An easy to read instructional material for

bakers and those enticed by bakes with

recipes and guidelines

BAKING AND
PASTRY ARTS
VYG UGANDA SHORT COURSES

Together as one
 VYG SHORT COURSES

BAKING AND PASTRY ARTS

Course outline
1. Course title: Baking and Pastry Arts
2. Job titles: Pastry chef, Baker, Bakery Owner, Bakery manager, Chocolatier, Cake Decorator/Artist.
3. Course Description:
This course is designed to educate students in the art of baking and pastry arts. Students will learn
the basics of mixing, shaping and baking for the several baked goods including quick breads, cakes, pastry
doughs, cookies, daddies, pancakes, dough nuts etc. International baked foods, chocolate work and decorated
cakes are also highlighted. In addition, students will be introduced to the different decorating techniques.
Students will learn in a well-equipped, modern kitchen and also prepare bakes for school functions,
graduations, and community events. The course includes classroom instruction and practical lab work in a
commercial kitchen.
Student outcomes and objectives:
Students will:
 Be introduced to the following; commercial baking equipment, quantity baking and specialty in
ingredients, breads, laminated doughs, quick breads, cakes etc.
 Prepare the above listed baking and pastry items for various food production events.
 Be introduced to careers in the culinary and hospitality fields through research visits from professional
chefs and other food professionals and internships.
 The student will learn about the history and background of baked foods.
4. Hospitality Services:
This involves a wide range of roles and responsibilities in preparing and serving baked foods from
breads, pastries, cakes and desserts.
It also includes creating menus, recipes to ensuring quality and consistency and even managing the
aspects of a bakery and pastry department.
Key aspects in hospitality services.

 Production and preparations: This involves creating baked goods for example bread, cakes, desserts and
pastries using both traditional and innovative techniques.
 Menu development and management: Pastry chefs often develop dessert menus.

 Quality control and consistency: this involves ensuring that the baked goods meet the required standards of
quality, taste and presentation.

 Business management skills: Many positions in baking and pastry, particularly in management roles require
strong business acumen, including cost control, inventory management and stuff supervision.

 Customer service: Providing excellent customer service whether through friendly interactions or creating a
memorable dessert experience is an important aspect of hospitality.

5. Instructional units and competencies:

CAREER PREPARATION STANDARDS
a. Career planning and management:

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 Know the personal qualifications, interests, aptitudes, knowledge and skills necessary to
succeed in careers. Here, students will identify skills needed for job success. They will also
identify the education and experience required for moving along a career ladder.

 Understand the scope of career opportunities and know the requirements for education,
training and licensure. Students will describe how to find a job. Students will select two jobs in
the field and map out a timeline for completing education or licensing requirements.

 Develop a career plan that is designed to reflect career interests, pathways and postsecondary
options. Students will conduct a self-assessment and explain how professional qualifications
affect career choices.
 Understand the past, present and future trends that affect careers, such as technological
developments and societal trends and the resulting need for lifelong learning. Students will
describe carriers in the building trades construction industry sector. Students will identify work
related cultural differences to prepare for a global workplace.
 Know the main strategies for self-promotion in the hiring process, such as preparing a resume,
completing job applications letters, interviewing skills, and preparing a portfolio. Students will
write and key a resume, cover letters, thank you letters, and job applications. Students will
participate in mock interviews.
b. Technology :
 Understand the past, present and future technological advances as they relate to a chosen
pathway.
 Understand the influence of current and emerging technology on selected segments of the
economy.
 Use of appropriate technology in the chosen career pathway.
c. Problem solving and critical thinking.
 Apply appropriate problem solving strategies and critical thinking to work related issues and
tasks.
 Students will understand the systematic problem solving models that incorporate input,
process, outcome and feedback.
 Use of critical thinking skills to make informed decisions and solve problems.
d. Health and Safety:
 Know the policies, procedures and behaviors regarding health and safety in the workplace,
including employers’ and employees´ responsibilities.
 Understand the critical elements of health and safety practices related to storing, cleaning and
monitoring tools, equipment and supplies.
e. Responsibilities and flexibility:
 Understand the qualities and behaviors that constitute a positive and professional work
demeanor.
 Understand the importance of accountability and flexibility in fulfilling personal, community
and workplace roles.
 Understand the need to adapt to the varied roles and responsibilities.
 Understand that individual actions can affect a larger community.
f. Ethics and Legal responsibilities:

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Know the major local, district, state and federal regulatory agencies and entities that affect the
industry and how they enforce laws and regulations.
 Understand the concept and application of ethical and legal behavior consistent with workplace
standards. Contacting a business and obtain a copy of their rules for employment and role play
different ethical scenarios.
 Understand the role of personal integrity and ethical behavior in the workplace.
g. Leadership and teamwork:
 Understand the characteristics and benefits of teamwork, leadership, citizenship in the school,
community, and workplace settings.
 Understand how to organize and structure work individually and in teams for effective
performance and attainment of goals.
 Know multiple approaches to conflict resolutions and their appropriateness for a variety of
situations in the workplace.
 Understand how to interact with others in ways that demonstrate respect for individual and
cultural differences and attitudes and feelings of others.
I. Hygiene:
 Display neat appearance.
 Demonstrate hygienic practices in food preparations.
 Maintain a sanitary kitchen and dining area.
 Sanitary method of hand washing.
 List prevention of food borne illness.

ii. Safety and sanitation:

 Maintain a safe work environment.
 Exhibit competence of accident prevention e.g. Burns, fall and cuts.
 Proper storage of chemical and cleaning supplies.
iii. Equipment and utensils:
 Identification, care and safe use of utensils and tools.
 Care and safe use of equipment; commercial ovens, commercial dish machines, kitchen
knives and food processor.
Iv. Baking Mise en Place and yeast doughs:
 The function of basic ingredients in baking; strengtheners, shorteners, sweeteners,
leaveners, thickeners, flavorings, tenderizers etc.
 Techniques used to prepare ingredients and equipment ie. Scaling, sifting dry
ingredients, selecting and preparing pans and molds, selecting and preparing ovens etc.
v. Batters:
 Batter mixing methods for quick breads, cakes and other batters. Straight mix
method/all in one method, The Creaming method, The two stage method/ Two way
method, The Foaming method, Melting method, Rubbing method, Whisking method
etc.
Essential baking equipment
These are the tools that bakers use to bake, decorate and mold bakes. It important to note that these tools can
be substituted with kitchen utensils like saucepans etc.
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 DIGITAL SCALES

 MEASURING
SPOONS

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These

spoons are plastic or metal and

come in a range of sizes: 1 tbsp
(tablespoon), 1 tsp (teaspoon),
½tsp, 1/4tsp & 1/8 tsp.
Sometimes – 2tbsp, ½ tbsp & 2 tsp
are also available.

MEASURING JUGS

MEASURING CUPS

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Sieve

LARGE MIXING
BOWL

LARGE METAL OR
WOODEN SPOON

A wooden spoon or even a

large metal serving spoon or one
for salads, would do for mixing your ingredients together, and for
when not using a hand/stand mixer.

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BAKING OR PARCHMENT PAPER

MUFFIN OR
CUPCAKE PAPER / CUPCAKE TRAY/SHEET

METAL WHISK

A metal whisk will be handy for beating eggs,

batter etc by hand, especially if you don’t have a
mixer. You can also make whipped cream for your
desserts by whisking double cream

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BAKING SHEETS & TRAYS

COOLING
RACK

BAKING/CAKE TINS

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PALETTE
KNIVES

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HAND OR STAND MIXER

PASTRY BRUSH

BISCUIT/COOKIE CUTTERS

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ROLLING PIN

TIMER

GOOD
BREAD
KNIFE

PASTRY BLENDER OR CUTTER

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SPRAY
OIL

Lining of baking tins

We use the baking paper to line our baking tins

LINING COOKIE TRAYS/SHEETS

One tip for when using on an oven tray/sheet for cookies etc. If it doesn't have a lip/edge, grease it before placing
the paper in position, as you don't want the cookies or cookie dough to slide off.

STANDARD SHAPED TINS

Round Cake Tins:

Ok so most of us have round cake tins, also known as sandwich tins if they are shallow and they come in deep
ones too, and some with a loose base or spring release for easy removal of the cake. However, the tricky part is
often ensuring the bottom of the cake comes out in one
piece.

 Begin by cutting a piece of baking/parchment paper

wide enough to cover the bottom of the tin.
 Next fold it in half so you have a rectangle
 Now fold that in half again

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 Turn the paper & next fold up

the right bottom corner of the
paper.
 Now fold at the point like in the
middle pic,
 Fold over the lower right edge, to
meet the left edge, making a pointy
'dart' like shape.

 Now place the thinnest point of the

folded paper to the centre most point of
the underneath of your tin.
 From this you can then see where you
need to trim off the excess paper so that
it fits inside of the tin. Cut at a straight
angle.
 Now open out the paper and try it out
for size. If too big, simply fold back along the creases and trim
off a tiny amount and repeat until you get it right.
For Square or Rectangular Tins

 Open out your baking/parchment paper and place under the

tin. Pull the paper so there is plenty on the left and right side
of the tin.
 Position the tin so that the edge nearest and furthest away
from you has enough paper to go up the sides of the tin. You
really want to centre the tin in the middle of the paper.
 Then take a pencil or marker and draw a square at the where
the corners are
 You can now lift the tin off and cut out the corner areas. I
like to cut at an angle just so that the paper does not overlap
once in the tin, as it can stick in the cake.
 Finally, spray oil or grease your tin well, turn the paper over
and positioning inside the tin.
 Not only is this beneficial in getting the cake out, but you
can lift it out with the help of the ends of the paper. Also, for
some cakes or traybakes, I keep them on the paper and store in
a metal tin. I find it helps keep the moisture in.

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 The same method is used for rectangular tins too, like loaf tins.

Other Shaped Tins

 For awkward shaped cake tins, the easiest way to line the tins,
most people use oil/butter & flour/powdered sugar or cocoa powder
if it's a dark cake like chocolate.

 For this
bundt tin,
spray baking
oil on the inside. Alternatively you can use melted butter
& brush on in upward strokes (this makes it easier to
release the cake as there is no friction).

 Then sprinkle on some flour & then tilt the tin and let
the flour fall to the bottom and then rotate the tin slowly,
allowing the flour to cover the sides of the tin. Repeat this
process until all inner areas have a layer of flour and then
shake off the excess flour.

Note: Baking tins can also be greased with magazine or

oil.
News papers can also be used as a substitute for the
baking papers.

SCIENCE OF BAKING –Understanding How Ingredients Work

A. STRENGTHENERS
These are ingredients that add structure and stability to the baked goods, preventing them from collapsing and
helping them to hold their shape. They are important for achieving the desired texture and volume in products
like bread and cakes.
Example include. Flour, eggs, cocoa powder, cornstarch, potassium Bromate(strictly restricted due to health
concerns).
B. TENDERIZERS
These create a more tender and delicate texture in baked goods by interfering with gluten development. They
work by coating or weakening the flour proteins from forming a strong network.
Examples : fat(butter, shortening, oil)sugar, and some enzymes.
C. SHORTENERS
These are almost the same as tenderizer. Examples fat, magerine, oil etc.
D. THICKENERS
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These also work almost like strengtheners. Examples include, cornstarch, arrowroot, flour, potato starch etc.
E. LEAVENERS
Also known as raising agents, these cause the bake to rise and result in a lighter & less dense (or compact)
texture. Sieve the leavening with the flour & make sure it is still in date. A leavener is a substance used in doughs
and batters that cause the foaming action intended to lighten or soften the finished product.
Types of leaveners:
 Biological leaveners
 Chemical leaveners
 Mechanical leaveners
 Other leaveners

