COMPETENCY - BASED
LEARNING MATERIAL
Sector
TOURISM
Qualification TitleBREAD AND PASTRY PRODUCTION NCII
Unit of CompetencyPREPARE AND PRODUCE BAKERY PRODUCTS
Module Title
PREPARING AND PRODUCING BAKERY
PRODUCTS
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY
Page 1 of 91
CBLM Bread and Pastry
Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by: OLTIT Developed by: EARL RYLMAN H. ATILLO REVISION # OI
HOW TO USE THIS COMPETENCY BASED LEARNING
MATERIAL
Welcome to the module in BREAD AND PASTRY PRODUCTION NCII
QUALIFICATION. This module contains training materials and activities for
you to complete.
The unit of competency “Prepare and Produce Bakery Products” contains knowledge, skills and attitude required for TRAINEES.
You are required to go through, a series of learning activities in order to complete each learning outcome of the module. In each learning outcome are Information Sheet, Self-Checks, Task Sheets and Job Sheets. Follow these activities on your own. If you have questions, don’t hesitate to ask your facilitator for assistance.
The goal of this course is the development of practical skills in supervising work-based training. Tools in planning, monitoring and evaluation of work-based training shall be prepared during the workshop to support in the implementation of the training program.
This module is prepared to help you achieve the required competency, in “BREAD AND PASTRY PRODUCTION NCII”.
This will be the source of information for you to acquire knowledge and skills in this particular competency independently and at your own pace, with minimum supervision or help from your facilitator.
Remember to:
Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Answer keys are included in this package to allow immediate feedback. Answering the self-check will help you acquire the knowledge content of this competency.
Perform the task sheets and job sheets until you are confident that your output conforms to the performance criteria checklist that follows the sheets.
Submit outputs of the task sheets and job sheets to your facilitator for evaluation and recording in the Accomplishment Chart. Outputs shall serve as your portfolio during the institutional competency evaluation. A certificate of achievement will be awarded to you after passing the evaluation. You must pass the institutional competency evaluation for this competency before moving to another competency.
Page 2 of 91
CBLM Bread and Pastry
Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by: OLTIT Developed by: EARL RYLMAN H. ATILLO REVISION # OI
BREAD AND PASTRY PRODUCTION NCII
105 Hours
Contents of this Competency – Based Learning Materials
No. Unit of Competency Module Title Code
1
Prepare and Produce
Bakery Products
Producing Bakery
Preparing and
Products
TRS741379
2 Prepare and Produce
Pastry Products Producing Pastry Preparing and Products
TRS512317
3 Prepare and Present
Gateaux, Tortes and Cakes Presenting Gateaux, Preparing and Tortes and Cakes
TRS512318
4 Prepare and Display Petits
Fours Preparing and Display Petits Fours
TRS512321
Page 3 of 91
CBLM Bread and Pastry
Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by: OLTIT Developed by: EARL RYLMAN H. ATILLO REVISION # OI
MODULE CONTENT
Qualification: BREAD AND PASTRY PRODUCTION NCII
Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title: Preparing and Producing Bakery Products
Introduction:
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: 40 hours
Learning Outcomes:
At the end of this module you MUST be able to:
LO1 Prepare Bakery Products
LO2 Decorate and Present Bakery Products
LO3 Store Bakery Products
Page 4 of 91
CBLM Bread and Pastry
Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by: OLTIT Developed by: EARL RYLMAN H. ATILLO REVISION # OI
Learning Outcome # 1
Prepare and Produce Bakery
Products
Contents:
1. Varieties and characteristics of bakery products. 2. Historical and cultural, aspects of bakery products. 3. Underlying principles in making bakery products.
4. Knowledge commodity on including quality indicators of ingredients for bakery products, properties of ingredients used, interaction and changes during processing to produce required characteristics.
5. Properties and requirements of yeast and control of yeast action.
6. Culinary and technical terms related to bakery products commonly used in the industry.
7. Expected taste, texture and crumb structure appropriate for particular bakery products.
8. Ratio of ingredients required to produce a balanced formula.
9. The influence of correct portion control, yields, weights and sizes on the profitability of an establishment.
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
Conditions:
Commercial mixers and attachments Cutting implements Scales Measures Bowls Ovens
Moulds, shapes and cutters
Baking sheets and containers
Various shapes and sizes ofpans
Methodology: Lecture
Actual Demonstration
On- the-job training
Video Presentation
Assessment Method:
Oral questioning and written
examination
Observation
Page 5 of 91
CBLM Bread and Pastry
Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by: OLTIT Developed by: EARL RYLMAN H. ATILLO REVISION # OI
Learning Experiences / Activities
Learning Outcome # 1
Prepare and Produce Bakery Products
Learning Activities Special Instructions
DEFINITION OF TERMS
PREPARE BAKERY PRODUCTS Read: Information Sheet 1.1-1
1. Culinary and technical terms related to bakery products 2. Baking equipment
3. Specific baking ingredients and its substitution
4. Applied mathematical operations
5. Types, kinds and classification of bakery products
Answer: Self Check 1.1-1 Perform: Task Sheet 1.1-1 Read: Information Sheet 1.1-2
1. Mixing
procedures/formulation/recipe s and desired product
characteristics of variety bakery products
2. Baking techniques,
appropriate conditions and enterprise requirements and standards
3. Temperature ranges in baking bakery products
Answer Self Check 1.1-2 Perform: Task Sheet 1.1-2 Read: Information Sheet 1.1-3
1. Occupational health and safety
Answer Self Check 1.1-3 Perform: Task Sheet 1.1-3
This Learning Outcome deals with the development of the Institutional Competency Evaluation Tool which trainers use in evaluating their trainees after finishing a competency of the qualification.
