Let us

pray .
ATTENDANCE
CHECK
Let's do a RECAP of
the discussions last
meeting.
Arrange
Me!
OURFL
FLOUR
ABRED ORULF
BREAD FLOUR
LAL SEPPORU
UROLF
ALL PORPUSE
FLOUR
GVEAELLINN
NEGTA
LEAVENING AGENT
SSTENGINRO
TH
SHORTENINGS
 OBJECTIVES:
At the end of the lesson, the students should be able
to:
 Identify the essential ingredients used in baking,

 Value the importance of the function of each

key ingredients.
 Demonstrate the proper storing and handling of
baking ingredients.
UNDERSTANDIN
Fresh Teaching Plan
G ESSENTIAL
BAKING SHI SG XIAO QING XIN JIAO YU JIAO XUE

The user can perform the presentation on a projector or computer, and the powerpoint can be printed
out and made into film.

INGREDIENTS
INTRODUCTION:

Before engaging oneself in Bread and

Pastry Production Industry, one must know
the different ingredients used in baking
and its substitution. This will help in
creating or finding options for baking
different bakery products. This skill can be
acquired by identifying ingredients used in
baking, proper storing and handling of
baking ingredients, familiarizing oneself
with the table of weights and apply basic
mathematical operations in calculating
 BASIC
INGREDIENTS
TOUGHENER •Flour Contains protein. Protein provides
S •Milk structure and strengthens the
•Eggs cake once it is baked. Too little
protein and the cake may collapse;
too much protein and the cake
may be tough and coarse.
TENDERIZER • SUGA Interfere with the development of
R the gluten structure when cakes
• FATS are mixed. They shorten the
gluten strands making the cake
tender and soft. This ingredients
also improve the cake’s keeping
BASIC INGREDIENTS

MOISTENER • Water Bring moisture to the mixture.

S • Milk Moisture is necessary for gluten
• Juices formation, as well as for improving
• Eggs a cake’s keeping qualities.
DRIERS • Flour It absorbs moisture, giving body
• Starche and structure to the cake.
s
• Milk
solids
BASIC
INGREDIENTS
LEAVENER • Baking Cakes rise because gases in the
S Soda batter expand when heated.
• Baking Cakes are leavened by the
powder power air trapped when fat and
sugar are creamed together, by
carbon dioxide released from
baking powder and baking soda
and by air trapped in beating
eggs.
FLAVORING • Extracts It provides desired flavors. Acidic
S • Cocoa flavoring ingredients such as sour
• Spices cream, chocolate and fruit also
 CLASSIFICATION OF BAKING
INGREDIENTS
MAJOR INGREDIENTS MINOR INGREDIENTS
- These are the ingredients -They are not as important major
primarily responsible for the ingredients in baking, but they are
characteristics appreance, essential in attaining the sensory
texture and flavor of most qualities of baked products. They are
bakery products. used in small quantity but contribute
to the baked products. These are the
ingredients that add distinction and
character to baked goods.
Major Ingredients Minor Ingredients

• Flavoring
• Flour
• Vanilla
• Wines
• Sugar
• Coffee and Chocolate
• Fruits
• Egg
•Liquid
1. FLOUR
FLOU
Flour is
R powdery a finely ground meal or
product obtained from
milling cereal grains, root crops,
starchy vegetables and other foods.
There are different kinds of flour
depending on the raw materials used
such as rice flour, potato flour, soya
flour, cassava flour and several
others.
FUNCTION AND USES OF
FLOUR
- the main ingredient or framework of baked
products
- contributes solo, texture and flavor
- improve the nutritive value
- use for various cooking products likt
thickening agent, binding, dredging and
stiffening agent.
COMMON
TYPES OF
FLOUR
BREAD FLOUR - BF (HARD WHEAT)
- Strong flour or first- class flour
- contains 12% or more gluten
- Has higher protein content necessary to produce bake goods with chewy
crumbs and crisp crust.
- When rubbed between fingers it feels rough or sandy, dry and granular.
- Has a creamy color.
- When pressed together, does not lump easily.
ALL PURPOSE FLOUR - APF (SEMI HARD
WHEAT)
- Family flour or general flour and sometimes referred to as
Pastry flour.
- contains to 10-12% gluten and it is used in almost all
bakery good from breads, pastries, cookies and cakes
- good substitute for bread flour or cake flour
- if used for bread, it needs more kneading and less
mixing to prevent gluten development
- when you rub it between your fingers it feels smooth
and if pressed hardly on your hands, it holds it's shape.
CAKE FLOUR - (SOFT WHEAT)
- soft flour
- 10% or less gluten
- used in cakes cookies and other baked goods that need
little or no gluten at all
- it's color is usually white and it feels glossy and smooth
like powder
- clumps a bit and tends to hold its shape if pressed with
your hands
- whiter than bread and all- purpose flour
PASTRY
FLOUR
 Is a low-protein flour usually milled
from soft red winter wheat, and not
HIGH-usually bleached.
GLUTEN
 FLOUR
As it names implies, is a blend of the
highest-protein-content flour and is used
to make bagels
 VITAL WHEAT GLUTEN
(gluten
 Is the flour)
pure protein extracted from wheat
flour.
 75% protein content.
 Used to boost the protein content of
weaker flours such as Rye and Whole-
wheat flour.
 Must
DURUM be blended with other ingredients to
form
FLOUR
 Made a dough or batter.
from a type of Hard wheat with an
amber germ and high protein content.
 It is used to make noodles and pasta and
blended in some crusty Italian formulas.
 PROTEIN CONTENT OF FLOURS
TYPE OF FLOUR PERCENT PROTIEN USES
CAKE 6–8 Tender cakes

PASTRY 7 - 9.5 Biscuits, pie crust

ALL- PURPOSE 9.5 – 12 General Baking

BREAD 11.5 – 14 Yeast bread, pan breads, rolls,

laminated dough
WHOLE-WHEAT 13 – 14 Bread

HIGH-GLUTEN 13.5 – 14.5 Bagels, hard rolls; used to

increase protein content of
weaker flours such as Rye,
Whole-grain or specialty flours.
DURUM 12 – 15 Noodles, pasta and Italian breads

VITAL WHEAT GLUTEN 40 – 85 Added to flour to increase protein

(gluten flour) content of weaker flours such as
Rye, Whole-grain or specialty
 CARE AND STORAGE OF FLOUR
1. Flour should be stored in a high ventilated room free
from insects and rodents !
2. Flour should be kept away from products with strong
aromas such as spices and onions!
3. Use the oldest flour first! " First in, first out"
4. Flour should be kept in a dry tin or glass container in
a cool dry place!
2. SUGAR and
SWEETENERS
SUGAR
- Is the generic name for sweet - tasting, soluble carbohydrates,
many of which are used in food.
- We use the term , sugar to refer t regular refined sugars
derived from sugar canes.
- The chemical name for this sugar is sucrose. However, other
sugar of different chemical structure are also used in the
bakeshop.
- Sugar belongs to a group of substances called.
Carbohydrates, a group that also includes starches.
FUNCTION / USES OF SUGAR AND
RELATED PRODUCTS
- aside from sweet taste, it gives appetizing
golden color
- makes baked products tender because of its
property to retain moisture
- acts as food of the yeast in yeast bread
- add aroma and energy value to the baked
products
TYPES Granulated sugar
OF Brown sugar
Superfine or Castor
SUGAR sugar
Powdered sugar
Non-nutritive
Sweeteners
1. Granulated/White sugar :
- Is the all-purpose sugar used throughout the
kitchen.
- Is the most familiar and the most commonly
used .
- Sugar cubes are formed by pressing moistened
granulated
Sugar into molds and allowing to dry.
- Most cubes are used for beverage service.
2. Brown sugar - is mostly sucrose
( about 85-92%), but it also contains
varying amounts of caramel,
molasses, and other impurities, which
give it's characteristics and flavor.
Basically, it is regular cane sugar that
has not been completely refined.
3. SUPERFINE or CASTER
SUGAR Is a granulated sugar with a
smaller-sized crystal. It can be
produced by processing regular
granulated sugar in a food
processor for a few moments.
Superfine sugar dissolves quickly
in liquids and produces light and
tender cakes.
4. Confectioner / Powdered sugar - are
ground to a fine powder and mixed with a
small amount of starch ( about 3%) to
prevent caking.

5. Non - nutritive Sweeteners - also

known as sugar substitute
Liquid
Sweetene Corn Syrup
rs Glucose
Honey
Molasses
1. Corn Syrups – is produced by extracting starch
from corn kernel to treating it with acid or an
enzyme to develop a sweet syrup.
-this syrup is extremely thick or viscous and less sweet-
tasting than honey or refined sugar.
-its viscosity gives food a thick, chewy texture.
-it stabilizes products made with sugar, preventing them
from recrystallization.
2. Glucose - is a thick syrup extracted from
the starch in corn, potatoes, rice or wheat in a
process known as Hydrolysis.
-is less sweet tasting than sugar and is
hygroscopic.
-has ability to prevent sugar crystallization.
-light corn syrup may be used interchangeably
for glucose.
 3.
• Honey
Is a strong sweetener consisting of fructose and
glucose.
• Created by honeybees from nectar collected from
flowers .
• Flavor and color depending on the season,
• The type of flower , the nectar came from its age.
• Commercial honey is often a blend, prepared to be
relatively neutral and consistent.
• Highly hygroscopic,
• 25 percent sweeter than sugar or sucrose.
4. Molasses - is concentrated sugar cane
juice. It retains moisture in baked goods
and therefore prolongs freshness. Crisp
cookies made with molasses can soften
quickly because the invert sugars absorb
moisture from the air.
3. LEAVENING
AGENTS
LEAVENING AGENT
- Substance causing expansion of dough and
batters by the release of gases within such
mixtures, producing baked products with
porous structure. Leavening agent should be
measured exactly because minor changes can
produce major defects in baked products.
- 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
FUNCTIONS OF LEAVENING AGENT
- It increases the volume of the product.
- It improves the product by making it tender and
lighter.
- It improves the crumb color, softness of the
texture, taste and smell.
- It improves the digestibility.
TYPES OF
LEAVENING
AGENTS:
A. CHEMICAL/ COMMERCIAL
1. BAKING POWDER
- A leavening agent containing both baking soda and one
or two acids - citric or tactic. 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 type 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
2. 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 or
tartar. Baking soda has one other advantage
in the kitchen - it's natural fire extinguisher.
Always mix with other dry ingredients
before adding any liquid, since leavening
begins as soon as soda encounters liquid.
3. CREAM OF TARTAR
- (potassium hydrogen
tartrate)- used to stabilized
the egg whites and allow
them to reach its full
volume.
B. BIOLOGICAL/
NATURAL ENZYMES
1. YEAST
- is a single- celled plant capable of converting
sugar to alcohol and carbon dioxide in a
process known as Fermentation.
2. ACTVE DRY YEAST
- is a dry granular form of yeast, 3. INSTANT DRY YEAST
It must be rehydrated in four - sometimes called rapid rise
times it's weight of warm water ( or quick rise yeast like active
105°F / 41°C) before use. dry yeast, it is also dry
granular form of yeast, but it
does not have to be dissolved
in water before use.
4.
EGG
4. EGG
- one of the most important ingredient
in baking. It is used in large quantity
and more expensives than many of the
high - volume ingredients, such as
flour, sugar.
COMPOSITION OF
EGG
 A whole egg consists primarily of a yolk, a white, and a
shell. It contains a membrane that lines the shell and
forms an air cell at the large end, and two while strands,
called chalazae that hold the folk centered.
 The yolk is high in both fat and protein, and contains iron

and several vitamins. It's color ranges from light to dark

yellow, depending on the diet of the chicken.
•The white is the albumin protein, which is
clear and soluble when raw but white firm
when coagulated. The white also contains
sulfur.
• The shell is not the perfect package, in spite
or what you may have been told. It is not
only fragile but also porous, allowing odors
and flavors to be absorbed by the egg and
allowing the egg to lose moisture even if
unbroken.
EGGS PERFORMM THE
FOLLOWING FUNCTIONS IN
BAKING:
1. Structure - Like gluten protein, egg
protein coagulates to give structure to
baked products. This is especially
important in high- ratio cakes, in which
the high content of sugar and fat
weakens the gluten.
2. Emulsifier - Egg yolks contain natural emulsifier
that help produce smooth batters. This action
contributes to volume and to texture.
3. Leavening - Beaten eggs incorporate air in tiny
cells, or bubbles. In a batter, this trapped sir expands
when heated and aids in leavening.
4. Shortening action - The fat in egg yolks acts as a
shortening. This is an important function in products
that are low in other fats.
5. Moisture
6. Flavor
7.Nutritional value
8. Color - Yolks impart of yellow color to dough
and batters. Also, when baked in dough, eggs
brown easily and contribute to crust color.
5.
SHORTENINGS
5. SHORTENINGS
- Any fat acts as a shortening in baking because it shortens
gluten strands and tenderizes the product. However, we
generally use the word shortening to mean any of the group of
solid fats, usually white and tasteless, that are especially
formulated for baking. Shortenings generally consist of nearly
100% fat.
- Shortenings may be made from vegetable oils, animals, fats,
or both. During manufacturing, the fats are hydrogenated. This
process turns liquid oils into solid fats. Shortenings are used for
many purposes.
TYPES OF SHORTENINGS:
1. Oil - Made from plant products such as corn,
cottonseeds, soybeans, peanuts and other sources.
2. Butter - Animal based and made of fatty milk
proteins.
3. Margarine - Plant
based and made from 4. Lard - Animal
hydrogenated vegetable based and made from
oil. fats of pork
6. LIQUID
INGREDIENTS
6. LIQUID INGREDIENTS
• Water is a liquid commonly used in baking.
• Milk and Dairy Products;
 Evaporated Milk ( 60% of the water from whole homogenized milk.)
 Sweetened Condensed Milk (has large amount of sugar 40-45
percent)
 Dry milk powder-made by removing virtually all the moisture from
pasteurized milk.(e.g dry whole milk, nonfat milk, and buttermilk)
•Cream- is a rich, liquid milk product containing at least 18% fat. It must be
pasteurized or ultra-pasteurized and may be homogenized. Cream has a slight yet
low or ivory color and is more viscous than milk.

 Types of Cream
 Light cream, coffee cream, and table cream-are all products with more than
18% but less than 30% milkfat.
 Light whipping cream-contains between 30% and 36% milkfat. Generally
used for thickening and enriching sauce and making ice cream.
 Heavy cream-contains not less than 36% milkfat.
FLAVORINGS
 SALT
 EMULSION and
EXTRACTS
 CHOCOLATE
 COFFEE
 NUTS
 ALCOHOL BEVERAGE
 FLAVORINGS

SALT
 Is the most basic seasoning, used to enhance the flavor
and sweetness of other ingredients in food.
 Suppresses bitter flavors, making the sweet and sour
ones more prominent.
 Strengthens the gluten structure in bread dough.
 Omitting or reducing the amount of salt can cause the
dough to rise too quickly, adversely affecting the shape
and flavor of bread.
 FLAVORINGS
EMULSION and EXTRACTS
 Are liquid flavoring agents derive from various flavoring
oils(essential oils)taken from fruits, beans, spices or seeds.
 Emulsion are flavoring oil mixed into water with the aid of
emulsifiers. Lemon and orange are the most common emulsion.
 Emulsion are much stronger than extract and should be used
carefully and sparingly.
 Extract are mixture of flavoring oils frequently used extract.
 An extract may be made with pure flavoring oils or with
artificial flavor and colors.
 FLAVORINGS

CHOCOLATE
 one of most popular flavorings- perhaps the most
popular-for candies, cookies, cakes and pastries.
 Serves as a beverages and its ingredient in
traditional spicy Mexican mole sauce.
 Available in a variety of forms and degrees of
sweetness.
 FLAVORINGS

COFFEE
 Is quality important flavoring pastries as it is for accompanying
them. Its smoky richness marries well with chocolate,
cinnamon, mint, and nuts in mousses, candies and ice cream.
 Ground coffee may be steeped in milk or cream to be used in a
formula, then strained.
 Brewed coffee may be reduced to a potent syrup for use as a
flavoring.
 Commercially prepared coffee extract is also available.
 FLAVORINGS

NUTS
 Provides texture and flavor in baked goods and are
often substituted for all or part of the wheat flour in
a pastry.
 A nuts is the edible single-seed kernel of a fruit
surrounded by hard shell.
 Hazelnut is an example of a true nut.
 FLAVORINGS

ALCOHOL BEVERAGE
 Liquors, liqueurs, wine, and brandies are used
to either add or enhance flavors in products
made in the bakeshop. When added to doughs
and paste that will be baked, most of the
alcohol in these products evaporates during
cooking.
• Proper
Storing and
Handling Of
Baking
Ingredients
1.Temperature
Control
- Refrigerator: Store perishable
items like dairy products, meat,
poultry, seafood, and fresh produce
in the refrigerator at 40°F (4°C) or
below. This slows down bacterial
growth and helps maintain
freshness
•
Freezer: For longer
storage, freeze items like
meat, poultry, seafood, and
certain fruits and vegetables at
0°F (-18°C). Remember to
thaw frozen items in the
refrigerator or under cold
running water to ensure safety
- Cool, Dry Place: Store dry
goods like flour, sugar, rice,
pasta, and grains in a cool,
dry place, such as a pantry
or cupboard. Avoid direct
sunlight and moisture.
2. Storage Containers
- Airtight Containers: Use airtight containers
for dry goods to prevent moisture absorption,
pests, and flavor loss.

- Original Packaging: If possible, store

ingredients in their original packaging,
especially for fresh produce and packaged
goods.

- Opaque Containers: Store oils and spices in

opaque containers to protect them from light,
which can degrade their quality.
3. Handling
-Practices
Wash Hands: Always wash your
hands thoroughly with soap and
water before and after handling
food, especially raw meat, poultry,
and seafood.
- Clean Surfaces: - FIFO (First In,
Regularly clean First Out):
and sanitize all Use the oldest food
surfaces, including items first to prevent
cutting boards, waste. Label and
knives, and date ingredients to
utensils, with hot, help with rotation.
soapy water.
4. Specific Ingredient
Tips
- Dairy: Store in the refrigerator in their
original packaging. Remove from the
refrigerator just before using in a recipe.

- Fresh Produce: Store in the refrigerator in

their original packaging. Wash thoroughly
before using.
- Meat and Seafood: Store in the refrigerator
or freezer. Thaw frozen items in the refrigerator.
Cook or freeze within the recommended
timeframes.

- Eggs: Store in the refrigerator in their original

carton. Do not wash eggs before storing.
- Spices: Store in airtight, opaque containers in
a cool, dry place.
 Any
questions
and
clarification
s?
 Grouping activity:
 What are the Classification of
Baking Ingredients?
 What are the core ingredients that
are essential for a successful bake?
Quiz Time!
Test I.
Directions: Multiple
choice. Write your answer
on a ¼ sheet of paper.
1. Which of these is NOT a
leavening agent?

a) Baking powder

b) Baking soda

c) Yeast

d) Salt
2. What is the primary difference between baking
powder and baking soda?

a) Baking powder is sweeter.

b) Baking soda requires an acidic ingredient to

activate.

c) Baking powder is only used in cakes.

d) Baking soda is only used in bread.

3. Which leavening agent is best suited for
quick breads like muffins and pancakes?

a) Baking powder

b) Baking soda

c) Yeast

d) Both a and b
4. What is the primary
component of flour?

a) Sugar

b) Starch

c) Protein

d) Water
5. Which leavening agent is used to
make bread rise?

a) Baking powder

b) Baking soda

c) Yeast

d) All of the above

6. Which type of flour is known for its
high protein content and is ideal for
bread making?

a) All-purpose flour

b) Cake flour

c) Bread flour

d) Pastry flour
7. What is the purpose of gluten in
flour?

a) To add sweetness

b) To create a crispy texture

c) To provide structure and elasticity

d) To absorb moisture
8. Which type of flour is best for
making delicate cakes and
pastries?

a) All-purpose flour

b) Cake flour

c) Bread flour
9. Which type of flour is often used
for making pancakes and waffles?

a) All-purpose flour

b) Cake flour

c) Bread flour

d) Self-rising flour
10. What is the purpose of "self-rising"
flour?

a) It has added sugar for sweetness.

b) It has added leavening agents for easy

baking.

c) It has added gluten for extra strength.

d) It has added fat for a richer flavor.
Answers:
1. D 6. C
2. B 7. C
3. A 8. B
4. B 9. D
5. C 10. B
Assignment: 5 points each.
Directions: This question can answer it in the
2nd reporter should be able to discuss our
assignment.

1. What are the key principles of food safety

and sanitation?
2. Why is food safety important?
3. What are the main sources of food
contamination?
4.What are the different types of foodborne
illnesses
Video
Prepared by:!!
• Oscar B. Andaya Jr
• Cyrine Jane L. Cabubas
• Mia Montalion
• Jomariz Rizabal