Bread and Pastry Production

1ST QUARTER
Prepare and Produce Bakery Products
A.Measurement of Dry and Liquid
Ingredients
1. Dry Ingredients
A. Flour
a. Sift the flour to remove lumps.
b. Spoon sifted flour lightly into a
measuring cup heaping it well over the
top of the cup. Do not shake the cup.
c. Level off the cup with a straight-edged
utensils or spatula.
d. For fractions of a cup, use the lines
indicating ¼ , 1/3 and ½ of the standard
measuring cup.
A. Sugar
a. White sugar needs sifting only if
lumpy. Proceed as in the
measurement of flour.
b. Brown sugar, if lumpy, press through a
coarse sieve to crush the lumps. Pack
into measuring cup just enough to
hold its shape. Level off.
c. Sift confectioner’s sugar through a
sieve to remove lumps. Spoon lightly
into measuring cup. Level off with the
spatula or any straight-edged utensil.
Do not shake cup.
A.Baking Powder, Soda, Salt and
Spices
a.Fill measuring spoon with the
desired ingredients. Level off
with a spatula or any straight-
edged utensils. If baking
powder has caked, stir lightly
before measuring.
A. Shortening
a. With the use of measuring cup
Have shortening at room temperature. Pack
firmly into the measuring cup, taking care not
to have air pocket. Level off with a spatula or
any straight-edged utensils. Use standard
measuring spoon for less than ¼ cup
shortening.
a. Water Displacement Method
Fill the cup with cold water up to ¼ cup level if
½ cup of fat is desired and add shortening
enough to cause the water to rise up to the 1
cup mark. To measure ¼ cup, fill with cold water
up to ¾ cup level and add shortening enough to
raise the water up to the 1 cup mark. Drain well.
1. Liquid Ingredients
Water and Milk
1 cup butter = 1 cup margarine

1 oz baking chocolate (unsweetened) = 1 square

1 oz sweetened chocolate = ¼ cup cocoa + 1 ½ to 2 tsp shortening

8-10 pcs graham crackers = 1 cup graham crumbs

4 oz bread = 3 cups soft crumbs

1 cup milk = ½ cup evaporated milk ½ cup water

1 cup cake flour = 1 cup all-purpose flour – 2T + 2T cornstarch

(both sifted before measuring)

1 tablespoon cornstarch = 2 tablespoon flour

1 cup sour milk = 1 cup evaporated milk + 1T vinegar or

Lemon juice

1 cup whipping cream = ¾ cup whole milk + whole ¼ cup butter

1 whole egg = 2 egg yolks

1 cup molasses = 1 cup honey

Frequently Used Substitutions and Equivalents
Equivalent Weights and Measurement
Given Measurement Equivalent
Abbreviations
1 gallon (gal.) 4 quarts gallon (gal)
1 quart (qt.) 2 pints quart (qt.)

