Baking Tips and Reminders You Should Do - Bread and Pastry Production

In this article, I'm going to share all the important things that I've learned in baking. Hope you will learn from it too.

BPP stands for Bread and Pastry Production. Basic dessert recipes are being taught here as well as the proper management and attires when it comes to baking. You also learn some kitchen terms, proper uses of tools and equipments and habits and actions that you should bear in mind to be successful in baking.

First of all in the checklist is your clothings. You should have proper clothes to start off in baking for the main purpose of hygiene. Serving a clean, safe quality food is the best thing that customers or people that would want from you. Here are the most important things that you should wear when baking:

• Apron - it helps to keep your clothes clean and free from the spills of the mixtures
• Face mask - they really do help in making the goods clean because (you know) when you're talking too much while baking, it catches all those saliva.
• Hair net - keeping your hairs in place is important. The last thing people want in their food is a hair so save it from that and wear one. Also, it avoids dandruffs from falling!
• Clean towels - now, you need this one to keep your hands dry and clean for working. You can always carry it around placing it in your apron. This can also be use when your getting your baked product from the oven.

All of this are called personal protective equipments or ppe. They certainly are helpful and will save you in baking!

There are lots of things that you should remember while you are baking.

• Always wear your ppe. It always comes out as a help and you need to wok with a clean body and clothes.
• Wash the needed tools first before you use them especially when you haven't used them for a long time.
• Dry them clean before using and placing them in your work place.
• Don't forget your mise en place. Sort your tools so that you can easily find and use them when they are needed. It also saves the mess with you roaming around to find the right tool!
• Always put the tools that are already not needed in the sink so that they will not add on the things that you have on your working place.
• Always wipe clean your working area everytime so that crumbs from the previous one will not stick on the next product that you're going to work with.
• Segregate your trashes by having different trash bags according to their classifications (biodegradable, non-biodegradable, etc)

And last, enjoy baking!

• Always pre-heat your oven in the needed temperature so that you will get the right heat that is needed to bake your product.
• In folding meringue and batter, always remember the cut-and-fold method. Just cut the batter-meringue mixture and fold it towards the edge. Then repaeat the process.
• In dough, after it had fermented, punch it down. It helps the formation of the gluten that is needed so that your dough will come out soft and chewy.
• For pies, it is recommended to always use cold water.
• In muffins, always mix the batter in one direction only to avoid unwanted air pockets.

And guys here are the basic recipes we have done in BPP class, remember they are the simplest and one to bake:

• Muffin
• Swiss rolled cake
• Chiffon cake
• Cinnamon bread
• Cream puff
• Pie

Just comment down below if you want me to post the recipe and procedures!