1. Bakeshop Production BASIC PRINCIPLES AND INGREDIENTS

2. Bakeshop Principles Although not all establishments have their own bakes shops, it is important to understand the basic processes and ingredients common to nearly all baking. Bakery items are made up the same few ingredients; flour, shortening, sugar, eggs, liquid, and leavening. Accuracy in proportions and procedures are important.

3. Formulas and Measurements BAKERS USE FORMULAS,NOT RECIPES All ingredients must be weighed. Measurement is by weight rather than volume, because weight is more accurate. Professional bakers’ recipes do not call for ingredients ‘by the cup’. The bakers’ term for weighing ingredients is called scaling

4. WATER EGGS MILK May be measured in volume because they weigh 1 kilogram per litre. Small quantity items, such as extracts may be measured in teaspoons and table spoons

5. Expresses the amount of weight for each ingredient in relation to the flour. Flour is always 100% (if two kinds of flour are used their total is 100%) Baker’s Percentages

6. Percentage Example INGREDIENTPERCENTAGEWEIGHT CAKE FLOUR100%2500 g SUGAR100%2500 g POWDER5%125 g SALT2.5%60 g SHORTENING50%1250 g MILK60%1500 g EGG WHITES60%1500 g 377.5%9435 G

7. DETERMINING A NEW BATCH AMOUNT The previous recipe made 9435 grams of batter. (over 12 lbs) To adjust this formula to accommodate a 3000 gram(6lb) batter, the total ingredient percentage is required to determine the flour amount. 3000g÷377.5% = 3000 g ÷ 3.775= =794.7 grams = 800 grams flour

8. EXAMPLE #2 - WHITE CAKE INGREDIENTPERCENTAGEWEIGHT CAKE FLOUR100%1500 g SUGAR100% POWDER4% SALT1% SHORTENING50% MILK75% EGG WHITES33% VANILLA2%

10. EXAMPLE #2 - WHITE CAKE INGREDIENTPERCENTAGEWEIGHT CAKE FLOUR100%1500 g SUGAR100%1500 g POWDER4% SALT1% SHORTENING50%750 g MILK75% EGG WHITES33% VANILLA2%

11. Page 917 - French Bread Convert the formula to accommodate a 6125 gram weight for the bread. Example in Text

12. Flour Conversion 6125 g ÷ 163% = 6125 ÷ 1.63 = =3757.668 =3750 grams

13. New bread weight INGREDIENTPERCENTAGEWEIGHT WATER58% YEAST, FRESH3% BREAD FLOUR100%3750 g SALT2%

14. NEW FORMULA INGREDIENTPERCENTAGEWEIGHT WATER58%2175 g YEAST, FRESH3%112.5 g BREAD FLOUR100%3750 g SALT2%75 g

15. GLUTEN DEVELOPMENT

16. GLUTEN A substance made up of the proteins in flour, that gives structure to baked goods. Gluten develops when the proteins absorb water. When kneaded the gluten forms long elastic strands. The strands capture the gases in tiny pockets and the dough rises. The gluten coagulates when heated and adds structure to the product. A substance made up of the proteins in flour, that gives structure to baked goods. Gluten develops when the proteins absorb water. When kneaded the gluten forms long elastic strands. The strands capture the gases in tiny pockets and the dough rises. The gluten coagulates when heated and adds structure to the product.

17. Controlling the Gluten Flour is made up mostly of starch, however, it is the protein in the flour that enables the gluten to provide structure to the product. Only wheat flour develops gluten. Gluten is controlled differently, depending on the product being prepared. For example, yeast breads require more gluten than baked goods.

18. Adjusting Gluten 1) FLOUR - the protein content determines the strength or weakness of the flour. a. Strong flours have a high protein content and develop strong gluten. b. Weak flours have a low protein content and are better suited for cakes.

19. 2) SHORTENING - Fats in baking are called shortenings because they shorten the gluten. a. The shortening surrounds the particles and lubricates then, therefore they do not stick together. b. Fats are tenderizers c. Breads have less fat than cakes and pastries.

20. 3) LIQUID - Gluten proteins must absorb water before they can develop elasticity. a. The amount of water affects the toughness of the dough. b. Pie crusts and cookies are made with less liquid to make them tender.

21. 4) MIXING METHODS - a. The more a dough or batter is mixed, the more the gluten develops. b. Bread doughs require longer kneading in order to develop the gluten adequately. c. Muffins, batters, pastry require much less mixing.

22. 1. Formation and expansion of gases - Oxygen becomes trapped and doughs or batters rise. Heat activates gases and causes them to expand, thus expanding the product. 2. Trapping of gases- As gases form they are trapped in the stretchable network formed by the proteins. Without gluten or egg protein the gases would escape and the product would not rise. The Baking Process

23. 3. Coagulation of Proteins - The proteins in baking, gluten and eggs, coagulate as they are heated. This gives structure to the product. Baking temperature is important. Not too hot or too low. 4. Gelatinization of starches - The starches (flours) absorb moisture and expand. They become firm during heating. 5. Evaporation of water- A small percentage of water evaporates during baking.

24. The Baking Process 6. Melting of Shortening- As fats melt they surround the air cells and make products tender. 7. Crust formation and browning- Browning occurs when the carbohydrates (the sugars) caramelize. This adds to the overall flavor. The crust is formed as the water evaporates and leaves it dry.

25. Staling - the change in baked goods due to to change in structure The texture and aroma of baked goods changes in its structure and from moisture loss. Stale baked goods become firmer, drier, and more crumbly.

26. To delay staling: 1. Protect the product from air. i. Wrapping baked goods can help. Bread products should be served fresh. 2. Add moisture retainers to the formulas. i. Products high in fats and sugars keep longer. 3. Freezing. i. Freeze before the product becomes stale. Frozen breads should be reheated and served immediately.

27. The Ingredients FLOURS FATS SUGARS LIQUIDS EGGS LEAVENING AGENTS SALT, FLAVORINGS, SPICES

28. FLOURS, MEALS, STARCHES WHITE FLOUR Milled from wheat kernels after the outer covering, bran, has been removed. 63% - 73% starch. 7% - 15% protein Balance is made up of moisture, fat, sugar, minerals. Wheat flour is the source of the protein gluten.

29. Flour is selected on its gluten content. Flours high in gluten and called strong. Flours low in gluten are called weak. Rye, Barley, Oats contain gluten proteins, but they do not develop as in wheat flour.

30. Bread flour, Cake flour, Pastry flour 1. BREAD FLOUR - A strong flour used for making breads, hard rolls, and products that require high gluten. 2. CAKE FLOUR - Made from soft wheat and has a low gluten content. It has a soft smooth texture and is pure white in color. It is used for cakes and delicate baked goods that require low gluten content. 3. PASTRY FLOUR - is in between bread and cake flour in gluten content. It has the creamy color of bread flour. It is used for cookies, pastry, biscuits.

31. Whole Wheat Flour The entire wheat kernel, including the bran and the germ, are ground for wheat flour. 100% whole wheat bread can be heavy because the bran edges cut the gluten strands. Most whole wheat breads are strengthened by white bread flour. The entire wheat kernel, including the bran and the germ, are ground for wheat flour. 100% whole wheat bread can be heavy because the bran edges cut the gluten strands. Most whole wheat breads are strengthened by white bread flour.

32. RYE FLOUR The next most popular flour. Rye flour does not develop gluten. Must be mixed with other hard flours. Rye flour is available in light, medium, and dark. The next most popular flour. Rye flour does not develop gluten. Must be mixed with other hard flours. Rye flour is available in light, medium, and dark.