Competency - Based Learning Material:: Tourism

Competency –Based Learning Material
Sector: TOURISM
Qualification: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: Prepare and Produce Bakery Products
Module Title: Preparing and Producing Bakery Products
Document No. BPP NC II

Developed/Compiled Issued By:
by: PTC-Orion
Prepare and Produced Bakery Products
Mariam M. Salonga Revision No.0 Page 1
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NOMINAL
UNIT OF
MODULE TITLE LEARNING OUTCOMES DURATION
COMPETENCY
1. Prepare and 1.1 Preparing and 1.1.1 Prepare bakery products 25 hours
produce bakery producing 1.1.2 Decorate and
products bakery products present bakery
products
1.1.3 Store bakery products
2. Prepare and 2.1 Preparing and 2.1.1 Prepare pastry products 25 hours
produce pastry producing 2.1.2 Decorate and
products pastry present pastry
products products
2.1.3 Store pastry products
3. Prepare and 2.1 Preparing and 3.1.1 Prepare sponge 25 hours
present gateaux, presenting and cakes
tortes and cakes gateaux, tortes 3.1.2 Prepare and use fillings
and cakes 3.1.3 Decorate cakes
3.1.4 Present cakes
3.1.5 Store cakes
4. Prepare and 4.1 Preparing and 4.1.1 Prepare iced petits fours 20 hours
display petits displaying petits 4.1.2 Prepare fresh petits
fours four fours
4.1.3 Prepare marzipan
petits fours
4.1.4 Prepare
caramelized
petits fours
4.1.5 Display petits fours
4.1.6 Store petits fours

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5. Prepare 5.1Preparing and 5.1.1 Prepare other 10 hours
desserts serving other types of desserts
types of 5.1.2 Plan, prepare and
desserts conduct a dessert
trolley presentation
5.1.3 Store and
package desserts
Units of Competency Module Title Code

1. Prepare and 1.1 Preparing and TRS741379
produce bakery producing bakery
products products
2. Prepare and produce 2.1 Preparing and producing TRS741380
pastry products pastry products
3. Prepare and present 3.1 Preparing and presenting TRS741342
gateaux, tortes and gateaux, tortes and cakes
cakes
4. Prepare and display 4.1 Preparing and TRS741344
petits fours displaying petits four
5. Prepare Desserts 5.1 Preparing Desserts TRS741343

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UNIT OF COMPETENCY: PREPARE AND PRODUCE BAKERY PRODUCTS
MODULE TITLE : PREPARING AND PRODUCING BAKERY PRODUCTS
MODULE DESCRIPTOR: The module covers the knowledge, skills and

attitude
required to be able to prepare and produce a
range of high-quality bakery products in
commercial food production environments and
hospitality establishments
NOMINAL DURATION : 25 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the trainee/student must be able to:
LO1. Prepare bakery products
LO2. Decorate and present bakery products
LO3. Store bakery products

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LEARINING OUTCOME SUMMARY NUMBER
1.1.1: LO1. PREPARE BAKERY PRODUCTS
ASSESSMENT CRITERIA:
1. Appropriate equipment are used according to required bakery products
and standard operating procedures
2. Ingredients are selected, measured and weighed according to
recipe requirements and established standards and procedures
3. Variety of bakery products are prepared according to standard
mixing procedures/formulation/recipes and desired product
characteristics
4. Bakery products are baked according to techniques and
appropriate conditions; and enterprise requirement and
standards
5. Required oven temperature is selected to bake goods in accordance
with the desired characteristics, standards recipe and specifications
and enterprise practices
CONTENTS:
● Culinary and technical terms related to bakery products
● Baking equipment
● Specific baking ingredients and its substitution
● Applied mathematical operations
● Types, kinds and classification of bakery products
● Mixing procedures/formulation/recipes and desired product
characteristics of variety bakery products
● Baking techniques, appropriate conditions and enterprise
requirements and standards
● Temperature ranges in baking bakery products
● Occupational health and safety
CONDITIONS: Students/trainees must be provided with the following:

● Personal Protective equipment
● Small hand tools
● Heavy duty equipment’s
● Pans and pots
● Measuring equipment
● Set of knives
● Calculator
● CD’s, VHS

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METHODOLOGIES:
● Lecture/discussion
● Demonstration/application
● Oral presentation
ASSESSMENT METHODS:
● Oral questioning
● Written examination
● Observation
● Demonstration (Projects)

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INFORMATION SHEET NUMBER 1.1-1
CULINARY AND TECHNICAL TERMS RELATED TO BAKERY PRODUCTS
Baking
Is the process of cooking by indirect heat or dry heat in a confined space as in
a heated oven with the use of gas, electricity, wood, charcoal, or oil at temperature
from 250 °F – 450 °F.
Baking can be the most fascinating experience for any person, especially if a
finished product look good, smells good and tastes good. A major part of success in
baking depends upon the kind and quality of ingredients used. Good quality
ingredients result in good quality baked products.
Bread is said to be the first food created by humans. People all over the
world have been baking bread for thousands of years. Early bread was flat, heavy
and dry unlike the bread the most of us are familiar with today. Cakes and other
kinds of sweet baked foods were also among the products of our forebears.
Evidence of this was mentioned in the Bible. Some have even been found in ancient
Egyptian tombs.
Nowadays, bakers offer such a variety of bread and cake that one hand finds
it hard to choose the kind to buy. Commercial bakeshops are found in almost every
neighborhood.
Baking is not only an enjoyable activity. It can also be an easy task, provided
one must have a basic knowledge of the baking tools to use, the correct kind and
amount of ingredients, and standard recipe.
Baking Terms
These are different terms that will help you understand the baking process
and appreciate it as an art and science too.
TERM DEFINITIONS
Bake To cook by dry heat in the oven or enclosed surface. Baker’s
Percentage Method : Recipe formula for food service especially
Batter Any mixture of flour
Beat To mix of flour, and other ingredients that is thin enough to pour
or drop.
Cream To cream is to rub, mash, or work shortening against the side of
the bowl with back of spoon until it is smooth and creamy.
Cream of Tartar This is a common name for potassium bitartrate, a by- product of
wine-making. It is a major ingredient in

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baking powder and is used to stabilize beaten egg whites.
Custard It is a combination of eggs and milk, sweetened or unsweetened,
cooked in an oven to give it a jelly-like consistency. Custard
require slow cooking and gentle heat in order to prevent
separation or curdling.
Cut and Fold This is a combination of two motions – to cut vertically through
mixture and turn over by sliding tool across the bottom of mixing
bowl at each turn. Proper folding prevents loss of air.
Cut In Means to combine shortening and flour mixture until particles

are pea size enough to be used when making biscuits or pastry,
using a pastry blender or two forks.
Whip Means to beat rapidly with beater or mixer to incorporate air
and increase volume. Eggs white, cream, and gelatin mixtures
are often whipped.
Fold Is to combine delicate ingredients such as beaten egg beaten egg
white or whipped cream with other mixture without losing air
that has been beaten in.
Sift Is to pass dry ingredients through sifter.
Grease Is to rub a pan or griddle with a thin layer of shortening or oil to
prevent sticking.
Dough It is any mixture of flour, liquid, and other ingredients that is
thick enough to hold its shape.
Knead Is to work on a stiff dough by pushing with the heel of the hand,
folding it over until the dough becomes smooth and elastic.
Dredge Is to sprinkle or coat with flour

Puree Is a thick mixture made from a fruit pulp.
Stir Is to mix food materials in a circular motion to blend thoroughly.
Confectioner’s Is also called icing or powdered sugar. It is granulated sugar that

Sugar has pulverized
Milk bread Is a white wheat bread whose liquid content is milk or its
contains not less than 8.8 parts of milk or its contains not less
than 8.8 parts of milk solids for each part of flour.

