BREAD AND

PASTRY
PRODUCTION
Teacher Mae's TLE Class
The Technology and Livelihood Education
Program focuses on teaching specialization
courses that upon completion is equivalent to a
career.

Preparing and Producing Bakery

Products
Preparing Pastry Products
Preparing and Presenting Cakes
Preparing and Presenting Petit Fours
and Desserts
 Chapter 1

PREPARING
AND
PRODUCING
BAKERY
PRODUCTS
Baking has its specialized culinary
activities because it involves special
ingredients that are not usually found in
ordinary cooking fares.

Tools and equipment are specially

designed that suit baking standards and
peculiar process in baking in order to
come up with good baked products
which are not usually done in other types
of cooking.
OVERVIEW
IN BAKING

Bread has a part of Filipino diet.

People in rural and urban areas in the
country are fond of eating and buying
bread such as monay, ensaymada,
loaf bread, pandesal, mamon,
commercial cupcakes, and other
kinds of bread.

Baking is now considered as one of

the potential means of livelihood or
souorce of employment because of
the growinng consumption of bread
of the FIlipino people.
Helpful 1. Consider the kinds of bread to
offer.
guidelines when 2. Check if there is already an
existing bakery or is there a need
planning a to establish new bakery in the
business place.
bakeshop 3. Analyze the profitability in relation
to business cost.
business: 4. Consider the availability of
facilities, baking tools, utensils,
equipment that need funding.
5. Further study the location of the
bakery, the kinds of bread and
volume of bakery products,
facilities, manpower, and
marketing to determine the
needed funding.
Factors that
contribute to
Sucessful Baking
Following are some factors that
contribute to sucessful baking.
1. Use of Quality Ingredients
2. Proportion of Baking Ingredients
3. Measurement of Ingredients
4. Method of Mixing Ingredients
5. Use of Appropriate Tools and
Equipment
6. Follow Correct Oven Temperature
7. Correct Baking Procedure


Malpractices in
Baking

Malpractices in baking result to poor quality

baked products. These should be prevented
or tottally eliminated in order to profit in one's
endeavor in baking. Some of the common
malpractices in baking are as follows:
1. Buying Cheap or Low Quality
Ingredients.
2. Incorrect Storage of Ingredients for
Long Period of Time.
3. Baking Room is Kept Untidy and Dirty
4. Inaccurate Measurement of
Ingredients
5. Substitution of Ingredients
6. Poor Quality of Workmanship in Baked
Products
7. Lack of Proper Lightning and
Ventilation
8. Tools and Equipment used are
Outdated
9. Incorrect Record Keeping
 Commont Tools and
Equipment Used in Baking
SCALE MEASURING OVEN
SPOON THERMOMETER

MEASURING
CUPS

 BREAD MIXING PASTRY BAG

KNIFE BOWL AND

PASTRY TUBES
/ PIPING TIP
ELECTRIC

MIXER
 PASTRY
ROLLING PIN
BRUSH

PASTRY
PASTRY

WHEEL
BLENDER

ROTARY RUBBER
WHISK SCRAPER

FLAT SPATULA S T
R A I N E R
& OFFSET

SPATULA
 BAKING OR
BAKING PANS
COOKIE SHEETS

OVEN

WIRE

WHIP
MUFFIN
PAN LOAF PAN

 LET THIS INSPIRE US:

PURSUE YOUR BAKING

PASSION

THAT'S ALL
Do you have questions?

Presented by Teacher
Mae :)