1. Basic Principles of Baking

2. Accurate Measurements Bakers talk about formulas rather than recipes Baking is much like chemistry. It needs to be accurate and precise to be successful Measurement by weight rather than volume is more accurate. Weighing ingredients is called Scaling Only one a few things are measured by volume because they weight 1 POUND Per Pint or 1Kilogram per liter – Water, Milk, and Eggs

3. Accurate Measurement Some things can be measured by count if – Units are fairly standard-example 6 large eggs – When serving are determined by number of units example one baked apple Despite a well written recipe, every cook will not produce identical product. Accuracy of measurement is very important-Human Error

4. Functions of Ingredients Flours, Meals, and Starches – Bread Flour-Strongest flour used for making breads – Cake Flour-Low Gluten or weak flour used to make delicate baked goods – Pastry Flour-Lower in gluten than bread but higher than cake flour. Used cookies, pies, and biscuits Fats – Regular Shortening-good creaming ability-gives batter lightness and leavening power – Emulsified shortening-soft shortening gives cakes a smoother finer texture and make them moist-can substitute with butter or margaine but minus ½ tsp salt from recipe – Butter and Margarine-dough make with butter are hard to handle but are more flavorable – Oils-liquid fat-not used much in baked goods – Lard-the rendered fat of hogs. Not used much in bakeshop

5. Function of Ingredients Sugars Functions – Adds sweetness and flavor – Creates tenderness – Give crust color – Retain moisture – Acts as creaming agent Types – Granulated sugar Regular, very fine, ultra fine, and sanding – Confectioners sugar 10x is the finest and gives smooth texture to icing 6X-standard powdered sugar 4X-courer type used for dusting where the others are too fine

6. Functions of Ingredients Sugars cont Brown sugar and Molasses-Brown sugar can be substituted by white sugar and molasses Corn Syrup-liquid sugar Honey-natural sweetner Malt Syrup-used in yeast breads Liquids – Water-used in breads – Milk-gives texture, flavor, and crust color – Others sources include eggs, molasses and even butter

7. Functions of Ingredients Eggs form – Whole, Frozen, dried Functions – Structure to baked goods-eggs coagulates – Emulsification of fats – Leavening – Moisture – Flavor – Color

8. Functions of Ingredients Leavening Agents-the production or incorporation of gases in baked goods – Yeast- best growth between 70-90 degrees. Killed at 140 degrees – Chemical Leaveners Baking Soda-needs an acid. Chocolate has an acid in it Baking powder-has and acid added to baking soda Air-air is incorporated into batter – Creaming method-beating fat and sugar together to incorporate bubbles – Foaming method-beating eggs to incorporate air Steam

9. Salt, Flavorings, and Spices Salt – Strengthens and conditions gluten – Inhibits yeast growth – Flavor enhancer Chocolate or cocoa Spices-measured by weight unless quantities are so small they need to be measured by measuring spoons Extracts and Emulsions – Extracts-flavorful oils dissolved in alcohol – Emulsion- flavorful oils mixed with water to aid emulsifiers