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RAW MATERIALS USED IN THE BAKERY FLOUR FATS SUGAR LIQUIDS EGGS LEAVENING AGENT SALT, FLAVORING, AND SPICES
ESSENTIAL INGREDIENTS USED IN BAKERY AND CONFCETIONARY FLOUR SUGAR FAT EGG RAISING AGENT SALT WATER
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
ROLE OF RAW MATERIALS
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
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
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
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
RAISING AGENT It helps rise the dough It will increase the volume of the product It gives structure to the product
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
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
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.
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
METRIC CONVERSION FACTORS
WEIGH 1 ounce = 28.35 gm 1 gram = 0.035 ounce 1 pound = 454 gm 1 kg = 2.2 pounds
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
LENGTH 1 inch = 25.4 mm 1 cm = 0.39 inch 1 meter = 39.4 inch’s
TEMPERATURES To convert Fahrenheit to Celsius subtract 32 than multiply by 5/9 To convert Celsius to Fahrenheit multiply 9/5 than add 32
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
CONTROLING GLUTEN DEVELOPMENT Selection of flour Shortening Liquid Mixing methods
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
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
Staling can be slowed by these techniques Protecting the product from air Adding moisture retainers to the formula freezing
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