1 Prepare and Produce Bakery Products

1
Templates
Sector : TOURISM
Qualification Title: BREAD AND PASTRY PRODUCTION NCII
Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title: PREPARING AND PRODUCE BAKERY PRODUCTS
LUCAN CENTRAL COLLEGES, INC.

V.M Cerilles Street San Francisco District Pagadian City
Date Developed: Issued by:

CBLM
August 2012 LUCAN CENTRAL
Bread and Pastry Production Date Revised:
NCII April 2019 COLLEGES, INC.
“Prepare and Produce Bakery Developed by:
Products ” RICHEL R. LEONARDO
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HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

Welcome to the module in BREAD AND PASTRY PRODUCTION NCII
QUALIFICATION. This module contains training materials and activities for you to
complete.
The unit of competency “Prepare and Produce Bakery Products”

contains knowledge, skills and attitude required for TRAINEES.
You are required to go through, a series of learning activities in order to

complete each learning outcome of the module. In each learning outcome are
Information Sheet, Self-Checks, Task Sheets and Job Sheets.Follow these
activities on your own. If you have questions, don’t hesitate to ask your facilitator
for assistance.
The goal of this course is the development of practical skills in supervising

work-based training. Tools in planning, monitoring and evaluation of work-based
training shall be prepared during the workshop to support in the implementation of
the training program.
This module is prepared to help you achieve the required competency, in

“BREAD AND PASTRY PRODUCTION NCII”.
This will be the source of information for you to acquire knowledge and
skills in this particular competency independently and at your own pace, with
minimum supervision or help from your facilitator.
Remember to:
 Work through all the information and complete the activities in each section.
 Read information sheets and complete the self-check. Answer keys are
included in this package to allow immediate feedback. Answering the self-
check will help you acquire the knowledge content of this competency.
 Perform the task sheets and job sheets until you are confident that your
output conforms to the performance criteria checklist that follows the
sheets.
 Submit outputs of the task sheets and job sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall serve
as your portfolio during the institutional competency evaluation.
A certificate of achievement will be awarded to you after passing the

evaluation. You must pass the institutional competency evaluation for this
competency before moving to another competency.

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BREAD AND PASTRY PRODUCTION NCII

105 Hours
Contents of this Competency – Based Learning Materials
No. Unit of Competency Module Title Code
1 Prepare and Produce Preparing and TRS741379

Bakery Products Producing Bakery
Products
2 Prepare and Produce Pastry Preparing and Producing TRS512317

Products Pastry Products
3 Prepare and Present Gateaux, Preparing and Presenting TRS512318

Tortes and Cakes Gateaux, Tortes and Cakes
4 Prepare and Display Petits Preparing and Display TRS512321

Fours Petits Fours
5 Present Dessert Presenting Desserts

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MODULE CONTENT
Qualification: BREAD AND PASTRY PRODUCTION NCII
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.
Nominal Duration: 40 hours
Learning Outcomes:
At the end of this module you MUST be able to:
LO1 Prepare Bakery Products

LO2 Decorate and Present Bakery Products
LO3 Store Bakery Products

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Learning Outcome # 1 Prepare and Produce Bakery

Products
Contents:
1. Varieties and characteristics of bakery products.
2. Historical and cultural, aspects of bakery products.
3. Underlying principles in making bakery products.
4. Knowledge commodity on including quality indicators of ingredients for bakery products,
properties of ingredients used,interaction and changes during processing to produce
required characteristics.
5. Properties and requirements of yeast and control of yeast action.
6. Culinary and technical terms related to bakery products commonly used in the industry.
7. Expected taste, texture and crumb structure appropriate for particular bakery products.
8. Ratio of ingredients required to produce a balanced formula.
9. The influence of correct portion control, yields, weights and sizes on the profitability of an
establishment.
Assessment Criteria:
1. Required ingredients are selected, measured and weighed according to recipe or
production requirements and established standards and procedures
2. A variety of bakery products are prepared according to standard mixing
procedures/formulation/ recipes and desired product characteristics
3. Appropriate equipment are used according to required bakery products and standard
operating procedures
4. Bakery products are baked according to techniques and appropriate conditions; and
enterprise requirement and standards
5. Required oven temperature are selected to bake goods in accordance with the desired
characteristics, standards recipe specifications and enterprise practices
Conditions:
 Commercial mixers and  Ovens
attachments  Moulds, shapes and cutters
 Cutting implements  Baking sheets and containers
 Scales  Various shapes and sizes of
 Measures pans
 Bowls
Methodology:
 Lecture
 Actual Demonstration
 On- the-job training
 Video Presentation
Assessment Method:
 Oral questioning and written
 examination
 Observation
 Demonstration
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Learning Experiences / Activities
Learning Outcome # 1
Prepare and Produce Bakery Products

Learning Activities Special Instructions
This Learning Outcome deals with the

Definition of Terms
development of the Institutional Competency
Read: Information Sheet 1.1-1 Evaluation Tool which trainers use in
PREPARE AND BAKE YEAST PRODUCTS
evaluating their trainees after finishing a
competency of the qualification.
1. Select required commodities according to recipe and
production requirements Go through the learning activities outlined for
2. Prepare a variety of yeast goods to desired product you on the left column to gain the necessary
information or knowledge before doing the
characteristics
tasks to practice on performing the
3. Produce a variety of yeast goods according to standard requirements of the evaluation tool.
recipes and enterprise standards The output of this LO is a complete
4. Use appropriate equipment to prepare and bake yeast Institutional Competency Evaluation Package
for one Competency of BREAD AND
goods
PASTRY PRODUCTION NCII. Your output
5. Use correct techniques to produce yeast goods enterprise shall serve as one of your portfolio for your
standards Institutional Competency Evaluation for
6. Bake yeast goods to enterprise requirements and standards
Preparing and Producing Bakery
Products.
7. Select correct oven conditions for baking yeast goods
Feel free to show your outputs to your trainer
Answer: Self Check 1.1-1 as you accomplish them for guidance and
evaluation.
Perform: Task Sheet 1.1-1
Evaluation Tool which trainers use in
Go through the learning activities outlined for

you on the left column to gain the necessary
requirements of the evaluation tool.
After doing all the activities for this LO1:

Prepare Bakery Products; you are ready
to proceed to the next LO2: Decorate and
Present Bakery Products.

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Definition of Terms
Term Explanation
Acidity Sourness is the taste caused by the presence of acids in
solution. Different types of fermentation produce different
acids. When milk sours, lactic acid is formed, and when
vinegar is made from apples or grain, ascetic acid is formed.
Sour rye bread is made by the addition of sours or ferments
containing bacteria, which produce various acids, but mostly
lactic and ascetic.
Alcohol The alcohol formed during the fermentation of sugar by yeast
is ethyl alcohol, the same alcohol found in beer and whisky
(chemically known as ethanol)
Ambient Temperature of the surrounding area, room temperature
Temperature
Antioxidant A material which, when added to a product, extends the life
of the product by protecting it against oxidisation.
Appearance Visual stimulation, whether or not it looks attractive
Ascorbic acid Vitamin C
Baking Time Time taken to complete the baking process
Boiling point 100°C
Bake Out Bake for the full extent
Bake/Baking Subjecting food to heat inside an enclosed area: oven
Bakers Flour Flour which produces dough’s having good gas retention
properties and strong, elasticity. Usually associated with
higher protein content.
Batch A given quantity determined by the amount needed.
Bind Combining two or more ingredients to form a mixture.
Creaming The process of beating sugar and fat for the purpose of
incorporating air.
Docking Punching a number of vertical impressions into a dough so
that the dough will expand uniformly without bursting during
baking.
Dusting flour A flour used to prevent sticking of products to the bench or
equipment.
Egg wash Egg or egg yolk with some milk or water added, for brushing
products prior to baking to improve colouring and to give a
glossy sheen when baked.
Elasticity The property whereby dough’s regain their original shape
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Term Explanation
after having been stretched or otherwise distorted.
Enzyme A substance produced by living organisms which has the
power to bring about changes in organic materials.
Fermentation The chemical changes of an organic compound due to the
action of living organisms (yeast or bacteria), usually
producing a leavening gas.
Formula A recipe giving ingredients, amounts to be used and a
method of combining them.
Gelatinise Heated water entering a starch granule, rupturing it, and
allowing the contents to spill out and form a colloidal
suspension.
Glaze A coating that is applied to baked products for protection and
appearance.
Gluten The protein of wheat flour which combines with water forming
a rubbery mass which retains the gas and steam in baking
and gives volume to the product.
Kneading To manipulate dough by folding and pressing until the
required consistency is obtained.
Lean dough A dough that is not very rich in fat, sugar and eggs, or one
that contains a smaller percentage of these ingredients than
the average.
Leavening Raising or lightening by air, steam or gas (carbon dioxide).
The agent for generating gas in a dough or batter is usually
yeast or baking powder.
Leavening Agent Ingredients used to introduce carbon dioxide, like yeast or
baking powder.
Moulding Manipulation of dough to provide a desired size and shape.
Moulding Manipulating dough into the desired shape.
Oxidization The colouring of certain fruits due to exposure to air.
Proof (American) The rise of yeast dough’s during proving, usually referred to
as the amount of increase in volume of the product after
being shaped and before going to the oven: half prove = 50%
increase in volume three-quarter prove = 75% increase full
prove = doubling in volume.
Prove (Australian) The rise of yeast dough’s during proving, usually referred to
as the amount of increase in volume of the product after
being shaped and before going to the oven: half prove = 50%
increase in volume three-quarter prove = 75% increase full
prove = doubling in volume.

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Term Explanation
Prover A cabinet into which yeast goods are placed before baking.
Leavening Agent Ingredients used to introduce carbon dioxide, like yeast or
baking powder.
Quark A mild tasting curd cheese. It is moist in texture and used in
fillings and toppings.
Rich Dough One that contains more than average of the enriching
ingredients fat, sugar and eggs.
Shortening Fat or oil used to tenderise baked products.
Sifting To pass through a fine sieve for effective blending, for
aerating and to remove foreign or oversized particles.
Skinning The drying out and forming of skin on uncovered doughs.
Slack dough A dough containing excess water.
Water absorption Water required to produce a dough of a desired consistency.
Flours vary in ability to absorb water. This depends upon the
age of the flour, moisture content, wheat from which it was
milled, storage conditions and milling process.
Zest The finely grated oily coloured outer skin of washed,
untreated citrus fruit.
Zitron The candied fruit of the cedrat tree, green to yellow in colour;
the flavour of its fleshy aromatic part is desirable in European
festive baking.

