Bakery Ingredients PDF

INFORMATION SHEET 1.1-1 Bakery Ingredients OBJECTIVES: Learner must be able to:  Enumerate the required necessary ingredients in the production of variety of bread and state their functions. INTRODUCTION: Bread is one of the oldest prepared...

INFORMATION SHEET 1.1-1 Bakery Ingredients OBJECTIVES: Learner must be able to:  Enumerate the required necessary ingredients in the production of variety of bread and state their functions. INTRODUCTION: Bread is one of the oldest prepared foods. The development of leavened bread can probably traced from pre-historic times. French bread is priced for the taste, aroma, quality, appearance and texture and this can be obtained if quality and right ingredients are utilized. CONTENTS:  Baking ingredients and their uses  Kinds of bread based on the type of flour mixture  Methods of mixing bread  Equipment and tools appropriate for baking breads  Require oven temperature for baking breads  BAKING INGREDIENTS A. Flour as Foundation Flour is a finely ground meal or powdery product obtained from milling cereal grains, root crops, starchy vegetables and other foods. There are different kinds of flour depending on the raw materials used such as rice flour, potato flour, soya flour, cassava flour and several others. The protein content of flour is called gluten exist in dry form. Gluten is responsible for the tough, rubbery and elastic property when flour is mixed with water and other liquids. Gluten is composed of approximately equal proportions of glutenin and gliadin. Glutenin gives the dough strength to hold leavening gases and determines the structure of the bakes products. Gliadin gives elastic or stretching properties of gluten. 1. FLOUR - the main ingredient or framework of baked products - contributes color, texture and flavor - improve the nutritive value  - use for various cooking products like thickening agent, binding, dredging and stiffening agent PROPERTIES and CHARACTERISTICS of FLOUR 1. Whitish Color- the color of the flour is important because it affects the brilliancy of the finished product. 2. Strength- refers to the ability of the flour to produce a large loaf brought about by the presence of protein. 3. Tolerance- means the ability to withstand any processing abuse brought about by mixing, fermentation, make-up and other baking processes. 4. High absorption- ability of the flour to carry the maximum amount of moisture in the dough and still produce a quality of loaf bread 5. Uniformity- affects the formulation and the processing. TYPES OF FLOUR: a. Bread Flour-BF (Hard Wheat) - Strong Flour or First Class Flour - Contains 12% or more gluten - Used in breads, rolls and almost all yeast-raised dough production because of its high protein content. - When rubbed between fingers it feels rough or sandy, dry and granular - Has a creamy color. - When pressed together, does not lump easily. b. All- Purpose Flour- APF (Semi Hard Wheat) - Family Flour or General Flour and sometimes referred to as Pastry Flour. - contains 10 to 12% gluten and it is used in almost all bakery goods from breads, pastries, cookies and cakes - good substitute for bread flour or cake flour - if used for bread, it needs more kneading and less mixing to prevent gluten development - when you rub it between your fingers it feels smooth and if pressed hardly on your hands, it holds its shape c. Cake Flour- CF (Soft Wheat) - Soft Flour  - 10% or less gluten - used in cakes, cookies and other baked goods that need little or no gluten at all - its color is usually white and it feels glossy and smooth like powder - clumps a bit and tends to hold its shape if pressed with your hands - whiter than bread and all-purpose flour. d. Self-rising flour- basically ordinary all-purpose flour that has baking powder and salt added to it. e. Third class - tercera, used in cookies and noodles, cheaper than first class. You cannot use this to make bread, it is sometimes added to bread flour to create a lighter product. f. Other types- rye, buckwheat, corn flour and others are often used only for specialized types of baking. Each imparts a distinct quality to the finished product. 2. LIQUID- water, milk and fruit juices - act as emulsifying agents for cakes when beaten stiff and folded into the flour mixture - they help hold gas to increase the volume and tenderness of baked products a. Water - it helps disperse other ingredients - the cheapest among all liquid ingredients - used to hold the batter or dough together and to blend all the ingredients b. Milk - gives delightful aroma - provides improve nutrition, flavour and eating quality - helps improve color of the crust - improve texture and (increases) volume due to the increased ability of milk to absorb water Kinds of Milk a. Whole Fresh Milk- cow’s milk containing a minimum of milk fat and non-fat milk solids. b. Evaporated Milk- made from fresh whole milk. c. Skim Milk- varying amounts of milk fat is removed from whole milk. d. Condensed Milk- with sugar added and water removed e. Filled Milk- with added vitamins f. Buttermilk- a low-fat or fat-free milk to which a bacterial culture has been added. It has a mildly acidic taste. Sour milk, made from milk and lemon juice or vinegar, can be substituted in baking recipes. g. Fat-free half-and-half- Made mostly from skim milk, with carrageenan for body, this product can bring a creamy flavor to recipes without added fat. h. Light cream and half-and-half- Light cream contains 18 to 30 % milk fat. Half-and-half is a mixture of milk and cream. i. Non-fat dry milk powder- When reconstituted, this milk product can be used in cooking. j. Sour cream and yogurt- Sour cream is traditionally made from light cream with a bacterial culture added, while yogurt is made from milk with a bacterial culture added. Both are available in low-fat and fat-free varieties. k. Whipping cream- It contains at least 30 % milk fat and can be beaten into whipped cream. c. Fruit Juice - can be a substitute for water and milk - add flavor to baked products- example: pineapple juice, orange juice 3. SUGAR AND RELATED PRODUCTS - aside from sweet taste, it gives appetizing golden color - makes baked products tender because of its property to retain moisture - acts as food of the yeast in yeast bread by providing nourishment - add aroma and energy value to the baked products - act as tenderizer by absorbing water and inhibiting flour gluten development as well as delaying starch gelatinization - incorporates air into shortening in the creaming process - caramelizes under heat to provide cooked and baked foods with pleasing color and aroma - serves as a whipping aid to stabilize beaten egg foams - delays coagulation of egg protein in custards - regulates the gelling of fruit jellies and preserves - helps to prevent spoilage of jellies and preserves - improves the appearance and tenderness of canned fruits - delays discoloration of the surface of frozen fresh fruits - enables a wide variety of candies through varying degrees of recrystallization  - controls the reformation of crystals through inversion- breakdown to fructose and glucose - enhances the flavour and smoothness of ice cream Types of Sugar a. Granulated Sugar- it is refined sugar that is commonly used at home. b. Brown Sugar- it is partially purified product ranging from light to dark brown. Regular granulated sucrose containing various impurities that give distinctive flavor. c. Confectioner’s Sugar/ Powdered Sugar- combination of sugar and cornstarch, with the latter added to prevent caking. Its fine, smooth, and powder- like quality makes it excellent for making candies, icings, frostings and dessert sauces. d. Caster Sugar- it is refined white sugar with size between that of granulated and confectioner’s sugar. It is used in cakes and dessert-making because it easily dissolves without forming lumps. e. Non-nutritive Sweetener- are sugar substitutes that can also be used as sweeter, flavouring agent, leavening, tenderizing and other cooking preparation purposes. The following are some examples of non-nutritive sweeteners: a. Syrup- mixture of one or more types of sugar that has been dissolve in water with some added compounds to put flavour to it. b. Molasses- concentrated sugarcane juice that is used to retain moisture in baked goods thus retaining its freshness.  c. Honey- a sugar syrup with mixtures of glucose and fructose and other added compounds to give the desired flavour and color. d. Malt Sugar is a malt extract that is used in yeast bread to add color and appealing taste to the bread. 4. SHORTENING- may be single fat or oil or a combination of several fats and oils. - general term used for fats or oils used to tenderized baked products - contributes to the fluffy and tender texture of pie crust and cookies - assists in the uniform dispersions of leavening gas - increase volume, give shape and texture to baked products Classification of Shortening a. Butter – this is mainly used for cakes and cookies. Its shortening value is inferior to that of lard. Butter does not cream well and lacks uniformity. Butter contributes a desirable sweet “buttery” flavor to food. b. Margarine- An artificial butter product made from various hydrogenated fats and flavorings, unlike butter, margarine mainly consists of vegetable fat and skim milk. Margarine and butter may look the same. However, margarine lacks the distinct flavour that butter has. 80 percent vegetable oil that is partially hydrogenated to hold a solid form. The remaining 20 percent is liquids, flavoring, coloring, and other additives. Margarine may be salted or unsalted. c. Lard – this is best for breads, biscuits, pie crust and a few types of cakes and cookies. Hog fat or lard is usually solid even at room temperature. Also use for greasing pans d. Vegetable Oil- pure fat that makes the final baked products crumbly moistened. Canola is a vegetable oil with a neutral taste that is best used for sweet recipes. Olive oil, on the other hand, has a strong flavour and is not advisable for sweet recipes. However, some bakers use this type of oil because it is more healthful. 