Prepare and produce yeast goods

Transcription

D1.HPA.CL4.09
Trainee Manual
Prepare and produce
yeast goods
D1.HPA.CL4.09
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
Alan Maguire
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_&_produce_yeast_goods_310712.docx
Table of contents
Introduction to trainee manual........................................................................................... 1
Unit descriptor................................................................................................................... 3
Assessment matrix ........................................................................................................... 5
Glossary ........................................................................................................................... 7
Element 1: Prepare and bake yeast goods ..................................................................... 11
Element 2: Decorate and present/display yeast goods.................................................... 41
Element 3: Store yeast goods ......................................................................................... 49
Appendices: Recipes ...................................................................................................... 53
Appendices:Troubleshooting chart .................................................................................. 83
Appendices: External faults in bread and their causes .................................................... 85
Appendices: Internal faults in bread and their causes ..................................................... 87
Recommended reading................................................................................................... 89
Presentation of written work ............................................................................................ 91
Trainee evaluation sheet................................................................................................. 93
© ASEAN 2012
Trainee Manual
© ASEAN 2012
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
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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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Unit descriptor
Unit descriptor
This unit deals with the skills and knowledge required to Prepare and produce yeast
goods in a range of settings within the hotel and travel industries workplace context.
Unit Code:
D1.HPA.CL4.09
Nominal Hours:
30 hours
Element 1: Prepare and bake yeast goods
Performance Criteria
1.1 Select required commodities according to recipe and production requirements
1.2 Prepare a variety of yeast goods to desired product characteristics
1.3 Produce a variety of yeast goods according to standard recipes and enterprise
standards
1.4 Use appropriate equipment to prepare and bake yeast goods
1.5 Use correct techniques to produce yeast goods to enterprise standards
1.6 Bake yeast goods to enterprise requirements and standards
1.7 Select correct oven conditions for baking yeast goods
Element 2: Decorate and present/display yeast goods
2.1 Prepare a variety of fillings and coating/icing and decorations for yeast goods
2.2 Decorate yeast goods using fillings and coating/icing and decorations according to
standard recipes and/or enterprise standards and/or customer requests
2.3 Present/display yeast goods to enterprise standards using appropriate service
equipment
Element 3: Store yeast goods
3.1 Store at correct temperature and conditions of storage
3.2 Maintain maximum eating quality, appearance and freshness
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Unit descriptor
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Assessment matrix
Assessment matrix
Showing mapping of Performance Criteria against Work Projects, Written
Questions and Oral Questions
Work
Projects
Written
Questions
Oral
Questions
1.1
Select required commodities according to
recipe and production requirements
1.1
1, 2, 3, 4,
5, 6, 7,
1
1.2
Prepare a variety of yeast goods to desired
product characteristics
1.3
8, 9,
10, 11
2
1.3
Produce a variety of yeast goods according to
standard recipes and enterprise standards
1.3
12, 13,
14, 15
3
1.4
Use appropriate equipment to prepare and
bake yeast goods
1.2, 1.3
7
4
1.5
Use correct techniques to produce yeast
goods to enterprise standards
1.3
16, 17
5
1.6
Bake yeast goods to enterprise requirements
and standards
1.3
18,
6
1.7
Select correct oven conditions for baking yeast
goods
1.3
19, 20
7
2.1
Prepare a variety of fillings and coating/icing
and decorations for yeast goods
2.1
21, 22, 23,
24, 25
8
2.2
Decorate yeast goods using fillings and
coating/icing and decorations according to
standard recipes and/or enterprise standards
and/or customer requests
2.2
26
9
Present/display yeast goods to enterprise
standards using appropriate service
equipment
2.3
27
10
2.3
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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Assessment matrix
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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
Temperature of the surrounding area, room temperature
Antioxidant
A material which, when added to a product, extends the life of the
product by protecting it against oxidisation.
Appearance
Visual stimulation, whether or not it looks attractive
Ascorbic acid
Vitamin C
Baking Time
Time taken to complete the baking process
Boiling point
100°C
Bake Out
Bake for the full extent
Bake/Baking
Subjecting food to heat inside an enclosed area: oven
Bakers Flour
Flour which produces doughs having good gas retention properties and
strong, elasticity. 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.
Elasticity
The property whereby doughs regain their original shape after having
been stretched or otherwise distorted.
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Glossary
Term
Explanation
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 the 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.
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.
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Glossary
Term
Explanation
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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Element 1:
Prepare and bake yeast goods
1.1 Select required commodities according to
recipe and production requirements
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
11 - 15%
Fat
1 - 2%
Enzymes
naturally occuring in wheat flour
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 two proteins allows the flour to „take up‟ water and hold the
moisture within the gluten stucture.When this gluten is developed it becomes tough and
elastic allowing bread dough to expand and hold gas produced during fermentation
In unleavaned dough like pastry this gluten stucture allows for it to be stretched out over a
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.
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SUGAR
Sucrose 2 - 4%: all plant material naturally contins 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 amout 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
Diastatic - Amylase change starch in sugars.
Proteolytic - Conditions the proteins
Responsible to soften the gluten, dough tolerance is reduced and could cause collapsing
of the bread, especially in wholemeal 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.
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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 its strength.
Yeast produces carbon dioxide and Ethyl alcohol, by changing sugars.
The activity of yeast is destroyed at temperatures above 55°C. and may be severely
impaired at temperatures over 45°C.
Production of Flavour
Imparts flavours during fermentation through flavour substances such as organic acids,
esters, alcohols and ketones.
Nutrition
Yeast is rich in protein and B Vitamins. It must not come into direct contact with salt,
sugar or fat.
Available Forms of Yeast
Compressed
Dried
Creamed or liquid.
Rate of Fermentation and Yeast Activity
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

More water makes softer doughs - faster rate

Less water makes tighter doughs - slower rate
Dough temperature

The warmer the dough temperature, faster rate of fermentation

The cooler the dough temperature the slower the rate of
fermentation
Acidity

4 – 6 pH range. Outside these, activity is slower
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Yeast Quantity

Lower quantities of yeast will result in longer proof.
Amounts of salt and fat also inhibit the rate fo 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
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 increased CO2 Gas produced by the fermenting yeast.
Dough 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
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Nuts
Gluten (dry/wet )
Bacon
Mould inhibitors
Jams
Egg
Honey
Seeds
Sultanas
Coconut
Cheese
Mixed peel
Spices
Crumb softeners
Various grains
Sugar
These extra ingredients may be added to a basic yeast good formula to improve product
qualities in the following areas:
Improve eating qualities
Add nutritional value
Add visual appeal
Improve keeping qualities
Add and improve flavour.
Fats
Fats are added in varing proportions to bread and yeast goods. The % below are just an
indicative amount. Asian type breads are higher than Australian.
Fat is a gerneric term; it can mean oil, butter, margarine, shortening. Each have their own
advantages and disadvantages, cost and flavour benefits. Storage requirements also are
important.
Level:
Bread, normal
2%
Buns
5 -7%
Fruit Loavel
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 in assisting 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.
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Effects of fat
improves slicing
softer crumb
shorter eating crumb
softer crust
better keeping qualities
increases volume
shorter eating crust
emulsified fats retard crumb
enhances firmness.
Sugar
Level:
up to 5% increases fermentation
over 5% retards fermentation.
Effects of sugar
softens crumb
sweetens
increases 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 to strengthening of gluten strands by the case
in protein)
slight sweetness (due to lactose).
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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
increased nutritional value
emulsifying, due to lecithin in the yolk, therefore better keeping qualities
aids structure, due to the proteins, which coagulate at 65 to 70oC
better colour and appearance to baked product
better eating qualities
better keeping.
As egg is added to a formulae, 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
Dried fruits evolved as a way of preserving excess fruits when
they were in abundance to be enjoyed when fruits were not
readily available because of the season.
European seasons are extreme so little food is grown in
winter. Drying of fruits made them available for Christmas and
Easter celebrations.
Almost any dried fruit or nut can be added to yeast goods.
Most commonly dried fruits 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.
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Nuts
The 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.
1.2 Prepare a variety of yeast goods to desired
product characteristics
Variety of Yeast Goods
Yeast goods are defined as a sweet dough product. Bread is produced with yeast and is
the savoury verision.
A yeast good or sweet yeast product would be any dough with more than 5% sugar and
incresed levels of fat.
Some plain doughs that are served with savoury products like hamburger is actually a
„bun‟ and not a „roll‟.
Many products are classed as yeast goods.
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Activity
The student should research the following and find required information
Evolution of the product. Was it:
Cultural?
Religious?
Commemoration of an event?
Very few products were just invented. They evolve over time.
In the modern world customers crave variety and producers are able to introduce new
varieties from other countries very easily.
Baba
Bienenstich
Brioche
Buchty
Chelsea bun
Cholla
Colomba di pasqua
Croissant
Doughnut
Gugelhof
Hot Cross buns
Panettone
Pignoli
Streauselkuchen
Stollen
Savarin
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Panatone
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 multi purpose 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 65°C, then allowed to cool to 35°–40°C, 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 180°C.
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 (it 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 to 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. Your Trainer can demonstrate the shaping of a stollen.
Baba and Savarin
Babas and savarins are very light and soft sweet yeast products, oval shaped for babas
and flat round circle shaped for Savarins. As the sponge is very soft and runny it is
preferred to use a piping bag to fill it into the special moulds.
After baking it is soaked with stock syrup and/or rum, then glazed with apricot jam and
decorated.
Babas and Savarins are usually served as dessert or for afternoon tea.
Danish Pastries
These pastries are made with a 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.
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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).
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 (individual 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.
Buchty
Buchty is a fine flavoured egg and butter enriched breakfast treat, very similar to brioche.
It can be either eaten with cured meat or jams, toasted or plain. Buchty is often used in
airline catering due to its long shelf life and due to the fact that it is suitable for any meal.
Common practice is:
to batch buchty on trays, same way as for scones, which makes them very similar to
scones as there is mostly no side crust with the exception of the sides of the tray
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1.3 Produce a variety of yeast goods according to
standard recipes and enterprise standards
Fruited yeast products and buns
Europe is the origin of most of the specialty products. Each of the products has a history
and also reasons, apart from the eating qualities, why it was created and why it is still
produced today.
The standard recipe for buns and fruit buns was usually the basis for many products, and
is still regarded by many as a suitable medium for a range of popular products such as
buns, fingers, scrolls, loaves and large items such as Boston buns.
Although the fermentation process is still the means of aeration, formulae and ingredient
specifications for the above products vary somewhat from bread.
Variations in ingredient quantities influence the fermentation process greatly, particularly
fat and sugar levels.
As these both can have a detrimental effect on fermentation, more yeast is usually
required.
Traditionally, religion has played an important part in development of „special‟ products.
Yeast goods containing dried fruits would be produced in seasons such as Christmas and
Easter. These are Christian religious festivals and when something special is to be
produced extra special ingredients should be used.
Dried fruits were developed as a way of preserving in times of
plenty to be used when fresh fruits were not available, Christmas
and Easter are ideal times to use these expensive dried fruits.
The range of product varieties available has been greatly
influenced by the demand for European products
Speciality Yeast Goods
Stollen, Easter Plaits, Pignoli, Three Kings Cake, Panatone, 1st of August Bread,
Pinca, Colomba
These speciality products are usually sold only on special occasions like Christmas,
Easter and New Year‟s Day
All these products are very common in Europe and have religious tradition, mostly
Catholic or Jewish.
On Easter, for example after Lent (period of abstinence), a full flavoured rich bread was
given with ingredients which were not allowed during Lent (pignoli)
Usually specialty sweet yeast products are very rich because of large amounts of butter
and fruit used.
Due to the richness of the specialty products, a sponge or ferment is used rather than a
no time dough as fat and/or acids retard the yeast. In some recipes a sour dough is even
used to ensure fermentation (Panatone).
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Special ingredient functions
The degree of richness of fruited yeast products and buns is
determined to a great extent by their ratio of fat, which affects
their flavour, crumb texture and storage life. A good quality
cake margarine or other emulsified fat is most suitable
When using the „instant‟ dough process, an improver that is specifically designed for this
process will give the best results.
The proportion of sugar added usually depends on the type of product, and in particular
depends on, the amount of dried fruit used, as this also greatly influences the sweetness
of the product. Caster sugar is the best choice for most doughs because it dissolves far
more readily during the mixing process.
Perhaps the most important factor relating to the amount of sugar in the dough formula is
its effect on yeast activity and the final prove rate.
Sugar addition above 5% of flour weight may slow fermentation appreciably, while more
than 10% sugar will require the maximum yeast quantity in the dough.
Because sugar is hygroscopic it tends to rapidly absorb dough water therefore depriving
the yeast of the moisture required to dissolve the sugars on which it feeds.
Naturally, this affects the proving process as well.
Fruit
Dried fruits should be washed and well-drained before added to
doughs.
This will reduce water absorption from the dough, increase yield,
improve eating quality, and increase volume by producing more
steam in the product during baking.
Gluten
The addition of heavy fruits to doughs can have a detrimental effect on the shape of the
finished product. Gluten can be added to strengthen the dough structure to produce a
more bolder product.
Excess sugar can also affect the dough structure so extra gluten will help this effect as
well.
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Production
Water temperature for required Finish Dough Temperature (FDT)
The ideal FDT for no-time, rapid or instant doughs is 27°–29°C.
The variation of water temperature is known as your experience figure
because the required water temperature to finish a dough at a predetermined 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
31°C
Multiply by 2
x2=
62ºC
Subtract flour temp
21°C
Equals required water temp.
=
41°C
Actual:
Required FDT
Multiply by 2
28ºC
x2=
Subtract actual flour temp
56ºC
__________
Subtract Experience
Calculated req. water temp
__________
Actual water temp. used
__________
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Dough yield calculations
When bakers talk about a „1 kilogram‟ 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 1 kilo 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 from1 kilo 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
Salt
Improver
Yeast
Water
100
2
1
4
60
1.000
0.020
0.010
0.040
0.600
4.1
4.1
4.1
4.1
4.1
4.100
.082
.041
.164
2.460
Total
1.670
6.847
Expected Yield
Total Dough Weight
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 0.520 kg (3 x 0.520
= 1.560 kg)
= 1.200 kg)
= 4.000 kg)
Gives the total Required yield (dough weight)
= 6.760 kg
New base weight of flour = required yield / expected yield
= 6.760 ÷ 1.670
= 4.047904 factor
Apply factor 4.1 to all ingredients
Round up to
= 4.1 factor
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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Dough making process
Modern production of doughs varies from country to country. Most are based on the rapid
dough system where additives like dough improvers are added to speed up the procees
of fermentation.
Here we will discuss two dough making processes
Rapid or „no time‟ process
Ferment and dough process.
Both work well and should be considered when deciding what dough is going to be used.
Activated Dough Development Process
Rapid Dough (ADD Process)
Mix all ingredients including the addition of an A.D.D. bread improver until the gluten
protein is well developed.
Rest for +/- 10-30 minutes (covered to prevent skinning or chilling)
Process as usual.
Effects of the ADD process
Yeast level from 3% upwards, depending on size of product
Requires A.D.D. bread improver
Warmer dough temperatures 28-30oC. Gluten strengtheners are
used to enable the process to be effective.
The gluten structure is modified by chemicals to produce a mature dough as it is taken
from the machine
Ascorbic Acid strengthens (matures)
L Cysteine or Metabisulphite softens (mellows)
Space Saving - dough room/mixing area
Increased bread yield - doughs do not slacken and can include more water as well as
no fermentation weight loss.
Divider accuracy improved - less gas evolution than in other types of dough
If processing equipment breaks down there is less loss due to only one dough being in
process at a time. In B.F.P. doughs there will be a number of doughs in fermentation
at the same time
Labour Saving, due to production efficiency and no Knock Back and BFT
Loss of flavour, due to the production process
Increased cost of products (improver).
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FERMENT and DOUGH PROCESS
Normally used to raise enriched breads, with high quantities of sugar and fat. Ferment
provides ideal conditions for yeast to multiply before adding the sugar to the dough.
Using the F&D process overcomes the retarding effect of fat and sugar on yeast.
FERMENT
DOUGH
Made in
two stages
Stage 1:
Stage 2:
Contains:
Process to a dough
with remaining
ingredients:
20% of the flour
All water
Add Ferment
All yeast
Up to 5% sugar
Ferment for 30 minutes,
(doubled in size)
After Bulk
fermentation
(doubled in size),
dough is ready to be
scaled off
Effects of the Ferment and Dough process
Fast fermentation, due to ideal conditions in the ferment
No improver required
No need for special equipment
Improved flavour, colour, volume and texture
Maturing is natural and takes place by the enzymic activity in the ferment
Loss of yield, due to moisture loss during fermentation
More space is required for fermentation in the dough room
Increased production cost, due to two mixes.
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Setting a Ferment
Disperse yeast in water, whisking vigorously to break down lumps. Add small sugar to
stimulate the yeast
Mix in flour, mixing to produce a smooth batter then whisk to aerate to stimulate the action
of the yeast.
Cover and allow to rest in warm environment 32°C for approximately 25-35 mins
Allow the ferment to stand until it begins to fall away (starts to sink in the middle). This will
take approximately 25 minutes depending on the environment.
For many years the ferment and dough method was traditional because it ensured a
thorough ripening of the dough, particularly when slower types of yeast were used.
Yeast requires Dextrose sugar (Glucose) before it can ferment, but because it contains
enzymes which are capable of changing both Cane sugar (Sucrose) and Malt sugar
(Maltose) into dextrose, almost any sweet material (except milk sugar) can act as a food
material.
Wheat flour contains 2.5% of these sugars, so any flour, water and yeast mixture will
ferment.
Important to note: The optimum is approximately 12.5%; anything above this will have a
retarding effect on the dough.
When doughs are made with high sugar levels additional yeast must be used.
This is the experience component.
Remember: Yeast is a living organism, Nothing is constant.
Remember
The fermentation stage is when a lot of the dough flavour is developed so choice of
method is important.
For doughs that have large amounts of ingredients that retard the growth of the yeast, the
ferment method is better for flavour development.
Dough mixing
These doughs need to be well developed before the fruit is added.
Do not mix excessively after adding the fruit, as this may cause the
fruit to break up, particularly if it has been washed
Rest period
A recovery time of approximately 10 minutes following mixing will
ensure that the dough is suitable for processing
Moulding
The dough pieces should be adequately moulded and/or rolled.
However excessive handling will produce roughly finished products.
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Baking pans and trays
There are two options for tray or pan preparation. Trays and pans
may be well-greased with animal or vegetable oil, or lined with
silicone paper.
However baked products should be removed from paper before
glazing.
Final prove
A temperature of 30°-40°C with a relative humidity (RH) of 80-85% to prevent skinning is
recommended.
Excessive steam in the final prove will cause the formation of a tough, leathery crust and
should be avoided at all times.
Over-proving weakens the dough structure and could cause it to collapse in the oven
Baking
Due to the high sugar content, an oven temperature of
approximately 190°-210°C is usually most suitable for buns
and loaves.
To prevent the crust toughening and the possible collapse of
the products, steam injection should not be used.
Buns should only be baked enough to prevent collapse or
shrinkage after removal from the oven.
The shiny surface usually associated with this type of product is best obtained by washing
immediately after baking with a sugar syrup or bun wash
Bun wash or glaze
A water and sugar syrup may be used with the addition of 25g per litre of powdered
gelatine.
This will prevent excessive stickiness, which causes most packaging problems.
As the dry, shiny surface is dependent on the evaporation of the moisture in the wash and
the subsequent increase in viscosity of the sugar solution, it is important to apply the hot
wash immediately after removing the product from the oven.
Decoration
Decoration will be similar but slightly different for each product. Miost yeast product is
produced to be comsumed on the day or soon after being produced.
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1.4 Use appropriate equipment to prepare and
bake yeast goods
Bakery goods are baked in special ovens with a large flat base. Sometimes they will be
brick for breads but for pastries you need an oven with more versitile heating elements.
There is much better and wider choice with modern ovens. There are deck ovens,
electric, gas and woodfired.
There are rack ovens that will take an entire rack full of trays. These will pick a rack up off
the floor and rotate the rack in the oven. They are fan forced which distributes the heat
better thoughout 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: The meaning is: if the dough rises then it has proved to be good.
Warm environment with high humidity is required as this 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 the dough to its full capacity, ready to bake.
This oven can take trays with built in rack or will take an entire rack as shown in photo.
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Mixers
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Spiral Dough mixer
Planetary Mixer
Bun Dividers and roller
Baking Deck oven
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1.5 Use correct techniques to produce yeast
goods to enterprise standards
When a customer purchases a product from bakery it is based on two 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 techniques that will return a consistent bakery product everytime.
After baking, the product might need to be cut again into portions.
Everything must look the same
Then, when all is ready for sale, everything must be sold the same way:
Either
By portion, each individually
By weight, kilogram or gram.
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Recipe for 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. Weight is
inconsistent each time.
Example
1 kilo weighs 1 kilo
200gm weighs 200gm
1 cup of water measures 250ml, it weighs 250 gm.
But
1 cup of flour measures 250 ml but it weighs 120gm-150gm depending on several factors
Let‟s 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 the same as volume; 1 kilo measures 1 litre; 1 litre weighs 1 kilo.
Dry Ingredients all have a different density so therefore the weight of the same volume is
different. For example: 1 cup weighs?
Sugar
225gm
Flour
150gm
Almonds Whole
120gm
Rice,
uncooked
220gm
Honey
375gm
Almonds,
ground
125gm
The standard for measuring one cup volume: level to top of cup, not packed.
Consistency of results in baking comes with consistent measurements: WEIGH!
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1.6 Bake yeast goods to enterprise requirements
and standards
Product characteristics that customers look for come from the following:
Colour of the product when it is finally removed from the oven is important to the visual
appeal of the product. Colour stimulates the senses and incourages the customer to
purchase.
Appearance is about form and shape. It is important that all pieces have the same
appearance.
Consistency and texture is about how it feels in the mouth when the customer is
consuming the product
Moisture content adds to the shelf life and mouthfeel of the product.
Mouth feel and eating properties.
This is achieved by maintaining consistency of production. Nobody is allowed to move
away from the given formula, shape or design.
Enterprise standards will vary from enterprise to enterprise. Consistency is the key to
retaining customers.
Buns plain and fruited buns and scrolls
When proving they need to be 75% to 90% proofed before being placed into the oven.
When baked they should have a dark golden brown colour and when glazed with sugar
syrup upon removal from the oven this will impart a pleasing gloss to the product.
If the product has spread while baking and appears wider at the base it means that the
product was overproofed before being placed into the oven.
Danish Pastry
These pastries will have a golden colour when baked due to
lower sugar content in dough.
The shape should be „contained‟ in the shape in which they
were moulded.
Croissant
Golden brown finish with a light flaky texture. When sqeezed
they should give a crunch. When cut the texture should be
open and irregular in shape
Baba and Savarin
These will have a closed texture that will open up as the pieces are soaked in flavoured
sugar syrup before serving.
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Stollen
Stollen is a traditional rich East European/German Christmas product, oval shaped with
three segments. It can be filled with almond paste, quark or
cream cheese or left plain.
After baking it is dipped or brushed with butter, covered with
icing sugar and left to mature in an airtight container, to develop
the flavour (similar to a fruitcake). The butter will also slow down
the staling process and help extend the shelf life.
Characteristics:
Compact, dense texture with a short crumb. Due to high fat content, very good eating
qualities.
Panettone
Is a light Fruit bread, originated in Milan, Italy.
Panettone is available all year around, but traditionally consumed during Christmas and
characterised by its rich flavour and unique shape, which is a tall cylinder.
French Brioche is similar in texture and richness to the Panettone, but without fruit and
not as light.
Panettone can be raised with yeast, but is traditionally made with a sour dough.
Due to the richness of the product a ferment or sponge and dough is required to achieve
the texture and the volume characteristics.
Panettone has a shelf life of up to several weeks, if protected from drying out by wrapping
it Celloform, when they are cold. Storing will also mature the product and improve the
flavour.
Characteristics:
Tall cylindrical shape with a rough surface
Light large porous texture due to b.f.p.
Rubbery eating qualities.
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1.7 Select correct oven conditions for baking
yeast goods
Yeast goods will be baked in an oven temperature ranging from 180ºC -220ºC.
This is because they contain sugar. Products baked with sugar will darken on the crust
quicker than bread.
To control the browning of the crust the product is baked at a lower temperature.
Appearance
Colour on the outside crust
Colour adds to the appearance.
Too dark and it is burnt
It will taste bitter.
Underbaked 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 is 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.
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Work Projects
It is a requirement of this Unit that 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 agreed date with your Trainer.
The student will need to choose 5 different yeast goods recipes and 1 recipe must be a
laminated dough to bake.
There is a need for a plan of action to be supplied before commencement showing the
recipes to be used. With these recipes all ingredients need to be listed
1.1 List all ingredients required for production
Remember the role of the ingredient
1.2. List all equipment required to complete the selected recipes
Make an accurate list of all equipment required
Think laterally and leave nothing to chance
1.3. Mix mould and bake the selected recipes
Speak to trainer regarding the amount that is required for assessment.
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Summary
Prepare and bake yeast goods
Select commodities according to recipe requirements
Correct selection of the required ingredients needs to be undertaken to be able to produce product
with required characteristics and to enterprise standards and expectations.
Prepare a variety of yeast goods to desired characteristics
Various yeast goods have various characteristics. Interpretation of recipes and terminology needs
to be achieved in order to produce product with required characteristics.
Produce a variety of yeast goods according to standard recipes
Use appropriate equipment
Understanding of how equipment works and the use of professional grade equipment is required.
Use correct technique
Development of technical skills is required in order to be able to produce quality product
Weighing
Blending
Moulding.
are all skills that need to be developed
Bake goods to enterprise standards and requirements
Different standards will apply at different enterprises. Industry standards incorporate the following:
Colour of the product
Appearance
Consistency
Moisture content
Mouth feel.
Select correct oven tempertures
Different product requires different oven settings, heat and humidity settings. Different settings
produce different characteristics.
The higher the sugar content the lower the heat settings.
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Element 2:
Decorate and present/display yeast
goods
2.1 Prepare a variety of fillings and coating/icing
and decorations for yeast goods
Glazing of yeast goods
Decoration is very basic with yeast goods.
Sugar syrup glaze, normally 1 part sugar, 1 part water boiled and let cool.
This is referred to as a stock syrup. The formula may vary but they are all called the
same.
Boiled apricot jam; applied to product when it has just been removed from the oven and
while the jam is boiling. This causes the jam to dry and impart a shine and flabvour to the
product.
Icing sugar can be sifted over the final baked product with no glaze applied.
Fondant
Fondant can be appied after removing from oven. Fondant needs to be tempered if a
shine is required on the finished product. Fondant can be thinned to required consistency.
Fondant should be touch dry when it has been applied and cooled.
After glazing with fondant roasted, shaved or chopped nuts can be used to decorate the
end product.
Frostings
Frosting is sugar and fat blended together with some water added to soften.
It is composed of 80% icing Sugar with 20% fat ratio and 5% water. Special emulsified
shortening works well herea s they will hold more water.
Bienenstich
This is a sweet dough of varying sizes that have been
coated with a mixture of almonds, sugar, butter, honey and
cream and which has been heated and cooled before
being placed on to the unbaked dough.
It is warmed to body temperature and spread thinly over
unbaked product. When baked it should have a golden crust of nut topping. When cool
the product can be sliced and filled with a crème pâtissière filling or served plain.
It can be produced in large pieces or in thin sheets for slicing and cutting into individual
pieces.
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Fillings
Crème pâtissière: Starch thickened milk that can be flavoured and coloured to enterprise
requirements. It is stable at high tempertures and will sit at room tempertures for extended
periods.
Many commercial mixes contain preservatives that extend shelf life at room tempertures.
Fruit fillings
Most fruits used as filling need to be stabilised in a starch gel.
This is because when sugar is added to fruit it will dissolve and
the free liquid boils inside the dough and is detrimental to the
finished product.
Fruits will need to be cooked before being used in fillings.
Some fruits may not cook inside the dough before the dough
has baked.
Canned fruits are ecomomical when used in fillings for danish and steussel doughs.
Solid pack „Pie‟ fillings can be purchased to fit this need. This is fruit in a can that has no
added water or syrup. However, when sugar is added to this is does dissolve so that
liquid needs to be stabilised.
There are propriatary powders that can be added to fruit mixes. These are pre-gelatinised
gels. They rehydrate when added to the pie mixes and hold the moisture in suspension.
These powders have been cooked to a thick viscous state and then dried on steam
heated rollers and ground to powder so they can be added to fruits or other liquids at a
later stage.
These pre-gelatinised powders are best added to the sugar before mixing into the fruit.
Cream
Whipped fresh cream flavoured with sugar and vanilla has
always been popular as a filling but needs to be kept in a
controlled environment. It is not suited to hot climates.
Nut fillings
Nuts can be ground and mixed with sugar and liquids to form
pastes.
Cheese fillings
Quark, cottage and cream cheeses can be sweetened and flavoured before being used
as fillings. Some cheeses with high moisture contents can be stabilised with the addition
of starch that will thicken during the baking process.
All fillings used in yeast goods
Add flavour
Add interest
Add food value.
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2.2 Decorate yeast goods using fillings and
coating/icing and decorations according to
standard recipes and/or enterprise standards
and/or customer requests
Glazing of yeast goods
Yeast goods are glazed to add eye appeal and enhance the flavour of the finished
product.
Glazing can be simple; using sugar syrup; or elaborate using icings roasted nuts and
brightly coloured fruits.
Yeast good will carry a premium in pricing so the customer will need they are getting
value for money.
Sugar syrup is the simplest and this must be added whhile the product is still hot; brush
lightly and quickly over the surface.
If too much is added it will soak into product and make soggy.
When added to hot product the water evaporates away leaving stickt sugar paste than
reflects the light and SHINES.
Boiled apricot jam
Apply to Danish pastries when they are removed from oven.
When this is doen the jam must be hot and the product just
out of the oven.
Do not add water to jam; this will dilute the glaze and
flavout.. same as sugar syrup, when brushed on hot excess water will be evapotaed away
leaving shine and extra flavour
Icing sugar ;Sift over Danish pastry that is not coated in apricot jam.
Fondant
Apply after tempering and when product has cooled. When cool the fondant should have
an appealing shine.
Bienenstich
Bienstich glaze is applied before product is baked.
A mixture of flaked almonds hone, cream and sugar is cooked on stove to amalgamate.
Can be stored in refrigerater until required.
To use: warm slightly until it flows off the spoon. Apply evenly and thinly over the top of
unbaked dough piece.
When baked in the oven the sugars caramelise and when cooled the topping has an
appealing flavour and colour. The top will also have a crunch from the sugar and nuts.
The topping must be brown before removing from the oven or it will not be crisp and
crunchy. Care must be taken not to burn the sugar. It will then be bitter and be black in
colour.
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Fillings
Fresh Dairy Cream
Flavoured with sugar and vanilla essence.
Slice cooled product like buns and donuts and pipe whipped cream into centre; these
product will need to be stored in controlled environment as the cream melts in warm
environment and can have unaccepatble bacterial growth if not controlled
Crème pâtissière
Flavour and pipe into finished product in place of fresh dairy cream. It can
be used in danish pastry with fruit to act as binding agent for fruit and add
moist mouthfeel
It can be placed in or onto the yeast good before or after baking.
If it is placed on the outside of the product it will need to be glazed before being presented
for consumption. Starch thickened products will dry on the surface when exposed to the
air diminishing the eating quality.
Nut fillings
Make into paste with sugar and spices then use in danish pastries
Toppings
Gels
Apply to top of fruits added to danish pastries after baking
Fruit Decors
Fresh or canned fruits can be added to baked pastries. A
pocket can be baked then crème patisserie is added with
strawberries as the fruit. Strawberries are delicate and do
not bake well like apricots.
These will be glazed with gel to add shine and eye appeal.
Product decorated with fresh fruits will have a limited life
but, as most yeast goods are consumed on the day of production, this is not a big issue.
Crumbles
Apply thinly to top of unbaked product and it will bake and leave a nice crust on finished
product.
Crumbles add textural diversity and interest to the finished product.
Frosting
Apply to baked product after cooling. These will have a lighter sweetness than fondant
due to the fat content
They add pleasant mouthfeel and interest to the finished product.
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2.3 Present/display yeast goods to enterprise
standards using appropriate service
equipment
Presentation of product is dependent 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 cardbord 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 hotels 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 these days.
Serviceware
These are the platter trays and plates that are used to display and serve product in cafes
and dining rooms. They can also be used in cionjunction with doyleys between product
and serviceware.
A good display should highlight the product at its best.
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Work Projects
Trainer. You must submit documentation, suitable evidence or other relevant proof of
completion of the project by the agreed date to with your Trainer.
The student will need to produce a diagram of a yeast goods that they will be decorating.
A brief history of the style will need to be presented
Define the ethnic origin of the product
Does it have any significance about it? – For example, special occasions, festival
time.
2.1 Describe the filling that may be used in the cake
Does the product have a filling?
What is the role of the filling?
Why have they chosen this flavour filling?
2.2. Describe the process of glazing the cake
What type of glaze will be used?
o
Fudge icing
o
Fondant
o
Dry icing
2.3. State how the product is going to be presented
Is it going to be sold whole?
Is the cake going to be sliced and sold in pieces?
Will the customer take the cake home?
Will the cake be consumed?
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Summary
Decorate and present/display yeast goods
Prepare a variety of fillings
Fillings can be as simple as jam and spices. It can be expensive and complex as some fillings
are in danish pastries
All fillings should add interest and value to the product.
Decorate Yeast Goods using icings and decorations
Decorations are the final additions to yeast goods. Some are added before baking and some
are added after product has been removed from the oven
Icings will add flavour but should not dominate the final product
Additional decoration should add colour and interest to the final presentation.
Present and displayYeast Goods
Present in such a way as to highlight the product to its best advantage
Show fillings if possible
Highlight craftmanship that was developed to produce the product
Protect product from adverse condtions
Present the product to customer in premium condition.
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Element 3:
Store yeast goods
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.
For 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
Crème pâtissière can stand at room temperature for the day but must then be
discarded and not used.
Most bakery products are sold or used the same day that they are produced.
If they are to be stored at room temperature then:
Store at Room Temperature
Festive product may be stored for a couple of days. For longer
storage it is best to freeze.
If the baked product does not contain dairy products then it can be
stored at room temperature. It should be 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 („First In, First Out‟) rule.
Storing in Coolroom
Product with dairy ingredients like cream and crème pâtissière 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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3.2 Maintain maximum eating quality, appearance
and freshness
All yeast good products will stale quickly. 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 if needed
Keep dry.
Croissants will be considered stale the next day when they lose crispness. After baking it
is best to freeze them if you wish to store them for any period of time.
Thawing is quick as the product is light
Thawing is best at room temperature.
Danish pastry is best consumed on the day that it was produced. It can be stored and
reheated at a later time, but eating quality is reduced,
Any Yeast Goods product is best consumed on the day that it was produced.
Optimise freshness
Bake daily
Bake only what you can sell
Bake in small batches.
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Work Projects
Trainer. You must submit documentation, suitable evidence or other relevant proof of
completion of the project to your Trainer by the agreed date.
The student will need to present a report on the following points
3.1 At what temperature are you going to store your finished pastries and cake product?
You need to cite standards and explain why these standards are being
implemented
Students can use photographic evidence to demonstrate how this will be
implemented
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Summary
Store yeast goods
Store at correct temperature and conditions of storage
Yeast goods 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
Yeast goods containing fresh dairy products like cream need to be kept in a controlled
environment and chilled.
Maintain maximum eating quality, appearance and freshness
Bake fresh everyday is the best way to maintain freshness
Lighter style yeast goods have a very short shelf-life of 1-2 days
Enriched yeast goods like stollen and panettone will last several weeks due to the density of
the product and the amount of sugar, eggs and fats contained inside.
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Appendices: Recipes
Appendices: Recipes
Plain Sweet Yeast Dough
Group
Ingredients
%
Weight
A
Bakers Flour
100
1.000
Yeast, compressed
8
0.080
Salt
1.5
0.015
Sugar
12
0.120
Bread Improver
MRU
0.010
Shortening (Merita)
8
0.080
Milk Powder
2
0.020
Dry Gluten, optional
2
0.020
Lemon rind
#1
Water
+/-55
Total
Costing
0.550
1.895
Method:
Disperse yeast through the water and add the dry ingredients on top
Mix into a clear, well developed dough
FDT 28ºC and allow to rest.
Scale off @ .060gm each
Hand Up - as appropriate
Intermediate proof 5 mins (covered)
Final mould: - as for round buns
Proof - 35ºC 80% RH
Bake at 220ºC for 15 mins
Remove from oven, place onto a cooling wire. Brush with Bun Glaze whilst still hot on
removal from the oven
When cold, decorate with fondant.
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Appendices: Recipes
Finishing alternatives
Cream Buns
Using a serrated edge knife, slice the bun in half in a downward scaling motion, don't
cut right through so as to leave a hinge
Open the buns and pipe a little raspberry jam into the base of the bun
Fill the bun with fresh whipped cream (sweetened) as instructed by teacher
Dust with icing sugar and dress for final presentation.
Finger Buns
Ice the top of finger bun with thinned warm fondant or fudge icing
Then dip into coconut following the teacher's instruction to achieve the desired finish.
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Appendices: Recipes
Fruit Buns
Group
Ingredients
%
Weight
A
Baker‟s Flour
Salt
Bread Improver
Gluten flour
Sugar
Shortening (Merita)
Milk Powder
Mixed Spice
Yeast, Compressed
Water
100
1
MRU
2
12
8
4
1
10
+/-56
1.000
0.010
0.010
0.020
0.120
0.080
0.040
0.010
0.100
0.560
B
Currants
Sultanas
Mixed Peel
10
25
6
0.100
0.250
0.060
Total
Costing
2.360
Method:
Mix "A” to a smooth well developed dough
Add "B" into "A" and mix into a clear dough
Be careful not to break up and smear the fruit through the dough
FDT 27ºC
Method: A.D.D.
Scale off. @ 60each
Intermediate proof 5 mins (covered)
Final mould: Round
Tray up
Proof - 35ºC
80% RH
Bake at 220ºC / 425ºF for 15 mins
Remove from oven and glaze with "Bun Wash".
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Appendices: Recipes
Chelsea Buns
Group
Ingredients
%
Weight
A
Baker‟s Flour
Yeast,
Salt
Sugar
Bread Improver
Shortening (Merita)
Milk Powder
Dry Gluten
100
10
1.5
12
MRU
2
1.5
3
0.800
0.080
0.010
0.100
MRU
0.015
0.010
0.025
B
Egg pulp
Bun Spice
Water
10
To taste
50
0.080
To taste
0.400
C
Currants
Mixed Peel
Brown or Castor Sugar
Cinnamon, ground
Butter, melted
30
6
25
1
0.250
0.050
0.200
0.005
As required
Costing
Total
Method:
Mix "A". Mix "B". Add "B" into "A" and mix into a clear, well developed dough
FDT 28ºC. Intermediate proof 5 mins (covered)
Pin it out to size: 76 cm x 50 cm. Brush with cool melted butter and sprinkle "C" over
brushed area, or use alternative fillings
Lightly press fruit into dough. Roll up tightly and water wash to seal
Brush top with melted butter
Scale off: - Mark into desired pieces and cut
Tray up:
Bake at 200ºC for 15 mins
Sprinkle with Castor sugar on removal from oven and place onto a cooling wire. Brush
with bun glaze and decorate with fondant when cold.
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Appendices: Recipes
Panettone (Italian Fruit Bread)
Group
Ingredients
%
Weight
A
Bakers Flour
Yeast, compressed
Milk,
Caster Sugar
26
5
45
4.5
0.260
0.050
0.450
0.045
B
Butter, soft
Sugar
Egg Yolks
Lemon Zest
Orange Zest
Orange blossom flavour
Honey
33
6
20
3
3
Little
5
0.330
0.060
0.200
0.030
0.030
C
Bakers Flour
74
0.740
D
Raisins
Orange Peel (finely chopped)
Chopped blanched Almonds
22
25
10
0.220
0.250
0.100
Costing
0.050
Total
2.815
Method:
Calculate sufficient dough to produce 4 x 750 gm Panettone
Mix "A" and ferment over an 8 hour period. FDT 25ºC
Add “B” and “C” and mix into clear, well developed dough. Let rise until doubled in
size
Add "D" and carefully mix through
Scale off, Hand up
Final mould: Round
Place into well greased moulds and cut a cross into the surface after 2/3 proof
Proof - 35ºC until surface is cracked, (no humidity)
Bake at 200ºC/425ºF for 25 mins
Place onto cooling wires on removal from the oven
If Panettone is produced with sour-dough please refer to the notes for sour doughs.
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Appendices: Recipes
Christmas Stollen
Group
Ingredient
%
Weight
A
Bakers flour
Water
Milk Powder
Yeast
34
24
2
10
0.170
0.120
0.010
0.050
B
Butter
Salt
Lemon rind
Castor Sugar
Vanilla Essence
Cardamom
Mace
24
1.5
1
12
1
0.5
0.3
0.120
0.005
1
0.060
0.010
0.003
0.002
C
Plain flour
Water
Milk powder
66
15
2
0.330
0.075
0.010
D
Sultanas
Mixed Peel
Slivered Almonds
Rum
60
13
17
8
0.300
0.065
0.085
0.040
E
Marzipan
18
0.090
Total
Costing
1.545
Method:
Produce 2 stollen.720gm ea
Mix group 4 together and leave covered, preferably overnight.
Warm water in group 1 to 35-40°C
Break down the yeast in the water and add remaining ingredients in group 1 to
produce a ferment at 28°C
Cover ferment and allow to stand in a warm place for approximately 20 minutes.
Mix group 2 together and turn into a soft batter. DO NOT CREAM
When ferment is ready, add group 3 to group 2 and add the ferment
Mix together to form a smooth dough
Remove from machine and rest for approximately 20 minutes
Finished Dough Temperature: 28°C.
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Appendices: Recipes
Make Up Procedure: CHRISTMAS STOLLEN
Remove 200g of plain dough from batch. Mould into 2 x 100g pieces
Take the remaining dough and carefully fold in fruit from group 4
Scale and mould fruit dough into 2 even pieces
Allow dough to recover for 5 minutes
Pin out plain dough to a square shape approximately 1.5mm thick
Pin out fruit dough to a square shape. (See diagram next page)
Mould marzipan into 2 pieces the same length as the fruit dough
Fold in marzipan into 2 pieces the same length as the fruit dough
Wrap each unit inside a plain dough square
Place units into vienna slippers and prove at 28-30°C
Prove to ½ proof only
Bake at 200-220°C with steam
When baked, brush liberally with melted butter while still hot
Dust with vanilla sugar place onto a cooling wire and allow to cool completely
When cold, dust with icing sugar and wrap in plastic to prevent drying out.
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Appendices: Recipes
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Appendices: Recipes
Savarins & Babas
Yield: 18 Babas, 18 Savarins
Group
Ingredients
%
Weight
A
Bakers Flour
Yeast, compressed
Milk, 38oC
Egg
Castor Sugar
Salt
100
10
40
65
7
1
1.000
0.100
0.400
0.650
0.070
0.010
B
Butter, soft
40
0.400
C
Currants
36
0.360
Total
Costing
2.990
Method:
Mix "A" into a clear, well developed dough
FDT 32ºC
Proof until doubled in size
Add "B", divide dough in half and add "C" to 1 half
Pipe into moulds and fully proof
Bake at 210C° until golden brown in colour
Large savarins require lower temperature
Remove from oven, place onto cooling wire
Soak in stock syrup and glaze with boiled apricot jam
Decorate with fresh, whipped cream and fresh fruit.
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Appendices: Recipes
Stock Syrup for baba/savarin
Group
Ingredients
%
Weight
A
Water
Sugar
Orange zest and juice
Lemon juice and zest
Cinnamon quills
Cloves
Bay leaves
100
50
2.000
1.000
2 each
2 each
2 each
4 each
2 each
B
Rum
To taste
Total
Method:
Obtain zest and juice from citrus fruit
Add remaining ingredients and boil for 10 min
Let stand for further 10 min
Strain and use
For Babas add “B” after straining.
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3.050
Costing
Appendices: Recipes
Croissants
If butter is used, best results occur if dough is prepared 1 day in advance
Group
Ingredients
%
Weight
A
Bakers Flour
Yeast, compressed
Water, cold
Castor Sugar
Salt
Dry Gluten
100
6
60
6
2
2.5
1.000
0.060
0.600
0.060
0.020
0.025
B
Royal Danish or Butter
40
0.400
Total
Costing
2.165
Method:
This is sufficient dough to produce 24 x 80g croissants
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
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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Appendices: Recipes
MAKE UP PROCEDURE:
Plain Croissants:
1. Roll out prepared dough to 1100mm x 400mm
2. Cut dough lengthwise to create 2 strips 1100mm x 200mm
3. Lay strips on top of each other
4. Cut 20 triangle shapes with a base line of 150mm each
5. Brush off all excess flour and roll up the croissants
6. Place onto a clean and lightly greased 2/lGN baking tray
7. Lightly egg wash and half prove at 36°C, low humidity
8. Bake at 230°C for approx. 12-15 min
9. Remove from baking tray and place onto a cooling wire.
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Appendices: Recipes
Croissant Fillings
Bacon & Cheese Filling
Group
Ingredients
%
Weight
A
Bacon , diced
Cheese, grated
50
100
0.500
1.000
Costing
1.500
Total
Method:
Mix all ingredients together.
Marzipan Filling
Group
Ingredients
%
Weight
A
Butter
Raw Marzipan
100
7.89
1.000
0.078
Costing
1.078
Total
Method:
After baking glaze with apricot jam, sprinkle with toasted almonds and dust with icing
sugar
Add filling 30 g per croissant.
Chocolate
Group
Ingredients
%
Weight
A
Chocolate
100
1.000
Total
Costing
1.000
Note: 0.015 (per croissant)
Method:
After baking glaze with apricot jam, and pipe line with dark chocolate. For easier
production chocolate may be cut into 15 cm long sticks
Add filling 15 g per croissant.
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Appendices: Recipes
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).
Dough
Group
Ingredients
%
Weight
A
Bakers Flour
Yeast, compressed
Salt
Sugar
Bread Improver 1%
Butter, unsalted
Water
Egg
Milk Powder
100
5
1.5
4
MRU
4
37.5
22.5
4
1.000
0.050
0.015
0.040
0.010
0.040
0.375
0.225
0.040
B
Butter or
Royal Danish (Margarine)
55
0.550
Total
Costing
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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Appendices: Recipes
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 36°C
Bake at 230°C for approx. 12-15 min
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
Apricots
100
100
100
100
100
Fold 2
opposite
corners in to
overlap
Custard
100
Apple Mix
100
Fold 4
corners
into centre
to overlap
100
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Appendices: Recipes
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.
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Appendices: Recipes
Danish Pastry Fillings
Hazelnut Filling
Group
Ingredients
%
Weight
A
Caster Sugar
Butter
Milk
28
6
74
0.280
0.060
0.740
B
Ground Hazelnut, toasted
Cake Crumbs
Honey
100
50
10
1.000
0.500
0.100
C
Vanilla
Lemon
Cinnamon
Rum
To taste
To taste
To taste
To taste
To taste
To taste
To taste
To taste
Total
Costing
2.680
Method:
Boil “A” and pour over remaining ingredients
Lemon Filling
Group
Ingredients
%
Weight
A
Lemon Curd
100
1.000
B
Cake Crumbs
50
0.500
Total
Costing
1.500
Method:
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Appendices: Recipes
Cherry Filling
Group
Ingredients
%
Weight
A
Cherry Juice
Caster Sugar
Cinnamon
100
20
1.000
0.200
2 sticks
B
Corn flour/Arrowroot
12
0.120
C
Sour Cherries
70
0.700
Total
Costing
2.020
Method:
Boil juice, sugar and cinnamon
Thicken with cornflour/arrowroot (mixed with a little juice )
Add Cherries.
Recipe: Sour Cherry Filling
To calculate the amount of Instant Pre–gelatinised starch that is required to thicken your
sour cherry liquor, use 10%.
USE 10% approximately of Instant Starch to thicken your Sour Cherry liquid.
10% of Instant pre-gelatinised starch is required to thicken your liquid.
Also use an equal amount of sugar and blend Instant Starch and sugar together for better
dispersion into the Cherry Liquor.
Slowly add Sugar/Starch blend into liquid and whisk well until a thick jelly is obtained.
Fold cherries into jelly and blend through.
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Appendices: Recipes
Cheese Filling
Group
Ingredients
%
Weight
A
Cream Cheese (Quark)
Caster Sugar
100
20
2.500
0.500
B
Eggs
10
0.250
C
Raisins
Lemon Zest
Salt
5
0.125
#2
pinch
D
Custard Powder
2.6
0.065
Costing
3.440
Total
Method:
Apple Filling
Group
Ingredients
%
Weight
A
Apple, diced
Caster Sugar
Cinnamon
100
28
0.8
1.000
0.280
0.008
B
Water
12
0.120
C
Instant Clear Gel
12
0.120
D
Sultanas
12
0.200
Total
Costing
1.728
Method:
Mix all ingredients together. Care must be taken not to lump the liquid with the instant
starch. It is advisable to mix the sugar with the starch.
© ASEAN 2012
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Appendices: Recipes
Almond Filling
Group
Ingredients
%
Weight
A
Raw Marzipan
Almonds Ground
Cinnamon
Oranges
Egg Whites
Rum
100
100
0.1
0.100
0.100
0.001
#1
0.060
0.005
60
0.5
Total
Costing
0.310
Method:
Crème Patissiere
Group
Ingredients
%
Weight
A
Milk
Caster Sugar 1
100
10
1.000
0.100
B
Egg Yolks
Vanilla Essence
Caster Sugar 2
12
0.5
10
0.160
0.005
0.100
C
Cake flour
Corn flour
6
5
0.060
0.050
Total
Costing
1.475
Method:
Place milk into a saucepan with sugar. Bring to the boil.
Whisk egg-yolk with sugar and add sifted “C”
Add half of the boiling milk into the flour mix whilst stirring.
Place all the flour-mix back into the remainder of the boiling milk and bring back to the
boil, until it thickens.
Strain crème patisserie through a strainer, sprinkle with caster sugar and plastic wrap,
to prevent a crust from forming.
Note: In some formulae for the crème patisserie cornflour is replaced with custard
powder. Custard powder is cornflour with yellow food colour and vanilla flavour,
usually VANILLIN.
72
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Trainee Manual
Appendices: Recipes
Yeasted Coffee Cakes
Sweet Yeast products are made with a medium density yeast dough, which is composed
of the yeast dough, fillings and/or toppings, which are sometimes baked. They are usually
served for afternoon teas or breakfast.
Fillings:
Custard, Buttercreams, Gelatine based Creams, Nuts, Fruit and Sweet Cheeses.
Toppings:
Fruit, Nuts, Crumbles, Apricot Jam, Fondant and Chocolate.
© ASEAN 2012
Trainee Manual
73
Appendices: Recipes
Bohemian Cake
Group
Ingredients
%
Weight
A
Baker‟s Flour
Yeast, compressed
Eggs
Sugar
Milk
Salt
Lemon, Vanilla
100
7
10
8
46
2
To taste
1.000
0.070
0.100
0.080
0.460
0.020
To taste
Total
Method:
30 x 60 gm Bohemian Cakes
Mix "A" into a clear, well developed dough
Scale off: 60 g pieces
Hand up: Round
Roll out to 3 mm thick discs
Brush with water
Pipe 25 g of each filling onto base
Sprinkle with butter crumble
Bake at 200ºC until golden brown in colour
Remove from oven, place onto cooling wires
Dust with icing sugar when cold.
74
© ASEAN 2012
Trainee Manual
1.830
Costing
Appendices: Recipes
Streuselkuchen
2 x GN Trays
Group
Ingredients
%
Weight
A
Bakers Flour
Yeast, compressed
Sugar
Water
25
6
3
26
0.280
0.070
0.035
0.300
B
Bakers Flour
Butter, soft
Milk Powder
Sugar
Lemon Zest
Egg
Salt
75
21
2.5
10
0.845
0.240
0.030
0.115
#2
0.220
0.001
20
1
Costing
2.152
Total
Method:
Mix "A" and let stand until doubled in size
FDT 28ºC
Add "B" to sponge and mix until developed
Divide in half and mould round
After resting time, roll out to tray size and place dough carefully into tray
Spread filling onto dough piece
Top with streusels
Proof - 32ºC
80% RH,
1\2 proof
Bake at 210ºC / 20 - 25 minutes until golden brown in colour
Remove from oven, place onto a cooling wires
When cold dust with icing sugar.
© ASEAN 2012
Trainee Manual
75
Appendices: Recipes
Cream Cheese Topping
(Yields 1 slice)
Group
Ingredients
%
Weight
A
Milk
Sugar
Cornflour
Cream Cheese, softened
Rum
Lemon Zest and Juice
100
36
12
100
8
1.000
0.360
0.120
1.000
0.080
#2
Costing
2.600
Total
Method:
Disperse a little milk with the cornflour
Bring remaining milk and sugar to the boil
Thicken with cornflour
Cool and stir in cheese and flavouring.
Streusel Topping
(Yields 1 slice)
Group
Ingredients
%
Weight
A
Castor Sugar
Cake Margarine
Bakers Flour
Salt, Vanilla, Lemon
50
50
100
To taste
0.500
0.500
1.000
To taste
Total
$
2.000
Method:
Cream sugar and margarine, add flavours
Add flour
Rub through a coarse sieve and refrigerate
Place onto Cream cheese mixture.
Other yeasted cakes
A variety of other cakes can be produced, simply by changing the filling. Fruit, Nut or
Seed or other fillings are very suitable.
The Buttercake (Butter Kuchen) is very popular and easy to make.
The same basic recipe for Streuselkuchen is used, proofed to 2/3 and finished with a
butter(4:1), vanilla and sugar mixture. Prior to baking it is sprinkled with almonds and
usually consumed a short time after baking.
76
© ASEAN 2012
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Appendices: Recipes
Curd Cheese Filling
(Filling 1)
Group
Ingredients
%
Weight
A
Curd Cheese
Cornflour
Eggs
Sugar
Butter, melted
Salt
Lemon, Vanilla
100
606
8.3
5.8
8.3
0.8
To taste
1.000
0.066
0.083
0.058
0.083
0.008
To taste
Total
Costing
1.298
Method:
Blend ingredients together.
Sour Cherry Filling
(Filling 2)
Group
Ingredients
%
Weight
A
Cherry Juice
Sugar
Custard Powder
Cinnamon
Sour Cherries
142
57
17
To taste
100
1.420
0.057
0.017
To taste
1.000
Total
Costing
2.494
Method:
Calculate ratio for fillings
Boil cherry juice
Mix sugar, custard powder and cinnamon with a little water and pour into boiling juice
Re-boil while stirring, remove from heat and fold in the cherries.
© ASEAN 2012
Trainee Manual
77
Appendices: Recipes
Poppyseed Filling:
(Filling 3)
Group
Ingredients
%
Weight
A
Poppyseeds, crushed
Milk
Sugar
Butter
Egg
Marzipan
Cake Crumbs, sweet
Cinnamon
100
60
80
30
40
40
40
1.000
0.600
0.800
0.300
0.400
0.400
0.400
to taste
Total
Method:
Boil milk and stir in poppy seeds
Mix marzipan with butter and eggs
Add remaining ingredients and blend together.
78
© ASEAN 2012
Trainee Manual
3.900
Costing
Appendices: Recipes
Continental Rounds
Group
Ingredients
%
Weight
A
Baker‟s Flour
Yeast, dried
Salt
Sugar
Improver
Shortening ( Merita )
Milk Powder
Dry Gluten
100
3
1
7
MRU
4
3
3
1.000
0.030
0.010
0.070
0.010
0.040
0.030
0.030
B
Water
+/-48
0.480
Total
Costing
1.690
Calculate sufficient dough to produce 3 x 450 g rounds
Mix "A", Mix "B"
Add "B" into "A" and mix into a clear, well developed dough
FDT 28ºC, Method: A.D.D.
Scale off
Hand Up - as appropriate
Intermediate proof for 5 mins (covered)
Final mould: Roll each dough piece into a rectangle (1 cm thick )
Spread Hazelnut filling onto it and roll it up. Seal with water
Join ends together and cut lengthwise 3/4 through the dough
Place into 22 cm cake hoop, which has been lined with silicon paper
Proof 30 - 35ºC
80% RH, to 3/4 proof
Bake at 200ºC until golden brown in colour
Remove from oven, place onto a cooling wire
When cold, decorate with fondant.
© ASEAN 2012
Trainee Manual
79
Appendices: Recipes
Deep fried Yeast Products
These are products like the American Donut or the German Berliner Pancakes, which are
made with plain sweet yeast bun dough and deep fried.
After initial cooling there are several ways of finishing the product, either with apricot jam,
fondant, water icing or icing sugar.
Fillings may be applied prior to decorating.
80
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Trainee Manual
Appendices: Recipes
Yeast Raised Donuts
Group
Ingredients
%
Weight
A
Baker‟s Flour
Salt
Sugar
Bread Improver
Yeast, compressed
Soya Flour
Milk Powder
100
1
10
MRU
8
1
1
1.000
0.010
0.100
0.010
0.080
0.010
0.010
B
Bun Shortening
10
0.100
C
Water
Lemon
55
0.550
As required
Total
Costing
1.890
Method
Mix "A".
Add "C" and mix clear
Add "B"
Rest for 15 min, covered
FDT 26oC
Scale off: 60grm Donuts
Mould to shape as instructed
Place onto greased tray
Proof ½ proof
Deep-fry at 170ºC until golden brown in colour
Place onto a cooling wire.
© ASEAN 2012
Trainee Manual
81
Appendices: Recipes
Finish for various donuts
Cinnamon sugar
Glaze with boiled apricot jam and fondant
Pipe a rosette of fresh cream and decorate with fresh fruit. Dust with icing sugar prior
to serving.
Berliner Pancakes
Donuts
Roll in Pipe a little raspberry jam into centre and finish with either:
Rolled in A1 sugar
Glazed with apricot jam and white fondant
Dusted with Icing Sugar.
82
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Appendices: Troubleshooting chart
Appendices:Troubleshooting chart
Yeast Raised Donut
Product fault
Problem
Remedy
Large Blister or
Air Pocket
Proofed too dry
Increase relative humidity
Improper dough temperature
Check and correct water
temperature
Underproofed
Increase proofing time.
Dough too young
Allow longer fermentation
Proofer has too much moisture
Reduce humidity
Insufficient Drying
Allow longer floor time
Frying temperature too low
Calibrate and adjust
Dough too old
Handle 2nd and 3rd cuts sooner
Shortening breakdown or dirty
Filter or replace
Over-proofing
Decrease proofing time
Over-fermented
Reduce fermentation time
Reduce humidity
Frying temperature too high
Calibrate and adjust
Dough too young
Allow longer fermentation
Shortening breakdown or
dirty
Filter or replace
Frying time too long
Check frying time.
(do not fry by colour)
Frying temperature too low.
Calibrate and adjust.
Dough too old.
Handle 2nd and 3rd cuts
Over-fermented.
Excessive scrap added to dough
Add 10% maximum
Frying time too short
Check frying time.
(do not fry by colour)
Dough temperature too low
Adjust water temperature
Excessive Shortening
Absorption
Crust Colour too Dark.
Crust Colour too Light
Dough takes too long
© ASEAN 2012
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83
Appendices: Troubleshooting chart
Product fault
Problem
To rise in bowl
Not enough yeast
Remedy
Bad yeast
Production Room too cold
Dough rises too fast
Dough mixed too warm
Adjust water temperature
Too much yeast
Dough or Donut
tastes sour
Dough too old
Handle 2nd or 3rd cut
sooner
Shortening breakdown or
dirty
Filter or replace
Too much yeast
Over fermented
Donuts Balling
Excessive Spreading
84
Excessive scrap added to dough
Add 10 % maximum
Dry proof
Increase humidity
Under proof
Increase proofing time
Improper shrinking
Thoroughly shrink on bench or
adjust rollers
Reduce humidity
Mix is too wet
Reduce water in mix
© ASEAN 2012
Trainee Manual
Appendices: External faults in bread and their causes
Appendices: External faults in bread
and their causes
Possible Causes
Lack of
Volume
Dough too tight, especially in the
case of tin bread
X
Dough chilled during fermentation
X
Excessiv
Volume
Lack of
Colour
X
Dough skimming during proving
owing to dough humidity too low
X
X
Oven temperature too low
X
Oven temperature too high
Over ripe dough
Shelled
Top
Crust
X
Dough temperature too high
Excessive proof
Excessive
colour on
crust
X
X
Soft moulding
X
X
Too little yeast for the system
employed
X
Too much salt
X
Too low in maltose figure
X
Too little salt
X
X
X
Too high maltose figure
X
Too little proof
X
Under ripe dough
X
X
Flour dark or offal
X
X
Flour weak
X
X
Flour very strong
X
Flour „short‟ due to overheated
wheat or over treatment
X
X
blistered
© ASEAN 2012
Trainee Manual
85
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© ASEAN 2012
Trainee Manual
Appendices: Internal faults in bread
and their causes
Possible Causes
Coarse
Texture
Dough too slack
x
Dough temperature too high
Crumbly
Bread
Streaky
Crumb
x
x
Dough scraps from machines
x
Excessive top heat in oven
x
Flours insufficiently blended
x
Flash heat in the oven
x
Grease from divider
x
Incorrect mixing
(ingredients)
x
Incorrect moulding
x
x
Incorrect bashing of cottage
loaves
x
x
x
Over ripe dough
x
x
x
Skinning of dough before
baking
Too high matose figure,
especially if excessive
steam in oven
x
x
Flour not sifted
Too much proof
Dark
Crumb
x
Dough not properly mixed
Oven temperature too low
causing excessive proof
Holes in
Crumb
x
x
x
x
x
x
x
x
Too low matose figure in the
flour
x
Too much dusting flour
x
Too little proof
x
Excessive grease in moulder
x
© ASEAN 2012
Trainee Manual
87
88
© ASEAN 2012
Trainee Manual
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
© ASEAN 2012
Trainee Manual
89
Recommended reading
90
© ASEAN 2012
Trainee Manual
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.
© ASEAN 2012
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91
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
92
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Trainee evaluation sheet
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.
© ASEAN 2012
Trainee Manual
93
The best things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The worst things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The things you should change in this unit are:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
94
© ASEAN 2012
Trainee Manual

Prepare and produce yeast goods

Transcription

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