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Information sheet 1.1-1
1. Select required commodities according to recipe and

production requirements
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 dough’s 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 two 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 a large area without breaking.
 It is grey, tasteless and is tough and slightly elastic.

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 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)
MOISTURE11 – 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%.
FAT1– 2%; this contains carotene, the colouring pigment of flour.
ENZYMES
Diastatic– Amylase change starch in sugars.
Proteolytic– Conditions 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 behavior:

Quantity and quality of gluten
Diastatic capacity, the ability to change starch into sugars to provide food for the yeast to
ferment through enzymatic activity.

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Salt
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 dough’s 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 its strength.
 Yeast produces carbon dioxide and Ethyl alcohol, by changing sugars.
 The activity of yeast is destroyed at temperatures above 55°C. and may be
severely impaired at temperatures over 45°C.
Production of Flavour
Imparts flavours during fermentation through flavour substances such as organic acids,
esters, alcohols and ketones.

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Nutrition
Yeast is rich in protein and B Vitamins. It must not come
into direct contact with salt, sugar or fat.
Available Forms of Yeast

 Compressed
 Dried
 Creamed or liquid.
Rate of Fermentation and Yeast Activity
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:

More water makes softer doughs - faster rate
Less water makes tighter doughs - slower rate
Dough temperature:
The warmer the dough temperature, faster rate of fermentation
The cooler the dough temperature the slower the rate of fermentation
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 of fermentation or the activity of yeast.
Remember: yeast is a living thing. It needs to be cared for and used properly.

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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.
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 increased CO2 Gas produced by the fermenting yeast.
Dough Improvers basically assist in 2 areas –

GAS PRODUCTION
GAS RETENTION
This is what makes a yeast dough rise.

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Optional ingredients and their functions
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
These extra ingredients may be added to a basic yeast formula to improve product
qualities in the following areas:
 Improve eating qualities
 Add nutritional value
 Add visual appeal
 Improve keeping qualities
 Add and improve flavour.
Fats
Fats are added in varying proportions to bread and yeast goods. The % below are just
an indicative amount.
Fat is a generic term; it can mean oil, butter, margarine, shortening. Each have their own
advantages and disadvantages, cost and flavour benefits. Storage requirements also are
important.

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Level:
 Bread, normal 2%
 Buns 5 – 7%
 Fruit Loavel 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
in assisting 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 baking industry and some are specially
manufactured to contain other 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.

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Sugar
Level:
Up to 5% increases fermentation
Over 5% retards fermentation.
Effects of sugar
 Softens crumb
 Sweetens
 Increases 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
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 to strengthening of gluten strands by
the case in protein)
 Slight sweetness (due to lactose).

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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 65
to 70oC
 Better colour and appearance to baked product
 Better eating qualities
 Better keeping.
As egg is added to formulae, water has to decrease (in re-
formulations)
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.

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Dried Fruit
 Dried fruits evolved as a way of preserving excess fruits
when they were in abundance to be enjoyed when fruits
were not readily available because of the season.
 European seasons are extreme so little food is grown in
winter. Drying of fruits made them available for
Christmas and Easter celebrations.
 Almost any dried fruit or nut can be added to yeast goods.
 Most commonly dried fruits 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.
Nuts
The 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
 Increased moisture
 Increased shelf life
 Better visual appeal.

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2. Prepare a variety of yeast goods to desired product

characteristics
Variety of Yeast Goods

Yeast goods are defined as a sweet dough product. Bread is produced with yeast and is
the savoury version.
A sweet yeast product would be any dough with more than 5%
sugar and increased levels of fat.
Some plain dough’s that are served with savoury products like a
hamburger is actually a ‘bun’ and not a ‘roll’.
Many products are classed as yeast goods.
Activity 1
The student should research the following and find required information
Evolutions of the product Was it:
 Cultural?
 Religious?
 Commemoration of an event?
Very few products were just invented. They evolve over time.
In the modern world customers crave variety and producers are able to introduce new
varieties from other countries very easily.
Baba Bienenstich Brioche Buchty

Chelsea bun Cholla Colombadi pasqua Croissant
Doughnut Gugelhof Hot Cross buns Panettone
Pignoli Streauselkuchen Stollen Savarin

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Panatone
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 dough’s
This dough is 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 65°C, then allowed to cool to 35°–40°C, to avoid burning the flour.
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 180°C.
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.

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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 (it 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 poppy seed or
nut filling.
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 to 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. Your Trainer can demonstrate the shaping of a stollen.
Baba and Savarin

Babas and savarins are very light and soft sweet yeast products, oval shaped for babas
and flat round circle shaped for Savarins. As the sponge is very soft and runny it is
preferred to use a piping bag to fill it into the special moulds.
After baking it is soaked with stock syrup and/or rum, then glazed with apricot jam and
decorated.
Babas and Savarins are usually served as dessert or for afternoon tea.

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Danish Pastries
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, poppy seed, 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).

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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 shapes, some versions with
added dried fruit.
Served at breakfast (individual 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.
Buchty
Buchty is a fine flavoured egg and butter enriched breakfast treat, very similar to brioche.
It can be either eaten with cured meat or jams, toasted or plain. Buchty is often used in
airline catering due to its long shelf life and due to the fact that it is suitable for any meal.
Common practice is:

 To batch buchty on trays, same way as for scones, this makes them very similar
to scones as there is mostly no side crust with the exception of the sides of the
tray.

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3. Produce a variety of yeast goods according to standard recipes

and enterprise standards
Fruited yeast products and buns
Europe is the origin of most of the specialty products. Each of the products has a history
and also reasons, apart from the eating qualities, why it was created and why it is still
produced today.
The standard recipe for buns and fruit buns was usually the basis for many products, and
is still regarded by many as a suitable medium for a range of popular products such as
buns, fingers, scrolls, loaves and large items such as Boston buns.
Although the fermentation process is still the means of aeration, formulae and ingredient
specifications for the above products vary somewhat from bread.
Variations in ingredient quantities influence the fermentation process greatly, particularly
fat and sugar levels.
As these both can have a detrimental effect on fermentation, more yeast is usually
required.
Traditionally, religion has played an important part in development of ‘special’ products.
Yeast goods containing dried fruits would be produced in seasons such as Christmas
and Easter. These are Christian religious festivals and when something special is to be
produced extra special ingredients should be used.
Dried fruits were developed as a way of preserving in times
of plenty to be used when fresh fruits were not available;
Christmas and Easter are ideal times to use these
expensive dried fruits.
The range of product varieties available has been greatly
influenced by the demand for European products
Speciality Yeast Goods

Stollen, Easter Plaits, Pignoli, Three Kings Cake, Panatone, 1st of August Bread, Pinca,
Colomba
These speciality products are usually sold only on special occasions like Christmas,
Easter and New Year’s Day
All these products are very common in Europe and have religious tradition, mostly
Catholic or Jewish.
On Easter, for example after Lent (period of abstinence), a full flavoured rich bread was
given with ingredients which were not allowed during Lent (pignoli)

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Usually specialty sweet yeast products are very rich because of large amounts of butter
and fruit used.
Due to the richness of the specialty products, a sponge or ferment is used rather than a
no time dough as fat and/or acids retard the yeast. In some recipes a sour dough is even
used to ensure fermentation (Panatone).
Special ingredient functions

Fats
The degree of richness of fruited yeast products and buns is
determined to a great extent by their ratio of fat, which affects their
flavour, crumb texture and storage life. A good quality cake
margarine or other emulsified fat is most suitable
When using the ‘instant’ dough process, an improver that is
specifically designed for this process will give the best results.
Sugar
The proportion of sugar added usually depends on the type of product, and in particular
depends on, the amount of dried fruit used, as this also greatly influences the sweetness
of the product. Caster sugar is the best choice for most dough’s because it dissolves far
more readily during the mixing process.
Perhaps the most important factor relating to the amount of sugar in
the dough formula is its effect on yeast activity and the final prove rate.
Sugar addition above 5% of flour weight may slow fermentation
appreciably, while more than 10% sugar will require the maximum
yeast quantity in the dough.
Because sugar is hygroscopic it tends to rapidly absorb dough water therefore depriving
the yeast of the moisture required to dissolve the sugars on which it feeds.
Naturally, this affects the proving process as well.
Fruit
Dried fruits should be washed and well-drained before added to
dough’s.
This will reduce water absorption from the dough, increase yield,
improve eating quality, and increase volume by producing more
steam in the product during baking.
Gluten
The addition of heavy fruits to dough’s can have a detrimental
effect on the shape of the finished product. Gluten can be added
to strengthen the dough structure to produce a more bolder product.
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Excess sugar can also affect the dough structure so extra gluten will help this effect as
well.
Production
Water temperature for required Finish Dough Temperature (FDT)
The ideal FDT for no-time, rapid or instant dough’s is 27°–29°C.
The variation of water temperature is known as your experience
figure because the required water temperature to finish dough at a
pre-determined figure is based on bakery conditions and the baker’s
experience. These include:
1. Climatic conditions
2. Bake house environment
3. Dough size
4. Mixer speed
5. Flour temperature
6. Mixing time
7. Specialty ingredient additions–gluten, conditioners, etc.
8. Experience.
Note: In subsequent topics, students should refer back to these notes when calculating
dough quantity and required water temperature for FDT.

