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INFORMATION SHEET

LESSON 6: PREPARING AND PRODUCING BAKERY PRODUCTS

LO 1. Prepare Bakery Products
1.1 Select, measure and weigh required ingredients according to recipe or production requirements
and established standards and procedures
1.2 Prepare variety of bakery products according to standard mixing procedures/formulation/recipes
and desired product characteristics
1.3 Use appropriate equipment according to required bakery products and standard operating
procedures
1.4 Bake bakery products according to techniques and appropriate conditions; and enterprise
requirement and standards
1.5 Select required oven temperature to bake goods in accordance with the desired
characteristics, standards recipe specifications and enterprise practices

1.1 Ingredients in Baking Bakery Product

Ingredients in Baking

Filipinos have strong taste of breads. Like rice, these baked products are important in the local dining table,
and are typically consumed for breakfast or snacks. Filipinos have grown to like different kinds of bread, from
sweet variants that satisfy their sweet tooth cravings to savoury ones. So, it is very important to learn the
different ingredients for the bread recipe.

1. FLOUR

Flour is a powder made by grinding raw grains or roots and used to make many different foods. It is the
most important ingredient in baking. It provides structure and texture of the baked goods, including bread, cakes,
cookies and pastries. To select the proper flour for each product, and to handle each correctly, you need to
understand the characteristics of each type of flour.

TYPES OF FLOUR

a) Bread flour – Bread flour is made from hard wheat has enough good-quality gluten to make it
ideal for yeast breads. Bread flours typically range from 11 to 13.5% protein.
b) Cake flour – Cake flour is a weak or low-gluten flour made from soft wheat. It has a soft, smooth
texture and a pure white color. Cake flour is used for cakes and other delicate baked goods that
require low gluten content. Protein content of cake flour is approximately 8%.
c) All-purpose flour – All-purpose flour, commonly found in retail markets, is less often found in
bakeshops, although it is often used as a general-purpose flour in restaurants. This flour is
formulated to be slightly weaker than bread flour so it can be used for pastries as well. All-purpose
flour has a protein content of about 10 to 11.5%.
d) Pastry flour -Is also a weak or low-gluten flour, but it is slightly stronger than cake flour. It has
the creamy white color of bread flour rather than the pure white of cake flour. Pastry flour is used
for pie dough and for some cookies, biscuits, and muffins. Pastry flour has a protein content of
about 9%.

HAND TEST FOR FLOUR STRENGTH

A typical small bakery keeps three white wheat flours on hand: cake flour,
pastry flour, and a bread flour. You should be able to identify these by sight and
touch, because sooner or later someone will dump a bag of flour into the wrong
bin or label it incorrectly, and you will need to be able to recognize the problem.

• Bread flour feels slightly coarse when rubbed between the fingers. If
squeezed into a lump in the hand, it falls apart as soon as the hand is opened.
Its color is creamy white.
• Cake flour feels very smooth and fine. It stays in a lump when squeezed in
the hand. Its color is pure white.
• Pastry flour feels smooth and fine, like cake flour, and can also be squeezed into lump. However, it has the
creamy color of bread flour, not the pure white color of cake flour.
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2. SUGAR - Is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.

Sugar or sweetening agents have the following purposes in baking:

• They add sweetness to flavor.
• They create tenderness and fineness of texture, partly by weakening the gluten structure.
• They give crust color.
• They increase keeping qualities by retaining moisture.
• They act as creaming agents with fats and as foaming agents with eggs.
• They provide foods for yeast.

We use the term sugar to refer to regular refined sugars derived from sugar canes. The chemical name for
this sugar is sucrose. However, other sugar of different chemical structure are also used in the bakeshop. Sugar
belongs to a group of substances called. Carbohydrates, a group that also includes starches.

TYPES OF SUGAR

a) Granulated sugar – or table sugar, is the most familiar and the most commonly used.
b) Confectioners’ sugar – are ground to a fine powder and mixed with small amount of starch (about
3%) to prevent caking.
c) Brown sugar – is mostly sucrose (about 85 to 92%), but it also contains varying amounts of caramel,
molasses, and other impurities, which give its characteristics and flavor. Basically, it is regular cane sugar
that has not been completely refined.
d) Non-nutritive Sweeteners - Also known as sugar substitutes.
e) Syrups - Consist of one or more types of sugar dissolved in water, often with small amounts of other
compounds or impurities that give the syrup flavor. The most basic syrup in the bakeshop, called simple
syrup, is made by dissolving sucrose in water. Dessert syrup is simple syrup with added flavorings.
f) Molasses - Is concentrated sugarcane juice. Sulfured molasses is a by-product of sugar refining. It is
the product that remains after most of the sugar is extracted from cane juice. Unsulfured molasses is not
a by-product but a specially manufactured sugar product. It has a less bitter taste than sulfured
molasses.
Molasses contains large amounts of sucrose and other sugars, including invert sugar. It also
contains acids, moisture, and other constituents that give it its flavor and color. Darker grades are
stronger in flavor and contain less sugar than lighter grades.
Molasses retains moisture in baked goods and therefore prolongs freshness. Crisp cookies made
with molasses can soften quickly because the invert sugars absorb moisture from the air.
g) Glucose Corn Syrup - Glucose is the most common of the simple sugars (monosaccharides). In syrup
form, it is an important bakeshop ingredient. Glucose is usually manufactured from cornstarch.

3. FATS

Saturated and Unsaturated Fats

Some fats are solid at room temperature, while others are liquid. The liquid fats we usually refer to as
oils. Whether the fats are solid or liquid depends on the fatty acids that make up the fat molecules.
Fatty acids consist primarily of long chains of carbon atoms to which hydrogen atoms are attached. If a
fatty acid chain contains as many hydrogen atoms as it can possibly hold, it is called saturated. If the chain
has empty spaces that could hold more hydrogen, it is called unsaturated. Saturated fats are solid at room
temperature, while unsaturated fats are liquid.

The Major Functions Of Fats In Baked Items Are:

• To add moistness and richness.
• To increase keeping quality.
• To add flavor.
• To assist in leavening when used as a creaming agent, or to give flakiness to puff pastry, pie dough,
and similar products.

a) Shortenings . Any fat acts as a shortening in baking because it shortens gluten strands and tenderizes
the product. However, we generally use the word shortening to mean any of a group of solid fats, usually
white and tasteless, that are especially formulated for baking. Shortenings generally consist of nearly
100% fat.
Shortenings may be made from vegetable oils, animal fats, or both. During manufacturing, the fats
are hydrogenated. This process turns liquid oils into solid fats. Shortenings are used for many purposes.

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b) Butter. Is a dairy product with high butterfat content which is solid when chilled and at room
temperature in some regions, and liquid when warmed. It consists of about 80% fat, about 15% water,
and about 5% milk solids. Butter is available salted and unsalted. Unsalted butter is more perishable, but
it has a fresher, sweeter taste and is thus preferred in baking.

Two major advantage of Butter:

• Flavor - Shortenings are intentionally flavorless, but butter has a highly desirable flavor.
• Melting qualities - Butter melts in the mouth. Shortenings do not. After eating pastries or icings
made with shortening, one can be left with an unpleasant film of shortening coating the mouth.

c) Margarine. Margarine is manufactured from various hydrogenated animal and vegetable fats, plus
flavoring ingredients; emulsifiers; coloring agents; and other ingredients. It contains 80 to 85% fat, 10 to
15% moisture, and about 5% salt, milk solids, and other components. Thus, it may be considered a sort
of imitation butter consisting of shortening, water, and flavoring.
d) Oils. Oils are liquid fats. They are not often used as shortenings in baking because they spread through a
batter or dough too thoroughly and shorten too much. Some breads and a few cakes and quick breads
use oil as a shortening. Beyond this, the usefulness of oil in the bakeshop is limited primarily to greasing
pans, deep-frying doughnuts, and serving as a wash for some kinds of rolls.
e) Lard. Lard is a semi-soft white fat derived from fatty parts of the pig, with a high saturated fatty acid
content and no transfat. Because of its plastic quality, it was once highly valued for making flaky pie
crusts and biscuits.

Storage of Fat
All fats become rancid when exposed to the air too long. Also, they tend to absorb odors and flavors
from other foods. Highly perishable fats, such as butter, should be stored, well wrapped, in the refrigerator.
Other fats and oils should be kept in tightly closed containers in a cool, dry place.

4. MILK

Milk is the most important liquid in the bakeshop. It is used in baked products to improve texture and mouth
feel. The protein in milk also gives a soft crumb structure in cakes, and contributes to the moisture, color and
flavor of a baked product.

5. EGGS

Egg is one of the important ingredient in baking. It is used in large quantity and more
expensive than many of the other high-volume ingredients, such as flour, sugar.

Composition of Egg
A whole egg consists primarily of a yolk, a white, and a shell. It contains a membrane that lines the shell and
forms an air cell at the large end, and two white strands called chalazae that hold the yolk centered.

• The yolk is high in both fat and protein, and contains iron and several vitamins. Its color ranges from light
to dark yellow, depending on the diet of the chicken.
• The white is primarily albumin protein, which is clear and soluble when raw but white and firm when
coagulated. The white also contains sulfur.
• The shell is not the perfect package, in spite of what you may have been told. It is not only fragile but
also porous, allowing odors and flavors to be absorbed by the egg and allowing the egg to lose moisture
even if unbroken.

Eggs perform the following functions in baking:

1. Structure - Like gluten protein, egg protein coagulates to give structure to

baked products. This is especially important in high-ratio cakes, in which the high
content of sugar and fat weakens the gluten.
2. Emulsifyier - Egg yolks contain natural emulsifiers that help produce smooth
batters. This action contributes to volume and to texture.
3. Leavening - Beaten eggs incorporate air in tiny cells, or bubbles. In a batter,
this trapped air expands when heated and aids in leavening.
4. Shortening action - The fat in egg yolks acts as a shortening. This is an important function in products that
are low in other fats.

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5. Moisture
6. Flavor
7. Nutritional value
8. Color - Yolks impart a yellow color to dough and batters. Also, when baked in dough, eggs brown easily and
contribute to crust color.

6. LEAVENING AGENT

Substance causing expansion of dough and batters by the release of gases within such mixtures,
producing baked products with porous structure. Leavening agent should be measured exactly because
minor changes can produce major defects in baked products.

Types of leavening agent:

 Chemical - Baking powder, sodium bicarbonate, ammonium bicarbonate (by releasing carbon dioxide
gas)
 Biological – Yeast is the leavening agent in breads, dinner rolls, Danish pastries, and similar products.

Types of yeast:

1. Fresh yeast - also called compressed yeast, is moist and perishable.

2. Active dry yeast - is a dry, granular form of yeast. It must be rehydrated in four times its weight of
warm water (105°F/41°C) before use.
3. Instant dry yeast - sometimes called rapid-rise or quick-rise yeast like active dry yeast, it is also a dry
granular form of yeast, but it does not have to be dissolved in water before use.

Functions of leavening agents in bakery products:

• It increases the volume of the product.

• It improves the product by making it tender and lighter.
• It improves the crumb color, softness of the texture, taste and smell.
• It improves the digestibility.

TABLE ABBREVIATION

Unit of Measurement Abbreviations

gallon gal.
quart qt.
pint pt.
cup C or c.
tablespoon tbsp. or T
teaspoon tsp. or t.
fluid ounce fl. oz.
ounce oz.
pound lb.
gram g.
kilogram kg.

BAKING INGREDIENTS SUBSTITUTION

Substitution of Common Ingredients

Alternative ingredients that replace the role of the original ingredients in the absence of other
ingredients.

Examples:
1. Flour
A. 1 C All-purpose Flour = 70g. bread flour + 60g. cake flour
B. 1 C Bread Flour = 1 tbsp. gluten flour + 1 c. all-purpose flour

2. Shortening
A. 1 C Butter = 1 C margarine

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3. Liquid Ingredients
A. 1 C evaporated milk = ¾ C powdered milk + ½ C water

4. 1 Egg = 1/3 C applesauce

= ½ ripe pureed banana
= ½ C buttermilk
= ¼ C soy yogurt
5. 1 tbsp. Cornstarch = 2 tbsp. flour

6. 1 ounce sweetened chocolate = ¼ C cocoa + 1 ½ to 2 tsp. shortening

EQUIVALENT MEASUREMENTS AND WEIGHTS

Equivalent
Is a measurement that will equate to the same quantity or amount with another unit of measurement.

Given Measurement/Weight Equivalents

1 gallon (gal.) 4 quarts
1 quart (qt.) 2 pints
1 pint (pt.) 2 cups
1 cup (c.) 8 ounces (oz.)
½ cup 4 ounces
¼ cup 2 ounces
1/8 cup 1 ounces
1 tablespoon (tbsp..) 3 teaspoons (tsp.)
1 pound (lb.) 16 ounces
1 kilogram (kg.) 1000g (g.)

1.2 VARIETY OF BAKERY PRODUCTS

Preparing bakery products requires understanding and patience in following the procedures and measuring
the ingredients correctly.

1. Breads

Breads are baked goods which are usually made of the following major baking ingredients, namely: flour,
water and yeast or another leavening agent. These ingredients are mixed and often kneaded and baked.

Types of Bread

1. Soft Roll Bread – yeast-raised roll with a soft outer crust

a. Dinner Rolls
b. Ensaymada
2. Hard Roll Bread - yeast-raised roll with a hard outer crust.
a. Monay
b. Pan de Sal
3. Quick Breads - non yeast dependent bread made with a leavening agent (such as baking powder or
baking soda) that permits immediate baking of the dough or batter mixture.
a. Muffins – tender, moist, and simple cup breads leavened with baking powder or baking soda.
b. Biscuits – small flaky breads leavened with baking powder, baking powder makes preparation time
shorter than yeast is used.

Kinds of Dough in Baking Bread

1. Lean dough
This kind of dough is made of basic ingredients like flour, yeast, salt, with enough amount of sugar
and shortening. Lean dough is usually made into Pan de sal, Pan Amerikano, French bread and other
crusty bread varieties.
2. Rich dough
This dough is still made of the basic ingredients flour, yeast, salt, sugar and shortening. But this
dough uses more sugar and butter as shortening. It contains nuts, fruits, eggs and other additional
ingredients that would make your dough mixture richer. This type of dough is used in making rolls,
coffee cakes, and sweet bread varieties.

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Recipe of Pan De Sal

Ingredients:
1-2 tbsp. dry yeast 3 tbsp. butter (melt in a lowest heat)
1 c. lukewarm water 1 tsp. salt
3 tbsp. white sugar 5 ½ c. 1st class flour
1 c. evaporated milk Lard for greasing baking sheet/s

Procedure:
1. Pre-heat the oven into 205˚C for 15 minutes only.
2. While you are pre-heating the oven measure the needed ingredients.
3. Sift the flour first before you measure or weigh.

4. Dissolve yeast in a lukewarm water and sprinkle 1 tsp. sugar. Allow to stand for 8-10 minutes until
mixture becomes bubbly.

5. Combine milk, melted butter, salt, and 2 tbsp. of sugar. Stir until dissolved.

6. Put 2 c. flour and beat until smooth in texture.

7. Add another 1 cup of flour. Continue mixing until the mixture is smooth.
8. Transfer dough on a floured board and gradually add remaining flour while kneading. Continue kneading
until the dough becomes smooth and glossy or shiny.

9. Shape into a smooth ball and grease all sides with lard. Place in a slightly greased bowl. Cover with clean
damp cloth. Allow to rise for 1 ½ hour. Then punch down the dough. Reshape and put it back in the bowl. Allow
to rest for 20 minutes.

10. Cut dough into two. Then roll each half into an elongated shape.
11. Cut the dough into 12 equal pieces. Dredge each piece with bread crumbs.

12. Place them on a greased baking sheet with one side of each piece facing up, spread them about 2 ½ cm
apart. Let it rise until nearly double in size. Then, bake them in a preheated oven at 180-200˚C for 12-15
minutes, or until it is done.

Methods of Mixing Dough

A. Straight Dough Method/One Bowl Method

This method of mixing combines all ingredients together at one time to make the dough. The dough
needs kneading and will be set aside to rise.
B. Sponge Dough Method
This method mixes part of the liquid, flour, and all of the yeast to make a soft mixture which is set to
rise until bubbly. Then, the remaining ingredients will be added and the mixture is considered as straight
dough.
C. No-knead Dough Method
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This method has a softer batter instead of a dough. Kneading is not required to mix the ingredients
thoroughly.

Characteristics of a Well-Made Bread

1. Appears larger than its weight.

2. No cracks and bulges.
3. It has thin crust and has a golden brown color outer surface.
4. It has fine even grain and smooth crumb.
5. It has a soft and elastic texture when eaten.
6. It does not crumble easily.
7. It often smells like milk, sugar and nuts.
8. Typical breads usually taste sweet or creamy, not sour.

1.3 BAKING TOOLS AND EQUIPMENT

EQUIPMENT

1. MIXERS
Mixers are one of the essential tools in baking. Although a small quantity of dough can be mixed by hand,
electric mixers are required in large scale baking such as those in commercial bakery.

• Electric hand mixer

This type of mixer is one of the most common equipment
used in baking as shown in

• Tabletop mixers have the capacity of 4.75 to 19 L with the following main attachments:

Paddle- is used for general mixing

Wire whip- is used for beating egg
foams and cream
Dough arm- is used for mixing and
kneading yeast dough.

2. PROOFER
A proofer is a special box in which the ideal conditions for
fermenting yeast dough can be created.
The box maintain s a preset warm temperature and
humidity level appropriate to the specific dough.

3. OVENS
It is a workhorse of the bakery and pastry shop. They are essential for producing breads, cakes, pasties,
cookies and other baked products.
Ovens are enclosed spaces in which food is heated, usually by hot air (except in the case of microwave
ovens, which are not especially useful in the bakeshop.)

a) Deck Oven
Deck oven are so called because the item to be baked- either on sheet pans or,
in the case of some breads, freestanding - are placed directly on the bottom, or
deck, of the oven. There are no racks for holding pans in deck ovens. Deck oven are
also called Stack ovens because several may be stacked on top of one another.

b) Rack Oven
A rack oven is a large oven into which entire racks full of sheet pans can be
wheeled for baking. Normal baker’s racks hold 8 to 24 full-size sheet pans, but racks
made specifically to go into rack ovens usually hold 15 to 20 pans. Rack ovens hold 1 to
4 of these racks at once. The ovens are also equipped with steam injectors.

c) Mechanical Oven

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In a mechanical oven, the food is in motion while it bakes. The most common type is a revolving
oven, in which the mechanism is like that of a Ferris wheel. This mechanical action eliminates the
problem of hot spots, or uneven baking, because the mechanism rotates the foods throughout the oven.
Because of their size, mechanical ovens are especially useful in high-volume operations. Revolving
ovens can be equipped with steam injectors.

d) Convection Oven
Convection ovens contain fans that circulate the air and distribute the heat
rapidly throughout the interior. The forced air makes foods cook more quickly at
lower temperatures.
However, the strong forced air can distort the shape of items made with
batters and soft dough, and the airflow may be strong enough to blow baking
parchment off sheet pans.

HAND TOOLS

Hand tool is a broad one, encompassing large and small items, some more familiar than others. Those
described here are considered indispensable to a bakeshop or Commercial baking establishment.

PANS AND MOLDS

Found in the hot kitchen are also used in the bakeshop. For example, saucepans are used to boil syrups and
to cook creams and fillings. Pans and molds are essential for the bakery product.
1. Sauce pan - a deep cooking pan, typically round, made of metal, and with one long handle and a lid.

2. Double boiler - is a kitchen tool used for applying gentle heat on the stovetop, for delicate tasks like
making hollandaise sauce, melting chocolate, pasteurizing egg white for buttercream icing or preparing
custards such as crème anglicize.

3. Brioche mold -A flared pan with fluted sides for making brioche.

4. Cake pans. Most cake pans are round, but other shapes, such as hearts, are available for specialty
cakes. Cake pans come in many sizes.

5. Loaf pan - A rectangular pan, usually with slightly flared sides, used for baking loaf breads. Loaf pans
can also be used for molding refrigerated and frozen desserts. A special type of loaf pan is the Pullman
pan, which has straight, not flared sides, and a removable lid, for baking Pullman loaves of bread.

6. Sheet pan - A shallow, rectangular pan (1 inch/25 mm deep) for baking sheet cakes, cookies, rolls, and
other baked goods.

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7. Spring form pan. A cake pan with a removable bottom. Used primarily for baking cheesecakes and
other items too delicate to be easily and cleanly removed from standard cake pans.

8. Tart pan - A shallow (1 inch/2.5 cm deep) metal pan, usually with fluted sides, used for baking tarts.
Standard pans are round, but square and rectangular pans are also available. They may be made in one
piece or with a removable bottom to make removal of the baked tart from the pan easier.

9. Tube pan - A deep cake pan with a tube in the center. The tube promotes even baking of angel food
cakes and similar items.

10. Pizza pan – a perforated circular flat sheet intended for cooking pizza to yield a crispy crust.

MEASURING TOOLS

1. Measuring spoons - are ideal for small amounts of dry ingredients. Unless heaped spoonful is called for,
these must be leveled off.

2. Measuring cups - are ideal for medium to larger amounts of dry ingredients. Unless compact measurement
is required (e.g. brown sugar), these must not be compacted.

3. Liquid Measuring Cup - are necessary for the volume measurement of liquids. They must be checked at
eye level to ensure the required depth is reached

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4. Weighing scale - Most recipe ingredients are measured by weight, so accurate scales are important.

5. Scoops - come in standard sizes and have a lever for mechanical release. They are used for portioning soft
solid foods. The number of the scoop indicates the number of level scoopfuls per quart.

6. Sugar thermometer - also called a candy thermometer, is one of the most important tool in
baking. It is used for measuring the temperature, and hence the concentration, of boiling sugar
syrups.

THE CUTTING TOOLS

Knives and other cutting tools are so essential to the success of bread and pastry chores.

1. Offset spatula. The bent blade allows spreading and smoothing batters and fillings inside pans.

2. Serrated knife - Like a slicer, but with a serrated edge. Used for cutting breads, cakes, and similar items.

3. Cutting board - used for cutting and slicing different type of ingredients. It comes in different color
schemes which has different purposes.

4. Pastry Wheel - A round, rotating blade on a handle. Used for cutting rolled-out dough’s and pastry and
baked pizza.

OTHER TOOLS

1. Pastry brush - is used to brush items with egg wash, glaze, and so on.

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2. Icing comb. A small plastic tool, usually triangular, with serrated edges in various patterns, for decorating
icings and other pastry and decorative items.

3. Mixing bowl – is a deep bowl that is particularly well suited for mixing ingredients together in. These come
in many materials, such as stainless steel, ceramic, glass, and plastic.

4. Whisks – Loops of stainless-steel wire fastened to a handle. Whips with a few stiff wires are used for mixing
and blending, and whips with many flexible wires are used for whipping foams, such as whipped cream and
egg foams. It is also called Whisk.

5. Rolling pin – a manual tool used to flatten dough especially when making pie.

6. Wooden spoon - are essential for mixing, stirring and serving. Wooden spoon are strong, inflexible and
poor conductors of heat, which make them ideal for beating and creaming.

7. Roller docker – A tool that pierces holes in rolled-out dough to prevent bubbling during baking. It consists
of a handle attached to a rotating tube fitted with rows of spikes.

8. Strainer – A round-bottomed, cup-shaped tool made of screen mesh or perforated metal, with a handle on
one side. Used for separating solids from liquids, such as draining the juice from fruit. Screen-mesh strainers
can also be used for sifting dry ingredients, like a sieve.

9. Parchment paper - Also called baking paper or silicone paper, it is used to line pans, parchment eliminates
the need for greasing them. Also used to make piping cones for decorative work.

10. Cooling rack - A wire rack used to hold baked goods while cooling. The rack allows air circulation around
the items.

11. Blowtorch - A tool used for caramelizing and controlled browning of various pastry items, and for
caramelizing the sugar topping of crème brûlée. Butane or propane is used as fuel, depending on the model.

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1.4 BAKING TECHNIQUES USED IN BAKERY PRODUCTS

Baking is one of the delicate culinary arts, which requires careful and precise measurements, ingredients,
cooking temperatures, and techniques. Although the fine balancing act of baking is intimidating to some, any
home cook can become a baker with the right ingredients and baking supplies, a bit patience, and reliable
recipes.

1. Always Have the Correct Butter Consistency

Butter is the start line point of food, so it is important to own it prepped as the
recipe suggests. The temperature of butter can affect the texture of baked goods.
There are three different consistencies of butter that baking recipes typically call for:
softened, chilled (or frozen like in scones), and melted.
Chilled butter has been well chilled in the refrigerator or freezer so that it will
not melt during mixing. This helps create flaky pockets in recipes like pie crust. melted
butter should be liquified and lukewarm. If melted butter is too hot, the batter and
eggs will be cooked.
2. Room Temperature is a KEY
When we mention temperature, a recipe entails temperature eggs or any dairy ingredients like milk or
yogurt, make it sure you will follow suit. The room temperature of ingredients emulsify much easier into batter,
which creates a uniform texture throughout your baked good.

3. Read the Recipe before Beginning

Reading ahead will help you know the how, why, where, and when of what you are close to do. It will take
you 1-5 minutes and could save you from wasting your ingredients (and money!) on a failed dessert.

4. Always Have Ingredients Prepped

Measure your ingredients before beginning a recipe. Read through the ingredients, get them prepared and
ready on your counter, then read the recipe fully. There is little room for error after you begin recipes this way.

5. Learn How to Measure

Baking is a science. Excellent baking requires precise ratios, proven techniques, and successful recipes that
have been tested for taste. Unlike cooking, you can’t just bake something by throwing some ingredients together,
mess it up and eat it anyway! One of the most crucial parts of baking is measuring ingredients properly.
Problems are common if measurements are incorrect. Having a firm grasp of measuring techniques is
important. Measure dry ingredients in measuring cups or spoons– these are specially designed for dry
ingredients. Spoon and level (aka spoon and sweep) your dry ingredients. This means that you should use a
spoon to fill the cup and level it off.

6. Weigh Your Ingredients

A gram or ounce is often a gram or an oz. But a cup isn’t always a cup.

7. Get an Oven Thermometer

When you set your oven to 350°F, it should not really be 350°F inside. It could only be off
by a touch – 10 degrees about. Or over that – 100 degrees or perhaps more for baked goods.
An inaccurate oven can ruin your food, the hours spent on the recipe, the cash spent on
ingredients, and leave you hungry for dessert.

8. Keep Your Oven Door Closed

You now know how the oven’s temperature can ruin a recipe. But what can completely throw off the oven
temperature is constantly opening and shutting that oven to peek at your baking cupcakes.

9. Chill Your Cookie Dough

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If a recipe requires chilling the cookie dough, don’t skip that step. If a recipe yields super sticky cookie
dough, chill it before rolling and baking.
Chilling firms up cookie dough; decreasing the chance of spreading. Chilling cookie dough not only ensures a
thicker, more solid cookie but an accentuated flavour.

MIXING TECHNIQUES USED IN BAKING

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

 Creaming – rubbing one or two ingredients in a bowl with the help of a wooden
spoon or electric mixer to make a soft fluffy mixture. The creamed mixture should have
both smooth and grainy particles.

 Cutting in – mixing fat and flour with the use of a pastry blender or two knives in a
scissor-like manner. This method cuts fat into small pieces, coating them with flour to
create coarse, granular mixtures for pastries and biscuits.

 Folding – this is working with to ingredients very gently to retain air in the mixture.
It often involves one delicately textured ingredient such as beaten egg white or whipped
cream, which would be reduced to nothing if handled crudely, and a batter type mix.

 Cut and fold – a combination of two motions cutting vertically through the mixture
and turning over and over by gliding the spoon or rubber scrapper across the bottom of
the mixing bowl at each turn.

 Beating – it is done to incorporate air in a mixture by mechanical agitation. It could

be finished with the help of special gadgets like wire whips, egg beaters or electric food
mixers or with a fork.

 Stirring – it is often done with a wooden spoon, rotating it through a mixture as

long as necessary usually until the ingredients are combined.

 Whipping – it is a process of beating eggs and cream to fill them with air and make
them thick and fluffy.

 Sifting – it is a process of separating coarse particles in the ingredients by passing

through a sieve. Air is incorporated through this method.

1.5 OVEN TEMPERATURE IN BAKERY PRODUCTS

Types of Product Oven Temperature Baking Time

BREADS

Biscuits 425°F - 450°F 10 to 15 min

Corn bread 400°F - 425°F 30 to 40 min
Muffins 400°F - 425°F 20 to 25 min
Quick Loaf breads 350°F - 375°F 1 to 1 ¼ hr
Yeast bread 425°F 30 to 40 min

COOKIES

Drop 425°F - 450°F 8 to 15 min

Rolled 425°F - 450°F 8 to 10 min

Oven temperature is one in all the key baking parameters. It will be measured, modified, and controlled in
order to influence process conditions directly, thereby affecting a product’s final characteristics.
The oven temperature for bread baking varies in line with the ingredients accustomed make the bread.
Generally, leaner breads (made with flour, water, and yeast) are baked at 400° to 425°. Richer breads (made
with more fat and eggs) are baked at lower temperatures. Breads made with but 1/2 cup sugar are generally
baked at 375° and bread with more are baked at 350°.A loaf of bread can bake from 25 to 45 minutes. The
baking time depends on the scale and shape of the loaf and also the temperature of the oven.
Junior High School
Grade 8
FOOD TECHNOLOGY
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General Guidelines and Principles in Baking

1. Be familiar with the kinds of flours and their specific uses.

2. The frequency and intensity of mixing flour with other ingredients differ from each product.
3. Ingredients combined in a product react differently at various temperatures.
4. The rate at which boiling temperature inside the product is reached depends on oven temperature,
ingredients, size, and shapes of baking pans.
5. Baked products that are crisp or brittle require temperature higher than boiling point, while those that are
soft and spongy, like breads, cakes, or muffins, do not require above boiling point temperature.
6. When the oven temperature is too high, crust is formed too fast, limiting its expansion, thus, producing a
product that is cracked and lower in volume.
7. To start right, check all ingredients (with their prescribe kinds and amount), baking procedure, tools, and
equipment needed.
8. Do all preparation activities like measuring, sifting, greasing, peeling, paring, mashing, chopping, thawing,
etc. before mixing.
9. Follow carefully the procedures and techniques in correct measurements for dry and liquid ingredients.
10. Know how to execute properly the different processes involved in baking.
11. Use the right size of baking pan needed for the recipe. Using the correct pan gives your baked product a
good size, good shape, and good contour.

Junior High School

Grade 8
FOOD TECHNOLOGY