HOW TO USE THIS COMPETENCY BASED LEARNING

MATERIAL

Welcome to the module in “Prepare and Produce Bakery Products”. This

module holds training materials and undertakings for you to complete.
This unit, “Prepare and Produce Bakery Products”, covers the
outcomes required in decorate and present bakery products. It is consist of
competencies to prepare bakery products, to decorate and present bakery
products, to store bakery products, and to develop knowledge, skills, abilities
and attitude required with the industry standard.
You are required to go through a series of learning activities in order to
complete each learning content. Information Sheets consist of learning
contents that you need to learn. Each Information Sheet has a learning
objective that you need to attain while reading the Information Sheet. After
each Information Sheet is a Self-Check that will help you test yourself if you
have attained the learning objectives. Compare your answer to the
corresponding Answer Key. You must answer all the questions correctly
before proceeding to the next activity
Assignment, Operation, Task and Job Sheets are activity sheets that
will help you practice the skills previously discussed in the Information Sheets
or demonstrated by your trainer. A Performance Criteria Checklist is
provided which will allow for self-evaluation or peer evaluation. This
Performance Criteria may be used by your trainer to evaluate your
performance. Follow these activities on your own. When you are ready,
present your work to your trainer for final evaluation and recording, if you
have questions, don’t hesitate to ask your trainer for assistance.

Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills covered
in this learner's guide because you have:
been working for some time
already completed training in this area.

If you can demonstrate to your trainer that you are competent in a

particular skill or skills, talk to him/her about having them formally
recognized so you don't have to do the same training again. If you have a
qualification or Certificate of Competency from previous trainings, show it to
your trainer. If the skills you acquired are still current and relevant to the
unit/s of competency they may become part of the evidence you can present

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 1 of 36
Developed by:
for RPL. If you are not sure about the currency of your skills, discuss this with
your trainer.
At the end of this module is a Learner’s Diary. Use this diary to record
important dates, jobs undertaken and other workplace events that will assist
you in providing further details to your trainer or assessor. A Record of
Achievement is also provided for your trainer to complete once you complete
the module.
This module was prepared to help you achieve the required competency,
in Prepare and Produce Bakery Products. This will be the source of
information for you to acquire knowledge and skills in this particular trade
independently and at your own pace, with minimum supervision or help from
your instructor.
 Talk to your trainer and agree on how you will both organize the
training of this unit. Read through the module carefully. It is divided
into sections, which cover all the skills, and knowledge you need to
successfully complete this module.

 Work through all the information and complete the activities in each
section. Read information sheets and complete the self-check.
Suggested references are included to supplement the materials
provided in this module.

 Most probably your trainer will also be your supervisor or manager.

He/she is there to support you and show you the correct way to do
things.

 Your trainer will tell you about the important things you need to
consider when you are completing activities and it is important that
you listen and take notes.

 You will be given plenty of opportunity to ask questions and practice

on the job. Make sure you practice your new skills during regular
work shifts. This way you will improve both your speed and memory
and also your confidence.

 Talk to more experience workmates and ask for their guidance.

 Use the self-check questions at the end of each section to test your
own progress.

 When you are ready, ask your trainer to watch you perform the
activities outlined in this module.

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 2 of 36
Developed by:
 As you work through the activities, ask for written feedback on your
progress. Your trainer keeps feedback/ pre-assessment reports for
this reason. When you have successfully completed each element,
ask your trainer to mark on the reports that you are ready for
assessment.

 When you have completed this module (or several modules), and feel
confident that you have had sufficient practice, your trainer will
arrange an appointment with registered assessor to assess you. The
results of your assessment will be recorded in your competency
Achievement Record.

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 3 of 36
Developed by:
 COMPETENCY BASED LEARNING MATERIALS

BREAD AND PASTRY PRODUCTION NC II

LIST OF COMPETENCIES

No Unit of Competency Module Title Code

BASIC COMPETENCIES

1 Participate in workplace Participating in

communication workplace 500311105
communication

2 Work in team environment Work in team

500311106
environment

3 Practice career Practice career

500311107
professionalism professionalism

4 Practice occupational Practice occupational

health and safety health and safety 500311108
procedures procedures

COMMON COMPETENCIES

1 Develop and update Develop and update

TRS311201
industry knowledge industry knowledge

2 Observe workplace hygiene Observe workplace

TRS311202
hygiene

3 Perform computer Perform computer

TRS311203
operations operations

4 Perform workplace and Perform workplace and

TRS311204
safety practices safety practices

5 Provide effective customer Provide effective

TRS311205
service customer service

CORE COMPETENCIES

1 Prepare and Prepare and produce

produce bakery bakery products TRS741379
products

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 4 of 36
Developed by:
2 Prepare and produce pastry Prepare and produce
TRS741380
products pastry products

