Prepare and Produce Bakery Products Guide

Competency-Based Learning Materials
Sector: TOURISM
Qualification Title: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency:
PREPARE AND PRODUCE BAKERY
PRODUCTS
Module Title:
PREPARING AND PRODUCING BAKERY
PRODUCTS

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HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
MODULE TITLE: PREPARE AND PRODUCE BAKERY PRODUCTS.
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
This is a Competency-Based Learning Material for the Module: PREPARING AND
PRODUCING BAKERY PRODUCTS.
This learning material contains activities for you to complete. It covers the
Knowledge, Skills and Attitudes required to complete the competency.
You are required to go through a series of learning activities in order to complete
each of the learning outcomes of this module. In each learning outcome, Learning
Elements and Reference Materials are available for your further reading to assist you
in the required activities. You are expected to accomplish all the required activities
and to answer the self-check after each learning element. Please note that you need
to have 100% correct answers to each self-check to pass the activity. You are
required to obtain answer sheets, which are available from your trainer or at the end
of each learning element, to reflect answers for each self-check. If you have
questions, please do not hesitate to ask your facilitator for assistance.
Recognition of Prior Learning (RPL)
You may have acquired some or most of the knowledge and skills covered in this
learning material because you have:
• Actual experience on the job;
• Already completed training in this area.
BENEFITS OF RPL
• Gives credit for knowledge and experience.
• Reduces duplication of learning.
• Reduces costs of obtaining formal credentials.
• Gives immediate feedback and determines which competencies need
verification and testing.
• Identifies training gaps.
• Training (is individualized and results in a recognized certificate).
• Assists in professional development.
• Allows for better use of time and resources.
• Potentially saves on training costs.
So, if you can demonstrate to your trainer that you are competent in a particular skill,
you do not have to do the same training again. Or, if you feel you have the skills, talk
to your trainer about having them formally recognized. You may also show your
Certificates of Competence from previous training. And if your acquired skills are still
updated / relevant to the module, they may become part of the evidence you can
present for RPL.

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A Record of achievement is also provided for your trainer to fill-in upon completion of
this module.
This module was prepared to help you achieve the required Core Competency in
PREPARING AND PRODUCING BAKERY PRODUCTS with the following Learning
Outcomes in: Preparing Bakery Products, Decorating and Presenting Bakery
Products, and Storing Bakery Products. It will serve as a source of information for
you to acquire the required knowledge and skills for BREAD AND PASTRY
PRODUCTION NC II, with minimum supervision or help from your trainer. This
material will aid you in acquiring the competency at your own pace, independently.
To achieve the full benefit of this module:
• Talk to your trainer and agree on how you will both organize your training on
this unit. Read through the Competency Based Learning Material carefully. It
is divided into sections which cover all the skills and knowledge you need to
successfully complete this module.
• Most probably, your trainer will also be your supervisor. He/She will be there
to support and show you the correct way to do things. Ask for help if you need
one.
• Your trainer will tell you about the important things you need to consider when
doing the activities. It is important you listen and take notes.
• You will have plenty of opportunities to ask questions and undergo rigid
practice. This will help you in achieving competency in your new skill. Ample
practice will improve your speed, memory and confidence.
• Talk with more experienced colleagues and ask for guidance.
• Answer self-checks at the end of each section to test your own progress.
• When you finished each element and feel that you are ready, demonstrate the
activities outlined in the learning material to your trainer.
• As your work through the activities, your trainer will be taking note of your
performance. He / She will be providing feedback on your progress. Your
readiness for assessment will be reflected in his/her report, if and when you
have successfully completed each element.

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UNIT OF COMPETENCY : PREPARE AND PRODUCE BAKERY PRODUCTS
MODULE TITLE : PREPARING AND PRODUCING BAKERY
PRODUCTS
MODULE DESCRIPTOR : 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 : 30 Hours
Introduction
This module contains information and learning activities in Preparing and
Producing Bakery Products.
Upon completion of this module and you feel confident that you have had sufficient
practice, you may request your Trainer to arrange an appointment with a registered
Assessor for your assessment. The results of the assessment will be recorded in
your Competency Achievement Record Sheet.
SUMMARY OF LEARNING OUTCOMES
At the end of this Competency-Based Learning Material, the learners are expected to
meet the following learning outcomes:
LO 1 Prepare Bakery Products
LO 2 Decorate and Present Bakery Products
LO 3 Store Bakery Products
ASSESSMENT CRITERIA
Critical Aspects of Assessment
Evidence of the following is critical:
LO 1.1 Prepare Bakery Products:
• Required ingredients are selected, measured and weighed according to
recipe or production requirements and established standards and procedures.
• A variety of bakery products are prepared according to standard mixing
procedures/formulation/ recipes and desired product characteristics.
• Appropriate equipment is used according to required bakery products and
standard operating procedures.

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• Bakery products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards.
• Required oven temperatures are selected to bake goods in accordance with
the desired characteristics, standards recipe specifications and enterprise
practices.
LO 1.2 Decorate and Present Bakery Products:
• A variety of fillings and coating/icing, glazes and decorations for bakery
products are prepared according to standard recipes, enterprise standards
and/or customer preferences.
• Bakery products are filled and decorated, where required and appropriate, in
accordance with standard recipes and/or enterprise standards and customer
preferences
• Bakery items are finished according to desired product characteristics.
• Baked products are presented according to established standards and
procedures.
LO 1.3 Store Bakery Products:
• Bakery products are stored according to established standards and
procedures.
• Packaging is selected appropriate for the preservation of product freshness
and eating characteristics.
Context of Assessment and Resources Implications
Assessment must ensure that:
• Access to a fully-equipped commercial baking facility, including industry-
current equipment and actual baking items and recipes.
• Presence of industry-realistic conditions such as different baking preparations,
a need to work within time constraints and to deal with typical issues such as
late delivery of stocks and baking ingredients, the baking and preparation
period, communication gap, and diversity of the foodservice and baking
environment.
• Provision of integrated foodservice and baking preparation conditions during a
typical baking preparation session.
• Interaction with others to demonstrate appropriate foodservice and baking
preparation skills.
• Demonstrates knowledge of OH&S requirements and demonstrates safe
working practices in the baking laboratory area.

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LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
LEARNING ACTIVITY ONE
DEMONSTRATE: Prepare
Bakery Products.
Every procedure must be checked
against the Competency
Standards.
Refer to the Information Sheet No. 1.1 on
pages 6-34 of this module.
Given the necessary tools & materials,
demonstrate how to: Prepare Bakery
Products.
Refer to Task Sheets No. 1.1 on pages 35-46.
Refer to Information Sheet No. 1.1.2 on pages
47-51.
Refer to Task Sheets No. 1.2 on pages 52-57.
Refer to Self-Check 1.1 on page 58-59.
Answer Key 1.1 on page 60.
DEMONSTRATION: Preparing Bakery
Products.
LEARNING ACTIVITY TWO
DEMONSTRATE: Decorate and
Present Bakery Products.
Standards.
Refer to the Information Sheet No. 1.2 on
pages 61-62 of this module.
demonstrate how to: Decorate and Present
Bakery Products.
Refer to Self-Check 1.2 on pages 63-64.
DEMONSTRATION: Decorating and
Presenting Bakery Products.
LEARNING ACTIVITY THREE
DEMONSTRATE: Store Bakery
Products
Standards.
Refer to the Information Sheet No.1.3 on pages
66-67 of this module.
demonstrate how to: Store Bakery Products.
Refer to Self-Check 1.3 on page 68-69.
DEMONSTRATION: Storing Bakery
Products.

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INFORMATION SHEET NUMBER 1.1 / LEARNING OUTCOME NUMBER 1.1
PREPARE BAKERY PRODUCTS
TO PREPARE BAKERY PRODUCTS
Bakery Goods
Definition:
Bakery goods can divide into several categories:
• Bread and bread rolls.
• Sweet yeast products.
• Cake and sponge products.
• Sweet and savoury pastries.
For the Baker and Patissier
It opens an opportunity to be creative, either by reformatting recipes, selecting the
right formulae and ingredients for specific products,
varying sizes and shapes and also in varying baking times
and temperatures to achieve different styles, eating
qualities and outcomes.
Yeast Goods or Fermented Goods are all products made
and aerated with fresh and compressed, dried or liquid
yeast – natural or manufactured.
Products include breads, croissants, Danish pastries,
Buns, Fruit Loaves, Babas, Savarins and many other
specialty items such as yeasted cakes, panettone,
gugelhupf and beesting.
Skills to Produce Doughs in Good Condition
Dough yield calculations and water temperature requirements are important skill to
know when working with yeast good.
Dough Yield Calculations will enable the baker to
produce exactly the amount of dough that will be
needed to produce the required number of units for
sale.
Water Temperature Requirements are needed to produce product at the correct
temperature so that product moves at the required rate.
As the doughs are mixed heat is generated during the mixing process. Having all the
doughs finish at the same temperature allows for proofer time and oven time to be
regulated.
If this is not managed then doughs will be ready to go into the oven and if the
product in the oven is not ready to be used then the unbaked product will over proof
and will not be in optimum condition.

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Water Temperature for Required Finish Dough Temperature (FDT)
The ideal FDT for no-time, rapid or instant doughs is 27ºC – 29ºC.
The variation of water temperature is known as your experience figure because the
required water temperature to finish a dough at a pre-determined figure is based on
bakery conditions and the baker’s experience. These include:
1. Climatic conditions.
2. Bakehouse environment.
3. Dough size.
4. Mixer speed.
5. Flour temperature.
6. Mixing time.
7. Specialty ingredient additions–gluten, conditioners etc.
8. Experience.
Note: In subsequent topics, students should refer back to
these notes when calculating dough quantity and required
water temperature for FDT.
Calculating Required Water Temperature for Required Dough Temperature
Example
Required FDT 31ºC
Multiply by 2 x 2 = 62ºC
Subtract flour temp. 21ºC
Equals required water temp = 41ºC
Actual
Required FDT 28ºC
Multiply by 2 x 2 = 56ºC
Subtract actual flour temp.
Subtract Experience
Calculated req. water temp.
Actual water temp. used
Dough Yield Calculations
When bakers talk about a ‘1kg’ dough, this weight actually applies to the flour
content of the dough only.
When all the other ingredients are added, the total dough weight is referred to as
the expected yield (from 1kg of flour).
Total Dough Weight = Expected Yield
In calculating the ingredient weights for a given amount of dough (the required yield)
we use the expected dough yield from 1kg of flour using the following formula:

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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 % 1kg Factor Required
Flour
Salt
Improver
Yeast
Water
100
2
1
4
60
1.000
0.020
0.010
0.040
0.600
4.1
4.1
4.1
4.1
4.1
4.100
.082
.041
.164
2.460
Total 1.670 6.847
Expected Yield
Total Dough
Weight
The F.D.T. is 27°C. Finished Dough Temperature.
Required Yield is the number of units to be produced multiplied by the scaled
unbaked weight:
3 units @ a scaled weight of 0.520kg (3 x 0.520 = 1.560kg)
Gives the total required yield (dough weight) = 6.760kg
New Base Weight of Flour = Required Yield/Expected Yield
= 6.760 ÷ 1.670 = 4.047904 factor – Round up to = 4.1 factor
Apply factor 4.1 to all ingredients 4.1 x 1.000kg flour = 4.100
Add up the new recipe and the total weight should be sufficient to produce the
required dough weight.

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Element 1:
PREPARE A VARIETY OF BAKERY PRODUCTS
Select Required Commodities According to
Establishment Type/Style, Recipes, and Production
Requirements
Commodities used to produce bakery products may include:
• Flour.
• Sugar.
• Fruit, dried.
• Nuts, whole and ground.
• Egg, fresh or powdered.
• Milk, fresh or powdered.
• Cream, fresh or imitation.
• Gelatine or vegetarian equivalent – setting agents.
• Flavourings and essences.
• Chocolate or cocoa.
• Fats, oils, margarines and shortening.
Depending on the product the term ‘bakery product’ is a
generic term that describes bread, yeast goods, quick bread
and pastry items.
Ingredients
Flour
Wheat is the prime grain that flour is obtained from for the
baking industry.
White flour is the most popular flour, this is because other
parts of the wheat grain are harsh and are unpopular with the general public. This is
not to say they are not good to eat.
The following information relates to doughs for bread and yeast goods, not pastry.
Flour consists of the following elements on average:
Starch 64 – 71%
Protein 9 – 14%
Sugar 2 – 4%
Moisture 11 – 15%
Fat 1 – 2%
Enzymes naturally occurring in wheat flour.
Starch 64% – 71%, provides main body structure through
gelatinisation – bursts (through heat) and swell.

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Starch is broken down by enzymes into simple sugars, which are to be used by
yeast as food.
Proteins Soluble: 9 – 14%
Gluten is formed when insoluble proteins (Glutenin and
Gliadin) are hydrated with moisture, normally water.
The combination of these 2 proteins allows the flour to ‘take
up’ water and hold the moisture within the gluten structure.
When this gluten is developed it becomes tough and elastic
allowing bread dough to expand and hold gas produced
during fermentation.
In unleavened dough like pastry this gluten structure allows for it to be stretched out
over large area without breaking.
It is grey, tasteless and is tough and slightly elastic.
Glutenin – gives strength.
Gliadin – provides elasticity.
Soluble Proteins: 1% – 2%, Albumin, Globulin and Protease.
Sugar
Sucrose 2 – 4%: all plant material naturally contains sugar.
1.5 – 2% is sufficient for gas production up to 5 hours (Bulk
Ferment Time) plus glucose, plus dextrose (inversion of cane
sugar).
If flour is low in these sugars, malt can be added to formulae,
to allow longer Bulk Fermentation Times (BFT).
Moisture 11 – 15%
The natural proportion of water depends on conditions of growth, storage and milling.
Wheat is a hard grain and needs to be soaked in water to aid the milling process.
There are laws pertaining to the amount of moisture allowed
in flour. In Australia it cannot be more than 15%.
Fat 1 – 2% this contains carotene, the colouring pigment of
flour.
Enzymes
Diastatic – amylase change starch in sugars.
Proteolytic – condition the proteins.

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Responsible to soften the gluten, dough tolerance is reduced and could cause
collapsing of the bread, especially in wholemeal products.
Factors Influencing Flour Behaviour
• Quantity and quality of gluten
• Diastatic capacity, the ability to change starch into sugars to provide food for
the yeast to ferment through enzymatic activity.
Salt (Sodium Chloride)
Salt is a natural mineral that consists of 6 parts chlorine and 4
parts sodium.
Functions of salt are:
• Controls fermentation.
• Toughens gluten (stabilising it).
• Increases volume.
• Enhances flavours in bread and provides product with
its characteristic flavour.
• Controls dough – lack of salt results in doughs which are sticky and are
difficult to handle.
• Increases shelf life: acts as an antiseptic - suppresses activity of bacteria is
hydroscopic - attracts moisture.
• Improves crust colour.
Yeast
Baker’s yeast, Saccharomyces cerevisiae, is manufactured specially for the
production of Yeast Goods.
It is a unicellular organism yet each microscopic cell contains
a multitude of enzymes capable of carrying out the most
intricate series of chemical reactions.
Because it is a living organism, baker’s yeast is very
perishable and must have optimum storage conditions.
Compressed yeast should be stored in dark and cool
conditions; it is best used for up to two weeks after manufacture, as it slowly loses it
strengths.
Yeast produces carbon dioxide and ethyl alcohol, by changing sugars.
The activity of yeast is destroyed at temperatures above 55ºC and may be severely
impaired at temperatures over 45ºC.
Production of Gas (CO2)
During fermentation it increases dough volume and produces a porous inflated
structure so that the loaf can be baked quickly (heat penetration is facilitated).

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Production of Flavour
Imparts flavours during fermentation through flavour substances such as organic
acids, esters, alcohols and ketones.
Structure and Texture
This takes place more so in fermented doughs than in A.D.D. systems (chemicals
make the changes in A.D.D. doughs).
It is brought about by the mechanical stretching and moulding
during fermentation.
Nutrition
Yeast is rich in protein and B Vitamins. It must not come into
direct contact with salt, sugar or fat.
Varieties
• Compressed.
• Dried.
• Creamed or liquid.
Yeast Activity and Rate of Fermentation
These are controlled by the following:
• Sugar quantity:
▪ Up to 5.0% speeds up fermentation.
▪ Over 5.0% slows down or retards fermentation.
• Water added to the dough:
▪ Softer doughs – faster rate.
▪ Tighter doughs – slower rate.
• Dough temperature:
▪ Warmer – faster rate.
▪ Cooler – slower rate.
• Acidity:
▪ 4 – 6pH range. Outside these, activity is slower.
• Yeast Quantity:
▪ Lower quantities of yeast will result in longer
proof.
Amounts of salt and fat also inhibit the rate for fermentation or
the activity of yeast.
Remember: yeast is a living thing. It needs to be cared for and
used properly.
Water
• Hydrates gluten forming proteins (Gliadin and Glutenin).

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• Dissolves and disperses salt and sugars and carries sugars to the yeast
which it can only use in liquid form.
• Provides moisture for yeast to grow.
• Hydrates dry yeast and disperses both dry and compressed.
• Controls dough temperature.
• Controls dough consistency.
• Wets and swells starch during baking (gelatinisation) – makes it available to
analyse enzymes.
• Controls enzyme activity (enzymes are active only in liquid or semi liquid
mediums.
• Increases shelf life.
• Contributes to eating qualities.
Bread Improvers
• Ensures additional food supply for yeast.
• Contains malt which is changed into maltose and changes starch into simple
sugar easily fermentable by yeast.
• Contains chemical stimulants ensuring adequate source of nitrogen –
essential for building up protein in newly forming yeast cells.
• Modifies gluten so that the dough is mature as it comes from the mixer. This is
required to hold increase CO2
Gas produced by
the fermenting yeast.
Bread Improvers Basically Assist in 2 Areas
• Gas production.
• Gas retention.
This is what makes a yeast dough rise.
Optional Ingredients and Their Functions
(As permitted under the Australian Food Standard Code)
• Milk powder • Malt products
• Soya flour • Emulsified fats
• Margarine • Shortening
• Currants • Bran
• Nuts • Gluten (dry/wet )
• Bacon • Mould inhibitors
• Jams • Egg
• Honey • Seeds
• Sultanas • Coconut
• Cheese • Mixed peel
• Spices • Crumb softeners
• Various grains • Sugar.
These extra ingredients may be added to a basic Yeast good formula to improve
product qualities in the following areas:
• Enrichment.

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• Eating qualities.
• Nutritional value.
• Visual appeal.
• Keeping qualities.
• Flavour.
Fats
Fats are added in varying proportions to bread and yeast goods. The percentages
below are just an indicative amount. Asian type breads are higher than Australian.
Fat is a generic term; it can mean oil, butter, margarine, shortening. Each has their
own advantages and disadvantages, and cost and flavour benefits. Storage
requirements also are important.
Level:
• Bread, normal: 2%.
• Buns: 5 – 7%.
• Fruit Loaves: 9 – 15%.
• Croissants: 45%.
• Brioche up to50%.
The addition of fat to Yeast Goods will improve bread
quality and although fat is not an essential ingredient. It is
important assisting in the slicing of the product especially when slicing bread by
lubricating the slicer blades.
Fat contributes to the volume, softer texture, brighter crumb colour and better
keeping qualities. There are many fats available to the baking industry and some are
specially manufactured to contain other compounds such as emulsifiers (TEM and
SSL) some fats contain sugar and others may contain water.
It should always be remembered that butter provides better flavour to the product
when deciding upon what type of fat to use.
Effects of Fat
• Improves slicing.
• Softer crumb.
• Shorter eating crumb.
• Softer crust.
• Better keeping qualities.
• Increases volume.
• Shorter eating crust.
• Emulsified fats retard crumb.
• Enhances firmness.
Sugar
Level:
• Up to 5% increases fermentation.
• Over 5% retards fermentation.

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Effects of Sugar
• Softens crumb.
• Sweetens.
• Increase crust and whiter crumb colour.
• Increased levels slacken or weaken the dough.
• Greater water retention (stays moist, therefore better shelf-life).
• Better eating qualities, but high quantities result in bread flavour loss.
Milk Powder
Level:
• “Food Standards” stipulate that milk bread must contain 4% non-fat milk
solids on the dry crumb, the purpose of this regulation is:
▪ To increase the food value in protein and mineral content, therefore
Skim Milk Powder (reduced fat) is mostly used.
Effects of Milk Powder in the Baked Products
• Brighter and softer crumb.
• Reddish brown (foxy) crust colour, due to lactose (milk sugar), which cannot
be used by yeast as food.
• Increased nutritional value and flavour.
• Greater volume (due strengthening of gluten strands by the casein protein).
• Slight sweetness (due to lactose).
Eggs
Eggs can be purchased as follows:
• Shell Egg.
• Liquid Egg or Egg Pulp.
• Frozen Egg.
Effects of Eggs
• Moistening.
• Enriching due to fat in the yolk.
• Increased nutritional value.
• Emulsifying, due to lecithin in the yolk, therefore
better keeping qualities.
• Aids structure, due to the proteins, which
coagulate at 65ºC to 70ºC.
• Better colour and appearance to baked product.
• Better eating qualities.
• Better keeping.
As egg is added to a formula, water has to decrease (in re-formulations).
Bran
Bran is the by-product of the brake system after all the
available endosperm has been removed. Bran can vary in
particle size and composition, depending on both wheat type

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and the efficiency of the milling system. Some bran is sold for Human Consumption
as it is a good source of insoluble dietary fibre.
Effects of Bran
• Darker crumb colour.
• Lower volume, due to the non-gluten forming proteins.
• Increased water levels.
• Shorter mixing times.
• Higher fibre intake, assisting in bowel function.
Dried Fruit/Nuts
Almost any dried fruit or nut can be added to bread.
Most commonly dried fruit used are sultanas, currants, raisins, mixed peel and dates.
All fruit should be washed prior to use and then thoroughly dried, to avoid
discolouration of the dough.
Most commonly used nuts are hazelnuts, walnuts, almonds and peanuts.
Nuts have a very high fat content. Large amounts used in bread making need the
addition of extra yeast and also extra gluten.
Effects of Dried Fruits and Nuts
• Eating qualities.
• Texture.
• Flavour.
• Colour.
• Increased moisture.
• Increased shelf life.
• Better visual appeal.
A Standard Bread Recipe
% Ingredient Weight
100
2
MRU
2
4
60
Flour
Salt
Bread Improver
Fat
Yeast
Water
1.000
.020
.010
.020
.040
.600
Total Weight 1.690
Ingredients are expressed in % so the formula never changes. The weight
changes, depending on how much product is needed.
During the baking process the weight loss can be as much as 15% depending
on how much the product is baked out.

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To maintain consistency strict adherence to recipe is needed.
The Bread Making Process Using the ‘Rapid Dough Process’
Stages of Dough Making
Shows the Typical Bread Making Process for a Normal Bulk Fermented Dough
This schedule can be applied to any bread making process, in ADD and MDD
doughs Fermentation and Knock back is replaced with a short relaxation time:
• Dough mixing and development.
• Fermentation.
• Knock back.
• Scaling/dividing.
• Handing up.
• Intermediate proof.
• Final moulding.
• Panning, traying and boards.
• Final proof.
• Baking and Steam used in baking.
• Cooling.
• Slicing/bagging/labelling.
Dough Mixing and Development
Mixing time is dependent on type of dough and energy input.
Energy input refers to the type of mixing equipment used,
one or two arm mixer are classified as slow speed mixing
machines. Spiral, planetary or horizontal mixers are
medium speed mixing machines, or a Tweedy, which is a
high speed mixer.
Stage 1: Dough Formation
• Dispersion and incorporation of ingredients.
• Equalisation of dough temperature.
• Hydration of gluten forming proteins.
• Gluten formation.
• Commencement of yeast activity.
• Enzymic activity on flour sugars.
• Dissolving of sugars (yeast food).
• Fermentation commences.
• Production of CO2
/alcohol.
Stage 2: Dough Development
• Commencement of yeast reproduction.
• Further mixing and kneading.
• Continued hydration of dry ingredients.
• Gluten strands forming.
• Gluten stretches and toughens.

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• Gluten matrix forming.
• Gas retaining structure forming.
• Fermentation process continues.
• Yeast reproduction continues.
Stage 3: Dough Clearing
• Gluten reaches maximum extensibility and film forming nature.
• Dough fully hydrated.
• Smooth fully developed dough.
• High level yeast activity.
Fermentation
• Production of CO2 – aerating dough.
• Conditioning of dough – through enzymic activity.
Fermentation Follows Two Courses
• Starches changed into:
▪ Sugars and natural sugars used by yeast to produce CO2 and alcohol
• Change proteins into nitrogenous material used for yeast growth and
development.
The rate of fermentation (enzymic activity) is controlled by:
▪ Yeast content.
▪ Temperature.
▪ Salt.
▪ Acidity in the dough (formed from the alcohol) causes
softening of gluten and gives flavour.
Knock Back
• Equalises dough temperature (outside can be cooler,
therefore fermentation is slower).
• Expels CO2 gas from the dough.
• Develops the gluten which has been softened by
proteolytic enzymes, which weaken and reduce its gas
holding properties in the dough.
• Takes place between ½ – 2/3’s through B.F.T.
• Improves fermentation rate.
• Ensures thorough mixing.
• Brings yeast into contact with more food (CO2 pushes
the yeast away from its food).
• Dough reaches optimum ripeness.
Scaling/Dividing
• Scaling – is portioning the dough by weight.
• Dividing – is portioning the dough by volume.
Check weight of dough pieces to ensure correct weight when dividing.

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B.F.P. produces dough pieces with large portion of gas, this results in inaccurate
dividing.
HANDING UP
First Moulding:
• Shapes the dough.
• Re-forms the gluten strands.
• Provides a shape, for easy handling to the next stage.
Brings the dough to the correct condition for the final stages of
fermentation.
Over-machining can irreparably damage the gluten structure
and this can prevent the dough recovering.
Intermediate Proof
• Allows the gluten to mellow down again.
• Yeast recovers to produce CO2 gas.
Final Moulding
• Gas is expelled.
• Gluten tightened.
Vital for the symmetrical shape: of the final product.
Panning, Traying and Boards
Final product shape and size needs to be determined prior to
commencing production.
Tins and trays should be warmed, to avoid dough chilling.
Grease Tins and Trays only lightly to prevent product sticking,
excessive grease will fry the product. This is not required if
silicon coated or silicon paper is used.
The baking tin should be a size appropriate to the required loaf. As an approximate
guide, the moulded loaf should occupy approximately one third of the volume of the
tin.
When using boards; semolina or ground rice is used to prevent dough sticking to the
cloth and to the board. Dough pieces are usually total enclosed in the cloth.
Final Proof
Usually takes place in a chamber or cabinet where temperature and humidity can be
controlled.
Dough pieces are in a condition suitable to hold the gas and resilient enough to
withstand the expansion.

20
As the dough expands the dough’s tension relaxes until the desired maximum
volume of the loaf is ready for the oven.
Humidity must be sufficient to prevent skinning and uneven expansion. It also
maintains even temperature throughout the proofing chamber.
Excessive humidity causes tough, leathery crusts, wrinkled surface and holes under
the top crust of the bread loaf.
Proofer Conditions
Depending on product and formulae:
30ºC – 40ºC
80% – 90% RH
Baking
Is the most important stage in bread making, reactions during
proofing are kept and transferred into porous food which is
readily digestible and flavoursome for human consumption.
When the dough piece has reached “full proof”, it is almost at its fully expanded
state.
On entering the oven activity is very rapid. Yeast continues to produce CO2
until
killed at 60ºC.
Gases expand, are trapped in the gluten structure and expand the dough – OVEN
SPRING.
Enzymes are killed at +/-77ºC and until killed continue to produce sugars which
sweeten the crumb of the baked loaf and caramelise on the outside to form the crust
colour and bloom.
At 78ºC the protein coagulates, structure sets and activity in the loaf ceases.
Weight is lost through baking evaporation.
Sugars caramelise on the outside of the loaf at 150ºC.
Loaves are considered baked when centre reaches 98ºC:
• Starch gelatinizes at 65ºC.
• Enzymes are killed at 75ºC.
Through the high temperatures in the crumb (up to 100ºC) flavours are formed.
Through increased enzymic activity (50ºC – 75ºC): dextrines, soluble sugars and
soluble proteins.
Heated acids in the dough break down starch into simple sugars (same as glucose
manufacture).

21
Reactions Between Acids and Alcohol Form Esters.
Temperature in the oven must be sufficient to allow as fast a bake as possible to
retain as much moisture as possible without over colouration of the crust, depending
upon final product.
Humidity in the oven is introduced in the form of steam and allows the loaf to expand
to its full volume before the crust forms.
Sufficient space in between bread products is vital for an even bake; insufficient
spacing may result in loaves collapsing.
Baking Note:
• The average loss of weight during baking is 10 to 15% from the dough weight.
• This can vary depending on formulae, baking temperature and baking time.
The Functions of Steam in Bread Making
It has been known for many years that bread baked in a moist atmosphere has a
better appearance than that baked in a dry atmosphere. It is also known that steam
used in final proving is beneficial to the product produced. Steam is essential in
bread baking, as it serves to keep the surface of the loaf in a pliable condition, thus
allowing it to expand without tearing.
Steam supplies the necessary moisture to help dextrinize the crust and to produce a
shiny crust.
Bread baked without the use of steam will never produce a fine thin golden brown
crust that is required.
Steam should always be released during the latter stages of baking to prevent the
loaves from having a tough leathery crust.
Steam used in baking must be saturated so that when the dough pieces are set in
the oven, a film of moisture will settle over their surfaces.
This keeps the skin soft, prevents rapid crust formation and allows maximum oven
expansion to take place without a break appearing on the sides of the loaves.
Dextrinization: is produced by the action of heat and steam on the starch. The
dextrin is a carbohydrate smaller in size than starch.
This also referred to as the Malliard Reaction after the French chemist, Louis
Camille Maillard (1876 –1936).
The process is a reaction between reducing sugars such as maltose and
glucose, not sucrose, with amino acids present in the dough on the crust of
the loaf.
This is responsible for the glaze and bloom on the crust.

22
Steam
Steam exists in 3 forms:
• Saturated.
• Wet.
• Super-heated.
Saturated Steam: is necessary for bread baking because
when water is evaporated, the steam is at the same
temperature as the water and is said to be saturated.
Wet Steam: is steam and water mixed, due to partial condensation of saturated
steam by cooling. Wet steam is not suitable for bread making because the free
moisture can cause blemishes marks or grey streaks upon the crust of the bread.
Super-Heated Steam: is produced by heating steam in the absence of free water so
that its temperature is raised to a point above that corresponding to its pressure.
Steam is Used During Bread Making in Order to:
• Impart a glaze on the surface of the bread.
• To ensure an even, symmetrical oven spring.
• Prevent excessive evaporation of moisture from the dough preventing weight
loss.
• Produce a turbulence which will assist heat distribution.
• Modify heat at entry to the oven where steam is being applied and so allow a
full oven spring.
How is the Glaze Produced on a Loaf?
The glaze upon the loaf is produced within the first two minutes of baking by the
condensation of the saturated steam on the dough surface.
The hot condensed moisture gelatinizes the starch on the
dough surface and partly converts it to dextrin.
After drying out, the dextrin is left as a glaze and
caramelization of sugars in the dough produces the
characteristic crust colour, along with some browning of the
proteins in the dough (Maillard Reaction).
The Use of Steam in FINAL PROVING
The Object of Steam Use in Final Proof is:
• To give adequate volume before baking.
• To relax strains and stresses imposed during final moulding.
• To ensure that the dough surface is pliable for the initial oven spring.

23
• To maintain an adequate temperature within the dough to ensure adequate
gas production from the yeast.
Temperature of the Oven
General rule is:
• With hot oven temperature increase steam.
• Colder oven temperature decrease steam.
Proof of Dough Pieces:
• Little proof – increased steam.
• Full proof – decrease steam.
• Too much proof – no steam.
Ovens
Ovens are in general different, so is the steam input and the capacity of the retention
of the steam.
Bread in general produces its own steam; some ovens are designed in a way that no
steam is required, as the moisture comes from the product.
Correct Steaming Conditions are Essential
Ovens with low steam levels or no steam; could bake products which have leathery
crust characteristics, pale crust colour and no gloss as well as poor oven-spring. It is
also possible that the crust is separating from the crumb.
Excessive use of steam causes blistering of the crust and could
result in flat products.
Cooling
All bread products commence cooling on removal from the
oven and must be removed from their tins/trays.
Steam is still being given off and subsequently loses weight in
the process.
Cool products with sufficient space between them so that “sweating” does not occur
with subsequent mould growth. Cooling wires are recommended.
Bread should be cooled as quickly as possible to prevent excessive weight loss.
The structure assumes greater rigidity as it cools.
Prepare a Variety of Bakery Products to Desired Product Characteristics
Variety of bakery products may include:
• Savoury and sweet breakfast items
• Specialty breakfast items
• Lunch and dinner rolls

24
• Sweet yeast
• Festive baking, specific to cultural feasts and celebrations
• Health and diet specific items, e.g. Gluten free, fat free.
Bakery products are consumed in many different areas:
• Walk in bakeries on the street.
• Cafes.
• Dining areas in hotels.
Different areas may require different elements to be put into the product:
• Size.
• Amount of nuts in a dough.
• Amount of eggs in a dough.
• What is the client base?
• Budget or affluent.
A bakery selling to the general public might produce something that is more budget
orientated than a five star hotel.
Restaurants and cafe will have a different price structure
than a patisserie or bakery.
The price charged for product that is taken home to eat will
be different for product that is consumed in-house.
Bread Rolls:
• Weight of baked product on average is 80 – 100g
• A dinner roll for a restaurant might be 50g.
Both will come from the same dough base.
Normal bread in Australia is crusty and not sweet in taste. But with the Asian style
influence there is growth within Asian style bread. This bread is much softer, formula
or recipe is different.
Breakfast Items
• Croissants and Danish pastries.
• Muffins; American and English style.
• Crumpets.
• Pancakes.
• Scones.
Festive Baking
• Greek Easter bread.
• Stollen.
• Baba.
• Grittibanz.
• Gingerbread.
• Hot cross buns.

25
Bread and Bread Rolls
Bread rolls are not specifically defined in weights, but are presumably any article of
bread weighing less than 250g.
To produce high quality rolls, great care must be taken when selecting the
ingredients, roll size and shapes, as well as accurate moulding, proving and baking.
Consideration must be taken for the suitability of various types of fillings, the
production difficulty and the shelf life of the product.
Bread Rolls
Are often consumed at any occasion throughout the day: for breakfast, lunch and
dinner, and also for snacks; in between meals and as complement to other foods.
The baker’s ability and creativity making rolls could satisfy any customer demand
and may result in higher consumption.
Bread
Standard white bread comes either square sliced or as a hit
in or un-lidded.
Standard white sliced selling weight is .680g, for sandwich
loaf.
Speciality breads enhance and add variety to
displays/presentation of the product range.
Loaf varieties to consider in production plan are:
• Cobb shapes
• Cottage
• Rings
• Pull-A-Parts
• 340g panned loaves
• Pinwheels (press cut)
• Sticks/baguettes
• Sole baked ‘Vienna Shapes’.
Rolls
Soft rolls – Hamburger buns, Stotties, Scotch baps, Hot dog rolls.
Crisp crust rolls – French style breads, Baguettes, Ficelle.
Hard crust rolls – Pannini, Pasta Dura.
Ciabatta bread has become popular, this has a very high water content (75%), is
very soft and has an open texture inside as opposed to the more closed even texture
of other breads.

26
See Sample Recipes in End of the Manual.
Produce a Variety of Bakery Products According to Standard Recipes and
Enterprise Standards
Establishment type/style could include:
• Hotel.
• Restaurant.
• Brasserie.
• Bistro.
• Café.
• Coffee shop.
• Patisserie, pastry shop.
• Commercial or industrial catering operation.
• Function venue.
Product characteristics are related to:
• Colour.
• Consistency and texture.
• Moisture content.
• Mouth feel and eating properties.
• Appearance.
Enterprise requirements and standards will vary depending on the establishment.
There is a requirement that they are all the same size and weight.
Correct baking and consistent formula will produce consistent quality:
• Colour
• Consistency
• Texture
• Moisture
• Mouth feel
• Appearance.
All of the above will determine the saleability of the product. If it is not what they
purchased last time then the customers will not return for an inferior product.
CLASSIFICATION – BREAD ROLLS
Bread Rolls can either be divided into a category where the ingredient is dominant,
like White, Wholemeal, Multigrain or Rye breads or even mixtures of flours.
They can also be divided into categories, which states the
main enriching agent, like Bacon and Cheese roll, Sun-
dried Tomato roll, Herb and Garlic, etc.

27
Bread rolls can also be divided into categories where the production method is
mentioned, like “Wood Fire Oven rolls” or “Sole baked bread rolls”.
The main category of bread rolls is to look at their characteristics, referring to the
eating qualities.
These can be divided into three main groups:
SOFT ROLLS
CRISP CRUST ROLLS
CRUSTY ROLLS
HARD CRUST ROLLS
Soft Rolls
Referring to Soft eating qualities, Soft Rolls are made
with increased sugar and fat levels. They are baked at
high temperatures with short baking times to retain
moisture.
Crisp Crust Rolls
Referring to CRISP CRUST eating qualities, they are
made with low fat levels, the addition of 5% semolina of
the flour weight has crisping effect on the crust.
Hard Crust Rolls
Referring to HARD CRUST eating qualities, they are
made with a “lean” formulae, the addition of 5% semolina of the flour weight has
crisping effect on the crust. Increased baking times at lower temperatures are
required to harden the crust.
Soft Rolls
Burger buns and baps:
• Size- up to 12cm diameter.
• Weight- from 50 to 100g.
• Shape- round or oval.
Common practice is:
• To bake in special trays which have ‘dished’ (hollow) sections providing shape
for the final product.
• Using the two tray method, where a baking tray is placed on top of the buns,
providing enough space for the bun to reach certain height, also known as
lidded method.
• To pin the dough pieces out to required diameter and bake on normal baking
trays, this method is very time-consuming.
Finish
Traditionally with flour topping which should not colour during baking.
Left plain or dressed with sesame seeds.

28
Scotch Baps:
• As above, traditional shape is oval and dusted with flour.
Common Practice is:
• To divide dough in the bun divider moulders without rounding, after full proof
to sift with flour and bake without colour.
Hot Dog Rolls/Finger Rolls
• Size – up to 24cm long.
• Weight – from 50 to 100g.
• Shape– fingers.
Common Practice is:
• To bake in special “dished” trays with long indentation
• Traditionally baked on normal baking trays, close together so that they batch,
thus providing bigger volume and reduce staling
• Using stick trays.
Finish
Left plain, egg washed or seeded.
Stotties
Is a larger style of the English muffin:
• Size – up to 28cm diameter
• Weight – from 200 – 350g
• Shape– round with indent in the centre, similar to donuts with smaller hole.
Common Practice is:
• To bake product on the sole of the oven, turning it over after 2/3 of the baking
time (oven bottom).
• Using pre-heated trays following the above.
Finish
Left plain; rice-flour from dusting usually visible.
Crusty Rolls and Bread
Vienna
Originated in Austria and is mainly made into pointed or baton shapes. Viennas are
originally well known for their fine flavour and taste and a thin brown, crisp crust.
The name ‘Vienna’ is associated with shape but the name also denotes a type of
dough enriched with milk powder and malt flour.
Viennas are generally cut 4 or 5 times across the top, and
can be finished with seeds such as poppy or sesame or
have a tiger skin paste topping applied.

29
Bloomers are similar to Viennas, but not tapered on the ends.
They are usually larger and bolder in shape, and can be finished as for Viennas,
often having a larger number of closely placed cuts across the top.
Low pressure steam should be injected into the oven for best results during loading
and for the first few minutes of baking.
Bread loaf weight: from 350 to 600g.
Rolls weight: from 50 to 100g.
Shape: round, oval and knots.
Moulded Varieties
Splits and Creased
Use a stick and press roll in half or into quarters.
Snails and Pipes
Mould as for a finger roll, and then roll up into a snail, by leaving one end a
little long the shape represents a pipe.
Kaiser Rolls
Use a Kaiser-tool, or flatten dough piece and fold 5 times into the centre.
Crescents
Mould into a flat triangle and roll up, like a croissant.
Petit Foods
Traditionally French, the same as for the Italian people applies to the French, who
also eat fresh bread with most of their meals:
• Shape – moulded oval and cut in the centre after proof.
Common Practice is
• To add semolina into the dough to enhance the crust.
• Bake with plenty of steam, and dry out after.
• Products are usually baked in stick trays.
Pannini / Cannon / Italianni / Shells
• Shape – refer to below explanation.
Common Practice is
• Bake with plenty of steam, and dry out after.
• Products are usually “sole” baked, if not baked in stick trays.
Mould Pannini, Cannons and Italianni by using a round piece of dough and rolling it
with the side of the hand to split it into two even balls, while keeping it still attached
to each other.

30
After resting time, knock out the gas and mould (roll) each side back into the centre,
this shape is called “Italianni”.
By twisting one side and placing it on top of the other, the “Cannon” is made.
For the Pannini, use a small stick and press into the middle of the “Italianni”, then
fold one side up and bring the two ends to the outside of the other two ends, so that
all four ends point in one direction.
Shells are moulded by rolling the dough piece into a baton. Flatten it down after
resting and rolling it up into a shell.
Some bakers split it lengthwise with a sharp knife after moulding. Shells are usually
baked in stick trays.
Pasta Dura
Traditional Italian, which is normally bulk fermented for up to 15 hours to develop
flavours.
This is Ideal to serve with pasta, risotto, soups and other Italian dishes.
“Panne” (bread) is served with most meals and traditionally very flavoursome and
crusty:
• Weight: from 70 to 120g for rolls. Up to 600g for bread.
For Loaves:
• Scale 15% – 20% higher than net weight due to moisture loss during baking
e.g.: 580g.
• Shape – twisted, 2 strand plait and cut lengthwise
through the centre.
Common Practice is:
• Bake on lower temperatures to increase the crust.
• Bake without steam, lightly dusted with flour.
• Products are usually “sole” baked.
Aside from the bread varieties there are also speciality breads.
Panettone
This delicate and porous rich festive bread is studded with sultanas and flavoured
with candied citrus peel.
It is baked in tall cylindrical moulds and can be served with cream or fresh
mascarpone.
To develop rich yeasty flavours, the dough is sometimes prepared in several stages
with prolonged maturing times in between.

31
Gingerbread Doughs
This dough is multi-purpose dough and can be used for a variety of products. By
adding different spices and/or fruit, different shapes can be given or cut out and after
baking coated with icings or chocolate. The dough is also suited for making
gingerbread houses.
It is important not to overheat the honey at the initial stage, as it may crystallise,
rendering it useless for the dough. The honey is best heated to 65ºC, then allowed to
cool to 35ºC – 40ºC, to avoid burning the flour.
The flavour of the gingerbread will improve if the dough is prepared well ahead of
use, adding the raising (lifting) agents only just prior to using the dough.
Always use quality spices in order to achieve optimum flavour.
Gingerbread dough is baked at 180ºC.
Honey Cake (Israel)
This cake is traditionally served on the Sabbath and at festivals, particularly at the
beginning of the New Year, in order to sweeten the hope for a happy year ahead.
Tsoureki (Greece)
This traditional sweet bread can be found during any major religious festival.
Its flavouring components can be many, as each family or baking professional have
their own favourite.
Most popular are orange, lemon, vanilla, cinnamon, allspice, aniseed, cloves and
mace, either singly or in any combination.
The traditional shape is a round or braided loaf.
To simplify cutting and storing (keeps for up to one week), the dough can also be
formed into long loaves. Cut into slices and toasted is a popular way of serving this
bread.
Stollen (Germany)
A product popular in many European countries around
Christmas time and originating from Germany, Stollen is
made from a heavy (rich in fat) yeast dough.
Some varieties contain mainly sultanas (and some candied
peel) and almonds, others almonds only or a 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.

32
A somewhat tighter ferment is worked with the other ingredients into a dough, which
should also on the firm side. This hinders the flattening out (losing the intended
traditional shape) of the Stollen during baking.
For uniformity and better control of the shape, special Stollen moulds (tins) can be
used.
After resting the dough, it is scaled into intended portion sizes and moulded round,
then worked into a roll with flat ends. Ask your Trainer to demonstrate the shaping of
a Stollen.
These are Just Examples. The List Can be Overlapping into Sweet Yeast
Products.
Muffins
Muffins come in 2 styles.
English – flat on top and bottom and they ‘peel apart’, made from a yeast raised
batter.
American – like a cup cake shape but much larger and come in a wide variety of
flavours.
Originating in this form in the United States, they have gained much popularity, as
they are extremely versatile.
They can be adapted to have ingredients like nuts, fruit or vegetables as their main
flavour component or, by using brans and honey, calories can be lowered and fibre
increased, appealing to guests more concerned with nutrition.
When muffins are baked, apart from the crust being coloured brown, they should
spring back when pressed lightly in the centre.
Remove muffins from the tins as soon as possible to prevent sweating and
condensation forming, sticking them to the tin.
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).

33
Brioche
Yeast dough rich in butter and eggs, traditionally in the shape of a large ball with a
smaller one on top. Its smooth, delicate crumb structure is directly related to the high
content of butter and eggs.
Brioche is very versatile and can be made in a variety of shapes, some versions with
added dried fruit.
Served at breakfast (individuals or toasted slices), as an entree (with a savoury filling
or as an accompaniment), as a dessert (filled with cream, mousse and/or fruit), as a
lining for charlottes or for covering pies and meat and fish dishes.

34
TASK SHEET NUMBER 1.1 / LEARNING OUTCOME NUMBER 1.1
RECIPES
Here you will find a selection of recipes to make a variety of bakery products.
SOFT BREAD ROLL DOUGH
Hamburger Buns, Hot Dog Rolls, Scotch Baps and Stotties
Rapid Dough, A.D.D. METHOD
Ingredient % 1kg Dough
Bakers Flour 100 1.000
Salt 2 .020
Bread improver (ADD) MRU .010
Fat 8 .080
Skim Milk Powder 2 .020
Castor Sugar 5 .050
Compressed yeast 4 .040
Water +/– 60 .600
Total Weight 1.820
Method:
• Weigh all ingredients.
• Place water and yeast into the bowl. Mix to disperse the yeast.
• Add all dry ingredients into the bowl and mix slowly until the dough comes
together.
• When the dough has combined mix on second speed until the dough
develops.
• Approximately 7 minutes.
• When dough is mixed, take off machine and place into bowl and cover for 10
minutes.
• Divide into the size pieces that are required; 50g each or 80g.
• Round up and leave to rest for a further ten minutes.
• Give final mould to shape that you require and place onto prepared trays.
• Allow final proof for approximately 20 minutes or as required 35ºC/80%
humidity.
• Bake in oven 230ºC – 240ºC for 10 – 15 minutes.
• When baked remove from oven and de-tray onto cooling racks.

35
PASTA DURA
Bulk fermentation, B.F.P. method: 1 hour
Bakers flour 95 1.000
Semolina 5 .050
Salt 2 .020
Bread improver (BFP) MRU .010
Compressed yeast 3 .030
Water +/ – 60 .600
Total Weight 1.710
Method
• Weigh all ingredients.
• Place water and yeast into the bowl. Mix to disperse the yeast.
• Add all dry ingredients into the bowl and mix slowly until the dough comes
together.
• When the dough has combined mix on second speed until the dough
develops.
• Approximately 7 minutes.
• When dough is mixed, take off machine and place into bowl and cover.
• Allow to ferment, covered to prevent skinning, for 1 hour.
• Divide into the size pieces that are required; 50g each or 80g.
• Round up and leave to rest for a further ten minutes.
• Give final mould to shape that you require and place onto prepared trays.
• Allow final proof for approximately 20 minutes or as required 35ºC / 80%
humidity.
• Bake in oven 180ºC for 20 – 25 minutes.
• When baked remove from oven and remove from trays onto cooling racks.

36
CIABATTA
Ciabatta is an Italian style bread from the northern regions of the country with
variations found all over the country. Ciabatta literal translation is ‘slipper’ or ‘mule’;
this can have something to do with the shape.
The dough can be difficult to handle due to the high water content. The dough pieces
are cut to size rather than shaped or moulded, so the actual shape can be rather
‘free form’, just like an old slipper.
The Recipe Below is a Guide
Bakers flour 100 1000
Compressed yeast 1.6 16
Water 50 500
Total Weight 1.516
Mix till a clear tight dough is formed; set aside (covered) for up to 24 hours (18
hours)
Salt 2 20
Malt Flour 1 10
Water 24 240
Total Weight 270
Method
• Mix in stage 2 and mix until clear.
• 30 minutes bulk proof, then knock back.
• 20 minutes rest, then pour out onto floured bench.
• Cut to required size and place on floured boards as demonstrated.
• Rest for 10 – 15 minutes.
• Place into the oven either by peel or setter.
• Bake at 210ºC for 45 minutes.
Remember
• This dough is very wet and requires careful handling.
• After the mixing and bulk ferment do not try to shape the dough.
• Pat flat and cut to size. Normally rectangle.
• Pick up carefully from bench and place onto greased tray.

37
HOT PLATE GOODS
CRUMPETS
Note: For this product a hotplate is necessary.
Traditionally a crumpet is a round flat crustless disc, of soft slightly springy texture,
which is characterised by a distinctive top surface broken by a large number of
relatively even holes which permeate through to the base of the product.
It is produced from a yeast leavened batter to which a small amount of sodium
bicarbonate has been added prior to cooking. The soda increase gas production
during cooking, producing the holes on the top surface.
This action takes place at an early stage of cooking, the heat from the hotplate
activating the soda which gives off C02
gas. This rises to the surface of the product
which at this time is still very soft allowing the gas to break through the surface, and
leaving the distinctive holes.
Here is the crumpet formula. There are two options to produce. Note the
fermentation times.
Method – Read and Follow
Preparation of Batter – Groups 1 and 2:
• Weigh out ingredients
• Dissolve yeast and sugar in water
• Sieve flour, salt and milk powder
• Add flour, and whisk to smooth batter
• Set aside to ferment.
Fermentation
• Allow to ferment until sign of collapse.
Group 3:
• Add Group 3 to ferment. Mix to clear batter.
Baking
• Lightly “oil” hot plate
• Lightly “oil” crumpet rings
• Place rings on hot plate
• Pour batter into rings to half full.
The batter will now “rise” and “hole”.
As soon as the “wet” appearance disappears, crumpets are turned over and “dried”
on the top.
They are then removed from the hot plate and placed on cooling wires.

38
Function of Main Components
Bicarbonate of Soda:
• To neutralise the acid produced by the yeast.
Extra water:
• To adjust the thickness of the batter.
CRUMPETS – HOT PLATE METHOD
% Ingredients Weight
Group 1
100 Water @ 40¼C .500
4 Yeast .020
1.5 Sugar .008
Group 2
80 H.R. Flour .400
20 Biscuit flour .100
1 Salt .050
2 Milk powder .010
Group 3
14 Water @ 40¼C .070
1 Bi carb soda .005
1.5 Salt .008
Total Weight 1.171

39
CROISSANTS
If butter is used, best results if dough is prepared 1 day in advance.
% Ingredients 1kg Dough
A
100
6
60
6
2
2.5
Bakers Flour
Yeast, compressed
Water, cold
Castor Sugar
Salt
Dry Gluten
1.000
.060
.600
.060
.020
.025
B 40 Royal Danish or Butter .400
Total Weight 2.165
Method
• Calculate sufficient dough to produce croissants 80g. How many?
• Allow 10 % scrap pastry from cutting when calculating.
• Mix "A" into a clear, well developed dough, keep cold.
• Roll out dough 75 x 50cm.
• Shape "B" to a rectangle 2/3 of dough size and place onto dough.
• Same as in English Puff Pastry
• Give a single turn (fold in 3).
• Cover with a cloth or plastic and return to fridge for 15 minutes.
• Repeat turning two more times.
• Finished pastry should have 3 x single folds.
• Keep the dough as chilled as possible, it is easier to work with chilled than at
room temperature.
Different Folding Techniques Can Be Used by Each Enterprise
• Some will use 1 single and 1 double.
• Do not fold to many times, you will lose the flakiness. The dough is soft and
the butter will blend into the dough.

40
MAKE-UP PROCEDURE
PLAIN CROISSANTS:
• Roll out prepared dough to 1100mm x 400mm.
• Cut dough lengthwise to create 2 strips 1100mm x 200mm.
• Lay strips on top of each other.
• Cut 20 triangle shapes with a base line of 150mm each.
• Brush off all excess flour and roll up the croissants.
• Place onto a clean and lightly greased 2/lGN baking tray.
• Lightly egg wash and half prove at 36ºC, low humidity.
• Bake at 230ºC for approximately 12 – 15 minutes.
• Remove from baking tray and place onto a cooling wire.

41
DANISH PASTRY
Danish pastry is a leavened puff pastry dough with a rich, delicate and flaky texture.
It can be made with a variety of sweet and savoury fillings in different sizes and
shapes.
Usually eaten for: breakfast or afternoon tea. Danish Pastry with savoury fillings is
also very suitable for snacks (lunch trade).
% Ingredients 1Kg Dough
A 100
5
1.5
4
MRU
4
37.5
22.5
4
Bakers Flour
Yeast, compressed
Salt
Sugar
Bread Improver
Butter, unsalted
Water
Egg
Milk Powder
1.000
.050
.015
.040
.010
.040
.375
.225
.040
B 55 Butter or
Royal Danish
(Margarine)
.550
Total Weight 2.345
Method:
• Calculate sufficient dough to produce 24 x 11cm square individual Danish
pastry (60g).
• Allow 10 % scrap pastry from cutting when calculating.
• Mix "A" into a clear, well developed dough, keep cold.
• Roll out dough 75 x 50 cm.
• Shape "B" to a rectangle 2/3 of dough size and place onto dough.
• Give a single turn (Fold in 3).
• Cover with a damp cloth and return to fridge for 15 minutes.
• Repeat turning two more times.
• Finished pastry should have 3 x single folds.
• Roll out pastry to 4 mm thickness.
• Cut fill and finish as required.

42
DANISH PASTRY Make-Up Procedure:
• Roll out prepared dough to 620mm x 420mm.
• Cut into l00mm x 100mm squares, to produce 24 pieces.
• Fill and fold into designated shapes. 8 of each variety.
• Place onto a clean and lightly greased 2/lGlN baking tray.
• Light egg wash and half prove at 36ºC.
• Bake at 230ºC for approximately 12 – 15 minutes.
• After baking, immediately glaze with boiled apricot jam.
• Remove from baking tray and place onto a cooling wire.
• When cool, ice with prepared fondant.
YIELD: 24 Units.
100 100 100 100 100 100
100
Pipe
Custard
Apricots Fold 2
opposite
corners in
to overlap
100
100
Apple
Mix
Fold 4
corners
into
centre to
overlap
100

43
Danish Pastry Dough is very similar to Croissant Dough, it only varies in the egg
quantity for Danish Pastry.
Most bakers and pastry cooks are using the croissant recipe to produce ‘Danish’; this
ensures that there are no mistakes with what dough to use for which pastry.
Danish Fillings in Chapters Further Along
Prepare a variety of fillings”
• Crème patisserie.
• Quark filling.
• Apple filling.
Cut dough as shown
Twist one end through.
cut and reshape to
original shape
Fold in half, press lightly
Spread paste filling
DANISH TWIST
Bring ends
together
Cut edge 1/5 into dough
BEAR CLAW
DANISH
Lay filling as shown Fold over filling

44
MUFFINS
The American muffin is a cake style, high in sugar and is chemically aerated. There
are usually served for Breakfast.
It is either baked in a greased deep cup pan or papered cup. It is baked at a high
temperature, and should spread on the top with a cracked or broken surface.
Relatively high sugar content is normal, and reasonably strong flour is used to create
lift and structure. The mix is relatively low in fat and eggs, and therefore has a short
shelf life.
The fat used can be in solid form, such as
cake margarine. Liquid oil may be substituted
because the batter is chemically aerated and
the air retaining properties of the fat are not
required.
Muffins can be plain, or may be flavoured
with spices or fruit flavours. They can also
hold apple, berry fruit or nuts and chocolate:
• When making chocolate muffins, replace some of the flour with cocoa powder
(read Chocolate Genoese).
• Chocolate bits may be added to enhance flavour and eating quality.
Fruit and Nuts
• Fruit may be added in raw or cooked form. For example, grated raw apple,
mashed banana, whole berry fruits OR stewed/canned apple, pineapple etc.
• Again, some adjustment to formulae may be necessary due to moisture
variations.
• Care must be exercised when folding in whole berry fruit as excess liquids
may cause discolouration and breakdown of the baking product, and may be
forced out. Fruit may also break up during mixing.
Baking
Muffins should be baked quickly to gain maximum aeration from the baking powder
and quick top crust formation is essential to obtain the broken peak appearance,
typical of this type of product. An oven temperature of 205ºC–210ºC is
recommended, with full bottom heat to allow the heat to penetrate through the tray.
Muffins should be removed from the oven without over-baking to prevent drying and
shrinkage. They are best removed from tins or trays as soon as possible for these
reasons also.
Traditionally, muffins are oven finished, although some may be lightly dusted with
icing sugar. Early packaging will increase the shelf life, although it must be
remembered that muffins are regarded as a same day sale product.

45
PLAIN MUFFINS
Yield: 20 x 55g
A
330g Bakers Flour
290g Caster Sugar
15g Baking Powder
30g Salt
B
70g Eggs
200g Water
70g Oil (butter, margarine)
1.000g Total Batter
Method
• Sift all dry ingredients in Group A and place into a mixing bowl. Dry mix to
distribute.
• Mix Group B, add to A and mix until combined.
• Do not over-mix. Over-mixing toughens the product.
• Liquid flavours like vanilla and/or lemon may be added to group B, prior to
mixing.
• Other flavours like fruit or nuts maybe added to the mix prior to depositing into
the cups and topped with the particular garnish, or added after the mixture is
deposited.
• Bake at 220ºC with falling temperature to 200ºC.
• Remove from oven and place onto cooling wires.
Note
• The variety of muffins is unlimited; it can be flavoured in many ways.
• If margarine is used in the recipe, it needs to be rubbed in with the flour,
before adding the liquid.
• Formula balance is necessary to produce savoury muffins, therefore, when
replacing sugar, flour quantity needs to be adjusted.
• Caster Sugar may be replaced with Brown Sugar and/or Syrup or Honey. To
avoid discolouration, bake at lower temperatures.

46
INFORMATION SHEET NUMBER 1.1.2 / LEARNING OUTCOME NUMBER 1.1
Use Appropriate Equipment to Prepare and Bake Bakery Products
Bakery goods are baked in special ovens, large flat base. Sometimes brick for
breads but for pastries you need an oven with more versatile heating elements.
In modern ovens there is much better and wider choice.
There are deck ovens, electric, gas and wood fired.
Rack ovens that will take an entire rack full of trays.
These will pick rack up off the floor and rotate the rack in
the oven. These are fan forced which distributes the heat
better throughout the oven.
Brick floored electric ovens have been notorious with
irregular heat on base with ‘hot spots and cold spots in
the ovens.
Proofer and Retarders
These are enclosed areas where the moulded dough is
placed to prove.
Prove – meaning; if the dough rises then it has proved to be good.
A warm environment with high humidity will allow the yeast to reproduce and make
the dough rise and increase in size.
Modern proofers will also retard.
Retarders
This is a chilled environment with high humidity that will hold the dough and not allow
the yeast to grow.
Modern proofer/ retarders will work together, hold the raw dough in a chilled
environment and then will turn off the chilling and turn on the heater and allow the
yeast to grow, expand to dough to its full capacity, ready to bake.
Can take trays with built in rack or will take an entire rack as shown in photo above.
Spiral Dough Mixer Planatery Mixer Bun Dividers and Roller

47
Use Correct Techniques to Produce Bakery Products to Enterprise Standards
When a customer purchases a product from
bakery it is based on 2 reasons:
• They like the look of the product; visual
stimulation.
• They purchased before and want the same
thing again.
If the product is not consistent then the customer
will not be satisfied and will then complain.
Consistency in product manufacture is achieved
by the following:
• Correct weighing of Ingredients.
• Formula balance.
• Bakery products are consistent when
formula balance is maintained.
• Scaling weights accurately.
• Mixing the dough/batter the same every time.
• Cutting or weighing to correct size.
• Moulding to correct shape.
• Baking the same every time.
These are the skills and technique that will return a consistent bakery product every
time.
After baking the product might need to be cut again into portions.
Everything Must Look the Same
Then when all is ready for sale then all must be sold the same way.
Either:
• By portion, each
• By weight, kilogram, gram.
Skills required by the technician: Pastry Cook/Cook/Patissier include the following:
• Beating can be vigorous combing of butter and sugar to aerate the batter
before adding eggs.
• Blending is slowly combining ingredients so as to not lose volume or break
up ingredients. This can be done with a spoon or spatula.
• Whisking is using a whisk to aerate; many times on a whisk passing through
the cream introduces air into the cream and so aerates the cream.
• Folding is layering over the product again and again.
• Rolling is done with rolling pin or stick. Roll pastry or dough to make thinner.

48
• Laminating is done to Puff pastry, Danish and Croissants dough. It is layering
dough and fats, rolling and turning. The layered fats in dough causes the
dough to split during baking and it helps to aerates the product leading to
more gentle texture and easier eating.
• Creaming is blending of fat and sugar or just fats to incorporate air to lighten
the texture.
• Kneading is working dough to increase gluten development in bread doughs.
Recipe of Good Baking
• Weigh all ingredients. Do not measure them.
What is the difference?
• Weight is measured by scaling ingredients on the
same set of weighing scales.
• Measuring is done with cups and is by volume.
Weigh is inconsistent each time.
Example
• 1kg weighs 1kg.
• 200g weighs 200g.
• 1 cup of water measures 250ml, it weighs 250g.
But
1 cup of flour measures 250ml, it weighs 120g – 150g depending on several factors.
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.
Water weight is same as volume, 1kg measures 1 litre, 1 litre weighs 1kg.
Dry Ingredients all have a different density so therefore the weight of the same
volume is different. For Example: 1 cup of weighs?
Sugar 225g Flour 150g Almonds Whole 120g
Rice, uncooked 220g Honey 375g Almonds, ground 125g
Standard for measure I cup volume: level to top of cup, not packed.
Consistency of results in baking comes with consistent measurements: WEIGH.
Bake Bakery Products to Enterprise
Requirements and Standards
Product characteristics that customers look for
come from the following:
• Colour of the Product when it is finally
removed from the oven is important to
the visual appeal of the product. Colour

49
stimulates the senses and encourages the customer to purchase.
• Appearance is about form and shape. It is important that all pieces have the
same appearance.
• Consistency and texture is about how it feels in the mouth when the
customer is consuming the product.
• Moisture Content adds to the shelf life and mouth feel of the product.
• Mouth Feel and eating properties.
This is achieved by maintaining consistency of production. Nobody is allowed to
move away from the given formula, shape design.
Select Correct Oven Conditions for Baking Bakery Product
Bread Baking
Bread is baked in oven at temperatures ranging from 180ºC – 250ºC.
Average baking temperature for bread is 220ºC – 230ºC.
Dryer crust is lower temperature as for pasta dura Italian style bread.
Crisp crust French Style Bread is baked hotter with steam to give crisper crust.
Yeast Goods
Yeast raised doughs contain more sugar than bread. On average more than 5%,
including:
• Fruit buns.
• Scrolls.
• Cinnamon buns.
• Danish pastry.
• Rum babas.
• Savarins.
• Doughnuts.
Morning Goods
• Muffins, American style, Chemical
Aeration.
• Scones, Chemical Aeration.
• Danish pastries, Panary Aeration.
• Croissants, Panary Aeration.
These are normally consumed in the morning hours before lunch. Rum Baba and
Savarin would be considered a dessert or night time treat to finish a meal, or maybe
a high tea item (from 4pm 5pm).
Both yeast goods and morning goods overlap and are all baked in cooler ovens:
• 180ºC – 200ºC.

50
This is because they contain sugar. Product baked with sugar will darken on the
crust quicker than bread.
To control the browning of the crust product is baked at lower temperature.
Colour on the Outside Crust
Colour Adds to the Appearance.
Too dark and it is burnt:
• It will taste bitter.
Under baked it will look pale and uninviting.
A well baked product will have a bold appearance.
Dextrinization: is produced by the action of heat and steam on the starch. The
dextrin is a carbohydrate smaller in size than starch.
This also referred to as the Maillard Reaction after the French chemist, Louis
Camille Maillard (1876 –1936).
The process is a reaction between reducing sugars such as maltose and
glucose, not sucrose, with amino acids present in the dough on the crust of
the loaf.
This is responsible for the glaze and bloom on the crust.
How is the Glaze Produced on a Loaf?
The glaze upon the loaf is produced within the first two minutes of baking by the
condensation of the saturated steam on the dough surface.
The hot condensed moisture gelatinises the starch on the dough surface and partly
converts it to dextrin.
After drying out, the dextrin is left as a glaze and caramelization of sugars in the
dough produces the characteristic crust colour, along with some browning of the
proteins in the dough (Maillard Reaction).
The finished crust colour is determined by the temperature at which the product is
baked.

51
TASK SHEET NUMBER 1.1-2 / LEARNING OUTCOME NUMBER 1.1-2
Prepare a Variety Fillings, Coatings/Icing and Decorations for Bakery Products
Introduction
Fillings and coating that might be used to finish or decorate bakery goods.
Crème Patisserie
Crème Patisserie is baker’s custard. It is made from a liquid, normally milk, enriched
with eggs and thickened with starch.
It can be flavoured and coloured as required.
CRÈME PATISSERIE
Ingredients
750ml Milk
200g Sugar
100g Cornflour
420g Eggs
10ml Vanilla Essence
250ml Milk
1.730g Total Weight
Method
• Place 750ml milk and sugar into a pot.
• Heat this almost to the boil.
• Place sugar and cornflour into bowl and blend together.
• Add 4 eggs and blend until smooth.
• Add remainder of the eggs, vanilla essence and milk.
• Blend until smooth and no lumps.
• Take the hot milk and pour ½ into the bowl with the cornflour mix.
• Blend together, pour back into hot milk in pot and return to heat.
• Bring to the boil, whisking all the time.
• Whisk until the mixture has boiled.
• Remove from the heat and place into wide flat tray to cool.
• Cover with plastic wrap so a skin does not form.
• When cool place into cool room.
• Will keep for up to 3 days.

52
FONDANT
Fondant is boiled sugar that is used to coat or decorate morning goods. It is easy to
use but needs to be tempered correctly to achieve the ‘gloss’ or shine.
Fudge Icing
Is a mixture of icing sugar and fat blended together with the addition of some water.
Used to cover cakes, it can be piped and shaped.
FUDGE ICING
Ingredients
500g Icing sugar
100g Butter or white shortening
50ml Water
Colour as required
650g Total Weight
Method
• Sift icing sugar and place into bowl.
• Add fat, this should be at room temperature, (approximately 20ºC).
• Blend until the two ingredients come together.
• When they have combined whip some air into the mixture to lighten.
• Slowly add water until extra volume is achieved.
• There may not be a need to use all the water.

53
Ganache
Ganache is a mixture of boiled cream and chocolate. Used to coat cakes like icing or
can be used as a filling.
GANACHE
Ingredients
500ml Cream
1000g Chocolate
50ml Rum, dark, (optional)
1.550g Total Weight
Method
• Place the chocolate into a stainless steel bowl.
• Bring the cream to the boil.
• Pour over the chocolate and allow the chocolate to soften for about 30
seconds.
• Blend the chocolate and cream together using a whisk.
• It should come together and have a nice shine.
• Add the rum or any other flavouring that is preferred.
Some instant coffee blended in small amount of boiling water can be added instead.
APPLE FILLING FOR DANISH
Ingredients
50g Clear gel, Instant
300g Sugar
500g Water
280 g Apple, diced, canned (1 A10 can)
200g Sultanas
3850g Total Weight
Method
• Blend clear gel and sugar together well.
• Add water and whisk quickly and thoroughly to form a smooth gel.
• Fold fruit through gel and mix well.
• Place into container and keep chilled until needed.

54
QUARK CURD CHEESE FILLING
Ingredients
600g Curd Cheese
40g Cornflour
1 Egg
35g Sugar
50g Butter, soft
1 zest of lemon
5g Salt
20ml Vanilla Essence
800g Total Weight
Method
• Blend all of the ingredients together.
• Place into container and keep chilled until required.
• Label and date.
Quark or cottage cheese is used extensively in Danish pastry and yeast goods.
It is versatile and carries flavourings well.

55
SOUR CHERRY FILLING
Ingredients
200g Cherry juice
100g Sugar
30g Cornflour
3g Cinnamon
50g Cherry juice
175g Sour Cherries
553g Total Weight
Method
• Bring juice to the boil.
• Blend sugar, cornflour cinnamon together, then add cherry juice.
• Pour into boiling cherry juice and whisk until it thickens.
• Remove from the heat and fold in the sour cherries.
• Place into container and cover.
• Allow to cool and keep chilled until needed.
Sour cherries are popular in Europe and are used in the classic Black Forest Cake.

56
POPPY SEED FILLING
Ingredients
75g Milk
125g Poppy seeds, crushed
100g Sugar
40g Butter
50g Egg
50g Marzipan
50g Cake crumbs
5g Cinnamon
495g Total Weight
Method
• Boil the milk and stir in the poppy seeds.
• Mix marzipan with butter and eggs.
• Add remaining ingredients and blend together.
• Place into a container and cover, chill until required.

57
SELF-CHECK 1.1 / LEARNING OUTCOME NUMBER 1.1
Instruction: Choose the correct, best answer and encircle the letter of your
choice.
1. They produce Carbon Dioxide (CO2) and Ethyl Alcohol by changing the sugars in
breads.
A. Yeast.
B. Enzymes.
C. Proteins.
2. When the amylase changes the starch in sugars they are called.
A. Diastatic Enzymes.
B. Diabolic Enzymes.
C. Static Enzymes.
3. This is the prime grain, which flour is obtained from for the Baking Industry.
A. Wheat.
B. Bran.
C. Flour.
4. ____________ is a generic term; it can mean oil, butter, margarine, and
shortening.
A. Fat.
B. Margarine.
C. Oil.
5. They provide elasticity to the gluten.
.
A. Gliadin.
B. Amylase.
C. Diastolic.
6. These products are made and aerated with fresh and compressed, dried or liquid
yeast – natural or manufactured.
A. Yeast Goods.
B. Cake Goods.
C. Pastry Goods.
7. Most often these sort of rolls are made into: hamburger buns, stotties, scotch
baps, hotdog rolls
A. Soft Rolls
B. Hard Crust Rolls.
C. Crisp Crust Rolls.
8. This is referred to as the Expected Yield.
.
A. Total Dough Weight.
B. Standard Dough Weight.
C. Forecasted Dough Weight.

58
ANSWER KEY 1.1 / LEARNING OUTCOME NUMBER 1.1
1. B. Yeast.
2. C. Diastatic Enzymes.
3. A. Wheat.
4. C. Fat.
5. B. Gliadin.
6. A. Yeast Goods.
7. D. Soft Rolls.
8. B. Total Dough Weight.

59
DECORATE AND PRESENT BAKERY PRODUCTS
TO DECORATE AND PRESENT/DISPLAY BAKERY PRODUCTS
Decorate Bakery Products Using Coating, Icing, and Decorations to According
to Standard Recipes and/or Enterprise Standards and/or Customer Requests
Decoration of bakery products is varied. It may be as
simple as a sugar syrup glaze to add shine to the
product.
Application of icing in the form of icing sugar:
• Dry sweet powder.
Application of Fondant, plain or coloured:
• Shiny moist sugar.
Boiled sugar as for Basler Leckerli:
• Leaves a dry white coating.
Boiled apricot jam on top of Danish:
• Adds flavour and sweetness.
Application of roasted and flaked nuts on top of icing or
jam:
• Add colour and textural diversity to eating.
Glace fruits might be used in decoration:
Glace cherries are most common, red and green.
Present/Display Bakery Products to Enterprise Standards Using Appropriate
Service Equipment
Presentation of product is dependent on where and how it is to be sold.
From the Bakery
Should be presented on a tray; lying flat and 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

60
Most are displayed on trays that contain up to 12 portions. Service is taken from the
back of the tray.
Larger pieces might be presented individually on doyley and cardboard bases.
Doyleys are used extensively in presentation as it is a barrier between the product
and serviceware.
From the Restaurant Show Case or Buffet Trolley
When purchasing your morning coffee a selection of bakery goods will be displayed
for customer selection.
At the café they will be behind a safety barrier.
In fine dining hotel it can be displayed on a trolley that is wheeled up to the table for
the customer to choose.
This is an old practice and is not used in many places in the modern age.
Serviceware
These are the platters trays and plates that are used to display and serve product in
cafes and dining rooms.
It can also be used in conjunction with doyleys between product and serviceware.

61
SELF-CHECK 1.2 / LEARNING OUTCOME NUMBER 1.2
choice.
1. They should be presented on a tray and lying flat and showing the filling if any.
A. Bakery Products.
B. Food Products.
C. Food Items.
2. ____________ are used extensively in presentation as it is a barrier between the
product and serviceware
A. Doyleys.
B. Underliners.
C. Kitchen Paper Towels.
3. This is the application of icing in the form of icing sugar.
A. Dry Sweet Powder.
B. Fondant.
C. Meringue.
4. Most often bakery goods will be displayed on this for customer selection.
A. Buffet Trolley.
B. Bussing Trolley.
C. Food Trolley.
5. This type of jams is often placed on top of Danish Pastries.
A. Boiled Apricot Jams.
B. Boiled Strawberry Jams.
C. Boiled Mango Jams.
1. A. Bakery Products.
2. B. Doyleys.
3. C. Dry Sweet Powder.
4. B. Buffet Trolley.
5. D. Boiled Apricot Jam.

62
STORE BAKERY PRODUCTS
TO STORE BAKERY PRODUCTS
Store at Correct Temperature and Conditions of Storage
Bakery products tend to be stable at room temperature. No special storage
requirements need to be applied for daily use.
Any product that is to be served after the day of manufacture the product will need to
be covered and protected from outside contamination:
• Products with cream filling will need to be kept chilled
• Cream patisserie can stand at room temperature for the day but must be
discarded and not.
Most bakery products are sold or used the same day that they are produced.
If they are to be stored; at room temperature.
Store at Room Temperature
Festive product may be stored for a couple of days. Longer storage is best to freeze.
If the baked product does not contain dairy products then it can be stored at room
temperature:
• Protected from the environment by being covered.
When food is chilled it can lose essential parts of the flavour.
When storing it is always important to make sure product is labelled and it is stored
away from strong odours like onion or cleaning chemicals.
Freezing
If freezing baked bakery products care must be taken not to squash them when
wrapping.
This will cause them to be deformed when thawed out. When freezing be sure to
label with the date of freezing and use the FIFO rule.
Storing in Cool Room
Product with dairy ingredients like cream and crème patisserie need to be kept
chilled to stop bacterial activity rising above acceptable limits.
Never store for too long in cool room:- fresh cream, same day only.
Product degradation will be too great and eating quality diminishes.

63
Maintain Maximum Eating Quality, Appearance, and Freshness
All bakery products will stale.
Staling is the process where the optimum eating fades.
Staling can be in several forms:
• Air passes through the product and dries the product out.
• Moisture from the air enters the product so it loses some of the eating quality:
▪ Crisp product goes soft.
To maintain the eating quality of bakery items:
• Use as soon as possible.
• Cover to protect from environment.
• Keep chilled.
• Keep dry.
Different Methods for Different Products
Bread – keep in plastic bags to prevent staling. Bread should not be kept in plastic
bags at room temperature too long as mould can grow. Warmth and moisture.
If bread is to be stored for long periods it is best to freeze. Bread stales fastest when
in the cool room for extended periods. Freezing is best.
Croissants will be considered stale the next
day. This when they lose their crispness. After
baking it is best to freeze if you wish to store
them for any period of time:
• Thawing is quick as they product is light.
• Thaw best at room temperature.
Danish pastry is best consumed on the day that
it was produced:
• Can be stored and re heated at later time,
but eating quality is reduced.
Muffins – American style are best consumed on
the day that they were produced.
Muffins – English style are like bread.
Any Yeast product is best consumed on the day
that it was produced.
Gingerbreads – can be stored for periods if
they are protected from the moisture in the air.
It makes the product go soft.

64
SELF-CHECK 1.1-4/ LEARNING OUTCOME NUMBER 1.1-4
choice.
1. This bakery product should never be stored for too long in the cool room; they
should be used same day only.
A. Fresh Cream.
B. Sweet Cream.
C. Pasteurized Cream.
2. They should be kept in plastic bags to prevent staling.
A. Breads.
B. Display.
C. Fruits.
3. This is happens when air passes through the product and the product dries out.
A. Staling.
B. Aerating.
C. Cooling.
4. These pastries must be consumed on the day that it was produced.
A. Danish Pastries.
B. Muffins Croissants.
C. Gingerbreads.
5. A bakery product needs to be kept ___________ to stop bacterial activity rising
above acceptable limits.
A. Chilled.
B. Covered.
C. Hidden.
1. B. Fresh Cream.
2. C. Breads.
3. A. Staling.
4. A. Danish Pastries.
5. B. Chilled.

65
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