INTRODUCTION

Baked products have indeed become a popular and indispensable part of our daily
lives. Filipino families have discovered the fun of eating, freshly baked products during their
meals inside and outside the home. These products are now served as part of the daily fare
and as special treats during family celebrations. Nowadays bakeries and pastry outlets have
mushroomed in almost every corner of the country. Big or small bakery outlets and flour based
products are now available anywhere else, in big malls and establishment up to the poorest
rural areas. There are roughly ten thousand or more bakery outlets in the entire archipelago
today. It provides useful occupations to thousands of bakers, considering government’s
encouragement to open Baking Class as a vocation for students. In fact, several culinary
schools offered Baking Class and included in the curriculum of HRM course. There are
several advantages that a bakery business offers a new entrant. One, he is free to choose his
market. Two, it is not difficult to find a good location for a bakeshop. Since bakery products
are considered as a daily consumable, any populated area is a good place for a bakeshop.

Objectives :
 Select, measure, and weigh required ingredients according to recipe or
production requirements.

 Prepare a variety of bakery products according to standard. Mixing

procedures/ formulation/ recipes and desired product characteristics.

 Use appropriate equipment according to required bakery products and

standard operating procedures.

 Bake bakery products according to techniques and appropriate conditions.

 Select required oven temperature to bake goods in accordance with the

desired characteristics, standards recipe specifications

Types , Kinds and classifications of Bakery Products

Preparing bakery products requires no trick but adequate mastery of the processes
in baking. This topic will provide you a hands-on experience in Baking. Baking is one of the
Profitable business in our country today.
Bread is one of the most popular and best sold baked products, not only in our
country but in other countries as well. Many countries have bread as their staple food.
There are different kinds of bread. Whatever kind of Bread is eaten, people remember it for
its quality. It is by maintaining good quality that popular bakeries or bread houses keep their
customers.
The quality of Bread is affected by the type of ingredients used , the manner the dough is
mixed or prepared , and the temperature maintained during baking.
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BREAD AND PASTRY
Kinds of Dough in Baking Bread
 Lean Dough – The basic ingredients for bread which include flour, yeast, salt a little
sugar and shortening make up the lean dough. This dough is made up into Pan de
sal, Pan Amerikano, French Bread, and other crusty bread varieties .
 Rich Dough – Aside from the basic ingredients for bread , rich dough has butter ,
nuts , fruits , eggs, and condiments . Milk is often used , too. Rich dough also uses
more sugar . This dough is used in making rolls , coffee cakes , and the sweet bread
varieties.
Methods of Mixing Dough
 Straight Method – This method combines all the ingredients together at one time to
make the dough . the dough is kneaded and set aside to rise .
 Sponge and dough method – this method mixes of the liquid , flour , and all of the
yeast to make a soft mixture which is set aside to rise until bubbly . Then , the
remaining ingredients are added and the mixture is treated as straight dough .
Bread products can also be prepared using batter instead of Dough. Preparation of this
type of bread is faster since there is no dough to knead and shape . However , the
texture of the finished product is not as fine as that of kneaded dough.
Characteristic of a Well Made Bread
Bread of High quality is characterized by the following :
1. It is large for its weight , well – rounded top , and free from cracks and bulges .
2. The crust is thin with an even golden brown color .
3. It has fine and even grain , elongated cells, and rhin cell wall making the crumb
smooth , soft , elastic and creamy white with a silken sheen .
4. It does not crumble easily .
5. It has a sweet and nutty odor , not sour .
Cookies
Cookies are always popular. They are really “little cakes, flat, sweet and
small. They can be made in a variety of shapes and flavors, and can be served
in just as many different ways.

Kinds of Cookies
 Drop cookies - are irregular and unevenly shaped. They are made simply
by dropping the cookie batter from a teaspoon to a baking sheet to get the
popular tongue-shaped cookies.
 Rolled cookies - are made from dough which have been rolled out and cut with
cutters to form shapes that fit special occasions such as Christmas, Valentine’s
Day and Easter.
 Pressed or Bagged Cookies – are made with more butter which makes the
finished product richer in taste than the other types of cookies. They are made
by pressing the mixture out of a cookie presser or pastry tube onto the baking
sheet, and at the same time forming it into varied shapes like rings or ribbons.

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BREAD AND PASTRY
  Cookie bar- this type of cookie is cut into bars after baking. They are usually
small and square in shape.
 Refrigerated cookies – this type of cookie is frozen and cut into desired
shapes before baking.

Mixing Techniques
Mixing methods greatly affect flour mixtures and its resulting product.
Various techniques have been developed for efficiency and convenience. Some of
them are as follows:
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. The creamed
mixture should have both smooth and grainy particles.
Cutting in - Mixing fat and flour with the use of a pastry blender or two knives
in a scissor-like manner. This method cuts fat into small pieces, coating
them with flour to form coarse, granular mixtures for pastries and biscuits.
Folding - This is working with two ingredients very gently to retain air in the
mixture. It often involves one delicately textured ingredient such as
beaten egg white or whipped cream, which would be reduced to nothing if
handled crudely, and a batter type mix.
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.
Beating - It is done to incorporate air in a mixture by mechanical agitation. It
could be done with the aid of special gadgets like wire whips, egg beaters
or electric food mixers or with a fork.
Stirring – It is often done with a wooden spoon, rotating it through a mixture as
long as necessary usually until the ingredients are combined.
Whipping – It is a process of beating eggs and cream to fill them with air and
make them thick and
fluffy.
Sifting – It is the process of separating coarse particles in the ingredients
by passing through a sieve. Air is incorporated through this method.

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BREAD AND PASTRY
 Muffin

Muffins are simple cup breads leavened and are considered a member of
the quick bread family. A variety of quick loaf breads and coffee
cakes can be derived from the basic muffin recipe.

Outside Characteristics of Muffin and Quick Breads

 Shape: Uniform; well-rounded top; free from peaks; no cracks.
 Size: Uniform; large in proportion to weight.
 Color: Uniform golden brown.
 Crust: Tender; pebbled or slightly rough; shiny

Inside Characteristics of Muffin and Quick Breads

 Color: Creamy white or slightly yellow; free from streaks.
 Grain: Round, even cells; free from tunnels.
 Texture: Tender; moist; light.
 Flavor: Pleasing; well-blended with no bitterness.
Biscuits
Biscuits are small flaky quick breads. They are leavened
with fast-acting leaveners which make preparation time shorter than any
yeast leavened bread.

Two Ways to Make Biscuits:

 Using solid fats
Solid fats are cut into the flour with a fork, a pair of knives
or a pastry blender until it coats the flour and is fairly crumbly and
mealy.
Liquid is added to make a soft dough and then the mixture is rapidly
but
lightly kneaded to evenly distribute the mixture and sufficiently
develop the gluten for flaky product.
 Using liquid shortening or “Wet to Dry Method”
Liquid shortening or oil is added to the liquid ingredients and mixed
with the dry ingredients to make soft dough. It is kneaded rapidly
but lightly and treated like the solid fat dough.

Outside Characteristics of Biscuits

 Shape: Uniform; straight sides and level tops on
rolled biscuits
 Size: Uniform; twice the size of
unbaked biscuits
 Color: Uniform golden brown tops and bottoms—sides
lighter; free from yellow or brown
 Crust: Tender; moderately smooth; free form
excess flour

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BREAD AND PASTRY
 Inside Characteristics of Biscuits
Color: Creamy white; free from yellow or brown spots.
 Grain: Flaky, pulling off in thin sheets; medium fine, even cells.
 Texture: Tender; slightly moist; light.
 Flavor: Pleasing, well-blended with no bitterness
NOTE: Drop biscuits will be nicely rounded with rough and crisper crust. They
will not be as flaky.

The succeeding pages provide recipes for the different types of bakery products. Divide the
class into five groups. Choose a recipe to follow. Each group should be assigned to bake a
particular type of bread, cookies, muffin & biscuits. No two groups should do the same
recipe. There are enough recipes for all the groups

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BREAD AND PASTRY
 Dinner Roll

Ingredients

Mixture 1
1 ¼ cup bread flour
1
 ∕8 bar butter (softened)

Mixture 2
3 tablespoon sugar
 ½ tablespoon yeast

Mixture 3
¼ cup beaten egg
1
 ∕8 tsp iodized salt

Mixture 4
Egg wash

PROCEDURE:
1. In a large mixing bowl, combine bread flour and butter. Mix well. Add the
sugar and yeast. Rub the dry ingredients with your hands until all ingredients
were distributed equally.

2. Beat egg and combine to water and salt.

3. Pour all liquid ingredients to dry ingredients and mix well. Knead for 15-20
minutes.

4. When the dough is already smooth and elastic and blisters are showing, form
a ball and set aside for 20-25 minutes or until it doubles in size.

5. Punch the dough. Flatten and weigh for 45 grams or make it to 7 pieces.

6. Arrange in baking sheet and set aside for 30 minutes or until it increases its
size.

7. Bake for 10-15 minutes in 375°F.

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BREAD AND PASTRY
 PAN DE SAL

INGREDIENTS:

 1 k bread flour
 1 ½ tbsp. instant yeast
 ¼ cup lukewarm water
 200 g brown sugar
 2 tbsp.oil
 2 tsp rock salt
 1 tsp vanilla
 150 grams lard
 2 cups water

PROCEDURE:

1. Dissolve yeast in ¼ cup lukewarm water. Sprinkle with 1 tbsp. sugar. Allow to
stand for 8-10 minutes.

2. Combine water, oil, salt and sugar. Stir until salt and sugar are dissolved. Set
aside.

3. In a separate bowl, place bread flour and make a well at the center and then
add yeast mixture, and follow the liquid mixture. Mix thoroughly.

4. Transfer dough on a floured board and start kneading. Continue kneading

until dough is smooth. (Approximately 25 minutes).

5. Shape into smooth ball and grease all sides with lard. Place in slightly
greased bowl. Cover with damp clean cloth. Allow to rise until double in size,
approximately 1 ½ hours, then punch down dough.

6. Cut dough into two, then roll each half into a round log about 30 cm x 2 ½ cm.

7. Cut into 12 equal pieces. Dredge with bread crumbs.

8. Place on greased baking sheets with one side of each piece facing up, about
2½ cm apart. Let it rise until double its size. Bake in a pre-heated oven at
350°F for 15-20 minutes.

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BREAD AND PASTRY
 CINNAMON ROLL

Ingredients

 1 TB yeast
 1 tsp sugar
 ½ cup water
 2 cups milk
 3 TB butter
 ¼ cup sugar
 1 tsp salt
 ½ tsp vanilla
 3 cups all-purpose flour

Filling

 ¼ cup softened butter

 ⅓ cup brown sugar
 2 tsp cinnamon
 ¼ cup chopped cashew nuts
 ½ cup raisins

Greasing mixture on pan

 ¼ cup maple syrup, optional

 ¼ cup brown sugar
 ¼ cup white sugar
 ¼ cup butter

Procedure:

1. Mix together yeast, sugar, water and milk. Cover for 5 minutes.

2. Add in butter, sugar, salt, vanilla and flour. Let it rise for 25 minutes.

3. Roll on floured table.

4. Spread filling, roll and cut to 1” thick.

5. Place on greased pans and let it rise for 30 minutes.

6. Preheat 350°F, bake for 20 minutes.

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LEAHLOU E. NARVIOS, LPT. MBA
BREAD AND PASTRY
 SPANISH BREAD/PAN DE COCO/CHEESE BREAD

Ingredients

1 k bread flour 2 tbsp.oil

2 tbsp. instant yeast 2 tsp rock salt
¼ cup lukewarm water 1 tsp vanilla
2 cups water 75 grams Lard
100 grams brown sugar

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LEAHLOU E. NARVIOS, LPT. MBA
BREAD AND PASTRY
 SPANISH BREAD FILLING

Ingredients

 ½ bar butter
1
 ∕3 cup brown sugar
 ½ c bread crumbs
 ½ t vanilla

Mix and cook together.

PAN DE COCO FILLING

Ingredients

 1 pc young coconut (grated)

 1 cup brown sugar
 1 tsp vanilla

Mix and cook together.

CHEESE BREAD TOPPINGS

Ingredients

 ¼ cup butter
 1 cup powdered milk

Cut in butter and milk then add sugar.

Procedure

1. Prepare the desired filling and/or topping. Set aside.

2. Dissolve yeast in ¼ cup lukewarm water. Sprinkle with 1 tbsp. sugar. Allow
to stand for 8-10 minutes.

3. Combine water, oil, salt and sugar. Stir until salt and sugar is dissolved. Set
aside.

4. In a separate bowl, place bread flour and make a well at the center. Then add
yeast mixture, follow by the liquid mixture. Mix thoroughly.

5. Transfer dough on a floured board and start kneading. Continue kneading

until dough is smooth. (Approximately 20-25 minutes)

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 6. Shape into smooth ball and grease all sides with lard. Place in slightly
grease bowl. Cover with damp clean cloth. Allow to rise until double in size
approximately 1 ½ hours. Then punch down dough.

7. Shape and add fillings and/or topping

8. Arrange in grease cookie sheet.

9. Allow to rise for the second time until double in size.

10. Bake until done (10-15 min at 350°F).

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 CHOCOLATE CHIP COOKIES

Ingredients
1
 1 ∕8 cup flour
 ¼ tsp baking soda
 ½ tsp salt
 ¼ cup shortening
 ¼ cup sugar
 1 egg, beaten
 1 tsp vanilla
 ½ pound semi-sweet chocolate or chocolate chips

Procedure

1. Sift flour, baking soda and salt together.

2. Cream shortening, brown sugar and granulated sugar together.

3. Add egg and vanilla. Beat thoroughly.

4. Add sifted dry ingredients.

5. Fold in choco late / chocolate chips cut into small pieces.

6. Drop from teaspoon onto greased cookie sheet.

7. Bake in moderate oven (350°F) about 10 minutes. Make 50 cookies.

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 BUTTERMILK NUT BREAD

Ingredients

 2 eggs, well beaten

 1 ½ cups brown sugar
 3 ¼ cups sifted flour
 2 tsp baking soda
 ½ tsp salt
 2 cups butter milk
 1 cup chopped nuts

Procedure

1. Beat eggs, add sugar and mix well.

2. Sift flour, baking soda and salt together. Alternately add buttermilk and egg
mixture to dry mixture.

3. Add nuts. Pour into 2 greased loaf pans.

4. Bake in slow oven (325°F) 1 hour. Makes 2 (8 x 4 inch) loaves.

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 CHEESE BISCUITS

Ingredients:

 2 cup all-purpose flour

 1 Tbsp baking powder
 5 Tbsp butter or margarine
 ¼ cup grated cheddar cheese
 1 egg, beaten

Procedure

1. Sift flour and baking powder together.

2. Cut in butter until mixture resembles cornmeal.

3. Add cheese and milk to form soft dough.

4. Turn dough out on a lightly floured board and knead for 30 seconds.

5. Roll the dough out ¼ inch thick, and with a biscuit cutter cut out rounds.

6. Put half of the rounds on a baking sheet and top each with grated cheese.

7. Brush the biscuits with the lightly beaten egg.

8. Bake in a hot oven (375°F) for 15 minutes or until they are golden.

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 BANANA MUFFIN

Ingredients

 1 ½ c all-purpose flour
 1 tsp baking powder
 1 tsp baking soda
 ½ tsp salt
 3 large bananas, mashed
 ¾ cup white sugar
 1 egg
1
 ∕3 cup butter, melted
Procedure

1. Pre heat oven to 350°F. Coat muffin pans with non-stick or use paper liner.
Sift together the flour, baking powder, baking soda, and salt. Set aside.

2. Combine bananas, sugar, egg, and melted butter in a large mixing bowl. Fold
in flour mixture, and mix until smooth. Scoop into muffin pans.

3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large
muffins for 25 to 30 minutes. Muffin will spring back when lightly topped.

STANDARD SCORE SHEET for BREAD/ MUFFIN

Rate your product using this Score Sheet.

Very
Characteristics Excellent Good Good Fair Poor
5 4 3 2 1
External Characteristics
1. Shape: well-proportioned;
Symmetrical; rounded top
2. Size: large but not airy;
proportional to weight
3. Color: even, rich golden brown
4. Crust: tender; crisp; even
thickness; free from cracks
Internal Characteristics
1. Color: creamy white; free from
streaks
2. Grain: fine; thin-walled cells,
evenly distributed
3. Texture: tender; soft; slightly
HONEY RAISIN BARS
moist
4. P Flavor:
15 | H M E N O T“wheaty”
ES sweet
LEAHLOU E. NARVIOS, LPT. MBA
Comments:
BREAD AND PASTRY
 Ingredients
 ¼ cup shortening
 ½ cup sugar
 ½ cup honey
 1 egg
 1 ½ cup cereal flakes
 1 ½ cup cake flour
 1 ½ tsp baking powder
 ¼ tsp baking soda
 ¼ tsp salt
 ½ cup milk
 1 cup seedless raisins

Procedure
1. Blend shortening, sugar, and honey thoroughly.

2. Add egg and beat well.

3. Crush cereal flakes into fine crumbs, mix with sifted dry ingredients and add to
shortening mixture alternately with milk.

4. Stir in raisins.

5. Spread batter ½ inch thick in well-greased 10 x 15 inch pan.

6. Bake 15 to 20 minutes at 350°F.

7. Cool and cut into 35 2-inch squares.

CARAMEL SUGAR COOKIES

Ingredients
 1 cup shortening
 1 c sugar
 ½ c brown sugar
 3 eggs, beaten
 2 t vanilla
 3 ¾ c cake flour
 ½ c brown sugar
 1 t salts
 ½ baking soda
 brown sugar

Procedure
1. Cream shortening.
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 2. Add sugar and brown sugar a little at a time and cream well.

3. Add beaten eggs and vanilla. Mix.

4. Sift flour, salt and baking soda together and combine with mixture. Chill.

5. Roll out ¼ inch thick.

6. Sprinkle with brown sugar.

7. Bake in a moderate oven (350°F) for 15 minutes. Makes about 9 cookies.

CHOCOLATE REFRIGERATOR COOKIES

Ingredients
 1 cup shortening
 1 cup sugar
 1 egg, beaten
 2 Tbsp milk
 2 tsp vanilla
 3 ½ cup cake flour
 3 tsp baking powder
 ½ tsp salt
 3 ounces chocolate

Procedure
1. Cream shortening and sugar together.

2. Beat egg and combine with milk and vanilla.

3. Sift dry ingredients together.

4. Add melted chocolate to creamed mixture. Alternately add the dry and liquid
ingredients.

5. Work until a smooth dough is formed.

6. Mold into a roll 2 inches in diameter and roll in waxed paper.

7. Chill until firm.

8. Slice ⅛ inch thick and bake at 350°F for 12 minutes. Make 150 cookies.

PINEAPPLE-NUT
COOKIES

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 Ingredients
 ½ cup shortening
 ½ cup brown sugar
 ½ cup sugar
 1 egg, beaten
 2 cup cake flour
 1 tsp baking powder
 ¼ tsp baking soda
 ¼ tsp salt
 ½ cup crushed pineapple
 2/3 cup chopped nuts
 1 tbsp lemon juice

Procedure
1. Cream shortening and both sugars together. Add egg and beat well.

2. Sift dry ingredients together and add with well-drained pineapple, nuts
and lemon juice.

3. Drop from a teaspoon or shape with a cookie press onto a well-

greased cookie sheet.

4. Bake 15 to 20 minutes at 375°F. Makes 48, 2 ½ inch cookies.

Standard Score Sheet for

Cookies

Excel Very
-lent Good
Good Fair Poor
Characteristics
5 4 3 2 1
External Characteristics
REFRI-
DROP BAR GERATOR
ROLLED MOLDED
Size and Shape:
Fairly
Uniform, Uniform, Retains
uniform, Uniform,
will hold thin shape of
mound thin slices.
shape. slices. cutter
shape.
Color:
Lightly Lightly Lightly Lightly Lightly
browned browned browned browned browned

Excel Very
-lent Good
Good Fair Poor
Characteristics
5 4 3 2 1

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 Internal Characteristics
Texture:
Crisp, thin,
Slightly
Slightly Crisp, Crisp, slightly moist
moist,
moist tender tender if thick,
tender
tender
Flavor:
Pleasing, Pleasing, Pleasing, Pleasing, Pleasing, no
no off no off no off no off off flavor,
flavor, rich flavor, rich flavor, rich flavor, rich rich

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WE will evaluate your product according to texture, flavor, and Smell. Which bread has the best
texture , flavor and smell?
You will be evaluated in this task on the basis of the following criteria:

CRITERIA
Verbal Description Percentage

Correctness of Procedure 40 %

Accuracy of Measurement 40 %

Sanitation 20 %
Total 100%

Activity # 1
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Below are statements describing the different mixing techniques used in producing bakery
products. Choose the correct word/term from the box and write your answer in your test
notebook.

Creaming Cutting-in Stirring

Beating Whipping Sifting
Folding Cut and Fold

1. Separating coarse particles in the ingredients by

passing through a sieve.
2. Rubbing one or two ingredients in a bowl with the tip
of a wooden spoon or electric mixer.
3. Mixing fat and flour using a pastry blender or two
knives in a scissors-like manner.
4. Working with two ingredients very gently to retain air
in the mixture.
5. Beating egg and creaming to fill with air and make
them thick and fluffy.

References :

http://shsph.blogspot.com/2016/12/bread-and-pastry-production-bpp-nc-ii.html
https://drive.google.com/file/d/1UThktmB8VCzSktV_U2rf3-epqjkqBPOW/view
https://lrmds.deped.gov.ph/detail/15454
https://www.coursehero.com/file/26392095/BAKING-MODULE-pdf/
https://www.coursehero.com/file/26392095/BAKING-MODULE-pdf/

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