Professional Documents
Culture Documents
CBLM BPP Prepare and Produce Bakery Prod
CBLM BPP Prepare and Produce Bakery Prod
CBLM BPP Prepare and Produce Bakery Prod
MATERIAL
Sector
TOURISM
Qualification Title
This will be the source of information for you to acquire knowledge and
skills in this particular competency independently and at your own pace, with
minimum supervision or help from your facilitator.
Remember to:
Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Answer keys are in-
cluded in this package to allow immediate feedback. Answering the self-
check will help you acquire the knowledge content of this competency.
Perform the task sheets and job sheets until you are confident that your
output conforms to the performance criteria checklist that follows the
sheets.
Submit outputs of the task sheets and job sheets to your facilitator for eval-
uation and recording in the Accomplishment Chart. Outputs shall serve as
your portfolio during the institutional competency evaluation.
Introduction:
This unit deals with the knowledge and skills required by bakers
and pastry cooks (patissiers) to prepare and produce a range of high-
quality bakery products in commercial food production environments
and hospitality establishments.
Learning Outcomes:
At the end of this module you MUST be able to:
Contents:
1. Varieties and characteristics of bakery products.
2. Historical and cultural, aspects of bakery products.
3. Underlying principles in making bakery products.
4. Knowledge commodity on including quality indicators of ingredients for bakery products,
properties of ingredients used, interaction and changes during processing to produce
required characteristics.
5. Properties and requirements of yeast and control of yeast action.
6. Culinary and technical terms related to bakery products commonly used in the industry.
7. Expected taste, texture and crumb structure appropriate for particular bakery products.
8. Ratio of ingredients required to produce a balanced formula.
9. The influence of correct portion control, yields, weights and sizes on the profitability of an
establishment.
Assessment Criteria:
1. Required ingredients are selected, measured and weighed according to recipe or
production requirements and established standards and procedures
2. A variety of bakery products are prepared according to standard mixing
procedures/formulation/ recipes and desired product characteristics
3. Appropriate equipment are used according to required bakery products and standard
operating procedures
4. Bakery products are baked according to techniques and appropriate conditions; and
enterprise requirement and standards
5. Required oven temperature are selected to bake goods in accordance with the desired
characteristics, standards recipe specifications and enterprise practices
Conditions:
Commercial mixers and Ovens
attachments Moulds 67, shapes and cutters
Cutting implements Baking sheets and containers
Scales Various shapes and sizes of
Measures pans
Bowls
Methodology:
Lecture
Actual Demonstration
On- the-job training
Video Presentation
Assessment Method:
Oral questioning and written Demonstration
examination
Observation
Learning Outcome # 1
Term Explanation
Acidity Sourness is the taste caused by the presence of acids in
solution. Different types of fermentation produce different acids.
When milk sours, lactic acid is formed, and when vinegar is
made from apples or grain, ascetic acid is formed. Sour rye
bread is made by the addition of sours or ferments containing
bacteria, which produce various acids, but mostly lactic and
ascetic.
Alcohol The alcohol formed during the fermentation of sugar by yeast is
ethyl alcohol, the same alcohol found in beer and whisky
(chemically known as ethanol)
Ambient Temperature of the surrounding area, room temperature
Temperature
Antioxidant A material which, when added to a product, extends the life of
the product by protecting it against oxidisation.
Appearance Visual stimulation, whether or not it looks attractive
Ascorbic acid Vitamin C
Baking Time Time taken to complete the baking process
Boiling point 100°C
Bake Out Bake for the full extent
Bake/Baking Subjecting food to heat inside an enclosed area: oven
Bakers Flour Flour which produces dough’s having good gas retention
properties and strong, elasticity. Usually associated with higher
protein content.
Batch A given quantity determined by the amount needed.
Bind Combining two or more ingredients to form a mixture.
Creaming The process of beating sugar and fat for the purpose of
incorporating air.
Docking Punching a number of vertical impressions into a dough so that
the dough will expand uniformly without bursting during baking.
Dusting flour A flour used to prevent sticking of products to the bench or
equipment.
