1. 8.1
Bakeshop Basics

2. Ingredients Category Examples Strengtheners Fats/Shortening Sweeteners
Flour, eggs, milk powder
Fats/Shortening
Butter, oils
Sweeteners
Sugars, syrups
Flavorings
Vanilla, nuts
Leaveners
Baking powder, Baking soda, yeast, steam, air (chemical, organic, physical)
Thickeners
Cornstarch, flour, eggs
Liquids
Water, milk, cream, eggs, honey, molasses, butter
Additives
Food coloring

3. Strengtheners
Provide stability ensuring baked items don’t collapse once removed from oven
Includes:
Flour several types…later
Egg proteins (whites & yolk)
Dry milk powder

4. Fats/Shortenings
Contribute moistness, flavor, tenderness, and keeps baked goods fresh longer
Lipids ‘shorten’ doughs by coating them, preventing water absorption and structure formation
Fats that are rubbed or rolled in create flakiness, when creamed result in a smooth, soft, cake-like texture
Shortening is 100% fat; butter 85%
Emulsifiers (high ratio) mono & diglycerides increase fat dispersion in a batter, allowing for a higher ratio of water and sugar to flour, producing a moister, more tender, finer crumb cake

5. Sweeteners Add flavor and color, Browning, Caramelization
Tenderizes by interfering with gluten formation, protein coagulation, and starch gelatinization: delaying formation of structure
Moistens because of its hygroscopic nature
Contributes to aeration

6. Leaveners- Process Allow products to rise (leaven)
“As gases expand from the heat of the oven, the force from these expanding gases pushes on the wet flexible cell walls causing them to stretch. As long as structure builders stretch without excessive breaking, volume increases. When baked goods are removed from the oven, gases contract back to their original volume. Products with strong structure retain their shape. Those with weak structure-like soufflés and underbaked cakes-shrink in size as the gases contract.”
-Figoni, Paula, “How Baking Works”. Wiley 2004

7. Leaveners- Categories
Leavening agents by type:
Air
Steam
Carbon dioxide (alcohol, ammonoia)
Leavening agents by methods:
Physical
Organic (Biological)
Chemical

8. Leaveners Ingredients -Physical
Steam (water vapor)
Forms when water, milk, eggs-any moisture containing ingredient is heated
Can expand to occupy over 1600 times more space than water
All baked goods rely on steam for at least some of their leavening
Also discuss bread crust & choux pastry

9. Leaveners Ingredients -Physical
Air
Added by physical means:
Foaming method: whipped egg whites, angel food/sponge
Creaming method: beat ingredients (fat & sugar) until soft, smooth and creamy, homogeneous, not separated, and without particles (sugar)
whipping, sifting, folding, kneading, stirring
Small air bubbles added during mixing stage are “seed” cells. During baking steam and carbon dioxide migrate to seed cells, enlarging them
No new air cells are created

10. Leaveners Ingredients- Organic (Biological)
Yeast
Microscopic fungus, breaks down sugars and carbohydrates (if amylase is present) during fermentation , giving it the energy to reproduce and waste CO2 and alcohol. The carbon dioxide leavens and the almost equal amount of alcohol evaporates and expands during early stages of baking, adding to “oven spring”.
Fermentation also produces flavor: preferments/starter

11. Leaveners Ingredients- Organic (Biological)
Yeast: Factors affecting fermentation
Temperature:
Amount of Salt
Retards yeast fermentation
% (BP) is generally used
32-34°F.
Dormant
50°F.
Beginning activity
60-70°F.
Slow activity
70-95°F.
Optimum activity
°F.
Reducing activity
°F.
Yeast die

12. Leaveners Ingredients- Organic (Biological)
Yeast: Factors affecting fermentation
Sugar amount
Small quantities ≤ 5% (BP) increase yeast activities
Large quantities ≥ 10% (BP) slow fermentation
Sweet doughs often use a sponge, allowing for fermentation, adding sugar with rest of ingredients, or using osmotolerant yeast.
Sugar type
Sucrose, glucose, fructose are fermented quickly
Maltose is fermented slowly
Lactose is not fermented at all

13. Leaveners Ingredients- Organic (Biological)
Yeast: Factors affecting fermentation pH
Optimum is 4-6
Above and below fermentation slows (as yeast ferments it produces acids that lower it to that range
Antimicrobial agents
Can slow or stop fermentation– calcium proprionate, cinnamon
Yeast amount
The more yeast the faster the fermentation

