BREAD AND PASTRY PRODUCTION

Module 6: THE BAKING PROCESS

Subject Teacher: ROCHELLE S. VALENCIA

LESSON DESCRIPTION:

Baking is the final step in making yeast-leavened (bread, buns, rolls,

crackers) and chemically leavened products (cakes, cookies). It is a thermal process that uses am oven, which
transfers heat to the dough pieces via the heat, in turn, activates a series of physicochemical changes,
responsible for transforming the raw dough into a baked good with a firm, dry crust and a soft crumb.

Course Objective:

At the end of the module students will be able to;

1. Describe the Baking Process works

2. Identify each Steps in Baking Process
3. Elucidate the importance of each step of baking.
4. Define the Principle of Baking

STAGES IN BAKING

• Mise en Place In French, "mis en place" means "all in its place. To a this entails getting the equipment
and supplies together.

• Mixing and Kneading These are essentially the same thing. It is mixing when you use a machine, such
as a standing mixer or a food processor. It is kneading when you do it by hand. Most bread can be made using
either method.

Either way, stage two has three purposes:

Fermentation

Primary Fermentation is when you leave the dough in a warm place and let it
rise. You will know the dough is ready when it starts developing a webbed
look on the bottom. This stage is important for both the flavor and the
production of the gasses that help the bread rise.

Punching Down - This is also known as degassing, and it involves turning out the risen
dough onto a gently floured surface and kneading it once. or twice. This allows the yeast
to begin a second fermentation cycle. Fermentation lasts until the end of the operation.

Dividing - This is when you weigh out your dough into the appropriate portions, whether
for rolls or loaves.

Rounding/Reshaping - This is when the pieces of dough are

given a rough shape before final shaping.

Resting- This stage is often called resting and for good reason. It allows the gluten to
relax a little bit before final shaping. shaping easier. This makes final.

Proofing- Before the dough rises a second time before baking. When it is
ready, make a little indentation on the surface of the dough with your finger.
The dough is ready until the indentation fills in slightly but always leaves a
little dent.

Washing/Scoring - Before scoring and baking the dough, a wash of eggs. or

egg whites is applied to it. If your dough contains butter and eggs. simply
whisk an egg with a tablespoon of water and brush it on top of a pastry brush. Brush the dough with egg whites
if it doesn't have a lot of fat in it.
Baking - The starches gelatinize which is what causes the bread to retain its
shape. The most dough is finished when the internal temperature reaches 180
degrees F, but sourdough needs to be baked to 200 degrees F. When the
bread has been baking for about half the allotted time, make sure to turn the
pan (or the loaves) 180 degrees.

Cooling- Cooling is important part of the baking process. A certain amount of

baking happens even after you pull the bread from the oven. If you can stand to
wait, hold off cutting the bread for at least 15 minutes. It is even better to wait
until the bread has cooled entirely.

PRINCIPLES OF BAKING

BASIC BAKING PRINCIPLES IN BAKERY PRODUCTIONS

Baking is an altogether new world that incorporates an entire set of new

principles, techniques, and strategies, and figuring out how to bake can take numerous years. In the culinary
business, it is so wide that it is generally done as a specialization.

1. Ingredients- Changing an ingredient in baked desserts has a huge effect on the final product. Different
flours, oils, fats, and sugars have different functions. Bread flour and cake flour are not the same, nor are butter
and shortening. Even the temperature of all the ingredients should be perfect for a perfect dessert.
2. Different Types of Flours- There is a wide variety of flours that can be used in the process of baking. Wheat
flour is the main flour that can easily generate gluten. Gluten is the tough, rubbery substance made when wheat
flour is blended with water.
3. Leavening Agents- A leavening agent plays an important role in the procedure or recipe that generates air.
The air pores are fundamental in providing light and fluffy desserts. A bad choice can ruin the taste and
structure of the desserts.
4. Mixing Methods- Numerous mixing strategies are utilized to deliver various doughs and batters. The basic
mixing methods that you should know are blending, beating, cutting, creaming, and folding. So, according to
the mixing method mentioned in the cake recipe you follow, do it properly for a perfect cake.
5. Heating- Preheating the oven is as significant as extending the legs before a run, or heating the vehicle
before starting. Numerous dough and batters which are made utilizing leavening agents like yeast, baking
powder, or baking soda require a decent push of warmth toward the start for the ideal ascent, texture, and
browning.

Importance of Using Standardized Recipes

12 Food Quality Consistency:

1. Standardized recipes help to ensure that the highest quality foods are delivered
every time.
2. Predictable Yield: Knowing how much of an item a recipe will generate will help
you avoid food waste and shortages when serving it to kids.
3. Accurate Nutrient Content: Standardized recipes help to ensure that the best possible food is delivered
every time. It's also essential to shop for food and ingredients with care.
4. Food Cost Control: The cost per serving stays the same as the same ingredients and amounts are used each
time the recipe is prepared.
5. Efficient Purchasing: The number of ingredients needed for production can be easily calculated based on
the information provided on the recipe.
6. Inventory Control: If a standardized recipe is followed, the quantity of food inventory used each time the
recipe is produced can be estimated.
7. Labor Cost Control: Written procedures allow staff to make good use of their time and move through their
workday more efficiently.
8. Employee Confidence: Staff can feel more satisfied and confident because eliminating guesswork decreases
the likelihood of mistakes and poor food quality.
9. Reduced Record Keeping: Information from standardized recipes can be easily transferred to daily food
production records if your institution uses them. However, standardized recipes are sufficient food preparation
records in themselves.
Elements of a Standardized Recipe

 Recipe Title - The name of the product being created.