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Calculating required water temperature for required dough temperature

Example:
Required FDT 31ºC

Multiply by 2 x2= 62ºC
Subtract flour temp 21ºC
Equals required water temp.
= 41ºC
Actual:
Required FDT 28ºC
Multiply by 2 x2= 56ºC
Subtract actual flour temp __________
Subtract Experience
Calculated req. water temp __________
Actual water temp. used __________
Dough yield calculations

When bakers talk about a ‘1 kilogram’ dough, this weight actually applies to the flour
content of the dough only.
When all the other ingredients are added, the total dough weight is referred to as the
expected yield (from 1 kilo of flour).
TOTAL DOUGH WEIGHT = EXPECTED YIELD

In calculating the ingredient weights for a given amount of
dough (the required yield) we use the expected dough yield
from1 kilo of flour using the following formula:
New base weight of flour = required

yield/expected yield
Example: Use the following dough formula to calculate the actual quantities of
ingredients for the required yield.

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Ingredient % 1kg Factor Required

Flour 100 1.000 4.1 4.100
Salt 2 0.020 4.1 .082
Improver 1 0.010 4.1 .041
Yeast 4 0.040 4.1 .164
Water 60 0.600 4.1 2.460
Total 1.670 6.847
Expected Yield Total Dough Weight
F.D.T.27 degrees C. Finished Dough Temperature
Required yield is the number of units to be produced multiplied by the scaled

unbaked weight:
3 units @ a scaled weight of 0.520 kg (3 x 0.520 = 1.560 kg)
Gives the total required yield (dough weight) = 6.760 kg
New base weight of flour = required yield / expected yield
= 6.760 ÷ 1.670 = 4.047904 factor Round up to = 4.1 factor
Apply factor 4.1 to all ingredients 4.1 x 1.000kg flour = 4.100
Add up the new recipe and the total weight should be sufficient to produce the required
dough weight.

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Dough making process

Modern production of dough’s varies from country to country. Most are based on the
rapid dough system where additives like dough improvers are added to speed up the
process of fermentation.
Here we will discuss two dough making processes
 Rapid or ‘no time’ process (ADD Process)
 Ferment and dough process.
Both work well and should be considered when deciding what dough
is going to be used.
Activated Dough Development Process

Rapid Dough (ADD Process)
 Mix all ingredients including the addition of an A.D.D. bread improver until
the gluten protein is well developed.
 Rest for +/- 10-30 minutes (covered to prevent skinning or
chilling)
 Process as usual.
Effects of the ADD process

 Yeast level from 3% upwards, depending on size of
product
 Requires A.D.D. bread improver
 Warmer dough temperatures 28 – 30ºC. Gluten strengtheners are used to
enable the process to be effective.
 The gluten structure is modified by chemicals to produce a mature dough
as it is taken from the machine
 Ascorbic Acid strengthens (matures)
 L Cysteine or Metabisulphite softens (mellows)
 Space Saving - dough room/mixing area
 Increased bread yield – doughs do not slacken and
can include more water as well as no fermentation
weight loss.
 Divider accuracy improved – less gas evolution than
in other types of dough
 If processing equipment breaks down there is less
loss due to only one dough being in process at a
time. In B.F.P. doughs there will be a number of
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doughs in fermentation at the same time

 Labour Saving, due to production efficiency and no Knock Back and BFT
 Loss of flavour, due to the production process
 Increased cost of products (improver).
Ferment and dough process

Normally used to raise enriched breads, with high quantities of sugar and fat. Ferment
provides ideal conditions for yeast to multiply before adding the sugar to the dough.
Using the F&D process overcomes the retarding effect of fat and sugar on yeast.
FERMENT DOUGH
Made in
two stages
Stage 1: Stage 2:
Contains: Process to a
dough with
20% of the flour Add Ferment remaining
All water ingredients:
All yeast
Up to 5% sugar
Ferment for 30
minutes,
(doubled in size)
After Bulk
fermentation
(doubled in size),
dough is ready to
be
scaled off

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Effects of the Ferment and Dough process

 Fast fermentation, due to ideal conditions in the ferment
 No improver required
 No need for special equipment
 Improved flavour, colour, volume and texture
 Maturing is natural and takes place by the enzymic
activity in the ferment
 Loss of yield, due to moisture loss during fermentation
 More space is required for fermentation in the dough
room
 Increased production cost, due to two mixes.
Setting a Ferment
1. Disperse yeast in water, whisking vigorously to break down lumps. Add small
sugar to stimulate the yeast
2. Mix in flour, mixing to produce a smooth batter then whisk to aerate to stimulate
the action of the yeast.
3. Cover and allow to rest in warm environment 32°C
for approximately 25-35 mins
4. Allow the ferment to stand until it begins to fall
away (starts to sink in the middle). This will take
approximately 25 minutes depending on the
environment.
5. For many years the ferment and dough method
was traditional because it ensured a thorough
ripening of the dough, particularly when slower
types of yeast were used.
6. Yeast requires Dextrose sugar (Glucose) before it
can ferment, but because it contains enzymes
which are capable of changing both Cane sugar (Sucrose) and Malt sugar
(Maltose) into dextrose, almost any sweet material (except milk sugar) can act as
a food material.
Wheat flour contains 2.5% of these sugars, so any flour, water and yeast mixture will
ferment.

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Important to note:
The optimum is approximately 12.5%; anything above this will have a retarding effect on
the dough.
When dough’s are made with high sugar levels additional yeast must be used.
This is the experience component.
Remember: Yeast is a living organism, nothing is constant.
Remember
The fermentation stage is when a lot of the dough flavour is developed so choice of
method is important.
For dough’s that have large amounts of ingredients that retard the growth of the yeast,
the ferment method is better for flavour development.
Dough mixing
This dough’s need to be well developed before the fruit is added.
Do not mix excessively after adding the fruit, as this may cause
the fruit to break up, particularly if it has been washed
Rest period
A recovery time of approximately 10 minutes following mixing will ensure that the dough
is suitable for processing
Moulding
The dough pieces should be adequately moulded and/or rolled. However excessive
handling will produce roughly finished products.
Baking pans and trays

There are two options for tray or pan preparation. Trays and pans
may be well-greased with animal or vegetable oil, or lined with
silicone paper.
However baked products should be removed from paper before
glazing.

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Final prove
A temperature of 30° – 40°C with a relative humidity (RH) of 80 – 85% to prevent
skinning is recommended.
Excessive steam in the final proves will cause the formation of a tough, leathery crust
and should be avoided at all times.
Over-proving weakens the dough structure and could cause it to collapse in the oven
Baking
Due to the high sugar content, an oven temperature of approximately 190° – 210°C is
usually most suitable for buns and loaves.
To prevent the crust toughening and the possible collapse of the products, steam
injection should not be used.
Buns should only be baked enough to prevent collapse or shrinkage
after removal from the oven.
The shiny surface usually associated with this type of product is best
obtained by washing immediately after baking with a sugar syrup or
bun wash
Bun wash or glaze

Water and sugar syrup may be used with the addition of 25g per litre of powdered
gelatine.
This will prevent excessive stickiness, which causes most packaging problems.
As the dry, shiny surface is dependent on the evaporation of the moisture in the wash
and the subsequent increase in viscosity of the sugar solution, it is important to apply the
hot wash immediately after removing the product from the oven.
Decoration
Decoration will be similar but slightly different for each product. Moist yeast product is
produced to be consumed on the day or soon after being produced.

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4. Use appropriate equipment to prepare and bake yeast goods
Ovens
Bakery goods are baked in special ovens with a large flat base. Sometimes they will be
brick for breads but for pastries you need an oven with more versatile heating elements.
There is much better and wider choice with modern ovens. There are deck ovens,
electric, gas and wood fired.
There are rack ovens that will take an entire rack full of trays. These
will pick a rack up off the floor and rotate the rack in the oven. They
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: The meaning is: if the dough rises then it has proved to be good.
Warm environment with high humidity is required as this will allow the yeast to reproduce
and make the dough rise and increase in size.
Modern proofers will also retard.
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 the dough to its full capacity, ready to bake.
This oven can take trays with built in rack or will take an
entire rack as shown in photo.

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Mixers
Spiral Dough mixer Planetary Mixer
Bun Dividers and roller Baking Deck oven

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5. Use correct techniques to produce yeast goods to enterprise

standards
When a customer purchases a product from bakery it is based on two 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
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 techniques 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, everything must be
sold the same way:
Either:
 By portion, each individually
 By weight, kilogram or gram.

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Recipe for 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. Weight is inconsistent each
time.
Example
 1 kilo weighs 1 kilo
 200gm weighs 200gm
 1 cup of water measures 250ml, it weighs 250 gm.
But
1 cup of flour measures 250 ml but it weighs 120gm – 150gm depending on several
factors
Let’s 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.
Water weight is the same as volume; 1 kilo measures 1 litre; 1 litre weighs 1 kilo.
Dry Ingredients all have a different density so therefore the weight of the same volume is
different. For example: 1 cup weighs?
Sugar 225gm Flour 150gm Almonds 120gm

Whole
Rice, 220gm Honey 375gm Almonds, 125gm

uncooked ground
The standard for measuring one cup volume: level to

top of cup, not packed.
Consistency of results in baking comes with consistent
measurements: WEIGH!

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6. Bake yeast goods to enterprise requirements and standards
Product characteristics that customers look for come from the following:
1. 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.
2. Appearance is about form and shape. It is important that all

pieces have the same appearance.
3. Consistency and texture is about how it feels in the mouth

when the customer is consuming the product
4. Moisture content adds to the shelf life and mouth feel of the product.
5. Mouth feel and eating properties.
This is achieved by maintaining consistency of production. Nobody is allowed to move

away from the given formula, shape or design.
Enterprise standards will vary from enterprise to enterprise. Consistency is the key to
retaining customers.
Buns plain and fruited buns and scrolls

When proving they need to is 75% to 90% proofed before being placed into the oven.
When baked they should have a dark golden brown colour and when glazed with sugar
syrup upon removal from the oven this will impart a pleasing
gloss to the product.
If the product has spread while baking and appears wider at the
base it means that the product was over proofed before being
placed into the oven.
Danish pastry
These pastries will have a golden colour when baked due to
lower sugar content in dough.
The shape should be ‘contained’ in the shape in which they
were moulded.

