BREAD AND PASTRY PRODUCTION

QUARTER 1- MODULE 3
WEEK 3
 LESSON 1.3: TYPES, KINDS AND CLASSIFICATION OF
BAKERY PRODUCTS

Preparing bakery products requires no trick but adequate mastery of the processes in
baking. Baking has become not just a favorite past time or hobby but a highly profitable
business.

Bread is one of the most popular and best sold baked products, not only in our country
but in other countries as well. Many countries have bread as their staple food.

There are different kinds of bread. Whatever kind of bread is eaten, people remember it
for its quality. It is by maintaining good quality that popular bakeries or bread houses keep their
customers.

KINDS OF DOUGH IN BAKING BREAD

Dough used in baking bread is classified into two:

 Lean Dough. The basic ingredients for bread which include flour, yeast, salts, a little
sugar, and shortening make up the lean dough. This dough is made up into Pandesal, Pan
Amerikano, French Bread, and other crusty bread varieties.
 Rich Dough. Aside from the basic ingredients for bread, rich dough has butter, nuts,
fruits, eggs, and condiments. Milk is often used. Rich dough also uses more sugar. This
dough is used in making rolls, coffee cakes, and the sweet bread varieties.

METHODS OF MIXING DOUGH

Straight method- this method combines all the ingredients together at one time to make the
dough. The dough is kneaded and set aside to rise.

Sponge and dough method- this method mixes part of the liquid, flour, and all of the yeast to
make a soft mixture which is set aside to rise until bubbly. Then the remaining ingredients are
added and the mixture is treated as straight dough.

Characteristics of a Well-Made Bread

1. It is large for its weight, well-rounded top, and free from cracks and bulges.

2. The crust is thin with an even golden brown color.

3. It has fine and even grain, elongated cells, and thin cell wall making the crumb smooth,
soft, elastic, and creamy white with a silken sheen.

4. It does not crumble easily.

5. It has a sweet nutty odor, not sour.

COOKIES

Cookies are always popular. They are really little cakes, flat sweet and small. They can
be made in a variety of shapes and flavors, and can be served in just as many different ways.

KINDS OF COOKIES

 Drop Cookies- are irregular and unevenly shaped. They are made simply by dropping the
cookie batter from a teaspoon to a baking sheet to get the popular tongue shaped cookies.
 Rolled Cookies- are made from dough which have been rolled out and cut with cutters to
form shapes that fit special occasions such as Christmas, Valentine’s Day and easter.
 Pressed or Bagged Cookies- are made with more butter which makes the finished
product richer in taste than the other types of cookies. They are made by pressing the
mixture out of a cookie presser or pastry tube onto the baking sheet, and the same time
forming it into varied shapes like rings or ribbons.
 Cookie bar- this type of cookie is cut into bars after baking. They are usually small and
square in shape.
 Refrigerated Cookies- this type of cookie is frozen and cut into desired shapes before
baking.

MIXING TECHNIQUES

Mixing methods generally affect flour mixtures and its resulting product. Various
techniques have been developed for efficiency and convenience. Some of them are as follows:

 Beating: This is the process of creating air or gluten by quickly mixing ingredients. You
accomplish this by using a spoon or the paddle attachment on a mixer.

 Blending: This is used to distribute the ingredients in a batter or mixture evenly. Several
tools can be used to blend a mixture. You can use a spoon, rubber spatula, whisk, or the
paddle attachment on a mixer.

 Creaming: This is when you incorporate air while combining softened fats and sugar.
Use the paddle attachment of the mixer on medium for creaming.

 Cutting: This is done to mix fats into dry ingredients such as butter into pie dough.
Depending on your final product, you can cut a mixture with a pastry cutter, your fingers,
or the paddle attachment on your mixer.

 Folding: Folding is used to mix delicate ingredients like whipping cream or whipped
eggs into a dough or batter. When folding in ingredients, use a rubber spatula or a balloon
whisk.

 Kneading: This is done to create gluten in your product. Gluten provides the structure
for your finished product. Use a dough hook for kneading. If you must do it by hand, fold
vigorously in a rhythm to encourage the gluten forming process.

 Sifting: This process removes lumps from dry ingredients and aerates the ingredients. To
accomplish this, by rotating sifter or mesh strainer.

 Stirring: This is mixing the ingredients by hand using a rubber spatula, spoon, or whisk.
  Whipping: This is when you beat a mixture vigorously to incorporate air. To whip a
mixture such as American butter cream icing, use the whip attachment for your mixer or
whisk.

MUFFIN

Muffins are simple cup breads leavened and are considered a member of the quick bread
family. A variety of quick loaf breads and coffee cakes can be derived from the basic muffin
recipe.

Outside Characteristics of Muffin and Quick Breads

 Shape: Uniform; well-rounded top; free from peaks; no cracks

 Size: Uniform; large in proportion to weight.
 Color: Uniform golden brown
 Crust: Tender; pebbled or slightly rough; shiny

Inside Characteristics of Muffin and Quick Breads

 Color: Creamy white or slightly yellow; free from streaks

 Grain: Round, even cells; free from tunnels
 Texture: Tender; moist; light
 Flavor: Pleasing; well-blended with no bitterness.

BISCUITS

Biscuits are small flaky quick breads. They are leavened with fast-acting leaveners which
make preparation time shorter than any yeast leavened bread.

Two Ways to Make Biscuits:

 Using solid fats- Solid fats are cut into the flour with a fork, a pair of knives or a pastry
blender until it coats the flour and is fairly crumbly and mealy.
 Using liquid shortening or “Wet to Dry Method” – liquid shortening or oil is added to
the liquid ingredients to make soft dough. It is kneaded rapidly but lightly and treated like
the solid fat dough.

Outside Characteristics of Biscuits

 Shape: Uniform; straight sides and level tops on rolled biscuits

 Size: Uniform; twice the size of unbaked biscuits
 Color: Uniform golden brown tops and bottoms- sides lighter; free from yellow or brown
 Crust: Tender; moderately smooth; free from excess flour

Inside Characteristics of Biscuits

 Color: Creamy white; free from yellow or brown spots

 Grain: Flaky, pulling off in thin sheets; medium fine, even cells
 Texture: Tender; slightly moist; light
 Flavor: Pleasing, well-blended with no bitterness
 ACTIVITY 1

A. Directions. Identify the following questions.

_____1. One of the most popular and best sold baked products, not only in our country but in
other countries as well.
_____2. This process removes lumps from dry ingredients and aerates the ingredients.
_____3. They are really little cakes, flat sweet and small
_____4. It generally affects flour mixtures and its resulting product.
_____5. It is small flaky quick breads.
_____6. It is a simple cup breads leavened and are considered a member of the quick bread
family.
_____7. It is used to mix delicate ingredients like whipping cream or whipped eggs into a dough
or batter.
_____8. This is done to mix fats into dry ingredients such as butter into pie dough.
_____9. It is made with more butter which makes the finished product richer in taste than the
other types of cookies.
_____10. This method combines all the ingredients together at one time to make the dough.

B. Search 1 recipe of each of the following types of bread then write the ingredients and its
procedure on how to bake it.
1. Cookies
2. Muffin
3. Biscuits