 Recipe Category - The classification of the creditable component(s) being claimed for reimbursement
(fruit, vegetable, meat/meat alternate, bread/grain, dairy).
 Serving Size - Single required portion of the final product being served to a child.
 Recipe Yield made- A total number of servings available when the final product is.
 Equipment and Utensils to Use - Listing of cooking and serving tools needed to produce and serve the
food item.
 Ingredients - Food items used in the recipe.
 Weight/Volume of each ingredient - This is the required amount of each ingredient in the recipe.
 Preparation Instructions - These are the specific directions for preparing the recipe.
 Cooking Temperatures and Time - The appropriate temperature and amount of time needed for the
highest quality product.
 Special instructions, according to the standard format used in an operation
 Mise en place – a list of small equipment and individual ingredient preparation
 Service instructions, including hot/cold storage
 Plating/garnishing

Some things to remember when writing a standardized recipe:

 If you are starting with a home/internet recipe – make it first!

 Standardized recipes are a training tool for employees
 A good recipe is like a well-crafted formula – it has been tested and works every time
 S.A.M.E. – Standardization Always Meets Expectations

S.A.M.E.

Remember – Standardization Always Meets Expectations. Foodservice operations need to meet the expectations
of their customers, every time they visit. Foodservice operations need to meet expectations for employees, their
skill level and training. Foodservice businesses need to meet expectations for costs and profit for all menu
items. Standardized recipes are critical to the foodservice industry. They are simply good business!

-END-
Name: ______________________________________________
Yr. & Strand: ________________________________________

Quiz # 6

Activity # 1

QUESTIONS (THINK ABOUT):

1. Why is using standardized recipes an important cost control tool for foodservice operations?
2. What are the benefits of using standardized recipes in a foodservice business operation?
3. Why is it important to understand the difference between volume and weight measurements when
developing recipes?

Activity # 2

Output # 3
Baking - Now and Then

Make a video that shows the proper Stage and process of baking. Make a dough or sweet roll bread. If you
don’t have oven, you can make up to Washing/Scoring.

INGREDIENTS NEEDED TO MAKE QUICK DINNER ROLLS

Flour :325 g (2 1/2 cups)
Slightly warm milk (not hot) :150 ml (1/2 cup +2 tbsp)
1 Egg
Butter :50g (3 1/2 tbsp)
Yeast (instant/active dried yeast):1 tsp
Sugar :2 1/2 tbsp (30g)
Salt:1 1/4 tsp(7g)

1.PREPARE THE QUICK DINNER ROLL DOUGH

 Into a bowl, lets add all our ingredients together and mix them to form a shaggy mass of dough.
 Add the milk, sugar, yeast, egg, salt, butter and flour and mix them together.
 Transfer the dough onto a clean work surface. Knead the dough until the dough become soft and elastic.
 Only a well kneaded dough can produce soft and fluffy dinner rolls .
 How should I know my dough is kneaded well?
 We can test the doneness of dinner roll dough.
 If properly kneaded, the dough should stretch, without tearing or breaking, into a thin membrane that you can see
through.
 If we are using bread flour it is easy to attain this stage of dough (it may take around 10 minutes of kneading).As
bread dough contains more proteins than all-purpose flour.
 But if we are using all-purpose flour, it may take longer to attain this stage of perfection.
 Our bread would still be good and soft even if our dough didn’t pass this windowpane test.
 But if the dough passes the windowpane test, and the one-hour proofing, then it is guaranteed that your bread will
be super soft and fluffy.
 2.DIVIDE AND SHAPE THE DOUGH
 Once our quick dinner roll dough is ready, divide the dough into 15 equal pieces. For more precision, you
weighed each of them and they were 40-41 g in weight.
 Roll each piece of dough into small balls. Tuck in the edges towards the center and roll the balls into small round
balls.
 Place the rolls into a nonstick baking tray or on to parchment lined baking tray or on to a well-greased baking
tray.
3.PROOF THE DINNER ROLL DOUGH
 Let the dough ball sit in a warm environment for about 60 minutes or until they puff up and get doubled in size.
 After an hour, brush the top of those rolls with an egg wash. This will help to make our rolls shiny and golden
brown in color when they are baked.
 Now they are ready to go into the oven.
4 BAKE THE DINNER ROLLS
 Bake the rolls in a 375 F preheated oven for 18-20 minutes. Top get burned too fast,
 How to prevent the top of rolls from over browning?
 Place an aluminum foil on top to prevent over browning, whenever you feel so
 You can place the baking tray way from the heating coils to prevent this issue. (placed my baking tray in
the lowest rack of the oven as the heating coils were on the upside)
 If the dinner rolls are underbaked, the inside will be doughy, and they smell yeasty. So, bake sufficiently
for 17-20 minutes.

Send the video to, valencia.rochelle@colm.edu.ph