BAKERY PRODUCTS

PREPARATION
 Technical Terms 2/1/20XX

Bakery products – food manufactured from recipes largely

utilizing flour or other cereal flours as the primary
ingredients that are combined and blended with other
ingredients, and are formed into desired unique shapes and
go
through a heat-processing step which involves the removal
of moisture in an oven

Bakery – a place or food establishment that commonly

produces baked products such as cake, bread, pastries, pies
and the like

Procedures – the step-by-step instruction followed to

achieve desired result in baking

Soggy – saturated with water on mixture caused by

improper way of cooking or baking
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CLASSIFICATION OF
BAKERY PRODUCTS

Bread is known and considered as staple food as it

contains high carbohydrates. However, in baking,
bread is not the only bakery product that should be
considered in the production. There are a lot of
baked
products available in the market.

According to the Jiangsu Boli Products Co., TD,

bakery products may be classified according to the
way they are leavened. These include the following
categories.
 Yeast-raised products – include breads and sweet doughs leavened by carbon dioxide from
yeast fermentation.

 Chemically leavened products – include layer cakes, doughnuts, and biscuits raised by
carbon
dioxide from baking powders and chemical agents.

 Air-leavened products – include angel cakes and sponge cakes made without baking powder.

 Partially leavened products – include pie crusts, certain crackers, and other items were no
intentional leavening agents are used, yet slight leavening occurs from expanding stream and
other gases during the oven-baking operation.
Bakery products are also classified based on the kind
of finished product, the peculiar combination of
ingredients, and the mixing methods employed in
producing them. The following are the five general
categories
of baked products that are sold in the market today.
A.Pies and Pastries

Pies are baked goods that have layers of pastry dough that form a
crust and fillings. Some traditional varieties of pies include apple,
mango, strawberry pies, among others. Pastry, on the other hand,
refers to baked products with a mixture of flour, liquid, and high
amount of fat than regular pie dough. Common pastry dishes
include tarts and quiches.
B. Quick Breads

These are easy to make breads that use chemical leavening agents that
require no fermentation. Thus, once it is mixed, it can be baked in the
oven immediately. Quick breads are also known as sweetened loaves.
It usually contains more sugar, fats, and eggs than yeast breads but less
than in cakes. In a broad sense quick breads include all types of baked
products that are leavened by baking powder or baking soda. Here are
some examples of quick breads.
• Loaf Breads – its process does not require kneading or rising time.

• Muffins – a small, cake-like bread that is made with variety of flours, fruits, and
nuts.

• Rolled Biscuits – small quick breads is a bread that uses baking soda or baking
powder. These breads have less liquid compared to dropped cookies and
normally with flat tops and straight sides.

• Dropped Biscuits – similar with cookies, a flat, sweet baked product that also
uses baking powder and soda. These biscuits have soft texture compared to
rolled cookie because these contain more liquid.
 Types of Dough Mixtures For Quick Breads

In making quick breads, soft dough or batter can be used. Soft dough
is used for making biscuits or cookies. It is characterized by its
softness, and therefore can be rolled out and easily sliced or carved
into perfect form.

Batter, on the other hand, is a mixture of flour, milk, and egg. It is

classified into two – pour batter and drop batter.

Pour batter is almost in its liquid form that makes it easily poured,
while drop batter is thickly made so that it can be dropped from a
spoon.
C. Cakes
Gisslen (2001) defines cakes as similar with sweetened loaves and breads but with
enhanced ingredients and considered as sweetest among all baked products. Cakes
generally have soft, light, and fine texture. These contain high fat and sugar content
that makes it quite difficult for a baker to maintain the desirable appearance of
cakes. Producing cakes require well-balanced recipes and precision in measuring
and mixing. Electric beater is a useful tool in beating or whipping the egg mixture.
There are numerous cake recipes but bakers group cakes according to ingredients
mixing
method followed in producing them. The following are the basic types of cakes.
1. Shortened or butter cakes – contain fat, such as butter, margarine, vegetable
fats and oil, and baking powder as leavening agent. If the fat used is butter,
creaming method is used to combine the ingredients. These cakes are light,
velvety, moist, and rich in butter. Examples of these are pound and butter layer
cakes.