Go through the learning activities outlined for you on the left column to gain the necessary information or knowledge before doing the tasks to practice on performing the requirements of the evaluation tool.
The output of this LO is a complete Institutional Competency Evaluation Package for one Competency of BREAD AND PASTRY PRODUCTION NCII. Your output shall serve as one of your portfolio for your Institutional Competency Evaluation for Preparing and Producing Bakery Products.
Feel free to show your outputs to your trainer as you accomplish them for guidance and evaluation.
This Learning Outcome deals with the development of the Institutional Competency Evaluation Tool which trainers use in evaluating their trainees after finishing a competency of the qualification.
Go through the learning activities outlined for you on the left column to gain the necessary information or knowledge before doing the tasks to practice on performing the requirements of the evaluation tool.
After doing all the activities for this LO1: Prepare Bakery Products; you are ready to proceed to the next LO2: Decorate and Present Bakery Products.
Page 6 of 91
CBLM Bread and Pastry
Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by: OLTIT Developed by: EARL RYLMAN H. ATILLO REVISION # OI Definition of Terms Term Explanation
Acidity Sourness is the taste caused by the presence of acids in solution. Different types of fermentation produce different acids. When milk sours, lactic acid is formed, and when vinegar is made from apples or grain, ascetic acid is formed. Sour rye bread is made by the addition of sours or ferments containing bacteria, which produce various acids, but mostly lactic and ascetic.
Alcohol The alcohol formed during the fermentation of sugar by yeast is ethyl alcohol, the same alcohol found in beer and whisky (chemically known as ethanol)
Ambient
Temperature Temperature of the surrounding area, room temperature Antioxidant A material which, when added to a product, extends the
life of the product by protecting it against oxidisation.
Appearance Visual stimulation, whether or not it looks attractive
Ascorbic acid Vitamin C
Baking Time Time taken to complete the baking process
Boiling point 100°C
Bake Out Bake for the full extent
Bake/Baking Subjecting food to heat inside an enclosed area: oven
Bakers Flour Flour which produces dough’s having good gas retention properties and strong, elasticity. Usually associated with higher protein content.
Batch A given quantity determined by the amount needed.
Bind Combining two or more ingredients to form a mixture.
Creaming The process of beating sugar and fat for the purpose of incorporating air.
Docking Punching a number of vertical impressions into a dough so that the dough will expand uniformly without bursting during baking.
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.
Elasticity The property whereby dough’s regain their original shape after having been stretched or otherwise distorted.
Enzyme A substance produced by living organisms which has the power to bring about changes in organic materials.
Fermentation The chemical changes of an organic compound due to the action of living organisms (yeast or bacteria), usually producing a leavening gas.
Page 7 of 91
CBLM Bread and Pastry
Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by: OLTIT Developed by: EARL RYLMAN H. ATILLO REVISION # OI Term Explanation
method of combining them.
Gelatinise Heated water entering a starch granule, rupturing it, and allowing the contents to spill out and form a colloidal suspension.
Glaze A coating that is applied to baked products for protection and appearance.
Gluten The protein of wheat flour which combines with water forming a rubbery mass which retains the gas and steam in baking and gives volume to the product.
Kneading To manipulate dough by folding and pressing until the required consistency is obtained.
Lean dough A dough that is not very rich in fat, sugar and eggs, or one that contains a smaller percentage of these ingredients than the average.
Leavening Raising or lightening by air, steam or gas (carbon dioxide). The agent for generating gas in a dough or batter is usually yeast or baking powder.
Leavening Agent Ingredients used to introduce carbon dioxide, like yeast or baking powder.
Moulding Manipulation of dough to provide a desired size and shape.
Moulding Manipulating dough into the desired shape.
Oxidization The colouring of certain fruits due to exposure to air.
Proof (American) The rise of yeast dough’s during proving, usually referred to as the amount of increase in volume of the product after being shaped and before going to the oven: half prove = 50% increase in volume three-quarter prove = 75% increase full prove = doubling in volume.
Prove (Australian) The rise of yeast dough’s during proving, usually referred
to as the amount of increase in volume of the product after being shaped and before going to the oven: half prove = 50% increase in volume three-quarter prove = 75% increase full prove = doubling in volume.
Prover A cabinet into which yeast goods are placed before baking.
Leavening Agent Ingredients used to introduce carbon dioxide, like yeast or baking powder.
Quark A mild tasting curd cheese. It is moist in texture and used in fillings and toppings.
Rich Dough One that contains more than average of the enriching ingredients fat, sugar and eggs.
Shortening Fat or oil used to tenderise baked products.
Sifting To pass through a fine sieve for effective blending, for aerating and to remove foreign or oversized particles.
Skinning The drying out and forming of skin on uncovered doughs.
Page 8 of 91
CBLM Bread and Pastry
Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by: OLTIT Developed by: EARL RYLMAN H. ATILLO REVISION # OI Term Explanation
Slack dough A dough containing excess water.
Water absorption Water required to produce a dough of a desired consistency. Flours vary in ability to absorb water. This depends upon the age of the flour, moisture content, wheat from which it was milled, storage conditions and milling process.
Zest The finely grated oily coloured outer skin of washed, untreated citrus fruit.
