PASTRY OPERATION

CONTENTS

Page
Chapter I
BASIC KNOWLEDGE ABOUT PASTRY 1
- Pastry Introduction 1
- Working area and Organization chart 2
- Job description 3

Chapter II
INTRODUCTION TO CAKE’S BASIC INGREDIENTS 5
- Cocoa and Chocolate 5
- Flour 5
- Sugar 7
- Salt 9
- Egg 10
- Fat 11
- Baking soda 12
- Yeast 14
- Water 14
- Improver 16
- Fruits 16
- Nuts 17

Chapter III

BAKERY AND PASTRY PROCESSING 18 I. Fermented Dough and Batters 18

- Bread production steps 18
II. Cake Bases and Sponge Mixtures 19
III. Pastries 20
IV. Cream and Custard 21
V. Classification Pastry Product 22

- Cookies Classification Based on Consistency 24

Chapter IV
BAKERY AND PASTRY EQUIPMENTS AND UTENSILS 27
Chapter I
BASIC KNOWLEDGE ABOUT PASTRY

Introduction to Pastry
Pastry section is a separate department in the kitchen of big hotels. This area is usually called
production area situated close to the restaurant or other food service area.

Important things to be noticed: Pastry relates to:

- Bread production
- Ices production
- Sweets and desserts

This area is usually called Pattiserie. In a medium to small hotel, pastry is under the food processing
section and related directly to food and beverage outlets in a hotel. Pastry in big hotels is divided into
3 sections which the hotel needs:
1. Pastry section or Patiserrie Pastry Section
is responsible for:
- Producing hot and cold sweet foods for dinner, lunch or for making cakes for tea time.
- Making pastes such short pastry, puff pastry, fritter, batter, etc.

2. Ice Cream Section or Glacier Glaciers

responsible for:
- Making all kind of Ices such bombes, biscuit glaces, etc.
- Creating all sorts of Ice cream, sorbets, water ices, soufflé glace, baked Alaska, etc.
- Creating special dessert such as peach melba, poire belle, etc
- Making ice-based desserts prepared by glacier section. On smaller hotels, glacier is put
together with pastry sections.

3. Bakery Section or Boulangerie Bakery

responsible for:
- Preparing bread for breakfast such as croissant, Danish pastry, sandwich, etc.
- Preparing bread for lunch and dinner like French bread, dinner roll, burger bun, etc.
- Making hard noodles, Italian pasta, quiche Lorraine, or other kinds of bread to fulfill the
kitchen demands.

Work Area and Organization Chart

Pastry in big hotels or big food industries has separate organization with the main kitchen as well as
separate area from it. For storing, pastry needs cold temperature to keep it fresh. In accordance, pastry
has its own storage together with its own equipments, utensils, and machineries for cooking and
baking.

Pastry organization chart

Pastry in big hotels also has its own organization chart which separates them from the main kitchen.
The chart depends on the number of the staff and the working system of the hotel.

Example of a big hotel organization chart:

Example of a medium hotel organization chart:

Example of a small hotel organization chart:

JOB DESCRIPTION
1. Pastry Chef/ Chef Patisiere
Pastry Chef has to fulfill this criterion:
- Special skill of pastry field
- Possess fine background and art taste of pastry field - Responsible directly to Chef de
Cuisine Pastry chef duties and responsibilities:
- Plan, organize, and supervise directly all pastry operation
- Responsible in organizing food cost through meal plan and food supply demand
- Supervising staff pastry works and its work efficiency in using equipments as well as pastry
facilities
- Responsible in every preparations and pastry products and bread especially the quality
control.

2. Chef de Partie (CDP) Pastry CDP is

responsible for:
- Directing pastry operation and delegating task to its staff. CDP is considered as the backbone
of pastry kitchen.
- Responsible directly to pastry chef and assisted by several competent cooks.

3. Chief Baker
- Chief Baker must have special skills on making bread
- Responsible over all products produced by bakery section and assisted by other bakers
- Under direct supervision of pastry chef

4. Ice Cream Chef

Ice cream chef is responsible of all ice products or ice-based products produced by the ice cream
section.

5. Pastry Cook/ Commis de Patissier

- Pastry cook: prepares and creates all sweets and pastry products as well as other products
need by the kitchen
- Ice cream cook/glacier: Assists Ice cream chef preparing and making all ice-based products.
- Baker: Assists chief baker in preparing, making and baking all kinds of bread, savory dishes,
noodles, pasta, and other products needed by kitchen

6. Apprentice
Every section also has apprentice or trainee who will learn about and help daily pastry operation.
In France this apprentice or trainee is usually called aides de cuisine (cook helper)
 Chapter II
INTRODUCTION TO CAKE’S BASIC INGREDIENTS

In order to produce good cakes it is important to know and learn about basic ingredients
needed to make the cakes. Learning the basic ingredients let us know the special
characteristic and quality of the ingredients such as flour, salt, egg, sugar, fat, milk, baking
soda, baking powder, chocolate, etc.

