BREAD AND PASTRY PRODUCTION 4

• Lean dough


  Basic ingredients for bread which include flour, yeast, salt, little sugar and shortening
• Rich dough


  Aside from the basic ingredients for bread, rich dough contains butter, nuts, fruits, eggs and condiments. Milk is often used too. Rich dough also uses more sugar for tastier bread.
• Straight dough method


  Combines all the ingredients all together to make the dough, kneaded and set aside
• Sponge dough method


  Mixes part of the liquid, flour, and all the yeast to make a soft mixture which set aside to rise until bubbly. Then the remaining ingredients are added, and the mixture is treated as straight dough
• Characteristics of well-made bread

  • Large for its weight with a well-rounded top, and free from cracks and bulges
  • Thin and even golden-brown crust
  • Fine and even grain with elongated cells inside and thin cell wall making the crumb smooth, soft, elastic, and creamy white with a silken sheen
  • Does not crumble easily
  • Possesses sweet and nutty odor, not sour
• Cookies


  Little cakes, flat, sweet and usually small. Can be made in a variety of shapes and flavors and can be served in many ways
• Kinds of cookies

  • Drop cookies
  • Rolled cookies
  • Pressed or bagged cookies
  • Molded cookies
  • Bar cookies
  • Refrigerated cookies
• Food packaging


  Keeps food in good condition until sold and consumed<|>Encloses food in material for physical, chemical, biological protection and tampering resistance<|>Provides nutrition information<|>Encourages customers to purchase the product
• Aims of food packaging
• Oven temperature for yeast bread
• Baking time for yeast bread
• Oven temperature for drop cookies
• Baking time for drop cookies
• Oven temperature for rolled cookies
• Baking time for rolled cookies
• Refrigerated cookies


  Cookies that are frozen and cut into desired shapes before baking
• Food packaging


  • Keeps food in good condition until sold and consumed
  • Encloses food in material for physical, chemical, biological protection and tampering resistance
  • Provides nutrition information
  • Encourages customers to purchase the product
• Aims of food packaging

  • Protect from dirt and contaminants
  • Prevent losses due to leakage
  • Protect from physical and chemical damage
  • Help consumer identify and use the food
  • Push consumer to buy the product
  • Group small items for efficient selling
  • Contribute to marketing the product
  • Choose correct packaging to avoid wastage
• Types of packaging materials

  • Wood
  • Paper
  • Glass
  • Plastics
• Methods of food packaging

  • Home canned foods
  • Canned foods
  • Foil packaging
• Information that must appear on food labels

  • Name under which the products are sold
  • List of ingredients
  • Quantity of certain ingredients
  • Net quantity
  • Date of minimum durability
  • Any special storage instruction or conditions of use
  • Name or business name and address of the manufacturer or packager
  • Place of the origin of the foodstuff if its absence might mislead the consumer to a material degree
  • Instruction for use where necessary
• Storing techniques

  • Wrapping
  • Packaging material
  • Cold storage
  • Chilling
  • Freezing
  • Refrigerator
• small and square in shape