CBLM - BPP Prepare and Produce Bakery 1

COMPETENCY - BASED LEARNING MATERIAL

Sector

TOURISM Qualification Title

BREAD AND PASTRY PRODUCTION NCII Unit of Competency

PREPARE AND PRODUCE BAKERY PRODUCTS Module Title

PREPARING AND PRODUCING BAKERY PRODUCTS OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY Ozamis City

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL Welcome to the module in BREAD AND PASTRY PRODUCTION NCII QUALIFICATION. This module contains training materials and activities for you to complete. The unit of competency “Prepare and Produce Bakery Products” contains knowledge, skills and attitude required for TRAINEES. You are required to go through, a series of learning activities in order to complete each learning outcome of the module. In each learning outcome are Information Sheet, Self-Checks, Task Sheets and Job Sheets. Follow these activities on your own. If you have questions, don’t hesitate to ask your facilitator for assistance. The goal of this course is the development of practical skills in supervising work-based training. Tools in planning, monitoring and evaluation of work-based training shall be prepared during the workshop to support in the implementation of the training program. This module is prepared to help you achieve the required competency, in “BREAD AND PASTRY PRODUCTION NCII”. This will be the source of information for you to acquire knowledge and skills in this particular competency independently and at your own pace, with minimum supervision or help from your facilitator. Remember to:  Work through all the information and complete the activities in each section.  Read information sheets and complete the self-check. Answer keys are included in this package to allow immediate feedback. Answering the self-check will help you acquire the knowledge content of this competency.  Perform the task sheets and job sheets until you are confident that your output conforms to the performance criteria checklist that follows the sheets.  Submit outputs of the task sheets and job sheets to your facilitator for evaluation and recording in the Accomplishment Chart. Outputs shall serve as your portfolio during the institutional competency evaluation. A certificate of achievement will be awarded to you after passing the evaluation. You must pass the institutional competency evaluation for this competency before moving to another competency.

Page 1 of 91

CBLM Bread and Pastry Production NCII “Prepare and Produce Bakery Products ”

Date Developed: April 2017 Date Revised: May 2017 Developed by: EARL RYLMAN H. ATILLO

Document No. BPPNCII - 001 Issued by:

OLTIT REVISION # OI

BREAD AND PASTRY PRODUCTION NCII 105 Hours Contents of this Competency – Based Learning Materials No.

Unit of Competency

Module Title

Code

1

Prepare and Produce Bakery Products

Preparing and Producing Bakery Products

TRS741379

2

Prepare and Produce Pastry Products

Preparing and Producing Pastry Products

TRS512317

3

Prepare and Present Gateaux, Tortes and Cakes

Preparing and Presenting Gateaux, Tortes and Cakes

TRS512318

4

Prepare and Display Petits Fours

Preparing and Display Petits Fours

TRS512321

5

Present Dessert

Page 2 of 91


Presenting Desserts



OLTIT REVISION # OI

MODULE CONTENT Qualification:

BREAD AND PASTRY PRODUCTION NCII

Unit of Competency:

PREPARE AND PRODUCE BAKERY PRODUCTS

Module Title:

Preparing and Producing Bakery Products

Introduction:

This unit deals with the knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality bakery products in commercial food production environments and hospitality establishments. Nominal Duration: 40 hours Learning Outcomes: At the end of this module you MUST be able to: LO1 Prepare Bakery Products LO2 Decorate and Present Bakery Products LO3 Store Bakery Products

Page 3 of 91




OLTIT REVISION # OI

Learning Outcome # 1


Contents: 1. 2. 3. 4. 5. 6. 7. 8. 9.

Varieties and characteristics of bakery products. Historical and cultural, aspects of bakery products. Underlying principles in making bakery products. Knowledge commodity on including quality indicators of ingredients for bakery products, properties of ingredients used, interaction and changes during processing to produce required characteristics. Properties and requirements of yeast and control of yeast action. Culinary and technical terms related to bakery products commonly used in the industry. Expected taste, texture and crumb structure appropriate for particular bakery products. Ratio of ingredients required to produce a balanced formula. The influence of correct portion control, yields, weights and sizes on the profitability of an establishment.

Assessment Criteria: 1. Required ingredients are selected, measured and weighed according to recipe or production requirements and established standards and procedures 2. A variety of bakery products are prepared according to standard mixing procedures/formulation/ recipes and desired product characteristics 3. Appropriate equipment are used according to required bakery products and standard operating procedures 4. Bakery products are baked according to techniques and appropriate conditions; and enterprise requirement and standards 5. Required oven temperature are selected to bake goods in accordance with the desired characteristics, standards recipe specifications and enterprise practices

Conditions:  Commercial mixers and attachments  Cutting implements  Scales  Measures  Bowls

  

Ovens Moulds, shapes and cutters Baking sheets and containers  Various shapes and sizes of pans

Methodology:    

Lecture Actual Demonstration On- the-job training Video Presentation

Assessment Method:    

Oral questioning and written examination Observation Demonstration

Page 4 of 91




OLTIT REVISION # OI

Learning Experiences / Activities Learning Outcome # 1 Prepare and Produce Bakery Products Learning Activities

Special Instructions

DEFINITION OF TERMS PREPARE BAKERY PRODUCTS Read: Information Sheet 1.1-1

1. Culinary and technical terms related to bakery products 2. Baking equipment 3. Specific baking ingredients and its substitution 4. Applied mathematical operations 5. Types, kinds and classification of bakery products Answer: Self Check 1.1-1 Perform: Task Sheet 1.1-1 Read: Information Sheet 1.1-2

1. Mixing procedures/formulation/recipe s and desired product characteristics of variety bakery products 2. Baking techniques, appropriate conditions and enterprise requirements and standards 3. Temperature ranges in baking bakery products Answer Self Check 1.1-2 Perform: Task Sheet 1.1-2 Read: Information Sheet 1.1-3

1. Occupational health and safety

This Learning Outcome deals with the development of the Institutional Competency Evaluation Tool which trainers use in evaluating their trainees after finishing a competency of the qualification. Go through the learning activities outlined for you on the left column to gain the necessary information or knowledge before doing the tasks to practice on performing the requirements of the evaluation tool. The output of this LO is a complete Institutional Competency Evaluation Package for one Competency of BREAD AND PASTRY PRODUCTION NCII. Your output shall serve as one of your portfolio for your Institutional Competency Evaluation for Preparing and Producing Bakery Products. Feel free to show your outputs to your trainer as you accomplish them for guidance and evaluation. This Learning Outcome deals with the development of the Institutional Competency Evaluation Tool which trainers use in evaluating their trainees after finishing a competency of the qualification. Go through the learning activities outlined for you on the left column to gain the necessary information or knowledge before doing the tasks to practice on performing the requirements of the evaluation tool. After doing all the activities for this LO1: Prepare Bakery Products; you are ready to proceed to the next LO2: Decorate and Present Bakery Products.

Answer Self Check 1.1-3 Perform: Task Sheet 1.1-3

Page 5 of 91




OLTIT REVISION # OI

Definition of Terms Term

Explanation

Acidity

Sourness is the taste caused by the presence of acids in solution. Different types of fermentation produce different acids. When milk sours, lactic acid is formed, and when vinegar is made from apples or grain, ascetic acid is formed. Sour rye bread is made by the addition of sours or ferments containing bacteria, which produce various acids, but mostly lactic and ascetic.

Alcohol

The alcohol formed during the fermentation of sugar by yeast is ethyl alcohol, the same alcohol found in beer and whisky (chemically known as ethanol)

Ambient Temperature

Temperature of the surrounding area, room temperature

Antioxidant

A material which, when added to a product, extends the life of the product by protecting it against oxidisation.

Appearance

Visual stimulation, whether or not it looks attractive

Ascorbic acid

Vitamin C

Baking Time

Time taken to complete the baking process

Boiling point

100°C

Bake Out

Bake for the full extent

Bake/Baking

Subjecting food to heat inside an enclosed area: oven

Bakers Flour

Flour which produces dough’s having good gas retention properties and strong, elasticity. Usually associated with higher protein content.

Batch

A given quantity determined by the amount needed.

Bind

Combining two or more ingredients to form a mixture.

Creaming

The process of beating sugar and fat for the purpose of incorporating air.

Docking

Punching a number of vertical impressions into a dough so that the dough will expand uniformly without bursting during baking.

Dusting flour

A flour used to prevent sticking of products to the bench or equipment.

Egg wash

Egg or egg yolk with some milk or water added, for brushing products prior to baking to improve colouring and to give a glossy sheen when baked.

Elasticity

The property whereby dough’s regain their original shape after having been stretched or otherwise distorted.

Enzyme

A substance produced by living organisms which has the power to bring about changes in organic materials.

Fermentation

The chemical changes of an organic compound due to the action of living organisms (yeast or bacteria), usually producing a leavening gas.

Formula

A recipe giving ingredients, amounts to be used and a

Page 6 of 91




OLTIT REVISION # OI

Term

Explanation method of combining them.

Gelatinise

Heated water entering a starch granule, rupturing it, and allowing the contents to spill out and form a colloidal suspension.

Glaze

A coating that is applied to baked products for protection and appearance.

Gluten

The protein of wheat flour which combines with water forming a rubbery mass which retains the gas and steam in baking and gives volume to the product.

Kneading

To manipulate dough by folding and pressing until the required consistency is obtained.

Lean dough

A dough that is not very rich in fat, sugar and eggs, or one that contains a smaller percentage of these ingredients than the average.

Leavening

Raising or lightening by air, steam or gas (carbon dioxide). The agent for generating gas in a dough or batter is usually yeast or baking powder.

Leavening Agent

Ingredients used to introduce carbon dioxide, like yeast or baking powder.

Moulding

Manipulation of dough to provide a desired size and shape.

Moulding

Manipulating dough into the desired shape.

Oxidization

The colouring of certain fruits due to exposure to air.

Proof (American)

The rise of yeast dough’s during proving, usually referred to as the amount of increase in volume of the product after being shaped and before going to the oven: half prove = 50% increase in volume three-quarter prove = 75% increase full prove = doubling in volume.

Prove (Australian)


Prover

A cabinet into which yeast goods are placed before baking.

Leavening Agent


Quark

A mild tasting curd cheese. It is moist in texture and used in fillings and toppings.

Rich Dough

One that contains more than average of the enriching ingredients fat, sugar and eggs.

Shortening

Fat or oil used to tenderise baked products.

Sifting

To pass through a fine sieve for effective blending, for aerating and to remove foreign or oversized particles.

Skinning

The drying out and forming of skin on uncovered doughs.

Page 7 of 91




OLTIT REVISION # OI

Term

Explanation

Slack dough

A dough containing excess water.

Water absorption

Water required to produce a dough of a desired consistency. Flours vary in ability to absorb water. This depends upon the age of the flour, moisture content, wheat from which it was milled, storage conditions and milling process.

Zest

The finely grated oily coloured outer skin of washed, untreated citrus fruit.

Zitron

The candied fruit of the cedrat tree, green to yellow in colour; the flavour of its fleshy aromatic part is desirable in European festive baking.

Page 8 of 91




OLTIT REVISION # OI

Information sheet 1.1-1 Prepare bakery products Learning Objectives After reading this information sheet, the students should be able to 1. 2. 3. 4. 5.

Identify culinary and technical terms related to bakery products Select baking equipment Select specific baking ingredients and its substitution Apply mathematical operations Determine the types, kinds and classification of bakery products

1. Identify culinary and technical terms related to bakery products Definition of Terms Term

Explanation

Acidity

Sourness is the taste caused by the presence of acids in solution. Different types of fermentation produce different acids. When milk sours, lactic acid is formed, and when vinegar is made from apples or grain, ascetic acid is formed. Sour rye bread is made by the addition of sours or ferments containing bacteria, which produce various acids, but mostly lactic and ascetic.

Alcohol

The alcohol formed during the fermentation of sugar by yeast is ethyl alcohol, the same alcohol found in beer and whisky (chemically known as ethanol)

Ambient Temperature

Temperature of the surrounding area, room temperature

Antioxidant

A material which, when added to a product, extends the life of the product by protecting it against oxidisation.

Appearance

Visual stimulation, whether or not it looks attractive

Ascorbic acid

Vitamin C

Baking Time

Time taken to complete the baking process

Boiling point

100°C

Bake Out

Bake for the full extent

Page 9 of 91




OLTIT

REVISION # OI

Term

Explanation

Bake/Baking

Subjecting food to heat inside an enclosed area: oven

Bakers Flour

Flour which produces dough’s having good gas retention properties and strong, elasticity. Usually associated with higher protein content.

Batch

A given quantity determined by the amount needed.

Bind

Combining two or more ingredients to form a mixture.

Creaming

The process of beating sugar and fat for the purpose of incorporating air.

Docking

Punching a number of vertical impressions into a dough so that the dough will expand uniformly without bursting during baking.

Dusting flour

A flour used to prevent sticking of products to the bench or equipment.

Egg wash

Egg or egg yolk with some milk or water added, for brushing products prior to baking to improve colouring and to give a glossy sheen when baked.

Elasticity

The property whereby dough’s regain their original shape after having been stretched or otherwise distorted.

Enzyme

A substance produced by living organisms which has the power to bring about changes in organic materials.

Fermentation

The chemical changes of an organic compound due to the action of living organisms (yeast or bacteria), usually producing a leavening gas.

Formula

A recipe giving ingredients, amounts to be used and a method of combining them.

Gelatinise

Heated water entering a starch granule, rupturing it, and allowing the contents to spill out and form a colloidal suspension.

Glaze

A coating that is applied to baked products for protection and appearance.

Gluten

The protein of wheat flour which combines with water forming a rubbery mass which retains the gas and steam in baking and gives volume to the product.

Kneading

To manipulate dough by folding and pressing until the required consistency is obtained.

Lean dough

A dough that is not very rich in fat, sugar and eggs, or one that contains a smaller percentage of these

Page 10 of 91




OLTIT

REVISION # OI

Term

Explanation ingredients than the average.

Leavening

Raising or lightening by air, steam or gas (carbon dioxide). The agent for generating gas in a dough or batter is usually yeast or baking powder.

Leavening Agent


Moulding

Manipulation of dough to provide a desired size and shape.

Moulding

Manipulating dough into the desired shape.

Oxidization

The colouring of certain fruits due to exposure to air.

Proof (American)


Prove (Australian)


Prover

A cabinet into which yeast goods are placed before baking.

Leavening Agent


Quark

A mild tasting curd cheese. It is moist in texture and used in fillings and toppings.

Rich Dough

One that contains more than average of the enriching ingredients fat, sugar and eggs.

Shortening

Fat or oil used to tenderise baked products.

Sifting

To pass through a fine sieve for effective blending, for aerating and to remove foreign or oversized particles.

Skinning

The drying out and forming of skin on uncovered doughs.

Slack dough

A dough containing excess water.

Water absorption

Water required to produce a dough of a desired consistency. Flours vary in ability to absorb water. This depends upon the age of the flour, moisture content,

Page 11 of 91




OLTIT

REVISION # OI

Term

Explanation wheat from which it was milled, storage conditions and milling process.

Zest

The finely grated oily coloured outer skin of washed, untreated citrus fruit.

Zitron

The candied fruit of the cedrat tree, green to yellow in colour; the flavour of its fleshy aromatic part is desirable in European festive baking.

2. Select baking equipments Ovens Bakery goods are baked in special ovens with a large flat base. Sometimes they will be brick for breads but for pastries you need an oven with more versatile heating elements. There is much better and wider choice with modern ovens. There are deck ovens, electric, gas and wood fired. There are rack ovens that will take an entire rack full of trays. These will pick a rack up off the floor and rotate the rack in the oven. They are fan forced which distributes the heat better throughout the oven. Brick floored electric ovens have been notorious with irregular heat on base with ‘hot spots’ and ‘cold spots’ in the ovens.

Proofer and Retarders These are enclosed areas where the moulded dough is placed to prove.

Prove: The meaning is: if the dough rises then it has proved to be good. Warm environment with high humidity is required as this will allow the yeast to reproduce and make the dough rise and increase in size. Date Developed: Document No. BPPNCII - 001 Page 12 of April 2017 Issued by: CBLM 91 Date Revised: Bread and Pastry OLTIT Production NCII

“Prepare and Produce Bakery Products ”

May 2017 Developed by: EARL RYLMAN H. ATILLO

REVISION # OI

Modern proofers will also retard.

Retarders: This is a chilled environment with high humidity that will hold the dough and not allow the yeast to grow. Modern proofer/retarders will work together, hold the raw dough in a chilled environment and then will turn off the chilling and turn on the heater and allow the yeast to grow, expand the dough to its full capacity, ready to bake. This oven can take trays with built in rack or will take an entire rack as shown in photo.

Mixers

Spiral Dough mixer

Page 13 of 91


Planetary Mixer



OLTIT

REVISION # OI

Bun Dividers and roller

Baking Deck oven

3. Select specific ingredients and its substitution Flour Wheat is the prime grain that flour is obtained from for the baking industry. White flour is the most popular flour. This is because other parts of the wheat grain are harsh and are unpopular with the general public. This is not to say they are not good to eat. The following information relates to dough’s for bread and yeast goods, not pastry. Flour consists of the following elements on average: Starch

64 – 71%

Protein

9 – 14%

Sugar

2 – 4%

Moisture

11 – 15%

Fat

1 – 2%

Page 14 of 91




OLTIT

REVISION # OI

Enzymes

naturally occurring wheat flour

in

STARCH 64% – 71%, provides main body structure through gelatinisation – bursts (through heat) and swell. 

Starch is broken down by enzymes into simple sugars, which are to be used by yeast as food.

PROTEINS Soluble: 9 – 14% 

Gluten is formed when insoluble proteins (Glutenin and Gliadin) are hydrated with moisture, normally water.



The combination of these two proteins allows the flour to ‘take up’ water and hold the moisture within the gluten structure. When this gluten is developed it becomes tough and elastic allowing bread dough to expand and hold gas produced during fermentation

In unleavened dough like pastry this gluten structure allows for it to be stretched out over a large area without breaking. 

It is grey, tasteless and is tough and slightly elastic.



Glutenin - gives strength.



Gliadin - provides elasticity.

SOLUBLE PROTEINS: 1% –2%, Albumin, Globulin and Protease.

SUGAR Sucrose 2 – 4%: all plant material naturally contains sugar. 1.5 – 2% is sufficient for gas production up to 5 hours (Bulk Ferment Time) plus glucose, plus dextrose (inversion of cane sugar). If flour is low in these sugars, malt can be added to formulae, to allow longer Bulk Fermentation Times. (BFT)

MOISTURE Page 15 of 91

11 – 15% CBLM Bread and Pastry Production NCII “Prepare and Produce Bakery Products ”



OLTIT

REVISION # OI

The natural proportion of water depends on conditions of growth, storage and milling. Wheat is a hard grain and needs to be soaked in water to aid the milling process. There are laws pertaining to the amount of moisture allowed in flour. In Australia it cannot be more than 15%.

FAT

1– 2%; this contains carotene, the colouring pigment of flour.

ENZYMES Diastatic – Amylase change starch in sugars. Proteolytic – Conditions the proteins Responsible to soften the gluten, dough tolerance is reduced and could cause collapsing of the bread, especially in wholemeal products.

Factors influencing flour behavior: Quantity and quality of gluten Diastatic capacity, the ability to change starch into sugars to provide food for the yeast to ferment through enzymatic activity.

Salt Salt is a natural mineral that consists of 6 parts chlorine and 4 parts sodium.

Functions of Salt are: 

Controls fermentation



Toughens gluten (stabilising it)



Increases volume



Enhances flavours in bread and provides product with its characteristic flavour



Controls dough – lack of salt results in dough’s which are sticky and are difficult to handle

Page 16 of 91




OLTIT

REVISION # OI



Increases shelf life: acts as an antiseptic - suppresses activity of bacteria, is hydroscopic – attracts moisture



Improves crust colour.

Yeast Baker’s yeast, Saccharomyces cerevisiae, is manufactured specially for the production of Yeast Goods. It is a unicellular organism yet each microscopic cell contains a multitude of enzymes capable of carrying out the most intricate series of chemical reactions. Because it is a living organism, baker’s yeast is very perishable and must have optimum storage conditions. 

Compressed yeast should be stored in dark and cool conditions; it is best used for up to two weeks after manufacture, as it slowly loses its strength.



Yeast produces carbon dioxide and Ethyl alcohol, by changing sugars.



The activity of yeast is destroyed at temperatures above 55°C. and may be severely impaired at temperatures over 45°C.

Production of Flavour Imparts flavours during fermentation through flavour substances such as organic acids, esters, alcohols and ketones.

Nutrition Yeast is rich in protein and B Vitamins. It must not come into direct contact with salt, sugar or fat.

Available Forms of Yeast 

Compressed



Dried



Creamed or liquid.

Rate of Fermentation and Yeast Activity Page 17 of 91




OLTIT

REVISION # OI

These are controlled by the following: Sugar quantity: Up to 5.0% speeds up fermentation Over 5.0% slows down or retards fermentation Water added to the dough: More water makes softer doughs - faster rate Less water makes tighter doughs - slower rate Dough temperature: The warmer the fermentation

dough

temperature,

faster

rate

of

The cooler the dough temperature the slower the rate of fermentation Acidity: 4 – 6pH range. Outside these, activity is slower Yeast Quantity: Lower quantities of yeast will result in longer proof. Amounts of salt and fat also inhibit the rate of fermentation or the activity of yeast. Remember: yeast is a living thing. It needs to be cared for and used properly.

Water 

Hydrates gluten forming proteins (Gliadin and Glutenin)



Dissolves and disperses salt and sugars and carries sugars to the yeast which it can only use in liquid form



Provides moisture for yeast to grow



Hydrates dry yeast and disperses both dry and compressed

Page 18 of 91




OLTIT

REVISION # OI



Controls dough temperature



Controls dough consistency



Wets and swells starch during baking (gelatinisation) – makes it available to analyse enzymes



Controls enzyme activity (enzymes are active only in liquid or semi liquid mediums)



Increases shelf life



Contributes to eating qualities.

Bread Improvers 

Ensures additional food supply for yeast



Contains malt which is changed into maltose and changes starch into simple sugar easily fermentable by yeast



Contains chemical stimulants ensuring adequate source of nitrogen– essential for building up protein in newly forming yeast cells



Modifies gluten so that the dough is mature as it comes from the mixer. This is required to hold increased CO2 Gas produced by the fermenting yeast.

Dough Improvers basically assist in 2 areas – GAS PRODUCTION GAS RETENTION This is what makes a yeast dough rise.

Optional ingredients and their functions Milk powder

Malt products

Soya flour

Emulsified fats

Margarine

Shortening

Currants

Bran

Page 19 of 91




OLTIT

REVISION # OI

Nuts

Gluten (dry/wet )

Bacon

Mould inhibitors

Jams

Egg

Honey

Seeds

Sultanas

Coconut

Cheese

Mixed peel

Spices

Crumb softeners

Various grains

Sugar

These extra ingredients may be added to a basic yeast formula to improve product qualities in the following areas: 

Improve eating qualities



Add nutritional value



Add visual appeal



Improve keeping qualities



Add and improve flavour.

Fats Fats are added in varying proportions to bread and yeast goods. The % below are just an indicative amount. Fat is a generic term; it can mean oil, butter, margarine, shortening. Each have their own advantages and disadvantages, cost and flavour benefits. Storage requirements also are important.

Level: 

Bread, normal

2%



Buns

5 – 7%



Fruit Loavel

9– 15%

Page 20 of 91




OLTIT

REVISION # OI



Croissants

45%



Brioche

up to 50%

The addition of fat to Yeast Goods will improve bread quality and although fat is not an essential ingredient, it is important in assisting the slicing of the product, especially when slicing bread, by lubricating the slicer blades.

Fat contributes to the volume, softer texture, brighter crumb colour and better keeping qualities. There are many fats available to baking industry and some are specially manufactured to contain other compounds such as emulsifiers (TEM and SSL). Some fats contain sugar and others may contain water.

It should always be remembered that butter provides better flavour to the product when deciding upon what type of fat to use.

Effects of fat 

Improves slicing



Softer crumb



Shorter eating crumb



softer crust



Better keeping qualities



Increases volume



Shorter eating crust



Emulsified fats retard crumb



Enhances firmness

Sugar Level: Up to 5% increases fermentation Over 5% retards fermentation.

Page 21 of 91




OLTIT

REVISION # OI

Effects of sugar 

Softens crumb



Sweetens



Increases crust and whiter crumb colour



Increased levels slacken or weaken the dough



Greater water retention (stays moist, therefore better shelf-life)



Better eating qualities, but high quantities result in bread flavour loss.

Milk Powder Level: “Food Standards” stipulate that Milk Bread must contain 4% non-fat milk solids on the dry crumb. The purpose of this regulation is to increase the food value in protein and mineral content, therefore Skim Milk Powder (reduced fat) is mostly used.

Effects of Milk Powder in the baked products: 

Brighter and softer crumb



Reddish brown (foxy) crust colour, due to lactose (milk sugar), which cannot be used by yeast as food



Increased nutritional value and flavour



Greater volume (due to strengthening of gluten strands by the case in protein)



Slight sweetness (due to lactose).

Eggs Page 22 of 91




OLTIT

REVISION # OI



Eggs can be purchased as follows:



Shell Egg



Liquid Egg or Egg Pulp



Frozen Egg

Effects of eggs 

Moistening



Enriching due to fat in the yolk



Increased nutritional value



Emulsifying, due to lecithin in the yolk, therefore better keeping qualities



aids structure, due to the proteins, which coagulate at 65 to 70oC



Better colour and appearance to baked product



Better eating qualities



Better keeping.

As egg is added to formulae, water has to decrease (in reformulations)

Bran Bran is the by-product of the brake system after all the available endosperm has been removed. Bran can vary in particle size and composition, depending on both wheat type and the efficiency of the milling system. Some bran is sold for Human Consumption as it is a good source of insoluble dietary fibre.

Effects of Bran 

Darker crumb colour



Lower volume, due to the non-gluten forming proteins



Increased water levels



Shorter mixing times



Higher fibre intake, assisting in bowel function.

Page 23 of 91




OLTIT

REVISION # OI

Dried Fruit 

Dried fruits evolved as a way of preserving excess fruits when they were in abundance to be enjoyed when fruits were not readily available because of the season.



European seasons are extreme so little food is grown in winter. Drying of fruits made them available for Christmas and Easter celebrations.



Almost any dried fruit or nut can be added to yeast goods.



Most commonly dried fruits used are sultanas, currants, raisins, mixed peel and dates.



All fruit should be washed prior to use and then thoroughly dried, to avoid discolouration of the dough.

Nuts The most commonly used nuts are hazelnuts, walnuts, almonds and peanuts. Nuts have a very high fat content. Large amounts used in bread making need the addition of extra yeast and also extra gluten.

Effects of dried fruits and nuts 

Eating qualities



Texture



flavour



Colour



Increased moisture



Increased shelf life



Better visual appeal.

4. Apply mathematical operations Fruited yeast products and buns Page 24 of 91




OLTIT

REVISION # OI

Europe is the origin of most of the specialty products. Each of the products has a history and also reasons, apart from the eating qualities, why it was created and why it is still produced today. The standard recipe for buns and fruit buns was usually the basis for many products, and is still regarded by many as a suitable medium for a range of popular products such as buns, fingers, scrolls, loaves and large items such as Boston buns. Although the fermentation process is still the means of aeration, formulae and ingredient specifications for the above products vary somewhat from bread. Variations in ingredient quantities influence the fermentation process greatly, particularly fat and sugar levels. As these both can have a detrimental effect on fermentation, more yeast is usually required. Traditionally, religion has played an important part in development of ‘special’ products. Yeast goods containing dried fruits would be produced in seasons such as Christmas and Easter. These are Christian religious festivals and when something special is to be produced extra special ingredients should be used. Dried fruits were developed as a way of preserving in times of plenty to be used when fresh fruits were not available; Christmas and Easter are ideal times to use these expensive dried fruits. The range of product varieties available has been greatly influenced by the demand for European products

Speciality Yeast Goods Stollen, Easter Plaits, Pignoli, Three Kings Cake, Panatone, 1st of August Bread, Pinca, Colomba These speciality products are usually sold only on special occasions like Christmas, Easter and New Year’s Day All these products are very common in Europe and have religious tradition, mostly Catholic or Jewish. On Easter, for example after Lent (period of abstinence), a full flavoured rich bread was given with ingredients which were not allowed during Lent (pignoli) Date Developed: Document No. BPPNCII - 001 Page 25 of April 2017 Issued by: CBLM 91 Date Revised: Bread and Pastry OLTIT Production NCII

“Prepare and Produce Bakery Products ”

May 2017 Developed by: EARL RYLMAN H. ATILLO

REVISION # OI

Usually specialty sweet yeast products are very rich because of large amounts of butter and fruit used. Due to the richness of the specialty products, a sponge or ferment is used rather than a no time dough as fat and/or acids retard the yeast. In some recipes a sour dough is even used to ensure fermentation (Panatone).

Special ingredient functions Fats The degree of richness of fruited yeast products and buns is determined to a great extent by their ratio of fat, which affects their flavour, crumb texture and storage life. A good quality cake margarine or other emulsified fat is most suitable When using the ‘instant’ dough process, an improver that is specifically designed for this process will give the best results.

Sugar The proportion of sugar added usually depends on the type of product, and in particular depends on, the amount of dried fruit used, as this also greatly influences the sweetness of the product. Caster sugar is the best choice for most dough’s because it dissolves far more readily during the mixing process. Perhaps the most important factor relating to the amount of sugar in the dough formula is its effect on yeast activity and the final prove rate. Sugar addition above 5% of flour weight may slow fermentation appreciably, while more than 10% sugar will require the maximum yeast quantity in the dough. Because sugar is hygroscopic it tends to rapidly absorb dough water therefore depriving the yeast of the moisture required to dissolve the sugars on which it feeds. Naturally, this affects the proving process as well.

Fruit Dried fruits should be washed and well-drained before added to dough’s. This will reduce water absorption from the dough, increase yield, improve eating quality, and increase volume by producing more steam in the product during baking. Page 26 of 91




OLTIT

REVISION # OI

Gluten The addition of heavy fruits to doughs can have a detrimental effect on the shape of the finished product. Gluten can be added to strengthen the dough structure to produce a more bolder product. Excess sugar can also affect the dough structure so extra gluten will help this effect as well.

Production Water temperature for required Finish Dough Temperature (FDT) The ideal FDT for no-time, rapid or instant dough’s is 27°– 29°C. The variation of water temperature is known as your experience figure because the required water temperature to finish dough at a pre-determined figure is based on bakery conditions and the baker’s experience. These include: 1. Climatic conditions 2. Bake house environment 3. Dough size 4. Mixer speed 5. Flour temperature 6. Mixing time 7. Specialty ingredient additions–gluten, conditioners, etc. 8. Experience. Note: In subsequent topics, students should refer back to these notes when calculating dough quantity and required water temperature for FDT.

Calculating required water temperature for required dough temperature Example: Required

FDT

31ºC

Multiply by 2

x2=

62ºC

Page 27 of 91




OLTIT

REVISION # OI

Subtract flour temp

21ºC

Equals required water temp. 41ºC = Actual: Required FDT Multiply by 2

28ºC x2=

56ºC

Subtract actual flour temp

__________

Subtract Experience Calculated req. water temp

__________

Actual water temp. used

__________

Dough yield calculations When bakers talk about a ‘1 kilogram’ dough, this weight actually applies to the flour content of the dough only. When all the other ingredients are added, the total dough weight is referred to as the expected yield (from 1 kilo of flour).

TOTAL DOUGH WEIGHT = EXPECTED YIELD In calculating the ingredient weights for a given amount of dough (the required yield) we use the expected dough yield from1 kilo of flour using the following formula:

New base weight yield/expected yield

of

flour

=

required

Example: Use the following dough formula to calculate the actual quantities of ingredients for the required yield.

Ingredient Flour Salt Improver Yeast Water

%

1kg

Factor

100 2 1 4 60

1.000 0.020 0.010 0.040 0.600

4.1 4.1 4.1 4.1 4.1

Total Page 28 of 91

1.670


Required 4.100 .082 .041 .164 2.460 6.847



OLTIT

REVISION # OI

Expected Yield

Total Dough Weight

F.D.T.27 degrees C. Finished Dough Temperature

Required yield is the number of units to be produced multiplied by the scaled unbaked weight: 3 units @ a scaled weight of 0.520 kg (3 x 0.520 = 1.560 kg) 4 units @ a scaled weight of 0.300 kg (4 x 0.300 = 1.200 kg) 5 units @ a scaled weight of 0.800 kg (5 x 0.800 = 4.000 kg) Gives the total Required yield (dough weight)

= 6.760 kg

New base weight of flour = required yield / expected yield = 6.760 ÷ 1.670

= 4.047904 factor Round up to

Apply factor 4.1 to all ingredients

= 4.1 factor

4.1 x 1.000kg flour = 4.100

Add up the new recipe and the total weight should be sufficient to produce the required dough weight.

Dough making process Modern production of dough’s varies from country to country. Most are based on the rapid dough system where additives like dough improvers are added to speed up the process of fermentation. Here we will discuss two dough making processes 

Rapid or ‘no time’ process (ADD Process)



Ferment and dough process.

Both work well and should be considered when deciding what dough is going to be used.

Activated Dough Development Process Rapid Dough (ADD Process) Page 29 of 91




OLTIT

REVISION # OI



Mix all ingredients including the addition of an A.D.D. bread improver until the gluten protein is well developed.



Rest for +/- 10-30 minutes (covered to prevent skinning or chilling)



Process as usual.

Effects of the ADD process 

Yeast level from 3% upwards, depending on size of product



Requires A.D.D. bread improver



Warmer dough temperatures 28 – 30ºC. Gluten strengtheners are used to enable the process to be effective.



