TECHNIQUES OF

BAKERY

TECHNIQUES FOR THE PREPARATION AND WORKING OF NATIONAL BREADS

AND INTERNATIONAL.

CHEF INSTRUCTOR.
BRONYSK NIEVES ALVARADO

CHEF| BRONYSK NIEVES ALVARADO |

 BREAD BAKING SYLLABUS

I. GENERAL INFORMATION
MODULE Bakery
DIDACTIC UNIT BAKING TECHNIQUES
RESPONSIBLE INSTRUCTOR: BRONYSK NIEVES ALVARADO

II. PROFESSIONAL CAREER COMPETENCE:

Through the development of the cycle, the aim is to guide the student.
in order to acquire theoretical knowledge and mastery
practice of the different techniques applied in the different
Mass types. As well as knowing how to identify them with their respective
techniques.
At the same time, it must recognize the different types of supplies.
applied in the preparation of each handle applied in each dough
elaborating on the most representative pastries of Peru and
representative panels of the most outstanding countries in the
evolution of bread, will be able to acquire techniques to merge cuisine
in the bakery area for the development of a multitude of
variety of breads.
III. GENERAL OBJECTIVES.
In the following module, the student will learn the different
types of bread, especially the different types of bread
crispy, as well as mastering theory and practice,
the same as mastering the terms of baking.
IV. CONTENT OF THE SUBJECT:
SKILLS SYSTEM:
Through the development of the module, the aim is to guide the
alumno con el fin de que adquiera conocimientos teóricos y
baking practices according to the module to be developed, the
same as having knowledge of the basic techniques and practicing
its domain, as well as knowing how to identify the different masses and
slices. The student must demonstrate skills to analyze,
elaborate and apply all the knowledge developed in this
module, as well as having knowledge of all the information
that are found in it.
KNOWLEDGE SYSTEM:
The student must demonstrate theoretical and practical mastery in the
preparation of different doughs, as well as apply the
different techniques developed in this module. The student
will be ready to be evaluated in all classes, in
oral and practical form, as the class develops the
The student will be constantly evaluated until the
end of it.
SYSTEM OF VALUES:
The student must show impeccable personal hygiene.
thus in the institute's regulations, demonstrate total
responsibility for their actions and having a friendly attitude
demonstrate camaraderie with the rest of the class.
INTRODUCTION
Bread is a direct product of the manual processing of the
cereals. There is archaeological evidence that demonstrates the
bread making in ancient Egypt, the fermentation of
doughs were made with contaminated flours of yeasts from
beer.
Bread is an excellent food that can be consumed at
Any age, the composition of the bread is what makes it be a
a basic necessity food and precisely bread is not
it fattens as many want to make believe, or at least not
more than other foods, since they have the same carbohydrates as
they have fruits or vegetables.
The refinement of the flour was scarce and it is believed that it was not
rare to find desert sand remnants in the bread dough, it
that could damage the enamel of the teeth. The sand in the flour
has given rise to many dental ailments in humanity.
In the Middle Ages, eating white bread was considered in Europe
a sign of prestige and high social rank, the black bread
rye bread was considered the exact opposite: a
food of humble people It was in Greece where the techniques of
Planning achieved great development thanks to the advances
19th century scientists created new steam ovens.
types of bread with a harder and crunchier crust like bread
baguette, similarly, sliced sandwich bread appears in the U.S.
in slices, a true novelty.
This warm and appetizing food has been a staple since ancient times.
remnants the sustenance of the human species and is linked since
its beginnings to the evolution of universal culture and having
presence in conquests, wars, revolutions and all of life of
man.
THE FLOURS

Fine powder obtained from ground cereals and other foods

rich in starch. To understand the process of bread-making
two components of flour must be mentioned,
essential in the making of bread:
Gluten: it is the protein in flour, responsible for the texture
final of the mass because it provides elasticity and
consistency in addition to stimulating the fermentation of the dough
causing it to swell.
According to the greater or lesser amount of gluten it has
flour can be classified as 'strong flour' and
weak flours
Starch: Starch differs from other carbohydrates.
carbon present in nature in which it appears as
a set of granules or particles. These granules are
relatively dense and insoluble in cold water, although
they can lead to suspensions when dispersed in the
water. Suspensions that can vary in their properties in
function of its origin.

FLOURS ARE CLASSIFIED AS FOLLOWS

ZERO (O)
TWO ZEROES (00)
THREE ZEROS (000)
FOUR ZEROS (0000)
 FLOUR THREE ZEROS: it is always used in the preparation of
breads, since their high protein content allows for the
gluten formation and a good leavening is achieved without
the pieces lose their shape.
FLOUR FOUR ZEROS: it is more refined and whiter, when
having low gluten formation is not a good container
of gas and the breads lose shape. For that reason, it is special.
for the pastry shop, in batters, puff pastries, etc.

Wheat flours:

CHEMICAL COMPOSITION OF FLOUR

Starch: It is the main component of all cereals. It is a

sugar that is transformed by yeast into carbon dioxide
allows fermentation.

Gluten: Gluten gives elasticity to doughs by retaining the pre

carbon dioxide produced by yeast.

Sugars: They are also present in the flour but in a

minimum percentage, help the yeast to form the gas
carbonic.

Fatty substances: They are located in the germ and in the husks.
of the wheat grain. It is important to highlight that part of this
materials disappear during the aging of flours and
they become fatty acids that alter the quality of the flour.

Mineral materials or ashes: A lower proportion of ashes

greater purity of the flour for this reason the 000 flour is more
darker and absorbs more water than flour 0000.
Vitamins: Contains vitamins B1, B2, PP, and E.
OTHER TYPES OF FLOUR

Whole wheat flour: It is a dark flour obtained from

the grinding of wheat grain with all its husks
cellulosic. According to the degree of grinding, 3 types are accepted:
coarse, medium, and fine. This flour can be used alone.

Self-raising flour: It is wheat flour that comes prepared with

a leavening additive, generally with baking powder. It
you can prepare by adding a teaspoon of baking powder
each cup of all-purpose wheat flour.

Graham flour: It is a whole wheat flour with a higher percentage

bran high. Sylvester Graham: American nutritionist who
he fought in the early 19th century for a more natural diet
where the bran was to be included in the bread dough.

Gluten flour: It is industrially extracted from wheat grain.

it is made of dry gluten and is used as a enhancer
to enrich a flour low in gluten.

Corn flour: It is obtained from the grinding of corn grains.

it is the cereal that contains the most starch, if used alone it does not
the dough sticks together.

Rye flour: It is the most used flour in baking.

after wheat flour. It is very low in gluten, which is why
It is necessary to add 50% of wheat flour for
achieve a good fermentation process.
Baking additives
They are substances that modify the physical and chemical characteristics.
or biological aspects of a food with the adjective of improving them as
preserve them or stabilize them.
Dough Conditioners:
IMPROVERS WITHOUT BROMATE: Replaces the use of
bromate and the additives with bromate, through a
combination of enzymes and emulsifiers.
MALT EXTRACT: It is a thick and viscous syrup that
obtained from the maceration of germinated barley grain.
It helps speed up the fermentation process, the most is
colors better in the oven and the product acquires a taste
más saludable y fino.

Yeast:
It is a type of unicellular microscopic fungus, a yeast.
living edible that feeds on starch and sugars
existing in the flour. The amount to be used will depend on the
variety of dough that one wishes to prepare and the type of yeast.

TYPES OF YEAST
a) Fresh: it must be kept cold and has a period of
relatively short expiration. For its action to start.
it should be placed in sweetened liquid
b) Dry or granulated: Similar to fresh yeast but
dehydrated and with double the action. Not necessary
 mix it with a liquid so that it starts its function. The
fresh and dry yeast act before baking, and
they die at 50°C, which is why the dough must be allowed to rise before
to bake.
c) Chemistry: it is what we know as baking powder,
It acts during cooking and helps us make bread.

WATER AND SALT

a) Water: activates the gluten so that the dough acquires a texture
soft, elastic, and moldable. The amount of water to use
It will depend on the type of bread. Water can represent from a
50% off on light breads and up to 70% off on more artisanal breads.
b) Salt: It enhances the flavors and aromas of the bread itself, and acts
about the final texture of the dough. The salt contributes
indirectly to the formation of the color of the bread crust,
because it slows down fermentation. It also has a slight
fungicidal effect, prevents undesirable fermentations inside
from the dough and allows to extend the shelf life. When it is
work manually, it is advisable to add salt almost at the end,
when 75% of the flour has been incorporated into the dough to avoid the
death or early inhibition of yeast.

SUGAR: Essential in the making of bread as it

keep the yeast activity during the process of
fermentation. Sugar also helps to preserve better the
product because it retains moisture providing a
smoother texture.
Other ingredients: are usually added to the above
mentioned for the purpose of enhancing flavor: milk, fat,
eggs, spices, seeds, essences, fruits as well as substances
improvers that, when mixed with flour, benefit the
performance in bread production and are used in
baking industry since the 1950s.

