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Sector TOURISM

Qualification Title BREAD AND PASTRY PRODUCTION NC II

Unit of Competency
PREPARE AND PRODUCE BAKERY
PRODUCTS

Module Title
PREPARING AND PRODUCING BAKERY
PRODUCTS

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 HOW TO USE THIS
COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in Bread and Pastry Production NC II
Qualification. This module contains training materials for you to complete.
The unit of competency “Prepare and Produce Bakery Products” contains
knowledge, skills and attitude required for the TRAINEE.
You are required to go through, a series of learning activities in order to
complete each learning outcome in 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, don’t 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 program.
This module id prepared to help you achieve the required competency in,
“BREAD AND PASTRY PRODUCTION NC II”
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
Accomplishments Chart. Outputs shall serve as your portfolio during the institutional competency evaluation.

A certificate of achievement will be awarded to you after passing evaluation. You must pass the institutional
competency evaluation for this competency before moving to another competent

BREAD AND PASTRY PRODUCTION NC II

105 Hours

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Content of this Competency – Based Learning Material

No Unit of Module Title Code
. Competency
1 Prepare and Preparing and TRS741379
Produce Producing
Bakery Bakery
Products Products

2. Prepare and Preparing and TRS741380

Produce Producing Pastry
Pastry Products
Products
3. Prepare and Preparing and TRS741342
Present Presenting
Gateaux, Gateaux, tortes and Cakes
tortes and
Cakes
4. Prepare and Preparing and TRS741344
Display Displaying Petits
Petits Fours Fours

5. Present Presenting Desserts TRS741344

Desserts
TABLEOFCONTENTS

MODULE CONTENT
Qualification: BREADANDPASTRYPRODUCTIONNCII
Unit of Competency: PREPAREANDPRODUCEBAKERYPRODUCTS Module Title:
PREPARINGANDPRODUCINGBAKERYPRODUCTS

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.

NOMINALDURATION: 40Hours
LEARNINGOUTCOMES
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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ASSESSMENTCRITERIA:
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 products 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 characteristic, standards
recipe specifications and enterprise practices.

Leaning Outcome No.: 1 Prepare and Produce Bakery Products

CONTENT:
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.
ASSESSMENTCRITERIA:
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 products 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 characteristic, standards
recipe specifications and enterprise practices.
CONDITION:
Trainees must be provided with the following
1. WORKPLACE LOCATION
2. EQUIPMENT
• Commercial mixers and attachments
• Cutting implements
• Scales
• Measures

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• Bowls
• Ovens
• Moulds, shapes and cutter
• Baking sheets and containers
• Various shapes and size of pans
• Chiller
• Computer
• LCD
• Chiller
• Freezer
• Display Cabinet
3. TOOLS, ACCESSORIES AND SUPPLIES
• Flour
• Leavening agent  Sugar
• Egg
• Milk
• Coffee
• Butter
• Whip/All Purpose Cream
• Powdered Milk
• Flavoring and Essences
• Spatula and Rubber Scaper
• Parchment Paper
4. TRAINING MATERIALS
• Learning packages/BPP NC II CBLM
• Recipe books ASSESSMENTMETHOD:
• Written test
• Demonstration
• Interview

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 Learning Experiences/Activities
LearningOutcome#1
DETERMINELEARNER’STRAININGREQUIREMENTS

Prepare Bakery Products

Learning Activities Special Instructions

1.Read: InformationSheet1.1-1onVarietiesand This learning Outcome deals with the
characteristics of bakery products. development of the Institutional
Competency Evaluation Tool which trainers
2.AnswerSelfScheck1.1-1 use in evaluating their trainees after
finishing a competency of the qualification.
Compareanswerswithanswerkey1.1-1
Go through the leaning activities outlined
3.Readinformationsheet1.1-2onHistoricaland for you on the left column to gain the
cultural, aspects of bakery products. necessary information or knowledge before
doing the tasks to practice on performing
4.AnswerSelfScheck1.1-2 the requirements of the evaluation tool. The
output of this LO is a complete Institutional
Compareanswerwithanswerkey1.1-2 competency Evaluation Package for one
Competency of BREADANDPASTRY
5.Readinformationsheet1.1-3inPrinciplesin making PRODUCTIONNCII. Your output shall
bakery products serve as one of your portfolios for your
Institutional competency Evaluation for
6.AnswerSelfScheck1.1-3 Preparing and Producing Bakery
Products.
Compareanswerwithanswerkey1.1-3
Feel free to show your outputs to your
7. Read information sheet1.1-4 in Quality indicators trainer as you accomplish them for
of ingredients for bakery products. guidance and evaluation.

8.AnswerSelfScheck1.1-4 This Learning Outcome deals with the

development of the Institutional
Compareanswerwithanswerkey1.1-4 Competency Evaluation tool which trainer
9.Read information sheet in1.1-5 in Properties and use in evaluating their trainees after
requirements of yeast and control of yeast action finishing a competency of qualification.
10.AnswerSelfScheck1.1-5 Go through the learning activities outlined
for you on the left column to gain necessary
Compareanswerwithanswerkey1.1-5 information or knowledge before doing the
task to practice on performing the

Read information sheet1.1- in Culinary Requirements of the evaluation tool.

and technical terms related to bakery
products and Bakery/Baking After doing all the activities for the LO1:
Equipment, Tools and Accessories Prepare Bakery Products; you are ready to proceed to
10.AnswerSelfScheck1.1-6 the next LO2: Decorate and Present Bakery
Products.

