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1. PREPARING AND
PRODUCING
BAKERY PRODUCTS
Module 02

2. • Many ingredients are used regularly in
baking, and having a grasp of how these
items are important.
• It is also crucial to recognize the
freshness and the quality of the
products you will use.
• Having a good grasp of these basic
ingredients will ensure a high quality
snack for your enjoyment.

3. BAKING INGREDIENTS

4. A. FLOUR
— Flour is the powdery substance created when a
dry grain is pulverized.
— The most common varieties of flour are made
from wheat although any grain can be made into
flour, including rice, oats, corn or barley.
— Flour also varies depending on what part
of the grain is retained during the milling process.

5. 4 Kinds of Flour
1. Whole Wheat is made by grinding the entire grain
(endosperm, bran, and germ). Because bran can
interfere with the formation of a gluten matrix in
dough, whole wheat flour often produces a heavier,
denser bread than all-purpose or bread flours.

6. 2. Bread Flour contains a higher ratio of
protein to carbohydrates than all-purpose,
which produces stronger dough. The strong
gluten matrix provides structure to rising
dough and gives the end product a nice, chewy
texture.

7. 3. All-Purpose is made from the
endosperm of wheat. This flour is often
bleached to give it a clean, white
appearance and enriched to include
nutrients that are lost due to the removal
of the germ and bran.

8. 4. Cake Flour contains less protein than all-
purpose and is milled to a finer texture. These
two factors combined create a softer and more
delicate crumb.

9. Other forms of flour:
1. Self-Rising is mainly used to make biscuits and other
quick breads. It is comprised of all-purpose flour, salt and a
chemical leavening agent such as baking powder.
2. Enriched flour is flour with specific nutrients returned to
it that have been lost while being prepared. These restored
nutrients include iron and B vitamins. Calcium may also be
supplemented.
3. Quick-Mixing flour dissolves quickly in liquid it is very
useful for making sauces and gravies.
4. Non-wheat flour or Potato flour is moist, heavy flour-
use it in small quantities in flour mixes and recipes for

10. B. SUGAR
• Sugar is the generic name for sweet, soluble
carbohydrates, many of which are used in food.
• There are various types of sugar derived from
different sources.
• Simple sugars are called monosaccharide and
include glucose, fructose, and galactose. It is
available in the market in different forms.

11. 1. White Granulated Sugar
— The fine crystals in granulated sugar don’t stick
together, which makes it perfect for measuring,
sprinkling onto food and dissolving into drinks.

12. 2. Brown Sugar (light and dark) is white sugar that
has had cane molasses added to it. Light brown
sugar is what is used more often in baking, sauces
and, glazes. Dark brown sugar, because of the rich
molasses flavor, is used in richer foods, like
gingerbread.

13. 3. Confectioners’ Icing or Powdered Sugar
— Known by a few different names, icing sugar, powdered
sugar, and confectioners’ sugar are all the same thing:
granulated sugar that has been finely ground and mixed
with a small amount of cornstarch to prevent caking.
— This is the sugar that we commonly used for frostings,
glazes, and for that snowy covering on doughnuts that no
doubt is all over your face and hands with the first bite.

14. 4. Corn Syrup is a liquid sugar made from cornstarch
used for frosting and candy making.
5. Honey- is the oldest sweeter known to man. Its
use in the baking industry is still very much evident.

15. Other types of sugar:
1. Panutsa - The Filipino treat called panocha (panotsa,
panutsa) is traditionally made by crystallizing brown sugar
with limewater, then pouring the mixture into a coconut
shell until it hardens.
2. Lump sugar - is refined sugar which has been pressed or
cast into a particular shape.
3. Molasses - Molasses, or black treacle, is a viscous by-
product of refining sugarcane or sugar beets into sugar.
Molasses varies by amount of sugar, method of extraction,
and age of plant.

16. Purpose of Sugar in Baking
1. Sugar stabilizes meringues
• Whip egg whites with sugar and what do you get?
Meringue. More than just a fluffy, white pie
topping, meringue gives lightness and loft to
mousses, sweet soufflés, angel food cakes, and
even some frostings.
• Sugar stabilizes meringue in two ways. First, it
protects the egg whites from being overbeaten.
Second, sugar protects the foam from collapse.
The sugar dissolves in the water in the bubbles’
walls, forming a syrup that surrounds and supports
the bubbles.

