European seasons are extreme so little food is
grown in winter. Drying of fruits made them available for Christmas and
Easter celebrations.
Almost any dried fruit or nut can be added to yeast goods.

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Most commonly dried fruits used are sultanas, currants, raisins, mixed
peel and dates.
All fruit should be washed prior to use and then thoroughly dried, to
avoid discolouration of the dough.
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.
Effects of dried fruits and nuts

Eating qualities
Texture
flavour
Colour
Increased moisture
Increased shelf life
Better visual appeal.
2. Prepare a variety of yeast goods to desired product

characteristics
Variety of Yeast Goods

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Yeast goods are defined as a sweet dough product. Bread is produced with yeast
and is the savoury version.
A sweet yeast product would be any dough with more
than 5% sugar and increased levels of fat.
Some plain doughs that are served with savoury
products like a hamburger is actually a bun and not a
roll.
Many products are classed as yeast goods
Activity 1
The student should research the following and find required information
Evolutions of the product Was it:
Cultural?
Religious?
Commemoration of an event?
Very few products were just invented. They evolve over time.
In the modern world customers crave variety and producers are able to
introduce new varieties from other countries very easily.
Baba Bienenstich Brioche Buchty

Chelsea bun Cholla Colomba di pasqua Croissant
Doughnut Gugelhof Hot Cross buns Panettone
Pignoli Streauselkuchen Stollen Savarin

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Panatone
This delicate and porous rich festive bread is studded with sultanas and
flavoured with candied citrus peel.
It is baked in tall cylindrical moulds and can be served with cream or fresh
mascarpone.
To develop rich yeasty flavours, the dough is sometimes prepared in several
stages with prolonged maturing times in between.
Gingerbread doughs
This dough is multipurpose dough and can be used for a
variety of products. By adding different spices and/or
fruit, different shapes can be given or cut out and after
baking coated with icings or chocolate. The dough is also
suited for making gingerbread houses.
It is important not to overheat the honey at the initial
stage, as it may crystallise, rendering it useless for the
dough. The honey is best heated to 65C, then allowed to cool to 3540C, to
avoid burning the flour.
The flavour of the gingerbread will improve if the dough is prepared well ahead
of use, adding the raising (lifting) agents only just prior to using the dough.
Always use quality spices in order to achieve optimum flavour.
Gingerbread dough is baked at 180C.
Honey cake (Israel)

This cake is traditionally served on the Sabbath and at
festivals, particularly at the beginning of the New Year, in
order to sweeten the hope for a happy year ahead.
Tsoureki (Greece)
This traditional sweet bread can be found during any major religious festival.

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Its flavouring components can be many, as each family or baking professional
have their own favourite.
Most popular are orange, lemon, vanilla, cinnamon,
allspice, aniseed, cloves and mace, either singly or in any
combination.
The traditional shape is a round or braided loaf.
To simplify cutting and storing (it keeps for up to one
week), the dough can also be formed into long loaves. Cut
into slices and toasted is a popular way of serving this bread.
Stollen (Germany)
A product popular in many European countries around
Christmas time and originating from Germany, stollen
is made from a heavy (rich in fat) yeast dough.
Some varieties contain mainly sultanas (and some
candied peel) and almonds, others almonds only or a
poppy seed or nut filling.
The cleaned sultanas are usually steeped in rum for enhanced flavour. So as
not to break or damage the fruit, they are worked under the dough last.
A somewhat tighter ferment is worked with the other ingredients to a dough,
which should also on the firm side. This hinders the flattening out (losing the
intended traditional shape) of the stollen during baking.
For uniformity and better control of the shape, special stollen moulds (tins) can
be used.
After resting the dough, it is scaled into intended portion sizes and moulded
round, then worked into a roll with flat ends. Your Trainer can demonstrate the
shaping of a stollen.
Baba and Savarin

Babas and savarins are very light and soft sweet yeast products, oval shaped
for babas and flat round circle shaped for Savarins. As the sponge is very soft
and runny it is preferred to use a piping bag to fill it into the special moulds.
After baking it is soaked with stock syrup and/or rum, then glazed with apricot
jam and decorated.
Babas and Savarins are usually served as dessert or for afternoon tea.

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Danish Pastries
These pastries are made with yeast dough laminated with butter (or other fats),
then turns given similar to puff paste, resulting in light and crisp pastries. They
are produced in many different shapes and sizes with a variety of fillings and
toppings.
Fillings used may be custard, jam, cheese, fruit, poppy seed, marzipan and nuts
with the possible addition of dried fruit and candied peel.
Croissants:
Crescent shaped pastries of delicate, flaky structure prepared from laminated
yeast dough.
Croissants are consumed plain or filled (sweet or savoury) or cut open and filled
with meats, cheese and/or salads (snacks, light meals).

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Brioche
Yeast dough rich in butter and eggs, traditionally in the shape of a large ball
with a smaller one on top. Its smooth, delicate crumb structure is directly
related to the high content of butter and eggs.
Brioche is very versatile and can be made in a variety of shapes, some versions
with added dried fruit.
Served at breakfast (individual or toasted slices), as an entree (with a savoury
filling or as an accompaniment), as a dessert (filled with cream, mousse and/or
fruit), as a lining for charlottes or for covering pies and meat and fish dishes.
Buchty
Buchty is a fine flavoured egg and butter enriched breakfast treat, very similar
to brioche. It can be either eaten with cured meat or jams, toasted or plain.
Buchty is often used in airline catering due to its long shelf life and due to the
fact that it is suitable for any meal.
Common practice is:

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To batch buchty on trays, same way as for scones, this makes them very
similar to scones as there is mostly no side crust with the exception of the
sides of the tray.
3. Produce a variety of yeast goods according to standard

recipes and enterprise standards
Fruited yeast products and buns
Europe is the origin of most of the specialty products. Each of the products has
a history and also reasons, apart from the eating qualities, why it was created
and why it is still produced today.
The standard recipe for buns and fruit buns was usually the basis for many
products, and is still regarded by many as a suitable medium for a range of
popular products such as buns, fingers, scrolls, loaves and large items such as
Boston buns.
Although the fermentation process is still the means of aeration, formulae and
ingredient specifications for the above products vary somewhat from bread.
Variations in ingredient quantities influence the fermentation process greatly,
particularly fat and sugar levels.
As these both can have a detrimental effect on fermentation, more yeast is
usually required.
Traditionally, religion has played an important part in development of special
products.
Yeast goods containing dried fruits would be produced in seasons such as
Christmas and Easter. These are Christian religious festivals and when
something special is to be produced extra special
ingredients should be used.
Dried fruits were developed as a way of preserving in
times of plenty to be used when fresh fruits were not
available; Christmas and Easter are ideal times to
use these expensive dried fruits.
The range of product varieties available has been
greatly influenced by the demand for European
products

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Speciality Yeast Goods
Stollen, Easter Plaits, Pignoli, Three Kings Cake, Panatone, 1st of August Bread,
Pinca, Colomba
These speciality products are usually sold only on special occasions like
Christmas, Easter and New Years Day
All these products are very common in Europe and have religious tradition,
mostly Catholic or Jewish.
On Easter, for example after Lent (period of abstinence), a full flavoured rich
bread was given with ingredients which were not allowed during Lent (pignoli)
Usually specialty sweet yeast products are very rich because of large amounts of
butter and fruit used.
Due to the richness of the specialty products, a sponge or ferment is used
rather than a no time dough as fat and/or acids retard the yeast. In some
recipes a sour dough is even used to ensure fermentation (Panatone).
Special ingredient functions
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.

