BREAD & PASTRY PRODUCTION Prepared by : Ms. Arlyn P. Bonia!io T"E # $ % 'NC II(
BA)IN* -- REFE REFERS RS TO COOK COOKING ING BY DRY HEAT ESPECIALL ESPECIAL LY AN OVEN WHERE THE TEMPERATURE TEMPERAT URE IS UNIFORM AS HOT H OT AIR AIR CIRCULATES TO COOK A CAKE, PIE, COOKIE OR BREAD. ALSO CALLED THE THE DRY METHOD OF COOKING.
BA)IN* IN*REDIENTS • BUTTER and OT+ER ,ATS: In si!"# $%&#s, 'is$(i)s, %n* '+#%*s #+# )# "%/0+ is i!0+)%n), %"%1s (s# '())#+. In 0)#+ $%&#s, %+2%+in# is %$$#!)%'"#. S0) %+2%+in# s0("* '# (s#* in %"" in 0n# i3)(+# %s i) is %*# (! 0 456 %) %n* '"#n*s #%si"1. L0 %) s!+#%*s %+# n0) s(i)%'"# 0+ '%&in2 '#$%(s# 0 )#i+ i2 %)#+ $0n)#n), s0 $#$& '#0+# '(1in2. I 0i" is $%""#* 0+, (s# % i"* 0n# s($ %s s(n"0#+ 0i" 0+ /#2#)%'"# 0i".
BA)IN* IN*REDIENTS • ,"OUR: BOTH PLAIN 7 SELF RISING FLOURS ARE USED IN BAKING. SELF RISING FLOUR INCLUDES A RAISING AGENT, SO IF YOU WANT TO SUBSTITUTE PLAIN FLOUR ADD 8 TEASPOON BAKING POWDER TO EACH 895 FRAMS 40;< FLOUR.
)INDS O, ,"OUR • ALL PURPOSE FLOUR APF<
)INDS O, ,"OUR • CAKE FLOUR CF<
)INDS O, ,"OUR • BREAD FLOUR BF<
BA)IN* IN*REDIENTS • RAISIN* A*ENTS: BA)IN* PO-DER AND BICARBONATE OF SODA ARE USED IN CAKES, BREADS AND BISCUITS. WHEN USING BAKING POWDER, OR SELF-RISING FLOUR, BAKE THE MI=TURE WITHIN > HOUR WHILE THE CHEMICALS ARE STILL ACTIVE.