17. 2. Sugar affects texture
• When sugar molecules meet water molecules, they form a
strong bond. This union of sugar and water affects the
texture of baked goods in two important ways.
3. It keeps baked goods soft and moist.
• The bond between sugar and water allows sugar to lock in
moisture so that items such as cakes, muffins, brownies,
and frostings don’t dry out too quickly.
4. It creates tenderness
• The sugar in a batter or dough snatches water away from
proteins and starches, which helps control the amount of
structurebuilding they can do.

18. C. LEAVENING AGENTS
1. Leavening agent, substance causing expansion of
doughs and batters by the release of gases within
such mixtures, producing baked products with
porous structure. Such agents include air, steam,
yeast, baking powder, and baking soda.

19. 2. Baking Soda is also known as sodium
bicarbonate or NaHCO3.
3. Baking Powder is a combination of baking
soda and a powdered acid.
4. Bakers' Ammonia is ammonium carbonate
or (NH4)2CO3.
5. Active Dry Yeast is readily available in a
granulated form

20. D. LIQUID INGREDIENTS
LIQUIDS
• Liquids are an important ingredient in bread
making. The type of liquid used and the
temperature it is used at will have a great
impact on the overall quality of your yeast-
leavened bread.
• Liquid hydrates and dissolves the yeast
granules.
• Liquid blends and binds ingredients together.
• Liquid mixes with flour to form gluten.

21. TYPES OF LIQUIDS
Water
• Water is recommended for re hydrating, or
dissolving yeast.
• You can use water directly from your tap.
• Breads made with water as the only liquid will
have a more open texture, a more wheat flavor
and a crisper crust.

22. Milk
• Milk creates breads which are richer and have a
more velvety texture.
• Milk makes a softer crust that will brown more
quickly due to the sugar and butterfat in milk.
• Milk also improves the keeping quality of breads
and contributes nutrients.

23. OTHER LIQUIDS USED IN BREAD MAKING:
Juice
• Juices may be added for specific flavor enhancements to
your bread.
• Fruit and vegetable juices or purees can replace water.
Eggs
• Sometimes eggs can be used as a part of the liquid.
• Do not heat the eggs with the other liquids, since they
may begin to cook. Warm to room temperature before
using.
• Eggs add richness, tenderness and color, as well as
nutrients.

24. E. FATS AND OILS
1.Butter is a dairy product containing up to
80% butterfat which is solid when chilled and
at room temperature in some regions and
liquid when warmed.

25. 2. Compound butters it is made by mixing 40%
melted fat, and the rest coming from vegetable
oil such as coconut oil, peanut oil, corn oil,
cottonseed oil, etc. It is less expensive than
butter and are used mostly in bread.

26. 3. Margarine is fat emulsified with cultured milk. It
contains about 80% fat and about 16% water.
4. Hydrogenated Fat is a process in which a liquid
unsaturated fat is turned into a solid fat by adding
hydrogen. During this processing, a type of fat called
Trans fat is made.

27. 5. Hog fat or Lard is pig fat in both its rendered and
untendered forms. It is obtained from any part of the
pig where there is a high proportion of adipose
tissue. .Lard is commonly used in many cuisines
around the world as a cooking fat or shortening, or
as a spread similar to butter.

28. 6. Vegetable oils are oils that have been
extracted from various seeds. The most
common include rapeseed (canola oil),
soybean, corn, sunflower, safflower, peanut,
etc.

29. F. EGGS
Bakers use eggs for a variety of different
reasons, including to help thicken and bind, to
give a soft, smooth and creamy texture, and to
give a glowing color.

30. G. OTHER INGREDIENTS
1. Salt has several functions in baked goods: It contributes
to overall flavor. In bread, it controls the fermentation rate
of yeast. It has a strengthening effect on the gluten protein
in the dough.
2. A spice is a seed, fruit, root, bark, or other plant
substance primarily used for flavoring, coloring or
preserving food. Spices are distinguished from herbs, which
are the leaves, flowers, or stems from plants used for
flavoring or as a garnish.
3. Some are made by distilling fruits, seeds or leaves, anise,
vanilla, peppermint and almond extracts. Pure extracts are
preferable when baking.