14. Leaveners Ingredients- Organic (Biological)
Yeast: Type
Fresh Compressed
Moist cake or block, 30% yeast
Refrigerate up to 2 weeks, wrapped in plastic
Frozen, 3-4 months
Light grayish color
Do not use if dark, dry, or off aroma
Dissolve in twice its weight 100°F. water

15. Leaveners Ingredients- Organic (Biological)
Yeast: Type
Dry Active
Spray-dried to <10% moisture
Harsh treatment, 25% dead cells
Glutathione, detrimental to quality of dough
Dissolve in 4x weight ° water
Use about half (.4) as much as compressed
Once opened, shelf life or a couple months, longer if refrigerated or frozen

16. Leaveners Ingredients- Organic (Biological)
Yeast: Type
Instant
Can (and should) be directly added to dough
Gentler method, more live yeast
More vigorous than compressed or dry active
Best for shorter fermentation
Use a % as much as compressed
Initial dough temperature should be between 70-95°F
Shelf life unopened- 1 year, refrigerate several months or freeze

17. Chemical Leaveners Baking Soda: Sodium bicarbonate: NaHCO3
Alkaline, base
Releases carbon dioxide CO2 when both acid and moisture are present
Must be baked at once to prevent leavening loss
Common acids used
Buttermilk, sour cream, lemon juice, honey, molasses, fresh fruit

18. Chemical Leaveners
Baking Powder: mixture of baking soda and one or more acids generally cream of tartar NA2SO4 and sodium aluminum sulfate Al2[SO4]3 (SAS) or monocalcium phosphate CAH4[PO4]2 (MCP)
Single acting: not often used, only needs moisture for reaction
Double acting: most common, reacts with moisture and provides a secondary reaction with heat
Baking Ammonia: provides a rapid release in dry, large surface area products (crackers)

19. More on Chemical Leavening
As baking soda comes in contact with an acid such as sour cream, thousands of tiny bubbles (CO2) are released. When heated the bubbles expand, causing the product to rise.
Baking powder, which already has the acid, produces CO2 when combined with water. Double Acting baking powder releases CO2 a second time under the influence of heat.

20. CHEMICAL LEAVENING WEIGHT
Ounce per cup
Ounce per tsp.
Gram per tsp.
Cream of Tartar
5.1
.1058
3.0
Baking Powder
6.9
.1437
4.07
Baking Soda
8.4
.1750
4.96
CHEMICAL LEAVENING
GUIDLINES FOR FLOUR
For 1 cup/4.4 oz./125 g. flour
Volume
Weight
Ratio (FW)
Baking Powder
1 tsp.
4 g.
48:1 (2%)
32:1 (3.2%)
Baking Soda
¼ tsp.
1.25 g.
192:1 (.5%)
100:1 (1%)
SINGLE ACTING BAKING POWDER FORMULA
For 1 tsp.
Volume Ratio
Weight
Ratio
Cream of Tartar
½ tsp. 2 12
Baking Soda
¼ tsp. 1 10
Cornstarch 5
Note: best if baked within a couple minutes of mixing.
SELF-RISING FLOUR FORMULA
Volume
Weight
% to Flour
Flour
1 cup
4.4 oz.
(125 g.) -
Baking Powder
1.5 tsp.
.215 oz.
(6 g.)
3.1% FW
4.88% FW
Salt, table
.5 tsp
.107 oz.
(3 g.)
1% FW
2.43% FW
For low-protein Southern: substitute 33% cake flour.

21. Baking Soda Amounts for Common Acids
Rule of Thumb
Baking Soda Amounts for Common Acids
Use ½ teaspoon baking soda for:
1 cup
Buttermilk, yogurt, sour cream
¾ cup
Brown sugar, molasses, honey
½ cup
Cocoa powder (not Dutch-process)
1 ½ tea.
Cream of tartar
1 tea.
Lemon juice, vinegar

22. CHEMICAL LEAVENING
TYPE/PROPERTIES
Leavening Acid
 % CO2 released
Activation
Temp. °F
Mix
Bench
Bake
Cream of Tartar 70
Min. 30
Monocalcium phosphate (MCP) 60 40
Anhydrous monocalcium phosphate (AMCP) 15 35 50
Sodium aluminum pyrophosphate (SAPP) 28 8 64
Sodium aluminum sulfate (SAS)
100
Sodium aluminum phosphate (SALP) 22 9 69
Dimagnesium phosphate (DMP)
Dicalcium phosphate dehydrate (DCPD)
Glucono-delta-lactone (GDL) 25

23. Thickeners
Include:
Gelatin
Flour
Arrowroot
Cornstarch
Eggs
Thickeners combined with stirring process determine the consistency of the finished product
Crème anglaise (sauce) → custard (free standing)

24. Thickeners Can thicken by adding thicker ingredients- or reducing
Thickening occurs when water and other molecules in a product move around more slowly
More often we thicken when we add ingredients that:
Cause molecules to entangle: protein coagulation, eggs, custard
Cause water to be trapped inside starch granules: flour/cornstarch, sauce/pie
Cause air bubbles in foams or fat droplets in emulsions to slow water movement: whipped cream, mayo
Prevent water from moving around at all: gelatin

25. Thickeners Some agents both thicken or gel depending on amount
Gelatin, cornstarch, pectin
Others only thicken
Guar gum, gum arabic, waxy maize starch

26. GELATIN VOLUME/WEIGHT EQUIVALENTS Powder VOLUME WEIGHT Gram Ounce
STARCH THICKENING
1 quart liquid
Volume
(Tbsp.)
Weight
(oz.)
% to liquid by weight
Flour (1.0)
-thin
5.45
1.5
4.6875
-medium
7.27
2.0
6.25
-thick
10.9
3.0
9.375
Arrowroot (.5)
2.73
.75
2.343
3.64 1
3.125
Cornstarch (.5)
Potato Starch (.2)
.706 .3
.9375
.941 .4
1.25
1.41 .6
1.875
Rice Flour (.6)
2.57 .9
2.8125
3.43
1.2
3.75
5.14
1.8
5.625
Tapioca, flour (.4)
2.28
3.05 .8
2.5
4.57
Tapioca, quick (.4)
1.88
2.82
GELATIN VOLUME/WEIGHT EQUIVALENTS
Powder
VOLUME
WEIGHT
Gram
Ounce
1 Cup
144.6
5.1
1 Tbsp. 9
.318
1 tsp. 3
.106
½ tsp.
1.5
.053
¼ tsp.
.75
.026
⅛ tsp.
.38
.013
¼ oz. envelope 7
.25
Sheet/Leaf
1 Sheet
3 (avg., see market forms) .1
9.4 Sheets
28.35
1.0
GELATIN HYDRATION & MELTING
Gelatin
Water
Powder
1 part
5 Part
Sheet
Enough to
submerge.
Sheets absorb
5x weight in
water.
Convert from powder to sheet in recipe: calculate water absorbed by sheet (5:1), add more water if called for.
Convert from sheet to powder in recipe: calculate sheet weight, multiply by 5 for water.
MELT to 130°F. for optimum gelling properties. Do not allow solution to boil.
Hydrating in solutions with high concentrations of sugar, salt or dairy will increase hydration time.

27. Flavorings Affects flavor and color Cocoa (more in chocolate section)
Spices
Cinnamon, nutmeg, mace, cloves, ginger, caraway, cardamom, allspice, anise, poppy seed
Salt
Extracts
Flavorful oils taken from ingredients such as vanilla, lemon, almond
Measure accurately so as not to overwhelm finished product

28. Flavorings Flavor profile
Top notes: smells that provide instant impact, volatile flavors are main sources of top notes, fresh fruit and sour aromas
Middle notes: follow top, evaporate slowly, satisfying, caramelized, cooked fruit, egg, cream
Background/base notes: heaviest, long lasting richness
Aftertaste/finish: lingers, basic tastes

29. Flavorings-Types Herbs & Spice
High amounts of volatile oils (essential oils)
Not usually thought of as spices: citrus peel, coffee beans, vanilla pods
Processed Flavorings
Extracts
Infused with alcohol
Liqueurs
Flavor Compounds & Bases
Pureed fruit, chocolate, ground nuts

30. Flavorings-Types Processed Flavors, cont. Flavor Oils Flavor Emulsions
Pressed, very concentrated
Flavor Emulsions
Flavor oils dissolved in water with starch or gum
Died and Encapsulated Flavorings
Vanilla powder
Artificial Flavorings

31. VANILLA VARIETIES
Bourbon-
Madagascar
Uses Bourbon method.
Vanillin 2.4%
Full bodied, fruity, rummy, buttery.
Long finish.
95% of vanilla sold.
India
Bourbon type.
Vanillin 2.0%
Close to Bourbon-Madagascar in quality. Thicker.
Indonesian
Vanillin 2.75% (Java)
Spotty quality.
Mexican
Vanillin 2.0% (Extra, Superior and Buena, other 1.75%)
Sweet, spicy.
Tahitian
Vanillin 1.35%
Floral, very aromatic., licorice.
Quick, up front flavor
Uganda
Bourbon type
Vanillin 2.2%
VANILLA GRADES
Grade A
(Gourmet)
≥5.5”.
No dents, splits, tears, blemishes.
Dark brown to black.
25-35% moisture.
Grade B
(Extract)
4-5.5”.
Minor dents, splits, tears, blemishes.
15-25% moisture.
Grade C
(Industrial)
≤4”.
Major dents, splits, tears, blemishes.
Light brown to black.
Could have <15% moisture
Quality factors to look for:
≥2% Vanillin.
≥5.5” long, with uniform thickness.
25-30% moisture.
Color: dark brown to black.
Aroma: pleasant, deep.

32. VANILLA
WEIGHT/VOLUME
Market Form
Weight per Cup/Tbsp.
Pound
Ounce
Gram
Substitution Notes
Extract .5 8
226.8
1 Tbsp. extract = 1 Tbsp.+ Powder = 1 Tbsp. paste
.03125
14.2
Ground
.2142
3.43
97.2
.0133
6.1
Paste
Powder
Weight per Each/Inch
Bean, whole, gourmet,
25-35% moisture
6-8” length
3.75 g. – 4.50 g.
2” bean = 1 tsp extract
1 bean (6”) = 1 Tbsp. extract
1 bean (6”) = 1 Tbsp.+ powder
1 bean (6”) = 1 Tbsp. paste
1 bean (6”) = 1 g. = ½ tsp. seeds
.55 g g.
Bean, whole, extract,
15-25% moisture
4-6” length
2.85 g. – 3.25 g.

33. VANILLA APPLICATIONS
Item
% Extract (single fold)
Baked Goods, vanilla flavor .5
Baked Goods, enrich other flavor
.25
Cheesecake
.125
Confectionary, cream center
.5 (3 fold)
Confectionary, enrich other flavor
.25 (3 fold)
Custard 2
Frosting
Ice Cream 3
Pudding
Formulas
Vanilla Extract
8 parts alcohol, 80 proof : 1 part bean.
1 tsp. alcohol :
1 inch bean.
Vanilla Sugar
1 part bean : 64 parts sugar.
1 bean : 1 cup sugar for 1 week

34. Liquids Provides moisture and allows gluten to properly develop Milk
Provides flavor, nutritional value and texture
Helps to provide a fine even crumb
Aids in coagulation of egg proteins (custard)

35. Flour

36. Kernel

37. FLOUR GRADES Patent Clear FLOUR GRADES Rye Grade Notes
Made from center of endosperm
- Extra Short / Fancy
40-60 extraction
Lower ash, lower protein
- First Patent
60-70 extraction
- Short Patent
70-80 extraction
- Medium Patent
80-90 extraction
- Long Patent
90-95 extraction
Higher ash, higher protein (closer to bran)
Clear
By-product of patent extraction
- Fancy
From soft wheat often used for pastry flour
- First Clear
From hard wheat often blended with rye or whole wheat
Excellent absorption tolerance
- Second Clear
Low grade
Very dark, high ash
Straight
100 % extraction
Stuffed Straight
Straight with clear added
Reliable absorption tolerance
FLOUR GRADES
Rye
Low protein
Strong flavor
- Light
75% extraction
Blend up to 40 %
- Medium
87% extraction
Blend up to 30%
- Dark
100% extraction
Blend up to 20%

38. FLOUR CHARACTERISTICS All-purpose (cont.)
Clear
13%-16% protein
Darker color
Often used to carry rye
High-gluten
Patent
12.5%-14.5% protein
Used for yeast-raised baked goods (pizza, bagel, hearth bread, hard rolls)
Usually hard red spring wheat
Whole wheat
11%-16% protein
Contains germ and bran (shorter shelf life)
Hard/soft, red/white varities available
Substitute up to 40% without volume loss
Bread
Artisan
Higher ash
10.5%-13.5% protein
Usually hard wheat patent containing malted barley
Used for bread, rolls, croissants, sweet yeast doughs
All-purpose
8%-12% protein
Usually blend of hard/soft wheat (exceptions: King Arthur, hard; White Lilly, soft
FLOUR CHARACTERISTICS
All-purpose (cont.)
Also referred to as H&R (Hotel and Restaurant)
Often bleached, malted and enriched
Used for a wide range of products (rolls, quick breads, biscuits, cookies, pastries)
Self-rising
All-purpose with chemical leavener added
See chemical leavener section for formula
Whole wheat pastry flour
9%-10% protein
Used for non-yeast baked goods (cookie, batter, quick bread, cake)
Pastry
Patent
8%-10% protein
Soft wheat, low protein
Used for cookie, pie, pastry
Cake
6.5%-9% protein
Soft wheat, extra short or fancy patent (high starch)
Often bleached (whiteness, water absorption)
Used for cake, hi-ratio cake, biscuits

39. Function of Flour Structure (toughens) Absorbs Water (drier)
Gluten as in yeast breads, pie crust, crisp cookies
Starch (gelatinization) as in cakes, pastry cream, pie fillings
Absorbs Water (drier)
Binds ingredients together
Contributes Flavor
Mild, slightly nutty
Contributes Color
Nut brown to stark white
Adds Nutritional Value
Complex carbs, vitamins, minerals and proteins

40. Note on Absorption Value
In bread dough, starch holds ½ the water, and proteins about ⅓
However, proteins hold 2x their weight in water, while starch holds ¼ to½ its weight
Protein is a better predictor of absorption
Except chlorine bleached (cake), a process which allows for greater absorption, as does the finer grind

41. The Baking Process- Effects of Heat
Gases Form: air, steam, carbon dioxide. Expanding when heated
Gases Trapped: within a streachable network of egg or gluten proteins
Starches Gelatinize: at approximately 140°F. starch granules absorb up to 10x their weight, expanding, and contributing to structure
Proteins Coagulate: at about 160°F., the gluten, dairy and egg proteins provide structure
Fats Melt: steam is released, and fat droplets dispersed, coating starch granules moistening and tenderizing

42. The Baking Process- Effects of Heat
Water Evaporates: steam leavens, batters start to dry out starting from outside
Sugars Caramelize: above 320°F. adding flavor and color
Caryover Baking: products continue to bake once out of oven.
Staling: change in a baked good’s texture caused by moisture loss and starch retrogradation
Rapidly at about 40°F.
Do not refrigerate baked goods unless containing TCS

43. Baking Math

44. Baker’s Percentage
Standardized recipes for bakery products are called formulas
Proportions for each ingredient are given in percentages
A percentage is part of a whole
When using Baker’s Percentage, flour is always 100%
All other ingredients are calculated in relation to the flour
Weight of Ingredient ÷ (Weight of Flour x 100 percent) = Percent of ingredient

45. Basic Bread % Ingredient Weight 100 Flour, bread 10 # 3.75
Oil, neutral
6 oz.
1.25
Salt, D. Kosher
2 oz. 60
Water
6 #
1.5
Yeast, instant
2.5 oz.
166.5

46. 40% Whole Wheat Bread % Ingredient Weight 60 Flour, bread 6 # 40
Flour, whole wheat
4 #
3.75
Oil, neutral
6 oz.
1.25
Salt, D. Kosher
2 oz.
Water
1.5
Yeast, instant
2.5 oz.
166.5

47. BAKING MATH
Baker’s Percentage
Flour = 100%
Calculate IP
(Ingredient Percent)
IW / TFW
Ingredient Weight / Total Flour Weight
Calculate IW
Ingredient Weight
IP x TFW
Ingredient Percent x Total Flour Weight
Calculate TFW
Total Flour Weight
TW / TP
Total Weight / Total Percent
Convert to New Yield: change Total Percentage to decimal. Divide Desired Yield by Total Percentage (decimal) to get New Flour Weight.
NFW = DY ÷ TP