Zitron The candied fruit of the cedrat tree, green to yellow in colour; the flavour of its fleshy aromatic part is desirable in European festive baking.
Page 9 of 91
CBLM Bread and Pastry
Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by: OLTIT Developed by: EARL RYLMAN H. ATILLO REVISION # OI
Information sheet 1.1-1
Prepare bakery productsLearning Objectives
After reading this information sheet, the students should be able to
1. Identify culinary and technical terms related to bakery products 2. Select baking equipment
3. Select specific baking ingredients and its substitution 4. Apply mathematical operations
5. Determine the types, kinds and classification of bakery products
1. Identify culinary and technical terms related to bakery
products
Definition of Terms
Term Explanation
Acidity Sourness is the taste caused by the presence of acids in solution. Different types of fermentation produce different acids. When milk sours, lactic acid is formed, and when vinegar is made from apples or grain, ascetic acid is formed. Sour rye bread is made by the addition of sours or ferments containing bacteria, which produce various acids, but mostly lactic and ascetic.
Alcohol The alcohol formed during the fermentation of sugar by yeast is ethyl alcohol, the same alcohol found in beer and whisky (chemically known as ethanol)
Ambient
Temperature Temperature of the surrounding area, room temperature Antioxidant A material which, when added to a product, extends the
life of the product by protecting it against oxidisation.
Appearance Visual stimulation, whether or not it looks attractive
Ascorbic acid Vitamin C
Baking Time Time taken to complete the baking process
Boiling point 100°C
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91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by: OLTIT Developed by: EARL RYLMAN H. ATILLO REVISION # OI Term Explanation
Bake/Baking Subjecting food to heat inside an enclosed area: oven
Bakers Flour Flour which produces dough’s having good gas retention properties and strong, elasticity. Usually associated with higher protein content.
Batch A given quantity determined by the amount needed.
Bind Combining two or more ingredients to form a mixture.
Creaming The process of beating sugar and fat for the purpose of incorporating air.
Docking Punching a number of vertical impressions into a dough so that the dough will expand uniformly without bursting during baking.
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.
Elasticity The property whereby dough’s regain their original shape after having been stretched or otherwise distorted.
Enzyme A substance produced by living organisms which has the power to bring about changes in organic materials.
Fermentation The chemical changes of an organic compound due to the action of living organisms (yeast or bacteria), usually producing a leavening gas.
Formula A recipe giving ingredients, amounts to be used and a method of combining them.
Gelatinise Heated water entering a starch granule, rupturing it, and allowing the contents to spill out and form a colloidal suspension.
Glaze A coating that is applied to baked products for protection and appearance.
Gluten The protein of wheat flour which combines with water forming a rubbery mass which retains the gas and steam in baking and gives volume to the product.
Kneading To manipulate dough by folding and pressing until the required consistency is obtained.
Lean dough A dough that is not very rich in fat, sugar and eggs, or one that contains a smaller percentage of these
Page 11 of
91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by: OLTIT Developed by: EARL RYLMAN H. ATILLO REVISION # OI Term Explanation
ingredients than the average.
Leavening Raising or lightening by air, steam or gas (carbon dioxide). The agent for generating gas in a dough or batter is usually yeast or baking powder.
Leavening Agent Ingredients used to introduce carbon dioxide, like yeast or baking powder.
Moulding Manipulation of dough to provide a desired size and shape.
Moulding Manipulating dough into the desired shape.
Oxidization The colouring of certain fruits due to exposure to air.
Proof (American) The rise of yeast dough’s during proving, usually referred to as the amount of increase in volume of the product after being shaped and before going to the oven: half prove = 50% increase in volume three-quarter prove = 75% increase full prove = doubling in volume.
Prove (Australian) The rise of yeast dough’s during proving, usually referred
to as the amount of increase in volume of the product after being shaped and before going to the oven: half prove = 50% increase in volume three-quarter prove = 75% increase full prove = doubling in volume.
Prover A cabinet into which yeast goods are placed before baking.
Leavening Agent Ingredients used to introduce carbon dioxide, like yeast or baking powder.
Quark A mild tasting curd cheese. It is moist in texture and used in fillings and toppings.
Rich Dough One that contains more than average of the enriching ingredients fat, sugar and eggs.
Shortening Fat or oil used to tenderise baked products.
Sifting To pass through a fine sieve for effective blending, for aerating and to remove foreign or oversized particles.
Skinning The drying out and forming of skin on uncovered doughs.
Slack dough A dough containing excess water.
Water absorption Water required to produce a dough of a desired consistency. Flours vary in ability to absorb water. This depends upon the age of the flour, moisture content,
Page 12 of
91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by: OLTIT Developed by: EARL RYLMAN H. ATILLO REVISION # OI Term Explanation
wheat from which it was milled, storage conditions and milling process.
Zest The finely grated oily coloured outer skin of washed, untreated citrus fruit.
Zitron The candied fruit of the cedrat tree, green to yellow in colour; the flavour of its fleshy aromatic part is desirable in European festive baking.
2. Select baking equipments
OvensBakery goods are baked in special ovens with a large flat base. Sometimes they will be brick for breads but for pastries you need an oven with more versatile heating elements.
There is much better and wider choice with modern ovens. There are deck ovens, electric, gas and wood fired.
There are rack ovens that will take an entire rack full of trays. These will pick a rack up off the floor and rotate the rack in the oven. They are fan forced which distributes the heat better throughout the oven.
