1. Chapter 4
Bakeshop Ingredients

2. Flours Provide bulk and structure to baked goods.
They are produced when grain kernels are ground to powder.
Grains are grasses that bear edible seeds.
Wheat flour is the most important ingredient in the bakeshop.

3. Flours Consist of five nutrients: Fat (<1%) Minerals (<1%)
Moisture (<15%)
Starches (63-77%)
Proteins (up to 70%)

4. Classification of Wheat
Winter wheat
Spring Wheat

5. Types of Flour Among the primary types of wheat flour: Cake flour
Pastry flour
All-purpose flour
Bread flour
High-gluten flour
Vital Wheat Gluten
Durum flour

6. Protein Content of Flours

7. Specialty Flours
Among the types of flour used in the bake shop are the following specialty flours:
Whole-wheat flour and wheat germ
Nonwheat or composite flours such as:
Rye flour
Cornmeal
Oats
Rice flour

8. Sugars and Sweeteners Are carbohydrates
Provide flavor and color and tenderize
Provide food for yeasts
Serve as preservatives and act as creaming or foaming agents
Are classified as either:
Simple or single
Complex or double

9. Sugars and Sweeteners They come in many forms: Turbinado Sanding
Granulated
Brown
Superfine or castor
Powdered or confectioner’s
Fructose

10. Liquid Sweeteners
Achieve the same benefit as sugar except for leavening
Corn syrup
Glucose
Invert sugar
Honey
Malt
Maple syrup
Molasses

11. Sugar Syrups Sugar is a key ingredient in the bakeshop.
It can be incorporated in its dry form or when liquefied into a syrup.
Sugar syrups take two forms:
Simple syrups, mixtures of sugar and water
Cooked syrups, made of melted sugar cooked until it reaches a specific temperature
The syrup’s density is dictated by the purpose.

12. Stages of Cooked Sugar

13. Fats
Are the general term for lard, butter, margarine, shortening and oil.
They provide color, add moisture and richness.
They also assist with leavening, help extend shelf life and produce tender baked goods.
With proper mixing fat particles are distributed evenly causing fat and liquid to emulsify.

14. Types of Fats
Butter is the fatty substance produced by agitating cream.
Butter contains at least 80% milkfat and may or may not contain salt.
It comes in many forms:
Salted butter
European-style butter
Whipped butter
Clarified butter

15. Types of Fats (cont.) Lard is rendered pork fat.
Margarine is manufactured from animal or vegetable oil.
Oil may be extracted from a variety of plants; unlike butter or solid fats, oil blends thoroughly into a mixture
Any fat is a shortening and tenderizes the product.
Hydrogenation process hardens liquid fats
Consumption of excess trans fats, a by product of hydrogenation, is a risk factor for diseases

16. Milk and Dairy Products
Provide texture, flavor, volume, color and nutritional value for cooked or baked items.
Highly perishable, milk is an excellent breeding ground for bacteria.
Pasteurization destroys pathogenic bacteria
Milk can be:
Whole
Evaporated
Sweetened condensed
Dry powder

17. Milk and Dairy Products
Cream is rich milk containing at least 18% fat
Half-and-half
Light cream, coffee cream and table cream
Whipping cream
Heavy cream
Clotted cream
Cultured dairy products are produced by adding specific bacteria to fluid dairy products
Buttermilk
Sour cream
Crème fraîche
Yogurt

18. Cheese
Cheese is milk protein coagulated and then separated (whey from curd).
One of the oldest and most widely known foods to man, cheese comes in various forms:
Fresh
Cream
Farmer’s, baker’s and quark
Mascarpone
Ricotta

19. Eggs
Eggs leaven, flavor, thicken, enrich and tenderize yeast and extend shelf life of some baked goods.
Yolk is the bright yellow portion containing most of the minerals and vitamins and all the fat.
Albumen, or egg white, is clear, containing half the protein.
Chalazae cords anchor the yolk in place.

20. Composition of an Egg

21. Egg Grades

22. Thickeners Starches are thickening agents
Cornstarch
Arrowroot
Tapioca
Gelatins are thickeners derived from collagen
Granulated
Sheet or leaf

23. Fruits Add flavor, moisture, texture, body and taste to baked goods
Are organs developed from the ovary of a flowering plant containing one or more seeds
They are a perfect snack food and a key ingredient in the pastry chef’s pantry

24. Berries Small, juicy fruits that grow on vines and bushes worldwide
Thin skinned with many tiny seeds, they must ripen on the vine
Blackberries
Blueberries
Cranberries
Currants
Raspberries
Strawberries

25. Citrus Thick bitter rind, with colored skin known as zest
Flesh is segmented and juicy, acidic and aromatic with flavors ranging from bitter to tart to sweet
Grapefruits
Kumquats
Lemons
Limes
Oranges
Tangerines

26. Exotics Improved transportation has increased availability of exotics
Figs
Gooseberries
Guava
Lychees
Persimmons
Pomegranates
Prickly pears
Star fruits

27. Grapes
The single largest fruit crop in the world, owing to wine making.
They are berries that grow on vines in large clusters and are classified by color
Red flame grapes
Thompson seedless grapes
Concord
Ribier
Emperor

28. Melons
Members of the gourd family, they can be divided into two groups:
Sweet (cantaloupes and honeydew)
Watermelons
Sweet melons have tan, green or yellow netted or farrowed rind with dense, fragrant flesh.
Watermelons have thick, dark green rind surrounding crispy, watery flesh.

29. Pomes
Tree fruits with thin skin and firm flesh surrounding many small seeds
Quince
Apples

30. Pomes
Pears

31. Stone Fruits Or drupes, are related to the almond
They have thin skins, soft flesh and one woody stone, or pit.
They are fragile, easily bruised, difficult to transport and have a short shelf life.
Apricots
Cherries
Peaches and nectarines
Plums

32. Tropicals
Native to hot, tropical or subtropical regions, now readily available
All can be eaten fresh, without cooking
Bananas
Dates
Kiwis
Mangoes
Papayas
Passion fruits
Pineapples

33. Purchasing Fresh Fruit
Grading is based on size, uniformity of shape, color and texture as well as absence of defects.
Ripened fruit becomes softer, its acid content declines and it becomes sweeter, more flavorful and aromatic.
Ripening can be delayed by chilling.

34. Purchasing and Storing Preserved Fruit
Extend the shelf life of fruits in essentially fresh form
They are:
Irradiation
Acidulation
Canning
Freezing
Drying

35. Flavorings
Are used to give baked goods, creams and confections flavors
Salt
Emulsions and extracts (such as vanilla)
Coffee
Chocolate
Herbs and spices
Nuts
Alcoholic beverages