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Compareanswerwithanswerkey1.1-6
11.Read information sheet 1.1-7 in
Principles and practices of hygiene
specially on handling dough,
commodities and products
12.AnswerSelfScheck1.1-7

Compareanswerwithanswerkey1.1-7
13.Read information sheet1.1-8 in
Expected taste, texture and crumb
structure appropriate for particular
bakery products
14.Answer Self Scheck1.1-8

Compare answer with answer key1.1-8

15.ReadinformationsheetinCalculationin
Bakery/Baking Products
16.Answer Self Scheck1.1-9

Compare answer with answer key1.1-9

17.Perform Task Sheet1.1-10 in
Identifying
Bakery/Baking Tools, Equipment, and
Accessories
18.Evaluate your own output using
Performance Criteria Checklist1.1-6

19.Perform Task Sheet 1.1-6 in

Producing Yeast bread product

20.Evaluateyourownoutputusing
PerformanceCriteriaChecklist1.1-6

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 INFORMATIONSHEET1.1-1
Varieties and characteristics of bakery products
Learning Objectives
After reading this information sheet, you must be able to:
1. identify the varieties and characteristics of bakery products
2. will be able to identify the 8 Types of bakery products

Bakery products can be classified into four categories according to the way in which the products are leavened. The
products in each sub‐group are characterized by their structure (aerated, non‐aerated), baked moisture content, texture
(eating qualities), sensory and microbial shelf‐life. The key characteristics of product sub‐groups are determined in
part by the choice of ingredients and recipe construction, and in part by the influence of the different processing
methods which are applied. The transition from a mixture of raw ingredients to finalized product are complex, with the
development or not, of wheat flour gluten and the gelatinisation of wheat starch being key.

Types of Bakery Products

No. Method of Leavening Examples of Bakery Products Leavening Agent

I Yeast Raised Breads and sweet doughs Leavened by Carbon-di-oxide
II Chemically Leavened Layered cakes, Doughnuts and Leavened by Carbon-di-oxide from
Biscuits baking powders and chemical
agents
III Air-leavened Angel cakes and Sponge cakes Incorporating air into egg, sugar and
flour mixture without baking
powder
IV Partially Leavened Pie crusts and certain crackers No leavening agents are used
Types:
1. Bread 2. Cakes 3. Bun 4. Pastries
5. Biscuits 6. Cookies 7. Doughnuts 8. Crackers

Desirable Characteristics of Baked Products

INSIDE OUTSIDE
Yeast Bread/Rolls  Crust thin, smooth, uniformly golden – brown
• Fine grain  Bread has rounded symmetrical top crust
• Uniform texture  Rolls are uniform
• Moist, white (if made with all purpose flour) 
No trace of flour or yeasty odor
• Whole grain more compact; more variety in
texture, color, flavor, heavier, crumbly.

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Muffins  Rounded symmetrical top with cauliflower-like

• Cell walls medium-thick surface
• Grain coarse but uniform  Thin, uniformly golden-brown crust
• Uniform textures, not tunnels
• Tender, moist crumbs
• Well-blended flavors
Quick breads  Symmetrical with slightly round or flat top,
• Compact uniform and grain maybe crack on top surface
• No tunnels or holes  Evenly brown crusts
• Cell walls of medium thickness any nuts, dried
fruits, fresh fruits or seasoning well blended

Biscuits  Drop: irregular shape, uneven, golden-brown

• Drop: coarse texture, tender crumbs crust
• Rolled: White to creamy white, moist, tender  Rolled: even, level tip, straight sides,
crumb, separates in flaky layers symmetrical; crisp, golden-brown crust
Cakes (shortened)  Slightly rounded top
• Soft, velvety, elastic crumb  Thin and tender crust
• Fine grain, uniform cells  Smooth or slightly pebbly surface
• Moist and tender, not crumbly  Evenly browned
• No tunnels or holes
Cake(Foam-Angel/Sponge)  Evenly brown, thin, rough crust Flat
• Very tender, slightly moist, springy  or slightly rounded top
• Fine, small, thin walled cells
• Angel – snow white
• Sponge – golden yellow

SelfCheck1.1-1

Enumeration:
1-4 What are the 4 Method of leavening?
5-12 What are the types of Bakery Products?
AnswerKey1.1-1
1. Yeast raised
2. Chemically leavened
3. Air-leavened
4. Partially leavened
5. Bread
6. Cakes
7. Bun

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8. Pastries
9. Biscuits
10.Cookies
11.Doughnuts
12.Crackers
INFORMATIONSHEET1.1-2
HistoricalandCulturalAspectsofBakeryProducts
Baking, process of cooking by dry heat, especially in some kind of oven. It is probably the oldest cooking method.
Bakery products, which include bread, rolls, cookies, pies, pastries, and muffins, are usually prepared from flour or
meal derived from some form of grain. Bread, already a common staple in prehistoric times, provides many nutrients
in the human diet.

History
The earliest processing of cereal grains probably involved parching or dry roasting of collected grain seeds. Flavour,
texture, and digestibility were later improved by cooking whole or broken grains with water, forming gruel or
porridge. It was a short step to the baking of a layer of viscous gruel on a hot stone, producing primitive flat bread.
More sophisticated versions of flat bread include the Mexican tortilla, made of processed corn, and the chapati of
India, usually made of wheat.