Brick floored electric ovens have been notorious with irregular heat on base with ‘hot spots’ and ‘cold spots’ in the ovens.
Proofer and Retarders
These are enclosed areas where the moulded dough is placed to prove.
Prove: The meaning is: if the dough rises then it has proved to be good.
Warm environment with high humidity is required as this will allow the yeast to reproduce and make the dough rise and increase in size.
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91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by:
OLTIT
Developed by:
EARL RYLMAN H.
ATILLO REVISION # OI
Modern proofers will also retard.
Retarders:
This is a chilled environment with high humidity that will hold the dough and not allow the yeast to grow.
Modern proofer/retarders will work together, hold the raw dough in a chilled environment and then will turn off the chilling and turn on the heater and allow the yeast to grow, expand the dough to its full capacity, ready to bake.
This oven can take trays with built in rack or will take an entire rack as shown in photo.
Mixers
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91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by:
OLTIT
Developed by:
EARL RYLMAN H.
ATILLO REVISION # OI
Bun Dividers and roller Baking Deck oven
3. Select specific ingredients and its substitution
Flour
Wheat is the prime grain that flour is obtained from for the baking industry. White flour is the most popular flour. This is because other parts of the wheat grain are harsh and are unpopular with the general public. This is not to say they are not good to eat.
The following information relates to dough’s for bread and yeast goods, not pastry.
Flour consists of the following elements on average: Starch 64 – 71%
Protein 9 – 14% Sugar 2 – 4% Moisture 11 – 15%
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91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by:
OLTIT
Developed by:
EARL RYLMAN H.
ATILLO REVISION # OI
Enzymes naturally occurring in wheat flour
STARCH 64% – 71%, provides main body structure through gelatinisation –
bursts (through heat) and swell.
Starch is broken down by enzymes into simple sugars, which are to be used by yeast as food.
PROTEINS Soluble: 9 – 14%
Gluten is formed when insoluble proteins (Glutenin and Gliadin) are
hydrated with moisture, normally water.
The combination of these two proteins allows the flour to ‘take up’ water and hold the moisture within the gluten structure. When this gluten is developed it becomes tough and elastic allowing bread dough to expand and hold gas produced during fermentation
In unleavened dough like pastry this gluten structure allows for it to be stretched out over a large area without breaking.
It is grey, tasteless and is tough and slightly elastic.
Glutenin - gives strength.
Gliadin - provides elasticity.
SOLUBLE PROTEINS: 1% –2%, Albumin, Globulin and Protease.
SUGAR
Sucrose 2 – 4%: all plant material naturally contains sugar. 1.5 – 2% is sufficient for gas production up to 5 hours (Bulk Ferment Time) plus glucose, plus dextrose (inversion of cane sugar).
If flour is low in these sugars, malt can be added to formulae, to allow longer Bulk Fermentation Times. (BFT)
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91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by:
OLTIT
Developed by:
EARL RYLMAN H.
ATILLO REVISION # OI
The natural proportion of water depends on conditions of growth, storage and milling. Wheat is a hard grain and needs to be soaked in water to aid the milling process.
There are laws pertaining to the amount of moisture allowed in flour. In Australia it cannot be more than 15%.
FAT 1– 2%; this contains carotene, the colouring pigment of flour.
ENZYMES
Diastatic – Amylase change starch in sugars. Proteolytic – Conditions the proteins
Responsible to soften the gluten, dough tolerance is reduced and could cause collapsing of the bread, especially in wholemeal products.
Factors influencing flour behavior:
Quantity and quality of gluten
Diastatic capacity, the ability to change starch into sugars to provide food for the yeast to ferment through enzymatic activity.
Salt
Salt is a natural mineral that consists of 6 parts
chlorine and
4 parts sodium.
Functions of Salt are:
Controls fermentation
Toughens gluten (stabilising it)
Increases volume
Enhances flavours in bread and provides product with its characteristic flavour
Controls dough – lack of salt results in dough’s which are sticky and are difficult to handle
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91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by:
OLTIT
Developed by:
EARL RYLMAN H.
ATILLO REVISION # OI
Increases shelf life: acts as an antiseptic - suppresses activity of bacteria, is hydroscopic – attracts moisture
Improves crust colour.
Yeast
Baker’s yeast, Saccharomyces cerevisiae, is manufactured specially for the production of Yeast Goods.
It is a unicellular organism yet each microscopic cell contains a multitude of enzymes capable of carrying out the most intricate series of chemical reactions.
Because it is a living organism, baker’s yeast is very perishable and must have optimum storage conditions.
Compressed yeast should be stored in dark and cool conditions; it is best used for up to two weeks after manufacture, as it slowly loses its strength.
Yeast produces carbon dioxide and Ethyl alcohol, by changing sugars.
The activity of yeast is destroyed at temperatures above 55°C. and may be severely impaired at temperatures over 45°C.
Production of Flavour
Imparts flavours during fermentation through flavour substances such as organic acids, esters, alcohols and ketones.
Nutrition
Yeast is rich in protein and B Vitamins. It must not come into direct contact with salt, sugar or fat.
Available Forms of Yeast
Compressed
Dried
Creamed or liquid.
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91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by:
OLTIT
Developed by:
EARL RYLMAN H.