Egg wash Egg or egg yolk with some milk or water added, for brushing
products prior to baking to improve colouring and to give a
7 Date Developed: Document No. BPPNCII - 001
CBLM July 2022 Issued by:
Bread and Pastry Production NCII Date Revised:
Flour
Wheat is the prime grain that flour is obtained from for the baking industry. White flour is
the most popular flour. This is because other parts of the wheat grain are harsh and are
unpopular with the general public. This is not to say they are not good to eat.
The following information relates to dough’s for bread and yeast goods, not pastry.
Flour consists of the following elements on average:
Starch 64 – 71%
Protein 9 – 14%
Sugar 2 – 4%
Moisture 11 – 15%
Fat 1 – 2%
Enzymes naturally occurring in wheat
flour
STARCH 64% – 71%, provides main body structure through gelatinisation – bursts
(through heat) and swell.
Starch is broken down by enzymes into simple sugars, which are to be used by
yeast as food.
In unleavened dough like pastry this gluten structure allows for it to be stretched out over
a large area without breaking.
SUGAR
Sucrose 2 – 4%: all plant material naturally contains sugar.
1.5 – 2% is sufficient for gas production up to 5 hours (Bulk
Ferment Time) plus glucose, plus dextrose (inversion of cane
sugar).
If flour is low in these sugars, malt can be added to formulae, to
allow longer Bulk Fermentation Times. (BFT)
MOISTURE 11 – 15%
The natural proportion of water depends on conditions of growth, storage and milling.
Wheat is a hard grain and needs to be soaked in water to aid the milling process.
There are laws pertaining to the amount of moisture allowed in flour. In Australia it
cannot be more than 15%.
ENZYMES
Diastatic – Amylase change starch in sugars.
Proteolytic – Conditions the proteins
Responsible to soften the gluten, dough tolerance is reduced and could cause collapsing
of the bread, especially in wholemeal products.
Yeast
Baker’s yeast, Saccharomyces cerevisiae, is manufactured specially for
the production of Yeast Goods.
It is a unicellular organism yet each microscopic cell contains a
multitude of enzymes capable of carrying out the most intricate series
of chemical reactions.
Because it is a living organism, baker’s yeast is very perishable and must have optimum
storage conditions.
Compressed yeast should be stored in dark and cool conditions; it is best used for
up to two weeks after manufacture, as it slowly loses its strength.
Yeast produces carbon dioxide and Ethyl alcohol, by changing sugars.
The activity of yeast is destroyed at temperatures above 55°C. and may be
severely impaired at temperatures over 45°C.
Production of Flavour
Imparts flavours during fermentation through flavour substances such as organic acids,
esters, alcohols and ketones.
Dough temperature:
The warmer the dough temperature, faster rate of
fermentation
The cooler the dough temperature the slower the rate of
fermentation
Acidity:
4 – 6pH range. Outside these, activity is slower
Yeast Quantity:
Lower quantities of yeast will result in longer proof.
Amounts of salt and fat also inhibit the rate of fermentation or the activity of yeast.
Remember: yeast is a living thing. It needs to be cared for and used properly.
Bread Improvers
Ensures additional food supply for yeast
Contains malt which is changed into maltose and changes starch into simple
sugar easily fermentable by yeast
Contains chemical stimulants ensuring adequate source of nitrogen– essential for
building up protein in newly forming yeast cells
Modifies gluten so that the dough is mature as it comes from the mixer. This is re-
quired to hold increased CO2 Gas produced by the fermenting yeast.
These extra ingredients may be added to a basic yeast formula to improve product
qualities in the following areas:
Improve eating qualities
Add nutritional value
Add visual appeal
Improve keeping qualities
Add and improve flavour.
Fats
Fats are added in varying proportions to bread and yeast goods. The % below are just
an indicative amount.
Fat is a generic term; it can mean oil, butter, margarine, shortening. Each have their own
advantages and disadvantages, cost and flavour benefits. Storage requirements also are
important.
Level:
15 Date Developed: Document No. BPPNCII - 001
CBLM July 2022 Issued by:
Bread and Pastry Production NCII Date Revised:
Brioche up to 50%
Fat contributes to the volume, softer texture, brighter crumb colour and better keeping
qualities. There are many fats available to baking industry and some are specially
manufactured to contain other compounds such as emulsifiers (TEM and SSL). Some
fats contain sugar and others may contain water.
