Basic Bakery

Chef instructor: Seni Chacón

 Bakery
Baking is a process that involves Science and
Technology

Obtaining good quality breads should not be a

coincidence, it must be the result of efficient management
of human and material resources and knowledge
of the science and technology of the art of baking.
Bread industry in Chile
Chile is one of the countries in the world
with greater per-capita consumption of
bread, weighing around 95 kilograms
year per inhabitant.
Savory breads especially
marraquetas and hallullas. However
in the last 20 years, a ...
progressive increase in consumption of
other varieties of breads like breads
integrals, rye, chapata between
others, but it has also increased the
mass consumption of sweets.
Bread industry in Chile
Fermented sweet masses are known
also as sweet pastries or simply
sweet breads.
To the traditional Berlin and the little rabbit,
nowadays added a great variety of
products originating from other countries
Cultural gastronomic loans,
surely stimulated by the arrival of
travelers and immigrants to our territory
The popular pastries from Argentina, the
panettone of Italian origin and high consumption
also in Argentina and Peru, the croissant of
origin comes/French, the donuts or donut
American, etc.
The high demand for these products, generated
also through the Horeca channel (hospitality,
restaurants and catering) has allowed for a
growing development of the mass industry
precooked and frozen
Bakery hygiene standards

Careful personal hygiene especially

from the hands
Full and clean uniform use,
including a hair cap
No smoking, chewing gum or spitting
inside the production facility
Keep your workspace clean and the
teams that you are in charge of
Do not cough or sneeze on the
products
Carefully wash your hands afterward
to use the restrooms
Properly handle the products
finished
Bakery product handling
Flour: It should be stored on
slats, in a cool and dry environment
to prevent it from becoming damp and
develop fungi. Sift before use,
this allows for greater oxygenation and
detection of impurities or dirt.
Fresh yeast: It must be kept
refrigerated (4 to 6 ºC). The presence of
green and reddish color stains
indicates contamination with fungi or others
wild yeasts, this yeast must
to be eliminated as it will transmit bad
smells and flavors of bread.
Instant dry yeast: For being
dehydrated and vacuum-packed, its duration is
several months at room temperature.
Once opened, store at temperature
environment in closed container
BAKERY PRODUCT HANDLING

Liquid milk: The one packaged using the UHT system is long-lasting.
life and can be stored at room temperature, if it is
of this type, it must be kept refrigerated. Once
once opened, it must be used or consumed within
the next 24 hours.
Eggs: They should be cleaned before refrigerating them or
use them, as the peel contains a large amount of
germs from the hen's digestive tract.
Fresh cream: It must be kept refrigerated. Use
quickly once the container is opened
Manteca: Keep in a cool and dry place,
temperatures from 18 to 20º C. Fats tend to
to develop rancidity, especially in hot times.
This rancidity conveys unpleasant flavors and aromas.
to the products
Salt and Sugar: They should be kept in containers
closed since due to their hygroscopic capacity they tend to
absorb moisture from the environment.
RISK PREVENTION

Main risks:
Fall injuries: product of floors
damp and slippery or due to not using
footwear with non-slip sole
Cut wounds: risk associated with use of
knives, tray manipulation of
oven, counters or other equipment with edges
cutters.
Contused wounds: blows from displacement
in narrow places, falling pieces of
team or other materials, tray carts
located in areas of pedestrian transit,
others.
Burns: caused by contact with
hot cans, spills of grease or
frying oils, no use of gloves of
protection for taking trays out of the oven or
move cars with hot trays.
RISK PREVENTION

Osteoarticular injuries: sprains,

dislocations or fractures resulting from a
careless operation of equipment such as
kneaders, rollers, spinners.
Respiratory problems: resulting from the
ambient humidity and particles in
suspension.
Fires: malfunction of
gas or oil burners of the
ovens, system reheating
electric, inflammation of cookers inside
of the workshop.
Natural emergencies: earthquakes,
floods and other emergencies
.
DOUGH FACTORY
Bakeries or factories of baked dough according to their
legal denomination, are food establishments that must
comply with a series of legal norms for its operation, the
authorization for the operation emanates from the following
services.
Municipality of the sector: Determine if in the
chosen sector, according to its plan
regulator, is it possible to install a factory of
masses. It grants municipal licenses
corresponding and other permits
related to construction and civil works
Internal Revenue Service: In the face of this
the initiation of activities is carried out,
previous constitution before a notary of a
commercial society. This service authorizes the
creation and stamping of invoices, receipts,
dispatch guides and other documents
taxpayers
DOUGH FACTORY

