http://www.mib.edu.my/v2/index.php?option=com_content&view=article&id=98&Itemid=97
Objective:
To have a better understanding of pastry ingredients
Table of Contents:
1. Introduction
2. Breads
2.1 Tin Bread
2.2 Health Breads
2.3 Buns
2.4 Danish Pastries
2.5 Specialty Breads
3. Pastries
3.1 Oriental Pastries
3.2 Puff Pastries
3.3 Cream Puffs
3.4 Pies
3.5 Tarts
3.6 Cookies
4. Cakes
4.1 Butter Cakes
4.2 Sponge Cakes
4.3 Fruit Cakes
4.4 Continental Cakes
4.5 Cheese Cakes
4.6 Muffins
Synopsis/Executive Summary
The course was 2 months long, comprising 25 classes at the Malaysian Institute of Baking. Classes were held 3 times a week on Monday, Wednesday and Saturday; from
1. Introduction
Classes were divided into 3 modules: breads, pastries and cakes. The course started with the bread module and ended with the cake module. The level of difficulty increased as I moved on to the next module. There were approximately 10 groups in the class. Each group had 4 members that were lead by a senior member of the institute. The leader’s responsibilities were to demonstrate certain complicated baking processes and guide me while I replicate the process. If I make mistakes or errors, she will show me how to fix it. Before each class, I must wear my uniform which includes an apron and a cap. Also, I have to wash my hands with soap and dry them. Notes that are used for the whole module are given out before hand. These notes are important as they consist of recipes and instructions that are to be followed throughout the course.
2. Breads
For this module, I was taught the basics of bread making. Generally, the first step is to mix the ingredients using an electric mixer with a dough hook. After the dough is fully formed, it is left on the table to rise for a period of time. The bread making module is basically divided into 5 sections: Tin breads, health breads, buns, Danish pastries and specialty breads.
2.1 Tin Breads
Most tin breads are put into tins before they are baked in an oven. These are the most common breads seen on breakfast tables.
2.2 Health Breads
Health breads are preferred by some because they are the only breads that are steam-baked.
2.3 Buns
All buns have various fillings that are wrapped in before they are baked. They have a wide range of shapes.
2.4 Danish Pastries
Danish pastries have only 2 designs: croissant and Danish. However, they can have different fillings.
2.5 Specialty Breads
This section has a wide variety of breads. For example, brioche, pretzel, and cinnamon roll.
3. Pastries
For this module, I learned the practical use of any of the company’s products like sodium benzoate, vanilla beans and shortening. This module is the most complicated due to its complexity and a high reliance on written and verbal guides. It is also very diverse in terms of process and products.
3.1 Oriental Pastries
Moon cakes and kaya kok are traditional oriental pastries.
3.2 Puff Pastries
Puff pastries do not use yeast or other common methods to raise the flour. Instead, it uses a special technique which involves steam and fat.
3.3 Cream Puffs
Cream puffs are sweet, puffy and light. They consist mainly of cream.
3.4 Pies
Pies are categoried into 2 types: sweet and savoury. Pies have a nice crust with fillings like baked apple or chicken.
3.5 Tarts
Tarts are small and bite-sized; they are sweet and moist.
3.6 Cookies
Cookies are sweet and crunchy.
4. Cakes
For this module, I learned that there are 2 basic methods for all cakes: flour batter method and sugar batter method. For the first method, egg, sugar, dextrose and emulsifier are whisked first. This is called the sponge. It is then placed into a bowl. The flour and fat mixture is then prepared. The sponge will be slowly blended into the flour and fat mixture to ensure that its texture is smooth. For the second method, the wet ingredients like egg, margarine and butter are mixed first. Then the dry ingredients are added. This method is much simpler. But the 2 methods give a different kind of texture to the finished product.
4.1 Butter Cakes
Butter cakes have 15-20% of fat. They are moist and light. They are also the easiest cakes to make.
4.2 Sponge Cakes
Sponge cakes are very light. They are whisked for a longer time to beat more air into the sponge.
4.3 Fruit Cakes
The taste of fruit cakes are entirely up to the chef. There are many fruits that taste good when added into a cake, for example, cherries, raisins and orange peels.
4.4 Continental Cakes
Continental cakes have around 3 layers. Depending on what is the theme of the cake, cream, fruits, chocolate and other ingredients can be inserted in between the layers. A lot of cream is also used to decorate the cake alongside with cherries, nuts, canned fruits and chocolate. These cakes can also be custom designed for customers.
4.5 Cheese Cakes
Cheese cakes have more than 30% cheese. There are 2 types of cheese cakes, baked and non-baked.
4.6 Muffins
Muffins are like mini cakes poured into muffin trays. They are tasty and sweet. Ingredients like chocolate chips, blueberries, raisins and almond can be added to the mix.
4. Conclusion
The course gave me a hands-on way opportunity to learn about the company’s products. I would suggest that all marketing executives take this course before meeting customers because it would prepare them to answer questions that are not in leaflets or broaches.
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