FATS: They are substances that according to their

origin is divided into: oils, butter, margarines or fats.
OIL: It is liquid at room temperature and can derive.
of vegetables or animals. Some are used in the
manufacturing of margarines.
BUTTER: It is obtained by churning cream
milk with no other additives. Melts at 33°C.
LARD: It is the most used fat in the world, more
cheaper than butter and is obtained from a
mix fats or oils with milk and additives.
EGGS: They are a very nutritious food, their weight
approximately 60 g, of which 20 g belong to the
yolk and 35 g to the egg white and 5 g to the shell. Combine the elements.
thanks to the water they contain enrich the more and the
they grant softness.

ELABORACION DE LA MASA
This stage is fundamental, as it is where the astonishing is conceived.
process that will allow from a few ingredients,
obtain an infinity of masses, of various flavors and textures.
The secret lies in combining components with skills and
work on them following the precise guidelines to get the most out of it
benefit from them.
Depending on the type of bread, the processes may vary, but
Generally, these basic stages are distinguished:
 Mixed: It is the union of flour with water and the rest of
ingredients, specific process for working the dough.

Rest: Once the dough is formed, it must be done

first rest to let it rise or leaven. Also
known as fermented. The prepared dough is placed in
an oiled container to let it rest, time during it
which acquires greater volume. The mass seems to go away
inflating as the resting time progresses.

Labrador:
-Formed: when the mass has met the time of
rest, the air is extracted and the bread is kneaded as desired.
The pieces are placed on the baking tray with the
sufficient separation between one and another. Then it is given a
second rest for each piece to swell again.

Baked and cooled:

Baking: The shaped and leavened dough pieces
they are subjected to a heat source for cooking.
Cooling: After baking, the bread is allowed to rest until
reach the ambient temperature.
BREAD CUTTING
One could say that the cutting of the loaves is the baker's signature.
Well, it depends on him for the good appearance of the final product.
Consider the last fermentation as the goal within the
oven, and a proper baking of the bread. Generally, they are used
perfectly clean razor blades. The cuts can be
various and in different ways, the most important thing is to know
to do them: The blade must be held inclined, so that the
the upper part of it forms an angle with the upper part of the
pan.

Utensils for bread making:

BAKERY EQUIPMENT, TOOLS AND MATERIALS
BAKERY: I present some work teams,
utensils and materials necessary for manufacturing
bakery and pastry products
WORK TABLES: Here we prepare the
the ingredients that we will require in each preparation.
KNEADER: Container where mixing takes place and is performed
my table
ROLLER OR CYLINDRICAL MACHINE: In this machine, the
dough to give elasticity.
BREAD SLICER: Thanks to the grid of blades that
we can cut the dough to the desired size.
GROWTH ROOM: It helps us add volume to the
prepared bread dough.
OVEN: We subject the dough to heat for a while
pan to cook.
COOLING GRIDS: Place where it is left for a
Time the bread after baking.
ELECTRIC MIXER: Mixing, beating, kneading are
functions performed by this electrical device
MANUAL CYLINDER MACHINE OR ROLLER: In this
dough is placed in the machine to give it elasticity.
BREAD MAKING MACHINE: This machine allows us to
prepare and enjoy exquisite varieties of bread at home.
It's choosing the ingredients we like the most, placing them
in the container and ready.
ICE CREAM MACHINE: It's just mixing
the ingredients of the sorbet, take to the container and it
is responsible for doing the spatula work to achieve that it is done the
ice cream.
VACUUM PACKING MACHINE: Packs and compacts
the food that is produced, managing to maintain more
Time and in good condition the prepared food.
SCALES OR BALANCE: There we weigh all the ingredients
what we are going to use in the preparation
FOOD PROCESSOR: Ideal for chopping, grinding,
grind, mill, and mix
WHIPPED CREAM DISPENSER: Steel container
stainless steel pressurized container for applying whipped cream
SILICONE MOLDS: Very flexible, we can prepare
cold or hot foods
REFRACTORY: We can use them in the refrigerator, oven.
conventional and microwave
DOUBLE BOILER: Melt the chocolate without the water.
from the pot below, I managed to boil
SILICONE MAT: Very trendy in pastry
can be used in ovens, microwaves, and freezers
ROLLERS: We use them to flatten any dough.
PASTRY BAG AND NOZZLE: Fabric cone or
disposable used for decoration.
VINYL PAPER AND DISPOSABLE PAPER: Vinyl paper gives us
it is used to wrap the food that we take to the
the refrigerator and disposable paper is ideal for everything
cleaning in the kitchen
HAND WHISKERS: Ideal for achieving sauces and
preparations remain lump-free
SILICONE BRUSH: Used for glazing and painting
SILICONE SPATULAS: They are useful for mixing
preparations to clean them from the bottom and walls of the
container where the mixture has been made
SPOONS: For serving liquids such as sauces
SPATULAS: Different uses
GRATER: Used to grate raw solid foods.
boiled dishes
AROS: To shape assemblies or preparations that go
in the oven or in the refrigerator
MEASURING SPOONS: To measure volumes of
liquid or powder substances.
MEASURING CUPS: They are used to measure the ingredients
both solids and liquids
KNIVES: We find them in various sizes and for
different use.
PEELER AND CORDLESS DRILL: The peeler is used to peel
and laminar thick-textured fruits and vegetables.
Basic principles:
Making bread is very simple, you just need to keep in mind the
following basic principles:
Always use unbleached flour.
The flour must always be sifted from above and in a
clean and dry work table.
Use water, if it is very hot it can force in
excess yeast and if it is too cold it can paralyze its
action.
The milk to be used must be powdered, fresh, or evaporated.
very diluted (never pure evaporated milk).
If fresh milk is used, dilute it and omit the use of
water.
Sugar is a yeast activator. Therefore
it should be added at the beginning along with the liquid element
(water or milk).
Salt is a yeast controller and should be added
finally, when approximately 75% of the flour
is incorporated into the dough.
The yeast to be used can be dry or fresh. But it
You must keep in mind that the yeast dries out twice.
of action that the fresh. If the recipe requires yeast
fresh and you keep it dry, put only half.
Let the dough rest for the necessary time. If the rest is
less than indicated, the mass will not grow and will remain a
heavy bread. If it exceeds the resting time, the
dough can ferment too much and deflate, in addition
to acquire a sour taste.
The resting time varies according to the weather: in summer it must
a minimum of thirty minutes and a maximum of
ninety. In winter the minimum will be forty-five
minutes and a maximum of one hour and forty-five minutes
In cities where the weather is hot, use the tempo
minimum).
The dough can rest in the refrigerator for a minimum of
six hours and a maximum of thirty-six. After this
tempo la masa se pone ácida. Tener la precaución de
cover the dough with plastic wrap.
You can freeze the dough for a maximum of one week.
Never force the temperature for resting, the ideal is
a warm place, without drafts. It can
being for example inside a pastry chef's cabinet or an oven
off.
To grease the molds or baking pans, do it
with oil or lard but never with butter anymore
they tend to burn.
 The temperature for baking small breads is
approximately 187°C and the time is six to ten
minutes.
The temperature for baking large loaves is
approximately 150°C and the time is twelve minutes
more depending on how big the bread is.
Baking times may vary. In an oven
Homemade will require 50% more baking time.
regarding a semi-industrial oven.