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Croissant
Golden brown finish with a light flaky texture. When squeezed they should give a crunch.
When cut the texture should be open and irregular in shape
Baba and Savarin
These will have a closed texture that will open up as the pieces are soaked in flavoured
sugar syrup before serving.
Stollen
Stollen is a traditional rich East European/German Christmas product, oval shaped with
three segments. It can be filled with almond paste, quark or
cream cheese or left plain.
After baking it is dipped or brushed with butter, covered with
icing sugar and left to mature in an airtight container, to
develop the flavour (similar to a fruitcake). The butter will also
slow down the staling process and help extend the shelf life.
Characteristics:
 Compact, dense texture with a short crumb. Due to high fat content, very
good eating qualities.
Panettone
Is a light Fruit bread, originated in Milan, Italy.
Panettone is available all year around, but traditionally consumed during Christmas and
characterised by its rich flavour and unique shape, which is a tall cylinder.
French Brioche is similar in texture and richness to the Panettone, but without fruit and
not as light.
Panettone can be raised with yeast, but is traditionally made with a sour dough.
Due to the richness of the product a ferment or sponge and
dough is required to achieve the texture and the volume
characteristics.
Panettone has a shelf life of up to several weeks, if protected
from drying out by wrapping it Celloform, when they are cold.
Storing will also mature the product and improve the flavour.
Characteristics:
 Tall cylindrical shape with a rough surface
 Light large porous texture due to b.f.p.
 Rubbery eating qualities.

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6. Select correct oven conditions for baking yeast goods
Yeast goods will be baked in an oven temperature ranging from 180ºC – 220ºC.
This is because they contain sugar. Products baked with sugar will darken on the crust
quicker than bread.
To control the browning of the crust the product is baked at a lower temperature:
 Appearance
 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 is 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.

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Self Check 1.1-1

Fill in the Blanks: write your answer at the space provided
_________________ 1. Percent contain of starch in flour.
_________________ 2. Is a formed when insoluble proteins are hydrated.
_________________ 3. Enzymes that starch change in sugar.
_________________ 4. Controls fermentation
_________________ 5. Unicellular Organism that contains a multitude carrying out of
series in chemical reactions.
_________________ 6. Dissolves and disperses salt and sugars.
_________________ 7. Contains chemical stimulants ensuring adequate source of
nitrogen.
_________________ 8. A generic term of Oil, Butter, Margarine
_________________ 9. Is to increase the food value in protein and mineral.
_________________ 10. Emulsifier and can give better color and appearance to baked
products

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Answer Key 1.1-1

Fill in the blanks: Write your answer at the space provided
1. 64 – 71%
2. Gluten
3. Diastatic
4. Salt
5. Yeast
6. Water
7. Bread Improvers
8. Fat
9. Milk Powder
10. Egg

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Learning Outcome # 2 Decorate and Present Bakery

Products
Contents:
1. Varieties and characteristics of bakery products
2. Historical and cultural, aspects of bakery products
3. Underlying principles in making bakery products
4. Knowledge commodity on including quality indicators of ingredients for bakery products, properties
of ingredients used, interaction and changes during processing to produce required characteristics
5. Properties and requirements of yeast and control of yeast action
6. Culinary and technical terms related to bakery products commonly used in the industry.
7. Expected taste, texture and crumb structure appropriate for particular bakery products.
8. Ratio of ingredients required to produce a balanced formula
9. The influence of correct portion control, yields, weights and sizes on the profitability of an
establishment
1. A variety of fillings and coating/icing,

2. glazes and decorations for bakery products are prepared according to standard recipes,
enterprise standards and/or customer preferences
3. Bakery products are filled and decorated, where required and appropriate, in accordance with
standard recipes and/or enterprise standards and customer preferences
4. Bakery items are finished according to desired
5. product characteristics
6. Baked products are presented according to established standards and procedures
Conditions:
 Commercial mixers and attachments  Ovens

 Cutting implements  Moulds, shapes and cutters
 Scales  Baking sheets and containers
 Measures  Various shapes and sizes of pans
 Bowls
Methodology:
 Lecture
Assessment Method:
 examination
 Observation
 Demonstration

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Decorate and Present Bakery Products

This Learning Outcome deals with the development

Read: Information Sheet 1.2-1
of the Institutional Competency Evaluation Tool
DECORATE AND PRESENT/DISPLAY YEAST GOODS which trainers use in evaluating their trainees after
1. Prepare a variety of fillings and coating / icing and finishing a competency of the qualification.
decorations for yeast goods
Go through the learning activities outlined for you on
2. Decorate yeast goods using fillings and coating / icing and the left column to gain the necessary information or
decorations according to standard recipes and / or knowledge before doing the tasks to practice on
enterprise standards and/or customer requests. performing the requirements of the evaluation tool.
The output of this LO is a complete Institutional
3. Present / display yeast goods to enterprise standards using
Competency Evaluation Package for one
appropriate service equipment Competency of BREAD AND PASTRY
PRODUCTION NCII. Your output shall serve as one
of your portfolio for your Institutional Competency
Perform: Task Sheet 1.2-1
Evaluation for Preparing and Producing Bakery
Products.
Feel free to show your outputs to your trainer as you

accomplish them for guidance and evaluation.
This Learning Outcome deals with the development

of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
finishing a competency of the qualification.
Go through the learning activities outlined for you on

the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
After doing all the activities for this LO2: Decorate

and Present Bakery Products; you are ready to
proceed to the next LO3: Store Bakery Products.

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Information Sheet 1.2-1
DECORATE AND PRESENT/DISPLAY YEAST GOODS
1. Prepare a variety of fillings and coating/icing and

decorations for yeast goods
Glazing of yeast goods

 Decoration is very basic with yeast goods.
Sugar syrup
 Glaze, normally 1 part sugar, 1 part water boiled
and let cool.
 This is referred to as stock syrup. The formula
may vary but they are all called the same.
Boiled apricot jam
 Applied to product when it has just been removed from the oven and while the jam
is boiling. This causes the jam to dry and impart a shine and flavour to the
product.
Icing sugar
 Can be sifted over the final baked product with no glaze applied.
Fondant
 Fondant can be applied after removing from oven. Fondant needs to be tempered
if a shine is required on the finished product. Fondant can be thinned to required
consistency.
 Fondant should be touching dry when it has been applied and cooled.
 After glazing with fondant roasted, shaved or chopped nuts can be used to
decorate the end product.
Frostings
 Frosting is sugar and fat blended together with some
water added to soften.
 It is composed of 80% icing Sugar with 20% fat ratio
and 5% water. Special emulsified shortening works
well here as they will hold more water.
Bienenstich
 This is a sweet dough of varying sizes that have been
coated with a mixture of almonds, sugar, butter,
honey and cream and which has been heated and cooled before being placed on
to the unbaked dough.
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 It is warmed to body temperature and spread thinly over unbaked product. When
baked it should have a golden crust of nut topping. When cool the product can be
sliced and filled with a crème pâtissièrefilling or served plain.
 It can be produced in large pieces or in thin sheets for slicing and cutting into
individual pieces.
Fillings
Crème pâtissière
 Starch thickened milk that can be flavoured and coloured to enterprise
requirements. It is stable at high temperatures and will sit at room temperatures
for extended periods.
 Many commercial mixes contain preservatives that extend shelf life at room
temperatures.
Fruit fillings
 Most fruits used as filling need to be stabilised in a
starch gel.
 This is because when sugar is added to fruit it will
dissolve and the free liquid boils inside the dough and is
detrimental to the finished product.
 Fruits will need to be cooked before being used in
fillings. Some fruits may not cook inside the dough
before the dough has baked.
 Canned fruits are economical when used in fillings for 47anish and
steusseldoughs.
 Solid pack ‘Pie’ fillings can be purchased to fit this need. This is fruit in a can that
has no added water or syrup. However, when sugar is added to this is does
dissolve so that liquid needs to be stabilised.
 There are proprietary powders that can be added to fruit mixes. These are pre-
gelatinised gels. They rehydrate when added to the pie mixes and hold the
moisture in suspension.
 These powders have been cooked to a thick viscous
state and then dried on steam heated rollers and
ground to powder so they can be added to fruits or
other liquids at a later stage.
 These pre-gelatinised powders are best added to the
sugar before mixing into the fruit.
Cream
Whipped fresh cream flavoured with sugar and vanilla has always been popular as a
filling but needs to be kept in a controlled environment. It is not suited to hot climates.
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Nut fillings
Nuts can be ground and mixed with sugar and liquids to form pastes.
Cheese fillings
Quark, cottage and cream cheeses can be sweetened and flavoured before being used
as fillings. Some cheeses with high moisture contents can be stabilised with the addition
of starch that will thicken during the baking process.
All fillings used in yeast goods:
 Add flavour
 Add interest
 Add food value.
2. Decorate yeast goods using fillings and coating/icing and

decorations according to standard recipes and/or enterprise
standards and/or customer requests
Glazing of yeast goods

Yeast goods are glazed to add eye appeal and enhance the flavour of the finished
product.
Glazing can be simple; using sugar syrup; or elaborate using icings roasted nuts and
brightly coloured fruits.
Yeast good will carry a premium in pricing so the customer will need they are getting
value for money.
Sugar syrup is the simplest and this must be added while the product is still hot; brush
lightly and quickly over the surface.
If too much is added it will soak into product and make soggy.
When added to hot product the water evaporates away leaving stick sugar paste than
reflects the light and SHINES.
Boiled apricot jam

Apply to Danish pastries when they are removed from oven.
When this is done the jam must be hot and the product just
out of the oven.
Do not add water to jam; this will dilute the glaze and
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flavour..same as sugar syrup, when brushed on hot excess water will be evaporated
away leaving shine and extra flavour.
Icing sugar;Sift over Danish pastry that is not coated in apricot jam.
Fondant
Apply after tempering and when product has cooled. When cool the fondant should have
an appealing shine.
Bienenstich
Bienstich glaze is applied before product is baked.
A mixture of flaked almonds hone, cream and sugar is cooked on stove to amalgamate.
Can be stored in refrigerator until required.
To use: warm slightly until it flows off the spoon. Apply evenly and thinly over the top of
unbaked dough piece.
When baked in the oven the sugars caramelise and when cooled the topping has an
appealing flavour and colour. The top will also have a crunch from the sugar and nuts.
The topping must be brown before removing from the oven or it will not be crisp and
crunchy. Care must be taken not to burn the sugar. It will then be bitter and be black in
colour.
Fillings
Fresh Dairy Cream
Flavoured with sugar and vanilla essence.
Slice cooled product like buns and donuts and pipe whipped cream
into centre; these product will need to be stored in controlled
environment as the cream melts in warm environment and can
have unacceptable bacterial growth if not controlled.
Crème pâtissière
Flavour and pipe into finished product in place of fresh dairy cream. It can be used in
49anish pastry with fruit to act as binding agent for fruit and add moist mouthfeel:
 It can be placed in or onto the yeast good before or after baking.

