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Bakeshop Production: Basic Principles and Ingredients

Bakeshop Production: Basic Principles and Ingredients. Power Point Objectives. 1. Explain why it is important to weigh baking ingredients. 2. Use a baker’s balance scale. 3. Calculate formulas based on baker’s percentages.

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Bakeshop Production: Basic Principles and Ingredients

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  1. Bakeshop Production: Basic Principles and Ingredients

  2. Power Point Objectives 1. Explain why it is important to weigh baking ingredients. 2. Use a baker’s balance scale. 3. Calculate formulas based on baker’s percentages. 4. Explain the factors that control the development of gluten in baked products. 5. Explain the changes that take place in a dough or batter as it bakes. 6. Prevent or retard the staling of baked items. 7. Describe the major ingredients of baked goods and their functions and characteristics.

  3. Flour, sugar, eggs, milk, butter, flavoring - with this simple list of ingredients you can produce a seemingly endless variety of goods, from breads to sauces to pastries • Accurate measurements are critical in the bakeshop • Following formulas carefully and completely is important

  4. In years past, food service establishment produced there own breads, desserts, and other baked goods. • Today, many find it more economical to buy these products from commercial bakeries. • Recently, some chefs have begun to produce their own breads as a specialty item.

  5. Formulas and Measurement • Measurement • All in ingredients must be weighed accurately • Measurement is critical in the bakeshop • Measurement is by weight rather than by volume • Weight is much more accurate • Many bakers talk about formulas rather than recipes.

  6. Baker’s Percentage • Bakers use a simple, versatile system of percentages for expressing formulas: Weight of ingredient X 100% = % of ingredient Weight of Flour

  7. Selection of Ingredients • If you substitute ingredients in baking you have to be very careful, baking is much more precise that cooking • Understanding ingredients, why they function the way they do and how to adjust them will help to make your baking experience successful and consistent

  8. Mixing and Gluten Development • What is gluten? • It is made up of proteins in wheat flour • It gives structure and strength to baked goods • The proteins must absorb water

  9. Controlling Gluten • The baker has several methods for adjusting gluten development • Selection of flours • The shortening used • The liquid • Mixing methods

  10. The Baking Process • The formation and expansion of gases • Trapping the gases in air cells • Coagulation of proteins • Galvanization of starches • Evaporation of some of the water • Melting of shortenings • Browning of the surface and crust formation

  11. Staling • Is the change in texture and aroma of baked goods due to a change in structure and loss of moisture by the starch granules • Staling can be slowed by: • Protecting the product from air • Adding moisture retainers to the formula • Freezing • Loss of crispness

  12. Flours • White wheat flours • Bread Flour • Cake Flour • Pastry Flour • All-purpose Flour • Whole wheat flour • Bran Flour • Rye flour • Light • Medium • Dark Being able to identify these by sight is important • Other flours • Cornmeal • Buckwheat Flour • Soy Flour • Potato Flour

  13. Starches: • Cornstarch • Waxy Maize • Instant starches • Fats • One of the main functions of fat is to shorten gluten strands. We use fats because: • To tenderize the product and soften the texture • To add moisture and richness • To increase keeping qualities • To add flavor • To assist in leavening or give flakiness

  14. Shortenings • Regular Shortening • Emulsified Shortening • Puff Pastry Shortening • Butter • Margarine • Oils • Lard

  15. Sugars and Sweeteners Classified as either: • Simple or single sugars • Double or complex sugars • Regular Refined Sugars (sucrose) • Granulated sugar • Powdered or Confectioners’ sugar • Molasses and Brown Sugar • Corn syrup • Glucose Syrup • Honey • Malt Syrup

  16. Eggs - Form of Availability • Whole fresh eggs • Frozen, whites, whole, whole with extra yolks. • Dried

  17. Eggs Functions • Structure • Emulsification • Leavening • Shortening Action • Moisture • Flavor • Nutritional value • Color

  18. Leavening Agents • Yeast • Fermentation • Available in three forms • Fresh yeast • Active dry yeast • Instant yeast • Chemical leaveners • Baking Soda • Baking Powder • Single acting • Double acting • Baking Ammonia • Air • Steam

  19. Salt, Flavorings, and Spices • Salt • Chocolate and Cocoa • Spices • Extracts and Emulsions

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