Nutritional aspects of bread

Bread is a valuable food from a nutritional point of view,
well provides a moderate contribution of energy, amounts
appreciable amounts of various macro and micronutrients. It is noteworthy
as a source of carbohydrates, proteins, fiber, iron, zinc
and vitamin B1, it also provides important amounts of
magnesium, potassium, niacin, vitamin B2, folic acid and vitamin
B6. It is interesting to know their nutrient contribution per 100
g, but also per serving (40-50 g) and not just in absolute value,
as a percentage of the recommended intake for
various individuals. This knowledge allows for an idea
of what a serving of bread contributes to an individual's diet
collective and how it can help bring the average diet closer to
the recommended and to meet the nutritional objectives
current.
If we evaluate the nutrient density (contribution per 1000 kcal) of the
we better understand the great nutritional value of this
food that provides amounts with few calories
important nutrients, this aspect is especially
valuable in developed societies, characterized by a
great sedentary lifestyle and low energy expenditure, in which the
overweight and obesity problems are common. In these
Under circumstances, bread is an especially valuable food due to
to provide few calories and many nutrients, and have a power
saciante bastante elevado.
Bread is an important source of carbohydrates, it is
desirable to increase your intake to approximate the caloric profile
from the recommended diet.
Bread is also an important source of protein, which
even if they have low quality (low biological value), since they do not
it includes all essential amino acids, but presents
low levels of the essential amino acid, lysine. However, the
bread consumption along with other foods, especially
meats, fish, eggs, which also contain proteins,
improves the quality of the total protein, disappearing the
limitation on protein quality, which is only maintained when one
consume bread as isolated food.
The consumption of bread with other foods, of plant origin, such as
legumes also allow for a good
amino acid supplementation, providing a food that
what the other lacks and obtaining a higher protein blend
quality.
The fat is present in very low quantities (rising a
little in the sliced bread), this characteristic, taking into account
the current average Spanish diet (characterized by an excessive
fat consumption), is an evident advantage. In relation to
Qualitative aspects, this fat is mostly detpo
unsaturated what can be considered a characteristic
desirable.
White bread provides about 3.5 g of fiber/100 g, but the bread
Integral provides about 7.5 g/100 g. This contribution is very valuable.
given that the average Spanish diet is low in fiber, what is
is directly and indirectly associated with the suffering of
various degenerative diseases.
Everything mentioned takes on particular importance when considering
that bread constitutes, or should constitute, a part
notably quantitative in the day's diet. That is to say, given
that bread should be present in practically all, or
a large part of the meals of the day, from breakfast to dinner,
its hydrocarbon, protein, vitamin, mineral, and
fiber will necessarily represent a fraction very
important to daily needs.
Taking into account the eating habits of the populations
developed Western countries, the decline in bread consumption
can significantly disrupt the caloric profile of the
diet, by reducing the intake of carbohydrates, increasing
the proteins and fats, which is unfavorable from the
nutritional, health, and weight control perspective.
Comparing a menu without bread to one that includes bread, in all
the meals, it can be verified that the second greatest
nutritional quality and allows approaching the diet to the goals
desirable nutrients.
In total, a consumption of about 6-8 servings is necessary.
cereals or derivatives to meet the recommendations
dietetic (55% carbohydrates) and, if half of these
made with whole products, will also satisfy the
fiber dietary needs.
However, the consumption of this food, due to considerations
mistaken, it is becoming increasingly lower, which contributes to
harm the nutritional situation and weight control of the
population.
Thinking about nutritional improvement: increasing bread consumption
contributes to bringing the diet closer to the theoretical ideal, given that in the
the current moment the consumption of cereals is what shows
greater divergence from the advised, for the different
food groups. Also increase the consumption of bread
puede ayudar a aproximar el perfil calórico al recomendado
(substituting part of the calories provided by fats and
proteins from carbohydrates
facilitating the achievement of other nutritional objectives.
En lo que se refiere al control de peso: el incremento en el
Obesity is due to an imbalance in the
energy balance mainly associated with the growing
sedentary lifestyle, which has decreased energy expenditure to a
minimum level. Thinking about energy intake, it is the total of
calories ingested which can condition modifications in the
accumulation of body fat, without the fear being justified
noted in the consumption of bread. On the other hand, various studies
they show how overweight / obese people take
more fat and fewer carbohydrates than individuals with
normal weight, and it has also been confirmed that increasing the
cereal consumption can help correct the caloric profile of
the diet and to achieve better weight control.
If we analyze how the caloric profile has evolved
diet in recent years (Figure 1), we see that it has not increased
the energy intake, but it has decreased, so the
weight gain is due to a sedentary lifestyle and not to an increase in
the energy intake. On the other hand, it highlights the gradual decrease
that has been occurring in the intake of carbohydrates,
at the same time that the prevalence of obesity has been increasing,
what is wrong is associating the consumption of carbohydrates
carbon (and foods like bread) to the increasing rise in
the suffering of overweight/obesity. We could even
we should consider that the association is inverse.
HISTORY OF BAKERY IN PERU.
A brief history of traditional bakery in Peru
highlighting in the 20th century the regional variants of bread according to
their denominations, sizes, shapes, flavors, consistencies and
meanings depend on the tastes and customs of the
local clientele. It explains about plastic expressions
linked to bread production according to their durable nature
and ephemeral. As lasting expressions, the trays are recorded.
made of elongated and circular shapes. In the plastic
There are various types of bread in different shapes.
inherited and others created, which receive different
denominations. This group stands out for its artistic forms.
and sculptural the famous t'anta wawas, which acquire a
vital meaning inside and outside the context of the festivities and
are considered magical-religious objects and of propitiation. They
attempt to evaluate a plastic tradition that is still alive to this day
and which has not yet deserved a thorough study.
In Peru, traditional bread production is important.
whose regional variants according to their denominations, sizes,
forms, flavors, consistencies and meanings go according to
the tastes and customs of the local clientele. The term
traditional bakery refers to the artisanal activity of
to make breads with various flours and ingredients
complementary. Also, bakery is the establishment
where bread is made and sold. Today, the term bakery,
is being replaced by a more modern one like a panifactor.
that refers to an activity that is not purely artisanal.
This substitution alters the traditional ways of producing.
industrial machinery replaces the use of hand and the
rustic tools, the volume of production increases, the
family employment or self-employment changes to that of wage earners and
the new way of selling creates a distancing between the
what the seller (producer) sells and the buyer (consumer-client). The
the history of wheat bread and bakery is closely related
with the achievements of prehistoric men regarding the
domestication of wild plants and the development of the
agriculture. While it is true that in European Neolithic the
development of agriculture was greater, the evidence
Archaeological evidence suggests that the cultivation of wheat would have started.
since the end of the Paleolithic, which does not mean that the flour of
this cereal has served, in those moments, for the preparation
of breads.
Others claim that wheat was first cultivated in the Middle
East to later spread in the world.

We know that during the Middle Ages the diet of the

European nobility and the people were quite differentiated. The bread
of wheat flour, rye, and barley, along with wine, the
oil and olives were the basic food of the common people. They
they consumed in broths, with meat and legumes. This motivated the
increase in bakeries due to higher demand for
loaves.
In America, the Mayans and Aztecs consumed corn tortillas.
which in a way would be a variant of bread, whose
the preparation followed the same technical procedures: grinding,
kneading, rolling out, and cooking, but with a different dough. Francisco
López de Gómara, in a section of his chronicle
General History of the Indies (1552), wrote that you bury
bread was called all ground grain that was kneaded
and I cooked, but food that was also referred to as bread
they came from roots like cassava, from wood shavings and
ground fish. In Peru during the pre-Hispanic era, according to
The Real Comments (1609) of the chronicler Inca Garcilaso de la
Vega, corn breads were made for different occasions.
and they had three denominations: 'the stiltwalker of the sacrifices;
he murmur about their parties and gift; so much, pronounced the first
syllable on the palate, is the common bread." (p. 171). Corn is the
most important American grain in the Andean region. It is consumed
up to the present in different foods and it is used for healing
diseases. Thus, it is established as a sacred plant,
closely linked to the farmer. During the Inca Empire,
Festival of the Sun or Inti Raymi, celebrated in the month of June,
virgins of the Sun made a great amount of corn bread ozancu
round bun the size of an apple. The zancu is
I only consumed in this location and in the Citua, which took place last month.
September. The maidens of the Sun took care of everything.
the process of making the breads in honor of the Sun, from
grind the corn kernels, knead the flour, and cook. In contrast,
the bread for the common people was made by another group of
women destined for such work. The bread in general was made
with great care and attention as it was considered sacred.
It was prohibited to eat the zancu during the year except for
this party and of the Citua. The bakery work, in the time
pre-Hispanic, was in charge of the women, who ground the
corn grains on a grinding stone (stone utensil for grinding)
food) until obtaining the flour to prepare the bread. The
corn grains were not ground in mortars, even though they already
They knew. They had a whole technique for grinding in a mortar that
had been inherited from past generations. Like the
Grinding was an exhausting process, the preparation of bread was not.
it was common but only for certain special occasions and even
sacred. Therefore, the baking activity of this stage was not
very popular.
Most representative typical breads of Peru.
Important production areas are distinguished located in the
regions with a long baking tradition. Towards the northern area of
Peru has Cajamarca and Áncash, in the Central Sierra Lima,
Junín, Pasco; in the Center-South Ayacucho and Huancavelica; to the South
Apurímac, Cuzco, and Arequipa. In the North Coast, Piura stands out.
The Freedom. Among the Amazonian regions, San is considered
Martn and Amazonas.
Various types of bread are repeated in different regions and some
they have the same name but present other forms and
Ingredients. It would be long to list the regional variety of breads,
we will only highlight some of them.
In Piura, Cachangas and Cinnamon Cakes are common.
Little angels or breads in my miniature and the Royal Bread of Ayabaca.

In Cajamarca, they have the Manteca Cake, the Turquita, the Semita,
the Water Bread, the Sweet Mollete, and the Bun.
In Ancash, the Semita bread, the Water bread or Common bread stands out.
the Cake, the Doughnut, the Sponge Cake or Sweet Bread, The Basitas, The
Cachanga, the Bollito, Las Wawas, the Guanacos, the Jatutanta or Bread
from the Market, the Bambasas, the sweet and salty Semitas,
Corn rolls, the Integral, the Masht, the Mollete,
Cushcutanta.
In Limalos, the traditional breads are Carioca, Yema bread, bread
of Anise, the Tolete, the Chancay, the Cachito, the Ayuya.
In Ayacucho, the typical Chapla bread stands out, in addition to
produce the Chimango or Mist, common bread, the Chaquite,
Puspu, the Jallulla.
In Junín, one of the cities with a long tradition of bakers, offers
["Chongos bread","Misht","Corn bread","La Tanta","Huahui"]
Tanta, the Ulpay, the Anise bread, the Barley bread and the Crumb bread, the
Water Bread, Lulo Tanta, Tanta Huanca or Orcotuna bread,
["Spanish bread","Molded bread","Beer bread","The Trumpets"]
from Tarma, the Bollos, Molletes, and Tantachos.
In Pasco, they distinguish the Mishti or Mistbollo bread, the bread
Charqui, the bread of Chacayán and among those that are disappearing
the Caporal, the Rapracha, the Roses, the Donkey's Leg bread,
Butterfly, the Cake and the Mange.
In Huánuco, the corn bread, the water bread, and the Misht stand out.
Shongo and the Chalaco are the most enjoyed.
In Huancayo, the Yuca bread, the Wawa, Semitas, and others.

