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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: Chief Writer: Subject Writer: Project Manager: Editor: DTP/Production:

Wayne Crosbie Alan Hickman Garry Blackburn Alan Maguire Jim Irwin Daniel Chee, Mai Vu, Jirayu Thangcharoensamut

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 Australian Aid through the ASEAN-Australia Development Cooperation Program Phase II (AADCP II) Copyright: Association of Southeast Asian Nations (ASEAN) 2012 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. 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 various stock photography suppliers and other third party copyright owners and as such are non-transferable and non-exclusive. Additional images have been sourced from Flickr and are used under: http://creativecommons.org/licenses/by/2.0/deed.en http://www.sxc.hu

File name: TM_Prepare_bakery_products_for_patisserie_060912.docx

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

© ASEAN 2012 Trainee Manual Prepare bakery products for patisserie

© ASEAN 2012 Trainee Manual Prepare bakery products for patisserie

Introduction to trainee manual

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 SouthEast 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 © ASEAN 2012 Trainee Manual Prepare bakery products for patisserie

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Introduction to trainee manual

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.

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© ASEAN 2012 Trainee Manual Prepare bakery products for patisserie

Unit descriptor

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

© ASEAN 2012 Trainee Manual Prepare bakery products for patisserie

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Unit descriptor

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© ASEAN 2012 Trainee Manual Prepare bakery products for patisserie

Assessment matrix

Assessment matrix Showing mapping of Performance Criteria against Work Projects, Written Questions and Oral Questions 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

2.2

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

Present/display bakery products to enterprise standards using appropriate service equipment

2.1

27

10

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

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© ASEAN 2012 Trainee Manual Prepare bakery products for patisserie

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Assessment matrix

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© ASEAN 2012 Trainee Manual Prepare bakery products for patisserie

Glossary

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 Anti Oxidant Appearance Ascorbic acid Baking Time Boiling point Bake Out Bake/Baking

Temperature of the surrounding area, room temperature. A material which, when added to a product, extends the life of the product by protecting it against oxidisation. Visual stimulation, does it look attractive, does it look good. Vitamin C. Time taken to complete the baking process. 100ºC. Bake for the full extent. 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.

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Glossary

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 threequarter 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 threequarter 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.

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© ASEAN 2012 Trainee Manual Prepare bakery products for patisserie

Glossary

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.

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Glossary

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© ASEAN 2012 Trainee Manual Prepare bakery products for patisserie

Bakery goods

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.

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Bakery goods

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

Multiply by 2

x2

31ºC =

Subtract flour temp.

62ºC 21ºC

Equals required water temp

=

41ºC

Actual Required FDT Multiply by 2

28ºC x2

=

Subtract actual flour temp. Subtract Experience Calculated req. water temp. Actual water temp. used

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© ASEAN 2012 Trainee Manual Prepare bakery products for patisserie

56ºC

Bakery goods

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

100

1.000

4.1

4.100

Salt

2

0.020

4.1

.082

Improver

1

0.010

4.1

.041

Yeast

4

0.040

4.1

.164

Water

60

0.600

4.1

2.460

Total

1.670

6.847 Total Dough Weight

Expected yield

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.

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Bakery goods

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© ASEAN 2012 Trainee Manual Prepare bakery products for patisserie

Element 1: Prepare a variety of bakery products

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 Fat Enzymes

11 – 15% 1 – 2% naturally occurring in wheat flour © ASEAN 2012 Trainee Manual Prepare bakery products for patisserie

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Element 1: Prepare a variety of bakery products

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.

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© ASEAN 2012 Trainee Manual Prepare bakery products for patisserie

Element 1: Prepare a variety of bakery products

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.

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Element 1: Prepare a variety of bakery products

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

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© ASEAN 2012 Trainee Manual Prepare bakery products for patisserie

Element 1: Prepare a variety of bakery products

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 CO2 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.

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Element 1: Prepare a variety of bakery products

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

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© ASEAN 2012 Trainee Manual Prepare bakery products for patisserie

Element 1: Prepare a variety of bakery products

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 © ASEAN 2012 Trainee Manual Prepare bakery products for patisserie

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Element 1: Prepare a variety of bakery products

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.

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© ASEAN 2012 Trainee Manual Prepare bakery products for patisserie

Element 1: Prepare a variety of bakery products

A Standard bread recipe %

Ingredient

Weight

100

Flour

1.000

2

Salt

.020

MRU

Bread Improver

.010

2

Fat

.020

4

Yeast

.040

60

Water

.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.

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Element 1: Prepare a variety of bakery products

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.

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Element 1: Prepare a variety of bakery products

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 (CO2 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.

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Element 1: Prepare a variety of bakery products

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.

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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.

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Element 1: Prepare a variety of bakery products

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.

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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.

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Element 1: Prepare a variety of bakery products

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.

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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.

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Element 1: Prepare a variety of bakery products

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 hi tin 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.

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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.

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Element 1: Prepare a variety of bakery products

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.

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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. © ASEAN 2012 Trainee Manual Prepare bakery products for patisserie

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Element 1: Prepare a variety of bakery products

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. 36

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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 eg: 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.

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Element 1: Prepare a variety of bakery products

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.

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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.

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Element 1: Prepare a variety of bakery products

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).

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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.

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Element 1: Prepare a variety of bakery products

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

2

.020

MRU

.010

Fat

8

.080

Skim Milk Powder

2

.020

Castor Sugar

5

.050

Compressed yeast

4

.040

+/– 60

.600

Salt Bread improver (ADD)

Water

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.

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Pasta Dura Bulk fermentation, B.F.P. method:

1 hour

Ingredient

%

1kg Dough

Bakers flour

95

1.000

Semolina

5

.050

Salt

2

.020

MRU

.010

3

.030

+/ – 60

.600

Bread improver (BFP) Compressed yeast Water

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.

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Element 1: Prepare a variety of bakery products

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 hrs)

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.

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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 C02 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.

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Element 1: Prepare a variety of bakery products

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

100

Water @ 40¼C

.500

4

Yeast

.020

1.5

Sugar

.008

80

H.R. Flour

.400

20

Biscuit flour

.100

1

Salt

.050

2

Milk powder

.010

14

Water @ 40¼C

.070

1

Bi carb soda

.005

1.5

Salt

.008

Group 1

Group 2

Group 3

Total weight

46

1.171

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Element 1: Prepare a variety of bakery products

Croissants If butter is used, best results if dough is prepared 1 day in advance.

A

B

%

Ingredients

1kg Dough

100

Bakers Flour

1.000

6

Yeast, compressed

.060

60

Water, cold

.600

6

Castor Sugar

.060

2

Salt

.020

2.5

Dry Gluten

.025

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.

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Element 1: Prepare a variety of bakery products

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.

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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). % A

B

Ingredients

1Kg Dough

100

Bakers Flour

1.000

5

Yeast, compressed

.050

1.5

Salt

.015

4

Sugar

.040

MRU

Bread Improver

.010

4

Butter, unsalted

.040

37.5

Water

.375

22.5

Egg

.225

4

Milk Powder

.040

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.

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Element 1: Prepare a variety of bakery products

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 Pipe

100

100 Apricots

100

Custard

100 Apple Mix 100

Fold 4 corners into centre to overlap

100 50

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100 Fold 2 opposite corners in to overlap

100

100

Element 1: Prepare a variety of bakery products

Bear Claw Danish Cut edge 1/5 into dough

Lay filling as shown

Bring ends together

Fold over filling

Danish Twist

Spread paste filling

Fold in half, press lightly

Cut dough as shown Twist one end through. cut and reshape to original shape

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.

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Element 1: Prepare a variety of bakery products

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.

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Element 1: Prepare a variety of bakery products

Plain muffins Yield: 20 x 55g A 330g

Bakers Flour

290g

Caster Sugar

15g

Baking Powder

30g

Salt

70g

Eggs

200g

Water

B

70g 1.000g

Oil (butter, margarine) 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.

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Element 1: Prepare a variety of bakery products

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

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Planatery mixer

Bun Dividers and roller

Element 1: Prepare a variety of bakery products

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 © ASEAN 2012 Trainee Manual Prepare bakery products for patisserie

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Element 1: Prepare a variety of bakery products

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.

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Element 1: Prepare a variety of bakery products

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. © ASEAN 2012 Trainee Manual Prepare bakery products for patisserie

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Element 1: Prepare a variety of bakery products

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.

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Element 1: Prepare a variety of bakery products

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 1.730g

Milk 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.

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Element 1: Prepare a variety of bakery products

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.

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Element 1: Prepare a variety of bakery products

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 1.550g

Rum, dark, (optional) 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.

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Element 1: Prepare a variety of bakery products

Quark curd cheese filling Ingredients 600g 40g 1

Curd Cheese Cornflour Egg

35g

Sugar

50g

Butter, soft

1 5g

zest of lemon 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.

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Element 1: Prepare a variety of bakery products

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.

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Element 1: Prepare a variety of bakery products

Poppyseed filling Ingredients 75g

Milk

125g

Poppy seeds, crushed

100g

Sugar

40g

Butter

50g

Egg

50g

Marzipan

50g

Cake crumbs

5g 495g

Cinnamon 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.

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Element 1: Prepare a variety of bakery products

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.

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Element 1: Prepare a variety of bakery products

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.

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Element 2: Decorate and present/display 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 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.

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Element 2: Decorate and present/display bakery products

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 chose. 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.

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Element 2: Decorate and present/display bakery products

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.

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Element 2: Decorate and present/display bakery products

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.

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Element 3: Store bakery products

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.

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Element 3: Store bakery products

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.

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Element 3: Store bakery products

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.

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Element 3: Store bakery products

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.

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Presentation of written work

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.

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Presentation of written work

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

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© ASEAN 2012 Trainee Manual Prepare bakery products for patisserie

Recommended reading

Recommended reading Hanneman; LJ, 1993, Patisserie 2nd ed; Butterworth Heinemann The Master Bakers’ Book of Breadmaking 1985 Small, M & Fance, WJ; The International Confectioner; 1981 Harold Magee, 2004; Magee on Food and Cooking; Published by Hodder and Stoughton, London, United Kingdom Collister, L & Blake, A; The Bread Book; 1999, Conran Octopus, London Collister, L & Blake, A; The Baking Book; 1996, Conran Octopus, London Taubner, Charrette Blohm; Great Cakes and Pastries; 1985, Hamlyn Publishing Christian Teubner, Sybil Grafin Schonfeldt, 1983; Desserts; Hamlyn Publishing Group, Australia. Michel Roux, 1996; Desserts, A Life Long Passion; Conran Octopus Limited, London, United Kingdom Bo Friberg, 2004; The Professional Pastrychef, 4th ed; Van Nostrand Reinhold,New York, USA Paula Figoni, How baking works, 2004; Exploring the fundamentals of baking science; John Wiley and Sons Inc. New Jersey, USA Richemont Craft School; Guide to perfect bakery and confectionary; 2nd Ed 1993, Richemont Craft School, Lucerne, Switerland Michel Saus; Advanced bread and pastry, A professional approach; Delmare Cengage Learning, New York, USA Connelly, P. and Pittam, M; Practical Bakery, Hodder & Stoughton; 1997, ISBN 0 340 669934 2. Fance, W.J; The Student’s Technology of Breadmaking and Flour Confectionery; Routledge & Kegan Paul, 1981, ISBN 0 415 02561 3 Bennion, T.E. and Bamford, G.S.T; The Technology of Cake Making; 5th Edition, Leonard Hill Books, 1973, ISBN 0 249 44121 7

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Recommended reading

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© ASEAN 2012 Trainee Manual Prepare bakery products for patisserie

Trainee evaluation sheet

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.

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Trainee evaluation sheet

The best things about this unit were: ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ The worst things about this unit were: ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ The things you should change in this unit are: ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________

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© ASEAN 2012 Trainee Manual Prepare bakery products for patisserie