2. Unshortened or foam cakes – do not contain fat and leavening agents. Their
volume is created by whipping egg whites. This type of cake is light and airy with a
spongy texture but has less flavour and moisture. Angel food cakes and chiffons
are classified into this category.

3. Low- or no flour cakes – made with very little flour or no flour at all. These
cakes, which may be baked or unbaked, have creamy or silky texture. These
include flourless cheesecakes and unbaked mouse cakes.
D. Cookies
Cookies are small, flat, flour-based baked products. In some countries,
biscuits are used to refer cookies. In the Philippines, both cookies and
biscuits are used to refer to cookie products.

Like other baked products, cookies also contain ingredients commonly

used in other baked products. However, only cookies contain small
amount of liquid with much sugar and fats.

The commonly used ingredients in baking cookies are wheat flour, fat,
and sugar.
1. Molded cookies – contain high fat content and dry in texture, making them
easily to be shaped into figures such as stars, hearts, or animals. Its surface may
also be decorated with icing.

2. Dropped cookies – have runny texture that may be shaped by squeezing the
mixture using a pastry bag or depositing small chunks of the dough on the baking
sheet. These cookies may be flatten out or be on round shape with crispy and
crumbly texture.

3. Bar cookies – have cake-soft texture. These are prepared by setting the dough
in a cookie pan to level them out. They are baked and quickly cut into squares
while still warm.
4. Pressed cookies – are lovely and delectable cookies made from
very rich ingredients that make the dough quite cohesive. These can
be flattened using a roller. Using a cookie press or pastry tube, different
shapes like flowers or animals may be formed.

5. Rolled cookies – are crumbly and not too sweet cookies with harder
texture that make them easily rolled out into thin slices. A cookie press
or pastry tube is used to construct their shapes.
E. Yeast Breads

Yeast breads and rolls are popularly known because of its

flavour, texture, and aroma. Yeast bread uses yeast as its
leavening agent. When yeast is combined with water and
sugar, fermentation of yeast occurs filling the bread with tiny air
bubbles. Water is also added with the gluten in the flour. This
forms the elastic structure of the dough that traps the air
bubbles and makes the bread rise.
1. Yeast – produces carbon dioxide that makes the bread rise.

2. Salt – controls growth of yeast and enhances flavor of the baked

product.

3. Sugar – acts as yeast food.

4. Liquid ingredients – dissolve yeast and sugar and helps develop

gluten. Water doughs make a higher, crustier bread. Milk doughs have
a finer texture, a better flavour, and turns brown more quickly.
 MIXING FACTORS THAT AFFECT BAKED PRODUCTS

In baking, the proper ways of mixing ingredients are as important as

having the appropriate tools to produce the desired results. It is crucial,
therefore, that the processes or procedures in mixing should be
followed because undermixing and overmixing can ruin the texture of
the final products.

As described in Sokol’s book, About Professional Baking, the following

factors can affect the quality of baked products:
Physical act of mixing. This can determine the quality of preparation
for baked products, whether it is done as planned or not. Undermixing
ingredients can cause lumps in batters and dough since ingredients
are not properly blended. If this happens, the final product may look
lumpy and streaky and may not rise as desired. Overmixing can
develop too much gluten and can cause toughness in a normal tender
product.

Tools used for mixing. The appropriate tools for mixing are likewise
very important as this can increase or decrease the degree of desired
quality of baked goods. For example, if a sponge cake recipe calls for
folding in beaten egg whites into a batter using a rubber spatula but
instead the egg whites are stirred by using spoon, the cake may turn
out heavy and dense. It is important therefore to know the tools and the
mixing procedures before baking a certain recipe.
Order of adding ingredients. To ensure the quality of baked products, some methods of
mixing are dependent on the specific order or sequence of adding different ingredients that
need to be mixed or blended. For instance, if a flaky pie crust is being prepared but water
is added to the flour before the fat is cut into it, a rough, hard-to-roll-out crust would be
produced. Gluten is formed if water is mixed with wheat flour.

Mixing method used. The missing method used in preparing a recipe can determine the
success of the final product. It should be remembered that the specific mixing method rely
heavily on what is being baked or prepared.
BASIC MIXING TECHNIQUES

In baking, mixing techniques is essential in producing the baked

products. Mixing is the process of evenly dispersing two or more
ingredients until they become one product. Every baked product
requires specific mixing technique. Each mixing method gives a
different texture and character to baked products. The following are the
different mixing techniques used in baking
Creaming Method

Creaming method is a method of mixing mixtures in preparing various

baked products, such as cookies and cakes. This is done by beating the
sugar with fats (normally shortening or butter). The process allows
creation of tiny air cells in fats that is vital to improve its volume and
tenderness of the final product. Gradual mixing shall be done. Avoid
setting the mixer on a high speed. This can melt fats and possibly
destroy air cell. After properly creaming the sugar and fat, the mixture
will become light in color and airy in consistency.
Folding

Cut and fold or popularly known as folding method is done by

carefully adding ingredients together as a mixture so that volume is not
lost. It is normally used when egg yolks or egg whites are whipped into
a meringue. After the eggs have been whipped reaching to a maximum
volume, the dry ingredients are carefully and properly folded into the
eggs. The process will help prevent the air cells into the eggs from
destruction.
Here are some important reminders when doing folding method.

• Add lighter ingredients to the heavier ingredients gradually.

• Avoid adding the entire lighter component all at once because it will destroy all
the air cells in the lighter component. Thus, it will reduce the volume and
tenderness of the baked product.

• Fold in the lighter component in three portions and gradually mix them.

• Avoid over folding to avoid destroying too many air cells resulting in lost of
product volume and will just waste resources.
Blending Method

Blending method is a fast and labor-friendly mixing technique commonly followed for
baking muffins, cakes, and the like. Ingredients are combined together in a bowl and
blended using a paddle attachment. Compared to other methods of mixing, the
blending technique involves more liquid.Blending method can possibly result to
curdling (lumps in the mixture). It is usually happens if there is too much liquid
added to the mixture that fat cannot hold. Also, this problem might happen if the
batter is under or over mixed. Normally, mixture should be mixed for a minute on a
medium to high speed level. When all the liquid ingredients are added, it is then
mixed on a low speed for another minute.
Whipping Method

Whipping method is popularly used for making sponge cakes and

cookies. This method is time consuming compared to other techniques.
It also requires high amount of eggs such as egg white, egg yolks, or
whole egg to be whipped up until it is fluffy, forming a meringue or pate.
The higher the amount of whipped eggs in the mixture the more flexible
the cake becomes. Then, other dry and liquid ingredients are folded into
whipped eggs.
Combination Method

In mixing, creaming, and whipping method are all incorporated in the

combination method. In this method, the creaming technique follows the
usual way of blending the sugar and fat together while the whipping
techniques brings soft or medium peak meringue to the mix. There are
varieties of cakes that may be produced using the combination method
namely sponge cake, pound cake, and some cheese cakes.
Rubbing or Biscuit Method

In making dough for pies and biscuits, rubbing method of mixing is commonly used.
The method is very simple and quick compared to other mixing methods. Dry
ingredients are placed in a mixing bowl with the fat that is placed at room
temperature and broken into cubes.

First, fats are cut into the flour using the rubbing method. It is done by simply
rubbing flour and fats together using hands. Through this process, the fats will
slightly melt and mix the flour together. Then rotate the bowl 90˚ and do it
repeatedly. Rotating the bowl should be done to ensure balance of mixture.
Continue rubbing the ingredients until fats are incorporated with the flour.
 2/1/20XX

Thank You

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