COC 1 Prepare and Produce Bakery Products

HOW TO USE THIS COMPETENCY-BASED LEARNING
MATERIAL
The unit of competency, “Prepare and produce bakery

products”, is one of the competencies of Bread and Pastry Production
NCII, a course which comprises the knowledge, skills, and attitudes
required for a TVET trainee to possess.
The module, Preparing and producing bakery products,
contains training materials and activities related to, Prepare bakery
products, Decorate and present bakery products, Store bakery products.
In this module, you are required to go through a series of learning
activities in order to complete each learning outcome. In each learning
outcome are Information Sheets, Self-checks, Operation Sheets, Task
Sheets, and Job Sheets. Follow and perform the activities on your own. If
you have questions, do not hesitate to ask for assistance from your
facilitator.
Remember to:
 Read information sheet and complete the self-checks.
 Perform the Task Sheets, Operation Sheets, and Job Sheets until
you are confident that your outputs conform to the Performance
Criteria Checklists that follow the said work sheets.
 Submit outputs of the Task Sheets, Operation Sheets, and Job
Sheets to your facilitator for evaluation and recording in the
Achievement Chart. Outputs shall serve as your portfolio during
the Institutional Competency Evaluation. When you feel confident
that you have had sufficient practice, ask your trainer to evaluate
you. The results of your assessment will be recorded in your
Achievement Chart and Progress Chart.
You must pass the Institutional Competency Evaluation for this
competency before moving to another competency. A Certificate of
Achievement will be awarded to you after passing the evaluation.
Date Developed: Documentation

CBLMs on Bread BPP NC II-001
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Production NCII Developed by: Issued by: Page 1
GOALS Training of 81
Prepare and and Assessment GOALS
produce bakery Institute
products
You need to complete this module before you can perform the module on
Laundering Linen and Guest Clothes.
BREAD AND PASTRY PRODUCTION NCII
COMPETENCY BASED LEARNING MATERIALS
LIST OF COMPETENCIES
No. Unit of Competency Module Title Code
1 Prepare and produce Preparing and producing TRS741379

bakery products bakery products
2 Prepare and produce Preparing and producing TRS741380

pastry products pastry products
3 Prepare and present Preparing and presenting TRS741342

gateaux, tortes and cakes gateaux, tortes and cakes
4 Prepare and display Prepare and display petites TRS741344

petites fours fours
5 Present desserts Presenting desserts TRS741343

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MODULE CONTENT
UNIT OF COMPETENCY : Prepare and produce bakery products

MODULE TITLE : Preparing and producing bakery
products
MODULE DESCRIPTOR:
This unit deals with the knowledge and skills required by
bakers and pastry cooks (patissiers) to prepare and
produce a range of high-quality bakery products in
commercial food production environments and hospitality
establishments.
Nominal Duration: 50 hours
At the end of this module, you MUST be able to:
1. Prepare bakery products

2. Decorate and present bakery products
3. Store bakery products

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COMPETENCY SUMMARY
Qualification Title : BREAD AND PASTRY PRODUCTION NC II
Unit of Competency : Prepare and produce bakery products
Module Title : Preparing and producing bakery products
Introduction
This unit deals with the knowledge and skills required by

bakers and pastry cooks (patissiers) to prepare and
produce a range of high-quality bakery products in
commercial food production environments and
hospitality establishments.
Learning Outcomes:
Upon completion of this module, you MUST be able to:
1. Prepare bakery products

2. Decorate and present bakery products
3. Store bakery products
ASSESSMENT CRITERIA
 Required ingredients are selected, measured and weighed

according to recipe or production requirements and established
standards and procedures
 A variety of bakery products are prepared according to
standard mixing procedures/formulation/ recipes and desired
product characteristics
 Appropriate equipment are used according to required bakery
products and standard operating procedures
 Bakery products are baked according to techniques and
appropriate conditions; and enterprise requirement and
standards

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 Required oven temperature are selected to bake goods in
accordance with the desired characteristics, standards recipe
specifications and enterprise practices
 A variety of fillings and coating/icing, glazes and decorations
for bakery products are prepared according to standard recipes,
enterprise standards and/or customer preferences
 Bakery products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or
enterprise standards and customer preferences
 Bakery items are finished according to desired product
characteristics
 Baked products are presented according to established
 Bakery products are stored according to established standards
and procedures
 Packaging are selected appropriate for the preservation of
product freshness and eating characteristics

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LEARNING OUTCOME #1 Prepare bakery products
CONTENTS: 2 contents only simple to complex (knowledge to

skill)
 Select required commodities
 Prepare and produce a variety of bakery products
 Bake baking products
 Filling. Coating/icing
ASSESSMENT CRITERIA:
 Required ingredients are selected, measured and weighed

according to recipe or production requirements and established
 A variety of bakery products are prepared according to
standard mixing procedures/formulation/ recipes and desired
product characteristics
 Appropriate equipment are used according to required bakery
products and standard operating procedures
 Bakery products are baked according to techniques and
appropriate conditions; and enterprise requirement and
standards
 Required oven temperature are selected to bake goods in
accordance with the desired characteristics, standards recipe
specifications and enterprise practices
CONDITIONS:
The student/trainee must be provided with the following:
 Commercial kitchen environment using industry-current
equipment for making a variety of specialized bakery
products.
 Use of real ingredients
 Preparation, decoration and presentation of a range of
specialist bakery products within typical workplace
condition

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METHODOLOGY:
 Lecture
 Actual Demonstration
 On- the-job training
 Video Presentation
ASSESSMENT METHODS: check sa evidence guide UC1

 Oral Questioning
 Demonstration with Oral Questioning
 Written Exam

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Learning Experiences
Learning Outcome 1: Prepare bakery products
Learning Activities Special Instructions
Read information sheet 1.1- This Learning Outcome deals with the
1: on “Select required development of the Institutional
commodities” Competency Evaluation Tool which
trainers use in evaluating their trainees
Answer Self-check 1.1-1 after finishing a competency of the
qualification.
Read Information Sheet 1.1-2:
“Equipment and techniques” Go through the learning activities
outlined for you on the left column to
Answer Self-check 1.1-2
gain the necessary information or
Read Information Sheet 1.1-3: knowledge before doing the tasks to
“Prepare and produce a variety practice on performing the
of bakery products” requirements of the evaluation tool.
Answer Self-check 1.1-3 The output of this LO is a complete

Institutional Competency Evaluation
Refer to Task sheet 1.1-3 on Package for one Competency of Bread
“Prepare and Produce a variety and Pastry production NC II.
of bakery products”
Your output shall serve as one of your
Read Information Sheet 1.1-4: portfolio for your Institutional
“Bake baking products” Competency Evaluation for Present
and serve plated desserts
Answer Self-check1.1-4
Feel free to show your outputs to your
Read Information Sheet 1.1-5: trainer as you accomplish them for
“Filling, coating/icing” guidance and evaluation.
After doing all the activities for this LO -
Answer Self-check 1.1-5
Prepare bakery products, you are ready to
proceed to the next LO - Decorate and
Refer to Task sheet 1.1-5 on
present bakery products
“Filling, coating/icing”

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INFORMATION SHEET 1.1-1
SELECT REQUIRED COMMODITIES
Learning Objectives:
After reading this information sheet, you must be able to:

1. Select required commodities according to establishment
type/style, recipe and production requirements
2. Identify and discuss the factors influencing flour behaviour
3. Identify and discuss the optional ingredients and their functions
4. Identify the functions of steam in bread making
Commodities used to produce bakery

products may include:
 Flour
 Sugar
 Fruit, dried
 Nuts, whole and ground
 Egg, fresh or powdered
 Milk, fresh or powdered
 Cream, fresh or imitation
 Gelatine or vegetarian equivalent – setting
agents
 Flavourings and essences
 Chocolate or cocoa
 Fats, oils, margarines and shortening.
 Depending on the product the term ‘bakery product’ is a
generic term that describes bread, yeast goods, quick bread
and pastry items.

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Ingredients
Flour
Wheat is the prime grain that flour is obtained from for the baking
industry.
White flour is the most popular flour, this is because other parts of the
wheat grain are harsh and are unpopular with the general public. This is
not to say they are not good to eat.
The following information relates to doughs for bread and yeast goods,
not pastry.
Flour consists of the following elements on average:
Starch 64 – 71%
Protein 9 – 14%
Sugar 2 – 4%
Moisture 11 – 15%
Fat 1 – 2%
Enzymes naturally occurring in wheat flour
Starch 64% – 71%, provides main body structure through gelatinisation
– bursts (through heat) and swell.
Starch is broken down by enzymes into simple sugars,

which are to be used by yeast as food.
Proteins soluble: 9 – 14%
Gluten is formed when insoluble proteins (Glutenin and

Gliadin) are hydrated with moisture, normally water.
The combination of these 2 proteins allows the flour to

‘take up’ water and hold the moisture within the gluten
structure.
When this gluten is developed it becomes tough and elastic allowing

bread dough to expand and hold gas produced during fermentation.
In unleavened dough like pastry this gluten structure allows for it to be

stretched out over large area without breaking.

