Introduction to
Bread and Pastry
Production
Prepared by:
JAYSON L. FLORES, MAIE
Subject Teacher
HISTORY OF BREAD AND
PASTRY
Prehistoric Era
Classical Era
Medieval and Renaissance Era
The Industrial Revolution and Modern Baking
The Modern Baking Industry
Prehistoric Era
- The earliest evidence of bread-making, likely originating with
the accidental discovery of cooked grains.
- It would cover the development of unleavened flatbreads in
various ancient cultures, including evidence from archeological
digs showing starch residue on tools.
- Examples could include the early flatbreads of prehistoric
Europe and Australia, and the development of bread-making in
ancient Egypt and Mesopotamia
Classical Era
- It would examine the baking practices of the ancient Greeks
and Romans, including their use of ovens and the
development of more complex breads and pastries.
- It would also delve into the role of bread and pastries in
religious ceremonies and social events of these
civilizations.
Medieval and Renaissance Era
-The introduction of new ingredients like sugar and
spices from the East, and their impact on the
development of more elaborate pastries.
-The rise of commercial bakeries and the increasing
sophistication of baking techniques during the
Renaissance
The Industrial Revolution and Modern Baking
-It would cover the invention of new baking
technologies, such as automated ovens and mixers,
and their impact on production and distribution.
- The development of standardized ingredients, like
baking powder and commercially produced yeast,
would also be explored.
The Modern Baking Industry
It would explore the growing demand for artisan
breads and pastries, the increasing focus on health
and nutrition, and the challenges facing the industry
in terms of sustainability and ethical sourcing.
Evidence of the most ancient oven in the world dates back
to over six millenia ago. According to Wikipedia.com, it was
discovered in Croatia. Before this, ancient bakers used flat,
hot stones to make bread. The ancient Greeks lead the
pack when it came to the practice of baking bread. It is
believed that this began in 600 BC. In the days of the
Roman empire, being a pastry chef was a top profession.
Today pastry chefs the world over enjoy celebrity status.
The History of the
Baking Oven in the
Philippines
The use of ovens in the Philippines all started
with the humble pot oven or palayok. This is still
in use today day. Filipinos baked their creations in
the palayok over charcoal.
The History of the
Baking Oven in the
Philippines
With the advent of electricity in the 1800s came the use of
industrial ovens. Today, we enjoy the convenience of a wide
range of ovens. These are powered by gas, electricity,
conduction, and convection. Other types are the microwave,
toaster, roaster, and even self-cleaning ovens.
The History of the
Baking Oven in the
Philippines
The history of cake in the Philippines starts with our Malay
ancestors. They introduced sticky rice cakes and layer
cakes. One can argue that the Malay’s knowledge of baking
stems from their Dutch colonizers. But, we can thank the
Malays for their ingenuous use of local ingredients. These
include rice, corn and coconut. They also taught us how to
make do with clay pots and wooden steamers to create
original baked goods.
The History of
Cake in the
Philippines
But, the history of bread and pastry in the Philippines began
with European explorers and colonizers. They introduced
enclosed ovens to the locals. And, when the Americans came
to our shores, they introduced the use of flour and the
technology needed to mill it.
The History of
Cake in the
Philippines
But, the history of bread and pastry in the Philippines began
with European explorers and colonizers. They introduced
enclosed ovens to the locals. And, when the Americans came
to our shores, they introduced the use of flour and the
technology needed to mill it.
The History of
Cake in the
Philippines
TECHNICAL TERMS IN
BREAD AND PASTRY
MATHEMATICAL
OPERATION
STANDARD TABLE OF WEIGHT AND MEASURES
1 tablespoon (T or tbsp) = 3 teaspoon
( t or tsp. ) 2 tablespoon = 1/8 cup
4 tablespoon = ¼ cup
5 1/3 tablespoon = 1/3 cup
¾ cup plus 2 tablespoons = 7/8 cup
16 tablespoon = 1 cup( c. )
2 cups = 1 pint
4 cups = 1 quart
16 ounces = 1 pound
COMMON UNITS OF WEIGHT 1 lb. nuts = 4 ½ cups
1 pound ( lb.) = 463.59 grams 1 lb. dried nuts = 2 cups
1 ounce = 28.35 grams 5 whole eggs = 1 cup
1 kilogram ( kg. ) = 2.21 pounds 12 egg yolks = 1 cup
1 gram = .035 ounces 8 egg whites = 1 cup
1 medium orange = ¼ to ½ cup ( slice )
1 medium apple = 1 cup slice
14 oz. can condensed milk = 1 ¼ cups
14 oz, can evaporated milk = 1 2/3 cups
1 lb. brown sugar = 2 ¼ cups (packed)
1 lb. confectioner sugar = 3 ½ cups
1 lb. confectioner sugar = 2 ½ cups
COMMON UNITS OF VOLUME 15 ounces raisins = 3 cups
1 bushel (bu ) = 4 pecks 1 pound dates = 2 ½ - 3 cups
1 peck (pk ) = 8 quarts ½ pint whipping cream = 2 cups whipped
1 gallon (gal.) = 4 quart creams
1 quart = 2 pints = 964.4 milliliters
1 teaspoon (tsp. or t.) = 4.9 milliliters
1 tablespoon (T. or tbsp.) = ½ fluid ounce =
14.8 milliliters
CLASSIFICATION
OF BAKEY
PRODUCTS
BREAD
MUFFINS
BISCUITS
ROLLS
BREAD - is a staple food made from a dough of flour (usually
wheat), water, and yeast (or other leavening agent).
White Bread: Made with refined wheat flour, it's soft, light, and generally neutral in
flavor. Variations include sandwich bread, milk bread, and brioche (a richer, eggy
version).
Whole Wheat Bread: Made with whole wheat flour, it's denser, nuttier, and higher in
fiber than white bread.
ROLLS- is a small, typically round or oval-shaped
bread. Unlike larger loaves, rolls are often individually
portioned and served as part of a meal or as an
accompaniment.
Dinner Rolls: Soft, fluffy rolls, often served with meals.
Hamburger Buns: Slightly sweet, soft rolls designed to hold hamburgers.
Hot Dog Buns: Similar to hamburger buns but longer and narrower.
Croissants: Flaky, buttery pastries made with laminated dough (layers of butter and
dough).
CAKES - are sweet baked goods made from flour, sugar, eggs, butter
or oil, and a leavening agent such as baking powder or baking soda. They can be plain or
highly decorated, and come in a vast array of flavors and textures, depending on the
ingredients and baking method used. Many variations exist, from simple sponge cakes to
elaborate tiered wedding cakes.
Sponge Cake: Light and airy, made with eggs, sugar, and flour.
Pound Cake: Dense and rich, made with equal amounts of butter, sugar, eggs, and flour.
Layer Cake: Made of multiple layers of cake filled and frosted with buttercream or other
fillings.
Cheesecake: A rich, creamy cake made with cheese, eggs, and sugar.
MUFFINS-are small, quick bread-like cakes,
typically baked in individual muffin tins. They're incredibly
versatile, encompassing a wide range of flavors and ingredients.
Banana Muffins: Containing mashed bananas, these muffins are moist and flavorful, often
spiced with cinnamon.
Chocolate Chip Muffins: A decadent treat, these muffins combine the richness of
chocolate chips with a tender crumb.
CRACKERS- are a type of
food, typically a thin, crisp
biscuit.
Types of Mixtures
• Pour Batters
–Are thin enough to pour in
a steady stream.
•Examples
–Cakes
–Pancakes
–waffles
Types of Mixtures
• Drop Batters
– Are thick, and are usually spooned into pans.
• Examples
– Muffins
– Red Lobster
Types of Mixtures
• Stiff dough
– Are firm to the touch.
• Example
– Pie Crust
METHODS OF MIXING
DOUGH
METHODS OF MIXING
DOUGH
❑STRAIGHT DOUGH METHOD
❑SPONGE DOUGH METHOD
❑MODIFIED STRAIGHT DOUGH METHOD
Mixing procedures/ formulations/ recipes
and desired product
Mixing procedures in bread and pastry making
are crucial for achieving the desired product. The
process involves combining ingredients in a
specific order and manner to develop gluten,
incorporate air, and distribute ingredients evenly.
Mixing procedures/ formulations/ recipes
and desired product
Common mixing methods
1. Straight Dough Method - All ingredients are mixed together at once.
2. Sponge and Dough Method- A portion of the flour and liquid is
mixed to form a sponge, which is then allowed to ferment before the
remaining ingredients are added.
3. No-Knead Method- Minimal kneading is required, relying on long
fermentation times to develop gluten. This is a convenient method for
home bakers.
Mixing procedures/ formulations/ recipes
and desired product
Common mixing methods
4. Creaming Method- Fat and sugar are creamed together
until light and fluffy, before other ingredients are added. This
is used for cakes and cookies, resulting in a tender and airy
texture.
5. Whisking Method: Ingredients are whisked together until
smooth. This is used for simple pastries like meringues and
pancakes.
Characteristics of variety of
bakery products
Characteristics of Well-Made Bread
1.Appears larger than its weight.
2. No cracks and bulges.
3. It has thin crust and has a golden brown color outer
surface.
4.. It has fine even grain and smooth crumb.
5. It has a soft and elastic texture when eaten.
6. It does not crumble easily.
7.It often smells like milk, sugar and nuts.
8. Typical breads usually taste sweet or creamy, not sour.
Baking techniques
❑Use the size and type of pan specified in the recipe.
❑The cooking time will need to be increased for larger pans
and decreased for smaller pans.
❑Most recipes are developed for light-color metal pans.
❑If you used dark, metal pans lower the oven temperature
by 25°
❑Grease and flour means to lightly grease a pan and dust it
with flour.
❑Cooking spray is an easy method of pan preparation, but it
may not work with all products.
❑Lining a pan with paper requires parchment paper.
Baking techniques
❑ It is important to remember that ingredients
are correct. Do not change ingredients
amounts or the product will not turn out. (You
can still double and half)
❑ It is important to preheat the oven so that the
rising process occurs properly and the
products do not overcook.
OCCUPATIONAL HEALTH AND SAFETY
is a cross-disciplinary area concerned with
protecting the safety, health and welfare of
people engaged in work or employment.
OCCUPATIONAL HEALTH AND SAFETY
Sign colors defined :
Red color reflects immediate hazardous situations that will
cause death orother serious injuries like Danger signs and Fire
symbols.
Orange Color represents a potentially unsafe situation that
could causeserious injury and indicated by Warning signs.
Yellow color used to alert against unsafe practices, which if not
avoided, mayresults in minor or moderate injuries like Caution
Signs.
Green color indicates the emergency egress location, first aids
and othersafety equipment.
Blue color is used to convey safety information.
OCCUPATIO
NAL
HEALTH
AND SAFETY
Thank You
Activity
Research the following and explain.
1. Decorative techniques and rules for
garnishing.
2. Standard and procedures in decorating
finishing and presenting bakery products
3. Regular and special fillings and coating/icing,
glazes and decorations.