Baking techniques improved with the development of an enclosed baking utensil and then of ovens, making possible
thicker baked cakes or loaves. The phenomenon of fermentation, with the resultant lightening of the loaf structure and
development of appealing flavours, was probably first observed when doughs or gruels, held for several hours before
baking, exhibited spoilage caused by yeasts. Some of the effects of the microbiologically induced changes were
regarded as desirable, and a gradual acquisition of control over the process led to traditional methods for making
leavened bread loaves. Early baked products were made of mixed seeds with a predominance of barley, but wheat
flour, because of its superior response to fermentation, eventually became the preferred cereal among the various
cultural groups sufficiently advanced in culinary techniques to make leavened bread.

Brewing and baking were closely connected in early civilizations. Fermentation of a thick gruel resulted in a dough
suitable for baking; a thinner mash produced a kind of beer. Both techniques required knowledge of the “mysteries” of
fermentation and a supply of grain. Increasing knowledge and experience taught the artisans in the baking and brewing
trades that barley was best suited to brewing, while wheat was best for baking.

By 2600 BCE the Egyptians, credited with the first intentional use of leavening, were making bread by methods
similar in principle to those of today. They maintained stocks of sour dough, a crude culture of desirable fermentation
organisms, and used portions of this material to inoculate fresh doughs. With doughs made by mixing flour, water, salt,
and leaven, the Egyptian baking industry eventually developed more than 50 varieties of bread, varying the shape and
using such flavouring materials as poppy seed, sesame, and camphor. Samples found in tombs are flatter and coarser
than modern bread.
The Egyptians developed the first ovens. The earliest known examples are cylindrical vessels made of baked Nile clay,
tapered at the top to give a cone shape and divided inside by a horizontal shelflike partition. The lower section is the
firebox, the upper section is the baking chamber. The pieces of dough were placed in the baking chamber through a
hole provided in the top.

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In the first two or three centuries after the founding of Rome, baking remained a domestic skill with few changes in
equipment or processing methods. According to Pliny the Elder, there were no bakers in Rome until the middle of the
2nd century BCE. As well-to-do families increased, women wishing to avoid frequent and tedious bread making began
to patronize professional bakers, usually freed slaves. Loaves molded by hand into a spheroidal shape, generally
weighing about a pound, were baked in a beehive-shaped oven fired by wood. Panis artopticius was a variety cooked
on a spit, Panis testuatis in an earthen vessel.

Although Roman professional bakers introduced technological improvements, many were of minor importance, and
some were essentially reintroductions of earlier developments. The first mechanical dough mixer, attributed to Marcus
Vergilius (sometimes spelled Virgilius) Eurysaces, a freed slave of Greek origin, consisted of a large stone basin in
which wooden paddles, powered by a horse or donkey walking in circles, kneaded the dough mixture of flour, leaven,
and water.

Guilds formed by the miller-bakers of Rome became institutionalized. During the 2nd century CE, under the
Flavians, they were organized into a “college” with work rules and regulations prescribed by government
officials. The trade eventually became obligatory and hereditary, and the baker became a kind of civil servant
with limited freedom of action.

During the early Middle Ages, baking technology advances of preceding centuries disappeared, and bakers reverted to
mechanical devices used by the ancient Egyptians and to more backward practices. But in the later Middle Ages the
institution of guilds was revived and expanded. Several years of apprenticeship were necessary before an applicant
was admitted to the guild; often an intermediate status as journeyman intervened between apprenticeship and full
membership (master). The rise of the bakers’ guilds reflected significant advances in technique. A
13th-century French writer named 20 varieties of bread varying in shape, flavourings, preparation method, and quality
of the meal used. Guild regulations strictly governed size and quality. But outside the cities bread was usually baked in
the home.
In medieval England rye was the main ingredient of bread consumed by the poor; it was frequently diluted with meal
made from other cereals or leguminous seeds. Not until about 1865 did the cost of white bread in England drop below
brown bread.

At that time improvements in baking technology began to accelerate rapidly, owing to the higher level of technology
generally. Ingredients of greater purity and improved functional qualities were developed, along with equipment
reducing the need for individual skill and eliminating hand manipulation of bread doughs. Automation of mixing,
transferring, shaping, fermentation, and baking processes began to replace batch processing with continuous
operations. The enrichment of bread and other bakery foods with vitamins and minerals was a major accomplishment
of the mid-20th-century baking industry.

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 SelfCheck1.1-2
Identification:
Choose the letter of the correct answer.

1. They credited with the first intentional use of leavening, were making bread by methods similar in principle to those
of today by 2600 BCE.
a. Egyptian b. Rome c. Greece d. Arab
2. According to _________________ , there were no bakers in Rome until the middle of the 2nd century BCE.
a. Pliny the Elder b. Da Vinci c. Pilate d. Peter

AnswerKey1.1-2

1. a
2.a

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INFORMATIONSHEET 1.1-3

Principles in Making Bakery Products

Basic Principles of Baking

“Baking can often be referred to as the chemistry of cooking. All ingredients must be accurately measured, and
measurement is critical.”---- Anonymous
Baking is an altogether new world that incorporates an entire set of new principles, techniques, and strategies and
figuring out how to bake can take numerous years. In the culinary business, it is so wide that it is generally done as a
specialization. To help you out with the basic principles of baking, we have categorized the complete process of
baking below!
1. Ingredients
If you were to substitute carrots for turnips in a stew, would you observe an extreme change in the flavour? Not so
much. The impact would be almost none. With regards to baked desserts, changing an ingredient produces an
enormous impact on the dessert and can on a very basic level change the dessert. There are various flours, fluids,
fats, and sugars that all work in a different way.
Even th e temperature
of all the ingredients
should be perfect for
a perfect dessert.
Bread flour and cake
flour are not the
same, nor are butter
and shortening.
Substitute one
element for another,
and the outcome will
be totally unique. So,
choosing the accurate
ingredients according
to the recipe you are
following is very
important.

