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Welcome. RAW MATERIALS USED IN THE BAKERY  FLOUR  FATS  SUGAR  LIQUIDS  EGGS  LEAVENING AGENT  SALT, FLAVORING, AND SPICES.

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Presentation on theme: "Welcome. RAW MATERIALS USED IN THE BAKERY  FLOUR  FATS  SUGAR  LIQUIDS  EGGS  LEAVENING AGENT  SALT, FLAVORING, AND SPICES."— Presentation transcript:

1 Welcome

2 RAW MATERIALS USED IN THE BAKERY  FLOUR  FATS  SUGAR  LIQUIDS  EGGS  LEAVENING AGENT  SALT, FLAVORING, AND SPICES

3 ESSENTIAL INGREDIENTS USED IN BAKERY AND CONFCETIONARY  FLOUR  SUGAR  FAT  EGG  RAISING AGENT  SALT  WATER

4 OPTIONAL INGREDIENTS USED IN BAKERY AND CONFCETIONARY  MILK AND MILK PRODUCTS  DRY FRUITS, NUTS AND PEELS  FRESH FRUITS  FLAVOURS  CHEMICALS  CHOCOLATE  COCOA POWDER  CORN FLOUR  FRUITS JAMS  COLOURS  SPICES

5 ROLE OF RAW MATERIALS

6 FLOUR  Act as binding agent  Adds the nutritional value  Builds the structure  Holds the other ingredient together  Back bone of the bakery product  Affects the shelf quality  Important for the flavor

7 SUGAR  Is used as sweetener  Acts as an energy food for yeast activity  Produces CO2 that raise the dough fabric  Retains the moisture  Caramelizes when heated  Gives nutritional value  It will used for decorating purpose  Improves the toasting quality

8 FAT  It provides the nutritional value  Makes the product tender and palatable  Helps retain air during creaming  Gives softness  Improves the taste and shelf life  Gives good flavor and colour  Increase eating quality of the product

9 EGG  Have a nutritional value  Act as a binding agent  Improve the product taste  Add flavor  Give softness to the products  Give moisture to the product  During beating, small air cells are incorporated in the batter

10 RAISING AGENT  It helps rise the dough  It will increase the volume of the product  It gives structure to the product

11 SALT  Helps control the yeast activity  Improves the flavor  Enhance the natural flavor of other ingredients  Certain cakes have more sugar in the formula, so salt helps cut down the excessive sweetness  Improve the WAP  Controls the production of unwanted acids in dough

12 WATER  Gives moisture to the product  Combines all the dry ingredient together  Builds structure of the bakery product  Controls the consistency of the dough or batter  Helps develop the gluten  Improve the keeping quality

13 PRINCIPLES OF BAKING  The most of the bakery products are made of the some few ingredient ( flour, shortening, sugar, egg, water and raising agent )  The importance of measurement, not only for portion control and cost control but also for consistency in the quality of the final product  The possible to cook many foods without measuring anything. But, in bakery, measurement is absolutely essential.

14 FORMULAS AND MEASUREMENT  Baker’s term for weighing out ingredients is scaling  Baker’s generally talk about “FROMULAS” rather than “RECIPES”  The bakery is much like a chemistry laboratory both in the scientific accuracy of all the procedure

15 METRIC CONVERSION FACTORS

16 WEIGH  1 ounce = gm  1 gram=0.035 ounce  1 pound=454 gm  1 kg=2.2 pounds

17 VOLUME  1 fluid ounce=29.57 ml  1 ml=0.034 fluid ounce  1 cup= 237 ml  1 quart= 946 ml  1 liter= 33.8 fluid ounce

18 LENGTH  1 inch =25.4 mm  1 cm= 0.39 inch  1 meter= 39.4 inch’s

19 TEMPERATURES  To convert Fahrenheit to Celsius subtract 32 than multiply by 5/9  To convert Celsius to Fahrenheit multiply 9/5 than add 32

20 GLUTEN  Gluten is a substance made up of proteins present in wheat flour  The gluten to be developed, the proteins must first absorb water. Than, as the dough or batter is mixed or kneaded, the gluten forms long, elastic strands  The dough or batter is leavened, these strands capture the gases in tiny pockets or cells and we say product RISE  It gives structure and strength to baked goods

21 CONTROLING GLUTEN DEVELOPMENT  Selection of flour  Shortening  Liquid  Mixing methods

22 BAKING PROCESS  Formation and expansion of gases  Trapping of the gases in the air cells  Coagulation of proteins  Gelatinization of starches  Evaporation of some of the water  Melting of shortening  Browning of the surface and curst formation

23 STALING  Staling is the change in the texture and aroma of baked goods due to the change in structure and the loss of moisture by the starch granules  Stale baked goods have lost their fresh baked aroma, texture and more crumbly than fresh products

24 Staling can be slowed by these techniques  Protecting the product from air  Adding moisture retainers to the formula  freezing

25 THANK YOU


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