• Health Seremi: The resolution is processed before this service.

sanitary according to the food sanitary regulations
Each of these services sends inspectors to the establishment.
that certify that all legal standards are met beforehand
to deliver the final permits to begin manufacturing
baked goods and/or pastries
BAKERIES
Generally, they are family businesses, where each member
assume certain tasks and responsibilities, mainly in
the administrative aspect of the business.
•Small bakeries: Small factories with low daily dough production (2 to
5 bags), they have only the basic equipment
(kneader, roller, oven) and they also work with little
personal, generally only one or two bakers per shift.
They mainly produce homemade bread, hallullas, and empanadas.
some type of sweet doughs like bunnies, braids, and pastry
basic like queen's arm and cookies. Its sale is
mainly to the tavern and have little delivery.
BAKERIES
Industrial bakery: They offer a variety
equipamiento: amasadoras, sobadoras,
["fermenter","cutter","wool winder"]
modeler and others. They work with two to
three daily shifts, with 5 to 8 bakers
per shift. They knead between 15 to 50 bags of
flour per day. They mainly produce
marraquetas and hallullas, but they produce
also good volumes of breads of
hot dog, fricassee, molds, whole grain and others.
Many of these establishments
they also have a section of
pastry shop where they produce varieties of
cakes and sponge cake pastries, doughs of
sheet, cookies, tarts, cakes
empanadas and other products. The sale is
divide on average by 30 to 40 % in the
inn and the rest for distribution to
neighborhood stores, restaurants,
soda fountains, casinos.
Industrial plants: These
establishments produce a
wide variety of products
bakery baked goods, cookies,
cakes, biscuits, puff pastry
and other products for packaging and
distribute to the minimarket,
supermarkets, own stores.
They have equipment
highly automated,
mass production. They knead on
300 bags of flour per day,
they have little staff of
production (due to automation)
and a lot of administrative staff,
warehousing, sales, and dispatch.
Bakeries Organization Chart
A traditional bakery has production and administrative staff.

•Administrator. Generally, this role is personally performed by the owner of the bakery or
some member of your family. Their main tasks are to manage suppliers, sales,
contracts of staff, pay salaries, make bank deposits, among others

• Accountant: Generally, it is an external professional who manages the accounting of the business.

Administrative assistant: Maintains a file of documents such as invoices, shipping guides,

payroll sheets and any other document that the administrator or the accountant requires
Large bakeries have an assistant to the manager to supervise.
tasks such as entry and exit of personnel, reception and delivery of merchandise, dispatching of
products
Master baker: He is the leader of the work crew or brigade, he is an experienced worker and
leadership ascent. Their main tasks are managing the recipes, making the doughs and
supervise the process, distribute the staff and assign tasks
•Baker's assistant: Assists the master in all tasks assigned to him, participates
at all stages of the production process. They are also called officials.
•Delivery person: Some bakeries have their own delivery personnel and others with freelance staff.
The delivery workers serve the external clients of the bakery, such as stores, casinos,
restaurants and others.
Cashier: Acts as the head of the sales floor. Receives payment for products, opens and closes.
cash register, conduct cash counts
•Counter attendants: They are the sales staff at the counter or display, serving the public, weighing, and delivering.
orders, arrange display cases among other tasks.
BAKERY MACHINERY

Like any food industry, the bakery employs a series of

machines, equipment, and utensils that, along with increasing the
production, they decrease human contact with the products,
also reducing the risks of excessive handling
BAKERY MACHINERY
Baking Machinery
The distribution of equipment in a plant (Layout),
It will depend on the available space, the architecture of the premises.
dimensions of the equipment, products to be manufactured, volumes
of production, etc. The following diagram shows a layout
type:
BASIC INGREDIENTS

Basic ingredients: They are those considered

indispensable and practically irreplaceable in the
bread making: Flour, water, yeast, and salt