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BAKING EQUIPMENT UTENSILS
Spoon
R
Spatula
u
b
b
e
r
S
c
r
a
p
e
r
Kitchen shears
Knife or Bread Paring
Rolling Pin

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Apple Corer
Chopping
Pastry Board
Egg Beater
Measuring
Cup For
Liquid

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Measuring
Spoons
Loaf Pan
Casserole
Sifter
Frying pan
Sieve

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Mixing
Bowls
Double
Boiler
Equipm
ents:
Toaster
Knife
Sharpene
r

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Blender
C
o
Portable Hand
Mixer
Can Opener

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Griddle and Waffle
Iron
Industrial Type Oven

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Self-Check 1.1-1
1. Give at least 5 equipments used for baking?

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Answer Key 1.1-1
1. Spatula
2. Measuring Spoon
3. Mixing Bowl
4. Wire whisk
5. Knife

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BAKERY MATH – is a mathematical tools by the Professional Baker, to ensure only quality
baked goods are produced by the bakery.
Importance:
- Control
- Consistency
- Adaptability
- Profitability
I. Ratio and Proportion

Ratio – is an expression of the relative magnitude or relationship of two
numbers or qualities expressed in the form a fraction, or some other special
form which is related to a fractions.
Proportion – is the equality of two or more ratios.

Sample Problem:
“The total flour weight is 50kg, wherein 3kg of sugar was added. At what percentage
was the sugar added? Where flour is always considered to be a 100% as basis weight
of any recipe.”
- Variable #1 = weight of flour = 50kg
50 kg
100%
3 kg ?%
- Variable #2 = percent of flour = 100%
- Variable #3 = weight of sugar = 3kg
- Variable #4 = percentage of
sugar = ?% Solution:
= 50kg x ?% = 3kg x 100%

= 50 x ?% = 3 x 100
= ?% = 3 x 100 / 50
= ?% = 300 / 50

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= ?% = 6 or 6%
Types of Ratio and Proportion
● Direct – Variables always change in the same direction. That is one of the
two sets of variables increase as well.
Example:
- 500g of flour, 30g of fat % = fat?
- If 900 pieces of buns is produced per hour, how long will it take to
produce 1,500 pieces?
● Indirect – Variables always change in the opposite direction. That is, if one
of the two sets of variables increases, the other decreases.
Example:
- If a sponge contains 4kg of yeast and requires 6 hours of ferment. If
the yeast was reduce to 3kg, what would be the new time of the
sponge?
- If 8 men produces 900 loaves of bread in 1 hour. How long will it
take 5 men to produce same number of loaves?
II. Baker’s Percent

Probably one of the most useful tools to the baker. With the knowledge of
Baker’s Percent, you can take any formula in pounds to ounces, grams, buckets or
gallons, sacks etch.
You can make any batch of dough you would want or need, all you need to
know is the percent of each ingredient in baker’s percent. It also minimize the
task of reformulating when changes are needed.
Sample Formulation:
Baker’s % Amount Units Baker’s % Amou Units

nt
Flour 100.00% 1000 grams Flour 100.00% 35.28 ounces
Yeast 1.00% 10 grams Yeast 1.00% 0.353 ounces
Salt 1.00% 10 grams Salt 1.00% 0.353 ounces
Sugar 5.00% 50 grams Sugar 5.00% 1.77 ounces
Water 60.00% 600 grams Water 60.00% 600 ounces

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fat 2.00% 20 grams fat 2.00% 0.71 ounces
When formulating using Baker’s Percent, always remember that:

“Flour is 100%”
any flour it may be.
BAKER’S PERCENT VS. TRUE PERCENT
Baker’s % Amount Units True %

Flour 100.00% 1000 grams 59.17%
Yeast 1.00% 10 grams 0.59%
Salt 1.00% 10 grams 0.59%
Sugar 5.00% 50 grams 2.96%
Water 60.00% 600 grams 35.50%
fat 2.00% 20 grams 1.18%
1690 100.00%
Consider the following when formulating using Baker’s Percent:
- The total flour weight (TFW) is given.
- The total formula weight is given.
- The number of units and weight is given.
- The weight of other ingredients are given.
WEIGHT TO BAKER’S PERCENT

Amount Units Baker’s % Amount Units
Flour 1000 grams Flour 100.00% 1000 grams
Yeast 30 grams Yeast 3.00% 30 grams
Salt 10 grams Salt 1.00% 10 grams
Sugar 180 grams Sugar 18.00% 180 grams
Water 580 grams Water 58.00% 580 grams
fat 80 grams fat 8% 80 grams
1880 1880
∙ Flour = 1000g/1000g =1 x 100 = 100%
∙ Yeast = 30g/ 1000g = 0.03 x 100 = 3%
∙ Salt = 10g/ 1000g = 0.01 x 100 = 1%

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∙ Sugar = 180g/ 1000g = 0.18 x 100 =18%
∙ Water = 580g/ 1000g = 0.58 x 100 = 58%
∙ Fat = 80g/1000g = 0.08 x 100 = 8%
III. Measurement Conversions
Temper
ature
Fahrenh
eit to
Celsius
● Celsius = 5/9 (Fahrenheit – 32)
● Fahrenheit = 9/5 (Celsius + 32)
Weight
● ppm (parts per million) to grams = (ppm/1,000,000.00) x weight of flour
Common weight Units
1 gram 0.035 ounces 0.001 kilogram

1 kilogram 2.21 pounds 1000
grams
1 ounce 28.35 grams
1 pound 453.59 grams

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Self-Check 1.1-2
1. What are the two types of Ratio and Proportions?

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Answer Key 1.1-2
1. The two types of Ratios and Proportions are Direct – Variables always
change in the same direction and Indirect – Variables always change in the
opposite direction.

