Learning Outcomes of the Activity Subject:

Analyzing and managing bread

Sub Learning Achievement of Activity Module:

1. Students can explain the basic concept of bread.
2. Students can explain the history of bread.
3. Students can classify bread dough
4. Students can distinguish between the ingredients and tools for making bread.

5. Students can apply methods and techniques for bread making.

6. Students can analyze the factors of failure in
bread making
7. Students can make bread.
8. Students can manage bread

Main Points of Content:

1. Basic concept of bread

2. The history of bread

3. Classification of bread dough

4. Ingredients and tools for making bread

5. Methods and techniques for making bread

6. Factors of failure in bread making

Basic Concept of Bread

Figure 3.1 Bread

Source:[Link]

Explain your perception of the image above, and write it down.

summarize that perception in the following column!
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After reflecting on the image above, what is on your mind now?

What is your relationship with the understanding of Bread?

Description of Material:
 A. Concept of Bread

1. Understanding, Definition and Terms of Bread

According to the dictionary:

A common food baked flour

Everyday food made from flour or dough that
burnt.
Bread
Food made from flour, yeast, water, then baked inside.
oven.
Made from a very stiff dough leavened with yeast
Made from a very stiff dough, developed with
finger millet
According to Stevenson and Miller

It must contain at least flour, water, or other specified liquid.

ingredients, salt and yeast" is a dough that consists of
flour, water, other special liquids, salt, and yeast.
Based on the definitions above, it can be
it can be concluded that the definition of bread is a baked product, made from

from a stiff dough, consisting of flour, water, salt, and yeast.

B. History of Bread Development

According to historical development, bread has been around for several hundred years.

a year ago in ancient Egypt. As explained by

Kraus, Urike. and Ruth Mader (2004) ancient Egyptian society has
the thought that bread is a food that has better nutritional value
from other staple foods, so in various forms it is made into
as a staple food for many people in the world. In ancient times, bread was made

from wheat that is ground into pure flour mixed with water and
baked on hot stones or a very simple stove base.
In line with the advancement of time and technology, it has been found that bread that
letting it sit for a while has a better taste and texture
compared to bread that is made directly without going through a resting process first

previously. Then a new type of wheat was developed that

enables the creation of a new type of bread. From Egypt, this nation
The Greeks adopted the technology of bread making. The technology that then

spreading across Europe and making bread a staple food.

considered important by its society. In Rome, bread and wheat are more
more important than meat.
At that time, the color of the bread distinguished the 'class' of social status.

society. The darker the color of the bread consumed, the lower it is.
its social status. This is due to the expensive white flour. But the time
now dark bread is actually more expensive because of its taste
tasty and has higher nutritional content. Currently, bread has become
part of everyday life. Not only flat-shaped, now bread
We should enjoy various shapes, flavors, and sizes. Bread is known
In various countries around the world, even in Ancient Egypt, bread was already known.

several hundred years ago. Considering that bread is a food that

has better nutritional value compared to other raw foods.
Urike and Ruth Mader, 2004). In the past, bread was baked in a charcoal furnace.

direct API as you can see in image 3.2.

Figure 3.2 Old-fashioned Bread Oven Figure 3.3 Modern Bread Oven
Source:[Link] Source:[Link]

Bread has rapidly developed in Indonesia. Initially, bread was known

with the taste of plain/sweet, now various bread products are also joining the excitement
With the presence of bread producers like Roti Boy, Bread Talk. Thus, bread
many are celebrated among children, teenagers, and adults.
Roti is a processed food product that is the result of a process
the baking of the fermented dough. The main ingredient in
The making of bread consists of flour, water, yeast, and salt. Meanwhile
Flavor enhancer and to enhance nutritional value and color is sugar.
sand, milk, and eggs, as well as a softener which is fat. For the strength.
gluten, extends shelf life and adds vitamins for yeast or
Often referred to as a strengthening agent is bread improver.
Bread that is more commonly known to the public is
plain bread, or often referred to as white bread and sweet bread. The term
sweet bread because the bread tastes sweet and savory with a variety of fillings.
such as fruits, chocolate sprinkles, cheese, fruit jam, meat, and vegetables.
This bread has a very varied and interesting taste and shape.
The purpose of making bread is to meet food needs.
serves as a breakfast dish, snack, and appetizer.
To learn more about the history of bread development
in the world, you can see it in the book The World Of Bread (2004)
Ulrike Kraus, Ruth Mader and on site web
[Link]

C. Classification of Bread Dough

Bread dough can be classified into 3 types: hard roll, soft roll, and
danish pastry
Hard Roll
Hard roll is a bread that has a very crumb structure.
dense and hard. This type of bread usually has a thick crust and
the dough and its taste are sour, example: French bread, wholemeal
bread, bagels and sour bread. To be more precise, the dough bread is hard.

rollyaitu :
a) Epi
 This translation is 'ear wheat' and is a type of bread.
traditional at the harvest festival. Epi in France is the same as bread. bread
made like small ears separately and styled into
rod or become a large round shape called couronne
("crown"). The bread can then be broken, at the time of eating. Episodes
it is usually made using the baguette dough style which is light
and must be.

Figure 3.4 Types of Epi Bread

Source: [Link]

Millstone Ball
Kataboulangerie comes from France for the bread dough which
bulat, a person who discovered the name of this bread. Boule
of the mill, until this bread crust is hard. The round loaf of the mill usually

truly large, with a very good aroma.

Figure 3.5 Types of Bread Boule de meule

Source[Link] [Link]

c) Bread of Provence (Provence Bread)

Provence is very rich in beautiful food of all kinds.
that the idea is considered to originate from a single bread in this area.

If you visit Provence, you might find bread.

 not in shape Provence, one of the fashioned roughly to
small loaf of bread or changing slim baguette. Together
with grass, Provence has a delicious aroma, some kind of fragrance

plants and basil. The bread dough is made with flowers-

lavender and dill flowers. This bread has a delicious aroma and
served with delicious cheese or as a soup companion.

Figure 3.6 Type of Bread Pain De Provence (Provence Bread)

Source: [Link]

d) Baguette
It was developed in Paris in the 1930s and
arises due to a combination of several factors. The baguette becomes

increasingly popular and becoming identical, thus it can be assured

at that time with quality and excellence. The bakers
it has just been stated that the developed yeast means bread
it can be experimented with other ways, namely by
adding yeast to the flour, and kneaded with a machine and
causing a substantial increase in
combustion technique.

Figure 3.7 Baguette

Source:[Link]
e) Vienna Rolls
 French rolls are similar to bridges.
roll, small and soft enough. They may reduce
three or four times at the top. Then small milk breads
rolled up and a long groove is given on the top part
rounded at both ends, then at
the top is sometimes dusted with powdered sugar.

Figure 3.8 Vienna Rolls

Source:[Link]

f) Fougasse
Fougasse bread originates from Languedoc and Provence.
although they originally came from Italy and are very similar
with focaccia Italy. Sometimes known as fouaces,
or "bread oven", they are traditionally baked inside
a furnace with hot embers, but the temperature of the embers is
not suitable for regular bread. Most of
using sourdough and all flat, cut and
bake in a very hot oven.

Figure 3.9 Fougasse

Source: [Link]

Italian Bread
Italian bread is bread that has undergone several processes.
changes in recent years. This bread crust must
 thick and hard, the crumbs must be dry. Italian bread is usually
long and pointed in shape with two or three slices and
it must be easily breakable.
Italian bread is served during a celebration.
happiness or a party is usually served with pasta,
fish, meat and poultry, as well as cheese. Various types of Italian bread

created from a number of independent countries that

develop the bread recipe according to taste. Some breads
the most famous, such as ciabatta and pagnotta are bread
Nationally in rural areas, bread is usually made from wheat.
mixed with olive oil, addition olive oil
due to changing the texture of bread in rural areas that
tends to be harsh and provides flavor while maintaining quality
.
Wina Bread
Wina bread has the characteristic of having more open grains and
punctured, crumbly and rough in texture. Vienna bread
shaped in various patterns, especially pointed shapes that
most famous and usually before being put into the oven
bread sprinkled with sesame first.

Figure 3.10 Vienna Bread

Source: [Link]
Dutch bread
 This bread is known for its toppings. The toppings are sprinkled on top.

the surface of the bread before the bread goes into the oven. When

the baking takes place, the dough expands and separates,

The topping breaks apart, creating a crunchy crust.

Figure 3.11 Dutch Bread

Source:[Link]

Soft Roll
Soft roll is a type of bread that has a very tender crumb.
soft. This type of bread usually has a thin, smooth crust.
["egg twist bread","vlenna bread","fruit bread","sandwich","bun"]
hamburger bread, brioche. To clarify, an example of bread dough
soft tea
a) Pizza
Pizza originated from Italy, which was then introduced
by Italian immigrants in Europe and North America. At first
Pizza is actually a dough made of flour shaped into a flat circle.
spread with tomato sauce, sprinkled with cheese, seasoned with spices and then

baked. Slowly, the Italian person made various

types of pizza with a variety of toppings such as
mushrooms, sausages, fish, peppers, etc. There are various types of pizza dough.

Some are thick and soft, some are thick and crispy, some are
also the thin line. You can choose the type of pizza dough according to
your desire. The same goes for the topping sprinkle.
 Figure 3.12 Pizza
Source:[Link]

Hot Dog
A type of sausage that is cooked or smoked and has
a smoother texture and a softer, wetter taste
rather than most sausages. Hot dogs are often eaten with
finger food, especially in the United States and usually
eaten together with soft bread (bun) that has the same shape as
sausage, sometimes accompanied by seasoning and toppings. The sandwich that

formed from this combination is also referred to as a hot dog.

Gambar 3.13Hot Dog

Source:[Link]

c) Hamburger
A type of food in the form of round bread that is cut in half.
and in the middle is filled with a patty that is usually taken from

meat, then vegetables in the form of lettuce, tomato, and onion

Bombay. As for the sauce, the burger is given various types of sauces such as

mayonnaise, tomato sauce and chili sauce as well as mustard. Some

the burger variant is also equipped with cheese, pickles, and other ingredients

other complements such as sausages and ham.

 Figure 3.14 Hamburger
Source:[Link] [Link]

d) Brioche
Briocheadalah is one of the favorite breads for breakfast in
France, made with flour and yeast, enriched with
butter, milk and eggs, and the sweetness with a little sugar. This
similar to English bread, such as Sally Lunns, although in a
generally richer by using half to three
one quarter of the ratio of flour to butter, which is equally rich or richer

than most pastries. Although it is not as popular as croissants

outside of France, brioche is the perfect bread for
breakfast, with a soft texture and rich flavor. It tastes more
delight served with jam or fruit. Brioche is made in
various shapes and sizes. The most famous is brioche.
the head.
Brioche Nanterre is made by arranging six or
eight balls of dough in a zigzag pattern
The basis of the bread dough, while Parisienne brioche is made with

the same way, but with nine or ten balls from

The dough is placed in a circle. Both are filled out.
However, there are still small pieces that could break.
Savory brioche, made with cheese in every part.
butter has become more widely available outside of France. This is
perhaps the breads will be shaped, not the traditional round, and can
used for delicious dishes (such as indeed getting the version that
 sweeter). One of the most delicious ways to use
briocheadalah to dig the center and items with
wild mushrooms or roasted bell peppers.

Figure 3.15 Brioche

Source:[Link] [Link]

e) Nut Bread (Nut Loaf)

This is the favorite French bread, even though it is translated.
as "nut bread." Walnuts provide a flavor
on bread, but a lot of delicious bread, best served
with soft cheese, like Brie or Camembert. This bread is made
using wheat breadcrumbs, which are white and complemented
the content and deliciousness of walnuts.
f) Soft Bread (White Bread)
This is the French version of an English sandwich bread.
this is cooked in a closed can, so the bread has a side
square and soft crust, making it the ideal shape for
sandwiches. Unlike English bread, however, usually
enriched with milk and butter so that, in taste, it
more similar to brioche than plain white bread.
Rye Bread / Black Wheat Bread
Black Wheat
Rye bread is a type of French black wheat and a choice bread.
which is suitable to eat with oysters. Rules
states clearly that this roll must contain at least
two-thirds of black wheat, the remaining top part made with
wheat flour, which provides this color lighter than
 German and rye bread Scandinavia. Pain au seigle ("bread
with black wheat) requires to contain only 10 percent
black wheat and light bread again.

Figure 3.16 Pain au seigle (Rye Bread)

Source:[Link] [Link]

h) Pain BattuAuFromage (Bread Battu With Cheese)

This bread is made with parmesan cheese in the dough.
Originally came from Italy or the Alpine region of France. Cheese
combined into one in the dough and also drips beyond
the goal before burning, giving a golden hue to the skin
bread. Bread can be shaped like white bread or baked into cakes.
brioche - the can itself.
German Bread with Fruits
This is translated as German fruit bread, although
thus this bread comes from France, from Strasbourg, a city in
frame with Germany. Strasbourg in the Alsace region,
famous for its luxury bread, especially kugelhopf. German bread
fruit enriched with cinnamon, cloves and
sweet fennel seeds and rich in raisins, a type of plum that
dried apricots and figs. This can be said to be bread.
regarding the party.
 Figure 6.17 German Fruit Bread
Source:[Link] [Link]

j) Sourdough Bread
White bread or sometimes wholemeal bread that has been
becoming almost as famous in the kingdom union because of that
there in France. sourdough bread is made naturally using methods

sourdough, levain is the term in French for sourdough.

Bread comes in various shapes, often resembling a shorter and
data baguette, or can be printed into rough squares. Bread
rustic is made using the same method that is sourdough,
but using wholemeal flour or a mixture of
the grain.

Figure 6.18 Pain Au Levain (Bread with Levain)

Source:[Link]

Gannat Cake
 The bread related to this luxurious feast is famous in
Gannatoi region of France. The uniqueness that sets it apart.
utamanyafromageblancyang mixed into the bread dough with
eggs and butter make bread easily crumble smooth with
manis / bau masam. Rasa ini terutama nyata jika telah
added brandy.
Egg Twist (Rotating Egg Roti)
This bread is made in two different forms, namely bread.
rotate in a circle or straight like regular bread.

Figure 3.19 Egg Twist

Source:[Link]

Danish Pastry
Danish pastry is a layered dough, which is a basic bread dough.
with approximately 25% more fat. Danish pastry is a type of bread
roll in dough has a sweet taste. The technique of making danish pastry
almost the same as puff pastry. The difference is Danish pastry.

using yeast while puff pastry yeast flour. For example:

Pain Polka
The specialty bread from the Loire region is oval-shaped or
round bread, slightly flat and crisscrossed with the inside
scratched. This cake is baked using the levain method.
previously by storing the dough and using
starter for this bread.
 Figure 3.20 Pain Polka

Source:[Link]

D. Materials and Tools for Bread Making

Ingredients used for making bread

generally the same as the materials used in
the making of Indonesian cakes and cakes in KB 1, KB 2. Main ingredients such as

flour, fat, eggs, sugar, yeast, milk, salt, and liquid, can be seen
in the book Guide to Making Bread and Cakes (1981) Associates,
Wheat U.S., Djambatan. In the production of pastry products that

Differentiating is the use of wheat flour and yeast. Flour

the one used is high-protein wheat flour and yeast that
dry yeast is used
The flour used must have high protein content that
should help provide good volume to the bread results
that has become. Wheat flour that has a gluten content
high, has high absorption capacity and has mixing ability
the good that functions as an emulsifier means it can
Mix for a long time without damaging the gluten. In addition, it can facilitate.

in the milling process and can produce dough that

strong, elastic, and has good growth power, can
adjusting to the required temperature, as well as having the ability
a very good gas restraint.
 The yeast used is of the dry yeast type. Yeast is a type of
single-celled organism that belongs to the mushroom family. In
During fermentation, yeast cells produce carbon dioxide (CO2) gas.2)
that makes the dough rise. Fermentation can occur with
good because of the availability of flour, water, sugar in the dough. Process

fermentation takes time for the dough to develop with

perfect and gluten can be processed to form texture and
a good aroma. Yeast can be active at temperatures of [Link] a temperature of 49oC

ragi in critical condition and will die at a temperature of 60oC.

E. Bread Making Equipment

The types of equipment used for bread making consist of:
Preparation Equipment
Tools used during the preparation in the manufacturing process
the basic dough of bread is:
bowl

Figure 3.21 Bowl

Source: [Link]

Bowl, used to mix ingredients. Ingredients that

made of metal/steel cannot be used because metal can
react with yeast.
b) Scale

Figure 3.22 Scale

Source:[Link]
 The scale must be accurate to measure all baking ingredients,

Without the right scale, you will not produce good bread.
Choose the scale with the right weight measurement for
producing an accurate measurement.

c) Measuring cup

Figure 3.23 Measuring cup

Source: [Link]

In the form of cup measurements for accurate ingredient measuring

fall, used in millimeters or cc.

d) Work table

Figure 3.24 Work table

Source: [Link]

A flat surface is very much needed for kneading,

mixing and forming the dough. The work table made of
marble is very good for processing chocolate, sugar
decor as well as those made of porcelain. Cutting board
(chopping board) made of wood and plastic is also often
used, but for certain types of bread. A clean work table
is very much needed in the bread-making process.

2. Processing Equipment
Large Equipment
 In the world of baking, there are many tools that
used to support the production process, starting from equipment
simple that is commonly used by bakeries without having to have
special knowledge to be able to operate it or
using it, up to the large equipment.
Large equipment such as mixers, ovens, dividers, and dough.
the sheeter requires knowledge and operational manuals to
must operate the equipment so that it is safe in
use it and be efficient according to the expected results.
Mixer
A mixer is a tool for stirring / beating ingredients.
until it becomes the desired dough. Mixing in
the process of making bread, biscuits, and cakes is to
forming a homogeneous mass from a mixture of materials
such as flour, water, yeast, sugar, salt, eggs, milk, and so on,
using a mixing tool, a kneader
or mixer (beater). In the bread-making process, the mixing tool
which are commonly used include:
a) The trough made of wood as a place to mix,
banging and pressing the dough that is being worked with
hand
(b) Egg whisk using a tool made of wire shaped
spiral
c) Electric hand mixer commonly used in households
with a stirring arm shaped like an avocado is used
to beat eggs and mix soft batter for example
for cookie and cake batter.
Vertical mixing machine using a transmission system
consisting of a planetary head, pulleys, V belts, gears and
electric motor. Capacity 10-20 kg.
Here is an example of a vertical planetary mixer.
 Vertical Mixer (Planetary Mixer)

Figure 3.25 Planetary Mixer

Source: [Link]
This tool works by having a rotating stirring arm.
while rotating like the earth around the sun. Pattern
the movement occurred because of the planetary head which consists
from the belt's teeth, rotary arm, mixing/agitating shaft and
planetary gearing. The rotary arm receives rotational motion from
drive system and transfer it to planetary gears. On
At the same time, the static ring gear holds the planetary gears.
and cause the mixing shaft to rotate in direction
opposite direction of rotary arm rotation.
The speed controller divides the mixer into three levels.
namely low, medium, and high speeds. The mixing machine
The dough consists of three main parts, namely the bowl, the arms.
stirrer and drive motor. The movement of the stirrer arm
causes the dough to stretch, fold, and bounce.
This mixer is more commonly known as a planetary mixer and
is a type of multifunction mixer because it can be used for
mixing various types of dough. types of mixers available in
sizes from 8 liters to 60 liters and equipped with 3 types
beating (beater):
Paddle: flat-shaped used for making cream,
and various mixtures that do not require volume
high.
 Image 3.26 Paddle
Source: [Link]

(2) Wine whip: oval-shaped, consisting of a series of

a wire is used to whip egg or cream batter
that requires maximum volume.

Figure 3.27 Wine Whip

Source: [Link]

(3) Dough armataudough book: beer shaped like a hook

large, used to stir heavy batter such as
bread dough or other leavened dough.

Figure 3.28 Dough Arm

Source: [Link]

Mixer Spiral
 Figure 3.29 Mixed Spiral
Source: [Link]

The spiral mixer is specifically designed for dough bread.

yeast dough and also for heavy dough. Usually

used to mix large quantities of dough.
Mixer equipped with a spiral-shaped stirrer and bowl.
a rotating mixer, this design produces
the mixing level is faster compared to
vertical mixer.
(c)Horizontal Mixer
Type of mixer with large capacity with size
for production of a mixer/industry that can stir dough
in large quantities and with quick time. Some
the model is designed according to its product specifications, such as

bread dough, pastry dough, and liquid dough.

Stirring Arm
This tool is used for shaking and mixing purposes.
spinning, stretching, and cutting. Forms -
common configurations of mixing arms include
known for whisks, hooks, and spades
(a) Whisks are made of stainless steel wire, either in a fruit shape.
cross-shaped avocado. This type of stirrer is used for
the incorporation and breaking of air bubbles in the dough
even though the batter is only 20% of maximum capacity. Whisk
 shaped like an avocado, suitable for whipping cream, eggs and
thin sponge batter.
The spade shaped like a propeller gives
the large vertical mixing effect so that products such as
cake dough, cream made from butter, sugar, and eggs for bread, cream
cookies and pastries can be mixed evenly in no time.
shorter. Sometimes plastic or rubber binders.
mounted on the edge of the mixer to scrape the product that
sticking to the wall of the pot.

(c) Hooks in the form of claws or spirals, generally made of steel.

It holds and is usually used in mixing dough.
The stirring arm tends to lift,
stretching and pressing the dough so that it is suitable for bread dough,

a firm dough for biscuits that requires gluten formation.

Dough handling equipment
This equipment is supportive equipment that
facilitating the production process so that it is faster and more efficient.

a) Divider
This tool is used to divide and assist the dough.
according to the weight needed in a short time.
There are two types of dividers, namely manual dividers and automatic dividers.

(b)Divider Rounder
Almost like a divider, this tool also functions to divide
but also functions to divide and simultaneously round
dough.
Dough Sheeter
The Dough Sheeter is used to form layered products.
–cakes such as crackers, puff biscuits, as well as croissants and Danish
Pastry. In terms of mechanics, this tool is for reducing thickness.
dough. A sheeter generally consists of a feed funnel.
with an open base and two rollers to flatten the dough.
 In the making, the dough for Croissant and Danish Pastry must be

formed into very thin sheets that one

with other sheets limited by fat.

Figure 3.30 Dough Sheeter

Source: [Link]
Proving Cabinet
A special cabinet used to create conditions
the ideal for the fermentation process of leavened dough/bread dough,

maintain the appropriate temperature and humidity for

desired production. This tool is used for
the final development of the fermentation process in bread making.

Equipped with a relative humidity and temperature controller.

The adjustment of humidity and temperature is very important for

achieving a good fermentation condition.

The fermentation room's humidity is regulated with water vapor.

blown by the fan from the bottom of the room so that

Humidity should be around 70-85% and the temperature should be 35-40°C.

Water vapor comes from water that is evaporated, through a stainless container.

steel located under the fermentation room surrounded by

heating wire. The steam that forms is then blown out.
by a fan (blower) throughout the fermentation room.
Bread Slicer
The tool used for cutting thick white bread.
the same for every cut result. Available size 30
cm and 45 cm.
 Image 3.31
Source: [Link]
Oven

Figure 3.32 Oven

Source: [Link]

This tool is very important in baking.

functions to mature the product until it is ready to be served.
Deck Oven
It is called a deck oven because all the products are baked.

with this oven heated by being placed at the bottom

oven. This oven is available in two combustion sources, namely
with gas and electricity. gas-fired ovens are more
widely used because it is cheaper and more efficient in
its usage.
Rack Oven
This oven is one of the large-capacity ovens, because one
a rack oven can hold 8 to 24 trays. however
lately it has been frequently found in restaurants or cafes in
a smaller form.
Mechanical oven/Rotary oven
In this, the product moves during the combustion inside
oven, so that it can produce uniform products
its combustion.
 Convection oven
This oven is almost similar to an oven rack, but differs in
the heating system because it uses a fan for
distributing heat inside the oven.
stove

Figure 3.33 Stove

Source: [Link]

The stove is a heating device used for

heating the dish.

b) Small Equipment
Rolling Pin
Oval in shape and made of wood, plastic,
marble, stainless steel. used for rolling/
flattening the dough.

Figure 3.34 Rolling Pin

Source: [Link]

2) Scraper
Usually rectangular or semi
circle. made of plastic or stainless steel. Used
to clean, stir, and cut the dough.
Stainer
 Figure 3.35 Flour sieve
Source: [Link]

There are several sieves, including flour sieves.

usually made of stainless steel and used for
sifting flour or other powdered ingredients.
4) Pastry Brushes

Figure 3.36 Pastry Brushes

Source: [Link]

Used to coat the surface of bread with egg.

also for spreading glazing jelly and others.

5) Cooling Grid
The wire is made of stainless steel,
used to cool products such as bread, cake, and
other products.

Baking sheet
Use a good quality baking pan, the baking pan is made of
made of thick metal to prevent scorching and create
The shape of the mold is not easily bent or warped.

Knife
 Figure 3.37 Knife
Source: [Link]

Used to cut the dough during the bread making process

formation, the knife used must be really sharp

and made of stainless steel.
Proofing box
This tool is used for kneading bread dough before...
roasted. the tool is shaped like a cabinet that uses shelves.
the condition of this cupboard is damp and warm, thus in the process

the dough expansion does not lose its moisture content that

causing the dough to become dry and hard after

grilled.
Rubber spatula

Figure 3.38 Rubber spatula

Source: [Link]

Rubber spatula for scraping soft batter.

collecting the remnants of the soft dough. Its elastic nature
it makes it easy to scoop the batter to the bottom
a bowl to prevent the batter from sticking to the bottom
bowl, and 'cleaning' the bowl from leftover batter
until smooth and clean.

10) Dough Cutter

Figure 3.39 Dough cutter

Source: [Link]
 Dough cutter is used for scraping, cutting,
cleaning leftover solid dough or food that
left on a flat surface such as a table, tray,
Tin also in the bowl. Its shape is flat and long made of
made from flexible synthetic materials, also available from materials

stainless. Scraper can be found in various forms

like serrated, pointed elbow or blunt elbow.

Slicer

Figure 3.40 Slicer

Sumber : [Link]

A long and thin knife is used to slice the dough.

bread

Wire cooling rack

Figure 3.41 Wire cooling rack

Source: [Link]

To cool the freshly baked cake and

removed from the oven. Made of aluminum or stainless steel
in the shape of a square or a circle.

F. Stages of Bread Making

In general, the bread-making process consists of mixing,
formation and baking. The process of making bread consists of
several stages, namely the weighing of materials, mixing and
dough handling, initial fermentation, rounding, intermediate proofing
 sheeting, moulding, panning, final proofing, baking, depanning
cooling and packaging.
1. Weighing Ingredients

Weighing must be done carefully and choosing the tools accurately.

According to the weight of the material to be weighed. Pay attention to the accuracy.

(graduation) the scale to be used. Do not weigh

weight of 100 gr, you are using a rough scale with a capacity of 100 kg.
Clean the tools from the dirt that sticks, perform the engraving until
The weighing instrument is ready to be used. Ingredients such as Yeast,

Salt, bread improver, and water must be weighed carefully.

Do not weigh salt and yeast on the same scale.
The three types of materials have a direct influence on
the fermentation speed and taste of the bread produced.
2. Mixing the Dough
Mixing is one of the stages that
the most important in bread making. The dough is mixed so that all elements
the materials can be mixed evenly. The purpose of mixing is to make and

developing adhesive power or gluten as well as being soft, elastic,

extendable and appears dry and not sticky. For

to produce good bread, proper mixing is essential
What needs to be considered. Each flour has a mixing time.
optimal, speed, water absorption and types of bread that
desired. Strong flour requires a longer mixing time
lama and less yeast to achieve a gluten state that
accurate and good. for weak flour it takes time to mix
which is shorter and requires more yeast. Mixing
excessive will damage the gluten structure, the dough will become hot and

the fermentation will be slow, the dough will produce bread that
the volume is very poor. Insufficient mixing causes
the dough becomes less elastic. Testing method for sufficient mixing
what is commonly done is to stretch a lump
the dough forms a thin sheet.
To achieve that effect, the mixer must press,
stretching and folding the dough. Common methods used in
The mixing of bread, according to the Cake and Bread Module (2005:85), at the time

There are four types of techniques or systems for making bread.

:
a. Sponge and Dough System (Starter)
Figure 3.1 The Bread Making Process with the System
Sponge and Dough

The bread-making technique using the Sponge and Dough system

has several advantages compared to the system
Straight Dough, among others, uses less yeast.
in the dough, the resulting bread has a larger volume and
crumbs and a better texture, as well as having a level
high flexibility. Sponge and Dough technique
The process of making bread consists of two steps, namely:

1) Sponge production stage

Sponge or dough usually consists of 60% of the total.
tepung dari resep, totalyeastdalam resep,mineral yeast food
and some water that is mixed or kneaded until soft
and average temperature.
 During mixing, gluten formation occurs, in
this gluten will later hold the gas produced
in the fermentation process. Proper mixing of the sponge will
producing dough that rises perfectly
during fermentation. However, if the dough is insufficiently mixed (under

the formed dough is less risen (flat)

due to the uneven mixture of flour and water
where it will not produce the perfect gluten that
is the main framework of the bread.
The dough temperature after mixing ranges from 23-25.5°C.
after the sponge mixture undergoes the fermentation process.

The fermentation room for sponge ranges from 26.5 to 29°C with
humidity 75-80% for the duration and length of fermentation

varies, depending on the percentage of flour used,

percentage of water, temperature of sponge, and amount of yeast.

The sponge fermentation process initially proceeds slowly,

but then it will run very fast. Sugar content
the one found in flour is the main source of food
for yeast to grow, it will then weaken
in the first hour of fermentation. After that, the yeast
started producing carbon dioxide alcohol in sponge.
The carbon dioxide produced during fermentation will
providing air to the dough which increases its volume
expand.

2) Dough Preparation Stage

After the sponge undergoes the fermentation process for

After hours, the sponge is mixed again with the ingredients.

other ingredients include flour and water. The ingredients that

added besides flour and water, can be in the form of milk, salt,
sugar, shortening, and other ingredients. The mixing process in
 generally mix sponge with dry ingredients first
first and once it is well mixed, then add the ingredients
It will sink, and only halfway through will it be added.
shortening to be mixed. The dough is stirred until evenly mixed

and the kalis.

The next stage, the dough undergoes the process again.

second fermentation or floor time. During this floor time, yeast
continues to function in producing carbon dioxide, in
the gluten has matured and shows the dough structure
that is stable. During this process, the dough will become more

soft and elastic and the surface of the dough becomes dry.
The fermentation process usually lasts 15-20 minutes.
The advantage of this system is that it has tolerance that
good regarding fermentation time, the aroma of the produced bread
the best, and the shelf life of the bread is longer. The disadvantages of

this system has little tolerance for mixing time, more

more equipment, more employees, and more
weight loss due to the fermentation process being too long.
For more clarity regarding the adonansponge formation system
and dough, and you can watch the video at the following link

[Link]

b. Straight Dough System

Figure 3.2 Bread Making Process with the Straight System
Dough
 Straight dough method is the most direct way of making dough.
widely used in the household industry in Indonesia.
What is meant by Straight itself is a process.
bread making with a single mixing where all ingredients are mixed
mixed into one. This mixing is done until the dough
kelihatan lembut dan kalis. Temperatur adonan yang keluar dari
mixer ranges from 26-28 oc, and fermented between 1-3
jam. The advantage of this system is that it has tolerance that
good towards stirring time, fewer employees who
employed, shorter production time compared to
sponge dough. However, this system also has
the fermentation time lapse and mistakes cannot be corrected if
an error occurred during stirring.
For more clarity regarding the straight dough formation system.
dough, you can watch the video at the following link
[Link]

c. NoTime Dough System

No Time Dough is a quick dough system where in
In 3 minutes, bread can be made. The characteristics of this system are
one-time fermentation stirring 0-45 minutes, addition of yeast
and bread improver to accelerate development and
 the volume remains good, and the durability is around 3 days. The advantages of

this system is time-saving in the fermentation process, not

requires a lot of tools, less energy used, results
more bread, but the bread produced does not have
the good aroma and the bread's durability does not last long.

This process is widely used in Australia and some

Countries in Southeast Asia. step from No Time Dough almost
same as how to make bread conventionally. Not
like Straight Dough and Sponge Dough which are generally

relying on the fermentation process to produce bread volume.

This system relies on its developers from chemical materials.
mixing process. In principle, this system is
the addition of leavening agents that will cause the dough
quickly expands without a process that takes too long.

For more clarity regarding the adonanno time formation system

dough, and you can watch the video at the following link

[Link]

[Link] Break Roll

This system is a modification of No Time Dough, which is widely

used by the industry or cheap bakeries to

consumed by the lower class where taste and preferences
less attention. Bread can be made quickly, in large quantities and
the product has a smoother texture. Characteristics of
This dough is mixed and then rolled with a machine.
repeatedly until smooth and the next system is the same as
Straight Dough. In this recipe, there is a change in the amount of water.

reduced by 5-7% and 1% bread improver added and usually

does not undergo the fermentation process. The bread produced, although
durable but usually has lower quality.
 The advantages of this system include even though its production
faster, more products and the texture is the best
smooth. But without the fermentation process, the aroma
the resulting bread does not come out, and the bread crust looks a bit pale.

3. Peragian
Peragian is a general term that encompasses change.
air bubbles and those that are not air bubbles that are caused by
by microorganisms and includes the production of carbon dioxide gas,

alcohol, acids and other by-products. Fermenting fungi in

the making of bread is:
a) Bakers can make bread that is aromatic and delicious
b) The carbon dioxide produced during proper fermentation will
developing bread.
c) With fermentation, gluten can be controlled to increase the volume of bread.

should develop well.

4. Development or Proofing
Proofing is the stage where gas is produced in the dough.
at the final level and gives the volume of bread. While
Proofing for too long will cause the bread to shrink, sometimes -
sometimes the bread will become dense in the oven, it will spoil faster and because

the liquid evaporates more while in the oven.

5. Makeup
At this stage, the dough is divided sequentially and
rounded, rested, rolled or if the sweet bread is filled and
shaped, placed in the mold, and final fermentation (final proofing)
before roasting.
a. Dough Division (Dividing)
After the initial fermentation, the dough is divided by size and weight.

certainly that can be done manually or with

 using the machine. Manual division is required
weighing to make the product size uniform. Do it.
as quickly and as accurately as possible to avoid fermentation
excessive.
Dividing dough with a manual dough divider
must be more homogeneous and have uniform weight. Review the SOP again.

the use of the tool.

b. Dough Rounding
In principle, rounding aims to hold gas
carbon dioxide formed during fermentation and
facilitates the batter to absorb outside air so that the batter can

to achieve optimum volume. In addition, the rounding also functions

to reduce the stickiness of the dough and to reduce
the use of flour in the molding stage.
The dough pieces resulting from the division that still have a rough surface.

with an irregular shape then rounded to form

a smooth circle with relatively thick skin. Process
rounding can be done by hand with a pulling force
drawing the dough towards the center at the bottom
Rounding requires intensive practice, do it with one hand and
the more skilled you are, the more you can round off both at once
hand.

6. Intermediate Proofing
Intermediate proofing is the resting of dough after
the rounding process so that the dough is easier to handle during the process

next. At this stage, the dough will continue the process

fermentation until the dough becomes elastic again after losing gas,
torn and ripped during weighing. Intermediate time
Proofing ranges from 2 to 20 minutes, but usually averages 6 to 10.
 minutes. The time also depends on the condition of the dough so that the dough

not broken/damaged when flattened.

[Link] Sheeting
The purpose of dough filtering is to eliminate or
removing CO2 gas and facilitating the filling of the batter. Process

Sheeting is done manually using plastic pipes.

or wood and with a machine using a Dough tool
Sheeter.
8. Rolling and Moulding
Moulding is the process of shaping the dough according to
each person's taste that can be done by rolling
dough and sealing the edges of the dough after filling.
Manual molding process is carried out on a work table that has been
dusted with flour with the aim of preventing stickiness
dough on the processing table and using tools
Moulding.
This process is often carried out with roller pairs, belt conveyors.
or metal weaving (mesh). When the dough passes through the front end
the plate is temporarily held while the lower belt pushes towards
in front until the sheet is rolled into a cylinder. Layer-
the layer is still loose when leaving the winder
, the dough cylinder is tightly rolled, so that at
the baking time is not open but expands forming
a distinctive slice of bread.

In addition, the air between the layers of the dough is compressed and

the dough becomes long according to the size of the mold

making white bread. These two steps are done manually
simultaneously by pressing the edge of the roll every third
or a quarter of a roll.
9. Panning
 Panning is the process of placing the dough into the mold.
clean and has been coated with special oil for greasing the baking pan. On

when laying the dough, the seam of the dough should be at the part
below. This is to prevent the possibility of the connection opening
greeting final proofing or baking.
10. Final Proofing
Final proofing is done before the dough is placed in the
oven. Final proofing is the final fermentation stage, resulting in
the development of dough that reaches optimum volume is good.

Temperature around 35–40 °C and relative humidity 80–85%.

In this fermentation, the bread yeast breaks down the sugars in the dough.

to produce carbon dioxide gas. A gas that formed

developing dough and producing porous breadcrumbs
Pori. Fermentation is considered sufficient when the dough volume reaches 75.

-90% is a mold or pan for casino bread or pillman bread.

Meanwhile, for plain white bread, the fermentation is done until it is high.

the batter is about 20% higher than the baking pan used. Usually
this fermentation takes 30–60 minutes.
11. Combustion
Baking is the process of maturing the dough into
bread that can be digested by the body and produces a distinctive aroma.
Roasting is a critical aspect of the sequence of processes for
menghasilkan roti yang berkualitas tinggi. Pemanggangan terlalu lama
can cause violence and unpleasant appearances. Temperature
and the common time for roasting is 180–200 °C
for 15 –20 minutes. The roasting process will cause
the volume of the dough increases in the first 5-6 minutes in
The activity of yeast will stop at a dough temperature of 65 °C.
The process of toasting bread will denature proteins and a process will occur.

gelatinization of starch, and to produce a firm breadcrumb

 the dough temperature must reach a minimum of 77 °C.
burning can be done in 2 ways, namely:

a) With a cold oven

In this case, the bread must be proofed for a shorter time.
so that it will not develop too much that
causes the bread to shrink and sometimes fail.
b) With a hot oven
The use of the hot oven requires us to prepare the dough properly.

It would be better to reduce the sugar and let the bread proof longer.
normal. With a hot oven, you can bake bread
in a shorter time.
12. Depending
Depanning is the process of removing bread from the pan after
the bread undergoes the baking process until fully cooked for
cooled down. Once cooked, the bread must be immediately removed from the oven

and removed from the baking pan. If left on the hot pan
the possibility that the bottom surface in contact with the mold will

to become burnt. The bread is placed on parchment paper or on a mat.

stainless steel so that steam will escape and not condense
on the surface of the bread. Cooling in a humid place can cause
Condensation on the surface and skin of the bread will cause wrinkling.

13. Packaging
After cooling, the surface of the bread is dry and is in
balance with the environment so that drying does not occur
or water absorption, to avoid such incidents bread
packaging should be done. The purpose of packaging is to
avoiding contamination and drying during storage and
improving appearance during marketing.
 In addition, packaging serves to prevent hardening.
skin due to the evaporation of moisture content. The packaging generally

done after the produced bread is no longer hot, because

packing in hot conditions will cause damage to
bread becomes faster. Good packaging will protect the bread
from contamination, the entry of ants, and mechanical damage.

G. Bread Making Techniques

The process of making bread has 2 stages, namely:

1. Manual Technique/Bread Making by Hand

The process of making bread by hand involves techniques
the standard procedures that must be followed to produce bakery products
the good, even during the mixing process
different levels of precision are required. In one of the recipes,
untuk proses pencampuran bahan, seluruh bahan dicampurkan secara
together and at the dough temperature must be kneaded.
Kneading dough is a technique in bread making.
Kneading is an important factor because gluten
contained in the flour when mixed with other ingredients
simultaneously will become elastic thus helping the dough
to shape and expand. The dough must be kneaded on the table that
has been given flour beforehand. If the dough is too soft or
knead, add flour then knead again until the dough looks smooth
shiny and feels elastic. Be careful while kneading, do not
done too hard.
After the dough is finished kneading, place the dough on top of the pot.

that has been brushed with oil/butter. Brush the dough that has been shaped

round with oil. After that, cover the container with a cloth or
Then store the container with this dough in a temperature-controlled place.

warm. Let the dough rise (yeast fermentation reaction)

determined by the gluten contained in the flour) until
 is twice the size of the original form. This development process
usually takes up to 1 hour.
After the dough has risen, it must be 'punched down' to
releasing the gas that is present in the dough and then kneading it again

wait a moment. Put the previous dough back in for the process.

further development or we can directly shape it

with a rectangular shape or circular shape, place it back
on a baking tray that has been greased with margarine depends on the recipe that

used. The batter that has been placed in the pan must be allowed to sit
for ½ hour or more. While waiting for the dough to rise,
preheat the oven until it reaches the desired temperature. After
the dough has risen perfectly, put in the cooked dough,
when the loaf-shaped bread is tapped with a finger on the part
It will feel more empty up there.

2. Mixing Technique / Bread Making using a machine

Mixing technique is the process of making bread using
mixer. The manufacturing process is almost the same as the manual technique but

different in its kneading which uses a mixer.

The function of kneading using this mixing technique is:
a) Mix all the batter evenly.
b) Utilize hydration from all carbohydrates and proteins.
c) Formation of gluten, softening, obtaining gas retention
(good gas retention strength).
d) Maintaining the stability of the dough due to the heat generated from
the mixer remains agitated so that it will help the yeast to be able to

expanding perfectly.
e) Making the shaking time more effective (faster than the process
manual)
H. Factors of Bread Making Failure
Common mistakes that often occur in results
the end of bread production, among others:

1. Volume Roti
The cause is:
a) Using weak flour
b) Too much salt
c) Lack of fat
d) Less active yeast
e) Mixing the batter for too short a time

f) Over mixing the dough

young dough / green dough

h) Over proof dough
i) Too long fermentation before formation
j) Hard dough
The oven is too hot

2. Volume Too Large

The cause is:
a) Less salt
b) Using unsuitable flour
c)Adonan over proof
d) Overloading the batter in one mold
e) The oven is not hot enough

3. Color of Pale Bread

The cause is:
a) The quality of the flour is decreasing

b) Advantages of yeast minerals

c) The formula is less balanced

d) Over mixing the dough
 e) The humidity of the proofer is low

f) Oven is not hot enough

g) Reduced burning time

4. The Color of the Bread is Too Dark

The cause is:

too much sugar
b) Too much milk
c) The dough is under-mixed
d) The oven is too hot
e) Burning too long

5. There is a hole beneath the skin

The cause is:
The dough is not smooth enough.

b) The steam in the proofer is too excessive

c) Proofing time is too long

d) Rough when inserting the tray into the oven

6. Thick Bread Crust

The cause is:
low fat
Less sugar
c) Over mixing the dough
d) The moisture proofer is insufficient.

e) The vapor in the proofer is too much

f) The oven is not hot enough

g) The burning time is too long

7. Peeling Bread Crust

The cause is:
a) The flour is of poor quality
 b) The dough is too hard
c) The dough is less elastic

d) Less moisture proofer

e) Less final fermentation
f) The oven is too hot at the top

8. Bread Difficult to Cut

The cause is:
breadcrumb
b) Ragi mineral is too much
c) The dough is not kneaded enough

d) Over mixing the dough

9. Dark Crumb Color

The cause is:
a) Overusing bread improver
b) Dough over proof
c) Using a mold that is too large
d) Dough over mixing

10. Striped Bread Crumbs

The cause is:
a) The dough is not well kneaded
b) The dough with skin during fermentation

c) Sponge dough less mixing

d) Too much oil is spilled
The dry dough goes into the dough
f) Too much sawdust flour
dough with a crust during final proofing
h) Over mixing the dough

Coarse Breadcrumbs
The cause is:
 weak flour
The dough is not sufficiently kneaded.

c) Soft dough
d) The dough was mixed for too long
e) The formation process is poor
f) Over-proof dough
g) The oven is not hot enough

12. The Bread Network is Not Good

The cause is:
a) The dough is not kneaded enough
b) The dough is under mixed
c) Soft dough
d) The oil is too oily
e) The dough formation is not good.
f) Too much flour is added
g) The oven is not hot enough

h) Over mixing the dough

13. Aroma and Flavor are Not Good

The cause is:
a) The storage of the dough is not good

b) The materials have low quality.

c) The amount of salt is not accurate

d) The dough is less well-prepared

e) Dirty print