CUL 234 BREAD AND PASRY

BY
BS. IND. TECH. CA 2A
GABINI, ANGELINE M.
OTTO, JENNY MAE D.
VELARDE, MERA FE B.
MANZANILLA, MARVILU V.
VILLARIN, MARILOU D.
OMBAL, RENAN M.
LOBERANES, LAICA O.
BANADOS, NICOLE C.
TABA, DONABEL N.

FULFILLMENT

Submitted in partial fulfillment of the requirements

For the degree of Bachelor of Science in Industrial Technology
major in Culinary Arts

SY: 1st Sem 2023-2024

Culinary Laboratory (CUL 124) Department of Technology
EVSU-OCC
EASTERN VISAYAS STATE UNIVERSITY-ORMOC CITY CAMPUS

Cream Puff
Laboratory no. 1
“Quick Bread”

Ingredients:
Flour Weight : 250 grams

Choux Pastry: Percent Weight in Grams

Water 189 472.5
Butter 94 235
Salt 1.9 4.75
MAYA All- purpose Flour 100 250
Eggs 167 417.5

Vanilla Cream Filling :

Sugar 22 110
MAYA Cornstarch 8 40
Salt 0.1 0.5 or pinch
Milk 100 500
Egg yolk 8 40
Butter 5.5 27.5
Vanilla 0.8 4

Caramel glaze
Sugar 100 216
Water 52.5 113
Cream of Tartar 0.25 0.5 or pinch

Procedure:
Mixing Method used:
1. In a saucepan, combine water, butter, and salt. Heat until butter melts and water boils. Lower
heat. Add flour and stir vigorously until mixture leaves sides of pan. Remove from heat and cool.
2. Beat in eggs one at a time, beating until smooth before adding the next one. Continue beating
until very smooth and shiny.
3. Drop the mixture onto greased cookie sheets. Bake at 400°F/204"C for 30 minutes then lower
temperature of oven to 300°F/149°C and continue baking for 10 to 15 minutes or until puffed
and dry inside.
4. Prepare vanilla cream filling by combining sugar, cornstarch, and salt in a saucepan. Add milk
and egg yolks and cook over medium heat until thick. Remove from heat then add butter and
vanilla.
5. Transfer vanilla cream filling in a piping bag. Get one baked shell and inject filling inside. Do
the same with the rest of the baked shells. 6. Place filled shells on wire rack with a pan
underneath to catch glaze drippings. Prepare glaze. 7. Combine sugar, water, and cream of tartar
in a saucepan. Boil until thread-like and caramel-colored. 8. Drizzle glaze over filled shells.

STORE COMPARISON
CREAM PUFF
BAKING INGREDIENTS ORMOC MARKET CHEF’S VILLE ST. PAULS

Water (1L.) ₱20.00 - -

Butter Crème (225g.) ₱55.00 ₱50.00 ₱48.00

Iodized Salt (500g.) ₱15.00 ₱9.50 ₱9.50

All-Purpose Flour (1kl.) ₱55.00 ₱55.00 ₱53.00

Eggs (½ dozen) ₱125.00 ₱135.00 -

White Sugar (1kl.) ₱92.00 ₱94.00 ₱90.00

Cornstarch (½ kl.) ₱52.00 ₱53.00 ₱49.00

Evaporated Milk (410ml.) ₱33.00 ₱35.00 ₱35.00

Vanilla (500ml.) ₱40.00 ₱34.00 ₱34.00

Cream of Tartar (100g.) ₱40.00 ₱32.00 ₱35.00

Pastry Bag Medium (1pc.) - ₱2.00 ₱1.75

Parchment Paper (1 pack) - ₱3.00 ₱2.50

 RECIPE COSTING
CREAM PUFF
BAKING MEASUREMENT CURRENT PRICE APPROXIMATE
INGREDIENTS PRICE
Water 472.5g. ₱20.00/L ₱9.45

Butter 235g. ₱48.00/225g. ₱50.13

Salt 4.75g. ₱10.00/kl. ₱0.04

All Purpose Flour 250g. ₱53.00/kl. ₱13.25

Egg 417.5g. ₱125.00/kl. ₱66.90

White Sugar 110g. ₱90.00/kl. ₱9.9

Cornstarch 40g. ₱49.00/kl. ₱1.96

Evaporated Milk 500g. ₱35.00/kl. ₱17.5

Egg Yolk 40g. ₱125.00/225g. ₱22.22

Vanilla Extract 0.8g. ₱34.00/500ml. ₱0.05

Cream of Tartar 0.5g. ₱32.00/100g. ₱0.16

Total Cost: ₱191.56

Weight/Price Approximate no. of Yield/Recipe Cost/Yield

18g. 63pcs. ₱3.00

No. of Yield = Total Weight Cost per Yield = Total Cost of Recipe
Weight per piece Total No. of Yield

= 1,134g. =₱191.56
18g. 63 pcs.

