COMPETENCY - BASED

LEARNING MATERIAL

Sector

TOURISM
Qualification Title

BREAD AND PASTRY PRODUCTION

NCII
Unit of Competency
PREPARE AND PRODUCE BAKERY PRODUCTS

Module Title
PREPARING AND PRODUCING BAKERY
PRODUCTS
First Asian Cognizance Executive Training Institute Corp.
 MODULE CONTENT
Qualification: BAKING/PASTRY PRODUCTION NC II
Unit of Competency: Prepare Pastry/Bakery Products for Patisseries
Module Title: Preparing Pastry/Bakery Products for Patisseries
Module Description:
This module covers the knowledge, skills and attitudes in preparing pastry and
bakery products for patisseries. It includes prepare pastry and bakery products,
decorate and present pastry and bakery products and store bakery products. It also
includes, information sheets, self-checks, job sheets, operation sheets and
performance criteria checklist.
Nominal Duration:

SUMMARY OF LEARNING OUTCOMES;

Upon completion of this module, the trainee/ students must be able to:
Prepare pastry and bakery products
Decorate and present pastry products
Store bakery products
PERFORMANCE CRITERIA
• Select, measure and weigh ingredients
• Prepare and use appropriate equipment to required pastry and bakery products.
• Apply the various techniques and required conditions in cooking and baking
pastry and bakery products.
• Apply culinary and technical terms commonly used in industry relation to pastry
and bakery products.
• Prepare variety of pastry and bakery products according to standard recipes and
desired product characteristics.
• Decorate and fill pastry and yeast goods in accordance with standard recipes and
customer.
• Present/finish pastry or bakery items in accordance with established standards
and procedures.
• Store and package pastry and bakery products.
• Apply food hygiene and safety principles in preparing and presenting pastry and
bakery products.

2 Date Developed: Document No. BPPNCII - 001

CBLM July 2021 Issued by:
Bread and Pastry Production NCII Date Revised:
July 2021
FACET
“Prepare and Produce Bakery Products ” Developed by:
M.S MELENDREZ REVISION # OI
LEARNING OUTCOME #1 Prepare Pastry and Bakery Products for
Patisseries
CONTENTS:
• Proper measuring and weighing of ingredients
• Measuring techniques of ingredients
• Bakery tools and equipments
• Culinary and technical terms commonly used in industry in relation to pastry and
bakery products
• Kinds of flour mixtures
• Preparation of bread/pastry products
ASSESSMENT CRITERIA:
1. A variety of pastry and bakery products are prepared according to standard recipes
a desired product characteristics.
2. Ingredients are selected, measured and weighed according to recipe requirements
and established standards and procedures.
3. Appropriate equipment are used according to required pastry and bakery products
and standard operating procedures.
4. Batter and dough are prepared in accordance with enterprise standards.
5. Products are proofed according to specified temperature and other conditions.
6. Pastry and bakery products are cooked and baked according to techniques and
appropriate conditions.
7. Required oven temperature are selected to bake goods in accordance with the
desired characteristics, standards recipe specifications and enterprise practices.

CONDITION: Students/Trainees must be provided with the following:

1. WORKPLACE LOCATION:
Equipment
• Commercial mixer with complete attachment
• Dough roller
• Decker oven Working table
• Dough cutter
• Proofing cabinet
• Refrigerator
• Gas range
2. TOOLS, SUPPLIES AND MATERIALS
• Cake pillars Flour sifter
• Mixer Strainer
• Beaters Pastry bag

3 Date Developed: Document No. BPPNCII - 001

CBLM July 2021 Issued by:
Bread and Pastry Production NCII Date Revised:
July 2021
FACET
“Prepare and Produce Bakery Products ” Developed by:
M.S MELENDREZ REVISION # OI
 • Set of dry measuring cup Muffin pan
• Measuring cup, liquid Muffin cups
• Set of measuring spoon
• Rolling pins SUPPLIES
• Sheet pans Eggs Cocoa powder
• Baking pans Bread flour Coffee powder
• Pie pans All purpose flour Baking powder
• Loaf pan Cake flour Baking soda
• Sauce pan Refined sugar Cream of Tartar
• Ladles Brown sugar Flavorings
• Chopping board Confectioner sugar All purpose cream
• Knife Margarine Cherry with stem
• Mixing bowl Vegetable oil
• Grater Lard
• Wire whisk Yeast
• Weighing scale Butter
• Rubber scraper Chocolate chips
• Spatula Chocolate bars/powdered
• Decorating tips Food colors
• Cake turn table Tropical fruits
• Pie cutter Cream cheese
• Wooden spoon Pineapple juice
• Cake stand with tier Milk (evaporated, condensed, powdered)

