MODULE 1

CORE 1: PREPARE AND PRODUCE BAKERY PRODUCTS

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LEARNING OBJECTIVES
After studying this unit, you will be able to:

1. Prepare bakery products

2. Decorate and present bakery products

3. Store bakery products

INTR
ODUCT
Bakery products have become very popular throughout the country. Breads
and biscuits are I Omost
the N common products but other items like cakes, pastries,
cream-rolls, cookies etc. are also not lagging far behind. These items are consumed
by people of all age groups across the board. Nature of these products is such that
the consumers prefer fresh items. Shelf life of cakes and pastries is limited, and
thus local manufacturers enjoy distinct advantage. Despite continuous increase in
the consumption of these items during last few years, the per capita consumption is
still very low compared to the advanced countries. There is, thus, good scope for
these items.

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Basic Principles in Baking
Bread is a staple food prepared from a dough of
flour and water, usually by baking. Throughout
recorded history, it has been a prominent food in
large parts of the world. It is one of the oldest man-
made foods having been of significant importance
since the dawn of agriculture, and plays an essential
role in both religious rituals and secular culture.
Baking is one of the food preparation methods that
require a recipe to yield a standard result. A recipe lists has the exact quantities of
the ingredients, procedures for preparation, temperature and time for baking. It is
very important to understand the baking process to ensure producing quality baked
products. This can be achieved by following several basic principles.
1. Observe accurate measurement. The secret of a succesful baked product is in
its ingredients and how these ingredients are measured properly using the
right tools. Following the proper procedure in measuring liquid and dry
ingredients as well as using the appropriate tool will certainly affect the
product. Using an accurate quantity and proportion of ingredients is essential
to generate desired product quality.

2. Use exact ingrdients as stated in the recipe. Aside from the proportion of
ingredients, the kind of ingredient itself has specific characteristics that work
best with the other ingredients in the recipe. When an ingredient in a recipe is
changed, the end product may not be of the same quality. For example, bread
flour and all-purpose flour have different characteristics. When the all-purpose
flour in the recipe for banana muffin is replaced with bread flour, the muffin
would be as soft and light as expected. The same result will be experienced
when all-purpose flour instead of cake flour is substituted in baking chiffon
cake.

3. Follow correct mixing methods and baking procedures. There are appropriate
mixing methods different types of bread products. When a different mixing
method is used or when the proper procedure for the method is not followed
poor quality product will be obtained. Baking procedures are also specified in
the recipe. The appropriate pan, temperature and time for baking must be
correctly followed.
Kinds of Dough in Baking

Lean Dough - is a dough low in fat and sugar. These are higher in fat and
sugar and sometimes contain eggs and milk solids, because they are richer,
they have a softer crust. The basic ingredients for bread which includes flour,
yeast, salts, a little sugar and shortening makes up the lean dough. This dough
is made up into Pan de Sal, Pan Amerikano, French Bread and other crusty
bread varieties.

Rich Dough - are yeast-based doughs that contain butter, cream, fat, or eggs.
Rich dough produces a bread that is soft with a tender cake-like texture. Aside
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 from the basic ingredients for dough, 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:
Mixing is a general term that includes stirring, beating, blending, binding,
creaming, whipping, and folding. In mixing, two or more ingredients are evenly
dispersed in one another until they become one product. Each mixing method gives
a different texture and character to the baked good.

 Straight Dough Method – This method combines all the ingredients together
at one time to make the dough. The dough is kneaded and set aside to rise.

Steps involved in the straight dough method:

Step 1: Mixing the Dough. Bread dough can be mixed by hand or in a machine Step
2: Kneading the dough by hand
Step 3: First rise
Step 4: Shaping the dough and the final rise
Step 5: Testing
Step 6: Baking

 Modified Straight Dough Method

The Modified Straight Dough Method is utilized for combining enriched dough,
meaning dough that contains fat, sugar, and sometimes eggs and milk. The purpose
of the modified straight dough method is to ensure even distribution of the fat and
sugar present in enriched dough. This method is very simple but requires a few
more steps compared to The Straight Dough Method.

Steps in Making Modified Straight Dough Method

1. Mix the yeast with the liquid.

2. Combine the fat, sugar, salt, and flavorings. If the bread includes dry milk
powder, this will also be added in this step.
3. Add the eggs, one at a time, mixing until fully combined before adding the
next egg.
4. Add the liquid/yeast mixture and stir to combine.
5. Add the flour and mix until it is all saturated.
6. Follow the recipe’s procedure for either kneading or following the stretch and
fold method for building the gluten structure.
7. Follow the recipe’s procedure for fermentation.
8. Release the gas out of the dough by pressing down in the middle and folding
the sides over the top of the dough, “punching”.
9. Shape the bread and let it rise until double in volume.
10. Bake.

• Sponge Dough Method

The sponge and dough method is a two-step bread making process: in the
first step a sponge is made and allowed to ferment for a period of time, and in the
second step the sponge is added to the final dough's ingredients, creating the total
formula. In French baking the sponge and dough method is known as levain-levure.

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Characteristics of a Well-Made Bread

Whether you are a bread fiend or someone who just enjoys a good sandwich,
there is no reason you should not be able to tell the difference between a loaf of
bread and a truly great loaf of bread. You might be wondering how one loaf of bread
differs from any other loaf of bread, but any quality bakery will be able to tell you
that there certainly is a difference. While you might not be employed at a quality
bakery, it is possible for you to be able to quality-check bread like the best of them.
Below, we have crafted a guide that describes five of the most important qualities
you should be looking for in a great loaf of bread.

Crust. A bread without a nice, crispy crust is not a bread that is worth your time.
Artisan bread should have a variety of hues in its crust, ranging from golden brown
to a light golden color. This ensures you will have the best tasting experience.

1. Air Pockets. Wheat flour is commonly used to make bread because it holds two
gluten-forming proteins, but some bakers over-work their dough and end up with a
bread that is far too dense. What you should be looking for in fresh bread is a
variety of bubble sizes.
2. Glossy Interior. Not every bread should look wet on the inside, but a quality bread
will have a slightly glossy finish on the inside. In addition, it will spring back when
you press your finger into it.
3. Flavor. If a bread bakery claims to make a good, flavored bread, you should be
able to smell that flavor before you even bite into a piece. Any decent bread should
have a good flavor; it should not taste like eating air!
4. Finish. While a loaf of bread does not have to look gorgeous to be tasty, a pretty
bread certainly makes eating more enticing. A good finish or glaze, especially on
sweet breads, should be an indicator of quality.

B. 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 ways.

Kinds of Cookies

Cookies are generally easy to make and one of the first things a beginning
baker makes.

1. Molded Cookies. Molded cookies are usually round and are formed by rolling
the dough with your hands. They may be pressed flat with a fork like peanut
butter cookies. Keep your fingers or utensils lightly dusted with flour or sugar to
keep the dough from sticking.

2. Dropped Cookies. Dropped cookies are usually the easiest kind of cookie to
make. Dropped cookies are made by dropping soft dough by the teaspoonful
onto a cookie sheet. Make sure you leave enough room between cookies for
spreading. Usually, 2 inches is a good rule of thumb unless your recipe specifies
otherwise. If uniform size is important you may wish to use a cookie scoop.

3. Rolled Cookies. The dough for rolled cookies, or cut out cookies, is rather stiff.
It is rolled into a sheet onto a lightly floured board and then cut into shapes with
a knife or cookie cutters. Work with only a portion of the dough at a time. Use as
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 little flour as possible to keep your cookies from getting tough. Rolling out
thinner will produce a crisper cookie and thicker will make a softer and chewier
cookie.