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If it is placed on the outside of the product it will need to be glazed before being
presented for consumption. Starch thickened products will dry on the surface when
exposed to the air diminishing the eating quality.
Nut fillings
Make into paste with sugar and spices then use in 50anish pastries.
Toppings
Gels
Apply to top of fruits added to Danish pastries after baking.
Fruit Decors
Fresh or canned fruits can be added to baked pastries. A
pocket can be baked then crème patisserie is added with
strawberries as the fruit. Strawberries are delicate and do
not bake well like apricots.
These will be glazed with gel to add shine and eye appeal.
Product decorated with fresh fruits will have a limited life but,
as most yeast goods are consumed on the day of production, this is not a big issue.
Crumbles
Apply thinly to top of unbaked product and it will bake and leave a nice crust on finished
product.
Crumbles add textural diversity and interest to the finished product.
Frosting
Apply to baked product after cooling. These will have a lighter sweetness than fondant
due to the fat content.
They add pleasant mouthfeel and interest to the finished product.

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3. Present / display yeast goods to enterprise standards using

appropriate service equipment
Presentation of product is dependent on where and how it is to be sold.
From the bakery

Presented on tray laying flat showing filling if any. The filling will have eye appeal:
 Apple Danish should have lots of apple pieces
 Apricots need to be visible
 Nut Danish: need to see the nuts.
At times they may be stacked to show abundance but this can cause product on the
bottom to be squashed.
Display in bakery
Most are displayed on trays that contain up to 12 portions. Service is taken from the back
of the tray.Larger pieces might be presented individually on doyley and cardboard bases.
Doyleys are used extensively in presentation as it is a barrier between the product and
service ware.
From the restaurant show case or buffet trolley
When purchasing your morning coffee a selection of bakery goods will be displayed for
customer selection.At the café they will be behind a safety barrier.
In fine dining hotels it can be displayed on a trolley that is wheeled up to the table for the
customer to choose.This is an old practice and is not used in many places these days.
Service ware
These are the platter trays and plates that are
used to display and serve product in cafes and
dining rooms. They can also be used in
conjunction with doyleys between product and
service ware.
A good display should highlight the product at its
best.

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Self Check 1.2-1
Multiple choice
1. A kind of glazing, normally 1 part sugar, & 1 part water boiled and let cool
a. Glazing of yeast goods
b. Boiled apricot jam
c. Frosting
d. Sugar syrup
2. Flavored with sugar and vanilla essence.

a. Bienenstich
b. Fresh Dairy Cream
c. Icing Sugar
d. Boiled apricot jam
3. Apply to baked product after cooling. These will have a lighter sweetness then
fondant due to the fat content.
a. Frosting
b. Icing sugar
c. Boiled jam
d. Fresh dairy cream
4. Apply thinly to top unbaked product and it will bake and leave a nice crust on
finished product.
a. Crumbles
b. Frosting
c. Icing sugar
d. Boiled jam
5. Flavor and pipe into finished product in place of fresh dairy cream.
a. Fruit décor
b. Crème patissiere
c. Boiled jam
d. Icing sugar

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Answer Key 1.2-1
Multiple choice
1. D
2. B
3. A
4. A
5. B

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Learning Outcome # 3 Store Bakery Products
Contents:
1. Varieties and characteristics of bakery products
2. Historical and cultural, aspects of bakery products
3. Underlying principles in making bakery products
4. Knowledge commodity on including quality indicators of ingredients for bakery
products, properties of ingredients used, interaction and changes during processing to
produce required characteristics
5. Properties and requirements of yeast and control of yeast action
6. Culinary and technical terms related to bakery products commonly used in the
industry.
7. Expected taste, texture and crumb structure appropriate for particular bakery
products.
8. Ratio of ingredients required to produce a balanced formula
9. The influence of correct portion control, yields, weights and sizes on the profitability of
an establishment
1. Bakery products are stored according to established standards and procedures
2. Packaging are selected appropriate for the preservation of product freshness and
eating characteristics
Conditions:
 Commercial mixers and attachments  Ovens

 Cutting implements  Moulds, shapes and cutters
 Scales  Baking sheets and containers
 Measures  Various shapes and sizes of pans
 Bowls
Methodology:
 Lecture
Assessment Method:
 examination
 Observation
 Demonstration

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Store Bakery Products


Read: Information Sheet 1.3-1
STORE YEAST GOODS Evaluation Tool which trainers use in
1. Store at correct temperature and conditions of evaluating their trainees after finishing a
storage
2. Maintain maximum eating quality, appearance and Go through the learning activities outlined for
freshness
Perform: Task Sheet 1.3-1 tasks to practice on performing the
requirements of the evaluation tool.
The output of this LO is a complete Institutional
Read: Information Sheet 1.3-2 Competency Evaluation Package for one
Competency of BREAD AND PASTRY
RECIPES
PRODUCTION NCII. Your output shall serve
1. Plain sweet yeast dough as one of your portfolio for your Institutional
2. Fruit buns Competency Evaluation for Preparing and
3. Chelsea buns Producing Bakery Products.
4. Panettone (Italian Fruit Bread)
Feel free to show your outputs to your trainer
5. Christmas stolen
as you accomplish them for guidance and
6. Savarins &Babas evaluation.
7. Stock Syrup for Baba/Savarin
8. Croissants This Learning Outcome deals with the
9. Croissant Fillings
Evaluation Tool which trainers use in
10. Danish Pastry
11. Danish Pastry Fillings competency of the qualification.
12. Cherry filling
13. Cheese filling Go through the learning activities outlined for
14. Almond filling
15. Crème patissiere
16. Bohemian cake requirements of the evaluation tool.
17. Streuselkuchen
18. Cream cheese topping After doing all the activities for this LO3: Store
19. Streusel topping
Bakery Products; you are ready to proceed
to the next UC2: Prepare and Produce
20. Curd cheese filling
Pastry Products.
21. Sour cherry filling
22. Poppyseed filling
23. Continental rounds
24. Yeast raised donuts

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Information Sheet 1.3-1
1. Store at correct temperature and conditions of storage
Bakery products tend to be stable at room temperature. No special storage requirements

need to be applied for daily use.
For any product that is to be served after the day of manufacture the product will
need to be covered and protected from outside contamination:
 Products with cream filling will need to be kept chilled
 Crème patissierscan stand at room temperature for the day but must then be
discarded and not used.
Most bakery products are sold or used the same day that they are produced.
If they are to be stored at room temperature then:
 Store at Room Temperature
 Festive product may be stored for a couple of days. For
longer storage it is best to freeze.
 If the baked product does not contain dairy products then it
can be stored at room temperature. It should be protected
from the environment by being covered.
 When food is chilled it can lose essential parts of the flavour.
When storing it is always important to make sure product is labelled and it is stored away
from strong odours like onion or cleaning chemicals.
Freezing
If freezing baked bakery products care must be taken not to squash them when
wrapping.
This will cause them to be deformed when thawed out.When freezing be sure to label
with the date of freezing and use the FIFO (‘First In, First Out’) rule.
Storing in Coolroom
Product with dairy ingredients like cream and crème pâtissière need to be kept chilled to
stop bacterial activity rising above acceptable limits.
Never store for too long in cool room: fresh cream, same day only.
Product degradation will be too great and eating quality diminishes.

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2. Maintain maximum eating quality, appearance and

freshness
All yeast good products will stale quickly.Staling is the process where the optimum eating
fades.
Staling can be in several forms:
 Air passes through the product and dries the product out
 Moisture from the air enters the product so it loses some of the eating quality. Crisp
product goes soft.
To maintain the eating quality of bakery items:

 Use as soon as possible
 Cover to protect from environment
 Keep chilled if needed
 Keep dry.
Croissantswill be considered stale the next day when they lose crispness. After baking it
is best to freeze them if you wish to store them for any period of time:
 Thawing is quick as the product is light
 Thawing is best at room temperature.
Danish pastry is best consumed on the day that it was produced. It can be stored and
reheated at a later time, but eating quality is reduced.
Any Yeast Goods product is best consumed on the day that it was produced.
Optimise freshness
 Bake daily
 Bake only what you can sell
 Bake in small batches.

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Task Sheet 1.3-1
RECIPES
Plain Sweet Yeast Dough
Group Ingredients % Weight Costing
A Bakers Flour 100 1.000

Yeast, compressed 8 0.080
Salt 1.5 0.015
Sugar 12 0.120
Bread Improver MRU 0.010
Shortening (Merita) 8 0.080
Milk Powder 2 0.020
Dry Gluten, optional 2 0.020
Lemon rind #1
Water +/-55 0.550
Total 1.895
Method:
 Disperse yeast through the water and add the dry ingredients on top
 Mix into a clear, well developed dough
 FDT 28ºC and allow to rest.
 Scale off @ .060gm each
 Hand Up – as appropriate
 Intermediate proof 5 mins (covered)
 Final mould– as for round buns
 Proof – 35ºC 80% RH
 Bake at 220ºC for 15 mins
 Remove from oven, place onto a cooling wire. Brush with Bun Glaze whilst still hot on
removal from the oven
 When cold, decorate with fondant.