5. EGGS– one of the best protein foods - used for added structure, richness and nutrition, and good keeping quality - help to support the weight of the sugar and shortening, thus keep the product from becoming heavy - serves as a means of incorporating air - supply liquid to batter and dough 6. LEAVENING AGENT– gas added or produced during the mixing and/or heating of a batter or dough making the mixture rise. - makes baked product light and porous - volume increases as the air entrapped in the flour mixture expands when heated - A balance use of leavening agent should be noted and followed as if it used in excess in a recipe, certainly it will cause bitter taste, could have a dull color for the finish product and might easily fall apart. Three Types of Leavening Agents a. Biological/ Natural Enzyme - Yeast is a single-celled plant capable of converting sugar to alcohol and carbon dioxide in a process known as Fermentation. - Yeast produces secondary metabolites like alcohol, organic acids and aldehydes. Some of these react with each other while others add complex flavour to dough. b. Chemical/Commercial - Baking Powder-A leavening agent containing both baking soda and one or two acids - citric or tartaric. It reacts without acid from the other ingredients when wet and when it becomes hot. - The baking powder used at home is "double-acting" because it has two types of acid - one reacts when liquids are added in the bowl and the other reacts when it becomes hot during baking. - Carbon dioxide is the gas produced that "lifts" the batter and makes a light product in the end. - Baking Soda (Sodium Bicarbonate) A chemical leavening agent that releases carbon dioxide when acids or acid sources are added to it such as sour milk, molasses and cream of tartar. - Has one other advantage in the kitchen -- it's a natural fire extinguisher. Always mix with other dry ingredients before adding any liquid, since leavening begins as soon as soda comes in contact with liquid. c. Water Vapor or Steam contributes to the improvement of the texture and volume of the dough. d. Cream of Tartar (potassium hydrogen tartrate) - used to stabilized the egg whites and allow them to reach its full volume. 7. SALT– (Sodium Chloride) - enhance and correct the flavor of other ingredients in the dough - used to control and regulate the fermentation process in the bread making - it toughens the gluten , thus permits greater volume - allows absorption or more water, sugar caramelizes more readily - the richness of the formula and the individual’s palate govern the amount to use, but it should not fall below 1.75 % or beyond 3% - Iodized Salt- the most common used salt that includes the added element of iodine. - Kosher Salt- free of additives and can be bought in fine or coarse texture like the iodized. - Sea Salt- a solution harvested from evaporated seawater that can be found in a variety of grain sizes. 8. FLAVORING AGENTS- the amount to be used depends on the customer’s desire and the baker’s knowledge of their concentration a. Spices and Seeds- finely ground, aromatic vegetable products to improve the quality of cooked food (example: mace, cinnamon, nutmeg) b. Flavorings- extracts are solutions of the flavors in ethyl alcohol or other solvent (example: orange, lemon and vanilla extract) c. Chocolate – popularly used in the baking of cakes, pies and cookies. They provide variety as well as body and bulk to the mix or icing.  Chocolate Fondue Chocolate Fudge Chocolate Chips Chocolate Bar Cocoa Powder Chocolate Sprinkles Chocolate Buttons Milk chocolate is at least 10-percent pure chocolate with added cocoa butter, sugar, and milk solids. Semisweet and bittersweet chocolate can be used interchangeably. They contain at least 35-percent pure chocolate with added cocoa butter and sugar. Sweet chocolate is dark chocolate that contains at least 15-percent pure chocolate with extra cocoa butter and sugar. Unsweetened chocolate is used for baking and cooking rather than snacking. This ingredient contains pure chocolate and cocoa butter with no sugar added. Unsweetened cocoa powder is pure chocolate with most of the cocoa butter removed. Dutch-process or European-style cocoa powder has been treated to neutralize acids, making it mellower in flavor. White chocolate, which has a mild flavor, contains cocoa butter, sugar, and milk solids. Products such as white baking bars, white baking pieces, white candy coating, and white confectionery bars are sometimes confused with white chocolate. While they are often used interchangeably in recipes, they are not truly white chocolate because they do not contain cocoa butter. BAKER’S PERCENTAGE SYSTEM OF FORMULA CONSTRUCTION Unlike basic baking wherein we use recipes in cups and tablespoons, the baker’s percentage uses weight in grams and refers to them as “formulas” rather than “recipes”. Thus, each measurement is much more accurate. The system also enables one to calculate dough of any size. Baker’s percentage is not the same as true percent. In true percent, the total of the ingredients always adds up to 100 %. In baker’s percentage, the weight of the flour in the formula equals 100 percent. All the other ingredients are calculated in proportion to the weight of the flour. To fully understand the baker’s percentage, see equation below: Baker’s Percent = Weight of the Ingredient x 100 Weight of Flour Baker’s Percentage is also applicable to recipes handed down from one generation to another. Simply convert recipes in cups to grams by referring to the Table of Weights and Measures provided in this book. After converting the recipes in grams, follow Step A (How to Change a Formula in Grams to Percent) and you will be able to create your own Baker’s Formula. If you have an existing Baker’s Percentage Formula and don’t know how to compute for the weight in grams, just follow Step B (How to Calculate the Weight of the Ingredients if the Weight of the Flour is Given). STEP A: How to Change a Formula in Grams to Percent 1. Weight of the flour is always expressed as 100%. Thus, assign 100% to the flour used. 2. Divide other ingredients by the weight of the flour and multiply the result by 100% to get the percent value of each ingredient. Example: All Purpose Flour 500 grams = 100%  Sugar 150 grams To compute for the Sugar: 150 grams x 100% 500 grams.3x100% = 30% 3. Compute for the rest of the ingredients by following this step. Example: All Purpose Flour 500 grams 100% Sugar 150 grams 30% Salt 10 grams 10 grams x 100% 500 grams.02 x 100% = 2% 4. If two types of flour are used, add all the amount of flour and use it as your divisor. Step B: How to Calculate the Weight of an Ingredient if the Weight of the Flour is Given 1. Change the ingredient percentage to decimal form, multiply the weight of the flour by this decimal to get the weight of the other ingredients. Example: 20% 20% = 2 100 Or 20% = 20.0 move 2 places to the left= 0.2 2. Do the same with the rest of the ingredients. 3. After converting each percent to decimal, multiply the weight of the flour by this decimal to get the weight of the other ingredients. Example: Flour weight is 1 kilo or 100 grams Flour 100% 1x100 = 1000 Water 56%.56x1000 = 560  HOW TO MEASURE INGREDIENTS PROPERLY? In preparing bakery products, proper measurement and the use of accurate measuring tool is important to generate standard baked products. The exact measurement indicated in the recipe must be followed to make baked products successful. It must be noted that consistent cooking depends upon accurate measurements. 1. Weight Measurement- the usual scale used for weighing is the dietetic scale (500 grams) of the spring balance type. The knob on the numbered face may be “zeroed” after placing an empty container can then be read directly. 2. Volume Measurement- cups is used in measuring the volume of ingredients. The glass cup with headspace above the calibrated level is used for liquid ingredients and the metal cup with no headspace above is used for dry ingredients. 3. Other Means- a convenient means of measuring portions is by noting down weights and volume of manufactured foods as indicated on the label of standard packages, which is on cans, cartons, bags and the like. For example: 1 pound of butter means to 2 cups, and a number 2 can liquid contains 2 cups. BASIC GUIDELINES IN MEASURING INGREDIENTS Accuracy in measurement of ingredients in baking is a very critical aspect in ensuring its success. The following are the guidelines in measuring ingredients. 1. Read and understand your recipe- before identifying the measuring procedure to perform, it is essential to carefully read and analyze the recipe. 2. Use the appropriate measuring tool- to avoid too much process of measurement, use the appropriate measuring tool for the ingredients. 3. Avoid spillage of ingredients when measuring- be careful when using measuring tools and equipment. Handle the tools, equipment and ingredients properly. Measuring Dry and Liquid Ingredients To yield quality products in baking, the correct way of measuring dry and liquid ingredients must be observed. The following techniques will help you make measuring ingredients a success. Measuring Dry Ingredients Measuring dry ingredients varies from one type to another. Below are some procedures that must be observed.  Flour - To remove lumps or big particles, sift the flour into a utility tray or waxed paper. - Use spoon to move flour to the measuring cup until it over flows. Do not tilt or shake the cup for accuracy. - Level off the rim of the cup using a spatula or any straight-edged tool.  Refine Sugar - Spoon sugar to the measuring cup. - Level it off using a spatula or any straight-edged tool. - Do not tap the sugar to avoid having it compressed inside the cup.  Brown Sugar - Remove any unwanted particles. - Remove the lumps. Roll them out or press them using the tines of a fork. - Place enough amount of sugar on a cup until it gets compact. - Level it off using a spatula or any straight-edged tool.  Baking Powder and Baking Soda - Remove lumps. - Dip the spoon then level it off.  Solid Fats - Soften the shortening - Fill the measuring cup and press firmly until there is no space left. - Level off fat using a spatula or any straight-edged tool.  PROPER STORAGE OF INGREDIENTS FLOUR  Store in tightly covered containers to keep out dust, moisture and insects.  