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2. Different Types of Flours

There is a wide variety of flours that can be used in

the process of baking. Wheat flour is the most well-
known flour that is u tilized in baking. It is
available in a wide range. Wheat flour is the main
flour that can easily generate gluten. Gluten is the
tough, rubbery substance made when wheat flour is
blended in with water. It gives structure,
appearance, and contain gases in the dough. In the
case that there was no gluten, you would not have
raised bread. Many flours, when combined,
produce all-purpose flour which you generally buy
in supermarkets. It is around ⅓ soft and ⅔ hard
flour and is broadly utilized in home baking. It can
be easily used in many cake recipes, but professional bakers avoid this flour.
Baking Ingredients

1. Wheat flour / Maida

2. Leavening agents
3. Yeast
4. Baking powder
5. Eggs
6. Shortenings
7. Sugar

1. Wheat Flour / Maida

• Wheat is used principally for baking.
• Wheat contains 6–18 per cent protein.
• Wheat flour contains glutelin and gli-adin as proteins which are commonly known as gluten (functional
protein).
• The strength of the wheat flour is based on the quality of gluten used.
• The quality of baking is related to the strength of wheat.
• Maida is the refined wheat flour which is commonly used.

Structure of Wheat: Wheat grains are composed of outer bran coats, a germ and starchy endosperm.
a. Bran

• Bran is the outer layer of the kernel and constitutes 5 percent of the kernel

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• During milling the bran is discarded.

• Bran is rich in fibre, minerals, thia-mine and riboflavin.

b. Aleurone Layer

This is located just under the bran.

• It is rich in protein, phosphorous, thi-amine and also contains moderate amount of fat.
• The aleurone layer makes up about 8 percent of the whole kernel and is lost in the milling process along with
bran.

c. Endosperm

• This is the large central part of the ker-nel and constitutes 84-85 percent of the kernel.
• The endosperm consists mainly of starch and protein. But low in mineral matter, fibre, fat and vitamins.

d. Germ

• This is a small structure at the lower end of the kernel and is separated from the endosperm by the scutellum.
• It makes up 2-3 percent of the whole kernel.
• It is rich in protein, fat, vitamins and minerals.
• Germ serves as a store of nutrients for the seed during germination. During milling some of the germ is lost
along with the bran and aleurone layer.

2. Types of Wheat
a. Hard Wheat: Hardness is related to the degree of adhesion between starch and protein. Hard wheat yields
coarse flour and is a good source of gluten. It is used to make bread flour.

b. Soft Wheat: Soft wheat gives very fine flour and contains less amount of good quality protein. It is used for
making cakes, cookies and pastries.

c. Strong Wheat: Strong wheat is used to make good quality bread because it produces large loaf volume, good
crumb structure and product with good keeping qualities. It has a high protein content.
d. Weak Wheat: Low protein content in weak wheat produces only a small loaf with coarse crumb structure.
The flour of weak wheat is good for biscuits and cakes.

3. Types of Wheat Flour

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Some of the types of flours used for baking are as follows:

a. Bread Flour:

• It is milled from blends of hard wheat.

• The moisture content, protein content, and starch quality can be controlled.  It is used mainly for making
products leavened with yeast.

b. Soft Flour: It is used for making all types of high quality cakes and sponge cakes.
c. Self-Raising Flour:
• A mixture of wheat flour and sodium carbonate is known as self-raising flour.
• This flour is used for making pud-dings, cakes, pastries etc.

d. All-Purpose Flour:

 It is made from blend of hard and soft wheat and has a moderate protein content.
• It is suitable for use in the yeast and quick breads, biscuits, pastries and cakes.
e. Biscuit Flour
• Biscuit flour is made from weak wheat of low protein content.
• The flour should make a dough having more extensibility, but less spring (resistance) than bread dough.
• The extensibility of biscuit flour dough may be increased by the addition of sodium metabisulphite to the
dough.
• Dough pieces should retain the size and shape after being stamped out.
f. Cake Flour
• Cake flour is a medium strength flour ground from soft low protein wheat of fine structure.
• This flour allows the aerated structure to be retained after the cake has been built up.
g. Pastry Flour: Pastry flour is made of soft wheat which is fairly low in protein

3. Leavening Agents
A leavening agent plays an important role in the procedure or recipe that generates air, offering an ascend to a
heated dessert. When you look at bread closely, you'll notice the number of air pores contained inside it. The air
pores are made by leavening agents and
are fundamental in providing light and
fluffy desserts. A proper selection of the
leavening agent is very necessary, and a
bad choice can ruin the taste and
structure of the desserts.

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2. Leavening Agents:

Leavening agents are substances that cause expansion of dough and batters by releasing gases. It produces porous
struc-ture in the baked products. The important leavening agents are as follows:

a. Yeast
b. Baking powder
c. Steam obtained from heating of the dough in the oven
d. Air in a dough or batter expands in the oven while heated
e. Carbon-di-oxide from fermentation.