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Finishing alternatives
Cream Buns
 Using a serrated edge knife, slice the bun in half in a downward
scaling motion, don't cut right through so as to leave a hinge
 Open the buns and pipe a little raspberry jam into the base of the
bun
 Fill the bun with fresh whipped cream (sweetened) as instructed by
teacher
 Dust with icing sugar and dress for final presentation.
Finger Buns
 Ice the top of finger bun with thinned warm fondant or fudge icing
 Then dip into coconut following the teacher's instruction to achieve the desired finish.

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Fruit Buns
A Baker’s Flour 100 1.000

Salt 1 0.010
Gluten flour 2 0.020
Sugar 12 0.120
Milk Powder 4 0.040
Mixed Spice 1 0.010
Yeast, Compressed 10 0.100
Water +/-56 0.560
B Currants 10 0.100
Sultanas 25 0.250
Mixed Peel 6 0.060
Total 2.360
Method:
 Mix "A” to a smooth well developed dough

 Add "B" into "A" and mix into a clear dough
 Be careful not to break up and smear the fruit through the dough
 FDT 27ºC
 Method: A.D.D.
 Scale off. @ 60each
 Intermediate proof 5 mins (covered)
 Final mould: Round
 Tray up
 Bake at 220ºC / 425ºF for 15 mins
 Remove from oven and glaze with "Bun Wash".

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Chelsea Buns

Yeast, 10 0.080
Salt 1.5 0.010
Sugar 12 0.100
Bread Improver MRU MRU
Milk Powder 1.5 0.010
Dry Gluten 3 0.025
B Egg pulp 10 0.080

Bun Spice To taste To taste
Water 50 0.400
C Currants 30 0.250
Mixed Peel 6 0.050
Brown or Castor Sugar 25 0.200
Cinnamon, ground 1 0.005
Butter, melted As required
Total
Method:
 Mix "A". Mix "B". Add "B" into "A" and mix into a clear, well developed dough
 FDT 28ºC. Intermediate proof 5 mins (covered)
 Pin it out to size: 76 cm x 50 cm. Brush with cool melted butter and sprinkle "C" over
brushed area, or use alternative fillings
 Lightly press fruit into dough. Roll up tightly and water wash to seal
 Brush top with melted butter
 Scale off: Mark into desired pieces and cut
 Tray up
 Bake at 200ºC for 15 mins
 Sprinkle with Castor sugar on removal from oven and place onto a cooling wire.
Brush with bun glaze and decorate with fondant when cold.

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Panettone (Italian Fruit Bread)

Milk, 45 0.450
Caster Sugar 4.5 0.045
B Butter, soft 33 0.330
Sugar 6 0.060
Egg Yolks 20 0.200
Lemon Zest 3 0.030
Orange Zest 3 0.030
Orange blossom flavour Little
Honey 5 0.050
C Bakers Flour 74 0.740
D Raisins 22 0.220
Orange Peel (finely chopped) 25 0.250
Chopped blanched Almonds 10 0.100
Total 2.815
Method:
 Calculate sufficient dough to produce 4 x 750 gm Panettone

 Mix "A" and ferment over an 8 hour period. FDT 25ºC
 Add “B” and “C” and mix into clear, well developed dough. Let rise until doubled in
size
 Add "D" and carefully mix through
 Scale off, Hand up
 Final mould: Round
 Place into well greased moulds and cut a cross into the
surface after 2/3 proof
 Proof - 35ºC until surface is cracked, (no humidity)
 Bake at 200ºC/425ºF for 25 mins
 Place onto cooling wires on removal from the oven
 If Panettone is produced with sour-dough please refer to the notes for sour dough’s.

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Christmas Stollen
Group Ingredient % Weight Costing
A Bakers flour 34 0.170

Water 24 0.120
Milk Powder 2 0.010
Yeast 10 0.050
B Butter 24 0.120
Salt 1.5 0.005
Lemon rind 1 1
Castor Sugar 12 0.060
Vanilla Essence 1 0.010
Cardamom 0.5 0.003
Mace 0.3 0.002
C Plain flour 66 0.330
Water 15 0.075
Milk powder 2 0.010
D Sultanas 60 0.300
Mixed Peel 13 0.065
Slivered Almonds 17 0.085
Rum 8 0.040
E Marzipan 18 0.090
Total 1.545
Method:
 Produce 2 stollen.720gm each

 Mix group 4 together and leave covered, preferably overnight.
 Warm water in group 1 to 35 – 40°C
 Break down the yeast in the water and add remaining ingredients in group 1 to produce a
ferment at 28°C
 Cover ferment and allow to stand in a warm place for
approximately 20 minutes.
 Mix group 2 together and turn into a soft batter. DO NOT CREAM
 When ferment is ready, add group 3 to group 2 and add the
ferment
 Mix together to form a smooth dough
 Remove from machine and rest for approximately 20 minutes
 Finished Dough Temperature: 28°C.

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Make Up Procedure: CHRISTMAS STOLLEN
 Remove 200gm of plain dough from batch. Mould into 2 x 100gm pieces
 Take the remaining dough and carefully fold in fruit from group 4
 Scale and mould fruit dough into 2 even pieces
 Allow dough to recover for 5 minutes
 Pin out plain dough to a square shape approximately 1.5mm thick
 Pin out fruit dough to a square shape. (See diagram next page)
 Mould marzipan into 2 pieces the same length as the fruit dough
 Fold in marzipan into 2 pieces the same length as the fruit dough
 Wrap each unit inside a plain dough square
 Place units into vienna slippers and prove at 28 – 30°C
 Prove to ½ proof only
 Bake at 200 – 220°C with steam
 When baked, brush liberally with melted butter while still hot
 Dust with vanilla sugar place onto a cooling wire and allow to cool completely
 When cold, dust with icing sugar and wrap in plastic to prevent drying out.

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Savarins & Babas
Yield: 18 Babas, 18 Savarins

Milk, 38oC 40 0.400
Egg 65 0.650
Salt 1 0.010
B Butter, soft 40 0.400

C Currants 36 0.360
Total 2.990
Method:
 Mix "A" into a clear, well developed dough

 FDT 32ºC
 Proof until doubled in size
 Add "B", divide dough in half and add "C" to 1 half
 Pipe into moulds and fully proof
 Bake at 210ºC until golden brown in colour
 Large savarins require lower temperature
 Remove from oven, place onto cooling wire
 Soak in stock syrup and glaze with boiled apricot jam
 Decorate with fresh, whipped cream and fresh fruit.

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Stock Syrup for baba/savarin

A Water 100 2.000
Sugar 50 1.000
Orange zest and juice 2 each
Lemon juice and zest 2 each
Cinnamon quills 2 each
Cloves 4 each
Bay leaves 2 each
B Rum To taste
Total 3.050
Method:
 Obtain zest and juice from citrus fruit

 Add remaining ingredients and boil for 10 min
 Let stand for further 10 min
 Strain and use
 For Babas add “B” after straining.

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Croissants
If butter is used, best results occur if dough is prepared 1 day in advance

Water, cold 60 0.600
Salt 2 0.020
Dry Gluten 2.5 0.025
B Royal Danish or Butter 40 0.400
Total 2.165
Method:
 This is sufficient dough to produce 24 x 80gm croissants

 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
 Shape "B" to a rectangle 2/3 of dough size and place onto dough
 Same as in English Puff pastry
 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.

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MAKE UP PROCEDURE:
Plain Croissants:
1. Roll out prepared dough to 1100mm x 400mm
2. Cut dough lengthwise to create 2 strips 1100mm x 200mm
3. Lay strips on top of each other
4. Cut 20 triangle shapes with a base line of 150mm each
5. Brush off all excess flour and roll up the croissants
6. Place onto a clean and lightly greased 2/lGN baking tray
7. Lightly egg wash and half prove at 36ºC, low humidity
8. Bake at 230°C for approx. 12 – 15 min
9. Remove from baking tray and place onto a cooling wire.

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Croissant Fillings
Bacon & Cheese Filling

A Bacon , diced 50 0.500
Cheese, grated 100 1.000
Total 1.500
Method:
 Mix all ingredients together.
Marzipan Filling
A Butter 100 1.000
Raw Marzipan 7.89 0.078
Total 1.078
Method:
 After baking glaze with apricot jam, sprinkle with toasted almonds and dust with icing sugar
 Add filling 30 gm per croissant.
Chocolate
A Chocolate 100 1.000
Total 1.000
Note: 0.015 (per croissant)
Method:
 After baking glaze with apricot jam, and pipe line with dark chocolate. For easier production
chocolate may be cut into 15 cm long sticks
 Add filling 15 gm per croissant.

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Danish Pastry
Danish pastry is 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).
Dough
Salt 1.5 0.015
Sugar 4 0.040
Bread Improver 1% MRU 0.010
Butter, unsalted 4 0.040
Water 37.5 0.375
Egg 22.5 0.225
Milk Powder 4 0.040
B Butter or 55 0.550
Royal Danish (Margarine)
Total 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
 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.

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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 36°C
 Bake at 230°C for approx. 12 – 15 min
 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

Pipe Apricots Fold 2
opposite
100
corners in to
Custard overlap
100
Apple Mix Fold 4

corners into
100
centre to
overlap
100

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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.