THE FLOUR
Flour is a
product that is
obtained from grinding
and the sifting of the wheat,
after being separated
the shell, the bran and
the germ. It is color
ivory, fine and very soft
to the touch.
CLASSIFICATION OF FLOURS
•a) Strong or hard flours:
They come from strong or hard wheats.
They have a high protein content (11 to 13%). From 13% onwards for
noodles.
They are rough to the touch.
Accentuated cream color.
It has a high water absorption capacity.
They are used for the production of good volume breads such as French bread.
•b) Medium strength flours:
They have a protein range of 9 to 10 %
They are used to make hallullas, dough for empanadas, and puff pastry.
•c) Soft flours:
They come from soft wheats.
They have a lower degree of proteins. (7% to 8%)
They are silky to the touch.
They are light in color.
Its absorption power is lower.
They are mainly used for the production of pastries and cookies.
FLOUR CLASSIFICATION

Whole Wheat Flour: Contains all parts of the

wheat grain. It is the resulting product of the
grinding of the grain, without the separation of any
part of it, that is, with a degree of extraction of the
100%. It has a high fiber content. It is used in
mix with white flour in varying percentages of
10 to 40 %.
•e) Rye flour: Rye is a cereal that is
it mainly grows in cold climates like the north
from Europe. Its milling produces a flour of tone
lead gray with bluish-green hues. With this flour, one
they make artisan breads with very special flavors and aromas
valued. Breads can be made with 100%
of rye flour or use in mixtures with
white flour in variable percentages between a
10 to 50%. The higher the percentage of
the more rye in the mix, the more rustic the appearance will be
of the bread, the crumb will be coarser and denser with a
smaller volume of the bread loaf.
BASIC INGREDIENTS
WATER
Definition
Water is a colorless, tasteless liquid composed of hydrogen and
Oxygen (H2O). Water is abundant and is found in rivers, seas,
lakes, wells, etc. Natural waters are classified into two categories
general according to its source:
Surface waters are characterized by a content of salts.
low minerals, but with higher amounts of organic impurities.
The groundwater, due to its filtration through the layers of
soils have a higher mineral content and organic contamination
younger
Natural waters are often referred to as soft waters.
hard waters, saline or alkaline, depending on the nature of their salts
dissolved.
BASIC INGREDIENTS
The water that will be used as an ingredient for the dough must be
medium hardness, in such a way that it imparts a reforming action of the
gluten and serves as food for yeasts. Soft waters produce
soft and sticky masses. Hard or alkaline waters delay the
fermentation.
The information about the type and amount of minerals present in the
water from a locality would be particularly important for the
bakers since they, out of necessity, have to use large
amounts of water.
Functions of water
Dissolve all the soluble ingredients of the dough, making it possible to its
total and homogeneous incorporation.
It facilitates the functions of yeast allowing the development of enzymes.
It makes possible the formation of gluten and the conditioning of starches.
Determine the consistency of the dough (little water = hard dough, much water = soft dough)
soft and sticky.)
Control the temperature of the dough.
Allows for greater bread rise in the oven.
It is used for the cleaning and hygiene of the premises and work tools.
BASIC INGREDIENTS
SAL
Origin
It is a compound of chlorine and sodium known as Sodium Chloride.
It belongs to the class of compounds known by the name
of salt. It can be extracted from oceans, salt lakes, and mines of the
subsoil. Once extracted, it undergoes purification processes,
evaporation, refining, and crystallization. Sea water has a
salt concentration of 27 grams per liter of water.
Characteristics of salt for baking
To be soluble in water.
It should be white and iodized.
Have a minimum purity of 99% (free of impurities.)
Have the characteristic taste of salt (that it doesn't have taste
bitter.)
Functions of salt in baking.
The use of salt in baking has special functions and adding the dose
Correctness is one of the factors for achieving good quality in bread.
The effects of salt in bread are as follows:
• Strengthens the gluten: Salt acts on the formation of gluten by reinforcing it.
increasing strength and toughness as the dosage increases.
lack of salt in the dough is manifested with soft, sticky, and tender doughs, and the
Bread crumb crumbles. Therefore, the salt in the dough significantly increases the
firmness and improve its malleability.
• Increases water absorption: With the presence of salt in the dough, gluten
absorbs more water, that is, it increases the binding of water to gluten allowing
add more water to the dough. In such a way that the humidity in the bread will be greater,
increasing also the water retained by the gluten.
• Inhibits yeast activity: Excess salt tends to reduce the capacity.
from the yeast, it can even stop fermentation. It is very common in the
long fermentations add a little more salt, in order to restrict the
yeast activity during the first hours of fermentation.
Dosage: The amount of salt incorporated into the bread is 2%.
to the flour, that is, 20 grams per kilogram of flour. When the kneading is intensive
It is necessary to increase the amount of salt to 2.2% to avoid oversaturation.
oxidation (bleaching) and the lack of flavor in bread.
In pastry doughs with a high sugar content (sweet doughs), the amount
The salt varies between 0.5% and 1% with respect to the flour.
YEAST
Definition and origin
Yeasts are a group of organisms
microscopic organisms that grow practically everywhere
land. The yeast for baking comes from a
species of the family called Saccharomyces
Cerevisiae. The yeast for baking is produced
with this type of yeast, selected for its
special and related qualities according to
the needs of the bakery industry.
Types of yeast
Fresh Yeast: Also known as yeast
compacted, pressed or in paste. It is sold in
500 gram packages. It is characterized by
to contain 66 to 67% humidity. Its use is
immediate and direct in the masses and serves for everything
type of dough (savory and sweet). The duration of this
the type of yeast is from 3 to 4 weeks, always and
when it has been stored correctly, in
refrigerated site from 2ºC to 7ºC.
•.
Instant Dry Yeast: It is
prepared with different strains
of yeast. It has been dried and
treated under conditions
special. It is characterized by
to have a humidity of 4 to 6%.
The special drying type gives
as a result particles
small yeast cells
which are very porous and therefore
so easy to rehydrate..
After being opened the
package, must be used
immediately. This product
can be added directly,
without prior rehydration, together
with the flour
Functions of yeast
Its function is to transform the sugars present in the flour into carbon dioxide, alcohol.
and a series of aromatic substances. This process is called FERMENTATION; with
which increases the volume of a given mass. VOLUME INCREASE OF THE
PEACE.

