Units of Competency (Baking 1) Prepare and Produce Bakery Products Prepare And Produce Pastry Products

BREAD/PASTRY PRODUCTION NC II

History of Baking
Baking has been many cultures' favorite technique for creating snacks, desserts, and accompaniments to meals for many years. Now, it is very well-known as the method for creating sweets and all sorts of wondrous mouthwatering pastries. In ancient history, the first evidence of baking occurred when humans took wild grass grains, soaked it in water, and mixed everything together, mashing it into a kind of broth-like paste. Then, the paste was cooked by pouring it onto a flat, hot rock, resulting in a bread-like substance. Later, this paste was roasted on hot embers, which made bread-making easier, as it could now be made anytime fire was created. Around 2500 B.C., records show that the Egyptians already had bread, and may have actually learned the process from the Babylonians. The Greek Aristophanes, around 400 B.C., also recorded information that showed that tortes with patterns and honey flans existed in Greek cuisine. Dispyrus was also created by the Greeks around that time and widely popular; was a donut-like bread made from flour and honey and shaped in a ring; soaked in wine, it was eaten when hot.

In the Roman Empire, baking flourished widely. In about 300 B.C., the pastry cook became an occupation for Romans (known as the pastillarium). This became a very highly respected profession because pastries were considered decadent, and Romans loved festivity and celebration. Thus, pastries were often cooked especially for large banquets, and any pastry cook who could invent new types of tasty treats, unseen at any other banquet, was highly prized. Around 1 A.D., there were more than three hundred pastry chefs in Rome alone, and Cato wrote about how they created all sorts of diverse foods, and flourished because of those foods. Cato speaks of an enormous amount of breads; included amongst these are the libum (sacrificial cakes made with flour), placenta (groats and cress), spira (our modern day flour pretzels), scibilata (tortes), savaillum (sweet cake), and globus apherica (fritters). A great selection of these, with many different variations, different ingredients, and varied patterns, were often found at banquets and dining halls. To bake bread, the Romans used an oven with its own chimney and had grain mills to grind grain into flour.

Eventually, because of Rome, the art of baking became widely known throughout Europe, and eventually spread to the eastern parts of Asia. Bakers often baked goods at home and then sold them in the streets-children loved their goods. In fact, this scene was so common that Rembrandt illustrated a work that depicted a pastry chef selling pancakes in the streets of Germany, and young children surrounding him, clamoring to get a sample. In London, pastry chef sold their goods in handcarts, which were very convenient shops on wheels. This way, they developed a system of "delivery" baked goods to people's households, and the demand for baked goods increased greatly as a result. Finally, in Paris, the first open-air caf of baked goods was developed, and baking became an established art throughout the entire world.

Ingredients are the main stars of a baked product. The secret to very good food lies in the proper handling of ingredients and in the techniques used in combining, mixing , and cooking them.

THE INGREDIENTS

wheat with its bran and germ broken off. This is made possible by making the whole wheat go through a rollermill

FLOUR - ground whole

Kinds of Flour 1. Bread Flour 11.8% Protein. More Gluten. It produces tougher product. 2. All Purpose Flour 10.5% Protein. Less Gluten. 3. Cake Flour 7.5% Protein.Lightest

SUGAR -Food of

the yeast. Sucrose.by of sugar cane.

product

 Sugar this is processed sugar,which means

molasses has already removed from it.  Brown Sugar this is refined white sugar mixed with refined molasses.  Raw Sugar/Turbinado/Demerara this is steamed, cleaned, and unwhitened sugar crystals.  Maple Syrup this is sugar that comes from a maple tree

Honey this is a natural sweetener made by bees with 40% fructose and 30% glucose.

Corn Syrup Corn. The cornstarch is broken down by an acid and is transformed into sugar then vanilla and salt is added. Glucose this is also made from corn and is used In candy making and sugar work. This prevents crystallization and is least sweet of the sugars

Fats
 Shortening -100% Fats. It shortens the production
Oils and Fats are basically the same. Oil is liquid and Fats is solid. Shortens the gluten strands

of gluten which in effect, produces a more tender products.  Butter 80% fat,15% moisture, 5% milk solids. Salt is added to butter as a preservative. Melt I n your mouth characteristic. This is made from the milk of a cow.  Margarine this is artificial butter made from variety of hydrogenated oils. In Margarine, fat is 85% , moisture is 10% and milk solids are 5%.  Lard Animal Fat. Used in savory pastries and pie dough. It also does not melt right away because it has a high melting point.

Milk and Cream Products

all these products come from cow s milk. They come in different forms and they contain different amounts of fat.

 Whole Milk  Non Fat milk  Low fat milk  Evaporated Milk  Condensed Milk  Sour Cream  Yogurt

 Cream Cheese  Cream

Eggs
are the buy product of bird s reproductive system

Here are some things you must remember when dealing with eggs:  Blood spots seen in an egg is harmless. Eggs will keep up 5 weeks when refrigerated and 4 days when unrefrigerated.  Make sure that you handle eggs well when you use them in baking.

Leavening Agent
2 kinds of Leavening Agent 1. Natural natural leavening agent. They produce carbon dioxide and alcohol. Forms: a) Fresh this is slightly dehydrated and compressed. It can be added directly to a recipe. This form is preferred by chef because of easy handling.
it has the ability to produce carbon dioxide when exposed to heat.

b)Active Dried this is 92% dehydrated. This can keep for years, but it has to be rehydrated in 100F warm water before using. c) Instant this can also be added directly to the dry ingredients, but must not come in contact with moisture before mixing. 1 package of dry active yeast = 2 tsp 1 package of fresh yeast = 6 oz of fresh yeast 2. Chemical this kind of leavening agent is usually in powder form and is used in the production of cakes, quick bread, and others.

1. Baking Soda - it produces carbon dioxide when it comes in contact with moisture and acid. Products made with baking soda should be baked immediately. 2. Baking Powder this is baking soda plus acid and a little amount of starch which is added to prevent lumping. It has a more controlled action compared to baking soda. It reacts upon contact with moisture and then it reacts again when in contact with heat. Eggs, air and steam are also considered leavening agent because the create air or gas as well which can cause a product to rise. Ex. Angel cakes & Cake rolls

Cream of Tartar
 Tartaric acid with the addition of starch.  Tartaric acid is derived from grapes and the

reason why starch Is added to tartaric acid is to prevent it from caking. Usually used in meringues. It inverts sugar, whitens and stabilizes eggwhites and reacts with the baking soda contained in baking powder.

Flavoring Natural flavorings are those which are added to a product in their natural form. Ex. Vanilla. Extract Alcohol Based. It is a substance concentrated by drawing out the flavor with heat or alcohol. Flavor Emulsion Oil Based. Flavor compound- is a flavor condensed by removing moisture. Chocolates Ex. Dark, Semi Sweet, white etc.

Measurements
 Symbols:

lb pound oz ounce kg kilogram g gram gal gallon t/tsp teaspoon T/Tbsp tablespoon

qt quart pt pint fl. Oz fluid ounce c cup L liter ml - milliliter

Temperature: Centigrade = (Fahrenheit 32)/1.8 Fahrenheit = Centigrade x 1.8 + 32 Conversion chart: weight: 1 lb = 16oz 1 kg = 2.2 lb 1 oz = 28.33 g/ 28 oz volume: 1 L = 33.8 fl. Oz 1 gal = 4 qt = 16c =128 fl oz 1 qt = 2 pt = 4 c = 32 fl oz 1 cup = 8 fl oz = 266.66 ml 1 fl oz = 2 tbsp 1 tbsp = 3 tsp

FAMOUS BREAD IN THE WORLD

PANNETONE
A round loaf served during Italian Christmas Holiday

STOLLEN
Found in Germany and is supposed to be folded like blanket of the infant Jesus

COOLE
Baked in a soup can to form a mushroom like figure and is given during Easter Sunday in Easter Europe

CHALLAH
A braided bread served during Jewish Thanksgiving Holiday or Hannukah

Pan de Sal and Monay

A distinctively Filipino Bread

STRUAN
Famous Bread in Scotland served during the Feast of St. Michael every 28th of September

BREAD is not as simple as it seems. It is not just a combination of flour, water, yeast and salt. A chemical reaction takes place when you combine these four ingredients. These gives us the leavened bread we now enjoy. Water and flour when kneaded together, form an elastic protein structure called GLUTEN. The carbon dioxide produced by yeast is then trapped and contained in the gluten structure which causes the dough to rise. When the dough is baked the protein coagulate, the starches gelatinize, the yeast is killed, and then a crust is formed. The four main ingredients flour, water, yeast, and salt have different functions in the composition of bread. Their proportions can be adjusted according to your needs or to your desired products. So, don t be afraid to experiment.

BAKER S PERCENTAGE
The baker s percentage is one way of ensuring that your ingredients will still be within the suggested proportion. It expresses the amount of each ingredient used as a percentage of the amount of flour used. Total weight of ingredient x 100% = % of ingredients Total weight of flour Sample Problem: you are going to make bread. The amount of bread flour you have is 1 pound. How much water/liquid, yeast, and salt should you put, having the baker s percentage/proportion of bread in mind? Given: flour = 1lb (16oz) which is equal to 100% Liquid should be 60% of the composition.

Step 1: Change the percentages into decimal form. 100%=1, 60%=.60 Step 2: fill in the formula above with the given: total weight of liquid x1= .60 16oz. Step 3: Cross multiply. Total weight of liquid =.60x16oz Step 4: Total weight of liquid = 9.6 oz

Now, solve for the yeast and salt contents using the given formula.

ROLE AND PROPORTION OF INGREDIENTS IN BREADS

Proportion of Ingredients 100% Flour

Role of Ingredient Flour contains the air produced by yeast because the air is contained within the gluten of the protein of the flour. Water and milk are two of the many liquids which can be used in bread making. Eggs, flavorings and others are also included, thus must be considered in a dough s liquid %. Yeast serves as the leavening agent of bread. In using yeast, always remember that this agent dies at 140F

60% Liquid

3%Yeast

2% Salt

Salt is added for flavor and it also controls the reaction of the yeast. Furthermore, salt strengthens the gluten.

Sugar

Sugar acts as food for the yeast. It adds flavor, holds in moisture, and gives color to the crust because it caramelizes when in contact with heat. Fats are added for flavor and texture. They are not added until halfway through the kneading process because they will coat the yeast; if that happens, it will stop the dough from rising.

Fats (butter, shortening)

Steps in Yeast Dough Production

1. SCALING INGREDIENTS this means weighing the necessary ingredients 2. MIXING this step entails the combination of both dry and wet ingredients. This is done by kneading the dough either by hand or by using the electric stand mixer with a dough hook. 3. FERMENTING - in this step, the dough is covered in a bowl and is made to rest. While the dough is left in the bowl to double in size, the yeast acts on the sugars and starches in the dough to produce carbon dioxide and alcohol. 4. PUNCHING this is the method of deflating the dough which expels carbon dioxide, redistributes the yeast, relaxes the gluten, and equalizes the temperature throughout the dough. This is done by simple folding over the sides of the dough into the center.

5. SCALING this is dividing the dough into equal portion, by weight. 6. ROUNDING this is the method performed when the scaled dough is rolled in a circular motion to achieve a sphere shaped dough. The skin is the outermost layer of the dough. This is the layer which usually dries up first when the dough expose to the air. 7. BENCHING the rounded pieces are covered with a cloth and allowed to rest for 15 to 20 minutes.

8. MAKING UP AND PANNING the dough is now shaped into the desired shape (Loaves or rolls) and placed on pans or baking sheet pans. 9. PROOFING this is the continuation of the yeast fermentation. This is where the volume of the dough will increase. It is proofed enough when the dough looks swollen and it is gradually springs back when touched lightly. It is underproofed if it springs back immediately; overproofed, if it does not spring back and a finger mark remains.

10. BAKING is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. 3 REACTIONS 1. Oven spring - wherein the dough rises rapidly due to the yeast s contact with heat . 2. The second reaction is when the product becomes firm and, in turn, holds its shape. 3. the third reaction is the formation and browning of the crust which is called the skin in the earlier stages of production. Remember, hard crusted bread requires steam during the first few minutes of baking to be able to form the hard crust.

2 TYPES OF DOUGH MAKING PROCESSES 1. STRAIGHT DOUGH PROCESS is a method of producing dough wherein all the ingredients are placed in the mixer bowl and are then mixed with a dough hook.
- 1 hours Fermentation time. However , you can extend the fermentation time to 5 hours if you want an enhanced flavor in your bread. Disadvantage: There is a big possibility of overfermentation: this result to a deflate dough or Dead Dough . Example: milk rolls, Flour tortillas and stollen. 2. a) b) SPONGE DOUGH PROCESS - this is composed of two stages: A sponge is 1st made from combining water, flour, and yeast . Then the sponge is allowed to ferment. Afterwards, the rest of the ingredients are added to it.

Advantages: a) It has a shorter fermentation time; less risk of overfermentation b) After forming the dough , you can slow down the yeast activity by placing the dough in the freezer, fully wrapped which produces an increase in flavor. c) Yeast is used in this process

Quick Breads and Muffins

QUICK BREADS AND MUFFINS

QUICK BREADS  are breads which are made with chemical leaveners: Baking Soda and Baking Powder..
 they also contain more flour (All Purpose Flour) which creates dough more solid than the ordinary bread. they have more liquid, fat, and sugar which produce a softer, more dense products.  little or no gluten is produced in these products.  do not require fermentation.