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TYPES, KINDS AND CLASSIFICATION OF BAKERY PRODUCTS
The Basic Ingredients

1. Flour – for structure.
➢ It is originated some 3,000
years ago from a selection of
grasses.
➢ It is finely ground meal
originated from the wheat
grains.
➢ It is one of the
most important
ingredients in producing a
bread.
➢ It has the protein from an
elastic dough, when mixed
with water, and is capable
of holding gas and forming
spongy structure when
heated in the oven.
The flour used for bakers for bread is principally wheat
flour. Flour consist of two main components:
STARCH – together with added water, provides bulk of
the loaf GLUTEN – the protein of the flour
- responsible for gas retention in yeast-leavened baked goods
- developed during the mixing process.
Factors which affect flour quality:
➢ Milling quality
➢ Grain Hardiness
➢ Protein Content
➢ Dough Strength

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DIFFERENT TYPES OF FLOUR
A. Wheat Flour - is a powder made from the grinding of wheat used for human
consumption. There are different types of wheat flour:
Cake Flour-Soft Wheat ➢ Characterized as being low in protein and
have low water absorption.
➢ It has a low water absorption capacity
➢ Poor tolerance to mixing
fermentation.
➢ Generally not considered for commercial
bread production.
➢ Highly ideal for cakes, pastry and

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cookies.
Soft Flour-Medium ➢ Generally used for making unleavened products.
Wheat ➢ Shortness and flakiness desired in the end.
➢ It is used some rich sweet yeast- raised goods.
➢ It requires less mixing as there is less gluten to develop
➢ It requires more yeast to hasten fermentation.
Bread Flour-Hard ➢ Preferred for yeast leavened products.
Wheat ➢ It is characterized by more gluten.
➢ It requires longer mixing time, less yeast, and longer
fermentation.
➢ It has excellent gas-holding properties.
➢ It will yield the bread with good volume, grain and texture
➢ It has high water-absorptive capacity.
➢ Has excellent dough-handling properties when properly
matured
B. All Purpose Flour -is pre-sifted and

versatile enough to use in
everything from hearty breads to D. No Gluten Flour
delicate tarts. ?It is also known as ➢ Rice Flour
the “Family Flour”. ➢ Corn Flour
➢ Peanut Flour
C. Bread Flour - Bake the highest- ➢ Rye Flour
rising yeast breads ever with a
flour milled exclusively for yeast
baking: our unbleached bread
flours,
both conventional and organic.
Higher- protein bread flour helps

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all loaves—from soft white
sandwich bread to whole-grain
loaves—rise their highest.
Note: The lower protein content of soft wheat result in a softer, crumbier texture in
cakes and similar products.
Dough made from hard wheat have good tolerance to bakeshop conditions with
respect to mixing, fermentation, temperature, etc. it is used primarily for bread and
pasta.
2. Yeast – for leavening

➢ It is a living organism
which belong to the
group of
microorganism.
➢ It is a single cell “plant”, which feeds on
sugar that produces carbon dioxide gas,
alcohol, acids and heat.
➢ It makes contribution
to the taste and aroma
of the bread.
Role of Yeast in the Dough
1. Produces carbon dioxide gas which expands the dough to the required
volume and gives it the light sponge-like texture necessary for the
production of the bread with good eating properties.
2. Matures or develops the dough through the action of
fermentation on the gluten structure (mellows).
3. Provides flavor and aroma through the production of complex
chemical compounds as by-products of the fermentation
process such as alcohol, aldehydes, ketone, ester, ethers, etc.
Types of Baker’s Yeast
Compressed or French Yeast – 3% usage
➢ It is used by plant bakeries, medium sized bakeries, in-store bakeries and
pastry shop.
➢ It is a natural product having easy handling characteristics at the mixer and
uniform dispersion throughout the dough mass in all type of mixers.
➢ It has tolerance to high and low temperature of dough water.
➢ It has fast gas production in dough and provides consistent gassing activity.
➢ It requires refrigeration for storage and controlled stock rotation.
Instant Dry Yeast – 1% usage
➢ It is generally used where compressed yeast is not available.

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➢ It is the type of yeast that can directly added to the flour prior to mixing.
➢ It has consistent gassing activity.
Active Dry Yeast – 2% usage

➢ An early form of dry yeast which requires re-hydration and activation.
➢ It should be dissolved in warm water with addition of sugar.
➢ It has longer shelf life.
➢ It comes in granule form same as the Instant Yeast.
➢ Once opened transfer to an airtight container.
Note: around the world there are many types of yeast produced for various applications
such as high sugar yeast, frozen dough yeast, pizza yeast, etc. these yeast be produces
either wet or dry forms.
3. Salt – for taste

➢ It controls fermentation
➢ It imparts flavor
➢ It adds to the keeping quality if the bread
➢ It stabilizes the gluten which forms the structure of the dough.
➢ It makes significant contribution to the quality of the final loaf.
Functions of Salt
1. Flavor enhancement
2. Gluten Strengthening
3. Control of yeast activity
4. Bloom (color) of the final loaf
Note:
One of the most important functions of salt in bread making is its ability to improve the
taste and flavor of the bread. Without an adequate amount of salt, it cannot appreciate true
bread flavor; without salt the bread would not be lively.
Salt moderates the fermentation activity of the yeast which allow for better control of the
fermentation process. This results in improvement crust color.
Salt affects the important changes involved in the conditioning the dough by its binding
and strengthening effect on the gluten.
The average amount of salt recommended for bread making is 2% on flour weight. Salt
level above 2% will inhibit yeast activity and reduce its gassing rate.

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High salt levels are a disadvantage under normal circumstances.
4. Water – for hydration

➢ It plays a vital part in dough making
➢ It is the cheapest and the most indispensable ingredient in bread making.
➢ It regulates the yield and profits
➢ It enhances longer shelf life because bread with the proper amount of moisture will
keep fresh longer.
Note:
The amount of water must be carefully controlled to ensure that the starch and the gluten
have available the correct amount of water to make a dough of proper consistency.

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The amount of water absorbed by the flour is primarily determined by protein
content and the amount of starch damage. The amount used should be such that
the resulting dough will have the correct consistency to ensure a finished baked
product of the desired quality.
Function of Water in Bread Making
1. Gluten Formation (flour into dough)

2. Control of dough consistency
3. Helps to control dough temperature
4. Dissolves and distributes dry ingredients evenly
5. Allows enzymes or other ingredients to be activated.
ENHANCING INGREDIENTS
1. SUGAR – food for the yeast the function of sugar
Food for the yeast – main function.

It is generally known that sugar stimulates the working of yeast. The addition
of the sugar in the dough provides the yeast with extra food. The sugar
dissolves in the dough moisture and the yeast absorb in cell produces carbon
dioxide.
1. Enhances flavor and taste
It is often added to give bread a sweet taste. Required amount is 3% or
higher. In Asia, it is customary to add a lots of sugar to bread dough. In
addition to flavoring, the function is to provide a source of energy for manual
labors. Large amount of sugar inhibits the yeast activity.
2. Produces attractive crust color
During the baking process the crust of the bread turns brown. If it is heated it
will melt and later caramelize. Caramelization could strengthen the coloring
crust.
2. SHORTENINGS – for lubrication
Shortening are processed fats and oils used to tenderize baked products. In
bread dough, it serves primarily as lubricant, making the gluten stand short.
The advantages for using shortening in bread making can rapidly be seen in
the dough by its greater extensibility and in the bread by its improved crumb,
fine and silky texture, and softer crust.
Note: Shortening influence dough mixing, handling, final proofing and bread volume.
They also impart better, eating, and keeping qualities to the finish loaf.
On a level of usage, it is one of the minor ingredients in bread but, functionally, it is

one of the most important ingredients in modern bread making process.

