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Section Bakeshop Formulas and Equipment

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1 Section 26.1 Bakeshop Formulas and Equipment
Section Bakeshop Ingredients

2 Section 26.1 Bakeshop Formulas and Equipment
Baking requires precise measurement and accuracy to achieve a good result. It also requires special baking equipment to produce professional quality products.

3 Bakeshop Formulas Baking requires: precise measurements and accuracy.
special baking equipment and smallwares. adding ingredients in the exact order of the formula. Bakeshop ingredients are measured by weight or volume.

4 Bakeshop Formulas Most bakers use a balance scale to accurately weigh flour and other dry ingredients. Many professional bakers use percentages when using formulas because they allow comparison of the weight of each ingredient. percentage A rate or proportion of 100.

5 Large Bakeshop Equipment
Baking equipment includes: mixers proofing cabinets bakery ovens proofing cabinet Also called a proofer, a freestanding metal box on wheels that is temperature- and humidity-controlled.

6 Large Bakeshop Equipment
Describe the different types of specialty bakery ovens. Oven Description Deck oven Also called a stack oven, a freestanding rectangular oven with a series of well-insulated compartments stacked on top of one another Convection oven An oven that has a fan that circulates the oven’s heated air Reel oven An oven with shelves that move or rotate like a Ferris wheel to bake a quantity of similar items evenly

7 Bakeshop Smallwares Professional bakers need many hand tools for:
cutting molding scooping dividing finishing

8 Bakeshop Smallwares Smallwares may include pans, molds, rings.
Some baking and pastry tools include: pastry cutters and brushes rolling pins scrapers

9 Section 26.2 Bakeshop Ingredients
The basic ingredients in baking are flour, fat, sugar, milk, eggs, and flavorings. The ingredients determine the flavor, texture, and visual appeal of a baked good.

10 hard wheat flour gluten crumb soft wheat flour bread flour cake flour pastry flour staling dried milk solids shortening oil leavening agent baking soda baking powder yeast fermentation dough beat blend cream cut-in fold knead sift stir whip surround contribution

11 Basic Ingredients Basic baking ingredients include: flour liquids fat
sugar sweeteners You must use exact ingredients when baking.

12 Basic Ingredients hard wheat flour Flour that comes from kernels that are firm, tough, and difficult to cut. Wheat flour, the main ingredient in many baked goods can be: hard wheat flour bread flour cake flour pastry flour bread flour Flour that has a high gluten-forming protein content to allow bread to rise fully.

13 Basic Ingredients cake flour Flour that is lower in protein than bread flour and pastry flour and produces a softer and more tender product than bread flour. Wheat flour, the main ingredient in many baked goods can be: hard wheat flour bread flour cake flour pastry flour pastry flour Flour that has a protein content between bread and cake flour.

14 Basic Ingredients Liquids can be in the form of water, milk, or cream.
Fats in baking prevent long strands of gluten from forming and add to the: flavor moistness browning flakiness leavening gluten A firm, elastic substance that affects the texture of baked products.

15 Basic Ingredients Sugars and sweeteners: add flavor. create color.
stabilize mixtures. provide food for yeast. retain moisture. tenderize baked products. serve as base for icings.

16 Basic Ingredients Eggs provide: structure emulsification aeration
flavor color Using leavening agents results in a light, tender texture and good volume. leavening agents A substance that causes a baked good to rise by introducing carbon dioxide (CO2) or other gases into the mixture.

17 Basic Ingredients Salt enhances product flavoring and acts on gluten to affect texture. Flavorings include extracts and spices. Chocolate adds: body bulk color flavor

18 Mixing Batters and Doughs
Batters and dough are formed when dry and liquid ingredients are combined. dough Combination of dry and liquid ingredients for a baked product; contains less liquid than a batter.

19 Mixing Batters and Doughs
Describe each mixing method. Method Description Beat Agitating ingredients vigorously to add air or develop gluten Blend Mixing or folding two or more ingredients together until they are evenly combined Cream Vigorously combining softened fat and sugar to add air

20 Mixing Batters and Doughs
Describe each mixing method. Method Description Cut in Mixing solid fat with dry ingredients until lumps of the desired size remain Fold Gently adding light, airy ingredients such as eggs to heavier ingredients by using a smooth circular movement Knead Working a dough by hand or in a bench mixer with a dough hook to develop gluten and evenly distribute ingredients

21 Mixing Batters and Doughs
Describe each mixing method. Method Description Sift Passing dry ingredients such as flour through a wire mesh to remove lumps, blend, and add air Stir Gently blending ingredients until they are combined Whip Vigorously beating ingredients to add air

22 Chapter Summary Section 26.1 Bakeshop Formulas and Equipment
Commercial bakers use formulas because their accuracy ensures a consistent final product. Commercial bakers prefer to use weight measurements for greater accuracy. Bakeshop equipment must be properly cared for.

23 Chapter Summary Section 26.2 Bakeshop Ingredients
Flour, liquids, fats, sugars and sweeteners, eggs, leavening agents, and flavorings are ingredients of baked goods. The main difference between baked products is the proportion of ingredients in the formulas.

24 Do you remember the vocabulary terms from this chapter
Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions. The slides in this section include both English and Spanish terms and definitions.

25 scaling pesar en una balanza
How bakers refer to weighing. Así se refieren los panaderos a pesar.

26 percentage porcentaje
A rate or proportion of 100. Una tasa o proporción de 100.

27 sheeter máquina para aplanar masa
A piece of equipment that rolls out large pieces of dough to a desired thickness. Una máquina que aplana con un rodillo grandes pedazos de masa a un espesor deseado.

28 proofing cabinet hornillo para esponjamiento
Also called a proofer, a freestanding metal box on wheels that is temperature- and humidity-controlled. También se denomina proofer, una caja metálica independiente con ruedas que se puede controlar su temperatura y humedad.

29 stack oven horno de niveles
Also called a deck oven; a freestanding rectangular oven with a series of well-insulated compartments stacked on top of one another. Un horno rectangular independiente con una serie de compartimentos aislados y apilados uno encima del otro.

30 convection oven horno de convección
An oven that has a fan that circulates the oven’s heated air. Un horno que tiene un ventilador que hace circular el aire caliente del horno.

31 reel oven horno rotativo
An oven with shelves that move or rotate like a Ferris wheel to bake a quantity of similar items evenly. Un horno con estanterías que se mueven o giran como una rueda para hornear uniformemente una cantidad de artículos similares.

32 springform pan molde con fondo removible
A pan with a clamp used to release the pan’s bottom from its wall. Un molde que tiene un seguro que se usa para despegar el fondo por los lados.

33 tart pan molde para tartas
A shallow pan that ranges in diameter from 4 1/2 to 12 1/2 inches. Un molde poco profundo que tienen de 4 1/2 a 12 1/2 pulgadas de diámetro.

34 sheet pan bandeja A shallow, rectangular pan that comes in full, half, and quarter sizes. Un recipiente poco profundo y rectangular que viene en diferentes tamaños: grande, mediano y pequeño.

35 mold molde A pan with a distinctive shape.
Un molde con una forma distintiva.

36 ring anillo A type of container that has no bottom.
Un tipo de envase que no tiene fondo.

37 hard wheat flour harina de trigo firme
Flour that comes from kernels that are firm, tough, and difficult to cut. Harina que viene de granos que son firmes, duros y difíciles de cortar.

38 gluten gluten A firm, elastic substance that affects the texture of baked products. Una substancia firme y elástica que afecta la textura de los productos horneados.

39 crumb migas The internal texture of a baked product.
La textura interior de un producto horneado.

40 soft wheat flour harina de trigo blando
Flour that comes from a soft wheat kernel. La harina que proviene de un grano de trigo blando.

41 bread flour harina para pan
Flour that has a high gluten-forming protein content to allow bread to rise fully. Harina de tiene un alto contenido de proteínas que forman gluten permitiendo que el pan aumente en volumen.

42 cake flour harina para pasteles o tortas
Flour that is lower in protein than bread flour and pastry flour and produces a softer and more tender product than bread flour. Harina que tiene menos proteína que la harina para pan y la harina para repostería, y produce un producto más suave y blando que la harina para pan.

43 pastry flour harina de repostería
Flour that has a protein content between bread and cake flour. Harina que tiene un contenido de proteínas entre la harina de pan y la de pasteles.

44 staling rancio The process by which moisture is lost, causing a change in the texture and aroma of food. El proceso por el cual se pierde humedad, provocando un cambio en la textura y el aroma de los alimentos.

45 dried milk solids leche en polvo
Milk product used in baked goods. Productos lácteos que se usan en productos horneados.

46 shortening manteca vegetal
In baking, solid fats. Al hornear, grasa sólida.

47 oil aceite A fat that is extracted from plants such as soybeans, corn, peanuts, and cottonseed. Una grasa que se extrae de plantas como la soya, el maíz, el maní y la semilla de algodón.

48 leavening agent levadura
A substance that causes a baked good to rise by introducing carbon dioxide (CO2) or other gases into the mixture. Una sustancia que hace que un producto horneado se expanda en tamaño al introducir dióxido de carbono (CO2) u otros gases en la mezcla.

49 baking soda bicarbonato de sodio
A chemical leavening agent that must be used with acid to give off CO2 gas. Levadura química que se debe usar con un ácido para desprender CO2.

50 baking powder polvo para hornear
A leavening agent made up of baking soda, an acid such as cream of tartar, and a moisture absorber such as cornstarch. Una levadura compuesta de bicarbonato de sodio, un ácido como la crema tártara, y un absorbente de humedad, como la maicena.

51 yeast levadura A living organism used as a leavener.
Organismo vivo que se usa para fermentar.

52 fermentation fermentación
A process in which yeast breaks down sugars into carbon dioxide gas and alcohol. Proceso en el que la levadura transforma los azúcares en dióxido de carbono y alcohol.

53 dough masa para amasar Combination of dry and liquid ingredients for a baked product; contains less liquid than a batter. Combinación de ingredientes líquidos y sólidos para un producto horneado; contiene menos líquido que la masa para batir.

54 beat batir Agitating ingredients vigorously to add air or develop gluten. Agitar vigorosamente los ingredientes para añadir aire o desarrollar el gluten.

55 blend mezclar Mixing or folding two or more ingredients together until they are evenly combined. Mezclar o incorporar dos o más ingredientes hasta combinarlos de manera uniforme.

56 cream batir Vigorously combining softened fat and sugar to add air.
Combinar la grasa y el azúcar con firmeza para añadir aire.

57 cut in mezclar To mix solid fat with dry ingredients until lumps of the desired size remain. Mezclar grasa sólida con ingredientes secos hasta obtener trozos del tamaño deseado.

58 fold incorporar Gently adding light, airy ingredients such as eggs to heavier ingredients by using a smooth circular movement. Añadir cuidadosamente los ingredientes más ligeros, como los huevos, con un movimiento circular uniforme.

59 knead amasar Working a dough by hand or in a bench mixer with a dough hook to develop gluten and evenly distribute ingredients. Trabajar la masa a mano o en un mezclador que tiene un gancho especial para desarrolar el gluten y distribuir los ingredientes de manera uniforme.

60 sift cernir Passing dry ingredients through a wire mesh to remove lumps, blend, and add air. Pasar los ingredientes secos por un colador para sacar los grumos, mezclar y agregar aire.

61 stir revolver (remover)
Gently blending ingredients until they are combined. Combinar suavemente los ingredientes hasta que estén mezclados.

62 whip batir Vigorously beating ingredients to add air.
Mezclar vigorosamente los ingredientes para añadir aire.

63 imprecise impreciso Inexact. Inexacto.

64 invaluable inestimable
Very helpful. Muy útil.

65 surround rodear Enclose. Encerrar.

66 contrubition contribución
Role. Papel.

67 End of Chapter 26 Baking Techniques


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