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ADVANCED DIPLOMA PROGRAMMES
FINAL EXAMINATION
January 2022 SEMESTER
MODULE NAME : ADVANCED PATISSERIE AND BOULANGERIE

MODULE CODE : CUL50408
EXAM DURATION : 3 HOURS
This document consists of FOURTEEN (14) pages, inclusive of this page.
Candidate Number 0336557
Tutorial Group Group 1 / 2

Instruction to Candidates:
1. Answer all questions – all questions are compulsory to be answered.
2. Answer Section A and Section B in the Word Document and then convert it into PDF
file to be submitted into TIMES within the examination duration.
3. This document is divided into TWO (2) sections.
Section Marks
Section A: Chef Consultant Case Study 40 Marks

Answer all questions in the word document before converting to
PDF for submission
Section B: Ice Cream Formula Calculation. 20 Marks

Answer all questions in the word document before converting to
PDF for submission
60 Marks
4. This is an Online open book examination.

5. Severe disciplinary action will be taken against those caught violating examination
rules and plagiarism from other student’s examination answers.
Examination Material:
1. None
THIS PAPER MUST BE CONVERTED INTO PDF FILE AND THE FILE NAME TO BE
INSERTED WITH YOUR ID NUMBER [ADC PASTRY FINAL EXAM – XXXXXX] TO
BE UPLOADED INTO TIMES BEFORE THE CUT OFF TIME.
Page 1 of 14
ADC JANUARY 2022 FINAL EXAMINATION
CUL 50408 Advanced Patisserie and Boulangerie 40%
Section A: Chef Consultant Case Study (40 Marks)
ABC Bakery is a new business entity that opened its door in the mid of 2019 and till
date have been in operation for 6 months. The owner that is also the chef in the kitchen
was once a white-collar worker for 10 years. She started by being a self-taught home
baker and have gained her skills by joining multiple short pastry and bakery courses in
Malaysia before opening ABC bakery. As much as she has joined several top pastry
and bakery courses, she lacks management and organization skills in managing her
bakery. You are hired by the owner as the chef consultant to assist in the management
of ABC Bakery.
ABC Bakery Daily Selection
Bread Selections Cake Selections
 Baguette  Chocolate Mousse cake
 Ciabatta  Strawberry Mousse Cake
 Bagel with Cream cheese  Chilled Cheesecake.
 Chicken Hotdog Bun  Burnt Cheesecake.
 Beef Burger Bun
 Mexican bun
 Custard bun
 Hotcross Bun
Page 2 of 15
Advanced Patisserie and Boulangerie
CUL50408
Aaron Tang Kok Keong
202201FE
1. Below are several bread recipes of ABC Bakery. Many of the staff working at the
bakery gave comment that they seem to have problems with multiplying or scaling
down the bread recipes. Assist them in converting the below recipes to Baker’s
Percentage Format. (6 Marks)
Baguette
[Yield – 8 Pieces]
Recipe Bakers Percentage %
500gm Bread Flour 100%
300gm Water 60%
10gm Salt 2%
20gm Sugar 4%
10gm Yeast 2%
Whole Wheat Ciabatta Recipe Bakers Percentage %

100gm Whole wheat Flour 100%
400gm Bread Flour
450gm Water 90%
80gm Olive Oil 16%
15gm Salt 3%
10gm Yeast 2%
Bagel Recipe Bakers Percentage %

500gm Bread Flour 100%
10gm Vital Wheat Gluten 2%
300gm Water 60%
15gm Salt 3%
10gm Yeast 2%
5gm Malt Powder 1%
5gm Milk Powder 1%
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2. Discuss the advantages of using recipes that is based on Baker’s Percentage

format. (2 Marks)
- The advantages of using the baker’s percentage are, it helps to indicate the
percentage of each ingredient so that it will be easier to know the ratio of each
ingredient. It also helps in specifying the yield factor
3. Following your advice, the owner have purchased a new larger spiral mixer to aid in
the speed of bread production in the bakery. You are required to obtain the Friction
Factor of the new spiral mixer for future references by doing a test with a dummy
dough. Calculate what is the Friction Factor of the new spiral mixer based on the
criteria of the temperature of flour, room, water and dummy dough
in table 1. (Please provide the formula and calculation in your answer) (2 Marks)
Flour Temperature 24⁰C

Room Temperature 22⁰C
Water Temperature 21⁰C
End of Dummy Dough Temperature 25⁰C
Table 1:temperature of variables.
Friction Factor = 25 x 3 – 24 – 22 – 21
=8
4. Based on your calculated answer in question 3 for the friction factor of the new
spiral mixer and following the flour and room temperature in table 1. What is the
Page 4 of 15
CUL50408
202201FE
temperature of the water required to obtain a desired dough Temperature of 24⁰C

for a dough? (Please provide the formula and calculation in your answer) (2 Marks)
Water temperature= 25 x 3 – 24 – 22 – 8
= 21
5. Below are 2 cake recipes of ABC Bakery, the owner is having problems with the
setting of the mousse cake as it melts quickly upon removing from the refrigerator.
Upon investigating, you discovered that the recipe requires 200 Bloom Strength
Gelatin whereas the owner uses gelatin with a bloom strength of 130. Assist them in
converting the gelatin ratio for both recipes below using 130 Bloom Strength
Gelatin instead. (Please provide the formula and calculation in your answer) (4 marks)
Chocolate Mousse Cake Formula & Answer for

Recipe
Yield – 2 Cakes; 8 slice per cake. Gelatine Conversion
Chocolate Genoise Sponge
Base
- 4 eggs Quantity of gelatine= 15x 130
- 120gm Sugar 200
- 110gm Cake flour = 9.75g
- 10gm Cocoa Powder
- 30gm Melted Butter
Chocolate Mousse
- 150gm Milk Chocolate
- 150gm Cream
- 40gm Butter
- 15gm Gelatine Powder
(200 Bloom)
- 300gm Whipped Cream
Strawberry Mousse Cake Formula & Answer for

Recipe
Yield – 2 Cakes; 8 slice per cake. Gelatine Conversion
Page 5 of 15
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Genoise Sponge Base ` Quantity of gelatine= 15x 130

- 4 eggs 200
- 120gm Sugar
- 120gm Cake flour = 9.75g
Strawberry Mousse
- 150gm White Chocolate
- 100gm Strawberry - Puree
- 40gm Butter
(200 Bloom)
6. As a consultant for the ABC bakery, you are required to critique and provide your
suggestions for improvement of the products based on the pictures of the product
in the table below. (9 Marks)
Product Critique and Suggestions
Baguette The baguette has not been scored properly and
is over proofed. The dough did not reach window
pane when mixing.
Ciabatta The ciabatta is not properly shaped and needs

to be placed in a baking mold.
Page 6 of 15
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Hotdog bun The hotdog should be inside the bun and not at
the side. When shaping the dough, place the
hotdog on the dough and wrap the hotdog. Egg
wash then bake in the oven
Product Critique and Suggestions

Beef Burger Bun The beef burger bun does not have any
vegetables and no contrast to color. Some
vegetables like lettuce, tomatoes and dairy
product like cheese are missing.
Chocolate Mousse Cake The chocolate coating is to thin and is melting.

The proper method using a chocolate ganache
and reduce the amount of gelatin on the mousse
Strawberry Mousse Cake
Page 7 of 15
CUL50408
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The mousse is melting and the amount of gelatin

used should be reduced
7. ABC bakery wishes to venture into the vegetarian market with their in-house
specialty mousse cake but is unsure of the way to accomplish it without using their
standard non-vegetarian gelatin. Provide Three (3) solutions to create a vegetarian
based mousse cake without gelatin as a stabilizing agent. (3 Marks)
-Using whipped cream

- Coconut milk
- agar-agar
8. With the growing market trend of veganism, the owner would like to further venture
into this particular market, kindly define the meaning of vegan and THREE (3) ways
how it would affect pastry chefs in developing vegan dessert. (3 Marks)
-The meaning of vegan is a person who does not consume animal based products.
This will affect the pastry chefs because firstly all pastry products contain either dairy or
poultry. Secondly, if the ingredients are to be vegan, the originality of the flavor would
not be there. Lastly, there are very few ingredients that can be substituted with vegan
products
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9. Convert the ABC’s Bakery chocolate mousse cake recipe to be vegan friendly.
(3 Marks)
Chocolate Mousse Cake
Recipe Vegan Recipe
Yield – 2 Cakes; 8 slice per cake.
Chocolate Genoise Sponge Chocolate sponge
Base
- 4 eggs - 120g sugar
- 120gm Sugar -110g cake flour
- 110gm Cake flour -10gm cocoa powder
- 10gm Cocoa Powder -30gm coconut oil
Chocolate Mousse Chocolate mouse

- 150gm Milk Chocolate -40g coconut oil
- 150gm Cream - 150g cocoa powder
- 40gm Butter - 150g coconut milk
(200 Bloom)
10. For the past six months, ABC bakery have been barely surviving with insufficient
profits, provide THREE (3) suggestions to the owner that would encourage higher
revenue. (Please explain and defend your suggestions) (6 Marks)
- There should be more recipes produced. For example more breads like brioche,
Danish loaf pain au lait.
- Try using original products and reduce vegetarian or vegan products. This will enable
the products to be more flavorful and people will like to come and buy the products
- Make a new recipe for any festive days or season. For example, petit fours like
bonbon on Christmas.
Page 9 of 15
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Section B: Ice Cream Formula Calculation. (Total 20 marks)

The recipe in Table 1.1 below is the recipe for Raspberry Sorbet with a Serving
Temperature (ST) of -11°C. Calculate the Sweetness and Anti-Freezing Point of the
below recipe. (10 Marks)
1.1 Raspberry Sorbet with Serving Temperature of -11°C
Anti-Freezing Serving
Ingredients Weight Sweetness
Point Temperature
Water 386 -
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Saccarrose/Sugar 170 100 170

Neutral Ingredients 4 -
Dextrose 40 70 7.6
Raspberry Puree 400 8 3.2
Total 1000 178 180.8 -11
Table 1.1 *Refer to Page 13 & 14 for General table of ingredients
Re-adjust the formula for the same Sorbet with a Sweetening Power between 235 - 245
with the Anti Freezing Point between 401-420 to be served at -18°C in Table 1.2.
1.2 Raspberry Sorbet with Serving Temperature of -18°C
Anti-Freezing Serving
Ingredients Weight Sweetness
Point Temperature
Water
Saccarrose/Sugar
Neutral Ingredients
Raspberry Puree
Total 1000 (401 – 420) -18

2. The recipe in Table 2.1 below is the recipe for dark chocolate ice cream with a
Serving Temperature (ST) of -11°C. Re-adjust the formula for the same Dark Chocolate
Ice Cream with a Sweetening Power between 290 - 301 with the Anti Freezing Point
between 401-420 to be served at -18°C in Table 2.2. (10 Marks)
Dark Chocolate Ice Cream with Serving Temperature of -11°C
Anti-
Cocoa Serving
Ingredients Weight Sweetness Fat Freezing
Solids Temperature
Point
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Water 521 - -
Casein 10 - -
Skimmed Powdered
70 - 35
Milk
Saccarose/Sugar 50 50 50
Neutral Ingredients 4 - -
Egg yolk 25 - 8 -
Invert Sugar 150 195 285
70% Dark
170 51 72 47 51 (– 150)
Couverture
Total 1000 296 80 47 271 -11
Table 2.1
PLEASE ANSWER IN THE NEXT PAGE

Re-adjust the formula for the same Dark Chocolate Ice Cream with a Sweetening Power
between 290 - 301 with the Anti Freezing Point between 401-420 to be served at -18°C
in Table 2.2.
Dark Chocolate Ice Cream with Serving Temperature of -18°C
Anti-
Cocoa Serving
Ingredients Weight Sweetness Fat Freezing
Solids Temperature
Point
Water 521
Page 12 of 15
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Casein 10
Skimmed Powdered
70 35
Milk
Saccarose/Sugar 50 50 50
Neutral Ingredients 4
Egg yolk 25 8
Invert sugar 150 195 285
70% Dark
170 51 72 47 51
Couverture
Total 1000 296 80 47 421 -18

Page 13 of 15
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General Table of Ingredients
Table 4.1: General Ingredients
Page 14 of 15
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General Table of Ingredients: Chocolate
Negative Anti-Freezing Point for Chocolate ingredients
-AFP of Chocolate = Cocoa Fat x 0.9 + Cocoa Solid x 1.8
Table 4.2: Dark Chocolate
Table 4.3: Milk Chocolate
Table 4.4: White Chocolate
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ADVANCED DIPLOMA PROGRAMMES

MODULE NAME : ADVANCED PATISSERIE AND BOULANGERIE

Candidate Number 0336557

Tutorial Group Group 1 / 2

Section A: Chef Consultant Case Study 40 Marks

Section B: Ice Cream Formula Calculation. 20 Marks

4. This is an Online open book examination.

Section A: Chef Consultant Case Study (40 Marks)

Whole Wheat Ciabatta Recipe Bakers Percentage %

Bagel Recipe Bakers Percentage %

2. Discuss the advantages of using recipes that is based on Baker’s Percentage

Flour Temperature 24⁰C

temperature of the water required to obtain a desired dough Temperature of 24⁰C

Chocolate Mousse Cake Formula & Answer for

Strawberry Mousse Cake Formula & Answer for

Genoise Sponge Base ` Quantity of gelatine= 15x 130

Ciabatta The ciabatta is not properly shaped and needs

Product Critique and Suggestions

Chocolate Mousse Cake The chocolate coating is to thin and is melting.

Strawberry Mousse Cake

The mousse is melting and the amount of gelatin

-Using whipped cream

Chocolate Mousse Chocolate mouse

Section B: Ice Cream Formula Calculation. (Total 20 marks)

Saccarrose/Sugar 170 100 170

Total 1000 (401 – 420) -18

PLEASE ANSWER IN THE NEXT PAGE

Total 1000 296 80 47 421 -18

General Table of Ingredients

Table 4.1: General Ingredients

General Table of Ingredients: Chocolate

Negative Anti-Freezing Point for Chocolate ingredients

-AFP of Chocolate = Cocoa Fat x 0.9 + Cocoa Solid x 1.8

Table 4.2: Dark Chocolate

Table 4.3: Milk Chocolate

Table 4.4: White Chocolate

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