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

4. This is the Primary ingredient in making bread. Local
Bakers use different kinds of flour. These are:
► Wheat Flour
► Self-Rising Flour
► All-purpose Flour
► High Gluten Flour
► Enriched Flour
► Bran Flour
► Instant or Quick Flour
► Cake Flour

13. Water, 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.

14. is 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.
Baking
leavening
structure
Temperature

16. ► 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.

18. ►
No Knead Method
The dough is dropped directly into the baking pan or after
rising of the first period. KNEADING is not perform
►
Straight Dough Method
Is 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 Method
A 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.

20. External Bread
Appearance
Symptom
Crust too dark
Crust too light
Crust broken
Crust too hard
Crust too soft
Causes
- Oven temperature too high or wrong
bread machine setting.
- Excessive milk or sugar.
- Excessive baking time.
- Over proofing.
- Oven temperature too low or wrong
bread machine setting.
- Insufficient milk or sugar.
- Insufficient baking time.
- Insufficient proofing.
- Insufficient mixing.
- Insufficient proofing or wrong bread
machine setting.
- Insufficient liquid.
- Oven temperature too high or wrong
bread machine setting.
- Insufficient proofing.
- Insufficient sugar or shortening.
- Excessive steam.
- Insufficient liquid.
- Baking time too long.
- 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.
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.

22. 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.

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

25. Guide Questions:
1.
2.
3.
4.
5.
6.
How is bread created?
Differentiate the two categories of breads.
Why are “quick breads” named such?
What are the causes of failure in Bread Making?
What are included in total expenses?
Discuss bread making as a potential business of
an entrepreneur.
?