BIOLOGICAL LEAVENERS
Microorganisms that release carbon dioxide as part of their life cycle can be used as leavening agents. Varieties
of yeast are mostly used, particularly Saccharomy spicies ie baker’s yeast. Though some species rely on bacteria.
Examples include;beer / live yeast, butter milk, ginger beer, sourdough starter, yeast, yogurt.
Yeast
This is a single-celled organism also known as Saccharomyces Cerevisiae.
It grows/activates when it receives/comes in contact with food (ie. sugar), moisture, oxygen, and warm
temperatures.
The fermentation process produces carbon dioxide bubbles, expanding the dough to make the bread rise.
Most recipes now use instant, rapid-rise or fast-acting yeast with no need to bloom (putting in warm water first).
Never use hot liquid with yeast as it will kill it’s rising power. Similarly, don’t let the yeast come into direct contact
with salt, as it will retard it. Mix the salt in well with the flour first before adding the yeast.
Individual packets of yeast are better than jars as they can be opened fresh when you need them.
Yeast like flour, can be frozen to preserve it.
CHEMICAL LEAVENERS
These are chemical mixtures or compounds that typically release cardon dioxide or other gases when they
react with moisture and heat. They are almost always based on the combination of acid (usually a low
molecular weight organic acid and an alkali. Examples include the following;
1. Baking soda (Sodium Bi carbonate)
2. Baking powder
3. Ammonium Bi carbonate (hartshorn,horn salt, bakers ammonia)
4. Potassum Bi carbonate (potash)
5. Potassium Bityartrate(cream of tarter)
6. Potassium carbonate(pearlash)
7. Monocalcium phosphate
Baking Soda/Bicarbonate Of Soda (Sodium Bicarbonate)

This causes the batter to rise by interacting with an acid (examples being citrus, vinegar, brown sugar, cocoa
powder or buttermilk), and creating carbon dioxide bubbles.
It is activated when it comes in contact with a liquid, so is best baked quickly.
The small addition of baking soda will also boost the leavening power of baking powder.

Baking Powder

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This is a combination of bicarbonate of soda, an acid & starch.

With this combination, it slows down the activation process.
Because of the combination, it needs liquid and heat to be activated and so does not need to baked right away.

Cream Of Tartar

This helps activate the alkaline baking soda and is often mixed with baking soda to make baking powder.
Cream of Tartar stabilises egg whites when you are whipping them. A pinch alone will strengthen the network
of bubbles and prevent the foamy egg whites from collapsing. It also increases the volume of whipped egg whites
and gives them a pure white colour.
On the flip-side, adding to boiling sugar, it acts as an interfering agent and gets in the way of the sugar’s natural
tendency to bind and prevents sugar crystals forming.

DAIRY PRODUCTS
Moisture in dairy ingredients activate the leavening agents, as well as binding everything together.
Eggs
Eggs provide protein, fat & moisture to the bake.
In turn this provides structure, texture, strength and acts as a binding agent.
Beating of the eggs results in the protein creating structure that traps air and liquid and from then on defines the
texture of the bake.
When baking, the trapped air bubbles expand and cause the bake to rise. So always beat your eggs first to ‘wake
up the protein’.
They also provide richness, tenderness and colour to the bake.
They should be used at room temperature rather than cold, as they will beat to a higher volume and will
incorporate into the mixture easier, all producing lighter baked goods.
Egg-wash applied to bread for example, gives an appealing golden colour to your bakes.

Milk

Milk contains fat & protein, both of which build and support the structure of the bake.
They also affect the texture of the bread by producing a tender crumb.
A higher fat content in the milk, will increase the flavour of the bake.
Less than 2% fat content will have a noticeable difference in flavour & texture.
Sugar in milk (lactose), turns the bake a golden brown and adds flavour.

Sour Cream

Produces a more tender texture & moisture to the bake.

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Also provides the acid required to activate the bicarbonate of soda/baking soda.
An alternative is Greek Style yoghurt.

Butter

This adds fat and flavour, making the bake tender.

It also provides the moisture, essential during baking.
Unsalted is best as the percentage of salt in salted butter can vary and also has a higher water content than
unsalted. (Salt in butter increases its shelf-life).
You can also control the salt intake using unsalted.
Unsalted butter has a higher fat content and so gives a better texture and less dry crumbly bake.

Buttermilk

This is thick, creamy cultured milk, curdled by the acid and provides flavour as well as texture.
It also supplies the acid needed to activate baking soda/bicarbonate of soda.
In baking, you can achieve this acidity by adding lemon juice or vinegar to regular milk

COOKING OILS

Oils provide fat as well as moisture and therefore produce a more tender bake.
It does not however, help with leavening, as it can’t be creamed to incorporate air.

SUGAR

This provides not only sweetness and flavour, but also aids structure and makes the bake tender.
Sugar also enhances the texture and crumb of the bake.
It attracts & retains moisture, prolonging freshness of the baked goods.
Sugar is also important for yeast to feed off and assist growth.
Brown sugar also interacts with baking soda causing the batter to rise.
When creamed together with the butter, the small sugar grains provide friction and increase air, leading to a
lighter and tender texture of our bake.
By understanding how ingredients work and interact, it can help us understand why maybe something didn’t
bake as we had hoped. These are important reactions (or relationships) and where the chemistry of baking
comes into play. It’s not always about things we do as a baker or don’t do, it’s whether we have supported these
reactions to enable them to occur. In other words, combining the correct ingredients & in the correct manner,
so as not to undo these special reactions that have occurred.

Cake baking and mixing methods

a. ‘Creaming’ ingredients together: This is the commonest method of cake making in Uganda which brings
out desirable cakes although it takes more time compared to the other cake baking methods.

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It is simply beating the softened butter & sugar together, till soft, creamy & paler in colour.
This method thoroughly combines the sugar and butter before adding any other ingredients.
It incorporates air into the batter, resulting in a lighter bake.
This process also begins the dissolving of the sugar into the butter.
The butter should be soft (65f/18.3c) when it will cream better & hold more air.
Too soft and the butter won’t hold much air and produce a dense bake.
Eggs should be added gradually, then the flour and liquid in small batches to reduce the chances of deflating the
batter.
Folding ingredients in also helps reduce the deflation of the batter.
Fold in in a figure ‘8’, as if you were writing a number 8 in the batter.
Other methods include:
 All in one method
 Rubbing in method
 Melting method
 Two stage method
 Whisking method

History of cake making

The history of cake making can be traced back a thousand years ago with the first cakes being more like bread
and the word cake comes from the ancient word kak.
Ancient times:
a. Ancient Egyptians: they baked sweet breads as offerings to their gods.
b. Greeks: They added eggs, butter and leavening agents to create a softer and richer texture.
c. Romans: they added eggs, butter, nuts, and dried fruits and sometimes soaked the cakes in honey.

Middle ages: Cakes become more like made with honey, fruits and spices. Sugar became more
affordable making cakes sweeter and more elaborate.

16th Century: Cakes become sweeter and more decorated as sugar become widely available.
19TH Century: Baking powder was invented making easier to create light fluffy cakes. Buttercream
frosting replaced the oiled icing.
Modern times:
Baking equipment and directions have been simplified making cake making easier.
New techniques for decorating cakes have been developed.
Cakes are often served on special occasions such as birth days, weddings etc.
Bread and cake preservatives:
Chemical preservatives
Sodium propionate/ Sodium Acetic acid (Vinegar)
Potassium sorbate/ Sorbate Ascorbic acid (vitamin C)
Salt Sodium Benzoate

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Lactic acid bacteria Calcium propionate

Natural preservatives:
Lemon juice/ lemon zest
Rosemary
Thyme
Cloves
Cinnamon
History of Bread Baking
Bread is a word that has many meanings, a symbol of giving, one food that is common to many
countries …but what is really bread?
 The Hungarians have a saying that bread is older than man is. More than 12000 years ago, a
primitive people made flat breads by mixing coarsely ground grain and water and then placing in
the sun to dry.
 Later, bread was baked on heated rocks or in ashes of the fires.
 It is the Egyptians who are credited with using a starter of wild yeast from the air that was kept
and mixed in the dough to create a leavened product.
 Legend has it that a slave girl of an Egyptian household forgot about some dough which she had
made and kept aside, when she returned, it had doubled in the size. Trying to hide the mistake,
the dough was punched down furiously and baked. The result was a lighter and softer bread that
tested better.
 The ancient Greeks had over 50 kinds of bread. The government built bakeries and ovens for
everyone to use and were popular places to meet the neighbors.
 The Romans continued the idea of public bakeries. They also required that every baker put an
identification stamp on their loaves. In the Roman times, grain was ground with milestone and
the finest flour was sift through the silk sieves.
How bread is made
Bread ingredients

The principle of baking bread have been established for thousands of years. The basic ingredients are flour,
yeast, salt and water.
Flour
Flour acts as a strengthener in baked goods. Wheat flour is the key ingredient in baked goods. Flour quality is
particularly important in bread making as the quality of the flour will have a significant impact on the finished
product.
When flour is moistened and stirred, beaten or kneaded, gluten forms to give dough stretch. The elastic
framework of gluten holds the gas produced by fermentation. Gluten helps in the structure and texture of the
baked product.
Yeast

Yeast requires moisture, food and warmth for growth. When these requirements are satisfied, yeast grows. Its
function is to produce carbon dioxide gas to enable the dough to rise. It also expands the doughs cellular
network to form bread crumb. Yeast gives bread its characteristic flavor and aroma.
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Salt

Salt is an essential ingredient in bread. It is used in very small amounts to give bread flavor. It also helps to
strengthen the gluten and help fermentation to produce bread of good volume and texture.
Water
It is used to produce the dough. It is important that the correct quantity of water is used when making bread
because it affects the dispersal of other ingredients.
Other ingredients
Fat: Non-hydrogenated vegetable fat is used in very small [Link] helps to keep bread soft over time.
Flour treatment agents: Ascorbic acid (Vitamin C) is the most commonly used flour treatment agent in bread
making. It is used to strengthen the dough and has a beneficial effect on volume, crumb structure and softness
of the bread.
Emulsifiers-: All emulsifiers are based on vegetable oils. They are used to provide dough stability in addition to
improving loaf volume and crumb structure, and maintaining softness: examples include;
a) E471: mono -and di-glycerides of fatty acids
b) E472: mono –and di-acetyl tartaric acid esters of mono-and di-glycerides of fatty acids.
c) E481:sodium stearoyl1-2lactylate
d) E482:calcium stearoyl1-2lactylate
Preservatives
These such as acetic acid (vinegar)are often used in commercial baking to ensure the freshness of the bread.
Other preservatives include calcium propionate, potassium sorbate and sodium benzoate. These additives
prevent mold growth and delay staling by inhabiting the growth of microorganisms.
Soya flour
Soya flour is milled from uncooked soya beans. It works with the oxygen in the air to strengthen the dough, to
provide support and structure to the loaf during baking. It also helps to provide a creamy, bready flavor
Often these ingredients are combined into bread improvers. Bread improvers are easily dispensable blends for
key minor functional ingredients (such as fat, flour treatment agents, emulsifiers, enzymes soya etc.)required
to enhance /improve the flour. Each bread improver is designed to match a specific flour.

Production Methods
Bread dough needs a developed gluten network to support the gas bubbles through proving and the early stage
of baking(when starch gelatinizes to form crumb) simply blending the ingredients together is not enough to
start gluten development; the dense dough needs to be worked on to provide the type of network required.
Bread making process

1. Mixing
2. First proofing/first rise
3. Punching out the gases
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4. Final proofing/second rise

5. Shaping and molding(dividing)
6. Baking
7. Cooling
However, the main stages of bread making are mixing, proving/fermentation, baking and cooling. Most
modern commercial bread making processes differ mainly in their dough making stages of dividing,
proving, baking and cooling are similar throughout.
There are two main methods of bread making:
1. Bulk Ferment Process(BFP)
2. Chorleywood Bread Process(CBP)
BULK FERMENT PROCESS (BFP)

This is a traditional method. Ingredients are mixed together and the dough is left to ferment for
about three hours. During fermentation the dough changes from a short dense mass into an elastic
dough. The time taken to reach this state largely depends on the amount of yeast and the dough
temperature.

CHORLEYWOOD BREAD PROCESS (CBP)

This is a modern commercial process used in large bakeries and was developed in 1961 by the
British Baking Industry Research Association (BBIRA) at Chorleywood. CBP uses mechanical energy in
the form of high speed mixing to develop the dough for proving and baking. It is essentially a rapid
form of kneading helping to develop the gluten (Protein) structure with the dough. Here it reduces
the lengthy BFP. To achieve this, a flour treatment agent (ascorbic acid) and a little fat or emulsifier
need to be added. These are usually combined in bread improvers. Other than mixing and bulk
fermentation, other stages remain the same. The CBP does not develop acidic flavors associated
with BFP and S&D but can give a very fine soft texture.

OTHER BREAD MAKING METHODS

i) Activated dough development(ADD)
ii) Straight dough method
iii) Delayed salt method
iv) Sponge and dough process (S&D)
v) Ferment dough process

Activated Dough Development (ADD)

A special improver is added to the other ingredients in order to develop the dough in a
shorter time.

Straight Dough Method

This is a variant of BFP which consists of only one step; combine all the ingredients together
at the same time, immediately knead the dough until the gluten is properly formed, let it rise
until doubled, shape it and let it double the size again.

Delayed Salt Method

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This is a slight variation of the Straight Dough Method, where all the ingredients are mixed
together except salt and fat. As salt has a controlling action on the yeast function, the speed
of fermentation of a salt-free dough will be faster and a reduction in the fermentation time is
affected. The salt is then added at the knock back stage.

Sponge and dough process(S&D)

This is a two-step bread making process; in the first step a sponge is made and allowed to
ferment for a period of time, and in the second step the sponge is added to the rest of the
ingredients to produce the final dough.

Ferment dough process

This process is a variation of the sponge and dough method and is used mainly for the
manufacture of enriched doughs for small baked goods. Rich doughs which contain milk,
eggs, substantial amounts of fat and sugar, have a retarding effect on yeast activity and this
method allows the yeast to begin actively fermenting before it is mixed into the sugar
enriched dough.

Bread faults and remedies

 Dense bread
 Wrong quantity of flour
 Wrong quantity and quality of yeast.
 Too much salt, fat or sugar.
 Improper proofing/under proofing
 Under fermentation of the dough
 Too chilled dough
 Insufficient dough weight for the pan size.
 Improper baking temperature/ too hot oven
 Too tight dough.

 Too light bread

 Too much yeast
 Over fermentation
 Too slack a dough.
 Dough weight too less for the pan.
 Loose moulding.
 Too much proofing
 Too low oven temperature.

 Colour crust too pale.

 Too little sugar or salt or milk.
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 Too much yeast.

 Low slack a dough.
 Low diastatic capacity in the flour.
 Under mixing
 Too much temperature for the oven.
 Over proofing.
 Too much dusting flour used.
 Too low oven temperature and time.
 Hot proofing room.

 Cracking of the crust

 Dough skinning before baking
 Short process of bread preparation
 Over proofed dough.
 Uneven baking temperature.

 Crust too thick

 Poor quality or too strong flour
 Too little sugar or fat.
 Less diastatic activity in the flour.
 Over fermented dough or old dough.
 Too low oven temperature.
 Over baked/baking for a longer time.
 Low humidity in the oven.

 Crust too hard /hardness in the bread.

 Too strong flour.
 Too much yeast.
 Over fermentation.
 Too slack for the dough.
 Dough weight too much for the pan.
 Loose moulding.
 Too much proofing
 Too low oven temperature.

 Crust blisters
 Too much liquid.
 Improper mixing.
 Loose molding.
 Under fermentation/ young dough.
 Excessive top heat in the oven.

 Leathery crust

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 Too strong flour used

 Too slack dough.
 Insufficient cooling before packing.
 Uneven fermentation.
 Insufficient kneading.
 Irregularity of the shape.
 Too strong or weak flour.
 Wrong quantity of water(alkaline water)
 Less bread improvers.
 Improper mixing
 Too long baking tins
 Too young dough.

 Shelling of top crust

 Low diastatic activity of the flour.
 Too stiff dough
 Young dough
 Under proofing
 Insufficient sugar
 Too high baking temperature

 Lack of cleanliness
 Not sieving or cleaning the flour and other raw materials.
 Carelessness while working
 Excessive fat used for greasing
 Use of uncleaned table, machinery, mould or [Link]
 Handling of bread with dirty hands before or after baking.

 Poor taste and flavor

 Poor quality of raw materials
 Poor quality of flour
 Too much /low salt content
 Too much yeast
 Over fermented dough/under fermented dough.

 Coarse grain
 Too much liquid.
 Under mixing the dough
 Improper fermentation
 Over proofing
 Dough weight too much in the pan.

 Gray crumb
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 Excess fat
 Excess or less salt
 Excess mineral improvers
 Less moisture content
 Slack or tight dough
 Under fermentation
 Over fermentation

 Streaky crumb
 Insufficient water
 Improper mixing
 Poor makeup or molding or panning
 Too much dusting flour used.

 Poor keeping quality

 Poor quality of flour
 Insufficient salt or fat.
 Too much improvers
 Too stiff dough
 Too slacky dough
 Too high oven temperature
 Improper molding
 Over proofing
 Too much dusting flour used.

 Poor texture
 Too weak flour
 Tooo little salt
 Excess water
 Insufficient quantity of yeast
 Wrong quality of water
 Improper mixing
 Too slack a dough
 Too long or short fermentation time
 Too much dusting flour used
 Improper molding
 Too much pan grease
 Over /under proofed dough

Types of yeast dough products

a) Lean dough products

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b) Rich doughs products

Lean dough products

 French bread
 brown bread
 Vienna bread
 Focaccia bread
 Hard rolls
Rich dough products
These are yeast based doughs that contain butter, cream, some kind of fat or eggs e.g. Danish pastry,
whole wheat bread, Japanese milk bread etc.
Rich dough produces bread that is soft with tender cake-like texture. The added fat shorten the gluten
strands, making the finished product tender and soft.

General baking rules

1. Always sieve flour and icing before use
2. Wash your hands before mixing.
3. Always work on a clean and dry surface.
4. Wash all tools used and dry them.
5. Always keep clean napkins close while working.

Baking guidelines
a) Preheat the oven to the desired or prescribed temperature.
b) Check if the oven racks are properly placed.
c) Arrange the baking pans of similar shapes inside the oven one inch from all sides.
d) Follow correct oven temperature as prescribed by the recipe. Incorrect oven temperature result into
poor volume, texture, form and color.
e) Avoid frequent opening the oven while baking
f) Cool the cakes by using the cooling rack
g) Observe proper handling of the ingredients and equipment in baking to attain a perfect cake.
h) The process of mixing, scaling and measuring baking ingredients including cooling should be done
correctly to prevent a soggy baked product.

Testing for doneness

a) Use a cake tester to determine doneness of the cake by inserting it at the center. When the tester
comes out clean, then the cake is ready.
b) The cake springs back on top and sides when pressed.
c) The cake shrinks away from the sides of the pan.
d) Visually look for the browned crust
e) Gently tap on top of the cake or bread crust.
f) Distinguish between the scent of the done cake and the one that isn’t done.
PASTRIES

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Pastry involves learning the art and science of baking and pastry-making encompassing a wide range
of techniques, ingredients and cultural influences. This includes mastering the doughs, creating
intricate desserts and understanding the principles of flour and presentation.

Examples of pastries:
Mandazi chapatti, samosa, pies
Croissants
Cakes cookies, Danish pastry Puff pastry

Pastries are characterized by their delicate texture (often flaky or crumbly) rich flavor and the use of
a paste of flour, fat and water that is shaped and baked.
However, pastries don’t rely on leavening agents
Pasties are mainly fast foods and are made mainly for breakfasts

CAREER PREPARATIONS
How to write an application letter
These letters are written to apply for different jobs in this sector. A well-crafted application letter
for a position of baking and pastry should highlight a person relevant skills, experience and passion
for the craft.
Focus on your ability to create visually appealing and delicious baked goods, your experience with
specific techniques and your understanding of food safety and hygiene.
Tailor your letter to the specific roles and responsibility showcasing how your qualifications align
with their need and values.

Guidelines
1. Header
 Personal information i.e. name, address, phone number, email
 Date
 Employers information i.e. Name, title, company and address
2. Salutation/greetings
 Use formal and respectful greetings such as dear Mr./Mrs./hiring manager
3. Introduction
 Clearly state the specific position you are applying for.
 Briefly mention your overall interest in the position and the company e.g. I am writing to
express my strong interest in the pastry chef position.
4. Body
 Highlight your qualifications.
 Relevant skills e.g. cake decorating, bread making etc.
5. Experience
 Relevant work experience in the hospitality sector specifying your roles and
responsibilities and accomplishments.
6. Knowledge and understanding
 Demonstrate your understanding of food safety and hygiene standards, inventory
management and quality control.

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7. Passion and dedication

 Convey your enthusiasm for baking and your commitment to creating high quality
products.
8. Adaptability and team work
 Highlight your ability to work individually and as part of a team and your willingness to
adapt to the different work environments. E.g. “I am proficient in various baking
techniques and passionate about using high quality ingredients to produce visually
stunning and delicious treats.
9. Closing paragraph
 This can also be called conclusion with the emphasis of the interest to get a positive
reply.
10. Usually application letters end with; Yours faithfully, Sincerely, Regards with the applicants name
and signature.

EXAMPLES
1. Ntake Bakery U (ltd) needs a bakery manager with a minimum of a certificate in
baking and pastry. Write an application and apply for the job.
ROBERT LUMALA,
George Street Nakasero,
0789246606,
robertlumala2@[Link],

6th AUGUST, 2025.

The Human Resource

Ntake Bakery
P .O. Box 123,
Ntinda

Dear Sir,

Ref: APPLICATION FOR A JOB AS A BAKERY MANAGER

I am writing to express my strong interest in the position of the bakery manager. I hold a certificate in baking
and pastry from the VYG Short-Courses Program.
I have excellent skills cake baking, decoration hand very innovative with pastries. For the past two years, I have
been working at Senana Bakery as the Production Manager. I am proficient in various baking techniques and
passionate about using high quality ingredients to produce visually stunning and delicious treats.
I am flexible and able to work individually or in a team. I am easily adaptable to any working environment.
I will be very grateful to receive this job.

Yours faithfully,

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………………………
JOY OKELLO
BREAD BAKING

How to make a loaf of bread:

Ingredients:

flour, milk/water, sugar, salt, yeast

Recipe

 4 cups of flour
 1 tsp of salt
 2 tablespoon of sugar
 1 cup of milk or water
 1 egg
 1 tbsp of yeast
 1 tbsp of melted butter

Procedure
1. Proof the yeast:
Put a little warm water or milk in a bowl, add 1 tbsp of yeast and add 1 tsp of sugar. In a separate bowl, put
all the dry ingredients and sift them together. Add the proofed yeast, an egg and the melted butter, then
knead the dough to activate the gluten in the flour.
2. First proofing:
Allow the dough to rest for about 1 hour until it doubles the size in a warm environment.
3. Punch out the gases(dividing and shaping)
After the first rise, punch out the gases and lightly knead the dough then divide and shape it into the
desired portions.
4. Second/Final Rise/Proving:
Allow the shaped dough to rise for about 45 minutes, meanwhile, preheat the oven.

NOTE: Remember to grease the baking pan before putting the divided dough.
After the second rise, place the bread in oven at least 1 inch from the oven walls.
Allow the bread to cool well on the cooling rack before slicing,

How to make buns:

The ingredients and the procedure is the same up to the stage of dividing

Recipe
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 ¾ Cup of milk
 ¼ cup of butter
 1 tsp of salt
 4 ½ tsp active dry yeast
 ¼ white sugar
 3 ½ cups bread flour
 1 egg
 1 tbsp flour for dusting

LAMINATED DOUGHS
These are doughs with layers created relatedly by fold and rolling dough with a fat like butter or
margarine, which are then fold and rolled out.
Examples
 Croissants
 Danish pastry
 Puff pastry
 Palmier etc.
Note: These doughs have a flaky texture through the multiple layers created by the alternating sheets of dough
with butter.

HOW TO MAKE CROISSANTS

 Ferment the yeast
 Mix the dough
 Alternate the dough with butter
 Rest the dough in the fridge/chill
 Divide the dough
 Final proof the dough and roll out the croissants
 Apply egg wash
 And bake for about 20minutes

Croissants recipe
 Flour 250g
 Sugar 3tbsp
 Salt 1tsp
 Milk 120ml
 Yeast 1 tbsp
 Butter 200g
 Egg 1

OTHER PASTRIES
Daddies
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Recipe

 Flour 2kg
 Baking powder 2tsp
 Sugar 500g
 Eggs 4
 Milk ½ l
 Vanilla 1tsp
 Butter 250g
Procedure:
1. Mix the dry ingredients together
2. Rub in the butter.
3. On a floured surface, cut out the daddies and fry them on a medium heat.
Mandazi

 Recipe
 Flour 3 cups
 Baking powder 2tsp
 Cinnamon ¼ tsp
 Sugar 1/3 tsp
 Milk ½ cup(25ml)
 Eggs 1
 Melted butter 2tsp
 Lemon zest 1tsp

Procedure
 Mix the dry ingredients together and the wet ingredients separately and later add them to make 1
uniform mixture.

Cookies
Recipe
 Butter 80g
 Sugar 1000g (1/2 cup)
 Eggs 1
 Milk 65ml
 Cinnamon ½ tsp
 Flour 320g (1 2/3 cups)
 Baking powder 1 ½ tsp
 Salt ¼ tsp
 Vanilla ½ tsp

Procedure
 Using the creaming method, cream all the ingredients together. Use the cookie cutter to cut out the
cookies and place them in the oven.
 Sugar sprinkles and nuts can also be used.

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Scones
Recipe
 Flour 200g
 Sugar 50g
 Baking powder 1tsp
 Salt ¼ tsp
 Butter 20g
 Milk 150ml
 Lemon juice 3tbsp

Procedure
 Sift all the dry ingredients together and later rub in the butter.
 Make the butter milk using milk and lemon juice. After the butter milk, add the eggs and put the dough
on a floured surface to cut out the scone.
 Apply egg wash before placing the scone in the oven to give them a golden color.

How to make egg wash

Beat the egg yolk with a little milk.

Muffins/Cup Cakes/ Queen Cakes

Recipe
 Butter 200g
 Flour 400g
 Sugar 150g
 Eggs 2
 Mixed spices 1tsp
 Vanilla 1tsp
 Milk ¾ cup
 1 lemon for zest and juice

Procedure
 Using the rubbing in method, rub in the butter and flour, then sugar. Add the other ingredients
and mix gently.

Doughnuts
Recipe
 Warm milk 100ml
 Yeast 1tsp
 Sugar 2 ½ tbsp.
 1 egg
 Salt 1tsp
 Flour 300g butter 30g
 Fry on medium heat
Procedure

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Ferment the yeast, and mix your dough well, after kneading the dough, allow it to rise for about 45minutes and
then divide the dough and cut out the doughnuts. Allow the doughnut to rise for the final proving before frying
them.

CAKES
Vanilla cake
Recipe
 Butter 250g
 Sugar 200g
 Eggs 3
 Flour 400g
 Baking powder 1tsp
 Milk 2 cups
 Vanilla 1tsp
 I lemon for zest and juice

Procedure
 Use the creaming method throughout.
NOTE: A vanilla cake and white cake have the same flavoring but a white cake is made specifically with egg
whites, resulting into a lighter, whiter color and often a slightly different texture.

Black Forest Cake

Recipe
 Flour 140g
 Cocoa powder 50g
 Salt ¼ tsp
 Baking powder 2 tsp
 Eggs 6
 Sugar 200g(1 cup)
 Vanilla 1 tsp
 Melted butter ¼ cup(60g)
Procedure
 Mix the dry ingredients together
 Beat the eggs and sugar with vanilla, add the two mixtures together.

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Note: You need to drain the cherries by boiling them on low heat that will help in the decoration and
soaking the cake. The drained liquid will also be used as the syrup.

CHOCOLATE CAKE
Recipe
 Flour 2 cups
 Sugar 2 cups
 Cocoa powder ¼ cups
 Salt ½ tsp
 Baking powder 1stp
 Baking soda ½ tsp
 Warm milk 2 cups
 Melted butter ¼ cup
 Eggs 3
 Vanilla 1tsp

Ingredients
 Flour baking powder
 Baking soda
 Milk
 Cocoa powder
 Coffee
 Vanilla
 Oil
 Salt
 Sugar

Procedure
 Sift all the dry ingredients together
 Add warm milk/warm and continue with the other ingredients until you get a consistent mixture.

RED VELVET CAKES

Recipe
 Flour 280g (2 ¼ cups)
 Baking powder 1tsp
 Baking soda 1tsp
 Sugar 350g (1 ¾ cups)
 Salt 1tsp
 Cocoa powder 2tbsp
 Eggs 2
 Oil ¾ cup
 Vanilla 2tsp
 Red velvet color 2 tsp
Procedure:
Use the two stage method by sifting all the ingredients together. Whisk the wet ingredients and later add
them together.

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ZEBRA CAKE

Recipe
 Butter 250g
 Sugar 200g
 Flour 260g
 Baking powder 1tsp
 Milk 80ml/ 1/3 cup
 Vanilla 1tsp

Procedure
Use the creaming method, after separate the mixture into two equal parts.
In one bowl, add cocoa powder and leave the other plain. Alternate the dough in the same pan.

MOIST RED VELVET DOUBLE MERBLE CHOCOLATE CAKE

Recipe
 Butter 250g
 Sugar 200g
 Egg yolks 4
 Flour 350g
 Baking powder 2tsp
 Milk powder 2tbsp
 Yogurt 3tsp
 Vanilla 2tsp
 Cocoa powder 3tsp
NOTE: The sugar must be divided into two parts to mix one with the egg yolks and the other with the egg
whites.
After add the two mixtures together.

Procedure:
Use the creaming method that makes sponge cakes, after separate the mixture int 3 seoerate bowls.
1st bowl: add cocoa powder 2stp
Yoghurt 1tbsp
Red velvet color 2tsp
ND
2 Bowl: cocoa powder 2tsp
3rd Bowl: Leave it plain

CARROT CAKE
Recipe
 4eggs
 Sugar 2/3 cup (135g)
 Oil 2/3 cup (50ml)
 Vanilla 1tsp
 Flour 2 cups

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 Baking powder 1 and half tsp

 Grated carrots 2 cups or 2 carrots
 Fruits/raisins

Procedure
 Using a hand mixer beat the sugar, eggs oil, and vanilla for about 3 minutes. Add the flour and
baking by gently folding and later add the grated carrots and fold well.
 An orange flavor can also be used to bring the orange colour.

BANANA CAKE
Recipe
 3 ripe bananas
 Melted butter 1/3 cup
 Brown sugar ¾ cup
 2 eggs
 Milk ½ cup
 Vanilla 1tsp
 Flour 1 ½ cup
 Cinnamon ¼ tsp
 Salt ¼ tsp
 Baking powder 1tsp

Procedure
 Mash the bananas in a mixing bowl, add the butter, sugar, eggs, milk and vanilla and stir well using a
whisk. Sieve the dry ingredients and fold them in.

ORANGE CAKES
Recipe
 3 eggs
 Sugar ¾ cups (150g)
 Oil ½ cups (120ml)
 Orange zest 2 tsp
 Flour 2 cups(250g)
 Salt ¼ tsp
 Baking powder 2tsp(8g)
 Orange juice ½ cup (120ml)
Procedure
 Mix the wet ingredients together except the orange juice
 Add the dry ingredients and finalize with the wet ingredients.

LEMON CAKES
Recipe
 3 eggs
 Sugar ¾ cups(150g)
 Oil ½ cup(120ml)
 Lemon zest 2tsp
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 Four 2 cups
 Salt ¼ tsp
 Baking powder 2tsp
 Milk ½ cup(120ml)
 Lemon juice 2tbsp

Procedure
 Milt the wet ingredients together except the milk and lemon juice, add the dry ingredients and put
the lemon juice and the milk separately.
Note: Majority of the cakes can be done with the creaming method except a few. Some cakes can be done with
more than two methods.

CAKE DECORATION
This is the art of making cake more elaborate and attractive. It is important to note that among all the bakes,
only cakes are more decorated. A few decorations can be put on pastries. Cake decoration or designing will
greatly determine the function/celebration the cake is made for.
For example, graduation cake are decorated differently from the wedding cakes and many others.
Cake decoration is basically determined by the type of icing sugar and the equipment to use,

Type of icing sugar

1. Fondant icing/cake fondant
2. Royal icing
3. Butter/cream/frosting
CAKE FONDANT
This is the type of icing used to sculpt cakes and [Link] blanket-like and is often wrapped on cakes.
Ingredients
 Gelatin
 Glycerol
 Glucose syrup
 CMC
 Egg white
 Flavours
 Food colours
 Processed icing sugar

Procedure
Using hot water, mix the glucose syrup and gelatin together until they dissolve completely
On the table, add CMC to the flour and later transfer the first solution and knead.

FROSTING
Ingredients
 Water
 Margarine
 Icing sugar
 Food colors
Procedure
Beat the butter and icing sugar together until you get a right consistency.

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ROYAL ICING
This is the type of icing that result into a hard outer shell.

Ingredients
 Icing sugar
 Egg whites
 Vinegar
 Lemon juice
 Food colors
 Flavors

Procedure:
Beat the eggs whites until they form, add the icing sugar until you get the right consistency.

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