Dosage
The dosage will depend on many factors that must be taken into account:
• Type of dough that is going to be made,
• Amount of enriching ingredients present in the dough,
• Availability of existing equipment,
• Available labor,

Fermentation time required,

After considering these factors, the sugar percentages for each type of dough
son
• Salt masses of 1 to 2%
• Sweet masses from 3 to 6%
ENRICHING INGREDIENTS

SUGAR
Definition
Sugar is a solid substance.
white, crystal clear, sweet in taste and
soluble in water. It is an ingredient
secondary or enriching in the
bread making. It belongs to
group of compounds that contain
Carbon, Hydrogen, and Oxygen
(Carbohydrates). Sugar is obtained
of vegetable plants (sugar cane
the beetroot).
ENRICHING INGREDIENTS

Functions of sugar
Serves as food for the yeast.
It gives color to the bread.
Helps retain moisture (hygroscopic power).
Improves the flavor of the product.
Improve the color of the crumb.
It imparts sweetness to the bread.

Percentage of sugar usage in the doughs

The percentage of sugar use in different products
are the following:
For the dosing of sugar in the masses we must
consider. The type of bread to be made, so we have to:
For salt masses 1% to 2%
For sweet masses 10% to 25%
ENRICHING INGREDIENTS

FATS
Definition
The term Fat is used generically to define: fats,
fats and oils. At the beginning of the bakery, it was used as
raw material, lard and natural butter for the
bread making.
Classification of fats
According to their origin, fats are divided into:
Animal fat: are fats that come from pigs, from milk of
cow, from beef tallow, from fish oils, etc.
Vegetable fat: it is extracted by subjecting the seeds of certain plants.
to a pressing process. The most well-known are those of soy and corn,
["sesame, African palm, cotton, peanuts, sunflower, etc."]
ENRICHING INGREDIENTS
Functions
Lubricate the dough
Enriches the product by increasing the nutritional value of the bread.
Increases the preservation and shelf life of the final product
Decreases moisture loss
Improves the aroma of bread
Helps to make the bread crust softer
Improves the appearance of the bread

