MODULE

PROFESSIONAL BAKERY
 UNIT 1
BASIC CONCEPTUALIZATIONS

INTRODUCTION

PARTS OF THE WHEAT GRAIN: hairs, pericarp, food channel, protective layer, endosperm, husk or
["chaff","escutellaria","gemula","germ","radicle","link zone"]

WHAT IS FLOUR: It is the fine powder obtained from the grinding of wheat grains.

MOST IMPORTANT COMPONENTS OF FLOUR

CARBOHYDRATES: the main one in flour is starch.

PROTEINS: proteins are formed by the union of amino acids.

WATER: the moisture of the flours fluctuates around 14 percent, with the maximum allowed being 15 percent.
because flour with high moisture can become moldy.

MINERALS: the flour does not contain ash. This is only the amount of mineral material that the flour has, the
minerals are found to a greater extent in the outer layers of the grain.

Flour contains gluten, gluten is a water-insoluble protein, this is what interests the baker the most.

Gluten is composed of two proteins, gliadin and glutenin.

GLIADIN: gives firmness and strength to the dough (tenacity and elasticity).

LAGLIADINA: from extensibility to the mass acts as an adhesive that keeps the gliadin particles together.
All these particularities, extensibility, elasticity, and toughness, are what govern gas retention.
that produced by the yeast.

WATER FOR BAKING

THERE ARE 4 TYPES OF WATER: soft, hard, saline, and alkaline.

BLANDA: contains few minerals, low concentration of calcium and magnesium, characteristic produces a lot
foam.
DURA: contains calcium and magnesium salts and is ideal for baking.

SALINE: it contains salt in solution (sea water).

ALKALINE: it contains alkaline substance in solution.

 THE SALT

Functions of salt: enhances flavor, highlights the flavors of other ingredients, strengthens gluten which allows
The dough retains water and gas better, controls the action of the yeast, and gives better color to the crust.

You use the salt on the table

The proportion used ranges from 1.5% to 3% of the weight of the flour depending on the preparation.

Leavening agents

The agents are responsible for giving the masses their porous and light texture during baking.

THEY ARE CLASSIFIED INTO:

LEUDANTEQUIMICO: they are the ones that react immediately, they react due to the action of water or acids found.
in lemon juice or dairy products. The best-known examples are baking powder, baking soda
sodium and ammonium bicarbonate.

LEUDANTEFISICO: they are air, water vapor, obtained by beating or kneading, without adding substances. Like
example puff pastry and choux pastry.

BIOLOGICAL LEAVENERS: their biological reaction time is slower than other leaveners, when making a
We make sure to respect the rising time for the dough to allow for the production of gases responsible for
airy. The best-known example is brewer's yeast, dry yeast, or instant yeast.

Baking Processes

Kneading, fermenting, baking, preservation

Types of fermentation:

ACETIC FERMENTATION: when the alcohol produced in alcoholic fermentation is transformed into acid
acetic, due to the action of microorganisms that develop at temperatures close to 32 degrees.

LACTIC FERMENTATION: it is the transformation of sugar into lactic acid by a bacillus, the optimal temperature
35 degrees.

BUTYRIC FERMENTATION: it is the undesirable fermentation that occurs at 40 degrees, when it develops the
butyric bacteria and the bread takes on a bitter and acidic taste with a hard and dry crumb.

MAILLARD REACTION:

It is a complex reaction between proteins and carbohydrates, which after going through different stages,
and as a final result the formation of melanoidins, which give the characteristic golden color to the bread.

BREAD CONSERVATION

How to preserve bread

• Use a good enhancer.

• Better water incorporation.
• The dough prepared at a temperature close to 24 degrees to 26 degrees yields better bread.
conservation.
• Flours with high protein content improve volume and preservation because having gluten there is a
higher percentage of water retained.
FILAMENTATION

They manifest when temperatures and humidity are high, they can be found where hygiene is lacking, in flours.
Old women, etc.
Its presence is notable because in the baked breads a yellowish stain appears, which as the bread
as it cools, it increases in color, accompanied by a smell of ammonia.

TO AVOID FILAMENTATION

Better personal hygiene conditions must be worked on.

Clean and disinfect the workplace and machinery daily.
Wash boards and utensils regularly.
Keep the flour dry, ventilated, and fresh.
* Do not store wet and dry bread.
Remove merchandise returns from the workplace.

FACTORS THAT INFLUENCE FERMENTATION

Type of microorganisms
Amount of microorganisms.
Type of sugar that feeds the yeast.
Amount of sugar.
Temperature.
pH.

IMPROVERS

Enhancers or improvers refer to the ingredients used optionally in the

Baking agents to give flavor, texture, or shelf life to bakery products. They can be natural or chemical.

NATURAL:

vegetable or animal fats.

dairy products.
eggs.

CHEMICALS:

emulsifiers.

FUNCTION OF FAT IN BAKING

improves conservation.
improve the volume.
improves the appearance.
increases the caloric value.

THE PUFF PASTRY

There are three types of puff pastry, each made in a different way.

THREE-QUARTER PASTRY: It contains 750 grams of fat material for every kilogram of flour.

HALF PUFF PASTRY: It contains 500 grams of fat material for every kilo of flour.

FOLDS OR TURNS: They can be single, double, or triple.

 BENEFITS OF BREAD

CONTAINS:

Carbohydrates: main source of energy.

Fiber: vitamin B necessary for the brain and heart, it helps you improve the digestive process.

Minerals: good for the cardiac system.

Specialists advise consuming between five and six servings of carbohydrates per day, that is, one serving
in each meal of: bread, breakfast cereals, rice, pasta or potatoes, it is better if they are whole grain if possible.

Sugar: Sugar is an important source of calories in the modern diet, but it is often
associated with empty calories, due to the complete absence of vitamins and minerals. It is called sugar, in the
more widespread use of the word, to sucrose, whose chemical formula is C12H22O11.

Yeast: it is formed by the fungus Saccharomyces cerevisiae, yeast is a unicellular microscopic fungus.
and tiny that exists around us, in the earth, in plants, and even in the air. Its use is so old that
is often called the oldest plant cultivated by man. It is important for its ability to produce the
fermentation of carbohydrates, generating different substances.
BASIC BAKERY

WORM BREAD

CODE N°: 01 Worm Bread

Number of Servings: 13

Weight per Serving: 70 grams

Preparation Time: 90 Minutes
(Photo presentation dish)
Flour, fat,
Main Ingredient: salt, sugar
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Flour
10 Grams 2% Salt
30 Grams 6% Sugar
20 Grams 4% Yeast
60 Grams 12% Butter
60 Grams 12% Margarine
50 Grams 10% Eggs
200 Milliliters 40% Water
2.5 Grams 1% Butter essence
C/N Sesame

PREPARATION:
Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast with the water.
3. We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10
minutes.
5. We shape the dough accordingly. We place it on the greased pan and let it rise until the
double its size.
We cook in the preheated oven at 175° degrees for 18 minutes.

BUN FOR HAMBURGER

CODE N°: 02
BUN FOR HAMBURGER

Number of Servings: 11
(Photo presentation Dish)
Weight per Serving: 80 grams
Preparation Time: 90 Minutes
Flour, fat,
Main Ingredient: salt, sugar
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Flour
10 Grams 2% Salt
50 Grams 10% Sugar
35 Grams 7% Yeast
45 Grams 9% Butter
3 Grams 1% S500 Enhancer
15 Grams 3% Powdered milk
3 Grams 1% Anti-mold
290 Milliliters 58% Water
2.5 Grams 1% Butter essence
C/N Sesame

PREPARATION:
Put the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast with the water.
3. We combine the two mixtures and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, and let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
6. We bake in the preheated oven at 175° degrees for 15 to 20 minutes.

BUN FOR HOT DOG

CODE No.: 03 BREAD FOR HOT DOG

Número de Porciones: 11
Weight per Serving: 80 grams
Preparation Time: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: salt, sugar
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Flour
10 Grams 2% Salt
50 Grams 10% Sugar
35 Grams 7% Yeast
45 Grams 9% Butter
3 Grams 1% S500 Enhancer
 15 grams 3% Powdered milk
3 Grams 1% Anti-mold
290 Milliliters 58% Water
2.5 Grams 1% Butter essence

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast in the water.
3. We combine the two mixtures and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
6. We bake in the preheated oven at 175° degrees for 15 to 20 minutes.

PEASANT BREAD

CODE N°: 04 COUNTRY BREAD

Número de Porciones: 9
Weight per Serving: 100 grams
Preparation Time: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: salt, sugar
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Flour
10 Grams 2% Salt
40 Grams 8% Sugar
20 Grams 4% Yeast
125 Grams 25% Butter
200 Grams 40% Water

PREPARATION:
Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast with the water.
3. We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
6. We cook in the preheated oven at 175° degrees for 15 to 20 minutes.

QUINOA BREAD
CODIGO N°: 05 QUINOA BREAD

Number of Servings: 12
Weight per Serving: 70 grams
Preparation Time: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: salt, sugar
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

400 Grams 80% Flour
100 Grams 20% Quinoa flour
10 Grams 2% Salt
40 grams 8% Sugar
20 Grams 4% Yeast
125 Grams 25% Lard
50 Grams 10% Margarine
50 Grams 10% Eggs
175 Milliliters 35% Water
2.5 Grams 0.5% Butter essence

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast with the water.
We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until achieving a smooth and soft dough, let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased plate and let it rise until the
double its size.
6. We cook in the preheated oven at 175° degrees for 15 to 20 minutes.

PAN GRAFT

CODE NO: 06 GRAFTED BREAD

Number of Portions: 22
Weight per Serving: 70 grams
Preparation Time: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: salt, sugar,
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Flour
10 Grams 2% Salt
40 Grams 8% Sugar
20 Grams 4% Yeast
 150 Grams 30% Manteca
75 Grams 15% Eggs
170 Milliliters 34% Water
600 Grams 120% Sweet dough

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast in the water.
3. We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
6. We cook in the preheated oven at 175° degrees for 15 to 20 minutes.

Breadcrumbs

CODE N°: 07 Sliced Bread

Number of Servings: 13
Weight per Portion: 60 grams
Preparation Time: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: salt, sugar
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS ["OBSERVATIONS"]

500 grams 100% Flour
10 grams 2% Salt
75 grams 15% Sugar
20 grams 4% Yeast
150 grams 30% Manteca
100 grams 20% Eggs
200 grams 40% Water
1 unit 0% Ritz Crackers

PREPARATION:
1. Place the dry ingredients in a bowl.
In another bowl, we dissolve the yeast in the water.
We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until achieving a smooth and soft dough, let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until
double its size.
We cook in the preheated oven at 175° degrees for 18 minutes.

UNIT II
FERMENTED DOUGHS AND DOUGHS
MOTHER BREADS FOR SANDWICHES
 SWEET BREAD

CODE N°: 08 SWEET BREAD

Number of Servings: 17
Weight per Serving: 60 grams
Tiempo de Preparación: 90 Minutes (Photo presentation Dish)
Main Ingredient: Sugar
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Flour
2.5 grams 1% Salt
125 Grams 25% Sugar
20 Grams 4% Yeast
125 Grams 25% Margarine
50 Grams 10% Eggs
2.5 grams 0.5% Improver
225 Grams 45% Water
2.5 Grams 0.5% Vanilla essence

PREPARATION:
1. Place the dry ingredients in a bowl.
In another bowl, we dissolve the yeast in the water.
3. We combine the two preparations and knead until all the ingredients are incorporated.
We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5. We give the dough its proper shape. We place it on the greased tray and let it rise until the
double its size.
6. We bake in a preheated oven at 170° degrees for 18 minutes.

SWEET BRAID

CODE N°: 09 SWEET BRAIDS

Number of Portions: 3
Weight per Serving: 350 grams
Preparation Time: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: ["salt","sugar"]
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

 500 Grams 100% Flour
2.5 Grams 0.5% Salt
150 grams 30% Sugar
20 Grams 4% Yeast
125 Grams 25% Lard
50 Grams 10% Eggs
225 Grams 45.0% Water
100 Grams 20.0% Raisins
15 Grams 3.0% Cinnamon
50 Grams 10% Eggs To paint
300 Grams 60% Pastry Cream Filling
2.5 Grams 0.5% Vanilla essence

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast in the water.
3. Unimos las dos preparaciones y amasamos hasta incorporar todos los ingredientes.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
6. We cook in the preheated oven at 170° degrees for 25 minutes.

Custard cream

CODE N°: 9.1 Pastry cream

Number of Servings:
Weight per Serving:
Preparation Time:
Milk (Photo presentation Dish)
Main Ingredient: eggs, flour
corn starch
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Milk
100 Grams 20% Sugar
60 Grams 12% Eggs
30 Grams 6% Egg yolks
15 Grams 3% Butter
30 Grams 6% Flour
15 Grams 3% Cornstarch
2.5 Grams 0.5% Vanilla essence
1 Unit Cinnamon branch
PREPARATION:
Boil the milk, sugar, and cinnamon.
2. In a bowl, add the eggs and yolks, mix with the flour and cornstarch.
3. Season the mixture of eggs with milk and add to the milk until thickened.
4. Add the butter and cover with plastic.

Baguette Bread

CODE N°: 10 FRENCH BREAD OR BAGUETTE

Number of Servings: 3
Weight per Serving: 350 grams
Tiempo de Preparación: 90 Minutes
Flour, fat, (Photo presentation Dish)
Ingrediente Principal: salt, sugar
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

650 Grams 100% Flour
10 Grams 2% Salt
10 Grams 2% Sugar
12 Grams 2% Manteca
22 Grams 3% Yeast
5 Grams 1% Enhancer
400 Grams 62% Water
50 Grams Butter Garlic bread
4 Unit Garlic Garlic bread
C/N Oregano Garlic bread
100 Grams 15% Cheddar cheese

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast in the water.
3. We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased baking sheet and let it rise until the
double its size.
We bake in the preheated oven at 170° degrees for 25 minutes.

Cheese and Ham Bun

CODIGO N°: 11 Cheese and Ham Bun

Number of Servings: 13
Weight per serving: 70 grams
Tiempo de Preparación: 90 Minutes
Flour, fat, (Photo presentation dish)
Ingrediente Principal: salt, cheese and
ham
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTES OBSERVACIONES

500 Grams 100% Flour
10 Grams 2% Salt
40 Grams 8% Sugar
20 Grams 4% Yeast
140 Grams 28% Margarine
200 Grams 40% Water
150 Grams Ham
150 Grams Mozzarella Cheese

PREPARATION:
1. Place the dry ingredients in a bowl.
In another bowl, we dissolve the yeast with the water.
We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5, Incorporate the flavor and work the dough.
6. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
7. We bake in the preheated oven at 175° degrees for 12 minutes.

CLASSIC BREADS

Bacon and Onion Savory Bread

CODIGO N°: 12 BACON AND ONION FLATBREAD

Number of Servings: 30
Weight per Serving: 25 grams
Tiempo de Preparación: 90 Minutes
(Photo presentation Dish)
Bacon and
Main Ingredient:
onion
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Flour
10 Grams 2% Salt
30 Grams 6% Sugar
20 Grams 4% Yeast
60 Grams 12% Butter
60 Grams 12% Margarine
 50 Grams 10% Eggs
1 Unit Onion
100 grams Bacon
C/N Pepper
C/N Oregano

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast in the water.
3. We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5, Incorporate the flavor and work the dough.
6. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
7. We cook in the preheated oven at 175° degrees for 12 minutes.

BREAD CINNAMON OR CINNAMON

CODE N°: 13 BREAD CINNAMON OR CINNAMON

Number of Servings: 16
Weight per Serving: 60 grams
Preparation Time: 90 Minutes
(Photo presentation Dish)
Main Ingredient: Cinnamon, glazed

Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Flour
2.5 Grams 0.5% Salt
125 Grams 25% Sugar
20 Grams 4% Yeast
125 Grams 20% Lard
50 Grams 10% Eggs
175 Milliliters 35% Water
150 Grams C/N Brown sugar
15 Grams C/N ground cinnamon
300 Grams C/N Pastry cream
25 Grams C/N Egg white
300 grams C/N Powdered sugar
1 Unit Lemon Juice

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast with the water.
3. We combine the two mixtures and knead until all the ingredients are incorporated.
4. We add the fat, knead until achieving a smooth and soft dough, let it rest for 10 minutes.
5. Incorporate the flavor and work the dough.
6. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
7. We bake in the preheated oven at 175° degrees for 12 minutes.
8. We prepare the glaze to paint on the bread.

Brioche Bread

CODE No.: 14 Brioche Bread

Number of Servings: 15
Weight per Serving: 60 grams
Preparation Time: 90 Minutes
(Photo presentation Dish)
Eggs,
Main Ingredient:
butter
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Flour
10 Grams 2% Salt
50 Grams 10% Sugar
35 Grams 7% Yeast
125 Grams 25% Butter
5 Grams 1% Powdered milk
35 Milliliters 7% Water
180 Grams 36% Eggs
C/N Sesame

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast with the water.
We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
We bake in the preheated oven at 175° for 15 to 20 minutes.

PAN BREAD

CODIGO N°: 15 PAN BREAD

Número de Porciones: 13
Weight per Serving: 60 grams
Preparation Time: 90 Minutes
(Photo presentation Dish)
Filling of
Main Ingredient:
chicken
Classification:

QUANTITIES UNITS percentage INGREDIENTS OBSERVACIONES

500 grams 100% Flour
20 grams 4% Sugar
10 grams 2% Salt
20 grams 4% Yeast
50 grams 10% Margarine
125 grams 25% Milk
100 grams 20% Water
1 unit Breast Big
Garlic, mustard, salt,
C/N Condiments
paprika, pepper
250 grams cream
C/N Salt, pepper and lemon
1 unity Lettuce Siff
5 units Tomato
2 units Eggs Cooked dishes

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast in the water.
3. We combine the two mixtures and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5. Le damos a la masa su forma correspondiente. Colocamos en la placa engrasada y dejamos leudar hasta el
double its size.
6. We bake at 220° for C minutes
Filling
7. We cut the chicken breast into fillets, season with spices, and grill them once cooked.
we cut into strips.
Salsa
8. Prepare the sour sauce
Armed
Cut the pita bread and place the chicken, the sauce, the tomato, and the lettuce.

CHOCOLATE BREAD

CODE N°: 16 CHOCOLATE BREAD

Número de Porciones: 16
Weight per Serving: 70 grams
Preparation Time: 90 Minutes (Photo presentation Dish)
Main Ingredient: Chocolate
Classification:
QUANTITIES UNITS PERCENTAGE INGREDIENTS Observations
500 Grams 100% Flour
2.5 Grams 1% Salt
125 Grams 25% Sugar
20 Grams 4% Yeast
100 Grams 20% Manteca
50 Grams 10% Eggs
240 Grams 48% Water
2.5 Grams 1% Vanilla essence
100 Grams 20% Cake crumb
C/N bitter cocoa powder
C/N Pastry cream

PREPARATION:
1. Put the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast in the water.
We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5. We shape the dough accordingly. We place it on the greased tray and let it rise until the
double its size.
6. We bake in the preheated oven at 175° degrees for 15 to 20 minutes.

CHRISTMAS OR EASTER BREAD

CODE N°: 17 Christmas or Easter bread

Number of Servings: 9
Weight per Serving: 600 grams
Tiempo de Preparación: 90 Minutes
(Photo presentation Plate)
Dough
Main Ingredient:
fermented
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

1000 grams 100% Flour (Sponge Dough)
300 grams 30% Water
100 grams 10% Yeast
100 grams 10% Sugar
1000 grams 100% Flour (second dough)
10 grams 0.50% Salt
600 grams 30% Sugar
60 grams 3% Yeast
600 grams 30% Eggs
40 grams 2% Powdered milk
500 grams 25% Margarine
Essence (orange 20g,
10 grams 1%
vainilla 20, coco
400 grams 20% 20g, banana 20g)
 600 grams 30% Raisins
Cinnamon, clove,
C/N
sweet pepper, rum.

PREPARATION:
Filling
1. Make a well with the flour and the rest of the ingredients and mix.
Knead until a homogeneous dough is obtained, place in a container with a plastic cover and let it rest.
about an hour.
Preparation of the second dough
3. Make a crater with the flour and mix in the candied fruits and raisins last.
We knead for about 5 minutes until the ingredients are combined.
5. After that time we incorporate the sourdough and knead until we obtain a homogeneous dough and
we incorporate the fruits, the raisins and let it rest for 15 minutes.
Weigh portions of 600g, place them in panettone cups and let them rise to the edge of the cup.
Bake at 165°C for 30 to 35 minutes.

PAN STOLLEN

CODE N°: 18 PAN STOLLEN

Número de Porciones: 12
Weight per Serving: 200 grams
Tiempo de Preparación: 90 Minutes
Sugar (Photo presentation Dish)
Main Ingredient: sugar
impalpable
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

1000 Grams 100% Flour
5 Grams 1% Salt
250 Grams 25% Sugar
50 Grams 5% Yeast
200 Grams 20% Margarine
100 Grams 10% Eggs
350 Grams 35% Water
5 Grams 1% Vanilla essence
30 Grams 3% Powdered milk
Nut (toasted and
100 Grams 10%
crushed
200 Grams 20% Raisins
250 Grams 25% Candied fruit (chopped)
200 grams Butter To paint the bread
Cinnamon, cloves,
C/N Molar
sweet pepper, rum.

250 Grams Powdered sugar To paint the bread

PREPARATION:
1. Place the dry ingredients in a bowl.
In another bowl, we dissolve the yeast in the water.
We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, we add the fruits and the
ground spices let rest for 10 minutes.
Bake at 170°C for 25 minutes.

PIZZA

CODE N°: 19 PIZZA

Number of Servings: 7
Weight per Serving: 200 grams
Preparation Time: 90 Minutes

Beer (Photo presentation Dish)

Main Ingredient: mozzarella
tomato sauce

Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

1000 Grams 100% Flour
20 Grams 2% Salt
20 Grams 2% Sugar
80 Grams 8% Yeast
60 Grams 6% Oil
20 Grams 2% White wine
330 Grams 33% Beer
300 Grams 30% Water
120 Grams 12% Maizabrosa

TOMATO SAUCE

6 units Kidney tomatoes

1 unity Pearl onion
3 pepper Garlic
Butter (for the
C/N
refried)
150 Grams Tomato paste
C/N fresh basil
C/N Oregano
C/N Salt, pepper
FILLING
1 C/U Peppers (red and green)
500 grams Mushrooms
200 grams Back ham
200 grams Salami
200 grams Smoked salami
1000 grams Mozzarella cheese
 PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast in the water.
3. We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
Tomato sauce
1. Sauté the onion, garlic, and add the tomatoes, tomato paste, adjust seasoning.
Pizza filling
We stretch the portions, place the sauce, grated cheese, back ham, smoked salami.
mushrooms and peppers (R/V in fine julienne) at the end the oregano.
2. We bake at 190°C for 10 to 14 minutes.

TRADITIONAL ECUADORIAN BREADS

HAT COVERED OR FROM AMBATO

CODE N°: 20 COVERED PAN OR AMBATO

Number of Servings: 21
Weight per Serving: 70 grams
Preparation Time: 90 Minutes
(Photo presentation Dish)
Flour, fat,
Main Ingredient:
salt
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

Flour ( OUTER DOUGH
500 grams 100%
)
10 grams 2% Salt
50 grams 10% Sugar
20 grams 4% Yeast
150 grams 30% Manteca
50 grams 10% Eggs
190 grams 38% Water
Flour ( INTERNAL DOUGH )
300 grams 100%
)
6 grams 2% Salt
30 grams 10% Sugar
60 grams 20% Lard
120 grams 40% to 50% Water
12 grams 4% Yeast

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast in the water.
We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until achieving a smooth and soft dough, let it rest for 10 minutes.
5. We give the dough its appropriate shape. We place it on the greased baking tray and let it rise until
double its size.
6. We cook in the preheated oven at 175° degrees for 18 minutes.

ALLULLAS

CODE No.: 21 ALLULLAS

Number of Servings: 16
Weight per Serving: 60 grams
Preparation Time: 90 Minutes (Photo presentation of the dish)
Main Ingredient: Flour, fat
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Flour
10 Grams 2% Salt
20 Grams 4% Sugar
2 Grams 0.4% Vanilla
2 Grams 0.4% Anise bread
120 Grams 24% Vegetable shortening
100 Grams 20% pork lard
220 Milliliters 44% Water
6 Grams 1% Yeast

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast in the water.
We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
We cook in the preheated oven at 175° degrees for 15 to 20 minutes.

CHOLAS

CODE N°: 22 CHOLAS

Number of Portions: 18
Weight per Serving: 70 grams
Tiempo de Preparación: 90 Minutes
(Photo presentation Dish)
Flour,
Main Ingredient: lard of
pig

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

 700 grams 100% Flour
14 grams 2% Salt
14 grams 2% Sugar
28 grams 4% Yeast
126 grams 18% pork lard
126 grams 18% Butter
126 grams 18% Eggs
175 grams 25% to 30% Water
7 grams 1% Anise bread
300 grams Ground panela (filling)

PREPARATION:
1. Put the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast with the water.
3. We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
We place it on the greased tray and let it rise until it doubles in size.
7. We bake in the preheated oven at 175° degrees for 15 to 20 minutes.

PUFF PASTRY (CHUNKS AND ROLLS)

CODIGO N°: 23 PUFF PASTRY (CHUNKS AND ROLLS)

Number of Servings: 16
Weight per Serving: 60 grams
Tiempo de Preparación: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: salt, sugar
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 grams 100% Flour
10 grams 2% Salt
55 grams 8% Sugar
20 grams 4% Yeast
2.5 grams 20% Enhancer
125 grams 10% Milk
125 milliliters 50% Water
150 grams 30% Pastry Paste
100 grams Ham
50 grams Olives
100 grams Mozzarella cheese
2,5 grams 1% Butter essence

PREPARATION:
Put the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast in the water.
We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5. Add the puff pastry to fold and make two simple folds and two double folds.
6. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
We cook in the preheated oven at 175° degrees for 15 to 20 minutes.

Cayambe Cakes

CODE N°: 24 Cayambe Biscuits

Number of Servings: 39
Weight per Serving: 25 grams
Tiempo de Preparación: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: salt, sugar
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Flour
10 Grams 2% Salt
15 Grams 3% Sugar
20 Grams 4% Yeast
250 Grams 50% Manteca
200 Milliliters 40% Water
2.5 Grams 1% Royal
C/N Yemo
C/N Aniseed

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast with the water.
We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 15 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise.
6. We bake in the preheated oven at 175° degrees for 20 minutes.

BREAD ROLLS

CODE N°: 25 BREAD ROLLS

Número de Porciones: 11
Weight per Serving: 80 grams
Preparation Time: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: salt, sugar
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 grams 100% Flour
10 Grams 2% Salt
30 grams 6% Sugar
25 Grams 5% Yeast
150 Grams 30% Margarine
100 Grams 20% Yolk
15 Grams 3% Enhancer
200 Milliliters 40% Milk
2.5 Grams 1% Butter essence

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast with the water.
We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
6. We cook in the preheated oven at 175° degrees for 15 to 20 minutes.

CHEESE EMPANADAS

CODIGO N°: 26 Cheese empanadas

Number of Servings: 14
Weight per Serving: 70 grams
Tiempo de Preparación: 90 Minutes

Flour, fat, (Photo presentation Dish)

Main Ingredient: salt, sugar
yeast, cheese

Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 grams 100% Flour
10 grams 2% Salt
50 grams 10% Sugar
20 grams 4% Yeast
150 grams 30% Lard
100 grams 20% Eggs
175 grams 35% Water
 400 grams Fresh cheese (FILLING)

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast with the water.
We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
We cook in the preheated oven at 175° degrees for 18 minutes.

CUSTARD BREAD

CODIGO N°: 27 CUSTARD BREAD

Number of Servings: 16
Weight per Serving: 60 grams
Preparation Time: 90 Minutes
(Photo presentation Dish)
Milk and
Main Ingredient:
heavy cream
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Flour
10 grams 2% Salt
35 grams 7% Sugar
20 grams 4% Yeast
75 grams 15% Margarine
75 grams 15% Lard
100 grams 20% Eggs
225 grams 50% Cream and milk
200 grams Fresh cheese Coverage
100 grams Eggs Coverage
C/N Lemon zest
C/N Yemo Dissolved

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast in the water.
3. We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
6. We cook in the preheated oven at 175° for 18 minutes.
 Yuca Bread

CODE N°: 28 Yuca Bread

Number of Servings: 38
Weight per Serving: 35 grams
Preparation Time: 90 Minutes
(Photo presentation Dish)
Starch and
Ingrediente Principal:
cheese
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 grams 100% mature cheese Grated
500 grams 100% Cassava starch
100 grams 20% Eggs
10 grams 2% Baking powder
100 grams 20% Butter
2 grams 0.4% Salt
150 grams 30% Milk

PREPARATION:
1. Place the dry ingredients in a bowl.
We grate the cheese.
3. We beat the cheese by incorporating the butter and the eggs.
4. We add the dry ingredients and incorporate the milk.
5. We give the dough its corresponding shape. We place it on the greased tray.
6. We bake in the preheated oven at 200° degrees for 15 minutes.

CREAM EMPANADAS

CODE N°: 29 CREAM EMPANADAS

Number of Servings: 28
Weight per Serving: 40 grams
Preparation Time: 90 Minutes
Flour, (Presentation Plate Photo)
Main Ingredient: margarine
milk, P/H
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 grams 100% Flour
10 grams 2% Salt
50 grams 10% Sugar
 10 grams 2% Baking powder
275 grams 55% Margarine
200 grams 20% Eggs
85 grams 17% Milk
C/N Yemo
300 grams Fresh cheese (stuffed)

PREPARATION:
1. Place the dry ingredients in a bowl.
In another bowl, we dissolve the yeast with the water.
3. We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
6. We cook in the preheated oven at 175° degrees for 15 minutes.

UNIT III
PUFF PASTES AND
SEMIFREESTYLE

PUFF PASTRY (PUFF PASTRY DOUGH)

CODE N°: 30 PUFF PASTRY (PUFF PASTRY DOUGH)

Number of Portions:
Weight per Serving:
Tiempo de Preparación: 120 Minutes
(Photo presentation dish)
Flour, fat,
Main Ingredient: salt, sugar
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

1000 Grams 100% Flour
8 Grams 1% Salt
100 Grams 10% Manteca
20 Grams 2% Vinegar
625 Grams 63% Water Frost
625 Grams 63% Puff pastry Filling

PREPARATION:
Knead all the ingredients.
2. Paste with the puff pastry.
3. Roll out the dough and give it a simple turn.
4. Stretch the dough and give it a double turn.
5. Roll out the dough and make a simple turn.
6. Roll out the dough and give it a double turn.
Refrigerate for an hour.
 CHICKEN EMPANADAS

CODE N°: 31 CHICKEN EMPANADAS

Number of Servings: 11
Weight per Serving: 110 grams
Tiempo de Preparación: 90 Minutes
(Photo presentation Dish)
Dough of
Main Ingredient:
puff pastry
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

1100 Grams 100% Flour
FILLING
1 Unit Chicken breast
1 c/n White onion/celery
100 grams cream
1 unit Red and green peppers
1 unit Pearl onion
3 pepper Garlic
c/n Chicken broth
c/n Annatto
c/n Cilantro or parsley
c/n Salt, pepper

PREPARATION:
Cook the breast along with the onion and celery.
2. Once cooked, shred the breast and set aside the broth.
3. Finely dice the garlic, onion, and peppers (R and V).
4. Sauté with butter, garlic, and onion until translucent, add the peppers and brown them.
5. Once ready, we add the shredded chicken breast, pour in the broth, let it reduce a little, then add the
annatto, the herbs and the cream, season with salt and pepper.
We roll out the dough and use a cutter to shape it and fill it.
We bake at 175C for 25 minutes.

CHEESE AND HAM VOL-AU-VENTS

CODE N°: 32 CHEESE AND HAM VOL-AU-VENTS

Number of Portions: 10
Weight per Serving: 110 grams
Preparation Time: 90 Minutes (Photo presentation Dish)
Dough of
Main Ingredient:
puff pastry
QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS
1100 Grams 100% Flour
FILLING
500 Grams Mozzarella cheese
300 Grams Leg ham
50 Grams Tomato paste
C/N Oregano

PREPARATION:
We roll out the dough with a cutter to shape it.
We bake at 175ºC for 20 minutes.
3. Desmenuzamos el queso, colocamos el jamón la pasta de tomate y el orégano.
4. Once baked, place the cheese in the vol-au-vents and bake for 5 more minutes.

CROISSANT

CODE N°: 33 CROISSANT

Number of Servings: 34
Weight per Serving: 70 grams
Preparation Time: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: salt, sugar
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

1000 Grams 100% Flour
20 Gram 2% Salt
70 Grams 7% Sugar
200 Grams 10% Manteca
100 Grams 10% Eggs
550 Grams 55% Water
30 Grams 3% Yeast
10 Grams 1% Butter essence
400 Grams 40% Puff pastry (dough)
Pastry cream
500 Grams
prepared
400 Grams Peaches

PREPARATION:
Knead all the ingredients until you get an elastic dough.
2. Place the puff pastry in the center of the dough.
3. Roll out the dough and give it a double turn.
4. Stretch the dough and give it a simple turn.
Let the dough rest for 30 minutes.
6. Roll out the dough, cut portions of 12cm x 12cm.
7. Place the filling.
Ferment for 30 minutes and bake at 180°C for 20 minutes.

CRUNCHY BREAD WITH BASIL AND HAM

CODE N°: 34 CRUNCHY BREAD WITH BASIL AND HAM

Number of Servings: 34
Weight per Serving: 70 grams
Tiempo de Preparación: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: ["salt","sugar"]
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

1000 Grams 100% Flour
20 Grams 2% Salt
70 Grams 7% Sugar
200 Grams 10% Manteca
100 Grams 10% Eggs
550 Grams 55% Water
30 Grams 3% Yeast
10 Grams 1% Butter essence
400 Grams 40% Puff pastry (dough)
C/N Basil
C/N Parmesan cheese
400 grams Ham

PREPARATION:
Knead all the ingredients until you get an elastic dough.
Place the puff pastry in the center of the dough.
3. Stretch the dough and give it a double turn.
4. Roll out the dough and make a simple turn.
Let the dough rest for 30 minutes.
6. Roll out the dough, cut portions of 12cm x 12cm.
7. Place the filling.
Ferment for 30 minutes and bake at 180°C for 20 minutes.

Danish bread

CODIGO N°: 35 Danish pastry

Number of Portions: 16
Weight per Serving: 60 grams
Tiempo de Preparación: 90 Minutes (Photo presentation Dish)
Main Ingredient: Sugar
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Flour
2.5 Grams 1% Salt
125 Grams 25% Sugar
20 Grams 4% Yeast
125 Grams 25% Lard
50 Grams 10% Eggs
175 Milliliters 35% Water
400 Grams Pastry cream
200 Milliliters Sugar syrup
300 Grams Candied fruits Snack

PREPARATION:
1. Put the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast in the water.
3. We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, and let it rest for 10 minutes.
5, Incorporate the flavor and work the dough.
6. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
We cook in the preheated oven at 170° degrees for 18 minutes.
We made the syrup and painted the hot bread.

HAWAIIAN BREAD

CODIGO N°: 36 HAWAIIAN BREAD

Number of Servings: 20
Weight per Portion: 115 grams
Tiempo de Preparación: 90 Minutes
Pastry, (Photo presentation Dish)
Main Ingredient: pineapple, cheese
mozzarella
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

1000 grams 100% Flour
20 Grams 2% Salt
70 Grams 7% Sugar
200 Grams 10% Lard
100 Grams 10% Eggs
550 Grams 55% Water
30 Grams 3% Yeast
 10 Grams 1% Butter essence
400 Grams 40% Puff pastry (dough)
500 Grams Mozzarella cheese
1 unity Pineapple Brunoisse
C/N Oregano
400 Ham

PREPARATION:
Knead all the ingredients until a stretchy dough is obtained.
2. Colocar la hojaldrina en el centro de la masa.
3. Stretch the dough and make a double turn.
4. Roll out the dough and make a simple turn.
Let the dough rest for 30 minutes.
6. Roll out the dough, cut portions of 12cm x 12cm.
7. Add the filling.
Ferment for 30 minutes and bake at 180°C for 20 minutes.

UNIT IV
BATTERED MASSES

MILK BREAD

CODE N°: 37 MILK BREAD

Number of Servings: 18
Weight per Serving: 80 grams
Tiempo de Preparación: 90 Minutes
(Photo presentation Dish)
Flour, fat,
Main Ingredient:
milk
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Flour
3 grams 1% Sal
185 Grams 37% Sugar
220 Grams 44% Butter
62.5 Grams 13% Eggs
312.5 Grams 63% Milk
15 Grams 3% Baking powder
150 Grams 30% Candied fruit
1 Unit Orange Zest
C/N Yemo
5 Grams 1% Orange essence

PREPARATION:
1. Place the margarine and sugar in the mixer and cream.
2. Incorporate the eggs, one by one, and continue creaming.
Once cremated, add the dry ingredients and incorporate the milk, the fruit, and the essence and beat for about 5
minutes.
4. We bake in the preheated oven at 190°C for 15 minutes.
 Sliced bread

CODIGO N°: 38 Sliced bread

Number of Servings: 2
Weight per Serving: 450 grams
Tiempo de Preparación: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: ["salt","sugar"]
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 grams 100% Flour
10 grams 2% Salt
40 grams 8% Sugar
20 grams 4% Yeast
125 grams 25% Manteca
2.5 grams 1% Antimold
50 grams 10% Powdered milk
50 grams 10% Eggs
C/N Sesame
225 grams 45% Water

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast in the water.
We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it in the greased and floured molds, we leave it
let rise until double its size.
We cook in the preheated oven at 170 degrees for 30 minutes.

FRUIT BREAD

CODIGO N°: 39 FRUIT BREAD

Número de Porciones: 16
Weight per Serving: 60 grams
Preparation Time: 90 Minutes
(Photo presentation Dish)
sugar, fruit
Main Ingredient:
crystallized
Classification:
QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS
500 grams 100% Flour
2.5 grams 0.5% Salt
125 grams 25% Sugar
20 grams 4% Yeast
125 grams 25% Manteca
50 grams 10% Eggs
225 grams 45% Water

PREPARATION:
1. Place the dry ingredients in a bowl.
In another bowl, we dissolve the yeast with the water.
3. We combine the two mixtures and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
6. We cook in the preheated oven at 165° degrees for 25 minutes.

Screw Pan

CODIGO N°: 40 Screw Pan

Number of Servings: 3
Weight per Serving: 300 grams
Preparation Time: 90 Minutes
Flour, grease, (Photo presentation Dish)
Ingrediente Principal: salt, sugar,
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 grams 100% Flour
10 grams 2% Salt
40 grams 8% Sugar
20 grams 4% Yeast
140 grams 28% Lard
50 grams 10% Eggs
C/N Sesame
210 grams 42% Water

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast with the water.
3. We combine the two mixtures and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5. We shape the dough accordingly. We place it on the greased tray and let it rise until the
double its size.
6. We bake in the preheated oven at 175° degrees for 20 minutes.
 SPECIAL BREADS

Yolk Bread

CODE N°: 41 Yolk Bread

Number of Servings: 12
Weight per Serving: 80 grams
Tiempo de Preparación: 90 Minutes
(Photo presentation Plate)
Flour, yolk
Main Ingredient:
of egg
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Flour
10 Grams 2% Salt
30 Grams 6% Sugar
25 Grams 5% Yeast
150 Grams 30% Margarine
100 Grams 20% Yema
15 Grams 3% Enhancer
200 Milliliters 40% Milk
2.5 grams 1% Butter essence

PREPARATION:
Put the dry ingredients in a bowl.
In another bowl, we dissolve the yeast with the water.
3. We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, and let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
We cook in the preheated oven at 175° for 18 minutes.

SPECIAL BREAD

CODE NO: 42 SPECIAL BREAD

Number of Servings: 14
Weight per Serving: 70 grams
Preparation Time: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: sal, azúcar,
yeast
Classification:
QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS
500 grams 100% Flour
10 grams 2% Salt
50 grams 10% Sugar
20 grams 4% Yeast
50 grams 10% Margarine
150 grams 30% Manteca
100 grams 20% Eggs
C/N Oregano
C/N Paprika
125 grams 25% Water

PREPARATION:
Put the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast with the water.
3. We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
6. We cook in the preheated oven at 175° degrees for 18 minutes.

Sponge Cake

CODE N°: 43 Sponge Cake

Number of Servings: 16
Weight per Serving: 60 grams
Tiempo de Preparación: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: salt, sugar,
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 grams 100% Flour
10 grams 2% Salt
50 grams 10% Sugar
20 grams 4% Yeast
50 grams 10% Margarine
125 grams 25% Manteca
75 grams 15% Eggs
225 grams 35% Water
C/N Parmesan cheese
C/N Sesame

PREPARATION:
Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast with the water.
3. We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, and let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
6. We cook in the preheated oven at 175° degrees for 18 minutes.

JAM PUFFS

CODE N°: 44 Jam bites

Número de Porciones: 11
Weight per Serving: 80 grams
Preparation Time: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: salt, sugar
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 grams 100% Flour
10 grams 2% Sal
40 grams 8% Sugar
20 grams 4% Yeast
50 grams 10% Margarine
125 grams 25% Manteca
50 grams 10% Eggs
175 35% Water
grams
400 Blackberry jam

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast in the water.
3. We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, and let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
6. We cook in the preheated oven at 175° degrees for 15 to 20 minutes.

SESAME MOLD

CODIGO N°: 45 SESAME MOLD

Number of Servings: 3
Weight per Serving: 300 grams
Preparation Time: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: salt, sugar
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 grams 100% Flour
10 grams 2% Salt
40 grams 8% Sugar
20 grams 4% Yeast
125 grams 28% Lard
50 grams 10% Eggs
225 grams 40% Water
200 grams Sesame

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast with the water.
We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, and let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
6. We cook in the preheated oven at 17° degrees for 20 minutes.

Pineapple and Blackberry Bread

CODE N°: 46 Pineapple and Blackberry Bread

Número de Porciones: 12
Weight per Serving: 80 grams
Tiempo de Preparación: 90 Minutes
Flour, fat, (Presentation Photo Dish)
Main Ingredient: jam of
pineapple and blackberry

Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 grams 100% Flour
2.5 grams 0.5% Salt
125 grams 25% Sugar
20 grams 4% Yeast
100 grams 20% Manteca
50 grams 10% Eggs
225 grams 45% Water
Pineapple jam and
200 C/U
berry
PREPARATION:
Put the dry ingredients in a bowl.
In another bowl, we dissolve the yeast with the water.
3. We combine the two mixtures and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, and let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
6. We cook in the preheated oven at 165° degrees for 18 minutes.

PAN DE COCO

CODE N°: 47 Coconut Bread

Number of Servings: 12
Weight per Serving: 90 grams
Preparation Time: 90 Minutes
(Photo presentation Dish)
Flour, fat,
Main Ingredient:
sugar, coconut
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Flour
2.5 Grams 0.50% Salt
150 Grams 30% Sugar
20 Grams 4% Yeast
125 Grams 20% Manteca
50 Grams 10% Eggs
225 Milliliters 45% Water
2.5 Grams 0,50% Essence of coconut
200 C/N toasted and white coconut

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast in the water.
We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until achieving a smooth and soft dough, let it rest for 10 minutes.
5. We shape the dough accordingly. We place it on the greased tray and let it rise until the
double its size.
6. We cook in a preheated oven at 165° degrees for 18 minutes.

Fried dough

DONUTS
CODE NO: 48 DONUTS

Número de Porciones: 16
Weight per Serving: 50 grams
Preparation Time: 90 Minutes
Flour, fat,
(Photo presentation Dish)
salt, sugar
Main Ingredient:
yeast
chocolate
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

450 Grams 100% Flour
2.5 Grams 1% Salt
50 Grams 11% Sugar
20 Grams 4% Yeast
60 Grams 13% Butter
50 Grams 11% Egg
8 Grams 2% Baking powder
200 Grams 44% Milk
2.5 Milliliters 1% Vanilla essence
1 Unit Lemon Zesting
100 grams Sprinkles (for decoration)
White chocolate (for
200 grams
decorate
500 grams Sweet chocolate

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast in the water.
3. We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
6. We fry in plenty of oil, let it cool and add the chocolate, sprinkles, or white chocolate.

Berlins with pastry cream

CODIGO N°: 49 BERLINES WITH PASTRY CREAM

Number of Servings: 16
Weight per Serving: 50 grams
Tiempo de Preparación: 90 Minutes
Flour, fat, (Dish Presentation Photo)
Main Ingredient: salt, sugar
yeast
Classification:
QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS
450 Grams 100% Flour
2.5 Grams 1% Salt
90 Grams 20% Sugar
20 Grams 4% Yeast
60 Grams 13% Lard
50 Grams 11% Egg
225 Grams 50% Milk
2.5 Grams 1% Orange essence
500 Grams Pastry cream
C/N grams Icing sugar

PREPARATION:
1. Put the dry ingredients in a bowl.
In another bowl, we dissolve the yeast with the water.
3. We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, and let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
We fry in plenty of oil, let cool.
Cut in half and fill with pastry cream. Sprinkle with sugar.

BREAD WITH PASTRY CREAM

CODE N°: 50 BREAD WITH PASTRY CREAM

Number of Servings: 16
Weight per Serving: 60 grams
Tiempo de Preparación: 90 Minutes

Flour, fat, (Photo presentation Dish)

Main Ingredient: salt, sugar
pastry cream

Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Flour
2.5 Grams 1% Salt
150 Grams 30% Sugar
20 Grams 4% Yeast
125 Grams 20% Lard
50 Grams 10% Eggs
225 Milliliters 45% Water
2.5 Grams 1 Vanilla essence
500 grams Pastry cream

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast in the water.
We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, and let it rest for 10 minutes.
5. We shape the dough accordingly. We place it on the greased tray and let it rise until the
double its size.
6. We cook in the preheated oven at 165° degrees for 18 minutes.

Oven-baked pastries

CODIGO N°: 51 PRISTIÑOS

Number of Portions: 34
Weight per Serving: 30 grams
Tiempo de Preparación: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: salt, sugar
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 grams 100% Flour
5 grams 1% Salt
40 grams 8% Sugar
5 grams 1% Baking powder
125 grams 25% Butter
125 grams 25% Eggs
225 grams 45% Water
500 grams Pan (for honey)
200 grams Water
3 twigs Cinnamon

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast with the water.
3. We combine the two preparations and knead until all the ingredients are incorporated. Let it rest for 15 minutes.
4. Le damos a la masa la forma correspondiente. Y procedemos a freír.
FOR THE HONEY.
Boil the water, the panela, and the cinnamon until the desired consistency is achieved.

WINDY EMPANADAS

CODIGO N°: 52 WIND EMPANADAS

Number of Servings: 14
Weight per Serving: 60 grams
Preparation Time: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: salt, sugar
cheese
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Flour
7 Grams 1% Salt
5 Grams 1% Sugar
100 Grams 20% Butter
2.5 Grams 1% Baking powder
350 Grams 70% Mineral water
400 Grams Fresh cheese
1 Unit White onion
290 Milliliters Annatto

PREPARATION:
1. Place the dry ingredients in a bowl.
Mix the flour with the butter.
3. Gradually add the mineral water until you obtain a smooth and manageable dough.
4. Let the dough rest for 10 minutes, then divide into portions, stretch, and shape.
5. Fill and seal, fry in plenty of oil.

Morocho Empanadas

CODE N°: 53 Morocho Empanadas

Number of Servings: 9
Weight per Serving: 60 grams
Tiempo de Preparación: 90 Minutes
(Photo presentation Dish)
Morocho,
Ingrediente Principal:
pork
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 grams Ground brown sugar Cooking
50 grams Vegetable shortening
50 milliliters Oil
White onion
100 grams
(finely chopped)
2 tablespoons Chopped cilantro
Peas (previously
200 grams
cooked)
400 Ground pork
C/N grams Comino
C/N Salt / pepper
PREPARATION:
We knead the morocho with the butter.
We take the dough and carefully spread it out on the table.
We place in the center and fill.
3. Place the filling in the center
4. Doblamos la masa y los bordes con un tenedor dejamos en refrigeración por una hora para que se selle bien
the edges.
Fry in plenty of oil and serve with chili.

Chilean eggs

CODE N°: 54 Chilean Eggs

Number of Servings:
Peso por Porción:
Tiempo de Preparación: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: salt, sugar
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 grams 100% Flour
20 grams 4% Baking powder
100 grams 20% Sugar
50 grams 10% Eggs
225 grams 45% Milk
C/N Ground cinnamon
c/n Yemo

PREPARATION:
1. Place the dry ingredients in a bowl.
In another bowl, we dissolve the yeast with water.
We combine the two preparations and knead until all the ingredients are incorporated.
Fry in plenty of oil.

UNIT V
BREADSHOP

Kings' Cake

CODE N°: 55 Three Kings Cake

Número de Porciones: 5
Weight per Serving: 350 grams
Tiempo de Preparación: 90 Minutes
Flour (Photo presentation Dish)
Main Ingredient: sugar, fruits
pastry cream
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

1000 Grams 1 Flour
5 Grams 0.5% Salt
300 grams 0.3 Sugar
50 Grams 0.05 Yeast
250 Grams 0.25 Lard
100 Grams 0.1 Eggs
450 Milliliters 0.45 Water
5 Grams 0.5% Vanilla essence
Pastry cream
1000 Grams
prepared
1 Unit Pineapple
400 Grams Mora
300 Grams Peach

PREPARATION:
1. Place the dry ingredients in a bowl.
2. En otro bol disolvemos la levadura con el agua.
We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until achieving a smooth and soft dough, let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
We bake in the preheated oven at 175° degrees for 25 minutes.

GLASS REAL

CODE NO: 56 GLASSE REAL

Number of Servings:
Weight per Serving:
Tiempo de Preparación: 30 Minutes
(Photo presentation Dish)
Sugar
Main Ingredient:
impalpable
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Icing sugar
2 Unit Egg whites
1 Unit Lemon Juice

PREPARATION:
1. Place the egg whites in a bowl and beat lightly.
2. Gradually add the sifted sugar, mixing with a spatula, and we beat for 5 minutes and add
the lemon juice.

MULTIGRAIN BREAD

MULTIGRAIN BREAD

CODE No.: 57 MULTIGRAIN BREAD

Number of Portions: 5
Weight per Serving: 300 grams
Tiempo de Preparación: 90 Minutes
Flour
(Photo presentation Dish)
German of
Main Ingredient:
wheat, bran
of wheat and flaxseed
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

800 Grams 80% Flour
50 Grams 5% wheat germ
100 Grams 1% Saved
50 Grams 5% Flaxseed
20 Grams 2% Salt
80 Grams 8% Sugar
40 Grams 4% Yeast
100 Grams 10% Manteca
20 Grams 2% Powdered milk
5 Grams 0.50% Caramel color
550 Grams 55% Water

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast in the water.
We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, and let it rest for 10 minutes.
5. Shape bars of 15 cm long and coat in seeds. Place in the cans and let rise until doubled.
of its size.
6. We cook in the preheated oven at 170° degrees for 25 minutes.

INTEGRAL BREAD WITH BACON AND ONION

CODE No.: 58 INTEGRAL BREAD WITH BACON AND ONION

Number of Portions: 16
Weight per Serving: 60 grams
Tiempo de Preparación: 90 Minutes
Flour, fat, (Dish presentation photo)
Main Ingredient: salt, sugar
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

350 grams 70% Flour
150 grams 30% Whole wheat flour
10 grams 2% Salt
40 grams 8% Sugar
20 grams 4% Yeast
100 grams 20% Lard
225 grams 45% Water
50 grams 10% Eggs
150 grams Bacon
1 unity Small pearl onion brunoise

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast in the water.
We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, add the bacon and onion;
let it rest for 10 minutes.
5. We shape the dough accordingly. We place it on the greased tray and let it rise until the
double its size.
We bake in the preheated oven at 170° degrees for 18 minutes.

AMARANTH BREAD

CODE N°: 58 AMARANTH BREAD

Number of Servings: 16
Weight per Serving: 350 grams
Tiempo de Preparación: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: sal, azúcar,
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 grams 50% Flour
500 grams 50 Amaranth flour
150 grams 15% Popped amaranth
10 grams 1% Salt
400 grams 40% Brown sugar or honey
 20 grams 4% Yeast
500 grams 30% Margarine
50 grams 20% Eggs
200 to 300 grams 20% to 30% Milk

PREPARATION:
Put the dry ingredients in a bowl.
In another bowl, we dissolve the yeast in the water.
We combine the two mixtures and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, and let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased baking sheet and let it rise until the
double its size.
6. We cook in the preheated oven at 165° degrees for 25 to 30 minutes.

SUNFLOWER BREAD

CODE No.: 59 SUNFLOWER BREAD

Number of Servings: 15
Weight per Serving: 120 grams
Preparation Time: 70 Minutes
Flour, fat,
salt, sugar (Plate presentation photo)
Main Ingredient: yeast
seeds of
sunflower
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 grams 100% Wheat flour
10 grams 2% Salt
40 grams 8% Sugar
20 grams 4% Yeast
125 grams 25% Manteca
50 grams 10% Eggs
225 grams 45% Water
100 grams Sunflower seeds

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast in the water.
We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, and let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
6. We cook in a preheated oven at 170° degrees for 18 minutes.
 SEMOLINA AND WHEAT BREAD

CODE N°: 60 SEMOLINA AND WHEAT BREAD

Number of Portions: 13
Weight per Serving: 70 grams
Preparation Time: 90 Minutes
(Photo presentation Dish)
Flour of
Main Ingredient:
wheat, semolina
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

250 grams 50% Semolina
250 grams 50% Wheat flour
Black sesame (for
100 grams
to decorate
10 grams 2% Salt
40 grams 8% Sugar
20 grams 4% Yeast
125 grams 20% Lard
40 grams 8% Oil
50 grams 10% Eggs
180 grams 36% Water

PREPARATION:
1. Put the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast with the water.
We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased baking sheet and let it rise until the
double its size.
6. We bake in the preheated oven at 175 degrees for 18 minutes.

BARLEY BREAD

CODE N°: 61 BARLEY BREAD

Number of Servings: 14
Weight per Serving: 70 grams
Tiempo de Preparación: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: salt, sugar
yeast
Classification:
QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS
350 grams 70% Flour
150 grams 30% Barley flour
10 grams 2% Salt
40 grams 7% Sugar
20 grams 4% Yeast
125 grams 25% Manteca
50 grams 10% Eggs
225 gramos 45% Water

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast with the water.
We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, and let it rest for 10 minutes.
5. We shape the dough accordingly. We place it on the greased tray and let it rise until
double its size.
We bake in the preheated oven at 170° degrees for 18 minutes.

OAT BREAD

CODIGO N°: 62 OAT BREAD

Number of Portions: 13
Weight per Serving: 60 grams
Tiempo de Preparación: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: salt, sugar
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

350 grams 70% Wheat flour
125 grams 25% White flour
25 grams 5% Oat flakes
10 grams 2% Salt
35 grams 7% Sugar
20 grams 4% Yeast
100 grams 20% Manteca
125 grams 25% Milk

PREPARATION:
Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast with the water.
3. We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until achieving a smooth and soft dough, let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased baking tray and let it rise until the
double its size.
6. We cook in the preheated oven at 175° degrees for 15 to 20 minutes.

MULTIGRAIN BREAD WITH DRIED FRUITS

CODE N°: 63 MULTIGRAIN BREAD WITH DRIED FRUITS

Number of Servings: 6
Weight per Serving: 300 grams
Preparation Time: 90 Minutes
Flour,
(Photo presentation Dish)
germen of
Main Ingredient:
wheat, bran and
flaxseed
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

800 grams 80% Flour
50 grams 5% Wheat germ
100 grams 10% Saved
50 grams 5% Flaxseed
400 grams Nuts
20 grams 2% Hello
80 grams 8% Sugar
40 grams 4% Yeast
100 grams 10% Lard
20 grams 2% Powdered milk
5 grams 0.5% Caramel color
550 grams 55% Water

PREPARATION:
1. Place the dry ingredients in a bowl.
In another bowl, we dissolve the yeast in the water.
3. We combine the two mixtures and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5. Shape bars 15 cm long and coat in seeds. Place in the cans and let rise until doubled.
of its size.
We cook in the preheated oven at 175° degrees for 15 to 20 minutes.

CARROT BREAD

CODIGO N°: 64 CARROT BREAD

 Number of Servings: 13
Weight per Serving: 70 grams
Tiempo de Preparación: 90 Minutes
(Photo presentation Dish)
Flour,
Main Ingredient:
carrot
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 grams 100% Flour
100 gramos 20% Carrots (grated)
5 grams 1% Salt
125 grams 25% Sugar
20 grams 4% Yeast
100 grams 20% Manteca
5 grams 1% Esencia de vainilla
50 grams 10% Eggs
200 grams Dutch cheese Coverage
100 grams Eggs Coverage
180 grams 36% Water

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast with the water.
3. We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, and let it rest for 10 minutes.
5. Le damos a la masa su forma correspondiente. Colocamos en la placa engrasada y dejamos leudar hasta el
double its size.
6. We cook in the preheated oven at 175° degrees for 18 minutes.

MACROBIOTIC BREAD

CODIGO N°: 65 MACROBIOTIC BREAD

Number of Servings: 28
Weight per Serving: 70 grams
Preparation Time: 90 Minutes
(Photo presentation dish)
Flour,
Main Ingredient:
wheat germ
Clasificación:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

850 grams 85% White flour
50 grams 5% Wheat germ
100 grams 10% Wheat bran
Brown sugar or honey
100 grams 10%
of bee
20 grams 2 Salt
100 grams 10% Manteca
40 grams 4% Yeast
 550 grams 55% Water
50 grams 5% Celery
50 grams 5% Nuts
50 grams 5% Raisins

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast in the water.
3. We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5. We give the dough its proper shape. We place it on the greased tray and let it rise until
double its size.
We cook in the preheated oven at 175° degrees for 18 minutes.

Artisanal Breads

SOURDOUGH

CODIGO N°: 66 SOURDOUGH

Number of Servings:
Weight per Serving:
Tiempo de Preparación: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: salt, sugar
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Flour
250 Grams 50% Whole wheat flour
500 Grams 100% Water
10 Grams 2% Yeast
125 Grams 12% Beer

PREPARATION:
1. Place the dry ingredients in a bowl and mix.
2. Cover the bowl with plastic wrap and let the mixture rest for 24 hours at room temperature.
before preparing it.
3. During the fermentation process, the dough will double in size.

PAN BIGA

CODE N°: 67 PAN BIGA

Number of Portions:
Weight per Serving:
Tiempo de Preparación: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: salt, sugar
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Flour
325 Grams 65% Water
25 Grams 5% sourdough
10 Grams 2% salt

PREPARATION:
Manually mix all the ingredients in a bowl.
2. Cubre el bol con fil y deja que la preparación repose durante 2 horas a temperatura ambiente.

Poolish

CODIGO N°: 68 Poolish

Number of Servings:
Weight per Serving:
Tiempo de Preparación: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: sal, azúcar,
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Flour
500 Grams 100% Water
30 Grams 3% Yeast

PREPARATION:
Manually mix all the ingredients in a bowl.
Cover the bowl with plastic wrap and let the mixture rest for 8 hours at room temperature.

ANDINO CIABATTA

CODE N°: 69 Andean Ciabatta

Número de Porciones:
Weight per Serving:
Tiempo de Preparación: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: salt, sugar
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS Observations

500 Grams 100% Flour
125 Grams 25% Sourdough starter

450 Grams 90% Poolish

20 Grams 2% Salt
100 Grams 20% Wheat (boiled)
100 Grams 20% Quinoa (boiled)
325 grams 65% Water
30 grams 3% Yeast

PREPARATION:
Manually mix all the ingredients in a bowl.
2. Except for the cereals, we knead until we obtain a more homogeneous and smooth texture and set aside.
3. We portion the dough and set aside.
4. We give the dough its corresponding shape. We place it on the greased pan and let it rise until the
We cook in the preheated oven at 180° degrees for 22 minutes.

OLIVE AND CHEESE BREAD

CODE No.: 70 OLIVE AND CHEESE BREAD

Number of Servings: 14
Weight per Serving: 70 grams
Preparation Time: 90 Minutes
Flour, (Photo presentation Plate)
Main Ingredient: olive and
cheese
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Flour
10 grams 2% Salt
30 Grams 6% Sugar
20 Grams 4% Yeast
75 Grams 15% Manteca
100 grams 20% Eggs
180 Grams 36% Water
100 Grams 10% Olives
200 Grams 20% Cheese
PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast with the water.
We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, let it rest for 10 minutes.
5. We give the dough its corresponding shape. Place it on the greased baking tray and let it rise until
double its size.
6. We bake in the preheated oven at 175° degrees for 18 minutes.

ROSEMARY BREAD AND CHEESE

CODE N°: 71 ROSEMARY BREAD AND CHEESE

Number of Portions: 14
Weight per Serving: 70 grams
Tiempo de Preparación: 90 Minutes
(Photo presentation Dish)
Flour
Main Ingredient:
pepper and cheese
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Flour
10 Grams 2% Salt
30 Grams 6% Sugar
20 Grams 4% Yeast
75 Grams 15% Manteca
100 Grams 20% Eggs
180 Grams 36% Water
15 grams 3% Romero
200 Grams 20% Cheese

PREPARATION:
1. Place the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast in the water.
3. We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until obtaining a smooth and soft dough, let it rest for 10 minutes.
5. We shape the dough accordingly. We place it on the greased tray and let it rise until the
double its size.
We cook in the preheated oven at 175° degrees for 18 minutes.

GERMAN BREAD
CODIGO N°: 72 GERMAN BREAD

Number of Servings:
Peso por Porción: 80 grams
Preparation Time: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: salt, sugar
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTES OBSERVATIONS

500 Grams 67% Flour
250 Grams 33% Rye flour
15 Grams 2% Salt
300 Milliliters 40% Black beer
60 Grams 8% Sugar
15 Gram 2% Yeast
120 Grams 16% pork lard
25 Grams 3% Leek onion
25 Grams 3% Chives
12.5 Grams 2% Ground cumin
5 Milliliters 1% Cumin seeds

PREPARATION:
Put the dry ingredients in a bowl.
2. In another bowl, we dissolve the yeast with the dark beer.
We combine the two preparations and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, and let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size.
We cook in the preheated oven at 175° degrees for 18 minutes.

FOCACCIA

CODE N°: 73 Focaccia

Number of Servings: 7
Weight per Serving: 140 grams
Preparation Time: 90 Minutes
Flour, fat, (Photo presentation Dish)
Main Ingredient: salt, sugar
yeast
Classification:

QUANTITIES UNITS PERCENTAGE INGREDIENTS OBSERVATIONS

500 Grams 100% Flour
7 Grams 1% Salt
5 Grams 1% Sugar
35 Grams 7% Yeast
 100 Grams 20% Olive oil
320 grams 64% Water
71 Grams 14% Maizabrosa
C/N Fresh rosemary
C/N Thyme
C/N Cherry tomato
C/N Oregano
C/N Garlic
100 Garlic salami
100 Italian salami

PREPARATION:
1. Put the dry ingredients in a bowl.
2. In another bowl, dissolve the yeast with the water.
3. We combine the two mixtures and knead until all the ingredients are incorporated.
4. We add the fat, knead until we achieve a smooth and soft dough, and let it rest for 10 minutes.
5. We give the dough its corresponding shape. We place it on the greased tray and let it rise until the
double its size. And we add the herbs for flavoring, we brush with olive oil.
We cook in the preheated oven at 190° degrees for 15 minutes.