1. Welcome

2. RAW MATERIALS USED IN THE BAKERY
FLOUR
FATS
SUGAR
LIQUIDS
EGGS
LEAVENING AGENT
SALT, FLAVORING, AND SPICES

3. ESSENTIAL INGREDIENTS USED IN BAKERY AND CONFCETIONARY
FLOUR
SUGAR
FAT
EGG
RAISING AGENT
SALT
WATER

4. 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

5. ROLE OF RAW MATERIALS

6. 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

7. 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

8. 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

9. 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

10. RAISING AGENT It helps rise the dough
It will increase the volume of the product
It gives structure to the product

11. 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

12. 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

13. 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.

14. 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

15. METRIC CONVERSION FACTORS

16. WEIGH 1 ounce = 28.35 gm 1 gram = 0.035 ounce 1 pound = 454 gm
1 kg = 2.2 pounds

17. VOLUME 1 fluid ounce = 29.57 ml 1 ml = 0.034 fluid ounce
1 cup = 237 ml
1 quart = 946 ml
1 liter = fluid ounce

18. LENGTH
1 inch = 25.4 mm
1 cm = inch
1 meter = inch’s

19. TEMPERATURES
To convert Fahrenheit to Celsius subtract 32 than multiply by 5/9
To convert Celsius to Fahrenheit multiply 9/5 than add 32

20. 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

21. CONTROLING GLUTEN DEVELOPMENT
Selection of flour
Shortening
Liquid
Mixing methods

22. 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

23. 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

24. Staling can be slowed by these techniques
Protecting the product from air
Adding moisture retainers to the formula
freezing

25. THANK YOU