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Danish Pastry Fillings
Hazelnut Filling
A Caster Sugar 28 0.280
Butter 6 0.060
Milk 74 0.740
B Ground Hazelnut, toasted 100 1.000
Cake Crumbs 50 0.500
Honey 10 0.100
C Vanilla To taste To taste
Lemon To taste To taste
Cinnamon To taste To taste
Rum To taste To taste
Total 2.680
Method:
 Boil “A” and pour over remaining ingredients
Lemon Filling
A Lemon Curd 100 1.000
B Cake Crumbs 50 0.500
Total 1.500
Method:
Cherry Filling
A Cherry Juice 100 1.000
Caster Sugar 20 0.200
Cinnamon 2 sticks
B Corn flour/Arrowroot 12 0.120
C Sour Cherries 70 0.700
Total 2.020

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Method:
 Boil juice, sugar and cinnamon

 Thicken with cornflour/arrowroot (mixed with a little juice )
 Add Cherries.
Recipe: Sour Cherry Filling

To calculate the amount of Instant Pre–gelatinised starch that is required to thicken your sour
cherry liquor, use 10%.
USE 10% approximately of Instant Starch to thicken your Sour Cherry liquid.
10% of Instant pre-gelatinised starch is required to thicken your liquid.
Also use an equal amount of sugar and blend Instant Starch and sugar together for better
dispersion into the Cherry Liquor.
Slowly add Sugar/Starch blend into liquid and whisk well until a thick jelly is obtained.
Fold cherries into jelly and blend through.
Cheese Filling
A Cream Cheese (Quark) 100 2.500
B Eggs 10 0.250
C Raisins 5 0.125
Lemon Zest #2
Salt pinch
D Custard Powder 2.6 0.065
Total 3.440
Method:
Apple Filling
A Apple, diced 100 1.000

Cinnamon 0.8 0.008
B Water 12 0.120

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C Instant Clear Gel 12 0.120

D Sultanas 12 0.200
Total 1.728
Method:
 Mix all ingredients together. Care must be taken not to lump the liquid with the instant starch.
It is advisable to mix the sugar with the starch.
Almond Filling
A Raw Marzipan 100 0.100
Almonds Ground 100 0.100
Cinnamon 0.1 0.001
Oranges #1
Egg Whites 60 0.060
Rum 0.5 0.005
Total 0.310
Method:
Crème Patissiere
A Milk 100 1.000
Caster Sugar 1 10 0.100
B Egg Yolks 12 0.160
Vanilla Essence 0.5 0.005
Caster Sugar 2 10 0.100
C Cake flour 6 0.060
Corn flour 5 0.050
Total 1.475
Method:
 Place milk into a saucepan with sugar. Bring to the boil.

 Whisk egg-yolk with sugar and add sifted “C”
 Add half of the boiling milk into the flour mix whilst stirring.
 Place all the flour-mix back into the remainder of the boiling milk and bring back to the boil,
until it thickens.

CBLM
REVISION # OI
77
 Strain crème patisseriethrough a strainer, sprinkle with caster sugar and plastic wrap, to
prevent a crust from forming.
 Note: In some formulae for the crème patisseriecornflour is replaced with custard powder.
Custard powder is cornflour with yellow food colour and vanilla flavour, usually VANILLIN.
Yeasted Coffee Cakes

Sweet Yeast products are made with a medium density yeast dough, which is composed of the
yeast dough, fillings and/or toppings, which are sometimes baked. They are usually served for
afternoon teas or breakfast.
Fillings:
Custard, Buttercreams, Gelatine based Creams, Nuts, Fruit and Sweet Cheeses.
Toppings:
Fruit, Nuts, Crumbles, Apricot Jam, Fondant and Chocolate.

CBLM
REVISION # OI
78
Bohemian Cake

Eggs 10 0.100
Sugar 8 0.080
Milk 46 0.460
Salt 2 0.020
Lemon, Vanilla To taste To taste
Total 1.830
Method:
 30 x 60 gm Bohemian Cakes
 Mix "A" into a clear, well developed dough
 Scale off: 60 gm pieces
 Hand up: Round
 Roll out to 3 mm thick discs
 Brush with water
 Pipe 25 gm of each filling onto base
 Sprinkle with butter crumble
 Remove from oven, place onto cooling wires
 Dust with icing sugar when cold.

CBLM
REVISION # OI
79
Streuselkuchen
2 x GN Trays

Sugar 3 0.035
Water 26 0.300
B Bakers Flour 75 0.845

Butter, soft 21 0.240
Milk Powder 2.5 0.030
Sugar 10 0.115
Lemon Zest #2
Egg 20 0.220
Salt 1 0.001
Total 2.152
Method:
 Mix "A" and let stand until doubled in size

 FDT 28ºC
 Add "B" to sponge and mix until developed
 Divide in half and mould round
 After resting time, roll out to tray size and place dough carefully
into tray
 Spread filling onto dough piece
 Top with streusels
 Proof – 32ºC 80% RH, 1\2 proof
 Bake at 210ºC / 20 – 25 minutes until golden brown in colour
 Remove from oven, place onto a cooling wires
 When cold dust with icing sugar.

CBLM
REVISION # OI
80
Cream Cheese Topping

(Yields 1 slice)

A Milk 100 1.000
Sugar 36 0.360
Cornflour 12 0.120
Cream Cheese, softened 100 1.000
Rum 8 0.080
Lemon Zest and Juice #2
Total 2.600
Method:
 Disperse a little milk with the cornflour

 Bring remaining milk and sugar to the boil
 Thicken with cornflour
 Cool and stir in cheese and flavouring.
Streusel Topping
(Yields 1 slice)
Group Ingredients % Weight $

A Castor Sugar 50 0.500
Cake Margarine 50 0.500
Bakers Flour 100 1.000
Salt, Vanilla, Lemon To taste To taste
Total 2.000
Method:
 Cream sugar and margarine, add flavours

 Add flour
 Rub through a coarse sieve and refrigerate
 Place onto Cream cheese mixture.
Other yeasted cakes

A variety of other cakes can be produced, simply by changing the filling. Fruit, Nut or Seed or
other fillings are very suitable.
The Buttercake (Butter Kuchen) is very popular and easy to make.
The same basic recipe for Streuselkuchen is used, proofed to 2/3 and finished with a butter(4:1),
vanilla and sugar mixture. Prior to baking it is sprinkled with almonds and usually consumed a short time
after baking.

CBLM
REVISION # OI
81
Curd Cheese Filling

(Filling 1)

A Curd Cheese 100 1.000
Cornflour 606 0.066
Eggs 8.3 0.083
Sugar 5.8 0.058
Butter, melted 8.3 0.083
Salt 0.8 0.008
Lemon, Vanilla To taste To taste
Total 1.298
Method:
 Blend ingredients together.
Sour Cherry Filling

(Filling 2)

A Cherry Juice 142 1.420
Sugar 57 0.057
Custard Powder 17 0.017
Cinnamon To taste To taste
Sour Cherries 100 1.000
Total 2.494
Method:
 Calculate ratio for fillings

 Boil cherry juice
 Mix sugar, custard powder and cinnamon with a little water and pour into boiling juice
 Re-boil while stirring, remove from heat and fold in the cherries.

CBLM
REVISION # OI
82
Poppyseed Filling:
(Filling 3)

A Poppyseeds, crushed 100 1.000
Milk 60 0.600
Sugar 80 0.800
Butter 30 0.300
Egg 40 0.400
Marzipan 40 0.400
Cake Crumbs, sweet 40 0.400
Cinnamon to taste
Total 3.900
Method:
 Boil milk and stir in poppy seeds

 Mix marzipan with butter and eggs
 Add remaining ingredients and blend together.
Continental Rounds

Yeast, dried 3 0.030
Salt 1 0.010
Sugar 7 0.070
Improver MRU 0.010
Shortening ( Merita ) 4 0.040
Milk Powder 3 0.030
Dry Gluten 3 0.030
B Water +/-48 0.480

Total 1.690
 Calculate sufficient dough to produce 3 x 450 gm rounds

 Mix "A", Mix "B"
 Add "B" into "A" and mix into a clear, well developed dough
 FDT 28ºC, Method: A.D.D.
 Scale off
 Hand Up – as appropriate

CBLM
REVISION # OI
83
 Intermediate proof for 5 mins (covered)

 Final mould: Roll each dough piece into a rectangle (1 cm thick )
 Spread Hazelnut filling onto it and roll it up. Seal with water
 Join ends together and cut lengthwise 3/4 through the dough
 Place into 22 cm cake hoop, which has been lined with silicon paper
 Proof 30 – 35ºC 80% RH, to 3/4 proof
 Remove from oven, place onto a cooling wire
 When cold, decorate with fondant.
Deep fried Yeast Products

These are products like the American Donut or the German Berliner Pancakes, which
are made with plain sweet yeast bun dough and deep fried.
After initial cooling there are several ways of finishing the product, either with apricot jam,
fondant, water icing or icing sugar.
Fillings may be applied prior to decorating.

CBLM
REVISION # OI
84
Yeast Raised Donuts

Salt 1 0.010
Sugar 10 0.100
Soya Flour 1 0.010
Milk Powder 1 0.010
B Bun Shortening 10 0.100

C Water 55 0.550
Lemon As required
Total 1.890
Method
 Mix "A".
 Add "C" and mix clear
 Add "B"
 Rest for 15 min, covered
 FDT 26ºC
 Scale off: 60 gm Donuts
 Mould to shape as instructed
 Place onto greased tray
 Proof ½ proof
 Deep-fry at 170ºC until golden brown in colour
 Place onto a cooling wire.
Finish for various donuts
 Cinnamon sugar
 Glaze with boiled apricot jam and fondant
 Pipe a rosette of fresh cream and decorate with fresh fruit. Dust with icing sugar prior to
serving.

CBLM
REVISION # OI
85
Berliner Pancakes
Donuts
Roll in Pipe a little raspberry jam into centre and finish with either:
 Rolled in A1 sugar
 Glazed with apricot jam and white fondant
 Dusted with Icing Sugar.
Troubleshooting Chart
Product fault Problem Remedy
Large Blister or Proofed too dry Increase relative humidity

Air Pocket
Improper dough temperature Check and correct water
temperature
Underproofed Increase proofing time.
Dough too young Allow longer fermentation
Proofer has too much moisture Reduce humidity
Insufficient Drying Allow longer floor time
Excessive Shortening Frying temperature too low Calibrate and adjust

Absorption
Dough too old Handle 2nd and 3rd cuts sooner
Shortening breakdown or dirty Filter or replace
Over-proofing Decrease proofing time
Over-fermented Reduce fermentation time
Proofer has too much moisture Reduce humidity
Crust Colour too Dark. Frying temperature too high Calibrate and adjust
Dough too young Allow longer fermentation
Shortening breakdown or Filter or replace

dirty
Frying time too long Check frying time.

(do not fry by colour)
Crust Colour too Light Frying temperature too low. Calibrate and adjust.
Dough too old. Handle 2nd and 3rd cuts

CBLM
REVISION # OI
86
Product fault Problem Remedy
Over-fermented. Reduce fermentation time
Excessive scrap added to dough Add 10% maximum
Frying time too short Check frying time.

