Bakery

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

A. PIES AND PASTRIES

Pies are baked goods that has layers of pastry dough
that form a crust and fillings. Some traditional
varieties
of pies include apple, mango, strawberry pies,
among others. Pastry on the other hand, refers to
baked products with a mixture of flour, liquid, and
high amount of fat than regular pie dough. Common
pastry dishes include tarts and quiches.
B. QUICK BREADS
These are easy to make breads that use
chemical leavening agents that require no
fermentation. Thus once it is mixed, it can be
baked in the oven immediately. Quick breads
are also known as sweetened loaves. It
usually contains more sugar, fats, and eggs
than yeast breads, but less than in cakes. In a
broad sense quick breads include all types of
baked products that are leavened by baking
powder or baking soda
Loaf Breads - Its process does not require
kneading or rising time.
Appearance
 Even contour, Rounded top, May have crack
on the center, Evenly browned top and bottom
crust, Uniform crumb color &Well-distributed
nuts and fruits.
Texture
 Relatively fine crumb, Uniform grain, Free of
large tunnels, Moist & Not mealy or crumbly.
Tenderness
 Crisp, tender crust & firm but delicate crumb

Flavor
 Pleasant

Muffins
 Muffin is small, cake-like bread that is made
with variety of flours, fruits and nuts.
Appearance
 Rough, pebbled surface, Golden brown
top crust & Even contour, slightly rounded tops
Texture
 Fairly large gas holes uniformly distributed,
free of long slender tunnels & medium thick
cell walls
Tenderness
 Little resistance when bitten and chewed
Flavor
 Plan or slightly sweet
C. CAKES
Cakes are very similar to sweetened loaves in and
breads but it is the richest and sweetest type of
baked product. Cakes have high fat and sugar
content and the challenge for the baker is to have a
structure that supports these ingredients while
keeping it as light and delicate as possible (Gisslen,
2001). Producing cakes require well-balanced
recipes and precision in measuring and mixing.
Electric beater is a useful tool in beating or
whipping the egg mixture.
Cakes generally have soft, light, and fine textures.
There are numerous cake recipes but these can be
grouped into four types of cakes according to the
mixing method employed in making them –
shortened cakes, sponge cakes, angel food cakes
and chiffon cakes.

D. COOKIES
“Cookie” means “small cake” or a small, flat
baked product. In some countries, they call this
product biscuits instead of cookies. In the
Philippines, we use both cookies and biscuits to
refer to cookie products. There are many kinds of
Kinds of Cookies
1. Pressed cookies – made from soft dough. The
dough must be soft enough to be forced through a
pastry bag of cookie press but stiff enough to hold
its shape. Some butter cookies are made this way.
2. Dropped cookies – these are also made from soft
dough that is dropped to the baking sheet with a
spoon or scoop. The dough may be of the same
consistency as for pressed cookies but dropping the
cookie is preferred when the dough contains pieces
of fruits, nuts or chocolate or when you want the
cookies to have a rough, homemade look.
Chocolate chip cookies, oatmeal cookies are usually
made this way.
3. Rolled cookies – cookies that are rolled and cut
from stiff dough. This method produces cookies which
can have a variety of shapes either hand cut or using
a cookie cutter. Christmas cookies with different
shapes and designs are examples of rolled cookies.
4. Molded cookies – the cookie dough is first divided
into equal portions then each piece is molded into the
desired shape by flattening the pieces out with a
weight in which the design is embossed or carved out
like a stamp. Some butter cookies or locally made
cassava cookies are molded cookies.
5. Icebox or refrigerator cookies – the rolls
of dough may be made in advance and stored,
and then it can easily cut and baked as
needed. Pinwheel and checkerboard cookies
are made this way.

6. Sheet cookies – commonly called bar

cookies. The batter is baked in a shallow
pan and then cut into bars. Brownies, lemon
squares, fudge bars are examples of this type
of cookies.
E. YEAST BREADS
Bread is baked dough made of flour and water and
leavened by yeast. Other kinds of breads are
produced with the addition of other ingredients like
sugar, shortening, eggs, milk, and a variety of
flavorings. Breads can also have fillings like in the
case of Spanish bread, pan de coco or asado bread.
Characteristics of Yeasts Breads
Appearance
Golden brown crust, Good volume with even height,
Well-Shaped, Symmetrical, Smooth, unbroken top
surface and Uniform crumb color Free of flour
streaks.
Texture
Even moderately fine grain, Slightly
elongated cells, Porous honeycomb- like
texture and Free of large air pockets
Tenderness
Moist, silky crumb with a tender but elastic
quality
Flavor
Pleasing well- blended, Fairy bland, Nut-like
or wheaty and Free of sour or yeasty taste.
Kinds of Dough in Baking Bread
Dough used in baking bread is classified into two:
1. Lean dough. The basic ingredients for bread
which include flour, yeast, salts,
a little sugar, and shortening make up the lean
dough. The dough is made up into Pan de sal, Pan
Amerikano, French bread, and other crusty bread
varieties.
2. Rich dough. Aside from the basic ingredients for
bread, rich dough has butter, nuts, fruits, eggs, and
condiments. Milk is often used, too. This dough is
used in making rolls, coffee cakes, and the sweet
bread varieties
STEPS IN BREAD MAKING

1. Preparation of ingredients
2. Mixing and kneading the dough
3. Fermentation
4. Punching
5. Make-up or shaping
6. Pan-proofing
7. Baking
8. Cooling and storing
Methods of Mixing Dough
 Straight method – combines all ingredients
together at one time to make the dough. The
dough is kneaded and set aside to rise.
It consists of only one step of combining all
ingredients in the bowl and mixing.
1. Soften yeast in a little lukewarm water.
2. Combine the remaining ingredients including the
rest of the water in the mixing bowl. Add the
dissolved yeast, taking care not to let it come in
contact with the salt.
3. Mix to a smooth, developed dough.
 Sponge and dough method – Dough
preparation occurs in two stages. The
procedure gives the yeast action a head start.
1. Combine the liquid, the yeast, and part of the
flour (and sometimes, part of the sugar). Mix into
a thick batter or soft dough. Let ferment until
double in bulk.
2. Punch down and add the rest of the flour and
the remaining ingredients. Mix to a uniform,
smooth dough.
KNEADING
Knead the dough using the palm of your hand.
Fold the opposite side towards you
and push it away gently from you. Repeat the
same process for the proper distribution of the
ingredients. After one motion, the dough is
rotated a quarter turn.
Kneading is stopped when blisters appear on
the dough when folded. This takes about 10
minutes of kneading by hand.
FERMENTATION
Fermentation occurs when yeast acts on the sugars
and starches in the dough to produce carbon dioxide
and alcohol. At this stage, the gluten becomes more
elastic and creates the lightness and porousstructure
of the product. An under fermented dough will not
develop good volume and the texture of the product
will be coarse. This is called “young” dough. “Old”
dough is over fermented and produces bread with
small volume, cracked crust, coarse, and yellowish
crumb (Claudio, 1977). Allow the yeast to grow in a
warm place until it doubles in size.
PUNCHING
Punch the dough to expel excess carbon dioxide and
in order to incorporate oxygen. Punching also helps
‘to develop the elasticity of the gluten and uniform
fermentation.
MAKE UP AND SHAPING
This includes the time consumed in dividing, scaling,
shaping or molding and panning. Shaped or cut the
bread into the desired size.
PROOFING
After arranging the bread on the pans, let it rest and
rise again. The temperature for proofing is slightly
higher that the temperature for fermentation
BAKING
Bake the bread in a pre-heated oven. For the
first few minutes of baking “oven spring”
occurs. This is the rapid rising of the bread due
to the production and expansion of gases.

COOLING AND STORING

Allow the breads to cool completely before
wrapping, use a wax paper or aluminum
foil and keep it at room temperature.
 MIXING METHOD

 One-stage Method
Cookies usually have lower liquid content than
cakes and quick breads so all ingredients can
be mixed all in one stage.
1. Measure ingredients accurately. Have all
ingredients at room temperature.
2. Place all ingredients in a mixing bowl. Blend
the ingredients together by hand or with an
electric mixer at low speed.
3. Shape and bake
 Biscuit Method
This method is used for biscuits, scones and similar
products. It sometimes called the pastry method
because it is similar to the procedure in making
crust.
1. Measure ingredients accurately.
2. Sift the dry ingredients together into a mixing
bowl.
3. Cut in the shortening by hand or pastry blender.
Combine until the mixture resembles a coarse
cornmeal.
4. Combine the liquid ingredients.
5. Add the liquid to the dry ingredients. Mix
just until the ingredients are combined and
soft dough is formed. Do not over mix.
6. Bring the dough to a floured surface and
knead lightly by pressing it out and folding it in
half. Rotate the dough 90 degrees between
folds.
7. Repeat this procedure for about 10 to 20
times, or for 30 seconds. The dough should
be soft and slightly elastic, but not sticky. Over
kneading toughens the biscuits.
 Mixing Techniques
Mixing method greatly affect flour mixtures and its
resulting product. Various techniques have been
developed for efficiency and convenience. Some of
them are as follows:
1.Creaming – rubbing one or two ingredients in a
bowl with the help of a wooden spoon or electric
mixer to make a soft fluffy mixture
2.Cutting in – mixing fat and flour with the use of
pastry blender or two knives in a scissor-like
manner.
3.Folding – This is working with two ingredients
very gently to retain air in mixture.
4.Cut and Fold – a combination of two motions
cutting vertically through the mixture and turning
over and over by gliding the spoon or rubber
scraper across the bottom of the mixing bowl at
each turn.
5. Beating – Done to incorporate air in a mixture by
mechanical agitation. Could be done with the use of
wire whisks, egg beater or electric food mixers.
6 Stirring – often done with a wooden spoon,
rotating it through a mixture long as necessary
usually until the ingredients are combined.
7. Whipping – a process of beating eggs and cream
to fill them with air and make them thick and fluffy.
8.Sifting – the process of separating coarse particles
in the ingredients by passing through a sieve.

GENERAL PROCEDURE FOR PREPARATION AND

BAKING
Before the actual preparation and baking, it is
important to know the general procedure for
bakeshop production
MISE-EN-PLACE
Mise-en-place (pronounced miz on plas) is a French
word which means “everything in place”. It literally
means, you have to set everything in place before
starting the actual baking procedures. This includes:
1.Studying the recipe carefully and be sure you
have the recipe during the laboratory work.
Take note of the ingredients, the quantities and
the
procedure. Make a mental walk through of the
procedure, that is, picture yourself doing the
procedure step by step. This allows you to
move fast and make fewer mistakes during the
actual baking.
2.Prepare the ingredients. Make sure you have
all the ingredients specified in the recipe.
3.Gather all the tools and equipment you will
need. Clean these materials and make sure
they are of good condition and ready to use.
4.Organize your workspace. Put the
ingredients, tools and materials you will need in
your workspace to ensure flow of work.
Remember that during the actual mixing
procedures, once you begin you must continue
through the whole procedure until the end. You
cannot stop in the middle just because
you don’t have the ingredients or the proper
tools ready.