LEARNER’S PACKET NO.

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QUARTER 1

Name of Student:
Learning Area/Grade
TVL-HE-BREAD AND PASTRY PRODUCTION NC II, G11/12
Level:
Date: WEEK 4 -
TYPES, KINDS, & CLASSIFICATIONS OF BAKERY PRODUCTS
Activity Title:

I. INTRODUCTORY CONCEPT
A. Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking.
Throughout recorded history it has been a prominent food in large parts of the world and is
one of the oldest man-made foods, having been of significant importance since the dawn
of agriculture.
Kinds of Dough in Baking
Lean Dough is a dough low in fat and sugar. These are higher in fat and sugar and
sometimes contain eggs and milk solids, because they are richer, they have a softer crust.
The basic ingredients for bread which includes flour, yeast, salts, a little sugar and
shortening makes up the lean dough. This dough is made up into Pan de Sal, Pan
Amerikano, French Bread and other crusty bread varieties.
Rich Dough are yeast-based dough that contain butter, cream, fat or eggs. Rich
dough produces a bread that is soft with a tender cake-like texture. Aside from the basic
ingredients for dough, rich dough has butter, nuts, fruits, eggs and condiments. Milk is often
used, too. Rich dough also uses more sugar. This dough is used in making rolls, coffee
cakes and the sweet bread varieties.
Methods of Mixing Dough
Mixing is a general term that includes stirring, beating, blending, binding, creaming,
whipping, and folding. In mixing, two or more ingredients are evenly dispersed in one
another until they become one product. Each mixing method gives a different texture and
character to the baked good.
Straight Dough Method – This method combines all the ingredients together at one
time to make the dough. The dough is kneaded and set aside to rise.

Steps involved in the straight dough method:

Step 1: Mixing the Dough. Bread dough can be mixed by hand or in a machine
Step 2: Kneading the dough by hand.
Step 3: First rise
Step 4: Shaping the dough and the final rise
Step 5: Testing
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 Step 6: Baking

 Modified Straight Dough Method

The Modified Straight Dough Method is utilized for combining enriched dough,
meaning dough that contains fat, sugar, and sometimes eggs and milk. The purpose of
the modified straight dough method is to ensure even distribution of the fat and sugar
present in enriched dough. This method is very simple but requires a few more steps
compared to The Straight Dough Method.

Steps in Making Modified Straight Dough Method

1. Mix the yeast with the liquid.
2. Combine the fat, sugar, salt, and flavoring. If the bread includes dry milk powder,
this will also be added in this step.
3. Add the eggs, one at a time, mixing until fully combined before adding the next
egg.
4. Add the liquid/yeast mixture and stir to combine.
5. Add the flour and mix until it is all saturated.
6. Follow the recipe’s procedure for either kneading or following the stretch and fold
method for building the gluten structure.
7. Follow the recipe’s procedure for fermentation.
8. Release the gas out of the dough by pressing down in the middle and folding the
sides over the top of the dough, “punching”.
9. Shape the bread and let it rise until double in volume.
10. Bake.

 Sponge Dough Method

The sponge and dough method is a two-step bread making process: in the first

step a sponge is made and allowed to ferment for a period of time, and in the second
step the sponge is added to the final dough's ingredients, creating the total formula.

Characteristics of a Great Bread

1. Crust. A bread without a nice, crispy crust isn’t a bread that’s worth your time. Artisan
bread should have a variety of hues in its crust, ranging from golden brown to a light
golden color. This will give you the best tasting experience.
2. Air Pockets. Wheat flour is commonly used to make bread because it holds two
gluten-forming proteins, but some bakers over-work their dough and end up with a
bread that is far too dense. What you should be looking for in fresh bread is a variety
of bubble sizes.
3. Glossy Interior. Not every bread should look wet on the inside, but a quality bread
will have a slightly glossy finish on the inside. In addition, it will spring back when you
press your finger into it.
4. Flavor. If a bread bakery claims to make a good, flavored bread, you should be able
to smell that flavor before you even bite into a piece. Any decent bread should have a
good flavor; it should not taste like eating air!
5. Finish. While a loaf of bread does not have to look gorgeous to be tasty, a pretty
bread certainly makes eating more enticing. A good finish or glaze, especially on
sweet breads, should be an indicator of quality.
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B. Cookies.
Cookies are always popular. They are really “little cakes”, flat, sweet, and small.
They can be made in a variety of shapes and flavors and can be served in just as many
ways.

Kinds of Cookies

Cookies are generally easy to make and one of the first things a beginning baker
makes.

1. Molded Cookies
Molded cookies are usually
round and are formed by rolling
the dough with your hands. They
may be pressed flat with a fork like
peanut butter cookies. Keep your
fingers or utensils lightly dusted
with flour or sugar to keep the
dough from sticking.

2. Dropped Cookies

Dropped cookies are usually the

easiest kind of cookie to make.
Dropped cookies are made by
dropping soft dough by the
teaspoonful onto a cookie sheet.
Make sure you leave enough room
between cookies for spreading.
Usually 2 inches is a good rule of
thumb unless your recipe specifies
otherwise. If uniform size is important you may wish to use a cookie scoop.

3. Rolled Cookies

The dough for rolled cookies, or cut out cookies, is rather stiff. It is rolled into a sheet
onto a lightly floured board and then cut
into shapes with a knife or cookie cutters.
Work with only a portion of the dough at
a time. Use as little flour as possible to
keep your cookies from getting tough.
Rolling out thinner will produce a crisper
cookie and thicker will make a softer and
chewier cookie.

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 4. Pressed Cookies

A cookie press is used to make

pressed cookies like spritz cookies.
The dough should be soft enough to be
put through a cookie press but must be
stiff enough to hold a shape. If the
dough is too soft, refrigerate for a
while. If the dough is too stiff, add an
egg yolk and try again.

5. Refrigerator Cookies

Also known as sliced cookies,

these cookies are made by rolling
the dough into a thick bar. The
dough is then chilled in the
refrigerator until ready to bake.
Make sure you wrap the rolls good,
so they will not absorb other odors
from your refrigerator. Dough may
be kept up to a week like this.  After
chilling, the dough is thinly sliced
with a sharp knife and then baked.

6. Bar Cookies

Bars or squares are more like cakes and are a

softer type of cookie. They may be crisp or chewy.
They may also be layered or filled. Brownies are
one good example of bar cookie. They are baked in a
baking pan with sides. Make sure you use the
proper size of pan or your bars may not turn out
right. When done these cake-type cookies are cut
into squares. Most bars will cut better if allowed to
cool first.

Mixing Techniques

 Creaming. It is rubbing one or two ingredients in a bowl

with the help of a wooden spoon or electric mixer to make a
soft fluffy mixture. The creamed mixture should have both
smooth and grainy particles.

 Cutting-in. Mixing fat and flour with the use of pastry

blender or two knives in a scissor-like manner. This
method cuts fat into small pieces, coating them with flour to
form coarse, granular mixtures for pastries and biscuits.

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  Folding. This is working with two ingredients very gently to
retain air in the mixture. It often involves one delicately
textured ingredient such as beaten egg white or whipped
cream, which would be reduced to nothing if handled
crudely and a batter type mix.

 Cut and Fold. A combination of two motions cutting

vertically through the mixture and turning over and over by
gliding the rubber scraper across the bottom and sliding
along the sides of the mixing bowl.

 Beating. It is done to incorporate air in a mixture by

mechanical agitation. It could be done with the use of wire
whips, eggbeaters, and electric mixers.

 Stirring. It is often done with a wooden spoon, rotating it

through a mixture if necessary, usually until the ingredients
are combined.

 Whipping. It is a process of beating eggs and cream to fill

them with air and make them thick and fluffy.

 Sifting. It is the process of separating the coarse particles in

the dry ingredients by passing through a sieve. Air is
incorporated through this method.

  Kneading is a process in the making of bread or dough,

used to mix the ingredients and add strength to the final
product. Its importance lies in the mixing of flour with water;
when these two ingredients are combined and kneaded,
the gliadin and glutenin proteins in the flour expand and form
strands of gluten, which gives bread its texture.

A. Muffin
A muffin is an individual-sized, baked product. It can
refer to two distinct items, a part-raised flatbread that is
baked and then cooked on a griddle (typically
unsweetened) and a cupcake-like quick bread (often
sweetened) that is chemically leavened and then
baked in a mold.

Outside Characteristics of Muffins and Quick Bread

 Shape: Uniform, well-rounded top, free from peaks and no cracks
 Size: Uniform, large in proportion to weight
 Color: Uniform golden brown
 Crust: Tender, pebbled or slightly rough and shiny

Inside Characteristics of Muffins and Quick Bread

 Color: Creamy, white, or slightly yellow, free from streaks
 Grain: Round, even cells, free from tunnels
 Texture: Tender, moist, light
 Flavor: Pleasing, well blended with no bitterness

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B. Biscuits

Biscuits are small flaky quick breads. It is a variety of small baked goods with a firm
browned crust and a soft, crumbly interior. They are usually made with baking
powder or baking soda as a chemical leavening agent rather than yeast. 

Two Ways to Make Biscuits

1. Using solid fats – Solid fats are cut into the flour with a fork, a pair of knives or a
pastry blender until it coats the flour and is crumbly and mealy. Liquid is added to
make a soft dough and then the mixture is rapidly but lightly kneaded to evenly
distribute the mixture and sufficiently develop the gluten for a flaky product.

2. Using liquid shortening or “Wet to Dry Method” – Liquid shortening, or oil is

added to the liquid ingredients and mixed with the dry ingredients to make a soft
dough. It is kneaded rapidly but lightly and treated like the solid fat dough.

Outside Characteristics of Biscuits

 Shape: Uniform, straight sides and level tops on rolled biscuits.

 Size: Uniform, twice the size of unbaked biscuits
 Color: Uniform golden-brown tops and bottoms, sides lighter: free from
yellow or brown spots
 Crust: Tender, moderately smooth; free from excess flour

Inside Characteristics of Biscuits

 Color: Creamy white, free from yellow or brown spots

 Grain: Flaky, pulling off in thin sheets, medium fine, even cells
 Texture: Tender, slightly moist, light
 Flavor: Pleasing, well blended with no bitterness

II. LEARNING SKILLS FROM MELCs/CG: TLE_HEBP9-12PB-la-f-1

Lesson 1: Prepare and Produce Bakery Products
LO1. Prepare Bakery Products
III. LEARNING ACTIVITIES:

Activity 1

Direction: Match column A with Column B. Write the letters of your answer on the
space before each number.

A B
1. It is a dough which is low in fat and sugar. A. Mixing
2. It is a staple food prepared from a dough of flour and water, B. Bread
usually by baking.
3. It is a general term that includes stirring, beating, C. Modified
blending, binding, creaming, whipping and folding. Straight Dough
4. They are really “little cakes”, flat, sweet and small. D. Cookies
5. It is utilized for combining enriched dough, meaning dough that E. Lean dough
contains fat, sugar, and sometimes eggs and milk.
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 6. It is a small flaky bread. F. Dropped
Cookies
7. It is made by dropping soft dough by the teaspoonful onto a G. Biscuits
cookie sheet.
8. It is usually round and are formed by rolling the dough with H. Molded
your hands. Cookies
9. It is a two-step bread making process. I. Knead
10. To press, stretch and fold the dough until gluten is developed. J. Sponge dough
method

Activity 2

RECOGNIZE ME?

Direction: Below are the pictures showing the different mixing techniques used in producing
bakery products. Write the correct answer in your answer sheet.

1. 2. 3.

4. 5. 6.

V. ANSWER KEY
Act. 1: 1. E 2. B 3. A 4. D 5. C 6. G 7 F. 8. H 9. J 10. I

Act. 2: 1. Cutting-in 2. Cut & Fold 3. Beating 4. Whipping 5. Kneading 6. Creaming

VI. REFERENCE:

Department of Education. 2016. "Bread and Pastry Production Manual, 1st Edition." pp. 25-29.

Co., Hartford Baking. 2017. www.hartfordbaking.com. July 14. Accessed August 16, 2021.
https://hartfordbaking.com/5-key-characteristics-look-great-bread/.

Prepared by: Validated and Edited by:

MELINDA CARIÑO-CHAVEZ ALBERT NOLASCO
Reviewed by:
LALAINE V. FABRICANTE
EPS-I
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