It should always be remembered that butter provides better flavour to the product when
deciding upon what type of fat to use.
Effects of fat
Improves slicing
Softer crumb
Shorter eating crumb
softer crust
Better keeping qualities
Increases volume
Shorter eating crust
Emulsified fats retard crumb
Enhances firmness.
Effects of sugar
Softens crumb
Sweetens
Increases crust and whiter crumb colour
Increased levels slacken or weaken the dough
Greater water retention (stays moist, therefore better shelf-life)
Better eating qualities, but high quantities result in bread flavour loss.
Milk Powder
Level:
“Food Standards” stipulate that Milk Bread must contain 4% non-fat milk solids on the
dry crumb.
The purpose of this regulation is to increase the food value in protein and mineral
content, therefore Skim Milk Powder (reduced fat) is mostly used.
Effects of eggs
Moistening
Enriching due to fat in the yolk
Increased nutritional value
Emulsifying, due to lecithin in the yolk, therefore better keeping qualities
aids structure, due to the proteins, which coagulate at 65 to 70 oC
Better colour and appearance to baked product
Better eating qualities
Better keeping.
As egg is added to formulae, water has to decrease (in re-
formulations)
Bran
Bran is the by-product of the brake system after all the available endosperm has been
removed. Bran can vary in particle size and composition, depending on both wheat type
and the efficiency of the milling system. Some bran is sold for Human Consumption as it
is a good source of insoluble dietary fibre.
Effects of Bran
Darker crumb colour
Lower volume, due to the non-gluten forming pro-
teins
Increased water levels
Shorter mixing times
Higher fibre intake, assisting in bowel function.
18 Date Developed: Document No. BPPNCII - 001
CBLM July 2022 Issued by:
Bread and Pastry Production NCII Date Revised:
Nuts
The most commonly used nuts are hazelnuts, walnuts, almonds and
peanuts.
Nuts have a very high fat content. Large amounts used in bread
making need the addition of extra yeast and also extra gluten.
Activity 1
The student should research the following and find required information
Evolutions of the product Was it:
Cultural?
Religious?
Commemoration of an event?
Very few products were just invented. They evolve over time.
In the modern world customers crave variety and producers are able to introduce new
varieties from other countries very easily.
Gingerbread dough’s
This dough is multipurpose dough and can be used for a variety of products. By adding
different spices and/or fruit, different shapes can be given or cut out and after baking
coated with icings or chocolate. The dough is also suited for
making gingerbread houses.
It is important not to overheat the honey at the initial stage, as it
may crystallise, rendering it useless for the dough. The honey is
best heated to 65°C, then allowed to cool to 35°–40°C, to avoid
burning the flour.
The flavour of the gingerbread will improve if the dough is prepared well ahead of use,
adding the raising (lifting) agents only just prior to using the dough.
Always use quality spices in order to achieve optimum flavour.
Gingerbread dough is baked at 180°C.
Stollen (Germany)
A product popular in many European countries around
Christmas time and originating from Germany, stollen is made
from a heavy (rich in fat) yeast dough.
Some varieties contain mainly sultanas (and some candied
peel) and almonds, others almonds only or a poppy seed or
nut filling.
The cleaned sultanas are usually steeped in rum for enhanced flavour. So as not to
break or damage the fruit, they are worked under the dough last.
A somewhat tighter ferment is worked with the other ingredients to a dough, which
should also on the firm side. This hinders the flattening out (losing the intended
traditional shape) of the stollen during baking.
For uniformity and better control of the shape, special stollen moulds (tins) can be used.
After resting the dough, it is scaled into intended portion sizes and moulded round, then
worked into a roll with flat ends. Your Trainer can demonstrate the shaping of a stollen.
Croissants:
Crescent shaped pastries of delicate, flaky structure prepared from laminated yeast
dough.
Croissants are consumed plain or filled (sweet or savoury) or cut open and filled with
meats, cheese and/or salads (snacks, light meals).
Buchty
Buchty is a fine flavoured egg and butter enriched breakfast treat, very similar to brioche.
It can be either eaten with cured meat or jams, toasted or plain. Buchty is often used in
airline catering due to its long shelf life and due to the fact that it is suitable for any meal.