No. of Yield = 63 pieces Cost per Yield =₱3.04 or ₱3.00

Culinary Laboratory (CUL 124) Department of Technology
EVSU-OCC
EASTERN VISAYAS STATE UNIVERSITY-ORMOC CITY CAMPUS

Banana Muffins
Laboratory no.1
“Quick Bread”

Ingredients:
Flour Weight : 300 grams

Percent Weight in Grams

Sugar 40 120
Corn Syrup 15 45
Shortening 50 150
Eggs 55 165
Water 35 105
MAYA All Purpose Flour 100 300
Baking Powder 3 9
Baking Soda 1 3
Salt 1.5 4.5
Milk Powder 6 18
Ripe Banana , mashed 70 210

Mixing Method used: Creaming Method

Add mashed banana

Procedure:
1. Mise en place.
2. First, Mash the Banana.
3. Add the shortening in the mashed bananas and mix.
4. Then, add the sugar, eggs and mix again.
5. Put corn syrup after mixing and set aside.
6. Mix the dry ingredients in another bowl.
7. Sift the all-purpose flour, baking soda, salt, baking powder, and milk powder all
together.
8. Next, add chocolate chips and mix.
9. After mixing the wet and dry ingredients separately, blend it together and do not over
mix, add water and mix.
10.Then, put the mixture in the cupcake liners and put some toppings.
11.Finally, put in the oven and cook it for about 10-15 minutes.

STORE COMPARISON
BANANA MUFFINS
BAKING INGREDIENTS ORMOC CHEF’S VILLE ST. PAULS
MARKET
All-Purpose Flour (1kl.) ₱55.00 ₱55.00 ₱53.00

Brown Sugar (1kl.) ₱70.00 ₱79.00 ₱65.00

Corn Syrup (1 bottle) - ₱89.50 ₱89.50

Shortening (1kl.) ₱108.00 ₱110.00 ₱104.00

Medium Egg (½ dozen) ₱125.00 ₱135.00 -

Water (1L.) ₱20.00 - -

Baking Powder (250g.) ₱40.00 ₱37.50 ₱25.00

Baking Soda (250g.) ₱20.00 ₱13.50 ₱13.50

Iodized Salt (500g.) ₱15.00 ₱9.50 ₱9.50

Powdered Milk (1 pack) ₱12.00 ₱13.00 ₱15.00

Banana (½ kl.) ₱30.00 - -

Almonds (100g.) - ₱30.00 ₱27.50

Chocolate Chips (100g.) - ₱40.00 ₱35.00

Cupcake liner (1 pack) ₱18.50 ₱15.00 ₱10.50

 RECIPE COSTING
BANANA MUFFINS
BAKING MEASUREMENT CURRENT PRICE APPROXIMATE
INGREDIENTS PRICE
Brown Sugar 120g. ₱75.00/kg. ₱9.00

Corn Syrup 45g. ₱89.50/500ml. ₱5.84

Shortening 150g. ₱26.00/ ¼ kl. ₱15.6

Medium Egg 165g. ₱125.00/780g. ₱26.44

Water 105g. ₱20.00/1L. ₱2.1

All Purpose Flour 300g. ₱53.00/kl. ₱15.9

Baking Powder 9g. ₱37.50/250g. ₱1.35

Baking Soda 3g. ₱13.50/250g. ₱0.16

Salt 4.5g. ₱10.00/kl. ₱0.04

Powdered Milk 18g. ₱12.00/33g. ₱6.55

Ripe Banana 210g. ₱60.00/kl. ₱12.6

Almonds 100g. ₱27.50/100g. ₱27.50

Chocolate Chips 100g. ₱35.00/100g. ₱35.00

Total Cost: ₱158.08

Weight/Price Approximate no. of Yield/Recipe Cost/Yield

25g. 33pcs. ₱5.00

No. of Yield = Total Weight Cost per Yield = Total Cost of Recipe
Weight per piece Total No. of Yield

= 825g. =₱158.08
25g. 33 pcs.