In Huancavelica, they make Pumpkin Breads, Wheat bread and

from Achita or Kiwicha, Wawas and the Common bread, the Bun
from Huaytará, the Table bread or Figures made up of the
Cachitos, the Cariocas, the Hogazas, the Hands, the Braids, the
Swallows, the Neckties, the Little Bull, the Butterfly, the Turtle, the
Wreaths and other varieties.
In Abancay of the Apurímac Region, it is consumed in large amounts.
quantities of Taparaco and Serrano Bread.
In Cusco, the Chuta bread from Oropesa is highly sought after, the bread of
Huaro, Tanta Wawa, and the Grid Bread.
In Arequipa, the bread of Tres Cachetes or Tre Puntas is made,
the Labranza bread, the lard and water bread, the rolls and
Mestzas, the Tanta Wawa, the Carpio bread, and the Ripacha bread.
In Moquegua and Arequipa, the bread of Omape and the
stars of Torata.
In Punoes, the bread of Pomata or Pomaten Roll.
In Icase they make tiny buns called
Patience.
In the Amazon, for example, of local ingredients
like cassava and plantain flour highlighting the little buns of
Rodríguez de Mendoza in the Amazon region and in
In Chachapoyas, the bread called Puchco Tortlla is tasted.
Despite the diversity of breads, there is always a loaf of bread.
that stands out and identifies each region and city. The bread
Chuta de Oropesa in Cusco, the Chapla of Huamanga in
Ayacucho, the Taparaco of Abancay in Apurímac, the bread Tres
Puntas of Arequipa, the bread of Chongos in Junín, the Pan Chacayán
in cultural identity.
 FRENCH BREAD

INGREDIENTS:
FLOUR 1KG
SALT 22GR
IMPROVER 10 GR
YEAST 10GR
WATER 570 GR
PROCEDURE:
MIX THE DRY INGREDIENTS IN THE MIXER TO
FIRST SPEED (FLOUR, SALT, IMPROVER AND
YEAST) FROM THREE TO FIVE SECONDS
APPROXIMATELY.
ADD THE WATER AND MIX FOR THREE
APPROXIMATELY MINUTES; THE DOUGH MUST BE
LISA, UNIFORM AND ELASTIC.
WEIGH PIECES OF 2400 GRAMS AND TAKE THEM TO THE DIVIDER
FORMING DOUGH BALLS AND LETTING THEM REST ON A TABLE
floured
LET REST FOR A FEW MINUTES
MAKE VERY DEEP CUTS IN THE CENTER
FROM EACH DOUGH, WITH THE HELP OF A STEEL ROLLER,
IN ORDER TO SHAPE THE BREAD.
PLACE THEM ON A FLOURED TABLE WITH THE
FISSURE DOWNWARDS. LET FERMENT FOR 2 TO
THREE HOURS APPROXIMATELY OR UNTIL I DOUBLE
ITS SIZE.
PREHEAT THE OVEN TO 180 °C.
PLACE THE BREAD ON A CLEAN TRAY AND WITH THE
SLIT UPWARD BEFORE INSERTING THE BREADS
IN THE OVEN.
BAKE AT 170°C FOR 20 MINUTES WITH A INJECTION
STEAM FOR 20 SECONDS.
 BAGUETTE BREAD - FRANCE

INGREDIENTES:
FLOUR 1KG
IMPROVER 10 GR
SAL 22 GR
WATER 600 GR
YEAST 10 GR
PROCEDURE:
MIX THE DRY INGREDIENTS IN THE BLENDER TO
FIRST SPEED (FLOUR, SALT, IMPROVER AND
YEAST) FROM THREE TO FIVE SECONDS
APPROXIMATELY.
ADD THE WATER AND MIX FOR THREE
APPROXIMATELY MINUTES; THE DOUGH MUST BE
LISA, UNIFORM AND ELASTIC.
WEIGH PIECES OF 350 GR AND FORM BUNS FOR
Let it rest for a few minutes
WITH THE HELP OF A ROLLER, STRETCH IT TRYING TO
MAKE SURE THERE ARE NO AIR BUBBLES AND COLLECT THEM
WHEN FORMING THE BAGUETTES, THEY MUST BE VERY WELL DONE
TIGHTENED SINCE THIS WILL DETERMINE IF THEY COME OUT
WELL TRAINED.
LET REST FOR A FEW MINUTES AND STRETCH THEM OUT
55 CM APPROXIMATELY (THE LENGTH OF THE TRAY).
LET IT FERMENT FOR 180 MINUTES OR UNTIL
DOUBLE YOUR SIZE.
PREHEAT THE OVEN TO 180 °C.
MAKE FIVE CUTS AT THE TOP OF THE
BREADS WITH A VERY SHARP BLADE THAT ARE THE
WHAT CHARACTERIZES A BAGUETTE.
BAKE AT 170°C FOR 25 MINUTES WITH A INJECTION
STEAM FOR 30 SECONDS.
 CIABATTA BREAD - ITALY

INGREDIENTS:
FLOUR 1 KG
IMPROVER 10 GR
SALT 25 GR
Olive oil 50 GR
WATER 600 GR
YEAST 10 GR
PROCEDURE:
MIX ALL THE DRY INGREDIENTS IN THE BLENDER AT
FIRST SPEED (FLOUR, SALT, IMPROVERS AND
YEAST) FROM THREE TO FIVE SECONDS
APPROXIMATELY.
ADD THE WATER AND OLIVE OIL, CARRY OUT THE
MIXED FOR THREE MINUTES, APPROXIMATELY,
UNTIL ALL THE INGREDIENTS ARE FOUND
HOMOGENIZED.
START WITH THE ROLLING IN SECOND GEAR BY
NINE MINUTES APPROXIMATELY, THE DOUGH MUST
BE FLAT, UNIFORM AND ELASTIC.
REMOVE FROM THE MIXER AND PLACE IT ON A
Floured table and let it ferment for 20.
MINUTES.
PLACE THE PLATE ON THE TABLE, AND PROCEED WITH IT
DE-GASIFIED.
FORM RECTANGLES OF SIX CENTIMETERS IN WIDTH
AND FOURTEEN LONG AND THAT IT IS FOUND THE
Sufficiently squeezed, let it ferment
FOR AN AVERAGE OF 270 MINUTES OR UNTIL
DOUBLE ITS SIZE.
TURN THE BREAD WITH THE INCISION SIDE UP AND
PLACE THEM ON A TRAY.
PREHEAT THE OVEN TO 180 °C
BAKE AT 170°C FOR 18 MINUTES WITH A INJECTION
15-SECOND STEAM
 WHOLE BREAD

INGREDIENTS:
FLOUR 900 GR
Wheat bran 100 GR
SUGAR 100 GR
IMPROVER 10 GR
SAL 20 GR
YEAST 10 GR
Lard 100 GR
CARAMELINA 4 GR
WATER 500 ML
VANILLA ESSENCE 5 GR
PROCEDURE:
MIX FLOUR, BRAN, SUGAR, IMPROVER, SALT,
YEAST AND CARAMEL IN THE MIXER AT FIRST
SPEED OF THREE TO FIVE SECONDS
APPROXIMATELY.
ADD THE WATER AND MIX FOR THREE
MINUTES APPROXIMATELY; FINALLY ADD THE
LARD. THE DOUGH MUST BE SMOOTH AND SHINY
ELASTIC.
WEIGH PIECES OF 2400 GRAMS AND TAKE THEM TO THE DIVIDER
TO PROCEED WITH THE CUTS.
MAKE BUNS WITH EACH CUT AND SPRINKLE
SAVED ON THE SURFACE.
ALLOW TO FERMENT ON GREASED TRAYS
FROM TWO TO THREE HOURS, OR UNTIL IT DOUBLES ITS
SIZE
PREHEAT THE OVEN TO 190°C.
BAKE AT 180 °C FOR 20 MINUTES WITH AN INJECTION
15-SECOND STEAM.
 PAN PETIPAN

INGREDIENTS:
FLOUR 1KG
SALT 15 GR
IMPROVER 5 GR
POWDERED MILK 20 GR
SUGAR 120 GR
YEAST 10 GR
MARGARINE 100 GR
EGGS 2 PER KG
WATER 390 ML

