QUARTER 1

Pre-assessment
What do you already know?
Let us determine how much you already know about Bread and Pastry Production. Take this test.
1. Which of the following ingredients is usually used in dough that gives better taste and flavor?
A. butter B. compound lard C. edible tallow D. vegetables oil
2. What kind of sugar is primarily used in preparing icing?
A. brown sugar B. confectioner’s sugar C. granulated sugar D. refined sugar
3. What is the basic ingredient in baking that improves aroma, flavor, and nutrition in baked products?
A. baking powder B. flour C. shortening D. sugar
4. Which of the ingredients is an example of a physical leavening agent?
A. air B. baking powder C. baking soda D. yeast
5. Which kind of flour contains more gluten and less starch?
A. all-purpose flour B. bread flour C. cake flour D. soft-flour
6. Which among the choices is a personal cleanliness practice in baking?
A. combing the hair in the working area
B. keeping fingernails long
C. washing the hands after work
D. wearing an apron during working hours
7. What is the first step to have better results in baking?
A. keeping oneself clean
B. keeping the food and equipment clean
C. keeping the utensils and work area clean
D. all of the above
8. What is the best step to have better results in baking?
A. Measure ingredients accurately.
B. Memorize the recipe very well.
C. Use modern equipment.
D. Use only imported ingredients.
9. How many cups is equivalent to one gallon?
A. 3 B. 5 C. 10 D. 16
10. What is the proper way to measure flour accurately?
A. level off with the use of the tines of a fork
B. shakes the measuring cup before levelling
C. shovel the flour
D. sift it before
 Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS

EXPECTED OUTCOMES: At the end of this Lesson, you should be able to:
LO 1. Prepare bakery products
LO 2. Decorate and present bakery products
LO 3. Store bakery products

LO 1. Prepare bakery products

Select, measure, and weigh required ingredients according to recipe or production requirements.
 Prepare a variety of bakery products according to standard. Mixing procedures/ formulation/ recipes and
desired product characteristics
 Use appropriate equipment according to required bakery products and standard operating procedures.
 Bake bakery products according to techniques and appropriate conditions
 Select required oven temperature to bake goods in accordance with the desired characteristics, standards
recipe specifications.

DEFINITION OF TERMS

Baking – the process of cooking food by indirect heat or dry heat in a confined space as in heated oven using
gas, electricity, charcoal, wood, or oil at a temperature from 250 F- 450 F
Batter – a flour mixture that can be stirred or poured Convection oven – stove in which a fan circulates heated
air through the oven for fast, even cooking.
Discard – to get rid of as of being no further use
Dough – a flour mixture that can be rolled or kneaded Dutch oven – a brick oven
Igniter – the carborundum rod used to initiate the discharge in an ignitron tube
Microwave oven – an oven that utilizes electromagnetic energy below the magnetic spectrum
Mixing – to bring together into uniform mass
Pre-heat – to heat (an oven, for example) before hand
Sift – separating course particles in the ingredient by passing through a sieve or sifter
 LESSON INFORMATION

USE TOOLS AND BAKERY EQUIPMENT

1. Baking wares – are made of glass or metal containers for batter and dough with various sizes and
shapes

TUBE CENTER PAN – deeper than a round pan and

with a hollow center, it is removable which is used
to bake chiffon type cakes

MUFFIN PAN - has 12 formed cups for baking

muffins and cup cakes.

POP OVER PAN – is used for cooking pop over

JELLY ROLL PAN – is shallow rectangular pan used

for baking roll cakes.

BUNDT PAN – is a round pan with scalloped sides

used for baking elegant and special cakes

CUSTARD CUP – is made of porcelain or glass used

for baking individual custard

GRIDDLE PANS – are used to bake griddles

LOAF PAN – is used to bake loaf bread

2. MEASURING UTENSILS
LIQUID-MEASURING CUP - a transparent cup
calibrated to indicate the amount of liquid

DRY-MEASURING CUP - is a set of marked cups used

to measure dry ingredients such as flour and sugar.
They are either made of plastic, aluminum, or
stainless steel

MEASURING SPOONS - a set of spoons used to

measure small amounts of ingredients

DIETETIC SCALE - is an instrument used to measure

the weight of the items or ingredients.