3. Yeast

Yeast: Two forms of yeast used in baking are

• moist compressed yeast

• active dry yeast
• In the bread making process yeast ferments simple sugars and produces car-bon-di-oxide and alcohol. The
increase in fermentation rate with time is due to two conditions in a dough.

a. Yeast cells are multiplying and the enzymes are becoming more active while the dough is prepared and
held.

b. Sugar for fermentation is gradually being liberated from starch in the dough by the
action of natural flour enzymes

4. Baking Powder

Baking Powder: Baking powders are related foods that contain particles of sodium-bi-carbonate. Baking powders are
of three kinds:

• Fast acting
• Slow acting and
• Double acting powders (contain both fast and slow acting in combination with sodium bicarbonate).

5. Egg:

• Egg acts as principle structure builder.

• It adds flavour, colour and increases the nutritive value of the baked product.

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 • Egg white contains protein. When whipped it forms films and entraps air. On heating it coagulates to produce
rigidity.

6. Shortenings:

• Shortenings are fats and oils.

• Butter, margarine and hydrogenated oils are the most common shortenings used in baking.
• It acts as tenderizers.
• It melts and releases air bubbles which will help in the leavening action of baking powder and expanding
steam.

7. Sugar:

• Sugar is a tenderizer in baked foods.

• It is necessary for yeast growth and indirectly aids the fermentation process.
• Brown colour of the crust is due to the Maillard reaction between the protein and sugar which occurs during
baking.
• It influences the tenderness and the volume of baked products. Honey and glucose are also used in baked
products.

8. Other Ingredients:

• Milk powder and skimmed milk are used in bread and bun making. It increases the nutritive value of bread. It
improves fla-vour and gives a brown crust.
• Oxidising agents like potassium bromate, potassium iodate and calcium peroxide are used to improve the
handling characteristics of the dough and specific volume and texture of the finished products.
• Salt has a retarding effect on yeast fermentation. Salt is used as a taste enhancer and as a preservative.
• Water is important for gluten formation. It dissolves sugar and salt and serves as a dispersion media for yeast
cell.

4. Mixing Methods
There are numerous mixing
strategies that are utilized to
deliver various doughs and
batters. Knowing these mixing
techniques is very important, and
most of the cake recipes assume
that you know these techniques
and differences between each one
of them. The basic mixing
methods that you should know are
blending, beating, cutting,
creaming, folding, stirring,

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kneading, sifting, and whipping. So, according to the mixing method mentioned in the cake recipe you follow, do it
properly for a perfect cake!

5. Heating
Preheating the oven is as significant as extending the legs before a run, or heating up the vehicle before starting, or
letting the water get hot before you go for a shower. Preheating is important to give an underlying push
of warmth. Numerous dough and batters which are made utilizing leavening agents like yeast, baking powder or
baking soda require a decent push of warmth toward the start for the ideal ascent, texture, and browning. That’s why it
is instructed to preheat the oven while you prepare the batter.

So, these are some of the very basic principles of baking. Of course, there is a large list of guideline and principles in
baking, and you can go for it if you are trying to get a degree or speciality in the same! For your basic home baking,
the above-mentioned principles will do the work for you! If you are not much interested in baking, you can always buy
cakes online like jar cakes, cupcakes, designer cakes, etc. Happy baking! Happy eating!

SelfCheck1.1-3 Identification:
Choose the letter of the correct answer.
1. It is used for making all types of high quality cakes and sponge cakes.
a. All Purpose Flour b. Soft Flour c. Pastry Flour d. Biscuit Flour
2. Agents are substances that cause expansion of dough and batters by releasing gases. It produces porous struc-ture in
the baked products.
a. Flour b. Leavening Agent c. Sugar d. Milk

3. A flour is made of soft wheat which is fairly low in protein.

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a. All Purpose Flour b. Pastry Flour c. Bread Flour d. Biscuit Flour

Enumeration:
1-5 What are the Basic principles in Baking?

AnswerKey1.1-3

Identification
1. b
2. b
3. b
Enumeration
1. Ingredients
2. Different types of flour
3. Leavening Agents
4. Mixing Methods
5. Heating

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DEFINITION OF TERMS

Terminology Definition Baking Science Tips and Tricks Baked Goods

Angel Food Cake a type of cake
made of meringue
and flour.
Appropriate a suitable or proper
under the given
circumstances
Assembling is a fitting together
the component
parts of a certain
dish or food.
Bain- Marie A water bath Water creates a Line a baking dish Cheesecake, flan,
prevents delicate barrier between with a clean custards
desserts from the dessert and kitchen towel to
curdling, cracking direct heat of the prevent pans from
as they bake oven so that it slipping. Nestle
bakes slowly and ramekins or baking
evenly. pan. inside the
baking dish.
Slowly pour
boiling water
halfway up the
sides of the
ramekins or baking
dish.
Batter Generally, a When overmixed, Minimize the Muffins, quick breads,
mixture of flour, too much gluten amount of time cakes, cupcakes,
eggs and dairy that can develop, spent mixing your brownies.
is thin enough to resulting in a batter. Follow the
pour or thick tough baked good. amount of time
enough to scoop. specified in the
But cannot be recipe, or when no
rolled out like a streaks of flour
dough. remain, stop
mixing.
Beating is a introducing air
into the mixture
thru mechanical
agitation as in
beating eggs.
Blend is to combine
ingredients and
produce a
homogenous
mixture.
Blind Baking (pre- Process of partially Raw pie dough is Prick dough all Pies and tarts
baking) or fully baking a made up of cold, over with a fork to
pie crust or other solid fat prevent crust from
pastry before distributed within puffing up and
adding the filling. layers of moist shrinking. Line pie
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flour. In its raw crust with

state, fillings can parchment paper
potentially seep then fill with pie
through these weights or
layers during the uncooked rice,
baking process, dried lentils or
resulting in a dried beans.
soggy crust.