Store in a dry place at room temperature. It may be stored for 2-3 months. MILK  Unopened cans of evaporated or sweetened condensed milk may be stored at room temperature.  Once opened, they should be refrigerated immediately. SUGAR  Sugar should be stored in a covered container and in dry place.  Brown sugar should be stored in an airtight container to keep the sugar from drying out. EGGS  Eggs should be stored in the refrigerator with large end up.  When stored at room temperature, eggs lose more quality in a day than a week in the refrigerator. For best quality, eggs should be used within a week.  To store leftover yolks, cover with cold water and refrigerate in a tightly covered containers. Pour off water when ready to use the yolks. Use within one or two days.  To store egg whites, refrigerate in a tightly covered containers and use within one or two days. SHORTENING A. BUTTER  Leave butter in its original package and keep it in the food compartment of the refrigerator or freezer, it will last up to 2 weeks.  Placed partially used portions of butter in a covered dish, refrigerate and use up within a few days. B. FATS and OILS  Store home-rendered fats such as pork fat in the refrigerator.  Vegetable shortenings should be kept at room temperature for shorter periods of time as when refrigerated. Under refrigeration, they keep for several months. LEAVENING AGENTS  Store baking powder, baking soda and cream of tartar tightly in covered containers in a dry place. To test if baking powder is active: place ½ tsp. in ¼ cup water. It should bubble up if it’s still good. For baking soda, pour a few drops of vinegar in ¼ tsp. It should bubble up if it’s still good.  Check the label on yeast products for the date of expiry. Measuring Liquid Ingredients - Place the glass or cup in a flat surface before pouring any liquid ingredients to be measured. - Gradually pour liquid to the measuring cup. - Check if the desired measurement has been taken.  ABBREVIATIONS USED IN RECIPES p. = pinch sp. = speck f.g. = few grains t., tsp., TSP. = teaspoon T., tbs., tbsp., TBSP = tablespoon Oz. = ounce c = cup pt. = pint qt. = quart gal. = Gallon pk. = peck bu. = bushel lb., # = pound doz., dz. = dozen min. = minute hr. = hour C. = degrees Celsius F. = degrees Fahrenheit FOOD WEIGHTS AND MEASURES Dash, speck, a few grains = less than 1/8 teaspoon 3 teaspoons = 1 tablespoon 16 tablespoons = 1 cup 5 1/3 tablespoons = 1/3 cup 8 ounces = 1 cup (liquid) 2 cups = 1 pint 2 pints = 1 quart 4 quarts = 1 gallon 2 gallons = 1 peck (dry) 4 pecks = 1 bushel 16 ounces = 1 pound 1 pound butter = 2 cups or 4 sticks 1/2 pound butter = 1 cup or 2 sticks 1/4 pound butter = 1/2 cup or 1 stick ¾ cups = ½ cup + ¼ cup OVEN TEMPERATURES (°F) Very low 225 to 275 Low 300 to 325 Medium 350 to 375 Hot 400 to 425 Very Hot 450 to 475 Broil 500  INFORMATION SHEET 1.1-2 Bakery Products and Characteristics Objective: Be familiar with the different kinds of breads and their characteristics according to how they are being prepared. INTRODUCTION Bread is known and considered as staple food as it contains high carbohydrates. However, in baking, bread is not the only bakery product that should be considered in the production. There are a lot of baked products available in the market. Bakery products may be classified according to the way they are leavened. Bakery products are also classified based on the kind of finished product, the peculiar combination of the ingredients and the mixing methods employed in producing them. CATEGORIES OF BAKERY PRODUCTS 1. YEAST-LEAVENED BREAD - These are breads leavened with a biological leavening agent like yeast in any form (dried or compressed). It is a staple food made from flour, shortening, leavening agent and other ingredients. Baking pans with straight side gives cake a very fine texture. It is advisable to use aluminum pans as they distribute heat evenly, resulting to a delicate golden brown crust.  Principles in Making Good Quality Yeast Bread  The gluten in the flour provides framework in bread dough. Better quality of dough is produced if stronger gluten is added. The percentage of gluten content is highest in bread flour, next in all-purpose flour and last in cake flour.  In developing the gluten in bread flour (strong flour), longer kneading is required. Less yeast is needed for slower fermentation and to allow proper gluten development prior to the peak of fermentation. If this is not allowed, tough and rubbery brad is produced.  Different flours exhibit varying rates of liquid absorption. Some flour needs less or more liquid to make bread dough. Experience and careful observation will enable you to approximate the ratio of flour to liquid to produce good quality breads.  Conditioning refers to the mechanical development of gluten during mixing and fermentation. When the gluten has been properly conditioned, it becomes elastic and allows the expanding of the dough, during the first 10 minutes of baking. This process of expanding is called oven spring.  Yeast is the leavening agent in bread that converts sugar into alcohol and carbon dioxide in a process called Fermentation. To activate yeast, it should be softened in lukewarm water (40.5ºC for the dry yeast and 26.5 ºC to 32ºC for the compressed yeast). Higher or lower temperature will kill or inactivate the microorganism.  Salt is an interfering agent in fermentation. More salts slow down fermentation, while less salt or the absence of it hastens the process. Avoid the addition of salt or shortening to the yeast mixture as this weakens the microorganisms.  Sugar acts as food for the yeast. Always add sugar to the yeast and water mixture and allow it to stand for at least five minutes before adding flour and other ingredients.  Liquids such as water or milk act as solvent for dry ingredients. It hydrates the flour and allows it to swell so other substance can penetrate the mixture. 2. CHEMICALLY LEAVENED PRODUCTS include layer cakes, doughnuts and biscuits raised by carbon dioxide from baking powders and chemical agents. 3. AIR-LEAVENED PRODUCTS include angel cakes and sponge cakes made without baking powder. 4. PARTIALLY LEAVENED PRODUCTS include pie crust, certain crackers and other items where no intentional leavening agents are used, yet a slightly leavening occurs from expanding stream and other gases during the oven-baking operation. Types of Dough Mixtures for Quick Breads In making quick breads, soft dough or batter can be used. Soft Dough is used for making biscuits or cookies. It is characterized by its softness and therefore can be rolled out and be easily sliced or carved into perfect form. Batter on the other hand, is a mixture of flour, milk and egg. It is classified into two- pour batter and drop batter. Pour batter is almost its liquid form that makes it easily poured while drop batter is thickly made so that it can be dropped from a spoon. Quick breads are breads leavened with the help of chemical leaveners (baking powder and baking soda) and similarly with mechanical leavening involving the incorporating of more air into the dough and batter by creaming and mixing action. Tips for making perfect, tender and moist quick breads 1. Combine the ingredients in one bowl and wet ingredients in another. Then pour gradually the wet into dry mix and mix for about 20 to 30 strokes just until the dry ingredients disappear. Batter should still be lumpy. Don’t over mix. If you over mix, the gluten in the flour will develop and the bread will be tough. 2. Bake as soon as the batter is mixed unless otherwise specified by the recipe. If you allow the batter to set around without being baked, the leavening agent start activating and the bread won’t rise or go high anymore. 3. Ideal quick breads especially muffins would have cracks on the top because they have less gluten which is responsible for its tenderness and moisture. 4. If sing glaze and frosting: glaze and frost them immediately when they come out from the oven. 5. Store them tightly wrapped at room temperature for at least 3 days. They do taste even better after a few days. QUICK BREADS A. Muffin- Muffins are tender, moist and simple cup bread leavened with baking powder. They belong to the quick b read family. They are easy to prepare and are great favorites among children. While muffins usually consist of basic ingredients like flour, sugar, egg and milk variations in flavor can be made through the addition of fruits: (strawberries, apples, raisins, banana, mangoes and orange peels), nuts (peanuts, walnuts, pecan, coconut and peanut butter), or dairy products (type of butter, cream, milk and cheese). To make them more attractive and appetizing, muffins can be topped with confectioner’s sugar, glazed sugar, butter icing, chocolate chips or whipped cream. Ingredients in Making Muffin Muffins are made from drop batter. Generally, drop batter is a medium- soft dough prepared by mixing 2 cups of flour to 1 cup of liquid (usually milk, juice or water), 1 egg, 2 teaspoons of baking powder, 2 to 4 teaspoons of sugar and 2 to 4 tablespoons of fat. For variation of fillings and toppings may be added. These may include chopped hams, bacon and clod cuts, cheese, peaches, strawberries, cherries, blueberries, pineapple, mango, raisins, nuts, and spices like cinnamon and nutmeg and nutty seed like sesame seeds, cashew, almonds and walnuts. 1. Flour – all-purpose flour is recommended instead of cake flour to produce a heavier product than cake. However, an experiment using mixed caked cake and all-purpose flour maybe used to attain tenderer and slightly heavier product. Likewise, non-gluten flour like cornmeal, mongo flour, soy flour, potato flour or rice flour maybe used for variation. 2. Oil and Liquid Fats- oil is used instead of shortening. However, if shortening, butter or margarine is used, it should be melted first. If the ratio of oil and sugar to flour is increased from standard, the result is a smooth, cake-like muffin. 