Europe is the origin of most of the specialty products. Each of the products has a history
and also reasons, apart from the eating qualities, why it was created and why it is still
produced today.
24 Date Developed: Document No. BPPNCII - 001
CBLM July 2022 Issued by:
Bread and Pastry Production NCII Date Revised:
Gluten
The addition of heavy fruits to doughs can have a detrimental
effect on the shape of the finished product. Gluten can be added
to strengthen the dough structure to produce a more-bolder
product.
Excess sugar can also affect the dough structure so extra gluten
will help this effect as well.
Note: In subsequent topics, students should refer back to these notes when calculating
dough quantity and required water temperature for FDT.
Calculating required water temperature for required dough temperature
Example:
Actual:
Required FDT 28ºC
Multiply by 2 x2= 56ºC
Subtract actual flour temp __________
Subtract Experience
Calculated req. water temp __________
Actual water temp. used __________
Add up the new recipe and the total weight should be sufficient to produce the required
dough weight.
FERMENT DOUGH
Made in
two stages
Stage 1: Stage 2:
Contains: Process to a
dough with
20% of the flour Add Ferment remaining
All water ingredients:
All yeast
Up to 5% sugar
Ferment for 30
minutes,
After Bulk
fermentation
(doubled in size),
dough is ready to
be
scaled off
Setting a Ferment
1. Disperse yeast in water, whisking vigorously to break
down lumps. Add small sugar to stimulate the yeast
2. Mix in flour, mixing to produce a smooth batter then
whisk to aerate to stimulate the action of the yeast.
3. Cover and allow to rest in warm environment 32°C for
approximately 25-35 mins
4. Allow the ferment to stand until it begins to fall away (starts to sink in the middle).
This will take approximately 25 minutes depending on the environment.
5. For many years the ferment and dough method was traditional because it ensured
a thorough ripening of the dough, particularly when slower types of yeast were
used.
Important to note:
The optimum is approximately 12.5%; anything above this will have a retarding effect on
the dough.
When dough’s are made with high sugar levels additional yeast must be used.
This is the experience component.
Remember: Yeast is a living organism, nothing is constant.
Remember
The fermentation stage is when a lot of the dough flavour is developed so choice of
method is important.
For dough’s that have large amounts of ingredients that retard the growth of the yeast,
the ferment method is better for flavour development.
Dough mixing
This dough’s need to be well developed before the fruit is added.
Do not mix excessively after adding the fruit, as this may cause
the fruit to break up, particularly if it has been washed
Rest period
A recovery time of approximately 10 minutes following mixing will ensure that the dough
is suitable for processing
Moulding
The dough pieces should be adequately moulded and/or rolled. However excessive
handling will produce roughly finished products.
Final prove
A temperature of 30° – 40°C with a relative humidity (RH) of 80 – 85% to prevent
skinning is recommended.
Excessive steam in the final proves will cause the formation of a tough, leathery crust
and should be avoided at all times.
Over-proving weakens the dough structure and could cause it to collapse in the oven
Baking
Due to the high sugar content, an oven temperature of approximately 190° – 210°C is
usually most suitable for buns and loaves.
To prevent the crust toughening and the possible collapse of the products, steam
injection should not be used.
Buns should only be baked enough to prevent collapse or shrinkage
after removal from the oven.
The shiny surface usually associated with this type of product is best
obtained by washing immediately after baking with a sugar syrup or
bun wash
Ovens
Bakery goods are baked in special ovens with a large flat base. Sometimes they will be
brick for breads but for pastries you need an oven with more versatile heating elements.
There is much better and wider choice with modern ovens. There are deck ovens,
electric, gas and wood fired.
There are rack ovens that will take an entire rack full of trays. These
will pick a rack up off the floor and rotate the rack in the oven. They
are fan forced which distributes the heat better throughout the oven.
Brick floored electric ovens have been notorious with irregular heat
on base with ‘hot spots’ and ‘cold spots’ in the ovens.
Prove: The meaning is: if the dough rises then it has proved to be good.
Warm environment with high humidity is required as this will allow the yeast to reproduce
and make the dough rise and increase in size.
Modern proofers will also retard.
Retarders:
This is a chilled environment with high humidity that will hold
the dough and not allow the yeast to grow.
Modern proofer/retarders will work together, hold the raw dough
in a chilled environment and then will turn off the chilling and
turn on the heater and allow the yeast to grow, expand the
dough to its full capacity, ready to bake.
This oven can take trays with built in rack or will take an entire
rack as shown in photo.
Mixers
After baking, the product might need to be cut again into portions.
4. Moisture content adds to the shelf life and mouth feel of the product.
Yeast goods will be baked in an oven temperature ranging from 180ºC – 220ºC.
Dextrinization: is produced by the action of heat and steam on the starch. The dextrin is
a carbohydrate smaller in size than starch.
This is also referred to as the Malliard Reaction after the French chemist, Louis Camille
Maillard (1876-1936).
The process is a reaction between reducing sugars such as maltose and glucose,
not sucrose, with amino acids present in the dough on the crust of the loaf.
This is responsible for the glaze and bloom on the crust.
Contents:
1. Varieties and characteristics of bakery products
2. Historical and cultural, aspects of bakery products
3. Underlying principles in making bakery products
4. Knowledge commodity on including quality indicators of ingredients for bakery products, properties
of ingredients used, interaction and changes during processing to produce required characteristics
5. Properties and requirements of yeast and control of yeast action
6. Culinary and technical terms related to bakery products commonly used in the industry.
7. Expected taste, texture and crumb structure appropriate for particular bakery products.
8. Ratio of ingredients required to produce a balanced formula
9. The influence of correct portion control, yields, weights and sizes on the profitability of an
establishment
Assessment Criteria:
Conditions:
Methodology:
Lecture
Actual Demonstration
On- the-job training
Video Presentation
Assessment Method:
Oral questioning and written
examination
Observation
Demonstration
Learning Outcome # 2
Cheese fillings
Quark, cottage and cream cheeses can be sweetened and flavoured before being used
as fillings. Some cheeses with high moisture contents can be stabilised with the addition
of starch that will thicken during the baking process.
All fillings used in yeast goods:
Add flavour
Add interest
Add food value.
Sugar syrup is the simplest and this must be added while the product is still hot; brush
lightly and quickly over the surface.
If too much is added it will soak into product and make soggy.
When added to hot product the water evaporates away leaving stick sugar paste than
reflects the light and SHINES.
Icing sugar; Sift over Danish pastry that is not coated in apricot jam.
Fondant
Apply after tempering and when product has cooled. When cool the fondant should have
an appealing shine.
Bienenstich
Bienstich glaze is applied before product is baked.
A mixture of flaked almonds hone, cream and sugar is cooked on stove to amalgamate.
Can be stored in refrigerator until required.
To use: warm slightly until it flows off the spoon. Apply evenly and thinly over the top of
unbaked dough piece.
When baked in the oven the sugars caramelise and when cooled the topping has an
appealing flavour and colour. The top will also have a crunch from the sugar and nuts.
The topping must be brown before removing from the oven or it will not be crisp and
crunchy. Care must be taken not to burn the sugar. It will then be bitter and be black in
colour.
Fillings
Fresh Dairy Cream
Flavoured with sugar and vanilla essence.
Slice cooled product like buns and donuts and pipe whipped
cream into centre; these product will need to be stored in
controlled environment as the cream melts in warm environment
and can have unacceptable bacterial growth if not controlled.
Fruit Decors
Fresh or canned fruits can be added to baked pastries. A
pocket can be baked then crème patisserie is added with
strawberries as the fruit. Strawberries are delicate and do
not bake well like apricots.
These will be glazed with gel to add shine and eye appeal.
Product decorated with fresh fruits will have a limited life but,
as most yeast goods are consumed on the day of production, this is not a big issue.
Crumbles
Apply thinly to top of unbaked product and it will bake and leave a nice crust on finished
product.
Crumbles add textural diversity and interest to the finished product.
Frosting
Apply to baked product after cooling. These will have a lighter sweetness than fondant
due to the fat content.
They add pleasant mouth feel and interest to the finished product.