The gluten structure is modified by chemicals to produce a mature dough as it is taken from the machine



Ascorbic Acid strengthens (matures)



L Cysteine or Metabisulphite softens (mellows)



Space Saving - dough room/mixing area



Increased bread yield – doughs do not slacken and can include more water as well as no fermentation weight loss.



Divider accuracy improved – less gas evolution than in other types of dough



If processing equipment breaks down there is less loss due to only one dough being in process at a time. In B.F.P. doughs there will be a number of doughs in fermentation at the same time



Labour Saving, due to production efficiency and no Knock Back and BFT



Loss of flavour, due to the production process



Increased cost of products (improver).

Ferment and dough process Normally used to raise enriched breads, with high quantities of sugar and fat. Ferment provides ideal conditions for yeast to multiply before adding the sugar to the dough. Page 30 of 91




OLTIT

REVISION # OI

Using the F&D process overcomes the retarding effect of fat and sugar on yeast.

FERMENT

DOUGH Made in two stages

Stage 1:

Stage 2:

Contains:

Process to a dough with remaining ingredients:

20% of the flour All water All yeast Up to 5% sugar

Add Ferment

Ferment for 30 minutes, (doubled in size) After Bulk fermentation (doubled in size), dough is ready to be scaled off

Effects of the Ferment and Dough process 

Fast fermentation, due to ideal conditions in the ferment



No improver required



No need for special equipment



Improved flavour, colour, volume and texture



Maturing is natural and takes place by the enzymic activity in the ferment



Loss of yield, due to moisture loss during fermentation



More space is required for fermentation in the dough room

Page 31 of 91




OLTIT

REVISION # OI



Increased production cost, due to two mixes.

Setting a Ferment 1. Disperse yeast in water, whisking vigorously to break down lumps. Add small sugar to stimulate the yeast 2. Mix in flour, mixing to produce a smooth batter then whisk to aerate to stimulate the action of the yeast. 3. Cover and allow to rest in warm environment 32°C for approximately 25-35 mins 4. Allow the ferment to stand until it begins to fall away (starts to sink in the middle). This will take approximately 25 minutes depending on the environment. 5. For many years the ferment and dough method was traditional because it ensured a thorough ripening of the dough, particularly when slower types of yeast were used. 6. Yeast requires Dextrose sugar (Glucose) before it can ferment, but because it contains enzymes which are capable of changing both Cane sugar (Sucrose) and Malt sugar (Maltose) into dextrose, almost any sweet material (except milk sugar) can act as a food material. Wheat flour contains 2.5% of these sugars, so any flour, water and yeast mixture will ferment.

Important to note: The optimum is approximately 12.5%;anything above this will have a retarding effect on the dough. When dough’s are made with high sugar levels additional yeast must be used. This is the experience component. Remember: Yeast is a living organism, nothing is constant.

Remember Page 32 of 91




OLTIT

REVISION # OI

The fermentation stage is when a lot of the dough flavour is developed so choice of method is important. For dough’s that have large amounts of ingredients that retard the growth of the yeast, the ferment method is better for flavour development.

Dough mixing This dough’s need to be well developed before the fruit is added. Do not mix excessively after adding the fruit, as this may cause the fruit to break up, particularly if it has been washed

Rest period A recovery time of approximately 10 minutes following mixing will ensure that the dough is suitable for processing

Moulding The dough pieces should be adequately moulded and/or rolled. However excessive handling will produce roughly finished products. Baking pans and trays There are two options for tray or pan preparation. Trays and pans may be well-greased with animal or vegetable oil, or lined with silicone paper. However baked products should be removed from paper before glazing.

Final prove A temperature of 30° – 40°C with a relative humidity (RH) of 80 – 85% to prevent skinning is recommended. Excessive steam in the final proves will cause the formation of a tough, leathery crust and should be avoided at all times. Over-proving weakens the dough structure and could cause it to collapse in the oven Page 33 of 91




OLTIT

REVISION # OI

Baking Due to the high sugar content, an oven temperature of approximately 190° – 210°C is usually most suitable for buns and loaves. To prevent the crust toughening and the possible collapse of the products, steam injection should not be used. Buns should only be baked enough to prevent collapse or shrinkage after removal from the oven. The shiny surface usually associated with this type of product is best obtained by washing immediately after baking with a sugar syrup or bun wash

Bun wash or glaze Water and sugar syrup may be used with the addition of 25g per litre of powdered gelatine. This will prevent excessive stickiness, which causes most packaging problems. As the dry, shiny surface is dependent on the evaporation of the moisture in the wash and the subsequent increase in viscosity of the sugar solution, it is important to apply the hot wash immediately after removing the product from the oven.

Decoration Decoration will be similar but slightly different for each product. Moist yeast product is produced to be consumed on the day or soon after being produced.

5. Determine the types, kinds and classification of bakery products

Page 34 of 91




OLTIT

REVISION # OI

Self Check 1.1-1 Fill in the Blanks: write your answer at the space provided _________________ 1. Percent contain of starch in flour. _________________ 2. Is a formed when insoluble proteins are hydrated. _________________ 3. Enzymes that starch change in sugar. _________________ 4. Controls fermentation _________________ 5. Unicellular Organism that contains a multitude carrying out of series in chemical reactions. _________________ 6. Dissolves and disperses salt and sugars. _________________ 7. Contains chemical stimulants ensuring adequate source of nitrogen. _________________ 8. A generic term of Oil, Butter, Margarine _________________ 9. Is to increase the food value in protein and mineral. _________________ 10. Emulsifier and can give better color and appearance to baked products

Page 35 of 91




OLTIT

REVISION # OI

Answer Key 1.1-1 Fill in the blanks: Write your answer at the space provided 1.

64 – 71%

2.

Gluten

3.

Diastatic

4.

Salt

5.

Yeast

6.

Water

7.

Bread Improvers

8.

Fat

9.

Milk Powder

10. Egg

Page 36 of 91




OLTIT

REVISION # OI


Decorate and Present Bakery Products

Contents: 1. 2. 3. 4. 5. 6. 7. 8. 9.

Varieties and characteristics of bakery products Historical and cultural, aspects of bakery products Underlying principles in making bakery products Knowledge commodity on including quality indicators of ingredients for bakery products, properties of ingredients used, interaction and changes during processing to produce required characteristics Properties and requirements of yeast and control of yeast action Culinary and technical terms related to bakery products commonly used in the industry. Expected taste, texture and crumb structure appropriate for particular bakery products. Ratio of ingredients required to produce a balanced formula The influence of correct portion control, yields, weights and sizes on the profitability of an establishment

Assessment Criteria: 1. A variety of fillings and coating/icing, 2. glazes and decorations for bakery products are prepared according to standard recipes, enterprise standards and/or customer preferences 3. Bakery products are filled and decorated, where required and appropriate, in accordance with standard recipes and/or enterprise standards and customer preferences 4. Bakery items are finished according to desired 5. product characteristics 6. Baked products are presented according to established standards and procedures

Conditions:     

Commercial mixers and attachments Cutting implements Scales Measures Bowls

   

Ovens Moulds, shapes and cutters Baking sheets and containers Various shapes and sizes of pans



Assessment Method:  Oral questioning and written

Page 37 of 91




OLTIT

REVISION # OI

  

examination Observation Demonstration

Learning Experiences / Activities Learning Outcome # 2 Decorate and Present Bakery Products Learning Activities

Read: Information Sheet 1.2-1 DECORATE AND PRESENT/DISPLAY YEAST GOODS 1.

Prepare a variety of fillings and coating / icing and decorations for yeast goods

2.

Decorate yeast goods using fillings and coating / icing and decorations according to standard recipes and / or enterprise standards and/or customer requests.

3.

Present / display yeast goods to enterprise standards using appropriate service equipment

Perform: Task Sheet 1.2-1

Special Instructions This Learning Outcome deals with the development of the Institutional Competency Evaluation Tool which trainers use in evaluating their trainees after finishing a competency of the qualification. Go through the learning activities outlined for you on the left column to gain the necessary information or knowledge before doing the tasks to practice on performing the requirements of the evaluation tool. The output of this LO is a complete Institutional Competency Evaluation Package for one Competency of BREAD AND PASTRY PRODUCTION NCII. Your output shall serve as one of your portfolio for your Institutional Competency Evaluation for Preparing and Producing Bakery Products. Feel free to show your outputs to your trainer as you accomplish them for guidance and evaluation. This Learning Outcome deals with the development of the Institutional Competency Evaluation Tool which trainers use in evaluating their trainees after finishing a competency of the qualification. Go through the learning activities outlined for you on the left column to gain the necessary information or knowledge before doing the tasks to practice on performing the requirements of the evaluation tool. After doing all the activities for this LO2: Decorate and Present Bakery Products; you are ready to proceed to the next LO3: Store Bakery Products.

Page 38 of 91




OLTIT

REVISION # OI

Information Sheet 1.2-1 DECORATE AND PRESENT/DISPLAY YEAST GOODS 6. Prepare a variety of fillings and coating/icing and decorations for yeast goods Glazing of yeast goods 

Decoration is very basic with yeast goods.

Sugar syrup 

Glaze, normally 1 part sugar, 1 part water boiled and let cool.



This is referred to as stock syrup. The formula may vary but they are all called the same.

Boiled apricot jam Page 39 of CBLM 91 Bread and Pastry Production NCII “Prepare and Produce Bakery Products ”



OLTIT

REVISION # OI



Applied to product when it has just been removed from the oven and while the jam is boiling. This causes the jam to dry and impart a shine and flavour to the product.

Icing sugar 

Can be sifted over the final baked product with no glaze applied.

Fondant 

Fondant can be applied after removing from oven. Fondant needs to be tempered if a shine is required on the finished product. Fondant can be thinned to required consistency.



Fondant should be touching dry when it has been applied and cooled.



After glazing with fondant roasted, shaved or chopped nuts can be used to decorate the end product.

Frostings 

Frosting is sugar and fat blended together with some water added to soften.



It is composed of 80% icing Sugar with 20% fat ratio and 5% water. Special emulsified shortening works well here as they will hold more water.

Bienenstich 

This is a sweet dough of varying sizes that have been coated with a mixture of almonds, sugar, butter, honey and cream and which has been heated and cooled before being placed on to the unbaked dough.



It is warmed to body temperature and spread thinly over unbaked product. When baked it should have a golden crust of nut topping. When cool the product can be sliced and filled with a crème pâtissière filling or served plain.



It can be produced in large pieces or in thin sheets for slicing and cutting into individual pieces.

Fillings Crème pâtissière 

Starch thickened milk that can be flavoured and coloured to enterprise requirements. It is stable at high temperatures and will sit at room temperatures for extended periods.



Many commercial mixes contain preservatives that extend shelf life at room temperatures.

Page 40 of 91




OLTIT

REVISION # OI

Fruit fillings 

Most fruits used as filling need to be stabilised in a starch gel.



This is because when sugar is added to fruit it will dissolve and the free liquid boils inside the dough and is detrimental to the finished product.



Fruits will need to be cooked before being used in fillings. Some fruits may not cook inside the dough before the dough has baked.



Canned fruits are economical when used in fillings for 41anish and steussel doughs.



Solid pack ‘Pie’ fillings can be purchased to fit this need. This is fruit in a can that has no added water or syrup. However, when sugar is added to this is does dissolve so that liquid needs to be stabilised.



There are proprietary powders that can be added to fruit mixes. These are pre-gelatinised gels. They rehydrate when added to the pie mixes and hold the moisture in suspension.



These powders have been cooked to a thick viscous state and then dried on steam heated rollers and ground to powder so they can be added to fruits or other liquids at a later stage.



These pre-gelatinised powders are best added to the sugar before mixing into the fruit.

Cream Whipped fresh cream flavoured with sugar and vanilla has always been popular as a filling but needs to be kept in a controlled environment. It is not suited to hot climates. Nut fillings Nuts can be ground and mixed with sugar and liquids to form pastes.

Cheese fillings

Page 41 of 91




OLTIT

REVISION # OI

Quark, cottage and cream cheeses can be sweetened and flavoured before being used as fillings. Some cheeses with high moisture contents can be stabilised with the addition of starch that will thicken during the baking process. All fillings used in yeast goods: 

Add flavour



Add interest



Add food value.

7. Decorate yeast goods using fillings and coating/icing and decorations according to standard recipes and/or enterprise standards and/or customer requests Glazing of yeast goods Yeast goods are glazed to add eye appeal and enhance the flavour of the finished product. Glazing can be simple; using sugar syrup; or elaborate using icings roasted nuts and brightly coloured fruits. Yeast good will carry a premium in pricing so the customer will need they are getting value for money.

Sugar syrup is the simplest and this must be added while the product is still hot; brush lightly and quickly over the surface. If too much is added it will soak into product and make soggy. When added to hot product the water evaporates away leaving stick sugar paste than reflects the light and SHINES.

Boiled apricot jam Apply to Danish pastries when they are removed from oven. When this is done the jam must be hot and the product just out of the oven. Do not add water to jam; this will dilute the glaze and flavour.. same as sugar syrup, when brushed on hot excess water will be evaporated away leaving shine and extra flavour. Page 42 of 91




OLTIT

REVISION # OI

Icing sugar; Sift over Danish pastry that is not coated in apricot jam.

Fondant Apply after tempering and when product has cooled. When cool the fondant should have an appealing shine.

Bienenstich Bienstich glaze is applied before product is baked. A mixture of flaked almonds hone, cream and sugar is cooked on stove to amalgamate. Can be stored in refrigerator until required. To use: warm slightly until it flows off the spoon. Apply evenly and thinly over the top of unbaked dough piece. When baked in the oven the sugars caramelise and when cooled the topping has an appealing flavour and colour. The top will also have a crunch from the sugar and nuts. The topping must be brown before removing from the oven or it will not be crisp and crunchy. Care must be taken not to burn the sugar. It will then be bitter and be black in colour. Fillings Fresh Dairy Cream Flavoured with sugar and vanilla essence. Slice cooled product like buns and donuts and pipe whipped cream into centre; these product will need to be stored in controlled environment as the cream melts in warm environment and can have unacceptable bacterial growth if not controlled.

Crème pâtissière Flavour and pipe into finished product in place of fresh dairy cream. It can be used in 43anish pastry with fruit to act as binding agent for fruit and add moist mouth feel: Page 43 of 91




OLTIT

REVISION # OI



It can be placed in or onto the yeast good before or after baking.

If it is placed on the outside of the product it will need to be glazed before being presented for consumption. Starch thickened products will dry on the surface when exposed to the air diminishing the eating quality. Nut fillings Make into paste with sugar and spices then use in 44anish pastries. Toppings Gels Apply to top of fruits added to Danish pastries after baking.

Fruit Decors Fresh or canned fruits can be added to baked pastries. A pocket can be baked then crème patisserie is added with strawberries as the fruit. Strawberries are delicate and do not bake well like apricots. These will be glazed with gel to add shine and eye appeal. Product decorated with fresh fruits will have a limited life but, as most yeast goods are consumed on the day of production, this is not a big issue.

Crumbles Apply thinly to top of unbaked product and it will bake and leave a nice crust on finished product. Crumbles add textural diversity and interest to the finished product.

Frosting Apply to baked product after cooling. These will have a lighter sweetness than fondant due to the fat content. They add pleasant mouth feel and interest to the finished product.

8. Present / display yeast goods to enterprise standards using appropriate service equipment Page 44 of 91




OLTIT

REVISION # OI

Presentation of product is dependent on where and how it is to be sold.

From the bakery Presented on tray laying flat showing filling if any. The filling will have eye appeal: 

Apple Danish should have lots of apple pieces



Apricots need to be visible



Nut Danish: need to see the nuts.

At times they may be stacked to show abundance but this can cause product on the bottom to be squashed.

Display in bakery Most are displayed on trays that contain up to 12 portions. Service is taken from the back of the tray. Larger pieces might be presented individually on doyley and cardboard bases. Doyleys are used extensively in presentation as it is a barrier between the product and service ware. From the restaurant show case or buffet trolley When purchasing your morning coffee a selection of bakery goods will be displayed for customer selection. At the café they will be behind a safety barrier. In fine dining hotels it can be displayed on a trolley that is wheeled up to the table for the customer to choose. This is an old practice and is not used in many places these days.

Service ware These are the platter trays and plates that are used to display and serve product in cafes and dining rooms. They can also be used in conjunction with doyleys between product and service ware. A good display should highlight the product at its best.

Page 45 of 91




OLTIT

REVISION # OI

9. Determine the types, kinds and classification of bakery products

Page 46 of 91




OLTIT

REVISION # OI

Self Check 1.2-1 Multiple choice 1. A kind of glazing, normally 1 part sugar, & 1 part water boiled and let cool a. Glazing of yeast goods b. Boiled apricot jam c. Frosting d. Sugar syrup 2. Flavored with sugar and vanilla essence. a. Bienenstich b. Fresh Dairy Cream c. Icing Sugar d. Boiled apricot jam 3. Apply to baked product after cooling. These will have a lighter sweetness then fondant due to the fat content. a. Frosting b. Icing sugar c. Boiled jam d. Fresh dairy cream 4. Apply thinly to top unbaked product and it will bake and leave a nice crust on finished product. a. Crumbles b. Frosting c. Icing sugar d. Boiled jam 5. Flavor and pipe into finished product in place of fresh dairy cream. a. Fruit décor b. Crème patissiere c. Boiled jam d. Icing sugar

Page 47 of 91




OLTIT

REVISION # OI

Answer Key 1.2-1

Multiple choice 1. 2. 3. 4. 5.

D B A A B

Page 48 of 91




OLTIT

REVISION # OI


Store Bakery Products

Contents: 1. 2. 3. 4. 5. 6. 7. 8. 9.

Varieties and characteristics of bakery products Historical and cultural, aspects of bakery products Underlying principles in making bakery products Knowledge commodity on including quality indicators of ingredients for bakery products, properties of ingredients used, interaction and changes during processing to produce required characteristics Properties and requirements of yeast and control of yeast action Culinary and technical terms related to bakery products commonly used in the industry. Expected taste, texture and crumb structure appropriate for particular bakery products. Ratio of ingredients required to produce a balanced formula The influence of correct portion control, yields, weights and sizes on the profitability of an establishment

Assessment Criteria: 1. 2.

Bakery products are stored according to established standards and procedures Packaging are selected appropriate for the preservation of product freshness and eating characteristics

Conditions:     

Commercial mixers and attachments Cutting implements Scales Measures Bowls

   

Ovens Moulds, shapes and cutters Baking sheets and containers Various shapes and sizes of pans



Assessment Method:    

Oral questioning and written examination Observation Demonstration

Page 49 of 91




OLTIT

REVISION # OI

Learning Experiences / Activities Learning Outcome # 3 Store Bakery Products Learning Activities

Read: Information Sheet 1.3-1 STORE YEAST GOODS

1.

Store at correct temperature and conditions of storage

2.

Maintain maximum eating quality, appearance and freshness

Perform: Task Sheet 1.3-1 Read: Information Sheet 1.3-2 RECIPES 1.

Plain sweet yeast dough

2.

Fruit buns

3.

Chelsea buns

4.

Panettone (Italian Fruit Bread)

5.

Christmas stolen

6.

Savarins & Babas

7.

Stock Syrup for Baba/Savarin

8.

Croissants

9.

Croissant Fillings

10. Danish Pastry 11. Danish Pastry Fillings 12. Cherry filling

Special Instructions This Learning Outcome deals with the development of the Institutional Competency Evaluation Tool which trainers use in evaluating their trainees after finishing a competency of the qualification. Go through the learning activities outlined for you on the left column to gain the necessary information or knowledge before doing the tasks to practice on performing the requirements of the evaluation tool. The output of this LO is a complete Institutional Competency Evaluation Package for one Competency of BREAD AND PASTRY PRODUCTION NCII. Your output shall serve as one of your portfolio for your Institutional Competency Evaluation for Preparing and Producing Bakery Products. Feel free to show your outputs to your trainer as you accomplish them for guidance and evaluation. This Learning Outcome deals with the development of the Institutional Competency Evaluation Tool which trainers use in evaluating their trainees after finishing a competency of the qualification. Go through the learning activities outlined for you on the left column to gain the necessary information or knowledge before doing the tasks to practice on performing the requirements of the evaluation tool.

13. Cheese filling 14. Almond filling 15. Crème patissiere 16. Bohemian cake 17. Streuselkuchen 18. Cream cheese topping 19. Streusel topping 20. Curd cheese filling 21. Sour cherry filling

After doing all the activities for this LO3: Store Bakery Products; you are ready to proceed to the next UC2: Prepare and Produce Pastry Products.

22. Poppyseed filling 23. Continental rounds 24. Yeast raised donuts

Page 50 of 91




OLTIT

REVISION # OI

Information Sheet 1.3-1 1. Store at correct temperature and conditions of storage Bakery products tend to be stable at room temperature. No special storage requirements need to be applied for daily use. For any product that is to be served after the day of manufacture the product will need to be covered and protected from outside contamination: 

Products with cream filling will need to be kept chilled



Crème patissiers can stand at room temperature for the day but must then be discarded and not used.

Most bakery products are sold or used the same day that they are produced. If they are to be stored at room temperature then: 

Store at Room Temperature



Festive product may be stored for a couple of days. For longer storage it is best to freeze.



If the baked product does not contain dairy products then it can be stored at room temperature. It should be protected from the environment by being covered.



When food is chilled it can lose essential parts of the flavour.

When storing it is always important to make sure product is labelled and it is stored away from strong odours like onion or cleaning chemicals.

Freezing If freezing baked bakery products care must be taken not to squash them when wrapping. This will cause them to be deformed when thawed out.When freezing be sure to label with the date of freezing and use the FIFO (‘First In, First Out’) rule.

Storing in Cool room Product with dairy ingredients like cream and crème pâtissière need to be kept chilled to stop bacterial activity rising above acceptable limits. Never store for too long in cool room: fresh cream, same day only. Page 51 of 91




OLTIT

REVISION # OI

Product degradation will be too great and eating quality diminishes.

2. Maintain maximum eating quality, appearance and freshness All yeast good products will stale quickly. Staling is the process where the optimum eating fades. Staling can be in several forms: 

Air passes through the product and dries the product out



Moisture from the air enters the product so it loses some of the eating quality. Crisp product goes soft.

To maintain the eating quality of bakery items: 

Use as soon as possible



Cover to protect from environment



Keep chilled if needed



Keep dry.

Croissants will be considered stale the next day when they lose crispness. After baking it is best to freeze them if you wish to store them for any period of time: 

Thawing is quick as the product is light



Thawing is best at room temperature.

Danish pastry is best consumed on the day that it was produced. It can be stored and reheated at a later time, but eating quality is reduced. Any Yeast Goods product is best consumed on the day that it was produced. Optimise freshness 

Bake daily



Bake only what you can sell



Bake in small batches.

Page 52 of 91




OLTIT

REVISION # OI

Task Sheet 1.3-1 RECIPES

Plain Sweet Yeast Dough Group A

Ingredients Bakers Flour

%

Weight 100

1.000

8

0.080

1.5

0.015

12

0.120

MRU

0.010

Shortening (Merita)

8

0.080

Milk Powder

2

0.020

Dry Gluten, optional

2

0.020

Yeast, compressed Salt Sugar Bread Improver

Lemon rind Water

Costing

#1 +/-55

0.550

Total

1.895

Method: 

Disperse yeast through the water and add the dry ingredients on top



Mix into a clear, well developed dough



FDT 28ºC and allow to rest.



Scale off @ .060gm each



Hand Up – as appropriate



Intermediate proof 5 mins (covered)



Final mould– as for round buns



Proof – 35ºC 80% RH



Bake at 220ºC for 15 mins



Remove from oven, place onto a cooling wire. Brush with Bun Glaze whilst still hot on removal from the oven



When cold, decorate with fondant.

Page 53 of 91




OLTIT

REVISION # OI

Finishing alternatives Cream Buns 

Using a serrated edge knife, slice the bun in half in a downward scaling motion, don't cut right through so as to leave a hinge



Open the buns and pipe a little raspberry jam into the base of the bun



Fill the bun with fresh whipped cream (sweetened) as instructed by teacher



Dust with icing sugar and dress for final presentation.

Finger Buns 

Ice the top of finger bun with thinned warm fondant or fudge icing



Then dip into coconut following the teacher's instruction to achieve the desired finish.

Page 54 of 91




OLTIT

REVISION # OI

Fruit Buns Group

Ingredients

A

Baker’s Flour Salt Bread Improver Gluten flour Sugar Shortening (Merita) Milk Powder Mixed Spice Yeast, Compressed Water

B

Currants Sultanas Mixed Peel

%

Weight

100 1 MRU 2 12 8 4 1 10 +/-56

1.000 0.010 0.010 0.020 0.120 0.080 0.040 0.010 0.100 0.560

10 25 6

0.100 0.250 0.060

Total

2.360

Costing

Method: 

Mix "A” to a smooth well developed dough



Add "B" into "A" and mix into a clear dough



Be careful not to break up and smear the fruit through the dough



FDT 27ºC



Method: A.D.D.



Scale off. @ 60each



Intermediate proof 5 mins (covered)



Final mould: Round



Tray up



Proof – 35ºC



Bake at 220ºC / 425ºF for 15 mins



Remove from oven and glaze with "Bun Wash".

Page 55 of 91

80% RH




OLTIT

REVISION # OI

Chelsea Buns Group

Ingredients

A

Baker’s Flour Yeast, Salt Sugar Bread Improver Shortening (Merita) Milk Powder Dry Gluten

B

Egg pulp Bun Spice Water

C

Currants Mixed Peel Brown or Castor Sugar Cinnamon, ground Butter, melted

%

Weight 100 10 1.5 12 MRU 2 1.5 3

0.800 0.080 0.010 0.100 MRU 0.015 0.010 0.025

10 To taste 50

0.080 To taste 0.400

30 6 25 1

0.250 0.050 0.200 0.005 As required

Costing

Total

Method: 

Mix "A". Mix "B". Add "B" into "A" and mix into a clear, well developed dough



FDT 28ºC. Intermediate proof 5 mins (covered)



Pin it out to size: 76 cm x 50 cm. Brush with cool melted butter and sprinkle "C" over brushed area, or use alternative fillings



Lightly press fruit into dough. Roll up tightly and water wash to seal



Brush top with melted butter



Scale off: Mark into desired pieces and cut



Tray up






Bake at 200ºC for 15 mins



Sprinkle with Castor sugar on removal from oven and place onto a cooling wire. Brush with bun glaze and decorate with fondant when cold.

Page 56 of 91




OLTIT

REVISION # OI

Panettone (Italian Fruit Bread) Group

Ingredients

A

Bakers Flour Yeast, compressed Milk, Caster Sugar

B

Butter, soft Sugar Egg Yolks Lemon Zest Orange Zest Orange blossom flavour Honey

%

Weight

26 5 45 4.5

0.260 0.050 0.450 0.045

33 6 20 3 3 Little 5

0.330 0.060 0.200 0.030 0.030

Costing

0.050

C

Bakers Flour

74

0.740

D

Raisins Orange Peel (finely chopped) Chopped blanched Almonds

22 25 10

0.220 0.250 0.100

Total

2.815

Method: 

Calculate sufficient dough to produce 4 x 750 gm Panettone



Mix "A" and ferment over an 8 hour period. FDT 25ºC



Add “B” and “C” and mix into clear, well developed dough. Let rise until doubled in size



Add "D" and carefully mix through



Scale off, Hand up



Final mould: Round



Place into well greased moulds and cut a cross into the surface after 2/3 proof



Proof - 35ºC until surface is cracked, (no humidity)



Bake at 200ºC/425ºF for 25 mins



Place onto cooling wires on removal from the oven



If Panettone is produced with sour-dough please refer to the notes for sour dough’s.

Page 57 of 91




OLTIT

REVISION # OI

Christmas Stollen Group

Ingredient

A

Bakers flour Water Milk Powder Yeast

B

Butter Salt Lemon rind Castor Sugar Vanilla Essence Cardamom Mace

C

%

Weight 34 24 2 10

0.170 0.120 0.010 0.050

24 1.5 1 12 1 0.5 0.3

0.120 0.005 1 0.060 0.010 0.003 0.002

Plain flour Water Milk powder

66 15 2

0.330 0.075 0.010

D

Sultanas Mixed Peel Slivered Almonds Rum

60 13 17 8

0.300 0.065 0.085 0.040

E

Marzipan

18

0.090

Total

1.545

Costing

Method: 

Produce 2 stollen.720gm each



Mix group 4 together and leave covered, preferably overnight.



Warm water in group 1 to 35 – 40°C



Break down the yeast in the water and add remaining ingredients in group 1 to produce a ferment at 28°C



Cover ferment and allow to stand in a warm place for approximately 20 minutes.



Mix group 2 together and turn into a soft batter. DO NOT CREAM



When ferment is ready, add group 3 to group 2 and add the ferment



Mix together to form a smooth dough



Remove from machine and rest for approximately 20 minutes



Finished Dough Temperature: 28°C.

Page 58 of 91




OLTIT

REVISION # OI

Make Up Procedure: CHRISTMAS STOLLEN 

Remove 200gm of plain dough from batch. Mould into 2 x 100gm pieces



Take the remaining dough and carefully fold in fruit from group 4



Scale and mould fruit dough into 2 even pieces



Allow dough to recover for 5 minutes



Pin out plain dough to a square shape approximately 1.5mm thick



Pin out fruit dough to a square shape. (See diagram next page)



Mould marzipan into 2 pieces the same length as the fruit dough



Fold in marzipan into 2 pieces the same length as the fruit dough



Wrap each unit inside a plain dough square



Place units into vienna slippers and prove at 28 – 30°C



Prove to ½ proof only



Bake at 200 – 220°C with steam



When baked, brush liberally with melted butter while still hot



Dust with vanilla sugar place onto a cooling wire and allow to cool completely



When cold, dust with icing sugar and wrap in plastic to prevent drying out.

Page 59 of 91




OLTIT

REVISION # OI

Page 60 of 91




OLTIT

REVISION # OI

Savarins & Babas Yield: 18 Babas, 18 Savarins Group A

Ingredients

%

Bakers Flour Yeast, compressed Milk, 38oC Egg Castor Sugar Salt

Weight 100 10 40 65 7 1

1.000 0.100 0.400 0.650 0.070 0.010

B

Butter, soft

40

0.400

C

Currants

36

0.360

Total

2.990

Costing

Method: 

Mix "A" into a clear, well developed dough



FDT 32ºC



Proof until doubled in size



Add "B", divide dough in half and add "C" to 1 half



Pipe into moulds and fully proof



Bake at 210ºC until golden brown in colour



Large savarins require lower temperature



Remove from oven, place onto cooling wire



Soak in stock syrup and glaze with boiled apricot jam



Decorate with fresh, whipped cream and fresh fruit.

Page 61 of 91




OLTIT

REVISION # OI

Stock Syrup for baba/savarin Group

Ingredients

A

Water Sugar Orange zest and juice Lemon juice and zest Cinnamon quills Cloves Bay leaves

B

Rum

%

Weight

100 50

2.000 1.000 2 each 2 each 2 each 4 each 2 each

Costing

To taste Total

3.050

Method: 

Obtain zest and juice from citrus fruit



Add remaining ingredients and boil for 10 min



Let stand for further 10 min



Strain and use



For Babas add “B” after straining.

Page 62 of 91




OLTIT

REVISION # OI

Croissants If butter is used, best results occur if dough is prepared 1 day in advance Group

Ingredients

A

Bakers Flour Yeast, compressed Water, cold Castor Sugar Salt Dry Gluten

B

Royal Danish or Butter

%

Weight

100 6 60 6 2 2.5

1.000 0.060 0.600 0.060 0.020 0.025

40

0.400

Total

2.165

Costing

Method: 

This is sufficient dough to produce 24 x 80gm croissants



Allow 10 % scrap pastry from cutting when calculating



Mix "A" into a clear, well developed dough, keep cold



Roll out dough 75 x 50 cm



Shape "B" to a rectangle 2/3 of dough size and place onto dough



Same as in English Puff pastry



Give a single turn (Fold in 3)



Cover with a cloth or plastic and return to fridge for 15 minutes



Repeat turning two more times.



Finished pastry should have 3 x single folds



Keep the dough as chilled as possible, it is easier to work with chilled than at room temperature.

Different folding techniques can be used by each enterprise Some will use 1 single and 1 double. Do not fold to many times, you will lose the flakiness. The dough is soft and the butter will blend into the dough.

Page 63 of 91




OLTIT

REVISION # OI

MAKE UP PROCEDURE: Plain Croissants: 1. Roll out prepared dough to 1100mm x 400mm 2. Cut dough lengthwise to create 2 strips 1100mm x 200mm 3. Lay strips on top of each other 4. Cut 20 triangle shapes with a base line of 150mm each 5. Brush off all excess flour and roll up the croissants 6. Place onto a clean and lightly greased 2/lGN baking tray 7. Lightly egg wash and half prove at 36ºC, low humidity 8. Bake at 230°C for approx. 12 – 15 min 9. Remove from baking tray and place onto a cooling wire.

Page 64 of 91




OLTIT

REVISION # OI

Croissant Fillings Bacon & Cheese Filling Group

Ingredients

A

Bacon , diced Cheese, grated

%

Weight

50 100

0.500 1.000

Total

1.500

%

Weight

100 7.89

1.000 0.078

Total

1.078

Costing

Method: 

Mix all ingredients together.

Marzipan Filling Group

Ingredients

A

Butter Raw Marzipan

Costing

Method: 

After baking glaze with apricot jam, sprinkle with toasted almonds and dust with icing sugar



Add filling 30 gm per croissant.

Chocolate Group

Ingredients

A

Chocolate

%

Weight

100

1.000

Total

1.000

Costing

Note: 0.015 (per croissant)

Method: 

After baking glaze with apricot jam, and pipe line with dark chocolate. For easier production chocolate may be cut into 15 cm long sticks



Add filling 15 gm per croissant.

Page 65 of 91




OLTIT

REVISION # OI

Danish Pastry Danish pastry is leavened puff pastry dough with a rich, delicate and flaky texture. It can be made with a variety of sweet and savoury fillings in different sizes and shapes. Usually eaten for breakfast or afternoon tea. Danish Pastry with savoury fillings are also very suitable for snacks (lunch trade).

Dough Group

Ingredients

A

Bakers Flour Yeast, compressed Salt Sugar Bread Improver 1% Butter, unsalted Water Egg Milk Powder

B

Butter or Royal Danish (Margarine)

%

Weight

100 5 1.5 4 MRU 4 37.5 22.5 4

1.000 0.050 0.015 0.040 0.010 0.040 0.375 0.225 0.040

55

0.550

Total

2.345

Costing

Method: 

Calculate sufficient dough to produce 24 x 11cm square individual Danish pastry (60g)



Allow 10 % scrap pastry from cutting when calculating



Mix "A" into a clear, well developed dough, keep cold



Roll out dough 75 x 50 cm



Shape "B" to a rectangle 2/3 of dough size and place onto dough



Give a single turn (Fold in 3 )



Cover with a damp cloth and return to fridge for 15 minutes



Repeat turning two more times



Finished pastry should have 3 x single folds



Roll out pastry to 4 mm thickness



Cut fill and finish as required.

Page 66 of 91




OLTIT

REVISION # OI

Danish Pastry Make Up Procedure: 

Roll out prepared dough to 620mm x 420mm



Cut into l00mm x 100mm squares, to produce 24 pieces



Fill and fold into designated shapes. 8 of each variety



Place onto a clean and lightly greased 2/lGlN baking tray



Light egg wash and half prove at 36°C



Bake at 230°C for approx. 12 – 15 min



After baking, immediately glaze with boiled apricot jam



Remove from baking tray and place onto a cooling wire



When cool, ice with prepared fondant.

YIELD: 24 units. 100 Pipe

100 Apricots

100

100

Custard

100

100

100

Fold 2 opposite corners in to overlap

100 Apple Mix

100

Fold 4 corners into centre to overlap

100

Page 67 of 91




OLTIT

REVISION # OI

Danish Pastry Dough is very similar to Croissant Dough; it only varies in the egg quantity for Danish pastry. Most bakers and pastry cooks are using the croissant recipe to produce ‘Danish’, this ensures that there are no mistakes with what dough to use for which pastry.

Page 68 of 91




OLTIT

REVISION # OI

Danish Pastry Fillings Hazelnut Filling Group

Ingredients

%

Weight

A

Caster Sugar Butter Milk

28 6 74

0.280 0.060 0.740

B

Ground Hazelnut, toasted Cake Crumbs Honey

100 50 10

1.000 0.500 0.100

C

Vanilla Lemon Cinnamon Rum

To To To To

taste taste taste taste

To To To To

Total

Costing

taste taste taste taste

2.680

Method: 

Boil “A” and pour over remaining ingredients

Lemon Filling Group

Ingredients

%

Weight

A

Lemon Curd

100

1.000

B

Cake Crumbs

50

0.500

Total

1.500

Costing

Method:

 Mix all ingredients together.

Cherry Filling Group

Ingredients

%

Weight

A

Cherry Juice Caster Sugar Cinnamon

100 20

1.000 0.200 2 sticks

B

Corn flour/Arrowroot

12

0.120

C

Sour Cherries

70

0.700

Total

2.020

Page 69 of 91



Costing


OLTIT

REVISION # OI

Method: 

Boil juice, sugar and cinnamon



Thicken with cornflour/arrowroot (mixed with a little juice )



Add Cherries.

Recipe: Sour Cherry Filling To calculate the amount of Instant Pre–gelatinised starch that is required to thicken your sour cherry liquor, use 10%. USE 10% approximately of Instant Starch to thicken your Sour Cherry liquid. 10% of Instant pre-gelatinised starch is required to thicken your liquid. Also use an equal amount of sugar and blend Instant Starch and sugar together for better dispersion into the Cherry Liquor. Slowly add Sugar/Starch blend into liquid and whisk well until a thick jelly is obtained. Fold cherries into jelly and blend through.

Cheese Filling Group

Ingredients

A

Cream Cheese (Quark) Caster Sugar

B

Eggs

C

Raisins Lemon Zest Salt

D

Custard Powder

%

Weight

100 20

2.500 0.500

10

0.250

5

0.125 #2 pinch

2.6

0.065

Total

3.440

Costing

Method: 


Page 70 of 91




OLTIT

REVISION # OI

Apple Filling Group

Ingredients

%

Weight

A

Apple, diced Caster Sugar Cinnamon

100 28 0.8

1.000 0.280 0.008

B

Water

12

0.120

C

Instant Clear Gel

12

0.120

D

Sultanas

12

0.200

Total

1.728

Costing

Method: 

Mix all ingredients together. Care must be taken not to lump the liquid with the instant starch. It is advisable to mix the sugar with the starch.

Almond Filling Group

Ingredients

A

Raw Marzipan Almonds Ground Cinnamon Oranges Egg Whites Rum

%

Weight

100 100 0.1 60 0.5

0.100 0.100 0.001 #1 0.060 0.005

Total

0.310

Costing

Method: 


Crème Patissiere Group

Ingredients

%

Weight

A

Milk Caster Sugar 1

100 10

1.000 0.100

B

Egg Yolks Vanilla Essence Caster Sugar 2

12 0.5 10

0.160 0.005 0.100

Page 71 of 91



Costing


OLTIT

REVISION # OI

C

Cake flour Corn flour

6 5

0.060 0.050

Total

1.475

Method: 

Place milk into a saucepan with sugar. Bring to the boil.



Whisk egg-yolk with sugar and add sifted “C”



Add half of the boiling milk into the flour mix whilst stirring.



Place all the flour-mix back into the remainder of the boiling milk and bring back to the boil, until it thickens.



Strain crème patisserie through a strainer, sprinkle with caster sugar and plastic wrap, to prevent a crust from forming.



Note: In some formulae for the crème patisserie cornflour is replaced with custard powder. Custard powder is cornflour with yellow food colour and vanilla flavour, usually VANILLIN.

Yeasted Coffee Cakes Sweet Yeast products are made with a medium density yeast dough, which is composed of the yeast dough, fillings and/or toppings, which are sometimes baked. They are usually served for afternoon teas or breakfast. Fillings: Custard, Butter creams, Gelatine based Creams, Nuts, Fruit and Sweet Cheeses. Toppings: Fruit, Nuts, Crumbles, Apricot Jam, Fondant and Chocolate.

Page 72 of 91




OLTIT

REVISION # OI

Bohemian Cake Group

Ingredients

A

Baker’s Flour Yeast, compressed Eggs Sugar Milk Salt Lemon, Vanilla

%

Weight

100 7 10 8 46 2 To taste

1.000 0.070 0.100 0.080 0.460 0.020 To taste

Total

1.830

Costing

Method: 

30 x 60 gm Bohemian Cakes



Mix "A" into a clear, well developed dough



Scale off: 60 gm pieces



Hand up: Round



Roll out to 3 mm thick discs



Brush with water



Pipe 25 gm of each filling onto base



Sprinkle with butter crumble









Remove from oven, place onto cooling wires



Dust with icing sugar when cold.

Page 73 of 91




OLTIT

REVISION # OI

Streuselkuchen 2 x GN Trays Group

Ingredients

A

Bakers Flour Yeast, compressed Sugar Water

B

Bakers Flour Butter, soft Milk Powder Sugar Lemon Zest Egg Salt

%

Weight

25 6 3 26

0.280 0.070 0.035 0.300

75 21 2.5 10 20 1

0.845 0.240 0.030 0.115 #2 0.220 0.001

Total

2.152

Costing

Method: 

Mix "A" and let stand until doubled in size



FDT 28ºC



Add "B" to sponge and mix until developed



Divide in half and mould round



After resting time, roll out to tray size and place dough carefully into tray



Spread filling onto dough piece



Top with streusels



Proof – 32ºC



Bake at 210ºC / 20 – 25 minutes until golden brown in colour



Remove from oven, place onto a cooling wires



When cold dust with icing sugar.

Page 74 of 91

80% RH,

1\2 proof




OLTIT

REVISION # OI

Cream Cheese Topping (Yields 1 slice) Group

Ingredients

A

Milk Sugar Cornflour Cream Cheese, softened Rum Lemon Zest and Juice

%

Weight

100 36 12 100 8

1.000 0.360 0.120 1.000 0.080 #2

Total

2.600

%

Weight

50 50 100 To taste

0.500 0.500 1.000 To taste

Total

2.000

Costing

Method:  

Disperse a little milk with the cornflour Bring remaining milk and sugar to the boil



Thicken with cornflour



Cool and stir in cheese and flavouring.

Streusel Topping (Yields 1 slice) Group

Ingredients

A

Castor Sugar Cake Margarine Bakers Flour Salt, Vanilla, Lemon

$

Method:   

Cream sugar and margarine, add flavours Add flour Rub through a coarse sieve and refrigerate



Place onto Cream cheese mixture.

Other yeasted cakes A variety of other cakes can be produced, simply by changing the filling. Fruit, Nut or Seed or other fillings are very suitable. The Buttercake (Butter Kuchen) is very popular and easy to make. The same basic recipe for Streuselkuchen is used, proofed to 2/3 and finished with a butter(4:1), vanilla and sugar mixture. Prior to baking it is sprinkled with almonds and usually consumed a short time after baking.

Page 75 of 91




OLTIT

REVISION # OI

Curd Cheese Filling (Filling 1) Group

Ingredients

A

Curd Cheese Cornflour Eggs Sugar Butter, melted Salt Lemon, Vanilla

%

Weight

100 606 8.3 5.8 8.3 0.8 To taste

1.000 0.066 0.083 0.058 0.083 0.008 To taste

Total

1.298

%

Weight

142 57 17 To taste 100

1.420 0.057 0.017 To taste 1.000

Total

2.494

Costing

Method: 

Blend ingredients together.

Sour Cherry Filling (Filling 2) Group

Ingredients

A

Cherry Juice Sugar Custard Powder Cinnamon Sour Cherries

Costing

Method: 

Calculate ratio for fillings



Boil cherry juice



Mix sugar, custard powder and cinnamon with a little water and pour into boiling juice



Re-boil while stirring, remove from heat and fold in the cherries.

Page 76 of 91




OLTIT

REVISION # OI

Poppy seed Filling: (Filling 3) Group

Ingredients

A

Poppyseeds, crushed Milk Sugar Butter Egg Marzipan Cake Crumbs, sweet Cinnamon

%

Weight

100 60 80 30 40 40 40

1.000 0.600 0.800 0.300 0.400 0.400 0.400 to taste

Total

3.900

Costing

Method: 

Boil milk and stir in poppy seeds



Mix marzipan with butter and eggs



Add remaining ingredients and blend together.

Continental Rounds Group

Ingredients

A

Baker’s Flour Yeast, dried Salt Sugar Improver Shortening ( Merita ) Milk Powder Dry Gluten

B

Water

%

Weight

100 3 1 7 MRU 4 3 3

1.000 0.030 0.010 0.070 0.010 0.040 0.030 0.030

+/-48

0.480

Total

1.690



Calculate sufficient dough to produce 3 x 450 gm rounds



Mix "A", Mix "B"



Add "B" into "A" and mix into a clear, well developed dough



FDT 28ºC, Method: A.D.D.

Page 77 of 91



Costing


OLTIT

REVISION # OI



Scale off



Hand Up – as appropriate



Intermediate proof for 5 mins (covered)



Final mould: Roll each dough piece into a rectangle (1 cm thick )



Spread Hazelnut filling onto it and roll it up. Seal with water



Join ends together and cut lengthwise 3/4 through the dough



Place into 22 cm cake hoop, which has been lined with silicon paper



Proof 30 – 35ºC 80% RH, to 3/4 proof






Remove from oven, place onto a cooling wire



When cold, decorate with fondant.

Deep fried Yeast Products These are products like the American Donut or the German Berliner Pancakes, which are made with plain sweet yeast bun dough and deep fried. After initial cooling there are several ways of finishing the product, either with apricot jam, fondant, water icing or icing sugar. Fillings may be applied prior to decorating.

Page 78 of 91




OLTIT

REVISION # OI

Yeast Raised Donuts Group

Ingredients

%

Weight

A

Baker’s Flour Salt Sugar Bread Improver Yeast, compressed Soya Flour Milk Powder

100 1 10 MRU 8 1 1

1.000 0.010 0.100 0.010 0.080 0.010 0.010

B

Bun Shortening

10

0.100

C

Water Lemon

55

0.550 As required

Total

1.890

Costing

Method 

Mix "A".



Add "C" and mix clear



Add "B"



Rest for 15 min, covered



FDT 26ºC



Scale off: 60 gm Donuts



Mould to shape as instructed



Place onto greased tray



Proof ½ proof






Deep-fry at 170ºC until golden brown in colour



Place onto a cooling wire.

Finish for various donuts 

Cinnamon sugar



Glaze with boiled apricot jam and fondant



Pipe a rosette of fresh cream and decorate with fresh fruit. Dust with icing sugar prior to serving.

Page 79 of 91




OLTIT

REVISION # OI

Berliner Pancakes Donuts Roll in Pipe a little raspberry jam into centre and finish with either: 

Rolled in A1 sugar



Glazed with apricot jam and white fondant



Dusted with Icing Sugar.

Troubleshooting Chart Product fault

Problem

Large Blister or Air Pocket

Excessive Shortening Absorption

Crust Colour too Dark.

Page 80 of 91

Remedy

Proofed too dry

Increase relative humidity

Improper dough temperature

Check and correct water temperature

Underproofed

Increase proofing time.

Dough too young

Allow longer fermentation

Proofer has too much moisture

Reduce humidity

Insufficient Drying

Allow longer floor time

Frying temperature too low

Calibrate and adjust

Dough too old

Handle 2nd and 3rd cuts sooner

Shortening breakdown or dirty

Filter or replace

Over-proofing

Decrease proofing time

Over-fermented

Reduce fermentation time


Reduce humidity

Frying temperature too high

Calibrate and adjust

Dough too young

Allow longer fermentation


Filter or replace

Frying time too long

Check frying time. (do not fry by colour)




OLTIT

REVISION # OI

Product fault

Problem

Crust Colour too Light

Dough takes too long To rise in bowl

Remedy

Frying temperature too low.

Calibrate and adjust.

Dough too old.

Handle 2nd and 3rd cuts

Over-fermented.


Excessive scrap added to dough

Add 10% maximum

Frying time too short

Check frying time. (do not fry by colour)

Dough temperature too low

Adjust water temperature

Not enough yeast Bad yeast Production Room too cold

Dough rises too fast

Dough mixed too warm

Adjust water temperature

Too much yeast Dough or Donut tastes sour

Dough too old

Handle 2nd or 3rd cut sooner


Filter or replace

Too much yeast


Over fermented

Donuts Balling

Excessive Spreading

Page 81 of 91

Excessive scrap added to dough

Add 10 % maximum

Dry proof

Increase humidity

Under proof

Increase proofing time

Improper shrinking

Thoroughly shrink on bench or adjust rollers


Reduce humidity

Mix is too wet

Reduce water in mix




OLTIT

REVISION # OI

External Faults in Bread and Their Causes Possible Causes

Lack of Volume

Dough too tight, especially in the case of tin bread

X

Dough chilled during fermentation

X

Excessiv e Volume

Lack of Colour

X

Dough skimming during proving owing to dough humidity too low

X

X

Oven temperature too low

X

Oven temperature too high Over ripe dough

X X

Soft moulding

X X

Too little yeast for the system employed

X

Too much salt

X

Too low in maltose figure

X

Too little salt

X

X

X

Too high maltose figure

X

Too little proof

X

Under ripe dough

X

Flour dark or offal

X

X

Flour weak

X

X

Flour very strong

X

Flour ‘short’ due to overheated wheat or over treatment

X

Page 82 of 91

Shelled Top Crust X

Dough temperature too high

Excessive proof

Excessive colour on crust


X

X blistered



OLTIT

REVISION # OI

Internal faults in bread and their causes Possible Causes

Coarse Texture

Dough too slack

Crumbly Bread

Streaky Crumb

Holes in Crumb

x

Dough temperature too high

x x

Dough not properly mixed

x

Dough scraps from machines

x

Excessive top heat in oven

x

x

Flour not sifted

x

Flours insufficiently blended

x

Flash heat in the oven

x

Grease from divider

x

Incorrect mixing (ingredients)

x

Incorrect moulding

x

x

Incorrect bashing of cottage loaves Oven temperature too low causing excessive proof

x

x

x

x

Skinning of dough before baking Too much proof

x

x

Over ripe dough

x

x

x x

x

Too high matose figure, especially if excessive steam in oven

x x

x

Too low matose figure in the flour

x

Too much dusting flour

x

Too little proof

x

Excessive grease in moulder

x

Page 83 of 91

Dark Crumb




OLTIT

REVISION # OI

Recommended reading Bailey, Adrian & Ortiz, Elisabeth Lambert; 2003; The book of ingredients, Michael Joseph DiMuzio, Daniel; 2009; Bread Baking: An Artisan's Perspective; Wiley Figoni, Paula; 2004; How baking works: Exploring the fundamentals of baking science; John Wiley and Sons Inc Forkish, Ken; 2012; Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza; Ten Speed Press Hadjiandreou, Emmanuel; 2011; How to Make Bread; Ryland Peters & Small Hamelman, Jeffrey; 2012; Bread: A Baker's Book of Techniques and Recipes; Wiley

Igoe, Robert S; 2011 (5th edition); Dictionary of food ingredients; Springer Keller, Thomas; 2012; Bouchon Bakery; Artisan Mitchell, Karen; 2013; The Model Bakery Cookbook; Chronicle Books Morgan, Diane; 2005; Pizza: More than 60 Recipes for Delicious Homemade Pizza; Chronicle Books Peterson, James; 2009; Baking;Ten Speed Press Reinhart, Peter; 2001; The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread; Ten Speed Press

Wood, Ed; 2011; Classic Sourdoughs;Ten Speed Press

Page 84 of 91




OLTIT

REVISION # OI

Trainee evaluation sheet The following statements are about the competency you have just completed. Please tick the appropriate box

Agree

Don’t Know

Do Not Agree

Does Not Apply

There was too much in this competency to cover without rushing. Most of the competency seemed relevant to me. The competency was at the right level for me. I got enough help from my trainer. The amount of activities was sufficient. The competency allowed me to use my own initiative. My training was well-organized. My trainer had time to answer my questions. I understood how I was going to be assessed. I was given enough time to practice. My trainer feedback was useful. Enough equipment was available and it worked well. The activities were too hard for me.

Page 85 of 91




OLTIT

REVISION # OI

The best things about this unit were: __________________________________________________________________________ __________________________________________________________________________ __________________________________________________________________________ __________________________________________________________________________ The worst things about this unit were: __________________________________________________________________________ __________________________________________________________________________ __________________________________________________________________________ __________________________________________________________________________ The things you should change in this unit are: __________________________________________________________________________ __________________________________________________________________________

Page 86 of 91




OLTIT

REVISION # OI

Trainee Self-Assessment Checklist PREPARE AND PRODUCE BAKERY PRODUCTS

Yes

No*

Prepare and bake yeast goods 1.1

Select required commodities according to recipe and production requirements

1.2

Prepare a variety of yeast goods to desired product characteristics

1.3

Produce a variety of yeast goods according to standard recipes and enterprise standards

1.4

Use appropriate equipment to prepare and bake yeast goods

1.5

Use correct techniques to produce yeast goods to enterprise standards

1.6

Bake yeast goods to enterprise requirements and standards

1.7

Select correct oven conditions for baking yeast goods Decorate and present/display yeast goods

2.1

Prepare a variety of fillings and coating/icing and decorations for yeast goods

2.2

Decorate yeast goods using fillings and coating/icing and decorations according to standard recipes and/or enterprise standards and/or customer requests

2.3

Present/display yeast goods to enterprise standards using appropriate service equipment Store yeast goods

3.1

Store at correct temperature and conditions of storage

3.2

Maintain maximum eating quality, appearance and freshness

The trainee’s underpinning knowledge was: Satisfactory



Not Satisfactory



Feedback to trainee:

The trainee’s overall performance was: Satisfactory 

Not Satisfactory

Assessor’s signature:

Page 87 of 91


 Date:



OLTIT

REVISION # OI

Demonstration with Questioning Checklist Trainee name: Trainer name: Qualification:

BREAD AND PASTRY PRODUCTION NC II

Unit of competency:


Date of assessment: Time of assessment: Instructions for demonstration Given the necessary tools, the candidate will be able to demonstrate, Prepare and Produce Bakery Products following standard procedures within 15 minutes.  to show if evidence is DEMONSTRATION demonstrated Yes

No

Demonstrated ability to produce a range of specialist bakery products, both sweet and savory according to establishment standards and procedures.







Demonstrated ability to produce a quantity of bakery products according to establishment standards and procedures.









Demonstrated ability to store and package bakery products according to establishment standards and procedures.







Demonstrated application of hygiene and safety principles according to established standards and procedures.

During the demonstration of skills, did the candidate: 



N/A



The candidate’s demonstration was: Satisfactory 

Page 88 of 91


Not Satisfactory





OLTIT

REVISION # OI

THIRD PARTY REPORT

Candidate name: Name of third party:

Contact no.

Position: Relationship with candidate:

□

□

employer

□

supervisor

□

colleague

other

Please specify ________________________________________________ Please do not complete the form if you are a relative, close friend or have a conflict of interest]

Dates the candidate worked with you Competency Standards: Unit of Competency:

From:

To:

BREAD AND PASTRY PRODUCTION NCII Prepare and Produce Bakery Products

The candidate is being assessed against the competency standards for We are seeking your support in the judgment of this candidate’s competence. Please answer these questions honestly as a record of the candidate’s performance while working with you. Thank you for your time. Comments regarding candidate performance and experience I can verify the candidate’s ability to: (tick the correct response]

  

Check the availability of all resources required for training. Identify alternative resources for contingency measures. Identify and arrange appropriate training locations according to training needs.

 

Yes

No Not sure

□

□

□

□

□

□

□

□

□

□ □

□ □

□ □

Comments to support my responses:

Third party signature:

Date:

Send to:

Page 89 of 91




OLTIT

REVISION # OI

Page 90 of 91




OLTIT

REVISION # OI

CBLM - BPP Prepare and Produce Bakery 1

Recommend Documents