BAKING- Refers to cooking by dry heat especially in an oven where temperature

Is uniform as hot air circulate to cook bread, cake pie and pastry.

BASIC INGREDIENTS
1. Flour- a finely ground meal or powdery product obtained from milling cereal grains, root crops
starchy vegetables and other foods.

There are three main types of flours sold in the market:

Bread flour- this flour has the greatest amount of protein and thus has high gluten strength, with the
great ability of producing large loaf. It is best used for breads of different varieties, mostly from lean
types of breads. It is sometimes popularly known as the 1st class flour, with a high gluten strength of
12-14%
Leavening agent: Yeast

All purpose flour- the name suggests that it can be used for all purposes in home cooking. After slight
modification to suite a particular need. It is made from a combination of bread and cake flours
sources. It is sometimes called substitute flour with medium gluten strength of 10-11%. When used
for bread, it requires more kneading to develop more gluten, and as a substitute for cake flour, mixing
should be lessened to control the development of gluten.
Note: It can also be modified as Cake flour- in 1 cup of all-purpose flour and replace it with 2
tablespoon of cornstarch.
Leavening agent: either yeast or chemical leavening agent

Cake flour – is a highly specialized type of wheat flour, intended for use in making cakes, noodles,
and other delicate baked goods. Several characteristics differentiate cake flour from other wheat
flours, making it unsuitable for certain tasks like baking bread. It is also made from the endosperm of
the soft wheat. The endosperm is the softest part of the wheat kernel, making cake flour the finest
flour available. As cake flour is milled, it is heavily bleached, not only to make it white but to break
down the protein in the flour. It is sometimes called as the soft flour with the lowest and weakest
gluten strength of 7-9%
Leavening agent: chemical leavening agent

2. LIQUID
Water, fruit juices, or milk are the liquids used in baking.
The functions of each in baking are as follows:
Water- the cheapest ingredient baking. Water can also be the most expensive material in baking if it
is not properly utilized. To a certain extent it regulates the yield. It also enhances longer shelf life
because bread with the proper

Amount of moisture will keep the product fresh in a longer time. Potable water (suitable to drink) is
acceptable for use in baking although water in various paces will differ in characteristics or
considerably in mineral content. For instance a great amount of salt (salty water) present in water is
hardness.

Water also transforms the protein four into gluten, controls dough consistency, dissolves salts and
distributes non-flour ingredients and moistens and dwells starch to render it digestible.

Milk – because of its fat content, milk is sometimes used in addition to, or instead of water. It is often
the liquid used in cakes, cookies, and sweet rolls. Milk creates a richer tasting loaf with a crust. For
this reason, it is also used in making muffins. It is never used for hard type of breads.

Several kinds of milk may be used. Whole fresh cow’s milk, evaporated milk, skim milk, buttermilk, or
sour cream is suitable. When using fresh cow’s milk, it is best to scald and cool the milk in order to
destroy the enzymes that interfere with yeast action or produce an undesirable flavour. The use of
evaporated milk however, to eliminated scalding is best preferred. It must be remembered, however,
that since about 40-60% of the water content of natural milk has been removed in evaporated milk,
only ½ cup of evaporated milk should be used and ½ cup of water to dilute it to the consistency of
natural cow’s milk.

Note: Sour milk and/or buttermilk substitution (for 1 cup of sour milk and buttermilk):

Add 1 tablespoon of ordinary vinegar or lemon juice into 1 cup evaporated milk and let it stand for 5
minutes.
Fruit Juices- fruit juices of pineapples, mango, orange, apple, etc. are also used as liquids. These
juices must, however, be diluted in water. Fruit juices not only improve the nutrient content of baked
product, but also give its characteristic flavour.