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3. MILK – for nutrition
In combination with the protein impart of the bread, milk has grea benefits.
➢ Nutritive value
➢ Better color
➢ Better taste and aroma
➢ Increased yield
➢ Better keeping/storage qualities
3. EGGS
It contributes to taste, color, volume, appearance and keeping qualities in
addition to better food values. The main deterrent to the use of eggs in
bread is their prohibitive cost.
When making lean dough and similar hearth type breads, egg whites may be
used of 5% to 10%.
OPTIONAL INGREDIENTS
1. BREAD IMPROVERS
- Bread improvers enable the rapid
development of dough to the
finished baked products by reducing
the time required to achieve a
comparable result from the
traditional long fermented dough of
the past.
Functions: Stimulate and promote gas production by the

yeast. Also aid gas retention.
2. EMULSIFIER
In the baking industry the terms “dough
conditioners”, “dough softeners” and emulsifiers are commonly used to refer to
ingredients that are properly classed as surfactants. It may be defined as substances
that modify the surface behavior of the materials in which they are dispersed. It can
interact with starch or protein, or act as emulsifiers, wetting agents, detergents and in
many other ways.
3. FLAVORINGS – Provides better taste and aroma. It is advisable to use pure flavor to
achieve delightful taste.

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4. SEEDS – Provide attractive toppings to bread and rolls but also
imparts certain distinct flavors to bread products.
5. SPICES –Contributes immensely to the taste and smell of the products and
help to improve eating qualities. The commonly used are: Cinnamon,
Nutmeg, Mace, Allspice, Ginger and cloves.
6. ROPE AND MOLD INHIBITORS – Rope and mold inhibitors are

frequently included in dough formulations where the resultant bread
will be slice and wrapped.
Summer time usage levels typically 0.2% on the flour while in winter
time a lower level or none at all is typical.
Commonly used rope and mold inhibitors are sodium diacetate (for the
rope) and sodium propionate (for mold). Vinegar is sometimes included in
dough formulation for its inhibiting properties.

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Dough making process
Modern production of dough’s varies from country to country. Most are based on
the rapid dough system where additives like dough improvers are added to speed up
the process of fermentation.
Here we will discuss two dough making processes
● Rapid or ‘no time’ process (ADD Process)
● Ferment and dough process.
Both work well and should be considered when deciding
what dough is going to be used.
Activated Dough Development Process
Rapid Dough (ADD Process)
● Mix all ingredients including the addition of an A.D.D.
bread improver until the gluten protein is well developed.
● Rest for +/- 10-30 minutes (covered to prevent
skinning or chilling)
● Process as usual.
Effects of the ADD process
● Yeast level from 3% upwards, depending on size of
product
● Requires A.D.D. bread improver
● Warmer dough temperatures 28 – 30ºC. Gluten strengtheners are used to
enable the process to be effective.
● The gluten structure is modified by chemicals to produce a mature dough
as it is taken from the machine
● Ascorbic Acid strengthens (matures)
● L Cysteine or Metabisulphite softens (mellows)
● Space Saving - dough room/mixing area
● Increased bread yield – doughs do not
slacken and can include more water as well
as no fermentation weight loss.
● Divider accuracy improved – less gas evolution than
in other types of dough
● If processing equipment breaks down there is less
loss due to only one dough being in process at a time.
In B.F.P. doughs there will be a number of doughs in fermentation at the
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same time
 Labour Saving, due to production
efficiency and no Knock Back and BFT
● Loss of flavour, due to the production process
● Increased cost of products (improver).
Ferment and dough process

Normally used to raise enriched breads, with high quantities of sugar and fat.
Ferment provides ideal conditions for yeast to multiply before adding the sugar to
the dough.
Using the F&D process overcomes the retarding effect of fat and sugar on yeast.
FERMENT DOUGH
Made in two
stages
Stage 1: Stage 2:
Contains: Process to a
dough with
20% of the flour All Add Ferment remaining
water
All yeast ingredients:
Up to 5% sugar
Ferment for 30
minutes, (doubled
in size)
After Bulk
fermentation
(doubled in
size),
dough is ready to
be
scaled off

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Effects of the Ferment and Dough process
● Fast fermentation, due to ideal conditions in the ferment
● No improver required
● No need for special equipment
● Improved flavour, colour, volume and texture
● Maturing is natural and takes place by the enzymic activity in the fe
● Loss of yield, due to moisture loss during fermentation
● More space is required for fermentation in the
dough room
● Increased production cost, due to two mixes.
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.
6. Yeast requires Dextrose sugar (Glucose) before it can ferment, but because it contains
enzymes which are capable of changing both Cane sugar (Sucrose) and Malt sugar
(Maltose) into dextrose, almost any sweet material (except milk sugar) can act as a food
material.
Wheat flour contains 2.5% of these sugars, so any flour, water and yeast mixture
will ferment.

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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.
Baking pans and trays
There are two options for tray or pan preparation. Trays
and pans may be well-greased with animal or vegetable
oil, or lined with silicone paper.
However baked products should be removed from
paper before glazing.
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

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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
sugar syrup or bun wash
Bun wash or glaze

Water and sugar syrup may be used with the addition of 25g per litre of powdered
gelatine. This will prevent excessive stickiness, which causes most packaging
problems.
As the dry, shiny surface is dependent on the evaporation of the moisture in the
wash and the subsequent increase in viscosity of the sugar solution, it is important
to apply the hot wash immediately after removing the product from the oven.
Decoration
Decoration will be similar but slightly different for each product. Moist yeast product
is produced to be consumed on the day or soon after being produced.
SELF-CHECK 1.1-3

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1. What are the basic ingredients for baking preparation?
2. Enumerate the different kinds of optional ingredients for baking?

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Answer Key 1.1-3
1. The basic ingredients for baking preparation are flour, eggs, shortening,
milk and sugar
2. The optional ingredients for baking are emulsifier, bread improver,
seeds, flavorings and spices
LEARNING OUTCOME SUMMARY NUMBER

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1.2.1: LO2. DECORATE AND PRESENT BAKERY PRODUCTS
1. Required and appropriate fillings and coating/icing, glazes and decorations

for variety of bakery products are prepared in accordance with standard
recipes, enterprise standards and/or customer preferences
2. Bakery products are filled and decorated as required and appropriate in
accordance with standard recipes and/or enterprise standards and
customer preferences
3. Bakery items are finished according to desired product characteristics
4. Bakery products are presented according to standards and procedures
CONTENTS:
● Regular and special fillings and coating/icing, glazes and decorations
● Decorative techniques and rules for garnishing
● The tools and materials in decorating, finishing and presenting
● Standards and procedures in decorating, finishing and presenting
bakery products
● OHS
CONDITIONS:
Students/trainees must be provided with the following:
● Spatula
● Parchment paper
● Piping bag
● Pastry brush
● pastry bag
● turntable
● serrated knife
● grater
● Seeds and nuts, fresh and preserved/crystallized fruits
● Ganache, fondants, flavored and colored sugar, butter creams
● Savory fillings, jellies and glazes
METHODOLOGIES:
● Lecture/discussion
● Demonstration/application
● Oral Presentation
ASSESSMENT METHODS:

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● Observation
● Demonstration

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REGULAR AND SPECIAL FILLINGS AND COATING/ICING, GLAZES AND DECORATIONS
The basic frosting or icing recipe contains butter, sugar, and a liquid such as water or
milk. More liquid is added for a glaze. Flavorings such as extracts, fruit zest or juice,
and chocolate are often added. Sugar is the most important ingredient in all types of
frostings, providing sweetness, flavor, bulk and structure. For richer flavor, unsalted grade A
butter is used instead of margarine or shortening, but icings made with shortening will hold
up better in warmer environments. For safety, frostings containing raw eggs should be
heated to certain temperatures to kill any bacteria. Frostings containing egg whites should
be whipped with oil-free utensils. Any oil on utensils or in the mixing bowl will prevent the
egg whites from whipping into peaks.
DESCRIPTION / HOW MADE BEST USED FOR / STORAGE SPECIAL

CONSISTENCY COLORING INFORMATION
7- MINUTE / Made by warming Most commonly used Best used Will deflate
BOILED ICING egg whites, sugar, both between layers immediately. Iced if mixed with
Marshmallow-like and a bit of water and to cover a devil's cake can be stored ingredients
texture, 100% fat and beating until it's food cake. / Is pure at room containing
free. fluffy and glossy. white and can be tinted temperature. fat such as
Substituting light to yield pastels. Keeps for about 24 chocolate or
brown sugar for hours, and then whipped
granulated sugar deflates. Does not cream.
makes sea-foam freeze well.
frosting. Sets
quickly.
AMERICAN Butter(and/or Use as an frosting and Icing can be Does not
BUTTERCREAM / shortening) and filling. Can be piped for refrigerated in an hold up well
CONFECTIONERS ' cream or milk are smooth, borders, airtight container in warm
SUGAR ICING beaten together, writing. for 2 weeks or weather,
Several styles. Is and Most decorations frozen. Iced cake unless
most popular then confectioners' including roses, drop can be stored at shortening is
choice for frosting. sugar added. flowers, sweet peas cool side of room used. Jams
Sweet, buttery Flavored with and figure piping. temperature for 2- and ganache
flavor. Can be extracts and Flowers remain soft 3 days. are always
slightly gritty. chocolate. Can be enough to be cut with a great
Great for most made thin to stiff knife. Use or serve at alternatives
decorating. consistency, and room temperature. / to
fluffy or smooth. Yields all colors. Most buttercream
colors deepen fillings and
overnight. Some colors hold-up well
may fade sitting in in warm
bright light. weather.
or in cake supply
stores.
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Heavy paste of egg Used for general Does not need Will soften when
whites and piping or refrigeration. placed on butter
confectioners' delicate work Air-dried or fat based
sugar beaten with such as decorations frostings.
a little vinegar or elaborate last for
lemon juice. Can "string" months.
be made in decorations.
different Decorating
consistencies. cookies and
gingerbread
houses. / Tints
to pastel to dark
colors.
ROYAL ICING
Pure white,
sticky icing that
dries to a hard
finish.
FONDANT Combination
- ROLLED of Rolled out and The best choice Holds up well in hot
Used for sugar
its special and look
used as a cake
on wedding for outdoor weather but, will
cakes. Rich, swee
freshness vegetable
and shortening
moisture. covering. Use on events. Excess can soften in warm or
that any firm butter, be stored 2 humid weather.
makes a thick pound or fruit months in an Prior to applying,
white dough-like cake. Even on airtight container. cake must be
substance, and cookies. Can be Can refrigerate covered in apricot
then rolled cut-out and but must glaze, buttercream
out. Can be made used take icing or marzipan so
with marshmallows. steps to rid of fondant will adhere.
Knead in flavor and as condensation Typically rolled to
color of your choice. decorations. from fondant- about 3/8- to 1/4-
Can be purchased / Yields pastel to covered cake: inch thick.
ready- made. de place in an air-
ep conditioned room
colors. But, or in
does not have front of
much flavor. fan after
removing.

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GANACHE This is a rich Glaze. Needs The better the
Is a French emulsified mixture of filling and/or refrigeration chocolate used,
term. Dark: chocolate and cream. frosting: whipped after 2 to 3 days the better the
decadent, rich, Buttercre am or smooth / at room ganache. Good for
and very, very consistency can be Natural color is temperature, 2 warm (not hot)
chocolaty. made by whipping dark to medium weeks weather.
White: Rich soft butter into its brown or white. refrigerated and
velvety taste - a base, resulting in Can be flavored 6 months frozen.
little more ganachebeurre. (oil-based). Keep excess with
complex flavor White can also a piece of plastic
than a be tinted(oil- wrap pushed on
buttercream. based) its surface.
Can be glaze, Gently reheat.
whipped or
smooth.

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Self-Check 1.2-1
1. Give me at least 3 types of icing?

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Answer Key 1.2-1
1. Boiled Icing
2. Buttercream
3. Ganache

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DECORATIVE TECHNIQUES AND RULES FOR GARNISHING
Garnishing is an art that can easily be acquired by following these few simple rules. It can
be done with little or no additional time, effort, or money expenditure on the part of the
culinary artist, and the results are far-reaching. Not only will the homemaker derive joy
from the art, but the members of her family will sense the love and the thoughtfulness
which prompted those extra little touches. Try it, and see for yourself.
1. Generally speaking, garnishes should be edible. However, there are a

few exceptions, as will be seen in the following chapters.
2. Beauty is obtained through simplicity. Garnishes should appear natural,

fresh, and dainty-never overworked or overdone.
3. All garnishes should be suitable in character and size to the food adorned. For
example, a pickle fan would be out of place if served next to a piece of cake, just as
a large calla lily arrangement would be out of proportion on a small platter.
4. The flavour of edible garnishes should be in keeping with the food. Bland
foods require more highly seasoned garnishes.
5. A few small groups of garnish are often more attractive than a continuous
decorative scheme. For example, to carry out a Christmas theme around a salad
mold, green-tinted mayonnaise may be fashioned into the shape of leaves with
specks of candied cherry to simulate holly arranged at intervals instead of forming a
continuous border. Elaborate wheels, flowers, chains, diamonds, or circles are
lovely if carefully done. Use either whole or clean-cut pieces of fruit or vegetables
and arrange in an orderly design around ring or loaf molds.
6. A garnish must be neatly arranged in a fashion that will enhance the food
with which it is to be used. A flat-spreading garnish will make a mold appear
smaller whereas perky lettuce will give it height.
7. Colors should harmonize-never clash. Small quantities of the more vivid natural
colors may be used to accent a food. In using artificial coloring, great care must be
exercised in producing tints that will be in keeping with the occasion and at the
same time produce a pleasing effect rather than one which is repellent. Contrasting
colors usually produce an artistic picture. So much of our food is neutral that a wide

