2 form the dough into cylinders 1 2 in 212 5 cm in

2. Form the dough into cylinders 1 – 2 in.
(21⁄2– 5 cm) in diameter, depending on
the cookie size desired.
For accurate portioning, it is important
to make all the cylinders of dough the
same thickness and length.
3. Wrap the cylinders in parchment or
wax paper, place them on sheet pans,
and refrigerate overnight.

CBLM
Bread and Pastry
Production NCII
“Preparing and
Producing Bakery
Products”
Date Developed:
May 2016
Date Revised:
June 2020
Document No.
BPPNCII-001
Page
127
Issued By:
CM
Developed By:
Regean U. Ellorimo
Revision No.1
4. Unwrap the dough and cut into slices
of uniform thickness. The exact
thickness required depends on the size
of the cookie and how much the dough
spreads during baking.The usual range
is 1⁄8–1⁄4 in.(3– 6 mm).
A slicing machine is recommended for
ensuring even thickness. Doughs
containing nuts or fruits, however,
should be sliced by hand with a knife.
5. Place the slices on prepared baking
sheets, allowing 2 in. (5 cm) between
cookies.
BAR
This procedure is called the bar method
because the dough is baked in long,
narrow strips and later cut crosswise
into bars. It should not be confused with
sheet cookies (see next procedure),
which are sometimes called bars by
home cooks.
1. Scale the dough into 13⁄4 -lb (800 g)
units.Units weighing 1-lb (450 g) may be
used for smaller cookies.
2. Shape the pieces of dough into
cylinders the length of the sheet pans.
Place three strips on each greased pan,
spacing them well apart.
3. Flatten the dough with the fingers into
strips about 3 – 4 in.(8 – 10 cm) wide and
about 1⁄4 in.(6 mm) thick.
4. If required, brush with egg wash.
5. Bake as directed in the formula.
6. After baking, while cookies are still
warm, cut each strip into bars about
13⁄4 in. (4.5 cm) wide.
7. In some cases, as with Italian-style
biscotti (meaning “baked twice”), the
strips are cut into thinner slices, placed
on sheet pans, and baked a second time
until dry and crisp .
SHEET
Sheet cookies vary so much that it is
nearly impossible to give a single
procedure for all of them. Some of them

CBLM
Bread and Pastry
Production NCII
“Preparing and
Producing Bakery
Products”
Date Developed:
May 2016
Date Revised:
June 2020
Document No.
BPPNCII-001
Page
128
Issued By:
CM
Developed By:
Regean U. Ellorimo
Revision No.1
are almost like sheet cakes, only denser
and richer; they may even be iced like
sheet cakes. Others consist of two or
three layers added and baked in
separate stages. The following procedure
is only a general guide.
1. Spread cookie mixture into prepared
sheet pans. Make sure the thickness is
even.
2. If required, add topping or brush with
an egg wash.
3. Bake as directed. Cool.
4. Apply icing or topping, if desired.
5. Cut into individual squares or
rectangles .
STENCIL
The stencil method is a specialized
technique used with a particular type of
soft dough or batter. This batter is often
called stencil paste. It is used not only
for making this type of cookie but also
for making ribbon sponge cake .