3. TRAINING MATERIALS:

• Modules
• Reference books
ASSESSMENT METHOD:
Written Test
Demonstration

4 Date Developed: Document No. BPPNCII - 001

CBLM July 2021 Issued by:
Bread and Pastry Production NCII Date Revised:
July 2021
FACET
“Prepare and Produce Bakery Products ” Developed by:
M.S MELENDREZ REVISION # OI
 LEARNING EXPERIENCES

INFORMATION SHEET #1.1-1

PROPER MEASURING AND WEIGHING OF INGREDIENTS

LEARNING OBJECTIVES: After reading this information sheet you should be able to:
a. Mise–en-place
b. Properly measure and weigh ingredients

Understanding ingredients, why they function the way they do and how to adjust
for their differences will make the baking experience more successful and consistent.

FLOUR – Provides bulk and structure to baked goods. The higher the protein content,
the greater the flour’s gluten forming potential.

Types of Flour:
1. Cake flour – for tender cakes (6 – 8% protein).
2. Pastry flour – for pie crust and biscuits (7.5 – 9.5% protein).
3. All – purpose flour – for general baking/cooking (10 – 13% protein)
4. Bread flour – for yeast raised breads (12 – 15% protein)
5. Wheat flour – for breads (13 – 14% protein)
6. Gluten flour – added to other types of flour to increase protein content of weaker
flours (40 – 85%)

Most flours are purchased in 50 and 100 – pound bags. They should be stored in
a lit, ventilated room at room temperatures no higher than 27 C. Flour can be stored in a
refrigerator or freezer if necessary to prevent the onset of rancidity. Refrigeration may
cause the flour to absorb moisture, however, which will limit the flour’s ability to absorb
additional moisture during actual use.

MEASURING INGREDIENTS

One of the keys to successful baking is the correct measurement of ingredients

one should not only follow the amounts stated in a recipe but also measure them in the
right way. Dry and liquid ingredients are measured differently.
Dry ingredients like flour and sugar are measured in nested measuring
cups which come in a set of 4 (1 cup, ½ cup, 1/3 cup and ¼ cup). Sugar and all-purpose
flour are measured by dipping the cups into the ingredient until filled then leveling it off
with a spatula. For cake flour and confectioners’ sugar, ingredients are spooned onto the
cup then leveled off.

Liquid ingredients are poured into spouted glass measuring cups placed on
a flat surface. Measurement is read at eye level.

Small quantities of dry and liquid ingredients are measured using spoons
measuring 1 tablespoon, 1 teaspoon, ½ teaspoon, or ¼ teaspoon. Dry ingredients are
leveled off with spatula.

5 Date Developed: Document No. BPPNCII - 001

CBLM July 2021 Issued by:
Bread and Pastry Production NCII Date Revised:
July 2021
FACET
“Prepare and Produce Bakery Products ” Developed by:
M.S MELENDREZ REVISION # OI
 Shortening is measured by pressing down firmly into the measuring cup to
make sure there are no air spaces. Brow sugar is also packed firmly to ensure proper
measurement. When the cup is inverted the measured sugar should retain the shape of
the cup.

Butter need not be measured in cups. One bar of butter is already 1 cup
just divide the bar into 2 for 1/3 into 3 and so on.

SELECTING, MEASURING AND WEIGHING INGREDIENTS

Understanding ingredients why they function the way they do and how to adjust
for their differences will make the baking experience more successful and consistent.

1. FLOUR –
is a finely ground meal or powdery product obtained from milling or grinding
cereal grains, root crops, starchy vegetables, and other foods.

Bread Flour All Purpose flour Cake flour

(strong flour or hard (Family flour, (weak flour or soft
flour) general flour flour)
pastry flour)
Protein 12-14% 10-11% medium 7-9% weak gluten
content High gluten strength strength strength
Source Hard dark red Combination of all U.S. western white, soft
spring(dark northern purpose flour and red winter, white and
spring)or hard red cake flour white club wheat
winter
Product Breads A good median in Cakes,
utilization Rolls the flour varieties Cookies
Sweet yeast –raised which can Pastries
Products substitute either Other specialty
bread flour or cake Products such as
flour but requires noodles
more kneading fir
bread and less for
6 Date Developed: Document No. BPPNCII - 001
CBLM July 2021 Issued by:
Bread and Pastry Production NCII Date Revised:
July 2021
FACET
“Prepare and Produce Bakery Products ” Developed by:
M.S MELENDREZ REVISION # OI
 cake to control
gluten
development.
Identification When rubbed A combination of When rubbed between
between two fingers, qualities of bread fingers feels sleek,
feels gritty, sandy, dry and cake flour. velvety and smooth.
and granular
Whiter than bread flour
Has creamy color and all purpose flour.
When pressed
together, does not When pressed together
lump easily clumps a bit and tends to
hold its shape.
Leavening Yeast Baking powder Baking powder
agents Baking soda and Baking soda
yeast

Kinds of Wheat
The common wheat are classified into four major categories:
1. hard red spring
2. soft red winter
3. soft white winter
4. soft white spring
Wheat flour are differentiated by such factors such as:
a. protein content
b. virtuosity or translucency of the kernel
c. kernel color and kernel hardness
Storage of flour
1. Store flours and other cereal in tightly covered containers to keep out dust, moisture
and insects.
2. Store in dry place at room temperature.
3. Flour maybe stored satisfactorily for 2-3 months.

What's the difference between cake flour, bread flour, and all-purpose flour?

The main difference among flour types is in the gluten content, which varies depending
on whether the flour is made from hard wheat or soft wheat. Gluten is the protein that
helps yeast stretch and rise. To achieve the best baking results, use the type of flour a
recipe specifically calls for.

1. All-purpose flour is designed for a number of uses, including cookies, quick

breads, biscuits, and cakes. A mixture of high-gluten hard wheat and low-gluten soft
wheat, it comes in both bleached and unbleached forms, which can be used
interchangeably.
2. Cake flour is made predominantly of soft wheat. Its fine texture and high starch
content make it ideal for making tender cakes, cookies, biscuits, and pastries that
do not need to stretch and raise much.

7 Date Developed: Document No. BPPNCII - 001

CBLM July 2021 Issued by:
Bread and Pastry Production NCII Date Revised:
July 2021
FACET
“Prepare and Produce Bakery Products ” Developed by:
M.S MELENDREZ REVISION # OI
 3. Pastry flour is similar to cake flour but has slightly higher gluten content. This aids
the elasticity needed to hold together the buttery layers in flaky dough such as
croissants, puff pastry, and pie crusts.
4. Self-rising flour is all-purpose flour that has had baking powder and salt added to
it. Use it in yeast bread recipes in place of all-purpose flour by omitting salt, and in
quick bread recipes by omitting salt and baking powder.

When the recipe calls for: Substitute:

1 cup minus 2 tablespoons sifted all-
1 cup sifted cake flour
purpose flour
1 cup pastry flour 1 cup minus 1 tablespoon all-purpose flour
1 cup minus 1 tablespoon all-purpose flour
1 cup self-rising flour plus 11/2 teaspoons baking powder and
1/8 teaspoon salt
1 cup all-purpose flour 1 cup plus 1 tablespoon pastry flour

Pastry flour and cake flour are both milled from soft wheat and have lower protein
levels, which makes them more suitable for items that need to be tender, such as cakes,
pies, and pastries.
While pastry flour is usually sold unbleached, most cake flour, including Softasilk®, is
bleached to speed up the natural process of flour maturing and color lightening.
In the past, wheat was left to mature in the field, and flour was stored in silos for a while,
allowing the oxygen in the air to bleach the flour naturally. These days, because farmers
take their wheat to market sooner, flour millers bleach flour to speed up that maturing
process.
Bleaching toughens cake flour's protein. This allows cake flour to support large
amounts of sugar and fat without collapsing. But, because of this strengthening effect,
substituting cake flour for pastry flour does have some physical effects. In cookies, for
example, using cake flour reduces the amount that cookies spread.
Still, because of its lower protein levels, using cake flour instead of pastry flour will
yield products that are tendered and possibly more crumbly. To compensate for that, you
can substitute 1 cup plus 2 tablespoons of cake flour for every cup of pastry flour.
Normally, you don't have to make any adjustments in the other ingredients.
Substituting white flour for whole-wheat flour could make a difference in many dishes,
especially in baked goods, because the flours are so different in texture, taste, and
moisture content.
White flour is the ground inner kernel or endosperm of two types of wheat: high-
gluten hard wheat and low-gluten soft wheat. It contains neither the bran nor the germ of
whole-wheat flours.
Whole-wheat flours are available in two general types: The type labeled "whole-wheat" is
usually ground hard wheat that is high in gluten and best for baking bread. Whole-wheat
"pastry flour" is made from a soft wheat low in gluten and is best for cakes, muffins,
biscuits, scones, pastries, and cookies.
Although bread flour and pastry flour -- either white or whole-wheat -- can't be substituted
for each other, most sources say you can successfully substitute up to half of the whole-
8 Date Developed: Document No. BPPNCII - 001
CBLM July 2021 Issued by:
Bread and Pastry Production NCII Date Revised:
July 2021
FACET
“Prepare and Produce Bakery Products ” Developed by:
M.S MELENDREZ REVISION # OI
wheat flour called for in a recipe with all-purpose white flour. You may have to
experiment with the amount of the liquids in the recipe as a result.
Keep in mind, however, that white flour does not contain the fiber and nutrients of
whole-wheat flour. Whole-wheat flour has fewer calories and carbohydrates than white
flour, and it contains five times the fiber, twice the calcium, and 25 percent more protein
than white flour.
A "fortified" food is one that has had one or more nutrients added to it that it
normally does not have. For example, milk is fortified with vitamin D. Orange juice can be
fortified with calcium, which benefits bone health.
Other foods, such as flour, can lose important nutrients during processing. By
"enriching" the food, the food processor adds back lost vitamins and minerals, so the
food can still provide most of these nutrients.
However, "enriching" does not mean extra vitamins or minerals are added. Instead, a
food such as breakfast cereal can use "enriched" flour and be "fortified" with added
vitamins and minerals.

NON- WHEAT OR COMPOSITE OF FLOURS

Flour made from grinding or milling grain kernels other than wheat, root crops
and legumes are collectively referred to as non-wheat flour. One or more of these flours
may partially replace wheat flour for cooking purposes and the resulting flour mixture is
called composite flour.
1. Rye flour- this is obtained from sifting rye meal. Of the non- wheat flour, Rye flour
approaches the quality of wheat flour for bread-making but since it lacks the gluten-
forming PROTGEINS wheat flour.
2. Corn Flour – It is obtained by milling and sifting yellow or white corn. The tortillas of
the Mexicans are unleavened corn cakes using corn flour as the basic ingredient.
3. Buckwheat - it is a finely ground product obtained from sifting buckwheat meal. It is
used in making buckwheat pancakes.

a. Potato flour - it is made from white potatoes which are then dried and
ground, this makes a good quality doughnuts and fairly acceptable
cookies.

b. Rice flour – it is prepared by milling white rice..

c. Soy Flour - there are two kinds: the full – fat and the low fat soy flour

The former is made from dehulled soybeans while the latter is prepares from
defatted soybeans or soybean from which most of the oils gas been previously extracted.

a. Waxy Rice flour – it is also known as sweet rice, which is marketed in the USA.

SUGAR AND SWEETENERS

They serve special purposes in the bakeshop, provides flavor and color, tenderize
products by weakening gluten strands, provide food for yeast, serve as a preservative
and act as a creaming or foaming agent to assist with leavening.
9 Date Developed: Document No. BPPNCII - 001
CBLM July 2021 Issued by:
Bread and Pastry Production NCII Date Revised:
July 2021
FACET
“Prepare and Produce Bakery Products ” Developed by:
M.S MELENDREZ REVISION # OI
Sugar – are carbohydrates. They are classified as simple sugar such as glucose and
fructose which occur naturally in honey and fruits, or complex sugar, which may occur
naturally such as lactose in milk or in refined sugars.

Sweetener – can be used to achieve the same benefits of as sugar in baked goods.

Types of sugar:

1. Corn syrup – produced by extracting starch from corn kernels and treating it with
acid or an enzyme to develop a sweet syrup. This syrup is extremely thick but is
less sweet – tasting as honey or refined sugar

2. Glucose – thick syrup extracted from the starch in corn, potatoes, rice or wheat in
a process known as hydrolysis.

3. Invert sugar – dense sugar syrup produced by refining sucrose with an acid. About
20 to 30% sweeter than regular sucrose and it is extremely hygroscopic.

4. Honey – a strong sweetener consisting of fructose and glucose. It is created by

honeybees from nectar collected from flowers.

5. Malt – produced fro germinated barley or wheat grains. The enzymes in malts aid
in the fermentation of many types of bread. It also enhances the elasticity of bread
dough and retains moisture in the crumb.

> granulated sugar – refined sugar, table sugar, castor or caster sugar.

➢ Confectioner’s sugar – contains approximately 3% cornstarch to retard

10 Date Developed: Document No. BPPNCII - 001
CBLM July 2021 Issued by:
Bread and Pastry Production NCII Date Revised:
July 2021
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“Prepare and Produce Bakery Products ” Developed by:
M.S MELENDREZ REVISION # OI
 Crystallization. It is primarily used in icings and also a component of cake mixes. The
finest of this sugar tends itself to easier blending.

➢ Brown or yellow sugar – brown sugar contains caramel, mineral matters and
moisture. It still contains molasses and not been notably purified. This is used where
the flavor and color of the brown sugar is desired.

➢ Other sugar

Corn sugar or dextrose – made from corn starch. It is approximately 75% as sweet
As granulated sugar .it is directly fermentable by yeast; so using it enhances
fermentation.

Milk sugar or Lactose – it is present in fresh and skimmed milk. Although it is not used
as a separate ingredient, it is important that the lactose in milk and milk products imparts
additional flavor and sweetness in the product.

Malt sugar or maltose – is present in malt syrup used in bakery products and add
sweetness to the product other sugar in baking is molasses and honey.

Effect of Sugar in Baked Products

1. Increase dough development

2. Gives a richer crust
3. Improves flavor, aroma, and nutrition
4. Increase tenderness
5. Increase volume

11 Date Developed: Document No. BPPNCII - 001

CBLM July 2021 Issued by:
Bread and Pastry Production NCII Date Revised:
July 2021
FACET
“Prepare and Produce Bakery Products ” Developed by:
M.S MELENDREZ REVISION # OI
FATS – general term for butter, lard, margarine, shortening and oil. Fats provide flavor
and color, add moisture and richness assist with leavening, help extend a product’s shelf
life and shorten gluten strands, producing tender baked goods.

1. Butter – is a fatty substance produced by agitating cream. Contains at least 80% milk
fat, not more than 16% water and 2 – 4% milk solids, may or may not contain added salt.

➢ Salted butter – added with 2.5% salt.

Storage: Should be well wrapped and stored at temperatures between 32 F. If well
wrapped, frozen butter will keep up to nine months at a temperature of 18 C.

2. Lard – rendered pork fat, contains a small amount of water.

3. Margarine – manufactured from animal or vegetable fats or a combination of such fats

added with flavorings, colorings, emulsifier, preservatives and vitamins. The firmer the
margarine, the greater the degree of hydrogenation and the longer is its shelf life.

4. Shortening – Any fat is a shortening in baking because it shortens gluten strands and
tenderizes the product.

MILK AND DAIRY PRODUCTS

Milk and Dairy products provides texture, flavor, volume color and nutritional value
for cooked or baked items.

1. Whole milk – consists primarily of water (about 88%).

2. Concentrated Milk:

o Evaporated milk – produced by removing approximately 60% of the water

from whole milk. Requires no refrigeration until opened.

o Sweetened condensed milk – contains large amounts of sugar (40 – 45%)

o Dry milk powder – made by removing virtually all the moisture from
pasteurized milk.

CREAM – a rich liquid milk product containing at least 18% fat.

1. Whipping cream – generally used for thickening and enriching sauces, making ice
cream and as icing.

2. Heavy cream - whips easily and holds its whipped texture longer than other creams

Storage: unwhipped cream should not be frozen. Keep cream away from strong odors
and bright lights, as they can adversely affect its flavor.

12 Date Developed: Document No. BPPNCII - 001

CBLM July 2021 Issued by:
Bread and Pastry Production NCII Date Revised:
July 2021
FACET
“Prepare and Produce Bakery Products ” Developed by:
M.S MELENDREZ REVISION # OI
CHEESES – One of the oldest and most widely used foods known to humans.

Fresh cheeses – uncooked or unripe with many uses in sweet and savory bakeshop
preparations. They are generally mild and cream with a tart tanginess.
Cream cheese – used in cheesecakes, pastry feelings and icings.

Mascarpone – with pale ivory color and rich sweet flavor. It is useful in sweet sauces,
ice creams and fillings.
Ricotta – It is white or ivory in color and fluffy, with a small grain and sweet flavor.

EGGS

EGGS – leaven and thicken items in the bakeshop. They enrich and tenderize yeast
breads and extend the shelf life of some baked goods.

Sizes

Storage: improper handling quickly diminishes egg quality. Should be stored at

temperatures below 40 F and at a relative humidity of 70 – 80 %. eggs will age more
during one day at room temperature than they will during one week under proper
refrigeration.
THICKENERS

Starches – often used as thickening agents in bakeshop products.

Examples:
▪ Cornstarch – produced from corn kernels.
▪ Tapioca – a starch produced from the root of the cassava plant.
Gelatin – one of the most commonly used thickeners in the bakeshop.

1. Granulated gelatin – one envelope is enough to set 1 pint of liquid into a firm gel.
2. Sheet or leaf gelatin – produced in varying thickness in weight. The average is 3
grams per sheet.
13 Date Developed: Document No. BPPNCII - 001
CBLM July 2021 Issued by:
Bread and Pastry Production NCII Date Revised:
July 2021
FACET
“Prepare and Produce Bakery Products ” Developed by:
M.S MELENDREZ REVISION # OI
Bloom – to soften gelatin in cold water before melting and using.

FLAVORINGS

1. Salt – the most basic seasoning. It strengthens the gluten structure in bread dough.
2. Vanilla – the most frequently used flavoring in the bakeshop. It comes from the pod
of fruit , called a bean, of a vine in the orchid family.
3. Coffee – its smoky richness marries well with chocolate, cinnamon, mint and nuts
in mousses, candies and ice cream.
4. Tea – use to flavor creams and custard. (e.g Black tea)
5. Mint – has a tart aroma and flavor.
6. Anise – has a distinctively strong sweet flavor.
7. Allspice – gives a distinctive taste to spiced cookies such as ginger bread.
8. Cinnamon – blended for consistent flavor and aroma.
9. Nuts – provide texture and flavor in baked goods.
10. Alcoholic beverages – added to enhance flavor.

FLAVORS –the most frequently used flavoring in the bakeshop. It comes from the pod of
fruit, called a bean; of a vine in the orchid family. These are extracts or solution of the
flavor in ethyl alcohol or some other solvent. The base of the flavors is the extracted
essentials of the fruit or bean, or imitation of the same. Many fruit flavors are derived
from the natural oils found in the surface part of the fruit. Some extracted from the pulp
were flavors are often supplemented by artificial flavor or coloring. Do not use to much
flavorings.

COCOCA AND CHOCOLATE - are used widely in the production and finishing of cakes,
pastries, pies and cookies. Not only they provide for variety of product but they also
supply body and bulk to the cake mix or icing.

MISE EN PLACE

Mise en place is a French term meaning to put in place. In the kitchen, it means having
everything in place necessary for the successful preparation of a meal. In the bakeshop,
it means accurate selection and measurement of ingredients, and preparation of all the
components and equipment needed to prepare the final product.
14 Date Developed: Document No. BPPNCII - 001
CBLM July 2021 Issued by:
Bread and Pastry Production NCII Date Revised:
July 2021
FACET
“Prepare and Produce Bakery Products ” Developed by:
M.S MELENDREZ REVISION # OI