4. Pressed Cookies. A cookie press is used to make pressed cookies like spritz
cookies. The dough should be soft enough to be put through a cookie press but
must be stiff enough to hold a shape. If the dough is too soft, refrigerate for a
while. If the dough is too stiff, add an egg yolk and try again.

5. Refrigerator Cookies. Also known as sliced cookies, these cookies are made by
rolling the dough into a thick bar. The dough is then chilled in the refrigerator
until ready to bake. Make sure you wrap the rolls good, so they will not absorb
other odors from your refrigerator. Dough may be kept up to a week like this.
After chilling, the dough is thinly sliced with a sharp knife and then baked.

6. Bar Cookies. Bars or squares are more like cakes and are a softer type of
cookie. They may be crisp or chewy. They may also be layered or filled. Brownies
are one good example of bar cookie. They are baked in a baking pan with sides.
Make sure you use the proper size of pan or your bars may not turn out right.
When done these cake-type cookies are cut into squares. Most bars will cut
better if allowed to cool first.

7. No Bake Cookies. These cookies do not require the use of an oven. They are
technically not a type of cookie. They are usually very rich and more like a
candy. No bake chocolate oatmeal cookies are a good example. These are best
made like candy with a double boiler and a candy thermometer.

Mixing techniques
Flour mixture for baked products requires different mixing methods for best
results.

Some Important Techniques

1. Sifting – process of separating articles in the ingredients like flour and sugar by
passing these through a sieve in this process of sifting, air is incorporated.
2. Creaming – rubbing two or more ingredients in a bowl using a wooden or an
electric mixer to develop a soft and fluffy combination of flour and batter
mixture.
3. Kneading – the process involves pressing stretching folding of dough to
develop the gluten to make dough fine and smooth texture.
4. Stirring – often done by rotating a wooden spoon through a mixture if
necessary, until the ingredients are combined. Over mixing may spoil the
mixture of many kind of cakes and muffins.
5. Beating – incorporates air into the mixture by mechanical agitation. It could be
done with a fork, wire whip eggbeater or electric food mixer.
6. Whipping – eggs and cream are usually whipped to fill them with the air and
make them thick and fluffy.
7. Cut and fold – are combination of cutting vertically into the mixture with a
rubber scrapper or a spoon across the bottom of the mixing bowl at each turn.

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 8. Folding – working with the ingredients very gently to retain air in mixture is
mostly done by hand although many people used an electric mixer or the
rubber scrapper.
9. Cutting in – the mixing of solid fat to flour with the use of a pastry cutter or
blender or two knives in a scissor manner. This method is coating them with
flour to form a coarse granular mixture for pastries and biscuit.

Tips of Working with the Ingredients.

1. Assemble all the ingredients and utensils needed and arrange them within easy
reach.
2. Work on the preparation activities before mixing the ingredients such as.
a. Sifting and measuring the flour and sugar
b. Greasing the pan
c. Pre – heating of oven
d. Chopping or grinding nuts
e. Melting cocoa or chocolate
f. Combining all dry ingredients
g. Adding together all dry ingredients
3. Use standard cups and measurements; coffee cup is not standard for measuring
ingredients.
4. Sift flour before measuring brown sugar, packed it firmly into the measuring cup
and level it with the edge of spatula in measuring refined sugar heap to
overflowing in the measuring cup and level off with the edge of knife or spatula
5. In measuring brown sugar, packed it firmly into the measuring cup and level it
with the edge of spatula in measuring refined sugar. Heap to overflowing in the
measuring cup and level off with the edge of the knife or spatula.
6. In measuring fats, bring to room temperature press firmly to measuring cup or
spoon and level off.
7. Make it habit to trim, peel or scrape fruits and vegetables for pie filling on a pie
filling on a piece of old newspaper to facilitate cleaning.
8. Tidy up equipment and cooking area as you work. Utensils used for measuring,
mixing, and baking should be washed up and put away in their respective places.
9. Test cake by lightly touching the center of the cake, or by inserting a cake tester
in the middle of the cake.

Three ways of mixing dough

1. The straight dough method – mixed all ingredients together at one time to
make the dough.
2. The sponge dough method – involves mixing parts of the flour and all of the
yeast to make a soft mixture. This is set aside until bubbly the rest of ingredients
are added and the mixture is treated like straight dough.
3. The NO knead method or no time dough method – is faster because knead
is made from a batter instead of dough. Kneading and shaping are eliminated.
The products, however, are not fine in shape as the kneaded dough for
successful bread making. It is important to understand some principles in making
good bread.

Stages in Baking Process

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 1. Measuring – Preparing all needed ingredients in baking
2. Mixing – combining all ingredients and mixing well to distribute all the
ingredients and to form dough through gluten formation.
3. Fermentation – putting the dough into greased and covered bowl, set aside
4. Punching – releasing excess gas by flattening the dough
5. Scaling – dividing the dough to desired weight and size.
6. Pounding or shaping – making the dough into the desired shaped.
7. Panning – placing the dough to the right baking pan.
8. Proofing time – putting the dough into the proofer box and let them reach the
right size for baking.
9. Baking – putting the dough inside the oven until golden brown.
10. Cooling and Packaging – packing with good packaging materials for longer
shelf life.
11. Storing – keeping the finished product in the desired place.

Required characteristic of baked product

 Crisp crust
 Soft eating
 Color
 Consistency and Texture
 Visual appeal
 Mouth feel and eating qualities

Flour mixture
Two classification of flour mixture
1. Batter mixture – are either pour or drop
a. Drop batter – used all-purpose flour these mixtures do not need to be
thoroughly mixed, crisp, and crunchy products like biscuit and pastries are
preferred using drop batters.
b. Pour batters – do not need much mixing. Cake flour or soft flour is used
because the gluten content is low, and the possibility of gluten development
is less
2. Dough is either soft dough or stiff dough.
Examples: Rolled biscuits, Yeast rolls bread

Pie crust, noodles and rolled cookies used stiff dough.

Each type of flour mixture uses a specific kind of flour.

Dough either soft or stiff ones needs strong flour for good framework that can
withstand kneading rolling and shaping into several shape.

Bread flour contains high proteins is best all-purpose flour, however, can also be
used but would require more kneading.

Baking techniques
Baking is a combination of science and art. Mixing, cutting, weighing, molding
and baking ingredients must be systematic, accurate, consistent, and carefully
patterned to recipes. It is also entails creative presentation and flavor of baked

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 products to execute baking in a scientific and artistic manner, a baker must be
familiar and perform the following baking techniques.
Adding Eggs
Eggs must be evenly mixed with other ingredients. The following are some
tips to consider when adding eggs.
1. When all of the baking ingredients are mixed, the next ingredient to be placed is the
egg.
2. Add eggs one at a time.
3. Beat each egg thoroughly before adding the next one.
4. Scrape the sides of the bowl to ensure that the other ingredients are adequately
added.
Beating Egg Whites
The secret to make light baked products such as cookies lady fingers, etc. Is how
egg whites are beaten. Below are some things to keep in mind.
1. Make sure that the bowl and beaters are clean and grease-free.
2. Do not use plastic bowls. Use bowls made of stainless steel, ceramic, or glass.
3. Set room temperature before beating to make egg whites fluffier.
Sifting Dry Ingredients
Sifting is the process of separating and ventilating food items in baking to
ensure adequacy in measurement when weighing the items. The following are some
tips to consider to sift dry ingredients (Sokol, 2006).
1. Push dry ingredients through a sifter to remove any lumps that may have formed
during storage. If a dry ingredients is not sifted , it can leave unpleasant lumps in
batters and dough.
2. If ingredients are to weighed, sifting before weighing is unnecessary. Weigh out the
amount of cocoa needed and then put in through a sifter.
3. Certain dry ingredients such as flour, cocoa powder, and confectioners’ sugar need
to be sifted more often than others because they seem to get lumpy when packed
in bags or bins during storage. If an ingredient looks lumpy, sift it before combining
it with other ingredients.
4. When measuring by volume, it is necessary to sift dry ingredients first, as lumps in
dry ingredients may lead to inaccurate measurements. For example, if recipe calls
for 1 cup of cocoa powder and the cocoa powder is lumpy from sitting on a shelf,
measuring 1 cup after sifting is the most accurate way to measure.

