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Bread and Pastry Production Ncii_1

The document outlines the core competencies and guidelines for bread and pastry production, including essential baking procedures and common malpractices. It details major ingredients used in baking, such as flour, sugar, eggs, and shortening, along with their types and uses. Additionally, it emphasizes the importance of quality ingredients and proper techniques for successful baking.

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Mara Manulat
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2 views25 pages

Bread and Pastry Production Ncii_1

The document outlines the core competencies and guidelines for bread and pastry production, including essential baking procedures and common malpractices. It details major ingredients used in baking, such as flour, sugar, eggs, and shortening, along with their types and uses. Additionally, it emphasizes the importance of quality ingredients and proper techniques for successful baking.

Uploaded by

Mara Manulat
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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BREAD AND PASTRY

PRODUCTION NCII

MARA M. MANULAT
TEACHER
LIST OF CORE COMPETENCIES
No. Unit of Competency Module Time Code
1 Prepare and Produce Preparing and TRS7413
Pastry Products Producing Bakery 79
Products
2 Prepare and Produce Preparing and TRS7413
Pastry Products Producing Pastry 80
Products
3 Prepare and Present Preparing and TRS7413
Gateaux, Tortes and Cakes Presenting Gateaux, 42
Tortes and Cakes
4 Prepare and Display Petits Preparing and TRS7413
Fours Displaying Petits 44
Fours
Vocabulary
Perishable – likely to decay or go bad quickly.
Ventilation – the provision of fresh air to a room,
building, etc.
Flaky – consisting of flakes or layers
Patisserie- type of French or Belgian bakery that
specialized in pastries and sweets. In both countries, it is
legally controlled title that may only be used by bakeries
that employ a licensed master pastry chef.
Crust – the hardened exterior or surface part of the
bread; the pastry cover of a pie.
Prick – a mark or shallow hole made by a pointed
instrument.
Vocabulary
Gash – deep long cut, a deep narrow depression or cut.
Fermentation – the process of converting sugar into
alcohol to produce carbon dioxide.
Aroma – a distinctive, pervasive, and usually pleasant or
savory smell.
Gluten- a substance responsible for the elastic and sticky
characteristics of dough.
Texture – the feel, appearance, or consistency of a surface
or substance.
Yeast – microorganism that produce carbon dioxide gas
when it mixes with carbohydrates , casuingh the dough to
rise.
ORIENTATION IN BAKING
• Bread has become a part of Filipino diet. People in rural
and urban areas in the country are fond of eating and
buying bread such as monay, ensaymada, loaf bread,
pandesal, mamon, commercial cupcakes, and other
kinds of bread. Bread is now considered one of the
potential means of livelihood or a source of employment
because of the growing consumption of bread among
the Filipino people.
Guidelines in Planning a Bakeshop
Business
1. Consider the kinds of bread to offer.
2. Check if there is already an existing bakery or its
there a need to establish new bakery in the business
place.
3. Analyze the profitability in relation to business cost.
4. Consider the availability of facilities, baking tools,
utensils and equipment.
5. Study the location of the bakery, the kinds of bread
and volume of bakery products facilities, manpower;
and marketing to determine the needed funding.
Factors to success Baking
1. Use of quality ingredients.
2. Proportion of baking ingredients.
3. Measurement of ingredients.
4. Method of mixing ingredients.
5. Use of Appropriate Tools and Equipment
6. Follow correct Oven Temperature
7. Correct Baking Procedure
Correct baking Procedure
1. Preheat the oven
2. Read and follow procedure accurately.
3. Measure the ingredients accurately.
4. Practice the correct hand mixing techniques.
5. Use the type of pan specified in the recipe.
6. Follow the specified baking time and
temperature.
MALPRACTICE IN BAKING
1. Buying Cheap or Low Quality Ingredients.
2. Incorrect Storage of Ingredients for a long period of
time.
3. Baking room is kept untidy and dirty.
4. Inaccurate measurement of ingredients.
5. Substitution of Ingredients.
6. Poor quality of workmanship in baked products.
7. Lack of proper lighting and ventilation.
8. Tools and equipment used are outdated
9. Incorrect record keeping
MAJOR
INGREDIENTS IN
BAKING
MAJOR
INGREDIENTS
1. FLOUR
• It is a finely ground meal obtained by
IN BAKING grinding and milling cereal grains or
other root crops.
• Is most commonly made from wheat
and when the word “flour” is used
without qualification, it usually implies
wheat flour.
• Flour is also made from many other
grasses and non-grain plants, such as
rye, barley, rice, potatoes, and other
foods.
• Wheat contains protein. When mixed
with water, these proteins form as a
gluten.
Types of Flour