3. SUGAR
Sugar is defined as a sweet, soluble, crystalline organic compound belonging to the carbohydrate
group of foods.
The three type of commonly used sugar:
Granulated sugar – the crystals of this sugar lend themselves to practically all uses. This is
sometimes called refined or white sugar.
Confectionery or Powdered Sugar – it contains about 3% corn starch to control lumping or
crystallization. It is primarily used icing and frosting of cakes.
Brown sugar – a sucrose sugar product with a distinctive brown color due to presence of molasses,
some caramel, mineral matter and moisture. Light brown sugar contains 3.5 % molasses while dark
brown sugar contains 6.5 molasses. This is sometimes used in baked product where the color and
flavour of brown sugar is desired.

4. EGG
Eggs are very important and costly ingredients of baked products especially of cakes and rich
dough’s. They represent almost 50% of the cost of ingredients used in cake production. Each of the
components of eggs has its own specific characteristics which affect their performance in baked
products.
For example, in egg whites, we find the protein called mucin which is responsible for the gel
characteristics of the egg whites. Ovalbumin, another protein found in egg whites, coagulates and is
the material involved both in heat coagulation and whipping.
Egg yolk is also important composition because of its emulsifying property brought about by the
presence of lecithin. This is however, the portion of the egg yolk that causes spoilage when whole
eggs are stored at warm temperature.
Kinds of Eggs available
Eggs are available in 4 forms: Fresh, Liquid, Frozen and Dried. It is further classified as whole eggs,
egg yolks, egg whites as of usage in the recipes. Fresh eggs refer to the eggs still in its shell. Liquid
egg refers to eggs that have recently been broken or separated from the shell.
Frozen eggs – candled, broken, strained, thoroughly mixed and placed in cans.
Frozen yolk – generally contains 10% sugar, preventing the yolk from jelling and avoid separation of
the fat and maintaining the freshness after eggs have been thawed for use.
Frozen white- egg white approximately contains 11-14% solids. If the percentage of solids is higher,
this is an indication that the whites are old due to the loss of moisture in storage. It can be frozen for
about 2 months.
Dried egg – it is sometimes called abdomen powder often used in the preparation of meringue and
may serve as stabilizer. This mixture whips easily when blended with sugar and right amount of water
for reconstitute. Good quality dried whites may function both with liquid whites.

5. SHORTENING
When gluten in wheat flour is shortened, the resulting product is tender. Any fat increases the
tenderness of a baked product by preventing the sticking together of gluten strands during mixing is
referred to as shortening.

Kinds of Shortening:

1.Lard-(fat from a hog) best for breads, biscuits, pie crusts, and a few types of cakes and cookies.
The best last is not that which is extracted from the internal organs of a hog, but that which is taken
from the sides and back of the hog. This is sometimes classified Hydras plastic shortening and
effective in greasing of baking pans and molders.

2.Butter- used only for cookies and cakes. It is best used for flavour but has inferior shortening value.
Cakes made with butter are generally low in volume and have a coarse grain than those made with a
high quality shortening with good creaming characteristics.

3.Margarine – made from vegetables or animal fat churned with milk or cream. It is hard fat with a
high melting point and is primary used as pastry shortening or as roll-in fat in pastries.
Hydrogenated Vegetable Oil- sometimes referred as vegetable shortening made from purified oils
such as coconut, corn germ, soya beans, cotton seeds, etc.

4.Compound Oil- a combination of vegetable and animal fat used in bread.

5.Coconut Butter- used for confectionery purpose, that when added to chocolate and icings, gives
finer luster and increases its tenderness.

6.Edible Tallow- derived mainly from cattle fat, usually when not refined is used for soap
manufacturing. It is also advantageous, when approved for human consumption in certain types of
dry bread and thick bodied crackers.

6. LEAVENING AGENT
A leavening agent is a gas added or produced during mixing and/or heating of a batter or dough
making the mixture rise, thus the product becomes more light and porous.
There are 3 types of leavening agents: Air, Water vapour (Steam) and Carbon Dioxide.

These leavening agents fall under 3 classifications/groupings:

Physical Livener – air and water vapour or steam are physical livener. Manipulation of the flour
mixtures such as creaming butter and sugar together, cutting in and folding ingredients in cake
mixture, beating of egg whites in preparing meringue, leavening the butter by incorporating air into it.
Steaming also causes some leavening effects as in all food products made out of steam.

