Bread and Pastry Production NC Ii: Prepared By: Mrs. Maria Gemma Sañosa

BREAD AND PASTRY
PRODUCTION NC II
PREPARED BY:
MRS. MARIA GEMMA SAÑOSA
SHORTENING
- may be single fat or oil or a combination
of several fats and oils.
- general term used for fats or oils used to
tenderized baked products
- contributes to the fluffy and tender
texture of pie crust and cookies
- assists in the uniform dispersions of
leavening gas
- increase volume, give shape and texture
to baked products
CLASSIFICATION OF
SHORTENING
a. Butter – this is mainly used for b. Margarine - An artificial butter product made from
cakes and cookies. Its shortening various hydrogenated fats and flavorings, unlike butter,
value is inferior to that of lard. Butter margarine mainly consists of vegetable fat and skim milk.
Margarine and butter may look the same. However,
does not cream well and lacks
margarine lacks the distinct flavour that butter has. 80
uniformity. Butter contributes a
percent vegetable oil that is partially hydrogenated to hold
desirable sweet “buttery” flavor to a solid form. The remaining 20 percent is liquids, flavoring,
food. coloring, and other additives. Margarine may be salted or
unsalted.
c. Lard – this is best for breads, EGGS
biscuits, pie crust and a few types of - one of the best protein foods
cakes and cookies. Hog fat or lard is - used for added structure, richness and
usually solid even at room nutrition, and good keeping quality
temperature. Also use for greasing - help to support the weight of the sugar and
pans. shortening, thus keep the product from
becoming heavy
- serves as a means of incorporating air
- supply liquid to batter and dough
LEAVENING AGENT
– gas added or produced during
the mixing and/or heating of a
batter or dough making the
mixture rise.
- makes baked product light and
porous
- volume increases as the air
entrapped in the flour mixture
expands when heated
THREE TYPES OF
LEAVENING AGENTS
a. Biological/ Natural Enzyme

-Yeast is a single-celled plant capable of converting sugar to
alcohol and carbon dioxide in a process known as Fermentation.
b. Chemical/Commercial
Baking Powder-A leavening agent containing both
baking soda and one or two acids - citric or tartaric. It
reacts without acid from the other ingredients when
wet and when it becomes hot. The baking powder used
at home is "double-acting" because it has two types of
acid - one reacts when liquids are added in the bowl
and the other reacts when it becomes hot during
baking. Carbon dioxide is the gas produced that "lifts"
the batter and makes a light product in the end.
Baking Soda (Sodium Bicarbonate) A chemical
leavening agent that releases carbon dioxide when
acids or acid sources are added to it such as sour milk,
molasses and cream of tartar. Baking soda has one
other advantage in the kitchen -- it's a natural fire
extinguisher.Always mix with other dry ingredients
before adding any liquid, since leavening begins as soon
as soda comes in contact with liquid.
c. Water Vapor or Steam contributes to the improvement of the texture and
volume of the dough.
d. Cream of Tartar (potassium hydrogen tartrate) - used to stabilized the egg
whites and allow them to reach its full volume.
SALT
- (Sodium Chloride)
- enhance and correct the flavor of
other ingredients in the dough
- used to control and regulate the
fermentation process in the bread
making
- it toughens the gluten , thus
permits greater volume
- allows absorption or more water,
sugar caramelizes more readily
FLAVORING
AGENTS
- the amount to be used depends on the
customer’s desire and the baker’s knowledge
of their concentration.
a. Spices and Seeds- finely ground, aromatic
vegetable products to improve the quality of
cooked food (example: mace, cinnamon,
nutmeg)
b. Flavourings - extracts are solutions of the
flavours in ethyl alcohol or other solvent
(example: orange, lemon and vanilla extract)
c. Chocolate – popularly used in the baking of cakes, pies and cookies.
They provide variety as well as body and bulk to the mix or icing.
Milk chocolate is at least 10-percent pure

chocolate with added cocoa butter, sugar,
and milk solids.
Semisweet and bittersweet chocolate can
be used interchangeably. They contain at
least 35-percent pure chocolate with
added cocoa butter and sugar.
Sweet chocolate is dark chocolate that
contains at least 15-percent pure
chocolate with extra cocoa butter and
sugar.8
Unsweetened chocolate is used for baking and cooking rather than snacking.
This ingredient contains pure chocolate and cocoa butter with no sugar added.
Unsweetened cocoa powder is pure chocolate with most of the cocoa butter
removed. Dutch-process or European-style cocoa powder has been treated to
neutralize acids, making it mellower in flavor.
White chocolate, which has a mild flavor, contains cocoa butter, sugar, and
milk solids. Products such as white baking bars, white baking pieces, white
candy coating, and white confectionery bars are sometimes confused with
white chocolate. While they are often used interchangeably in recipes, they are
not truly white chocolate because they do not contain cocoa butter.
END OF
PRESENTATION
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BREAD AND PASTRY

a. Biological/ Natural Enzyme

Milk chocolate is at least 10-percent pure

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