3 Prepare and present Prepare and present

gateaux, tortes, and cakes gateaux, tortes, and TRS741381
cakes

4 Prepare and display petit Prepare and display petit

TRS741382
fours fours

5 Present desserts Present desserts TRS741383

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 5 of 36
Developed by:
 MODULE CONTENT

Learning Outcomes Progress Training

Learning Contents Duration
Check
1. PREPARE
Identify and measure Self-check/
BAKERY PRODUCTS ingredients according Demonstration/
to standards Oral Question

Different types of Self-check/

doughs & breads Demonstration/
Oral Question

Mixing procedures Self-check/

recipes and desired Demonstration/ 14hrs
product Oral Question
characteristics

Bake bakery Self-check/

products according Demonstration/
to standards Oral Question

Oven Operations and Self-check/

Settings Demonstration/
Oral Question
Fillings,
2. DECORATE AND Self-check/
Coating/Icing,
PRESENT BAKERY Demonstration/
Glazes, and
PRODUCTS Oral Question
Decorations
Filled Bakery Self-check/
Products Demonstration/ 2hrs
Oral Question

Finish and Present Self-check/

Bakery Products Demonstration/
Oral Question

3. STORE BAKERY Proper Storage of Self-check/

PRODUCTS Bakery Products Demonstration/ 2hrs
Oral Question

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 6 of 36
Developed by:
 Shelf life of Bakery Self-check/
products Demonstration/ 1hr
Oral Question

Different Packaging Self-check/

for Bakery Products Demonstration/ 1hr
Oral Question

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 7 of 36
Developed by:
 COMPETENCY SUMMARY

Unit of Competency : Prepare and Produce Bakery Products

Module Title : Preparing and Producing Bakery Products

Module Descriptor : This unit deals with the knowledge and skills
required by bakers and pastry cooks (patissiers)
to prepare and produce a range of high-quality
bakery products in commercial food production
environments and hospitality establishments.

Nominal Duration : 20 hrs

Learning Outcomes : Upon completion of this module, the trainee

must be able to

LO1. Prepare Bakery Products

LO2. Decorate and Present Bakery Products
LO3. Store Bakery Products

Assessment Criteria:

1. Required ingredients are selected, measured and weighed according to

recipe or production requirements and established standards and
procedures
2. A variety of bakery products are prepared according to standard
mixing procedures/formulation/ recipes and desired product
characteristics
3. Appropriate equipment are used according to required bakery
products and standard operating procedures
4. Bakery products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards
5. Required oven temperature are selected to bake goods in accordance
with the desired characteristics, standards recipe specifications and
enterprise practices

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 8 of 36
Developed by:
 6. A variety of fillings and coating/icing,
glazes and decorations for bakery products are prepared according to
standard recipes, enterprise standards and/or customer preferences
7. Bakery products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or enterprise
standards and customer preferences
8. Bakery items are finished according to desired product characteristics
9. Baked products are presented according to established standards and
procedures
10. Bakery products are stored according to established standards and
procedures
11. Shelf life of bakery products are determined according to established
industry standards
12. Packaging are selected appropriate for the preservation of product
freshness and eating characteristics

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 9 of 36
Developed by:
 QUALIFICATION : BREAD AND PASTRY PRODUCTION NCII
UNIT OF COMPETENCY : Prepare and Produce Bakery Products
MODULE TITLE : Preparing and Producing Bakery Products
MODULE DESCRIPTOR : This unit deals with the knowledge and
skills required by bakers and pastry cooks
(patissiers) to prepare and produce a range
of high-quality bakery products in
commercial food production environments
and hospitality establishments.