3. MIXING, BLENDING, and CUTTING UTENSILS

DOUGH CUTTER - a tool with a sharp edge used to
cut dough.

FLOUR SIFTER - used in sifting coarse or dry

ingredients such as flour and sugar.

ELECTRIC MIXER - a motor powered device used to

stir and blend mixtures used in baking.

GRATER - tool used to grate food into finer form.

MIXING BOWL - a hollow dish where ingredients for

baking are mixed.

ROLLING PIN - a solid elongated wood with handles

at both ends that is used to flatten dough or pastry.

ROTARY EGG BEATER - a handheld device for

beating eggs, cream, and other liquids.

RUBBER SCRAPER - a tool used, for mixing and

scraping mixture on the side of a bowl.
SPATULA - a flat, thin and blunt metal used for
leveling-off dry ingredients and spreading icing and
frosting on cakes

WOODEN SPOON - a tool used for mixing and

stirring flour mixtures.

4. BAKING EQUIPMENT
OVEN – is one of the most important equipment in
baking that is used not only for baking but for drying
and heating substance.
a. Deck Oven – is a large oven with several
 racks filled with sheet pan that uses
conduction to heat baked products. It
utilizes radiant heat that is used to
penetrate the heat all throughout the baked
product.
b. Convection Oven – is a versatile type of
oven that allows heat to evenly circulate
through hot air blown from a fan. It also add
stem during the baking. This helps produce
shiny rolls and fully expanded breads.
c. Rotary Oven – is suitable for baking various
products perfectly. It has excellent air
distribution that allows cakes, toast , biscuits
, among other to bake evenly.
d. Microwave Oven – is the most popular type
of oven that can also be used in baking. It
produces heat using electromagnetic waves
that are used for heating and defrosting
products.
Proofer and Retarder – are chambers used for
proofing and retarding dough.
Proofing – is the process of placing dough in a
proofer to promote yeast fermentation to generate
gas and cause dough to rise.
Retarding – is placing the dough in chilled
environment to allow slower fermentation.
a. Proofer – is a warm area with high humidity
that allows yeast to reproduce and dough to
rise and increase in size. The higher the
temperature, the faster process of
fermenting yeast and rising dough.
b. Retarder – is a chilled area with high
humidity that holds the dough and prevents
yeast to rise. It operated like a refrigerator
that provides suitable environment for
storing dough prior to proofing. Cooler
 temperature slows down the process of
fermenting yeast and rising dough.

FOOD PROCESSOR – is a mixing bowl with a blade

inside that is used for chopping, slicing , shredding ,
mincing, and pureeing baking ingredients such as
fruit, vegetables, nut and meat.

DOUGH SHEETER – is used to flatten dough by

pushing it between rollers. It makes the sheet
smooth and consistent. It also makes the sheeting
faster compared to rolling hand.

