1. Day 1 Review Syllabus Project/ Report Metric weights Review function of ingredients Review Baker’s % Bread formulation Cake Formulation Recipe Conversion Costing product Pricing product

2. Report For Day 2- Bring in any pre-packaged baked item from the store. Pick 1 listed ingredient and confirm with Chef Research and prepare a written report- 500 word minimum Papers are due Day 14- Use MLA and minimum 2 sources-.org or.edu

3. Formula development Each person: Develop a Vegan plated dessert Completed report is due Day 14 Give a brief 3-5 minute Powerpoint presentation on your formula development

4. Formula Development Use spreadsheet on Blackboard All formulas should be in Baker’s % as well as weighed amounts Take photos of initial product and each formulation Put into a short powerpoint and e- mail to me by Day 14

5. Words, Phrases, and Concepts Formulas Scale capacity Scale readability Density Viscosity Baker’s math

6. Importance of Accuracy Most bakery items: –Are all made of the same ingredients. –Differ only in method of preparation or the proportion of ingredients. –Small changes can have a large effect on the quality of a product. Kitchen chefs make adjustments along the way; pastry chefs often cannot. Examples: soup and bread.

7. Balances and Scales Two main types: –baker’s balance –digital electronic Precision of a scale depends on: –Scale design While many electronic scales are more precise than baker’s balances, this is not always the case. Electronic scales vary in their precision. –Whether scale is well-maintained –Whether scale is properly calibrated

8. Balances and Scales Check that your scale works properly using a standard weight on a daily basis. If necessary, recalibrate scale.

9. Balances and Scales Know your scale’s: Capacity: the maximum amount that it can weigh. Readability: the smallest weight that can be read off display panel. Example: 11 lb. x 0.1 oz. Example: 5.0 kg, d = 1 g

10. Balances and Scales Readability of a scale is not the smallest amount that the scale can accurately weigh. Smallest quantity to be weighed = scale readability x 10 Example: Accuracy = 1 gram x 10= 10 g Example: Accuracy= 0.1 ounce x 10 = 1 oz.

11. Balances and Scales With digital electronic scales: Vibrations and breezes cause readings to fluctuate. Hot pans and cold bowls cause readings to drift. Nearby induction burners (magnetic fields) and use of plastic weighing containers (static electricity) can disrupt readings.

12. Density and Thickness Density is a measure of the compactness of particles, or molecules, in a liquid or solid. Dense ingredients have less air or empty space between particles or molecules.

13. Density and Thickness Why does a cup of sugar syrup weigh more than a cup of water?

14. Density and Thickness Viscosity is a measure of how easily a liquid flows. –Thin liquids: particles or molecules slide past each other easily. –Thick liquids: particles or molecules bump or tangle with each other.

15. Density and Thickness Molasses is thick because molecules do not slide past each other easily.

16. Density and Thickness Density and Viscosity are not the same. Cannot judge the density of a liquid by its thickness. Which is denser: –Heavy cream or milk? –Whole eggs or orange juice? –Oil or water?

17. Density and Thickness

18. Metric Dry measure- Gram Milli= 1/1000 Kilo=1000 Liquid measure- liter Temperature- Centigrade Frozen water= 0 o Boiled water= 100 o

19. Metric conversion American vs. Metric Dry weight 1 oz. = 28.35 g 1 kg= 2.2 lb. Liquid 1 l. =33.8 oz. Temperature F= 9/5 C + 32 or F=1.8C + 32 C=5/9(F-32) or C= (F-32) *.555555

20. Baker’s Formulation Formulas are ratios of ingredients Need 1 ingredient as constant Flour or largest ingredient is constant =100 All other ingredients are divided by the constant and multiplied by 100 Ex: 2 % Salt = Amount of flour*2%

21. BAKER’S MATH BREAD DOUGH ING. Flour 5# Water 3# Salt 1.5 Instant Yeast 1 TOTAL 8# 2.5 BREAD DOUGH convert to oz. Flour 80 Water 48 Salt 1.5 Instant Yeast 1 TOTAL 130.5

22. BAKER’S MATH BREAD DOUGH ING. Bakers % Flour 80/80= 100 Water 48/80= 60 Salt 1.5/80=1.875 Instant Yeast 1/80= 1.25 TOTAL 163.125

23. Formula Yield conversions New yield / Old yield = Conversion Factor (CF) Multiply CF by old amount of ingredient to give new amount of ingredient

24. BAKER’S % BREAD DOUGH ING. % Flour 100 Water 60 Salt 1.875 Instant Yeast 1.25 TOTAL 163.125 CF= ? CF* %=G BREAD DOUGH ING. Flour Water Salt Instant Yeast TOTAL 3000g

25. Functions of Ingredients Tougheners Tenderizers Moisteners Dryers

26. Bread Formulation Guidelines Flour- hard Water- 50-75% Dry Yeast-.4- 4% Salt- 2% Sugar- 0-20% Fat- 0-20% Develop bread formula

27. Calculating Water Temperature Desired dough temperature * 3 -Room temperature -Flour temperature - Friction coefficent = Water temperature

28. High Fat Cakes High % of fat Leavener is Chemical 1 oz. baking powder per pound of flour Flour is basis(100%) of formula

29. High Fat Cake Mixing Creaming High Ratio or 2 stage Flour-Batter

30. Old fashioned Pound Cake High Fat Cake Equal parts: Flour Butter Eggs Sugar Modern: Add up to ½ oz. baking powder /# flour

31. High Fat Cake- Guidelines for Creaming Method The general rules for balancing creaming-method cakes made with butter or regular shortening are as follows (all ingredient quantities are, of course, by weight): The sugar (a tenderizer) is balanced against the flour (a toughener). In most creaming-method cakes, the weight of sugar is less than or equal to the weight of flour. The fat (a tenderizer) is balanced against the eggs (tougheners). The eggs and liquids (moisteners) are balanced against the flour (a dryer).

32. A common practice in balancing a formula is to decide on the sugar/flour ratio and then balance the rest of the ingredients against these. The following guidelines are helpful in this regard: If eggs are increased, increase the shortening. If cocoa or bitter chocolate is added, increase the amount of sugar to as much as 180% of the weight of the flour in high-ratio cakes, and to over 100% of the weight of the flour in creaming-method cakes. This is to account for the starch content of the cocoa and chocolate. If a liquid sugar is added (honey, corn syrup, etc.), reduce other liquids slightly. If large quantities of moist ingredients, such as applesauce or mashed bananas, are added, reduce the liquid. Extra-large additions of moist ingredients may also require increasing the flour and eggs. Use less baking powder with creamed batters than two-stage batters because the creamed batters get more aeration in the creaming stage.

34. High Ratio Cake- 2 Stage Guidelines Sugar > Flour Eggs > High Ratio shortening Liquid > Sugar

36. Sugar > Flour Eggs > High Ratio shortening Liquid ( water, water in milk and eggs) > Sugar

37. Controlling Temperatures Ingredients can change properties with a change in temperature. –Example: butter Tempering: technique for carefully combining ingredients that are at widely different temperatures. –Example: cold yolks and hot milk. –Example: warm gelatin and cold whipped cream.

38. Controlling Temperatures Control oven temperatures. –Check oven temperatures before use. –Avoid excessive opening of oven door during baking. Oven temperature can greatly affect how well a product rises.

39. Costing Cost per ounce ( Used as component) Cost per unit (individual product) Paper/Packaging cost (unit) or overall %

40. Pricing Methods 1. Product Cost / Desired Food cost % = Retail price Account for Labor! Food + Labor= 50-55% of cost (Prime Cost) Note- This number can change depending on overhead costs

41. Lab Formula Conversion- Baker’s % Gr 1: Emulsified Sponge Gr 2: Irish Tea Biscuits Gr 3: Royal Custard Gr 4: Muffins Separate 6 eggs- weigh yolks, weigh whites Each group: Develop and scale dry for Bread formula – 500g/person Weigh dry ingredients

42. Egg Weights Large: 1.75 oz Yolk:.65 oz White: 1.1 oz Yolk %: 63% White %: 37% Actual Large: Yolk: White: Yolk % White %:

43. WEIGHT/CUP Bread Flour Cake Flour Sugar 10x sugar WEIGHT/TEASPOON Baking powder Baking soda Iodized Salt Kosher Salt Cinnamon Nutmeg Dry Weights