BREAD & PASTRY

PRODUCTION
Prepared by :
Ms. Arlyn P. Bonifacio
TLE 9 10 (NC II)

BAKING
-- REFERS TO COOKING BY DRY HEAT
ESPECIALLY AN OVEN WHERE THE
TEMPERATURE IS UNIFORM AS HOT AIR
CIRCULATES TO COOK A CAKE, PIE,
COOKIE OR BREAD.
ALSO CALLED THE DRY METHOD OF
COOKING.

BAKING INGREDIENTS
BUTTER and OTHER FATS:
In simple cakes, biscuits, and breads where the
flavor is important, always use butter. In other cakes,
margarine is acceptable. Soft margarine should be
used in all in one mixture as it is made up of 80% fat
and blends easily. Low fat spreads are not suitable
for baking because of their high water content, so
check before buying. If oil is called for, use a mild
one such as sunflower oil or vegetable oil.

BAKING INGREDIENTS
FLOUR:
BOTH PLAIN & SELF RISING FLOURS
ARE USED IN BAKING. SELF RISING
FLOUR INCLUDES A RAISING AGENT,
SO IF YOU WANT TO SUBSTITUTE
PLAIN FLOUR ADD 2 TEASPOON
BAKING POWDER TO EACH 250 FRAMS
(8oz) FLOUR.

KINDS OF FLOUR
ALL PURPOSE FLOUR (APF)

KINDS OF FLOUR
CAKE FLOUR (CF)

KINDS OF FLOUR
BREAD FLOUR (BF)

BAKING INGREDIENTS
RAISING AGENTS:
BAKING POWDER AND BICARBONATE OF
SODA ARE USED IN CAKES, BREADS AND
BISCUITS. WHEN USING BAKING
POWDER, OR SELF-RISING FLOUR, BAKE
THE MIXTURE WITHIN 1 HOUR WHILE THE
CHEMICALS ARE STILL ACTIVE.

BAKING INGREDIENTS
SUGAR:
There are different types of sugar; White or
Granulated, brown or coarse demarara,
muscovado or caster & powdered sugar or
confectioners sugar. For the most mixtures, it is
essential to use a sugar that dissolves easily,
such as caster sugar or muscovado. Granulated
sugar can be used in rubbed-in mixtures. Coarse
demarara sugar can be used in melted mixtures
and is ideal for sprinkling on top of cakes.

DIFFERENT KINDS OF SUGAR

WHITE OR GRANULATED SUGAR

DIFFERENT KINDS OF SUGAR

BROWN OR COARSE DEMARARA

DIFFERENT KINDS OF SUGAR

MUSCOVADO OR CASTER

DIFFERENT KINDS OF SUGAR

POWDERED SUGAR OR
CONFECTIONERS SUGAR

BAKING INGREDIENTS
EGGS:
Eggs at room temperature are more easily
aerated than cold eggs taken from the
refrigerator. Cold eggs can also cause some
cake mixtures to curdle.

BASIC STEPS IN BAKING

Read the recipe to know if you have all the ingredients and
utensils needed and to know if you understand the entire
procedure.
Check if you have all the necessary ingredients then gather
them together.
Prepare all the utensils you will need for measuring, mixing,
and baking.
Pre heat the oven. Set the oven knob at the desired
temperature. Hang an over thermometer on the center of
the rock. (for manual only). When the thermometer
registers the same temperature as the oven knob, then the
oven is ready for use.

BASIC STEPS IN BAKING

Prepare the pan/s needed, making sure you use the
correct pan size. If it needs greasing, brush the
bottom of the pan with the little shortening. For baking
purposes, dont use butter or margarine for greasing
because these burn easily and will produce a very
brown crust.
Measure all the ingredients using correct utensils in
the amounts required in the recipe.
Mix the batter or dough. When fillings pans, makes
sure you dont overfill. Fill about 2/3 full to give
allowance for rising.

BASIC STEPS IN BAKING

Bake in preheated oven. Put the pan at the center of the rack.
Test for doneness. For butter cakes, prick the center of the
cake with a toothpick. If it comes out clean, then it is done.
For chiffon and sponge cakes, press lightly with fingers. If it
springs back, then it is done. Pies and pastries are done
when the crust has turned golden brown, crisp, and flaky.
Cool the baked products. For butter cakes, put the pan on a
wire rack and leave to cool for 10 minutes. After wards, invert
the pan, remove the cake & cool it completely. For sponge
and chiffon cakes, invert the pans at once and cool on racks.
After the cakes have cooled, then it can already be
assembled and decorated.

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 a right way. Dry and liquid ingredients
are measured differently.

DRY INGREDIENTS
Flour and sugar are measured nested
measuring cups which come in a set of 5 (1
cup, cup, 1/3 cup, and cup).
Sugar & all purpose flour are measured by
dipping the cups into the ingredients until
filled then leaving if off with spatula.
For cake flour & confectioners, ingredients
are spooned onto the cup then leveled off.

LIQUID INGREDIENTS
These are poured into spouted glass measuring
cups placed on a flat surface. Measurement is read
at eye level.

SMALL QUANTITIES
Are measured using spoons measuring:
1, , 1/3, , 1/8 tablespoon (T)
1, , 1/3, , teaspoon (t)
Dry ingredients are leveled off with spatula.

Tablespoon (T)

Teaspoon (t)

SHORTENING OR LARD
This is measured by pressing down firmly into the
measuring cup to make sure there are no air
spaces.

BROWN SUGAR
This is packed firmly to ensure proper
measurement. When the cup is inverted the
measured sugar should retain the shape of the cup.

BUTTER
This need not be measured in cups. One bar of
butter is already 1 cup so if you need cup, just
divide the bar into 2, 1/3 into 3 into 4 and so on.