BREAD SLICER – is used in slicing loaf bread with an

even and consistent thickness faster and safer.
 LESSON INFORMATION

INGREDIENTS IN BAKING

Major Ingredients in Baking

FLOUR - Flour is a finely ground meal obtained by grinding

and milling cereal grains or other root crops. Flour is most
commonly made from wheat and when the word "flour" is
used without qualification, it usually implies wheat flour.
However, flour also can be made from many other grasses
and non-grain plants, such as rye, barley, maize (corn), rice,
potatoes, and other foods. Wheat contains protein. When
mixed with water, these proteins form as gluten. The more
protein a flour has, the stronger the gluten strength.
A. Types of Flour
Flour can be classified as to hard flour or soft flour.
1. Bread flour has 12-14% protein content and is made from hard wheat flour. The high gluten content
causes the bread to rise and gives its shape and structure.
 2. All-purpose flour has 10-11% protein content and is made from a blend of hard and soft wheat
flours, also called the General Purpose Flour or family flour.
3. Cake flour has 7-9% protein content and is made from soft wheat flour. It is good for making cakes
and cookies where a tender and delicate texture is desired
B. Uses of Flour
1. Provides structure, texture and color to baked products
2. Provides nutritive value to baked products
3. Used as thickening agent
4. Used as binder of food
5. Used as stiffening agent in laundry
C. Storage of Flour
Most types of flour keep well in a sealed container in a cool, dry location. The original paper packaging
used for many types of flour is good for long term storage if the package has not been opened. Once
opened, the shelf life decreases. Many types of flour are now marketed in resealable plastic bags that
increase shelf life.

D. Properties/Characteristics of flour
1. whitish color
2. tolerance
3. strength
4. uniformity
5. high absorption

SUGAR - Sugar is a sweet, soluble organic compound that belongs to the carbohydrate group of food. They
are the simplest to digest among all carbohydrates.
A. Types of Sugar
[Link] granulated sugar or white sugar - also known as table sugar or as
refined sugar.
[Link]’s sugar or powdered sugar - granulated sugar that has been
pulverized. To prevent lumping and caking, about 3% cornstarch is added.
[Link] sugar - contains caramel, mineral matter and moisture. It also
contains a small amount of molasses. It comes in three colors.

B. Effects of Sugar in Baking

  Increases dough development
 Makes the color of the crust richer
 Improves the nutritive value, flavor and aroma of the product
 Makes the bread more tender
 Increase the volume of the loaf o serves as food for the yeast
 Contributes to moisture content of baked products, increasing its storing quality
 Acts as creaming agent

EGGS - Eggs are considered a complete protein, containing all the essential
amino acids humans use to build other proteins needed by the body. Both
the yolk and the egg white contain protein, so whole eggs or their separated
components may be used to set liquids.
A. Uses of Eggs in Baking
1. Eggs, as well as flour, are the structural ingredients in baking.
2. Eggs provide leavening; add color, texture, flavor and richness to the batter; and act as stabilizer in
mixture that inherently wants to separate into its two parts, like oil and water. They are very
important in helping to bind all the other ingredients together.
3. Beaten eggs are used as leavening agents as they incorporate air into the batter, which will expand in
the oven and cause the cake to rise.
4. Eggs are used as thickening agent.
5. Egg washes are brushed on many baked goods to create a golden shiny top. The egg white provides
luster and the egg yolk color.
6. Egg whites are used to make meringues.
SHORTENING - Shortening is any fat, which, when added to flour mixtures increases tenderness. This is done
by preventing the sticking of gluten strands while mixing so that gluten is shortened and makes the product
tender.
A. Examples of Shortening
1. Oil – made from plant products such as corn, cottonseeds, soybeans, peanuts, and other sources. As a
rule, you can substitute oil for melted shortening. Among produced oils, corn oil and vegetable oils are
commonly used in baking. Unless specified in the recipe, olive oil should not be used in baking.
2. Butter – made of fatty milk proteins. It contains 80-85 % fat; 10-15 % water and 5% milk solids. When
used in baking, it contributes flavor and tenderness. Butter remains solid when refrigerated, but
softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32-
35°C (90-95 °F).
 3. Margarine – made from hydrogenated vegetable oil. It contains 80-85 percent fat, 10-15 percent
water and 5 percent salt. The hydrogenation process makes oil a solid.
4. Lard – made of fat from pork. Some people prefer lard to other fats for making pie crust and biscuits
because it gives a flakier texture.
5. Cocoa Butter – the ivory-colored natural fat of the cocoa beans extracted during the manufacturing of
chocolate and cocoa powder. It gives chocolate its creamy, smooth, melt-in-your-mouth texture.

