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Chapter 8 Classification of Bakery Product

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31 views26 pages

Chapter 8 Classification of Bakery Product

Uploaded by

Friza mae Garcia
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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8

CLASSIFICATION OF BAKERY PRODUCT


Objectives
At the end the lesson, the students should be
able to:
1. Classify the different bakery product;
2. Identify the country of origin, its composition
and know it is shaped;
3. Determine factors that affect bread making
and baking; and
4. Identify the processof bread Making; and
5. Apply the steps of bread making
Common Lean Bread
Common Lean Bread refers to bread that contains flour, salt
& water.

1. Baguette(Bah-get)this is a long slender loaf bread is the


classic French loaf familiar to most people in North America.
However, 5the terms French bread and baguette are nit
interchangeable.
2. Bagel;Bagels(1610, Krakow, Polan – it is a ring
shaped and symbolizes life, thus given as a gift to
woman who gives birth. It is made from very stiff
dough.
3. Challah – Existed thousands of years ago and known as
Jewish Sabbath and Holiday bread; Challah refers to thew
portion of dough to be set aside from high priest in the
temple of Jerusalem during ancient time.
4. Naan(Afganistan), a flattened bread with yogurt of black
onion seeds sprinkled on top of the bread before baking.
5. Pita(Greek), for the flat has been used for thousands of
years in Middle Eastern and Mediterranean.
6.Pretzel, have been made for more than a thousands years.
For centuries, the pretzel has been used in Europe as a
symbol of the trade by bakers and baker’s build
7. Focaccia(Italian) classic flatbread, rich in olive oil and
flavor with rosemary. Used for making sandwiches.
8. Fougasse – a regional French bread similar to Italy;s
focaccia. It is traditionally rolled out thin and cut into
decorative open shapes, sometimes representing sheath of
wheat, trellis or a ladder.
9. Soft Dinner Roll )America), with generous pat of butter.
10. Tortilla (Mexican), made of corn or maize since pre
Columbian times. A flat bread and important staple during the
three meals of the day.
11. White Pan Bread(open top and Pain de Mie- Br4ead that
are shaped, proofed, and baked in a pan during World War II.
Rich Dough or Viennoiserie
Rich dough bread refers to a dough that has high
contents of fat, sugar and eggs or vienoiserie refers to sweet
yeast-raised dough goods, either laminated or unlaminated.
It is a meeting point between pastry and bread.
Professional bakers and pastry chef use this term to refer to
yeast bread products that are sweetened with sugar and
enriched with butter and egg. Brioche, Danish, and croissants
are the basic classic example viennoiserie.
2 Classes rich dough
1. Laminated Dough-Danish, Croissant
Laminated is the process of creating layers of dough anf
butter to create light and flaky pastries.
2. Non laminated Dough – Brioche, Pan d’ oro, Gibassier
1. Babka – a type of sweet yeast bread or coffee cake.
2. Brioche – Rich with butter and has 60 percent of the
flour weight. It came from mthe old Norman verb, “broyer”,
meaning to pound and refers to the prolonged kneading of the
dough.
3. Columbia de Pasqua – Traditionally served as an
Easter I Italy. It is shaped that of a dove and flavored with
candied orange peel, almond paste , orange zest, vanilla
bean, covered a chocolate hazelnut glaze and sprinkled with
pearl sugar.
4. Gibassier( Provence France) – It is named after summit Le
Cubas in the mou8ntains of Luberon, Flavors and ingredients
are olive oil anise seeds and orange peel and brushed with
clarified butter and dredge in sugar. Traditionally served as
13th dessert of the midnight meal during the supper of
Christmas in Provence.
5. Kugelhopf – a piece of a rich a weet bread or
coffee cake usually made on a tube-type pan. Kugelhopf
is a customary bake in a fluted molder and dashed
simply with powder sugar. Thus bread acquires its
distinctive rich flavor from the addition of rum soaked
raisens at the end of a mixing. Kirsh can also be used for
variation.
6. Pannetone – Italian sweet bread made in a large loaf
generally containing dried and candied fruits. Legend has it
that a young noble i8n 15th century in Milan fell in love with
the daughter of a poor baker named Toni.
7 Pand’ Oro (Bread of God in Italy) or “Pandoro”:, was
developed and perfected in Verona for over a century. Baked
in a tall and conical shaped star reminiscent of a Christmas
tree, and then sprinkled with powdered sugar just before
serving, creating the illusion of fresh fallen snow.
8. Pain Au Lait – Bread made of milk.
9. Stollen(Dresden, Dermany, 1400)
It was meant to represent the baby Jesus wrapped
in swaddling clothes. It was a popular Christmas pastry . A
type of sweet yeast bread with a fruit.
10. Croissant(Krwah-sawn) a flaky, butter yeast roll shape like
a crescent and made from a rolle in a dough. Croissant was
invented in Vienna to c elebrate the end of the second
invasion of Vienna by Ottoman Troops in 1683. The baers
created the Hornchen(small horn) in Germany, with a
crescent shape by symbolize the Ottoman Flag.
11. Danish – In Denmark , Danish is known as “ wienerbrod” or “ bread of
Vienna” . During 18th or 19th century was a strike by Danish journeyman
bakers; thus Australian bakers travelled to Denmark to replace the
bakers and they introduced their national recipe for sweet pastry . The
Viennese dough relied mon a high amount of butter and resulted to a
flaky product that became a sensation in Denmark and soon spread to
surrounding lands.
Thank You!

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