3. Present / display yeast goods to enterprise standards using
appropriate service equipment
49 Date Developed: Document No. BPPNCII - 001
CBLM July 2022 Issued by:
Bread and Pastry Production NCII Date Revised:
Display in bakery
Most are displayed on trays that contain up to 12 portions. Service is taken from the back
of the tray. Larger pieces might be presented individually on doyley and cardboard
bases.
Doyleys are used extensively in presentation as it is a barrier between the product and
service ware.
From the restaurant show case or buffet trolley
When purchasing your morning coffee a selection of bakery goods will be displayed for
customer selection. At the café they will be behind a safety barrier.
In fine dining hotels it can be displayed on a trolley that is wheeled up to the table for the
customer to choose. This is an old practice and is not used in many places these days.
Service ware
These are the platter trays and plates that are
used to display and serve product in cafes and
dining rooms. They can also be used in
conjunction with doyleys between product and
service ware.
A good display should highlight the product at
its best.
1. A kind of glazing, normally 1 part sugar, & 1 part water boiled and let cool
a. Glazing of yeast goods
b. Boiled apricot jam
c. Frosting
d. Sugar syrup
3. Apply to baked product after cooling. These will have a lighter sweetness then
fondant due to the fat content.
a. Frosting
b. Icing sugar
c. Boiled jam
d. Fresh dairy cream
4. Apply thinly to top unbaked product and it will bake and leave a nice crust on
finished product.
a. Crumbles
b. Frosting
c. Icing sugar
d. Boiled jam
5. Flavor and pipe into finished product in place of fresh dairy cream.
a. Fruit décor
b. Crème patissiere
c. Boiled jam
d. Icing sugar
Multiple choice
1. D
2. B
3. A
4. A
5. B
Assessment Criteria:
1. Bakery products are stored according to established standards and procedures
2. Packaging are selected appropriate for the preservation of product freshness and
eating characteristics
Conditions:
Methodology:
Lecture
Actual Demonstration
On- the-job training
Video Presentation
Assessment Method:
Oral questioning and written
examination
Observation
Demonstration
Croissants will be considered stale the next day when they lose crispness. After baking
it is best to freeze them if you wish to store them for any period of time:
Thawing is quick as the product is light
Thawing is best at room temperature.
Danish pastry is best consumed on the day that it was produced. It can be stored and
reheated at a later time, but eating quality is reduced.
Any Yeast Goods product is best
consumed on the day that it was
produced.
Optimise freshness
Bake daily
Bake only what you can sell
Bake in small batches.
RECIPES
Method:
Disperse yeast through the water and add the dry ingredients on top
Mix into a clear, well developed dough
FDT 28ºC and allow to rest.
Scale off @ .060gm each
Hand Up – as appropriate
Intermediate proof 5 mins (covered)
Final mould– as for round buns
Proof – 35ºC 80% RH
Bake at 220ºC for 15 mins
Remove from oven, place onto a cooling wire. Brush with Bun Glaze whilst still hot on
removal from the oven
Finishing alternatives
Cream Buns
Using a serrated edge knife, slice the bun in half in a downward
scaling motion, don't cut right through so as to leave a hinge
Open the buns and pipe a little raspberry jam into the base of the
bun
Fill the bun with fresh whipped cream (sweetened) as instructed by teacher
Dust with icing sugar and dress for final presentation.
Finger Buns
Ice the top of finger bun with thinned warm fondant or fudge icing
Then dip into coconut following the teacher's instruction to achieve the
desired finish.