Physical livener gives the least effect but they are necessary in order to help in the improvement of
the texture and volume of batters and dough.
Biological Livener – one very good example of this is the Yeast, the first and most important
leavening agent. Bread leavened by yeast is called yeast bread.

Yeast – is a tiny one-celled plant that is present all around us. Yeast cells feed on sugars and
starches. They change the starch of bread dough into sugar which they then digest. As they do this,
they give off carbon dioxide as a waste product. This chemical change is called fermentation. Tiny
bubbles of carbon dioxide are trapped by the strands of gluten in the dough. The gas blows the gluten
into bigger and bigger bubbles and makes the bread rise.

7. FLAVORING IN BAKING
Ingredients that are used in small amounts are referred to as minor baking ingredients. In terms of
their effects on the sensory qualities and physical characteristics of the products, they are frequently
quite important ingredients. They are even indispensable.

Salt – it should be clean and refined (iodized salt) and has several uses in baking, making the food
taste good, accentuate the taste of other ingredients. It also prevents the growth and formation of the
bacteria in yeast leavened dough and removes the flatness of other foods.

Flavors, Spices and Seeds – extracts from the base fruits and flowers. It sometimes comes from the
bark of the trees, seeds, etc. and sometimes available in finely ground stage. They are used in baking
to add to the pleasant odor of baked products. We are cautioned however, not to use too much
flavouring. The same caution should also be taken into consideration using artificial food colourings
and food preservatives.

Cocoa, Chocolate & Coffee – popularly used in baking of cakes, cookies, pies etc providing variety as
well as bulk and attractiveness to the baked goods.
Other ingredients like nuts, desiccated coconut, yams, bananas and jam are also used especially in
cakes and pastry fillings to provide the variety of flavour and to improve the appearance of the baked
products.

MIXING TECHNIQUES OF CAKE BATTERS AND OTHER BAKED PRODUCTS

Mixing methods and techniques greatly affect flour mixtures and the resulting product. A variety of
techniques have been developed for efficiency and convenience. Some of them are as follows:

1. Creaming – rubbing one or two ingredients against a bowl with the help of a wooden spoon or
electric mixer to make soft fluffy mixture.

2. Sifting – to separate coarse particles in the ingredients by passing through a sieve. Air is
incorporated in this method.

3. Stirring – Often done with a wooden spoon, rotating it through a mixture as long as necessary until
the ingredients combined.
4. Beating- incorporation of air in a mixture by mechanical agitation, using special gadget like wire
whisk, electric hand held mixer, egg beater or even fork.

5. Kneading – process in the making of bread, after mixing of ingredients, adding strength to develop
the gluten, giving the bread its texture in the form of dough.

6. Whipping – kind of beating for eggs and cream to fill them with air and make them thick and fluffy.

7. Folding – working with two ingredients very gently to retain air in the mixture. It often one delicately
textured ingredient such as beaten egg white or whipped cream.
8. Cut & Fold – combination of two motions cutting vertically through the mixture and turning over and
over by gliding the rubber scraper across the bottom of the mixing bowl at each turn.

9. Cutting In – mixing fat and flour with the use of a pastry blender or two knives in a scissor like
manner.

Basic Steps in Dough Handling:

1. Weighing of Ingredients
2. Mixing of Ingredients
3. Kneading
4. Fermentation Period
5. Punching Down
6. Intermediate Proofing
7. Scaling/Molding/Panning
8. Final Proofing
9. Baking
Baking Equipment

Learning Objectives: After reading this INFORMATION SHEET the trainee must be able to:

1. Identify different kinds of baking equipment

2. Proper use of different kind of baking equipment
In preparing bakery products different kind of utensils and equipment is required to assure the
quality and quantity of any baking products

1. Stainless mixing bowl- A round bottomed bowl. Used for

mixing, whipping, and producing whipped cream, and egg
white foams. Round construction enables whip to recall
all areas. Available in many sizes.