Bloom/blooming A process where Gelatin is made of Avoid the use of Mousse, crémeux Can
(of gelatin) gelatin powder or long protein fresh tropical be used to thicken
sheets are soaked strings that juices such as puddings, sauces,
in cold water for a connect to each papaya, kiwi, yogurt, ice cream,
few minutes before other. These mango and gummy candies,
using. This makes strings hold water pineapple as they marshmallows,
the gelatin easier to to create a gel contain certain stabilizing whipped
dissolve and effect. enzymes that break cream.
disperse more down proteins and
effectively in the prevent the gelatin
liquid that is to be from setting.
gelled.

Boiling icing Is sugar and egg

white icing for
cakes. Italian
meringue used as
cake icing.

Brown sugar is a regular sucrose

containing various
impurities that give
distinctive flavor.
Butter cream is icing made of
butter and
shortening blended
with confectioners
sugar
Cake flour is a fine, white
flour made from
soft wheat.
Caramelize Process of When heated, Keep a close eye Sugar decoration, dessert
modifying sugar water within sugar on the colour of sauces and candies.
into a liquid with evaporates and the the caramel as it
heat. Final product sugar starts to can quickly go
will be a shade of break down into from the colour
amber or golden glucose and you want to too
brown. fructose. At higher dark. Depending
heat, these on the application,
components caramel can range
further break from a pale golden
down into smaller colour to a deep
molecules that amber colour. The

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will react with darker the amber

each other to colour, the deeper
create hundreds of and nuttier the
flavour flavour. Use a
compounds, candy
producing the thermometer to
unique flavour ensure the hot
and aroma of sugar is the right
caramelized sugar. temperature.
Chemical leavener is leaveners like
baking soda,
baking powder
which releases
gases produced by
chemical reactions.
Chiffon cake is light cake made
following the
chiffon method
cake mixing
method involving
the folding.

Choux pastry is a light dough for

making
profiteroles,
croquembouch e
and eclairs.
Cocoa powder is a dry powder
made from ground
cocoa solids.
Cocoa butter is a white or
yellowish flat
found in a natural
chocolate.
Commis is a junior chef
Confectioners sugar is a sucrose ground
in to fine powder
and mixed with a
little cornstarch to
prevent caking.
Consistency is a way in which a
certain substance
typically liquid
holds together (2)
thickness or
viscosity.
Cream Process of beating Beating butter and Too hot or too cold Buttercream frosting,
butter together sugar together butter will not butter-based cakes,
with sugar. creates air pockets aerate properly. cookies
that lighten and Butter needs to be
leaven baked at room
goods. temperature to be
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properly creamed
with sugar.
Crumb Coat A very thin layer A thin layer of Transfer a small Layered cakes
of frosting applied frosting traps cake quantity of
to the top and sides crumbs and buttercream into a
of a cake, prevents them separate bowl.
providing a crumb- from appearing in This prevents
free coating; a base the finished cake. crumbs from
for the final, This fills in any contaminating all
thicker, decorative gaps between your of your
layer of frosting. cake layers to a buttercream. If
smooth and solid cake is warm, chill
surface before until firm so that
adding the final the layers don't
coat. shift while you're
working.
Cutting In Process of Coating flour in Use a pastry cutter Biscuits, pies and scones
incorporating small fat protects the or pulse with a
pieces of fat proteins in flour food processor to
(usually butter) from forming too cut cold butter into
into flour. much gluten. flour until a
Small pieces of fat crumb-like
dispersed mixture forms.
throughout the Chill dough to
dough will melt in ensure the butter
the oven, creating remains cold.
pockets of steam
that give pastry its
flakiness.
Dark chocolate is a sweetened
chocolate consist
of chocolate liquor
and sugar.
Docking Process of When blind Roll out your Pie dough, pizza dough,
perforating the baking, poking dough onto the crackers
surface of a dough holes lets the pan. Press it and
with a fork or a steam escape so shape the edge.
docker (a special that the pie crust Prick it all over
roller with does not puff up. with a fork. Don't
"spikes"). This When making forget the sides.
allows steam to pizza or crackers, For pizza dough, if
escape and docking the dough a docker is not
prevents the dough keeps the dough readily available,
from puffing up flat you can dock the
when baked. dough all over
with fingertips
Dust is to sprinkle the
surface with flour
to avoid mixture to
stick on it.
Elasticity The property
whereby the