EGGS 4 PER KG
SESAME 3 GR PER KG
PROCEDURE:
MIX ALL THE DRY INGREDIENTS TOGETHER WITH THE
EGGS IN THE MIXER AT FIRST SPEED OF THREE
ABOUT FIVE SECONDS.
ADD WATER AND MIX FOR THREE
APPROXIMATELY MINUTES; FINALLY ADD
Margarine.
START WITH THE CLUTCH IN SECOND GEAR BY
SIX MINUTES APPROXIMATELY, THE DOUGH MUST BE
SLEEK AND ELASTIC.
WEIGH PIECES OF 1000 GR AND TAKE THEM TO THE DIVIDER
TO PROCEED WITH THE CUTS.
REALIZAR BOLLOS Y COLOCARLOS SOBRE UNA BANDEJA Y
LET IT FERMENT FOR 120 MINUTES
PRE CALENTAR EL HORNO A 190 °C.
VARNISH WITH BEATEN EGGS AND SPRINKLE THEM WITH
SESAME
BAKE AT 180 °C FOR 12 MINUTES
 HOUSE BREAD

INGREDIENTES:
FLOUR 1 KG
SUGAR 120 GR
IMPROVER 5 GR
POWDERED MILK 20 GR
SALT 15 GR
YEAST 10 GR
LARD 100 GR
EGGS 2 PER KG
WATER 400 ML
PROCEDURE:
MIX ALL THE DRY INGREDIENTS TOGETHER WITH THE
EGGS IN THE MIXER AT FIRST SPEED OF THREE
ABOUT FIVE SECONDS.
ADD THE WATER AND MIX FOR THREE
APPROXIMATELY MINUTES; FINALLY ADD
MARGARINE.
START WITH THE SABBATH IN SECOND GEAR BY
SIX MINUTES APPROXIMATELY, THE DOUGH MUST BE
LISA UNIFORM AND ELASTIC.
WEIGH PIECES OF 1200 GRAMS AND TAKE THEM TO THE DIVIDER
TO PROCEED WITH THE CUTS.
MAKE DOUGHNUTS AND PLACE THEM ON A TRAY AND
LET FERMENT FOR 120 MINUTES
PREHEAT THE OVEN TO 190°C.
GLAZE WITH BEATEN EGGS AND SPRINKLE THEM WITH
SESAME
BAKE AT 180 °C FOR 12 MINUTES.
 Cachanga Bread - Piura

INGREDIENTS:
FLOUR 1 KG
IMPROVER 5 GR
SAL 30 GR
SUGAR 130 GR
WATER 700 ML
YEAST 10 GR
LARD 300 GR
Pork 100 GR
PROCEDURE:
MIX ALL THE DRY INGREDIENTS IN THE BLENDER TO
FIRST SPEED (FLOUR, SALT, IMPROVER, SUGAR
AND YEAST) FROM THREE TO FIVE SECONDS
APPROXIMATELY
AGREGAR EL AGUA Y REALIZAR EL MEZCLADO POR TRES
APPROXIMATELY MINUTES (UNTIL EVERYONE
INGREDIENTS ARE HOMOGENIZED
START THE SATURDAY IN SECOND GEAR FOR EIGHT
APPROXIMATELY MINUTES, THE DOUGH MUST BE SMOOTH
UNIFORM AND VERY ELASTIC.
PUT THE DOUGH ON THE TABLE PREVIOUSLY
greased
PUT A SMALL AMOUNT OF BUTTER ON THE
DOUGH AND SOME PIECES OF PORK (PREVIOUSLY
(COOKED), GOING TO PASTE, REPEAT THE PROCESS THREE
SOMETIMES.
SHAPE DOUGH BALLS AND PLACE THEM ON A TRAY
Grease and stretch them with your fingers until the
DESIRED SIZE.
Leave the breads in the open for 90 minutes.
PREHEAT THE OVEN TO 200 °C
BAKE AT 190 °C FOR 15 MINUTES, WITH A INJECTION
5 SECOND STEAM.
 FOAM BREAD - PIURA

INGREDIENTS:
FLOUR 1 KG
ENHANCER 10 GR
SAL 10 GR
SUGAR 250 GR
POWDERED MILK 20 GR
DYE (YELLOW EGG) 1 GR
YEAST 30 GR
Margarine 25 GR
LARD 25 GR
WATER 370 GR
EGGS 2 PER KG
VANILLA ESSENCE 5 GR
ESSENCE OF CHERIMOYA 3 GR
ORANGE ESSENCE 3 GR
beans 20 GR
 FOR THE PASTA:
SUGAR 500 GR
LARD 500 GR
FLOUR 900 GR
EGGS 1 UNID
COLORANT (EGG YELLOW) 5 GR

PROCEDURE:
DISSOLVE THE EGGS WITH THE SUGAR IN THE BLENDER.
INCORPORATE THE DRY INGREDIENTS AND MIX FOR THREE
APPROXIMATELY MINUTES.
ADD THE WATER AND CONTINUE MIXING UNTIL
ALL THE INGREDIENTS HE FIND
HOMOGENIZED.
START WITH THE RUBBING IN SECOND GEAR BY
EIGHT MINUTES APPROXIMATELY, THE DOUGH MUST
BE IN UNIFORM AND ELASTIC.
WEIGH MASSES OF 1700 GRAMS AND FORM DOUGH BALLS.
LET THEM FERMENT FOR 270 MINUTES OR UNTIL
LET THEM DOUBLE THEIR SIZE.
Brush with beaten egg and place the dough on top
THE FERMENTED BREAD.
PREHEAT THE OVEN TO 170 °C
BAKE AT 160 °C FOR 16 MINUTES.
 ARAB PAN

INGREDIENTS:
FLOUR 1KG
SAL 15 GR
MILK 20 GR
IMPROVER 10 GR
YEAST 20 GR
ANTIMOHO 3 GR
LARD 25 GR
WATER 600 GR
PROCEDURE:
MIX ALL THE DRY INGREDIENTS IN THE BLENDER AT
FIRST SPEED OF THREE TO FIVE SECONDS
APPROXIMATELY.
ADD THE WATER AND OLIVE OIL, PERFORM THE
MIXED FOR THREE MINUTES, APPROXIMATELY,
UNTIL ALL THE INGREDIENTS ARE FOUND
HOMOGENIZED.
START WITH THE SOFTENING IN SECOND GEAR BY
EIGHT MINUTES APPROXIMATELY, THE DOUGH MUST
BE SMOOTH UNIFORM AND ELASTIC.
WEIGH PIECES OF 1200 GR AND TAKE TO THE DIVIDER
MAKE DOUGH BALLS AND PLACE THEM ON A BOARD
DUSTED, FERMENT THE BREAD FOR 120 MINUTES OR
UNTIL IT DOUBLES IN SIZE.
TO GASIFY THE BREAD WITH THE HELP OF A ROLLING PIN,
GIVING IT A CIRCULAR SHAPE AND TWO MILLIMETERS OF
THICKNESS.
PREHEAT THE OVEN TO 220 °C
BAKE AT 210 °C FOR 5 MINUTES WITH A INJECTION
VAPOR OF 5 SECONDS.
 Kings' Cake - Palestine

INGREDIENTS:
FLOUR 1KG
IMPROVER 10 GR
SAL 5 GR
SUGAR 200 GR
Powdered milk 30 GR
WATER 350 GR
MARGARINE 100 GR
LARD 100 GR
YEAST 10 GR
YEMAS 6 PER KG
delicacy 1 KG
Ground cinnamon 100 GR
PASAS 300 GR
Candied fruit
RED 300 GR (20) gr
GREEN 300 GR
EGGS 2 PER KG
PROCEDURE:
MIX ALL DRY INGREDIENTS IN THE MIXER TO
FIRST SPEED OF THREE TO FIVE SECONDS
APPROXIMATELY.
ADD THE WATER, THE EGG YOLKS AND THE MARGARINE;
MIX FOR THREE MINUTES
APPROXIMATELY (UNTIL EVERYONE
INGREDIENTS ARE HOMOGENIZED.
START WITH THE SOFTENING IN SECOND GEAR BY
ABOUT 16 MINUTES, THE DOUGH SHOULD BE
LISA, UNIFORM AND ELASTIC.
WEIGH PIECES OF 3 KG AND TAKE THEM TO THE DIVIDER.
ASSEMBLE THE BREADS WITH THREE ROLLS, ACCORDING TO THE
DEMONSTRATION.
UNRAVEL DELICACY, GROUND CINNAMON, FRUITS AND RAISINS
RESPECTIVELY.
Allow to ferment for 180 minutes or until
DOUBLE YOUR SIZE.
PREHEAT THE OVEN TO 160 °C.
BAKE AT 150 °C FOR 20 MINUTES.
 OLIVE BREAD

INGREDIENTES:
FLOUR 1KG
SUGAR 150 GR
SALT 15 GR
POWDERED MILK 20 GR
ENHANCER 10 GR
YEAST 10 GR
BUTTER 100 GR
EGGS 2 PER KG
WATER 350 ML
OLIVE 300 GR
OREGANO 10 GR
PROCEDURE:
MIX ALL DRY INGREDIENTS IN THE BLENDER
FIRST SPEED OF THREE TO FIVE SECONDS
APPROXIMATELY
ADD THE EGGS AND THE WATER, PERFORM THE MIXING
FOR ABOUT 3 MINUTES UNTIL EVERYONE
THE INGREDIENTS ARE HOMOGENIZED.
ADD THE BUTTER AND MIX UNTIL IT
DISSOLVE COMPLETELY.
START WITH THE DRAGGING IN SECOND GEAR, FOR
APPROXIMATELY 10 MINUTES, THE DOUGH SHOULD BE
LISA, UNIFORM AND ELASTIC.
PUT THE DOUGH ON THE TABLE AND ROLL OUT THE DOUGH WITH
A ROLLER.
ADD THE OLIVE ON TOP OF THE SPREAD DOUGH AND
ROLL IT HORIZONTALLY.
CUT PIECES OF APPROXIMATELY 4 CM.
PREHEAT THE OVEN TO 200 °C
BAKE AT 190 °C FOR 12 MINUTES.
 BREAD WITH A BIT OF LARD

INGREDIENTS:
FLOUR 1KG
SUGAR 170 GR
SAL 15 GR
POWDERED MILK 30 GR
LARD 200 GR
BUTTER 200 GR
WATER 300 GR
YEAST 30 GR
PROCEDURE:
MIX ALL DRY INGREDIENTS IN THE BLENDER AT
FIRST SPEED OF THREE TO FIVE SECONDS
APPROXIMATELY.
MIX FOR THREE MINUTES
APPROXIMATELY. UNTIL ALL THE
INGREDIENTS ARE HOMOGENIZED.
START WITH THE RUBBING IN SECOND GEAR BY
ABOUT 18 MINUTES, THE DOUGH SHOULD BE
SLEEK AND ELASTIC UNIFORM.
WEIGH PIECES OF 1500 GR AND TAKE IT TO THE DIVIDER.
PROCEED WITH THE PLOUGHING.
PLACE THE PIECES ON A TRAY AND VARNISH
WITH BEATEN EGG.
PREHEAT THE OVEN TO 180 °C
BAKE AT 170 °C FOR 16 MINUTES.
 cornbread

INGREDIENTS:
FLOUR 800 GR
Corn flour 200 GR
SUGAR 200 GR
SAL 20 GR
YEAST 10 GR
LARD 80 GR
IMPROVER 10 GR
WATER 500 ML
 PAN ROLL

INGREDIENTS:
FLOUR 1 KG
SAL 20 GR
YEAST 20 GR
SUGAR 130 GR
EGGS 2 PER KG
LARD 300 GR
ANIZ 10 GR
SESAME 100 GR
POWDERED MILK 30 GR
VANILLA ESSENCE 5 GR
WATER 200 ML
PROCEDURE:
MIX ALL THE DRY INGREDIENTS IN THE BLENDER
FIRST SPEED OF THREE TO FIVE SECONDS
APPROXIMATELY.
MIX IN A CONTAINER THE SUGAR, THE WATER, THE
EGGS AND VANILLA ESSENCE.
WITH THE HELP OF A WHISK, MIX THE
INGREDIENTS UNTIL THE SUGAR IS DISSOLVED.
ADD THIS MIXTURE AND THE BUTTER TO THE FLOUR.
MIX FOR 8 MINUTES ON LOW
SPEED.
WEIGH PIECES OF 1500 GR AND TAKE IT TO THE DIVIDER.
PROCEED WITH THE PLOWING.
PLACE THE KARAMANDUNKAS ON A TRAY AND
GLAZE WITH BEATEN EGG AND SPRINKLE WITH SESAME.
PREHEAT THE OVEN TO 210 °C
BAKE AT 200 °C FOR 16 MINUTES.
 Brioche Bread

INGREDIENTS:
FLOUR 1 KG
POWDERED MILK 60 GR
Wheat Gluten 10 GR
YEAST 15 GR
EGGS 350 GR
SAL 10 GR
SUGAR 150 GR
BUTTER 450 GR
WATER 20 GR
PROCEDURE:
MIX ALL DRY INGREDIENTS IN THE BLENDER TO
FIRST SPEED OF THREE TO FIVE SECONDS
APPROXIMATELY.
Mix the sugar and the eggs in a container.
WITH THE HELP OF A WHISK, MIX THE
INGREDIENTS UNTIL THE SUGAR IS DISSOLVED.
ADD THIS MIXTURE AND THE BUTTER TO THE FLOUR.
MIX FOR 4 MINUTES ON FIRST
SPEED APPROXIMATELY UNTIL THE
HOMOGENIZED INGREDIENTS.
START WITH THE SLOW DRIVE AT SECOND SPEED FOR 18
APPROXIMATELY MINUTES, THE DOUGH SHOULD BE SMOOTH
UNIFORM AND ELASTIC.
LET THE DOUGH REST FOR AN AVERAGE OF 20 MINUTES.
WEIGH PIECES OF 1800 GR AND TAKE IT TO THE DIVIDER.
MAKE DOUGHNUTS AND PLACE THEM ON A TRAY,
WITH THE HELP OF A SMALL CIRCULAR MOLD, MAKE
A MARK IN THE CENTER OF THE BUN.
VARNISH WITH BEATEN EGG.
PREHEAT THE OVEN TO 190 °C
BAKE AT 180 °C FOR 12 MINUTES.
 MULTIGRAIN BREAD

INGREDIENTS:
FLOUR 940 KG
Wheat bran 60 GR
SALT 30 GR
SUGAR 25 GR
YEAST 10 GR
LARD 25 GR
CARAMELINA 5 GR
ANTIMOHO 5 GR
WATER 650 GR

FLAXSEED 150 GR
quinoa 60 GR
OAT 60 GR
PROCEDURE:
MIX ALL DRY INGREDIENTS IN THE BLENDER TO
FIRST SPEED OF THREE TO FIVE SECONDS
APPROXIMATELY.
ADD THE WATER AND MIX FOR THREE
APPROXIMATELY MINUTES.
ADD THE LARD AND START WITH THE KNEADING IN
SECOND SPEED FOR 10 MINUTES
Approximately, the mass should be smooth and
ELASTIC.
ADD THE OATS, KIWICHA AND FLAXSEED
MIX ON FIRST SPEED UNTIL IT IS
MIX ALL THE CEREALS.
WEIGH BALLS OF 500 GR
LET REST FOR 20 MINUTES
HACK THEM AND PLACE THEM ON A TRAY
PREVIOUSLY GREASED.
BAKE AT 190° C FOR 25 MINUTES WITH AN INJECTION
15-SECOND STEAM.
 Chancay Bread

INGREDIENTS:
FLOUR 1 KG
GLUTEN 5 GR
SAL 10 GR
YEAST 20 GR
MILK 20 GR
ANTIMOULD 3 GR
ENHANCER 10 GR
 ANIS 5 GR
WATER 100 GR
EGGS 2 UNID
SUGAR 250 GR
ESSENCE OF CHERIMOYA3 GR
ESSENCE OF CHANCAY 3 GR
BUTTER 100 GR
Red fruits 200 GR
GREEN FRUITS 200 GR

SPONGE
FLOUR 1KG
WATER 600 GR
YEAST 30 GR

PROCEDURE:
PREPARE THE SPONGE BY MIXING WATER, FLOUR AND
YEAST.
LET THE SPONGE REST FOR ABOUT 20
MINUTES.
Dissolve the sugar with the eggs and water
TAKE THE SPONGE WITH THIS MIXTURE TO THE ROLLER
ONCE THE SUGAR IS WELL DISSOLVED IN THE MIXTURE
ADD THE FLOUR AND ALL THE DRY INGREDIANTS.
BEAT ON FIRST SPEED UNTIL THE DOUGH IS
COMPACT
ADD THE ESSENCES OF CHANCAY AND CHERIMOYA, THE
PREVIOUSLY ROASTED ANISE.
ADD THE BUTTER, KEEP MIXING IN
FIRST SPEED. FOR AN APPROXIMATE TIME OF
20 MINUTES.
THE DOUGH MUST BE SMOOTH AND ELASTIC, ADD FRUITS
RED AND GREEN.
LET REST FOR ABOUT 20 MINUTES.
WEIGH PIECES OF 1500 GR AND TAKE THEM TO THE DIVIDER.
MAKE BALLS WITH EACH PIECE AND PLACE THEM IN A
GREASED TRAY.
LET IT FERMENT FOR 130 MINUTES OR UNTIL
DOUBLE YOUR VOLUME.
PREHEAT THE OVEN TO 160° C
BAKE AT 150° C FOR 17 MINUTES.
 PAN CARACOL