B. Uses of Shortening in Baking

 Makes bread products tender and improve flavor.
 Assist in gas retention giving better volume and crust.
 Prevent the cohesion of gluten
 Improve the aroma, color and texture of baked products
 Improve the shelf life of baked products because of its moisture.

LEAVENING AGENT - Leavening agents are gases that cause the dough to rise. In the presence of moisture,
heat, and others, the leavening agent reacts to produce gas (often carbon dioxide) that becomes trapped as
bubbles within the dough. When a dough or batter is baked, it "sets" and the holes left by the gas bubbles
remain. This is what gives breads, cakes, and other baked goods to rise and increase in volume.

A. Classification of Leavening Agents

1. Chemical Leaveners - are chemical mixtures or compounds that release gases, usually carbon dioxide.
Chemical leaveners are used in quick breads and cakes, as well as cookies.
a. Baking Soda - otherwise known as bicarbonate of soda,
or Sodium Bicarbonate. It is a chemical salt with diverse
practical uses. It is a powerful leavener that readily reacts
as soon as it comes in contact with batter or dough.
b. Baking Powder – is a combination of baking soda and
acid salt.
c. Cream of tartar - is tartaric acid and is a fine white
crystalline acid salt which is a by-product of the wine-
making industry. It is used in the whipping of egg
whites to stabilize them and allow them to reach
maximum volume.
[Link] Leaveners. Yeast is a living organism, neither
plant nor animal. Yeasts belong to a separate kingdom in
 taxonomy, the fungus kingdom. Leavening with yeast is a process based on fermentation, the process of
converting sugar to alcohol and to carbon dioxide.
Types of Yeast
 Dry or granular
 Compressed or cake type
 Instant

LIQUID INGREDIENTS - Liquid ingredients provide moisture to rehydrate and activate the yeast and bring
together the flour and any other dry ingredients to make the dough. It also improves the formation of gluten
strands during the kneading of dough.
The following are some types of the liquid ingredients used in baking:
A. Water It is the cheapest liquid used in baking. It performs vital role in baking making ingredients
rehydrated. The right amount of water helps dissolve all other ingredients in batter and in dough to
form smooth, workable mixture. In that way, water acts as a binding agent for any baked products.
B. Milk and Other Dairy Products Milk and cream, like water, moisten dough and batters. Unlike water,
they add a slight flavor to the final baked good and increase its richness. Milk and cream also create a
fuller, moister texture in baked goods and help them brown on the surface. They also contribute to
the nutritive value of baked goods.

A. Types of Milk Used in Baking

1. fresh milk or whole milk
2. evaporated milk
3. condensed milk
4. skimmed milk
5. powder or dry milk
B. Uses of Milk in Baking
 Increases nutritive value of baked products
 Enhances texture and increase softness of baked goods
 Acts as a strengthener when mixed with flour, because it helps in the formation of gluten
 Provides moisture and tenderness to baked goods
 Enhances flavor
 Extends the shelf life of a cake
 Boost crust color

Minor Ingredients in Baking

They are not as important as the major ingredients in baking but they are essential in attaining the sensory
qualities of baked products. They are used in small quantity, but contribute to the enhancement of flavor and
texture of the baked products. These are the ingredients that add distinction and character to baked goods.