Usage percentage
Its use will depend on the type of bread to be made and its final cost.
So we have to:
For salt masses 1% to 15%
For sweet masses 5% to 30%
Hospitality, Tourism and Gastronomy. Academic Vice-Rectorate of Undergraduate Studies
Bakery and Pastry Manual
ENRICHING INGREDIENTS
The eggs, due to their natural characteristics, constitute a
important and enriching both in bakery and pastry. The color of
egg is determined by the color of the hen's plumage (white hens lay
white eggs.
Functions
• Provide breads with an attractive color and nutritional value
important.
• Provides indispensable proteins to gluten and acts as a stabilizer
between water and fat.
• Eggs help to fluff the bread by retaining air.
• Helps to give a good flavor to the finished product.
• The yolk contains a plant-based emulsifier (lecithin), which acts as
an anti-aging agent
Usage percentage
When it comes to products made with yeast, when using a
percentage greater than 18%, a very dry final product will be obtained. Without
embargo can generally be used up to 30%.
A well-balanced bread with egg and water is of higher quality than that one.
that mixes only with egg, or only with water.
ENRICHING INGREDIENTS
MILK
Milk is an enriching ingredient in Baking. It is a white liquid.
opaque secreted by the mammary glands of female mammals.
Liquid milk: That which is obtained directly from the cow. It is not used
in large quantity in Bakery. The drawback of using liquid milk is its
short lifespan.
Powdered milk: It comes from liquid milk from which the water has been removed.
It is the type of milk that is most used in Bakeries, because it has a longer shelf life.
life, easy storage and easy to use.
Condensed Milk: The commercial form of milk known as 'condensed.'
it is made from whole milk from which half of the water is removed. It is added
sugar in sufficient quantity.
Functions
• Improve the color of the bark as lactose (milk sugar) is
caramelizes
• It increases the nutritional value, as it is a source of calcium.
• Enhances the aroma and the flavor,
• It improves the texture of the dough,
• Increase absorption (one by one.)

The dosage of powdered milk depends on the type of product that is going to be.
to elaborate but generally it ranges between 3 and 5% based on the flour. No
it is justified to dose quantities below 3% as their effect will not be noticeable in the
final product.
ALTERNATIVE INGREDIENTS
ADDITIVES AND/OR IMPROVERS
The use of additives in food is regulated by the
health regulations of each country. Only additives should be used.
allowed and follow the instructions regarding the doses and forms
recommended for use by the manufacturer or supplier. In bakeries
se emplea el término mejorador como sinónimo de aditivo.
Within the context of baking improvers, one can
to say that there is no universal enhancer due to the different
variables that determine its use:
The quality of the flours
The baking formulas
The bread-making processes
Consumer habits
ALTERNATIVE INGREDIENTS
The regulatory background must be added to these variables,
economic and climatic.
Definition
Improvers are premixes of active ingredients intended for
regularize the baking processes and improve the quality of the product
finished. They allow the incorporation of substances into the flour without risk.
chemical nature whose maximum doses are regulated, to avoid a
overdose or an imbalance between its different actions, which could
to lead to an unwanted effect on people's health or on quality
of the finished bread.
Main components of a baking improver
Oxidizers & Reductants
Oxidation: reaction during which a body fixes oxygen
Reduction: reaction during which a body transfers oxygen.
•Resumen: Una oxidación refuerza el gluten y una reducción lo debilita.
ALTERNATIVE INGREDIENTS
Most commonly used commercial improvers in baking:
•Ascorbic Acid: It is used to improve the characteristics of
gluten from the flour, which results in a greater
water absorption, better tolerance to kneading and to the
long fermentation times, better retention of the
fermentation gases, better volume and presentation of the
bread. Its use is especially recommended in French pastry,
sweet breads, loaf bread, hamburger bread, hot dog bread
dog.
Amount to use: 1 to 3 grams per 50 kg of flour. Mix.
directly with the flour or dissolve in a little water
for a more homogeneous distribution.

Malt flour: It is mainly used to provide to

the yeast an extra supply of food (maltose and
glucose), which intensifies and invigorates production of
carbon dioxide during fermentation, improving it
modes the volume of the bread. A better one is also obtained
shell color due to a higher amount of sugars
residues that caramelize during baking.
Amount to use: 100 to 150 grams per 50 kg of flour.
mix directly with the flour.
•Antifungals: They are used to delay the onset of
mushrooms in packaged products, such as sliced bread, pre
pizzas, Christmas bread and others
The main uses are: Native Calcium and Propionate of
Sodium
Amount to use: 1 to 3 grams per Kg. of flour. It can be
mix directly with the flour or dilute in a little of
water to facilitate its incorporation into the dough.
Emulsifiers: They are used to improve retention.
moisture inside the dough, which increases the period of
bread preservation. Highly recommended for products
that are packaged like sandwich bread, Christmas bread, pre
pizzas and others.
The most commonly used emulsifiers are: Soy lecithin,
Mono and Di glycerides.
• Amount to use: 2 to 3 grams per kg of flour.
Gluten: It is obtained from wheat and is sold dehydrated.
Allows to increase the original percentage of proteins
a flour, significantly improving its characteristics
bakeable.
Amount to use: 10 to 15 grams per kg of flour.
•Multipurpose Additives: They are standardized mixtures of
different active components that perform functions
varied such as volume enhancers, enhancers of
color, dough hardening retardants, etc.
They are commercially available in dosed containers for
50 or 100 kg of flour.
Baking Processes
•El proceso de panificación permite transformar una serie de
ingredients or raw materials in a food product
(bread), with excellent organoleptic and nutritional characteristics.
For practical purposes, the bread doughs can be
classify according to the percentage of water in the recipe
based on the weight of the flour, this is called
baker's percentage
Hard dough: They have a water percentage of less than 50%.
These masses generally require a pass through the machine.
sobbadora or refiner before cutting the models.
Baking Processes
Semi-soft doughs: They contain between 55 to 60% water.
recipe. Examples: handmade bread marraquetas, frica bread, breads
flavored, hotdog bread.

Soft doughs: they contain about 60% water in the recipe.

Ejemplos: pan italiano, pan de molde
Baking Processes

The greater or lesser percentage of water

it will directly influence the recipe
about the characteristics
organoleptic and palatability of
bread, that's how the dough with less
the amount of water will have a texture
of coarser crumb, of a porous texture
more compact and rougher of lesser
digestibility and harder shell, in
I change the softer masses
they will have a softer crumb and
digestible and a thinner shell
Like any productive process, bread manufacturing involves a series of
steps or stages and except for some exceptions, these stages or flowchart
applies to the preparation of the vast majority of breads
Baking Processes

Weighing of the ingredients: The lack of

control of the weight of the ingredients is
frequent cause of variations of the
quality of bread. It is also essential
to have a recipe or formulation
standardized for each product, this
will allow for adequate control of the
quality, costs and performance.
•Mixing or kneading: At this stage the
ingredients are mixed until forming
a soft, homogeneous, and elastic mass
able to retain the gases generated
(CO2) during fermentation.
Baking Processes
Division or cut: The mass is divided
in pieces according to the weight
desired.
•Ovillado: The pieces of dough are
they round or boolean.
•Training or modeling: It consists of
to give the dough its final shape
and characteristic of the type of bread to
to manufacture
•Pavement: It consists of placing
the already molded dough pieces in
cans or baking trays, molds or
on tables, as appropriate to the
type of product and to the way of
bake (in cans or directly on the floor)
from the oven
Baking Processes
Fermentation: The fermentation
panaria is a complex process
biochemist in which a
small part of the starch of the
flour is transformed into
fermentable sugars by the
action of enzymes present in the
yeast. The yeast begins to
to feed on sugars
present in the mass releasing
carbon dioxide and alcohol.
At the same time, the mass acquires the
elasticity needed to allow
the increase in volume
characteristic of this stage. The
we can divide fermentation
en:
Baking Processes
Baking Processes
Initial fermentation: After
after the mixing or kneading is finished
the dough is allowed to rest between 10 to 50
minutes before dividing it.
(Ambient temperature)
Intermediate fermentation: It occurs
after rolling the pieces of dough and
lasts an average of 15 to 20
minutes. (Ambient temperature)
Final fermentation: Once
the dough pieces are formed
they are moved to a cell
fermenter or some warm place
for 50 to 60 minutes for your
final growth.
Baking Processes
•Baking: During the baking process, a series of checks are carried out.

of physical-chemical changes that transform a

raw dough in a light, digestible product and
pleasant flavor and aroma. The baking time
it will depend on factors such as the size of the
breads, types of bread and characteristics of the oven.
Post-horn management
After taking the bread out of the oven, it should be handled.
with care so as not to damage its quality
Do not cool in the tray in which it was baked, already
which tends to moisten the base
Do not stack loaves on loaves, the structure of
Freshly baked bread is very fragile.
Do not put warm bread in plastic bags (it
moistens and loses crunchiness
Cool before packaging to avoid the appearance
fungal premature
MIXING AND KNEADING TECHNIQUES
Kneading is an operation whose proper execution
greatly conditions the quality of the product
terminado. El amasado cumple dos funciones esenciales
The formation of a viscoelastic product from the
flour and water
The incorporation of small air bubbles that
they will allow the formation of the crumb alveolation
Kneading can be done manually or
mechanized. Manual kneading involves periods of
work and rest alternately, due to the effort
physical work that demands this labor.
Mechanical kneading consists of two stages:
Mixing: It is done at low speed (less than 40 rpm)
for 3 to 4 minutes and at this stage corrections will be made
especially necessary for the hydration of the dough.
Kneading: At this stage, the dough acquires the
necessary homogeneity and elasticity. It lasts around
10 minutes. The intensity of mechanical work (around 80
rpm) can overheat the dough and/or break the
structure of gluten formed, which must be
properly controlled
INCORPORACIÓN DE LOS INGREDIENTES
Direct Method: It is the most commonly used. Basically, it consists of adding in a
single stage (all-in) all ingredients in the mixer and mix until achieving
a homogeneous, smooth, and elastic mass. The kneading time is determined
for various variables, however it is recommended on average 3 to 4 minutes in
first speed and 10 to 12 minutes in second speed.
Two-stage method or Sponge-dough is a method that produces good breads.
volume with more pronounced flavors and aromas. It is especially recommended in
the production of rye bread, sandwich bread, hot dog bread, bread of
hamburgers, sweet doughs, gingerbread and others.
The method consists of mixing part of the flour, generally 40 to 60% of the
total weight, with all the yeast from the recipe and enough water to form a
half-mixed dough.
This sponge is left to soak in a suitably sized container.
that should double in size (60 to 90 minutes). When the sponge is in its
dot, mixes with the rest of the ingredients and the kneading continues in a way
normal, until a good development of the mass.
•SEQUENCES OF INCORPORATION: the sequence or order in which they are incorporated
ingredients in the mixer may vary depending on the type of bread to be made, the
kneading time and even by the customs of bakers. A sequence
very commonly used is:
PREFERMENTS
Yeast can be added directly to the dough or
elaborate some type of preferment, such as leaven, dough
mother, poolish, sourdough. The pre-ferments although
they require additional work to the process, they favor
notoriously the final quality of the bread
The pre-ferment is made with a portion of the total amount of the
flour and the water from the original recipe, yeast and in some
a little bit of salt to control the rhythm of the
fermentation of this pre-ferment.
After a controlled period of rest (several hours),
this pre-ferment is added to a new preparation,
incorporating it into the mixture towards the end of the kneading
To use the prefermented dough, it should be taken out of the cold one or two hours before its
Incorporation into the final mass. If this does not happen, it must be taken into account that the temperature
the pre-fermented dough has an effect on the temperature of the final dough and therefore
the water temperature should be adjusted to compensate for the cold of the prefermented dough.
It is possible to use a piece of stored dough from a previous batch as pre-dough.
fermented. For example, a piece of whole grain bread dough can be used as
preferment for the production of the same type of bread, the next day. However, it is
preferably store baguette dough as it contains only the four ingredients
basics of any dough: flour, water, yeast, and salt, thus providing the
versatility necessary to be used in any type of dough.
• USEFUL TIPS FOR THE BAKER
• If a large amount of poolish is needed to prepare various doughs, instead of measuring after its maturation phase, it is easier to divide it into containers.
separated for each final batch, immediately after mixing.
• The preferment can be used to alter the temperature of the water. For example, in warm climates, the prefermented mass that comes out of the refrigerator is a good substitute for ice or
for cold water, and it serves to regulate the temperature of the dough. A contrary case is verified when using a high amount of poolish fermented at room temperature, where it must be
use colder water.
MASS TEMPERATURE
The temperature of the dough directly affects the activity.
enzymatic activity of the yeast and therefore the rate of fermentation.
While it is generally considered that the temperature
the internal temperature of the dough at the end of kneading should be around
26 to 28 ºC, there are products that require other ranges given their
characteristics, this is how baguettes require doughs a
a little cooler with temperatures between 22 to 24ºC, with this it
achieve a better performing mass in the stage of
shaped (rolled and elongated). Masses that will be frozen in
raw materials require temperatures between 18 to 20ºC, to prevent that the
yeast activates and fermentation starts before freezing the
dough.
•Calculation of the temperature of a mass: The temperature of the mass at
finally, the kneading can be controlled by controlling the
water temperature of the recipe. For this calculation, it is necessary to
consider the following parameters:
•Temperatura final deseada, temperatura del ambiente, temperatura
of the flour and the coefficient of friction of the mixer.
The general formula is:
MASS TEMPERATURE

Example: If you want to obtain a mass at 24ºC at the end of the kneading
What should the water temperature be? Knowing that
Flour temperature 27ºC
•Temperatura ambiente: 28ºC
•Fricción de la amasadora: 10
When applying the formula, the following is obtained:
HORNINESS
This stage allows for the transformation of a raw mass into bread, a product
of light golden crust, with a crumb structure that is airy, with a pleasant
aroma and flavor and 100% digestible. During baking, a series of occurs.
physical and chemical transformations in mass. From a physical point of view, it
observe the formation of a film on the surface of the dough (crust),
expansion of gases, evaporation of volatile substances (alcohol). The
biochemical reactions include yeast activation, formation of
carbon dioxide, gelatinization of starch, coagulation of proteins
of gluten, caramelization of sugars, and Maillard reactions.
The baking temperature and time are related to the type of product.
how rich the formulation is, particular characteristics of the product
finished and the size of the piece of dough, method of heat transfer of
oven (conduction, convection, and radiation) and it is also important if the
cooking is done in trays or molds or directly on the refractory floor of the
oven
In general terms, the following reference values can be provided.
USE OF STEAM:
Many breads require steam application during
baking, especially important in breads
French (baguette, marraquetas and similar), in
whole grain and rye breads. the addition of steam
allows
Improve the coloration of the bark as it is beneficial for
dextrinization of starch
Improves the brightness of the crust
Reduce the weight loss of the dough piece
Improves the expansion of the dough in the oven and therefore
both the final volume of the bread
Bakery recipes are standardized following the system
of the baker's percentage, where the weight of the flour is
assign 100% to one ingredient and the percentage to the rest of the ingredients
corresponding to this weight. This system allows for a better
management of the recipe independent of the unit of measure
adopted. Example:
YIELD OF A RECIPE
The yield of a recipe can be expressed in weight (kg) or in number of
units. The performance expressed in kilos is directly related to the
moisture loss experienced by the raw mass throughout the process of
manufacturing, especially during baking.
The average loss is between 10 to 15%. Those recipes low in
ingredients (marraquetas, baguette) suffer a higher percentage of loss than
those recipes rich in ingredients (sliced bread, hamburger buns).
•Yield per weight: To calculate the yield, it is necessary to establish the
weight of the raw dough (weight of all the ingredients mixed into the dough) and the
weight of the bread one hour after coming out of the oven.
Example:
Weight of the raw mass = 85 kg
Weight of baked bread = 74 kg
•Pérdida = 11 kg (pérdida por evaporación en el horneo)
This equates to a baked bread yield of 87% with a loss or
approximately a 13% decrease
Performance in units: For this effect, the total weight of the mass is divided.
raw due to the weight of the cut of each unit.
Example:
Weight of the raw mass: 82 kg (82,000 gr)
Cut size: 60 grams each
Performance in units: (82,000 /: 60) approximately 1,366 units