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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.
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

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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.
Calculating required water temperature for required dough temperature

Example:
Required FDT 31C

Multiply by 2 x2= 62C
Subtract flour temp 21C
Equals required water temp.
= 41C
Actual:
Required FDT 28C
Multiply by 2 x2= 56C
Subtract actual flour temp __________
Subtract Experience
Calculated req. water temp __________
Actual water temp. used __________
Dough yield calculations

When bakers talk about a 1 kilogram dough, this weight actually applies to the
flour content of the dough only.
When all the other ingredients are added, the total dough weight is referred to
as the expected yield (from 1 kilo of flour).
TOTAL DOUGH WEIGHT = EXPECTED YIELD

In calculating the ingredient weights for a given amount
of dough (the required yield) we use the expected dough
yield from1 kilo of flour using the following formula:

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New base weight of flour = required yield/expected yield
Example: Use the following dough formula to calculate the actual quantities of
ingredients for the required yield.
Ingredient % 1kg Factor Required

Flour 100 1.000 4.1 4.100
Salt 2 0.020 4.1 .082
Improver 1 0.010 4.1 .041
Yeast 4 0.040 4.1 .164
Water 60 0.600 4.1 2.460
Total 1.670 6.847
Expected Yield Total Dough Weight
F.D.T.27 degrees C. Finished Dough Temperature
Required yield is the number of units to be produced multiplied by the

scaled unbaked weight:
3 units @ a scaled weight of 0.520 kg (3 x 0.520 = 1.560 kg)
Gives the total Required yield (dough weight) = 6.760 kg
New base weight of flour = required yield / expected yield
= 6.760 1.670 = 4.047904 factor Round up to = 4.1 factor
Apply factor 4.1 to all ingredients 4.1 x 1.000kg flour = 4.100
Add up the new recipe and the total weight should be sufficient to produce the
required dough weight.

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Dough making process
Modern production of doughs varies from country to country. Most are based
on the rapid dough system where additives like dough improvers are added to
speed up the process of fermentation.
Here we will discuss two dough making processes
Rapid or no time process (ADD Process)
Ferment and dough process.
Both work well and should be considered when deciding what
dough is going to be used.
Activated Dough Development Process

Rapid Dough (ADD Process)
Mix all ingredients including the addition of an A.D.D. bread
improver until the gluten protein is well developed.
Rest for +/- 10-30 minutes (covered to prevent
skinning or chilling)
Process as usual.
Effects of the ADD process

Yeast level from 3% upwards, depending on size of
product
Requires A.D.D. bread improver
Warmer dough temperatures 28 30C. Gluten strengtheners are
used to enable the process to be effective.
The gluten structure is modified by chemicals to produce a mature
dough as it is taken from the machine
Ascorbic Acid strengthens (matures)
L Cysteine or Metabisulphite softens (mellows)
Space Saving - dough room/mixing area
Increased bread yield doughs do not slacken
and can include more water as well as no
fermentation weight loss.
Divider accuracy improved less gas evolution than in other types
of dough

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If processing equipment breaks down there is less loss due to only
one dough being in process at a time. In B.F.P. doughs there will be
a number of doughs in fermentation at the
same time
Labour Saving, due to production efficiency and
no Knock Back and BFT
Loss of flavour, due to the production process
Increased cost of products (improver).
Ferment and dough process

Normally used to raise enriched breads, with high quantities of sugar and fat.
Ferment provides ideal conditions for yeast to multiply before adding the sugar
to the dough.
Using the F&D process overcomes the retarding effect of fat and sugar on yeast.
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

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to be
scaled off
Effects of the Ferment and Dough process

Fast fermentation, due to ideal conditions in the ferment
No improver required
No need for special equipment
Improved flavour, colour, volume and texture
Maturing is natural and takes place by the
enzymic activity in the ferment
Loss of yield, due to moisture loss during
fermentation
More space is required for fermentation in the dough room
Increased production cost, due to two mixes.
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.

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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
The fermentation stage is when a lot of the dough flavour is developed so choice
of method is important.
For doughs that have large amounts of ingredients that retard the growth of the
yeast, the ferment method is better for flavour development.
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.
Baking pans and trays

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There are two options for tray or pan preparation. Trays and pans may be well-
greased with animal or vegetable oil, or lined with silicone paper.
However baked products should be removed from paper before glazing.
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
Baking
Due to the high sugar content, an oven temperature of approximately 190
210C is usually most suitable for buns and loaves.
To prevent the crust toughening and the possible collapse of the products,
steam injection should not be used.
Buns should only be baked enough to prevent collapse or
shrinkage after removal from the oven.
The shiny surface usually associated with this type of product
is best obtained by washing immediately after baking with a
sugar syrup or bun wash
Bun wash or glaze

Water and sugar syrup may be used with the addition of 25g per litre of
powdered gelatine.
This will prevent excessive stickiness, which causes most packaging problems.
As the dry, shiny surface is dependent on the evaporation of the moisture in the
wash and the subsequent increase in viscosity of the sugar solution, it is
important to apply the hot wash immediately after removing the product from
the oven.

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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.
4. Use appropriate equipment to prepare and bake yeast goods
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.
Proofer and Retarders

These are enclosed areas where the moulded dough is placed to prove.
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.
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.

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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
Spiral Dough mixer Planetary Mixer

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Bun Dividers and roller Baking Deck oven
5. Use correct techniques to produce yeast goods to enterprise

standards
When a customer purchases a product from bakery it is based on two

reasons:
They like the look of the product; visual stimulation
They purchased before and want the same thing again.
If the product is not consistent then the customer will not be satisfied and will
then complain.
Consistency in product manufacture is achieved by

the following:
Correct weighing of Ingredients
Formula balance
Bakery products are consistent when formula
balance is maintained
Scaling weights accurately
Mixing the dough/batter the same every time
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Cutting or weighing to correct size
Moulding to correct shape
Baking the same every time.
These are the skills and techniques that will return a consistent bakery product
every time.
After baking, the product might need to be cut again into portions.
Everything must look the same

Then, when all is ready for sale, everything
must be sold the same way:
Either:
By portion, each individually
By weight, kilogram or gram.
Recipe for good baking

Weigh all ingredients. Do not measure them. What is the difference?
Weight is measured by scaling ingredients on the same set of
weighing scales
Measuring is done with cups and is by volume. Weight is
inconsistent each time.
Example
1 kilo weighs 1 kilo
200gm weighs 200gm
1 cup of water measures 250ml, it weighs 250
gm.
But
1 cup of flour measures 250 ml but it weighs 120gm 150gm depending on
several factors
Lets deal with the weight difference.
Volume measuring by cup is good but the density of each ingredient is different
so you get a different weight from each ingredient.

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Water weight is the same as volume; 1 kilo measures 1 litre; 1 litre weighs 1
kilo.
Dry Ingredients all have a different density so therefore the weight of the same
volume is different. For example: 1 cup weighs?
Sugar 225gm Flour 150gm Almonds 120gm

Whole
Rice, 220gm Honey 375gm Almonds, 125gm

uncooked ground
The standard for measuring one cup volume:

level to top of cup, not packed.
Consistency of results in baking comes with
consistent measurements: WEIGH!
6. Bake yeast goods to enterprise requirements and standards
Product characteristics that customers look for come from the following:
1. Colour of the product when it is finally removed from the oven is
important to the visual appeal of the product. Colour stimulates the
senses and encourages the customer to purchase.
2. Appearance is about form and shape. It is important

that all pieces have the same appearance.
3. Consistency and texture is about how it feels in the

mouth when the customer is consuming the product
4. Moisture content adds to the shelf life and mouth feel of the product.
5. Mouth feel and eating properties.

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This is achieved by maintaining consistency of production. Nobody is allowed to
move away from the given formula, shape or design.
Enterprise standards will vary from enterprise to enterprise. Consistency is the
key to retaining customers.
Buns plain and fruited buns and scrolls

When proving they need to is 75% to 90% proofed before being placed into the
oven.
When baked they should have a dark golden brown
colour and when glazed with sugar syrup upon removal
from the oven this will impart a pleasing gloss to the
product.
If the product has spread while baking and appears wider
at the base it means that the product was over proofed
before being placed into the oven.
Danish pastry
These pastries will have a golden colour when baked due to lower sugar content
in dough.
The shape should be contained in the shape in which they were moulded.
Croissant
Golden brown finish with a light flaky texture. When squeezed they should give
a crunch. When cut the texture should be open and irregular in shape
Baba and Savarin

These will have a closed texture that will open up as the pieces are soaked in
flavoured sugar syrup before serving.
Stollen
Stollen is a traditional rich East European/German Christmas product, oval
shaped with three segments. It can be filled with almond
paste, quark or cream cheese or left plain.
After baking it is dipped or brushed with butter, covered
with icing sugar and left to mature in an airtight
container, to develop the flavour (similar to a fruitcake).
The butter will also slow down the staling process and
help extend the shelf life.

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Characteristics:
Compact, dense texture with a short crumb. Due to high fat
content, very good eating qualities.
Panettone
Is a light Fruit bread, originated in Milan, Italy.
Panettone is available all year around, but traditionally
consumed during Christmas and characterised by its rich
flavour and unique shape, which is a tall cylinder.
French Brioche is similar in texture and richness to the
Panettone, but without fruit and not as light.
Panettone can be raised with yeast, but is traditionally
made with a sour dough.
Due to the richness of the product a ferment or sponge
and dough is required to achieve the texture and the
volume characteristics.
Panettone has a shelf life of up to several weeks, if
protected from drying out by wrapping it Celloform, when
they are cold. Storing will also mature the product and
improve the flavour.
Characteristics:
Tall cylindrical shape with a rough surface
Light large porous texture due to b.f.p.
Rubbery eating qualities.
6. Select correct oven conditions for baking yeast goods
Yeast goods will be baked in an oven temperature ranging from 180C 220C.
This is because they contain sugar. Products baked with sugar will darken on
the crust quicker than bread.
To control the browning of the crust the product is baked at a lower
temperature:
Appearance
Colour on the outside crust

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Colour adds to the appearance.
Too dark and it is burnt:
It will taste bitter.
Under baked it will look pale and uninviting:
A well-baked product will have a bold appearance.
Dextrinization: is produced by the action of heat and steam on the starch. The
dextrin is a carbohydrate smaller in size than starch.
This is also referred to as the Malliard Reaction after the French chemist, Louis
Camille Maillard (1876-1936).
The process is a reaction between reducing sugars such as maltose and

glucose, not sucrose, with amino acids present in the dough on the crust
of the loaf.
This is responsible for the glaze and bloom on the crust.

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Self Check 1.1-1
Fill in the Blanks: write your answer at the space provided
_________________ 1. Percent contain of starch in flour.
_________________ 2. Is a formed when insoluble proteins are hydrated.
_________________ 3. Enzymes that starch change in sugar.
_________________ 4. Controls fermentation
_________________ 5. Unicellular Organism that contains a multitude carrying
out of series in chemical reactions.
_________________ 6. Dissolves and disperses salt and sugars.
_________________ 7. Contains chemical stimulants ensuring adequate source
of nitrogen.
_________________ 8. A generic term of Oil, Butter, Margarine
_________________ 9. Is to increase the food value in protein and mineral.
_________________ 10. Emulsifier and can give better color and appearance to
baked products

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Answer Key 1.1-1
Fill in the blanks: Write your answer at the space provided
1. 64 71%
2. Gluten
3. Diastatic
4. Salt
5. Yeast
6. Water
7. Bread Improvers
8. Fat
9. Milk Powder
10. Egg

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Learning Outcome # 2 Decorate and Present Bakery
Products
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
1. A variety of fillings and coating/icing,

2. glazes and decorations for bakery products are prepared according to standard
recipes, enterprise standards and/or customer preferences
3. Bakery products are filled and decorated, where required and appropriate, in
accordance with standard recipes and/or enterprise standards and customer preferences
4. Bakery items are finished according to desired
5. product characteristics
6. Baked products are presented according to established standards and procedures
Conditions:
Commercial mixers and attachments Ovens

Cutting implements Moulds, shapes and cutters
Scales Baking sheets and containers
Measures Various shapes and sizes of pans
Bowls
Methodology:
Lecture
Video Presentation
Assessment Method:
examination
Observation
Demonstration

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Decorate and Present Bakery Products


DECORATE AND PRESENT/DISPLAY YEAST GOODS Evaluation Tool which trainers use in
1. Prepare a variety of fillings and coating / icing evaluating their trainees after finishing a
and decorations for yeast goods competency of the qualification.
2. Decorate yeast goods using fillings and coating
Go through the learning activities outlined for
/ icing and decorations according to standard
recipes and / or enterprise standards and/or information or knowledge before doing the
customer requests. tasks to practice on performing the
3. Present / display yeast goods to enterprise requirements of the evaluation tool.
The output of this LO is a complete
standards using appropriate service equipment
Institutional Competency Evaluation Package
for one Competency of BREAD AND PASTRY
Perform: Task Sheet 1.2-1 PRODUCTION NCII. Your output shall serve
Producing Bakery Products.
Feel free to show your outputs to your trainer

evaluation.

Evaluation Tool which trainers use in
competency of the qualification.
Go through the learning activities outlined for

information or knowledge before doing the
requirements of the evaluation tool.
After doing all the activities for this LO2:

Decorate and Present Bakery Products; you
are ready to proceed to the next LO3: Store
Bakery Products.

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Information Sheet 1.2-1
DECORATE AND PRESENT/DISPLAY YEAST GOODS
1. Prepare a variety of fillings and coating/icing and

decorations for yeast goods
Glazing of yeast goods

Decoration is very basic with yeast goods.
Sugar syrup
Glaze, normally 1 part sugar, 1 part water
boiled and let cool.
This is referred to as stock syrup. The
formula may vary but they are all called the
same.
Boiled apricot jam
Applied to product when it has just been removed from the oven and
while the jam is boiling. This causes the jam to dry and impart a shine
and flavour to the product.
Icing sugar
Can be sifted over the final baked product with no glaze applied.
Fondant
Fondant can be applied after removing from oven. Fondant needs to be
tempered if a shine is required on the finished product. Fondant can be
thinned to required consistency.
Fondant should be touching dry when it has been applied and cooled.
After glazing with fondant roasted, shaved or chopped nuts can be used to
decorate the end product.
Frostings
Frosting is sugar and fat blended together with
some water added to soften.
It is composed of 80% icing Sugar with 20% fat
ratio and 5% water. Special emulsified
shortening works well here as they will hold
more water.

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Bienenstich
This is a sweet dough of varying sizes that have been coated with a
mixture of almonds, sugar, butter, honey and cream and which has been
heated and cooled before being placed on to the unbaked dough.
It is warmed to body temperature and spread thinly over unbaked
product. When baked it should have a golden crust of nut topping. When
cool the product can be sliced and filled with a crme ptissire filling or
served plain.
It can be produced in large pieces or in thin sheets for slicing and cutting
into individual pieces.
Fillings
Crme ptissire
Starch thickened milk that can be flavoured and coloured to enterprise
requirements. It is stable at high temperatures and will sit at room
temperatures for extended periods.
Many commercial mixes contain preservatives that extend shelf life at
room temperatures.
Fruit fillings
Most fruits used as filling need to be stabilised in
a starch gel.
This is because when sugar is added to fruit it will
dissolve and the free liquid boils inside the dough
and is detrimental to the finished product.
Fruits will need to be cooked before being used in
fillings. Some fruits may not cook inside the
dough before the dough has baked.
Canned fruits are economical when used in fillings for 48anish and
steussel doughs.
Solid pack Pie fillings can be purchased to fit this need. This is fruit in a
can that has no added water or syrup. However, when sugar is added to
this is does dissolve so that liquid needs to be stabilised.
There are proprietary powders that can be added to fruit mixes. These are
pre-gelatinised gels. They rehydrate when added to the pie mixes and hold
the moisture in suspension.

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These powders have been cooked to a thick
viscous state and then dried on steam heated
rollers and ground to powder so they can be
added to fruits or other liquids at a later stage.
These pre-gelatinised powders are best added to
the sugar before mixing into the fruit.
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
Quark, cottage and cream cheeses can be sweetened and flavoured before being
used as fillings. Some cheeses with high moisture contents can be stabilised
with the addition of starch that will thicken during the baking process.
All fillings used in yeast goods:
Add flavour
Add interest
Add food value.
2. Decorate yeast goods using fillings and coating/icing and

decorations according to standard recipes and/or
enterprise standards and/or customer requests
Glazing of yeast goods

Yeast goods are glazed to add eye appeal and enhance the flavour of the finished
product.
Glazing can be simple; using sugar syrup; or elaborate using icings roasted nuts
and brightly coloured fruits.
Yeast good will carry a premium in pricing so the customer will need they are
getting value for money.
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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.
Boiled apricot jam

Apply to Danish pastries when they are removed from
oven. When this is done the jam must be hot and the
product just out of the oven.
Do not add water to jam; this will dilute the glaze and
flavour.. same as sugar syrup, when brushed on hot
excess water will be evaporated away leaving shine and
extra flavour.
Icing sugar; Sift over Danish pastry that is not coated in apricot jam.
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.
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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 51anish pastry with fruit to act as binding agent for fruit and add moist
mouth feel:
It can be placed in or onto the yeast good before or after baking.
If it is placed on the outside of the product it will need to be glazed before being
presented for consumption. Starch thickened products will dry on the surface
when exposed to the air diminishing the eating quality.
Nut fillings
Make into paste with sugar and spices then use in 51anish pastries.
Toppings
Gels
Apply to top of fruits added to Danish pastries after baking.
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.

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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.
3. Present / display yeast goods to enterprise standards

using appropriate service equipment
Presentation of product is dependent on where and how it is to be sold.
From the bakery

Presented on tray laying flat showing filling if any. The filling will have eye
appeal:
Apple Danish should have lots of apple pieces
Apricots need to be visible
Nut Danish: need to see the nuts.
At times they may be stacked to show abundance but this can cause product on
the bottom to be squashed.
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

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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.

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Self Check 1.2-1
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
2. Flavored with sugar and vanilla essence.

a. Bienenstich
b. Fresh Dairy Cream
c. Icing Sugar
d. Boiled apricot jam
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

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Answer Key 1.2-1
Multiple choice
1. D
2. B
3. A
4. A
5. B

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Learning Outcome # 3 Store Bakery Products
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
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:
Commercial mixers and Ovens

attachments Moulds, shapes and cutters
Cutting implements Baking sheets and containers
Scales Various shapes and sizes of pans
Measures
Bowls
Methodology:
Lecture
Video Presentation
Assessment Method:
examination
Observation
Demonstration
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Store Bakery Products


STORE YEAST GOODS Evaluation Tool which trainers use in
1. Store at correct temperature and conditions evaluating their trainees after finishing a
of storage
2. Maintain maximum eating quality, Go through the learning activities outlined for
appearance and freshness you on the left column to gain the necessary
information or knowledge before doing the
Perform: Task Sheet 1.3-1 tasks to practice on performing the
The output of this LO is a complete
Read: Information Sheet 1.3-2 Institutional Competency Evaluation Package
RECIPES for one Competency of BREAD AND PASTRY
PRODUCTION NCII. Your output shall serve
1. Plain sweet yeast dough
2. Fruit buns
3. Chelsea buns Producing Bakery Products.
4. Panettone (Italian Fruit Bread)
5. Christmas stolen Feel free to show your outputs to your trainer
6. Savarins & Babas
evaluation.
7. Stock Syrup for Baba/Savarin
8. Croissants This Learning Outcome deals with the
9. Croissant Fillings development of the Institutional Competency
10. Danish Pastry Evaluation Tool which trainers use in
11. Danish Pastry Fillings
12. Cherry filling
13. Cheese filling Go through the learning activities outlined for
14. Almond filling you on the left column to gain the necessary
15. Crme patissiere information or knowledge before doing the
16. Bohemian cake
17. Streuselkuchen
18. Cream cheese topping After doing all the activities for this LO3: Store
19. Streusel topping Bakery Products; you are ready to proceed to
20. Curd cheese filling the next UC2: Prepare and Produce Pastry
Products.
21. Sour cherry filling
22. Poppyseed filling
23. Continental rounds
24. Yeast raised donuts

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Information Sheet 1.3-1
1. Store at correct temperature and conditions of storage
Bakery products tend to be stable at room temperature. No special storage

requirements need to be applied for daily use.
For any product that is to be served after the day of manufacture the
product will need to be covered and protected from outside contamination:
Products with cream filling will need to be kept chilled
Crme patissiers can stand at room temperature for the day but must then
be discarded and not used.
Most bakery products are sold or used the same day that they are produced.
If they are to be stored at room temperature then:
Store at Room Temperature
Festive product may be stored for a couple of days. For
longer storage it is best to freeze.
If the baked product does not contain dairy products
then it can be stored at room temperature. It should be
protected from the environment by being covered.
When food is chilled it can lose essential parts of the flavour.
When storing it is always important to make sure product is labelled and it is
stored away from strong odours like onion or cleaning chemicals.
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.
Storing in Cool room

Product with dairy ingredients like cream and crme ptissire need to be kept
chilled to stop bacterial activity rising above acceptable limits.
Never store for too long in cool room: fresh cream, same day only.

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Product degradation will be too great and eating quality diminishes.
2. Maintain maximum eating quality, appearance and

freshness
All yeast good products will stale quickly. Staling is the process where the
optimum eating fades.
Staling can be in several forms:
Air passes through the product and dries the product out
Moisture from the air enters the product so it loses some of the eating
quality. Crisp product goes soft.
To maintain the eating quality of bakery items:

Use as soon as possible
Cover to protect from environment
Keep chilled if needed
Keep dry.
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.

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Task Sheet 1.3-1
RECIPES
Plain Sweet Yeast Dough
Group Ingredients % Weight Costing
A Bakers Flour 100 1.000

Yeast, compressed 8 0.080
Salt 1.5 0.015
Sugar 12 0.120
Bread Improver MRU 0.010
Shortening (Merita) 8 0.080
Milk Powder 2 0.020
Dry Gluten, optional 2 0.020
Lemon rind #1
Water +/-55 0.550
Total 1.895
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.

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Finishing alternatives
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.

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Fruit Buns

Salt 1 0.010
Gluten flour 2 0.020
Sugar 12 0.120
Milk Powder 4 0.040
Mixed Spice 1 0.010
Yeast, Compressed 10 0.100
Water +/-56 0.560
B Currants 10 0.100
Sultanas 25 0.250
Mixed Peel 6 0.060
Total 2.360
Method:
Mix "A to a smooth well developed dough

Add "B" into "A" and mix into a clear dough
Be careful not to break up and smear the fruit through the dough
FDT 27C
Method: A.D.D.
Scale off. @ 60each
Intermediate proof 5 mins (covered)
Final mould: Round
Tray up
Proof 35C 80% RH
Bake at 220C / 425F for 15 mins
Remove from oven and glaze with "Bun Wash".

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Chelsea Buns

Yeast, 10 0.080
Salt 1.5 0.010
Sugar 12 0.100
Bread Improver MRU MRU
Milk Powder 1.5 0.010
Dry Gluten 3 0.025
B Egg pulp 10 0.080

Bun Spice To taste To taste
Water 50 0.400
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.

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Panettone (Italian Fruit Bread)

Milk, 45 0.450
Caster Sugar 4.5 0.045
B Butter, soft 33 0.330
Sugar 6 0.060
Egg Yolks 20 0.200
Lemon Zest 3 0.030
Orange Zest 3 0.030
Orange blossom flavour Little
Honey 5 0.050
C Bakers Flour 74 0.740
D Raisins 22 0.220
Orange Peel (finely chopped) 25 0.250
Chopped blanched Almonds 10 0.100
Total 2.815
Method:
Calculate sufficient dough to produce 4 x 750 gm Panettone

Mix "A" and ferment over an 8 hour period. FDT 25C
Add B and C and mix into clear, well developed dough. Let rise until
doubled in size
Add "D" and carefully mix through
Scale off, Hand up
Final mould: Round
Place into well greased moulds and cut a cross into the
surface after 2/3 proof
Proof - 35C until surface is cracked, (no humidity)
Bake at 200C/425F for 25 mins
Place onto cooling wires on removal from the oven
If Panettone is produced with sour-dough please refer to the notes for sour
doughs.

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Christmas Stollen
Group Ingredient % Weight Costing
A Bakers flour 34 0.170

Water 24 0.120
Milk Powder 2 0.010
Yeast 10 0.050
B Butter 24 0.120
Salt 1.5 0.005
Lemon rind 1 1
Castor Sugar 12 0.060
Vanilla Essence 1 0.010
Cardamom 0.5 0.003
Mace 0.3 0.002
C Plain flour 66 0.330
Water 15 0.075
Milk powder 2 0.010
D Sultanas 60 0.300
Mixed Peel 13 0.065
Slivered Almonds 17 0.085
Rum 8 0.040
E Marzipan 18 0.090
Total 1.545
Method:
Produce 2 stollen.720gm each

Mix group 4 together and leave covered, preferably
overnight.
Warm water in group 1 to 35 40C
Break down the yeast in the water and add remaining
ingredients in group 1 to produce a ferment at 28C
Cover ferment and allow to stand in a warm place for approximately 20 minutes.
Mix group 2 together and turn into a soft batter. DO NOT CREAM
When ferment is ready, add group 3 to group 2 and add the ferment
Mix together to form a smooth dough
Remove from machine and rest for approximately 20 minutes
Finished Dough Temperature: 28C.

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Make Up Procedure: CHRISTMAS STOLLEN
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.

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Savarins & Babas
Yield: 18 Babas, 18 Savarins

Milk, 38oC 40 0.400
Egg 65 0.650
Salt 1 0.010
B Butter, soft 40 0.400

C Currants 36 0.360
Total 2.990
Method:
Mix "A" into a clear, well developed dough

FDT 32C
Proof until doubled in size
Add "B", divide dough in half and add "C" to 1 half
Pipe into moulds and fully proof
Bake at 210C until golden brown in colour
Large savarins require lower temperature
Remove from oven, place onto cooling wire
Soak in stock syrup and glaze with boiled apricot jam
Decorate with fresh, whipped cream and fresh fruit.

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Stock Syrup for baba/savarin

A Water 100 2.000
Sugar 50 1.000
Orange zest and juice 2 each
Lemon juice and zest 2 each
Cinnamon quills 2 each
Cloves 4 each
Bay leaves 2 each
B Rum To taste
Total 3.050
Method:
Obtain zest and juice from citrus fruit

Add remaining ingredients and boil for 10 min
Let stand for further 10 min
Strain and use
For Babas add B after straining.

