TYPES,KINDS AND

CLASSIFICATION OF
BAKERY PRODUCTS
Preparing bakery products requires no trick but adequate mastery of
the processes in baking.This module will provide you hands-on
experience in baking.

Baking has become not just a favorite past time or hobby but a
highly profitable business.

Bread is one of the most popular and best sold baked products,not
only in our country but in other countries as well.Many countries
have bread as their staple food.

There are different kinds of bread.Whatever kind of bread is

eaten,people remember it for its quality.It is by maintaining good
quality that popular bakeries or bread houses keep their costumers.
The quality of bread is
affected by the type of
ingredients used,the manner
the dough is mixed or
prepared, and the
temperature maintained
during baking.
KINDS OF DOUGH
IN BAKING BREAD
Dough used in baking is classified into two:

LEAN DOUGH: The basic ingredients for bread which include

flour,yeast,salts,a little sugar,and shortening make up the
lean dough.This dough is made up into Pan de sal,Pan
Amerikano,French bread and other crusty bread varieties.

RICH DOUGH: Aside from the basic ingredients for bread,rich

dough has butter,nuts,fruits,eggs,and condiments.Milk is
often used,too.Rich dough also uses more sugar.This dough
is used in making rolls,coffee cakes,and the sweet bread
varieties.
 METHODS OF
MIXING DOUGH
STRAIGHT METHOD: This method combines all the ingredients
together at one time to make the dough.The dough is kneaded
and set aside to rise.

SPONGE AND DOUGH METHOD: This method mixes part if the

liquid,flour and all of the yeast to make a soft mixture which is
set aside to rise until bubbly.Then,the remaining ingredients are
added and the mixture is treated as straight dough.

Bread products can also be prepared using batter instead of

dough.Preparation of this type of bread is faster since there is
no dough to knead and shape.However,the texture of the
finished product is not as fine as that of kneaded dough.
CHARACTERISTICS OF
A WELL-MADE BREAD
Bread of high quality is characterized by hte
following:

1.It is large for its weight,well-rounded top,and

free from cracks and bulges.
2.The crust is thin with an even golden brown
color..
3.It has fine and even grain,elongated cells,and
thin cell wall making the crumb
smooth,soft,elastic,and creamy white with a silken
sheen.
4.It does not crumble easily.
5.It has a sweet and nutty odor,not sour.
Cookies
Cookies are always popular.They are
really "little cakes,flat,sweet and
small.They can be made in a variety
of shapes and flavors,and can be
served in just many different ways.
Kinds of Cookies
DROP COOKIES-are irregular and unvenly shaped.They are made
simply by dropping the cookie batter from a teaspoon to a baking
sheet to get the popular tongue-shaped cookies.

ROLLED COOKIES-are made from dough which have been rolled out
and cut with cutters to form shapescl that fit special that fit special
occasions such as Christmas,Valentine's Day and Easter.

PRESSED OR BRAGGED COOKIES-are made with more butter which

makes the finished product richer in taste than the other types of
cookies.They are made by pressing the mixture out of a cookie
presser or pastry tube onto the baking sheet,and at the same time
forming it into varied shapes like rings or ribbons.
COOKIE BAR-This type of cookie is
cut into bars after baking.They are
usually small and square in shape.

REFRIGERATED COOKIES-This type of

cookie is frozen and cut into desired
shapes before baking.
 MIXING
TECHNIQUES
-Mixing methods greatly affect flour mixtures and
it's resulting product.Various techniques have been
developed for efficiency and convenience.Some of
them are as follows:
1.Creaming-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.
2.Cutting in-Mixing fat and flour with the use of a pastry
blender or two knives in a scissor-like manner.This method cuts
fat into small pieces,coating them with flour to form
coarse,granular mixtures for pastries and biscuits.
3.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.
4.Cut and Fold-A combination of two motions cutting vertically
through the mixture and turning over and over by gliding the
spoon or rubber scraper across the bottom of the mixing bowl
at each turn.
5.Beating-It is done to incorporate air in a mixture by
mechanical agitatition.It could be done with the aid of special
gadgets like wire,egg beaters or electric food mixers or with a
fork.
6.Stirring-It is often done with a wooden spoon,rotating it
through a mixture as long as necessary usually until the
ingredients s are combined.
7.Whipping-It is a process of beating eggs and cream to fill them
with air and make them thick and fluffy
8.Sifting-It is the process of separating coarse particles in the
ingredients by passing through a sieve.Air is incorporated
through this method.
 MUFFIN
-Are simple cup breads leavened and
are considered a member of the
quick bread family.A variety of quick
loaf breads and coffee cakes can be
derived from the basic muffin recipe.
OUTSIDE CHARACTERISTICS OF MUFFIN AND OUICK
BREADS:

1.SHAPE:Uniform;well-rounded top;free from

peaks;no cracks
2.SIZE:Uniform;large in proportion to weight
3.COLOR:Uniform;golden brown
4.CRUST:Tender;pebbled or slightly rough;shiny
INSIDE CHARACTERISTICS OF MUFFIN AND
QUICK BREADS:

1.COLOR:Creamy white or slightly yellow;free

from streaks
2.GRAIN:Round,even cells;free from tunnels
3.TEXTURE:Tender;moist;light
4.FLAVOR:Pleasing;well-blended with no
bitterness
 BISCUITS
-Are small flaky quick breads.They
are leavened with fast-acting
leaveners which makes preparation
time shorter than any yeast leavened
bread
TWO WAYS TO MAKE BISCUITS:
USING SOLID FATS:
Solid fats are cut into the flour with a fork,a pair
of knives or a pastry blender until it coats the flour
and is fairly 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
glutenfor flaky products.
USING LIQUID SHORTENING OR "WET TO DRY
METHOD"

Liquid shortening or oil is added to the

liquid ingredients and mixed with the dry
ingredients to make soft dough.It is kneaded
rapidly but lightly and treated like the solid fat
dough
OUTSIDE CHARACTERISTICS OF
BISCUITS:

1.SHAPE:Uniform;straight sides and level tops on

rolled biscuits.
2.SIZE:Uniform;twice the size of unbaked biscuits
3.COLOR:Uniform;golden brown tops and bottoms----
sides lighter;free from yellow or brown
4.CRUST:Tender;moderately smooth;free from excess
flour
INSIDE CHARACTERISTICS OF BISCUITS:
1.COLOR:Creamy white;free from yellow or brown spots.
2.GRAIN:Flaky;pulling of in thin sheets;medium fine,even
cells.
3.TEXTURE:Tender;slightly moist,light
4.FLAVOR:Pleasing,well-blended with no bitterness.

NOTE:Drop biscuits will be nicely rounded with rough and

crisper crust.They will not be as flaky