procedures (1).ppt

Baked Products
Mixing Methods 2.05

Types, Kinds and Classification
of Bakery Products
 Preparing bakery products requires no trick
but adequate mastery of the processes in
baking.
 Baking has become not just a favorite past
time or hobby but a highly profitable
business.
 Bread is one of the most popular best sold
baked products, not only in our country but
in other countries as well.

What people remember in
your baked product?
 People remember it for its quality.
 The quality of bread is affected by the
type of ingredients used, the manner of
the dough is mixed or prepared, and
the temperature maintained during
baking.

Kinds of Dough in Baking Bread
 LEAN DOUGH – the basic ingredients for
bread which include flour, yeast, salts, a little
sugar, and shortening make up a lean dough.
This dough is made up into Pan de sal, Pan
Amerikano, French bread, and other crusty
bread varieties.

Kinds of Dough in Baking Bread
 RICH DOUGH – Rich dough has butter, nuts,
fruits, eggs and condiments. Milk is often
used, too. Rich dough also uses more sugar.
This dough is used in making rolls, coffee
cakes, and the sweet bread varieties.

Methods of Mixing Dough
 STRAIGHT METHOD – Combines all
ingredients together at one time to make the
dough. The dough is kneaded and set aside
to rise.
 SPONGE AND DOUGH METHOD - Mixes part
of the liquid, flour, and all of the yeast to
make a soft mixture which is set aside to rise
until bubbly. Then, the remaining ingredients
are added and the mixture is treated as
straight dough.

Characteristics of a Well-Made Bread
 Bread of high quality is characterized by the
following:
1. It is large for its weight, well-rounded top,
and free cracks and bulges.
2. The crust is thin with an even golden brown
color.
3. It has fine and even grain, elongated cells,
and thin cell wall making the crumb smooth,
soft, elastic, and creamy white with a silken
sheen.

Characteristics of a Well-Made Bread
 Bread of high quality is characterized by the
following:
4. It does not crumble easily.
5. It has a sweet and nutty odor, not sour.

COOKIES
 Cookies are always popular.
 They are really “little cakes, flat, sweet and
small. They can be made in a variety of
shapes and flavors, and can be served in just
as many different ways.

KIND OF COOKIES
 DROP COOKIES – Are irregular and unevenly
shaped. They are made simply by dropping
the cookie batter from a teaspoon to a baking
sheet to get the popular tongue-shaped
cookies.
 ROLLED COOKIES – Are made from dough
which have been rolled out and cut with
cutters to form shapes that fit special
occasions such as Christmas, Valentine’s Day
and Easter.

KIND OF COOKIES
 PRESSED or BAGGED COOKIES – Are made
with more butter which makes the finished
product richer in taste than the other types of
cookies. They are made by pressing the
mixture out of a cookie presser or pastry tube
onto the baking sheet, and at the same time
forming it into varied shapes like rings or
ribbons.

KIND OF COOKIES
 COOKIE BAR – This type of cookie is cut into
bars after baking. They are usually small and
square in shape.
 REFRIGERATED COOKIES – This type of
cookie is frozen and cut into desired shapes
before baking.

Mixing TECHNIQUES
Mixing methods greatly affect flour mixtures
and its resulting product. Various techniques
have been developed for efficiency and
convenience.

Mixing TECHNIQUES
 CREAMING – Rubbing one or two ingredients
in a bowl with the help of wooden spoon or
electric mixer to make a soft fluffy mixture.
The creamed mixture should have both
smooth and grainy particles.
 CUTTING IN – Mixing fat and flour with the
use of a pastry blender or two knives in a
scissor-like manner. This method cuts fat into
small pieces, coating them with flour to form
coarse, granular mixtures for pastries and
biscuits.

Mixing TECHNIQUES
 FOLDING – this is working with 2 ingredients
very gently to retain air in the mixture. It
often involves one delicately textured
ingredient such as beaten egg white or
whipped cream, which would be educed to
nothing if handled crudely, and a batter type
mix.
 CUT AND FOLD – A combination of two
motions cutting vertically through the mixture
and turning over and over by gliding the
spoon or rubber scraper across the bottom of
the mixing bowl at each term.

Mixing TECHNIQUES
 BEATING – It is done to incorporate air in the
mixture by mechanical agitation. It could be
done with the aid of special gadgets like wire
whips, egg beaters or electric food mixers or
with a fork.
 STIRRING – It is often done with a wooden
spoon, rotating it through a mixture as long
as necessary usually until the ingredients are
combined.
 WHIPPING – It is a process of beating eggs
and cream to fill them with air and make
them thick and fluffy.

Mixing TECHNIQUES
 SIFTING – It is the process of separating
coarse particles in the ingredients by passing
through a sieve. Air is incorporated through
this method.

MUFFIN
Are simple cup breads leavened and are
considered a member of the quick bread
family. A variety of quick loaf breads and
coffee cakes can be derived from the
basic muffin recipe.

OUTSIDE CHARACTERISTICS OF
MUFFIN AND QUICK BREADS
 SHAPE: Uniform; well-rounded top; free from
peaks; no crack.
 SIZE: Uniform; large in proportion to weight
 COLOR: Uniform golden brown
 CRUST: tender; pebbled or slightly rough;
shiny

INSIDE CHARACTERISTICS OF
MUFFIN AND QUICK BREADS
 COLOR: Creamy white or slightly yellow;
free from steaks.
 GRAIN: Round, even cells; free from
tunnels.
 TEXTURE: Tender; moist; light.
 FLAVOR: Pleasing; well-blended with no
bitterness.

BISCUITS
Biscuits are small flaky quick breads. They
have leavened with fast-acting leaveners
which make preparation time shorter than any
yeast leavened bread.

TWO WAYS TO MAKE BISCUITS:
 Using solid fats
Solid fats are cut into the flour with a fork,
a pair of knives or a pastry blender until it
coast the flour and is fairly crumbly and mealy.
Liquid is added to make soft dough and then
the mixture is rapidly but lightly kneaded to
evenly distribute the mixture and sufficiently
develop the gluten for flaky product.

TWO WAYS TO MAKE BISCUITS:
 Using liquid shortening or “wet to dry
method”
Liquid shortening or oil is added to the liquid
ingredients and mixed with the dry ingredients
to make soft dough. It is kneaded rapidly but
lightly and treated like the solid fat dough.

Outside Characteristics of biscuits
 Shape: Uniform; straight sides and level tops
on rolled biscuits
 Size: Uniform; twice the size of unbaked
biscuits.
 Color: uniform golden brown tops and
bottoms – sides lighter, free from yellow or
brown.
 Crust – Tender; moderately smooth; free
from excess flour.

Inside Characteristics of Biscuits
 Color: Creamy white; free from yellow or
brown spots.
 Grain: Flaky, pulling off in thin sheets;
medium fine, even cells.
 Texture: Tender; slightly moist; light.
 Flavor: Pleasing, well-blended with no
bitterness.

Dough Vs Batter
 Soft Dough
 Used mainly for
biscuits
 Shape by hand
 Batter
 Pour batter
 Liquid enough to pour
 Pancakes
 Drop batter
 Thicker & will drop
from spoon
 Muffins

Baked Products Ingredients-
Flour
 Gives baked goods
structure
 Gluten gives strength &
elasticity
 3 types:
 Bread
 Heaviest
 Has most gluten
 All-purpose
 Can be:
 Plain
 Self-rising- has salt &
baking powder added
 Cake
 Lightest

Leavening Agents
 Steam
 Produced in most baked products
 High temperatures mixed w/ liquids
 Carbon Dioxide
 Chemical reaction between ingredients
 3 ingredients make CO2:
 Yeast
 Baking soda
 Baking powder

Leavening Agents
 Yeast
 Microscopic, single-
celled plant
 Must ferment
 3 types:
 Compressed
 Dry-Active
 Fast-rising

Leavening Agents
 Baking Soda
 Sodium Bicarbonate
 An alkali
 Needs acid to work
 Buttermilk
 Molasses
 Brown sugar

Leavening Agents
 Baking Powder
 Contains dry acid or
acid salt, baking
soda, & starch/flour
 Most are double-
acting
 Releases some co2
when moistened &
rest when heated

Liquids
 Hydrates
 Helps form gluten
 Moisten or dissolve
ingredients
 Serves as leavening
agents

Fats
 Tenderizing agents

Eggs
 Incorporate air
 Add flavor & color
 Add structure

Sugar
 Gives sweetness
 Tenderizes
 Helps crusts brown
 Gives moisture

Salt
 Adds flavor
 Helps yeast

Biscuit Mixing Method
 Used for:
 Biscuits
 Pie Crusts

Biscuit Mixing Method-
Steps
 Sift Dry ingredients
together

Steps
 Cut in shortening
using pastry blender
 Can use knives,
fingers, fork
 Should have
consistency of
course cornmeal

Steps
 Add liquid & mix
 Drop-use
tablespoon/mixing
spoon to “drop”
dough onto pan
 Bake at 375-475

Steps
 Rolled
 Turn dough onto
floured
counter/pastry sheet
 Knead 8-10 times
gently
 Using rolling pin, roll
dough to ½ to ¾
inch thick

Steps
 Cut biscuits with
floured glass/biscuit
cutter
 Place on pan & bake
at 375-475 F until
golden brown

Characteristics of Biscuits
 High- Quality Biscuits
 Even shape
 Smooth, level top with
straight sides
 Crust is evenly browned
 Interior is white to
creamy white
 Crumb is moist & fluffy
 Peels off in layers

 Under-Mixed
Biscuits
 Low volume
 Rounded top
 Slightly rough crust
 Crumb is tender

 Over-Mixed Biscuit
 Low volume
 Rounded top that is
smooth
 Crumb is tough &
compact

Muffin Mixing Method
 Used for:
 Muffins
 Popovers
 Pancakes
 Waffles
 Crepes
 Fruit Breads

Muffin Mixing Method-
Steps
1. Combine all dry
ingredients
2. Combine all liquid
ingredients
3. Make well in dry
ingredients and
pour in liquid
4. Mix until flour/dry
ingredients are
moistened only.
DO NOT over-mix!
Batter will be
lumpy!
5. Pour or spoon into
muffin tins/cups or
pan
6. Bake according to
recipe.

 High Quality Muffins:
 Thin, evenly browned crust
 Top is symmetrical
 Texture is uniform
 Crumb is tender & light

 Over-mixed
 Peaked top
 Pale, slick crust
 Tunnels in interior

 Under-Mixed
 Low volume
 Flat top
 Course crumb

1. the basic ingredients for bread which include flour, yeast, salts, a little
sugar, and shortening make up of this dough.
2. has butter, nuts, fruits, eggs and condiments.
3. Mixes part of the liquid, flour, and all of the yeast to make a soft
mixture which is set aside to rise until bubbly.
4. Combines all ingredients together at one time to make the dough.
5. They are really “little cakes, flat, sweet and small
6. Are made with more butter which makes the finished product richer in
taste than the other types of cookies.
7. Rubbing one or two ingredients in a bowl with the help of wooden
spoon or electric mixer to make a soft fluffy mixture. The creamed mixture
should have both smooth and grainy particles.
8. Mixing fat and flour with the use of a pastry blender or two knives in a
scissor-like manner.
9. It is often done with a wooden spoon, rotating it through a mixture as
long as necessary usually until the ingredients are combined.
10. It is a process of beating eggs and cream to fill them with air and make
them thick and fluffy.

11. – It is the process of separating coarse particles in the
ingredients by passing through a sieve.
12. – A combination of two motions cutting vertically through the
mixture and turning over and over by gliding the spoon or rubber
scraper across the bottom of the mixing bowl at each term
13.– Are made from dough which have been rolled out and cut with
cutters to form shapes that fit special occasions such as Christmas,
Valentine’s Day and Easter.
14. greatly affect flour mixtures and its resulting product
15.– This type of cookie is frozen and cut into desired shapes
before baking
16.-17.Kinds of dough
18.-19. Methods of mixing dough
20.-27. Mixing techniques
28.-30. 3 kind of cookies

1. the basic ingredients for bread which include flour, yeast, salts, a little sugar, and shortening
make up a lean dough. (Lean Dough)
2. Rich dough has butter, nuts, fruits, eggs and condiments. (Rich Dough)
3. - Mixes part of the liquid, flour, and all of the yeast to make a soft mixture which is set aside to
rise until bubbly. (SPONGE AND DOUGH METHOD )
4. – Combines all ingredients together at one time to make the dough. (STRAIGHT METHOD)
5. They are really “little cakes, flat, sweet and small (cookies)
6. – Are made with more butter which makes the finished product richer in taste than the other
types of cookies. (PRESSED or BAGGED COOKIES )
7. – Rubbing one or two ingredients in a bowl with the help of wooden spoon or electric mixer to
make a soft fluffy mixture. The creamed mixture should have both smooth and grainy particles.
(CREAMING)
8. – Mixing fat and flour with the use of a pastry blender or two knives in a scissor-like manner.
(CUTTING IN )
9. – It is often done with a wooden spoon, rotating it through a mixture as long as
necessary usually until the ingredients are combined. (STIRRING)
10. – It is a process of beating eggs and cream to fill them with air and make them thick and
fluffy. (WHIPPING)
11. – It is the process of separating coarse particles in the ingredients by passing through a
sieve. (SIFTING)
12. – A combination of two motions cutting vertically through the mixture and turning over
and over by gliding the spoon or rubber scraper across the bottom of the mixing bowl at
each term (CUT AND FOLD)

13.– Are made from dough which have been rolled out and cut with cutters to form shapes that
fit special occasions such as Christmas, Valentine’s Day and Easter. (ROLLED COOKIES )
14. greatly affect flour mixtures and its resulting product (Mixing methods)
15.– This type of cookie is frozen and cut into desired shapes before baking.(REFRIGERATED
COOKIES )
16.-17.Kinds of dough (Lean dough, rich dough)
18.-19. Methods of mixing dough (straight method, sponge & dough method)
20.-27. Mixing techniques ( Creaming, cutting in, sifting, folding, cut and fold, stirring, beating,
whipping)
28.-30. 3 kind of cookies

procedures (1).ppt

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