Prepare bakery products for patisserie
D1.HPA.CL4.10
Trainee Manual
Prepare bakery products
for patisserie
D1.HPA.CL4.10
Trainee Manual
Project Base
William Angliss Institute of TAFE 555 La Trobe Street Melbourne 3000 Victoria Telephone: (03) 9606 2111 Facsimile: (03) 9670 1330
Acknowledgements
Project Director: Wayne Crosbie Chief Writer: Alan Hickman Subject Writer: Garry Blackburn Project Manager: Alan Maguire Editor: Jim Irwin DTP/Production: Daniel Chee, Mai Vu, Jirayu Thangcharoensamut, Kaly Quach
The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Myanmar, Philippines, Singapore, Thailand and Viet Nam.
The ASEAN Secretariat is based in Jakarta, Indonesia.
General Information on ASEAN appears online at the ASEAN Website: www.asean.org.
All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox Development for Front Office, Food and Beverage Services and Food Production Divisions”.
This publication is supported by the Australian Government’s aid program through the ASEAN-Australia Development Cooperation Program Phase II (AADCP II).
Copyright: Association of Southeast Asian Nations (ASEAN) 2013.
All rights reserved.
Disclaimer
Every effort has been made to ensure that this publication is free from errors or omissions. However, you should conduct your own enquiries and seek professional advice before relying on any fact, statement or matter contained in this book. The ASEAN Secretariat and William Angliss Institute of TAFE are not responsible for any injury, loss or damage as a result of material included or omitted from this course. Information in this module is current at the time of publication. Time of publication is indicated in the date stamp at the bottom of each page.
Some images appearing in this resource have been purchased from stock photography suppliers Shutterstock and iStockphoto and other third party copyright owners and as such are non-transferable and non-exclusive. Clip arts, font images and illustrations used are from the Microsoft Office Clip Art and Media Library. Some images have been provided by and are the property of William Angliss Institute.
Additional images have been sourced from Flickr and SKC and are used under Creative Commons licence: http://creativecommons.org/licenses/by/2.0/deed.en
File name: TM_Prepare_bakery_products_for_patisserie_FN_070214
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie
Table of contents
Introduction to trainee manual ........................................................................................... 1
Unit descriptor................................................................................................................... 3
Assessment matrix ........................................................................................................... 5
Glossary ........................................................................................................................... 7
Element 1: Prepare a variety of bakery products ............................................................. 15
Element 2: Decorate and present/display bakery products ............................................. 67
Element 3: Store bakery products ................................................................................... 71
Presentation of written work ............................................................................................ 75
Recommended reading ................................................................................................... 77
Trainee evaluation sheet ................................................................................................. 79
Trainee Self-Assessment Checklist ................................................................................. 81
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Introduction to trainee manual
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 1
Introduction to trainee manual
To the Trainee
Congratulations on joining this course. This Trainee Manual is one part of a ‘toolbox’ which is a resource provided to trainees, trainers and assessors to help you become competent in various areas of your work.
The ‘toolbox’ consists of three elements:
A Trainee Manual for you to read and study at home or in class
A Trainer Guide with Power Point slides to help your Trainer explain the content of the training material and provide class activities to help with practice
An Assessment Manual which provides your Assessor with oral and written questions and other assessment tasks to establish whether or not you have achieved competency.
The first thing you may notice is that this training program and the information you find in the Trainee Manual seems different to the textbooks you have used previously. This is because the method of instruction and examination is different. The method used is called Competency based training (CBT) and Competency based assessment (CBA). CBT and CBA is the training and assessment system chosen by ASEAN (Association of South-East Asian Nations) to train people to work in the tourism and hospitality industry throughout all the ASEAN member states.
What is the CBT and CBA system and why has it been adopted by ASEAN?
CBT is a way of training that concentrates on what a worker can do or is required to do at work. The aim is of the training is to enable trainees to perform tasks and duties at a standard expected by employers. CBT seeks to develop the skills, knowledge and attitudes (or recognise the ones the trainee already possesses) to achieve the required competency standard. ASEAN has adopted the CBT/CBA training system as it is able to produce the type of worker that industry is looking for and this therefore increases trainees chances of obtaining employment.
CBA involves collecting evidence and making a judgement of the extent to which a worker can perform his/her duties at the required competency standard. Where a trainee can already demonstrate a degree of competency, either due to prior training or work experience, a process of ‘Recognition of Prior Learning’ (RPL) is available to trainees to recognise this. Please speak to your trainer about RPL if you think this applies to you.
What is a competency standard?
Competency standards are descriptions of the skills and knowledge required to perform a task or activity at the level of a required standard.
242 competency standards for the tourism and hospitality industries throughout the ASEAN region have been developed to cover all the knowledge, skills and attitudes required to work in the following occupational areas:
Housekeeping
Food Production
Food and Beverage Service
Introduction to trainee manual
2
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Front Office
Travel Agencies
Tour Operations.
All of these competency standards are available for you to look at. In fact you will find a summary of each one at the beginning of each Trainee Manual under the heading ‘Unit Descriptor’. The unit descriptor describes the content of the unit you will be studying in the Trainee Manual and provides a table of contents which are divided up into ‘Elements’ and ‘Performance Criteria”. An element is a description of one aspect of what has to be achieved in the workplace. The ‘Performance Criteria’ below each element details the level of performance that needs to be demonstrated to be declared competent.
There are other components of the competency standard:
Unit Title: statement about what is to be done in the workplace
Unit Number: unique number identifying the particular competency
Nominal hours: number of classroom or practical hours usually needed to complete the competency. We call them ‘nominal’ hours because they can vary e.g. sometimes it will take an individual less time to complete a unit of competency because he/she has prior knowledge or work experience in that area.
The final heading you will see before you start reading the Trainee Manual is the ‘Assessment Matrix’. Competency based assessment requires trainees to be assessed in at least 2 – 3 different ways, one of which must be practical. This section outlines three ways assessment can be carried out and includes work projects, written questions and oral questions. The matrix is designed to show you which performance criteria will be assessed and how they will be assessed. Your trainer and/or assessor may also use other assessment methods including ‘Observation Checklist’ and ‘Third Party Statement’. An observation checklist is a way of recording how you perform at work and a third party statement is a statement by a supervisor or employer about the degree of competence they believe you have achieved. This can be based on observing your workplace performance, inspecting your work or gaining feedback from fellow workers.
Your trainer and/or assessor may use other methods to assess you such as:
Journals
Oral presentations
Role plays
Log books
Group projects
Practical demonstrations.
Remember your trainer is there to help you succeed and become competent. Please feel free to
ask him or her for more explanation of what you have just read and of what is expected from you
and best wishes for your future studies and future career in tourism and hospitality.
Unit descriptor
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 3
Unit descriptor
Prepare bakery products for patisserie
This unit deals with the skills and knowledge required to Prepare bakery products for patisserie in a range of settings within the hotel and travel industries workplace context.
Unit Code:
D1.HPA.CL4.10
Nominal Hours:
50 hours
Element 1: Prepare a variety of bakery products
Performance Criteria
1.1 Select required commodities according to establishment type/style, recipe and production requirements
1.2 Prepare a variety of bakery products to desired product characteristics
1.3 Produce a variety of bakery products according to standard recipes and enterprise standards
1.4 Use appropriate equipment to prepare and bake bakery products
1.5 Use correct techniques to produce bakery products to enterprise standards
1.6 Bake bakery products to enterprise requirements and standards
1.7 Select correct oven conditions for baking bakery product
1.8 Prepare a variety fillings, coatings/icing and decorations for bakery products
Element 2: Decorate and present/display bakery products
Performance Criteria
2.1 Decorate bakery products using coating, icing, and decorations to according to standard recipes and/or enterprise standards and/or customer requests
2.2 Present/display bakery products to enterprise standards using appropriate service equipment
Element 3: Store bakery products
Performance Criteria
3.1 Store at correct temperature and conditions of storage
3.2 Maintain maximum eating quality, appearance and freshness
Unit descriptor
4
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Assessment matrix
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 5
Assessment matrix
Showing mapping of Performance Criteria against Work Projects, Written
Questions and Oral Questions
The Assessment Matrix indicates three of the most common assessment activities your Assessor may use to assess your understanding of the content of this manual and your performance – Work Projects, Written Questions and Oral Questions. It also indicates where you can find the subject content related to these assessment activities in the Trainee Manual (i.e. under which element or performance criteria). As explained in the Introduction, however, the assessors are free to choose which assessment activities are most suitable to best capture evidence of competency as they deem appropriate for individual students.
Work
Projects
Written
Questions
Oral
Questions
Element 1: Prepare a variety of bakery products
1.1 Select required commodities according to establishment type/style, recipe and production requirements
1.2 1, 2, 3, 4 1
1.2 Prepare a variety of bakery products to desired product characteristics
1.1 5, 6, 7, 8, 2
1.3 Produce a variety of bakery products according to standard recipes and enterprise standards
1.6 9, 10, 11, 12,
3
1.4 Use appropriate equipment to prepare and bake bakery products
1.2, 1.4 13, 14, 15 4
1.5 Use correct techniques to produce bakery products to enterprise standards
1.2, 1.4 16, 17, 18, 19
5
1.6 Bake bakery products to enterprise requirements and standards
1.6, 1.7 20, 21 6
1.7 Select correct oven conditions for baking bakery product
1.2 22, 23 7
1.8 Prepare a variety fillings, coatings/icing and decorations for bakery products
1.7 24, 25 8
Element 2: Decorate and present/display bakery products
2.1 Decorate bakery products using coating, icing, and decorations to according to standard recipes and/or enterprise standards and/or customer requests
2.1 26 9
2.2 Present/display bakery products to enterprise standards using appropriate service equipment
2.1 27 10
Assessment matrix
6
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Work
Projects
Written
Questions
Oral
Questions
Element 3: Store bakery products
3.1 Store at correct temperature and conditions of storage
3.1 28 11
3.2 Maintain maximum eating quality, appearance and freshness
3.1 29 12
Glossary
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 7
Glossary
Term Explanation
Acidity Sourness is the taste caused by the presence of acids in solution. Different types of fermentation produce different acids. When milk sours, lactic acid is formed, and when vinegar is made from apples or grain, ascetic acid is formed. Sour rye bread is made by the addition of sours or ferments containing bacteria, which produce various acids, but mostly lactic and ascetic.
Alcohol The alcohol formed during the fermentation of sugar by yeast is ethyl alcohol, the same alcohol found in beer and whisky (chemically known as ethanol).
Ambient Temperature Temperature of the surrounding area, room temperature.
Anti Oxidant A material which, when added to a product, extends the life of the product by protecting it against oxidisation.
Appearance Visual stimulation, does it look attractive, does it look good.
Ascorbic acid Vitamin C.
Baking Time Time taken to complete the baking process.
Boiling point 100ºC.
Bake Out Bake for the full extent.
Bake/Baking Subjecting food to heat inside an enclosed area: oven.
Bakers Flour Flour which produces doughs having good gas retention properties and strong, elastic doughs. Usually associated with higher protein content.
Batch A given quantity determined by the amount needed.
Bind Combining two or more ingredients to form a mixture.
Creaming The process of beating sugar and fat for the purpose of incorporating air.
Docking Punching a number of vertical impressions into a dough so that the dough will expand uniformly without bursting during baking.
Dusting flour A flour used to prevent sticking of products to the bench or equipment.
Egg wash Egg or egg yolk with some milk or water added, for brushing products prior to baking to improve colouring and to give a glossy sheen when baked.
Glossary
8
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Term Explanation
Elasticity The property whereby doughs regain their original shape after having been stretched or otherwise distorted.
Enzyme A substance produced by living organisms which has the power to bring about changes in organic materials.
Fermentation The chemical changes of an organic compound due to action of living organisms (yeast or bacteria), usually producing a leavening gas.
Formula A recipe giving ingredients, amounts to be used and a method of combining them.
Gelatinise Heated water entering a starch granule, rupturing it, and allowing the contents to spill out and form a colloidal suspension.
Glaze A coating that is applied to baked products for protection and appearance.
Gluten The protein of wheat flour which combines with water forming a rubbery mass which retains the gas and steam in baking and gives volume to the product.
Kneading To manipulate dough by folding and pressing until the required consistency is obtained.
Lean dough A dough that is not very rich in fat, sugar and eggs, or one that contains a smaller percentage of these ingredients than the average.
Leavening Raising or lightening by air, steam or gas (carbon dioxide). The agent for generating gas in a dough or batter is usually yeast or baking powder.
Leavening Agent Ingredients used to introduce carbon dioxide, like yeast or baking powder.
Moulding Manipulation of dough to provide a desired size and shape.
Moulding Manipulating dough into the desired shape.
Oxidization The colouring of certain fruits due to exposure to air.
Proof (American) The rise of yeast doughs during proving usually referred to as the amount of increase in volume of the product after being shaped and before going to the oven: half prove = 50% increase in volume three-quarter prove = 75% increase full prove = doubling in volume.
Prove (Australian) The rise of yeast doughs during proving usually referred to as the amount of increase in volume of the product after being shaped and before going to the oven: half prove = 50% increase in volume three-quarter prove = 75% increase full prove = doubling in volume.
Prover A cabinet into which yeast goods are placed before baking.
Leavening Agent Ingredients used to introduce carbon dioxide, like yeast or baking powder.
Quark A mild tasting curd cheese. It is moist in texture and used in fillings and toppings.
Glossary
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 9
Term Explanation
Rich Dough One that contains more than average of the enriching ingredients fat, sugar and eggs.
Shortening Fat or oil used to tenderise baked products.
Sifting To pass through a fine sieve for effective blending, for aerating and to remove foreign or oversized particles.
Skinning The drying out and forming of skin on uncovered doughs.
Slack dough A dough containing excess water.
Water absorption Water required to produce a dough of a desired consistency. Flours vary in ability to absorb water. This depends upon the age of the flour, moisture content, wheat from which it was milled, storage conditions and milling process.
Zest The finely grated oily coloured outer skin of washed, untreated citrus fruit.
Zitron The candied fruit of the cedrat tree, green to yellow in colour; the flavour of its fleshy aromatic part is desirable in European festive baking.
Glossary
10
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Bakery goods
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 11
Bakery Goods
Definition:
Bakery goods can divide into several categories:
Bread and bread rolls
Sweet yeast products
Cake and sponge products
Sweet and savoury pastries.
For the baker and patissier
It opens an opportunity to be creative, either by reformatting recipes, selecting the right formulae and ingredients for specific products, varying sizes and shapes and also in varying baking times and temperatures to achieve different styles, eating qualities and outcomes.
Yeast Goods or fermented goods are all products made and aerated with fresh and compressed , dried or liquid yeast – natural or manufactured.
Products include breads, croissants, Danish pastries, Buns, Fruit Loaves, Babas, Savarins and many other specialty items such as yeasted cakes, panetone, gugelhupf and beesting.
Dough yield calculations and water temperature requirements are important skill to know when working with yeast good.
Dough yield calculations will enable the baker to produce exactly the amount of dough that will be needed to produce the required number of units for sale.
Water temperature requirements are needed to produce product at the correct temperature so that product moves at the required rate.
As the doughs are mixed heat is generated during the mixing process. Having all the doughs finish at the same temperature allows for proofer time and oven time to be regulated.
If this is not managed then doughs will be ready to go into the oven and if the product in the oven is not ready to be used then the unbaked product will over proof and will not be in optimum condition.
Bakery goods
12
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Water temperature for required Finish Dough Temperature (FDT)
The ideal FDT for no-time, rapid or instant doughs is 27ºC – 29ºC.
The variation of water temperature is known as your experience figure because the required water temperature to finish a dough at a pre-determined figure is based on bakery conditions and the baker’s experience. These include:
1. Climatic conditions
2. Bakehouse environment
3. Dough size
4. Mixer speed
5. Flour temperature
6. Mixing time
7. Specialty ingredient additions–gluten, conditioners etc.
8. Experience
Note: In subsequent topics, students should refer back to these notes when calculating dough quantity and required water temperature for FDT.
Calculating required water temperature for required dough temperature
Example
Required FDT 31ºC
Multiply by 2 x 2 = 62ºC
Subtract flour temp. 21ºC
Equals required water temp = 41ºC
Actual
Required FDT 28ºC
Multiply by 2 x 2 = 56ºC
Subtract actual flour temp.
Subtract Experience
Calculated req. water temp.
Actual water temp. used
Bakery goods
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 13
Dough yield calculations
When bakers talk about a ‘1kg’ dough, this weight actually applies to the flour content of the dough only.
When all the other ingredients are added, the total dough weight is referred to as the
expected yield (from 1kg of flour).
Total dough weight = expected yield
In calculating the ingredient weights for a given amount of dough (the required yield) we use the expected dough yield from 1kg of flour using the following formula:
New base weight of flour = required yield/expected yield
Example: Use the following dough formula to calculate the actual quantities of ingredients for the required yield.
Ingredient % 1kg factor Required
Flour
Salt
Improver
Yeast
Water
100
2
1
4
60
1.000
0.020
0.010
0.040
0.600
4.1
4.1
4.1
4.1
4.1
4.100
.082
.041
.164
2.460
Total 1.670 6.847
Expected yield Total Dough Weight
F.D.T.27 degrees C. Finished Dough Temperature
Required yield is the number of units to be produced multiplied by the scaled unbaked weight:
3 units @ a scaled weight of 0.520kg (3 x 0.520 = 1.560kg)
4 units @ a scaled weight of 0.300kg (4 x 0.300 = 1.200kg)
5 units @ a scaled weight of 0.800kg (5 x 0.800 = 4.000kg)
Gives the total required yield (dough weight) = 6.760kg
New base weight of flour = required yield/expected yield
= 6.760 ÷ 1.670 = 4.047904 factor – Round up to = 4.1 factor
Apply factor 4.1 to all ingredients 4.1 x 1.000kg flour = 4.100
Add up the new recipe and the total weight should be sufficient to produce the required dough weight.
Bakery goods
14
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 15
Element 1:
Prepare a variety of bakery products
1.1 Select required commodities according to
establishment type/style, recipe and
production requirements
Commodities used to produce bakery products may include:
Flour
Sugar
Fruit, dried
Nuts, whole and ground
Egg, fresh or powdered
Milk, fresh or powdered
Cream, fresh or imitation
Gelatine or vegetarian equivalent – setting agents
Flavourings and essences
Chocolate or cocoa
Fats, oils, margarines and shortening.
Depending on the product the term ‘bakery product’ is a generic term that describes bread, yeast goods, quick bread and pastry items.
Ingredients
Flour
Wheat is the prime grain that flour is obtained from for the baking industry.
White flour is the most popular flour, this is because other parts of the wheat grain are harsh and are unpopular with the general public. This is not to say they are not good to eat.
The following information relates to doughs for bread and yeast goods, not pastry.
Flour consists of the following elements on average:
Starch 64 – 71%
Protein 9 – 14%
Sugar 2 – 4%
Moisture 11 – 15%
Fat 1 – 2%
Enzymes naturally occurring in wheat flour
Element 1: Prepare a variety of bakery products
16
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Starch 64% – 71%, provides main body structure through gelatinisation – bursts (through heat) and swell.
Starch is broken down by enzymes into simple sugars, which are to be used by yeast as food.
Proteins soluble: 9 – 14%
Gluten is formed when insoluble proteins (Glutenin and Gliadin) are hydrated with moisture, normally water.
The combination of these 2 proteins allows the flour to ‘take up’ water and hold the moisture within the gluten structure.
When this gluten is developed it becomes tough and elastic allowing bread dough to expand and hold gas produced during fermentation.
In unleavened dough like pastry this gluten structure allows for it to be stretched out over large area without breaking.
It is grey, tasteless and is tough and slightly elastic.
Glutenin – gives strength.
Gliadin – provides elasticity.
Soluble proteins: 1% – 2%, Albumin, Globulin and Protease.
Sugar
Sucrose 2 – 4%: all plant material naturally contains sugar. 1.5 – 2% is sufficient for gas production up to 5 hours (Bulk Ferment Time) plus glucose, plus dextrose (inversion of cane sugar).
If flour is low in these sugars, malt can be added to formulae, to allow longer Bulk Fermentation Times (BFT).
Moisture 11 – 15%
The natural proportion of water depends on conditions of growth, storage and milling. Wheat is a hard grain and needs to be soaked in water to aid the milling process.
There are laws pertaining to the amount of moisture allowed in flour. In Australia it cannot be more than 15%.
Fat 1 – 2% this contains carotene, the colouring pigment of flour.
Enzymes
– amylase change starch in sugars.
– condition the proteins.
Responsible to soften the gluten, dough tolerance is reduced and could cause collapsing of the bread, especially in wholemeal products.
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 17
Factors influencing flour behaviour
Quantity and quality of gluten
Diastatic capacity, the ability to change starch into sugars to provide food for the yeast to ferment through enzymatic activity.
Salt (sodium chloride)
Salt is a natural mineral that consists of 6 parts chlorine and 4 parts sodium.
Functions of salt are:
Controls fermentation
Toughens gluten (stabilising it)
Increases volume
Enhances flavours in bread and provides product with its characteristic flavour
Controls dough – lack of salt results in doughs which are sticky and are difficult to handle
Increases shelf life: acts as an antiseptic - suppresses activity of bacteria is hydroscopic - attracts moisture
Improves crust colour.
Yeast
Baker’s yeast, Saccharomyces cerevisiae, is manufactured specially for the production of Yeast Goods.
It is a unicellular organism yet each microscopic cell contains a multitude of enzymes capable of carrying out the most intricate series of chemical reactions.
Because it is a living organism, baker’s yeast is very perishable and must have optimum storage conditions.
Compressed yeast should be stored in dark and cool conditions; it is best used for up to two weeks after manufacture, as it slowly loses it strengths.
Yeast produces carbon dioxide and ethyl alcohol, by changing sugars.
The activity of yeast is destroyed at temperatures above 55ºC and may be severely impaired at temperatures over 45ºC.
Production of gas (CO2)
During fermentation it increases dough volume and produces a porous inflated structure so that the loaf can be baked quickly (heat penetration is facilitated).
Production of flavour
Imparts flavours during fermentation through flavour substances such as organic acids, esters, alcohols and ketones.
Element 1: Prepare a variety of bakery products
18
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Structure and texture
This takes place more so in fermented doughs than in A.D.D. systems (chemicals make the changes in A.D.D. doughs).
It is brought about by the mechanical stretching and moulding during fermentation.
Nutrition
Yeast is rich in protein and B Vitamins. It must not come into direct contact with salt, sugar or fat.
Varieties
Compressed
Dried
Creamed or liquid.
Yeast activity and rate of fermentation
These are controlled by the following:
Sugar quantity:
Up to 5.0% speeds up fermentation
Over 5.0% slows down or retards fermentation
Water added to the dough:
Softer doughs – faster rate
Tighter doughs – slower rate
Dough temperature:
Warmer – faster rate
Cooler – slower rate
Acidity:
4 – 6pH range. Outside these, activity is slower
Yeast Quantity:
Lower quantities of yeast will result in longer proof.
Amounts of salt and fat also inhibit the rate for fermentation or the activity of yeast.
Remember: yeast is a living thing. It needs to be cared for and used properly.
Water
Hydrates gluten forming proteins (Gliadin and Glutenin)
Dissolves and disperses salt and sugars and carries sugars to the yeast which it can only use in liquid form
Provides moisture for yeast to grow
Hydrates dry yeast and disperses both dry and compressed
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 19
Controls dough temperature
Controls dough consistency
Wets and swells starch during baking (gelatinisation) – makes it available to analyse enzymes
Controls enzyme activity (enzymes are active only in liquid or semi liquid mediums
Increases shelf life
Contributes to eating qualities.
Bread improvers
Ensures additional food supply for yeast
Contains malt which is changed into maltose and changes starch into simple sugar easily fermentable by yeast
Contains chemical stimulants ensuring adequate source of nitrogen – essential for building up protein in newly forming yeast cells
Modifies gluten so that the dough is mature as it comes from the mixer. This is required to hold increase CO
2 Gas produced by the fermenting yeast.
Bread Improvers basically assist in 2 areas
Gas production
Gas retention.
This is what makes a yeast dough rise.
Optional ingredients and their functions
(as permitted under the Australian Food Standard Code)
Milk powder Malt products
Soya flour Emulsified fats
Margarine Shortening
Currants Bran
Nuts Gluten (dry/wet )
Bacon Mould inhibitors
Jams Egg
Honey Seeds
Sultanas Coconut
Cheese Mixed peel
Spices Crumb softeners
Various grains Sugar.
Element 1: Prepare a variety of bakery products
20
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
These extra ingredients may be added to a basic Yeast good formula to improve product qualities in the following areas:
Enrichment
Eating qualities
Nutritional value
Visual appeal
Keeping qualities
Flavour.
Fats
Fats are added in varying proportions to bread and yeast goods. The percentages below are just an indicative amount. Asian type breads are higher than Australian.
Fat is a generic term; it can mean oil, butter, margarine, shortening. Each has their own advantages and disadvantages, and cost and flavour benefits. Storage requirements also are important.
Level:
Bread, normal 2%
Buns 5 – 7%
Fruit Loaves 9 – 15%
Croissants 45%
Brioche up to 50%.
The addition of fat to Yeast Goods will improve bread quality and although fat is not an essential ingredient. It is important assisting in the slicing of the product especially when slicing bread by lubricating the slicer blades.
Fat contributes to the volume, softer texture, brighter crumb colour and better keeping qualities. There are many fats available to the baking industry and some are specially manufactured to contain other compounds such as emulsifiers (TEM and SSL) some fats contain sugar and others may contain water.
It should always be remembered that butter provides better flavour to the product when deciding upon what type of fat to use.
Effects of fat
Improves slicing
Softer crumb
Shorter eating crumb
Softer crust
Better keeping qualities
Increases volume
Shorter eating crust
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 21
Emulsified fats retard crumb
Enhances firmness.
Sugar
Level:
Up to 5% increases fermentation
Over 5% retards fermentation.
Effects of sugar
Softens crumb
Sweetens
Increase crust and whiter crumb colour
Increased levels slacken or weaken the dough
Greater water retention (stays moist, therefore better shelf-life)
Better eating qualities, but high quantities result in bread flavour loss.
Milk powder
Level:
“Food Standards” stipulate that milk bread must contain 4% non fat milk solids on the dry crumb, the purpose of this regulation is:
To increase the food value in protein and mineral content, therefore Skim Milk Powder (reduced fat) is mostly used.
Effects of milk powder in the baked products
Brighter and softer crumb
Reddish brown (foxy) crust colour, due to lactose (milk sugar), which cannot be used by yeast as food
Increased nutritional value and flavour
Greater volume (due strengthening of gluten strands by the casein protein)
Slight sweetness (due to lactose).
Eggs
Eggs can be purchased as follows:
Shell Egg
Liquid Egg or Egg Pulp
Frozen Egg.
Effects of eggs
Moistening
Enriching due to fat in the yolk
Element 1: Prepare a variety of bakery products
22
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Increased nutritional value
Emulsifying, due to lecithin in the yolk, therefore better keeping qualities
Aids structure, due to the proteins, which coagulate at 65ºC to 70ºC
Better colour and appearance to baked product
Better eating qualities
Better keeping.
As egg is added to a formula, water has to decrease (in re-formulations).
Bran
Bran is the by-product of the brake system after all the available endosperm has been removed. Bran can vary in particle size and composition, depending on both wheat type and the efficiency of the milling system. Some bran is sold for Human Consumption as it is a good source of insoluble dietary fibre.
Effects of bran
Darker crumb colour
Lower volume, due to the non gluten forming proteins
Increased water levels
Shorter mixing times
Higher fibre intake, assisting in bowel function.
Dried fruit/nuts
Almost any dried fruit or nut can be added to bread.
Most commonly dried fruit used are sultanas, currants, raisins, mixed peel and dates.
All fruit should be washed prior to use and then thoroughly dried, to avoid discolouration of the dough.
Most commonly used nuts are hazelnuts, walnuts, almonds and peanuts.
Nuts have a very high fat content. Large amounts used in bread making need the addition of extra yeast and also extra gluten.
Effects of dried fruits and nuts
Eating qualities
Texture
Flavour
Colour
Increased moisture
Increased shelf life
Better visual appeal.
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 23
A Standard bread recipe
% Ingredient Weight
100
2
MRU
2
4
60
Flour
Salt
Bread Improver
Fat
Yeast
Water
1.000
.020
.010
.020
.040
.600
Total weight 1.690
Ingredients are expressed in % so the formula never changes. The weight changes, depending on how much product is needed.
During the baking process the weight loss can be as much as 15% depending on how much the product is baked out.
To maintain consistency strict adherence to recipe is needed.
The bread making process using the ‘Rapid dough process’.
Stages of dough making
Shows the typical bread making process for a normal Bulk Fermented Dough
This schedule can be applied to any bread making process, in ADD and MDD doughs Fermentation and Knock back is replaced with a short relaxation time:
Dough mixing and development
Fermentation
Knock back
Scaling/dividing
Handing up
Intermediate proof
Final moulding
Panning, traying and boards
Final proof
Baking and Steam used in baking
Cooling
Slicing/bagging/labelling.
Element 1: Prepare a variety of bakery products
24
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Dough mixing and development
Mixing time is dependent on type of dough and energy input.
Energy input refers to the type of mixing equipment used, one or two arm mixer are classified as slow speed mixing machines. Spiral, planetary or horizontal mixers are medium speed mixing machines, or a Tweedy, which is a high speed mixer.
Stage 1: Dough formation
Dispersion and incorporation of ingredients
Equalisation of dough temperature
Hydration of gluten forming proteins
Gluten formation
Commencement of yeast activity
Enzymic activity on flour sugars
Dissolving of sugars (yeast food)
Fermentation commences
Production of CO2/alcohol.
Stage 2: Dough development
Commencement of yeast reproduction
Further mixing and kneading
Continued hydration of dry ingredients
Gluten strands forming
Gluten stretches and toughens
Gluten matrix forming
Gas retaining structure forming
Fermentation process continues
Yeast reproduction continues.
Stage 3: Dough clearing
Gluten reaches maximum extensibility and film forming nature
Dough fully hydrated
Smooth fully developed dough
High level yeast activity.
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 25
Fermentation
Production of CO2 – aerating dough
Conditioning of dough – through enzymic activity.
Fermentation follows two courses
Starches changed into:
Sugars and natural sugars used by yeast to produce CO2 and alcohol
Change proteins into nitrogenous material used for yeast growth and development.
The rate of fermentation (enzymic activity) is controlled by:
Yeast content
Temperature
Salt
Acidity in the dough (formed from the alcohol) causes softening of gluten and gives flavour.
Knock back
Equalises dough temperature (outside can be cooler, therefore fermentation is slower)
Expels CO2 gas from the dough
Develops the gluten which has been softened by proteolytic enzymes, which weaken and reduce its gas holding properties in the dough
Takes place between ½ – 2/3’s through B.F.T
Improves fermentation rate
Ensures thorough mixing
Brings yeast into contact with more food (CO
2 pushes the yeast away from its food)
Dough reaches optimum ripeness.
Scaling/dividing
Scaling – is portioning the dough by weight
Dividing – is portioning the dough by volume.
Check weight of dough pieces to ensure correct weight when dividing.
B.F.P. produces dough pieces with large portion of gas, this results in inaccurate dividing.
Element 1: Prepare a variety of bakery products
26
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Handing up
First moulding:
Shapes the dough
Re-forms the gluten strands
Provides a shape, for easy handling to the next stage.
Brings the dough to the correct condition for the final stages of fermentation.
Over-machining can irreparably damage the
gluten structure and this can prevent the
dough recovering.
Intermediate proof
Allows the gluten to mellow down again.
Yeast recovers to produce CO2 gas.
Final moulding
Gas is expelled
Gluten tightened.
Vital for the symmetrical shape of the final product.
Panning, traying and boards
Final product shape and size needs to be determined prior to commencing production.
Tins and trays should be warmed, to avoid dough chilling.
Grease Tins and Trays only lightly to prevent product sticking, excessive grease will fry the product. This is not required if silicon coated or silicon paper is used.
The baking tin should be a size appropriate to the required loaf. As an approximate guide, the moulded loaf should occupy approximately one third of the volume of the tin.
When using boards semolina or ground rice is used to prevent dough sticking to the cloth and to the board. Dough pieces are usually total enclosed in the cloth.
Final proof
Usually takes place in a chamber or cabinet where temperature and humidity can be controlled.
Dough pieces are in a condition suitable to hold the gas and resilient enough to withstand the expansion.
As the dough expands the dough’s tension relaxes until the desired maximum volume of the loaf is ready for the oven.
Humidity must be sufficient to prevent skinning and uneven expansion. It also maintains even temperature throughout the proofing chamber.
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 27
Excessive humidity causes tough, leathery crusts, wrinkled surface and holes under the top crust of the bread loaf.
Proofer conditions
Depending on product and formulae:
30ºC – 40ºC
80% – 90% RH
Baking
Is the most important stage in bread making, reactions during proofing are kept and transferred into porous food which is readily digestible and flavoursome for human consumption.
When the dough piece has reached “full proof”, it is almost at its fully expanded state.
On entering the oven activity is very rapid. Yeast continues to produce CO2 until killed at
60ºC.
Gases expand, are trapped in the gluten structure and expand the dough – OVEN SPRING.
Enzymes are killed at +/-77ºC and until killed continue to produce sugars which sweeten the crumb of the baked loaf and caramelise on the outside to form the crust colour and bloom.
At 78ºC the protein coagulates, structure sets and activity in the loaf ceases.
Weight is lost through baking evaporation.
Sugars caramelise on the outside of the loaf at 150ºC.
Loaves are considered baked when centre reaches 98ºC:
Starch gelatinises at 65ºC
Enzymes are killed at 75ºC.
Through the high temperatures in the crumb (up to 100ºC) flavours are formed.
Through increased enzymic activity (50ºC – 75ºC) dextrines, soluble sugars and soluble proteins.
Heated acids in the dough break down starch into simple sugars (same as glucose manufacture).
Reactions between acids and alcohol form esters.
Temperature in the oven must be sufficient to allow as fast a bake as possible to retain as much moisture as possible without over colouration of the crust, depending upon final product.
Humidity in the oven is introduced in the form of steam and allows the loaf to expand to its full volume before the crust forms.
Sufficient space in between bread products is vital for an even bake; insufficient spacing may result in loaves collapsing.
The average loss of weight during baking is 10 to 15% from the dough weight. This
can vary depending on formulae, baking temperature and baking time.
Element 1: Prepare a variety of bakery products
28
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
The functions of steam in bread making
It has been known for many years that bread baked in a moist atmosphere has a better appearance than that baked in a dry atmosphere. It is also known that steam used in final proving is beneficial to the product produced. Steam is essential in bread baking, as it serves to keep the surface of the loaf in a pliable condition, thus allowing it to expand without tearing.
Steam supplies the necessary moisture to help dextrinize the crust and to produce a shiny crust.
Bread baked without the use of steam will never produce a fine thin golden brown crust that is required.
Steam should always be released during the latter stages of baking to prevent the loaves from having a tough leathery crust.
Steam used in baking must be saturated so that when the dough pieces are set in the oven, a film of moisture will settle over their surfaces.
This keeps the skin soft, prevents rapid crust formation and allows maximum oven expansion to take place without a break appearing on the sides of the loaves.
Dextrinization: is produced by the action of heat and steam on the starch. The dextrin is a carbohydrate smaller in size than starch.
This also referred to as the Malliard Reaction after the French chemist, Louis Camille Maillard (1876 –1936).
The process is a reaction between reducing sugars such as maltose and glucose,
not sucrose, with amino acids present in the dough on the crust of the loaf.
This is responsible for the glaze and bloom on the crust.
Steam
Steam exists in 3 forms:
Saturated
Wet
Super-heated.
Saturated steam: is necessary for bread baking because when water is evaporated, the steam is at the same temperature as the water and is said to be saturated.
Wet steam: is steam and water mixed, due to partial condensation of saturated steam by cooling. Wet steam is not suitable for bread making because the free moisture can cause blemishes marks or grey streaks upon the crust of the bread.
Super-heated steam: is produced by heating steam in the absence of free water so that its temperature is raised to a point above that corresponding to its pressure.
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 29
Steam is used during bread making in order to:
Impart a glaze on the surface of the bread
To ensure an even, symmetrical oven spring
Prevent excessive evaporation of moisture from the dough preventing weight loss
Produce a turbulence which will assist heat distribution
Modify heat at entry to the oven where steam is being applied and so allow a full oven spring.
How is the glaze produced on a loaf?
The glaze upon the loaf is produced within the first two minutes of baking by the condensation of the saturated steam on the dough surface.
The hot condensed moisture gelatinises the starch on the dough surface and partly converts it to dextrin.
After drying out, the dextrin is left as a glaze and caramelisation of sugars in the dough produces the characteristic crust colour, along with some browning
of the proteins in the dough (Maillard Reaction).
The use of steam in final proving
The object of steam use in final proof is:
To give adequate volume before baking
To relax strains and stresses imposed during final moulding
To ensure that the dough surface is pliable for the initial oven spring
To maintain an adequate temperature within the dough to ensure adequate gas production from the yeast.
Temperature of the oven
General rule is:
With hot oven temperature increase steam
Colder oven temperature decrease steam.
Proof of dough pieces:
Little proof – increased steam
Full proof – decrease steam
Too much proof – no steam.
Element 1: Prepare a variety of bakery products
30
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Ovens
Ovens are in general different, so is the steam input and the capacity of the retention of the steam.
Bread in general produces its own steam, some ovens are designed in a way that no steam is required, as the moisture comes from the product.
Correct steaming conditions are essential
Ovens with low steam levels or no steam, could bake products which have leathery crust characteristics, pale crust colour and no gloss as well as poor oven-spring. It is also possible that the crust is separating from the crumb.
Excessive use of steam causes blistering of the crust and could result in flat products.
Cooling
All bread products commence cooling on removal from the oven and must be removed from their tins/trays.
Steam is still being given off and subsequently loses weight in the process.
Cool products with sufficient space between them so that “sweating” does not occur with subsequent mould growth. Cooling wires are recommended.
Bread should be cooled as quickly as possible to prevent excessive weight loss.
The structure assumes greater rigidity as it cools.
1.2 Prepare a variety of bakery products to
desired product characteristics
Variety of bakery products may include:
Savoury and sweet breakfast items
Specialty breakfast items
Lunch and dinner rolls
Sweet yeast
Festive baking, specific to cultural feasts and celebrations
Health and diet specific items, e.g. Gluten free, fat free.
Bakery products are consumed in many different areas:
Walk in bakeries on the street
Cafes
Dining areas in hotels.
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 31
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.
Element 1: Prepare a variety of bakery products
32
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Bread and bread rolls
Bread rolls are not specifically defined in weights, but are presumably any article of bread weighing less than 250g.
To produce high quality rolls, great care must be taken when selecting the ingredients, roll size and shapes, as well as accurate moulding, proving and baking.
Consideration must be taken for the suitability of various types of fillings, the production difficulty and the shelf life of the product.
Bread rolls
Are consumed at any occasion throughout the day, for breakfast, lunch and dinner and also for snacks in between meals as complement to other foods.
The baker’s ability and creativity making rolls could satisfy any customer demand and may result in higher consumption.
Bread
Standard white bread comes either square sliced or as a hit in or un-lidded.
Standard white sliced selling weight is .680g, for sandwich loaf.
Speciality breads enhance and add variety to displays/presentation of the product range.
Loaf varieties to consider in production plan are:
Cobb shapes
Cottage
Rings
Pull-A-Parts
340g panned loaves
Pinwheels (press cut)
Sticks/baguettes
Sole baked ‘Vienna Shapes’.
Rolls
Soft rolls – Hamburger buns, Stotties, Scotch baps, Hot dog rolls.
Crisp crust rolls – French style breads, Baguettes, Ficelle.
Hard crust rolls – Pannini, Pasta Dura.
Ciabatta bread has become popular, this has a very high water content (75%), is very soft and has an open texture inside as opposed to the more closed even texture of other breads.
See sample recipes in back of manual.
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 33
1.3 Produce a variety of bakery products
according to standard recipes and enterprise
standards
Establishment type/style could include:
Hotel
Restaurant
Brasserie
Bistro
Café
Coffee shop
Patisserie, pastry shop
Commercial or industrial catering operation
Function venue.
Product characteristics are related to:
Colour
Consistency and texture
Moisture content
Mouth feel and eating properties
Appearance.
Enterprise requirements and standards will vary depending on the establishment. There is
a requirement that they are all the same size and weight.
Correct baking and consistent formula will produce consistent quality:
Colour
Consistency
Texture
Moisture
Mouth feel
Appearance.
All of the above will determine the saleability of the product. If it is not what they purchased last time then the customers will not return for an inferior product.
Element 1: Prepare a variety of bakery products
34
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Classification – Bread rolls
Bread rolls can either be divided into a category where the ingredient is dominant, like White, Wholemeal, Multigrain or Rye breads or even mixtures of flours.
They can also be divided into categories, which states the main enriching agent, like Bacon and Cheese roll, Sun-dried Tomato roll, Herb and Garlic, etc.
Bread rolls can also be divided into categories where the production method is mentioned, like “Wood Fire Oven rolls” or “Sole baked bread rolls”.
The main category of bread rolls is to look at their characteristics, referring to the eating qualities.
These can be divided into three main groups:
SOFT ROLLS
CRISP CRUST ROLLS CRUSTY ROLLS
HARD CRUST ROLLS
Soft rolls
Referring to SOFT eating qualities, SOFT ROLLS are made with increased sugar and fat levels. They are baked at high temperatures with short baking times to retain moisture.
Crisp crust rolls
Referring to CRISP CRUST eating qualities, they are made with low fat levels, the addition of 5% semolina of the flour weight has crisping effect on the crust.
Hard crust rolls
Referring to HARD CRUST eating qualities, they are made with a “lean” formulae, the addition of 5% semolina of the flour weight has crisping effect on the crust. Increased baking times at lower temperatures are required to harden the crust.
Soft rolls
Burger buns and baps:
Size- up to 12cm diameter
Weight- from 50 to 100g.
Shape- round or oval.
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 35
Common practice is:
To bake in special trays which have ‘dished’ (hollow) sections providing shape for the final product
Using the two tray method, where a baking tray is placed on top of the buns, providing enough space for the bun to reach certain height, also known as lidded method
To pin the dough pieces out to required diameter and bake on normal baking trays, this method is very time-consuming.
Finish
Traditionally with flour topping which should not colour during baking.
Left plain or dressed with sesame seeds.
Scotch baps:
As above, traditional shape is oval and dusted with flour.
Common practice is:
To divide dough in the bun divider moulder without rounding, after full proof to sift with flour and bake without colour.
Hot dog rolls/finger rolls
Size – up to 24cm long
Weight – from 50 to 100g
Shape – fingers.
Common practice is:
To bake in special “dished” trays with long indentation
Traditionally baked on normal baking trays, close together so that they batch, thus providing bigger volume and reduce staling
Using stick trays.
Finish
Left plain, egg washed or seeded.
Stotties
Is a larger style of the English muffin:
Size – up to 28cm diameter
Weight – from 200 – 350g
Shape – round with indent in the centre, similar to donuts with smaller hole.
Common practice is:
To bake product on the sole of the oven, turning it over after 2/3 of the baking time (oven bottom)
Using pre-heated trays following the above.
Finish
Left plain; rice-flour from dusting usually visible.
Element 1: Prepare a variety of bakery products
36
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Crusty rolls and bread
Vienna
Originated in Austria and is mainly made into pointed or baton shapes. Viennas are originally well known for their fine flavour and taste and a thin brown, crisp crust.
The name ‘Vienna’ is associated with shape but the name also denotes a type of dough enriched with milk powder and malt flour.
Viennas are generally cut 4 or 5 times across the top, and can be finished with seeds such as poppy or sesame or have a tiger skin paste topping applied.
Bloomers are similar to Viennas, but not tapered on the ends.
They are usually larger and bolder in shape, and can be finished as for Viennas, often having a larger number of closely placed cuts across the top.
Low pressure steam should be injected into the oven for best results during loading and for the first few minutes of baking.
Bread loaf weight: from 350 to 600g.
Rolls weight: from 50 to 100g.
Shape: round, oval and knots.
Moulded varieties
Splits and creased
Use a stick and press roll in half or into quarters.
Snails and pipes
Mould as for a finger roll, and then roll up into a snail, by leaving one end a little long the shape represents a pipe.
Kaiser rolls
Use a Kaiser-tool, or flatten dough piece and fold 5 times into the centre.
Crescents
Mould into a flat triangle and roll up, like a croissant.
Petit foods
Traditionally French, the same as for the Italian people applies to the French, who also eat fresh bread with most of their meals:
Weight – from 70 to 100g
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.
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 37
Pannini/Cannon/Italianni /Shells
Weight – from 60 to 100g
Shape – refer to below explanation
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 “sole” baked, if not baked in stick trays.
Mould Pannini, Cannons and Italianni by using a round piece of dough and rolling it with the side of the hand to split it into two even balls, while keeping it still attached to each other.
After resting time, knock out the gas and mould (roll) each side back into the centre, this shape is called “Italianni”.
By twisting one side and placing it on top of the other, the “Cannon” is made.
For the Pannini, use a small stick and press into the middle of the “Italianni”, then fold one side up and bring the two ends to the outside of the other two ends, so that all four ends point in one direction.
Shells are moulded by rolling the dough piece into a baton. Flatten it down after resting and rolling it up into a shell.
Some bakers split it lengthwise with a sharp knife after moulding. Shells are usually baked in stick trays.
Pasta dura
Traditional Italian, which is normally bulk fermented for up to 15 hours to develop flavours.
This is Ideal to serve with pasta, risotto, soups and other Italian dishes.
“Panne”(bread) is served with most meals and traditionally very flavoursome and crusty:
Weight: from 70 to 120g for rolls. Up to 600g for bread.
For loaves:
Scale 15% – 20% higher than net weight due to moisture loss during baking e.g.: 580g
Shape – twisted, 2 strand plait and cut lengthwise through the centre.
Common practice is:
To add semolina into the dough to enhance the crust
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.
Element 1: Prepare a variety of bakery products
38
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Panettone
This delicate and porous rich festive bread is studded with sultanas and flavoured with candied citrus peel.
It is baked in tall cylindrical moulds and can be served with cream or fresh mascarpone.
To develop rich yeasty flavours, the dough is sometimes prepared in several stages with prolonged maturing times in between.
Gingerbread doughs
This dough is a multipurpose dough and can be used for a variety of products. By adding different spices and/or fruit, different shapes can be given or cut out and after baking coated with icings or chocolate. The dough is also suited for making gingerbread houses.
It is important not to overheat the honey at the initial stage, as it may crystallise, rendering it useless for the dough. The honey is best heated to 65ºC, then allowed to cool to 35ºC – 40ºC, to avoid burning the flour.
The flavour of the gingerbread will improve if the dough is prepared well ahead of use, adding the raising (lifting) agents only just prior to using the dough.
Always use quality spices in order to achieve optimum flavour.
Gingerbread dough is baked at 180ºC.
Honey cake (Israel)
This cake is traditionally served on the Sabbath and at festivals, particularly at the beginning of the New Year, in order to sweeten the hope for a happy year ahead.
Tsoureki (Greece)
This traditional sweet bread can be found during any major religious festival.
Its flavouring components can be many, as each family or baking professional have their own favourite.
Most popular are orange, lemon, vanilla, cinnamon, allspice, aniseed, cloves and mace, either singly or in any combination.
The traditional shape is a round or braided loaf.
To simplify cutting and storing (keeps for up to one week), the dough can also be formed into long loaves. Cut into slices and toasted is a popular way of serving this bread.
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 39
Stollen (Germany)
A product popular in many European countries around Christmas time and originating from Germany, Stollen is made from a heavy (rich in fat) yeast dough.
Some varieties contain mainly sultanas (and some candied peel) and almonds, others almonds only or a poppyseed or nut filling.
The cleaned sultanas are usually steeped in rum for enhanced flavour. So as not to break or damage the fruit, they are worked under the dough last.
A somewhat tighter ferment is worked with the other ingredients into a dough, which should also on the firm side. This hinders the flattening out (losing the intended traditional shape) of the Stollen during baking.
For uniformity and better control of the shape, special Stollen moulds (tins) can be used.
After resting the dough, it is scaled into intended portion sizes and moulded round, then worked into a roll with flat ends. Ask your Trainer to demonstrate the shaping of a Stollen.
These are just examples. The list can be overlapping into Sweet yeast products.
Muffins
Muffins come in 2 styles.
English – flat on top and bottom and they ‘peel apart’, made from a yeast raised batter.
American – like a cup cake shape but much larger and come in a wide variety of flavours.
Originating in this form in the United States, they have gained much popularity, as they are extremely versatile.
They can be adapted to have ingredients like nuts, fruit or vegetables as their main flavour component or, by using brans and honey, calories can be lowered and fibre increased, appealing to guests more concerned with nutrition.
When muffins are baked, apart from the crust being coloured brown, they should spring back when pressed lightly in the centre.
Remove muffins from the tins as soon as possible to prevent sweating and condensation forming, sticking them to the tin.
Element 1: Prepare a variety of bakery products
40
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Danish pastries
These pastries are made with yeast dough laminated with butter (or other fats), then turns given similar to puff paste, resulting in light and crisp pastries. They are produced in many different shapes and sizes with a variety of fillings and toppings.
Fillings used may be custard, jam, cheese, fruit, poppyseed, marzipan and nuts with the possible addition of dried fruit and candied peel.
Croissants
Crescent shaped pastries of delicate, flaky structure prepared from laminated yeast dough.
Croissants are consumed plain or filled (sweet or savoury) or cut open and filled with meats, cheese and/or salads (snacks, light meals).
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 41
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.
Element 1: Prepare a variety of bakery products
42
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Recipes
Here you will find a selection of recipes to make a variety of bakery products.
Soft bread roll dough
Hamburger Buns, Hot Dog Rolls, Scotch Baps and Stotties
Rapid Dough, A.D.D. METHOD
Ingredient % 1kg Dough
Bakers flour 100 1.000
Salt 2 .020
Bread improver (ADD) MRU .010
Fat 8 .080
Skim Milk Powder 2 .020
Castor Sugar 5 .050
Compressed yeast 4 .040
Water +/– 60 .600
Total weight 1.820
Method:
Weigh all ingredients
Place water and yeast into the bowl. Mix to disperse the yeast
Add all dry ingredients into the bowl and mix slowly until the dough comes together
When the dough has combined mix on second speed until the dough develops
Approximately 7 minutes
When dough is mixed, take off machine and place into bowl and cover for 10 minutes
Divide into the size pieces that are required; 50g each or 80g
Round up and leave to rest for a further ten minutes
Give final mould to shape that you require and place onto prepared trays
Allow final proof for approximately 20 minutes or as required 35ºC/80% humidity
Bake in oven 230ºC – 240ºC for 10 – 15 minutes
When baked remove from oven and detray onto cooling racks.
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 43
Pasta Dura
Bulk fermentation, B.F.P. method: 1 hour
Ingredient % 1kg Dough
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.
Element 1: Prepare a variety of bakery products
44
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
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
Ingredient % 1kg Dough
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)
Ingredient % 1kg Dough
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.
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 45
Hot plate goods
Crumpets
Note: For this product a hotplate is necessary.
Traditionally a crumpet is a round flat crustless disc, of soft slightly springy texture, which is characterised by a distinctive top surface broken by a large number of relatively even holes which permeate through to the base of the product.
It is produced from a yeast leavened batter to which a small amount of sodium bicarbonate has been added prior to cooking. The soda increase gas production during cooking, producing the holes on the top surface.
This action takes place at an early stage of cooking, the heat from the hotplate activating the soda which gives off C0
2 gas. This rises to the surface of the product which at this
time is still very soft allowing the gas to break through the surface, and leaving the distinctive holes.
Here is the crumpet formula. There are two options to produce. Note the fermentation times.
Method – Read and Follow
Preparation of Batter – Groups 1 and 2:
Weigh out ingredients
Dissolve yeast and sugar in water
Sieve flour, salt and milk powder
Add flour, and whisk to smooth batter
Set aside to ferment.
Fermentation
Allow to ferment until sign of collapse.
Group 3:
Add Group 3 to ferment. Mix to clear batter.
Baking
Lightly “oil” hot plate
Lightly “oil” crumpet rings
Place rings on hot plate
Pour batter into rings to half full.
The batter will now “rise” and “hole”.
As soon as the “wet” appearance disappears, crumpets are turned over and “dried” on the top.
They are then removed from the hot plate and placed on cooling wires.
Element 1: Prepare a variety of bakery products
46
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
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
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 47
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.
Element 1: Prepare a variety of bakery products
48
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
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.
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 49
Danish pastry
Danish pastry is a leavened puff pastry dough with a rich, delicate and flaky texture. It can be made with a variety of sweet and savoury fillings in different sizes and shapes.
Usually eaten for breakfast or afternoon tea. Danish Pastry with savoury fillings are also very suitable for snacks (lunch trade).
% Ingredients 1Kg Dough
A 100
5
1.5
4
MRU
4
37.5
22.5
4
Bakers Flour
Yeast, compressed
Salt
Sugar
Bread Improver
Butter, unsalted
Water
Egg
Milk Powder
1.000
.050
.015
.040
.010
.040
.375
.225
.040
B 55 Butter or Royal Danish (Margarine)
.550
Total weight 2.345
Method:
Calculate sufficient dough to produce 24 x 11cm square individual Danish pastry (60g)
Allow 10 % scrap pastry from cutting when calculating
Mix "A" into a clear, well developed dough, keep cold
Roll out dough 75 x 50 cm
Shape "B" to a rectangle 2/3 of dough size and place onto dough
Give a single turn (Fold in 3)
Cover with a damp cloth and return to fridge for 15 minutes
Repeat turning two more times
Finished pastry should have 3 x single folds
Roll out pastry to 4 mm thickness
Cut fill and finish as required.
Element 1: Prepare a variety of bakery products
50
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
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
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 51
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
Element 1: Prepare a variety of bakery products
52
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
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.
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 53
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.
Element 1: Prepare a variety of bakery products
54
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
1.4 Use appropriate equipment to prepare and
bake bakery products
Bakery goods are baked in special ovens, large flat base. Sometimes brick for breads but for pastries you need an oven with more versatile heating elements.
In modern ovens there is much better and wider choice.
There are deck ovens, electric, gas and wood fired.
Rack ovens that will take an entire rack full of trays. These will pick rack up off the floor and rotate the rack in the oven. These are fan forced which distributes the heat better throughout the oven.
Brick floored electric ovens have been notorious with irregular heat on base with ‘hot spots and cold spots in the ovens.
Proofer and retarders
These are enclosed areas where the moulded dough is placed to prove.
Prove – meaning; if the dough rises then it has proved to be good.
A warm environment with high humidity will allow the yeast to reproduce and make the dough rise and increase in size.
Modern proofers will also retard.
Retarders
This is a chilled environment with high humidity that will hold the dough and not allow the yeast to grow.
Modern proofer/ retarders will work together, hold the raw dough in a chilled environment and then will turn off the chilling and turn on the heater and allow the yeast to grow, expand to dough to its full capacity, ready to bake.
Can take trays with built in rack or will take an entire rack as shown in photo above.
Spiral Dough mixer Planatery mixer
Bun Dividers and roller
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 55
1.5 Use correct techniques to produce bakery
products to enterprise standards
When a customer purchases a product from bakery it is based on 2 reasons:
They like the look of the product; visual stimulation
They purchased before and want the same thing again.
If the product is not consistent then the customer will not be satisfied and will then complain.
Consistency in product manufacture is achieved by the following:
Correct weighing of Ingredients
Formula balance
Bakery products are consistent when formula balance is maintained
Scaling weights accurately
Mixing the dough/batter the same every time
Cutting or weighing to correct size
Moulding to correct shape
Baking the same every time.
These are the skills and technique that will return a consistent bakery product every time.
After baking the product might need to be cut again into portions.
Everything must look the same
Then when all is ready for sale then all must be sold the same way.
Either:
By portion, each
By weight, kilogram, gram.
Skills required by the technician: pastrycook/cook/patissier include the following:
can be vigorous combing of butter and sugar to aerate the batter before adding eggs
is slowly combining ingredients so as to not lose volume or break up ingredients. This can be done with a spoon or spatula
is using a whisk to aerate; many tynes on a whisk passing through the cream introduces air into the cream and so aerates the cream
is layering over the product again and again
is done with rolling pin or stick. Roll pastry or dough to make thinner
Element 1: Prepare a variety of bakery products
56
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
is done to Puff pastry, Danish and Croissants dough. It is layering dough and fats, rolling and turning. The layered fats in dough causes the dough to split during baking and it helps to aerates the product leading to more gentle texture and easier eating
is blending of fat and sugar or just fats to incorporate air to lighten the texture
is working dough to increase gluten development in bread doughs.
Recipe of good baking
Weigh all ingredients. Do not measure them. What is the difference?
Weight is measured by scaling ingredients on the same set of weighing scales
Measuring is done with cups and is by volume. Weigh is inconsistent each time.
Example
1kg weighs 1kg
200g weighs 200g
1 cup of water measures 250ml, it weighs 250g.
But
1 cup of flour measures 250ml, it weighs 120g – 150g depending on several factors.
Lets deal with the weight difference
Volume measuring by cup is good but the density of each ingredient is different so you get a different weight from each ingredient.
Water weight is same as volume, 1kg measures 1 litre, 1 litre weighs 1kg.
Dry Ingredients all have a different density so therefore the weight of the same volume is different. For Example: 1 cup of weighs?
225g 150g 120g
220g 375g 125g
Standard for measure I cup volume: level to top of cup, not packed.
Consistency of results in baking comes with consistent measurements: WEIGH.
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 57
1.6 Bake bakery products to enterprise
requirements and standards
Product characteristics that customers look for come from the following:
when it is finally removed from the oven is important to the visual appeal of the product. Colour stimulates the senses and encourages the customer to purchase.
is about form and shape. It is important that all pieces have the same appearance.
and texture is about how it feels in the mouth when the customer is consuming the product.
adds to the shelf life and mouth feel of the product.
and eating properties.
This is achieved by maintaining consistency of production. Nobody is allowed to move away from the given formula, shape design.
1.7 Select correct oven conditions for baking
bakery product
Bread Baking
Bread is baked in oven at temperatures ranging from 180ºC – 250ºC.
Average baking temperature for bread is 220ºC – 230ºC.
Dryer crust is lower temperature as for pasta dura Italian style bread.
Crisp crust French Style Bread is baked hotter with steam to give crisper crust.
Yeast Goods
Yeast raised doughs contain more sugar than bread. On average more than 5%, including:
Fruit buns
Scrolls
Cinnamon buns
Danish pastry
Rum babas
Savarins.
Doughnuts.
Element 1: Prepare a variety of bakery products
58
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Morning Goods
Muffins, American style, Chemical aeration
Scones, Chemical aeration
Danish pastries, Panary Aeration
Croissants, Panary Aeration.
These are normally consumed in the morning hours before lunch. Rum Baba and Savarin would be considered a dessert or night time treat to finish a meal, or maybe a high tea item (from 4pm 5pm).
Both yeast goods and morning goods overlap and are all baked in cooler ovens:
180ºC – 200ºC.
This is because they contain sugar. Product baked with sugar will darken on the crust quicker than bread.
To control the browning of the crust product is baked at lower temperature.
Colour on the outside crust
Colour adds to the appearance.
Too dark and it is burnt:
It will taste bitter.
Under baked it will look pale and uninviting.
A well baked product will have a bold appearance.
Dextrinization: is produced by the action of heat and steam on the starch. The dextrin is a carbohydrate smaller in size than starch.
This also referred to as the Maillard Reaction after the French chemist, Louis Camille Maillard (1876 –1936).
The process is a reaction between reducing sugars such as maltose and glucose,
not sucrose, with amino acids present in the dough on the crust of the loaf.
This is responsible for the glaze and bloom on the crust.
How is the glaze produced on a loaf?
The glaze upon the loaf is produced within the first two minutes of baking by the condensation of the saturated steam on the dough surface.
The hot condensed moisture gelatinises the starch on the dough surface and partly converts it to dextrin.
After drying out, the dextrin is left as a glaze and caramelisation of sugars in the dough produces the characteristic crust colour, along with some browning of the proteins in the
dough (Maillard Reaction).
The finished crust colour is determined by the temperature at which the product is baked.
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 59
1.8 Prepare a variety fillings, coatings/icing and
decorations for bakery products
Introduction
Fillings and coating that might be used to finish or decorate bakery goods.
Crème patisserie
Crème Patisserie is baker’s custard. It is made from a liquid, normally milk, enriched with eggs and thickened with starch.
It can be flavoured and coloured as required.
Crème patisserie
Ingredients
750ml Milk
200g Sugar
100g Cornflour
420g Eggs
10ml Vanilla Essence
250ml Milk
1.730g Total weight
Method
Place 750ml milk and sugar into a pot
Heat this almost to the boil
Place sugar and cornflour into bowl and blend together
Add 4 eggs and blend until smooth
Add remainder of the eggs, vanilla essence and milk
Blend until smooth and no lumps
Take the hot milk and pour ½ into the bowl with the cornflour mix
Blend together, pour back into hot milk in pot and return to heat
Bring to the boil, whisking all the time
Whisk until the mixture has boiled
Remove from the heat and place into wide flat tray to cool
Cover with plastic wrap so a skin does not form
When cool place into coolroom
Will keep for up to 3 days.
Element 1: Prepare a variety of bakery products
60
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
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.
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 61
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.
Element 1: Prepare a variety of bakery products
62
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
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.
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 63
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.
Element 1: Prepare a variety of bakery products
64
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Poppyseed filling
Ingredients
75g Milk
125g Poppy seeds, crushed
100g Sugar
40g Butter
50g Egg
50g Marzipan
50g Cake crumbs
5g Cinnamon
495g Total weight
Method
Boil the milk and stir in the poppy seeds
Mix marzipan with butter and eggs
Add remaining ingredients and blend together
Place into a container and cover, chill until required.
Element 1: Prepare a variety of bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 65
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project by the date agreed to with your Trainer.
1.1 The student will be required to produce a selection of products agreed to with your Trainer.
1.2 Students need to produce a work plan.
1.3 Work plan will list all the commodities needed to produce the products listed.
1.4 Equipment needed will also have to be listed.
1.5 Students will highlight any safety requirements that need to be followed when using the listed equipment.
1.6 A selection of at least six different products must be assessed.
1.7 These products will need to be produced within a nominated timeframe to a specific timeline.
Element 1: Prepare a variety of bakery products
66
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Summary
Prepare a variety of bakery products
Select commodities
Product ingredients need to be carefully selected to fit the role required in the formula. Students will need to understand ingredient function and the effects that their addition into a formula will have on other ingredients.
Prepare a variety of bakery products
Variety needs to be able to meet the needs of the customer. Product needs to be able to sell.
Product that does not sell is a loss to the enterprise.
Required characteristics
Depending on the product different characteristics are needed:
Thin crisp crust
Hard thick crust
Broken dome
Smooth dome.
Student needs to research product and analyse viewing medium to see what characteristics are needed for each product.
Enterprise standards
Varies from enterprise to enterprise.
Use correct equipment
Professional grade equipment is required:
Select correct oven conditions
Breads need hot ovens
Muffins need cooler ovens
Skill and attention to detail is required.
Prepare a variety of fillings
Different filling will produce different results.
Element 2: Decorate and present/display bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 67
Element 2:
Decorate and present/display bakery
products
2.1 Decorate bakery products using coating, icing,
and decorations to according to standard
recipes and/or enterprise standards and/or
customer requests
Decoration of bakery products is varied. It may be as simple as a sugar syrup glaze to add shine to the product.
Application of icing in the form of icing sugar:
Dry sweet powder.
Application of Fondant, plain or coloured:
Shiny moist sugar.
Boiled sugar as for Basler leckerli:
Leaves a dry white coating.
Boiled apricot jam on top of Danish:
Adds flavour and sweetness.
Application of roasted and flaked nuts on top of icing or jam:
Add colour and textural diversity to eating.
Glace fruits might be used in decoration:
Glace cherries are most common, red and green.
Element 2: Decorate and present/display bakery products
68
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
2.2 Present/display bakery products to enterprise
standards using appropriate service
equipment
Presentation of product is dependant on where and how it is to be sold.
From the bakery
Presented on tray laying flat showing filling if any. The filling will have eye appeal:
Apple Danish should have lots of apple pieces
Apricots need to be visible
Nut Danish need to see the nuts.
At times they may be stacked to show abundance but this can cause product on the bottom to be squashed.
Display in bakery
Most are displayed on trays that contain up to 12 portions. Service is taken from the back of the tray.
Larger pieces might be presented individually on doyley and cardboard bases.
Doyleys are used extensively in presentation as it is a barrier between the product and serviceware.
From the restaurant show case or buffet trolley
When purchasing your morning coffee a selection of bakery goods will be displayed for customer selection.
At the café they will be behind a safety barrier.
In fine dining hotel it can be displayed on a trolley that is wheeled up to the table for the customer to choose.
This is an old practice and is not used in many places in the modern age.
Serviceware
These are the platters trays and plates that are used to display and serve product in cafes and dining rooms.
Can also be used in conjunction with doyleys between product and serviceware.
Element 2: Decorate and present/display bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 69
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project by the date agreed with your Trainer.
2.1 Make a list of all product produced:
Describe how the products will be decorated.
Now you will need to make a list of all commodities required to decorate the product as you have described including any consumables that will need to used.
Element 2: Decorate and present/display bakery products
70
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Summary
Decorate and present/display bakery products
Decorate bakery products
Decoration of bakery products should be simple and easy to implement
The product is not an expensive item so decorations should be kept to a minimum.
Present and display bakery products
Presentation of bakery products should be simple
Present to show of the product at its best.
Element 3: Store bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 71
Element 3:
Store bakery products
3.1 Store at correct temperature and conditions of
storage
Bakery products tend to be stable at room temperature. No special storage requirements need to be applied for daily use.
Any product that is to be served after the day of manufacture the product will need to be covered and protected from outside contamination:
Products with cream filling will need to be kept chilled
Cream patisserie can stand at room temperature for the day but must be discarded and not.
Most bakery products are sold or used the same day that they are produced.
If they are to be stored at room temperature.
Store at room temperature
Festive product may be stored for a couple of days. Longer storage is best to freeze.
If the baked product does not contain dairy products then it can be stored at room temperature:
Protected from the environment by being covered.
When food is chilled it can lose essential parts of the flavour.
When storing it is always important to make sure product is labelled and it is stored away from strong odours like onion or cleaning chemicals.
Freezing
If freezing baked bakery products care must be taken not to squash them when wrapping.
This will cause them to be deformed when thawed out. When freezing be sure to label with the date of freezing and use the FIFO rule.
Storing in coolroom
Product with dairy ingredients like cream and crème patisserie need to be kept chilled to stop bacterial activity rising above acceptable limits.
Never store for too long in coolroom:- fresh cream, same day only.
Product degradation will be too great and eating quality diminishes.
Element 3: Store bakery products
72
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
3.2 Maintain maximum eating quality, appearance
and freshness
All bakery products will stale.
Staling is the process where the optimum eating fades.
Staling can be in several forms:
Air passes through the product and dries the product out
Moisture from the air enters the product so it loses some of the eating quality:
Crisp product goes soft.
To maintain the eating quality of bakery items:
Use as soon as possible
Cover to protect from environment
Keep chilled
Keep dry.
Bread – keep in plastic bags to prevent staling. Bread should not be kept in plastic bags at room temperature too long as mould can grow. Warmth and moisture.
If bread is to be stored for long periods it is best to freeze. Bread stales fastest when in the coolroom for extended periods. Freezing is best.
Croissants will be considered stale the next day. When they lose crispness. After baking it is best to freeze if you wish to store them for any period of time:
Thawing is quick as they product is light
Thaw best at room temperature.
Danish pastry is best consumed on the day that it was produced:
Can be stored and re heated at later time, but eating quality is reduced.
Muffins – American style are best consumed on the day that they were produced.
Muffins – English style are like bread.
Any Yeast product is best consumed on the day that it was produced.
Gingerbreads – can be stored for periods if they are protected from the moisture in the air.
It make the product go soft.
Element 3: Store bakery products
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 73
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project by the date agreed with your Trainer.
3.1 Write a report that will outline your requirements for the proper storage of the finished product while it is being held prior to sale to the consumers:
The report should include any enterprise standards that need to be adhered
Any food safety requirements needing to be met.
Element 3: Store bakery products
74
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Summary
Store bakery products
Store at correct temperature and conditions of storage
Bakery products store best at room temperature. If they need to be stored for long term then they are best frozen.
When storing they need to be protected from outside contamination.
Cakes containing fresh dairy products like cream need to be kept in controlled environment, chilled.
Maintain maximum eating quality, appearance and freshness
Bake fresh everyday is the best way to maintain freshness.
Bakery products have a very short shelf-life, 1 – 2 days.
Stollens and gingerbreads may last several months due to the density of the product and the amount of sugar and moisture contain inside.
Presentation of written work
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 75
Presentation of written work
1. Introduction
It is important for students to present carefully prepared written work. Written presentation in industry must be professional in appearance and accurate in content. If students develop good writing skills whilst studying, they are able to easily transfer those skills to the workplace.
2. Style
Students should write in a style that is simple and concise. Short sentences and paragraphs are easier to read and understand. It helps to write a plan and at least one draft of the written work so that the final product will be well organized. The points presented will then follow a logical sequence and be relevant. Students should frequently refer to the question asked, to keep ‘on track’. Teachers recognize and are critical of work that does not answer the question, or is ‘padded’ with irrelevant material. In summary, remember to:
Plan ahead
Be clear and concise
Answer the question
Proofread the final draft.
3. Presenting Written Work
Types of written work
Students may be asked to write:
Short and long reports
Essays
Records of interviews
Questionnaires
Business letters
Resumes.
Format
All written work should be presented on A4 paper, single-sided with a left-hand margin. If work is word-processed, one-and-a-half or double spacing should be used. Handwritten work must be legible and should also be well spaced to allow for ease of reading. New paragraphs should not be indented but should be separated by a space. Pages must be numbered. If headings are also to be numbered, students should use a logical and sequential system of numbering.
Presentation of written work
76
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Cover Sheet
All written work should be submitted with a cover sheet stapled to the front that contains:
The student’s name and student number
The name of the class/unit
The due date of the work
The title of the work
The teacher’s name
A signed declaration that the work does not involve plagiarism.
Keeping a Copy
Students must keep a copy of the written work in case it is lost. This rarely happens but it can be disastrous if a copy has not been kept.
Inclusive language
This means language that includes every section of the population. For instance, if a student were to write ‘A nurse is responsible for the patients in her care at all times’ it would be implying that all nurses are female and would be excluding male nurses.
Examples of appropriate language are shown on the right:
Mankind Humankind
Barman/maid Bar attendant
Host/hostess Host
Waiter/waitress Waiter or waiting staff
Recommended reading
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 77
Recommended reading
Bailey, Adrian & Ortiz, Elisabeth Lambert; 2003; The book of ingredients, Michael Joseph
Bertinet, Richard; 2013;Pastry; Chronicle Books
Curly, William; 2014; Patisserie: A Masterclass in Classic and Contemporary Patisserie; Jacqui Small LLP
Delorme, Hubert; 2013;Fine French Desserts: Essential Recipes and Techniques; Flammarion
Felder, Christophe; 2013; Patisserie: Mastering the Fundamentals of French Pastry;
Rizzoli
Figoni, Paula; 2004; How baking works: Exploring the fundamentals of baking science; John Wiley and Sons Inc
Hamelman, Jeffrey; 2012; Bread: A Baker's Book of Techniques and Recipes; Wiley
Igoe, Robert S; 2011 (5th edition); Dictionary of food ingredients; Springer
Keller, Thomas; 2012; Bouchon Bakery; Artisan
Mitchell, Karen; 2013; The Model Bakery Cookbook; Chronicle Books
Pfeiffer, Jacquy; 2013; The Art of French Pastry; Knopf
Peterson, James; 2009; Baking; Ten Speed Press
Recommended reading
78
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Trainee evaluation sheet
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 79
Trainee evaluation sheet
Prepare bakery products for patisserie
The following statements are about the competency you have just completed.
Please tick the appropriate box Agree Don’t
Know
Do Not
Agree
Does Not
Apply
There was too much in this competency to cover without rushing.
Most of the competency seemed relevant to me.
The competency was at the right level for me.
I got enough help from my trainer.
The amount of activities was sufficient.
The competency allowed me to use my own initiative.
My training was well-organized.
My trainer had time to answer my questions.
I understood how I was going to be assessed.
I was given enough time to practice.
My trainer feedback was useful.
Enough equipment was available and it worked well.
The activities were too hard for me.
Trainee evaluation sheet
80
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
The best things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The worst things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The things you should change in this unit are:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
Trainee Self-Assessment Checklist
© ASEAN 2013 Trainee Manual
Prepare bakery products for patisserie 81
Trainee Self-Assessment Checklist
As an indicator to your Trainer/Assessor of your readiness for assessment in this unit please complete the following and hand to your Trainer/Assessor.
Prepare bakery products for patisserie
Yes No*
Element 1: Prepare a variety of bakery products
1.1 Select required commodities according to establishment type/style, recipe and production requirements
1.2 Prepare a variety of bakery products to desired product characteristics
1.3 Produce a variety of bakery products according to standard recipes and enterprise standards
1.4 Use appropriate equipment to prepare and bake bakery products
1.5 Use correct techniques to produce bakery products to enterprise standards
1.6 Bake bakery products to enterprise requirements and standards
1.7 Select correct oven conditions for baking bakery product
1.8 Prepare a variety fillings, coatings/icing and decorations for bakery products
Element 2: Decorate and present/display bakery products
2.1 Decorate bakery products using coating, icing, and decorations to according to standard recipes and/or enterprise standards and/or customer requests
2.2 Present/display bakery products to enterprise standards using appropriate service equipment
Element 3: Store bakery products
3.1 Store at correct temperature and conditions of storage
3.2 Maintain maximum eating quality, appearance and freshness
Trainee Self-Assessment Checklist
82
© ASEAN 2013 Trainee Manual Prepare bakery products for patisserie
Statement by Trainee:
I believe I am ready to be assessed on the following as indicated above:
Signed: _____________________________ Date: ______ / ______ / ______
Note:
For all boxes where a No* is ticked, please provide details of the extra steps or work you need to do to become ready for assessment.