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Bread and Pastry 11 Module 1

Breadand Pastry Production Module

Course

BS Education (BSE 101)

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Tarlac State University

Academic year: 2021/2022

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Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i., songs, poems, pictures, photos, brand names, trademarks, etc.) included in this book are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them.

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Development Team of the Module:

Authors: Corazon F. Ara Candy Apao Michelle M. Inso Reviewers: Cherry Q. Sadicon Fe L. Dalugdug Sheila T. Arellano Illustrator: Jay Michael A. Calipusan

Management Team: Chairperson: Dr. Arturo B. Bayocot, CESO III Regional Director Co-Chairpersons: Dr. Victor G. De Gracia Jr., CESO V Asst. Regional Director Mala Epra B. Magnaong CES, CLMD Members: Dr. Bienvenido U. Tagolimot, Jr. Regional ADM Coordinator Elson C. Jamero EPS-Designate-TLE

Printed in the Philippines by: Department of Education – Regional Office 10 Office Address: Zone 1, Upper Balulang Cagayan de Oro City 9000 Telefax: (088) 880-7071, (088) 880- E-mail Address: region10@deped.gov

What I Need to Know ........................................................ 1

Module Content ......................................................... 1

Module Objectives ......................................................... 1

General Instructions ......................................................... 2

What I Know ......................................................... 3

Quarter 1 Lesson 1 Prepare and Produce Bakery Products

Learning Outcome 1. Use appropriate equipment according to required bakery products and standard operating procedures 1. Select, measure and weigh required ingredients according to recipe or production requirements. Learning Outcome 2. Prepare a variety of bakery products according to standard mixing procedures/ formulation/ recipes and desired characteristics Learning Outcome 3. Bake bakery products according to techniques and appropriate conditions 3 Select required oven temperature to bake goods in accordance with the desired characteristics, standard recipe specifications

Assessment .........................................................

Key to Answers .........................................................

What I Have Learned .........................................................

References .........................................................

Introduction

In this module you will learn on how to select, measure, weigh and mix the right ingredients before baking. But before we proceed, let’s also learn the right tools and equipment needed in baking.

Overview

This provides varied and relevant activities and opportunities to determine the understanding of the concept to demonstrate core competencies as prescribed in the curriculum guide of DepEd in Bread and Pastry.

This focus in different activities that will assess your level in terms in skills and knowledge necessary to get a certificate of competencies for Bread and Pastry.

Successful completion of this course ensure that you have acquired the essential skills to be on our way to become a certified in bread and pastry.

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3. OVENS – It is a workhorse of the bakery and pastry shop. They are essential for producing breads, cakes, pasties, cookies and other baked products. Ovens are enclosed spaces in which food is heated, usually by hot air (except in the case of microwave ovens, which are not especially useful in the bakeshop.)

Deck Oven – Deck oven are so called because the item to be baked- either on sheet pans or, in the case of some breads, freestanding - are placed directly on the bottom, or deck, of the oven. There are no racks for holding pans in deck ovens. Deck oven are also called Stack ovens because several may be stacked on top of one another.

Rack Oven - A rack oven is a large oven into which entire racks full of sheet pans can be wheeled for baking. Normal baker’s racks hold 8 to 24 full-size sheet pans, but racks made specifically to go into rack ovens usually hold 15 to 20 pans. Rack ovens hold 1 to 4 of these racks at once. The ovens are also equipped with steam injectors.

Mechanical Oven - In a mechanical oven, the food is in motion while it bakes. The most common type is a revolving oven, in which the mechanism is like that of a Ferris wheel. This mechanical action eliminates the problem of hot spots, or uneven baking, because the mechanism rotates the foods throughout the oven. Because of their size, mechanical ovens are especially useful in high-volume operations. Revolving ovens can be equipped with steam injectors.

Convection Oven - Convection ovens contain fans that circulate the air and distribute the heat rapidly throughout the interior. The forced air makes foods cook more quickly at lower temperatures. However, the strong forced air can distort the shape of items made with batters and soft dough, and the airflow may be strong enough to blow baking parchment off sheet pans.

HAND TOOLS - Hand tools is a broad one, encompassing large and small items, some more familiar than others. Those described here are considered indispensable to a bakeshop or Commercial baking establishment.

PANS AND MOLDS found in the hot kitchen are also used in the bakeshop. For example, saucepans are used to boil syrups and to cook creams and fillings. Pans and molds are essential for the bakery product.

Sauce pan - a deep cooking pan, typically round, made of metal, and with one long handle and a lid.

Double boiler - is a kitchen tool used for applying gentle heat on the stovetop, for delicate tasks like making hollandaise sauce , melting chocolate , pasteurizing egg white for buttercream icing or preparing custards such as crème anglicize.

Brioche mol d -A flared pan with fluted sides for making brioche.

Spring form pan. A cake pan with a removable bottom. Used primarily for baking cheesecakes and other items too delicate to be easily and cleanly removed from standard cake pans.

T art pan - A shallow (1 inch/2 cm deep) metal pan, usually with fluted sides, used for baking tarts. Standard pans are round, but square and rectangular pans are also available. They may be made in one piece or with a removable bottom to make removal of the baked tart from the pan easier.

Tube pan - A deep cake pan with a tube in the center. The tube promotes even baking of angel food cakes and similar items.

Pizza pan – a perforated circular flat sheet intended for cooking pizza to yield a crispy crust.

MEASURING TOOLS

Measuring spoons - are ideal for small amounts of dry ingredients. Unless heaped spoonful is called for, these must be leveled off.

Measuring cups - are ideal for medium to larger amounts of dry ingredients. Unless compact measurement is required (e. brown sugar), these must not be compacted.

Sugar thermometer - also called a candy thermometer, is one of the most important tool in baking. It is used for measuring the temperature, and hence the concentration, of boiling sugar syrups.

THE CUTTING TOOLS – Knives and other cutting tools are so essential to the success of bread and pastry chores.

Offset spatula. The bent blade allows spreading and smoothing batters and fillings inside pans.

Serrated knife - Like a slicer, but with a serrated edge. Used for cutting breads, cakes, and similar items.

Cutting board - used for cutting and slicing different type of ingredients. It comes in different color schemes which has different purposes.

Pastry Wheel - A round, rotating blade on a handle. Used for cutting rolled-out dough’s and pastry and baked pizza.

OTHER TOOLS

Pastry brush - is used to brush items with egg wash, glaze, and so on. Icing comb. A small plastic tool, usually triangular, with serrated edges in various patterns, for decorating icings and other pastry and decorative items.

Mixing bowl – is a deep bowl that is particularly well suited for mixing ingredients together in. These come in many materials, such as stainless steel, ceramic, glass, and plastic.

Strainer – A round-bottomed, cup-shaped tool made of screen mesh or perforated metal, with a handle on one side. Used for separating solids from liquids, such as draining the juice from fruit. Screen-mesh strainers can also be used for sifting dry ingredients, like a sieve.

Parchment paper - Also called baking paper or silicone paper, it is used to line pans, parchment eliminates the need for greasing them. Also used to make piping cones for decorative work.

Cooling rack - A wire rack used to hold baked goods while cooling. The rack allows air circulation around the items.

Blowtorch - A tool used for caramelizing and controlled browning of various pastry items, and for caramelizing the sugar topping of crème brûlée. Butane or propane is used as fuel, depending on the model.

Assessment Activity 1

THINK AND DRAW

Instructions : supply the missing information. Write the answer in your answer sheet.

Drawing Name of Tools/Equipment Definition/Usage/Function

EQUIPMENT

This type of mixer is one of the most common equipment used in baking

Convection Oven

Select Required Ingredients in Baking Bakery Product.

WHAT DO YOU NEED TO KNOW? Lesson Information

INGREDIENTS IN BAKING BREADS Filipinos have strong taste of breads. Like rice, these baked products are important in the local dining table, and are typically consumed for breakfast or snacks. Filipinos have grown to like different kinds of bread, from sweet variants that satisfy their sweet tooth cravings to savory ones. So, it is very important to learn the different ingredients suited for the bread recipe.

FLOUR Flour is a powder made by grinding raw grains or roots and used to make many different foods. It is the most important ingredient in baking. It provides structure and texture of the baked goods, including bread, cakes, cookies and pastries. To select the proper flour for each product, and to handle each correctly, you need to understand the characteristics of each type of flour.

TYPES OF FLOUR

Bread flour – Bread flour is made from hard wheat has enough good-quality gluten to make it ideal for yeast breads. Bread flours typically range from 11 to 13% protein.
Cake flour – Cake flour is a weak or low-gluten flour made from soft wheat. It has a soft, smooth texture and a pure white color. Cake flour is used for cakes and other delicate baked goods that require low gluten content. Protein content of cake flour is approximately 8%.
All-purpose flour – All -purpose flour, commonly found in retail markets, is less often found in bakeshops, although it is often used as a general-purpose flour in restaurants, where it is purchased under the name restaurant and hotel flour. This flour is formulated to be slightly weaker than bread flour so it can be used for pastries as well. All-purpose flour has a protein content of about 10 to 11%.
Pastry flour - Is also a weak or low-gluten flour, but it is slightly stronger than cake flour. It has the creamy white color of bread flour rather than the pure white of cake flour. Pastry flour is used for pie dough and for some cookies, biscuits, and muffins. Pastry flour has a protein content of about 9%.

HAND TEST FOR FLOUR STRENGTH A typical small bakery keeps three white wheat flours on hand: cake flour, pastry flour, and a bread flour. You should be able to identify these by sight and touch, because sooner or later someone will dump a bag of flour into the wrong bin or label it incorrectly, and you will need to be able to recognize the problem.

 Bread flour feels slightly coarse when rubbed between the fingers. If squeezed into a lump in the hand, it falls apart as soon as the hand is opened. Its color is creamy white.

 Cake flour feels very smooth and fine. It stays in a lump when squeezed in the hand. Its color is pure white.

 Pastry flour feels smooth and fine, like cake flour, and can also be squeezed into lump. However, it has the creamy color of bread flour, not the pure white color of cake flour.

SUGAR - Is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.

SUGAR OR SWEETENING agents have the following purposes in baking.  They add sweetness to flavor.  They create tenderness and fineness of texture, partly by weakening the gluten structure.  They give crust color.  They increase keeping qualities by retaining moisture.  They act as creaming agents with fats and as foaming agents with eggs.  They provide foods for yeast.

We use the term sugar to refer to regular refined sugars derived from sugarcanes. The chemical name for this sugar is sucrose. However, other sugar of different chemical structure are also used in the bakeshop. Sugar belongs to a group of substances called. Carbohydrates, a group that also includes starches.