3. Liquid- the kinds of liquid that may be used are water, juices and milk. Any of this will give satisfactory result. However, the amount of liquid should be regulated in order to produce a well-formed drop batter. The ratio of 1:2 for liquid to flour is ideal. When too much liquid is used, the gluten in flour disperses. But when too little is used, the mixture is dry  and heavy due to uneven distribution of the dry ingredients in the batter. Mixing Method The muffin method consists of the following steps: 1. All dry ingredients are sifted and blended in a bowl. 2. All liquid ingredients are mixed in a separate bowl. 3. A well is made in the center of the dry ingredients. 4. Liquid ingredients are poured in the well. 5. Mix the dry and liquid ingredients just enough to moisten the dry ingredients, not producing a smooth batter. Approximately 25 strokes will be required for the mixing. Remember: too much mixing will develop gluten in the flour, thus increasing the tunnels in the finished products. On the other hand, too little mixing will produce muffins with less volume, flat top and rough crust. However, rich muffins which contain more fat and sugar can be mixed with more than 25 strokes because the oil and sugar interfere with the gluten development. The right amount of mixing is important in producing muffins with pebbled crust rather than rough or smooth crust. B. Puff-cream puffs are made of water and butter which is brought to a boil in sauce pan then flour is stirred in all at once. The dough that forms is stirred and cooked for a few minutes until it leaves the sides of the pan. Then, off the heat, eggs are beaten in, one at a time until dough is glossy, shiny or sticky. The dough is dropped onto cookie sheets and baked in a hot oven. Steam form as the puff baked and the strong gluten structure formed by beating the dough stretches to hold the steam, then sets into a place as the heat coagulates (sets) the protein. The puff will be dark golden brown with a hollow center crisscrossed with soft filaments of dough. This type of bread is double baked. C. Bagel- bagels are popular breakfast item made of yeast wheat dough and in a ring form. It has a thick and tough interior, which is crisp and often browned. Toppings for bagels include poppy and sesame seeds. D. Buns- hot cross buns are a type of spicy, sweet yeast bread. They are among the family of yeast-leavened pastries available at most bakeries. E. Doughnut- is a type of sweet deep fried pastry. Several varieties of doughnuts are popular all over the world, where they are called a fried sweet dough remains the same. Doughnut is often sprinkled with sugar or other toppings and may be frosted or glazed as well. There are two primary kinds of doughnut: 1. Yeast Doughnut- which is lighter and fluffier with a distinctive yeast flavor and sometimes baked to minimize the fat content than deep frying and 2. Cake Doughnuts- that are heavier with a denser cake like texture. F. Cupcake-small cakes, and made by one of the traditional cake methods such as the creaming method, the reverse creaming method, the chiffon method, and so on. They tend to have a finer crumb than muffins. Contrast in Muffin While no single criterion distinguishes a muffin from a cupcake if you do not adopt the technical definition above, the following trends exist:  Cupcakes tend to be sweeter than muffins; there are savory muffins such as cornbread  Cupcakes are often iced or frosted, whereas muffins tend to have no topping, or a simple crumb topping  Cupcakes usually have a head or top no larger than the body of the cupcake; muffins are often encouraged to overflow their baking cup, so that their top is larger in diameter, giving them somewhat of a mushroom shape  Cupcakes are almost always, well, cupcake shaped; muffins can be made as just muffin tops  Cupcakes are almost never crispy or crunchy; muffins are often encouraged to brown and develop texture, especially on the tops G. Rusk- is a popular tea time snack. It is hard and rectangular shape and available in various kinds like milk, ani seed, and whole wheat and condensed milk type. H. Pizza is a popular dish made of oven-baked, flat generally round bread that is covered with tomatoes or a tomato-based sauce and mozzarella cheese. Other toppings are added according to region, culture or personal preference. I. Tortillas are unleavened bread made up of corn or wheat flour with water and salt. This is popular in Latin America but used as staple food by Mexicans equivalent to Indian Naan, Chapatti, Kulchas or Kaboos from Middle East. J. Pretzel is another form of bakery product. These are dough-piece looped into various shapes such as knots and are baked with coating of salt. Pretzel has cracker-like flavor, a crisp, brittle texture with brown glossy surface. Due to its low moisture content, it has longer shelf life. Basic ingredients for pretzels are flour, water, yeast, sugar and shortening. K. Cookies- cookies are small, flat, flour-based baked products. In some countries, biscuits are used to refer cookies. In the Philippines, both cookies and biscuits are used to refer to cookie products. Liked other baked products, cookies also contain ingredients commonly used in other baked products. However, only cookies contain small amount of liquid with much sugar and fats. The different types of cookies include the following: 1. Drop Cookies are irregular and uneven in shaped and are prepared by dropping the dough or cookie mix from a teaspoon into the baking sheet to produce design. 2. Rolled Cookies are made by rolling out the dough and cutting this using a cookie cutter to form fancy shapes for special occasions such as Christmas and Easter Sunday. 3. Pressed Cookies are also called the most festive type cookies are prepared by passing the dough through a cookie press or pastry bag into the baking sheets to form the desired shapes. The dough contains most shortening for easily pressing. 4. Bar Type Cookies are similar to cakes. They usually bake in the square pans and cut into square or bars. For variety, some are prepared with fudge or fondant icing and cut into slices. These cookies look and taste better when they are made small. 5. Molded Cookies are usually round in shape. The formed round shape cookies are prepared by rolling the dough with the hands and baking the cookies on a cookie sheet. 6. Refrigerated Cookies are prepared by molding and forming the cookies dough into long rolls, wrapped and chilled. The chilled dough is then sliced and baked. To store cookies, bake or unbaked, wrap them in plastic bags or wrapping sheet and freeze. Cool baked cookies well before freezing. Do not wrap together cookies of different flavor, as flavoring transfer during storage. Frozen cookies keep as long as 6 months and thaw very quickly when needed.  INFORMATION SHEET 1.1-3 TOOLS AND EQUIPMENT Objective:  Identify the different baking tools and equipment and their functions.  Familiarize with the functions of baking tools and equipment. INTRODUCTION One factor in successful baking is using the right kind of tools and equipment. However, not only should the tools and equipment be of the right kind but they should be efficient as well. For instance, a knife must be sharp to cut well, a measuring cup should be well-formed and not deformed and the oven should have temperature control and must be functioning properly. Different tools perform different uses, so make sure to use the right tools for the right job. NAME DESCRIPTION PICTURE Transparent Glass or With a headspace plastic cup above, graduated into 1, ¾, 2/3, ½, 1/3, and ¼ used for measuring liquid ingredients. Individual Measuring Usually made of Cups or Dry Measuring stainless or plastic (in Cups 1, ¼, ½, ¾, 2 cups) used for measuring dry ingredients. Measuring Spoon A tablespoon, teaspoon, one-half teaspoon and one- fourth teaspoon are used for measuring small quantities of ingredients. Weighing Scale Used for weighing small amounts of ingredients. Mixing Bowl Used for general mixing. They should be large enough to allow for easy mixing and for rising in case of yeast bread. Wooden Spoon/ Mixing Used to cream together Spoon butter and sugar and for mixing batter or dough. Rubber Scraper Used to remove sticky ingredients from measuring cups and down the sided of the mixing bowl. It is also used to turn batter in baking pans. Flour Sifter Used to remove foreign objects of the flour, also used to incorporate air into the flour and ensure accurate measurement. Rolling Pin Used to flatten dough for bread, biscuits and pastries. The handle of the rolling pin should be comfortable to grasp and should turn freely with plenty of room for fingers. Paring Knife Used for removing the skin of fruits and vegetables. Kitchen Knife/ Chef’s Used for chopping Knife large quantities of nuts, fruits, or vegetables. Straight Used to removed Spatula/Palette Knife muffins/ dough from pans. Spread sandwich fillings, put icing on cakes and turn cookies. Offset Spatula A broad- bladed implement bent to keep the hand off hot surfaces. It is used for turning and lifting eggs, pan cakes and meats on griddles, grills, sheet pans like and also used to scrape and clean griddles. Kitchen Shear/Scissor Needed in cutting sticky or juicy foods. The scissors are dipped in hot water occasionally to prevent the blades from sticking together. Also used for cutting fancy coffee cakes and rolls. Bench Scraper/Dough Broad, rectangular stiff Cutter piece of metal or plastic used to cut pieces of dough and to scrape workbenches. Grater/Shredder Needed to prepare such ingredients as cheese, fruit peels and fresh coconuts Biscuit or Cookie Used to form biscuits Cutter and cookies into various shapes. Pastry Blender Used to cut shortening in flour when baking bread, biscuits and scones. Pastry Wheel Used to cut strips of dough. The use of this utensil prevents dough from being “dragged along” the blade of a knife when one is used. Wire Whip/ Whisk A device with loops of stainless steel wire fastened to a handle. Pastry Bag and Tips A funnel-like or cone shape cloth or plastic bag with an open end that can be fitted with metal or plastic tips of varying sizes and designs used for shaping ,piping or decorating with materials such as cake icing, whipped cream duchesse potatoes and soft dough. Pastry Brush Used for greasing baking pans and tops of pastry products. Fork Used to toss the flour mixture in pastries. Hand Mixer and Stand