B Currants 10 0.100
Sultanas 25 0.250
Mixed Peel 6 0.060
Total 2.360
Method:
Chelsea Buns
C Currants 30 0.250
Mixed Peel 6 0.050
Brown or Castor Sugar 25 0.200
Cinnamon, ground 1 0.005
Butter, melted As required
Total
Method:
Mix "A". Mix "B". Add "B" into "A" and mix into a clear, well developed dough
FDT 28ºC. Intermediate proof 5 mins (covered)
Pin it out to size: 76 cm x 50 cm. Brush with cool melted butter and sprinkle "C" over
brushed area, or use alternative fillings
Lightly press fruit into dough. Roll up tightly and water wash to seal
Brush top with melted butter
Scale off: Mark into desired pieces and cut
Tray up
60 Date Developed: Document No. BPPNCII - 001
CBLM July 2022 Issued by:
Bread and Pastry Production NCII Date Revised:
Method:
Christmas Stollen
Method:
Remove 200gm of plain dough from batch. Mould into 2 x 100gm pieces
Take the remaining dough and carefully fold in fruit from group 4
Scale and mould fruit dough into 2 even pieces
Allow dough to recover for 5 minutes
Pin out plain dough to a square shape approximately 1.5mm thick
Pin out fruit dough to a square shape. (See diagram next page)
Mould marzipan into 2 pieces the same length as the fruit dough
Fold in marzipan into 2 pieces the same length as the fruit dough
Wrap each unit inside a plain dough square
Place units into vienna slippers and prove at 28 – 30°C
Prove to ½ proof only
Bake at 200 – 220°C with steam
When baked, brush liberally with melted butter while still hot
Dust with vanilla sugar place onto a cooling wire and allow to cool completely
When cold, dust with icing sugar and wrap in plastic to prevent drying out.
Method:
Method:
Method:
Method:
Marzipan Filling
Group Ingredients % Weight Costing
A Butter 100 1.000
Raw Marzipan 7.89 0.078
Total 1.078
Method:
After baking glaze with apricot jam, sprinkle with toasted almonds and dust with icing sugar
Add filling 30 gm per croissant.
Chocolate
Group Ingredients % Weight Costing
Total 1.000
Method:
After baking glaze with apricot jam, and pipe line with dark chocolate. For easier production
chocolate may be cut into 15 cm long sticks
Add filling 15 gm per croissant.
Dough
Group Ingredients % Weight Costing
A Bakers Flour 100 1.000
Yeast, compressed 5 0.050
Salt 1.5 0.015
Sugar 4 0.040
Bread Improver 1% MRU 0.010
Butter, unsalted 4 0.040
Water 37.5 0.375
Egg 22.5 0.225
Milk Powder 4 0.040
B Butter or 55 0.550
Royal Danish (Margarine)
Total 2.345
Method:
YIELD: 24 units.
Custard overlap
100
centre to
overlap
100
Hazelnut Filling
Group Ingredients % Weight Costing
A Caster Sugar 28 0.280
Butter 6 0.060
Milk 74 0.740
B Ground Hazelnut, toasted 100 1.000
Cake Crumbs 50 0.500
Honey 10 0.100
C Vanilla To taste To taste
Lemon To taste To taste
Cinnamon To taste To taste
Rum To taste To taste
Total 2.680
Method:
Lemon Filling
Group Ingredients % Weight Costing
A Lemon Curd 100 1.000
B Cake Crumbs 50 0.500
Total 1.500
Method:
Cherry Filling
Group Ingredients % Weight Costing
A Cherry Juice 100 1.000
Caster Sugar 20 0.200
Cinnamon 2 sticks
B Corn flour/Arrowroot 12 0.120
C Sour Cherries 70 0.700
Total 2.020
Cheese Filling
Group Ingredients % Weight Costing
A Cream Cheese (Quark) 100 2.500
Caster Sugar 20 0.500
B Eggs 10 0.250
C Raisins 5 0.125
Lemon Zest #2
Salt pinch
D Custard Powder 2.6 0.065
Total 3.440
Method:
Apple Filling
Group Ingredients % Weight Costing
Method:
Mix all ingredients together. Care must be taken not to lump the liquid with the instant starch.
It is advisable to mix the sugar with the starch.
Almond Filling
Group Ingredients % Weight Costing
A Raw Marzipan 100 0.100
Almonds Ground 100 0.100
Cinnamon 0.1 0.001
Oranges #1
Egg Whites 60 0.060
Rum 0.5 0.005
Total 0.310
Method:
Crème Patissiere
Group Ingredients % Weight Costing
A Milk 100 1.000
Caster Sugar 1 10 0.100
B Egg Yolks 12 0.160
Vanilla Essence 0.5 0.005
Caster Sugar 2 10 0.100
C Cake flour 6 0.060
Corn flour 5 0.050
Total 1.475
Method:
Method:
30 x 60 gm Bohemian Cakes
Mix "A" into a clear, well developed dough
Scale off: 60 gm pieces
Hand up: Round
Roll out to 3 mm thick discs
Brush with water
Pipe 25 gm of each filling onto base
Sprinkle with butter crumble
Proof – 32ºC 80% RH
Bake at 200ºC until golden brown in colour
Remove from oven, place onto cooling wires
Dust with icing sugar when cold.
