CBLM - BPP Prepare and Produce Bakery 1 Edited

COMPETENCY - BASED LEARNING MATERIAL

Sector

TOURISM Qualification Title

BREAD AND PASTRY PRODUCTION NCII Unit of Competency

PREPARE AND PRODUCE BAKERY PRODUCTS Module Title

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

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL Welcome to the module in BREAD AND PASTRY PRODUCTION NCII QUALIFICATION. This module contains training materials and activities for you to complete. The unit of competency “Prepare and Produce Bakery Products” contains knowledge, skills and attitude required for TRAINEES. You are required to go through, a series of learning activities in order to complete each learning outcome of the module. In each learning outcome outcome are Information Sheet, Self-Checks, Task Sheets and Job Sheets. Follow these activities on your own. If you have questions, don’t hesitate to ask your facilitator for assistance. The goal of this course is the development of practical skills in supervising work-based training. Tools in planning, monitoring and evaluation of work-based training shall be prepared during the workshop to support in the implementation of the training program. This module is prepared prepa red to help you achieve ac hieve the required competency, in “BREAD AND PASTRY PRODUCTION NCII”. This will be the source of information for you to a cquire knowledge and skills in this particular competency independently and at your own pace, with minimum supervision or help from your f acilitator.

Remember to: 

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

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Work through all the information and complete the activities in each section. Read information sheets and complete the self-check. Answer keys are included in this package to allow immediate feedback. Answering the self-check will help you acquire the knowledge content of this competency. Perform the task sheets and job sheets until you are confident that your output conforms to the performance criteria checklist ch ecklist that follows the sheets. Submit outputs of the task sheets and job sheets to your facilitator for evaluation and recording in the Accomplishment Chart. Outputs shall serve as your portfolio during the institutional competency evaluation.

A certificate of achievement will be awarded to you after passing the evaluation. You must pass the institutional competency evaluation for this competency before moving to another competency.

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL Welcome to the module in BREAD AND PASTRY PRODUCTION NCII QUALIFICATION. This module contains training materials and activities for you to complete. The unit of competency “Prepare and Produce Bakery Products” contains knowledge, skills and attitude required for TRAINEES. You are required to go through, a series of learning activities in order to complete each learning outcome of the module. In each learning outcome outcome are Information Sheet, Self-Checks, Task Sheets and Job Sheets. Follow these activities on your own. If you have questions, don’t hesitate to ask your facilitator for assistance. The goal of this course is the development of practical skills in supervising work-based training. Tools in planning, monitoring and evaluation of work-based training shall be prepared during the workshop to support in the implementation of the training program. This module is prepared prepa red to help you achieve ac hieve the required competency, in “BREAD AND PASTRY PRODUCTION NCII”. This will be the source of information for you to a cquire knowledge and skills in this particular competency independently and at your own pace, with minimum supervision or help from your f acilitator.

Remember to: 







Work through all the information and complete the activities in each section. Read information sheets and complete the self-check. Answer keys are included in this package to allow immediate feedback. Answering the self-check will help you acquire the knowledge content of this competency. Perform the task sheets and job sheets until you are confident that your output conforms to the performance criteria checklist ch ecklist that follows the sheets. Submit outputs of the task sheets and job sheets to your facilitator for evaluation and recording in the Accomplishment Chart. Outputs shall serve as your portfolio during the institutional competency evaluation.

A certificate of achievement will be awarded to you after passing the evaluation. You must pass the institutional competency evaluation for this competency before moving to another competency.

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

Unit of Competency

Module Title

Code

1

Prepare and Produce Bakery Products

Preparing and Producing Bakery Products

TRS741379

2

Prepare and Produce Pastry Products

Preparing and Producing Pastry Products

TRS512317

3

Prepare and Present Gateaux, Tortes and Cakes

Preparing and Presenting Gateaux, Tortes and Cakes

TRS512318

4

Prepare and Display Petits Fours

Preparing and Display Petits Fours

TRS512321

5

Present Dessert

Presenting Desserts

MODULE CONTENT Qualification:

BREAD AND PASTRY PRODUCTION NCII

Unit of Competency:

PREPARE AND PRODUCE BAKERY PRODUCTS

Module Title:

Preparing and Producing Bakery Products

Introduction:

This unit deals with the knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality bakery products in commercial food production environments and hospitality establishments.

Nominal Duration: 40 hours Learning Outcomes: At the end of this module you MUST be able to:

LO1 Prepare Bakery Products LO2 Decorate and Present Bakery Products LO3 Store Bakery Products

Learning Outcome # 1


Contents: 1. 2. 3. 4.

5. 6. 7. 8. 9.

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

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

Conditions: 

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Commercial mixers and attachments Cutting implements Scales Measures Bowls

Methodology:    

Lecture Actual Demonstration On- the-job training Video Presentation

Assessment Method:    

Oral questioning and written examination Observation Demonstration

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

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

Special Instructions

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

1. Culinary and technical terms related to bakery products 2. Baking equipment 3. Specific baking ingredients and its substitution 4. Applied mathematical operations 5. Types, kinds and classification of bakery products

Answer: Self Check 1.1-1

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

Producing Bakery Products.

Perform: Task Sheet 1.1-1 Read: Information Sheet 1.1-2

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

1. Occupational health and safety Answer Self Check 1.1-3 Perform: Task Sheet 1.1-3

Feel free to show your outputs to your trainer as you accomplish them for guidance and evaluation. This Learning Outcome deals with the development of the Institutional Competency Evaluation Tool which trainers use in evaluating their trainees after finishing a competency of the qualification. Go through the learning activities outlined for you on the left column to gain the necessary information or knowledge before doing the tasks to practice on performing the requirements of the evaluation tool. After doing all the activities for this LO1: Prepare Bakery Products ; you are ready to proceed to the next LO2: Decorate and

Present Bakery Products.

Definition of Terms Term

Explanation

Acidity

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

Alcohol

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

Ambient Temperature

Temperature of the surrounding area, room temperature

Antioxidant

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

Appearance

Visual stimulation, whether or not it looks attractive

Ascorbic acid

Vitamin C

Baking Time

Time taken to complete the baking process

Boiling point

100°C

Bake Out

Bake for the full extent

Bake/Baking

Subjecting food to heat inside an enclosed area: oven

Bakers Flour

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

Batch

A given quantity determined by the amount needed.

Bind

Combining two or more ingredients to form a mixture.

Creaming

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

Docking

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

Dusting flour

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

Egg wash

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

Elasticity

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

Enzyme Fermentation

Formula

A substance produced by living organisms which has the power to bring about changes in organic materials. The chemical changes of an organic compound due to the action of living organisms (yeast or bacteria), usually producing a leavening gas. A recipe giving ingredients, amounts to be used and a

Term

Explanation method of combining them.

Gelatinise

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

Glaze

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

Gluten

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

Kneading

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

Lean dough

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

Leavening

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

Leavening Agent

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

Moulding

Manipulation of dough to provide a desired size and shape.

Moulding

Manipulating dough into the desired shape.

Oxidization

The colouring of certain fruits due to exposure to air.

Proof (American)

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

Prove (Australian)

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

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.

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.

Term

Explanation

Slack dough

A dough containing excess water.

Water absorption

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

Zest

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

Zitron

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

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

1. 2. 3. 4. 5.

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

1. Identify culinary and technical terms related to bakery products Flour Wheat is the prime grain that flour is obtained from for the baking industry. White flour is the most popular flour. This is because other parts of the wheat grain are harsh and are unpopular with the general public. This is not to say they are not good to eat. The following information relates to dough’s for bread and yeast goods, not pastry. Flour consists of the following elements on average: Starch

64 – 71%

Protein

9 – 14%

Sugar

2 – 4%

Moisture

11 – 15%

Fat

1 – 2%

Enzymes

naturally occurring wheat flour

in

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

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

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Date Developed:

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

April 2017 Date Revised:

May 2017

Document No. BPPNCII - 001 Issued by:

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Developed by:

EARL RYLMAN H. ATILLO

REVISION # OI

PROTEINS Soluble: 9 – 14% 

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



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

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

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

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Glutenin - gives strength.

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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.

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

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

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

Functions of Salt are: 

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Controls fermentation Toughens gluten (stabilising it) Increases volume Enhances flavours in bread and provides product with its characteristic flavour Controls dough – lack of salt results in dough’s which are sticky and are difficult to handle Increases shelf life: acts as an antiseptic - suppresses activity of bacteria, is hydroscopic – attracts moisture Improves crust colour.

Yeast Baker’s yeast, Saccharomyces cerevisiae, specially for the production of Yeast Goods.

is

manufactured

It is a unicellular organism yet each microscopic cell contains a multitude of enzymes capable of carrying out the most intricate Page 11 of

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series of chemical reactions. Because it is a living organism, baker’s yeast is very perishable and must have optimum storage conditions. 

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Compressed yeast should be stored in dark and cool conditions; it is best used for up to two weeks after manufacture, as it slowly loses its strength. Yeast produces carbon dioxide and Ethyl alcohol, by changing sugars. The activity of yeast is destroyed at temperatures above 55°C. and may be severely impaired at temperatures over 45°C.

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

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

Available Forms of Yeast 

Compressed

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Dried

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Creamed or liquid.

Rate of Fermentation and Yeast Activity

These are controlled by the following:

Sugar quantity: Up to 5.0% speeds up fermentation Over 5.0% slows down or retards fermentation

Water added to the dough: More water makes softer doughs - faster rate Page 12 of

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Less water makes tighter doughs - slower rate

Dough temperature: The warmer the dough temperature, faster rate of fermentation The cooler the dough temperature the slower the rate of fermentation

Acidity: 4 – 6pH range. Outside these, activity is slower

Yeast Quantity: Lower quantities of yeast will result in longer proof. Amounts of salt and fat also inhibit the rate of fermentation or the activity of yeast.

Remember: yeast is a living thing. It needs to be cared for and used properly.

Water 

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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

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Provides moisture for yeast to grow

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Hydrates dry yeast and disperses both dry and compressed

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Controls dough temperature

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Controls dough consistency

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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)

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Increases shelf life

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Contributes to eating qualities.

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Bread Improvers Ensures additional food supply for yeast

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

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

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

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

Optional ingredients and their functions Milk powder

Malt products

Soya flour

Emulsified fats

Margarine

Shortening

Currants

Bran

Nuts

Gluten (dry/wet )

Bacon

Mould inhibitors

Jams

Egg

Honey

Seeds

Sultanas

Coconut

Cheese

Mixed peel

Spices

Crumb softeners

Various grains

Sugar

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

Improve eating qualities

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Add nutritional value

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Add visual appeal

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Improve keeping qualities

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Add and improve flavour.

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

Level: 

Bread, normal

2%

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Buns

5 – 7%

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Fruit Loavel

9 – 15%

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Croissants

45%

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Brioche

up to 50%

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

Fat contributes to the volume, softer texture, brighter crumb colour and better keeping qualities. There are many fats available to baking industry and some Page 15 of

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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

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Softer crumb

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Shorter eating crumb

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softer crust

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Better keeping qualities

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Increases volume

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Shorter eating crust

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Emulsified fats retard crumb

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Enhances firmness.

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

Effects of sugar 

Softens crumb

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Sweetens

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Increases crust and whiter crumb colour

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Increased levels slacken or weaken the dough

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

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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: 

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Brighter and softer crumb Reddish brown (foxy) crust colour, due to lactose (milk sugar), which cannot be used by yeast as food Increased nutritional value and flavour Greater volume (due to strengthening of gluten strands by the case in protein) Slight sweetness (due to lactose).

Eggs 

Eggs can be purchased as follows:

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Shell Egg

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Liquid Egg or Egg Pulp

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Frozen Egg

Effects of eggs 

Moistening

Enriching due to fat in the yolk Page 17 of 

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CBLM Bread and Pastry Production NCII

“Prepare and Produce Bakery Products ”

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Increased nutritional value

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

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

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Better colour and appearance to baked product

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Better eating qualities

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Better keeping.

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

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

Effects of Bran 

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Darker crumb colour Lower volume, due to the non-gluten forming proteins

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Increased water levels

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Shorter mixing times

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Higher fibre intake, assisting in bowel function.

Dried Fruit 

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Dried fruits evolved as a way of preserving excess fruits when they were in abundance to be enjoyed when fruits were not readily available because of the season. European seasons are extreme so little food is grown in winter. Drying of fruits made them available for Christmas and Easter celebrations. Almost any dried fruit or nut can be added to yeast goods.

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

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

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

Effects of dried fruits and nuts 

Eating qualities

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Texture

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flavour

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Colour

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Increased moisture

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Increased shelf life

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Better visual appeal.

2. Prepare a variety characteristics

of

yeast

goods

to

desired

product

Variety of Yeast Goods Page 19 of

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Yeast goods are defined as a sweet dough product. Bread is produced with yeast and is the savoury version. A sweet yeast product would be any dough with more than 5% sugar and increased levels of fat. Some plain dough’s that are served with savoury products like a hamburger is actually a ‘bun’ and not a ‘roll’. Many products are classed as yeast goods

Activity 1 The student should research the following and find required information

Evolutions of the product Was it: 

Cultural?

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Religious?

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Commemoration of an event?

Very few products were just invented. They evolve over time. In the modern world customers crave variety and producers are able to introduce new varieties from other countries very easily.

Baba

Bienenstich

Brioche

Buchty

Chelsea bun

Cholla

Colomba di pasqua

Croissant

Doughnut

Gugelhof

Hot Cross buns

Panettone

Pignoli

Streauselkuchen

Stollen

Savarin

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Panatone 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 dough’s This dough is 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 65°C, then allowed to cool to 35° – 40°C, 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 180°C.

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.

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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 (it 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 poppy seed 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 to 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. Your Trainer can demonstrate the shaping of a stollen.

Baba and Savarin Babas and savarins are very light and soft sweet yeast products, oval shaped for babas and flat round circle shaped for Savarins. As the sponge is very soft and runny it is preferred to use a piping bag to fill it into the special moulds. After baking it is soaked with stock syrup and/or rum, then glazed with apricot jam and decorated. Babas and Savarins are usually served as dessert or f or afternoon tea. Page 22 of

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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, poppy seed, 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).

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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 (individual 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.

Buchty Buchty is a fine flavoured egg and butter enriched breakfast treat, very similar to brioche. It can be either eaten with cured meat or jams, toasted or plain. Buchty is often used in airline catering due to its long shelf life and due to the fact that it is suitable for any meal.

Common practice is:

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

To batch buchty on trays, same way as for scones, this makes them very similar to scones as there is mostly no side crust with the exception of the sides of the tray.

3. Produce a variety of yeast goods according to standard recipes and enterprise standards Fruited yeast products and buns Europe is the origin of most of the specialty products. Each of the products has a history and also reasons, apart from the eating qualities, why it was created and why it is still produced today. The standard recipe for buns and fruit buns was usually the basis for many products, and is still regarded by many as a suitable medium for a range of popular products such as buns, fingers, scrolls, loaves and large items such as Boston buns. Although the fermentation process is still the means of aeration, formulae and ingredient specifications for the above products vary somewhat from bread. Variations in ingredient quantities influence the fermentation process greatly, particularly fat and sugar levels. As these both can have a detrimental effect on fermentation, more yeast is usually required. Traditionally, religion has played an important part in development of ‘special’ products. Yeast goods containing dried fruits would be produced in seasons such as Christmas and Easter. These are Christian religious festivals and when something special is to be produced extra special ingredients should be used. Dried fruits were developed as a way of preserving in times of plenty to be used when fresh fruits were not available; Christmas and Easter are ideal times to use these expensive dried fruits. The range of product varieties available has been greatly influenced by the demand for European products Page 25 of

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Speciality Yeast Goods Stollen, Easter Plaits, Pignoli, Three Kings Cake, Panatone, 1st of August Bread, Pinca, Colomba These speciality products are usually sold only on special occasions like Christmas, Easter and New Year’s Day All these products are very common in Europe and have religious tradition, mostly Catholic or Jewish. On Easter, for example after Lent (period of abstinence), a full flavoured rich bread was given with ingredients which were not allowed during Lent (pignoli) Usually specialty sweet yeast products are very rich because of large amounts of butter and fruit used. Due to the richness of the specialty products, a sponge or ferment is used rather than a no time dough as fat and/or acids retard the yeast. In some recipes a sour dough is even used to ensure fermentation (Panatone).

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

Sugar The proportion of sugar added usually depends on the type of product, and in particular depends on, the amount of dried fruit used, as this also greatly influences the sweetness of the product. Caster sugar is the best choice for most dough’s because it dissolves far more readily during the mixing process. Perhaps the most important factor relating to the amount of sugar in the dough formula is its effect on yeast activity and the final prove rate.

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Sugar addition above 5% of flour weight may slow fermentation appreciably, while more than 10% sugar will require the maximum yeast quantity in the dough. Because sugar is hygroscopic it tends to rapidly absorb dough water therefore depriving the yeast of the moisture required to dissolve the sugars on which it feeds. Naturally, this affects the proving process as well.

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

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

Production Water temperature for required Finish Dough Temperature

(FDT) The ideal FDT for no-time, rapid or instant dough’s is 27° – 29°C. The variation of water temperature is known as your experience figure because the required water temperature to finish dough at a pre-determined figure is based on bakery conditions and the baker’s experience. These include: 1. Climatic conditions 2. Bake house environment 3. Dough size 4. Mixer speed Page 27 of

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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 Multiply by 2 Subtract flour temp

FDT

31ºC

x 2 =

62ºC

21ºC

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

28ºC x2=

Subtract actual flour temp

56ºC __________

Subtract Experience Calculated req. water temp

__________

Actual water temp. used

__________

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

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

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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 Flour Salt Improver Yeast Water

%

1kg

Factor

100 2 1 4 60

1.000 0.020 0.010 0.040 0.600

4.1 4.1 4.1 4.1 4.1

Total

Required 4.100 .082 .041 .164 2.460

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 0.520 kg (3 x 0.520 = 1.560 kg) 4 units @ a scaled weight of 0.300 kg (4 x 0.300 = 1.200 kg) 5 units @ a scaled weight of 0.800 kg (5 x 0.800 = 4.000 kg) Gives the total Required yield (dough weight)

= 6.760 kg

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

= 4.047904 factor Round up to

Apply factor 4.1 to all ingredients

= 4.1 factor

4.1 x 1.000kg flour = 4.100

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

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

Rapid or ‘no time’ process (ADD Process)



Ferment and dough process.

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

Activated Dough Development Process Rapid Dough (ADD Process) 





Mix all ingredients including the addition of an A.D.D. bread improver until the gluten protein is well developed. Rest for +/- 10-30 minutes (covered to prevent skinning or chilling) Process as usual.

Effects of the ADD process 







Requires A.D.D. bread improver Warmer dough temperatures 28 – 30ºC. Gluten strengtheners are used to enable the process to be effective. The gluten structure is modified by chemicals to produce a mature dough as it is taken from the machine



Ascorbic Acid strengthens (matures)



L Cysteine or Metabisulphite softens (mellows)



Space Saving - dough room/mixing area





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

Increased bread yield – doughs do not slacken and can include more water as well as no fermentation weight loss. Divider accuracy improved – less gas evolution than in other types of dough Date Developed:



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If processing equipment breaks down there is less loss due to only one dough being in process at a time. In B.F.P. doughs there will be a number of doughs in fermentation at the same time Labour Saving, due to production efficiency and no Knock Back and BFT



Loss of flavour, due to the production process



Increased cost of products (improver).

Ferment and dough process Normally used to raise enriched breads, with high quantities of sugar and fat. Ferment provides ideal conditions for yeast to multiply before adding the sugar to the dough. Using the F&D process overcomes the retarding effect of fat and sugar on yeast.

FERMENT

DOUGH Made in two stages

Stage 1:

Stage 2:

Contains:

Process to a dough with remaining ingredients:

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

Add Ferment

Ferment for 30 minutes, (doubled in size) After Bulk fermentation (doubled in size), dough is ready Page 31 of

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to be scaled off

Effects of the Ferment and Dough process 

Fast fermentation, due to ideal conditions in the ferment



No improver required



No need for special equipment



Improved flavour, colour, volume and texture





Maturing is natural and takes place by the enzymic activity in the ferment Loss of yield, fermentation

due

to

moisture

loss

during



More space is required for fermentation in the dough room



Increased production cost, due to two mixes.

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

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Wheat flour contains 2.5% of these sugars, so any flour, water and yeast mixture will ferment.

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

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

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

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

Moulding The dough pieces should be adequately moulded and/or rolled. However excessive handling will produce roughly finished products.

Baking pans and trays Page 33 of

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There are two options for tray or pan preparation. Trays and pans may be wellgreased with animal or vegetable oil, or lined with silicone paper. However baked products should be removed from paper before glazing.

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

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

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

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

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

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

Prove: The meaning is: if the dough rises then it has proved to be good. Warm environment with high humidity is required as this will allow the yeast to reproduce and make the dough rise and increase in size. 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.

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Modern proofer/retarders will work together, hold the raw dough in a chilled environment and then will turn off the chilling and turn on the heater and allow the yeast to grow, expand the dough to its full capacity, ready to bake. This oven can take trays with built in rack or will take an entire rack as shown in photo.

Mixers

Spiral Dough mixer

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Planetary Mixer

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Bun Dividers and roller

Baking Deck oven

5. Use correct techniques to produce yeast goods to enterprise standards When a customer purchases a product from bakery it is based on two 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





Scaling weights accurately



Mixing the dough/batter the same every time

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Bakery products are consistent when formula balance is maintained

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Cutting or weighing to correct size



Moulding to correct shape



Baking the same every time.

These are the skills and techniques 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, everything must be sold the same way: Either: 

By portion, each individually



By weight, kilogram or gram.

Recipe for 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. Weight is inconsistent each time.

Example 

1 kilo weighs 1 kilo



200gm weighs 200gm



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

But 1 cup of flour measures 250 ml but it weighs 120gm – 150gm depending on several factors Let’s 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.

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Water weight is the same as volume; 1 kilo measures 1 litre; 1 litre weighs 1 kilo. Dry Ingredients all have a different density so therefore the weight of the same volume is different. For example: 1 cup weighs?

Sugar

225gm

Flour

150gm

Almonds Whole

120gm

Rice, uncooked

220gm

Honey

375gm

Almonds, ground

125gm

The standard for measuring one cup volume: level to top of cup, not packed. Consistency of results in baking comes with consistent measurements: WEIGH!

6. Bake yeast goods to enterprise requirements and standards Product characteristics that customers look for come from the following: 1. Colour of the product 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.

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

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

4. Moisture content adds to the shelf life and mouth feel of the product.

5. Mouth feel and eating properties.

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This is achieved by maintaining consistency of production. Nobody is allowed to move away from the given formula, shape or design. Enterprise standards will vary from enterprise to enterprise. Consistency is the key to retaining customers.

Buns plain and fruited buns and scrolls When proving they need to is 75% to 90% proofed before being placed into the oven. When baked they should have a dark golden brown colour and when glazed with sugar syrup upon removal from the oven this will impart a pleasing gloss to the product. If the product has spread while baking and appears wider at the base it means that the product was over proofed before being placed into the oven.

Danish pastry These pastries will have a golden colour when baked due to lower sugar content in dough. The shape should be ‘contained’ in the shape in which they were moulded.

Croissant Golden brown finish with a light flaky texture. When squeezed they should give a crunch. When cut the texture should be open and irregular in shape

Baba and Savarin These will have a closed texture that will open up as the pieces are soaked in flavoured sugar syrup before serving.

Stollen Stollen is a traditional rich East European/German Christmas product, oval shaped with three segments. It can be filled with almond paste, quark or cream cheese or left plain. After baking it is dipped or brushed with butter, covered with icing sugar and left to mature in an airtight container, to develop the flavour (similar to a fruitcake). The butter will also slow down the staling process and help extend the shelf life. Page 40 of

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Characteristics: 

Compact, dense texture with a short crumb. Due to high fat content, very good eating qualities.

Panettone Is a light Fruit bread, originated in Milan, Italy. Panettone is available all year around, but traditionally consumed during Christmas and characterised by its rich flavour and unique shape, which is a tall cylinder. French Brioche is similar in texture and richness to the Panettone, but without fruit and not as light. Panettone can be raised with yeast, but is traditionally made with a sour dough. Due to the richness of the product a ferment or sponge and dough is required to achieve the texture and the volume characteristics. Panettone has a shelf life of up to several weeks, if protected from drying out by wrapping it Celloform, when they are cold. Storing will also mature the product and improve the flavour. Characteristics: 

Tall cylindrical shape with a rough surface



Light large porous texture due to b.f.p.



Rubbery eating qualities.

6. Select correct oven conditions for baking yeast goods Yeast goods will be baked in an oven temperature ranging from 180ºC – 220ºC. This is because they contain sugar. Products baked with sugar will darken on the crust quicker than bread. To control the browning of the crust the product is baked at a lower temperature: 

Appearance



Colour on the outside crust

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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 is 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.

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

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

64 – 71%

2.

Gluten

3.

Diastatic

4.

Salt

5.

Yeast

6.

Water

7.

Bread Improvers

8.

Fat

9.

Milk Powder

10. Egg

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Decorate and Present Bakery Products

Contents: 1. 2. 3. 4.

5. 6. 7. 8. 9.

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

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

Conditions:     


   




Assessment Method: Oral questioning and written examination Observation Demonstration    

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

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

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

2.

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

3.

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

Perform: Task Sheet 1.2-1

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

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

Bakery Products.

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Information Sheet 1.2-1 DECORATE AND PRESENT/DISPLAY YEAST GOODS 1. Prepare a variety of fillings and coating/icing and decorations for yeast goods Glazing of yeast goods Decoration is very basic with yeast goods.



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





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

Boiled apricot jam 

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

Icing sugar 

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

Fondant 





Fondant can be applied after removing from oven. Fondant needs to be tempered if a shine is required on the finished product. Fondant can be thinned to required consistency. Fondant should be touching dry when it has been applied and cooled. After glazing with fondant roasted, shaved or chopped nuts can be used to decorate the end product.

Frostings 



Frosting is sugar and fat blended together with some water added to soften. It is composed of 80% icing Sugar with 20% fat ratio and 5% water. Special emulsified shortening works well here as they will hold more water.

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Bienenstich 





This is a sweet dough of varying sizes that have been coated with a mixture of almonds, sugar, butter, honey and cream and which has been heated and cooled before being placed on to the unbaked dough. It is warmed to body temperature and spread thinly over unbaked product. When baked it should have a golden crust of nut topping. When cool the product can be sliced and filled with a crème pâtissière filling or served plain. It can be produced in large pieces or in thin sheets for slicing and cutting into individual pieces.

Fillings Crème pâtissière 



Starch thickened milk that can be flavoured and coloured to enterprise requirements. It is stable at high temperatures and will sit at room temperatures for extended periods. Many commercial mixes contain preservatives that extend shelf life at room temperatures.

Fruit fillings 











Most fruits used as filling need to be stabilised in a starch gel. This is because when sugar is added to fruit it will dissolve and the free liquid boils inside the dough and is detrimental to the finished product. Fruits will need to be cooked before being used in fillings. Some fruits may not cook inside the dough before the dough has baked. Canned fruits are economical when used in fillings for 48anish and steussel doughs. Solid pack ‘Pie’ fillings can be purchased to fit this need. This is fruit in a can that has no added water or syrup. However, when sugar is added to this is does dissolve so that liquid needs to be stabilised. There are proprietary powders that can be added to fruit mixes. These are pre-gelatinised gels. They rehydrate when added to the pie mixes and hold the moisture in suspension.

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



These powders have been cooked to a thick viscous state and then dried on steam heated rollers and ground to powder so they can be added to fruits or other liquids at a later stage. These pre-gelatinised powders are best added to the sugar before mixing into the fruit.

Cream Whipped fresh cream flavoured with sugar and vanilla has always been popular as a filling but needs to be kept in a controlled environment. It is not suited to hot climates.

Nut fillings Nuts can be ground and mixed with sugar and liquids to form pastes.

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

Add flavour



Add interest



Add food value.

2. Decorate yeast goods using fillings and coating/icing and decorations according to standard recipes and/or enterprise standards and/or customer requests Glazing of yeast goods Yeast goods are glazed to add eye appeal and enhance the flavour of the finished product. Glazing can be simple; using sugar syrup; or elaborate using icings roasted nuts and brightly coloured fruits. Yeast good will carry a premium in pricing so the customer will need they are getting value for money. Date Developed: Document No. BPPNCII - 001 Page 49 of

98

CBLM Bread and Pastry Production NCII

“Prepare and Produce Bakery Products ”

April 2017

Date Revised:

May 2017

Issued by:

OLTIT

Developed by:


REVISION # OI

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

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

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

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

Bienenstich Bienstich glaze is applied before product is baked. A mixture of flaked almonds hone, cream and sugar is cooked on stove to amalgamate. Can be stored in refrigerator until required. To use: warm slightly until it flows off the spoon. Apply evenly and thinly over the top of unbaked dough piece. When baked in the oven the sugars caramelise and when cooled the topping has an appealing flavour and colour. The top will also have a crunch from the sugar and nuts. The topping must be brown before removing from the oven or it will not be crisp and crunchy. Care must be taken not to burn the sugar. It will then be bitter and be black in colour. Page 50 of

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Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

Fillings Fresh Dairy Cream Flavoured with sugar and vanilla essence. Slice cooled product like buns and donuts and pipe whipped cream into centre; these product will need to be stored in controlled environment as the cream melts in warm environment and can have unacceptable bacterial growth if not controlled.

Crème pâtissière Flavour and pipe into finished product in place of fresh dairy cream. It can be used in 51anish pastry with fruit to act as binding agent for fruit and add moist mouth feel: 

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

If it is placed on the outside of the product it will need to be glazed before being presented for consumption. Starch thickened products will dry on the surface when exposed to the air diminishing the eating quality.

Nut fillings Make into paste with sugar and spices then use in 51anish pastries.

Toppings Gels Apply to top of fruits added to Danish pastries after baking.

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

Page 51 of

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May 2017


OLTIT

Developed by:


REVISION # OI

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

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

3. Present / display yeast goods to enterprise standards using appropriate service equipment Presentation of product is dependent on where and how it is to be sold.

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

Apple Danish should have lots of apple pieces



Apricots need to be visible



Nut Danish: need to see the nuts.

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

Display in bakery Most are displayed on trays that contain up to 12 portions. Service is taken from the back of the tray. Larger pieces might be presented individually on doyley and cardboard bases. Doyleys are used extensively in presentation as it is a barrier between the product and service ware. From the restaurant show case or buffet trolley

Page 52 of

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Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

When purchasing your morning coffee a selection of bakery goods will be displayed for customer selection. At the café they will be behind a safety barrier. In fine dining hotels it can be displayed on a trolley that is wheeled up to the table for the customer to choose. This is an old practice and is not used in many places these days.

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

Page 53 of

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Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

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

Page 54 of

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Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

Answer Key 1.2-1

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

D B A A B

Page 55 of

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Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI


Store Bakery Products

Contents: 1. 2. 3. 4.

5. 6. 7. 8. 9.

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

Assessment Criteria: 1. 2.

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

Conditions: 

   


   




Assessment Method:    

Oral questioning and written examination Observation Demonstration

Page 56 of

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Date Developed:



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OLTIT

Developed by:


REVISION # OI

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

Read: Information Sheet 1.3-1 STORE YEAST GOODS

1.

Store at correct temperature and conditions of storage

2.

Maintain maximum eating quality, appearance and freshness

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

Plain sweet yeast dough

2.

Fruit buns

3.

Chelsea buns

4.

Panettone (Italian Fruit Bread)

5.

Christmas stolen

6.

Savarins & Babas

7.

Stock Syrup for Baba/Savarin

8.

Croissants

9.

Croissant Fillings

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

Producing Bakery Products.

10. Danish Pastry 11. Danish Pastry Fillings 12. Cherry filling 13. Cheese filling

Feel free to show your outputs to your trainer as you accomplish them for guidance and evaluation. This Learning Outcome deals with the development of the Institutional Competency Evaluation Tool which trainers use in evaluating their trainees after finishing a competency of the qualification. Go through the learning activities outlined for you on the left column to gain the necessary information or knowledge before doing the tasks to practice on performing the requirements of the evaluation tool.

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

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

Products.

21. Sour cherry filling 22. Poppyseed filling 23. Continental rounds 24. Yeast raised donuts

Page 57 of

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Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

Information Sheet 1.3-1 1. Store at correct temperature and conditions of storage Bakery products tend to be stable at room temperature. No special storage requirements need to be applied for daily use.

For any product that is to be served after the day of manufacture the product will need to be covered and protected from outside contamination: 



Products with cream filling will need to be kept chilled Crème patissiers can stand at room temperature for the day but must then be discarded and not used.

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

If they are to be stored at room temperature then: 







Store at Room Temperature Festive product may be stored for a couple of days. For longer storage it is best to freeze. If the baked product does not contain dairy products then it can be stored at room temperature. It should be protected from the environment by being covered. When food is chilled it can lose essential parts of the flavour.

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

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

Storing in Cool room Product with dairy ingredients like cream and crème pâtissière need to be kept chilled to stop bacterial activity rising above acceptable limits. Never store for too long in cool room: fresh cream, same day only. Page 58 of

98

Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

Product degradation will be too great and eating quality diminishes.

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



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



To maintain the eating quality of bakery items: 

Use as soon as possible



Cover to protect from environment



Keep chilled if needed



Keep dry.

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

Thawing is quick as the product is light



Thawing is best at room temperature.

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

Bake daily



Bake only what you can sell



Bake in small batches.

Page 59 of

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Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

Task Sheet 1.3-1 RECIPES

Plain Sweet Yeast Dough Group A

Ingredients Bakers Flour

%

Weight 100

1.000

8

0.080

1.5

0.015

12

0.120

MRU

0.010

Shortening (Merita)

8

0.080

Milk Powder

2

0.020

Dry Gluten, optional

2

0.020

Yeast, compressed Salt Sugar Bread Improver

Lemon rind Water

Costing

#1 +/-55

0.550

Total

1.895

Method: 

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



Mix into a clear, well developed dough



FDT 28ºC and allow to rest.



Scale off @ .060gm each



Hand Up – as appropriate



Intermediate proof 5 mins (covered)



Final mould – as for round buns



Proof – 35ºC 80% RH



Bake at 220ºC for 15 mins





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

Page 60 of

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Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

Finishing alternatives Cream Buns

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



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



Fill the bun with fresh instructed by teacher



whipped

cream

(sweetened)

as

Dust with icing sugar and dress for final presentation.



Finger Buns

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





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

Page 61 of

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Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

Fruit Buns Group A

Ingredients

%

Weight

Baker’s Flour

100

1.000

1

0.010

MRU

0.010

2

0.020

12

0.120

Shortening (Merita)

8

0.080

Milk Powder

4

0.040

Mixed Spice

1

0.010

10

0.100

+/-56

0.560

Currants

10

0.100

Sultanas

25

0.250

6

0.060

Total

2.360

Salt Bread Improver Gluten flour Sugar

Yeast, Compressed Water

B

Mixed Peel

Costing

Method: 

Mix "A” to a smooth well developed dough



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



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



FDT 27ºC



Method: A.D.D.



Scale off. @ 60each



Intermediate proof 5 mins (covered)



Final mould: Round



Tray up



Proof – 35ºC



Bake at 220ºC / 425ºF for 15 mins



Remove from oven and glaze with "Bun Wash".