Used for beating eggs Mixer and cream in a fast and efficient manner. Cake Rack/ Cooling Used for cooling cakes Rack and other baked products without “steaming” the bottom crust. Baking Sheet/ Cookie Used to bake cookies, or Flat Sheet biscuit and breads on. Sauce Pan Used in cooking meat and vegetables as well as fillings for pies, bread and other baked products. Zester A small fine toothed metal grater often mounted on a wooden or plastic handle to remove the zest or colored portions of citrus peels in thin strips. Double Boiler Used for scalding milk and cooking the filling for cakes so that these do not get burned. Tong Used for gripping and lifting foods, of which they are many forms adapted to their specific use. Bread Knife Used to cut bread and other baked products. Paper Cups Paper or foil cups that are used to line muffin or cupcake pans. It holds the batter for easy release of baked cakes from pans. Mortar and Pestle Used for grinding spice and seeds. Oven Mitt/ Hot Pads Insulated fabric gloves used to protect hands when handling hot items. Muffin Pan Give muffin their round cupcake shape and uniform size. It is also used for baking coffee cakes, clover leaf rolls and puffs. Cake Pans Used for baking cakes. They come in different sizes and shapes- round, square, rectangular, loaf shape, heart shape and tube. Tube-center Pan Deeper than a round pan and with hollow center, it is removable which is used to bake chiffon type cakes. Jelly roll Pan A shallow rectangular pan used for baking rolls. Bundt Pan Round pan with scalloped sides used for baking elegant and special cakes. Loaf Pan An oblong or rectangular pan used to hold bread dough in baking. Custard Cups Made of porcelain or glass used for baking individual custard. OVEN- Are the workhorses of the bakery and pastry shop and are essential for producing the bakery products. Ovens are enclosed spaces in which food is heated, usually by hot air. Deck Oven The items to be baked either on sheet pans or in the case of some bread freestanding are placed directly on the bottom, or deck of oven. This is also called STACK OVEN because several may be stacked on top of one another. Rack Oven It is a large oven into which entire racks full of sheet pans can be wheeled for baking. Mechanical Oven The food is in motion while it bakes. It’s a most common types are a revolving oven, in which its mechanism is like that of a Ferris wheel. The mechanical action eliminates the problem of hot spots or uneven baking because the mechanism rotates throughout the oven. Dutch Oven A thick-walled (usually cast iron) cooking pot with a light –fitting lid. It has been used as cooking vessels for hundreds of years. They are called “casserole dishes” in English speaking countries other than the USA. Convection Oven Contains fans that circulate the air and distribute the heat rapidly throughout the interior. Strong forced air can distort the shape of the products made with batter and soft dough. Oven Thermometer One type of equipment that must be given importance in the production of bakery products. This is next to scale in importance throughout the bread- baking process and is critical to the overall success (Pellegrini 2012). According to him, there are three areas where thermometers play a vital role in baking. Ambient air (room) temperature will not only determine the rate at which dough rises during bulk fermentation and proofing (if the oven does not function for this), but it will also affect the internal temperature of the dough, which must exist at a precise level to create an optimal environment for the dough to develop. The oven temperature is critical for creating a nice crust as well as making sure that crumb is fully baked. Baker’s Peel or This wide, thin sheet of Paddle wood or metal is used to move the dough into the oven. The dough is placed on it and slid into the depth of a commercial oven. This is commonly used in pizza house. Home bakers can improvise this kind of device.  PROPER STORAGE OF TOOLS AND EQUIPMENT The proper care and storage of tools and equipment are not only the concern of the management but of the workers who use the equipment. Importance of Proper Storage of Tools and Equipment 1. It is an important factor for safety and health as well as good business. 2. Improves appearance of general-shop and construction area. 3. Reduces overall tool cost through maintenance. 4. This also ensures that tools are in good repair at hand. 5. Teaches workers principles of tool accountability. Pointers to Follow in Storing Tools and Equipment: 1. Have a designed place for each kind of tools. 2. Label the storage or place correctly for immediate finding. 3. Store them near the point of use. Wash and dry properly before storing. 4. Store knives properly when not in use with sharp edge down. 5. Put frequently used items in conveniently accessible locations. 6. Gather and secure electrical cords to prevent entanglement or snagging. 7. Cutting boards should be stored vertically to avoid moisture collection. 8. Metal equipment can be stacked on one another after drying such as storage dishes and bowls. 9. Make sure the areas where you are storing the equipment are clean, dry and not overcrowded.  INFORMATION SHEET 1.1-4 BAKING TERMS/TECHNIQUES & METHODS Objective:  To be familiar with the different baking terms and techniques used in preparing and baking different bakery products. INTRODUCTION In baking there are many terms used in recipes for different cooking or mixing methods. Here’s a list of some of the main terms you may come across when baking and an explanation of what they mean to help you with your baking techniques. Terms Description Picture Absorption The amount of liquid added to a mixture to produce a dough or batter of proper consistency. 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). Artisan (Baker) Skilled craftsman or trade; baker who produces bread or bakery goods using production methods that are part hand-made. Bagged A cookie- make- up method on which the dough is shaped and deposited with a pastry bag. Bake A process of cooking by dry indirect heat usually in an oven or related equipment. To cook food, covered or uncovered, using the direct, dry heat of an oven. The term is usually used to describe the cooking of cakes, other desserts, casseroles, and breads. Baking Time The time needed to bake completely. Batter A pourable mixture of combined ingredients such as flour, sugar, eggs, shortening, milk, etc. Bench Another term for working table. Bread Baked food produced from dough made of flour, water, salt and other optional ingredients, and leavened by yeast or other leavening agents. Butter cream An icing made of butter and/or shortening blended with confectioners’ sugar or sugar syrup, other ingredients may also be added. Caramelization The burning of sugar. Cell Structure Refers to the cell formation of round, elongated, irregular, thick or thin cell walls in cakes or bread. Cleave To shape a piece of dough into a smooth form. Decorating The art of putting fancy inscriptions or designs on cakes. Dough Un-cooked mass of combined ingredients used to make bread, rolls, cookies, etc. Dry ingredients Refers to the ingredients in a recipe, such as flours, sugar, leavening, salt, baking cocoa, spices, or herbs that may be blended before adding to another mixture in the recipe. Dusting Flour A flour used to prevent sticking of products to the bench or equipment. Egg wash A thoroughly combined mixture of 1 whole egg, egg yolk, or egg white mixed with 1 tablespoon cold water or milk. This mixture is brushed on the unbaked surface of breads, pastries, or other baked goods just before baking to provide a rich color or gloss to the crust. Elasticity Capable of recovering shape after stretching; developed gluten in dough is elastic. Formula A recipe giving ingredients, amounts to be used and a method of combining them. Gateau French word for cake. Glaze A coating that is applied to baked products for protection and appearance. Gluten The rubbery elastic substance formed when flour and water are mixed into dough. Gradually The act of proceeding by stages. Greasing Application of shortening to the inside of a pan with a brush to prevent mixture from adhering to the pan when baked. Invert To turn the cakes upside down. Meringue Egg whites and sugar whipped to foam, also called French meringue. Kneading To work on a dough with a pressing motion, accompanied by folding and stretching which can be done manually or mechanically to develop sheets of gluten and to incorporate air. Moist The condition of having proper moisture, keeping the product fresh longer. Petit Fours Tiny frosted fancy cakes or small rich cookies cut into decorative design. Rolling To pass food material through a fine or powdery substance to coat. Scraping To scrape the batter from sides of the bowl so that it will blend with the batter uniformly. Sifting Running material through a sieve/ sifter to remove foreign objects to flour and other dry ingredients. Volume The final size of a product upon being baked. Weighing Apportioning batter or dough according to unit weight. TECHNIQUES AND APPROPRIATE CONDITIONS General Guidelines and Principles in Baking For beginner students, it is appropriate to be guided by the following guidelines and principles. Start right by keeping these in mind. Likewise, practicing them puts one on the road to success in baking. 1. Be familiar with the kinds of flour and their specific uses. Cake Flour is ideal for cakes, bread flour practically for all breads and all-purpose flour for cookies and pastries. While substitution can be made in the absence of one type, it is always best to use the ideal type. 2. The frequency and intensity of mixing flour with other ingredients differ from each product. As a general rule, breads need thorough kneading for highly developed gluten. Cakes need just enough mixing for a well- blended batter while pastries require a special technique in mixing such that some amount of gluten is developed but the dough retains its characteristics of flakiness and tenderness. 