Total 2.152
Method:
Method:
Method:
Method:
Method:
Method:
Continental Rounds
Method
Mix "A".
Add "C" and mix clear
Add "B"
Rest for 15 min, covered
FDT 26ºC
Scale off: 60 gm Donuts
Mould to shape as instructed
Place onto greased tray
Proof ½ proof
Proof – 35ºC 65% RH
Deep-fry at 170ºC until golden brown in colour
Place onto a cooling wire.
Finish for various donuts
Cinnamon sugar
Glaze with boiled apricot jam and fondant
Berliner Pancakes
Donuts
Roll in Pipe a little raspberry jam into centre and finish with either:
Rolled in A1 sugar
Glazed with apricot jam and white fondant
Dusted with Icing Sugar.
Troubleshooting Chart
Crust Colour too Dark. Frying temperature too high Calibrate and adjust
Crust Colour too Light Frying temperature too low. Calibrate and adjust.
Dough takes too long Dough temperature too low Adjust water temperature
To rise in bowl
Not enough yeast
Bad yeast
Dough rises too fast Dough mixed too warm Adjust water temperature
Over fermented
Bailey, Adrian & Ortiz, Elisabeth Lambert; 2003; The book of ingredients, Michael Joseph
DiMuzio, Daniel; 2009; Bread Baking: An Artisan's Perspective; Wiley
Figoni, Paula; 2004; How baking works: Exploring the fundamentals of baking science;
John Wiley and Sons Inc
Forkish, Ken; 2012; Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza; Ten
Speed Press
Hadjiandreou, Emmanuel; 2011; How to Make Bread; Ryland Peters & Small
Hamelman, Jeffrey; 2012; Bread: A Baker's Book of Techniques and Recipes; Wiley
Igoe, Robert S; 2011 (5th edition); Dictionary of food ingredients; Springer
Keller, Thomas; 2012; Bouchon Bakery; Artisan
Mitchell, Karen; 2013; The Model Bakery Cookbook; Chronicle Books
Morgan, Diane; 2005; Pizza: More than 60 Recipes for Delicious Homemade Pizza; Chronicle
Books
Peterson, James; 2009; Baking;Ten Speed Press
Reinhart, Peter; 2001; The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread;
Ten Speed Press
Wood, Ed; 2011; Classic Sourdoughs;Ten Speed Press
The following statements are about the competency you have just completed.
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
1.3 Produce a variety of yeast goods according to standard recipes and enterprise
standards
2.2 Decorate yeast goods using fillings and coating/icing and decorations
according to standard recipes and/or enterprise standards and/or customer
requests
2.3 Present/display yeast goods to enterprise standards using appropriate service
equipment
Store yeast goods
3.1 Store at correct temperature and conditions of storage
Trainee name:
Trainer name:
Qualification: BREAD AND PASTRY PRODUCTION NC II
Unit of competency: Prepare and Produce Bakery Products
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary tools, the candidate will be able to demonstrate, Prepare and Produce
Bakery Products following standard procedures within 15 minutes.
to show if evid-
DEMONSTRATION ence is demonstrated
Yes No N/A
During the demonstration of skills, did the candidate:
Demonstrated ability to produce a range of specialist bakery products,
both sweet and savory according to establishment standards and proce-
dures.
We are seeking your support in the judgment of this candidate’s competence. Please answer these
questions honestly as a record of the candidate’s performance while working with you. Thank you for
your time.
Comments regarding candidate performance and experience
I can verify the candidate’s ability to: Yes No Not Comments to support my re-
sure
(tick the correct response] sponses:
Check the availability of all resources re-
quired for training.
□ □ □
Identify alternative resources for contin-
gency measures.
□ □ □
Identify and arrange appropriate training
locations according to training needs.
□ □ □
□ □ □
□ □ □
Third party signature: Date:
Send to: