1. Chapter 4 Bakeshop Ingredients

2. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Flours Consist of five nutrients: –Fat (<1%) –Minerals (<1%) –Moisture (<15%) –Starches (63-77%) –Proteins (up to 70%)

4. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Classification of Wheat Winter wheat Spring Wheat

5. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Protein Content of Flours

7. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Sugars and Sweeteners They come in many forms: –Turbinado –Sanding –Granulated –Brown –Superfine or castor –Powdered or confectioner’s –Fructose

10. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Liquid Sweeteners Achieve the same benefit as sugar except for leavening –Corn syrup –Glucose –Invert sugar –Honey –Malt –Maple syrup –Molasses

11. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Stages of Cooked Sugar

13. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Composition of an Egg

21. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Egg Grades

22. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Thickeners Starches are thickening agents –Cornstarch –Arrowroot –Tapioca Gelatins are thickeners derived from collagen –Granulated –Sheet or leaf

23. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Exotics Improved transportation has increased availability of exotics –Figs –Gooseberries –Guava –Lychees –Persimmons –Pomegranates –Prickly pears –Star fruits

27. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Pomes Tree fruits with thin skin and firm flesh surrounding many small seeds –Quince –Apples

30. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Pomes Pears

31. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Purchasing and Storing Preserved Fruit Extend the shelf life of fruits in essentially fresh form They are: –Irradiation –Acidulation –Canning –Freezing –Drying

35. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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