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dough’s regain
their original shape
after having been
stretched or
otherwise distorted
Enzyme A substance
produced by
organisms which
has the power to
bring out changes
in organic
materials.
Emulsion Process of Oil and water do Take your time Ganache, hollandaise
combining two not mix naturally. when sauce, salad dressing.
ingredients that are Rigorous beating incorporating two
normally is enough to competing
unmixable. combine these ingredients. For
ingredients. example: Add one
Common egg at a time to
emulsifiers such creamed butter.
as egg yolks, Wait until fully
butter, mustard are incorporated
added to stabilize before adding
the suspension. another egg.
Slowly incorporate
warm cream into
chocolate. Slowly
pour oil into egg
yolks, while
whisking.
Fermentation (in Process of feeding After kneading, The ideal Yeast bread
baking yeast with starch dough needs time temperature for
and sugar, as found to rest and rise. fermentation is just
in yeast dough. The first rise is above 27C.
Also the name for called Ideally, place
the first rise of fermentation. dough in a warm
yeast dough. During this step, environment such
the yeast produces as an oven with the
ethanol and light on.
carbon dioxide in
the dough which
gives a unique
flavour and causes
bread to rise
Filling is a edible mixture
used to fill
pastries,
sandwiches and
cakes.
Filling, coating, is a quantity of
topping material that fills
or is used to fill

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something or is
used to coat or is
used to design the
top of food

Fold Technique of Unlike whisking, Gently incorporate Meringues, souffle,

gently a rubber spatula is whipped egg mousse
incorporating two required to fold an whites or whipped
mixtures together aerated mixture cream into batter
into a batter with a scooping-
without deflating and folding
the trapped air motion. Do not
bubbles. Folding stir!
reduces gluten
formation.
Foaming is a continuously
beat egg white to
incorporate air
until it becomes
light and fluffy.
Fondant is a type of icing
made of boiled
sugar syrup syrup
that is agitated so
that it would
crystallized into a
mass of extremely
small white
crystals.

Frost is a cover cakes

with icing.
Ganache is a rich cream
made of chocolate
and heavy cream
Garnishing is to decorate or
embellish
something,
specifically food.
Knead Process of working When water is Over-kneading Yeast bread
wheat based dough added to flour, will result in a dry
by hand or in a gluten strands and dense bread.
mixer with a dough form. Kneading Knead until dough
hook attachment increases the looks smooth and
into a smooth and strength and feels smooth to the
elastic ball. elasticity of gluten touch.
strands, allowing
the dough to
stretch and expand
as it rises.
Macerate A technique used Sugar attracts Soak fruits in Fruit salad, sauces, or
to soften fresh fruit moisture. It pulls flavourful liquids spreads. Can also be
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and draw out its the water through such as juice, used in the process of
natural juice. the cell walls of wine, liqueur, or making jams or
the fruit by vinegars. Sprinkle compotes.
osmosis. By sugar on fruits for
extracting the quick maceration
moisture, the fruit
softens
Proof Final rise of a This step allows Gently press the Yeast bread
yeast dough after it the gluten in the dough with your
is shaped and dough to relax and finger. If the indent
before it is baked. to regain the slowly fills in then
airiness that was it is proofed
lost during properly. The
shaping. The dough is under
dough should proofed if the
double in size. indent springs
back immediately.
Punch down The process of During rising, air After the first rise, Yeasted doughs
(dough) gently deflating the pockets are make a fist with
air pockets formed formed inside. your hand, and
during the first rise Releasing air gently push the
in a yeasted dough. makes yeast form center of the puffy
Usually done a closer bond with dough. Fold the
before shaping and the sugar and edges of the
final rise of a moisture, aiding deflated dough
dough. fermentation, and into the center to
improving the form a ball.
second rise. Also,
removing more air
pockets result in a
finer crumb

Puree Process used to The process of Certain purees Coulis, sauces

blend, mash, or pureeing releases such as applesauce
grind food (e.g. both starch and can be used in
bananas) into a fibers, which place of sugar,
smooth, lump free thicken soup. In eggs, or fat in
or paste like most cases, baking (results will
consistency cooking fruit and vary). Other
vegetables purees, like berries
evaporates their or beets, can be
water content, used as a natural
providing a food colouring to
concentrated colour cakes and
flavour or frostings.

Ribbon stage A stage that is Whipping eggs or Flavourings such Sabayons/Zabaglion e

reached after yolks with sugar as vanilla, lemon Sponge cakes or baked
beating or incorporate s air zest or juice. goods that do not rely on
whisking whole into the mixture Mixture should be leaveners (baking soda
eggs or yolks with and also dissolves pale yellow or baking powder) for
sugar until very the sugar into the lift

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thick and pale in eggs, allowing the

colour. The stage is egg mixture to be
reached when the tempered which
mixture falls prevents it from
slowly back into coagulating when
the bowl creating heated.
"ribbons" that hold
their shape for a
few seconds on the
surface of the
batter
Sift Process of passing Sifting aerates dry To combine dry Cakes, cupcakes, del
dry ingredients ingredients and ingredients more icate pastries
through a mesh creates a more easily, first filter
(for example a uniform them through a
sieve) to break up consistency, sifter or a fine
lumps and aerate making them mesh sieve
ingredients. easier to
incorporate into
wet ingredients. It
also helps in
giving a lighter
texture to baked
goods.