INGREDIENTS:
FLOUR 1 KG
SALT 15 GR
IMPROVER 9 GR
YEAST 10 GR
Powdered milk 20 GR
SUGAR 150 GR
EGGS 2 AND PER KG
BUTTER 100 GR
WATER 350 GR
EXTRAS
OIL 500 ML
SESAME 200 GR
EGGS 4 UNITS
PROCEDURE:
MIX ALL THE DRY INGREDIENTS IN THE BLENDER TO
FIRST SPEED OF THREE TO FIVE SECONDS
APPROXIMATELY
ADD THE EGGS AND WATER, PERFORM THE MIXING
FOR ABOUT 3 MINUTES UNTIL EVERYONE
THE INGREDIENTS ARE HOMOGENIZED.
ADD THE BUTTER AND MIX UNTIL IT
DISSOLVE COMPLETELY.
START WITH THE SABBATH IN SECOND GEAR, FOR
ABOUT 10 MINUTES, THE DOUGH MUST BE
LISA, UNIFORM AND ELASTIC.
PLACE THE DOUGH ON THE TABLE AND STRETCH IT WITH A
ROLLER.
ADD THE OIL OVER THE SPREAD DOUGH AND
ROLL IT HORIZONTALLY.
CUT PIECES OF ABOUT 4 CM AND WITH
HELP FROM A STICK TO MAKE A INCISION IN THE
CENTER.
PREHEAT THE OVEN TO 200 °C
BAKE AT 190 °C FOR 12 MINUTES.
 PAN POLICY

INGREDIENTES:
FLOUR 1 KG
SAL 15 GR
IMPROVER 9 GR
YEAST 10 GR
Powdered milk 20 GR
SUGAR 150 GR
EGGS 2 AND PER KG
BUTTER 100 GR
WATER 350 GR
EXTRAS
BUTTER 500 GR
sesame 200 GR
EGGS 4 UNITS
PROCEDURE:
MIX ALL DRY INGREDIENTS IN THE BLENDER TO
FIRST SPEED OF THREE TO FIVE SECONDS
APPROXIMATELY
ADD THE EGGS AND WATER, PERFORM THE MIXING
FOR ABOUT 3 MINUTES UNTIL EVERYONE
THE INGREDIENTS ARE HOMOGENIZED.
ADD THE BUTTER AND MIX UNTIL IT
DISSOLVE COMPLETELY.
START WITH THE RUBDOWN IN SECOND GEAR, BY
ABOUT 10 MINUTES, THE DOUGH SHOULD BE
LISA, UNIFORM AND ELASTIC.
PONER LA MASA SOBRE LA MESA Y ESTIRARLA CON UN
ROLLER.
ADD THE BUTTER ON THE ROLLED OUT DOUGH AND
MAKE A SIMPLE DOUBLE AND STRETCH IT AGAIN WITH IT
ROLLER.
CUT PERFECT SQUARE PIECES OF 5 CM
APPROXIMATELY
PREHEAT THE OVEN TO 200 °C
BAKE AT 190 °C FOR 12 MINUTES.
 BUN HAMBURGER

INGREDIENTS:
FLOUR 1 KG
SAL 12 GR
POWDERED MILK 20 GR
IMPROVER 10 GR
YEAST 10 GR
SUGAR 200 GR
EGGS 2 AND PER KG
BUTTER 100 GR
WATER 320 GR

EXTRAS:
SESAME 200 GR
EGGS 4 UND
PROCEDURE:
MIX ALL THE DRY INGREDIENTS TOGETHER WITH THE
EGGS IN THE MIXER AT FIRST SPEED OF THREE
ABOUT FIVE SECONDS.
ADD THE WATER AND MIX FOR THREE
APPROXIMATELY MINUTES; FINALLY ADD
BUTTER.
START WITH THE SLOTTED IN SECOND GEAR BY
SIX MINUTES APPROXIMATELY, THE DOUGH MUST BE
LISA UNIFORM AND ELASTIC.
WEIGH PIECES OF 3000 GR AND TAKE THEM TO THE DIVIDER
TO PROCEED WITH THE CUTS.
MAKE DOUGHNUTS AND PLACE THEM ON A TRAY AND
LET IT FERMENT FOR 120 MINUTES
GLOSS WITH BEATEN EGGS AND SPRINKLE THEM WITH
SESAME
PREHEAT THE OVEN TO 190 °C.
BAKE AT 180 °C FOR 12 MINUTES.
 YEMA BREAD

INGREDIENTES:
FLOUR 1 KG
SAL 15 GR
IMPROVER 9 GR
YEAST 10 GR
Powdered milk 20 GR
SUGAR 150 GR
EGGS 2 AND PER KG
BUTTER 100 GR
WATER 350 GR
EXTRAS
Sesame 200 GR
EGGS 4 UNITS
PROCEDURE:
MIX ALL DRY INGREDIENTS TOGETHER WITH THE
EGGS IN THE BLENDER AT SPEED ONE OF THREE
ABOUT FIVE SECONDS.
Add the water and mix for three.
APPROXIMATELY MINUTES; FINALLY ADD
BUTTER.
START WITH THE WASH IN SECOND GEAR FOR
SIX MINUTES APPROXIMATELY, THE DOUGH MUST BE
SLEEK AND ELASTIC.
WEIGH PIECES OF 2400 GR AND TAKE THEM TO THE DIVIDER
TO PROCEED WITH THE CUTS.
START WITH THE PLOUGHING AND PLACE THEM ON A
TRAY AND LET FERMENT FOR 120 MINUTES
WITH THE HELP OF A BLADE, MAKE THREE CUTS
TRANSVERSE LINES ON THE SURFACE OF EACH LOAF
Varnish with beaten eggs and sprinkle them with
SESAME
PREHEAT THE OVEN TO 190 °C.
BAKE AT 180 °C FOR 12 MINUTES.
 SEMITAS BREAD - CAJAMARCA

INGREDIENTS:
FLOUR 750 GR
CORN FLOUR 200 GR
Wheat bran 50 GR
IMPROVER 10 GR
SAL 10 GR
SUGAR 160 GR
YEAST 10 GR
LARD 100 GR
WATER 600 GR
PROCEDURE:
MIX ALL DRY INGREDIENTS IN THE BLENDER AT
FIRST SPEED OF THREE TO FIVE SECONDS
APPROXIMATELY.
ADD THE WATER AND MIX FOR THREE
APPROXIMATELY MINUTES
START WITH THE RUBBING IN SECOND GEAR BY
NINE MINUTES APPROXIMATELY, THE DOUGH MUST
BE SMOOTH, UNIFORM, AND ELASTIC.
WEIGH PIECES OF 1500 GR AND TAKE THEM TO THE DIVIDER
TO PROCEED WITH THE CUTS.
START WITH THE PLOUGHING AND GIVE IT AN OVAL SHAPE
PLACE THEM ON A TRAY AND TAKE TO
FERMENT FOR 120 MINUTES
PREHEAT THE OVEN TO 170 °C.
BAKE AT 160 °C FOR 14 MINUTES, WITH A INJECTION
STEAM OF 15 SECONDS.
 INTEGRAL CIABATTA BREAD

INGREDIENTS:
FLOUR 1 KG
PRE-MIX 200 GR
IMPROVER 4 GR
YEAST 10 GR
WATER 600 GR
sesame 500 GR
ACETE 100 ML
PROCEDURE:
MIX ALL DRY INGREDIENTS IN THE BLENDER TO
FIRST SPEED (FLOUR, IMPROVED AND YEAST
AND PRE-MIX) OF THREE TO FIVE SECONDS
APPROXIMATELY.
ADD THE WATER, MIX FOR THREE
MINUTES, APPROXIMATELY, UNTIL ALL THE
INGREDIENTS ARE HOMOGENIZED.
START WITH THE SOFTENING IN SECOND GEAR BY
NINE MINUTES APPROXIMATELY, THE DOUGH MUST
BE SMOOTH, UNIFORM, AND ELASTIC.
REMOVE FROM THE MIXER AND PLACE IT ON A
TABLE WITH SESAME SEEDS AND LET IT FERMENT FOR 20
MINUTES.
PLACE THE MASS ON THE TABLE, AND PROCEED WITH IT
DEGASIFIED.
FORM RECTANGLES SIX CENTIMETERS WIDE
AND FOURTEEN LONG AND THAT IS FOUND THE
SUFFICIENTLY SQUEEZED, TAKE IT TO FERMENT
FOR AN AVERAGE OF 270 MINUTES OR UNTIL
DOUBLE YOUR SIZE.
TURN THE BREAD WITH THE INCISION UPWARD AND
PLACE THEM ON A TRAY.
PREHEAT THE OVEN TO 200 °C
BAKE AT 190 °C FOR 18 MINUTES WITH A INJECTION
STEAM OF 15 SECONDS.
 FRENCH CROISSANT

INGREDIENTS
cake flour 1 KG
IMPROVER 5 GR
SALT 20 GR
YEAST 10 GR
Powdered milk 20 GR
SUGAR 130 GR
WATER 550 GR