1 pint (pt.) 2 cups

pint (pt.)
cup (c.)
1 cup (c) 8 fluid ounces
tablespoon (tbsp. or T)
½ cup 4 ounces
teaspoon (tsp. or t)
¼ cup 2 ounces
fluid ounce (fl. Oz)
1/8 cup 1 fluid ounces
ounce (oz)
1 tablespoon 3 teaspoons
pounds (lb.)
1 pound 16 ounces gram (g)
2.2 pounds 35.2 ounces kilogram (kg)
1 kilograms 1000 grams
Major Ingredients in Baking
I. FLOUR
Flour is a finely ground meal obtained by grinding and milling cereal grains
or other root crops. Flour is most commonly made from wheat and when
the word “flour” is used without qualification.
A. Types of Flour
Flour can be classified as to hard or soft flour.
1. Hard Flour or bread flour – is highly in gluten, with 12-14% protein content, and
has strongest strength.
2. Bread flour – has 12-14% protein content and is made from hard wheat flour.
The highly gluten content causes the bread to rise and gives its shape and
structure.
3. All- purpose flour – has 10-11% protein content and is made from blend of hard
and soft wheat flours, also called the General Purpose Flour or family flour.
4. Soft flour – is comparatively low in gluten and so results in a finer texture. Soft
flour is usually made into cake flour, which is lowest in gluten content, and
pastry flour, which has slightly more gluten than cake flour.
5. Cake flour – has 7-9% protein content and is made from soft wheat flour. It is
good for making cakes and cookies where a tender and delicate texture is
Hard Flour
•Extracted from the finest and hi-grade imported hard spring wheat
•Also known as "Strong Flour, 1st Class or Bread Flour"
•Application: Loaf breads, Pan de sal, Buns, French bread, Torilla, Soft rolls, Pizza crust and some noddle
products
•Improved, Bleached, Fortified with Vitamin A, Iron and Enhanced with flour improving agent: Bromate
free
Soft Flour
•Extracted from the finest and hi-grade imported soft white wheat
•Also known as "3rd Class or Pastry Flour"
•Application: Cookies, Biscuits, Crackers, Lumpia wrapper, Breading, Cupcakes, Snack Items, Other
special noddle and baked products
•Improved, Bleached, Fortified with Vitamin A, Iron and Enchanced with flour improving agent: Bromate
free
All Purpose, Cake and Siopao Flours
•Extracted from the whitest and purest portion of soft and hard wheat
•Application : All-Purpose/Siopao Flour: Loaf breads, Pizza crust, Fruit cakes, Ensaymada, Buns, Puto,
Cones, Waffles, Steamed buns and mantou
•Improved, Bleached, Fortified with Vitamin A, Iron and enchanced with flour improving agent:
Bromate free
B. Uses of Flour
1. Provide structure, texture and color to
baked products
2. Provides nutritive value to baked
products
3. Used as thickening agent
4. Used as binder of food
5. Used as stiffening agent in laundry
C. Storage of Flour
Most types of flour keep well in sealed
container in a cool, dry location. The
original paper packaging used for many
types of flour is good for long term
storage as long as the package has not
been opened. Once opened, the shelf life
decreases. Many types of flour are now
marketed in resealable plastic bags that
increases shelf life.
D. Properties/Characteristics of flour
1.Whitish/color
2.Tolerance
3.Strength
4.Uniformity
5.High absorption
II. Sugar
Sugar is a sweet, soluble
organic compound that
belongs to the carbohydrate
group of food. They are the
simplest to digest among all
carbohydrates.
A. Types of Sugar
1. Regular granulated sugar or white
sugar – also known as table sugar or
as refined sugar.
2. Confectioner’s sugar or powdered
sugar – granulated sugar that has
been pulverized. To prevent lumping
and caking, about 3% cornstarch is
added.
3. Brown sugar – contains caramel,
mineral matter and moisture. It also
contains a small amount of molasses.
It comes in three colors.
B. Effects of Sugar in Baking
 Increases dough development
 Makes the color of the crust richer
 Improves the nutritive value, flavor and aroma of the
product
 Makes the bread more tender
 Increases the volume of the loaf
 Serves as food for the yeast
 Contributes to moisture content of baked products,
increasing its storing quality
 Acts as creaming agent
III. EGGS
Eggs are considered d a complete
protein, containing all the essential
amino acids humans use to build other
protein needed by the body. Both the
yolk and the egg white contain protein,
so whole eggs or their separated
components may be used to set liquids.
They represent almost 50% of the total
cost of any baked product, thus
considered the baking ingredient with
the highest cost or expense.
A. Uses of Eggs in Baking
1. Eggs, as well as flour, are the structural ingredients in
baking
2. Eggs provide leavening; add color, texture, flavor and
richness to the batter; and act as stabilizer in mixture that
inherently wants to separate into its two parts, like oil and
water. They are very important in helping to bind all the
other ingredients together.
3. Beaten eggs are used as leavening agents as they
incorporate air into the batter, which will expand in the
oven and cause the cake to rise.
4. Eggs are used as thickening agent.
5. Egg washes are brushed on many baked goods to create a
golden shiny top. The egg white provides luster and the
egg yolk color.
B. Composition of Egg
1. Mucin – protein which is found in egg
whites and responsible for its gel
characteristic.
2. Ovalbumin – another protein found in
egg whites which coagulates and
involve both in heat coagulation and
whipping.
3. Lecithin – present in egg yolk which is
responsible for its emulsifying
property. It is the portion of the egg
yolk that causes spoilage when eggs
are stored at warm temperature.
IV. SHORTENING
Shortening is any fat, which, when
added to flour mixtures increases
tenderness. This is done by
preventing the sticking of gluten
strands while mixing so that gluten is
shortened and make the product
tender.
A. Examples of Shortening
1. Oil – made from plant products such as corn, cottonseeds, soybeans, peanuts, and
other sources. As a rule, you can substitute oil for melted shortening. Among
produced oils, corn oil and vegetable oil are commonly used in baking. Unless
specified in the recipe, olive oil should not be used in baking.
2. Butter – made of fatty milk protein. It contains 80-85 % fat; 10-15 % water and 5%
milk solids. When used in baking, it contributes flavor and tenderness. Butter
remains solid when refrigerated, but softens to a spreadable consistency at room
temperature, and melts to a thin liquid consistency at 32-35 ⁰C (90-95 ⁰F).
3. Margarine – made from hydrogenated vegetable oil. It contains 80-85 percent fat,
10-15 percent salt. The hydrogenation process makes oil a solid.
4. Lard – made of fat from pork. Some people prefer lard to other fats for making pie
crust and biscuits because it gives a flakier texture.
5. Cocoa Butter – the ivory-colored natural fat of the cocoa beans extracted during the
manufacturing of chocolate and cocoa powder. It gives chocolate its creamy,
smooth, melt-in-your-mouth texture.
B. Uses of Shortening in Baking
1. Makes bread products tender and improve
flavor.
2. Assist in gas retention giving better volume
and crust.
3. Prevent the cohesion of gluten.
4. Improve the aroma, color and texture of
baked products.
5. Improve the shelf life of baked products
because of its moisture.
LEAVENING AGENT
Leavening agents are gases that cause the dough to
rise. In the presence of moisture, heat and others,
the leavening agent reacts to produce gas (often
carbon dioxide) that becomes trapped as bubbles
within the dough. When a dough or batter is baked,
it “sets” and the holes left by the gas bubbles
remain. This is what gives breads, cakes and other
baked goods to rise and increase in volume.
A. Classification of Leavening Agents
1. Chemical Leaveners. Chemical leaveners are chemical
mixtures or compiunds that release gases, usually carbon
dioxide. Chemical leaveners are used in quick breads and
cakes, as well as cookies.
Examples of chemical leaveners is
a. Baking Soda – otherwise known as bicarbonate of soda, or
Sodium Bicarbonate. It is a chemical salt with diverse practical
uses. It is a powerful leavener that readily reacts as soon as it
comes in contact with batter or dough.
b. Baking Powder – is a combination of baking soda and acid salt.
c. Cream of tartar – is tartaric acid and is a fine white crystalline
acid salt which is a by- product of the wine-making industry. It
is used in the whipping of egg whites to stabilize them and
allow them to reach maximum volume.
2. Biological Leaveners. Yeast is a living
organism, neither plant nor animal.
Yeasts belong to a separate kingdom in
taxonomy, the fungus kingdom.
Leavening with yeast is a process based
on fermentation, the process of
converting sugar to alcohol and to
carbon dioxide.
Types of Yeast
Dry or granular
Compressed or cake type
Instant