Determining Bowl Capacity in Baking

In preparing ingredients for baking, it is important to determinethe actual
capacity of your mixing bowl. To do this is to know first the best bowl attachment to

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 use and the mixing method to be applied. There must be a room in the bowl for
agitation and volume increase.
1. Only 40 percent of the bowl capacity can be used when mixing dough with a dough
hook. Dough is heavy mass there needs to be plenty of room in the bowl to agitate
the dough. To determine how much dough to mix, use this formula: a 20-qt bowl
holds 40 lb of water (40percent 0f 40=60 lb); 16 pounds (or 40 percent ) is the
capacity for dough mixing in a 20-qt bowl.
2. Use the same formula, 40 percent, when you are using a paddle attachment for
creaming incorporates air and there is a 2to 1 volume increases – 16 lb (7,260g) of
batter would be the capacity for a 20-qt bowl when you are creaming. When you
blend using paddle attachment, the capacity increases to 60 percent because there
is little volume increases, giving us a capacity of 24lb (10,900g) of batter in a 20-qt
bowl (60 percent of 40 = 24lb).
3. Whip is a short quick movement used in stirring or beating a dough or batter to add
air into it by using an electric beater attached to a mixing bowl. Please take note
that the capacity of the bowl is limited when you are whipping with attachment.

 Egg whites – 8 to 1 volume increase, recommend capacity 2 qt (approximately 2L)

 Whole eggs – 4 to 1 volume increase, recommend capacity 4 qt (approximately 4L)
 Heavy cream and topping – 3 to 1 volume increase, recommend capacity 6 qt
(approximately 6L)
Creaming
Creaming refers to the process of blending several ingredients, fat, sugar, for
instance, until it is smooth, lighter, and fluffier. These steps must be followed to
guarantee that the mixtures becomes light and fluffy texture.
1. Ensure that the fat softened to room temperature before starting.
2. Beat the fat with sugar until it becomes light and fluffy texture.
3. Start mixing gradually. Once mixture becomes softer and well-combined, mix them
faster. The mixture then should increase in volume and turn to a pale color.

PRODUCTION METHODS
Many commercial modern process applied in bread making differs in the
dough making stages, such as mixing, dividing, molding, proving, baking and lastly
cooling.
Bread Making
There are two main methods applied in making differs in the dough making
stages, such as mixing, dividing, molding, proving, baking, and lastly cooling.
 Bulk fermentation process (BFP) is the traditional method of bread making. In this
process, ingredients are mixed altogether to form a dough and left to ferment up to
three hours. On the process of fermentation, dough mixture changes its appearance
from a short dense mass dough to elastic dough. Its structure during the
fermentation depends largely on the amount of yeast added and the dough
temperature.

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 Chorleywood bread process (CBP) is amodern commercial process applied in bread
production. This method is usually applied in large bakeries.
The process is named after its place of discovery – chorleywood, United
Kingdom. It was developed by the British Baking Industry Research Association in
1961.
This method utilizes mechanical energy using high speed machines to
develop gluten (protein) within the dough, which will not require the process of
lenghty and bulk fermentation. In order to achieve the development of gluten, a
flour agent like ascorbic acid, and small amount of fat or emulsifier should be
added. Aside from mixing and bulk fermentation, all other stages in the process of
bread making as stated above are of the same way.
Making Dough
Dough is a mixture of dry and liquid ingredients,
commonly used for baking breads and pastries. Prior to
baking, bread dough should have a well- developed
gluten that usually supports the gas bubbles by means
of proving and the early stages of baking. Gluten in
dough is not just developed by mixing and blending the
ingredients, dough needs to undergo in a certain
process.
1. Mix yeast with flour.
After the flour has been measured, yeast is then
added. Mix the ingredients using a wooden spoon to
distribute the flour and yeast evenly. Yeast that are not
fresh or near expiration, usually prevent the bread from
eising. Check the status of yeast before using.

2. Add liquid to the powder mixture.

Using an instant-read thermometer the temperature
of the liquid should be checked. Take note that if the
water temperature is hot, it will cause the yeast to die
and will avoid bread to rise. If it is too cold, yeast will not
activate and the bread will not rise too.

3. Beat the mixture with mixer.

The process is done by adding warm water with melted butter all at once to the
flour mixture. On low to medium speed, beat the mixture with an electric mixer or
hand mixer. Make sure that all of the flour and yeast are mixed thoroughly and
moistened.

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4. Mix the remaining flour.
The remaining flour should be mixed using a wooden
spoon. Start mixing with a minimum amount of flour
based on a given recipe. Only add the needed amount
of flour during the mixing and kneading. Avoid adding
too much flour as it creates a dense and dry loaf.

5. Knead the dough.

Kneading is the process in which the dough mixture is
evenly combined. It is normally done using the bakers
hand by folding the dough and pushing it over with the
heel of the hand. Turn, fold, and push the dough down.
Repeat the process over and until achieved the desired
texture.

6. Form dough into a ball.

Shape the dough into a ball with your hands. Put in a
greased bowl that is at least twice as large as the ball of
the dough. Turn it over until the entire surface has been
greased.

7. Cover dough and let it rise.

Place the ball-shaped dough into a bowl then cover it
with plastic wrap sprayed with a nonstick cooking spray
to prevent the dough from sticking to the wrap when it
rise. Let the dough rise between
80 to 85 °F until the dough
becomes double in size. This
process is also known as
proofing.

8. Deflate the dough.

After proofing the dough and reached a double volume
size, place your fist at the center of the ball dough and push it. Then pullthe edges
into the center. This process will allow the release some gases from the dough and
make it easier to be shaped.

9. Shape the dough and let it rise again.

Allow the dough to take quick rest. Shape it and set aside for a second before
plaving it inside the oven. After resting it for a second,
place the shaped dough in a preheated oven be sure to
always follow the directions in your recipe.
Fermenting Dough
The process of fermentation begins after mixing
the dough. It occurs when the yeasts converts the sugar