NOMINAL DURATION : 20 hrs

SUMMARY OF LEARNING OUTCOMES:

LO1. Prepare Bakery Products

LO2. Decorate and Present Bakery Products
LO3. Store Bakery Products

DETAILS OF LEARNING OUTCOMES:

LO3. Store Bakery Products

Conditions
Assessment Assessment
Contents Materials/ Methodologies
Criteria Tools: Equipment: Methods
Supplies:
Bakery Proper Mixing PPE (Chef’s Flour,
Storage bowls, uniform,  Self-paced/  Written
products are sugar, Modular Examination
stored of rubber Apron, salt, yeast,
according to Bakery scrapes Hairnet, Hand  Lecture/  Oral
milk,
Products Towels) discussion Questioning
established water, oil,
standards and Trays, butter  Demonstrat  Observation
procedures ion of Demo
Cling Freezer,
wraps, Refrigerator
Cling
wraps

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 10 of
Developed by: 36
Shelf life of Shelf life Mixing PPE (Chef’s Flour,
 Self-paced/  Written
bakery of bowls, uniform, sugar,
Modular Exam
products are Bakery rubber Apron, salt, yeast,
determined products scrappe Hairnet, Hand milk,  Lecture/ Oral
according to rs Towels) water, oil, discussion Questioning
established butter
industry
standards

Packaging are Different Cello Flour,

 Self-paced/  Written
selected Packagin sheets, sugar, Modular Examination
appropriate g for Boxes, PPE (Chef’s salt, yeast,
for the Bakery uniform,  Lecture/  Oral
non- milk,
Products Apron, discussion Questioning
preservation grease water, oil,
of product Hairnet, Hand
papers, butter  Demonstrat  Observation
Towels)
freshness and tapes ion of Demo
eating (adhesi  Actual
characteristic ves), Output
s Box, food
labels
grade
plastic,
labels

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 11 of
Developed by: 36
 LEARNING EXPERIENCES

Learning Outcome No. 3 Store Bakery Products

Learning Activities Special Instructions

1. Storing Of Bakery Products

Read
 Read Information sheet #1.3-1
on Proper Storage of Bakery
Products
 Answer Self-Check #1.31 on
Proper Storage of Bakery
Products
 Perform Task Sheet #1.3.1 on
Proper Storage of Bakery
Products
 Compare answers to Answer
Key # 1.3-1 on Proper Storage
of Bakery Products
 Check and Compare
Performance Criteria Checklist
#1.3.1 on Proper Storage of
Bakery Products
2. Determine Shelf Life Of Bakery
Products
 Read Information sheet #1.3-2
on Shelf life of bakery
products
 Answer Self-Check #1.3-2 on
Shelf life of bakery products
 Compare answers to Answer
Key # 1.3-2 on Shelf life of
bakery products
3. Different Packaging for Bakery
Products
 Read Information sheet #1.3-3
on Package and Present Bakery
Products

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 12 of
Developed by: 36
 Answer Self-Check #1.3-3 on
Package and Present Bakery
Products
 Perform Task Sheet #1.3.3 on
Package and Present Bakery
Products
 Compare answers to Answer
Key # 1.3-3 on Package and
Present Bakery Products
 Check and Compare
Performance Criteria Checklist
#1.3.3 on Package and Present
Bakery Products
 After completion and compliance of all the learning activities of this
LO you are ready to proceed to the next competency, PREPARE and
PRODUCE PASTRY PRODUCTS

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 13 of
Developed by: 36
 INFORMATION SHEET No. 1.3-1
PROPER STORAGE OF BAKERY PRODUCTS

Learning Objectives:
After reading this information sheet you should be able to;
1. Apply proper bread storage

After performing all the activities of the previous LO, Decorate and
Present Bakery Products, the next activity that would come into our mind is
storing our baked products. Several factors contribute in storing bakery
products to lengthen its shelf life.

HOW TO STORE BREAD

Make sure that the bread has totally cooled down before putting in different
packaging materials. Moisture from not fully cooled bread might cause molds
as time progress.

You can help keep freshly baked bakery bread fresh by storing it in a paper
bag. Paper bags are better than plastic bags because the paper allows the
bread to breath and keep from moisture build up and mold - but it will dry
out way faster. The open paper bag allows room temperature air to circulate,
keeping the bread crusty — in a good way — for about 2 – 3 days. This crust
then helps keep the insides of the loaf moist. Using paper bags can also help
absorb any extra grease from the breads.

Sliced bread is best stored in the plastic bag that it comes in to keep it fresh.
Make sure that it is tied closed by the excess plastic it came from, or a wire
tie.

Bread can also be stored in the fridge, but it is not recommended because it
dries out much faster and will cause stalling to the products.

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 14 of
Developed by: 36
CAN I FREEZE BREADS?

Freezing is a better long-term option, you can freeze your bread while
preserving its taste and texture if you use an air-tight freezer safe container
or have it cling wrapped. Foods freeze indefinitely, but the quality declines
after a long time. Use within the recommended time (6 months) for the best
flavor and texture. When freezing be sure to label with the date of freezing and
use the FIFO (First In, First Out) rule. Best used for labeling are masking
tapes and sharpies.

Suggested storage temperatures for storing breads are 25oC (77oF) which is
the temperature considered as room temperature, or -18oC (-0.4oF) for
freezing the bakery products. Avoid temperatures around 4oC (39.2oF)
because mold will grow best in damp, dark and cool conditions, but can also
grow in warmer temperatures as well. Mold grows best between 55 to 70oC.

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 15 of
Developed by: 36
Some benefits of proper food storage include eating healthier, cutting food
costs and helping the environment by avoiding waste.

For products with fillings, products with cream filling will need to be kept
chilled. These crème patissiers can stand at room temperature for the day but
must then be discarded and not used. Fillings with dairy and eggs have
shorter shelf life and must be stored in a temperature sensitive place.

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 16 of
Developed by: 36
 SELF-CHECK No.1.3-1

MULTIPLE CHOICE
Directions: Read carefully each statement below. On a piece of paper, write
the letter of the best answer to the questions provided.

1. It is the suggested storage temperature also known as room

temperature.
a. 77oC
b. 4oC
c. 25oC
d. 39.2oF

2. Paper bags are better than plastic bags for storing breads in room
temperature because:
a. Environment friendly
b. Allows the bread to breath
c. Keep from moisture build up and mold
d. All of the above

3. Which is the proper way of storing bread?

a. Place it in a plate and keep in the freezer
b. Keep it in a bread box and place in a pantry or at room temperature
c. Leave it open in the dining table
d. Keep the bread inside the oven

4. Where can we store the bakery products?

a. Freezer, Bread Box, Paper Bag, Food Grade Plastic Bag
b. Bread Box, Food Grade Plastic Bag, Paper Plate, Refrigerator
c. Refrigerator, Bread Box, Paper Bag
d. Cake box, Refrigerator, Tissues

5. Benefit/s of proper food storage

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 17 of
Developed by: 36
a. Cutting Food Cost
b. Eating Healthier
c. Helping the Environment by Avoiding Wastes
d. All of the above

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 18 of
Developed by: 36
 ANSWER KEY No. 1.3-1
Self-Check No. 1.3-1

1. C
2. D
3. B
4. A
5. D

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 19 of
Developed by: 36
 TASK SHEET No. 1.3-1
Title PROPER STORAGE OF BAKERY PRODUCTS
Given all the needed supplies, you should know how
Performance
to properly store bakery products
Objectives
Food Grade Cling Wraps, Air tight container, Ties
Supplies

Equipment Freezer, Refrigerator

Purpose: To properly store bakery products

Procedure:
1. Wear your PPE
2. Fully cool down the bakery product
3. Prepare and organize all tools/supplies needed to store bakery
products
4. Store bakery products in preferred storage material
5. Label items for storage
6. Clean up remaining/unused supplies
7. Perform housekeeping

Assessment Method:
 Demonstration/Observation of Demo

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 20 of
Developed by: 36
 PERFORMANCE CRITERIA CHECKLIST 1.3-1
Task Sheet No. 1.3-1

Trainee’s Name: ____JANINE Q. MANABAT____ Date: ____________________

CRITERIA YES NO

Did I?...

1. Wear my complete PPE? 

2. Fully cooled down the bakery product? 

3. Prepare and organize all tools/supplies needed to


store bakery products?

4. Store bakery products in preferred storage material? 

5. Label items for storage? 

6. Clean up remaining/unused supplies? 

7. Perform housekeeping? 

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 21 of
Developed by: 36
 INFORMATION SHEET No. 1.3-2

SHELF LIFE OF BAKERY PRODUCTS

Learning Objectives:
After reading this information sheet you should be able to;
1. Determine shelf life of bakery products
2. Analyze if the baked product is suitable for consumption or not

After storing our bakery products, we need to determine the shelf life of
our products, or the life span before it would go stale, that would lead us as
we pursue further thru this learning outcome.