1. Flavoring
2. Vanilla
3. Salt
4. Spices (cloves, cinnamon, mace, nutmeg)
5. Wines
6. Coffee
7. Chocolate and Cocoa

LESSON INFORMATION

TECHNIQUES IN MEASURING AND WEIGHING INGREDIENTS USED

IN BAKING
It is important to measure the ingredients accurately to get standard products and efficient use of
materials. Different flour in different localities need varying amounts of liquid and this should be considered in
baking. Keep a record of the quantity of flour used each time you bake to find out which measurement
produces the best result from the flour available in your area. You will soon learn to judge the correct amount
of liquid to add by the consistency of the dough and the way it handles.
A. Measurement of Dry and Liquid Ingredients
1. Dry Ingredients
A. Flour
a. Sift the flour to remove lumps.
b. Spoon sifted flour lightly into a measuring cup heaping it well over the top of the cup. Do not shake the cup.
c. Level off the cup with a straight-edged utensils or spatula.
d. For fractions of a cup, use the lines indicating ¼, ⅓, and ½ of the standard measuring cup.

B. Sugar
a. White sugar needs sifting only if lumpy. Proceed as in the measurement of flour.
b. Brown sugar, if lumpy, press through a coarse sieve to crush the lumps. Pack into measuring cup just
enough to hold its shape. Level off.
c. Sift confectioner’s sugar through a sieve to remove lumps. Spoon lightly into measuring cup. Level off with
spatula or any straight edged utensil. Do not shake the cup.

C. Baking Powder, Soda, Salt and Spices

a. Fill measuring spoon with the desired ingredients. Level off with a spatula or any straight-edged utensils. If
baking powder has caked, stir lightly before measuring. Lesson Information measuring cup, taking care not to
have air pockets. Level off with a spatula or any straight – edged utensils. Use standard measuring spoon for
less than ¼ cup shortening.

D. Shortening
a. With the use of measuring cup. Have shortening at room temperature. Pack firmly into the desired and add
shortening enough to cause the water to rise up to the 1 cup mark. To measure ¼ cup, fill with cold water up
to ¾ cup level and add shortening enough to raise the water up to the1 cup mark. Drain well.

2. Liquid Ingredients Water and Milk

A liquid measuring cup is best to use for liquid ingredients because it is clear and see through. It also has a
spout that makes pouring of liquids easy. To get the exact amount, follow these steps when measuring liquids.
1. Set up the liquid measuring cup. Place the measuring cup on a flat, even surface.
2. Pour the liquid carefully and slowly into the cup. Stop pouring when the liquid reaches the marker line for
the desired amount.
3. Check your measurement. Bend down so that your eyes level with the marker line. Look at the top of the
liquid.
Understanding the Principles of Baking
Lesson 1: Formulas and Measurements
Objectives
At the end of the session, you should be able to:
1. Calculate for the baker’s percentage and convert the recipe to another yield;
2. Identify the different measuring abbreviation;
3. Determine the standard table of weight and measure, temperature conversion table and cake pan size
conversion table;
4. Familiarize the ingredients that can be used to substitute; and
5. Determine the correct technique in measuring dry and liquid ingredients.

Introduction

To start understanding the principles of baking, a pastry chef must gain mastery first on the formulas and
measurement. The exact measurement indicated in the recipe is important in making a successful, flavourful
baked cake. Aside from the measurement, conversion of temperature and cake pan size is also a challenge for
a pastier. 

Do not be afraid in the computation included in this lesson. Each lesson is discussed briefly and thoroughly to
help you become the best pastry chef!

Baker’s Percentage

As discussed earlier, the main ingredient in producing cake is the flour. Baker’s percentage will rely solely on
the percentage of the flour in a given recipe.

To compute for the baker’s percentage in a recipe, the total weight of each ingredient is divided by the total
weight of the flour. The result is then multiplied by 100 percent to get the percentage of the ingredient, or

(Total weight of ingredient / Weight of the flour ) x100% = % of the ingredient 

Remember that the flour is always 100%. If there are 2 kinds of flour, their combined or total weight is still
100%. 

Calculating the Percentage of Each Ingredient  

Getting the baker’s percent means getting the percentage of each ingredient. Baker’s Percentage is not the
percentage of the total yield but is used to show ingredient proportion. The advantage of knowing the baker’s
percentage is that you can adopt it for any given yield. 