2. Rubber scraper/spatula - A broad, flexible rubber or plastic tip on a long handle. Used to scrape
bowls and pans. Also use for folding eggs foams if whipped cream.

3. Measuring Cups

Are purchased in a set that includes 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup. Larger measuring cup sets
may also include 1/8 cup, 2/3 cup, 3/4 cup and 1½ cup measures. A dry measuring cup does not
have a pouring spout; instead they should have a straight edge to allow for easy leveling. Dry
measuring cups are used to measure all dry ingredients such as flour, sugar, and oats, also for
semisolid ingredients such as jam, shortening, sour cream, and peanut butter

4. Measuring spoon
Basic measuring spoon sets include measures for 1/4 teaspoon, 1/2 teaspoon, 1
teaspoon, and 1 tablespoon. Larger measuring spoon sets may also include 1/8 teaspoon, 3/4
teaspoon, and 1/2 tablespoon
5. Liquid measuring cups
Should be made of clear glass or plastic, have a pouring spout, and have clear measurement
markings on the side. It is handy to have a 1 cup measure, along with a 2 cup and 4 cup measure for
most baking projects. Liquid measuring cups are also handy for warming milk or melting butter in the
microwave

6. Wooden ladle/spoon
Are strong and durable, withstand heat, won’t scratch nonstick pans, and perfect for
stirring almost anything, including hot liquids on the stovetop.

7. Wire whisk-.
Another versatile baking tool, used to whisk or stir wet or dry ingredients together, beating egg whites
or cream, stirring ingredients as they heat in a saucepan and folding ingredients together

8. Pastry blender
Also known as a dough blender, is used to cut butter or other fat into dry ingredients, such as
when making piecrust, scones, or biscuits. A pastry blender has stainless steel wires shaped into a
half-moon, with a stainless or wooden handle for gripping. In place of a pastry blender, two kitchen
knives also work well for cutting the ingredients together.

9. Flour sifter
Are used when a recipe calls for sifted flour. The most common sifter is a canister type with
either a single mesh screen, or triple mesh screen and a rotating blade that is controlled by a rotary or
squeeze handle .
10. Grater -A four sided metal box with grids of varying sizes. Used for shredding and grating
vegetables, cheese, citrus, and others foods.

11. Zester
A small hand tool used for removing the colored part of citrus peels in thin strips. Zester - are
stainless steel strips with tiny razor-sharp edged holes. When you scrape a whole orange or lemon
across the zester it removes the colored and flavorful part of the fruit (the zest), without including the
bitter white

12. Pastry brush –

Used to brush items with egg wash, glaze, etc.

13. Parchment paper

Also known as baking paper, is a baker’s secret weapon. Parchment paper is used to line baking
sheets before baking cookies, ensuring cookies that won’t stick to the pan, lining cake

14. Dough scraper

Is a small, flexible plastic scraper that is rounded on one edge and flat on the other. The
rounded edge is used to get every last bit of batter, dough, or frosting out of a mixing bowl .
15. Pastry bag and/decorating tips
Cones shaped cloths or plastic bags with and open end that can be fitted with a metal tubes or tips of
various shapes and sizes. Used for shaping and decorating with items such as cake icing, whip
cream, duchesse potatoes, and soft dough.

16. Bench scraper

A broad, stiff piece of metal with a wooden hanle on one edge. Used to cut pieces of dough and to
scrape workbenches.

17. Pastry wheel

A round, rotating blade on a handle. Used for cutdting roll out dough and pastry

I8. Rolling pin

Is essential for rolling pie pastry, sugar cookie dough, and bread dough. There are two basic styles of
rolling pins, dowel and ball bearing

I9. Dough cutter

It is also a great tool for cutting bar cookies, cutting unbaked
dough into smaller pieces, or thin strips of pastry for a lattice pie
crust.
20. Round Cake pan
Are a popular and traditional choice for single layer birthday cakes as well as tiered wedding and
celebration

21. Rectangular pan- are often called sheet cake pans.

22. Cookie sheet

Are rimless, flat metal sheets, perfectly designed for placing rows of cookies. They
normally have a small rim on the short sides for easy gripping. The long flat edges allow you to slide
cookies off the sheet after baking

23. Pie pan

If using a metal pan, aluminum with a dull satin finish is the best for conducting heat.
These pans are not as pretty; however they will not break if dropped. Dark metals can cause the
crusts to over-brown and their coated surface can be marred with a knife.

24. Covered loaf pan molder-

Are used for most quick bread recipes, such as banana bread and zucchini bread.
25. Weighing scale
Weigh ingredients instead of using measuring cups to measure by volume, for the simple reason that
weight measurements are more precise and accurate.

26. oven timer

Is essential for baking, you don’t want to remember or guess how long a batch of cookies have been
baking, or how much longer a cake has to bake.

27. Cooling rack

Cooling rack are sold in various sizes, including round, square, and rectangular shapes. They should
have feet of at least ½ inch that raise them above the counter for good air circulation. Have at least
one rack that is large enough to hold several batches of cookies
 PREPARE AND PRODUCE BAKERY PRODUCTS

SOFT ROLL
Ingredients:

1/3 cup water

1 tsp sugar
2 tsp yeast
____________________________________________________________________________
¼ cup evaporated milk
1 pc egg(large)
1/8 bar butter melted but not hot
_____________________________________________________________________________

2 ½ cup bread flour (1/2 cup set aside)

¼ cup sugar
½ tsp. Salt

Glazed
2 tsp. Evaporated milk

Procedure:
1. Mix 1st set of ingredients except egg and butter. Set aside
2. Sift and mix 2nd set of ingredients
3. Combine 1st and 2nd set, knead until smooth, form a ball
4. Punch in dough then roll until smooth, then cut into equal size and form a ball
5. Put on greased baking sheet and let rise for an hour or until doubled in size.
6. Brush with evaporated milk for glazed.
 PREPARE & PRESENTS GATEAUX, TORTES AND CAKES

VANILLA CHIFFON WITH BUTTERCREAM

Yeilds 2 cakes
Ingredients:
2 ½ cups cakes flour
1 cups sugar
1 tbsp. Baking powder
¼ tsp salt
________________________________________________________________________________
8 pcs. Eggyolks
¾ cup water
½ cup oil
2 tsp vanilla
________________________________________________________________________________
8 pcs eggwhites
½ tsp. Cream of tatar
________________________________________________________________________________
1/2 cup sugar

BUTTRECREAM
Ingredients:

4 pcs eggwhites
1 cup powdered sugar
1 cup shortening
1 bar butter
2 tsp vanilla

PROCEDURES:

1.Sift 1st set of ingredients

2. Mix 2nd set of ingredients then add in 1st set to make the eggyolk mixture. Set aside
3. Beat 3rd set of ingredients gradually adding sugar until medium stiff peak forms
4. Fold in with the egg yolk mixture carefully
5. Pour on to a greased and dusted round pans.
6. Baked in 350°F for 10-15 mins
7. Cream butter and sugar, until sugar is dissolved then add vanilla, add beaten eggwhites gradually
until smooth. Spread on the cooled chiffon cake and decorate
 PREAPE AND DISPLAY PETITS FOURS

RECIPE OF MAM ODIE: (revised)

BUTTERSCOTH BAR:
BUTTER SCOTCH BAR
Ingredients:
2pcs eggs
1 ½ cup sugar
1tsp vanilla
½ cup butter
1 ½`cup all purpose flour
1tsp baking powder
½ tsp salt
½ cup chopped nut

PROCEDURES:
Cream butter and sugar. Add egg and vanilla. Beat until foamy then combine the flour, baking powder and salt.
Add to the egg mixture, blend well then stir in nuts. Spread batter on prepared pan. Bake for 25-30 minutes in
350 F, cut the bars while hot.

BROWNIES:

Ingredients:
4 eggs
1 cup white sugar
1 cup firmly packed sugar
½ cup butter
1/2 cup flour
1¼ cup cocoa
2 tsp vanilla
½ tsp salt
½ cup peanut

(CREAMING METHOD)