No. of Yield = 33 pieces Cost per Yield =₱4.80 or ₱5.00

DOCUMENTATION
Culinary Laboratory (CUL 124) Department of Technology
EVSU-OCC
EASTERN VISAYAS STATE UNIVERSITY-ORMOC CITY CAMPUS

Hotdog Roll
Laboratory no.3
“Soft Dough Bread”

Ingredients:
Flour Weight : 1000 grams

Percent Weight in Grams

Bread Flour 100 1000
Milk 4 40
Yeast, Instant 1.5 15
Bread Improver 0.3 3
Medium Egg
10 100
Evaporated Milk
47 470
White Sugar
12 120
Iodized Salt
1.75 17.5
Shortening
5 50
Butter
5 50

Mixing Method used: Straight Dough Method

Procedure:
1.
 STORE COMPARISON
HOTDOG ROLL
BAKING INGREDIENTS ORMOC CHEF’S VILLE ST. PAULS
MARKET
Bread Flour (1kg.) ₱48.00 ₱44.00 ₱44.00

Powdered Milk (33g.) ₱13.00 ₱14.00 ₱15.00

Yeast, Instant (9 g.) ₱5.00 ₱2.00 ₱2.00

Bread Improver (50 g.) - ₱8.50 ₱9.00

Medium Egg (1/2 tray) ₱125.00 ₱135.00 -

Evaporated Milk (410 ml.) ₱38.00 ₱35.00 ₱35.00

White Sugar (1kg.) ₱84.00 ₱82.00 ₱80.00

Iodized Salt (500 g.) ₱15.00 ₱9.50 ₱9.50

Shortening (1kg.) ₱108.00 ₱110.00 ₱104.00

Butter crème ( 225 g.) ₱52.50 ₱48.00 ₱47.50

Hotdog (1kg.) ₱70.00 ₱48.00 -

Parchment Paper (pack) - ₱3.50 ₱2.50

 RECIPE COSTING
HOTDOG ROLL
BAKING MEASUREMENT CURRENT PRICE APPROXIMATE
INGREDIENTS PRICE
Bread Flour 1000 g. ₱44.00/kg. ₱

Powdered Milk 40 g. ₱13.00/33g. ₱

Yeast 15 g. ₱2.00/9g. ₱

Bread Improver 3 g. ₱8.50/50 g. ₱

Medium Egg 100 g. ₱125.00/ 1/2 tray ₱

Evaporated Milk 470 g. ₱35.00/410 ml. ₱

White Sugar 120 g. ₱82.00/kg. ₱

Iodized Salt 1.75 g. ₱9.50/500 g. ₱

Shortening 50 g. ₱104.00/kg. ₱

Butter 50 g. ₱47.50/225 g. ₱

Hotdog 250 g. ₱70.00 ₱

Total Cost: ₱158.08

Weight/Price Approximate no. of Yield/Recipe Cost/Yield

No. of Yield = Total Weight Cost per Yield = Total Cost of Recipe
Weight per piece Total No. of Yield

= 825g. =₱158.08
25g. 33 pcs.

No. of Yield = 33 pieces Cost per Yield =₱4.80 or ₱5.00

Culinary Laboratory (CUL 124) Department of Technology

EVSU-OCC
EASTERN VISAYAS STATE UNIVERSITY-ORMOC CITY CAMPUS
 Hotdog Roll
Laboratory no.3
“Soft Dough Bread”

Ingredients:
Flour Weight : 1000 grams

Percent Weight in Grams

Bread Flour 100 1000
Milk 4 40
Yeast, Instant 1.5 15
Bread Improver 0.3 3
Medium Egg
10 100
Evaporated Milk
47 470
White Sugar
12 120
Iodized Salt
1.75 17.5
Shortening
5 50
Butter
5 50

Mixing Method used: Straight Dough Method

Procedure:
1.

STORE COMPARISON
HOTDOG ROLL
BAKING INGREDIENTS ORMOC CHEF’S VILLE ST. PAULS
MARKET
Bread Flour (1kl.) ₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱
 RECIPE COSTING
HOTDOG ROLL
BAKING MEASUREMENT CURRENT PRICE APPROXIMATE
INGREDIENTS PRICE

Total Cost: ₱158.08

Weight/Price Approximate no. of Yield/Recipe Cost/Yield

No. of Yield = Total Weight Cost per Yield = Total Cost of Recipe
Weight per piece Total No. of Yield

= 825g. =₱158.08
25g. 33 pcs.

No. of Yield = 33 pieces Cost per Yield =₱4.80 or ₱5.00

Culinary Laboratory (CUL 124) Department of Technology

EVSU-OCC
EASTERN VISAYAS STATE UNIVERSITY-ORMOC CITY CAMPUS
 Hotdog Roll
Laboratory no.3
“Soft Dough Bread”

Ingredients:
Flour Weight : 1000 grams

Percent Weight in Grams

Bread Flour 100 1000
Milk 4 40
Yeast, Instant 1.5 15
Bread Improver 0.3 3
Medium Egg
10 100
Evaporated Milk
47 470
White Sugar
12 120
Iodized Salt
1.75 17.5
Shortening
5 50
Butter
5 50

Mixing Method used: Straight Dough Method

Procedure:
1.