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Croissants
If butter is used, best results occur if dough is prepared 1 day in advance

Water, cold 60 0.600
Salt 2 0.020
Dry Gluten 2.5 0.025
B Royal Danish or Butter 40 0.400
Total 2.165
Method:
This is sufficient dough to produce 24 x 80gm croissants

Allow 10 % scrap pastry from cutting when calculating
Mix "A" into a clear, well developed dough, keep cold
Roll out dough 75 x 50 cm
Shape "B" to a rectangle 2/3 of dough size and place onto dough
Same as in English Puff pastry
Give a single turn (Fold in 3)
Cover with a cloth or plastic and return to fridge for 15
minutes
Repeat turning two more times.
Finished pastry should have 3 x single folds
Keep the dough as chilled as possible, it is easier to work with chilled than at
room temperature.
Different folding techniques can be used by each enterprise

Some will use 1 single and 1 double.
Do not fold to many times, you will lose the flakiness. The dough is soft and the
butter will blend into the dough.

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MAKE UP PROCEDURE:
Plain Croissants:
1. Roll out prepared dough to 1100mm x 400mm
2. Cut dough lengthwise to create 2 strips 1100mm x 200mm
3. Lay strips on top of each other
4. Cut 20 triangle shapes with a base line of 150mm each
5. Brush off all excess flour and roll up the croissants
6. Place onto a clean and lightly greased 2/lGN baking tray
7. Lightly egg wash and half prove at 36C, low humidity
8. Bake at 230C for approx. 12 15 min
9. Remove from baking tray and place onto a cooling wire.

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Croissant Fillings
Bacon & Cheese Filling

A Bacon , diced 50 0.500
Cheese, grated 100 1.000
Total 1.500
Method:
Mix all ingredients together.
Marzipan Filling
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
A Chocolate 100 1.000
Total 1.000
Note: 0.015 (per croissant)
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.

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Danish Pastry
Danish pastry is leavened puff pastry dough with a rich, delicate and flaky texture. It
can be made with a variety of sweet and savoury fillings in different sizes and shapes.
Usually eaten for breakfast or afternoon tea. Danish Pastry with savoury fillings are
also very suitable for snacks (lunch trade).
Dough
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:
Calculate sufficient dough to produce 24 x 11cm square individual Danish

pastry (60g)
Allow 10 % scrap pastry from cutting when calculating
Mix "A" into a clear, well developed dough, keep cold
Roll out dough 75 x 50 cm
Shape "B" to a rectangle 2/3 of dough size and place onto dough
Give a single turn (Fold in 3 )
Cover with a damp cloth and return to fridge for 15
minutes
Repeat turning two more times
Finished pastry should have 3 x single folds
Roll out pastry to 4 mm thickness
Cut fill and finish as required.

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Danish Pastry Make Up Procedure:
Roll out prepared dough to 620mm x 420mm
Cut into l00mm x 100mm squares, to produce 24 pieces
Fill and fold into designated shapes. 8 of each variety
Place onto a clean and lightly greased 2/lGlN baking tray
Light egg wash and half prove at 36C
Bake at 230C for approx. 12 15 min
After baking, immediately glaze with boiled apricot jam
Remove from baking tray and place onto a cooling wire
When cool, ice with prepared fondant.
YIELD: 24 units.
100 100 100 100 100 100

Pipe Apricots Fold 2
opposite
corners in to
100
Custard overlap
100
Apple Mix Fold 4

corners
100
into centre
to overlap
100

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Danish Pastry Dough is very similar to Croissant Dough; it only varies in the
egg quantity for Danish pastry.
Most bakers and pastry cooks are using the croissant recipe to produce
Danish, this ensures that there are no mistakes with what dough to use for
which pastry.

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Danish Pastry Fillings
Hazelnut Filling
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:
Boil A and pour over remaining ingredients
Lemon Filling
A Lemon Curd 100 1.000
B Cake Crumbs 50 0.500
Total 1.500
Method:
Cherry Filling
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

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Method:
Boil juice, sugar and cinnamon

Thicken with cornflour/arrowroot (mixed with a little juice )
Add Cherries.
Recipe: Sour Cherry Filling

To calculate the amount of Instant Pregelatinised starch that is required to thicken
your sour cherry liquor, use 10%.
USE 10% approximately of Instant Starch to thicken your Sour Cherry liquid.
10% of Instant pre-gelatinised starch is required to thicken your liquid.
Also use an equal amount of sugar and blend Instant Starch and sugar together for
better dispersion into the Cherry Liquor.
Slowly add Sugar/Starch blend into liquid and whisk well until a thick jelly is obtained.
Fold cherries into jelly and blend through.
Cheese Filling
A Cream Cheese (Quark) 100 2.500
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:

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Apple Filling
A Apple, diced 100 1.000

Cinnamon 0.8 0.008
B Water 12 0.120
C Instant Clear Gel 12 0.120
D Sultanas 12 0.200
Total 1.728
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
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
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

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C Cake flour 6 0.060
Corn flour 5 0.050
Total 1.475
Method:
Place milk into a saucepan with sugar. Bring to the boil.

Whisk egg-yolk with sugar and add sifted C
Add half of the boiling milk into the flour mix whilst stirring.
Place all the flour-mix back into the remainder of the boiling milk and bring back to
the boil, until it thickens.
Strain crme patisserie through a strainer, sprinkle with caster sugar and plastic
wrap, to prevent a crust from forming.
Note: In some formulae for the crme patisserie cornflour is replaced with custard
powder. Custard powder is cornflour with yellow food colour and vanilla flavour,
usually VANILLIN.
Yeasted Coffee Cakes

Sweet Yeast products are made with a medium density yeast dough, which is composed
of the yeast dough, fillings and/or toppings, which are sometimes baked. They are
usually served for afternoon teas or breakfast.
Fillings:
Custard, Butter creams, Gelatine based Creams, Nuts, Fruit and Sweet Cheeses.
Toppings:
Fruit, Nuts, Crumbles, Apricot Jam, Fondant and Chocolate.

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Bohemian Cake

Eggs 10 0.100
Sugar 8 0.080
Milk 46 0.460
Salt 2 0.020
Lemon, Vanilla To taste To taste
Total 1.830
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
Remove from oven, place onto cooling wires
Dust with icing sugar when cold.

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Streuselkuchen
2 x GN Trays

Sugar 3 0.035
Water 26 0.300
B Bakers Flour 75 0.845

Butter, soft 21 0.240
Milk Powder 2.5 0.030
Sugar 10 0.115
Lemon Zest #2
Egg 20 0.220
Salt 1 0.001
Total 2.152
Method:
Mix "A" and let stand until doubled in size

FDT 28C
Add "B" to sponge and mix until developed
Divide in half and mould round
After resting time, roll out to tray size and place dough
carefully into tray
Spread filling onto dough piece
Top with streusels
Proof 32C 80% RH, 1\2 proof
Bake at 210C / 20 25 minutes until golden brown in colour
Remove from oven, place onto a cooling wires
When cold dust with icing sugar.

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Cream Cheese Topping
(Yields 1 slice)

A Milk 100 1.000
Sugar 36 0.360
Cornflour 12 0.120
Cream Cheese, softened 100 1.000
Rum 8 0.080
Lemon Zest and Juice #2
Total 2.600
Method:
Disperse a little milk with the cornflour

Bring remaining milk and sugar to the boil
Thicken with cornflour
Cool and stir in cheese and flavouring.
Streusel Topping
(Yields 1 slice)
Group Ingredients % Weight $

A Castor Sugar 50 0.500
Cake Margarine 50 0.500
Bakers Flour 100 1.000
Salt, Vanilla, Lemon To taste To taste
Total 2.000
Method:
Cream sugar and margarine, add flavours

Add flour
Rub through a coarse sieve and refrigerate
Place onto Cream cheese mixture.
Other yeasted cakes

A variety of other cakes can be produced, simply by changing the filling. Fruit, Nut or
Seed or other fillings are very suitable.
The Buttercake (Butter Kuchen) is very popular and easy to make.
The same basic recipe for Streuselkuchen is used, proofed to 2/3 and finished with a
butter(4:1), vanilla and sugar mixture. Prior to baking it is sprinkled with almonds and usually
consumed a short time after baking.
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Curd Cheese Filling
(Filling 1)

A Curd Cheese 100 1.000
Cornflour 606 0.066
Eggs 8.3 0.083
Sugar 5.8 0.058
Butter, melted 8.3 0.083
Salt 0.8 0.008
Lemon, Vanilla To taste To taste
Total 1.298
Method:
Blend ingredients together.
Sour Cherry Filling

(Filling 2)

A Cherry Juice 142 1.420
Sugar 57 0.057
Custard Powder 17 0.017
Cinnamon To taste To taste
Sour Cherries 100 1.000
Total 2.494
Method:
Calculate ratio for fillings

Boil cherry juice
Mix sugar, custard powder and cinnamon with a little water and pour into boiling
juice
Re-boil while stirring, remove from heat and fold in the cherries.

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Poppy seed Filling:
(Filling 3)

A Poppyseeds, crushed 100 1.000
Milk 60 0.600
Sugar 80 0.800
Butter 30 0.300
Egg 40 0.400
Marzipan 40 0.400
Cake Crumbs, sweet 40 0.400
Cinnamon to taste
Total 3.900
Method:
Boil milk and stir in poppy seeds

Mix marzipan with butter and eggs
Add remaining ingredients and blend together.
Continental Rounds

Yeast, dried 3 0.030
Salt 1 0.010
Sugar 7 0.070
Improver MRU 0.010
Shortening ( Merita ) 4 0.040
Milk Powder 3 0.030
Dry Gluten 3 0.030
B Water +/-48 0.480
Total 1.690
Calculate sufficient dough to produce 3 x 450 gm rounds

Mix "A", Mix "B"
Add "B" into "A" and mix into a clear, well developed dough
FDT 28C, Method: A.D.D.

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Scale off
Hand Up as appropriate
Intermediate proof for 5 mins (covered)
Final mould: Roll each dough piece into a rectangle (1 cm thick )
Spread Hazelnut filling onto it and roll it up. Seal with water
Join ends together and cut lengthwise 3/4 through the dough
Place into 22 cm cake hoop, which has been lined with silicon paper
Proof 30 35C 80% RH, to 3/4 proof
Remove from oven, place onto a cooling wire
When cold, decorate with fondant.
Deep fried Yeast Products

These are products like the American Donut or the German Berliner Pancakes,
which are made with plain sweet yeast bun dough and deep fried.
After initial cooling there are several ways of finishing the product, either with
apricot jam, fondant, water icing or icing sugar.
Fillings may be applied prior to decorating.

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Yeast Raised Donuts

Salt 1 0.010
Sugar 10 0.100
Soya Flour 1 0.010
Milk Powder 1 0.010
B Bun Shortening 10 0.100
C Water 55 0.550
Lemon As required
Total 1.890
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.

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Berliner Pancakes
Donuts
Roll in Pipe a little raspberry jam into centre and finish with either:
Rolled in A1 sugar
Glazed with apricot jam and white fondant
Dusted with Icing Sugar.
Troubleshooting Chart
Product fault Problem Remedy
Large Blister or Proofed too dry Increase relative humidity

Air Pocket
Improper dough temperature Check and correct water
temperature
Underproofed Increase proofing time.
Dough too young Allow longer fermentation
Proofer has too much moisture Reduce humidity
Insufficient Drying Allow longer floor time
Excessive Shortening Frying temperature too low Calibrate and adjust

Absorption
Dough too old Handle 2nd and 3rd cuts sooner
Shortening breakdown or dirty Filter or replace
Over-proofing Decrease proofing time
Over-fermented Reduce fermentation time
Proofer has too much moisture Reduce humidity
Crust Colour too Dark. Frying temperature too high Calibrate and adjust
Dough too young Allow longer fermentation
Shortening breakdown or Filter or replace

dirty
Frying time too long Check frying time.

(do not fry by colour)

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Product fault Problem Remedy
Crust Colour too Light Frying temperature too low. Calibrate and adjust.
Dough too old. Handle 2nd and 3rd cuts
Over-fermented. Reduce fermentation time
Excessive scrap added to dough Add 10% maximum
Frying time too short Check frying time.

(do not fry by colour)
Dough takes too long Dough temperature too low Adjust water temperature
To rise in bowl
Not enough yeast
Bad yeast
Production Room too cold
Dough rises too fast Dough mixed too warm Adjust water temperature
Too much yeast
Dough or Donut Dough too old Handle 2nd or 3rd cut

tastes sour sooner
Shortening breakdown or Filter or replace

dirty
Too much yeast Reduce fermentation time
Over fermented
Excessive scrap added to dough Add 10 % maximum
Donuts Balling Dry proof Increase humidity
Under proof Increase proofing time
Improper shrinking Thoroughly shrink on bench or

adjust rollers
Excessive Spreading Proofer has too much moisture Reduce humidity
Mix is too wet Reduce water in mix

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External Faults in Bread and Their Causes
Lack of Excessiv Lack of Excessive Shelled

Possible Causes Volume e Volume Colour colour on Top
crust Crust
Dough too tight, especially in X X
the case of tin bread
Dough chilled during X

fermentation
Dough temperature too high X
Dough skimming during X
proving owing to dough
humidity too low
Excessive proof X
Oven temperature too low X
Oven temperature too high X
Over ripe dough X X
Soft moulding X
Too little yeast for the system X
employed
Too much salt X
Too low in maltose figure X X X
Too little salt X
Too high maltose figure X
Too little proof X
Under ripe dough X X
Flour dark or offal X X
Flour weak X X
Flour very strong X X
Flour short due to overheated X blistered
wheat or over treatment

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Internal faults in bread and their causes
Possible Causes Coarse Crumbly Streaky Holes in Dark

Texture Bread Crumb Crumb Crumb
Dough too slack x x
Dough temperature too x
high
Dough not properly mixed x x
Dough scraps from x
machines
Excessive top heat in oven x
Flour not sifted x
Flours insufficiently x
blended
Flash heat in the oven x
Grease from divider x
Incorrect mixing x
(ingredients)
Incorrect moulding x x x
Incorrect bashing of cottage x
loaves
Oven temperature too low x x x
causing excessive proof
Over ripe dough x x x
Skinning of dough before x
baking
Too much proof x x x
Too high matose figure, x x
especially if excessive
steam in oven
Too low matose figure in x
the flour
Too much dusting flour x
Too little proof x
Excessive grease in x
moulder

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Recommended reading
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

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Trainee evaluation sheet
The following statements are about the competency you have just completed.
Dont Do Not Does Not

Please tick the appropriate box Agree
Know Agree Apply
There was too much in this competency to

cover without rushing.
Most of the competency seemed relevant to

me.
The competency was at the right level for me.
I got enough help from my trainer.
The amount of activities was sufficient.
The competency allowed me to use my own

initiative.
My training was well-organized.
My trainer had time to answer my questions.
I understood how I was going to be assessed.
I was given enough time to practice.
My trainer feedback was useful.
Enough equipment was available and it

worked well.
The activities were too hard for me.

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The best things about this unit were:
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
The worst things about this unit were:
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
The things you should change in this unit are:
__________________________________________________________________________
__________________________________________________________________________

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Trainee Self-Assessment Checklist
PREPARE AND PRODUCE BAKERY PRODUCTS Yes No*

Prepare and bake yeast goods
1.1 Select required commodities according to recipe and production

requirements
1.2 Prepare a variety of yeast goods to desired product characteristics
1.3 Produce a variety of yeast goods according to standard recipes and

enterprise standards
1.4 Use appropriate equipment to prepare and bake yeast goods
1.5 Use correct techniques to produce yeast goods to enterprise standards
1.6 Bake yeast goods to enterprise requirements and standards
1.7 Select correct oven conditions for baking yeast goods

Decorate and present/display yeast goods
2.1 Prepare a variety of fillings and coating/icing and decorations for yeast
goods
2.2 Decorate yeast goods using fillings and coating/icing and decorations
according to standard recipes and/or enterprise standards and/or
customer requests
2.3 Present/display yeast goods to enterprise standards using appropriate
service equipment
Store yeast goods
3.1 Store at correct temperature and conditions of storage
3.2 Maintain maximum eating quality, appearance and freshness
The trainees underpinning knowledge was:

Satisfactory Not Satisfactory
Feedback to trainee:
The trainees overall performance was:

Assessors signature: Date:

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Demonstration with Questioning Checklist
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
During the demonstration of skills, did the Yes No N/A

candidate:
Demonstrated ability to produce a range of specialist
bakery products, both sweet and savory according to
establishment standards and procedures.
Demonstrated ability to produce a quantity of bakery

products according to establishment standards and
procedures.
Demonstrated ability to store and package bakery products

according to establishment standards and procedures.
Demonstrated application of hygiene and safety principles
according to established standards and procedures.
The candidates demonstration was:

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THIRD PARTY REPORT
Candidate name:
Name of third Contact
party: no.
Position:
Relationship with employer supervisor colleague other
candidate:
Please specify ________________________________________________
Please do not complete the form if you are a relative, close friend
or have a conflict of interest]
Dates the candidate worked with From: To:
you
Competency BREAD AND PASTRY PRODUCTION NCII

Standards:
Unit of Competency: Prepare and Produce Bakery Products
The candidate is being assessed against the competency standards for
We are seeking your support in the judgment of this candidates competence. Please
answer these questions honestly as a record of the candidates performance while
working with you. Thank you for your time.
Comments regarding candidate performance and experience
I can verify the candidates ability to: Yes No Not Comments to support
sure
(tick the correct response] my responses:
Check the availability of all
resources required for training.

Identify alternative resources for
contingency measures.

Identify and arrange appropriate
training locations according to
training needs.

Third party signature: Date:
Send to:

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COMPETENCY - BASED

BREAD AND PASTRY PRODUCTION NCII

The unit of competency Prepare and Produce Bakery Products

You are required to go through, a series of learning activities in order

The goal of this course is the development of practical skills in

This module is prepared to help you achieve the required competency,

A certificate of achievement will be awarded to you after passing the

Page 1 of 98 Date Developed:

Contents of this Competency Based Learning Materials

No. Unit of Competency Module Title Code

1 Prepare and Produce Preparing and TRS741379

2 Prepare and Produce Preparing and TRS512317

3 Prepare and Present Preparing and TRS512318

4 Prepare and Display Petits Preparing and Display TRS512321

5 Present Dessert Presenting Desserts

Page 2 of 98 Date Developed:

Qualification: BREAD AND PASTRY PRODUCTION NCII

Unit of Competency: PREPARE AND PRODUCE BAKERY

Module Title: Preparing and Producing Bakery Products

This unit deals with the knowledge and skills required by

Nominal Duration: 40 hours

LO1 Prepare Bakery Products

Page 3 of 98 Date Developed:

Page 4 of 98 Date Developed:

Prepare and Produce Bakery Products

Page 5 of 98 Date Developed:

Page 8 of 98 Date Developed:

Prepare bakery products

After reading this information sheet, the students should be able to

1. Identify culinary and technical terms related to bakery products

1. Identify culinary and technical terms related to bakery

STARCH 64% 71%, provides main body structure through gelatinisation

Page 9 of 98 Date Developed:

In unleavened dough like pastry this gluten structure allows for it to be

It is grey, tasteless and is tough and slightly elastic.

SOLUBLE PROTEINS: 1% 2%, Albumin, Globulin and Protease.

FAT 1 2%; this contains carotene, the colouring pigment of flour.

Page 10 of Date Developed:

Factors influencing flour behavior:

Functions of Salt are:

Page 11 of Date Developed:

Available Forms of Yeast

These are controlled by the following:

Water added to the dough:

Page 13 of Date Developed:

Dough Improvers basically assist in 2 areas

Optional ingredients and their functions

Milk powder Malt products

Page 14 of Date Developed:

The addition of fat to Yeast Goods will improve bread

It should always be remembered that butter provides better flavour to the

Page 16 of Date Developed:

Effects of Milk Powder in the baked products:

Page 18 of Date Developed:

Effects of dried fruits and nuts

2. Prepare a variety of yeast goods to desired product

Variety of Yeast Goods

Page 19 of Date Developed:

Baba Bienenstich Brioche Buchty

Page 20 of Date Developed:

Honey cake (Israel)

Page 21 of Date Developed:

Baba and Savarin