Welcome

to
Pastry and Bakery Section
 Basic Ingredient of Bread
• Flour
• Yeast
• Water
• Salt
 Enrichment ingredients
• Sugar
• Egg
• Milk
• Butter
• Margarine
• Dried fruit
• Herbs and spices
• Cheese
• Chocolate
• Nuts
• Fresh yeasts

 Compressed yeast
 Crumbled yeast
 Liquid yeast

• Dry yeasts

 Active dry yeast

 Instant dry yeast
 Free flowing, frozen yeast
 Dry yeast with reducing power
 Steps of Making Bread
1. Preparation/Scaling ingredients ( Mise en Place)
2. Dough making (Mixing)
3. Bulk fermentation
4. Knock back / Folding
5. Cutting and scaling/ Dividing
6. Rounding / Preshaping
7. Intermediate fermentation/ Bench-proofing
8. Moulding or Panning / Make up)
9. Final proofing
10. Baking
11. Cooling
12. Storing
 French Bread
• Yield : 4 loaves
• Potion size : 350-400 gr

• Ingredient :
• Hard flour 1 kg
• Instant Yeast 10 gr
• S-500 10 gr
• Water 600 gr
• Salt 20 gr
 Soft Rolls
• Yield : 18 pcs
• Potion size : 50 gr
• Ingredient :
• Hard flour 500 gr
• Instant Yeast 10 gr
• Milk powder 25 gr
• S-500 5 gr
• Bread improver 3 gr
• Sugar 75 gr
• Water 200 gr
• Egg 1 ea
• Salt 10 gr
• Butter 40 gr
• Salad oil 25 gr
 Burger Buns
• Yield : 23 pcs
• Potion size : 80 gr
• Ingredient :
• Hard flour 1 kg
• Instant Yeast 20 gr
• S-500 10 gr
• Bread improover 5 gr
• Milk powder 60 gr
• Egg 2 pcs
• Water 500 gr
• Butter 100 gr
• Salt 15 gr
 Sandwich Bread
Yeild: 7 loaves ( 1300 gr each)
NO QTY QTY UNIT INGREDIENT
  for 7 FOR 1    
1
7 1 KG FLOUR
2
140 20 GR YEAST
3
140 20 GR SUGAR
4
7 1 EA EGG
5
70 10 GR S-500
6
70 10 GR SALT
7
140 20 GR MILK POWDER
8
350 50 GR BUTTER
9
3500 500 GR WATER
10
       
 Pizza dough
•Bread flour 750 g
•Water 480 g
•Yeast, instant 7 g
•Salt 15 g
•Olive or vegetable oil 18 g
 Pastry Cream
• Yield : 1700 gr
• Ingredient:
– Milk 1 ltr ( 150 Milk Powder + 850 Water )
– Sugar 150 gr
– Custard Powder80 gr
– Maizena 10 gr
– Egg Yolk 4 pcs
 Vanilla Sauce
• Milk 1 ltr
• Sugar 150 cc
• Egg 2 pcs
• Custard Powder25 gr
•Cream 100 cc
•Yellow Food Colour --
 Sugar Dough
• Butter or butter and shortening 250 g
• Sugar 90 g
• Salt 2 g
• Eggs 70 g ( 2 pcs)
• Pastry flour 375 g
 Sugar Dough
• PROCEDURE
1. Using the paddle attachment, mix the butter, sugar, and
salt at low speed until smooth and evenly blended.
2. Add the eggs and mix just until absorbed.
3. Sift the flour and add it to the mixture. Mix just until
evenly blended.
4. Chill several hours before using.
 Pie Dough
• Yield : 1800 gr
• Ingredient:
– Soft Flour 1 kg
– Butter 500 gr
– Salt 25 gr
– Water 3 dl
– Egg 1 pce
Fruit Tart
 Crepes or thin Pancake
• Hard Flour 160 gr
• Egg 4
• Milk powder 30 gr
• Water 350 gr
• Melted Butter 50 gr
• Sugar 1 tsp
• Salt pinch of
 Fluffy Pancake
• Flour 150 gr
• Egg 2
• Sugar 50 gr
• Milk 150 gr (liquid)
• Soft butter 50 gr
• Baking powder 1 tsp
• Salt 1/2 tsp
• Vanilla essence --
 Sponge Cake
 20 cm (Round)

• Egg 5 pcs
• Sugar 150
• Melted Butter 70 gr
• Soft Flour 150 gr
**For chocolate sponge cake,
( soft flour 125 gr + cocoa powder 25 gr
 Butter cream

•Egg whites 3
•Icing Sugar 150 gr
•Soft Butter 150 gr
•Margarine 150 gr
 CHOCOLATE SAUCE
•Water 300 g
•Sugar 175 g
•Bittersweet chocolate couverture 75 g
•Cornstarch 25 g
•Cocoa powder 50 g
•Water, cold as needed
 CHOCOLATE SAUCE
1. Combine the water, sugar, and chocolate. Bring to a
boil, stirring to mix the chocolate with the syrup.
2. Mix the cornstarch and cocoa powder to a thin paste
with a little water.
3. Add this paste ( no.2) to the chocolate syrup mixture
and return to a boil. Strain and cool.
CHOCOLATE GANACHE
(DARK) yield : 760 gr
1. Dark chocolate 500 gr
2. Warm cream 250 gr
3. Glucose 1 Tbsp

Method:
4. Warm cream in a sauce pan with law heat
5. Add chopped chocolate and Glucose
6. Mix well until a good paste is reached
CHOCOLATE GANACHE
(WHITE) yield : 680 gr
1. Dark chocolate 500 gr
2. Warm cream 175 gr
3. Glucose 1 Tbsp

Method:
4. Warm cream in a sauce pan with law heat
5. Add chopped chocolate and Glucose
6. Mix well until a good paste is reached