1. Cocoa and Chocolate

Biological name of Cocoa is “Theobrom Cacao”. First cocoa seeds were brought to Europe
by Columbus in 1494. Cocoa grows in tropical region.
Cocoa fruit has thick skin with its seeds surrounded by white soft flesh. The cocoa seeds
which surrounded by the flesh are fermented and through this time, the cocoa will turn into
CO2 and alcohol. This process makes separation of cocoa seeds from the flesh easy. After the
fermenting process which directly kills the embryo and stops transformation inside the cocoa
seed, the seeds are next dried and packed to be processed further. Inside the cocoa factory,
the seeds are selected, cleaned, and roasted. These processes make the skin surrounding the
seeds peeled off and enhanced the cocoa aroma. The small seeds are next crushed into tiny
pieces and mixed with other type of seeds to get certain aroma, color, and quality. After that,
the mixes are finely grinded and thickened to form what is called as “crude chocolate”. Next
process is to pour the crude chocolate into special molds until it becomes what is called as
“Unsweetened Chocolate Block” which is ready to serve as aroma enhancer, butter cream
mix, cakes fondants and ice cream.

Big cocoa producer countries:

- Brazil
- Mexico
- Equador
- PNG
- Malaysia
- Ghana
- Dominican Republic
- Venezuela
- Colombia

Cocoa
There are two processes known in cocoa powder making which are Dutch process and
Natural process:
- Dutch process
In this process, cocoa seeds are mixed with alkali when being roasted to limit the growth
of acetic acid and enhance the aroma and color of the cocoa. The coarse cocoa powder is
hydraulically pumped into pressing machine and after it cools down the cocoa powder
mix is compressed again to produce cocoa powder which is strained and packed. -
Natural process
Essentially the natural process is the same with Dutch process. However, during the
roasting process, the cocoa seeds are not mixed with alkali.
 Chocolate
Processed chocolate mix is next mixed with cocoa butter or fat, sugar, or special with the
milk chocolate, the cocoa is mixed with powdered milk which next are finely grinded.
The thickness of the chocolate are adjusted with the addition of cocoa fat. This mix is
now called “couverture” which is next put into mold. After being put into mold and turns
solid, the couverture is packed and ready to be sold. In order to get different range of
products, the couverture has to go through tempering process. The reason why couverture
has to be tempered is that because it has cocoa fat which is a mix of different fats with
different melt and solidness points.
Chocolate couverture is perfect for chocolate moulding, chocolate carving, pralines, etc.
The couverture can be cut with splinter. Couverture has three types: Dark or plain, milk
and white.

Baker’s chocolate/ compound

This kind of chocolate is prefect for covering small cakes or large cakes. Basically
baker’s chocolate is the same with couverture, only most of the fat is substituted with
hydrogenated fat with the addition of lecithin to stabilize it. This type of chocolate is easy
to be cut just like couverture and can be bought in the market in two types of plain and
white chocolate. Since the original fat is reduced and substituted with special fat, baker’s
chocolate doesn’t need to be tempered but only cut into small pieces and melt on bain
marie.

Summary:
- Chocolate contains stimulant
- Chocolate is cocoa plant’s final product
Unsweetened chocolate block is perfect to enhance aroma, cream color, fondant or cakes

2. Flour
The type of flour discussed here comes from wheat of the Triticum genus.

1. Type of flour
a. Wholemeal or Wheatmeal
This flour has 90-100% extraction level. Extraction for wholemeal is 100% with
the addition of bran. The percentage of protein contents compared to white flour is
lower producing less elastic and less volume dough and distinctive aroma

b. Strong flour
This type of flour comes from grinded high protein wheat where it grows over
nitrogen rich soil with enough rain and sun when it is cultivated. The strongest
flours in the world are produced in Canada, the United States, Russia and part of
Europe which is called the Danubian area. Strong flour are needed for the making
of puff pastry, choux pastry and varieties of bread.

c. Medium strong flour

This flour is produced from wheat that grows in Argentina along the rivers.
Australia also produces several varieties of this type of flour which have good color.
This type of flour can also be produced by mixing strong and soft flour.
 d. Soft flour
This type of flour is produced by several European countries and Pacific countries
like Canada, the United States and Australia. This kind of flour has low gluten
contents which makes perfect for bakery product which don’t need raising like
short pastry, short bread and rich biscuits

e. Special cake flour

It is also known as “High Ratio Flour” because egg, sugar, and milk can be mixed
in higher ratio with this flour. The cake produced with this flour is very soft and
light. Special cake flour has soft texture grain which comes from fine quality
wheat which makes it has superior absorbing quality. This flour is chlorinated in
high number to break the gluten power and to add acidity which maturates starch
so it’s easily solved and can absorb more liquid

f. Fractionated flour
This flour is produced with new technique of grinding in which the factory
controls the quality and the quantity of protein contained in the flour