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range of color treatment is permitted.
Garnishes which are too highly seasoned are not in good taste.
The serving dish as well as the garnish used must be considered. A

beautiful dish serves as an accessory to the food. Do not hide it.
Temperature is a factor that will make or mar a garnish. To serve cold

sliced frankfurters on a hot soup as a garnish would be most
unsatisfactory. Any frozen food that is used as a garnish should be
sufficiently cold to hold its shape.
The consistencies of garnish and food can be contrasted with excellent

results, such as sauce over molded food.
Garnishes need not be expensive. Properly used, almost any leftover

material can do wonders to make a drab or uninteresting dish take on a
regal aspect.
Garnishes should not be used to disguise deficiencies or food of poor

quality. 14. The setting must be viewed as a whole. Harmonious plate or
platter arrangements can be ruined if they clash with the table color scheme
Glazing
or the of yeast
lighting goods
of the room.
● Decoration is very basic with yeast goods.
Sugar syrup
● Glaze, normally 1 part sugar, 1 part
water boiled and let cool.
● This is referred to as stock syrup.
The formula may vary but they are
all called the same.
Boiled apricot jam

● Applied to product when it has just been removed from the oven and while
the jam is boiling. This causes the jam to dry and impart a shine and flavour
to the product.
Icing sugar
● Can be sifted over the final baked product with no glaze applied.
Fondant

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● Fondant can be applied after removing from oven. Fondant needs to be
tempered if a shine is required on the finished product. Fondant can be
thinned to required consistency.
● Fondant should be touching dry when it has been applied and cooled.
● After glazing with fondant roasted, shaved or chopped nuts can be used to
decorate the end product.
Frostings
● Frosting is sugar and fat blended together with some water added to soften.
● It is composed of 80% icing Sugar with
20% fat ratio and 5% water. Special
emulsified shortening works well here as
they will hold more water.
Bienenstich
● This is a sweet dough of varying sizes
that have been coated with a mixture of
almonds, sugar, butter, honey and cream
and which has been
heated and cooled before being placed on to the
unbaked dough.
● It is warmed to body temperature and spread
thinly over unbaked product. When baked it
should have a golden crust of nut topping. When
cool the product can be sliced and filled with a
crème pâtissière filling or served plain.
● It can be produced in large pieces or in thin sheets
for slicing and cutting into individual pieces.
Fillings
Crème pâtissière
● Starch thickened milk that can be flavoured and
coloured to enterprise requirements. It is stable at
high temperatures and will sit at room
temperatures for extended periods.
● Many commercial mixes contain preservatives that
extend shelf life at room temperatures.

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Fruit fillings
● Most fruits used as filling need to be
stabilised in a starch gel.
● This is because when sugar is added to fruit
it will dissolve and the free liquid boils
inside the dough and is detrimental to the
finished product.
● Fruits will need to be cooked before being
used in fillings. Some fruits may not cook
inside the dough before the dough has
baked.
● Canned fruits are economical when used in
fillings for garnish and streusel doughs.
● Solid pack ‘Pie’ fillings can be purchased to fit this
need. This is fruit in a can that has no added water
or syrup. However, when sugar is added to this is
does dissolve so that liquid needs to be stabilized.
● There are proprietary powders that can be added to
fruit mixes. These are pre- gelatinized gels. They
rehydrate when added to the pie mixes and hold the
moisture in suspension.
● These powders have been cooked to a

thick viscous state and then dried on
steam heated rollers and ground to
powder so they can be added to fruits or
other liquids at a later stage.
● These pre-gelatinized powders are best
added to the sugar before mixing into the
fruit.
Cream
Whipped fresh cream flavoured with sugar and
vanilla has always been popular as a filling but needs to be
kept in a controlled environment. It is not suited to hot
climates.
Nut fillings
Nuts can be ground and mixed with sugar and liquids to
form pastes.
Cheese fillings
Quark, cottage and cream cheeses can be sweetened and flavoured before
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being used as fillings. Some cheeses with high moisture contents can be stabilized
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.
Glazing of yeast goods

Yeast goods are glazed to add eye appeal and enhance the flavour of the finished
product.
Glazing can be simple; using sugar syrup; or elaborate using icings roasted nuts and
brightly coloured fruits.
Yeast good will carry a premium in pricing so the customer will need they are getting
value for money.
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.
Boiled apricot jam

Apply to Danish pastries when they are removed
from oven. When this is done the jam must be hot
and the product just out of the oven.
Do not add water to jam; this will dilute the glaze and
flavour. same as sugar syrup, when brushed on hot
excess water will be evaporated away leaving shine and extra
flavour. 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.

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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 no
Crème pâtissière
Flavour and pipe into finished product in place of fresh dairy cream. It can be used in
235 anish pastry with fruit to act as binding agent for fruit and add moist mouth
feel:
● It can be placed in or onto the yeast good before or after baking.
If it is placed on the outside of the product it will need to be glazed before being
presented for consumption. Starch thickened products will dry on the surface when
exposed to the air diminishing the eating quality.
Nut fillings
Make into paste with sugar and spices then use in 235 anish
pastries. Toppings
Gels
Apply to top of fruits added to Danish pastries after baking.
Fruit Decors

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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.