Screaming is a rubbing butter

and sugar until
light and fluffy
Screaming method is a mixing method
that begins with
the blending of fat
and sugar
Score (in bread) Process of cutting The intense heat Whether it is a Bread
slashes on the in an oven causes single, long slash
surface of bread bread dough to or lots of small
before baking. rise quickly. The slashes, the goal is
rapid production to guide the dough
of gas forces the to rise in a
dough to expand predictable
and release the manner. Make sure
gas through the the slashes are
weakest points on deep enough to
the dough's create the weak
surface. Scoring point.
the dough creates
weak points and
directs the rapid
expansion
Simple syrup A small pouch Small-sized herbs Gather together all Milk, cream, cider, wine,
containing herbs and spices are the ingredients and poaching liquid, simple
and spices to add enclosed in a place them in the syrup
flavour to liquids cheesecloth or middle of the

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muslin packet cheesecloth. Tie

while the the bag closed
aromatics are with a piece of
infused into the cooking twine.
liquid. Once done Make it long
cooking, you can enough to suspend
easily remove it the bag in the
from the liquid. liquid attached to
the handle so it is
easy to retrieve it
when done.
Stiff peaks The final stage of When whipping Use cream of tartar Cakes, cupcakes,
whipped egg egg whites or or a small amount delicate pastries
whites or whipped heavy cream, air of lemon juice to
cream gets trapped inside stabilize egg
and causes the whites. Sugar may
ingredient to be used to stabilize
foam, grow in egg whites when
volume, and making meringues.
become stiff. In Egg whites should
the oven (in the be at room
case of egg temperature and
whites), the free of any fat (e.g.
trapped air yolks) for easy
expands making whipping and best
cakes and souffles volume. To whip
fluffy. easily, heavy
cream should be
cold and the bowl
and whisk
attachment should
be chilled in the
freezer for 10
minutes.
Torte/Torting (a Horizontally Torting a cake Chill cake first so Layered Cakes
cake) slicing a cake into provides layers that it is easier to
layers. May also between which cut. Use a serrated
refer to levelling you can add knife that is as
the cake by slicing frosting and long as your cake.
off the domed part filling, thereby Place cake on a
of a baked cake. increasing the flat surface. Move
moisture and the knife back and
flavour of your forth in a gentle
cake. sawing motion to
remove the crown
of the cake. Once
cake is levelled,
evenly split cake
into 2 or 3 layers,
depending on the
height of the baked
cake.

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Information Sheet 1.1-1

1. Select required ingredients according to recipe and production requirements

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 the other part of the wheat grain are harsh and 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 gelatinization – burst ( through heat ) and swell.
 Starch is broken down by enzymes into simple sugars, which are to used by yeast as food.

Protein 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 gray, 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% (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 Time. (BFT)

Moisture 11 – 15%
The natural proportion of water depends on conditions of growth, storage and milling. Wheat bread is a hard grain and
needs to be soaked in water to aid in milling process.
There 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 coloring pigment of flour.

Enzymes
Diastatic – Amylase change starch in sugars.
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Proteolytic – Conditions the proteins

Responsible to soften the gluten, dough tolerance is reduced and could cause collapsing of the bread, especially in
whole meal 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 consist of 6 parts chlorine and 4 parts sodium.

Functions of Salt are:

• Controls fermentation
• Toughen gluten (stabilizing it)
• Increase volume
• Enhances flavours in bread and provides product with its characteristic flavor
• Control dough – lack of salt results in dough’s 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 color.
Yeast
Baker’s yeast, Saccharomyces cerevisiae, is manufactured specially for the production of Yeast Goods. It is a
unicellular organism yet each microscopic cell contains a multitude of enzymes capable of carrying out the most
intricate series of chemical reactions.
Because it is a living organism, baker’s 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 55⁰C. and maybe severely impaired at temperatures
over 45⁰C.

Production of Flavour
Imparts flavours during fermentation through flavor substances such as organic acids, esters, alcohol and ketones.
Nutrition
Yeast is rich in protein and B vitamins. It must not come in direct contact with salt, sugar or fat.

Date Developed: Document No.

April 2025 Issued by:

PREPARE AND Developed by:

PRODUCE BAKERY L. MADAMBA Page 31 of 32
PRODUCT NC II T. BERAN Revision # 01
J. CABAUATAN
J. JARAMILLO
C. GALLEGO
 lOMoARcPSD|16559504

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 Dough

More water makes softer the doughs – faster rate
Less water makes tighter doughs – slower rate Dough
Temperature:
The warmer the dough temperature, the faster fermentation The cooler the
dough temperature, the slower the fermentation Acidity:
4 – 6 pH range. Outside these, activity is slower.
Yeast Quantity:
Lower quantity of yeast will result in longer proof.
Amount of salt and fat also inhibit the rate of fermentation or the activity of yeast.
Remember: Yeast is a living thing. It need to be cared for and used properly. Water
• Hydrates gluten forming proteins (Gliadin and Glutenin)
• Dissolves and disperses salts and sugar and carries sugar to the yeast which it can only use in liquid form.
• Provides moisture to yeast to grow
• Hydrates dry yeast and disperses both dry and compressed
• Controls dough temperature
• Controls dough consistency
• Wets and swells starch during baking (gelatinization) – makes it available to analyse enzymes
• Controls enzymes activity (enzymes are active only in liquid or semi liquid mediums)  Increases shelf life
• Contributes to eating qualities

Best 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.
Dough Improvers basically assist in 2 areas:
Gas Production and Gas Retention
This is what makes a yeast dough rise.

Date Developed: Document No.

April 2025 Issued by:

PREPARE AND Developed by:

PRODUCE BAKERY L. MADAMBA Page 32 of 32
PRODUCT NC II T. BERAN Revision # 01
J. CABAUATAN
J. JARAMILLO
C. GALLEGO
 lOMoARcPSD|16559504

Date Developed: Document No.

April 2025 Issued by:

PREPARE AND Developed by:

PRODUCE BAKERY L. MADAMBA Page 33 of 32
PRODUCT NC II T. BERAN Revision # 01
J. CABAUATAN
J. JARAMILLO
C. GALLEGO