EXTRA
BUTTER 500 GR
PROCEDURE:
MIX ALL THE DRY INGREDIENTS IN THE BLENDER TO
FIRST SPEED (FLOUR, SALT, IMPROVER,
YEAST) FROM THREE TO FIVE SECONDS
APPROXIMATELY.
DISSOLVE THE SUGAR IN THE WATER AND CARRY OUT THE
MIXED FOR ABOUT THREE MINUTES,
UNTIL ALL THE INGREDIENTS ARE FOUND
HOMOGENIZED.
START WITH THE MASSAGE FOR SEVEN MINUTES
APPROXIMATELY, THE MASS SHOULD BE SMOOTH,
UNIFORM AND ELASTIC
WEIGH PIECES OF 1700 GR AND TAKE TO REFRIGERATE FOR
AN AVERAGE OF 10 MINUTES.
TAKE THE DOUGH OUT OF THE FREEZER AND ROLL IT OUT WITH THE
HELP FROM A ROLLER
PUT THE BUTTER ON THE DOUGH AND MAKE A
Simple Doubles
FREEZE THE DOUGH FOR AN AVERAGE OF TEN MINUTES
APPROXIMATELY
TAKE THE DOUGH OUT OF THE FREEZER, ROLL IT OUT WITH THE
HELP WITH A ROLLER AND MAKE ANOTHER SIMPLE DOUBLE
STORE THE DOUGH IN THE FREEZER FOR A
AVERAGE OF TEN MINUTES APPROXIMATELY.
TAKE THE PASTRY OUT OF THE FREEZER AND ROLL IT OUT IN THREE
MILLIMETERS OF THICKNESS.
MAKE TRIANGULAR CUTS AND WEIGH THEM AT 90 GRAMS
START WITH THE PLOWING AND LET IT FERMENT FOR A
AVERAGE OF 180 MINUTES.
PREHEAT THE OVEN TO 200° C AND BAKE AT 190° C
FOR AN AVERAGE OF 14 MINUTES.
 WHITE SANDWICH BREAD

INGREDIENTS
CAKE FLOUR 1 KG
SAL 20 GR
POWDERED MILK 40 GR
YEAST 10 GR
IMPROVER 5 GR
ANTI MOLD 5 GR
SUGAR 50 GR
Wheat Gluten 10 GR
LARD 100 GR
WATER 550 GR
PROCEDURE:
MIX ALL THE DRY INGREDIENTS IN THE BLENDER
FIRST SPEED OF THREE TO FIVE SECONDS
APPROXIMATELY.
ADD WATER AND MIX FOR THREE
APPROXIMATELY MINUTES
START WITH THE MASSAGE IN SECOND GEAR BY
THREE MINUTES APPROXIMATELY AND ADD THE
MANTECA, MIX UNTIL IT DISSOLVES
LARD AND CONTINUE WITH THE KNEADING FOR EIGHT MINUTES
UNTIL THE DOUGH IS SMOOTH, UNIFORM, AND ELASTIC.
WEIGH PIECES OF 1400 GR AND START WITH THE PLOWING.
PLACE THE ROLLS INSIDE THE MOULDS
PREVIOUSLY GREASED AND TAKE TO FERMENT FOR
Approximately 80 minutes
PREHEAT THE OVEN TO 160 °C.
BAKE AT 150 °C FOR 60 MINUTES.
 LARD COOKIES

INGREDIENTS
FLOUR 1 KG
POWDERED MILK 40 GR
TOASTED NUT 15 GR
LARD 450 GR
WATER 200 GR
SAL 15 GR
SUGAR 200 GR
Dye 1 GR
(YELLOW EGG)
PROCEDURE:
MIX ALL THE DRY INGREDIENTS IN THE BLENDER TO
FIRST SPEED OF THREE TO FIVE SECONDS
APPROXIMATELY.
ADD WATER AND MIX FOR SIX
approximately minutes
CUT PIECES OF 1200 GR, TAKE TO THE DIVIDER AND
SHAPE BARS WITH EACH DOUGH
LET REST FOR AN AVERAGE OF 20 MINUTES
APPROXIMATELY.
STRETCH EACH STICK WITH THE PALM OF THE HAND, JOINED
TWO BARS CROSSING EACH OTHER.
CURVING, TAKING THE EXTREMES GIVING IT SHAPE OF
ROSQUETTES.
PLACE THEM IN PREVIOUSLY GREASED TRAYS
Varnish with egg yolks and sprinkle sesame seeds
PREHEAT THE OVEN TO 190 °C.
BAKE AT 180°C FOR 15 MINUTES.
 Cinnamon Cake

INGREDIENTES:
FLOUR 1 KG
IMPROVEMENT 10 GR
SAL 5 GR
SUGAR 300 GR
POWDERED MILK 20 GR
YEAST 10 GR
MARGARINE 100 GR
LARD 100 GR
WATER 300 GR
EGGS 2 PER KG
VANILLA ESSENCE 5 GR
GROUND CINNAMON 50 GR
PROCEDURE:
MIX THE DRY INGREDIENTS IN THE BLENDER AT THREE A
FIVE SECONDS APPROXIMATELY.
ADD THE WATER, THE EGGS AND THE MARGARINE,
MIX FOR THREE MINUTES
APPROXIMATELY (UNTIL EVERYONE
INGREDIENTS ARE HOMOGENIZED
START WITH THE GROUNDING IN SECOND SPEED FOR
EIGHT MINUTES APPROXIMATELY, THE MASS MUST
BE UNIFORM AND ELASTIC.
ADD GROUND CINNAMON TO IT
WEIGH OVER 1800 GRAMS AND FORM DOUGH BALLS.
LET THEM FERMENT FOR 270 MINUTES OR UNTIL
LET THEM DOUBLE THEIR SIZE.
PREHEAT THE OVEN TO 160 °C
BAKE AT 150 °C FOR 15 MINUTES.
 CHEESE CRISPS

INGREDIENTS:
FLOUR 1 KG
MULTI-PURPOSE LARD 300 GR
SALT 30 GR
WATER 500 GR
YEAST 3 GR
EGGS 5 PER KG
PARMESAN CHEESE 500 GR
PROCEDURE:
MIX THE DRY INGREDIENTS IN THE BLENDER AT THREE A
FIVE SECONDS APPROXIMATELY.
ADD THE WATER, THE MULTI-PURPOSE AND PERFORM THE
MIXED FOR ABOUT THREE MINUTES
(UNTIL ALL THE INGREDIENTS ARE FOUND
HOMOGENIZED
START WITH THE SQUEEZE IN SECOND GEAR BY
EIGHT MINUTES APPROXIMATELY, THE DOUGH MUST
BE UNIFORM AND ELASTIC.
CUT PIECES OF 1200 GR AND TAKE TO THE DIVIDER
MAKE LONG STRIPS
ROLL THE STRIPS ON THE WORK TABLE, TO
SHAPE IT LIKE A CRISSINI ALONG WITH THE CHEESE
GRATED.
PLACE IT ON A TRAY PREVIOUSLY
greased
PREHEAT THE OVEN TO 170 °C
BAKE AT 160 °C FOR 16 MINUTES.
 WATER TOSTADAS

INGREDIENTS
FLOUR 1 KG
YEAST 10 GR
SUGAR 40 GR
SAL 20 GR
IMPROVER 10 GR
LARD 100 GR
WATER 600 GR
butter paper 4 UNID
PROCEDURE:
MIX THE DRY INGREDIANTS IN THE BLENDER TO
FIRST SPEED (FLOUR, SALT, SUGAR, IMPROVER
AND YEAST) FROM THREE TO FIVE SECONDS
APPROXIMATELY.
ADD THE WATER AND MIX FOR THREE
MINUTES APPROXIMATELY; THE DOUGH MUST BE
LISA, UNIFORM AND ELASTIC.
WEIGH PIECES OF 1700 GR AND TAKE THEM TO THE DIVIDER
FORM INTO BALLS AND PLACE THEM ON A TRAY
LET REST FOR A FEW MINUTES
SPREAD BUTTER ON THE SURFACE OF EACH DOUGH BALL,
COVER WITH PAPER AND FLATTEN WITH THE HELP OF THE
HANDS
PREHEAT THE OVEN TO 220 °C.
BAKE AT 180 °C FOR 18 MINUTES WITH ONE INJECTION
STEAM FOR 10 SECONDS.
 Lomo Saltado Empanada

INGREDIENTS FOR THE DOUGH

FLOUR 1 KG
LARD 450 GR
SUGAR 125 GR
SALT 20 GR
WATER 200 GR
DYE 5 GR
YELLOW EGG
EGGS 4 UNID
INGREDIENTS FOR THE FILLING
Fine Loin 1 KG
ONION 100 GR
TOMATO 100 GR
Culantro ¼ OF ACT
PICKLED PEPPER 100 GR
CHAIR 250 ML
VINEGAR 250 ML
SALT, PEPPER AND CUMIN THE NECESSARY
PROCEDURE FOR THE DOUGH
DISSOLVE THE SUGAR, SALT, AND THE DYE WITH THE WATER.
MIX THE FLOUR WITH THE LARD FIRST
SPEED OF THREE TO FIVE SECONDS
APPROXIMATELY.
ADD THE WATER AND MIX FOR SEVEN
APPROXIMATELY MINUTES
WEIGH PIECES OF 2400 GR AND TAKE THEM TO THE DIVIDER
FORMING DOUGH BALLS, ROLLING THEM OUT ON THE TABLE, PLACING
THE FILLING IN THE CENTER OF THE DOUGH AND START WITH IT
LABRADO.
GLOSS THE EMPANADAS WITH EGG YOLK AND
PLACE THEM IN A GREASED TRAY
PREHEAT THE OVEN TO 210 °C.
BAKE AT 200 °C FOR 15 MINUTES