2. Wheat content composition

Composition of flour is varied. Below is the average composition of regular white flour:

Regular white flour: -

Starch (70%)
- Water (13%)
- Insoluble protein (11%)
- Soluble protein (2%)
- Fat (1%)
- Sugar (2.5%)
- Minerals (0.5%)

3. Storing
Storing flour needs careful planning. The storing room temperature must have good
ventilation and flour beetle free with temperature range between 16 - 21°C and average
humidity of 60%. Planning is made to create an easy-to-clean room and systematic. The walls
are applied with washable anti-fungus paint.

4. Other type of flour used for bread

Maize, rice, rye, soy, corn, and oatmeal flour are other types of flour that is used in the bread
making process.

a. Rye flour
Rye flour produced from rye seeds which bran has been thrown away, while dark
rye flour comes from whole rye seeds producing coarser flour. Rye flour contains
very low gluten so it makes small volume products with tiny pores. To make
chocolate or dark bread, factories usually mix dark rye flour with other type of
flour

b. Corn flour
 This type of flour is very important in almost every cakes or bread products. Corn
starch will thicken and cooked if mixed with 77°C water. Corn starch is used as
thickening agent for pudding, sauce and cakes confection such as Turkish delight.
Corn starch also can be used as glazing to make foods appears more shinny or to
soften strong flour to be medium or soft flour.

c. Rice flour
Rice flour made from grinded white rice and is gluten-free which used to run
gluten free diet. Food products produced from rice flour has small volume with
tight texture.

d. Soy flour
Soy flour sometimes mixed with wheat flour to enrich the nutrition value of a
product

e. Corn meal flour

This type of flour is often used in the USA and UK to make kinds of bread

f. Oat meal flour

This type of flour is produced by grinding clean oat seed. Available in coarse,
medium and soft texture

Summary:
- Flour is the main ingredient of the bread making process
- Gluten content of a flour depends on the type, process and grinding of the flour
- Wheat grows in mild climate area on the northern and southern hemisphere

3. Sugar
In every form, sugar functions as sweetener which is produced commercially from sugar cane
or sugar bit. Sugar can be categorized as:
- Coarse grain sugar
- Powder/ Icing sugar
- Nibs
- Cube sugar

White sugar generally used in the mentioned form above. There are different kinds of sugar
used by baker with every sugar has its own distinct characters

1. Brown sugar
This sugar is produced from raw sugar before it is cleaned. “Soft brown sugar” is leftover
crystal of white sugar after going through refining process. Brown sugars are different in
taste and size depends on the type and the amount.

2. White sugar
a. Cube sugar
Cube sugar is produced from refinery of fine quality drinks
 b. Coarse grain sugar
This type of sugar can be found in coarse or fine grain depends on the size of the
crystals

c. Castor sugar
This sugar is finer in texture than coarse grain sugar and usually used for making
cakes as well as garnishing products before baking

d. Nibs sugar
This type of sugar can be acquired in coarse, medium or soft form and used for
making bread and bread filling

e. Icing sugar
Icing sugar can be acquired on many sizes depending on the size of the silk used
to shift the sugar

f. Golden syrup
This liquid packed sugar is produced from sugar concentration that has been
through color change

g. Treacle
This type of sugar is darker and has stronger flavor than golden syrup. This sugar
is made by adding water and molasses filtering. The molasses is next thickened

h. Glucose
Commercially called as corn sugar, this type of sugar is produced by boiling corn
starch with water where it results in gelatinized starch. Glucose is two times
sweeter and three times thicker than regular sugar. “Invert Sugar” is not the same
with corn syrup where it’s made by boiling sugar with water

i. Honey
Honey historically was the first sweetener used by human. This natural syrup is
produced by honeybee using nectar from flowers. Flower nectar contains 80%
water, 20% sugar with some oil and fragrances. Honey is largerly exported from
Canada, Australia, Hungary, California and Poland.

4. Salt
Salt is needed in every cooking such as cakes and other type of cooking. Besides adding
saltiness, salt also makes cuisine more delicious and tasty. In normal cooking, the amount of
salt need for cooking is around 1-2%. Salt scaling has to be precise so using spoon as
measurement should be prohibited as it plays very important role in determining the taste and
development of cakes

a. Characteristics of good salt: - Doesn’t

have strong and bitter taste
- Soluble in water
- Does not clot
 - Clean
- Free from chemicals

b. Salt use in cake making process:

- Adds aroma
- Enhance flavors and aroma of food ingredients
- Enhance food’s tastiness
- Adds moisture to cake
- Helps cake’s coloring process and the texture
- Helps to prevent bacteria build up inside the cake dough

5. Milk
Milk is a very important ingredient for cake since it has many functions. Milk is used for
dissolvent as well as moisturizer where it contains 87% of water. Milk as flavor enhancer
depends on its forms whether it is in “full cream”, “half cream”, or “skimmed” form. Milk is
available in fresh or concentrated, sweet and unsweetened, powdered and dried form.
One of the most important contents in milk is the milk fat because it is the base ingredient for
making butter and cream. Milk fat contains heat resistant fat, vitamin A, D and E. Nutrition
that contained in milk are milk fat, protein and minerals.

1. Pasteurized milk
The purpose of pasteurization is to destroy bacteria in milk which can cause disease.
There are two methods of pasteurization:
- First method : By heating the milk into 63°C temperature and hold it
30 minutes for

- Second method : By heating the milk into 72°C temperature and hold it
15 seconds for

Milk can also be sterilized in 100°C temperature after being homogenized first.

2. Concentrated milk
Concentrated available in two forms which are “Condensed” and “Evaporated” where
both forms are produced by evaporating amount of water content under pressure.

3. Dried powder milk

Dried milk is popular in cake and bread producing process for many reasons:
- Doesn’t need large room to store it
- Long lasting when it is stored
- Easy to reconstituted
- 100% water soluble

Dried powder milk can be found in several forms:

- Cream milk powder
- Half – cream powder
- Skimmed milk powder
Pasteurized and sterilized fresh milk has to be kept in refrigerator with the temperature
around 3.3-4.4°C to prevent it form bacteria as for concentrated milk has to be kept in 15.5-
21.1°C temperature. Canned concentrated milk that has been opened has to be removed from
its can and put into refrigerator. Dried powder milk must be kept in a clean, dry and odorless
place at room temperature and also kept from open air. “Ultra Heated Treated Milk” is a type
of milk that has gone through sterilization by using heat from ultra beam and has longer
storing time compared to other type of milk.
Relative content of milk: -
Fat (3.75%)
- Milk protein (3.46%)
- Minerals (0.75%)
- Water (87.34%)
- Lactose (4.70%)

6. Egg
Egg is an ingredient for making cake and bakery products. The egg discussed here is chicken
egg. The egg has the parts:
- Skin (12%)
- Egg white (58%)
- Egg yolk (30%)
Nutrition contained inside an egg:
- Protein called “macin”
- Protein called “ovalbumin”
- Lecitin
- Lipoprotein

Benefits and nutritional value in an egg:

- Contains important minerals: Phosphor, Iron and Calcium
- Contains the most complete proteins
- Contains vitamin A, D, thiamin and riboflavin Egg purposes in cake making
process:
- Adds nutritional value
- Adds aroma, enhance the cake composition and the quality when consumed
- Creates attracting color outside and inside the cake
- Acts as binder for food ingredients such as custard
- Helps develop cake (especially egg white)
- Supports ingredients mixing
- Makes cake softer
- Lengthens storage time

Types of egg:
a. Whole egg
Common problem arose when using whole egg in bakery is when using a big
number of eggs because it is feared that some eggs are rotten.

b. Frozen whole egg

 Frozen eggs are always available in every part of the world. Low temperature
prevents bacteria activities, however in a certain condition decaying starts 12
hours after defrosting. Defrosting process of an egg is very important. There
best way is to defrost it slowly by dipping the egg container into water or
sprinkle it with flowing water and continued by use the egg immediately after
extraction from the container.

c. Dried powder egg

Egg becomes solid/ dry after the extraction of liquid materials. Since the
content of water in normal egg is around 75%, it is required to add water to
dried egg with a ratio of 3 parts of water to 1 part of dried egg (3:1).
1. Egg white
Available in tiny coarse particles which is returned to normal by
mixing 1 part of dried egg white with 7 part of water

2. Spray – Dried whites

Formed back by mixing one part of egg with one part of water and
hold it for 15 minutes and followed by adding 9 parts of water in.

3. Spray – Dried yolks

Formed back by mixing one part of egg with one part of water and
hold it for 15 minutes

7. Fat
Fat or oil consists of fatty acid and glycerol. We used to say “fat” for a mix of triglyceride,
which is solid over a room temperature which is called “oil”

Basic ingredients for oil and fat:

a. Animals (Largest source)

- Pig fat (Lard)

- Cow fat (Oleo)
- Butter fat

b. Plants (vegetable oil)

- Cotton oil
- Soybean oil
- Coconut oil
- Sunflower oil
- Sesame oil
- Peanut oil
- Palm oil
- Corn oil
- Olive oil

Types of fat
a. Margarine
 Basic ingredients for margarine come from plants. Margarine often referred as
“Butter Substitute” due to the similar composition

b. Butter
Butter is the best shortening to give taste to cooking. However, butter is not
developing very well when whisked so it makes small volume cakes and also
the texture is rougher than other shortenings. Experienced industries will use
only half butter mixed other shortenings.

Functions of fat for cakes:

- Adds nutritional value
- Gives tastier flavor
- Softens the cake
- Helps physical structural developments when baked

In the process of making biscuits, fat is determined by its shortening value. The ability of
cream making of shortening is the most important.
8. Baking Soda
Chemical term for baking soda is Sodium bicarbonate and it is used to raise dough. Baking
soda releases CO2 gas when heated so it makes the dough rise. Overuse of Baking soda will
make the cake tasted bitter and darken the color.
Baking powder is a modification of baking soda. This raising agent is a mix of sodium
bicarbonate with some acids. Baking powder is designed to make same rise of cake and keep
it from shrinking. Baking soda/powder needs to be kept inside clean and dry storage.

9. Yeast
Yeast was found by Louis Pasteur (1850) and on the base of science, yeast was produced to
raise bread. First produced yeast was Fresh Yeast in the Netherlands. Dried Yeast was
invented as the technology advanced. In the middle of 1960s, Instant yeast is produced.
Instant yeast is more convenient in use compared to fresh and dried yeast.
Yeast is perfect for raising bread due to its characteristic of easy to grow in warm and humid
condition. Yeast is multiplied by a process called budding. The best temperature for yeast to
grow is between 21°C-27°C, yeast will grow weaker over 46°C and dies at
60°C.
Yeast contains Vitamin B which is essential for changing dead body cells so it can improve
the endurance of body.

Types of yeast:
1. Fresh yeast
The use of it is 2.25 times more than instant yeast. This kind of yeast needs to be
soaked in warm water for 20 minutes or until it becomes foamy and next mixed with
flour

2. Dried yeast/ dehydrated yeast

The use of it is 1.5 times more compared to instant yeast. The way to use it is the
same with fresh yeast
 3. Instant yeast
This type of yeast is applied directly to other ingredients and recommended not to mix
it with water since it will damage the yeast cells

Good quality yeast:

1. Fresh
2. Has distinctive odor, resembling apples
3. Has grayish color
4. Does not coagulate
5. Has no pungent odor

Benefits of yeast for bread:

1. To raise dough
2. Improve bread appearance
3. Give distinctive taste to bread
4. Adds nutritional value
5. Makes bread easy to be digested

10. Water
Pure water consists of two parts of Hydrogen and one part of Oxygen. Distilled water is water
that is free from chemical substances. Natural water still contains minerals and soluble gas
which make the water turbid. Drinking water should be free from bacteria and dangerous
chemical substances. For bread making process, water used should be from drinking water
(medium water). Functions of water in bread dough:
1. Helps to build gluten
2. Helps to dissolve sugar and salt
3. Helps yeast to multiply
4. Controls dough temperature

11. Improver
Bread improver is one of the most used ingredients in the process of making bread. This is
because flour sold in the market available in different quality. Skill is needed to make good
use of improver. Types of bread improver:
1. Which contains minerals
This type of bread improver usually used by flour factory to improve the flour
produced. Mineral improver is very good to raise bread volume. Common mineral
improver is salt

2. Which contains organics

This type is usually used as additional bread ingredients

3. Which feeds yeast

This type helps to grow yeast

12. Fruits
The agricultural term for fruit is ovary of all kind of plants. However, in everyday use the
meaning of fruit is any kind of ovary which is edible.
Fruits contain:
- Fat
- Essence
- Fructose
- Vitamins
- Minerals

The benefits of eating fruits:

- Protects the body (because of the Vitamins)
- Helps digestion system (Fibers)
- Thirst quencher (the water contained)
Fruits are classified into:
a. Hard seed fruits : Plum, Nectar, Peach, Cherries, Apricot, etc
b. Hard flesh fruits : Apple, Pears, Quinces, etc
c. Berries : Blueberries, Cranberries, Blackcurrant, Grapes, Raspberry,
etc.
d. Citrus : Oranges, Pomello, Grapefruits,
e. Tropical fruits : Mango, Banana, Papaya, etc.

13. Nuts
Nuts are important ingredients used in cakes. Its functions are:
- As a garnish
- Adds nutrition
- Enhances aroma

Nutritional value in Nuts:

- Protein which also contains amino acid
- Salt and minerals
- Vitamin B complex

Chapter III BAKERY AND PASTRY PROCESSING

I. Fermented Dough and Batters

1. Fermented base dough
Basic ingredients are needed to in the process of making bread. There are 4
main ingredients must be included in the process along with additional
ingredients. The main ingredients are flour, yeast, water and salt. Additional
ingredients are sugar, fat (butter/ margarine), milk, egg, fruits, nuts, meat as
well as enhancers.

2. Fermented dough preparation method

We have discussed about steps of making bread in the previous chapter.
There are 3 methods often used in producing bread:
2.1. Sponge dough method
 Sponge is a modern method of sour dough and barm method. Sponge is a
same mixture of water and flour dough which is added with yeast. Sponge
is then fermented for several hours or even over night. Longer fermented
dough can be added with salt
When it’s ready, the dough can be mixed with additional ingredients such
as sugar, dried fruits, eggs, butter and a little amount of flour

2.2. Ferment and dough method

This method is almost the same with sponge and dough, but ferment and
dough needs only a few hours to be fermented. The fastest ferment dough
is known as “flying ferment” which is well-known in
Great Britain. This dough contains milk, yeast and a little sugar

2.3. Straight and dough method

This method is more practical compared to the previous two methods
because what is needed is only to mix all ingredients that make the dough.
Sugar and fat will eventually slow the grow of yeast but this can be
prevented by adding more yeast into the dough

2.4. No time dough method

This is a quick method to produce bread. No time dough is straight dough
which experience only two times fermentation. The result is not as best as
the dough that has been through three times fermentation.

- Bread production step

1. Dough Mixing
This step involves tools preparation and ingredients measuring and continued by
mixing all ingredients into machine bowl. When the ingredients are mixed, it
results in dull dough.

2. Bulk Fermentation
In this process, the dough lets the yeast to work. The dough is put inside proving
cabinet or can be put in open in a room at the temperature of 20°C30°C. To keep
from forming outer crust, the dough is covered with clean cloth or plastic. The
visible physical change is the volume rise two times from the original.

3. Knock back
Knock back is intended to expel the CO2 inside the dough by knocking it.
Other purpose of knocking back the dough: o
To reinforce gluten o Helps maturing the
dough o Distributes temperature evenly
If this knock back action is exaggerated, the gluten will be broken off and the
dough won’t be elastic

4. Scaling and molding/ rounding

 In this step, the dough is divided to be scaled so that the final products will have
the same volume/ weight. After being scaled, the dough is rounded manually
using hands or by using machine.

5. Intermediate fermentation
After the dough is covered with plastic and let fermented, it is hoped that the yeast
will grow and produced CO2, alcohol and aroma. The purpose of this step is to let
gluten become elastic so that it can easily formed

6. Final molding
In this step, the dough is formed into desirable form which is not only affecting
the bread but also affecting the crumb structure

7. Final proving
Correct handling over this step decides the outcome of the whole process of
making bread. In this step, dough is allowed to stand 15-20 minutes to let the
yeast produces CO2, alcohol and aroma and raise the volume 2 times larger. The
step is intended to mature the dough and make it ready to be baked. It is also must
be noticed about the humidity factor of the fermentation process so that the dough
produces shinny skin and won’t produce crust

8. Baking
This is the process of baking the dough until it becomes bread. In the baking
process, heat generated plays significant role to the result of baking. If the oven is
too hot, the bread will produce crust where it prevents the heat distribution into
the bread.

9. Cooling
After being baked, the bread is cooled off to prevent it from sweating so it lasts
longer and produces no bad odor. This step has to be done in a room and also
before it is packed

10. Packing
The bread has to be packed to protect it from dust and microorganism before
being sold

3. Batters/ Liquid dough

The texture of this type of dough is liquid so it is need to be handled carefully
because this dough is easy to separate. This type of dough is used to cover fried
fruits like pineapple, apple, banana, etc. The dough has to develop so the resulting
product is not too hard. The ideal temperature to fry is around 175°C-180°C using
vegetable oils or nut based oil.

II. Cake Bases and Sponge Mixtures

1. Basic Cake
There are some points have to be remembered to make basic cake that will be
decorated:
o Good cake quality
 o The quality of cake is the same as desired
o Cakes for children are made from soft sponge. Cakes made from fruits are for
wedding or Christmas cakes
o Using appropriate ingredients o Precise scaling/ molding
o Color, taste and aroma given has to be adjusted when mixed with other
ingredients

2. Sponge mixture
The dough is usually consist of eggs, sugar, and flour and sometimes added with
butter. The characteristic of the dough can be changed by adjusting the basic
ingredients or adding soft or hard materials. This dough process only done by
inserting air during the process of whisking eggs and sugar

2.1. Warm method

Egg whites and egg yolks are whisked and warmed so that the sugar dissolved.
Whisk it until it raises and add flour and butter.

2.2. Cold method

Egg whites and egg yolks are separated, whisked, and add sugar separately. The
whisked egg whites and yolks are then combined before adding flour and butter.

III. Pastries
1. Puff pastry
Puff pastry is a dough made from different fat layers between dough layers so
during the baking process, open layered tissues are formed

There are several types of puff pastry:

- Full : the mixture of fat and flour is balanced
- Half : the mixture of fat and flour is 1:2
-Three quarter : the mixture of fat and flour is 1:3

There are three methods of making pastry which are English, French and
Scotch methods. The differences only lay in the storing or fat mix manner

2. Short pastry
The dough usually consists of flour, butter, air with a little amount of salt and
eggs. Pie dough is a type of salt dough which is included in “short pastry” group.
The distinctive characteristic is that it has a crispy texture when consumed

3. Choux paste
This dough is made from water, fate, salt, sugar, flour and eggs. The process
incorporates two steps which are heating on top of fire and baked inside an oven

IV. Cream and Custard

1. Custard cream (pastry cream)
 Custard cream is in the form of thick cream which is made by boiling milk, egg,
and sugar together. Usually it involves adding stabilizer in the form of maizena or
custard flour
Standard color of this pastry cream is yellow with a distinctive odor resembling
eggs which know as “vla”. In French it is usually called as “crème patisierre” or
“crema pasticera” in Italian.

2. Dairy cream
The dairy cream mostly consists of butter fat that has been through separation
usually by mechanical process from fresh cow milk. Known everyday as
“whipping cream”, the cream has to be kept at 4°C temperature. Whipping cream
will turn into butter when shaken intensely. The perfect concentration will be
produced if shaken correctly.

3. Butter cream
The main ingredient of butter cream is butter (fat) with the addition of sugar and
stabilizer like eggs. It is usually used as cake fillings and cake decoration and can
be enhanced by adding mocha, chocolate and fruits aroma

V. Classification of Pastry Product

In accordance with the ingredients and texture, pastry/ bakery products are classified as:

1. Basic pastry products

These pastry products are about all products needed to make a product of cake,
cream sauce, and delicious cake garnish

Cream
The term cream for cake and bread products is used as the general functions
divided into several types:
o Butter cream o
Pastry cream

Sauces
Sauce has liquid concentration compared to cream. The term of sauce divided
into:
a. Custard sauce (Vanilla sauce)
Basic ingredients for custard sauce are milk, sugar mixed with stabilizer, maize or
custard flour. This sauce is used as complement for: pudding, doughnut, etc

b. Chocolate sauce
This sauce is made from a mix of water, chocolate powder, chocolate and maize
as thickener. This sauce is used as complement for cake

2. Bread and fermented goods

From early civilization, bread has played significant role in human diet. Bread can
be served as side dish to accompany main dish or even serves as staple food.
Bread making process is done by inserting air inside the dough by using yeast and
classified in “plain bread” and “enriched bread”.
 Fermented dough
Generally it uses the same basic ingredients with regular bread, but only differed
from the resulting products, for example: coffee cake, Russian twist, etc. More
general examples are doughnut and muffin.

a. Plain bread
This type of bread is made from flour, yeast, water and salt, sometimes a little fat
is added. Examples: French bread and Dinner roll

b. Enriched bread
In this type of bread, fat, milk, sugar and eggs are added. It is usually served
during breakfast. Examples: Croissant and Danish

3. Cakes and biscuits

For centuries, cakes and biscuits play important role in every events or party from
layered cakes to wedding cakes with its beautiful garnish. Looking at the
composition, form and basic ingredients use, cakes are classified into: small
cakes, large cakes and torten.
Biscuits have general definition of any kinds of cookies and the definitions are
varied in every country. For example, in Great Britain biscuits are small cakes in
various shapes which have not too sweet taste. In Germany, biscuits are what we
know here as basic sponge cake.
That’s why the term of biscuits has to be understood carefully so it doesn’t give
ambiguous meaning especially in the practice. Nowadays cookies are produced
and sold commercially within a short time and high production output. Besides
that, the basic ingredients for cookies such as sugar, fat, egg and flour are
relatively easy to get as well as the additional ingredients like developer and
chemicals. The purposes of using chemicals are: o To control the size and the
spreading ability of the dough
o To give volume and dryness
o To control color and aroma

- Cookies Classification Based on Consistency a. Drop

cookies
These are ready to use dough where they are shaped using spoon on a pan with
irregular shapes but with the same shapes for every cookies on the pan
Example: Christmas cake

b. Bar cookies
This kind of cookies are made from soft dough if spread on the pan and can spread
evenly. After being spread, the dough is shaped as desired Examples: Brownies,
Florentine cookies

c. Rolled cookies
These cookies are made from tougher dough that has been rolled directly on the pan.
The dough then is cut as desired
Examples: Cookie Margaretha, Ginger Bread Cookies
 d. Refrigerator cookies
Made from cookies dough formed using hands and toughen in the refrigerator
Example: Perkins Cookies

e. Pressed cookies
The dough is put into a cookie press and pressed onto the pan
Examples: Cookie Shell, Chocolate Bow Cookies

f. Molded cookies
Made from a stiffer dough and formed by using cookie molder or by using hand or
certain tools
Example: Sable cookies

3.1. Small cakes

This term is used to describe any kind of small cakes. In Great Britain,
these type of cakes usually are used to accompany afternoon tea time with
varieties of flavors to petit four which main ingredient is sponge cake

3.2. Large cakes

Also know as “oven finished”, this type of cake is made by baking
and doesn’t need to be further garnished. Examples: Fruit cakes,
Marble cakes, etc.

g. Gateaux and Torten

Gateaux
The term is given for cakes that are made from “Butter Sponge” base or from special fat and
flour and also from ingredient like “Japonaise”.
The simplest and well-known gateau is the “layer cake”. The base for this cake is made
from sponge cake which is made in several layers evenly and covered with cream, chocolate
and almond. The sponge used here can be a soft or hard one depends on the ingredients
used. The shape of this cake varies such as round, oval, rectangle, etc. To improve the
flavor, often liquors are added to give extra flavor and aroma and also to prevent dryness of
the sponge cake. In Paris and Brussels, this cake is called as Gateaux.

Torten
Torten is a very popular cake for special events, so the appearance of the cake is prioritized.
In a special event, Torten is expected to brighten the dish table. The cake maker will feel
satisfied for their decorating effort given to the table.
Torten can be classified into two types where on one type which uses filling is basically
Gateaux. The examples of cakes that are put into Gateaux and Torten categories are:

1. Mexican Cake
2. Spanish Vanilla Tart
3. Tart Tatin
4. Linzer Torte
 5. Gateaux St. Honore
6. Carrot Cake
7. Baked Cheese Cake
In Vienna and Warsaw, they use to call these cakes as Torten

4. Sweets
This term is used to define desserts. Many things are offered from this sweets
definition where the products are:
4.1. Pudding
This pudding is known as starch used as thickening agent like maize,
tapioca and rice flour. Some examples are maize pudding with additional
flavors of chocolate, coconut milk and even caramel. This variation can be
accompanied with sliced fruits and nuts as garnish.

4.2. Cream and Custard

Cream and custard cannot be separated since it is already as one unit. In
order to make it, we need milk, eggs and sugar as basic ingredients and
involving heating on fire and in oven in the process of making it. Caramel
cream is very popular and common to be used as desserts. In many
countries including Indonesia, it is served in a form resembling white-
yellow jelly with caramel sauce as companion and sliced fruits.

5. Ices
This frozen dish can be made depends on the ingredients used whether it is
soft, medium or solid. From types of ingredients mentioned above, ices can be
made into various forms of Fruits ice cream, Sherbets, Ice cream, Parfait and
Mousses.
o Fruit Ice Cream
Made from frozen mashed fruits

o Sherbets
Made from fruit juice mixed with egg and then frozen

o Ice Cream
Made from cooked milk, sugar, and egg and then frozen. After being frozen,
the Ice cream usually is added with chocolate, fruits, nuts, etc. o Parfait and
Mousses
Made from whipped cream with a little addition of sweetener and aroma
enhancer and then frozen without mixing process. In the other side, Mousses
made by adding gelatin and whisked eggs to the whipped cream.

Chapter IV BAKERY AND PASTRY EQUIPMENTS AND UTENSILS

Introduction
There are many available bakery and pastry equipments or utensils in various sizes which are
important for bakery and pastry making process.
It is very important to know precisely how to utilize and treat these equipments to prevent
working accidents as well as damage and loss to the equipments.

I. Storage Equipment/ Materials

These equipments are used to keep food warm/ liquid and usually used to keep ready-
to-serve food. These equipments also used to store foods in the freezer

II. Baking Materials

These equipments are used to bake bakery or pastry products. The materials used in
these equipments have to be heat proof

III. Decorating Materials

The function of these materials is to decorate certain pastry products such as cakes,
pies, petit four, and others

IV. Measuring Materials

Measuring (Scaling) materials are essentially needed by pastry and bakery industries
since it is needed to have precise measure for every recipe

V. Supporting Materials
These equipments are meant for professional bakery and pastry makers in order to
produce good and perfect products

VI. Medium and Heavy Equipments

These equipments need careful handling in order to prevent working accident and
make perfect products