Bread Making

Bread MakingIs a mixture of Enriched flour and ingredients for extra nourishment at no extra cost creates bread.

Ingredients in making Bread

FlourThis is the Primary ingredient in making bread. Local Bakers use different kinds of flour. These are:► Wheat Flour ► All-purpose Flour► Enriched Flour► Cake Flour

► Self-Rising Flour► High Gluten Flour► Bran Flour ► Instant or Quick

Flour

Wheat Flour

is a powder made from the grinding of wheat used for

human consumption.

In this figure, This place is the

factory where wheat is process

to produce a wheat flour.

All-purpose FlourIt is appropriate for most bread and pizza bases. Some cookies are also

prepared using this type of flour. Bread flour is high in gluten protein, with 12.5-14% protein compared to

10-12% protein in all-purpose flour. The

increased protein binds to the flour to entrap

carbon dioxide released by the yeast fermentation process, resulting in a

stronger rise.

Enriched Flouris flour with specific nutrients

returned to it that have been lost while being prepared. These restored nutrients

include iron and B vitamins (folic acid, riboflavin, niacin, and thiamine). Calcium may also be supplemented. The

purpose of enriching flour is to

replenish the nutrients in the flour to match the nutritional

status of the unrefined product.

This differentiates enrichment

from fortification, which is the process of introducing new

nutrients to a food.

Cake FlourCake flour is a type of wheat flour that is very fine and, as

such, is particularly well-suited

to cakes, cookies, and other

confections that need to have a

light and fluffy texture. It is related to the more standard

“all-purpose” flour, but is more

processed — and in many cases,

is actually made from a different

part of the original wheat germ.

The result is a silky, powdery

substance that is low in protein

and does not typically bind much with other ingredients.

Self-Rising Floura type of flour that

doesn't need a leavening agent (such

as baking soda) to rise because it's

already mixed in to the flour.

High Gluten Flouris milled from hard wheat and has an especially high protein content, making it high in gluten. It is often blended by the baker with other low-gluten flours to give them more strength and elasticity. It is also

used for particularly crusty breads and pizza doughs. It does not darken the color of

the final product, as does clear flour.

Bran Flour

The outer layers of the grain of cereals such as

wheat, removed during the process of milling and used as a source of dietary fiber.

the partly ground husk of wheat or other grain,

separated from flour meal by sifting.

Instant or Quick mixing Flour

is milled from hard wheat and has an especially high protein content, making it high in gluten. It is often blended by the baker with other low-gluten flours to give them more strength and elasticity. It is also

used for particularly crusty breads and pizza doughs. It does not darken the color of

the final product, as does clear flour.

LiquidsWater, or some other liquid (milk), is used to form the flour into a paste or dough. The weight of liquid required varies between recipes, but a ratio of 3 parts liquid to 5 parts flour is common for yeast breads.Recipes that use steam as the primary leavening method may have a liquid content in excess of 1 part liquid to 1 part flour. Instead of water, other types of liquids, such as dairy products, fruit juices, or beer, may be used; they contribute additional sweeteners, fats, or leavening components, as well as water.

Baking

Temperature

Leaveningsis the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread. Most bread consumed in the West is leavened.

leavening structure

Kinds of Dough

Kinds of Dough► Lean Dough

Is the basic ingredient for bread such as flour, yeast,water, a little sugar, and shortening. It is used for making Crusty Breads like French Bread and Pan De Sal.

► Rich Dough

Is a dough that contains, butter, nuts, dried fruits, eggs flavorings, and more sugar. It enhances flavor and its nutrtive value of bread.

Kinds of Conventional Methods in Bread Making

Conventional Methods in Bread Making

► No Knead MethodThe dough is dropped directly into the baking pan or after rising of the first period. KNEADING is not perform

► Straight Dough MethodIs the most common methods in bread making. All the ingredients are used at one time. All the flour added without a preliminary fermentation period.

► Sponge Dough MethodA drop batter is created first by mixing part of the flour, liquid and all of the yeast. This ist set aside to rise bubbly and the rest of the ingredients are blended and the mixture is treated like a straight dough.

Causes of Failure in Making and Baking Breads

Symptom CausesCrust too dark - Oven temperature too high or

wrong bread machine setting.- Excessive milk or sugar.- Excessive baking time.- Over proofing.

Crust too light - Oven temperature too low or wrong bread machine setting.- Insufficient milk or sugar.- Insufficient baking time.- Insufficient proofing.- Insufficient mixing.

Crust broken - Insufficient proofing or wrong bread machine setting.- Insufficient liquid.

Crust too hard - Oven temperature too high or wrong bread machine setting.- Insufficient proofing.- Insufficient sugar or shortening.- Excessive steam.- Insufficient liquid.- Baking time too long.

Crust too soft - Oven temperature too low or wrong bread machine setting.- Excessive sugar/egg yolks/shortening.- Excessive oil/margarine as a wash.- Insufficient steam during baking.- Baking time too short or wrong bread machine setting.

External Bread Appearance

Internal Bread Appearance

Symptom Causes

Coarse and irregular grain - Improper mixing procedures.- Stiff batter.- Careless or poor depositing in the pans.- Oven too cool, (baked too slowly).

Dense grain - Excessive liquid in the batter.- Improper mixing procedure.

Off-color breads - Improper mixing procedure.- Oven too cool, (baked too slowly).- Unclean equipment.

If raisins, nuts or dried fruit sunk to the bottom

- Pieces of fruit were too large and too heavy.- Sugary syrup on the outside of the fruit was not washed off- causing the pieces of fruit to slide through the mixture as it heated.- Washed and dried fruit was not dusted with flour before being added to the mixture.- Bread mixture was over beaten or was too wet so it could not hold the fruit in place.- Oven temperature was too low, causing the mixture to melt before it set to hold the fruit in place.

Computation of Food Cost

Computation of Food Cost

Use this formula in order to find the food cost:

Total expenses mean the total amount in the production of food, including the total cost of ingredients and production. Labor and other expenses in production such as electricity and packaging materials are also included in the total expenses. The price of ingredients per cup/teaspoon/tablespoon has to be determined first before computing the total expenses of ingredients.

After the total expenses has been computed, it is added to the half of the total expenses. The sum is divided into the number of yields/servings. The quotient is the selling price.

Bread Making as a Potential Business of an Entrepreneur

► Consider the kinds of bread to offer, the kinds of bread people like, and the bread they can afford.

► Find out if there is already a bakery in your target location or if there is still a need to put up a bakery or a bakeshop in the place.

► Analyze the PROFITABILITY in relation to business cost.► Determine the sufficiency of funds for facilities, ovens,

baking tools, utensils and equipments, display cabinet, baking pans, and baking sheets.

► Conduct a survey and study the location of the business, kinds of bread and its volume (products), facilities, manpower, and marketing to determine the needed capital.

In planning a bread-making business, an entrepreneur may take into consideration in the following guidelines:

Guide Questions:

1. How is bread created?2. Differentiate the two categories of breads.3. Why are “quick breads” named such?4. What are the causes of failure in Bread

Making?5. What are included in total expenses?6. Discuss bread making as a potential

business of an entrepreneur.?