3. Ingredients combined in a product react differently at various temperatures. At higher temperature, sugar becomes soluble, fats spread faster and flour absorbs water rapidly. The degree of heat to which batters and dough are subjected varies with the altitude above the sea level. The higher the evaluations, the lower the temperature of boiling water, hence, the need to adjust by increasing the temperature. Normally, the reduction is 2º F at 1000 ft. elevation so that the baking temperature is increased according to bake the product thoroughly.  4. The rate at which the boiling temperature inside the products is reached depends on oven temperature, ingredients, size and shapes of baking pans. 5. Baked products that are crisp or brittle require temperature higher than boiling point while those that are soft and spongy, like breads, cakes or muffins, do not require above boiling point temperature. 6. When the oven temperature is too high, crust is formed too fast, limiting its expansion, thus producing a product that is cracked and lower in volume. But when the oven temperature is too low, the product usually falls and does not rise in volume. Good quality product is a result of the right baking temperature. 7. To start right, check all the ingredients (with their prescribe kinds and amount), baking procedure, tools and equipment needed. Assemble all these within easy reach. Pre-heat your oven while working on your ingredients. Set the thermostat at the right temperature as prescribe in the recipe. 8. Do all preparation activities like measuring, sifting, greasing, peeling, paring, mashing, chopping, thawing, etc. before mixing. 9. Follow carefully the procedures and techniques in correct measurements for dry and liquid ingredients. 10. Know how to execute properly the different processes involved in baking 11. Use the right size of baking pan needed for the recipe. Using the correct pan gives your baked product a good size, good shape and good contour. Keep all the eleven guidelines in mind when baking. They will not only help you start things but will facilitate you going through your baking lessons simply, easily and quickly. Mixing Factors That Affect Baked Products In baking, the proper ways of mixing ingredients are as important as having the appropriate tools to produce the desired results. It is crucial; therefore, that the processes or procedures in mixing should be followed because under mixing and over mixing can ruin the texture of the final products. As described in Sokol’s book, About Professional Baking, the following factors can affect the quality of baked products.  Physical act of Mixing- this can determine the quality of preparation for baked products, whether it is done as planned or not. Under mixing ingredients can cause lumps in batters and dough since ingredients are not properly blended together. If this happens, the final product may  look lumpy and streaky and may not rise as desired. Over mixing can develop too much gluten and cause tough ness in a normal tender product.  Tools used for mixing- the appropriate tools for mixing are likewise very important as this can increase or decrease the degree of desired quality of the baked goods. For example, if a sponge cake recipe calls for folding in beaten egg whites into a batter using rubber spatula but instead the egg whites are stirred by using spoon, the cake may turn out heavy and dense. It is important therefore to know the tools and the mixing procedures before baking a certain recipe.  Order of adding ingredients- to ensure the quality of baked products, some methods of mixing are dependent on the specific order of sequence of adding different ingredients that need to be mixed or blended. For instance, if a flaky pie crust is being prepared but water is added to the flour before the fat is cut into it, a rough, hard-to-roll-out crust would be produced. Gluten is formed if water is mixed with wheat flour.  Mixing method used- the mixing method used in preparing a recipe can determine the success of the final product. It should be remembered that the specific mixing method rely heavily on what is being baked or prepared. BASIC MIXING TECHNIQUES AND METHODS In baking, mixing technique is essential in producing the baked products. Mixing is the process of evenly dispersing two or more ingredients until they become one product. Every baked product requires specific mixing technique. Each mixing method gives a different texture and character to baked products. The following are the different mixing techniques used in baking. Creaming Method is a method of mixing mixtures in preparing various baked products, such as cookies and cakes. This is done by beating the sugar with fats (normally shortening or butter). The process allows creation of tiny air cells in fats that is vital to improve its volume and tenderness of the final product. Gradual mixing shall be done. Avoid setting the mixer on a high speed. This can melt fats and possibly destroy air cell. After properly creaming the sugar and fat, the mixture will become light in color and airy in consistency.  After the fats and sugar are properly creamed, eggs should be added next. Its yolk has an emulsifier that allows the water to keep and fat together in the mixture. The eggs should be added gradually until it has been absorbed and blended well in the mixture. If the eggs are added quickly, it will cause the mixture to separate and air cells will possibly lost. However, the mixture can still be used only that the possibility of reducing the product volume especially in cake is high as well as its tenderness can be affected. Folding cut and fold or popularly known as folding method is done by carefully adding ingredients together as a mixture so that volume is not lost. It is normally used when egg yolks or egg whites are whipped into a meringue. After the eggs have been whipped reaching to a maximum volume, the dry ingredients are carefully and properly folded into the eggs. The process will help prevent the air cells into the eggs from destruction. Folding is also done when adding the whipped cream to lighten mousses and cream such as in chocolate mousse and cream. Here are some important reminders when doing folding method:  Add a lighter ingredient to the heavier ingredients gradually.  Avoid adding the entire lighter component all at once because it will destroy all the air cells in the lighter component. Thus, it will reduce the volume and tenderness of the baked product.  Fold in the lighter component in three portions and gradually mix them.  Avoid over folding to avoid destroying too many air cells resulting in lost of product volume and will just waste resources. Blending Method is a fast and labor-friendly mixing technique commonly followed for baking muffins, cakes and the like. Ingredients are combined together in a bowl and blended using a paddle attachment. Compared to other methods of mixing, the blending technique involves more liquid. Blending method can possibly result to curdling (lumps in the mixture). It is usually happens if there is too much liquid added to the mixture that fat cannot hold. Also, this problem might happen if the batter is under or over mixed. Normally, mixture should be mixed for a minute on a medium to high speed level. When all the liquid ingredients are added, it id added, it is then mixed on a low speed for another minute. Whipping Method is popularly used for making sponge cakes and cookies. This method is time consuming compared to other techniques. It also requires high amount of eggs such as egg white, egg yolk or whole egg to be whipped up until it is fluffy, forming a meringue or pate. The higher the amount of whipped eggs in the mixture the more flexible the cake becomes. Then, other dry and liquid ingredients are folded into whipped eggs. Combination Method in mixing, creaming and whipping method are all incorporated in the combination method. In this method, the creaming technique follows the usual way of blending the sugar and fat together while the whipping technique brings soft or medium peak meringue to the mix. There are varieties of cakes that may be produced using the combination method namely sponge cake, pound cake and some cheese cakes. Rubbing or Biscuit Method in making dough for pies and biscuits, rubbing method of mixing is commonly used. This method is very simple and quick compared to other mixing methods. Dry ingredients are placed in a mixing bowl with the fat that is placed at room temperature and broken into cubes. First, fats are cut into the flour using the rubbing method. It is done by simply rubbing flour and fats together using hands. Through this process, the fats will slightly melt and mix the flour together. Then rotate the bowl 90º and do it repeatedly. Rotating the bowl should be done to ensure balance of mixture. Continue rubbing the ingredients until fats are incorporated with the flour. Cut in- to mix solid fat and flour using a pastry blender or 2 knives in a cutting motion or direction. Cut and Fold- a combination of two motions such as cutting vertically through the mixture and turning over by gliding the spoon or rubber scraper across the bottom of a mixing bowl at each turn. Dividing- the process of separating dough into pieces of proper or desired size. Docking- for single crust-pies, to make small holes in bottoms and side of crusts. For double crust pies, to make slits in top crusts so that the steam created during baking can escape. Docking is done with a fork, knife or special tool similar to a small paint roller with small nails protruding all the way round. Folding- to mix a beaten ingredient lightly with another ingredient or mixture by gently cutting and turning with a spoon or spatula to breakdown or release of entrapped air bubbles, to retain air in the mixture. It requires delicately textured mixture such as beaten eggs whites to be folded and to avoid reduction of mixture. Mixing- to combine two or more ingredients so that the parts of each are evenly dispersed in the whole. Stirring-it is often done with a wooden spoon, rotating it through a mixture as long as necessary, usually until the ingredients are combined. No particular care in stirring is necessary except to remember to stop as soon as the ingredients are combined. METHODS OF MIXING DOUGH There Are Three Methods Of Mixing The Dough For Yeast Bread: The Straight Dough, Sponge Dough and No-Knead Dough Methods. In the Straight Dough Method, all the ingredients are mixed in a bowl and kneaded to make the dough. In the Sponge Dough Method, the yeast is added in 1 to 2 cups of flour and liquid ingredients and then set aside to allow rising. Afterwards, the remaining ingredients are added and the dough is kneaded and allowed again to rise. In No-Knead Method, a softer batter is prepared instead of dough. No kneading is required to mix the ingredients thoroughly. Mixing Dough in Bread Making In mixing dough for bread, Paul Hollywood (2014) suggests that the initial mixing of dough takes place in a bowl. Hollywood recommends these procedures in mixing dough in bread making: 1. Put the flour into the mixing bowl and mix them together roughly if you are using more than one type. 2. Add the salt to the side of the bowl and add the yeast to the other side, this is important because the salt can kill the yeast if it comes into immediate contact with it. Do not mix the ingredients further at this stage. 3. Add the oil or butter to the bowl. Pour in most of the water and start combining everything with the fingers of one hand, scrunching the ingredients together, then stirring them around with the fingers and gradually incorporating the dry flour from the sides of the bowl. 4. Add more water until you have a soft dough and all the flour is mixed in. (Note: Thorough mixing should not be done in this stage- this will happen in the kneading stage- in this stage, the most important is the right amount of water has been added into the flour. In this stage, it is expected that the dough will stick to the hands but it becomes smoother as kneading continues. KNEADING mixes the ingredients together thoroughly and is crucial for developing the gluten in the flour in order to create smooth, elastic dough. 1. Start learning how to simply fold the dough. 2. Tuck the top into the middle, turn the dough 45 degrees and repeat repeatedly (about 10 minutes of this repetitive action will give you soft, malleable dough). Alternatively, you can stretch  the dough by pushing the top away from the one self then folding it back into the middle, turning it 45 degrees and repeating repeatedly for at least 5 or until 10 minutes, until the dough is smooth. Consistency of the dough will change during the kneading and this will be felt during the process. As the gluten develops, the dough will become smoother, more elastic and more cogent. Adding flour to the dough during kneading will end up with stiff dough and a brick-like loaf of bread. Use oil on the surface rather than flour. RISING dough should be left to rise until it has doubled in size and become bouncy and shiny. During this time, the yeast feed on the nutrients in the flour and produce bubbles of carbon dioxide, which cause the bread to rise. This is the initial rising and this should take 2 to 3 hours, it does not matter if the dough will rise triple or even quadruples in size. Rising is important, as this will make the dough easier to handle. Cover the bowl with the dough with cling film or tea towel to protect the dough from draughts which can cause a skin to form and inhibit rising. KNOCKING BACK THE DOUGH knocks back or deflates the dough after the initial rising period. Simply lift the dough out of the bowl onto a lightly floured surface and fold it repeatedly until it is smooth and all the air has been knocked out of it. In some cases, rolling the dough out into a certain size or shape is already knocking process. DIVIDING THE DOUGH is done if the recipe calls for smaller pieces of bread. Use a scotch scraper or a table knife to do this. For accuracy, use digital scales to weigh the dough. SHAPING THE DOUGH making different shapes of bread is interesting, from a simple round Cob (a term used to describe a domed round loaf), oval loaf or decorative plait depending on the creativity of the baker. PROOFING this is the final rising stage of the shaped bread. As the bread proof, the yeast continues to feed and produce carbon dioxide, which causes the dough to rise again and give it its characteristics aeration and structure. As the yeast ferments, it produces a cider-like smell that promises a great- tasting loaf. During the proofing process, cover the dough with a plastic bag to prevent this from forming skin. Care should be taken that the bag does not touch the dough; otherwise, it will restrict the expansion of the bread and hinder the proofing process. The best way to check if your dough is ready for baking is to gently press and see if the finger leaves an indentation. The dough should spring back and it is time to put the bread in the oven. ADDING STEAM to produce dough with crisp, light crust and slightly sheen, a steamy oven environment could be created. Some bakeshops have steam injectors in their ovens. Water is pumped over hot pipes and steam floods into the oven for up to a minute at a time. This can be replicated at home. When the oven is turned on, simply put a roasting tray on the bottom shelf to heat up. As the dough is put into the oven, pour enough hot water into the roasting tray up to two-thirds full. After 5 to 10 minutes, look at the tray without opening the oven. If water has evaporated, add some more. CHECKING THE COLOR OF THE BREAD check the color of the bread before taking it out of the oven. Pale bread or under-colored ones may not be desirable to the eyes of the customers. For flavor, texture and good crust, get a good color of your bake products. A golden brown color of the bread is the least that a baker needs to produce. White or yellowish bread is underdone. DESIRED CHARACTERISTICS OF VARIOUS BAKERY PRODCUTS Product characteristics that customers look for in bakery products: 1. Color of the product, when it is finally removed from the oven is important to the visual appeal of the product. Color stimulates the senses and encourages the customer to purchase. 2. Appearance is about form and shape. It is important that all pieces have the same appearance. 3. Consistency and texture are about how it feels in the mouth when the customer consumes the product. 4. Moisture content adds to the shelf life and mouth feel of the product. Remember: unless a recipe specifies otherwise, adjust oven racks close to the middle. Turn on the oven and turn the thermostat knob at the required temperature. Pre-heat for 10-15 minutes before placing the products. TYPES OF DOUGH  Lean Dough- composed only of the basic ingredients.  Rich Dough- composed of basic and other flavorings. Characteristics of Good Quality Yeast Bread Yeast bread is assessed based on the outside and inside characteristics. The outside characteristics of the yeast bread include a well- formed round shape, a smooth texture, a light to moderate brown color and a considerable large volume (the size should at least double than that of the original). The inside appearance include a feathery white to yellow crumb, small and uniformed cells, highly-developed gluten strands that are soft and elastic, a fine and even grain, a pleasing yeasty aroma and well-balanced tastes that is neither sour, yeasty, salty, strong nor heavy. Causes of Poor Quality Yeast Bread There are three general causes of poor quality in yeast bread: incorrect proportion and poor quality of ingredients, improper mixing and inaccurate temperature. Characteristics Causes Exterior 1. Shape Irregular Too much liquid Uneven rolling Improper cutting Small Volume Uneven temperature Excessive shortening Over mixing High temperature 2. Color Too Pale Too stiff dough Low temperature Too Dark High temperature Uneven Extended baking With spots Uneven shapes Under mixing  3. Texture Tough Excess flour Over-mixing Incorrect temperature Rough Too much liquid Interior 1. Color Not Bright 2. Grain Not flaky Excessive shortening Uneven, coarse cell Poor quality ingredients 3. Texture Insufficient shortening Under mixing or over-mixing of Too dry shortening to flour Too moist Over mixing Crumbly Too stiff dough Tough Over baking Heavy Under baking Excessive shortening 4. Flavor  Not “wheaty” Insufficient shortening Not sweet Excessive shortening Filling not accentuated Over-mixing Under baking Over-mixing Wrong proportion of ingredients Wrong proportion of ingredients Poor quality ingredients CHARACTERISTICS OF GOOD QUICK BREADS Light texture Coarse but even grain Evenly sized air cells that are equally distributed Golden-brown crust Faults and Remedies of Basic Quick Breads: Problem Faults Remedies Characteristics 1. Flat, soggy (heavy with Over mixing Follow directions for water) mixing speed and time. Under baking Follow directions for baking time and temperature. Have oven temperatures checked for accuracy. 2. Tunnelling Over mixing Follow directions for mixing speed and time. Oven Follow directions for temperature too proper baking hot temperatures. Have oven temperatures checked for accuracy. 3. Flat, tough Batter at room Do not mix batter until temperature for ready to bake or too long period of refrigerate batter until time baking time. 4. Flat top Oven Follow directions for temperature too proper temperature. low Higher temperatures produce peaking. Quick Bread: Biscuits Biscuits are small flaky breads leavened with baking powder, a fast- acting leavener that makes preparation time shorter than when yeast is used. Biscuits are ideal partner for all types of beverages, hot or cold. They are also good accompaniments for meat dishes like fried chicken, beef, roast, steak, ham, bacon and omelet. In cocktail parties, they are usually made into canapés topped with cream cheese, peanut butter, jams, jellies, marmalade, liverwurst, raisins, nuts, olives, chopped vegetables, diced or grated cheese, crushed pineapple and the like. Kinds of Biscuits There are two types of biscuits. They are as follows: 1. Cookie-like Biscuits- this type is usually flaky and the biscuit separates in layers when broken. It is symmetrical in shape with straight side and smooth, thin-crusted top that is fairly flat and uniform in color all over. 2. Bread-like Biscuits this type is small, round and expanded. It is leavened with baking powder or baking soda. It is symmetrical in shape, has straight sides, uniformly golden brown in color and smooth, thin-crusted top that is fairly flat. The crust is moist, tender, light and free from excess flour. Ingredients Used Biscuits are made from soft dough. To produce soft dough, the following ingredients are used: 1 cup all-purpose flour 1/3 to ½ cup liquid (water, fruit juices, milk) 2-3 tbsp. fats or shortening 1 to 1 ½ tsp. baking powder ½ tsp. salt Other ingredients that can be used or added for variations are the following: cheese, ham, bacon, nuts, raisins, glazed fruits, jams, jellies, marmalades, eggs, sugar, cinnamon and other spices. Methods of Preparing Biscuits There are two methods of preparing biscuits, the dry to wet and the wet to dry method. Their differences basically rely on the type of oil or shortening used. The dry-to-wet methods of preparing biscuits: the dry to wet and the wet to dry method. Their differences basically rely on the type of oil or shortening used. The dry-to-wet method uses solid or fat shortening cut into the flour with two knives or a pastry blender, until the mixture becomes mealy. Then, the liquid is added to it. The texture is kneaded slightly and quickly, to make soft dough. This is done to distribute the moisture and develop the gluten just enough to retain its flakiness. The wet-to-dry method uses liquid fat blended with other liquid ingredients, then with dry ingredients. The mixture is kneaded lightly to form soft dough. After that, it is rolled out on a floured board into an even thickness and cut with a cookie cutter into the desired shapes and sizes.  The steps in preparing biscuits using the dry-to-wet method are as follows: 1. Measure and sift the dry ingredients. 2. Cut shortening into flour with two knives. 3. Add milk to the mixture and mix until dough is formed. 4. Roll dough on the floured board. 5. Cut dough with a cutter or knife. The steps in the wet-to-dry method are as follows: 1. Measure and sift dry ingredients. 2. Add oil to milk. 3. Add milk and oil mixture to flour. 4. Roll out dough on a floured board. 5. Cut dough with a cutter or knife. Baking of Biscuits The shape biscuit dough is laid properly on ungreased baking sheets about ½ inch apart from each other. They are allowed to stand for 30 minutes before putting them in an oven. The tops are brushed with milk to dissolve particles of baking powder on the surface. The biscuits are then baked in a pre-heated oven at 218º C or 425º F for 12 to 15 minutes depending on the size and thickness. Appearance Symmetrical, flat smooth top Straight sides, very few horizontal cracks Volume Twice the volume of the biscuit dough Light in weight Texture Slightly moist Tender and flaky with layers Fine grained, fluffy  Color Golden brown to light brown Uniform coloring all over Flavor Flavor of the fat dominates Causes of Poor Quality Biscuits Characteristics Causes Exterior 1. Shape Uneven Dough with uneven thickness when rolled Too soft dough Improperly cut dough Uneven heat 2. Color Too light Too low temperature Too dark Too high temperature Extended baking time Uneven Uneven shape Uneven heat With spots Ingredients are not well mixed Excess flour Over-mixing Interior 1. Color Poor Low quality ingredients With spots Ingredients are not properly mixed 2. Texture Not flaky Insufficient shortening Insufficient mixing Coarse, uneven cells Over mixing Not enough moisture Stiff dough Over baking Crumbly Too much shortening Insufficient shortening Tough Over-mixing Excessive shortening Heavy Over-mixing Under baking Wrong measurement of ingredients 3. Flavor Improper mixing of ingredients  INFORMATION SHEET 1.1-5 OVEN TEMPERATURE Objective: Applied required oven temperature in accordance with the desired characteristics, standard recipe specification and enterprise practices. Introduction Ovens- are the workhorses of the bakery and pastry shop and are essential for producing the bakery products. Ovens are enclosed spaces in which food is heated, usually by hot air. Oven is one of the most important equipment in baking that is used not just for baking but also in drying and heating substances. Things to consider about ovens: 1. Look for a size suitable for your kitchen. Measure available space. It should have at least 10 centimeters allowance from all sides. The bigger the oven the bigger the allowance. 2. Your kitchen should be well ventilated to remove excess hot air. 3. For big ovens, an exhausted fan is required. 4. Gas fired or electric ovens are both suitable for baking. 5. Preheating takes 20 to 40 minutes depends on the size of the oven. When desired temperature is achieved, that is the time to put your cake, and must maintain that temperature throughout the baking process. 6. For proper baking all ovens should have THERMOSTAT CONTROL. It is a device that controls the temperature inside the oven. It automatically turns off when desired temperature is achieved. And automatically turns on when it falls below desired the temperature. 7. Even though there is a thermometer dial outside the oven, an extra OVEN THERMOMETER will show the exact heat in degrees (Fahrenheit or Centigrade/Celsius) inside the oven. Place or hang it inside the oven. 8. Look closely on the thermometer dial outside the oven if it is Fahrenheit or Centigrade. Usually ovens with maximum temperature of 250 are in Centigrade/Celsius. And an oven with maximum temperature of 500-600 is in Fahrenheit. See chart for conversion. °C = °F-32 X 5/9 °F = °C x 9/5 + 32 If using a fan-forced oven, your cooking time may be a little quicker, so start checking your food a little earlier 9. Don’t totally rely on the temperature dial or knob when setting your desired temperature, like 350 F, it is not always accurate. Sometimes it will be  hotter than 350 F, so adjust it a little lower or vice versa. Then is when an oven thermometer will come in handy. 10. When your cake burns easily on the base, try putting a cookie sheet underneath. This usually happens in small ovens, when the heat is almost too close to your cake. 11. When your cake burns on the top surface, lower wire rack. 12. After baking, turn off the fire and let the oven door open to cool. 13. Clean as needed. Don’t forget to pull the plug when cleaning an electric oven, so as to prevent shock. 14. When your oven needs repair, don’t just call any technician, he must be company trained. So whatever the brand of your oven is, call the company repair service. Don’t forget to ask for a warranty after repair. 15. Always check gas tank for leaks. LPG smells pungent. 16. Keep this in mind “Safety First”. And don’t forget to inform your helpers and assistants working with you about the safety precautions. 17. It is a MUST to install 2 units of fire extinguishers in your kitchen. Just in case the other one fails to extinguish you still have another one. Place it where anybody can see it right away. 18. Turbo broilers are another type of oven; it is called a convection oven. You can also use this to bake your cakes. 19. An oven toaster is quite small and has no thermostat control. It is not advisable to use this for baking. HOW TO LIGHT OR OPERATE AN OVEN? Procedures: 1. Hold a lighted match or igniter safely near the burner tube of the oven. 2. At the same time push and turn the oven knob in a counterclockwise direction towards the desired oven temperature setting. REMINDER: Should the initial lighting fail, turn to its “OFF” position immediately and allow the accumulated to be dispersed before re- ignition. Always close the oven door gently and with care. Letting the door to slam may affect the rise of the cake being baked. OVEN DO’S AND DONT’S 1. Do pre-heat the oven 15 to 20 minutes before baking. 2. Do put the oven rack at the center of the oven for proper heat distance. 3. Don’t let the pans touch the sides of the oven or touch each other. 4. Don’t put the pans one on top of the other when baking with 2 racks. Stagger them so heat will circulate. 5. Don’t open the door until at least half of the baking time has passed. Do use an oven thermometer to make sure you are baking at the proper temperature. 6. Do clean up any spill on the oven floor so they won’t burn when oven is used again.  INFORMATION SHEET 2.2-1 FILLING AND COATING/ICING, GLAZES AND DECORATION What are Fillings? Fillings are key ingredients in many bakery products such as creams, fondants, chocolate, truffles, pralines, caramels and many more. They are incorporated into a variety of pastries and desserts such as donuts, layer cakes, eclairs, pies, turnovers, sandwich-cookies or savory baked goods to impart unique:  Color  Taste  Texture For the best performance, fillings should be stable during storage, shelf life and baking. Function Bakery fillings are used to create a desired texture, sweetness, firmness, adhesion, shelf life, or ease of pumping/injection, among other properties. Types of fillings Various types of fillings are used in commercial baking and food production, such as:  Creams: typically made of superfine sugar, shortening or oil, corn syrup, water, polysorbate 60, salt, flavors, gums and other minor ingredients. Examples of this type are basic creams, custard- and cheese-based creams, or dulce de leche.  Chocolate ganache, fudges and marshmallows  Fruit-based fillings: as well as adding sweetness, fruit pastes are used for functional and health benefits. For example, plums contain sorbitol, which provides subtle sweetness and can boost the fiber content of cookies. Figs are rich in gallic acid, while dates contain high levels of chlorogenic acid and procatechuic acid. Fruit-based fillings contain gelling agents such as alginates.  Nut and seed-based fillings: these are often ground to a very fine particle size or made into a spread, such as the popular chocolate hazelnut spread. Processing Cream fillings are usually produced near the filling stations to make sure they are consistent for the application. They can be applied to bakery products via depositing or injection.  Deposition: a typical example is sandwich cookies processed using machines commonly known as cookie cappers. These units pull cookies from the end of the cooling conveyor, align them in rows and flip them over prior to depositing the fillings