Page 62 of

98

80% RH

Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

Chelsea Buns Group A

Ingredients

%

Baker’s Flour

Weight 100

0.800

10

0.080

1.5

0.010

12

0.100

MRU

MRU

2

0.015

1.5

0.010

3

0.025

10

0.080

To taste

To taste

Water

50

0.400

Currants

30

0.250

6

0.050

25

0.200

1

0.005

Yeast, Salt Sugar Bread Improver Shortening (Merita) Milk Powder Dry Gluten

B

Egg pulp Bun Spice

C

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

Costing

As required

Total

Method: 

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



FDT 28ºC. Intermediate proof 5 mins (covered) Pin it out to size: 76 cm x 50 cm. Brush with cool melted butter and sprinkle "C" over brushed area, or use alternative fillings





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



Brush top with melted butter



Scale off: Mark into desired pieces and cut



Tray up






Bake at 200ºC for 15 mins



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

Page 63 of

98

Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

Panettone (Italian Fruit Bread) Group

Ingredients

%

Weight

A

Bakers Flour

26

0.260

5

0.050

45

0.450

4.5

0.045

33

0.330

6

0.060

20

0.200

Lemon Zest

3

0.030

Orange Zest

3

0.030

Yeast, compressed Milk, Caster Sugar

B

Butter, soft Sugar Egg Yolks

Orange blossom flavour

Costing

Little

Honey

5

0.050

C

Bakers Flour

74

0.740

D

Raisins

22

0.220

Orange Peel (finely chopped)

25

0.250

Chopped blanched Almonds

10

0.100

Total

2.815

Method: 

Calculate sufficient dough to produce 4 x 750 gm Panettone



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



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



Add "D" and carefully mix through



Scale off, Hand up



Final mould: Round



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



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



Bake at 200ºC/425ºF for 25 mins



Place onto cooling wires on removal from the oven



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

Page 64 of

98

Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

Christmas Stollen Group A

Ingredient

%

Weight

Bakers flour

34

0.170

Water

24

0.120

2

0.010

Yeast

10

0.050

Butter

24

0.120

1.5

0.005

1

1

12

0.060

1

0.010

Cardamom

0.5

0.003

Mace

0.3

0.002

Plain flour

66

0.330

Water

15

0.075

2

0.010

Sultanas

60

0.300

Mixed Peel

13

0.065

Slivered Almonds

17

0.085

8

0.040

18

0.090

Total

1.545

Milk Powder

B

Salt Lemon rind Castor Sugar Vanilla Essence

C

Milk powder

D

Rum

E

Costing

Marzipan

Method: 







Produce 2 stollen.720gm each Mix group 4 together and leave covered, preferably overnight. Warm water in group 1 to 35 – 40°C Break down the yeast in the water and add remaining ingredients in group 1 to produce a ferment at 28°C



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



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



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



Mix together to form a smooth dough



Remove from machine and rest for approximately 20 minutes



Finished Dough Temperature: 28°C.

Page 65 of

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Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

Make Up Procedure: CHRISTMAS STOLLEN Remove 200gm of plain dough from batch. Mould into 2 x 100gm pieces





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



Scale and mould fruit dough into 2 even pieces



Allow dough to recover for 5 minutes



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



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



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



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



Wrap each unit inside a plain dough square



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



Prove to ½ proof only



Bake at 200 – 220°C with steam



When baked, brush liberally with melted butter while still hot



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



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

Page 66 of

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Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

Page 67 of

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Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

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

Ingredients

%

Bakers Flour

Weight 100

1.000

Yeast, compressed

10

0.100

Milk, 38oC

40

0.400

Egg

65

0.650

Castor Sugar

7

0.070

Salt

1

0.010

B

Butter, soft

40

0.400

C

Currants

36

0.360

Total

2.990

Costing

Method: 

Mix "A" into a clear, well developed dough



FDT 32ºC



Proof until doubled in size



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



Pipe into moulds and fully proof



Bake at 210ºC until golden brown in colour



Large savarins require lower temperature



Remove from oven, place onto cooling wire



Soak in stock syrup and glaze with boiled apricot jam



Decorate with fresh, whipped cream and fresh fruit.

Page 68 of

98

Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

Stock Syrup for baba/savarin Group

Ingredients

A

B

%

Weight

Water

100

2.000

Sugar

50

1.000

Orange zest and juice

2 each

Lemon juice and zest

2 each

Cinnamon quills

2 each

Cloves

4 each

Bay leaves

2 each

Rum

Costing

To taste

Total

3.050

Method: 

Obtain zest and juice from citrus fruit



Add remaining ingredients and boil for 10 min



Let stand for further 10 min



Strain and use



For Babas add “B” after straining.

Page 69 of

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Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

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

Ingredients

%

Weight

A

Bakers Flour

100

1.000

6

0.060

60

0.600

Castor Sugar

6

0.060

Salt

2

0.020

2.5

0.025

40

0.400

Total

2.165

Yeast, compressed Water, cold

Dry Gluten

B

Royal Danish or Butter

Costing

Method: 

This is sufficient dough to produce 24 x 80gm croissants



Allow 10 % scrap pastry from cutting when calculating



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



Roll out dough 75 x 50 cm



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



Same as in English Puff pastry



Give a single turn (Fold in 3)



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



Repeat turning two more times.



Finished pastry should have 3 x single folds



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

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

Page 70 of

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Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

MAKE UP PROCEDURE: Plain Croissants:

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

Page 71 of

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Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

Croissant Fillings Bacon & Cheese Filling Group

Ingredients

%

Weight

A

Bacon , diced

50

0.500

100

1.000

Total

1.500

%

Weight

100

1.000

7.89

0.078

Total

1.078

Cheese, grated

Costing

Method: Mix all ingredients together.



Marzipan Filling Group

Ingredients

A

Butter Raw Marzipan

Costing

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



Add filling 30 gm per croissant.



Chocolate Group

Ingredients

A

Chocolate

%

Weight

100

1.000

Total

1.000

Costing

Note: 0.015 (per croissant)

Method: 



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

Page 72 of

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Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

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

Dough Group

Ingredients

%

Weight

A

Bakers Flour

100

1.000

5

0.050

1.5

0.015

4

0.040

MRU

0.010

4

0.040

Water

37.5

0.375

Egg

22.5

0.225

4

0.040

55

0.550

Total

2.345

Yeast, compressed Salt Sugar Bread Improver 1% Butter, unsalted

Milk Powder

B

Butter or

Costing

Royal Danish (Margarine)

Method: 

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



Allow 10 % scrap pastry from cutting when calculating



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



Roll out dough 75 x 50 cm



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



Give a single turn (Fold in 3 )



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



Repeat turning two more times



Finished pastry should have 3 x single folds



Roll out pastry to 4 mm thickness



Cut fill and finish as required.

Page 73 of

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Date Developed:



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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 36°C



Bake at 230°C for approx. 12 – 15 min



After baking, immediately glaze with boiled apricot jam



Remove from baking tray and place onto a cooling wire



When cool, ice with prepared fondant.

YIELD: 24 units. 100 Pipe

100 Apricots

100

1 0

Custard 0

100

100

100

Fold 2 opposite corners in to overlap

1 0 0

Apple Mix 1 0 0

Fold 4 corners into centre to overlap

1 0 0

Page 74 of

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Date Developed:



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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.

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REVISION # OI

Danish Pastry Fillings Hazelnut Filling Group

Ingredients

%

Weight

A

Caster Sugar

28

0.280

6

0.060

74

0.740

100

1.000

Cake Crumbs

50

0.500

Honey

10

0.100

Vanilla

To taste

To taste

Lemon

To taste

To taste

Cinnamon

To taste

To taste

Rum

To taste

To taste

Total

2.680

Butter Milk

B

Ground Hazelnut, toasted

C

Costing

Method: Boil “A” and pour over remaining ingredients



Lemon Filling Group

Ingredients

%

Weight

A

Lemon Curd

100

1.000

B

Cake Crumbs

50

0.500

Total

1.500

Costing

Method: 

Mix all ingredients together.

Cherry Filling Group

Ingredients

%

Weight

A

Cherry Juice

100

1.000

Caster Sugar

20

0.200

Cinnamon

2 sticks

B

Corn flour/Arrowroot

12

0.120

C

Sour Cherries

70

0.700

Total

2.020

Page 76 of

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Costing

Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

Method: Boil juice, sugar and cinnamon



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



Add Cherries.



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

Cheese Filling Group

Ingredients

%

Weight

A

Cream Cheese (Quark)

100

2.500

Caster Sugar

20

0.500

B

Eggs

10

0.250

C

Raisins

5

0.125

Lemon Zest

#2

Salt

D

Costing

pinch

Custard Powder

2.6

0.065

Total

3.440

Method: 

Mix all ingredients together.

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Date Developed:



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REVISION # OI

Apple Filling Group

Ingredients

%

Weight

A

Apple, diced

100

1.000

28

0.280

0.8

0.008

Caster Sugar Cinnamon

B

Water

12

0.120

C

Instant Clear Gel

12

0.120

D

Sultanas

12

0.200

Total

1.728

Costing

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



Almond Filling Group

Ingredients

%

Weight

A

Raw Marzipan

100

0.100

Almonds Ground

100

0.100

0.1

0.001

Cinnamon Oranges

Costing

#1

Egg Whites Rum

60

0.060

0.5

0.005

Total

0.310

Method: Mix all ingredients together.



Crème Patissiere Group

Ingredients

A

Milk

B

%

Weight

100

1.000

Caster Sugar 1

10

0.100

Egg Yolks

12

0.160

Vanilla Essence

0.5

0.005

Caster Sugar 2

10

0.100

Page 78 of

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Date Developed:



May 2017

Costing


OLTIT

Developed by:


REVISION # OI

C

Cake flour

6

0.060

Corn flour

5

0.050

Total

1.475

Method: 

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



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



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







Place all the flour-mix back into the remainder of the boiling milk and bring back to the boil, until it thickens. Strain crème patisserie through a strainer, sprinkle with caster sugar and pl astic wrap, to prevent a crust from forming. Note: In some formulae for the crème patisserie cornflour is replaced with custard powder. Custard powder is cornflour with yellow food colour and vanilla flavour, usually VANILLIN.

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

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Bohemian Cake Group

Ingredients

%

Weight

A

Baker’s Flour

100

1.000

7

0.070

10

0.100

8

0.080

Milk

46

0.460

Salt

2

0.020

To taste

To taste

Total

1.830

Yeast, compressed Eggs Sugar

Lemon, Vanilla

Costing

Method: 

30 x 60 gm Bohemian Cakes



Mix "A" into a clear, well developed dough



Scale off: 60 gm pieces



Hand up: Round



Roll out to 3 mm thick discs



Brush with water



Pipe 25 gm of each filling onto base



Sprinkle with butter crumble









Remove from oven, place onto cooling wires



Dust with icing sugar when cold.

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REVISION # OI

Streuselkuchen 2 x GN Trays Group

Ingredients

%

Weight

A

Bakers Flour

25

0.280

Yeast, compressed

6

0.070

Sugar

3

0.035

Water

26

0.300

Bakers Flour

75

0.845

Butter, soft

21

0.240

Milk Powder

2.5

0.030

10

0.115

B

Sugar Lemon Zest

Costing

#2

Egg

20

0.220

Salt

1

0.001

Total

2.152

Method: 

Mix "A" and let stand until doubled in size



FDT 28ºC



Add "B" to sponge and mix until developed



Divide in half and mould round After resting time, roll out to tray size and place dough carefully into tray



Spread filling onto dough piece





Top with streusels



Proof – 32ºC



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



Remove from oven, place onto a cooling wires



When cold dust with icing sugar.

Page 81 of

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80% RH,

1\2 proof

Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

Cream Cheese Topping (Yields 1 slice) Group

Ingredients

%

Weight

A

Milk

100

1.000

Sugar

36

0.360

Cornflour

12

0.120

100

1.000

8

0.080

Cream Cheese, softened Rum Lemon Zest and Juice

Costing

#2

Total

2.600

Method: 

Disperse a little milk with the cornflour



Bring remaining milk and sugar to the boil Thicken with cornflour



Cool and stir in cheese and flavouring.



Streusel Topping (Yields 1 slice) Group

Ingredients

%

Weight

A

Castor Sugar

50

0.500

Cake Margarine

50

0.500

100

1.000

To taste

To taste

Total

2.000

Bakers Flour Salt, Vanilla, Lemon

$

Method: 

Cream sugar and margarine, add flavours



Add flour



Rub through a coarse sieve and refrigerate



Place onto Cream cheese mixture.

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

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Date Developed:



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REVISION # OI

Curd Cheese Filling (Filling 1) Group

Ingredients

%

Weight

A

Curd Cheese

100

1.000

Cornflour

606

0.066

Eggs

8.3

0.083

Sugar

5.8

0.058

Butter, melted

8.3

0.083

Salt

0.8

0.008

To taste

To taste

Total

1.298

Lemon, Vanilla

Costing

Method: Blend ingredients together.



Sour Cherry Filling (Filling 2) Group

Ingredients

%

Weight

A

Cherry Juice

142

1.420

Sugar

57

0.057

Custard Powder

17

0.017

To taste

To taste

100

1.000

Total

2.494

Cinnamon Sour Cherries

Costing

Method: 

Calculate ratio for fillings



Boil cherry juice



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



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

Page 83 of

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Date Developed:



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REVISION # OI

Poppy seed Filling: (Filling 3) Group

Ingredients

%

Weight

A

Poppyseeds, crushed

100

1.000

Milk

60

0.600

Sugar

80

0.800

Butter

30

0.300

Egg

40

0.400

Marzipan

40

0.400

Cake Crumbs, sweet

40

0.400

Cinnamon

Costing

to taste

Total

3.900

Method: 

Boil milk and stir in poppy seeds



Mix marzipan with butter and eggs



Add remaining ingredients and blend together.

Continental Rounds Group

Ingredients

%

Weight

A

Baker’s Flour

100

1.000

Yeast, dried

3

0.030

Salt

1

0.010

Sugar

7

0.070

MRU

0.010

Shortening ( Merita )

4

0.040

Milk Powder

3

0.030

Dry Gluten

3

0.030

+/-48

0.480

Total

1.690

Improver

B

Water



Calculate sufficient dough to produce 3 x 450 gm rounds



Mix "A", Mix "B"



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



FDT 28ºC, Method: A.D.D.

Page 84 of

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Date Developed:



May 2017

Costing


OLTIT

Developed by:


REVISION # OI



Scale off



Hand Up – as appropriate



Intermediate proof for 5 mins (covered)



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



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



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



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



Proof 30 – 35ºC 80% RH, to 3/4 proof






Remove from oven, place onto a cooling wire



When cold, decorate with fondant.

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

Page 85 of

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Date Developed:



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REVISION # OI

Yeast Raised Donuts Group

Ingredients

%

Weight

A

Baker’s Flour

100

1.000

1

0.010

10

0.100

MRU

0.010

Yeast, compressed

8

0.080

Soya Flour

1

0.010

Milk Powder

1

0.010

Salt Sugar Bread Improver

B

Bun Shortening

10

0.100

C

Water

55

0.550

Lemon

Costing

As required

Total

1.890

Method 

Mix "A".



Add "C" and mix clear



Add "B"



Rest for 15 min, covered



FDT 26ºC



Scale off: 60 gm Donuts



Mould to shape as instructed



Place onto greased tray



Proof ½ proof






Deep-fry at 170ºC until golden brown in colour



Place onto a cooling wire.

Finish for various donuts 

Cinnamon sugar



Glaze with boiled apricot jam and fondant



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

Page 86 of

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Date Developed:



May 2017


OLTIT

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REVISION # OI

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

Rolled in A1 sugar



Glazed with apricot jam and white fondant



Dusted with Icing Sugar.

Troubleshooting Chart Product fault

Problem

Large Blister or

Remedy

Proofed too dry

Increase relative humidity

Improper dough temperature

Check and correct water temperature

Underproofed

Increase proofing time.

Dough too young

Allow longer fermentation

Proofer has too much moisture

Reduce humidity

Insufficient Drying

Allow longer floor time

Frying temperature too low

Calibrate and adjust

Dough too old

Handle 2nd and 3rd cuts sooner

Shortening breakdown or dirty

Filter or replace

Over-proofing

Decrease proofing time

Over-fermented

Reduce fermentation time


Reduce humidity

Frying temperature too high

Calibrate and adjust

Dough too young

Allow longer fermentation

Shortening breakdown or

Filter or replace

Air Pocket

Excessive Shortening Absorption

Crust Colour too Dark.

dirty Frying time too long

Check frying time. (do not fry by colour)

Page 87 of

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Date Developed:



May 2017


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REVISION # OI

Product fault

Problem

Crust Colour too Light

Remedy

Frying temperature too low.

Calibrate and adjust.

Dough too old.

Handle 2nd and 3rd cuts

Over-fermented.


Excessive scrap added to dough

Add 10% maximum

Frying time too short

Check frying time. (do not fry by colour)

Dough takes too long To rise in bowl

Dough temperature too low

Adjust water temperature

Not enough yeast Bad yeast Production Room too cold

Dough rises too fast

Dough mixed too warm

Adjust water temperature

Too much yeast Dough or Donut

Dough too old

Handle 2nd or 3rd cut

tastes sour

sooner Shortening breakdown or

Filter or replace

dirty Too much yeast


Over fermented

Donuts Balling

Excessive Spreading

Page 88 of

98

Excessive scrap added to dough

Add 10 % maximum

Dry proof

Increase humidity

Under proof

Increase proofing time

Improper shrinking

Thoroughly shrink on bench or adjust rollers


Reduce humidity

Mix is too wet

Reduce water in mix

Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

External Faults in Bread and Their Causes

Possible Causes

Lack of Volume

Dough too tight, especially in the case of tin bread

X

Dough chilled during fermentation

X

Excessiv e Volume

Lack of Colour

X

Dough skimming during proving owing to dough humidity too low

X

X

Oven temperature too low

X

Oven temperature too high Over ripe dough

X X

Soft moulding

X X

Too little yeast for the system employed

X

Too much salt

X

Too low in maltose figure

X

Too little salt

X

X

X

Too high maltose figure

X

Too little proof

X

Under ripe dough

X

Flour dark or offal

X

X

Flour weak

X

X

Flour very strong

X

Flour ‘short’ due to overheated wheat or over treatment

X

Page 89 of

98

Shelled Top Crust X

Dough temperature too high

Excessive proof

Excessive colour on crust

X

X blistered

Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

Internal faults in bread and their causes Possible Causes

Coarse Texture

Dough too slack

Crumbly Bread

Streaky Crumb

Holes in Crumb

x

Dough temperature too high

Dark Crumb x

x

Dough not properly mixed

x

Dough scraps from machines

x

x

Excessive top heat in oven

x

Flour not sifted

x

Flours insufficiently blended

x

Flash heat in the oven

x

Grease from divider

x

Incorrect mixing

x

(ingredients) Incorrect moulding

x

x

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

x x

Over ripe dough

x

x

x

Skinning of dough before baking Too much proof

x

x

x

x x

x

Too high matose figure, especially if excessive

x x

x

steam in oven Too low matose figure in the flour

x

Too much dusting flour

x

Too little proof

x

Excessive grease in moulder

Page 90 of

98

x

Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

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

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

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

Page 91 of

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Date Developed:



May 2017


OLTIT

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REVISION # OI

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

Don’t

Agree

Know

Do Not Agree

Does Not Apply

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

Page 92 of

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Date Developed:



May 2017


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REVISION # OI

The best things things about this unit were: were: __________________________________________________________________ ______________________________ ____________________________________________ ________ __________________________________________________________________ ______________________________ ____________________________________________ ________ __________________________________________________________________ ______________________________ ____________________________________________ ________ __________________________________________________________________ ______________________________ ____________________________________________ ________ The worst things things about this unit were: were: __________________________________________________________________ ______________________________ ____________________________________________ ________ __________________________________________________________________ ______________________________ ____________________________________________ ________ __________________________________________________________________ ______________________________ ____________________________________________ ________ __________________________________________________________________ ______________________________ ____________________________________________ ________ The things you should change in this unit are: are: __________________________________________________________________ ______________________________ ____________________________________________ ________ __________________________________________________________________ ______________________________ ____________________________________________ ________

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Date Developed:



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REVISION # OI

Trainee Self-Assessment Checklist PREPARE AND PRODUCE BAKERY PRODUCTS

Yes

No*

Prepare and bake yeast goods 1.1

Select required commodities according to recipe and production requirements

1.2

Prepare a variety of yeast goods to desired product characteristics

1.3

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

1.4

Use appropriate equipment to prepare and bake yeast goods

1.5

Use correct techniques to produce yeast goods to enterprise enterprise standards

1.6

Bake yeast goods to enterprise requirements and standards

1.7

Select correct oven conditions for baking yeast goods

Decorate and present/display yeast goods 2.1

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

2.2

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

2.3

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

Store yeast goods 3.1

Store at correct temperature and conditions of storage

3.2

Maintain maximum eating quality, appearance and freshness

The trainee’s trainee’s underpinning underpinning knowledge knowledge was: was: 

Satisfactory

Not Satisfactory



Feedback to trainee:

The trainee’s trainee’s overall performance performance was: Satisfactory



Not Satisfactory

Assessor’s signature:

Page 94 of

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Date:

Date Developed:





May 2017


OLTIT

Developed by:


REVISION # OI

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

BREAD AND PASTRY PRODUCTION NC II

Unit of competency:


Date of assessment: Time of assessment: Instructions for demonstration Given the necessary tools, the candidate will be able to demonstrate, Prepare and Produce Bakery Products following standard procedures within 15 minutes.  to

show if evidence is demonstrated

DEMONSTRATION

Yes

No

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







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











During the demonstration of skills, did the candidate: 







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

N/A



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

The candidate’s candidate’s demonstration demonstration was: Satisfactory 

Page 95 of

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Not Satisfactory

Date Developed:



May 2017




OLTIT

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REVISION # OI

THIRD PARTY REPORT

Candidate name: Name of third party:

Contact no.

Position: Relationship with candidate:

□

□

employer

□

supervisor

□

colleague

other

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

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

From:

To:

BREAD AND PASTRY PRODUCTION NCII Prepare and Produce Bakery Products

The candidate is being assessed against the competency standards for We are seeking your support in the judgment of this candidate’s competence. Please answer these questions honestly as a record of the candidate’s performance while working with you. Thank you for your time.

Comments regarding candidate performance and experience I can verify the candidate’s ability to: (tick the correct response] 

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

Yes

No Not sure

□

□

□

□

□

□

□

□

□



□

□

□



□

□

□





Comments to support my responses:

Third party signature:

Date:

Send to:

Page 96 of

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Date Developed:



May 2017


OLTIT

Developed by:


REVISION # OI

CBLM - BPP Prepare and Produce Bakery 1 Edited

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