Types, kinds and classification Prepared by:

Of Bakery Products Johnrey F. Basid

1.Bread
2.Cookies
3. Muffin
4. Biscuit
5. Cake
 A. BREAD
one of the most popular
and best sold baked
products not only in our
country but in other
countries as well.
CLASSIFICATION
OF
DOUGH
 LEAN DOUGH
The basic ingredients for bread
which includes flour,
yeast, salts, a little sugar, and
shortening make up the lean
dough.

EX. Pan de sal, pan Americano, French Bread

 RICH DOUGH
Contains butter, nuts, fruits, eggs
and condiments. Milk is also used
and more sugar

EX. Rolls, sweet bread varieties

METHOD OF MIXING
DOUGH
 STRAIGHT METHOD
this method combines all the
ingredients together at one
time to make the dough and is
kneaded and set aside to rise.
SPONGE AND DOUGH METHOD

this method mixes part of the

liquid, flour, and all of the
yeast to make a soft mixture,
set aside to rise until
bubbly
Characteristics of a well-made bread:

1. It is large for its weight, well-rounded top and free from

cracks and bulges.
2. The crust is thin with an even golden brown color.
3. It has a fine and even grain, elongated cells, and thin cell
wall making the crumb smooth, soft, elastic, and creamy
white with a silken sheen.
4. It does not crumble easily.
5. It has a sweet and nutty odor not sour.
PINOY BREAD: 10 BEST PANADERIA
Prepared by:
CLASSIC Johnrey F. Basid
1. ENSAYMADA
2. MONAY
3. PUTOK
4. PAGONG
5. SPUTNIK
6. CHEESE BREAD
7. KALIHIM
8. PAN DE COCO
9. SPANISH BREAD
10. PAN DE SAL
 B. COOKIES
Cookies are always popular.
They are called” little cakes”,
flat, sweet and small. They can
be made in a variety shape and
colors and can be served in
many different ways.
KINDS OF COOKIES Prepared by:
Johnrey F. Basid
1. DROP COOKIES
irregular and unevenly
shaped. They simply
done by dropping the
cookie batter by a
teaspoon or spoon in a
baking sheets.
2. ROLLED COOKIES
made from dough which
have been rolled out and
cut with cutters to form
shapes fit in a special
occasions such as Christmas,
Valentine’s day and Easter
3. PRESSED OR BAGGED COOKIES

are made with more butter

which makes the finished
product richer in taste. The
mixture is put in a cookie
presser or pastry tube to
form varied shapes.
4. COOKIE BAR

this type of cookie is cut

into bars after baking to
form small and square in
shape
5. REFRIGERATED COOKIES

this type of cookies

are frozen and cut
into desired shapes
before baking
 C. MUFFIN
Simple cup breads
leavened and are
considered a
member of a quick
bread family.
CHARACTERISTICS OF MUFFIN
OUTSIDE CHARACTERISTICS
 SHAPE
 Uniform
 Well-rounded
 free from peaks
 no cracks
OUTSIDE CHARACTERISTICS
 SIZE
 Uniform
 Large in proportion
to weight
OUTSIDE CHARACTERISTICS
 COLOR
 Uniform golden brown
 CRUST
 Tender, pebbled or
slighty rough, shiny
INSIDE CHARACTERISTICS
 COLOR
 Creamy white or slighty
yellow
 free from streaks
INSIDE CHARACTERISTICS
 GRAIN
 Rounded
 even cells
 free from tunnels
INSIDE CHARACTERISTICS
 TEXTURE
 Tender
 Moist
 Light
INSIDE CHARACTERISTICS
 FLAVOR
 Pleasing
 Well-blended with no
bitterness
 D. BISCUIT
Biscuits are small flaky quick
breads. They are leavened
with fast-acting leaveners
which make preparation time
shorter than any yeast
leavened bread.
TWO WAYS TO MAKE BISCUIT
1. Using solid fats
2. Using liquid shortening or Wet
to dry method
CHARACTERISTICS BISCUIT
OUTSIDE CHARACTERISTICS
 SHAPE
 Uniform
 Straight sides and
level tops on rolled
biscuit
OUTSIDE CHARACTERISTICS
 SIZE
 Uniform
 Twice the size of
unbaked biscuits.
OUTSIDE CHARACTERISTICS
 COLOR
 Uniform golden brown tops
and bottom-side lighter free
from yellow or brown
OUTSIDE CHARACTERISTICS
 CRUST
 Tender
 Moderately smooth
 free from excess flour
INSIDE CHARACTERISTICS
 COLOR
 Creamy white
 Free from yellow or brown
spots
INSIDE CHARACTERISTICS
 GRAIN
 Flaky, pulling of in thin
sheets
 Medium fine
 even cells
INSIDE CHARACTERISTICS
 TEXTURE
 Tender
 Slighty moist
 Light
INSIDE CHARACTERISTICS
 FLAVOR
 Pleasing
 Well-blended with no
bitterness