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SELF-CHECK 1.2-2
Multiple choice
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
2. Flavored with sugar and vanilla essence.

a. Bienenstich
b. Fresh Dairy Cream
c. Icing Sugar
d. Boiled apricot jam
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

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Answer Key 1.2-2
1. D
2. B
3. A
4. A
5. B

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LEARNING OUTCOME SUMMARY
NUMBER 1.3.1 LO3. STORE BAKERY PRODUCTS
1. Packaging materials are selected according to types, kinds and

classification of bakery products
2. Shelf-life of baked products are determined according to established
standards and procedures
3. Bakery products are stored according to established standards and
procedures
4. Appropriate packaging are selected for the preservation of product
freshness and eating characteristics
CONTENTS:
● Different kinds of packaging materials to be used

● Shelf-life of bakery products
● Standards and procedures in storing bakery products
● Standards and procedures in packaging bakery products
CONDITIONS:
Students/trainees must be provided with the following:
● Storage area
● Packaging and labeling materials
● Bakery products
● Containers
● Display cabinet
● Refrigerator
METHODOLOGIES:
● Lecture/Discussion
● Demonstration/Application
● Actual Presentation
ASSESSMENT METHODS:
● Direct observation
● Demonstration

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STORE AT CORRECT TEMPERATURE AND CONDITIONS OF STORAGE
Bakery products tend to be stable at room temperature. No special storage

requirements need to be applied for daily use.
For any product that is to be served after the day of manufacture the product will
need to be covered and protected from outside contamination:
● Products with cream filling will need to be kept chilled
● Crème patissierscan stand at room temperature for the day but must then be
discarded and not used.
Most bakery products are sold or used the same day that they are produced.
If they are to be stored at room temperature then:
● Store at Room Temperature
● Festive product may be stored for a couple of
days. For longer storage it is best to freeze.
● If the baked product does not contain dairy
products then it can be stored at room
temperature. It should be protected from the
environment by being covered.
● When food is chilled it can lose essential parts of the flavour.
When storing it is always important to make sure product is labelled and it is stored
away from strong odours like onion or cleaning chemicals.
Freezing
If freezing baked bakery products care must be taken not to squash them when
wrapping.
This will cause them to be deformed when thawed out.When freezing be sure to
label with the date of freezing and use the FIFO (‘First In, First Out’) rule.
Storing in Cool room
Product with dairy ingredients like cream and crème pâtissière need to be kept
chilled to stop bacterial activity rising above acceptable limits.
Never store for too long in cool room: fresh cream, same day
only. Product degradation will be too great and eating quality

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diminishes.
Maintain maximum eating quality, appearance and freshness
All yeast good products will stale quickly. Staling is the process where the optimum
eating fades.
Staling can be in several forms:
● Air passes through the product and dries the product out
● Moisture from the air enters the product so it loses some of the eating quality.
Crisp product goes soft.
To maintain the eating quality of bakery items:

● Use as soon as possible
● Cover to protect from environment
● Keep chilled if needed
● Keep dry.
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.

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Task Sheet
1.3-1 RECIPES
Plain Sweet Yeast Dough

Grou
Ingredients % Weight Costing
p
A Bakers Flour 100 1.000
Yeast, compressed 8 0.080
Salt 1.5 0.015
Sugar 12 0.120
Bread Improver MRU 0.010
Shortening (Merita) 8 0.080
Milk Powder 2 0.020
Dry Gluten, optional 2 0.020
Lemon rind #1
Water +/-55 0.550
Total 1.895
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
● When cold, decorate with fondant.
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
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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.
Fruit Buns
Group Ingredients % Weight Costing

A Baker’s Flour 100 1.000
Salt 1 0.010
Bread Improver MRU 0.010
Gluten flour 2 0.020
Sugar 12 0.120
Shortening 8 0.080
(Merita) Milk 4 0.040
Powder 1 0.010
10 0.100
Mixed Spice
+/-56 0.560
Yeast, Compressed
Water
B Currants 10 0.100
Sultanas 25 0.250
Mixed Peel 6 0.060
Total 2.360
Method:
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● Mix "A” to a smooth well developed dough
● Add "B" into "A" and mix into a clear dough
● Be careful not to break up and smear the
fruit through the dough
● FDT 27ºC
● Method: A.D.D.
● Scale off. @ 60each
● Intermediate proof 5 mins (covered)
● Final mould: Round
● Tray up
● Bake at 220ºC / 425ºF for 15 mins
● Remove from oven and glaze with "Bun Wash".
Chelsea Buns

A Baker’s Flour 100 0.800
Yeast, 10 0.080
Salt 1.5 0.010
Sugar 12 0.100
Bread Improver MRU MRU
Shortening 2 0.015
(Merita) Milk 1.5 0.010
Powder 3 0.025
Dry Gluten
B Egg pulp 10 0.080
Bun Spice To taste To taste
Water 50 0.400

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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
● Bake at 200ºC for 15 mins
● Sprinkle with Castor sugar on removal from oven and place onto a cooling
wire. Brush with bun glaze and decorate with fondant when cold.

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Panettone (Italian Fruit Bread)

Milk, 45 0.450
Caster Sugar 4.5 0.045
B Butter, soft 33 0.330
Sugar 6 0.060
Egg Yolks 20 0.200
Lemon Zest 3 0.030
Orange Zest 3 0.030
Orange blossom flavour Little
Honey 5 0.050
C Bakers Flour 74 0.740

D Raisins 22 0.220
Orange Peel (finely chopped) 25 0.250
Chopped blanched Almonds 10 0.100
Total 2.815
Method:
● Calculate sufficient dough to produce 4 x 750 gmPanettone
● Mix "A" and ferment over an 8 hour period. FDT 25ºC
● Add “B” and “C” and mix into clear, well developed dough. Let rise until
doubled in size
● Add "D" and carefully mix through
● Scale off, Hand up
● Final mould: Round
● Place into well-greased moulds and cut a cross
into the surface after 2/3 proof
● Proof - 35ºC until surface is cracked, (no humidity)
● Bake at 200ºC/425ºF for 25 mins
● Place onto cooling wires on removal from the oven
If Panettone is produced with sour-dough please refer to the notes for sour dough’s
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Christmas Stolen
Group Ingredient % Weight Costing

A Bakers flour 34 0.170
Water 24 0.120
Milk Powder 2 0.010
Yeast 10 0.050
B Butter 24 0.120
Salt 1.5 0.005
Lemon rind 1 1
Castor Sugar 12 0.060
Vanilla Essence 1 0.010
Cardamom 0.5 0.003
Mace 0.3 0.002
C Plain flour 66 0.330

Water 15 0.075
Milk powder 2 0.010
D Sultanas 60 0.300
Mixed Peel 13 0.065
Slivered Almonds 17 0.085
Rum 8 0.040
E Marzipan 18 0.090
Total 1.545

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Method:
● Produce 2 stollen.720gm each
● Mix group 4 together and leave covered, preferably overnight.
● Warm water in group 1 to 35 – 40°C
● Break down the yeast in the water and add remaining
ingredients in group 1 to produce a ferment at 28°C
● Cover ferment and allow to stand in
a warm place for approximately 20
minutes.
● Mix group 2 together and turn into a soft
batter. DO NOT CREAM
● When ferment is ready, add group 3 to
group 2 and add the ferment
● Mix together to form a smooth dough
● Remove from machine and rest for
approximately 20 minutes
● Finished Dough Temperature: 28°C.
Make Up Procedure: CHRISTMAS STOLLEN

● 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

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● When cold, dust with icing sugar and wrap in plastic to prevent
drying out.