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 in the flour and dough into gas and alcohol. Yeast has the enzymes (zymase) that
help in the fermentation of sugar converting it into alcohol and gas.
As effect of leavening, gas bubbles created by carbon dioxide are necessary
to make the dough rise. Fermentation allows the protein and water molecules to
move and connect thus forming gluten mass. Furthermore, fermenting dough for a
long period of time also allows the production of better developed and more
extensive dough.
During the fermentation, produced alcohol provides the usual flavor in baked
bread. Bread that has been fermented for a period of time will result to a loaf with
greater aroma.
Below is the step-by-step procedure in fermenting the dough.
1. Scatter yeast in the water. Vigorously mix to avoid lumps. Sugar may also be added
to stimulate the yeast.
2. Add the flour in the mixture while constantly mixing to produce a smooth batter.
Whip to allow aeration and stimulate the action of the yeast.
3. After mixing the flour, cover and rest it in warm environment with 32 °C for at least
25 to 35 minutes.
4. Let the ferment stand until it begins to fall away. Depending on the environment,
this process will take up to 25 minutes.
5. The process of fermentation has been a practice, to ensure a full dough
development, especially when slower type of yeast is used.
6. Yeast needs glucose or dextrose sugar, its function of converting sugar like cane
and malt or almost any sweet solutions into acid except milk, sugar. Wheat flour
usually contains at least 2.5% of sugar, so if flour, water and yeast mixture will
surely ferment.
Take note of the following points
 If doughs are produced using high level sugar, additional yeast must be added.
 Remember that yeast is a living organism. Its functions may not always be the
same.
 Ferment method is better for flavor development especially for a large amount of
ingredients.
Mixing the Dough
For pies and pastries, the dough to be used must be well-developed before adding
nuts, fruits, or other flavoring.
Avoid excessive mixing after adding the fruits for it can make the fruit broken
especially when it has been washed.
Resting Period of Dough
Allow dough to rest for at least 10 minutes following mixing to ensure that the
dough is suitable for processing.
Molding the Dough
Dough for bread should be rolled, molded, or shaped in an adequate manner.
Also avoid excessive handling of dough. This will have a rough finished product that
can affect to the commercial appearance of the baked bread and pastries.
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Adding gluten
Adding of fruits and nuts to dough can cause a detrimental effect on the
shape od the baked products. To strengthen the dough structure, gluten can be
added. In case of added excess sugar, it can be controlled by gluten as well.
Baking Process

Aside from considering the basic principles to be followed when baking. It also
important to understand and internalize the proper applied in baking. The success
in producing standard and quality baked products depends on the process being
performed. The baking process describes the changes happening to the ingredients
each stage of the process. Observe the following stages of the baking process as
described by Gizzlen (2001).

Creation of dough or batter Formation and expansion of

gases

Gelatinization of starches Trapping of the gases in air cells

Coagulation of proteins Evaporation of some of the

water

Crust Formation and browning Melting of fats

Figure 1. Baking process

1. Creation of dough or batter

When flour and other dry ingredients are mixed with liquid ingredients, dough or
batter is being produced. Batters are mixtures that can be poured or dropped from
spoon while dough is thick and firm enough to be kneaded or rolled.

2. Formation and expansion of gases.

When the yeast, baking soda, and baking powder activated in the mixture, gas,
(carbon dioxide) will be released (Gisslen, 2001). During the process of mixing, the

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gas-air and carbon dioxide – will then be incorporated into the dough and batter.
Yeast and baking powder, on the other hand, expand and form gases rapidly when
heated inside the oven. When the dough moisture is heated, steam is then formed.

3. Trapping of the gases in air cells

Because of the firm and stronghold mixture of dough, gases that are formed and
expanded are trapped in an elastic structure created by the dough protein. (Gisslen,
2001). This elastic structure is very important. Without gluten and egg protein,
gases might escape from the dough and will produce a weak leavening effect to
dough.

4. Gelatinization of starches.
During this stage, the starch expands and becomes firmer when it absorbs
moisture at about 60‫ ﹾ‬C (140‫ﹾ‬F)

5. Coagulations of proteins
Coagulations of protein is important. It ensures that gas is trapped inside the
mixture. When the mixture reaches a temperature of about 74‫ﹾ( ﹾ‬165F), the process
of coagulation of gluten and egg protein process begins.

6. Evaporation of some of the water

During the baking process, water evaporation takes place. In preparing bakery
products, the amount of water that evaporates should also be maintained because
the weight of the baked products should be considered.

7. Melting of fats
Fats or shortening usually melt at different temperature. When they melt, the
trapped gas will be released.

8. Formation and browning of crust

When the water in dough evaporates and makes it dry, crust is formed.
Moreover, when sugar is heated, changes may occur especially with the color.
When sugar is heated, changes may occur especially with the color. It usually
turns into brown and caramelizing happens. Caramel adds flavor to the mixture.

OVEN TEMPERATURE

Oven temperature is one of the vital considerations when baking. This may
cause the failure and success of baking especially for cake. Too hot temperature
will cause the top portion of baked products to cook right away, leaving the inner
portion uncooked. It is very important to follow the suggested temperature level
and baking time as stated in the recipe.

The type of bread and the amount of ingredients mixed also vary on the oven
temperature. Below are important things to remember related with oven
temperature.

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  Breads, which are classified as leaner breads, with water, flour, and
yeast as ingredients, are baked at approximately 400‫ﹾ‬F to 425‫ﹾ‬F.
 Bread with more eggs and fats that commonly known as rich bread are
baked at a lower temperature.
 Breads that are mixed with less than ½ cup sugar are baked at 375‫ﹾ‬F for
350‫ﹾ‬F if mixed with more.

Oven Temperature Conversations

The unit used for the oven temperature varies from one country. To another.
Some countries use degrees Celsius, other use degrees Fahrenheit the following are
the steps to follow when converting Fahrenheit to Celsius and vice versa. The
answers may need to be round of the closest option available in the oven.

Here are the steps on how to convert Fahrenheit to Celsius.

1. Subtract 32 to the Fahrenheit temperature. ‫ﹾ‬C = 300‫ﹾ‬F – 32

2. Multiply the answer by 5. ‫ﹾ‬C = 268 × 5
3. Divide it by 9. ‫ﹾ‬C = 1340 ÷ 9
‫ﹾ‬ C = 148.9 0r 149

To convert Celsius to Fahrenheit, these steps must be applied:

1. Multiply degrees Celsius by 9. ‫ﹾ‬F = 230 ‫ﹾ‬C × 9

2. Divide the answer by 5. ‫ﹾ‬F = 2070 ÷ 5
3. Then add 32. ‫ﹾ‬F = 414 ⁺ 32
‫ﹾ‬ F = 446

Below is a conversion chart that shows the corresponding number of degrees

Celsius for each degree’s Fahrenheit value. Each of its equivalent description is also
included.

TABLE 1. Oven temperature

‫ﹾ‬F ‫ﹾ‬C Description

225 110 Very slow
250 120/130 Very slow
275 140 Slow
300 150 Slow
325 160/170 Moderate
350 180 Moderate
375 190 Moderately Hot
400 200 Moderately Hot
425 220 Hot

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450 230 Hot
475 240 Very Hot

BAKING TEMPERATURES AND TIMES

It is important to observe the standard baking temperature for bake products

to generate consistent result and standard baked products as well.

TABLE 2. Standard baking temperature and time

Product Temperature Minutes

Breads
Biscuits 425 to 450 ‫ﹾ‬F 10 to 15
218 to 232 ‫ﹾ‬C
Cream puffs 375 ‫ﹾ‬F 60
190 ‫ﹾ‬C
Popovers 375 ‫ﹾ‬F 60
190 ‫ﹾ‬C
Quick loaf bread 350 to 375 ‫ﹾ‬F 60 to 75
177 to 190‫ﹾ‬C
Yeast bread 400‫ﹾ‬F 30 to 40
205‫ﹾ‬C
Yeast Rolls
Plain 400 to 425 ‫ﹾ‬F 15 to 25
205 to 218 ‫ﹾ‬C
sweet 375 ‫ﹾ‬F 20 to 30
190 ‫ﹾ‬C
Cakes with Fat
Cupcake 350 to 375 ‫ﹾ‬F 15 to 25
177 to 190 ‫ﹾ‬C
Layer cake 350 to 375 ‫ﹾ‬F 20 to 35
177 to 190 ‫ﹾ‬C
Loaf cake 350 ‫ﹾ‬F 45 to 60
177 ‫ﹾ‬C
Cakes without Fat
Angel Food and Sponge 350 ‫ﹾ‬F 50 to 60
177 ‫ﹾ‬C
Cookies
Drop 350 to 400 ‫ﹾ‬F 8 to 15
177 to 205 ‫ﹾ‬C
Rolled 375 ‫ﹾ‬F 8 to 10
190 ‫ﹾ‬C
Egg, Meat, Milk, and Cheese

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Soufflé (in a hot water 350 ‫ﹾ‬F 30 to 60
pan) 177 ‫ﹾ‬C
Custard (in a hot water 350 ‫ﹾ‬F 30 to 60
pan) 177 ‫ﹾ‬C
Meat 350 ‫ﹾ‬F 60 to 90
177 ‫ﹾ‬C
Meat pie 400 ‫ﹾ‬F 25 to 30
205 ‫ﹾ‬C

Store at correct temperature and conditions of storage

Bakery products tend to be stable at room temperature. No special storage

requirements need to be applied for daily use.
For any product that is to be served after the day of manufacture the product will
need to be covered and protected from outside contamination:
 Products with cream filling will need to be kept chilled
 Crème patissiers can stand at room temperature for the day but must then be
discarded and not used.
Most bakery products are sold or used the same day that they are produced.
If they are to be stored at room temperature, then:
 Store at Room Temperature
 Festive product may be stored for a couple of days. For
longer storage it is best to freeze.
 If the baked product does not contain dairy products, then it
can be stored at room temperature. It should be protected
from the environment by being covered.
 When food is chilled it can lose essential parts of the flavour.
When storing it is always important to make sure product is labelled and it is stored
away from strong odours like onion or cleaning chemicals.

Freezing
If freezing baked bakery products care must be taken not to squash them when
wrapping.
This will cause them to be deformed when thawed out.When freezing be sure to
label with the date of freezing and use the FIFO (‘First In, First Out’) rule.

Storing in Cool room

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Product with dairy ingredients like cream and crème pâtissière need to be kept
chilled to stop bacterial activity rising above acceptable limits.
Never store for too long in cool room: fresh cream, same day only.
Product degradation will be too great and eating quality diminishes.
Maintain maximum eating Quality, appearance, and Freshness

All yeast good products will stale quickly. Staling is the process where the optimum
eating fades.
Staling can be in several forms:
 Air passes through the product and dries the product out
 Moisture from the air enters the product so it loses some of the eating quality.
Crisp product goes soft.

To maintain the eating quality of bakery items:

 Use as soon as possible
 Cover to protect from environment
 Keep chilled if needed
 Keep dry.

Croissants will be considered stale the next day when they lose crispness. After
baking it is best to freeze them if you wish to store them for any period:
 Thawing is quick as the product is light
 Thawing is best at room temperature.

Danish pastry is best consumed on the day that it was produced. It can be stored
and reheated later, but eating quality is
reduced.
Any Yeast Goods product is best
consumed on the day that it was
produced.
Optimise freshness
 Bake daily
 Bake only what you can sell
 Bake in small batches.

MERIAM COLLEGE OF TECHNOLOGY INC.Page 19

Specific baking ingredients and its substitution
This information sheet will cover in discussing specific baking ingredients and
substitution used in baking and their uses.

Learning objective: After reading this INFORMATION SHEET, YOU MUST be able
to:
1. Determine the effect of each ingredient as they are used in baking.

Major Ingredients in Baking

1.) Flour – provides the structure in baked goods, wheat flour contains proteins
that interact with each other when mixed with water forming gluten. It is elastic
gluten framework. This stretches to contain the expanding leavening gases
during rising.
2.) Bread flour – is hard wheat flour with about 12 percent protein. Bread flour
is used for yeast raised bread because the dough it produces has more gluten
than dough made with other flours. Sufficient gluten produces a light loaf with
good volume. Slices hold together, rather than crumble.
3.) Cake flour – is soft wheat flour that is 7.5 percent protein the lower gluten
content cause product s to have a tender, more crumbly texture that is
desirable in cake.
4.) All-purpose flour – is blended during milling to achieve a protein content of
10.5 percent. This medium protein flour can be used for all baking purposes. If
using all-purpose flour in place of cake flour for 1 cup cake flour.
5.) Whole wheat flour – may be substituted for part of the white flour in yeast
and quick breads recipe, but the volume of the finished product will be reduced.
Whole wheat flour contains the nutritious germ and bran as well as the
endosperm of the wheat kernel. Bran particles cut through the gluten during
mixing and kneading of bread dough resulting in smaller, heavy loaf if
substituting a very coarsely ground whole wheat flour for all-purpose flour use 1
cup plus 2 tablespoon s whole wheat flour for every cup of all-purpose.
6.) Wheat germ – though not a flour, is often used in place of part of the flour in
recipes for flavor and fiber, protein, vitamins, mineral and polyunsaturated fats
are concentrated, can be used in place of up to 1/3 of the flour in a recipe.
7.) Rye flour – is often used in combination with wheat flour for bread. Light rye
flour can be successfully substituted for 40 percent of wheat flour in a recipe
without loss of volume. Medium and dark rye. Flours should be limited to
30percent and 20 percent respectively, of the total flour amount.
8.) Triticale flour – is a hybrid of wheat and rye, it has an average protein
content higher than that of wheat flour. In yeast bread dough. Triticale flour has
butter handling properties than rye flour because it will form gluten but does not
handle as well as wheat dough for a good quality dough ferment yeast dough
made with triticale flour for a shorter period than wheat flour dough.
9.) Oat flour – has relatively high protein content 17 percent but does not form
gluten. Oat flour can be substituted for as much as 1/3 of wheat flour in bread.
10.) Corn meal – is coarsely ground dried corn. Corn flour is more finely ground
corn both corn flour and corn meal contain 7-8 percent protein on a day basis.
Neither corn meal nor corn flour will form gluten. A grainy texture in cornbread can
be avoided by mixing the cornmeal with the liquid from the recipe. Bringing to a boil
and cooling before mixing with the other ingredients.

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 11.) Rice flour – has about 6.5-7 protein and does not form gluten for people who
do not tolerate gluten. Rice flour is an acceptable substitute for wheat barley, rye
or oat flours. Baked products 7/8 cup of non-waxy rice flour can be used in place of
1 cup all-purpose wheat flour.
12.) Potato starch flour – another non-gluten forming flour is usually used in
combinations with other flours it has a mild potato taste for substitution 5/8 cup of
potato flour can be used for 1 cup of all-purpose flour.
13.) Soy flour – contains 50 percent protein and is used primarily to boost the
protein content of baked goods. Soy flour cannot form gluten and does not contain
starch. It is use in large amounts affects the taste of baked goods and causes them
to brown quickly. An acceptable substitution is to take 2 tablespoon flour out of
each cup of flour in a recipe and add 2 tablespoon soy flour.

Components of Flour

1.) Gluten – is in the mixture of wheat proteins which forms the though, rubbery,
elastic substance when flour is mixed with water or other liquids. It exits in dry
protein form in flour and is composed approximately in equal proportions of
glutenin and gliadin.
2.) Glutenin – gives the dough strength to hold leavening gases and determines
the structure of the baked products.
3.) Gliadin – gives elastic or stretching properties of gluten.

Properties and Characteristics of Flour

1.) Whitish color – flour color is important because it affects the brilliancy of the
finished products. Although it is generally thought that whiteness in flour means
quality this is not always true.
2.) Strength – is the ability of flour to produce a large loaf brought about by the
presence of protein of sufficient diastatic activity to produce sugar for uniform
gas production.
3.) Tolerance – tolerance of bread flour means its ability to withstand any
processing abuse brought about by mixing, fermentation, make-up and all other
baking process and still produce satisfactorily results. Tolerance is often
correlated with the quality of the gluten.
4.) High absorption – is the ability of a flour to carry the maximum amount of
moisture in the dough and still produce a quality loaf of bread.
5.) Uniformity – uniform quality of every flour shipment is a baker’s dream. It will
be too cumbers tone for the baker to keep changing his formulation and
process every time a new flour shipment.

Fats/Shortening

1.) Fats – in the form of solid shortening, margarine, or butter, or in the liquid form
of oil contributes tenderness, moistness, and a smooth mouth feel to bake
goods. A fat enhances the flavors of other ingredients as well as contributes its
own flavor of other ingredients as well as contributes its own flavor as in the
case of butter. In baked goods such as muffins, reducing the amount of fat in a
recipe results in a tougher product because gluten develops freely.
2.) Shortening – shortening is no percent fat and is solid at room temperature. It is
often made of hydrogenated (solidified by adding hydrogen) vegetables oil, but

MERIAM COLLEGE OF TECHNOLOGY INC.Page 21

 sometimes contain animal fats. The flakiness of pastry comes from solid fat such
as shortening, or lard rolled in layers with flour.
a. Butter – is made from cream and has a fat content of at least 80 percent.
The remaining 20 percent is water with some milk solids. Butter imparts a
good flavor without a greasy mouth feel to bake goods because it melts at
body temperature.
b. Margarine – is made from fat or oil that is partially hydrogenated, water,
milk, solids and salt vitamins and coloring are usually added also. The fat or
oil can be of animal or vegetable origin margarine has the same ratio of fat
to non- fat ingredients as butter (80:20) and can be used interchangeably
with butter.
c. Reduced fat substitute - have less than 80 percent fat. These do not work
the same specially formulated recipes can be found on the packages of
these products. Fat free margarines also are available and contain no fat.
These margarines are best used as spreads.
d. Oil – is used in some muffin, bread and cake recipes oil pastry is mealy
rather than flaky. To substitute oil for butter or margarine use 7/8 cup oil for
1 cup butter or margarine.
if oil is used in place of a solid fat for some cake recipe the texture will be
heavier unless the sugar and egg are increased.
Eggs
Eggs serve many functions is bake goods. They add and color. Contribute to
structure, incorporate air when beaten, provide liquid, fat and protein and emulsify
fat with liquid ingredients, reducing or omitting egg yolks can result in less
tenderness. Reducing or omitting egg whites can result in less volume. Cakes made
without the emulsifying action from the egg yolk may not have a uniform flavor and
texture if a low fat, low cholesterol. When a recipe calls for an egg. The best size to
use is a two oz. grade large egg.

Liquid

a. Water/Liquids - are necessary in baked goods for hydrating protein, starch and
leavening agents, when hydration occurs water is absorbed and the chemical
changes necessary for structure and texture development can take place.
Liquids contribute moistness to the texture improve the mouth feel of baked
products. When water vaporizes in a butter or dough the steam expands the air
cells, increasing the final volume of the product.
b. Milk - contributes water and valuable nutrients to baked goods it helps
browning to occur and adds flavor when making yeast, dough, milk should be
scalded and cooled before adding to the other ingredients. This is done to
improve the quality of the dough and the volume of the bread.
c. Juice - may be used as the liquid in a recipe because fruit juices are acidic.
They are probably best used in baked products which have baking soda as an
ingredient.

Leavening agent
There are types of leavening

1. Physical leaveners – air and water vapor or steam are physical leaveners as
well as manipulation of the flour mixture such as creaming butter and sugar
together cutting in or folding ingredients as in sponge and chiffon cakes

MERIAM COLLEGE OF TECHNOLOGY INC.Page 22

 leaven the butter by incorporating air into it steaming causes some leavening
effect.
2. Biological leaveners – yeast as tiny one-celled plant that is present all
around us. Yeast celled feed on sugars and starches. They change the starch
of bread dough into sugar which they then digest as they do this, they do give
off carbon dioxide as a waste product. This chemical change is called
fermentation tiny bubbles of carbon dioxide are trapped by the strands of
gluten in the dough the gas blows the gluten into bigger and bigger bubbles
makes the bread rise.

Yeast is the first and most important leavening agent. Breads leavened by
yeast are called yeast breads in the early days of baking the chief source of
yeast breads in the early days of baking the chief source of yeast was the form
that bubbled on top of vats in which ale or beer was brewing. This liquid yeast
was called barn. Today in dry form, it is known as brewer’s yeast commercial
yeast is marketed in two forms.
a. Dry or Granular – dry yeast is dormant yeast the yeast is alive but in
inactive form. The addition of water activates it. So, it should always be
kept in a cool dry place with the container tightly closed.
b. Cake compressed or Fresh – the yeast is in an active state in moist
mixture with starch the presence of moisture makes the yeast
perishable, hence the need for refrigeration
3. The Chemical Leavening Agents
a. Baking soda – sodium bicarbonate of soda and baking soda is one and
the same. Baking soda liberates carbon dioxide, but to the process a
residue of washing soda remains in the cake. Some acid ingredients are
used to counter act this so that lemon juice, vinegar and molasses or
honey are used in some recipes when baking soda is usd as the
leavening agent.
b. Baking powder – is the leavening agent produced by mixing soda and
acid salt. Flour or starch is used to stabilize the mixture the types of the
baking powder according to the speed of action are:
a. Fast acting or tart rate type – it has tartaric acid and cream of
tartar or potassium and tartrate it releases gas tart rate during
mixing the dough or the butter.
b. Intermediate acting or phosphate type – it has calcium acid
phosphate type. Gas is released partly during mixing and the rest
during baking.
Uses of Leavening Agent in Bake Products

a. To make baked product light and easy to chew

b. To facilitate digestion of baked products
c. To make the baked products more palatable and appetizing

Sugar/Sweetening Ingredients
The sweet soluble crystalline compound belonging to carbohydrates group of
food.

1. Granulated sugar or refined sugar

2. Confectionary sugar or powdered sugar. It contains about 3% of cornstarch to
control lumping or crystallization it is primarily used in icing or frosting of
cake.
MERIAM COLLEGE OF TECHNOLOGY INC.Page 23
 3. Brown sugar contains some amount of molasses this is used in baked
products where the flavor and color of brown sugar is desired.

Effect of Sugar on Baked Products.

a. Gives a richer color of the crust
b. Improves flavor, aroma, and nutrition’s
c. Not a softening agent but by developing crust color quickly
d. Increase the development of the dough

Minor Ingredients in Baking

Flavoring in Baking – ingredients used in small amount.

1.) Salt – used for baked product should be clean and refined
a. It makes food taste good
b. It accentuates the flavor of other ingredients.
c. It helps in preventing the growth of the bacteria in yeast- leavened dough.
d. It removes the flatness of other dough.
2.) Flavor extract from the base fruits and flowers used to add the pleasant odor
of baked product.
3.) Cocoa, chocolate – used in baking cakes and pies and cookies.
4.) Seeds and spices, root crops, fruits and other vegetables are used especially
in cakes to provide variety of flavor and improve the appearance of baked
products.

Well, imagine this: The power has been out for several days, social unrest is at an
all-time high, and you have decided to bug in until the worst is over. Your family
could use a morale boost, so one morning you decide to make pancakes for
breakfast.
You get your camp stove going, put a griddle on it, open the Emergency Food
Storage & Survival Handbook, and look up the recipe for fluffy buttermilk pancakes.
You’re gathering up the ingredients when you realize, “I bought this baking powder
years ago.”

Baking powder only lasts 18 months at best, and only 3 to 6 months once you’ve
opened the container. If you try to use expired baking powder, your pancakes won’t
be fully at all. If you are not sure how old your baking powder is, you can test it by
adding a teaspoon to 1/3 cup of hot water. If it foams, it’s still good. If not, you will
have to find a substitute. Not a problem.
For every teaspoon of baking powder, you need, just combine 1/4 teaspoon of
baking soda with 1/2 teaspoon of cream of tartar. Those two ingredients will last
indefinitely if stored properly, which means you don’t even need to stock up on
baking powder. There are many other situations where a baking substitute might be
necessary.
If you plan on baking after a disaster, familiarize yourself with the following list.

Ingredient Substitution

Baking powder: 1 teaspoon = 1/4 teaspoon of baking soda and 1/2 teaspoon of
cream of tartar.
MERIAM COLLEGE OF TECHNOLOGY INC.Page 24
Baking soda: 1 teaspoon = 1 teaspoon of potassium bicarbonate and 1/3 teaspoon
of salt.
Breadcrumbs: 1 cup = 1 cup of cracker crumbs, corn flake crumbs, or rolled oats.
Brown sugar: 1 cup = 1 cup of white sugar and 1/4 cup of molasses and remove
1/4 cup of liquid from recipe.
Butter (unsalted): 1 cup = 1 cup of shortening, lard, or vegetable oil.
Butter (salted): 1 cup = 1 cup of shortening, lard, or vegetable oil and 1/2
teaspoon of salt.
Buttermilk: 1 cup = 1 tablespoon of lemon juice or vinegar and 1 cup of milk.
Cake flour: 1 cup = 7/8 cup of all-purpose flour and 2 tablespoons of cornstarch.
Chocolate (unsweetened): 1 ounce = 3 tablespoons of natural cocoa powder and
1 tablespoon of shortening, vegetable oil or unsalted butter.
Chocolate (sweetened): 1 ounce = 3 tablespoons of natural cocoa powder, 1
tablespoon of shortening, vegetable oil or unsalted butter, and 1 tablespoon of
sugar.
Chocolate chips: 1 ounce = 1 ounce of unsweetened chocolate and 1 tablespoon
of sugar.
Cocoa powder: 3 tablespoons = 1 ounces of unsweetened chocolate and remove 1
tablespoon of fat from the recipe.
Corn syrup (dark): 1 cup = 1 cup of maple syrup or 3/4 cup of light corn syrup and
1/4 cup of light molasses.
Corn syrup (light): 1 cup = 1 cup of honey or 1 cup of granulated white sugar and
1/4 cup of water.
Cornstarch: 1 tablespoon = 3 tablespoons of all-purpose flour.
Cracker crumbs: 1 cup = 1 1/4 cups of breadcrumbs.
Cream of tartar: 1 teaspoon = 2 teaspoons of white vinegar or lemon juice.
Cream (half-and-half): 1 cup = 7/8 cup of whole milk and 2 tablespoons of
unsalted butter.
Cream (heavy): 1 cup = 2/3 cup of whole milk and 1/3 cup of unsalted butter.
Cream cheese: 1 cup = 1/2 cup of plain yogurt and 1/2 cup of ricotta cheese.
Egg: 1 egg = 1/2 teaspoon of baking powder mixed with either half a pureed
banana or 1/3 cup of applesauce.
Flour (self-rising): 1 cup = 1 cup of all-purpose flour, 1 1/2 teaspoons of baking
powder and 1/4 teaspoon of salt.
Flour (whole wheat): 1 cup = 7/8 cup of all-purpose flour and 2 tablespoons of
wheat germ.
Ghee: 1 tablespoon = 1 tablespoon of butter or vegetable oil.
Honey: 1 cup = 1 cup of corn syrup, or 1 1/4 cup of sugar and 1/4 cup of water.
Lard: 1 cup = 1 cup of shortening or 1 cup of vegetable oil.
Lemon juice: 1 teaspoon = 1 teaspoon of white wine or 1/2 teaspoon of vinegar.
Marshmallow cream: 1 ounce = 3 melted marshmallows.
Mayonnaise: 1 cup = 1 cup of yogurt, sour cream, or pureed cottage cheese.
Milk (evaporated whole): 1 cup = 1 cup of half-and-half.
Milk (sweet condensed): 14-ounce can = 1 cup instant non-fat dry milk, 2/3 cup
of sugar, 1/2 cup of boiling water, and 3 tablespoons of unsalted butter.
Milk (whole): 1 cup = 1 cup of reconstituted dry milk and 2 tablespoons of
unsalted butter.
Molasses: 1 cup = 1 cup of dark corn syrup, or 3/4 cup of brown sugar and 1
teaspoon cream of tartar.
Ricotta cheese: 1 cup = 1 cup of cottage cheese.
Shortening: 1 cup = 7/8 cup of lard or 1 1/8 cups of unsalted butter.

MERIAM COLLEGE OF TECHNOLOGY INC.Page 25

Sour cream: 1 cup = 1 cup of plain yogurt, or 1 cup of whole milk mixed with a
tablespoon of lemon juice or vinegar.
Tapioca: 1 tablespoon = 1 1/2 tablespoons of flour.
Tomato sauce: 1 cup = 1/2 cup of tomato paste and 1/2 cup of water.
Vegetable oil: 1 cup = 1 cup of apple sauce (for baking) or 1 cup of shortening (for
frying).
Vinegar: 1/2 cup = 1/2 cup of white wine or 2/3 cup of lemon juice.
Yogurt, (plain): 1 cup = 1 cup of sour cream or buttermilk.

Equivalent Measurements and Weights

Table Abbreviation

Unit of Measurement Abbreviations

gallon Gal.
quart qt.
pint pt.
cup C or c.
tablespoon tbsp. or T
teaspoon tsp. or t.
fluid ounce fl. oz.
ounce oz.
pound lb.
gram g.
kilogram Kg.

Equivalent

A measurement that will equate to the same quantity or amount with another
unit of measurement.

Given Equivalents
Measurement/Weight
1 gallon (gal.) 4 quarts

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1 quart (qt.) 2 pints
1 pint (pt.) 2 cups
1 cup (c.) 8 ounces (oz.)
½ cup 4 ounces
¼ cup 2 ounces
1/8 cup 1 ounces
1 tablespoon (tbsp.) 3 teaspoons (tsp.)
1 pound (lb.) 16 ounces
1 kilogram (kg.) 1000g (g.)

MERIAM COLLEGE OF TECHNOLOGY INC.Page 27

 DEFINITION OF TERMS
Bread – Is food made from grains that have been ground into flour or meal,
moistened, and kneaded into dough, and then baked?
Yeast bread - Made from flour, water, salt, and other ingredients and leavened by
yeast. They need a long fermentation time before shaped and baked.
Quick bread - Is made with quick-acting leavening agent and is mixed, shaped,
and baked in one interrupted process.
Aerate – To incorporate air or CO 2 during production to make the product more
digestible and increase the volume
Almond paste - A mixture of finely ground almonds and sugar.
Angel food cake – A type of cake made of meringue and flour.
Baba – A type of yeast bread or cake that is soaked in syrup
Baker’s yeast – Is the common name for the strains of yeast commonly used as a
leavening agent in baking bread and bakery products
Baking powder – Is a combination of baking soda plus another acid in the
presence of an an inert stabilizer, which is often a bit of cornstarch
Baking soda – Is a base mineral, which when combined with something acidic,
produces carbon dioxide
Bagel – A ring shaped lean yeast bread or coffee cake
Bagged – A cookie make up method in which the dough is shaped and deposited
with a pastry bag
Bar – A cookie make up method in which the dough is shaped into flattened
cylinders, baked, and sliced, crosswise into individual cookies.
Batter – A semi liquid mixture made of flour or other starch used to produce cakes
and breads also used for coating products to be fried
Bavarian cream – A light cold dessert made of gelatin whipped cream and custard
sauce of fruit.
Boiled icing – Italian meringue used as cake icing
Bombe – A type of frozen dessert made in a dome shape.
Bread flour – Strong flour such as patent flour used for breads
Brioche – Rich yeast dough containing large amounts of eggs and butter a product
made from this dough
Brown sugar – Regular granulated sucrose containing various impurities that give
distinctive flavor.
Butter cream – An icing made of butter and/or shortening blended with
confectioners’ sugar or sugar syrup other ingredients may also be added
Cake flour – A fine, white flour made from soft wheat
Caramelization – The browning of sugar caused by the heat.

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Charlotte – A cold dessert made of Bavarian cream or other cream in a special
mould, usually lined with lady fingers or other sponge products, a hot dessert made
of cooled fruit and baked in a special mould lined with strips of bread.
Chemical leavener – A leavener such as baking soda, baking powder, or baking
ammonia which release gases produced by chemical reactions.
Chiffon cake – A light cake made following the chiffon method cake mixing method
involving the folding
Cocoa – The dry powder that remains after cocoa solids and cocoa butter
Common meringue – Egg whites and sugar whipped to foam “also called
meringue.
Compote – Cooked fruit served in its cooking liquid, usually a sugar syrup
Confectioners’ sugar - Sucrose ground into fine powder and mixed with a little
cornstarch to prevent caking
Creaming method – A mixing method that begins with the blending of fat and
sugar used for cakes cookies and similar items
Custard – A liquid that is thickened or set by coagulation of egg protein
Dark chocolate – Sweetened chocolate consist of chocolate liquor and sugar
Docking - Punching several vertical impressions into a dough so that the dough will
expand uniformly without bursting during baking.
Dredge – To sprinkle thoroughly with the sugar or another dry powder
Drop batter – A batter that is too thick to pour but will drop from spoon in lumps
Dusting flour - A flour used to prevent sticking of products to the bench or
equipment.
Egg wash - Egg or egg yolk with some milk or water added, for brushing products
prior to baking to improve colouring and to give a glossy sheen when baked.
Fermentation - The chemical changes of an organic compound due to the action of
living organisms (yeast or bacteria), usually producing a leavening gas.
Fondant – A type of icing made of boiled sugar syrup that is agitated so that it
would crystallize into mass of extremely small white crystals
Ganache – A rich cream made of chocolate and heavy cream
Gateau – French word for cake
Gelatin – A water soluble protein extracted from animal tissue and is used as a
jelling agent
Genoise- A sponge cake made by whipping whole eggs with sugar and folding in
flour and sometimes melted butter
Glaze - A shiny coating such as syrup, applied to make a food shiny or glossy by
coating it with a glaze or by browning it under a broiled or in a hot oven
Gluten –An elastic substance formed from proteins present in wheat flours which
give structure and strength to bake goods.
Granulated sugar – Sucrose in fine crystalline form
Gum paste – A type of sugar paste or pastillage made from vegetable gum
Ice cream – A churn frozen mixture of milk, cream, sugar, flavorings and
sometimes eggs
Kneading - To manipulate dough by folding and pressing until the required
consistency is obtained.
Lean dough - Dough that is not very rich in fat, sugar and eggs, or one that
contains a smaller percentage of these ingredients than the average.

MERIAM COLLEGE OF TECHNOLOGY INC.Page 29

Leavening – The production or incorporation of gases in baked product to increase
volume and to produce shape and texture
Margarine – An artificial butter product made from various hydrogenated fats and
flavorings
Marzipan – A paste or confection, icing or filling made of meringue and gelatin (or
another stabilizers)
Meringues – A thick, white foam made of whipped egg whites and sugar
Mise-en-place – Is a French culinary phrase which means “putting in place” or
“everything in its place”
Milk chocolate – Sweetened chocolate containing milk solid
Moulded – A cookie make up method in which the dough is shaped into cylinders,
cut into equal portions and shaped as desired
Mousse – A soft or creamy, dessert made light adding whipped cream, egg whites
or both
Muffin method – A mixing method in which the mixed dry ingredients are
combined with the liquid ingredients
Parfait – A type of sundae served in tall thin glass a still frozen dessert made of
egg yolks syrup and heavy cream
Pastry cream – A thick custard sauce containing eggs and starch
Pastry flour – A weak flour used for pastries and cookies
Peel – A flat wooden shovel used to place and remove hearth breads in an oven
Petit four – A delicate cake or pastry small enough to be eaten in one or two bites
Puff pastry – A very light, flaky pastry made from a rolled in dough and leavened
by steam
Retarder-proofer – An automated timer-controlled combination of retarder/freezer
and proofer used for holding and proofing yeast product
Rich Dough - One that contains more than average of the enriching ingredients fat,
sugar and eggs.
Sabayon – A foamy dessert or sauce made of egg yolks whipped with wine or liquor
Savarin – A type of yeast bread or cake soaked in syrup
Sifting - To pass through a fine sieve for effective blending, for aerating and to
remove foreign or oversized particles.
Sheet – A cookie make up method in which the dough is baked in sheets and cut
into portions
Sherbet/sorbet – A frozen dessert made of water, sugars, fruit juice and
sometimes milk or cream
Soufflé - A baked dish containing whipped egg whites which make the dish to rise
during baking; a still frozen dessert made in soufflé dish so that it would resemble a
baked soufflé
Sponge – A batter or dough of yeast, flour and water that is allowed to ferment and
is then mixed with more flour and other ingredients to make a good bread dough
Sponge cake – A type of cake made by whipping eggs and sugar to a foam, then
folding in flour
Tart – A flat baked item consisting of a pastry and a sweet or savory topping of
filling; like a pie but usually thinner
Tulipe – A thin, crisp cookie molded into a cup shape
Turntable – A pedestal with a flat, rotating top used for holding cakes while they
are being decorated

MERIAM COLLEGE OF TECHNOLOGY INC.Page 30

Zabaglione – An Italian dessert or sauce made of whipped egg yolk and Marsala
wine
Zest – The colored outer portion of the peel of a citrus fruit

REFERENCES:

INSO MICHELLE M. Teacher 1

BSIE major in Food Service Management Bread and Pastry NC II Holder
Housekeeping NC II Holder, Division of Bukidnon
Technical-Vocational and Livelihood Home Economics Bread and Pastry Production
NC II Manual

Basbas, Leonora. Bread and Pastry Production Volume, I

Nieves, Grace R. TLE-TVL Series BREAD AND PASTRY PRODUCTION

Copyright 2016 by phoenix publishing house Inc. Phoenix building, 927 Quezon
ave.., Quezon City. Email Address: [email protected]

http://urbansurvivalsite.com/substitute-for-baking-ingredients
https://hoosierhomemade.com/baking-101-questions-and-answers
https://www.google.com.ph/search?q=baking+tools+and+equipment
https://www.bbcgoodfood.com/howto/guide/baking-equipment
https://www.thespruceeats.com/glossary-of-baking-terms-1328480
https://www.ifsqn.com/forum/index.php/topic/21495-personal-protective-equipment-
procedures-in-a-bakery/

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