In getting the percentage, you will first need the list of ingredients needed in making cake. In this cake, use the
ingredient and its yield in making butter cake. 

Ingredient Weight
All-purpose Flour 195 g
Cake Flour 180 g
Butter 227 g
Baking Powder 14 g
Salt 3.35 g
Sugar 350 g
Large Eggs 226.8 g
Vanilla Extract 8g
Fresh Milk 302.5 g

1. Convert the weight of all ingredients into grams.

2. Get the weight of all types of flour used in making cake. In the example, add the weight of the all-
purpose flour and the cake flour to get the total weight of the flour. 
 195 g + 180 g = 375 g total weight of the flour 

This will be used as the given number in the denominator.

3. To compute for the baker’s percentage of the all-purpose flour, divide its weight to the total weight of
the flour multiply by 100% 

195 g / 375 g = 0.52 x 100% = 52%

4. Another example is the percentage for butter. Divide its weight to the weight of the flour multiply by
100%. 

The weight of the butter is 227 g, the total weight of all-purpose flour and cake flour is 375 g.  

227 g / 375 g x 100% = 60.5% 

The portion of butter in the mixture is 60.5%. 

Ingredient Weight Percentage

All-purpose Flour 195 g 52%
Cake Flour 180 g 48%
Butter 227 g 60.53%
Baking Powder 14 g 3.73%
Salt 3.35g 0.89%
Sugar 350 g 93.33%
Large Eggs 226.8g 60.48%
Vanilla Extract 8g 2.13%
Fresh Milk 302.5g 80.67%
TOTAL 1506.95 g 401.76%

5.
 6. Get the total weight of the ingredients. That will be the total weight of the dough. In this recipe, the
batter weighs 1,506.95 g or 1.5 kg. Make use of the cake pan conversion to determine if the size of the
pan is enough for the batter.

The total percentage of 402% parts, meaning the part of flour is 100, other ingredients is 302%.

Converting Formula to a New Yield

Supposedly, you need more or less weight of the batter. The dilemma faced by most pastier is the conversion
of the recipe to a smaller or larger yield. Small changes in the measurement of the ingredients can greatly
affect the outcome of the baked goods. Use this technique to convert the recipe or formula to a new yield.

For example you have this butter cake recipe, but the batter of the recipe is enough for two 9-inch round pans.
You only have one 9-inch round pan that would fit a 750 g batter. Having the formula that is 402% parts, this
will determine the calculation of weight for each part.

1. To achieve the desired weight, divide it with the baker’s percentage or the weight of each part. Round
off the answer.

Desired weight of batter / baker’s percentage = amount needed to make the desired weight 

e.g. 750 g / 402% = 1.87 = 1.9 

2. To get the weight for each ingredient, multiply the total 1.9 to the percentage of each ingredient.

Ingredient Weight Percentage Weight of the New Yield (in grams)

All-purpose Flour 195 g 52% x 1.9 98.8 g
Cake Flour 180 g 48% x 1.9 91. 2g
Butter 227 g 60.53% x 1.9 115 g
Baking Powder 14 g 3.73% x 1.9 7.09 g
Salt 3.35g 0.89% x 1.9 1.7 g
Sugar 350 g 93.33% x 1.9 177.3 g
Large Eggs 226.8g 60.48% x 1.9 114.9 g
Vanilla Extract 8g 2.13% x 1.9 4g
Fresh Milk 302.5g 80.67% x 1.9 153.3 g
TOTAL 1506.95 g 401.76% 763.34 g

NOTE: Formula balance is often referred to as the balance of ingredients. Good quality cake must have proper
proportion. Remember that the tenderizing agents are sugar, shortening and egg yolk. The binding or
toughening agents are flour, egg white and milk solids. In general, it is recommended to use same quantity of
flour to sugar, except for High Ratio formulas. The density of the cake is determined by the egg content. The
more egg content as compared to the flour and sugar, the lighter the sponge will be.