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Croissants
If butter is used, best results occur if dough is prepared 1 day in advance

Water, cold 60 0.600
Castor Sugar 6 0.060
Salt 2 0.020
Dry Gluten 2.5 0.025
B Royal Danish or Butter 40 0.400
Total 2.165
Method:
● This is sufficient dough to produce 24 x 80gm croissants
● Allow 10 % scrap pastry from cutting when calculating
● Mix "A" into a clear, well developed dough, keep cold
● Roll out dough 75 x 50 cm
● Shape "B" to a rectangle 2/3 of dough size and place onto dough
● Same as in English Puff pastry
● Give a single turn (Fold in 3)
● Cover with a cloth or plastic and return
to fridge for 15 minutes
● Repeat turning two more times.
● Finished pastry should have 3 x single folds
● Keep the dough as chilled as possible, it is easier to work with
chilled than at room temperature.
Different folding techniques can be used by
each enterprise Some will use 1 single and
double.
Do not fold to many times, you will lose the flakiness. The dough
is soft and the butter will blend into the dough.

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MAKE UP PROCEDURE:
Plain Croissants:
1. Roll out prepared dough to 1100mm x 400mm
2. Cut dough lengthwise to create 2 strips 1100mm x 200mm
3. Lay strips on top of each other
4. Cut 20 triangle shapes with a base line of 150mm each
5. Brush off all excess flour and roll up the croissants
6. Place onto a clean and lightly greased 2/lGN baking tray
7. Lightly egg wash and half prove at 36ºC, low humidity
8. Bake at 230°C for approx. 12 – 15 min
9. Remove from baking tray and place onto a cooling wire.

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Croissant Fillings
Bacon & Cheese Filling

A Bacon , diced 50 0.500
Cheese, grated 100 1.000
Total 1.500
Method:
● Mix all ingredients together.
Marzipan Filling
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
A Chocolate 100 1.000
Total 1.000
Note: 0.015 (per croissant)
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 gram per croissant.

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External Faults in Bread and Their Causes
Lack of Excessiv Lack of Excessive Shelle

Possible Causes Volume e Volume Colour colour on d Top
crust Crust
Dough too tight, especially in X X
the case of tin bread
Dough chilled during X

fermentation
Dough temperature too high X
Dough skimming during X
proving owing to dough
humidity too low
Excessive proof X
Oven temperature too low X
Oven temperature too high X
Over ripe dough X X
Soft moulding X
Too little yeast for the system X
employed
Too much salt X
Too low in maltose figure X X X
Too little salt X
Too high maltose figure X
Too little proof X
Under ripe dough X X
Flour dark or offal X X
Flour weak X X
Flour very strong X X
Flour ‘short’ due to overheated X blistered
wheat or over treatment

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Internal faults in bread and their causes
Possible Causes Coarse Crumbly Streaky Holes in Dark

Texture Bread Crumb Crumb Crumb
Dough too slack x x
Dough temperature too x
high
Dough not properly mixed x x
Dough scraps from x
machines
Excessive top heat in oven x
Flour not sifted x
Flours insufficiently x
blended
Flash heat in the oven x
Grease from divider x
Incorrect mixing x
(ingredients)
Incorrect moulding x x x
Incorrect bashing of cottage x
loaves
Oven temperature too low x x x
causing excessive proof
Over ripe dough x x x
Skinning of dough before x
baking
Too much proof x x x
Too high matose figure, x x
especially if excessive
steam in oven
Too low matose figure in x
the flour
Too much dusting flour x
Too little proof x
Excessive grease in x
moulder

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Trainee Self-Assessment Checklist
PREPARE AND PRODUCE BAKERY PRODUCTS Yes No*

Prepare and bake yeast goods
1.1 Select required commodities according to recipe and production

requirements
1.2 Prepare a variety of yeast goods to desired product characteristics
1.3 Produce a variety of yeast goods according to standard recipes and

enterprise standards
1.4 Use appropriate equipment to prepare and bake yeast goods
1.5 Use correct techniques to produce yeast goods to enterprise standards
1.6 Bake yeast goods to enterprise requirements and standards
1.7 Select correct oven conditions for baking yeast goods

Decorate and present/display yeast goods
2.1 Prepare a variety of fillings and coating/icing and decorations for yeast
goods
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
3.2 Maintain maximum eating quality, appearance and freshness
The trainee’s underpinning knowledge was:

Satisfactory □ Not Satisfactory □
Feedback to trainee:
The trainee’s overall performance was:

Assessor’s signature: Date:

by: PTC-Orion
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Demonstration with Questioning Checklist
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
DEMONSTRATION evidence 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 procedures.
● Demonstrated ability to produce a quantity of bakery

products according to establishment standards and
□ □ □
procedures.
● Demonstrated ability to store and package bakery products

according to establishment standards and procedures. □ □ □
● Demonstrated application of hygiene and safety principles

according to established standards and procedures.
The candidate’s demonstration was:

by: PTC-Orion
Mariam M. Salonga
73
of 73

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Competency –Based Learning Material

Qualification: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: Prepare and Produce Bakery Products

Module Title: Preparing and Producing Bakery Products

Document No. BPP NC II

Document No. BPP NC II

Units of Competency Module Title Code

Document No. BPP NC II

MODULE TITLE : PREPARING AND PRODUCING BAKERY PRODUCTS

MODULE DESCRIPTOR: The module covers the knowledge, skills and

NOMINAL DURATION : 25 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO1. Prepare bakery products

LO2. Decorate and present bakery products

LO3. Store bakery products

Document No. BPP NC II

CONDITIONS: Students/trainees must be provided with the following:

Document No. BPP NC II

Document No. BPP NC II

Document No. BPP NC II

Cut In Means to combine shortening and flour mixture until particles

Dredge Is to sprinkle or coat with flour

Confectioner’s Is also called icing or powdered sugar. It is granulated sugar that

Document No. BPP NC II

Knife or Bread Paring

Document No. BPP NC II

Document No. BPP NC II

Document No. BPP NC II

Document No. BPP NC II

Document No. BPP NC II

Industrial Type Oven

Document No. BPP NC II

1. Give at least 5 equipments used for baking?

Document No. BPP NC II

Document No. BPP NC II

I. Ratio and Proportion

Proportion – is the equality of two or more ratios.

- Variable #1 = weight of flour = 50kg

= 50kg x ?% = 3kg x 100%

Document No. BPP NC II

Types of Ratio and Proportion

II. Baker’s Percent

Baker’s % Amount Units Baker’s % Amou Units

Document No. BPP NC II

When formulating using Baker’s Percent, always remember that:

BAKER’S PERCENT VS. TRUE PERCENT

Baker’s % Amount Units True %

WEIGHT TO BAKER’S PERCENT

Document No. BPP NC II

● ppm (parts per million) to grams = (ppm/1,000,000.00) x weight of flour

Common weight Units

1 gram 0.035 ounces 0.001 kilogram

Document No. BPP NC II

1. What are the two types of Ratio and Proportions?

Document No. BPP NC II

Document No. BPP NC II

The Basic Ingredients

Document No. BPP NC II

Document No. BPP NC II

B. All Purpose Flour -is pre-sifted and

Document No. BPP NC II

2. Yeast – for leavening