HOW TO TELL IF THE BREAD IS BAD, ROTTEN, OR SPOILED?

Practicing proper hygiene and food safety techniques will help prevent
foodborne illness.

Although not a perfect test, your senses are usually the most reliable
instruments to tell if your product has gone bad. One trait of bad bread is
being stale.

Stalling is the decrease in the palatability of baked goods that does not include
microbial contamination. It is a change in both chemical and physical
attributes that give bread products a hard, dry, and leathery texture.

A common misconception is that bread goes stale from a simple loss of

moisture. In fact, it can happen without appreciable loss of moisture.
However, loss of moisture from the loaf may accelerate reactions leading to it.

Bread and cake are the primary products that go stale, because cookies and
crackers start with a lower moisture content, or higher fat content, that does
not stale as quickly. If bread does become stale, it is possible to partially
reverse the effects by toasting the bread.

A few examples of what you can do to stale breads are bread crumbs and
croutons. The bread should then be eaten immediately afterwards due to the
increased loss of moisture resulting in a firmer crumb afterward. If they are
kept dry, they can enjoy a long shelf life because mold needs moisture to grow.

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 22 of
Developed by: 36
In addition, freezing bread to very low temperatures can stop the staling
process. Bakers have several uses for stale bread such as bread pudding,
French toast and croutons.

Another trait of a bad bread is mold (amag), which can often be smelled before
it is seen.

Bread mold can come in all sorts of colors, even white which needs a close
look to differentiate from flour.

Mold needs four things in order to grow: water, food, suitable air quality and
temperature. Food that contains any kind of water or fluid is susceptible to
mold growth. In addition, mold can only grow if it has food readily available
to feed itself and grow. Mold is a fungus that feeds off of dead or dying organic
matter, and can be destructive to your health and food quality. Mold will grow
best in damp, dark and cool conditions, but can also grow in warmer
temperatures as well. Mold grows best between 55 to 70 degrees Celsius.

Mold can be very dangerous if eaten. Mold is perhaps most common on bread,
cheese, and fruits and vegetables left out in the kitchen. Eating mold on any
item has the potential to make you very sick. Simply cutting off the moldy
part does not render the food safe to eat. Mold has the ability to penetrate

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 23 of
Developed by: 36
deep into the food and not just fester on the surface. If you do spot mold on
your food, it is best to inspect the entire serving and not just one spot. In
addition, if the food you are eating is part of a package of multiple servings,
you should check all of them – mold can spread very quickly and infest an
entire package of food.

HOW LONG DOES BREAD LAST?

Since preservatives play a large part in the answer to how long bread lasts, it
ranges from 2-3 days if stored properly in room temperature, to several weeks
or more. The shelf life of bread depends on a variety of factors, such as
the best by date, the preparation method and how it was stored.

Bread is basically made of flour, water and yeast. Because of its relatively low
cost and high calorie density, bread is one of the most popular food staples in
the world. It is so versatile that it can be prepared and sold in varieties of any
shape or size.

All foods last for a shorter period of time if they are not stored properly.
Remember that bread, like a lot of other grains, usually has a best by date
and not an expiration date. Because of this distinction, you may safely use
breads to compliment your favorite meals even after the best before date has
lapsed.

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 24 of
Developed by: 36
 SELF-CHECK No.1.3-2

TRUE OR FALSE

Directions: Read carefully each statement below. On a piece of paper write T

if the statement is TRUE and write F is the statement is FALSE.

1. Mold needs four things in order to grow: water, food, suitable air quality
and temperature.
2. A trait of a bad bread is mold (amag), which can often be seen before it is
smelled.

3. Your senses are not reliable instruments to tell if your product has gone
bad.
4. The shelf life of bread depends on a variety of factors, such as the best by
date, the preparation method and how it was stored.

5. If the food you are eating is part of a package of multiple servings, you can
take off the part with mold, and keep the remaining pieces.
6. Bread is basically made of flour, water, eggs and yeast.
7. One trait of bad bread is being stale.

8. A common misconception is that bread goes stale from a simple loss of

moisture.
9. Bread mold can only come in one color which is greenish gray.

10. Bakery Products usually lasts for 2-3 days.

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 25 of
Developed by: 36
 ANSWER KEY No. 1.3-2
Self-Check No. 1.3-2

1. T
2. F
3. F
4. T
5. F
6. F
7. T
8. T
9. F
10. T

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 26 of
Developed by: 36
 INFORMATION SHEET No. 1.3-3
PACKAGE AND PRESENT BAKERY PRODUCTS

Learning Objectives:
After reading this information sheet you should be able to;
1. Determine available and suitable packaging for the bakery product

PACKAGING MATERIALS

Aside from the previously mentioned materials for storing bakery products,
boxes and other packaging materials are available for our bakery products.
These can add to the presentation of the product and can possible add shelf
life during storage.

In handling finished products for packaging, it is encouraged to used vinyl,

powderless rubber gloves for safety and hygiene. This helps in keeping the
product clean and free from any microbial organism that may contaminate
the product. Wearing gloves can be skipped if, and only, your bare hands are
clean, dry, and sanitized.

Most commonly used in packaging bakery products, especially breads, is the

food grade cling wrap which can seal the freshness of the product. This cling
wrap can also keep the shape of the product with due care. Cling wraps can
stretch and tightly hug the product like second skin. Be careful in purchasing
cling wraps as there are varieties in which are not suitable for food and mainly
used for packaging other non-food.

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 27 of
Developed by: 36
Cello sheets, on the other hand, are plastic wrappers that are not stretchable
like cling wraps. This packaging can come in various designs and colors, but
usually available as plain and clear. Adhesive, or scotch tapes are needed to
seal the edges of this wrapper to keep it from opening up and assuming
previous shape.

Paper and plastic bags are two of the most common packaging used for
breads. These are present in every industrial or small scale bakery in our
communities. Often used in neighborhood bakeries because they keep the
breads warm and less greasy, paper bags are also cost efficient and
biodegradable. As mentioned in the previous topic, The open paper bag allows
room temperature air to circulate, keeping the bread crusty — in a good way
— for about 2 – 3 days. This crust then helps keep the insides of the loaf
moist. Plastic bags, on the other hand, are used for bakery products to provide
a preview of what you are actually buying. This is also essential for consumers
to see the actual product. Plastic bags are best for sandwich breads or softer
style loaves. This is ideal since those loaves typically take longer to consume
anyway. To seal the freshness of the bakery products, both of these packaging
materials uses twist tie or tapes.

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 28 of
Developed by: 36
Boxes. Boxing bakery products is another practice used to keep it in shape
and if has to be stacked together. This prevents the bakery products from
being squished from the weight of the products piled on top of another. Using
a box is also a great way to customize the presentation of the product by using
stickers, logo, or even ribbons to make the bread more appealing to the eye.
Most boxes are made of thick paper, and helps in preventing hot products
from turning cold. A perfect example for this is Pizza. Another kind of box
used for bakery products are clear plastic boxes for aesthetic purposes as
well. These clear boxes are often used to showcase the products inside,
especially ones with designs or toppings.

Disposable Aluminum Pans/Trays. The best choice for baked goods

consistent in color and texture. It prevents quick bread, loaves, and
coffeecakes from becoming too dark on the bottom and around the sides of
the pan. Using these aluminum trays can also lessen the work in the kitchen
because you can directly bake on it, and use it as packaging afterwards.

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 29 of
Developed by: 36
Paper trays. Same as the disposable aluminum pans/trays, these paper trays
can be used to bake right in the pan, then give it away. These paper trays are
usually heavy coated non-stick paper, is food-safe and makes for easy
transport of baked goods. Paper trays are perfect for baking homemade gifts
of fruitcake, quick breads, pound cakes, and yeasted bread. Be sure to bake
on a baking sheet. They are easy to dress up for gifting, and convenient for
packaging up other small baked goods like cookies. Also ideal for sharing or
serving baked goods to a crowd, since they're prettier than regular bakeware.

If, and by any case, the packaging was torn off during packaging, carefully
remove the initial packaging and replace it with a new one. Cling wraps can
also be used to seal the torn area, keeping the freshness of the product by
changing the presentation by a bit.

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 30 of
Developed by: 36
Labels. Labels are important in packaging of bakery products not only for
marketing but also for health concerns. The consumer might be allergic to
some ingredients that are not visible to the naked eye and might cause
problems. In making labels for the products, it is best to consider the
following:

1. Lettering. Lettering must be legible, clear enough to read.

2. Bread Type. The name of the bread must correctly describe the
bread.
3. Bakery Name/Address. The label should display the name and/or
street address of the bakery, or someone who sells the bread
4. Date. Packaged bread must be marked with either:
a. Best-before date: means that a properly sealed package of
food, which has been stored correctly, should be of high
quality until the marked date. It must also keep any specific
qualities claimed for it until that date. The best-before date
must be shown as numbers in MM/DD/YYYY.
Ex. BB: 05/30/2019
b. Baked-on date: means the date on which the bread was baked
or manufactured. A baked-on date must use either the words
‘Baked On’ or ‘MFD’, with the date next to it.
Ex. MFD: 05/26/2019
5. Storage Directions. Storage directions must show how to maintain
the product to prolong or maximize its shelf life.
6. Allergy Warnings. Examples of allergens are wheat, soy, gluten,
sesame, nuts and bee products. The allergens must be included in
the ingredient list, usually bold. A disclaimer must be present and
visible to avoid accidents and other health concerns. Ex. This product
contains nuts.

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 31 of
Developed by: 36
 Allergy
Warning

Bread Type

Bakery
Name/
Address

Storage
Best Before OR MFD
Directions

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 32 of
Developed by: 36
 SELF-CHECK No.1.3-3

I. INDENTIFICATION
Directions: Read carefully each statement below. Write the answer best
matched to the question.

_______________ 1. This packaging can come in various designs and colors,

but usually available as plain and clear.
_______________ 2. Can stretch and cover the product like second skin.
_______________ 3. Important in packaging of bakery products not only for
marketing but also for health concerns.
_______________ 4. The date on which the bread was baked or manufactured.
_______________ 5. Best packaging for sandwich breads or softer style loaves.
_______________ 6. Element of the label that shows how to maintain the
product shelf life.
_______________ 7. Perfect for baking and packaging of fruitcake, quick breads,
pound cakes, and yeasted bread.
_______________ 8. Packaging that can be used to bake evenly, to save time
and cleaning.
_______________ 9. Thick paper for hot bakery products.

II. ENUMERATION
Enumerate the 6 elements required in labeling a product.
1.
2.
3.
4.
5.
6.

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 33 of
Developed by: 36
 ANSWER KEY No. 1.3-2
Self-Check No. 1.3-2

I. Identification
1. Cello Sheets
2. Cling Wraps/Food Grade Cling Wraps
3. Labels
4. Baked On Date
5. Plastic Bags
6. Storage Directions
7. Paper Trays
8. Disposable Aluminum Trays
9. Box

II. Enumeration

1. Lettering
2. Bread type
3. Baker/Bakery Name
4. Date
5. Storage Directions
6. Allergy Warnings

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 34 of
Developed by: 36
 TASK SHEET No. 1.3-3
Title PACK AND PRESENT BAKERY PRODUCTS
Given all the needed supplies, you should be able to
Performance
pack and present a bakery product according to
Objectives
industry standards
Food Grade Cling Wraps, Plastic Bags, Paper Bags,
Supplies
Disposable Aluminum tray, Paper Tray, Boxes,
Cello Sheets, Labels/Sticker Paper, Ribbon,
Scissors, Tape, Twist ties

Equipment

Purpose: To properly package and present bakery products

Procedure:
1. Wear your PPE
2. Prepare and organize all tools/supplies needed to package and
present bakery products
3. Pack bakery products in suggested packaging materials
4. Make a label for your bakery product
5. Clean up remaining/unused supplies
6. Perform housekeeping

Assessment Method:
 Demonstration/Observation of Demo
 Actual Output

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 35 of
Developed by: 36
 PERFORMANCE CRITERIA CHECKLIST 1.3-2
Task Sheet No. 1.3-2

Trainee’s Name: ____JANINE Q. MANABAT____ Date: ____________________

CRITERIA YES NO

Did I?...

1. Wear my complete PPE? 

2. Prepare and organize all tools/supplies needed to


store bakery products?

3. Pack bakery products in suggested packaging


materials

4. Make a label for your bakery product? 

5. Clean up remaining/unused supplies? 

6. Perform housekeeping? 

Date Developed: Document No.

BREAD AND APRIL 22, 20 Issued by:
PASTRY Date Revised:
PRODUCTION NCII Page 36 of
Developed by: 36