ATILLO REVISION # OI
These are controlled by the following:
Sugar quantity:
Up to 5.0% speeds up fermentation
Over 5.0% slows down or retards fermentation
Water added to the dough:
More water makes softer doughs - faster rate Less water makes tighter doughs - slower rate
Dough temperature:
The warmer the dough temperature, faster rate of fermentation
The cooler the dough temperature the slower the rate of fermentation
Acidity:
4 – 6pH range. Outside these, activity is slower
Yeast Quantity:
Lower quantities of yeast will result in longer proof.
Amounts of salt and fat also inhibit the rate of fermentation or the activity of yeast.
Remember: yeast is a living thing. It needs to be cared for and used properly.
Water
Hydrates gluten forming proteins (Gliadin and Glutenin)
Dissolves and disperses salt and sugars and carries sugars to the yeast which it can only use in liquid form
Provides moisture for yeast to grow
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91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by:
OLTIT
Developed by:
EARL RYLMAN H.
ATILLO REVISION # OI
Controls dough temperature
Controls dough consistency
Wets and swells starch during baking (gelatinisation) – makes it available to analyse enzymes
Controls enzyme activity (enzymes are active only in liquid or semi liquid mediums)
Increases shelf life
Contributes to eating qualities.
Bread Improvers
Ensures additional food supply for yeast
Contains malt which is changed into maltose and changes starch into simple sugar easily fermentable by yeast
Contains chemical stimulants ensuring adequate source of nitrogen– essential for building up protein in newly forming yeast cells
Modifies gluten so that the dough is mature as it comes from the mixer. This is required to hold increased CO2 Gas produced by the fermenting yeast.
Dough Improvers basically assist in 2 areas –
GAS PRODUCTION GAS RETENTION
This is what makes a yeast dough rise.
Optional ingredients and their functions
Milk powder Malt products
Soya flour Emulsified fats
Margarine Shortening
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91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
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Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by:
OLTIT
Developed by:
EARL RYLMAN H.
ATILLO REVISION # OI
Nuts Gluten (dry/wet )
Bacon Mould inhibitors
Jams Egg
Honey Seeds
Sultanas Coconut
Cheese Mixed peel
Spices Crumb softeners
Various grains Sugar
These extra ingredients may be added to a basic yeast formula to improve product qualities in the following areas:
Improve eating qualities
Add nutritional value
Add visual appeal
Improve keeping qualities
Add and improve flavour.
Fats
Fats are added in varying proportions to bread and yeast goods. The % below are just an indicative amount.
Fat is a generic term; it can mean oil, butter, margarine, shortening. Each have their own advantages and disadvantages, cost and flavour benefits. Storage requirements also are important.
Level: Bread, normal Buns Fruit Loavel 2% 5 – 7% 9– 15%
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91 Bread and Pastry CBLM Production NCII
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Date Developed:
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Date Revised:
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Document No. BPPNCII - 001 Issued by: OLTIT Developed by: EARL RYLMAN H. ATILLO REVISION # OI Croissants Brioche 45% up to 50%
The addition of fat to Yeast Goods will improve bread quality and although fat is not an essential ingredient, it is important in assisting the slicing of the product, especially when slicing bread, by lubricating the slicer blades.
Fat contributes to the volume, softer texture, brighter crumb colour and better keeping qualities. There are many fats available to baking industry and some are specially manufactured to contain other compounds such as emulsifiers (TEM and SSL). Some fats contain sugar and others may contain water.
It should always be remembered that butter provides better flavour to the product when deciding upon what type of fat to use.
Effects of fat
Improves slicing
Softer crumb
Shorter eating crumb
softer crust
Better keeping qualities
Increases volume
Shorter eating crust
Emulsified fats retard crumb
Enhances firmness
Sugar
Level:
Up to 5% increases fermentation Over 5% retards fermentation.
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91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by: OLTIT Developed by: EARL RYLMAN H. ATILLO REVISION # OI
Effects of sugar
Softens crumb Sweetens Increases crust and whiter crumb colour
Increased levels slacken or weaken the dough
Greater water retention (stays moist, therefore better shelf-life)
Better eating qualities, but high quantities result in bread flavour loss.
Milk Powder
Level:“Food Standards” stipulate that Milk Bread must contain 4% non-fat milk solids on the dry crumb.
The purpose of this regulation is to increase the food value in protein and mineral content, therefore Skim Milk Powder (reduced fat) is mostly used.
Effects of Milk Powder in the baked products:
Brighter and softer crumb Reddish brown (foxy) crust colour, due to lactose (milk sugar), which cannot be used by yeast as food
Increased nutritional value and flavour
Greater volume (due to strengthening of gluten strands by the case in protein)
Slight sweetness (due to lactose).
Page 23 of
91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by:
OLTIT
Developed by:
EARL RYLMAN H.
ATILLO REVISION # OI
Eggs can be purchased as follows:
Shell Egg
Liquid Egg or Egg Pulp
Frozen Egg
Effects of eggs
Moistening
Enriching due to fat in the yolk
Increased nutritional value
Emulsifying, due to lecithin in the yolk, therefore better keeping qualities
aids structure, due to the proteins, which coagulate at 65 to 70oC
Better colour and appearance to baked product
Better eating qualities
Better keeping.
As egg is added to formulae, water has to decrease (in re-formulations)
Bran
Bran is the by-product of the brake system after all the available endosperm has been removed. Bran can vary in particle size and composition, depending on both wheat type and the efficiency of the milling system. Some bran is sold for Human Consumption as it is a good source of insoluble dietary fibre.
