Term 1 Week 7

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Prepare and Produce Bakery Products UNIT of Competency

LO1: Prepare Bakery Products

INGREDIENTS IN BAKING Roles and Function

Objectives: Identify the ingredients and its function in producing quality bakery products. Analyze the possible effects of omitting or substituting ingredients in bread recipes. Explain the importance of understanding the roles and functions of baking ingredients in achieving successful baking outcomes. Demonstrate teamwork during collaborative bakery activities.

Technical Terms Gluten - usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily, which forms readily with the addition of water and often kneading in the case of bread dough. Delicate - fine, soft, and smooth, yet often fragile or easily damaged. Pulverized - crushed, ground, or beaten into a fine powder or dust

Technical Terms Molasses - a thick, dark brown syrup made as a byproduct of turning sugar cane or sugar beets into refined sugar Amino Acid - an organic molecule that acts as the basic building block of proteins Luster - a gentle shine or gloss on a surface Coagulates - for a liquid to change into a thicker, solid, or semisolid state Emulsify - to mix two liquids that normally do not mix

Technical Terms Hydrogenated - a liquid oil has been treated with hydrogen gas to turn it into a solid or semi-solid fat Cohesion - the act or state of sticking, holding, or working together to form a united whole Fermentation - a natural chemical process where tiny living things like yeast and bacteria break down sugars without using oxygen, turning them into alcohol, gases, or acids

INGREDIENTS IN BAKING Major and Minor Ingredients

Major Ingredients Flour Sugar Eggs Shortening Leavening Agent Liquid Ingredients

Minor Ingredients Flavoring Vanilla Salt Spices (cloves, cinnamon, mace, nutmeg) Wines Coffee Chocolate and Cocoa

FLOUR ➢ It is a finely ground meal obtain by grinding and milling cereals grains or other root crops. ➢ Commonly made from wheat or other non-grain plants (rye, barley, corn, rice, potatoes, etc.)

Types of Flour 1. Hard flour or Bread Flour ➢ High in Gluten with 12-14% protein content, and has strongest gluten strength. ➢ High gluten content causes the bread to rise and gives its shape and structure

Types of Flour 2. All-purpose Flour (APF) ➢ Has 10-11% protein content, and is made from a blend of hard and soft wheat flours ➢ Also called the “General Purpose Flour” or “Family Flour”

Types of Flour 3. Soft Flour or Cake flour ➢ Has 7-9% protein content, and is made from soft wheat flour. ➢ Good for making cakes and cookies where a tender and delicate texture is desired.

Types of Flour 4. Pastry Flour ➢ a fine, low-protein wheat flour with an 8% to 10% protein content, sitting right between all-purpose flour and cake flour.

Uses of Flour • Provides structure, texture and color to baked products • Provides nutritive value to baked products • Use a thickening agent • Use as binder of food • Used as stiffening agent in laundry

SUGAR ➢ Sweet, soluble organic compound that belongs to the carbohydrate group of food. ➢ Add flavor and sweetness ➢ Responsible for the attractive golden-brown color of baked products. ➢ Helps baked product remain tender.

Types of Sugar 1. Regular granulated sugar or white sugar – also known as table sugar or as refined sugar. 2. Confectioner’s sugar or powdered sugar – granulated sugar that has been pulverized. To prevent lumping and caking, about 3% cornstarch is added. 3. Brown sugar – contains caramel, mineral matter and moisture. It also contains a small amount of molasses.

Effects of Sugar in Baking • Increases dough development • Makes the color of the crust richer • Improves the nutritive value, flavor, and aroma of the product • Makes the bread more tender • Increase the volume of the loaf • Serves as the food of the yeast • Contributes to moisture content of baked products, increasing its storing quality • Acts as creaming agent

EGGS ➢ Considered a complete protein, containing all the essential amino acids humans used to build proteins needed by the body. ➢ Both the yolk and the egg whites contain protein, so the whole eggs or their separated components may be used to set liquids.

Uses of Eggs in Baking • Structural ingredients in baking same as flour • Provide leavening • Add color, texture, flavor and richness to the batter • Act as stabilizer in mixture • Help to bind all the other ingredients • Thickening agent

Uses of Eggs in Baking • Beaten eggs – used as leavening agent as they incorporate air into the batter • Egg wash – brushed on many baked products to create a golden shiny top. • Egg whites – used to make meringues - provides luster • Egg yolk – add color

Composition of Egg 1. Mucin – protein found in egg whites and responsible for its gel characteristic 2. Ovalbumin – another protein found in egg whites which coagulates and involve in both in heat coagulation and whipping 3. Lecithin – present in egg yolk which is responsible in emulsifying property. It is the portion of the egg yolk that causes spoilage when eggs are stored in room temperature.

SHORTENING ➢ Any fat, which, when added to flour mixtures increases tenderness. This is done by preventing the sticking of gluten strands while mixing so that gluten is shortened and makes the product tender.

Examples of Shortening 1. Oil - made from plant products such as corn, cottonseeds, soybeans, peanuts, and other sources. As a rule, you can substitute oil for melted shortening. Among produced oils, corn oil and vegetable oils are commonly used in baking. Unless specified in the recipe, olive oil should not be used in baking.

Examples of Shortening 2. Butter - made of fatty milk proteins. 80-85 % fat 10-15 % water 5% milk solids. • it contributes flavor and tenderness.

Examples of Shortening 3. Margarine - made from hydrogenated vegetable oil. 80-85% fat 10-15% water 5% salt. The hydrogenation process makes oil a solid.

Examples of Shortening 4. Lard - made of fat from pork. Some people prefer lard to other fats for making pie crust and biscuits because it gives a flakier texture.

Examples of Shortening 5. Cocoa Butter - the ivory-colored natural fat of the cocoa beans extracted during the manufacturing of chocolate and cocoa powder. It gives chocolate its creamy, smooth, melt-in-your-mouth texture.

Uses of Shortening in Baking 1. Makes bread products tender and improve flavor. 2. Assist in gas retention giving better volume and crust. 3. Prevent the cohesion of gluten. 4. Improve the aroma, color and texture of baked products. 5. Improve the shelf life of baked products because of its moisture.

LEAVENING AGENT ➢ Gases that cause the dough to rise ➢ In the presence of moisture, heat, and others, it reacts to produce gas (often carbon dioxide) that becomes trapped as bubbles within the dough.

Classification of Leavening Agent 1. Chemical Leaveners ➢ chemical mixtures or compounds that release gases, usually carbon dioxide. ➢ used in quick breads and cakes, as well as cookies. a. Baking Soda b. Baking Powder c. Cream of Tartar

Classification of Leavening Agent 2. Biological Leaveners ➢ Yeast is a living organism, neither plant nor animal. ➢ Leavening with yeast is a process based on fermentation, the process of converting sugar to alcohol and to carbon dioxide. a. Dry or granular b. Compressed or cake type c. Instant

LIQUID INGREDIENTS ➢ Provide moisture to rehydrate and activate the yeast and bring together the flour and any other dry ingredients to make the dough. ➢ Improves the formation of gluten strands during the kneading of dough.

LIQUID INGREDIENTS 1. Water ➢ The cheapest liquid used in baking. ➢ making ingredients rehydrated. ➢ dissolve all other ingredients in batter and in dough to form smooth, workable mixture. ➢ acts as a binding agent for any baked products.

LIQUID INGREDIENTS 2. Milk and Other Dairy Products ➢ Moisten dough and batters. ➢ add a slight flavor to the final baked good and increase its richness ➢ create a fuller, moister texture in baked goods and help them brown on the surface.

LIQUID INGREDIENTS 2. Milk and Other Dairy Products Types of Milk Used in Baking • fresh milk or whole milk • evaporated milk • condensed milk • skimmed milk • powder or dry milk

LIQUID INGREDIENTS 2. Milk and Other Dairy Products Uses of Milk in Baking • increases nutritive value of baked products • enhances texture and increase softness of baked goods • acts as a strengthener when mixed with flour, because it helps in the formation of gluten, which gives a baked item structure

LIQUID INGREDIENTS 2. Milk and Other Dairy Products Uses of Milk in Baking • provides moisture and tenderness to baked goods • enhances flavor • extends the shelf life of a cake • boosts crust color

MINOR INGREDIENTS ➢ not as important as the major ingredients in baking but they are essential in attaining the sensory qualities of baked products. ➢ used in small quantity, but contribute to the enhancement of flavor and texture of the baked products.

MINOR INGREDIENTS Flavoring & Vanilla Salt Spices Wine Coffee Chocolate & Cocoa

Every ingredient performs a specific function. Removing or changing one ingredient affects the texture, flavor, volume, appearance, and overall quality of the bread. REMEMBER!

FLOUR MIXTURES

Objectives • Differentiate the different types of flour according to their protein content and baking applications. • Analyze the characteristics of various flour mixtures used in bread production. • Select the most appropriate flour for specific bakery products based on given situations.

Technical terms • Legumes - a large family of plants, including their pods and seeds, characterized by fruit that grows in dry pods which split open • Kernel - the inner part of a seed or nut • Bran - the hard outer layer of cereal grains • Germ - The inner core that acts as the seed's sprout • Velvety - a texture or touch that is very soft, smooth, and rich

Flours are powdered products made from milling or grinding cereal grains, root crops, legumes and other starchy foods. It has been extended to other powdered products but the use of the word flour unqualified means wheat flour. What is Flour?

Other types of flours are specified with appropriate descriptive terms to indicate their source or nature such as rice flour, camote flour, potato flour, ube flour, peanut flour and even leaf flours and fish flours. What is Flour?

Flour begins with wheat plants. Wheat grows on farms in sunny fields. Farmers plant the seeds and care for the crops as they grow. When the wheat is tall and dry, it is ready to harvest. The wheat grains are used to make flour. Where Flour Comes From?

The wheat grains are taken to a mill. At the mill, machines crush and grind the grains into a soft powder. This powder is called flour. Flour is the main ingredient in bread. Without flour, we cannot make dough. From Wheat to Fl

Flour and wheat arrived in the Philippines through Spanish missionaries in the 17th century, followed by large-scale American imports and the opening of local flour mills in 1958. Because wheat does not grow locally, the history evolved in three main stages. How Wheat Came to the?

➢ Spanish missionaries brought wheat and flour into the islands primarily to bake communion hosts and bread for the Catholic Mass. ➢ Supplies of wheat and early flour were often sourced through trade with Chinese merchants living in or near Manila. ➢ The first panaderia opened in Intramuros, Manila, in 1625 to serve the Spanish community. Bakers adapted hard-to-get imported flour by using local ingredients like coconut toddy (tuba) as yeast, eventually creating local staples likepandesal. Spanish Colonial Era(17th Century)

➢ The American occupation expanded the entry of processed flour into the country. ➢ Following World War II and independence, updated baking technology and baking sheets changed how local bread was produced. ➢ American influence introduced cakes, cookies, biscuits, and sandwich bread. American Period and PostWar(20th Century)

➢ The first domestic flour mill started operations in 1958, shifting reliance from fully imported flour bags to importing raw wheat grains from countries like the United States, Australia, and Canada. ➢ More mills opened through the 1960s, 1970s, and 1980s, turning baking into a major nationwide industry. ➢ The Philippines imports almost all of its wheat from countries such as: Australia, United States, Canada, Ukraine (when supply is available) and Russia. After importation, wheat is processed in Philippine flour mills and distributed nationwide to bakeries, restaurants, schools, and households. Rise of Local Milling(1958-present)

In the Philippines, the wheat flour available to the consumers are: • Bread Flour • All-purpose Flour • Cake Flour • Self-rising Flour • Whole Wheat Flour Market Forms of Wheat Flour

➢ Also called graham or entire wheat flour ➢ Contains component of wheat kernel. ➢ More nutritious than refined white flour ➢ Slightly coarse because it contain bran and germ ➢ 13–15% Protein content ➢ Light to dark brown ➢ Used for Healthy Bread 1. Whole Wheat Flour

➢ 12–14% Protein content ➢ Strong flour or hard flour ➢ Has an off-white color and a granular texture ➢ Most suitable for yeast-leavened breads such as pandesal, pizza dough, bagels, loaf bread. 2. Bread Flour

➢ Sometimes referred to as family or general-purpose flour. ➢ Practically used for all cooking process. ➢ Intermediate between bread and cake flour. ➢ White to creamy white ➢ Fine and smooth texture ➢ 10-12% protein content ➢ Used for general baking, cookies, muffins, pancakes, pastries, and bread. 3. All-purpose Flour

➢ Also known as soft flour or weak flour ➢ Made from soft wheat ➢ 7-8% protein content ➢ Finely milled that feels velvety when rubbed between the fingers. ➢ Often highly bleached with chlorine making it the whitest of the flour. ➢ Suitable for delicate, fine-textured cakes. 4. Cake Flour

➢ White flour with characteristics midway between cake flour and all-purpose flours. ➢ For commercial bakers for pies, cookies, and biscuits ➢ 8–10% protein content 5. Pastry Flour

➢ refined wheat flour that has had certain vitamins and minerals added back after they were lost during the milling process ➢ Used for Bread, cakes, cookies, pastries 6. Enriched Flour ➢ a type of flour that already contains baking powder and salt. It is a ready-to-use flour designed for recipes that require chemical leavening, making baking faster and more convenient. ➢ best for quick breads and baked products that do not require yeast. 7. Self-rising Flour

➢ Dried extracted gluten is mixed with wheat flour in proportions that will yield 41% protein in the gluten flour ➢ 13–15% protein content ➢ Best for baked products that need a strong, chewy texture 8. Gluten Flour ➢ wheat flour that has been specially processed to improve its ability to mix rapidly with liquid, making it ideal for instant or convenience food products. ➢ commonly used in instant pancake mixes, cake mixes, gravy and sauce mixes, soup mixes, batter mixes, and ready-to-use baking mixes 9. Instantized or Quick-mixing Flour

Flours made from grinding or milling grain kernels other than wheat, root crops and legumes. Non-Wheat or Composite Rye Flour Buckwheat Flour Corn Flour Potato Flour

Flours made from grinding or milling grain kernels other than wheat, root crops and legumes. Non-Wheator Composite Flou Rice Flour Soy Flour Waxy Rice Flour o malagkit Other Flour (coconut, sunflower, peanut, sweet potato, purple yam or ube, mungbean, and other root crops)

Every flour has a unique purpose. Understanding the characteristics of each type of flour helps bakers produce baked products with the correct texture, structure, and quality. Remember! The right flour makes the right p Remember!

UNDERSTANDING GLUTEN Formation,Functions, and Extraction

Objectives • Extract gluten from bread flour and all-purpose flour through a laboratory activity. • Compare the amount and characteristics of gluten extracted from bread flour and all-purpose flour. • Analyze the relationship between gluten content and the quality of bakery products. • Demonstrate proper handwashing, safety and sanitation practices confidently and accurately during bakery activities.

Technical terms • Lipoprotein - natural complexes formed when small amounts of flour fats (lipids) bind to gluten proteins (gliadin and glutenin) during mixing • Gliadin - a class of protein found in gluten that gives dough its stretch • Glutenin - a major protein found in wheat flour that gives dough its strength and elasticity • Disperse - to spread out, scatter, or move in different directions

➢ a group of structural proteins found in wheat, barley, and rye. ➢ It acts as a sticky binder that gives dough its stretchy shape and helps foods like bread keep their chewy texture. ➢ A water-insoluble lipoprotein complex formed after kneading or mixing flour with liquid. What is Gluten?

➢ Using non-wheat flour will result to crumbly bread because they lack glutenin and gliadin (proteins involved in the gluten complex) ➢ Glutenin is the elastic, rubbery substance that provides the continuous network to which gliadin adheres. What is Gluten?

1. Hydration of the flour 2. Mixing to produce a sticky mass 3. Kneading to develop gluten 3 StepsofGluten Development

1. Amount of protein in the flour ➢ This varies with the kind of flour used. Bread flour with its higher protein content yields more and stronger gluten. Factors That Affect Gl

2. Proportion of liquid ➢ Hydration of flour proteins is the first step to gluten development. The higher the protein content of the flour, the greater the amount of water needed for hydration. Too much liquid disperses the particles and delays the formation of gluten strands. Factors That Affect Gl

3. Quality and extent of kneading Circular motion is not effective in gluten development. Kneading is conducive to the formation of gluten strands because the stretching and folding motions align the glutenin in the direction of the mixing. Factors That Affect Gl

4. Effect of other ingredients. ➢ Sugar, fat, acid and chemical leaveners delay gluten development. Sugar competes with flour for water molecules during hydration. Fat coats flour particles, water proofs them and acts as barrier for water absorption. Both acid and chemical leavening agent shorten gluten strands. Factors That Affect Gl

5. Conditions of baking. ➢ During baking, the pressure of the expanding steam further stretches the elastic gluten until a point when heat has coagulated the gluten, thus confining the gas, within. In underbaking, the stretched gluten that has not coagulated will collapse when the steam condenses upon cooling. The time-temperature of baking is a tested procedure for a specific product. Factors That Affect Gl

Behind every fluffy loaf is a strong gluten network— because great bread doesn't happen by chance, it happens by science. Remember!

Classifications of Breads

Objectives Classify breads into Quick Breads and Yeast-Based Breads Differentiate quick breads from yeast- based breads based on their characteristics. Identify the different types of quick breads and their distinguishing features.

Bread is a baked food product made primarily from flour, water, and a leavening agent. It is one of the oldest and most widely consumed staple foods in the world. Depending on the ingredients and leavening agent used, bread may vary in texture, flavor, appearance, and method of preparation. What is bread?

Bread are classified with according to the leavening agent: Biological leavening Chemical leavening

Quick Bread Yeast Bread Chemical leavening Biological leavening Baking powder/soda Yeast No fermentation Fermentation required Quick preparation Longer preparation

Breads

Quick breads are baked products that use chemical leavening agents, such as baking powder or baking soda, to make the batter or dough rise. They do not require fermentation or proofing, making them faster and easier to prepare than yeast breads. What are quick breads?

Baking Soda ➢ Sodium bicarbonate ➢ Requires an acidic ingredient (e.g., buttermilk, yogurt, lemon juice, vinegar, cocoa powder) to produce carbon dioxide ➢ Used in recipes containing acidic ingredients Leavening Agent used Baking Powder ➢ A complete chemical leavening agent ➢ Contains both an acid and a base ➢ Reacts when mixed with liquid and heated ➢ Commonly used in cakes, muffins, and biscuits

1. Biscuits Biscuits are small flaky quick breads. They are leavened with fast-acting leaveners which make preparation time shorter than any yeast leavened bread. Kinds of Quick Breads

Two Ways to Make Biscuits Using Liquid shortening or “Wet to Dry Method” Liquid shortening or oil is added to the liquid ingredients and mixed with the dry ingredients to make soft dough. It is kneaded rapidly but lightly and treated like the solid fat dough Using Solid Fat Solid fats are cut into the flour with a fork, a pair of knives or a pastry blender until it coats the flour and is fairly crumbly and mealy. Liquid is added to make a soft dough and then the mixture is rapidly but lightly kneaded to evenly distribute the mixture and sufficiently develop the gluten for flaky product.

Characteristics of Biscuits Inside Color: Creamy white; free from yellow or brown spots. Grain: Flaky, pulling off in thin sheets; medium fine, even cells. Texture: Tender; slightly moist; light. Flavor: Pleasing, well- blended with no bitterness. Outside • Shape: Uniform; straight sides and level tops on rolled biscuits • Size: Uniform; twice the size of unbaked biscuits • Color: Uniform golden- brown tops and bottoms— sides lighter; free from • yellow or brown • Crust: Tender; moderately smooth; free form excess flour NOTE: Drop biscuits will be nicely rounded with rough and crisper crust. They will not be as flaky.

2. Cookies Cookies are always popular. They are really “little cakes, flat, sweet and small. They can be made in a variety of shapes and flavors, and can be served in just as many different ways. Kinds of Quick Breads

Kinds of Cookies Rolled Cookies are made from dough which have been rolled out and cut with cutters to form shapes that fit special occasions such as Christmas, Valentine’s Day and Easter. Drop Cookies irregular and unevenly shaped. They are made simply by dropping the cookie batter from a teaspoon to a baking sheet to get the popular tongue-shaped cookies. Cookie Bar type of cookie is cut into bars after baking. They are usually small and square in shape. Pressed or Bagged Cookies made with more butter which makes the finished product richer in taste than the other types of cookies. They are made by pressing the mixture out of a cookie presser or pastry tube onto the baking sheet, and at the same time forming it into varied shapes like rings or ribbons. Refrigerated Cookies type of cookie is frozen and cut into desired shapes before baking.

3. Muffins Muffins are simple cup breads leavened and are considered a member of the quick bread family. A variety of quick loaf breads and coffee cakes can be derived from the basic muffin recipe. Kinds of Quick Breads

Characteristics of Muffin and Quick Breads Inside Color: Creamy white or slightly yellow; free from streaks. Grain: Round, even cells; free from tunnels. Texture: Tender; moist; light. Flavor: Pleasing; well- blended with no bitterness. Outside • Shape: Uniform; well- rounded top; free from peaks; no cracks. • Size: Uniform; large in proportion to weight. • Color: Uniform golden brown • Crust: Tender; pebbled or slightly rough; shiny

4. Cream Puffs and Popovers Both quick breads made from batter, but they are prepared differently and have distinct characteristics. Both rely on steam to create their hollow interiors rather than yeast or chemical leaveners. Kinds of Quick Breads

Differences • Made from cooked choux pastry • Usually filled with cream or other fillings • Baked on a baking sheet • Commonly served as a dessert Similarities • Use steam as the leavening agent. • have a light texture and hollow center. • Both are made with flour, eggs, and liquid. Differences • Made from a thin batter • Usually served plain • Baked in a popover or muffin pan • Commonly served as a bread or side dish Cream Puffs Popovers

5. Griddle Cakes and Waffles Griddle cakes, commonly called pancakes, are quick breads made from a pourable batter and cooked on a lightly greased griddle or frying pan. While, waffles are quick breads made from a batter similar to pancakes but cooked in a waffle iron, giving them a crisp exterior and a grid pattern. Kinds of Quick Breads

6. Cakes Cakes are quick breads made from a batter containing flour, sugar, eggs, fat, and a leavening agent. They are baked to produce a soft, tender crumb and are commonly served as desserts. Kinds of Quick Breads

Types of Cakes Unshortened Cake Cakes made with little or no fat. They rely mainly on beaten eggs for leavening, making them light and airy. • Sponge Cake • Angel Food Cake • Chiffon Cake Shortened Cake Cakes made with fat (butter, margarine, oil, or shortening), giving them a rich, moist, and tender texture • Butter Cake • Pound Cake • Layer Cake • Chocolate Cake

Remember . . . Quick breads rise quickly because of the right leavening agent, proving that choosing the right ingredient is just as important as following the right procedure. In baking, speed doesn't mean sacrificing quality.

Objectives • Describe the characteristics of yeast-based breads. • Explain the role of yeast and fermentation in bread production. • Identify the different types of yeast-based breads and their distinguishing features. • Demonstrate collaboration and critical thinking through group activities and presentations.

Yeast breads are breads made using yeast as the leavening agent. Yeast is a living microorganism that feeds on sugar and produces carbon dioxide gas and alcohol through fermentation. The carbon dioxide gas gets trapped in the gluten network, causing the dough to rise and become light and fluffy. What are Yeast Breads?

➢ Uses yeast as the leavening agent ➢ Requires kneading to develop gluten ➢ Needs proofing or rising time ➢ Has a chewy texture and well- developed flavor ➢ Usually takes longer to prepare than quick breads Characteristics of Yeast Bread

Kinds of Yeast Bread Based on Dough Lean Dough Rich Dough

Dough

Characteristics • Crisp crust • Chewy texture • Less tender • Simple flavor Lean Dough Ingredients • Flour • Water • Salt • Yeast Lean dough contains little or no fat, sugar, or eggs. It produces breads with a crisp crust and chewy interior.

1. French Bread (Baguette) A baguette is a long, narrow loaf of French yeast bread known for its crisp, golden-brown crust and soft, chewy interior. It is one of the most famous breads in the world and is a staple in French cuisine. Examples of Lean Dough

2. Italian Bread Italian bread is a traditional European bread made from flour, water, yeast, salt, and sometimes a small amount of olive oil. It is commonly served with soups, pasta, salads, or used for making sandwiches. Examples of Lean Dough

3. Pandesal Pandesal is the most popular bread in the Philippines. Its name comes from the Spanish words pan de sal, which means "bread of salt”. Despite its name, pandesal has a slightly sweet taste and is a favorite breakfast bread often served with coffee, hot chocolate, or various fillings. Examples of Lean Dough

4. Kaiser Rolls Kaiser rolls (also called Emperor Rolls) are traditional Austrian bread rolls known for their distinctive five- point or spiral pattern on top. They are commonly used for sandwiches and burgers because of their sturdy crust and soft interior. Examples of Lean Dough

5. Pizza Dough Pizza dough is the foundation of pizza. It is made from simple ingredients and is designed to produce a crust that is chewy on the inside and crispy on the outside after baking. Examples of Lean Dough

Dough

Rich Dough Additional Ingredients • Butter • Eggs • Milk • Sugar Rich dough contains higher amounts of fat, sugar, eggs, and milk, making it softer, sweeter, and richer in flavor. Characteristics • Soft texture • Tender crumb • Sweet flavor • Golden brown color

1. Brioche Brioche is a traditional French bread made with a large amount of butter, eggs, and milk, giving it a rich flavor and a soft, tender texture. Although it is considered a bread, its richness makes it similar to a pastry. Examples of Rich Dough

2. Cinnamon Rolls Cinnamon rolls are sweet, rolled yeast breads made from enriched dough and filled with a mixture of cinnamon, sugar, and butter. After baking, they are often topped with cream cheese frosting or a sweet glaze. Examples of Rich Dough

3. Ensaymada Ensaymada is a popular Filipino sweet bread that originated from the Spanish ensaimada. It is made from an enriched yeast dough containing milk, butter, eggs, and sugar, making it soft, fluffy, and rich in flavor. After baking, it is traditionally topped with butter or margarine, sugar, and grated cheese. Examples of Rich Dough

4. Spanish Bread Spanish bread is a popular Filipino sweet bread made from enriched yeast dough and filled with a sweet mixture of butter, breadcrumbs, and sugar. Despite its name, it is a Filipino bakery favorite and is not originally from Spain. Examples of Rich Dough

5. Kalihim Kalihim, also known as Pan de Regla or Ligaya, is a popular Filipino sweet bread made from enriched yeast dough. It is filled with a sweet, bright red breadcrumb filling, traditionally made from leftover bread crumbs mixed with butter, sugar, milk, and food coloring. Examples of Rich Dough

6. Pan de coco Pan de Coco is a traditional Filipino sweet bread made from enriched yeast dough and filled with sweetened grated coconut (bukayo). It is a popular bakery item enjoyed for breakfast or as a snack. Examples of Rich Dough

Remember . . . With patience, care, and the right process, ordinary ingredients can become something extraordinary. Just like yeast dough, growth takes time.

Thank you God bless!