(do not fry by colour)
Dough takes too long Dough temperature too low Adjust water temperature
To rise in bowl
Not enough yeast
Bad yeast
Production Room too cold
Dough rises too fast Dough mixed too warm Adjust water temperature
Too much yeast
Dough or Donut Dough too old Handle 2nd or 3rd cut

tastes sour sooner
Shortening breakdown or Filter or replace

dirty
Too much yeast Reduce fermentation time
Over fermented
Excessive scrap added to dough Add 10 % maximum
Donuts Balling Dry proof Increase humidity
Under proof Increase proofing time
Improper shrinking Thoroughly shrink on bench or

adjust rollers
Excessive Spreading Proofer has too much moisture Reduce humidity
Mix is too wet Reduce water in mix

CBLM
REVISION # OI
87
External Faults in Bread and Their Causes
Lack Excessive Lack Excessive ShelledT

Possible Causes ofVolume Volume ofColour colour on op Crust
crust
Dough too tight, especially in the X X
case of tin bread
Dough chilled during fermentation X

Dough temperature too high X
Dough skimming during proving X
owing to dough humidity too low
Excessive proof X
Oven temperature too low X
Oven temperature too high X
Over ripe dough X X
Soft moulding X
Too little yeast for the system X
employed
Too much salt X
Too low in maltose figure X X X
Too little salt X
Too high maltose figure X
Too little proof X
Under ripe dough X X
Flour dark or offal X X
Flour weak X X
Flour very strong X X
Flour ‘short’ due to overheated X blistered
wheat or over treatment

CBLM
REVISION # OI
88
Internal faults in bread and their causes
Possible Causes CoarseTex CrumblyBr StreakyC Holes in DarkCrum

ture ead rumb Crumb b
Dough too slack x x
Dough temperature too high x
Dough not properly mixed x x
Dough scraps from machines x
Excessive top heat in oven x
Flour not sifted x
Flours insufficiently blended x
Flash heat in the oven x
Grease from divider x
Incorrect mixing x
(ingredients)
Incorrect moulding x x x
Incorrect bashing of cottage x
loaves
Oven temperature too low x x x
causing excessive proof
Over ripe dough x x x
Skinning of dough before x
baking
Too much proof x x x
Too high matose figure, x x
especially if excessive
steam in oven
Too low matose figure in the x
flour
Too much dusting flour x
Too little proof x
Excessive grease in moulder x

CBLM
REVISION # OI
89
Recommended reading
Bailey, Adrian & Ortiz, Elisabeth Lambert; 2003; The book of ingredients, Michael Joseph
DiMuzio, Daniel; 2009; Bread Baking: An Artisan's Perspective; Wiley
Figoni, Paula; 2004; How baking works: Exploring the fundamentals of baking science;
John Wiley and Sons Inc
Forkish, Ken; 2012; Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza; Ten
Speed Press
Hadjiandreou, Emmanuel; 2011; How to Make Bread; Ryland Peters & Small
Hamelman, Jeffrey; 2012; Bread: A Baker's Book of Techniques and Recipes; Wiley
Igoe, Robert S; 2011 (5th edition); Dictionary of food ingredients; Springer
Keller, Thomas; 2012; Bouchon Bakery; Artisan
Mitchell, Karen; 2013; The Model Bakery Cookbook; Chronicle Books
Morgan, Diane; 2005; Pizza: More than 60 Recipes for Delicious Homemade Pizza; Chronicle
Books
Peterson, James; 2009; Baking;Ten Speed Press
Reinhart, Peter; 2001; The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread;
Ten Speed Press
Wood, Ed; 2011; Classic Sourdoughs;Ten Speed Press

CBLM
REVISION # OI
90
Trainee evaluation sheet
The following statements are about the competency you have just completed.
Don’t Do Not Does Not

Please tick the appropriate box Agree
Know Agree Apply
There was too much in this competency to cover

without rushing.
Most of the competency seemed relevant to me.
The competency was at the right level for me.
I got enough help from my trainer.
The amount of activities was sufficient.
The competency allowed me to use my own

initiative.
My training was well-organized.
My trainer had time to answer my questions.
I understood how I was going to be assessed.
I was given enough time to practice.
My trainer feedback was useful.
Enough equipment was available and it worked

well.
The activities were too hard for me.

CBLM
REVISION # OI
91
The best things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The worst things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The things you should change in this unit are:
___________________________________________________________________
___________________________________________________________________

CBLM
REVISION # OI
92
Trainee Self-Assessment Checklist
PREPARE AND PRODUCE BAKERY PRODUCTS Yes No*

Prepare and bake yeast goods
1.1 Select required commodities according to recipe and production requirements
1.2 Prepare a variety of yeast goods to desired product characteristics
1.3 Produce a variety of yeast goods according to standard recipes and enterprise
standards
1.4 Use appropriate equipment to prepare and bake yeast goods
1.5 Use correct techniques to produce yeast goods to enterprise standards
1.6 Bake yeast goods to enterprise requirements and standards
1.7 Select correct oven conditions for baking yeast goods

Decorate and present/display yeast goods
2.1 Prepare a variety of fillings and coating/icing and decorations for yeast goods
2.2 Decorate yeast goods using fillings and coating/icing and decorations
according to standard recipes and/or enterprise standards and/or customer
requests
2.3 Present/display yeast goods to enterprise standards using appropriate service
equipment
Store yeast goods
3.1 Store at correct temperature and conditions of storage
3.2 Maintain maximum eating quality, appearance and freshness
The trainee’s underpinning knowledge was:

Satisfactory  Not Satisfactory 
Feedback to trainee:
The trainee’s overall performance was:

Assessor’s signature: Date:

CBLM
REVISION # OI
93
Demonstration with Questioning Checklist
Trainee name:
Trainer name:
Qualification: BREAD AND PASTRY PRODUCTION NC II
Unit of competency: Prepare and Produce Bakery Products
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary tools, the candidate will be able to demonstrate, Prepare and Produce
Bakery Products following standard procedures within 15 minutes.
 to show if
DEMONSTRATION evidence is
demonstrated
Yes No N/A
During the demonstration of skills, did the candidate:
 Demonstrated ability to produce a range of specialist bakery products,
both sweet and savory according to establishment standards and   
procedures.
 Demonstrated ability to produce a quantity of bakery products according

to establishment standards and procedures.   
 Demonstrated ability to store and package bakery products according to
establishment standards and procedures.   
 Demonstrated application of hygiene and safety principles according to
established standards and procedures.
The candidate’s demonstration was:

CBLM
REVISION # OI
94
THIRD PARTY REPORT

Candidate name:
Name of third party: Contact no.
Position:
Relationship with □ employer □ supervisor □ colleague □ other
candidate:
Please specify
________________________________________________
Please do not complete the form if you are a relative, close friend or
have a conflict of interest]
Dates the candidate worked with you From: To:
Competency Standards: BREAD AND PASTRY PRODUCTION NCII
Unit of Competency: Prepare and Produce Bakery Products
The candidate is being assessed against the competency standards for
We are seeking your support in the judgment of this candidate’s competence. Please answer these
questions honestly as a record of the candidate’s performance while working with you. Thank you for
your time.
Comments regarding candidate performance and experience
I can verify the candidate’s ability to: Yes No Not Comments to support my
sure
(tick the correct response] responses:
 Check the availability of all resources
required for training.
□□ □
 Identify alternative resources for
contingency measures.
□□ □
 Identify and arrange appropriate training
locations according to training needs.
□□ □
 □□ □
 □□ □
Third party signature: Date:
Send to:

CBLM
REVISION # OI
95

CBLM
REVISION # OI

1 Prepare and Produce Bakery Products

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Qualification Title: BREAD AND PASTRY PRODUCTION NCII

Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS

Module Title: PREPARING AND PRODUCE BAKERY PRODUCTS

LUCAN CENTRAL COLLEGES, INC.

Date Developed: Issued by:

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

The unit of competency “Prepare and Produce Bakery Products”

You are required to go through, a series of learning activities in order to

The goal of this course is the development of practical skills in supervising

This module is prepared to help you achieve the required competency, in

A certificate of achievement will be awarded to you after passing the

Date Developed: Issued by:

BREAD AND PASTRY PRODUCTION NCII

Contents of this Competency – Based Learning Materials

No. Unit of Competency Module Title Code

1 Prepare and Produce Preparing and TRS741379

2 Prepare and Produce Pastry Preparing and Producing TRS512317

3 Prepare and Present Gateaux, Preparing and Presenting TRS512318

4 Prepare and Display Petits Preparing and Display TRS512321

5 Present Dessert Presenting Desserts

Date Developed: Issued by:

Qualification: BREAD AND PASTRY PRODUCTION NCII

Unit of Competency: PREPARE AND PRODUCE BAKERY

Module Title: Preparing and Producing Bakery Products

Nominal Duration: 40 hours

LO1 Prepare Bakery Products

Date Developed: Issued by:

Learning Outcome # 1 Prepare and Produce Bakery

Learning Experiences / Activities

Prepare and Produce Bakery Products

This Learning Outcome deals with the

Go through the learning activities outlined for

After doing all the activities for this LO1:

Date Developed: Issued by:

Date Developed: Issued by:

Date Developed: Issued by:

Information sheet 1.1-1

1. Select required commodities according to recipe and

PROTEINS Soluble: 9 – 14%

In unleavened dough like pastry this gluten structure allows for it

 It is grey, tasteless and is tough and slightly elastic.

Date Developed: Issued by:

 Glutenin - gives strength.

SOLUBLE PROTEINS: 1% –2%, Albumin, Globulin and Protease.

FAT1– 2%; this contains carotene, the colouring pigment of flour.

Factors influencing flour behavior:

Date Developed: Issued by:

Functions of Salt are:

Date Developed: Issued by:

Available Forms of Yeast

These are controlled by the following:

Water added to the dough:

Date Developed: Issued by:

Dough Improvers basically assist in 2 areas –

Date Developed: Issued by:

Optional ingredients and their functions

Milk powder Malt products

Date Developed: Issued by: