LESSON 2

PREPARING A VARIETY OF BAKERY PRODUCTS ACCORDING TO STANDARD MIXING

PROCEDURES/FORMULATIONS/ RECIPES AND DESIRED PRODUCT CHARACTERISTICS
LEARNING OUTCOME
Prepare variety of bakery products according to standard mixing procedures/formulation/recipe and desired product characteristics
INTRODUCTION
The success of bakery products depends on several factors. The mixing procedures and the product formulation produce the desired
characteristics of the bakery products the baker will produce. As mentioned earlier in the previous chapter, substitution of some
baking ingredients is inevitable; however, the baker must be properly guided with the baking substitution guide to get the desired
quality of the baked product.
Types of Bakery Products
Most individuals have experienced the pleasant sensation of walking into a bakery and smell the sweet aroma of baked good
products just taken out of the oven. In supermarket and retail groceries, packed bread and pastries dominate the variety of selection
for consumers.
The Philippines' bakery sector has been expanding during the last decade, through growth in the sector was slower in 2008 because
of the global economic downturn and rising costs of flour and oils. in 2008, sales of all items in the bakery products sector amounted
to US$1.5 billion ($49.97 billion Philippine pesos), Forecasted growth in the sector is about 15 percent over the next two years,
though this number may not be accurately reflecting the effects of the global recession (Euromonitor International, 2008). Bread is
the leading bakery item sold in the Philippines, with sales US$586 million (27.7 billion Philippine pesos in 2008. Besides bread,
statistics are reported for pastries and cakes produced by industrial bakers and artisanal bakers.
Source: Eurmonitor International, 2008

Bakery products may be classified according to the way in which they are leavened. This classification, though not perfect, is useful.
Four categories may be defined:
1. Yeast-raised goods include bread and sweet dough leavened by carbon dioxide from yeast fermentation.
2. Chemically leavened goods include layer cakes, doughnuts, and biscuits raised by carbon dioxide from baking powders and
chemical agents.
3. Air-leavened goods include angel cakes and sponge certain crackers, and other items where no intentional leavening agents are
used cakes made without baking powder.
4. Partially leavened goods include piecrusts, yet a slight leavening occurs from expanding stream and other gases during the oven-
baking operation.
In the Philippines, bakery industries have grown enormously and competition is becoming great. Franchising of well-known
bakeshops has spread everywhere in different cities and municipalities. The following are types of bakery products sold in the
market:
Bread
Bread is the most common bakery product in the whole world. From the simplest family to the most affluent ones, bread is always
present on the table especially during breakfast.

Bread is made up of dough composed of flour, water, salt, fat, milk, sugar, baking soda and yeast. It has different forms, including rolls
and loaves. Some bread has nuts, seeds and vegetables.
 Doughnut
A doughnut, also spelled as donut, is a type of sweet deep fried pastry. Several
varieties of doughnuts are popular all over the world, where they are called by a
wide variety of names, although the basic incarnation of fried sweet dough remains
the same. The doughnut is often sprinkled with sugar or other toppings, and may be
frosted or glazed as well. Associated in some nations with breakfast,

The doughnut is generally agreed to be a sweet and delicious indulgence. Some

varieties of doughnuts come with holes, but most are the classical doughnut.
There are two primary kinds of doughnut:
1) yeast doughnuts - The yeast doughnut hails back to the origins of doughnuts as leftover baking scraps and which is lighter and
fluffier with a distinctive yeasty flavor, which some consumers find quite appealing. Yeast doughnuts are sometimes baked to
minimize the fat content than deep-frying.
2) cake doughnuts. Cake doughnuts are heavier, with a denser cake- like texture. Fried pastries come in many shapes, but the
doughnut is usually recognized as a circular pastry with a hole in the middle. Doughnuts
can be filled or glazed, but the basic shape will remain the same. When cooked properly,
the doughnut will retain a round shape and a crisp exterior.

Bagel
Bagels are a popular breakfast item made of yeast wheat dough and in a ring form. It has a thick and tough exterior, which is crisp
and often browned. Toppings for bagels include poppy and sesame seeds.

Muffins
Muffins are usually sweet cupcake- shaped breads. In fact, the term may come from an old
French word introduced into English, muffled.
Muffins get their characteristic rise from baking powder, or sometimes baking soda,
instead of yeast. No matter what type you are making, you can mess up a recipe with a
few novice mistakes that are easily remedied. Important tip to consider in mixing muffin
batter, even if a premade mix is used, is to mix until the ingredients are just combined.
Over mixing causes tunnels and affects, the fine crumb each muffin should have.
Overfilling muffin tins will also affect the kind of desired product. Muffin tins could be
filled up to no more than 2/3 capacity. Muffins come in several varieties like chocolate,
lemon, cranberry, zucchini, carrot, bran and corn.
Puffs
Cream puffs are made of water and butter, which is brought to a boil in a saucepan, then
flour, is stirred in all at once. The dough that forms is stirred and cooked for a few
minutes, until it leaves the sides of the pan. Then, off the heat, eggs are beaten in, one at
a time, until the dough is shiny, glossy. and sticky. The dough is dropped onto cookie
sheets and baked in a hot oven. Steam forms as the puffs bake, and the strong gluten structure formed by beating the dough
stretches to hold the steam, then sets into place as the heat coagulates (sets) the protein. The puffs will be dark golden brown, with a
hollow center crisscrossed with soft filaments of dough. This type of bread is double baked.

Rusk
Rusk is popular tea time snacks. It is hard and rectangular shaped and are available in
various kinds like milk, ani seed, whole wheat, condensed milk type.

Pizza
Pizza is a popular dish made with an oven-baked, flat, generally round bread that is covered
with tomatoes or a tomato-based sauce and mozzarella cheese. Other toppings are added
according to region, culture or personal preference.
Buns
Hot cross buns are a type of spicy, sweet yeast bread traditionally exchanged between
Christians on Good Friday, particularly in England. They are also available at other times
of the year, and are among the family of yeast-leavened pastries available at most
bakeries. Hot cross buns have a familiar and distinctive appearance, being puffy pastries
quartered with a cross-made from dough, icing, or simple slashes in the buns before
they are baked. Traditionally, hot cross buns are baked together in a large pan and torn
apart, creating a ragged edge along the sides of the bun.

Pastries
Pastry is the name given to various kinds of baked goods made from ingredients
such as flour, butter, shortening, baking powder or eggs. It may also refer to the
dough from which such baked goods are made. Pastry dough is rolled out thinly and
used as a base for baked goods. Common pastry dishes include pies, tarts and
quiches.
Pastry is distinguished from bread by having a higher fat content, which contributes
to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm
enough to support the weight of the filling. When making a short crust pastry, care
must be taken to blend the fat and flour thoroughly before adding any liquid. This
ensures that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, over mixing
results in long gluten strands that toughen the pastry. In other types of pastry, such as Danish pastry and croissants, the characteristic
flaky texture is achieved by repeatedly rolling out dough similar to that for yeast bread, spreading it with butter, and folding it to
produce many thin layers of folds.
Tortillas
Tortillas are unleavened bread made up of corn or wheat flour with water and salt. This is
popular in Latin America but used as staple food by Mexicans equivalent to Indian naan,
chapatti, Kulchas or Kaboos from Middle East.

Pies
Pies are also popular as baked product. It is baked consisting of layers of pastry dough that
form as shell and have sweet or sour fillings. Some pies are filled with meat but these are
rarely found in bakeries. The traditional varieties of pies sold in bakeries are apple pie,
strawberry, cherry, cream custard, lemon meringue and buko. Two crust covering filling is in
complete shell.
 Pretzel
Pretzel is another form of bakery product. These are dough-piece looped into various
shapes such as knots and are baked with coating of salt. Pretzel has cracker-like flavor, a
crisp, brittle texture with brown glossy surface. Due to its low moisture content, it has
longer shelf life. Basic ingredients for Pretzels are flour, water, yeast, sugar and
shortening.

Dumplings
Cooked balls of dough. They are mainly based on flour and could be made by steaming,
frying, baking or boiling. Dumplings are stuffed with vegetables, meat or sweets.
Dumplings can be sweet or savoury. It can be served with stews or gravy.
Brownies
Brownies are another popular bakery products often served with hot beverages like milk, tea or
coffee. They are a flat-sliced, mostly having chocolate as their main flavor, hence the name brownie.
Brownies can be classified as cross between cake and cookie with variation such as fudgee or cake
normally laced with ingredients like nuts, whipped cream, chocolate chips.
Mixing Procedures

The general objectives in mixing batters and dough. (Source: Sarah Phillips, 2000):
1. uniform distribution of ingredients;
2. minimum loss of the leavening agent;
3. optimum blending; and
4. development or prevention of gluten.
Flour is made up of particles of protein, gluten and gliadin, which when mixed with moisture in the recipe, produce gluten.

How to Distinguish Flour

1. When rubbed between the fingers, hard flour or the bread flour feels gritty or sandy.
2. Soft flour or cake flour feels sleek and smooth like talcum powder.
3. Hard flour falls into separate particles if shaken in the hand.
4. Soft flour clumps a bit and tends to hold its shape when pressed together.
Mixing serves to physically break apart these proteins into smaller pieces and expose the moisture-loving portions, so the two blend
more effectively. Gluten is the magical elastic substance, which traps and holds air bubbles, which expand from the gas from the
leavening. Gluten also allows you to roll out pastry into thin sheets that do not fall apart. During baking, gluten stretches like a net to
contain the expanding air bubbles during rising. At a certain point in baking, the stretched flour proteins become set, resulting in the
structure of the baking recipe (Source: Sarah Phillips, 2000).
Mixing is a general term that includes stirring, beating, blending, binding, creaming, whipping and folding. In mixing, two or more
ingredients are evenly dispersed in one another until they become one product. Each mixing method gives a different texture and
character to the baked good. The implements used, such as blades, whisks, spoons, egg whip, electric mixer, themselves make a
difference. They have a great impact on what happens during mixing.
The following are types of mixing method:

1. Stir: This method is the simplest, as it involves mixing all the ingredients together with a utensil, usually a spoon, using a
circular motion.
2. Beat: The ingredients are moved vigorously in a back and forth, up and down, and around and around motion until they are
smooth. An electric mixer is often used to beat the ingredients together.
3. Blend: Ingredients are mixed so thoroughly they become one.
4. Bind: Ingredients adhere to each other, as when breading is bound to fish
5. Cream: Fat and sugar are beaten together until they take on a light, airy texture.
6. Cut in: To distribute solid fat in dry ingredients this can be done by using bench scraper, two knives (in a scissor motion), a
pastry blender, your fingertips or with a food processor fitted with a steel blade, until finely divided.
 7. Whip or Whisk: Air is incorporated into such foods as whipping cream and egg whites through very vigorous mixing, usually
with an electric mixer or whisk
8. Fold: One ingredient is gently incorporated into another by hand with a large spoon or spatula. It creates little aeration.

Mixing Dough in Bread-making

In mixing dough for bread, Paul Hollywood (2014) suggests that the initial mixing of dough takes place in a bowl. Hollywood
recommends these procedures in mixing dough in bread making:
1. Put the flour into the mixing bowl and mix them together roughly if you are using more than one type.
2. Add the salt to one side of the bowl and add the yeast to other side, this is important because the salt can kill the yeast if it comes
into immediate contact with it. Do rot mix the ingredients further at this stage.
3. Add the oil or butter to the bowl. Pour in most of the water and start combining everything with the fingers of one hand,
scrunching the ingredients together, then stirring them round with the fingers and gradually incorporating the dry flour from the
sides of the bowl.
4. Add more water until you have a soft dough and all the flour is mixed in. (Note: Thorough mixing should not be done in this stage -
this will happen in the kneading stage - in this stage, the most important is it is the right amount of water has been added into the
flour. In this stage, it is expected that the dough will stick to the hands, but it becomes smoother as kneading continues.
Kneading
Kneading mixes the ingredients together thoroughly and is crucial for developing the gluten in the flour in order to create smooth,
elastic dough.
1. Start learning how to simply fold the dough.
2. Tuck the top into the middle, turn the dough 45 degrees and repeat repeatedly (About 10 minutes of this repetitive action will give
a soft, malleable dough. Alternatively, you can stretch the dough by pushing the top away from the oneself then folding it back into
the middle, turning it 45 degrees and repeating repeatedly for at least 5 or until 10 minutes, until the dough is smooth. Consistency
of the dough will change during the kneading and this will be felt during the process. As the gluten develops, the dough will become
smoother, more elastic and more cogent. Adding flour to the dough during kneading will end up with stiff dough and a brick-like loaf
of bread. Use oil on the surface rather than flour.
Rising
Dough should be left to rise until it has doubled Rising in size and become bouncy. and shiny. During this time, the yeasts feed on the
nutrients in the flour and produce bubbles of carbon dioxide, which cause the bread to rise. This is the initial rising and this should
take 2 to 3 hours: it does not matter if the dough will rise triple or even quadruples in size. Rising to is important, as this will make
the dough easier to handle. Cover the bowl with the dough with cling film or tea towel to protect the dough from draughts which can
cause a skin to form and inhibit rising.

Knocking back the Dough

Knock back or deflate the dough after the initial rising period. Simply lift the dough out of the bowl onto a lightly floured surface and
told it repeatedly until it is smooth and all the air has been knocked out of it. In some cases, rolling the dough out into a certain size
or shape is already knocking process.
Dividing the Dough
Dividing the dough is done if the recipe calls for smaller pieces of bread. Use a scotch scraper or a table knife to do this. For accuracy,
use digital scales to weigh the dough.

Shaping the Dough

Making different shapes of bread is interesting, from a simple round Cob (a term used to describe a domed round loaf), oval loaf, or
decorative plait depending on the creativity of the baker.
Proving
This is the final rising stage of the shaped bread. As the bread proves, the yeast continues to feed and produce carbon dioxide, which
causes the dough to rise again and give it its characteristic aeration and structure. As the yeast ferments, it produces a cider-like
smell that promises a great tasting loaf. During the proving process, cover the dough with a plastic bag to prevent this from forming a
skin. Care should be taken that the bag does not touch the dough; otherwise, it will restrict the expansion of the bread and hinder
the proving process. The best way to check if your dough is ready for baking is to gently press and see if the fingers leave an
indentation. The dough should spring back and it is time to put bread in the oven.
Adding Steam
To produce dough with crisp, light crust and slight sheen, a steamy oven - environment could be created. Some bakeshops have
steam injectors in their ovens: water is pumped over hot pipes and steam floods into the oven for up to a minute at a time. This can
be replicated at home: when the oven is turned on, simply put a roasting tray on the bottom shelf to heat up. As the dough is put
into the oven, pour enough hot water into the roasting tray up to two-thirds full. After 5-10 minutes, look at the tray without opening
the oven. If water has evaporated add some more. (http://www.seriouseats.com/2014/09/breadmaking-101-how-to-mix-and-knead-
dough-step-by-step.html)
Checking the Color of the Bread
Check the color of the bread before taking it out of the oven. Pale bread or under-colored ones may not be desirable to the eyes of
the customers. For flavor, texture and good crust, get a good color of your bake product. A golden-brown color of the bead is the
least that a baker needs to produce. White or yellowish bread is underdone.
Desired Characteristics of Various Bakery Products
Product characteristics that customers look for in bakery products:
1. Color of the product, when it is finally removed from the oven is important to the visual appeal of the product. Color stimulates
the senses and encourages the customer to purchase.
2. Appearance is about form and shape. It is important that all pieces have the same appearance.
3. Consistency and texture are about how it feels in the mouth when the customer consumes the product.
4. Moisture content adds to the shelf life and mouth feel of the product.