1. Hard flour or Bread 2. All Purpose Flour -


Flour – is high in gluten, has 10-11% protein
with 12-14% protein content and is made
content, and has from blend of hard and
strongest gluten soft wheat flour, also
strength.The high gluten called as general-
content causes the bread purpose flour or family
to rise and gives its shape flour.
an instructions.
Types of Flour

3. Soft flour – is 4. Cake flour - has 7-


comparatively low in 9% protein content and
gluten and so results in a is made from soft wheat
finer texture. Soft flour is flour. It is good for
usually made into cake making cakes and
flour, which is the lowest cookies where a tender
in gluten content, and and delicate texture is
pastry flour, which has desired.
slightly more gluten than
cake flour.
USES OF FLOUR
1. Provides structure, texture
and color to baked products.
2. Provides nutritive value to
baked products.
3. Used as thickening agent.
4. Used as binder of food.
5. Used as stiffening agent in
laundry.
STORAGE OF
FLOUR
Flour keep well
in a sealed
container in a
cool, dry
location.
2. SUGAR
• Is a sweet, soluble
organic compound
that belongs to the
carbohydrate group
of food. They are
the simplest to
digest among all
carbohydrates.
TYPES OF SUGAR
1. REGULAR
GRANULATED SUGAR 2. CONFECTIONER’S
OR WHITE SUGAR SUGAR OR
Also known as table sugar or POWDERED SUGAR
as refined sugar. Granulated sugar that has
been pulverized. To prevent
lumping and caking, about
3% cornstarch is added.
TYPES OF SUGAR
3. Brown sugar – contains caramel, mineral
matter and moisture. It also contains a small of
molasses.
MAJOR
3. EGGS
INGREDIENTS IN
BAKING
Are considered a
complete protein,
containing all the
essential amino acids
humans use to build
other proteins needed
by the body.
USES OF EGGS IN BAKING
• Eggs , as well as flour, are the
structural ingredients in baking.
• Eggs provide leavening; add color,
texture, flavor and richness to the
batter; and act as stabilizer in mixture.
• Beaten eggs are used leavening agent
as they incorporate air into the batter,
which will expand in the oven and
cause the cake to rise.
• Used as thickening agent. Egg washes
are brushed on many baked goods to
create a golden shiny top. The egg
whites provides luster and the egg yolk
MAJOR
INGREDIENTS IN 4. SHORTENING
BAKING • Shortening is any
fat, which, when
added to flour
mixtures increases
tenderness. This
done preventing the
sticking of gluten
strands while mixing
so that gluten is
shortened and make
EXAMPLES OF
SHORTENING
1. OIL
2. Butter
3. Margarine
4. Lard
5. Coca butter
USES OF
SHORTENING IN
BAKING
1. Makes bread products
tender and improves flavor.
2. Assist in gas retention,
giving better volume and
crust.
3. Prevent the cohesion of
gluten.
4. Improve the aroma, color
and texture of baked
products.
5. LEAVENING
AGENT
Leavening agents
are gases that
cause the dough
to rise.
CLASSIFICATION OF LEAVENING
AGENTS
1. CHEMICAL LEAVENERS
A. Baking Soda -

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