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It is grey, tasteless and is tough and slightly elastic.
Glutenin – gives strength.
Gliadin – provides elasticity.
Soluble proteins: 1% – 2%, Albumin, Globulin

and Protease.
Sugar
Sucrose 2 – 4%: all plant material naturally

contains sugar. 1.5 – 2% is sufficient for gas production up to 5 hours
(Bulk Ferment Time) plus glucose, plus dextrose (inversion of cane
sugar).
If flour is low in these sugars, malt can be added to formulae, to allow

longer Bulk Fermentation Times (BFT).
Moisture 11 – 15%
The natural proportion of water depends on conditions of growth,

storage and milling. Wheat is a hard grain and needs to be soaked in
water to aid the milling process.
There are laws pertaining to the amount of

moisture allowed in flour. In Australia it cannot
be more than 15%.
Fat 1 – 2% this contains carotene, the colouring

pigment of flour.
Enzymes
Diastatic – amylase change starch in sugars.
Proteolytic – condition the proteins.
Responsible to soften the gluten, dough tolerance is

reduced and could cause collapsing of the bread,
especially in wholemeal products.
Factors influencing flour behaviour

 Quantity and quality of gluten

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 Diastatic capacity, the ability to change starch into sugars to provide
food for the yeast to ferment through enzymatic activity.
Salt (sodium chloride)
Salt is a natural mineral that consists of 6 parts chlorine and 4 parts

sodium.
Functions of salt are:
 Controls fermentation
 Toughens gluten (stabilising it)
 Increases volume
 Enhances flavours in bread and provides product with its
characteristic flavour
 Controls dough – lack of salt results in doughs which are sticky
and are difficult to handle
 Increases shelf life: acts as an antiseptic - suppresses activity of
bacteria is hydroscopic - attracts moisture
 Improves crust colour.
Yeast
Baker’s yeast, Saccharomyces cerevisiae, is manufactured specially for

the production of Yeast Goods.
It is a unicellular organism yet each

microscopic cell contains a multitude of
enzymes capable of carrying out the most
intricate series of chemical reactions.
Because it is a living organism, baker’s yeast

is very perishable and must have optimum
storage conditions.
Compressed yeast should be stored in dark and cool conditions; it is

best used for up to two weeks after manufacture, as it slowly loses it
strengths.
Yeast produces carbon dioxide and ethyl alcohol, by changing sugars.

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The activity of yeast is destroyed at temperatures above 55ºC and may
be severely impaired at temperatures over 45ºC.
Production of gas (CO2)
During fermentation it increases dough volume and produces a porous

inflated structure so that the loaf can be baked quickly (heat penetration
is facilitated).
Production of flavour
Imparts flavours during fermentation through flavour substances such

as organic acids, esters, alcohols and ketones.
Structure and texture
This takes place more so in fermented doughs than in A.D.D. systems

(chemicals make the changes in A.D.D. doughs).
It is brought about by the mechanical stretching and moulding during

fermentation.
Nutrition
Yeast is rich in protein and B Vitamins.

It must not come into direct contact
with salt, sugar or fat.
Varieties
 Compressed
 Dried
 Creamed or liquid.
 Yeast activity and rate of fermentation
These are controlled by the following:
 Sugar quantity:
 Up to 5.0% speeds up fermentation
 Over 5.0% slows down or retards fermentation
 Water added to the dough:
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 Softer doughs – faster rate
 Tighter doughs – slower rate
 Dough temperature:
 Warmer – faster rate
 Cooler – slower rate
 Acidity:
 4 – 6pH range. Outside these, activity is slower
 Yeast Quantity:
 Lower quantities of yeast will result in longer proof.
Amounts of salt and fat also inhibit the rate for fermentation or the
activity of yeast.
Remember: yeast is a living thing. It needs to be cared for and used

properly.
Water
 Hydrates gluten forming proteins (Gliadin and Glutenin)
 Dissolves and disperses salt and sugars and carries sugars to the
yeast which it can only use in liquid form
 Provides moisture for yeast to grow
 Hydrates dry yeast and disperses both dry and compressed
 Controls dough temperature
 Controls dough consistency
 Wets and swells starch during baking
(gelatinisation) – makes it available to analyse
enzymes
 Controls enzyme activity (enzymes are active only in
liquid or semi liquid mediums
 Increases shelf life
 Contributes to eating qualities.

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Bread improvers
 Ensures additional food supply for yeast

 Contains malt which is changed into maltose and changes starch into
simple sugar easily fermentable by yeast
 Contains chemical stimulants ensuring adequate source of nitrogen –
essential for building up protein in newly forming yeast cells
 Modifies gluten so that the dough is mature as it comes from the
mixer. This is required to hold increase CO2 Gas produced by the
fermenting yeast.
Bread Improvers basically assist in 2 areas
 Gas production
 Gas retention.
This is what makes a yeast dough rise.
Optional ingredients and their functions

(as permitted under the Australian Food Standard Code)
 Milk powder  Malt products
 Soya flour  Emulsified fats

 Margarine  Shortening
 Currants  Bran
 Nuts  Gluten (dry/wet )
 Bacon  Mould inhibitors
 Jams  Egg
 Honey  Seeds
 Sultanas  Coconut
 Cheese  Mixed peel
 Spices  Crumb softeners

 Various grains  Sugar.
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These extra ingredients may be added to a basic Yeast good formula to
improve product qualities in the following areas:
 Enrichment
 Eating qualities
 Nutritional value
 Visual appeal
 Keeping qualities
 Flavour.
 Fats
Fats are added in varying proportions to bread and yeast goods. The
percentages below are just an indicative amount. Asian type breads
are higher than Australian.
Fat is a generic term; it can mean oil, butter, margarine,

shortening. Each has their own advantages and disadvantages, and
cost and flavour benefits. Storage requirements
also are important.
Level:
 Bread, normal 2%
 Buns 5 – 7%
 Fruit Loaves 9 – 15%
 Croissants 45%
 Brioche up to 50%.
The addition of fat to Yeast Goods will improve bread quality and
although fat is not an essential ingredient. It is important assisting in
the slicing of the product especially when slicing bread by lubricating the
slicer blades.
Fat contributes to the volume, softer texture, brighter crumb colour and
better keeping qualities. There are many fats available to the baking
industry and some are specially manufactured to contain other

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compounds such as emulsifiers (TEM and SSL) some fats contain sugar
and others may contain water.
It should always be remembered that butter provides better flavour to

the product when deciding upon what type of fat to use.
Effects of fat
 Improves slicing
 Softer crumb
 Shorter eating crumb
 Softer crust
 Better keeping qualities
 Increases volume
 Shorter eating crust
 Emulsified fats retard crumb
 Enhances firmness.
Sugar
Level:
 Up to 5% increases fermentation
 Over 5% retards fermentation.
Effects of sugar
 Softens crumb
 Sweetens
 Increase crust and whiter crumb colour
 Increased levels slacken or weaken the dough
 Greater water retention (stays moist, therefore better shelf-life)
 Better eating qualities, but high quantities result in bread
flavour loss.
Milk powder
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Level:
 “Food Standards” stipulate that milk bread must contain 4% non fat
milk solids on the dry crumb, the purpose of this regulation is:
 To increase the food value in protein and mineral content,
therefore Skim Milk Powder (reduced fat) is mostly used.
Effects of milk powder in the baked products
 Brighter and softer crumb
 Reddish brown (foxy) crust colour, due to lactose (milk sugar),
which cannot be used by yeast as food
 Increased nutritional value and flavour
 Greater volume (due strengthening of gluten strands by the
casein protein)
 Slight sweetness (due to lactose).
Eggs
Eggs can be purchased as follows:
 Shell Egg
 Liquid Egg or Egg Pulp
 Frozen Egg.
 Effects of eggs
 Moistening
 Enriching due to fat in the yolk
 Increased nutritional value
 Emulsifying, due to lecithin in the
yolk, therefore better keeping qualities
 Aids structure, due to the proteins, which coagulate at 65ºC to
70ºC
 Better colour and appearance to baked product
 Better eating qualities
 Better keeping.
As egg is added to a formula, water has to decrease (in re-formulations).

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Bran
Bran is the by-product of the brake system after all the available
endosperm has been removed. Bran can vary in particle size and
composition, depending on both wheat type and the efficiency of the
milling system. Some bran is sold for Human
Consumption as it is a good source of insoluble
dietary fibre.
Effects of bran
 Darker crumb colour

 Lower volume, due to the non gluten
forming proteins
 Increased water levels
 Shorter mixing times
 Higher fibre intake, assisting in bowel function.
Dried fruit/nuts
Almost any dried fruit or nut can be added to bread.
Most commonly dried fruit used are sultanas, currants, raisins, mixed
peel and dates.
All fruit should be washed prior to use and then thoroughly dried, to
avoid discolouration of the dough.
Most commonly used nuts are hazelnuts, walnuts, almonds and

peanuts.
Nuts have a very high fat content. Large amounts used in bread making
need the addition of extra yeast and also extra gluten.
Effects of dried fruits and nuts
 Eating qualities
 Texture
 Flavour
 Colour

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 Increased moisture
 Increased shelf life
 Better visual appeal.
A Standard bread recipe
% Ingredient Weight
100 Flour 1.000

2 Salt .020
MRU Bread Improver .010
2 Fat .020
4 Yeast .040
60 Water .600
Total weight 1.690
Ingredients are expressed in % so the formula never changes. The weight

changes, depending on how much product is needed.
During the baking process the weight loss can be as much as 15%
depending on how much the product is baked out.
To maintain consistency strict adherence to recipe is needed.
The bread making process using the ‘Rapid dough process’.
Stages of dough making

Shows the typical bread making
process for a normal Bulk Fermented
Dough
This schedule can be applied to any

bread making process, in ADD and MDD
doughs Fermentation and Knock back is
replaced with a short relaxation time:
 Dough mixing and development

 Fermentation
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 Knock back
 Scaling/dividing
 Handing up
 Intermediate proof
 Final moulding
 Panning, traying and boards
 Final proof
 Baking and Steam used in baking
 Cooling
 Slicing/bagging/labelling.
Dough mixing and development
Mixing time is dependent on type of dough and energy input.
Energy input refers to the type of mixing equipment used, one or two
arm mixer are classified as slow speed mixing machines. Spiral,
planetary or horizontal mixers are medium speed mixing machines, or a
Tweedy, which is a high speed mixer.
Stage 1: Dough formation
 Dispersion and incorporation of ingredients
 Equalisation of dough temperature
 Hydration of gluten forming proteins
 Gluten formation
 Commencement of yeast activity
 Enzymic activity on flour sugars
 Dissolving of sugars (yeast food)
 Fermentation commences
 Production of CO2/alcohol.

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Stage 2: Dough development
 Commencement of yeast reproduction
 Further mixing and kneading
 Continued hydration of dry ingredients
 Gluten strands forming
 Gluten stretches and toughens
 Gluten matrix forming
 Gas retaining structure forming
 Fermentation process continues
 Yeast reproduction continues.
Stage 3: Dough clearing
 Gluten reaches maximum extensibility
and film forming nature
 Dough fully hydrated
 Smooth fully developed dough
 High level yeast activity.
Fermentation
 Production of CO2 – aerating dough

 Conditioning of dough – through enzymic activity.
Fermentation follows two courses
 Starches changed into:

 Sugars and natural sugars used by yeast to produce CO2and
alcohol
 Change proteins into nitrogenous material used for yeast growth and
development.
The rate of fermentation (enzymic activity) is controlled by:
 Yeast content

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 Temperature
 Salt
 Acidity in the dough (formed from the
alcohol) causes softening of gluten
and gives flavour.
Knock back
 Equalises dough temperature

(outside can be cooler, therefore
fermentation is slower)
 Expels CO2 gas from the dough
 Develops the gluten which has been softened by proteolytic enzymes,
which weaken and reduce its gas
holding properties in the dough
 Takes place between ½ – 2/3’s
through B.F.T
 Improves fermentation rate
 Ensures thorough mixing
 Brings yeast into contact with more
food (CO2pushes the yeast away from its food)
 Dough reaches optimum ripeness.
Scaling/dividing
 Scaling – is portioning the

dough by weight
 Dividing – is portioning the
dough by volume.
Check weight of dough pieces to
ensure correct weight when dividing.
B.F.P. produces dough pieces with

large portion of gas, this results in inaccurate dividing.

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Handing up
First moulding:
 Shapes the dough

 Re-forms the gluten strands
 Provides a shape, for easy handling to the next stage.
Brings the dough to the correct condition for the final stages of
fermentation.
Over-machining can irreparably damage

the gluten structure and this can prevent
the dough recovering.
Intermediate proof
 Allows the gluten to mellow down

again.
 Yeast recovers to produce CO2gas.
Final moulding
 Gas is expelled
 Gluten tightened.
Vital for the symmetrical shape of the
final product.
Panning, traying and boards
Final product shape and size needs to be determined prior to

commencing production.
Tins and trays should be warmed, to avoid dough chilling.
Grease Tins and Trays only lightly to prevent product sticking, excessive
grease will fry the product. This is not required if silicon coated or silicon
paper is used.

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The baking tin should be a size appropriate to the required loaf. As an
approximate guide, the moulded loaf should occupy approximately one
third of the volume of the tin.
When using boards semolina or ground rice is used to prevent dough

sticking to the cloth and to the board. Dough pieces are usually total
enclosed in the cloth.
Final proof
Usually takes place in a chamber or cabinet where temperature and

humidity can be controlled.
Dough pieces are in a condition suitable to hold the gas and resilient
enough to withstand the expansion.
As the dough expands the dough’s tension relaxes until the desired
maximum volume of the loaf is ready for the oven.
Humidity must be sufficient to prevent skinning and unevenexpansion.

It also maintains even temperature throughout the proofing chamber.
Excessive humidity causes tough, leathery crusts, wrinkled surface and

holes under the top crust of the bread loaf.
Proofer conditions
Depending on product and formulae:
30ºC – 40ºC
80% – 90% RH
Baking
Is the most important stage in bread

making, reactions during proofing are kept
and transferred into porous food which is readily digestible and
flavoursome for human consumption.
When the dough piece has reached “full proof”, it is almost at its fully
expanded state.
On entering the oven activity is very rapid. Yeast continues to produce
CO2 until killed at 60ºC.
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Gases expand, are trapped in the gluten structure and expand the
dough – OVEN SPRING.
Enzymes are killed at +/-77ºC and until killed continue to produce
sugars which sweeten the crumb of the baked loaf and caramelise on the
outside to form the crust colour and bloom.
At 78ºC the protein coagulates, structure sets and activity in the loaf
ceases.
Weight is lost through baking evaporation.
Sugars caramelise on the outside of the loaf at 150ºC.
Loaves are considered baked when centre reaches 98ºC:
 Starch gelatinises at 65ºC
 Enzymes are killed at 75ºC.
Through the high temperatures in the crumb (up to 100ºC) flavours are
formed.
Through increased enzymic activity (50ºC – 75ºC) dextrines, soluble
sugars and soluble proteins.
Heated acids in the dough break down starch into simple sugars (same
as glucose manufacture).
Reactions between acids and alcohol form esters.
Temperature in the oven must be sufficient to allow as fast a bake as
possible to retain as much moisture as possible without over colouration
of the crust, depending upon final product.
Humidity in the oven is introduced in the form of steam and allows the
loaf to expand to its full volume before the crust forms.
Sufficient space in between bread products is vital for an even bake;
insufficient spacing may result in loaves collapsing.
The average loss of weight during baking is 10 to 15% from the
dough weight. This can vary depending on formulae, baking
temperature and baking time.

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The functions of steam in bread making
It has been known for many years that bread baked in a moist
atmosphere has a better appearance than that baked in a dry
atmosphere. It is also known that steam used in final proving is
beneficial to the product produced. Steam is essential in bread baking,
as it serves to keep the surface of the loaf in a pliable condition, thus
allowing it to expand without tearing.
Steam supplies the necessary moisture to help dextrinize the crust and
to produce a shiny crust.
Bread baked without the use of steam will never produce a fine thin
golden brown crust that is required.
Steam should always be released during the latter stages of baking to

prevent the loaves from having a tough leathery crust.
Steam used in baking must be saturated so that when the dough pieces
are set in the oven, a film of moisture will settle over their surfaces.
This keeps the skin soft, prevents rapid crust formation and allows
maximum oven expansion to take place without a break appearing on
the sides of the loaves.
Dextrinization: is produced by the action of heat and steam on the

starch. The dextrin is a carbohydrate smaller in size than starch.
This also referred to as the Malliard Reaction after the French chemist,
Louis Camille Maillard (1876 –1936).
The process is a reaction between reducing sugars such as maltose

and glucose, not sucrose, with amino acids present in the dough
on the crust of the loaf.
This is responsible for the glaze and bloom on the

crust.
Steam
 Steam exists in 3 forms:
 Saturated

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 Wet
 Super-heated.
Saturated steam: is necessary for bread baking because when water is
evaporated, the steam is at the same temperature as the water and is
said to be saturated.
Wet steam: is steam and water mixed, due to partial condensation of

saturated steam by cooling. Wet steam is not suitable for bread making
because the free moisture can cause blemishes marks or grey streaks
upon the crust of the bread.
Super-heated steam: is produced by heating steam in the absence of

free water so that its temperature is raised to a point above that
corresponding to its pressure.
Steam is used during bread making in order to:
 Impart a glaze on the surface of the bread
 To ensure an even, symmetrical oven spring
 Prevent excessive evaporation of moisture from the dough preventing
weight loss
 Produce a turbulence which will assist heat distribution
 Modify heat at entry to the oven where steam is being applied and so
allow a full oven spring.
How is the glaze produced on a loaf?
The glaze upon the loaf is produced within the first two minutes of
baking by the condensation of the saturated steam on the dough
surface.
The hot condensed moisture gelatinises the starch on the dough surface
and partly converts it to dextrin.
After drying out, the dextrin is left as a glaze

and caramelisation of sugars in the dough
produces the characteristic crust colour,

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along with some browning of the proteins in the dough (Maillard
Reaction).
The use of steam in final proving
The object of steam use in final proof is:
 To give adequate volume before baking

 To relax strains and stresses imposed during final moulding
 To ensure that the dough surface is pliable for the initial oven spring
 To maintain an adequate temperature within the dough to ensure
adequate gas production from the yeast.
Temperature of the oven
General rule is:
 With hot oven temperature increase steam

 Colder oven temperature decrease steam.
Proof of dough pieces:
 Little proof – increased steam

 Full proof – decrease steam
 Too much proof – no steam.
Ovens
Ovens are in general different, so is the steam

input and the capacity of the retention of the
steam.
Bread in general produces its own steam, some

ovens are designed in a way that no steam is
required, as the moisture comes from the
product.
Correct steaming conditions are essential
Ovens with low steam levels or no steam, could bake products which
have leathery crust characteristics, pale crust colour and no gloss as

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well as poor oven-spring. It is also possible that the crust is separating
from the crumb.
Excessive use of steam causes blistering of the crust and could result in
flat products.
Cooling
All bread products commence cooling on removal from the oven and
must be removed from their tins/trays.
Steam is still being given off and subsequently loses weight in the
process.
Cool products with sufficient space between them so that “sweating”

does not occur with subsequent mould growth. Cooling wires are
recommended.
Bread should be cooled as quickly as possible to prevent excessive

weight loss.
The structure assumes greater rigidity as it cools.

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Self-Check 1.1-1
Direction : Match column A to Column B. Write the letter on the space

provided. Please use capital letter only.
COLUMN A COLUMN B
1. Is the most popular flour, this is because A. Bran

other parts of the wheat grain are harsh B. Gluten
and are unpopular with the general C. White flour
public. D. Fat
2. Is formed when insoluble proteins are E. Bread
hydrated with moisture, normally water. improver
3. It contains malt which is changed into
maltose and changes starch into simple
sugar easily fermentable by yeast
4. Is a generic term; it can mean oil,
butter, margarine, shortening.
5. Is the by-product of the brake system
after all the available endosperm has been
removed.
Answer to Self-Check 1.1-1

1. C
2. B
3. E
4. D
5. A

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EQUIPMENT AND TECHNIQUE

 Error! Reference source not found.
 Use correct techniques to produce bakery products to enterprise
standards
Equipment
Bakery goods are baked in special ovens, large flat base. Sometimes
brick for breads but for pastries you need an oven
with more versatile heating elements.
In modern ovens there is much better and wider
choice.
There are deck ovens, electric, gas and wood fired.
Rack ovens that will take an entire rack full of
trays. These will pick rack up off the floor and
rotate the rack in the oven. These are fan forced
which distributes the heat better throughout the
oven.
Brick floored electric ovens have been notorious
with irregular heat on base with ‘hot spots and
cold spots in the ovens.
Proofer and retarders
These are enclosed areas where the moulded dough is placed to prove.
Prove –meaning; if the dough rises then it has proved to be good.
A warm environment with high humidity will allow the yeast to
reproduce and make the dough rise and increase in size.
Modern proofers will also retard.

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Retarders
This is a chilled environment with high humidity that will hold the
dough and not allow the yeast to grow.
Modern proofer/ retarders will work together, hold the raw dough in a
chilled environment and then will turn off the chilling and turn on the
heater and allow the yeast to grow, expand to dough to its full capacity,
ready to bake.
Can take trays with built in rack or will take an entire rack as shown in
photo above.
Spiral Dough mixer Planatery mixer Bun Dividers and roller
Technique
When a customer purchases a product from
bakery it is based on 2 reasons:
 They like the look of the product; visual

stimulation
 They purchased before and want the same
thing again.
If the product is not consistent then the
customer will not be satisfied and will then

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complain.
Consistency in product manufacture is achieved by the following:
 Correct weighing of Ingredients

 Formula balance
 Bakery products are consistent when formula balance is
maintained
 Scaling weights accurately
 Mixing the dough/batter the same every time
 Cutting or weighing to correct size
 Moulding to correct shape
 Baking the same every time.
These are the skills and technique that will return a consistent bakery
product every time.
After baking the product might need to be cut again into portions.
Everything must look the same
Then when all is ready for sale then all must be sold the same way.
Either:
 By portion, each
 By weight, kilogram, gram.
Skills required by the technician: pastrycook/cook/patissier include the
following:
 Beating can be vigorous combing of butter and sugar to aerate the

batter before adding eggs
 Blending is slowly combining ingredients so as to not lose volume
or break up ingredients. This can be done with a spoon or spatula
 Whisking is using a whisk to aerate; many tynes on a whisk
passing through the cream introduces air into the cream and so
aerates the cream
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 Folding is layering over the product again and again
 Rolling is done with rolling pin or stick. Roll pastry or dough to
make thinner
 Laminating is done to Puff pastry, Danish and Croissants dough.
It is layering dough and fats, rolling and turning. The layered fats
in dough causes the dough to split during baking and it helps to
aerates the product leading to more gentle texture and easier
eating
 Creaming is blending of fat and sugar or just fats to incorporate
air to lighten the texture
 Kneading is working dough to increase gluten development in
bread doughs.
Recipe of good baking
 Weigh all ingredients. Do not measure them.
What is the difference?
 Weight is measured by scaling ingredients
on the same set of weighing scales
 Measuring is done with cups and is by
volume. Weigh is inconsistent each time.
Example
 1kg weighs 1kg

 200g weighs 200g
 1 cup of water measures 250ml, it weighs 250g.
But
1 cup of flour measures 250ml, it weighs 120g – 150g depending on

several factors.
Lets deal with the weight difference
Volume measuring by cup is good but the density of each ingredient is

different so you get a different weight from each ingredient.

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Water weight is same as volume, 1kg measures 1 litre, 1 litre weighs
1kg.
Dry Ingredients all have a different density so therefore the weight of the
same volume is different. For Example: 1 cup of weighs?
Sugar 225g Flour 150g Almonds Whole 120g

Rice, uncooked 220g Honey 375gAlmonds, ground 125g
Standard for measure I cup volume: level to top of cup, not packed.
Consistency of results in baking comes with consistent measurements:

WEIGH.

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Self-Check 1.1-2
True or False: Write T if the statement is true and F if it is false. Write

your answer on a separate sheet of paper.
1. Volume measuring by spoon is good but the density of each

ingredient is different so you get a different weight from each
ingredient.
2. Standard for measure I cup volume: level to top of cup, not
packed.
3. Consistency of results in baking comes with consistent
measurements: KILO.
4. Water weight is same as volume, 1kg measures 1 litre, 1 litre
weighs 1kg.
5. Creaming is blending of fat and sugar or just fats to
incorporate air to lighten the texture

1. F
2. T
3. F
4. T
5. T

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PREPARE AND PRODUCE A VARIETY OF BAKERY PRODUCTS
 Prepare a variety of bakery products to desired product

characteristics
 Error! Reference source not found.
Variety of bakery products may include:
 Savoury and sweet breakfast items

 Specialty breakfast items
 Lunch and dinner rolls
 Sweet yeast
 Festive baking, specific to cultural feasts and celebrations
 Health and diet specific items, e.g. Gluten free,
fat free.
Bakery products are consumed in many different
areas:
 Walk in bakeries on the street

 Cafes
 Dining areas in hotels.Different areas may
require different elements to be put into the
product:
 Size

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 Amount of nuts in a dough
 Amount of eggs in a dough
 What is the client base?
 Budget or affluent.
A bakery selling to the general public might produce something that is
more budget orientated than a five star hotel.
Restaurants and cafe will have a different price structure than a

patisserie or bakery.
The price charged for product that is taken home to eat will be different
for product that is consumed in-house.
Bread rolls:
 Weight of baked product on average is 80 – 100g

 A dinner roll for a restaurant might be 50g.
Both will come from the same dough base.
Normal bread in Australia is crusty and not sweet in taste. But with the
Asian style influence there is growth within Asian style bread. This bread
is much softer, formula or recipe is different.
Breakfast items
 Croissants and Danish pastries

 Muffins; American and English style
 Crumpets
 Pancakes
 Scones.
Festive baking
 Greek Easter bread

 Stollen
 Baba

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 Grittibanz
 Gingerbread
 Hot cross buns.
Bread and bread rolls

Bread rolls are not specifically defined in weights, but are presumably
any article of bread weighing less than 250g.
To produce high quality rolls, great care must be taken when selecting
the ingredients, roll size and shapes, as well as accurate moulding,
proving and baking.
Consideration must be taken for the suitability of various types of

fillings, the production difficulty and the shelf life of the product.
Bread rolls
Are consumed at any occasion throughout the day, for breakfast, lunch
and dinner and also for snacks in between meals as complement to
other foods.
The baker’s ability and creativity making rolls could satisfy any
customer demand and may result in higher consumption.
Bread
Standard white bread comes either square sliced or as a hit in or un-

lidded.
Standard white sliced selling weight is .680g, for sandwich loaf.
Speciality breads enhance and add variety to displays/presentation of

the product range.
Loaf varieties to consider in production plan

are:
 Cobb shapes
 Cottage
 Rings

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 Pull-A-Parts
 340g panned loaves
 Pinwheels (press cut)
 Sticks/baguettes
 Sole baked ‘Vienna Shapes’.
Rolls
Soft rolls – Hamburger buns, Stotties, Scotch baps, Hot dog rolls.
Crisp crust rolls – French style breads, Baguettes, Ficelle.
Hard crust rolls – Pannini, Pasta Dura.
Ciabatta bread has become popular, this has a very high water content
(75%), is very soft and has an open texture inside as opposed to the
more closed even texture of other breads.
See sample recipes in back of manual.
Error! Reference source not found.

Establishment type/style could include:
 Hotel
 Restaurant
 Brasserie
 Bistro
 Café
 Coffee shop
 Patisserie, pastry shop
 Commercial or industrial
catering operation
 Function venue.
Product characteristics are related to:
 Colour
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 Consistency and texture
 Moisture content
 Mouth feel and eating properties
 Appearance.
Enterprise requirements and standardswill vary depending on the
establishment. There is a requirement that they are all the same size
and weight.
Correct baking and consistent formula will produce consistent quality:
 Colour
 Consistency
 Texture
 Moisture
 Mouth feel
 Appearance.
All of the above will determine the saleability of the product. If it is not
what they purchased last time then the customers will not return for an
inferior product.
Classification – Bread rolls

Bread rolls can either be divided into a category where the ingredient is
dominant, like White, Wholemeal, Multigrain or Rye breads or even
mixtures of flours.
They can also be divided into categories, which states the main enriching
agent, like Bacon and Cheese roll, Sun-dried Tomato roll, Herb and
Garlic, etc.
Bread rolls can also be divided into categories where the production
method is mentioned, like “Wood Fire Oven rolls” or “Sole baked bread
rolls”.
The main category of bread rolls is to look at their characteristics,

referring to the eating qualities.

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These can be divided into three main groups:
SOFT ROLLS
CRISP CRUST ROLLS

CRUSTY ROLLS
HARD CRUST ROLLS
Soft rolls
Referring to SOFT eating qualities,
SOFT ROLLS are made with
increased sugar and fat levels. They
are baked at high temperatures with
short baking times to retain
moisture.
Crisp crust rolls
Referring to CRISP CRUST eating
qualities, they are made with low fat
levels, the addition of 5% semolina of the flour weight has crisping effect
on the crust.
Hard crust rolls
Referring to HARD CRUST eating qualities, they are made with a “lean”
formulae, the addition of 5% semolina of the flour weight has crisping
effect on the crust. Increased baking times at lower temperatures are
required to harden the crust.
Soft rolls
Burger buns and baps:
 Size- up to 12cm diameter

 Weight- from 50 to 100g.
 Shape- round or oval.
Common practice is:
 To bake in special trays which have ‘dished’ (hollow) sections

providing shape for the final product
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 Using the two tray method, where a baking tray is placed on top of
the buns, providing enough space for the bun to reach certain height,
also known as lidded method
 To pin the dough pieces out to required diameter and bake on normal
baking trays, this method is very
time-consuming.
Finish
Traditionally with flour topping

which should not colour during
baking.
Left plain or dressed with sesame

seeds.
Scotch baps:
 As above, traditional shape is oval and dusted with flour.

Common practice is:
 To divide dough in the bun divider moulder without rounding, after

full proof to sift with flour and bake without colour.
Hot dog rolls/finger rolls
 Size – up to 24cm long

 Weight – from 50 to 100g
 Shape – fingers.
Common practice is:
 To bake in special “dished” trays with long indentation

 Traditionally baked on normal baking trays, close together so that
they batch, thus providing bigger volume and reduce staling
 Using stick trays.
Finish
Left plain, egg washed or seeded.
Stotties

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Is a larger style of the English muffin:
 Size – up to 28cm diameter

 Weight – from 200 – 350g
 Shape – round with indent in the centre, similar to donuts with
smaller hole.
Common practice is:
 To bake product on the sole of the oven, turning it over after 2/3 of
the baking time (oven bottom)
 Using pre-heated trays following the above.
Finish
Left plain; rice-flour from dusting usually visible.
Crusty rolls and bread

Vienna
Originated in Austria and is mainly made into pointed or baton shapes.
Viennas are originally well known for their fine flavour and taste and a
thin brown, crisp crust.
The name ‘Vienna’ is associated with shape but the name also denotes a
type of dough enriched with milk powder and malt flour.
Viennas are generally cut 4 or 5 times across the top, and can be
finished with seeds such as poppy or sesame or have a tiger skin paste
topping applied.
Bloomers are similar to Viennas, but not tapered on the ends.
They are usually larger and bolder in shape, and can be finished as for
Viennas, often having a larger number of closely placed cuts across the
top.
Low pressure steam should be injected into the oven for best results
during loading and for the first few minutes of baking.
Bread loaf weight: from 350 to 600g.
Rolls weight: from 50 to 100g.

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Shape: round, oval and knots.
Moulded varieties
Splits and creased
Use a stick and press roll in half or into quarters.
Snails and pipes
Mould as for a finger roll, and then roll up

into a snail, by leaving one end a little long
the shape represents a pipe.
Kaiser rolls
Use a Kaiser-tool, or flatten dough piece and

fold 5 times into the centre.
Crescents
Mould into a flat triangle and roll up, like a

croissant.
Petit foods
Traditionally French, the same as for the Italian

people applies to the French, who also eat fresh bread with most of their
meals:

 Shape – moulded oval and cut in the centre after proof.
Common practice is
 To add semolina into the dough to enhance the crust

 Bake with plenty of steam, and dry out after
 Products are usually baked in stick trays.
Pannini/Cannon/Italianni /Shells

 Shape – refer to below explanation

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Common practice is
 To add semolina into the dough to enhance the crust

 Bake with plenty of steam, and dry out after
 Products are usually “sole” baked, if not baked in stick trays.
Mould Pannini, Cannons and Italianni by using a round piece of dough
and rolling it with the side of the hand to split it into two even balls,
while keeping it still attached to each
other.
After resting time, knock out the gas and

mould (roll) each side back into the
centre, this shape is called “Italianni”.
By twisting one side and placing it on

top of the other, the “Cannon” is made.
For the Pannini, use a small stick and press into the middle of the
“Italianni”, then fold one side up and bring the two ends to the outside of
the other two ends, so that all four ends point in one direction.
Shells are moulded by rolling the dough piece into a baton. Flatten it
down after resting and rolling it up into a shell.
Some bakers split it lengthwise with a sharp knife after moulding. Shells
are usually baked in stick trays.
Pasta dura
Traditional Italian, which is normally bulk fermented for up to 15 hours

to develop flavours.
This is Ideal to serve with pasta, risotto, soups and other Italian dishes.
“Panne”(bread) is served with most meals and traditionally very

flavoursome and crusty:
 Weight: from 70 to 120g for rolls. Up to 600g for bread.

For loaves:

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 Scale 15% – 20% higher than net weight due to moisture loss during
baking e.g.: 580g
 Shape – twisted, 2 strand plait and cut
lengthwise through the centre.
Common practice is:
 To add semolina into the dough to enhance

the crust
 Bake on lower temperatures to increase the
crust
 Bake without steam, lightly dusted with
flour
 Products are usually “sole” baked.
Aside from the bread varieties there are also speciality breads.
Panettone
This delicate and porous rich festive bread is studded with sultanas and
flavoured with candied citrus peel.
It is baked in tall cylindrical moulds and can be served with cream or

fresh mascarpone.
To develop rich yeasty flavours, the dough is sometimes prepared in

several stages with prolonged maturing times in between.
Gingerbread doughs
This dough is a multipurpose dough and can be used for a variety of

products. By adding different spices and/or fruit, different shapes can
be given or cut out and after baking coated with icings or chocolate. The
dough is also suited for making gingerbread houses.
It is important not to overheat the honey at the initial stage, as it may

crystallise, rendering it useless for the dough. The honey is best heated
to 65ºC, then allowed to cool to 35ºC – 40ºC, to avoid burning the flour.

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The flavour of the gingerbread will improve if the dough is prepared well
ahead of use, adding the raising (lifting) agents only just prior to using
the dough.
Always use quality spices in order to achieve optimum flavour.
Gingerbread dough is baked at 180ºC.
Honey cake (Israel)
This cake is traditionally served on the Sabbath and at festivals,

particularly at the beginning of the New Year, in order to sweeten the
hope for a happy year ahead.
Tsoureki (Greece)
This traditional sweet bread can be found during any major religious
festival.
Its flavouring components can be many, as each family or baking

professional have their own favourite.
Most popular are orange, lemon, vanilla, cinnamon, allspice, aniseed,

cloves and mace, either singly or in any combination.
The traditional shape is a round or braided loaf.
To simplify cutting and storing (keeps for up to one week), the dough can
also be formed into long loaves. Cut into slices and toasted is a popular
way of serving this bread.
Stollen (Germany)
A product popular in many European

countries around Christmas time and
originating from Germany, Stollen is
made from a heavy (rich in fat) yeast
dough.
Some varieties contain mainly sultanas

(and some candied peel) and almonds,
others almonds only or a poppyseed or
nut filling.

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The cleaned sultanas are usually steeped in rum for enhanced flavour.
So as not to break or damage the fruit, they are worked under the dough
last.
A somewhat tighter ferment is worked with the other ingredients into a

dough, which should also on the firm side. This hinders the flattening
out (losing the intended traditional shape) of the Stollen during baking.
For uniformity and better control of the shape, special Stollen moulds
(tins) can be used.
After resting the dough, it is scaled into intended portion sizes and
moulded round, then worked into a roll with flat ends. Ask your Trainer
to demonstrate the shaping of a Stollen.
These are just examples. The list can be overlapping into Sweet
yeast products.
Muffins
Muffins come in 2 styles.
English – flat on top and bottom and they ‘peel apart’, made from a
yeast raised batter.
American – like a cup cake shape but much larger and come in a wide
variety of flavours.
Originating in this form in the United States, they have gained much
popularity, as they are extremely versatile.
They can be adapted to have ingredients like nuts, fruit or vegetables as

their main flavour component or, by using brans and honey, calories can
be lowered and fibre increased, appealing to guests more concerned with
nutrition.
When muffins are baked, apart from the crust being coloured brown,
they should spring back when pressed lightly in the centre.
Remove muffins from the tins as soon as possible to prevent sweating

and condensation forming, sticking them to the tin.
Danish pastries

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These pastries are made with yeast dough laminated with butter (or
other fats), then turns given similar to puff paste, resulting in light and
crisp pastries. They are produced in many different shapes and sizes
with a variety of fillings and toppings.
Fillings used may be custard, jam, cheese, fruit, poppyseed, marzipan

and nuts with the possible addition of dried fruit and candied peel.
Croissants
Crescent shaped pastries of delicate,

flaky structure prepared from laminated
yeast dough.
Croissants are consumed plain or filled

(sweet or savoury) or cut open and filled
with meats, cheese and/or salads
(snacks, light meals).
Brioche
Yeast dough rich in butter and

eggs, traditionally in the shape
of a large ball with a smaller
one on top. Its smooth,
delicate crumb structure is
directly related to the high
content of butter and eggs.
Brioche is very versatile and

can be made in a variety of
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shapes, some versions with added dried fruit.
Served at breakfast (individuals or toasted slices), as an entree (with a

savoury filling or as an accompaniment), as a dessert (filled with cream,
mousse and/or fruit), as a lining for charlottes or for covering pies and
meat and fish dishes.
Recipes
Here you will find a selection of recipes to make a variety of bakery
products.
Soft bread roll dough

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Hamburger Buns, Hot Dog Rolls, Scotch Baps and Stotties
Rapid Dough, A.D.D. METHOD
Ingredient % 1kg Dough
Bakers flour 100 1.000
Salt 2 .020
Bread improver (ADD) MRU .010
Fat 8 .080
Skim Milk Powder 2 .020
Castor Sugar 5 .050
Compressed yeast 4 .040
Water +/– 60 .600
Total weight 1.820
Method:
 Weigh all ingredients
 Place water and yeast into the bowl. Mix to disperse the yeast
 Add all dry ingredients into the bowl and mix slowly until the dough
comes together
 When the dough has combined mix on second speed until the dough
develops
 Approximately 7 minutes
 When dough is mixed, take off machine and place into bowl and cover
for 10 minutes
 Divide into the size pieces that are required; 50g each or 80g

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 Round up and leave to rest for a further ten minutes
 Give final mould to shape that you require and place onto prepared
trays
 Allow final proof for approximately 20 minutes or as required
35ºC/80% humidity
 Bake in oven 230ºC – 240ºC for 10 – 15 minutes
 When baked remove from oven and detray onto cooling racks.
Pasta Dura
Bulk fermentation, B.F.P. method:1 hour
Bakers flour 95 1.000
Semolina 5 .050
Salt 2 .020
Bread improver (BFP) MRU .010
Compressed yeast 3 .030
Water +/ – 60 .600
Total weight 1.710
Method
 Weigh all ingredients
 Place water and yeast into the bowl. Mix to disperse the yeast
 Add all dry ingredients into the bowl and mix slowly until the dough
comes together

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 When the dough has combined mix on second speed until the dough
develops
 Approximately 7 minutes
 When dough is mixed, take off machine and place into bowl and cover
 Allow to ferment, covered to prevent skinning, for 1 hour
 Divide into the size pieces that are required; 50g each or 80g
 Round up and leave to rest for a further ten minutes
 Give final mould to shape that you require and place onto prepared
trays
 Allow final proof for approximately 20 minutes or as required 35ºC /
80% humidity
 Bake in oven 180ºC for 20 – 25 minutes
 When baked remove from oven and remove from trays onto cooling
racks.
Ciabatta
Ciabatta is an Italian style bread from the northern regions of the

country with variations found all over the country. Ciabatta literal
translation is ‘slipper’ or ‘mule’; this can have something to do with the
shape.
The dough can be difficult to handle due to the high water content. The
dough pieces are cut to size rather than shaped or moulded, so the
actual shape can be rather ‘free form’, just like an old slipper.
The recipe below is a guide
Bakers flour 100 1000
Compressed yeast 1.6 16
Water 50 500
Total weight 1.516

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Mix till a clear tight dough is formed; set aside (covered) for up to 24
hours (18 hours)
Salt 2 20
Malt Flour 1 10
Water 24 240
Total Weight 270
Method
 Mix in stage 2 and mix until clear
 30 minutes bulk proof, then knock back
 20 minutes rest, then pour out onto floured bench
 Cut to required size and place on floured boards as demonstrated
 Rest for 10 – 15 minutes
 Place into the oven either by peel or setter
 Bake at 210ºC for 45 minutes.
Remember
 This dough is very wet and requires careful handling
 After the mixing and bulk ferment do not try to shape the dough
 Pat flat and cut to size. Normally rectangle
 Pick up carefully from bench and place onto greased tray.
Hot plate goods

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Crumpets
Note: For this product a hotplate is necessary.
Traditionally a crumpet is a round flat crustless disc, of soft slightly

springy texture, which is characterised by a distinctive top surface
broken by a large number of relatively even holes which permeate
through to the base of the product.
It is produced from a yeast leavened batter to which a small amount of

sodium bicarbonate has been added prior to cooking. The soda increase
gas production during cooking, producing the holes on the top surface.
This action takes place at an early stage of cooking, the heat from the
hotplate activating the soda which gives off C02 gas. This rises to the
surface of the product which at this time is still very soft allowing the
gas to break through the surface, and leaving the distinctive holes.
Here is the crumpet formula. There are two options to produce. Note the
fermentation times.
Method – Read and Follow

Preparation of Batter – Groups 1 and 2:
 Weigh out ingredients

 Dissolve yeast and sugar in water
 Sieve flour, salt and milk powder
 Add flour, and whisk to smooth batter
 Set aside to ferment.
Fermentation
 Allow to ferment until sign of collapse.
Group 3:
 Add Group 3 to ferment. Mix to clear batter.

Baking
 Lightly “oil” hot plate

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 Lightly “oil” crumpet rings
 Place rings on hot plate
 Pour batter into rings to half full.
The batter will now “rise” and “hole”.
As soon as the “wet” appearance disappears, crumpets are turned over

and “dried” on the top.
They are then removed from the hot plate and placed on cooling wires.
Function of main components
Bicarbonate of Soda:
 To neutralise the acid produced by the yeast.
Extra water:
 To adjust the thickness of the batter.
Crumpets – Hot plate method
% Ingredients Weight
Group 1
100 Water @ 40¼C .500
4 Yeast .020
1.5 Sugar .008
Group 2
80 H.R. Flour .400
20 Biscuit flour .100
1 Salt .050
2 Milk powder .010
Group 3

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14 Water @ 40¼C .070
1 Bi carb soda .005
1.5 Salt .008
Total weight 1.171
Croissants
If butter is used, best results if dough is prepared 1 day in advance.
% Ingredients 1kg Dough
A 100 Bakers Flour 1.000

6 Yeast, compressed .060
60 Water, cold .600
6 Castor Sugar .060
2 Salt .020
2.5 Dry Gluten .025
B 40 Royal Danish or .400

Butter
Total weight 2.165
Method
 Calculate sufficient dough to produce croissants 80g. How many?
 Allow 10 % scrap pastry from cutting when calculating
 Mix "A" into a clear, well developed dough, keep cold
 Roll out dough 75 x 50cm
 Shape "B" to a rectangle 2/3 of dough size and place onto dough
 Same as in English Puff pastry

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 Give a single turn (fold in 3)
 Cover with a cloth or plastic and return to fridge for 15 minutes
 Repeat turning two more times
 Finished pastry should have 3 x single folds
 Keep the dough as chilled as possible, it is easier to work with chilled
than at room temperature.
Different folding techniques can be used by each enterprise
Some will use 1 single and 1 double.
Do not fold to many times, you will lose the flakiness. The dough is soft
and the butter will blend into the dough.
Make up procedure
Plain Croissants:
 Roll out prepared dough to 1100mm x 400mm
 Cut dough lengthwise to create 2 strips 1100mm x 200mm
 Lay strips on top of each other
 Cut 20 triangle shapes with a base line of 150mm each
 Brush off all excess flour and roll up the croissants
 Place onto a clean and lightly greased 2/lGN baking tray
 Lightly egg wash and half prove at 36ºC, low humidity
 Bake at 230ºC for approximately 12 – 15 minutes
 Remove from baking tray and place onto a cooling wire.

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Danish pastry
Danish pastry is a leavened puff pastry dough with a rich, delicate and
flaky texture. It can be made with a variety of sweet and savoury fillings
in different sizes and shapes.
Usually eaten for breakfast or afternoon tea. Danish Pastry with savoury
fillings are also very suitable for snacks (lunch trade).
% Ingredients 1Kg
Dough
A 100 Bakers Flour 1.000

5 Yeast, compressed .050
1.5 Salt .015
4 Sugar .040
MR Bread Improver .010
U Butter, unsalted .040
4 Water .375
37.5 Egg .225
22.5 Milk Powder .040
4
B 55 Butter or .550
Royal Danish
(Margarine)
Total weight 2.345
Method:
 Calculate sufficient dough to produce 24 x 11cm square individual
Danish pastry (60g)
 Allow 10 % scrap pastry from cutting when calculating
 Mix "A" into a clear, well developed dough, keep cold
 Roll out dough 75 x 50 cm
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 Shape "B" to a rectangle 2/3 of dough size and place onto dough
 Give a single turn (Fold in 3)
 Cover with a damp cloth and return to fridge for 15 minutes
 Repeat turning two more times
 Finished pastry should have 3 x single folds
 Roll out pastry to 4 mm thickness
 Cut fill and finish as required.
 Danish pastry make up procedure:
 Roll out prepared dough to 620mm x 420mm

 Cut into l00mm x 100mm squares, to produce 24 pieces
 Fill and fold into designated shapes. 8 of each variety
 Place onto a clean and lightly greased 2/lGlN baking tray
 Light egg wash and half prove at 36ºC
 Bake at 230ºC for approximately 12 – 15 minutes
 After baking, immediately glaze with boiled
apricot jam
 Remove from baking tray and place onto a
cooling wire
 When cool, ice with prepared fondant.
YIELD: 24 units.
100 100 100 100 100 100

100
Pipe Apricots Fold 2

Custard opposite
corners
in to
overlap

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100
100
Apple Fold 4
Mix corners
into
centre to
overlap
100
Bear Claw Danish
Cut edge 1/5 into dough
Bring ends
together
Lay filling as shown Fold over filling
Danish Twist
Cut dough as shown

Twist one end through.
cut and reshape to
original shape
Spread paste filling Fold in half, press lightly

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Danish Pastry Dough is very similar to Croissant Dough, it only varies in
the egg quantity for Danish Pastry.
Most bakers and pastry cooks are using the croissant recipe to produce
‘Danish’, this ensures that there are no mistakes with what dough to use
for which pastry.
Danish fillings in chapters further along
Prepare a variety of fillings”
 Crème patisserie
 Quark filling
 Apple filling.
Muffins
The American muffin is a cake style, high in sugar and is chemically

aerated. There are usually served for Breakfast.
It is either baked in a greased deep cup pan or papered cup. It is baked

at a high temperature, and should spread on the top with a cracked or
broken surface.
Relatively high sugar content is normal, and reasonably strong flour is

used to create lift and structure. The mix is relatively low in fat and eggs,
and therefore has a short shelf life.
The fat used can be in solid form, such

as cake margarine. Liquid oil may be
substituted because the batter is
chemically aerated and the air retaining
properties of the fat are not required.
Muffins can be plain, or may be

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flavoured with spices or fruit flavours. They can also hold apple, berry
fruit or nuts and chocolate:
 When making chocolate muffins, replace some of the flour with cocoa
powder (read Chocolate Genoese)
 Chocolate bits may be added to enhance flavour and eating quality.
Fruit and nuts

 Fruit may be added in raw or cooked form. For example, grated raw
apple, mashed banana, whole berry fruits OR stewed/canned apple,
pineapple etc.
 Again, some adjustment to formulae may be necessary due to
moisture variations
 Care must be exercised when folding in whole berry fruit as excess
liquids may cause discolouration and breakdown of the baking
product, and may be forced out. Fruit may also break up during
mixing.
Baking
Muffins should be baked quickly to gain maximum aeration from the
baking powder and quick top crust formation is essential to obtain the
broken peak appearance, typical of this type of product. An oven
temperature of 205ºC–210ºC is recommended, with full bottom heat to
allow the heat to penetrate through the tray.
Muffins should be removed from the oven without over-baking to prevent

drying and shrinkage. They are best removed from tins or trays as soon
as possible for these reasons also.
Traditionally, muffins are oven finished, although some may be lightly

dusted with icing sugar. Early packaging will increase the shelf life,
although it must be remembered that muffins are regarded as a same
day sale product.
Plain muffins
Yield: 20 x 55g

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A
330g Bakers Flour
290g Caster Sugar
15g Baking Powder
30g Salt
B
70g Eggs
200g Water
70g Oil (butter, margarine)
1.000g Total batter
Method
 Sift all dry ingredients in Group A and place into a mixing bowl. Dry
mix to distribute
 Mix Group B, add to A and mix until combined
 Do not over-mix. Over-mixing toughens the product
 Liquid flavours like vanilla and/or lemon may be added to group B,
prior to mixing
 Other flavours like fruit or nuts maybe added to the mix prior to
depositing into the cups and topped with the particular garnish, or
added after the mixture is deposited
 Bake at 220ºC with falling temperature to 200ºC
 Remove from oven and place onto cooling wires.
Note
 The variety of muffins is unlimited, it can be flavoured in many ways

 If margarine is used in the recipe, it needs to be rubbed in with the
flour, before adding the liquid
 Formula balance is necessary to produce savoury muffins, therefore,
when replacing sugar, flour quantity needs to be adjusted
 Caster Sugar may be replaced with Brown Sugar and/or Syrup or
Honey. To avoid discolouration, bake at lower temperatures.

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Self-Check 1.1-3
1. Caster Sugar may be replaced with Brown Sugar and/or Syrup

or Honey.
2. Muffins should be baked quickly to gain maximum aeration.
3. Danish Pastry Dough is very similar to Croissant Dough, it only
varies in the frost quantity for Danish Pastry.
4. If margarine is used in the recipe, it needs to be rubbed in with
the flour, before adding the liquid
5. The croisant is a cake style, high in sugar and is chemically
aerated.

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Task Sheet 1.1-3
TITLE : Prepare and produce a variety of bakery products
PERFORMANCE OBJECTIVE :
Given the materials and ingredient needed the trainee will be

able to conduct a demo in Preparing and producing a bakery
productsaccording to enterprise standard.
SUPPLIES : as needed
EQUIPMENT : Oven
Steps/Procedure:
Refer to Information Sheet 1.1-3 (Prepare and produce a
variety of bakery products)
 Prepare and produce at least three (3) bakery products
ASSESSMENT METHOD : Used performance criteria

checklist

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Performance Criteria Checklist for Task Sheet 1.1-3
CRITERIA
YES NO
Did you….
 Use the equipment and material properly

according to the enterprise procedures
 Prepare a variety of bakery products to desired

product enterprise
 Produce a variety of bakery products according

to standard recipes and enterprise standards

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BAKE BAKERY PRODUCTS

 Identify product characteristics that customers look for.
 Select correct oven conditions for baking bakery product

Product characteristics that customers look for come from the
following:
Colour of the product when it is

finally removed from the oven is
important to the visual appeal of the
product. Colour stimulates the senses
and encourages the customer to
purchase.
Appearance is about form and shape.

It is important that all pieces have the
same appearance.
Consistency and texture is about how it feels in the mouth when the
customer is consuming the product.
Moisture content adds to the shelf life and mouth feel of the product.
Mouth feel and eating properties.
This is achieved by maintaining consistency of production. Nobody is

allowed to move away from the given formula, shape design.

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Bread Baking
Bread is baked in oven at temperatures ranging from 180ºC – 250ºC.
Average baking temperature for bread is 220ºC – 230ºC.
Dryer crust is lower temperature as for pasta dura Italian style bread.
Crisp crust French Style Bread is baked hotter with steam to give crisper
crust.
Yeast Goods
Yeast raised doughs contain more sugar than bread. On average more
than 5%, including:
 Fruit buns
 Scrolls
 Cinnamon buns
 Danish pastry
 Rum babas
 Savarins.
 Doughnuts.
Morning Goods
 Muffins, American style,
Chemical aeration
 Scones, Chemical aeration
 Danish pastries, Panary Aeration
 Croissants, Panary Aeration.
These are normally consumed in the
morning hours before lunch. Rum Baba and Savarin would be
considered a dessert or night time treat to finish a meal, or maybe a high
tea item (from 4pm 5pm).

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Both yeast goods and morning goods overlap and are all baked in cooler
ovens:
 180ºC – 200ºC.
This is because they contain sugar. Product baked with sugar will
darken on the crust quicker than bread.
To control the browning of the crust product is baked at lower

temperature.
Colour on the outside crust

Colour adds to the appearance.
Too dark and it is burnt:
 It will taste bitter.

Under baked it will look pale and uninviting.
A well baked product will have a bold appearance.
Dextrinization: is produced by the action of heat and steam on the
starch. The dextrin is a carbohydrate smaller in size than starch.
This also referred to as the Maillard Reaction after the French chemist,
Louis Camille Maillard (1876 –1936).
The process is a reaction between reducing sugars such as maltose
and glucose, not sucrose, with amino acids present in the dough on
the crust of the loaf.
This is responsible for the glaze and bloom on the crust.
How is the glaze produced on a loaf?

The glaze upon the loaf is produced within the first two minutes of
baking by the condensation of the saturated steam on the dough
surface.
The hot condensed moisture gelatinises the starch on the dough surface
and partly converts it to dextrin.
After drying out, the dextrin is left as a glaze and caramelisation of
sugars in the dough produces the characteristic crust colour, along with
some browning of the proteins in the dough (Maillard Reaction).
The finished crust colour is determined by the temperature at which the
product is baked.
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Self-Check 1.1-4
1. The finished crust colour is determined by the temperature at

which the product is baked.
2. Dextrinization: is produced by the action of heat and steam on
the starch. The dextrin is a carbohydrate smaller in size than
starch.
3. A well baked product will have a bold appearance.
4. Dryer crust is lower temperature as for pasta dura Italian style
bread.
5. The hot condensed moisture gelatinises the starch on the
dough surface and partly converts it to carbon dioxide.

1. T
2. T
3. T
4. T
5. F

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FILLINGS, COATINGS/ICING
 Prepare a variety fillings, coatings/icing and decorations for

bakery products
Introduction
Fillings and coating that might be used to finish or decorate bakery
goods.
Crème patisserie
Crème Patisserie is baker’s custard. It is made from a liquid, normally
milk, enriched with eggs and thickened with starch.
It can be flavoured and coloured as required.
Crème patisserie
Ingredients
750ml Milk
200g Sugar
100g Cornflour
420g Eggs
10ml Vanilla Essence
250ml Milk
1.730g Total weight
Method
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 Place 750ml milk and sugar into a pot
 Heat this almost to the boil
 Place sugar and cornflour into bowl and blend together
 Add 4 eggs and blend until smooth
 Add remainder of the eggs, vanilla essence and milk
 Blend until smooth and no lumps
 Take the hot milk and pour ½ into the bowl with the cornflour mix
 Blend together, pour back into hot milk in pot and return to heat
 Bring to the boil, whisking all the time
 Whisk until the mixture has boiled
 Remove from the heat and place into wide flat tray to cool
 Cover with plastic wrap so a skin does not form
 When cool place into coolroom
 Will keep for up to 3 days.
Fondant
Fondant is boiled sugar that is used to coat or decorate morning goods.
It is easy to use but needs to be tempered correctly to achieve the ‘gloss’
or shine.
Fudge icing
Is a mixture of icing sugar and fat blended together with the addition of
some water.
Used to cover cakes, it can be piped and shaped.
Fudge icing
Ingredients
500g Icing sugar
100g Butter or white shortening
50ml Water

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Colour as required
650g Total weight
Method
 Sift icing sugar and place into bowl
 Add fat, this should be at room temperature, (approximately 20ºC)
 Blend until the two ingredients come together
 When they have combined whip some air into the mixture to lighten
 Slowly add water until extra volume is achieved
 There may not be a need to use all the water.
Ganache
Ganache is a mixture of boiled cream and chocolate. Used to coat cakes
like icing or can be used as a filling.
Ganache
Ingredients
500ml Cream
1000g Chocolate
50ml Rum, dark, (optional)
1.550g Total weight
Method
 Place the chocolate into a stainless steel bowl
 Bring the cream to the boil
 Pour over the chocolate and allow the chocolate to soften for about 30
seconds
 Blend the chocolate and cream together using a whisk
 It should come together and have a nice shine
 Add the rum or any other flavouring that is preferred.

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Some instant coffee blended in small amount of boiling water can be
added instead.
Apple filling for Danish
Ingredients
50g Clear gel, Instant
300g Sugar
500g Water
280 g Apple, diced, canned (1 A10 can)
200g Sultanas
3850g Total weight
Method
 Blend clear gel and sugar together well
 Add water and whisk quickly and thoroughly to form a smooth gel
 Fold fruit through gel and mix well
 Place into container and keep chilled until needed.
Quark curd cheese filling
Ingredients
600g Curd Cheese
40g Cornflour
1 Egg
35g Sugar
50g Butter, soft
1 zest of lemon
5g Salt

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20ml Vanilla Essence
800g Total weight
Method
 Blend all of the ingredients together
 Place into container and keep chilled until required
 Label and date.
Quark or cottage cheese is used extensively in Danish pastry and yeast

goods.
It is versatile and carries flavourings well.
Sour cherry filling
Ingredients
200g Cherry juice
100g Sugar
30g Cornflour
3g Cinnamon
50g Cherry juice
175g Sour Cherries
553g Total weight
Method
 Bring juice to the boil
 Blend sugar, cornflour cinnamon together, then add cherry juice
 Pour into boiling cherry juice and whisk until it thickens
 Remove from the heat and fold in the sour cherries

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 Place into container and cover
 Allow to cool and keep chilled until needed.
Sour cherries are popular in Europe and are used in the classic Black
Forest Cake.
Poppyseed filling
Ingredients
75g Milk
125g Poppy seeds, crushed
100g Sugar
40g Butter
50g Egg
50g Marzipan
50g Cake crumbs
5g Cinnamon
495g Total weight
Method
 Boil the milk and stir in the poppy seeds
 Mix marzipan with butter and eggs
 Add remaining ingredients and blend together
 Place into a container and cover, chill until required.

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Self-Check 1.1-5

1. Fillings and coating that might be used to finish or decorate

bakery goods.
2. Sour cherries are popular in Philippines and are used in the
classic Black Forest Cake.
3. Quark or cottage cheese is used extensively in Danish pastry
and yeast goods.
4. Some instant coffee blended in small amount of boiling water
can be added instead.
5. Ganache is a mixture of boiled cream and chocolate. Used to
coat cakes like icing or can be used as a filling.

1. T
2. F
3. T
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Task Sheet 1.1-5
TITLE : Fillings, coatings/icing
PERFORMANCE OBJECTIVE :
Given the materials and ingredient needed the trainee will be able to make
filling, coating/icing according to enterprise standard.
SUPPLIES : Bowl, whisk
EQUIPMENT :
Steps/Procedure:
Refer to Information Sheet 1.1-5 (Filling, coating/icing)
 Prepare a variety fillings, coatings/icing and decorations for bakery
products
ASSESSMENT METHOD : Used performance criteria

checklist
Performance Criteria Checklist for Task Sheet 1.1-5
CRITERIA
YES NO
Did you….
 Prepare a variety fillings, coatings/icing and

decorations for bakery products
 Use the equipment and material properly

according to the enterprise pocedures

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COC 1 Prepare and Produce Bakery Products

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HOW TO USE THIS COMPETENCY-BASED LEARNING

The unit of competency, “Prepare and produce bakery

Date Developed: Documentation

BREAD AND PASTRY PRODUCTION NCII

COMPETENCY BASED LEARNING MATERIALS

No. Unit of Competency Module Title Code

1 Prepare and produce Preparing and producing TRS741379

2 Prepare and produce Preparing and producing TRS741380

3 Prepare and present Preparing and presenting TRS741342

4 Prepare and display Prepare and display petites TRS741344

5 Present desserts Presenting desserts TRS741343

Date Developed: Documentation

UNIT OF COMPETENCY : Prepare and produce bakery products

Nominal Duration: 50 hours

At the end of this module, you MUST be able to:

1. Prepare bakery products

Date Developed: Documentation

Qualification Title : BREAD AND PASTRY PRODUCTION NC II

Unit of Competency : Prepare and produce bakery products

Module Title : Preparing and producing bakery products

This unit deals with the knowledge and skills required by

Upon completion of this module, you MUST be able to:

1. Prepare bakery products

 Required ingredients are selected, measured and weighed

Date Developed: Documentation

Date Developed: Documentation

CONTENTS: 2 contents only simple to complex (knowledge to

 Required ingredients are selected, measured and weighed

Date Developed: Documentation

ASSESSMENT METHODS: check sa evidence guide UC1

Date Developed: Documentation

Learning Activities Special Instructions

Answer Self-check 1.1-3 The output of this LO is a complete

Date Developed: Documentation

After reading this information sheet, you must be able to:

Commodities used to produce bakery

Date Developed: Documentation

Starch is broken down by enzymes into simple sugars,

Proteins soluble: 9 – 14%

Gluten is formed when insoluble proteins (Glutenin and

The combination of these 2 proteins allows the flour to

When this gluten is developed it becomes tough and elastic allowing

In unleavened dough like pastry this gluten structure allows for it to be

Date Developed: Documentation

Glutenin – gives strength.

Gliadin – provides elasticity.

Soluble proteins: 1% – 2%, Albumin, Globulin

Sucrose 2 – 4%: all plant material naturally

If flour is low in these sugars, malt can be added to formulae, to allow

The natural proportion of water depends on conditions of growth,

There are laws pertaining to the amount of

Fat 1 – 2% this contains carotene, the colouring

Proteolytic – condition the proteins.

Responsible to soften the gluten, dough tolerance is

Factors influencing flour behaviour

Date Developed: Documentation

Salt is a natural mineral that consists of 6 parts chlorine and 4 parts

Functions of salt are:

Baker’s yeast, Saccharomyces cerevisiae, is manufactured specially for

It is a unicellular organism yet each

Because it is a living organism, baker’s yeast

Compressed yeast should be stored in dark and cool conditions; it is

Yeast produces carbon dioxide and ethyl alcohol, by changing sugars.

Production of gas (CO2)