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Welcome to the A.T.C. BAKESHOP

Welcome to the A.T.C. BAKESHOP. Can We Rise to The Challenge?. OUR OBJECTIVES. Identify basic baking ingredients, their types and best uses for each Explain the importance of accurate weights and measures in baking formulas Define gluten and explain its role in bakery products

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Welcome to the A.T.C. BAKESHOP

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  1. Welcome to the A.T.C.BAKESHOP Can We Rise to The Challenge?

  2. OUR OBJECTIVES Identify basic baking ingredients, their types and best uses for each Explain the importance of accurate weights and measures in baking formulas Define gluten and explain its role in bakery products Identify the major factors in the development and control of gluten Successfully convert baking formula weights to baker’s percentages Successfully use baker’s percentages to convert formula yields Describe at least three methods to prevent staling Identify at least three kinds of leavening agents and describe how they react with a dough or batter Identify at least three steps of the baking process

  3. I. Baking as a science A. Baking as chemistry 1. Formulas vs. recipes 2. Complex chemical reactions 3. Accuracy of measurement

  4. 3. Accuracy of measurement a) Measurement by volume can be inaccurate (product density) b) Measurement by weight is more reliable

  5. I. Baking as a science 4. Consistency of product 5. Importance of weighing (scaling) ingredients 6. Exceptions to measurement by weight

  6. I. Baking as a science 4. Consistency of product 5. Importance of weighing (scaling) ingredients 6. Exceptions to measurement by weight WATER (the only true one) MILK EGGS FAT (butter, margarine) 1 PT = 1POUND

  7. B. Baker’s percentages 1. Bakers’ formulas based on percentage of the amount of flour used

  8. B. Baker’s percentages 1. Bakers’ formulas based on percentage of the amount of flour used 2. Flour always equals 100%

  9. B. Baker’s percentages 1. Bakers’ formulas based on percentage of the amount of flour used 2. Flour always equals 100% 3. All other ingredients are expressed as a percentage of the flour in the recipe

  10. B. Baker’s percentages 5. For example, if a formula were to call for 5 pounds of all-purpose (A.P.) Flour and three pounds of unsalted butter, the relationship would be expressed as a ratio of 100% flour to 60% butter.

  11. B. Baker’s percentages 6. This allows for the easy conversion of recipes by expressing ingredients in proportion to each other

  12. C. Formula conversions 1. Many times, standard formulas will need to be converted to provide a new yield.

  13. C. Formula conversions 2. In order to do this, employ the following procedure: a) Change the total percentage to decimal form

  14. C. Formula conversions 2. In order to do this, employ the following procedure: a)Change the total percentage to decimal form b)Divide the desired new yield by this decimal to derive the weight of the flour

  15. C. Formula conversions 2. In order to do this, employ the following procedure: a)Change the total percentage to decimal form b)Divide the desired new yield by this decimal to derive the weight of the flour c)If needed, round this number up (not down)

  16. C. Formula conversions 2. In order to do this, employ the following procedure: a)Change the total percentage to decimal form b)Divide the desired new yield by this decimal to derive the weight of the flour c)If needed, round this number up (not down) d)Use the weight of the flour and the remaining ingredient percentages to determine the weights of the other ingredients in the converted recipe

  17. C. Formula conversions e) For example, to convert the following recipe: Ingredient Weight Percentage Cake flour 10 lb. (160 oz.) 100 Sugar 10 lb. (160 oz.) 100 Baking powder 8 oz. 05 Salt 4 oz. 02.5 Butter 5 lb. (80 oz.) 50 Milk 6 lb. (96 oz.) 60 Whole eggs 6 lb. (96 oz.) 60 37 lb. 12 oz. (604 oz.) 377.5

  18. e) For example, to convert the following recipe: Your new yield calls for 18 lb. 8 oz. of batter (296 oz.). How many pounds of flour do you need for the new formula?

  19. e) For example, to convert the following recipe: Your new yield calls for 18 lb. 8 oz. of batter (296 oz.). How many pounds of flour do you need for the new formula? 18 lb. 8 oz. = 296 oz.

  20. e) For example, to convert the following recipe: Your new yield calls for 18 lb. 8 oz. of batter (296 oz.). How many pounds of flour do you need for the new formula? 18 lb. 8 oz. = 296 oz. 377.5% = 3.755

  21. e) For example, to convert the following recipe: Your new yield calls for 18 lb. 8 oz. of batter (296 oz.). How many pounds of flour do you need for the new formula? 18 lb. 8 oz. = 296 oz. 377.5% = 3.755 296 ? 3.755 = 78.83, or 79 oz. = 5 lb. (rounded up)

  22. e) For example, to convert the following recipe: With this new known quantity, the remaining ingredients for the converted recipe can be calculated

  23. e) For example, to convert the following recipe: With this new known quantity, the remaining ingredients for the converted recipe can be calculated Ingredient Weight Percentage Flour 5 lb 100 Sugar 5 lb 100 Baking powder 4 oz 05 Salt 2 oz 02.5 Butter 2 lb 8 oz 50 Milk 3 lb 60 Whole Eggs 3 lb 60 18 lb 14 oz 377.5

  24. II. Flours and gluten development A. Wheat flour 1. Soft (weak) flours (e.g. cake flour) 2. Hard (strong) flours (e.g. high gluten flour) 3. Mixed (e.g. all-purpose flour)

  25. II. Flours and gluten development B. Gluten 1. Protein 2. Activation of gluten with water 3. Action of kneading or mixing gluten in dough and batters a) Strand formation b) Elasticity

  26. II. Flours and gluten development c) Over-kneading or mixing • Toughness • Breaking gluten

  27. B. Gluten d) Coagulation and structure e) Capturing gases during leavening f) Effects on crumb characteristics and texture

  28. B. Gluten 5. Effects of fat on gluten development a) Shortens strand development (“shortening”) b) Tenderizes c) Effects crumb characteristics

  29. III. Ingredient overview A. Processed wheat flour 1. Overview of milling process 2. White flours a)Bread- B)Cake c)Pastry d)All-purpose e)Self-rising

  30. 2. White flours a) Bread Strong flour high gluten Patents straight flour Creamy white color Feels slightly coarse when squeezed into a lump in your palm will fall apart as soon as you release pressure

  31. 2. White flours a) Bread b) Cake Low gluten Soft smooth texture pure white Feels smooth to touch stays in lump when squeezed in palm

  32. 2. White flours a) Bread b) Cake c) Pastry Gluten content in between other two Same creamy white color as bread flour Feels like cake flour but looks like bread

  33. 3. Other flours and starches Whole wheat Rye Buckwheat Oat Potato Barley g) Corn h) Soy i) Cornstarch j) Waxy maize k) Arrowroot and tapioca

  34. B. Fats in baking 1. Functions of fats in baking a.Tenderizer b.Moisturizer c.Extends shelf life d.Add flavor and “mouth feel” e.Assist with leavening

  35. B. Fats in baking 2. Categories of baking fats a.Shortenings 1) Regular (superior creaming) 2) Emulsified (superior distribution)

  36. B. Fats in baking 2. Categories of baking fats a.Shortenings 1) Regular (superior creaming) 2) Emulsified (superior distribution) B Butter and margarine 1) Flavor 2) Melting qualities 3) Water content

  37. B. Fats in baking c. Oils d. Lard 1) Flakiness 2) Flavor

  38. C. Sugars a. Sweetness and flavor b. Tenderness c. Crumb quality d. Browning characteristics e. Moisture retention f. As a creaming agent with fats

  39. C. Sugars a. Granulated 1) Table sugar 2) Very fine 3) Sanding sugar

  40. c. sugars b. Confectioners’ sugar (icings, frostings, glazes and fillings) 1) 10X 2) 6X 3) 4X

  41. c. sugars b. Confectioners’ sugar (icings, frostings, glazes and fillings) c. Brown sugar d. Molasses (discuss invert sugars that resist crystallization) e. Corn syrups f. Honey (flavor, invert sugar) g. Malt syrup (yeast breads)

  42. D. Liquids in baking 1. Water (moisture activates gluten) 2. Milk products

  43. D. Liquids in baking 1. Water (moisture activates gluten) 2. Milk products a. Skim milk no fat b. Whole milk contains fat (shortening) c. Buttermilk acidic can be used in leavening with baking soda d. Cream seldom used except in specialty items than is also the shortening due to fat content

  44. E. Eggs in baking

  45. E. Eggs in baking 1. Market forms a. Fresh shell eggs b. Dried, various forms c. Frozen 1) Whole 2) Yolks only 3) Whites only 4) Whole with extra yolks

  46. E. Eggs in baking 2. Functions of eggs in baking a. Emulsification of fats, adding volume and texture b. Flavor c. Additional moisture (which must be calculated for) d. Additional leavening e. Fat (within the yolks, having a shortening effect) f. Nutritional value g. Color (both to batter and browning characteristics)

  47. F. Leavening agents Biological Chemical Mechanical

  48. Yeast(Biological)a. Fermentation of yeast 1) Living organism 2) Consumes sugars 3) Produces carbon dioxide and alcohol 4) Carbon dioxide trapped in cells within the gluten 5) Causes dough to rise 6) Carbon dioxide expands when heated (oven spring) 7) Yeast is dormant under refrigeration 8) Optimal proofing temperatures between 70ºF-90ºF 9) Yeast is killed at 138ºF

  49. 2. Yeast b. Market forms 1) Compressed or cake 2) Active dry To convert from compressed to active use 40% of weight of compressed Needs to bloom in warm water Instant active Added to dry ingredients

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