Standards For Bakery Recipes – 1st Year
1. Bread rolls
Golden brown in colour soft and spongy texture, smooth and even crust with a pleasing fresh baked aroma and taste.
2. Vanilla buns
Soft and springy with a light golden crust and a dominant aroma and taste of vanilla.
3. Madeira cake
Rich and dense structured cake with a light golden brown cake top and uniformly cracked where the strips of peel are intentionally placed.
4. Swiss rolls
A soft, light and airy cake sponge sread over with thinned down mixed fruit jam and neatly rolled into a cylinder.
5. Bread loaf
Smooth golden brown crusted bread, having a soft crumb with uniform web structure.
6. Genoise sponge
A light and airy but slightly moist sponge cake with ample height and a darker top.
7. Melting moments
Off white colour cookies flecked with crispy bits of cornflakes, flat and round in shape with a closed and compact texture and having a pleasing lemon aroma and taste.
8. Swiss tarts
A light golden yellow colored biscuit with a compact and crumbly texture, and a buttery flavour.
A soft light and airy bread made from a rich yeast dough, with a golden brown colour and a smooth crust complete with a dainty knob of dough on the top of it.
10. Mango bavarois
A rich creamy dessert generously flavored with mango and with a light and airy texture.
11. Fruit cake
A rich dark brown cake heavily laden with fruit and nuts, and lightly flavored with mixed spices, has a distinct taste of the fruit and a very pleasing aroma.
12. Chocolate cookies
Brown in color wit dark flecks of chocolate spread over the surface and desirable cracks in the cookie.
13. Tri-color biscuits
Off white in color, neatly cut into a circular shape. Brittle texture and Dusted with icing sugar and garnished with three different colored jams.
14. Caramel Custard
Smooth and light baked custard, with a golden brown caramel top. Delicately flavored with vanilla or a hint of nutmeg.