BREAD AND

PASTRY
PRODUCTION
CONNIE R. SAN GABRIEL
SUB J EC T TEAC HER
BASIC BAKING
INGREDIENTS
ALL BAKED PRODUCTS NEED MOST OR
ALL OF THESE BASIC INGREDIENTS:
• FLOUR
• LIQUIDS
• FATS
• SUGAR OR SWEETENERS
• LEAVENING AGENTS
• EGGS
• SALT & OTHER FLAVORINGS
 • Provides the structure of the baked

FLOUR product.
• When liquid is added flour absorbs it,
swells and sticks together.
• Mixing or kneading create gluten (the
proteins in flour that provide the glue
that traps air in the product)
• There are many types of flours with
different characteristics, they give the
baked product different flavors and
textures.
KINDS OF FLOUR
1.Whole wheat flour
2.Bread flour
3.All purpose flour
4.Cake flour
5.Rice flour
 FATS
•Coat gluten to keep it from
becoming over developed
•Adds richness and flavor to baked
product
•Helps keep baked product tender
 FATS
1. Butter
- Made out of fatty milk protein.
It can be salted or unsalted.
- Good source of flavor and
melting quality so these are good for
pastries and cakes
 FATS
2. Margarine
- made from various
hydrogenated vegetable or animal
fats, with flavorings emulsifiers,
coloring agents and other
ingredients.
- are used for dough or pastries
 FATS
3. Oil
- comes from vegetable, nut or seed
sources. It is liquid fat.
4. Lard
- comes from the side part of the hog.
- are commonly used in making flaky
crust for pies.
 FATS
5. Shortening
- group of solid fats, usually white and
tasteless, and especially formulated
for baking.
- used for flaky products such as pie
crusts and biscuits
 SUGAR/SWEETENE
RS
• Add flavor and
sweetness
• Helps baked product
brown
• Helps baked product
remain tender
 SUGAR/SWEETENE
RS
• Add flavor and
sweetness
• Helps baked product
brown
• Helps baked product
remain tender
 KINDS OF
SWEETENERS
• granulated or
refined cane sugar
• confectioner or
powdered sugar
• brown sugar (raw
brown, light brown,
medium brown)
 KINDS OF
SWEETENERS
• Granulated or refined cane sugar
- regular white sugar also called table
sugar.
-caster sugar has finer granules while
sanding sugar has coarser granules than regular
white sugar.
-finer granulations are better for mixing
dough and batters because they dissolve
relatively quicker.
 KINDS OF
SWEETENERS
• confectioner or powdered sugar
- sugar ground to a fine powder
mixed with a small amount of starch,
also called icing sugar.
- used in icings, toppings, cream
fillings, dusting.
 KINDS OF
SWEETENERS
• brown sugar
- the darker color has more
impurities, it contains small amount
of glucose and fructose.
- used in place of white sugar
when its flavor and color is desired.
 LEAVENING
AGENTS
(PART ONE…)
• Air introduced through
Creaming fat and sugar
together.
Sifting flour.
Beating batter.
Whipping egg whites.
 LEAVENING
AGENTS
• Steam(PART TWO…)
when large amounts of water
and high heat are present
Water turns to steam and
product rises
The steam leaves a cavity in
product (great for fillings)
 LEAVENING
ChemicalAGENTS
– There are two basic kinds
• Baking (PART THREE…)
Soda – used with an acidic food (i.e. sour milk or
lemon juice)
Alkali & Acid combine to form
carbon dioxide which expands
when heated, causing product to
rise.
• Baking Powder – combination of baking soda & dry acid
Addition of liquid causes reaction
that forms carbon dioxide.
LEAVENING AGENTS
(PART FOUR…)
• Yeast – Microscopic plant that reproduces quickly
Needs food: sugar and flour
Needs moisture
Needs warmth
• Gives off carbon dioxide as it grows
Create bubbles in dough
Bubbles expand when heated and
dough rises.
• Give baked products a special flavor and smell.
OTHER INGREDIENTS
• Eggs –
Add color
Trap air to help with
leavening
Hold baked product
together
Add flavor and richness
Add tenderness and
texture
OTHER INGREDIENTS
• Salt – enhances
sweetness of the baked
products
-stimulate taste buds
to taste other flavors.
THE BAKING PROCESS
• Oven Temperature when baking a
leavened product use the exact
temperature in the recipe.
• During baking:
 Product rises
 Crust heats
 Moisture evaporates
 Crust dries
THE BAKING PROCESS
• Pans – can affect results.
Material – conduct heat
differently, changes cook
time.
Size – recipes developed
for certain sizes, be careful
to follow pan size
recommendations.
THE BAKING PROCESS
Placement in the ovens
• Pans must be placed in ovens so
that air can circulate freely.
 One - in center
 Two – separate racks opposite sides
 Etc.
• Be sure pans do not touch, it
creates hot spots where food may
burn or over cook.
THE BAKING PROCESS
• Timing
be sure to use a timer,
check close to done time,
may vary by oven.
• Cooling & removing from
pan
Remove from pan
immediately, unless recipe
says otherwise
Cool on cooling rack to allow
even cooling