MUFFINS - is a type of bread that is baked in small portions. Many forms are somewhat like small cakes or cupcakes in shape, although they usually are not as sweet as cupcakes and generally lack frosting. Savory varieties, such as cornbread muffins, also exist..

Mixing Methods in the Production of Non-Yeasted Dough

A. BISCUIT METHOD 1. Sift the dry

ingredients together.
2. Incorporate the fat

into the dry ing. By cutting it in.

3. Blend together the

liquids then gradually add to the dry ingredients to moisten the latter.
4. Knead the dough by

Biscuits

Cobbler Toppings

hand for half a minute. You can fold in nuts, fruits, and others at this point. Scones

5. Roll out the dough into to 1 inch thick and cut into desired shapes with a knife or dull cutter. 6. Brush the dough with egg wash or milk and bake at 400F for 15 to 20 minutes. B. BATTER METHOD Waffles 1. Sift the ingredients together. 2. Melt fats and mix into liquids. 3. Blend the liquids into dry ingredients. 4. Allow the batter to set for one hour. Strain. 5. Cook the same day. Initial heat is needed here

English Muffins Crepes

C. CREAMING METHOD
1. Cream together sugar, salt, and powder milk. 2. Add in the eggs in three equal portions. 3. Add in the liquids 4. Add in the flour until well incorporated

Sliced Bread/Loaf Bread

Ingredients: 300g Milk 20g yeast 625g Bread Flour 60g Sugar 60g Eggs 10g salt 60g Butter STRAIGHT DOUGH METHOD: yeast in milk, add sugar, eggs Dough should be malleable. and mix in, add the remaining ingredients Bulk fermentation: 45 minutes, punch except butter. down after 20 min. Knead on low speed for 4 minutes, Scaling, rounding 45g. scraping side down the bottom of the bowl. Rest for 20 minutes Knead on medium speed for 8 minutes; Shaping: round or oval. add butter 3 minutes before the end of When half proof, brush with egg wash kneading time. Final rising: 35 min. or until double its size Baking time: 15 to 25 minutes until golden brown
Dissolved

BAKING 2
PREPARE GATEAUX, TORTE, & CAKES PREPARE & DISPLAY PETITE FOURS

CAKES
 Started off as the Romans symbol of Fertility

and Plenty.  the Romans gave them as offerings to their God  During that time , cakes were produced with ground stone, high protein flours and yeast leavened, which made them more like sweetened bread. 1856 the first cake flour was introduced and the baking powder was also developed from wood ash.

CROQUEMBOUCHE
France s Wedding Cake

Sacher Torte
Vienna, Austria s Pride

Paris Brest
Is round to imitate a bicycle s wheel and was served during a Grand Prix in Paris, France

BUCHE DE NOEL
A Christmas Roll cake which is made to look like a log.

Antoine Carame Famous Chef in France

Charlottes Charlotte Russe and Charlotte Royale

Ritz Carlton Hotel New York

OPERA CAKE

FILIPINO CAKES

CAKES is also known as : GATEAU - French has 3 layers TORTE German has 2 layers A layer of cake is composed of 3 things: CAKE BASE/MERINGUE DISC LAYER (JAPONAISE) SUGAR SYRUP FILLING/ICING Golden Rule in pairing off a cake layer with icing or filling Heavy to heavy, light to light. CAKE BASE acts as the skeleton of a cake. A good cake base does not merely mean having good taste, but it should compliment the texture of the chosen sugar syrup, filling and icing. It should high enough to allow decorations on the sides of the cake, yet the cake bases should be enough for you to pair them well with an appropriate icing and filling. Just follow the guideline: high fat cake high fat cake icing Low fat cake light icing.

TYPES OF CAKES
HIGH FAT OR SHORTENED CAKE 1. Aerated by creaming the fat 2. Uses Baking powder 3. Original high-fat cake is pound cake LOW FAT OR SPONGE CAKE 1. Air is whipped into eggs or egg whites 2. Lighter and drier than shortened cakes 3. Does not keep as well because no fat is contained 4. Examples are angel food, genoise and biscuit 1. High fat or shortened cake in these cakes the gluten formation and protein structure is shortened which creates a denser product similar to quick breads. 2. Low fat or sponge cake air is incorporated in the eggwhites during the first part of the procedure. This serve as the cakes leavening agent.