Bread and Pastry Production NCII is a technical-vocational program that develops the skills of learners in preparing and producing bakery/pastry products, cakes and desserts. Learners of Bread and Pastry Production NCII program are trained using modern baking techniques, equipment, tools and utensils and other baking appliances. Learners are also taught about different presentation methods, sanitation and safety.

2. 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 shelter life of baked products because of its
moisture.
V. LEAVENING AGENT
Leaving agent are gases that cause the dough to rise. In the
presence of moisture, heat, and others. When a dough or
batter is baked, it “sets” and the holes left by the gas
bubbles remain. This is what gives bread, cakes, and other
baked goods to rise and increase in volume.

3. 1. CHEMICAL LEAVENERS- Are chemical mixtures or
compounds that release gases, usually carbon dioxide.
Chemical leaveners are used in quick breads and cakes,
as well as cookies.
Examples of chemical leaveners are A. Baking soda B.
Baking powder C. Cream of tartar
2. BIOLOGICAL LEAVENERS- Leavening with yeast is a
process based on fermentation, the process of converting
sugar to alcohol and to carbon dioxide.
TYPES OF YEAST: Dry or granular, Compressed or cake
type, Instant

4. Liquid ingredients provide moisture to
rehydrate and activate the yeast and bring
together the flour and any other dry ingredients to
make the dough.
The following are some types of the liquid
ingredients used in baking: A. WATER- It is the
cheapest liquid used in baking. It performs vital
role in baking making ingredients rehydrated.
B. MILK AND OTHER DAIRY PRODUCTS- Milk
and cream, like water, moisten dough and batters.

5. 1. TYPES OF MILK USED IN BAKING- Fresh milk
or whole milk, evaporated milk, condensed milk,
skimmed milk, powder or dry milk
2. USES OF MILK IN BAKING- Increases nutritive
value of baked products, enhances flavor, extends
the shelf life of a cake, boosts crust color
MINOR INGREDIENTS IN BAKING- Flavoring,
vanilla, salt, spices (cloves, cinnamon, mace,
nutmeg), wines, coffee, chocolate and cocoa.

6. Means keeping bacteria down to a small number
as possible through personal hygiene and proper
food handling.
SANITARY- Measures include personal hygiene,
keeping food, equipment and the work are clean.
Unsanitary practices and improper handling of
food may result to food contamination or infection,
poisoning and death.
WORKERS PERSONAL HYGIENE- Remove
jewelries and accessories before starting to work,
hand should be clean and nails cut short, use
appropriate work outfit.

7. - Sanitize all laboratory equipment, tools and utensils
thoroughly before and after use.
- Air dry all equipment, tools and utensils to avoid build up
of dust and rust corrosion.
- Dispose of garbage properly everyday so as not to invite
rodents and insects.
- PRACTICAL WAYS OF KEEPING FOOD CLEAN
- Food should be handled with clean hands.
- Avoid sneezing and coughing when handling food.
- Utensils that fall on the floor should be washed well
before using them again.

8. - Keep the floor area clean and free from waste,
water and grease.
- Keep cabinets dry, clean and closed tightly to
keep away rodents and insects.
- Check and clean the dishwashing area whenever
needed.
- Clean the tables after using them.
- SAFETY PRECAUTIONS IN THE KITCHEN-
Observance of safety precautions promote work
efficiency and prevent accidents.

9. Baking requires accuracy. Any deviation from the
measurement , procedure, and type of ingredient may
greatly affect the baked products.
THE USE OF QUALITY INGREDIENTS- Always use high
quality dry and liquid ingredients, minor baking ingredients,
shortening and fresh eggs.
THE USE OF APPROPRIATE TOOLS AND UTENSILS-
Utilize standard measuring cups, glass and spoons for best
results. Mixing bowls should be large enough to allow
proper mixing of ingredients to produce dough and batter.

10. THANK YOU FOR LISTENING TO
OUR REPRESENTATION.
MEMBERS:
AMOGUIS,
ANDRIN,
ESELLER,
ABRIOL,
CUERQUIS,
LAPINIG,
BACLAAN,
SANTORONE,
MASONG