Effects of Bran
Darker crumb colour
Lower volume, due to the non-gluten forming proteins
Increased water levels
Shorter mixing times
Page 24 of
91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by: OLTIT Developed by: EARL RYLMAN H. ATILLO REVISION # OI
Dried Fruit
Dried fruits evolved as a way of preserving excess fruits when they were in abundance to be enjoyed when fruits were not readily available because of the season.
European seasons are extreme so little food is
grown in winter. Drying of fruits made them available for Christmas and Easter celebrations.
Almost any dried fruit or nut can be added to yeast goods.
Most commonly dried fruits used are sultanas, currants, raisins, mixed peel and dates.
All fruit should be washed prior to use and then thoroughly dried, to avoid discolouration of the dough.
Nuts
The most commonly used nuts are hazelnuts, walnuts, almonds and peanuts.
Nuts have a very high fat content. Large amounts used in bread making need the addition of extra yeast and also extra gluten.
Effects of dried fruits and nuts
Eating qualities
Texture
flavour
Colour
Increased moisture
Increased shelf life
Better visual appeal.
4. Apply mathematical operations
Fruited yeast products and buns
Page 25 of
91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by:
OLTIT
Developed by:
EARL RYLMAN H.
ATILLO REVISION # OI
Europe is the origin of most of the specialty products. Each of the products has a history and also reasons, apart from the eating qualities, why it was created and why it is still produced today.
The standard recipe for buns and fruit buns was usually the basis for many products, and is still regarded by many as a suitable medium for a range of popular products such as buns, fingers, scrolls, loaves and large items such as Boston buns.
Although the fermentation process is still the means of aeration, formulae and ingredient specifications for the above products vary somewhat from bread. Variations in ingredient quantities influence the fermentation process greatly, particularly fat and sugar levels.
As these both can have a detrimental effect on fermentation, more yeast is usually required.
Traditionally, religion has played an important part in development of ‘special’ products.
Yeast goods containing dried fruits would be produced in seasons such as Christmas and Easter. These are Christian religious festivals and when something special is to be produced extra special
ingredients should be used.
Dried fruits were developed as a way of preserving in times of plenty to be used when fresh fruits were not available; Christmas and Easter are ideal times to use these expensive dried fruits.
The range of product varieties available has been greatly influenced by the demand for European products
Speciality Yeast Goods
Stollen, Easter Plaits, Pignoli, Three Kings Cake, Panatone, 1st of August Bread, Pinca, Colomba
These speciality products are usually sold only on special occasions like Christmas, Easter and New Year’s Day
All these products are very common in Europe and have religious tradition, mostly Catholic or Jewish.
On Easter, for example after Lent (period of abstinence), a full flavoured rich bread was given with ingredients which were not allowed during Lent (pignoli)
Page 26 of
91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by:
OLTIT
Developed by:
EARL RYLMAN H.
ATILLO REVISION # OI
Usually specialty sweet yeast products are very rich because of large amounts of butter and fruit used.
Due to the richness of the specialty products, a sponge or ferment is used rather than a no time dough as fat and/or acids retard the yeast. In some recipes a sour dough is even used to ensure fermentation (Panatone).
Special ingredient functions
Fats
The degree of richness of fruited yeast products and buns is determined to a great extent by their ratio of fat, which affects their flavour, crumb texture and storage life. A good quality cake margarine or other emulsified fat is most suitable
When using the ‘instant’ dough process, an improver that is specifically designed for this process will give the best results.
Sugar
The proportion of sugar added usually depends on the type of product, and in particular depends on, the amount of dried fruit used, as this also greatly influences the sweetness of the product. Caster sugar is the best choice for most dough’s because it dissolves far more readily during the mixing process.
Perhaps the most important factor relating to the amount of sugar in the dough formula is its effect on yeast activity and the final prove rate.
Sugar addition above 5% of flour weight may slow fermentation appreciably, while more than 10% sugar will require the maximum yeast quantity in the dough.
Because sugar is hygroscopic it tends to rapidly absorb dough water therefore depriving the yeast of the moisture required to dissolve the sugars on which it feeds.
Naturally, this affects the proving process as well.
Fruit
Dried fruits should be washed and well-drained before added to dough’s.
This will reduce water absorption from the dough, increase yield, improve eating quality, and increase volume by producing more steam in the product during baking.
Page 27 of
91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by: OLTIT Developed by: EARL RYLMAN H. ATILLO REVISION # OI
Gluten
The addition of heavy fruits to doughs can have a detrimental effect on the shape of the finished product. Gluten can be added to strengthen the dough structure to produce a more bolder product.
Excess sugar can also affect the dough structure so extra gluten will help this effect as well.
Production
Water temperature for required Finish Dough Temperature
(FDT)
The ideal FDT for no-time, rapid or instant dough’s is 27°– 29°C.
The variation of water temperature is known as your experience figure because the required water temperature to finish dough at a pre-determined figure is based on bakery conditions and the baker’s experience. These include:
1. Climatic conditions 2. Bake house environment 3. Dough size
4. Mixer speed
5. Flour temperature 6. Mixing time
7. Specialty ingredient additions–gluten, conditioners, etc. 8. Experience.
Note: In subsequent topics, students should refer back to these notes when
calculating dough quantity and required water temperature for FDT.
Calculating required water temperature for required dough temperature
Example:
Required FDT 31ºC
Page 28 of
91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by:
OLTIT
Developed by:
EARL RYLMAN H.
ATILLO REVISION # OI
Subtract flour temp 21ºC
Equals required water temp.
= 41ºC
Actual:
Required FDT 28ºC
Multiply by 2 x 2 = 56ºC
Subtract actual flour temp __________ Subtract Experience
Calculated req. water temp __________ Actual water temp. used __________
Dough yield calculations
When bakers talk about a ‘1 kilogram’ dough, this weight actually applies to the flour content of the dough only.
When all the other ingredients are added, the total dough weight is referred to as the expected yield (from 1 kilo of flour).
TOTAL DOUGH WEIGHT = EXPECTED YIELD
In calculating the ingredient weights for a given amount of dough (the required yield) we use the expected dough yield from1 kilo of flour using the following formula:
New base weight of flour = required
yield/expected yield
Example: Use the following dough formula to calculate the actual quantities of ingredients for the required yield.
Ingredient % 1kg Factor Required
Flour Salt Improver Yeast Water 100 2 1 4 60 1.000 0.020 0.010 0.040 0.600 4.1 4.1 4.1 4.1 4.1 4.100 .082 .041 .164 2.460 Total 1.670 6.847
Page 29 of
91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by:
OLTIT
Developed by:
EARL RYLMAN H.
ATILLO REVISION # OI
Expected Yield Total Dough Weight
F.D.T.27 degrees C. Finished Dough Temperature
Required yield
is the number of units to be produced multiplied by the scaled unbaked weight:3 units @ a scaled weight of 0.520 kg (3 x 0.520 = 1.560 kg) 4 units @ a scaled weight of 0.300 kg (4 x 0.300 = 1.200 kg) 5 units @ a scaled weight of 0.800 kg (5 x 0.800 = 4.000 kg)
Gives the total Required yield (dough weight) = 6.760 kg
New base weight of flour = required yield / expected yield
= 6.760 ÷ 1.670 = 4.047904 factor Round up to = 4.1 factor Apply factor 4.1 to all ingredients 4.1 x 1.000kg flour = 4.100
Add up the new recipe and the total weight should be sufficient to produce the required dough weight.
Dough making process
Modern production of dough’s varies from country to country. Most are based on the rapid dough system where additives like dough improvers are added to speed up the process of fermentation.
Here we will discuss two dough making processes
Rapid or ‘no time’ process (ADD Process)
Ferment and dough process.
Both work well and should be considered when deciding what dough is going to be used.
Activated Dough Development Process
Page 30 of
91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by:
OLTIT
Developed by:
EARL RYLMAN H.
ATILLO REVISION # OI
Mix all ingredients including the addition of an A.D.D. bread improver until the gluten protein is well developed.
Rest for +/- 10-30 minutes (covered to prevent skinning or chilling)
Process as usual.
Effects of the ADD process
Yeast level from 3% upwards, depending on size of product
Requires A.D.D. bread improver
Warmer dough temperatures 28 – 30ºC. Gluten strengtheners are used to enable the process to be effective.
The gluten structure is modified by chemicals to produce a mature dough as it is taken from the machine
Ascorbic Acid strengthens (matures)
L Cysteine or Metabisulphite softens (mellows)
Space Saving - dough room/mixing area
Increased bread yield – doughs do not slacken and can include more water as well as no fermentation weight loss.
Divider accuracy improved – less gas evolution than in other types of dough
If processing equipment breaks down there is less loss due to only one dough being in process at a time. In B.F.P. doughs there will be a number of doughs in fermentation at the
same time
Labour Saving, due to production efficiency and no Knock Back and BFT
Loss of flavour, due to the production process
Increased cost of products (improver).
Ferment and dough process
Normally used to raise enriched breads, with high quantities of sugar and fat. Ferment provides ideal conditions for yeast to multiply before adding the sugar to the dough.
Page 31 of
91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by:
OLTIT
Developed by:
EARL RYLMAN H.
ATILLO REVISION # OI
Using the F&D process overcomes the retarding effect of fat and sugar on yeast.
FERMENT DOUGH Made in two stages Stage 1: Stage 2: Contains: 20% of the flour All water All yeast Up to 5% sugar Ferment for 30 minutes, (doubled in size) Add Ferment Process to a dough with remaining ingredients: After Bulk fermentation (doubled in size), dough is ready to be scaled off
Effects of the Ferment and Dough process
Fast fermentation, due to ideal conditions in the ferment
No improver required
No need for special equipment
Improved flavour, colour, volume and texture
Maturing is natural and takes place by the enzymic activity in the ferment
Loss of yield, due to moisture loss during fermentation
Page 32 of
91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by:
OLTIT
Developed by:
EARL RYLMAN H.
ATILLO REVISION # OI
Increased production cost, due to two mixes.
Setting a Ferment
1. Disperse yeast in water, whisking vigorously to break down lumps. Add small sugar to stimulate the yeast
2. Mix in flour, mixing to produce a smooth batter then whisk to aerate to stimulate the action of the yeast.
3. Cover and allow to rest in warm environment 32°C for approximately 25-35 mins
4. Allow the ferment to stand until it begins to fall away (starts to sink in the middle). This will take approximately 25 minutes depending on the environment.
5. For many years the ferment and dough method was traditional because it ensured a thorough ripening of the dough, particularly when slower types of yeast were used.
6. Yeast requires Dextrose sugar (Glucose) before it can ferment, but because it contains
enzymes which are capable of changing both Cane sugar (Sucrose) and Malt sugar (Maltose) into dextrose, almost any sweet material (except milk sugar) can act as a food material.
Wheat flour contains 2.5% of these sugars, so any flour, water and yeast mixture will ferment.
Important to note:
The optimum is approximately 12.5%;anything above this will have a retarding effect on the dough.
When dough’s are made with high sugar levels additional yeast must be used. This is the experience component.
Remember: Yeast is a living organism, nothing is constant.
Page 33 of
91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by:
OLTIT
Developed by:
EARL RYLMAN H.
ATILLO REVISION # OI
The fermentation stage is when a lot of the dough flavour is developed so choice of method is important.
For dough’s that have large amounts of ingredients that retard the growth of the yeast, the ferment method is better for flavour development.
Dough mixing
This dough’s need to be well developed before the fruit is added.
Do not mix excessively after adding the fruit, as this may cause the fruit to break up, particularly if it has been washed
Rest period
A recovery time of approximately 10 minutes following mixing will ensure that the dough is suitable for processing
Moulding
The dough pieces should be adequately moulded and/or rolled. However excessive handling will produce roughly finished products.
Baking pans and trays
There are two options for tray or pan preparation. Trays and pans may be well-greased with animal or vegetable oil, or lined with silicone paper.
However baked products should be removed from paper before glazing.
Final prove
A temperature of 30° – 40°C with a relative humidity (RH) of 80 – 85% to prevent skinning is recommended.
Excessive steam in the final proves will cause the formation of a tough, leathery crust and should be avoided at all times.
Over-proving weakens the dough structure and could cause it to collapse in the oven
Page 34 of
91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by: OLTIT Developed by: EARL RYLMAN H. ATILLO REVISION # OI
Baking
Due to the high sugar content, an oven temperature of approximately 190° – 210°C is usually most suitable for buns and loaves.
To prevent the crust toughening and the possible collapse of the products, steam injection should not be used.
Buns should only be baked enough to prevent collapse or shrinkage after removal from the oven.
The shiny surface usually associated with this type of product is best obtained by washing immediately after baking with a sugar syrup or bun wash
Bun wash or glaze
Water and sugar syrup may be used with the addition of 25g per litre of powdered gelatine.
This will prevent excessive stickiness, which causes most packaging problems. As the dry, shiny surface is dependent on the evaporation of the moisture in the wash and the subsequent increase in viscosity of the sugar solution, it is important to apply the hot wash immediately after removing the product from the oven.
Decoration
Decoration will be similar but slightly different for each product. Moist yeast product is produced to be consumed on the day or soon after being produced.
5. Determine the types, kinds and classification of bakery
products
Page 35 of
91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by: OLTIT Developed by: EARL RYLMAN H. ATILLO REVISION # OI
Self Check 1.1-1
Fill in the Blanks: write your answer at the space provided
_________________ 1. Percent contain of starch in flour.
_________________ 2. Is a formed when insoluble proteins are hydrated. _________________ 3. Enzymes that starch change in sugar.
_________________ 4. Controls fermentation
_________________ 5. Unicellular Organism that contains a multitude carrying out of series in chemical reactions.
_________________ 6. Dissolves and disperses salt and sugars.
_________________ 7. Contains chemical stimulants ensuring adequate source of nitrogen.
_________________ 8. A generic term of Oil, Butter, Margarine
_________________ 9. Is to increase the food value in protein and mineral. _________________ 10. Emulsifier and can give better color and appearance to baked products
Page 36 of
91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by: OLTIT Developed by: EARL RYLMAN H. ATILLO REVISION # OI
Answer Key 1.1-1
Fill in the blanks: Write your answer at the space provided 1. 64 – 71% 2. Gluten 3. Diastatic 4. Salt 5. Yeast 6. Water 7. Bread Improvers 8. Fat 9. Milk Powder 10. Egg
Page 37 of
91 Bread and Pastry CBLM Production NCII
“Prepare and Produce Bakery Products ”
Date Developed:
April 2017
Date Revised:
May 2017
Document No. BPPNCII - 001 Issued by:
OLTIT
Developed by:
EARL RYLMAN H.
ATILLO REVISION # OI
Learning Outcome # 2
Decorate and Present Bakery
Products
Contents:
1. Varieties and characteristics of bakery products 2. Historical and cultural, aspects of bakery products 3. Underlying principles in making bakery products
4. Knowledge commodity on including quality indicators of ingredients for bakery products, properties of ingredients used, interaction and changes during processing to produce required characteristics
5. Properties and requirements of yeast and control of yeast action
6. Culinary and technical terms related to bakery products commonly used in the industry. 7. Expected taste, texture and crumb structure appropriate for particular bakery products. 8. Ratio of ingredients required to produce a balanced formula
9. The influence of correct portion control, yields, weights and sizes on the profitability of an establishment
Assessment Criteria:
1. A variety of fillings and coating/icing,
2. glazes and decorations for bakery products are prepared according to standard recipes, enterprise standards and/or customer preferences
3. Bakery products are filled and decorated, where required and appropriate, in
accordance with standard recipes and/or enterprise standards and customer preferences 4. Bakery items are finished according to desired
5. product characteristics
6. Baked products are presented according to established standards and procedures
Conditions:
Commercial mixers and attachments
Cutting implements
Scales
Measures
Bowls
Ovens
Moulds, shapes and cutters
Baking sheets and containers
Various shapes and sizes of pans
Methodology:
Lecture
Actual Demonstration
On- the-job training
Video Presentation Assessment Method:
