BREAD AND PASTRY PRODUCTION 3

• Dry ingredients

  Flour<|>Sugar<|>Eggs<|>Shortening<|>Leavening agents
• Liquid ingredients


  Water<|>Milk and other dairy products
• Minor ingredients

  Flavoring<|>Vanilla<|>Salt<|>Spices<|>Wines<|>Coffee<|>Cocoa
• Flour

  • Hard flour (bread flour) - 12-14% protein, strong gluten
  • All-purpose flour - 10-11% protein
  • Cake flour - 7-9% protein, tender and delicate texture
• Sugar

  • Granulated (white) sugar
  • Confectioner's (powdered) sugar
  • Brown sugar
• Eggs


  • Complete protein, contain all essential amino acids, represent 50% of total cost of baked products
• Shortening

  • Oil
  • Butter - 80-85% fat, 10-15% water, 5% milk solids
  • Margarine - 80-85% fat, 10-15% water, 5% salt
  • Lard
  • Cocoa butter
• Leavening agents

  • Chemical (baking soda, baking powder, cream of tartar)
  • Biological (yeast)
• Baking requires exact measurement to prepare quality bakery products and get the right texture and consistency
• Measuring dry ingredients

  1. Sift flour to remove lumps and incorporate air

  2. Spoon sifted flour into measuring cup and heap over the top

  3. Level off with spatula or knife

  4. For fractions of cup, use the lines indicating 1/4, 1/3, and 1/2
• Measuring white sugar

  Sift if lumpy, then proceed with measurement
• Measuring confectioner's sugar


  Sift into a sieve to remove lumps
• Mixing can be done by hand or with an electric mixer
• Eyes should be level with the marker line when measuring
• Minor ingredients

  Flavoring, vanilla, salt, spices (cloves, cinnamon, mace, nutmeg), wines, coffee and cocoa
• Baking


  • Must be exact in measurement to prepare and produce quality bakery product and getting the right texture and consistency
• Measuring dry ingredients

  1. Sift the flour to remove lumps and incorporate air

  2. Spoon sifted flour into a measuring cup and heap it well over the top of the cup. Do not shake

  3. Level off the cup with spatula or the straight edge of a knife

  4. For fractions of cup, use the lines indicating ¼, 1/3, and ½ of the standard measuring cup
• Measuring sugar

  1. White sugar needs sifting only if lumpy then proceed in the measurement

  2. Brown sugar, if lumpy should pass through a coarse sieve to crush the lumps. Pack into measuring cups just enough to hold its shape and level off

  3. Sift confectioner's sugar into a sieve to remove lumps. Spoon lightly into measuring cup and level off with spatula or the back edge of the knife. Do not shake the cup
• Measuring baking powder, soda, salt and spices

  Fill the measuring spoon with the desired ingredients and level with a spatula or back-edge of the knife. If baking powder is cakey, stir lightly before measuring
• Measuring shortening

  Shortening must be at room temperature and pack firmly into the measuring cup, taking care not to have air pockets. Level off with a spatula or any straight edged utensils. Use standard measuring spoon for less than ¼ cup shortening
• Measuring liquid ingredients

  1. Set up the liquid measuring cup and place it on a flat, even surface

  2. Pour the liquid carefully and slowly into the cup and stop pouring when the liquid reaches the marker line for the desired amount

  3. Check your measurement. Bend down so that your eyes level with the marker line. Look at the top of the liquid and make sure the liquid is settled
• Basic steps in bread making

  1. Mis-en-place

  2. Mixing

  3. Bulking (first fermentation)

  4. Punching

  5. Scaling

  6. Rounding/Shaping

  7. Proofing (second fermentation)

  8. Baking

  9. Cooling
• Mixing can be done using your hand or with the aid of electric mixer. The purpose of mixing is to distribute the ingredients, development of gluten and to initiate the fermentation
• Bulking (first fermentation) is very important that your dough is properly fermented otherwise it will not produce a quality bread
• Punching is releasing of gas and getting ready to enter in second fermentation
• Scaling is portioning the dough through weighing scale to come up with even weight and shape
• Rounding/Shaping is where individual shaping is performed (depending on your desired shaped)
• Proofing (second fermentation) is after the shaping, the dough enters into the second fermentation, cover the dough until it doubles its size
• For baking, remember to pre-heat your oven which included in your mis-en-place for even distribution of heat, apply egg wash and place the dough at the center of the oven, and after 5 minutes apply again egg wash for a glossy and golden-brown finish
• Cooling is removing the bread from the oven and taking it out from the pan. Place it on a cooling rack and let it cool completely until it reaches the room temperature for best taste result