d1.hpa.cl4.10 trainee manual · 1.2 prepare a variety of bakery products to desired product...

Prepare bakery products for patisserie

D1.HPA.CL4.10

Trainee Manual

Prepare bakery products

for patisserie

D1.HPA.CL4.10

Trainee Manual

Project Base

William Angliss Institute of TAFE 555 La Trobe Street Melbourne 3000 Victoria Telephone: (03) 9606 2111 Facsimile: (03) 9670 1330

Acknowledgements

Project Director: Wayne Crosbie Chief Writer: Alan Hickman Subject Writer: Garry Blackburn Project Manager: Alan Maguire Editor: Jim Irwin DTP/Production: Daniel Chee, Mai Vu, Jirayu Thangcharoensamut, Kaly Quach

The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Myanmar, Philippines, Singapore, Thailand and Viet Nam.

The ASEAN Secretariat is based in Jakarta, Indonesia.

General Information on ASEAN appears online at the ASEAN Website: www.asean.org.

All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox Development for Front Office, Food and Beverage Services and Food Production Divisions”.

This publication is supported by the Australian Government’s aid program through the ASEAN-Australia Development Cooperation Program Phase II (AADCP II).

Copyright: Association of Southeast Asian Nations (ASEAN) 2013.

All rights reserved.

Disclaimer

Every effort has been made to ensure that this publication is free from errors or omissions. However, you should conduct your own enquiries and seek professional advice before relying on any fact, statement or matter contained in this book. The ASEAN Secretariat and William Angliss Institute of TAFE are not responsible for any injury, loss or damage as a result of material included or omitted from this course. Information in this module is current at the time of publication. Time of publication is indicated in the date stamp at the bottom of each page.

Some images appearing in this resource have been purchased from stock photography suppliers Shutterstock and iStockphoto and other third party copyright owners and as such are non-transferable and non-exclusive. Clip arts, font images and illustrations used are from the Microsoft Office Clip Art and Media Library. Some images have been provided by and are the property of William Angliss Institute.

Additional images have been sourced from Flickr and SKC and are used under Creative Commons licence: http://creativecommons.org/licenses/by/2.0/deed.en

File name: TM_Prepare_bakery_products_for_patisserie_FN_070214

http://www.asean.org/

http://creativecommons.org/licenses/by/2.0/deed.en

© ASEAN 2013 Trainee Manual


Table of contents

Introduction to trainee manual ........................................................................................... 1

Unit descriptor................................................................................................................... 3

Assessment matrix ........................................................................................................... 5

Glossary ........................................................................................................................... 7

Element 1: Prepare a variety of bakery products ............................................................. 15

Element 2: Decorate and present/display bakery products ............................................. 67

Element 3: Store bakery products ................................................................................... 71

Presentation of written work ............................................................................................ 75

Recommended reading ................................................................................................... 77

Trainee evaluation sheet ................................................................................................. 79

Trainee Self-Assessment Checklist ................................................................................. 81

Introduction to trainee manual


Prepare bakery products for patisserie 1


To the Trainee

Congratulations on joining this course. This Trainee Manual is one part of a ‘toolbox’ which is a resource provided to trainees, trainers and assessors to help you become competent in various areas of your work.

The ‘toolbox’ consists of three elements:

A Trainee Manual for you to read and study at home or in class

A Trainer Guide with Power Point slides to help your Trainer explain the content of the training material and provide class activities to help with practice

An Assessment Manual which provides your Assessor with oral and written questions and other assessment tasks to establish whether or not you have achieved competency.

The first thing you may notice is that this training program and the information you find in the Trainee Manual seems different to the textbooks you have used previously. This is because the method of instruction and examination is different. The method used is called Competency based training (CBT) and Competency based assessment (CBA). CBT and CBA is the training and assessment system chosen by ASEAN (Association of South-East Asian Nations) to train people to work in the tourism and hospitality industry throughout all the ASEAN member states.

What is the CBT and CBA system and why has it been adopted by ASEAN?

CBT is a way of training that concentrates on what a worker can do or is required to do at work. The aim is of the training is to enable trainees to perform tasks and duties at a standard expected by employers. CBT seeks to develop the skills, knowledge and attitudes (or recognise the ones the trainee already possesses) to achieve the required competency standard. ASEAN has adopted the CBT/CBA training system as it is able to produce the type of worker that industry is looking for and this therefore increases trainees chances of obtaining employment.

CBA involves collecting evidence and making a judgement of the extent to which a worker can perform his/her duties at the required competency standard. Where a trainee can already demonstrate a degree of competency, either due to prior training or work experience, a process of ‘Recognition of Prior Learning’ (RPL) is available to trainees to recognise this. Please speak to your trainer about RPL if you think this applies to you.

What is a competency standard?

Competency standards are descriptions of the skills and knowledge required to perform a task or activity at the level of a required standard.

242 competency standards for the tourism and hospitality industries throughout the ASEAN region have been developed to cover all the knowledge, skills and attitudes required to work in the following occupational areas:

Housekeeping

Food Production

Food and Beverage Service


2


Front Office

Travel Agencies

Tour Operations.

All of these competency standards are available for you to look at. In fact you will find a summary of each one at the beginning of each Trainee Manual under the heading ‘Unit Descriptor’. The unit descriptor describes the content of the unit you will be studying in the Trainee Manual and provides a table of contents which are divided up into ‘Elements’ and ‘Performance Criteria”. An element is a description of one aspect of what has to be achieved in the workplace. The ‘Performance Criteria’ below each element details the level of performance that needs to be demonstrated to be declared competent.

There are other components of the competency standard:

Unit Title: statement about what is to be done in the workplace

Unit Number: unique number identifying the particular competency

Nominal hours: number of classroom or practical hours usually needed to complete the competency. We call them ‘nominal’ hours because they can vary e.g. sometimes it will take an individual less time to complete a unit of competency because he/she has prior knowledge or work experience in that area.

The final heading you will see before you start reading the Trainee Manual is the ‘Assessment Matrix’. Competency based assessment requires trainees to be assessed in at least 2 – 3 different ways, one of which must be practical. This section outlines three ways assessment can be carried out and includes work projects, written questions and oral questions. The matrix is designed to show you which performance criteria will be assessed and how they will be assessed. Your trainer and/or assessor may also use other assessment methods including ‘Observation Checklist’ and ‘Third Party Statement’. An observation checklist is a way of recording how you perform at work and a third party statement is a statement by a supervisor or employer about the degree of competence they believe you have achieved. This can be based on observing your workplace performance, inspecting your work or gaining feedback from fellow workers.

Your trainer and/or assessor may use other methods to assess you such as:

Journals

Oral presentations

Role plays

Log books

Group projects

Practical demonstrations.

Remember your trainer is there to help you succeed and become competent. Please feel free to

ask him or her for more explanation of what you have just read and of what is expected from you

and best wishes for your future studies and future career in tourism and hospitality.

Unit descriptor



Unit descriptor


This unit deals with the skills and knowledge required to Prepare bakery products for patisserie in a range of settings within the hotel and travel industries workplace context.

Unit Code:

D1.HPA.CL4.10

Nominal Hours:

50 hours

Element 1: Prepare a variety of bakery products

Performance Criteria

1.1 Select required commodities according to establishment type/style, recipe and production requirements

1.2 Prepare a variety of bakery products to desired product characteristics

1.3 Produce a variety of bakery products according to standard recipes and enterprise standards

1.4 Use appropriate equipment to prepare and bake bakery products

1.5 Use correct techniques to produce bakery products to enterprise standards

1.6 Bake bakery products to enterprise requirements and standards

1.7 Select correct oven conditions for baking bakery product

1.8 Prepare a variety fillings, coatings/icing and decorations for bakery products

Element 2: Decorate and present/display bakery products


2.1 Decorate bakery products using coating, icing, and decorations to according to standard recipes and/or enterprise standards and/or customer requests

2.2 Present/display bakery products to enterprise standards using appropriate service equipment

Element 3: Store bakery products


3.1 Store at correct temperature and conditions of storage

3.2 Maintain maximum eating quality, appearance and freshness

Unit descriptor

4


Assessment matrix



Assessment matrix

Showing mapping of Performance Criteria against Work Projects, Written

Questions and Oral Questions

The Assessment Matrix indicates three of the most common assessment activities your Assessor may use to assess your understanding of the content of this manual and your performance – Work Projects, Written Questions and Oral Questions. It also indicates where you can find the subject content related to these assessment activities in the Trainee Manual (i.e. under which element or performance criteria). As explained in the Introduction, however, the assessors are free to choose which assessment activities are most suitable to best capture evidence of competency as they deem appropriate for individual students.

Work

Projects

Written

Questions

Oral

Questions



1.2 1, 2, 3, 4 1


1.1 5, 6, 7, 8, 2


1.6 9, 10, 11, 12,

3


1.2, 1.4 13, 14, 15 4


1.2, 1.4 16, 17, 18, 19

5


1.6, 1.7 20, 21 6


1.2 22, 23 7


1.7 24, 25 8



2.1 26 9


2.1 27 10

Assessment matrix

6


Work

Projects

Written

Questions

Oral

Questions



3.1 28 11


3.1 29 12

Glossary



Glossary

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.

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

Appearance Visual stimulation, does it look attractive, does it look good.

Ascorbic acid Vitamin C.

Baking Time Time taken to complete the baking process.

Boiling point 100ºC.

Bake Out Bake for the full extent.

Bake/Baking Subjecting food to heat inside an enclosed area: oven.

Bakers Flour Flour which produces doughs having good gas retention properties and strong, elastic doughs. 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.

Glossary

8


Term Explanation

Elasticity The property whereby doughs 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 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 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 doughs 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) The rise of yeast doughs 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.

Prover A cabinet into which yeast goods are placed before baking.

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

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

Glossary



Term Explanation

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, 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.

Glossary

10


Bakery goods



Bakery Goods

Definition:

Bakery goods can divide into several categories:

Bread and bread rolls

Sweet yeast products

Cake and sponge products

Sweet and savoury pastries.

For the baker and patissier

It opens an opportunity to be creative, either by reformatting recipes, selecting the right formulae and ingredients for specific products, varying sizes and shapes and also in varying baking times and temperatures to achieve different styles, eating qualities and outcomes.

Yeast Goods or fermented goods are all products made and aerated with fresh and compressed , dried or liquid yeast – natural or manufactured.

Products include breads, croissants, Danish pastries, Buns, Fruit Loaves, Babas, Savarins and many other specialty items such as yeasted cakes, panetone, gugelhupf and beesting.

Dough yield calculations and water temperature requirements are important skill to know when working with yeast good.

Dough yield calculations will enable the baker to produce exactly the amount of dough that will be needed to produce the required number of units for sale.

Water temperature requirements are needed to produce product at the correct temperature so that product moves at the required rate.

As the doughs are mixed heat is generated during the mixing process. Having all the doughs finish at the same temperature allows for proofer time and oven time to be regulated.

If this is not managed then doughs will be ready to go into the oven and if the product in the oven is not ready to be used then the unbaked product will over proof and will not be in optimum condition.

Bakery goods

12


Water temperature for required Finish Dough Temperature (FDT)

The ideal FDT for no-time, rapid or instant doughs is 27ºC – 29ºC.

The variation of water temperature is known as your experience figure because the required water temperature to finish a dough at a pre-determined figure is based on bakery conditions and the baker’s experience. These include:

1. Climatic conditions

2. Bakehouse 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 x 2 = 62ºC

Subtract flour temp. 21ºC

Equals required water temp = 41ºC

Actual

Required FDT 28ºC

Multiply by 2 x 2 = 56ºC

Subtract actual flour temp.

Subtract Experience

Calculated req. water temp.

Actual water temp. used

Bakery goods



Dough yield calculations

When bakers talk about a ‘1kg’ 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 1kg 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 from 1kg of flour using the following formula:

New base weight of flour = required yield/expected yield

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

Ingredient % 1kg factor Required

Flour

Salt

Improver

Yeast

Water

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

4.100

.082

.041

.164

2.460

Total 1.670 6.847

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 0.520kg (3 x 0.520 = 1.560kg)



Gives the total required yield (dough weight) = 6.760kg

New base weight of flour = required yield/expected yield

= 6.760 ÷ 1.670 = 4.047904 factor – Round up to = 4.1 factor

Apply factor 4.1 to all ingredients 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.

Bakery goods

14





Element 1:

Prepare a variety of bakery products

1.1 Select required commodities according to

establishment type/style, recipe and

production requirements

Commodities used to produce bakery products may include:

Flour

Sugar

Fruit, dried

Nuts, whole and ground

Egg, fresh or powdered

Milk, fresh or powdered

Cream, fresh or imitation

Gelatine or vegetarian equivalent – setting agents

Flavourings and essences

Chocolate or cocoa

Fats, oils, margarines and shortening.

Depending on the product the term ‘bakery product’ is a generic term that describes bread, yeast goods, quick bread and pastry items.

Ingredients

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 doughs 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%

Enzymes naturally occurring in wheat flour


16


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 2 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 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 11 – 15%

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

– amylase change starch in sugars.

– condition 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 behaviour

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 (sodium chloride)

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 doughs which are sticky and are difficult to handle

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 it strengths.

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

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

Production of gas (CO2)

During fermentation it increases dough volume and produces a porous inflated structure so that the loaf can be baked quickly (heat penetration is facilitated).

Production of flavour

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


18


Structure and texture

This takes place more so in fermented doughs than in A.D.D. systems (chemicals make the changes in A.D.D. doughs).

It is brought about by the mechanical stretching and moulding during fermentation.

Nutrition

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

Varieties

Compressed

Dried

Creamed or liquid.

Yeast activity and rate of fermentation

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:

Softer doughs – faster rate

Tighter doughs – slower rate

Dough temperature:

Warmer – faster rate

Cooler – slower rate

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 for 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




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 increase CO

2 Gas produced by the fermenting yeast.

Bread Improvers basically assist in 2 areas

Gas production

Gas retention.

This is what makes a yeast dough rise.

Optional ingredients and their functions

(as permitted under the Australian Food Standard Code)

Milk powder Malt products

Soya flour Emulsified fats

Margarine Shortening

Currants Bran

Nuts Gluten (dry/wet )

Bacon Mould inhibitors

Jams Egg

Honey Seeds

Sultanas Coconut

Cheese Mixed peel

Spices Crumb softeners

Various grains Sugar.


20


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

Enrichment

Eating qualities

Nutritional value

Visual appeal

Keeping qualities

Flavour.

Fats

Fats are added in varying proportions to bread and yeast goods. The percentages below are just an indicative amount. Asian type breads are higher than Australian.

Fat is a generic term; it can mean oil, butter, margarine, shortening. Each has their own advantages and disadvantages, and cost and flavour benefits. Storage requirements also are important.

Level:

Bread, normal 2%

Buns 5 – 7%

Fruit Loaves 9 – 15%

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 assisting in 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 the 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.

Effects of sugar

Softens crumb

Sweetens

Increase 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 strengthening of gluten strands by the casein protein)

Slight sweetness (due to lactose).

Eggs

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


22


Increased nutritional value

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

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

Better colour and appearance to baked product

Better eating qualities

Better keeping.

As egg is added to a formula, water has to decrease (in re-formulations).

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.

Dried fruit/nuts

Almost any dried fruit or nut can be added to bread.

Most commonly dried fruit 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.

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.




A Standard bread recipe

% Ingredient Weight

100

2

MRU

2

4

60

Flour

Salt

Bread Improver

Fat

Yeast

Water

1.000

.020

.010

.020

.040

.600

Total weight 1.690

Ingredients are expressed in % so the formula never changes. The weight changes, depending on how much product is needed.

During the baking process the weight loss can be as much as 15% depending on how much the product is baked out.

To maintain consistency strict adherence to recipe is needed.

The bread making process using the ‘Rapid dough process’.

Stages of dough making

Shows the typical bread making process for a normal Bulk Fermented Dough

This schedule can be applied to any bread making process, in ADD and MDD doughs Fermentation and Knock back is replaced with a short relaxation time:

Dough mixing and development

Fermentation

Knock back

Scaling/dividing

Handing up

Intermediate proof

Final moulding

Panning, traying and boards

Final proof

Baking and Steam used in baking

Cooling

Slicing/bagging/labelling.


24


Dough mixing and development

Mixing time is dependent on type of dough and energy input.

Energy input refers to the type of mixing equipment used, one or two arm mixer are classified as slow speed mixing machines. Spiral, planetary or horizontal mixers are medium speed mixing machines, or a Tweedy, which is a high speed mixer.

Stage 1: Dough formation

Dispersion and incorporation of ingredients

Equalisation of dough temperature

Hydration of gluten forming proteins

Gluten formation

Commencement of yeast activity

Enzymic activity on flour sugars

Dissolving of sugars (yeast food)

Fermentation commences

Production of CO2/alcohol.

Stage 2: Dough development

Commencement of yeast reproduction

Further mixing and kneading

Continued hydration of dry ingredients

Gluten strands forming

Gluten stretches and toughens

Gluten matrix forming

Gas retaining structure forming

Fermentation process continues

Yeast reproduction continues.

Stage 3: Dough clearing

Gluten reaches maximum extensibility and film forming nature

Dough fully hydrated

Smooth fully developed dough

High level yeast activity.




Fermentation

Production of CO2 – aerating dough

Conditioning of dough – through enzymic activity.

Fermentation follows two courses

Starches changed into:

Sugars and natural sugars used by yeast to produce CO2 and alcohol

Change proteins into nitrogenous material used for yeast growth and development.

The rate of fermentation (enzymic activity) is controlled by:

Yeast content

Temperature

Salt

Acidity in the dough (formed from the alcohol) causes softening of gluten and gives flavour.

Knock back

Equalises dough temperature (outside can be cooler, therefore fermentation is slower)

Expels CO2 gas from the dough

Develops the gluten which has been softened by proteolytic enzymes, which weaken and reduce its gas holding properties in the dough

Takes place between ½ – 2/3’s through B.F.T

Improves fermentation rate

Ensures thorough mixing

Brings yeast into contact with more food (CO

2 pushes the yeast away from its food)

Dough reaches optimum ripeness.

Scaling/dividing

Scaling – is portioning the dough by weight

Dividing – is portioning the dough by volume.

Check weight of dough pieces to ensure correct weight when dividing.

B.F.P. produces dough pieces with large portion of gas, this results in inaccurate dividing.


26


Handing up

First moulding:

Shapes the dough

Re-forms the gluten strands

Provides a shape, for easy handling to the next stage.

Brings the dough to the correct condition for the final stages of fermentation.

Over-machining can irreparably damage the

gluten structure and this can prevent the

dough recovering.

Intermediate proof

Allows the gluten to mellow down again.

Yeast recovers to produce CO2 gas.

Final moulding

Gas is expelled

Gluten tightened.

Vital for the symmetrical shape of the final product.

Panning, traying and boards

Final product shape and size needs to be determined prior to commencing production.

Tins and trays should be warmed, to avoid dough chilling.

Grease Tins and Trays only lightly to prevent product sticking, excessive grease will fry the product. This is not required if silicon coated or silicon paper is used.

The baking tin should be a size appropriate to the required loaf. As an approximate guide, the moulded loaf should occupy approximately one third of the volume of the tin.

When using boards semolina or ground rice is used to prevent dough sticking to the cloth and to the board. Dough pieces are usually total enclosed in the cloth.

Final proof

Usually takes place in a chamber or cabinet where temperature and humidity can be controlled.

Dough pieces are in a condition suitable to hold the gas and resilient enough to withstand the expansion.

As the dough expands the dough’s tension relaxes until the desired maximum volume of the loaf is ready for the oven.

Humidity must be sufficient to prevent skinning and uneven expansion. It also maintains even temperature throughout the proofing chamber.




Excessive humidity causes tough, leathery crusts, wrinkled surface and holes under the top crust of the bread loaf.

Proofer conditions

Depending on product and formulae:

30ºC – 40ºC

80% – 90% RH

Baking

Is the most important stage in bread making, reactions during proofing are kept and transferred into porous food which is readily digestible and flavoursome for human consumption.

When the dough piece has reached “full proof”, it is almost at its fully expanded state.

On entering the oven activity is very rapid. Yeast continues to produce CO2 until killed at

60ºC.

Gases expand, are trapped in the gluten structure and expand the dough – OVEN SPRING.

Enzymes are killed at +/-77ºC and until killed continue to produce sugars which sweeten the crumb of the baked loaf and caramelise on the outside to form the crust colour and bloom.

At 78ºC the protein coagulates, structure sets and activity in the loaf ceases.

Weight is lost through baking evaporation.

Sugars caramelise on the outside of the loaf at 150ºC.

Loaves are considered baked when centre reaches 98ºC:

Starch gelatinises at 65ºC

Enzymes are killed at 75ºC.

Through the high temperatures in the crumb (up to 100ºC) flavours are formed.

Through increased enzymic activity (50ºC – 75ºC) dextrines, soluble sugars and soluble proteins.

Heated acids in the dough break down starch into simple sugars (same as glucose manufacture).

Reactions between acids and alcohol form esters.

Temperature in the oven must be sufficient to allow as fast a bake as possible to retain as much moisture as possible without over colouration of the crust, depending upon final product.

Humidity in the oven is introduced in the form of steam and allows the loaf to expand to its full volume before the crust forms.

Sufficient space in between bread products is vital for an even bake; insufficient spacing may result in loaves collapsing.

The average loss of weight during baking is 10 to 15% from the dough weight. This

can vary depending on formulae, baking temperature and baking time.


28


The functions of steam in bread making

It has been known for many years that bread baked in a moist atmosphere has a better appearance than that baked in a dry atmosphere. It is also known that steam used in final proving is beneficial to the product produced. Steam is essential in bread baking, as it serves to keep the surface of the loaf in a pliable condition, thus allowing it to expand without tearing.

Steam supplies the necessary moisture to help dextrinize the crust and to produce a shiny crust.

Bread baked without the use of steam will never produce a fine thin golden brown crust that is required.

Steam should always be released during the latter stages of baking to prevent the loaves from having a tough leathery crust.

Steam used in baking must be saturated so that when the dough pieces are set in the oven, a film of moisture will settle over their surfaces.

This keeps the skin soft, prevents rapid crust formation and allows maximum oven expansion to take place without a break appearing on the sides of the loaves.

Dextrinization: is produced by the action of heat and steam on the starch. The dextrin is a carbohydrate smaller in size than starch.

This also referred to as the Malliard Reaction after the French chemist, Louis Camille Maillard (1876 –1936).

The process is a reaction between reducing sugars such as maltose and glucose,

not sucrose, with amino acids present in the dough on the crust of the loaf.

This is responsible for the glaze and bloom on the crust.

Steam

Steam exists in 3 forms:

Saturated

Wet

Super-heated.

Saturated steam: is necessary for bread baking because when water is evaporated, the steam is at the same temperature as the water and is said to be saturated.

Wet steam: is steam and water mixed, due to partial condensation of saturated steam by cooling. Wet steam is not suitable for bread making because the free moisture can cause blemishes marks or grey streaks upon the crust of the bread.

Super-heated steam: is produced by heating steam in the absence of free water so that its temperature is raised to a point above that corresponding to its pressure.




Steam is used during bread making in order to:

Impart a glaze on the surface of the bread

To ensure an even, symmetrical oven spring

Prevent excessive evaporation of moisture from the dough preventing weight loss

Produce a turbulence which will assist heat distribution

Modify heat at entry to the oven where steam is being applied and so allow a full oven spring.

How is the glaze produced on a loaf?

The glaze upon the loaf is produced within the first two minutes of baking by the condensation of the saturated steam on the dough surface.

The hot condensed moisture gelatinises the starch on the dough surface and partly converts it to dextrin.

After drying out, the dextrin is left as a glaze and caramelisation of sugars in the dough produces the characteristic crust colour, along with some browning

of the proteins in the dough (Maillard Reaction).

The use of steam in final proving

The object of steam use in final proof is:

To give adequate volume before baking

To relax strains and stresses imposed during final moulding

To ensure that the dough surface is pliable for the initial oven spring

To maintain an adequate temperature within the dough to ensure adequate gas production from the yeast.

Temperature of the oven

General rule is:

With hot oven temperature increase steam

Colder oven temperature decrease steam.

Proof of dough pieces:

Little proof – increased steam

Full proof – decrease steam

Too much proof – no steam.


30


Ovens

Ovens are in general different, so is the steam input and the capacity of the retention of the steam.

Bread in general produces its own steam, some ovens are designed in a way that no steam is required, as the moisture comes from the product.

Correct steaming conditions are essential

Ovens with low steam levels or no steam, could bake products which have leathery crust characteristics, pale crust colour and no gloss as well as poor oven-spring. It is also possible that the crust is separating from the crumb.

Excessive use of steam causes blistering of the crust and could result in flat products.

Cooling

All bread products commence cooling on removal from the oven and must be removed from their tins/trays.

Steam is still being given off and subsequently loses weight in the process.

Cool products with sufficient space between them so that “sweating” does not occur with subsequent mould growth. Cooling wires are recommended.

Bread should be cooled as quickly as possible to prevent excessive weight loss.

The structure assumes greater rigidity as it cools.

1.2 Prepare a variety of bakery products to

desired product characteristics

Variety of bakery products may include:

Savoury and sweet breakfast items

Specialty breakfast items

Lunch and dinner rolls

Sweet yeast

Festive baking, specific to cultural feasts and celebrations

Health and diet specific items, e.g. Gluten free, fat free.

Bakery products are consumed in many different areas:

Walk in bakeries on the street

Cafes

Dining areas in hotels.




Different areas may require different elements to be put into the product:

Size

Amount of nuts in a dough

Amount of eggs in a dough

What is the client base?

Budget or affluent.

A bakery selling to the general public might produce something that is more budget orientated than a five star hotel.

Restaurants and cafe will have a different price structure than a patisserie or bakery.

The price charged for product that is taken home to eat will be different for product that is consumed in-house.

Bread rolls:

Weight of baked product on average is 80 – 100g

A dinner roll for a restaurant might be 50g.

Both will come from the same dough base.

Normal bread in Australia is crusty and not sweet in taste. But with the Asian style influence there is growth within Asian style bread. This bread is much softer, formula or recipe is different.

Breakfast items

Croissants and Danish pastries

Muffins; American and English style

Crumpets

Pancakes

Scones.

Festive baking

Greek Easter bread

Stollen

Baba

Grittibanz

Gingerbread

Hot cross buns.


32


Bread and bread rolls

Bread rolls are not specifically defined in weights, but are presumably any article of bread weighing less than 250g.

To produce high quality rolls, great care must be taken when selecting the ingredients, roll size and shapes, as well as accurate moulding, proving and baking.

Consideration must be taken for the suitability of various types of fillings, the production difficulty and the shelf life of the product.

Bread rolls

Are consumed at any occasion throughout the day, for breakfast, lunch and dinner and also for snacks in between meals as complement to other foods.

The baker’s ability and creativity making rolls could satisfy any customer demand and may result in higher consumption.

Bread

Standard white bread comes either square sliced or as a hit in or un-lidded.

Standard white sliced selling weight is .680g, for sandwich loaf.

Speciality breads enhance and add variety to displays/presentation of the product range.

Loaf varieties to consider in production plan are:

Cobb shapes

Cottage

Rings

Pull-A-Parts

340g panned loaves

Pinwheels (press cut)

Sticks/baguettes

Sole baked ‘Vienna Shapes’.

Rolls

Soft rolls – Hamburger buns, Stotties, Scotch baps, Hot dog rolls.

Crisp crust rolls – French style breads, Baguettes, Ficelle.

Hard crust rolls – Pannini, Pasta Dura.

Ciabatta bread has become popular, this has a very high water content (75%), is very soft and has an open texture inside as opposed to the more closed even texture of other breads.

See sample recipes in back of manual.




1.3 Produce a variety of bakery products

according to standard recipes and enterprise

standards

Establishment type/style could include:

Hotel

Restaurant

Brasserie

Bistro

Café

Coffee shop

Patisserie, pastry shop

Commercial or industrial catering operation

Function venue.

Product characteristics are related to:

Colour

Consistency and texture

Moisture content

Mouth feel and eating properties

Appearance.

Enterprise requirements and standards will vary depending on the establishment. There is

a requirement that they are all the same size and weight.

Correct baking and consistent formula will produce consistent quality:

Colour

Consistency

Texture

Moisture

Mouth feel

Appearance.

All of the above will determine the saleability of the product. If it is not what they purchased last time then the customers will not return for an inferior product.


34


Classification – Bread rolls

Bread rolls can either be divided into a category where the ingredient is dominant, like White, Wholemeal, Multigrain or Rye breads or even mixtures of flours.

They can also be divided into categories, which states the main enriching agent, like Bacon and Cheese roll, Sun-dried Tomato roll, Herb and Garlic, etc.

Bread rolls can also be divided into categories where the production method is mentioned, like “Wood Fire Oven rolls” or “Sole baked bread rolls”.

The main category of bread rolls is to look at their characteristics, referring to the eating qualities.

These can be divided into three main groups:

SOFT ROLLS

CRISP CRUST ROLLS CRUSTY ROLLS

HARD CRUST ROLLS

Soft rolls

Referring to SOFT eating qualities, SOFT ROLLS are made with increased sugar and fat levels. They are baked at high temperatures with short baking times to retain moisture.

Crisp crust rolls

Referring to CRISP CRUST eating qualities, they are made with low fat levels, the addition of 5% semolina of the flour weight has crisping effect on the crust.

Hard crust rolls

Referring to HARD CRUST eating qualities, they are made with a “lean” formulae, the addition of 5% semolina of the flour weight has crisping effect on the crust. Increased baking times at lower temperatures are required to harden the crust.

Soft rolls

Burger buns and baps:

Size- up to 12cm diameter

Weight- from 50 to 100g.

Shape- round or oval.




Common practice is:

To bake in special trays which have ‘dished’ (hollow) sections providing shape for the final product

Using the two tray method, where a baking tray is placed on top of the buns, providing enough space for the bun to reach certain height, also known as lidded method

To pin the dough pieces out to required diameter and bake on normal baking trays, this method is very time-consuming.

Finish

Traditionally with flour topping which should not colour during baking.

Left plain or dressed with sesame seeds.

Scotch baps:

As above, traditional shape is oval and dusted with flour.

Common practice is:

To divide dough in the bun divider moulder without rounding, after full proof to sift with flour and bake without colour.

Hot dog rolls/finger rolls

Size – up to 24cm long

Weight – from 50 to 100g

Shape – fingers.

Common practice is:

To bake in special “dished” trays with long indentation

Traditionally baked on normal baking trays, close together so that they batch, thus providing bigger volume and reduce staling

Using stick trays.

Finish

Left plain, egg washed or seeded.

Stotties

Is a larger style of the English muffin:

Size – up to 28cm diameter

Weight – from 200 – 350g

Shape – round with indent in the centre, similar to donuts with smaller hole.

Common practice is:

To bake product on the sole of the oven, turning it over after 2/3 of the baking time (oven bottom)

Using pre-heated trays following the above.

Finish

Left plain; rice-flour from dusting usually visible.


36


Crusty rolls and bread

Vienna

Originated in Austria and is mainly made into pointed or baton shapes. Viennas are originally well known for their fine flavour and taste and a thin brown, crisp crust.

The name ‘Vienna’ is associated with shape but the name also denotes a type of dough enriched with milk powder and malt flour.

Viennas are generally cut 4 or 5 times across the top, and can be finished with seeds such as poppy or sesame or have a tiger skin paste topping applied.

Bloomers are similar to Viennas, but not tapered on the ends.

They are usually larger and bolder in shape, and can be finished as for Viennas, often having a larger number of closely placed cuts across the top.

Low pressure steam should be injected into the oven for best results during loading and for the first few minutes of baking.

Bread loaf weight: from 350 to 600g.

Rolls weight: from 50 to 100g.

Shape: round, oval and knots.

Moulded varieties

Splits and creased

Use a stick and press roll in half or into quarters.

Snails and pipes

Mould as for a finger roll, and then roll up into a snail, by leaving one end a little long the shape represents a pipe.

Kaiser rolls

Use a Kaiser-tool, or flatten dough piece and fold 5 times into the centre.

Crescents

Mould into a flat triangle and roll up, like a croissant.

Petit foods

Traditionally French, the same as for the Italian people applies to the French, who also eat fresh bread with most of their meals:


Shape – moulded oval and cut in the centre after proof.

Common practice is

To add semolina into the dough to enhance the crust

Bake with plenty of steam, and dry out after

Products are usually baked in stick trays.




Pannini/Cannon/Italianni /Shells


Shape – refer to below explanation

Common practice is


Bake with plenty of steam, and dry out after

Products are usually “sole” baked, if not baked in stick trays.

Mould Pannini, Cannons and Italianni by using a round piece of dough and rolling it with the side of the hand to split it into two even balls, while keeping it still attached to each other.

After resting time, knock out the gas and mould (roll) each side back into the centre, this shape is called “Italianni”.

By twisting one side and placing it on top of the other, the “Cannon” is made.

For the Pannini, use a small stick and press into the middle of the “Italianni”, then fold one side up and bring the two ends to the outside of the other two ends, so that all four ends point in one direction.

Shells are moulded by rolling the dough piece into a baton. Flatten it down after resting and rolling it up into a shell.

Some bakers split it lengthwise with a sharp knife after moulding. Shells are usually baked in stick trays.

Pasta dura

Traditional Italian, which is normally bulk fermented for up to 15 hours to develop flavours.

This is Ideal to serve with pasta, risotto, soups and other Italian dishes.

“Panne”(bread) is served with most meals and traditionally very flavoursome and crusty:

Weight: from 70 to 120g for rolls. Up to 600g for bread.

For loaves:

Scale 15% – 20% higher than net weight due to moisture loss during baking e.g.: 580g

Shape – twisted, 2 strand plait and cut lengthwise through the centre.

Common practice is:


Bake on lower temperatures to increase the crust

Bake without steam, lightly dusted with flour

Products are usually “sole” baked.

Aside from the bread varieties there are also speciality breads.


38


Panettone

This delicate and porous rich festive bread is studded with sultanas and flavoured with candied citrus peel.

It is baked in tall cylindrical moulds and can be served with cream or fresh mascarpone.

To develop rich yeasty flavours, the dough is sometimes prepared in several stages with prolonged maturing times in between.

Gingerbread doughs

This dough is a multipurpose dough and can be used for a variety of products. By adding different spices and/or fruit, different shapes can be given or cut out and after baking coated with icings or chocolate. The dough is also suited for making gingerbread houses.

It is important not to overheat the honey at the initial stage, as it may crystallise, rendering it useless for the dough. The honey is best heated to 65ºC, then allowed to cool to 35ºC – 40ºC, to avoid burning the flour.

The flavour of the gingerbread will improve if the dough is prepared well ahead of use, adding the raising (lifting) agents only just prior to using the dough.

Always use quality spices in order to achieve optimum flavour.

Gingerbread dough is baked at 180ºC.

Honey cake (Israel)

This cake is traditionally served on the Sabbath and at festivals, particularly at the beginning of the New Year, in order to sweeten the hope for a happy year ahead.

Tsoureki (Greece)

This traditional sweet bread can be found during any major religious festival.

Its flavouring components can be many, as each family or baking professional have their own favourite.

Most popular are orange, lemon, vanilla, cinnamon, allspice, aniseed, cloves and mace, either singly or in any combination.

The traditional shape is a round or braided loaf.

To simplify cutting and storing (keeps for up to one week), the dough can also be formed into long loaves. Cut into slices and toasted is a popular way of serving this bread.




Stollen (Germany)

A product popular in many European countries around Christmas time and originating from Germany, Stollen is made from a heavy (rich in fat) yeast dough.

Some varieties contain mainly sultanas (and some candied peel) and almonds, others almonds only or a poppyseed or nut filling.

The cleaned sultanas are usually steeped in rum for enhanced flavour. So as not to break or damage the fruit, they are worked under the dough last.

A somewhat tighter ferment is worked with the other ingredients into a dough, which should also on the firm side. This hinders the flattening out (losing the intended traditional shape) of the Stollen during baking.

For uniformity and better control of the shape, special Stollen moulds (tins) can be used.

After resting the dough, it is scaled into intended portion sizes and moulded round, then worked into a roll with flat ends. Ask your Trainer to demonstrate the shaping of a Stollen.

These are just examples. The list can be overlapping into Sweet yeast products.

Muffins

Muffins come in 2 styles.

English – flat on top and bottom and they ‘peel apart’, made from a yeast raised batter.

American – like a cup cake shape but much larger and come in a wide variety of flavours.

Originating in this form in the United States, they have gained much popularity, as they are extremely versatile.

They can be adapted to have ingredients like nuts, fruit or vegetables as their main flavour component or, by using brans and honey, calories can be lowered and fibre increased, appealing to guests more concerned with nutrition.

When muffins are baked, apart from the crust being coloured brown, they should spring back when pressed lightly in the centre.

Remove muffins from the tins as soon as possible to prevent sweating and condensation forming, sticking them to the tin.


40


Danish pastries

These pastries are made with yeast dough laminated with butter (or other fats), then turns given similar to puff paste, resulting in light and crisp pastries. They are produced in many different shapes and sizes with a variety of fillings and toppings.

Fillings used may be custard, jam, cheese, fruit, poppyseed, marzipan and nuts with the possible addition of dried fruit and candied peel.

Croissants

Crescent shaped pastries of delicate, flaky structure prepared from laminated yeast dough.

Croissants are consumed plain or filled (sweet or savoury) or cut open and filled with meats, cheese and/or salads (snacks, light meals).




Brioche

Yeast dough rich in butter and eggs, traditionally in the shape of a large ball with a smaller one on top. Its smooth, delicate crumb structure is directly related to the high content of butter and eggs.

Brioche is very versatile and can be made in a variety of shapes, some versions with added dried fruit.

Served at breakfast (individuals or toasted slices), as an entree (with a savoury filling or as an accompaniment), as a dessert (filled with cream, mousse and/or fruit), as a lining for charlottes or for covering pies and meat and fish dishes.


42


Recipes

Here you will find a selection of recipes to make a variety of bakery products.

Soft bread roll dough

Hamburger Buns, Hot Dog Rolls, Scotch Baps and Stotties

Rapid Dough, A.D.D. METHOD

Ingredient % 1kg Dough

Bakers flour 100 1.000

Salt 2 .020

Bread improver (ADD) MRU .010

Fat 8 .080

Skim Milk Powder 2 .020

Castor Sugar 5 .050

Compressed yeast 4 .040

Water +/– 60 .600

Total weight 1.820

Method:

Weigh all ingredients

Place water and yeast into the bowl. Mix to disperse the yeast

Add all dry ingredients into the bowl and mix slowly until the dough comes together

When the dough has combined mix on second speed until the dough develops

Approximately 7 minutes

When dough is mixed, take off machine and place into bowl and cover for 10 minutes

Divide into the size pieces that are required; 50g each or 80g

Round up and leave to rest for a further ten minutes

Give final mould to shape that you require and place onto prepared trays

Allow final proof for approximately 20 minutes or as required 35ºC/80% humidity

Bake in oven 230ºC – 240ºC for 10 – 15 minutes

When baked remove from oven and detray onto cooling racks.




Pasta Dura

Bulk fermentation, B.F.P. method: 1 hour


Bakers flour 95 1.000

Semolina 5 .050

Salt 2 .020

Bread improver (BFP) MRU .010

Compressed yeast 3 .030

Water +/ – 60 .600

Total weight 1.710

Method

Weigh all ingredients

Place water and yeast into the bowl. Mix to disperse the yeast

Add all dry ingredients into the bowl and mix slowly until the dough comes together

When the dough has combined mix on second speed until the dough develops

Approximately 7 minutes

When dough is mixed, take off machine and place into bowl and cover

Allow to ferment, covered to prevent skinning, for 1 hour

Divide into the size pieces that are required; 50g each or 80g

Round up and leave to rest for a further ten minutes

Give final mould to shape that you require and place onto prepared trays

Allow final proof for approximately 20 minutes or as required 35ºC / 80% humidity

Bake in oven 180ºC for 20 – 25 minutes

When baked remove from oven and remove from trays onto cooling racks.


44


Ciabatta

Ciabatta is an Italian style bread from the northern regions of the country with variations found all over the country. Ciabatta literal translation is ‘slipper’ or ‘mule’; this can have something to do with the shape.

The dough can be difficult to handle due to the high water content. The dough pieces are cut to size rather than shaped or moulded, so the actual shape can be rather ‘free form’, just like an old slipper.

The recipe below is a guide


Bakers flour 100 1000

Compressed yeast 1.6 16

Water 50 500

Total weight 1.516

Mix till a clear tight dough is formed; set aside (covered) for up to 24 hours (18

hours)


Salt 2 20

Malt Flour 1 10

Water 24 240

Total Weight 270

Method

Mix in stage 2 and mix until clear

30 minutes bulk proof, then knock back

20 minutes rest, then pour out onto floured bench

Cut to required size and place on floured boards as demonstrated

Rest for 10 – 15 minutes

Place into the oven either by peel or setter

Bake at 210ºC for 45 minutes.

Remember

This dough is very wet and requires careful handling

After the mixing and bulk ferment do not try to shape the dough

Pat flat and cut to size. Normally rectangle

Pick up carefully from bench and place onto greased tray.




Hot plate goods

Crumpets

Note: For this product a hotplate is necessary.

Traditionally a crumpet is a round flat crustless disc, of soft slightly springy texture, which is characterised by a distinctive top surface broken by a large number of relatively even holes which permeate through to the base of the product.

It is produced from a yeast leavened batter to which a small amount of sodium bicarbonate has been added prior to cooking. The soda increase gas production during cooking, producing the holes on the top surface.

This action takes place at an early stage of cooking, the heat from the hotplate activating the soda which gives off C0

2 gas. This rises to the surface of the product which at this

time is still very soft allowing the gas to break through the surface, and leaving the distinctive holes.

Here is the crumpet formula. There are two options to produce. Note the fermentation times.

Method – Read and Follow

Preparation of Batter – Groups 1 and 2:

Weigh out ingredients

Dissolve yeast and sugar in water

Sieve flour, salt and milk powder

Add flour, and whisk to smooth batter

Set aside to ferment.

Fermentation

Allow to ferment until sign of collapse.

Group 3:

Add Group 3 to ferment. Mix to clear batter.

Baking

Lightly “oil” hot plate

Lightly “oil” crumpet rings

Place rings on hot plate

Pour batter into rings to half full.

The batter will now “rise” and “hole”.

As soon as the “wet” appearance disappears, crumpets are turned over and “dried” on the top.

They are then removed from the hot plate and placed on cooling wires.


46


Function of main components

Bicarbonate of Soda:

To neutralise the acid produced by the yeast.

Extra water:

To adjust the thickness of the batter.

Crumpets – Hot plate method

% Ingredients Weight

Group 1

100 Water @ 40¼C .500

4 Yeast .020

1.5 Sugar .008

Group 2

80 H.R. Flour .400

20 Biscuit flour .100

1 Salt .050

2 Milk powder .010

Group 3

14 Water @ 40¼C .070

1 Bi carb soda .005

1.5 Salt .008

Total weight 1.171




Croissants

If butter is used, best results if dough is prepared 1 day in advance.

% Ingredients 1kg Dough

A 100

6

60

6

2

2.5

Bakers Flour

Yeast, compressed

Water, cold

Castor Sugar

Salt

Dry Gluten

1.000

.060

.600

.060

.020

.025

B 40 Royal Danish or Butter .400

Total weight 2.165

Method

Calculate sufficient dough to produce croissants 80g. How many?

Allow 10 % scrap pastry from cutting when calculating

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

Roll out dough 75 x 50cm

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.


48


Make up procedure

Plain Croissants:

Roll out prepared dough to 1100mm x 400mm

Cut dough lengthwise to create 2 strips 1100mm x 200mm

Lay strips on top of each other

Cut 20 triangle shapes with a base line of 150mm each

Brush off all excess flour and roll up the croissants

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

Lightly egg wash and half prove at 36ºC, low humidity

Bake at 230ºC for approximately 12 – 15 minutes

Remove from baking tray and place onto a cooling wire.




Danish pastry

Danish pastry is a 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).

% Ingredients 1Kg Dough

A 100

5

1.5

4

MRU

4

37.5

22.5

4

Bakers Flour

Yeast, compressed

Salt

Sugar

Bread Improver

Butter, unsalted

Water

Egg

Milk Powder

1.000

.050

.015

.040

.010

.040

.375

.225

.040

B 55 Butter or Royal Danish (Margarine)

.550

Total weight 2.345

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.


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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 36ºC

Bake at 230ºC for approximately 12 – 15 minutes

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.

100 100 100 100 100 100

100

Pipe

Custard

Apricots Fold 2 opposite corners in to overlap

100

100

Apple Mix Fold 4 corners into centre to overlap

100




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.

Danish fillings in chapters further along

Prepare a variety of fillings”

Crème patisserie

Quark filling

Apple filling.

Cut dough as shown Twist one end through.

cut and reshape to original shape

Fold in half, press lightly Spread paste filling

Danish Twist

Bring ends together

Cut edge 1/5 into dough

Bear Claw Danish

Lay filling as shown Fold over filling


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Muffins

The American muffin is a cake style, high in sugar and is chemically aerated. There are usually served for Breakfast.

It is either baked in a greased deep cup pan or papered cup. It is baked at a high temperature, and should spread on the top with a cracked or broken surface.

Relatively high sugar content is normal, and reasonably strong flour is used to create lift and structure. The mix is relatively low in fat and eggs, and therefore has a short shelf life.

The fat used can be in solid form, such as cake margarine. Liquid oil may be substituted because the batter is chemically aerated and the air retaining properties of the fat are not required.

Muffins can be plain, or may be flavoured with spices or fruit flavours. They can also hold apple, berry fruit or nuts and chocolate:

When making chocolate muffins, replace some of the flour with cocoa powder (read Chocolate Genoese)

Chocolate bits may be added to enhance flavour and eating quality.

Fruit and nuts

Fruit may be added in raw or cooked form. For example, grated raw apple, mashed banana, whole berry fruits OR stewed/canned apple, pineapple etc.

Again, some adjustment to formulae may be necessary due to moisture variations

Care must be exercised when folding in whole berry fruit as excess liquids may cause discolouration and breakdown of the baking product, and may be forced out. Fruit may also break up during mixing.

Baking

Muffins should be baked quickly to gain maximum aeration from the baking powder and quick top crust formation is essential to obtain the broken peak appearance, typical of this type of product. An oven temperature of 205ºC–210ºC is recommended, with full bottom heat to allow the heat to penetrate through the tray.

Muffins should be removed from the oven without over-baking to prevent drying and shrinkage. They are best removed from tins or trays as soon as possible for these reasons also.

Traditionally, muffins are oven finished, although some may be lightly dusted with icing sugar. Early packaging will increase the shelf life, although it must be remembered that muffins are regarded as a same day sale product.




Plain muffins

Yield: 20 x 55g

A

330g Bakers Flour

290g Caster Sugar

15g Baking Powder

30g Salt

B

70g Eggs

200g Water

70g Oil (butter, margarine)

1.000g Total batter

Method

Sift all dry ingredients in Group A and place into a mixing bowl. Dry mix to distribute

Mix Group B, add to A and mix until combined

Do not over-mix. Over-mixing toughens the product

Liquid flavours like vanilla and/or lemon may be added to group B, prior to mixing

Other flavours like fruit or nuts maybe added to the mix prior to depositing into the cups and topped with the particular garnish, or added after the mixture is deposited

Bake at 220ºC with falling temperature to 200ºC

Remove from oven and place onto cooling wires.

Note

The variety of muffins is unlimited, it can be flavoured in many ways

If margarine is used in the recipe, it needs to be rubbed in with the flour, before adding the liquid

Formula balance is necessary to produce savoury muffins, therefore, when replacing sugar, flour quantity needs to be adjusted

Caster Sugar may be replaced with Brown Sugar and/or Syrup or Honey. To avoid discolouration, bake at lower temperatures.


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1.4 Use appropriate equipment to prepare and

bake bakery products

Bakery goods are baked in special ovens, large flat base. Sometimes brick for breads but for pastries you need an oven with more versatile heating elements.

In modern ovens there is much better and wider choice.

There are deck ovens, electric, gas and wood fired.

Rack ovens that will take an entire rack full of trays. These will pick rack up off the floor and rotate the rack in the oven. These 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 – meaning; if the dough rises then it has proved to be good.

A warm environment with high humidity will allow the yeast to reproduce and make the dough rise and increase in size.

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 to dough to its full capacity, ready to bake.

Can take trays with built in rack or will take an entire rack as shown in photo above.

Spiral Dough mixer Planatery mixer

Bun Dividers and roller




1.5 Use correct techniques to produce bakery

products to enterprise standards

When a customer purchases a product from bakery it is based on 2 reasons:

They like the look of the product; visual stimulation

They purchased before and want the same thing again.

If the product is not consistent then the customer will not be satisfied and will then complain.

Consistency in product manufacture is achieved by the following:

Correct weighing of Ingredients

Formula balance

Bakery products are consistent when formula balance is maintained

Scaling weights accurately

Mixing the dough/batter the same every time

Cutting or weighing to correct size

Moulding to correct shape

Baking the same every time.

These are the skills and technique that will return a consistent bakery product every time.

After baking the product might need to be cut again into portions.

Everything must look the same

Then when all is ready for sale then all must be sold the same way.

Either:

By portion, each

By weight, kilogram, gram.

Skills required by the technician: pastrycook/cook/patissier include the following:

can be vigorous combing of butter and sugar to aerate the batter before adding eggs

is slowly combining ingredients so as to not lose volume or break up ingredients. This can be done with a spoon or spatula

is using a whisk to aerate; many tynes on a whisk passing through the cream introduces air into the cream and so aerates the cream

is layering over the product again and again

is done with rolling pin or stick. Roll pastry or dough to make thinner


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is done to Puff pastry, Danish and Croissants dough. It is layering dough and fats, rolling and turning. The layered fats in dough causes the dough to split during baking and it helps to aerates the product leading to more gentle texture and easier eating

is blending of fat and sugar or just fats to incorporate air to lighten the texture

is working dough to increase gluten development in bread doughs.

Recipe of good baking

Weigh all ingredients. Do not measure them. What is the difference?

Weight is measured by scaling ingredients on the same set of weighing scales

Measuring is done with cups and is by volume. Weigh is inconsistent each time.

Example

1kg weighs 1kg

200g weighs 200g

1 cup of water measures 250ml, it weighs 250g.

But

1 cup of flour measures 250ml, it weighs 120g – 150g depending on several factors.

Lets deal with the weight difference

Volume measuring by cup is good but the density of each ingredient is different so you get a different weight from each ingredient.

Water weight is same as volume, 1kg measures 1 litre, 1 litre weighs 1kg.

Dry Ingredients all have a different density so therefore the weight of the same volume is different. For Example: 1 cup of weighs?

225g 150g 120g

220g 375g 125g

Standard for measure I cup volume: level to top of cup, not packed.

Consistency of results in baking comes with consistent measurements: WEIGH.




1.6 Bake bakery products to enterprise

requirements and standards

Product characteristics that customers look for come from the following:

when it is finally removed from the oven is important to the visual appeal of the product. Colour stimulates the senses and encourages the customer to purchase.

is about form and shape. It is important that all pieces have the same appearance.

and texture is about how it feels in the mouth when the customer is consuming the product.

adds to the shelf life and mouth feel of the product.

and eating properties.

This is achieved by maintaining consistency of production. Nobody is allowed to move away from the given formula, shape design.

1.7 Select correct oven conditions for baking

bakery product

Bread Baking

Bread is baked in oven at temperatures ranging from 180ºC – 250ºC.

Average baking temperature for bread is 220ºC – 230ºC.

Dryer crust is lower temperature as for pasta dura Italian style bread.

Crisp crust French Style Bread is baked hotter with steam to give crisper crust.

Yeast Goods

Yeast raised doughs contain more sugar than bread. On average more than 5%, including:

Fruit buns

Scrolls

Cinnamon buns

Danish pastry

Rum babas

Savarins.

Doughnuts.


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Morning Goods

Muffins, American style, Chemical aeration

Scones, Chemical aeration

Danish pastries, Panary Aeration

Croissants, Panary Aeration.

These are normally consumed in the morning hours before lunch. Rum Baba and Savarin would be considered a dessert or night time treat to finish a meal, or maybe a high tea item (from 4pm 5pm).

Both yeast goods and morning goods overlap and are all baked in cooler ovens:

180ºC – 200ºC.

This is because they contain sugar. Product baked with sugar will darken on the crust quicker than bread.

To control the browning of the crust product is baked at lower temperature.

Colour on the outside crust

Colour adds to the appearance.

Too dark and it is burnt:

It will taste bitter.

Under baked it will look pale and uninviting.

A well baked product will have a bold appearance.

Dextrinization: is produced by the action of heat and steam on the starch. The dextrin is a carbohydrate smaller in size than starch.

This also referred to as the Maillard Reaction after the French chemist, Louis Camille Maillard (1876 –1936).

The process is a reaction between reducing sugars such as maltose and glucose,

not sucrose, with amino acids present in the dough on the crust of the loaf.

This is responsible for the glaze and bloom on the crust.

How is the glaze produced on a loaf?

The glaze upon the loaf is produced within the first two minutes of baking by the condensation of the saturated steam on the dough surface.

The hot condensed moisture gelatinises the starch on the dough surface and partly converts it to dextrin.

After drying out, the dextrin is left as a glaze and caramelisation of sugars in the dough produces the characteristic crust colour, along with some browning of the proteins in the

dough (Maillard Reaction).

The finished crust colour is determined by the temperature at which the product is baked.




1.8 Prepare a variety fillings, coatings/icing and

decorations for bakery products

Introduction

Fillings and coating that might be used to finish or decorate bakery goods.

Crème patisserie

Crème Patisserie is baker’s custard. It is made from a liquid, normally milk, enriched with eggs and thickened with starch.

It can be flavoured and coloured as required.

Crème patisserie

Ingredients

750ml Milk

200g Sugar

100g Cornflour

420g Eggs

10ml Vanilla Essence

250ml Milk

1.730g Total weight

Method

Place 750ml milk and sugar into a pot

Heat this almost to the boil

Place sugar and cornflour into bowl and blend together

Add 4 eggs and blend until smooth

Add remainder of the eggs, vanilla essence and milk

Blend until smooth and no lumps

Take the hot milk and pour ½ into the bowl with the cornflour mix

Blend together, pour back into hot milk in pot and return to heat

Bring to the boil, whisking all the time

Whisk until the mixture has boiled

Remove from the heat and place into wide flat tray to cool

Cover with plastic wrap so a skin does not form

When cool place into coolroom

Will keep for up to 3 days.


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Fondant

Fondant is boiled sugar that is used to coat or decorate morning goods. It is easy to use but needs to be tempered correctly to achieve the ‘gloss’ or shine.

Fudge icing

Is a mixture of icing sugar and fat blended together with the addition of some water.

Used to cover cakes, it can be piped and shaped.

Fudge icing

Ingredients

500g Icing sugar

100g Butter or white shortening

50ml Water

Colour as required

650g Total weight

Method

Sift icing sugar and place into bowl

Add fat, this should be at room temperature, (approximately 20ºC)

Blend until the two ingredients come together

When they have combined whip some air into the mixture to lighten

Slowly add water until extra volume is achieved

There may not be a need to use all the water.




Ganache

Ganache is a mixture of boiled cream and chocolate. Used to coat cakes like icing or can be used as a filling.

Ganache

Ingredients

500ml Cream

1000g Chocolate

50ml Rum, dark, (optional)

1.550g Total weight

Method

Place the chocolate into a stainless steel bowl

Bring the cream to the boil

Pour over the chocolate and allow the chocolate to soften for about 30 seconds

Blend the chocolate and cream together using a whisk

It should come together and have a nice shine

Add the rum or any other flavouring that is preferred.

Some instant coffee blended in small amount of boiling water can be added instead.

Apple filling for Danish

Ingredients

50g Clear gel, Instant

300g Sugar

500g Water

280 g Apple, diced, canned (1 A10 can)

200g Sultanas

3850g Total weight

Method

Blend clear gel and sugar together well

Add water and whisk quickly and thoroughly to form a smooth gel

Fold fruit through gel and mix well

Place into container and keep chilled until needed.


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Quark curd cheese filling

Ingredients

600g Curd Cheese

40g Cornflour

1 Egg

35g Sugar

50g Butter, soft

1 zest of lemon

5g Salt

20ml Vanilla Essence

800g Total weight

Method

Blend all of the ingredients together

Place into container and keep chilled until required

Label and date.

Quark or cottage cheese is used extensively in Danish pastry and yeast goods.

It is versatile and carries flavourings well.




Sour cherry filling

Ingredients

200g Cherry juice

100g Sugar

30g Cornflour

3g Cinnamon

50g Cherry juice

175g Sour Cherries

553g Total weight

Method

Bring juice to the boil

Blend sugar, cornflour cinnamon together, then add cherry juice

Pour into boiling cherry juice and whisk until it thickens

Remove from the heat and fold in the sour cherries

Place into container and cover

Allow to cool and keep chilled until needed.

Sour cherries are popular in Europe and are used in the classic Black Forest Cake.


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Poppyseed filling

Ingredients

75g Milk

125g Poppy seeds, crushed

100g Sugar

40g Butter

50g Egg

50g Marzipan

50g Cake crumbs

5g Cinnamon

495g Total weight

Method

Boil the milk and stir in the poppy seeds

Mix marzipan with butter and eggs

Add remaining ingredients and blend together

Place into a container and cover, chill until required.




Work Projects

It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project by the date agreed to with your Trainer.

1.1 The student will be required to produce a selection of products agreed to with your Trainer.

1.2 Students need to produce a work plan.

1.3 Work plan will list all the commodities needed to produce the products listed.

1.4 Equipment needed will also have to be listed.

1.5 Students will highlight any safety requirements that need to be followed when using the listed equipment.

1.6 A selection of at least six different products must be assessed.

1.7 These products will need to be produced within a nominated timeframe to a specific timeline.


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Summary


Select commodities

Product ingredients need to be carefully selected to fit the role required in the formula. Students will need to understand ingredient function and the effects that their addition into a formula will have on other ingredients.


Variety needs to be able to meet the needs of the customer. Product needs to be able to sell.

Product that does not sell is a loss to the enterprise.

Required characteristics

Depending on the product different characteristics are needed:

Thin crisp crust

Hard thick crust

Broken dome

Smooth dome.

Student needs to research product and analyse viewing medium to see what characteristics are needed for each product.

Enterprise standards

Varies from enterprise to enterprise.

Use correct equipment

Professional grade equipment is required:

Select correct oven conditions

Breads need hot ovens

Muffins need cooler ovens

Skill and attention to detail is required.

Prepare a variety of fillings

Different filling will produce different results.




Element 2:

Decorate and present/display bakery

products

2.1 Decorate bakery products using coating, icing,

and decorations to according to standard

recipes and/or enterprise standards and/or

customer requests

Decoration of bakery products is varied. It may be as simple as a sugar syrup glaze to add shine to the product.

Application of icing in the form of icing sugar:

Dry sweet powder.

Application of Fondant, plain or coloured:

Shiny moist sugar.

Boiled sugar as for Basler leckerli:

Leaves a dry white coating.

Boiled apricot jam on top of Danish:

Adds flavour and sweetness.

Application of roasted and flaked nuts on top of icing or jam:

Add colour and textural diversity to eating.

Glace fruits might be used in decoration:

Glace cherries are most common, red and green.


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2.2 Present/display bakery products to enterprise

standards using appropriate service

equipment

Presentation of product is dependant 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 serviceware.

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 hotel 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 in the modern age.

Serviceware

These are the platters trays and plates that are used to display and serve product in cafes and dining rooms.

Can also be used in conjunction with doyleys between product and serviceware.




Work Projects

It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project by the date agreed with your Trainer.

2.1 Make a list of all product produced:

Describe how the products will be decorated.

Now you will need to make a list of all commodities required to decorate the product as you have described including any consumables that will need to used.


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Summary

Decorate and present/display bakery products

Decorate bakery products

Decoration of bakery products should be simple and easy to implement

The product is not an expensive item so decorations should be kept to a minimum.

Present and display bakery products

Presentation of bakery products should be simple

Present to show of the product at its best.




Element 3:

Store bakery products

3.1 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.

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

Cream patisserie can stand at room temperature for the day but must be discarded and not.

Most bakery products are sold or used the same day that they are produced.

If they are to be stored at room temperature.

Store at room temperature

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

If the baked product does not contain dairy products then it can be stored at room temperature:

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 rule.

Storing in coolroom

Product with dairy ingredients like cream and crème patisserie need to be kept chilled to stop bacterial activity rising above acceptable limits.

Never store for too long in coolroom:- fresh cream, same day only.

Product degradation will be too great and eating quality diminishes.


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3.2 Maintain maximum eating quality, appearance

and freshness

All bakery products will stale.

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

Keep dry.

Bread – keep in plastic bags to prevent staling. Bread should not be kept in plastic bags at room temperature too long as mould can grow. Warmth and moisture.

If bread is to be stored for long periods it is best to freeze. Bread stales fastest when in the coolroom for extended periods. Freezing is best.

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

Thawing is quick as they product is light

Thaw best at room temperature.

Danish pastry is best consumed on the day that it was produced:

Can be stored and re heated at later time, but eating quality is reduced.

Muffins – American style are best consumed on the day that they were produced.

Muffins – English style are like bread.

Any Yeast product is best consumed on the day that it was produced.

Gingerbreads – can be stored for periods if they are protected from the moisture in the air.

It make the product go soft.




Work Projects

It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project by the date agreed with your Trainer.

3.1 Write a report that will outline your requirements for the proper storage of the finished product while it is being held prior to sale to the consumers:

The report should include any enterprise standards that need to be adhered

Any food safety requirements needing to be met.


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Summary

Store bakery products

Store at correct temperature and conditions of storage

Bakery products store best at room temperature. If they need to be stored for long term then they are best frozen.

When storing they need to be protected from outside contamination.

Cakes containing fresh dairy products like cream need to be kept in controlled environment, chilled.

Maintain maximum eating quality, appearance and freshness

Bake fresh everyday is the best way to maintain freshness.

Bakery products have a very short shelf-life, 1 – 2 days.

Stollens and gingerbreads may last several months due to the density of the product and the amount of sugar and moisture contain inside.

Presentation of written work




1. Introduction

It is important for students to present carefully prepared written work. Written presentation in industry must be professional in appearance and accurate in content. If students develop good writing skills whilst studying, they are able to easily transfer those skills to the workplace.

2. Style

Students should write in a style that is simple and concise. Short sentences and paragraphs are easier to read and understand. It helps to write a plan and at least one draft of the written work so that the final product will be well organized. The points presented will then follow a logical sequence and be relevant. Students should frequently refer to the question asked, to keep ‘on track’. Teachers recognize and are critical of work that does not answer the question, or is ‘padded’ with irrelevant material. In summary, remember to:

Plan ahead

Be clear and concise

Answer the question

Proofread the final draft.

3. Presenting Written Work

Types of written work

Students may be asked to write:

Short and long reports

Essays

Records of interviews

Questionnaires

Business letters

Resumes.

Format

All written work should be presented on A4 paper, single-sided with a left-hand margin. If work is word-processed, one-and-a-half or double spacing should be used. Handwritten work must be legible and should also be well spaced to allow for ease of reading. New paragraphs should not be indented but should be separated by a space. Pages must be numbered. If headings are also to be numbered, students should use a logical and sequential system of numbering.


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Cover Sheet

All written work should be submitted with a cover sheet stapled to the front that contains:

The student’s name and student number

The name of the class/unit

The due date of the work

The title of the work

The teacher’s name

A signed declaration that the work does not involve plagiarism.

Keeping a Copy

Students must keep a copy of the written work in case it is lost. This rarely happens but it can be disastrous if a copy has not been kept.

Inclusive language

This means language that includes every section of the population. For instance, if a student were to write ‘A nurse is responsible for the patients in her care at all times’ it would be implying that all nurses are female and would be excluding male nurses.

Examples of appropriate language are shown on the right:

Mankind Humankind

Barman/maid Bar attendant

Host/hostess Host

Waiter/waitress Waiter or waiting staff

Recommended reading



Recommended reading

Bailey, Adrian & Ortiz, Elisabeth Lambert; 2003; The book of ingredients, Michael Joseph

Bertinet, Richard; 2013;Pastry; Chronicle Books

Curly, William; 2014; Patisserie: A Masterclass in Classic and Contemporary Patisserie; Jacqui Small LLP

Delorme, Hubert; 2013;Fine French Desserts: Essential Recipes and Techniques; Flammarion

Felder, Christophe; 2013; Patisserie: Mastering the Fundamentals of French Pastry;

Rizzoli

Figoni, Paula; 2004; How baking works: Exploring the fundamentals of baking science; John Wiley and Sons Inc

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

Pfeiffer, Jacquy; 2013; The Art of French Pastry; Knopf

Peterson, James; 2009; Baking; Ten Speed Press

d1.hpa.cl4.10 trainee manual · 1.2 prepare a variety of bakery products to desired product...

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