STORE COMPARISON
HOTDOG ROLL
BAKING INGREDIENTS ORMOC CHEF’S VILLE ST. PAULS
MARKET
Bread Flour (1kl.) ₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱
 RECIPE COSTING
HOTDOG ROLL
BAKING MEASUREMENT CURRENT PRICE APPROXIMATE
INGREDIENTS PRICE

Total Cost: ₱158.08

Weight/Price Approximate no. of Yield/Recipe Cost/Yield

No. of Yield = Total Weight Cost per Yield = Total Cost of Recipe
Weight per piece Total No. of Yield

= 825g. =₱158.08
25g. 33 pcs.

No. of Yield = 33 pieces Cost per Yield =₱4.80 or ₱5.00

Culinary Laboratory (CUL 124) Department of Technology

EVSU-OCC
EASTERN VISAYAS STATE UNIVERSITY-ORMOC CITY CAMPUS
 Hotdog Roll
Laboratory no.3
“Soft Dough Bread”

Ingredients:
Flour Weight : 1000 grams

Percent Weight in Grams

Bread Flour 100 1000
Milk 4 40
Yeast, Instant 1.5 15
Bread Improver 0.3 3
Medium Egg
10 100
Evaporated Milk
47 470
White Sugar
12 120
Iodized Salt
1.75 17.5
Shortening
5 50
Butter
5 50

Mixing Method used: Straight Dough Method

Procedure:
1.

STORE COMPARISON
 HOTDOG ROLL
BAKING INGREDIENTS ORMOC CHEF’S VILLE ST. PAULS
MARKET
Bread Flour (1kl.) ₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱
 RECIPE COSTING
HOTDOG ROLL
BAKING MEASUREMENT CURRENT PRICE APPROXIMATE
INGREDIENTS PRICE

Total Cost: ₱158.08

Weight/Price Approximate no. of Yield/Recipe Cost/Yield

No. of Yield = Total Weight Cost per Yield = Total Cost of Recipe
Weight per piece Total No. of Yield

= 825g. =₱158.08
25g. 33 pcs.

No. of Yield = 33 pieces Cost per Yield =₱4.80 or ₱5.00

Culinary Laboratory (CUL 124) Department of Technology

EVSU-OCC
EASTERN VISAYAS STATE UNIVERSITY-ORMOC CITY CAMPUS
 Hotdog Roll
Laboratory no.3
“Soft Dough Bread”

Ingredients:
Flour Weight : 1000 grams

Percent Weight in Grams

Bread Flour 100 1000
Milk 4 40
Yeast, Instant 1.5 15
Bread Improver 0.3 3
Medium Egg
10 100
Evaporated Milk
47 470
White Sugar
12 120
Iodized Salt
1.75 17.5
Shortening
5 50
Butter
5 50

Mixing Method used: Straight Dough Method

Procedure:
1.

STORE COMPARISON
 HOTDOG ROLL
BAKING INGREDIENTS ORMOC CHEF’S VILLE ST. PAULS
MARKET
Bread Flour (1kl.) ₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱
 RECIPE COSTING
HOTDOG ROLL
BAKING MEASUREMENT CURRENT PRICE APPROXIMATE
INGREDIENTS PRICE

Total Cost: ₱158.08

Weight/Price Approximate no. of Yield/Recipe Cost/Yield

No. of Yield = Total Weight Cost per Yield = Total Cost of Recipe
Weight per piece Total No. of Yield

= 825g. =₱158.08
25g. 33 pcs.

No. of Yield = 33 pieces Cost per Yield =₱4.80 or ₱5.00

Culinary Laboratory (CUL 124) Department of Technology

EVSU-OCC
EASTERN VISAYAS STATE UNIVERSITY-ORMOC CITY CAMPUS
 Hotdog Roll
Laboratory no.3
“Soft Dough Bread”

Ingredients:
Flour Weight : 1000 grams

Percent Weight in Grams

Bread Flour 100 1000
Milk 4 40
Yeast, Instant 1.5 15
Bread Improver 0.3 3
Medium Egg
10 100
Evaporated Milk
47 470
White Sugar
12 120
Iodized Salt
1.75 17.5
Shortening
5 50
Butter
5 50

Mixing Method used: Straight Dough Method

Procedure:
1.

STORE COMPARISON
 HOTDOG ROLL
BAKING INGREDIENTS ORMOC CHEF’S VILLE ST. PAULS
MARKET
Bread Flour (1kl.) ₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱

₱ ₱ ₱
 RECIPE COSTING
HOTDOG ROLL
BAKING MEASUREMENT CURRENT PRICE APPROXIMATE
INGREDIENTS PRICE

Total Cost: ₱158.08

Weight/Price Approximate no. of Yield/Recipe Cost/Yield

No. of Yield = Total Weight Cost per Yield = Total Cost of Recipe
Weight per piece Total No. of Yield

= 825g. =₱158.08
25g. 33 pcs.

No. of Yield = 33 pieces Cost per Yield =₱4.80 or ₱5.00