CHAPTER 29 PRINCIPLES OF THE BAKESHOP

Gilbert Noussitou 2010 G-27-1

CHAPTER 29

PRINCIPLES OF THE BAKESHOP


Principles of the Bakeshop

• With this simple list of ingredients, one can

produce a seemingly endless variety of goods,

from breads to sauces to pastries

• Baking is much more precise than cooking

• Substituting ingredients in baking needs to be

done very carefully

Flour, Sugar, Eggs, Milk, Butter(Fat) & Flavourings


Ingredients

• Understand ingredients:

– why they function the way they do

• Follow formulas precisely and completely:

– adjust ingredients carefully if needed

• Measure accurately:

– a critical step in the bakeshop


Ingredients Flours

• Wheat flours– Patent flour: finer, closest to the germ

– Clear flour: coarser and darker, nearer to the bran

– Hard flour: high protein

– Soft flour: low protein

– All purpose flour: a blend of hard and soft

• Aging and bleaching – oxidation process; can be natural or most commonly,

chemically induced


Ingredients

FloursComposition of flour

– Fat: less than 1%– Minerals: less than 1%– Water: cannot exceed 15%– Starches: 63 to 77%

• Gelatinization (above 60°C / 140°F)

• Fermentation (food for yeast)

– Proteins: 7 to 14% (glutenin, gliadin)• Gluten-forming (both plastic and elastic)


Ingredients

Flours• Specialty flours

– Whole wheat (graham flour)• Germ removed

– Self-rising• A.P. flour + salt and chemical leavener

– Non-wheat flours (composite flours)• Gluten free; corn, soybeans, rice, oats, buckwheat,

potato, etc.• Rye flour; white, medium, dark and pumpernickel


Ingredients

Flours• Nutrition

– High in carbohydrate and low in fat

– Often enriched with thiamin, riboflavin and iron

• Purchasing and storing

– 20 or 40 kg sacs (50 or 100 lbs)

– Store in dry room, away from strong odours

– Will go rancid if germ is present


Ingredients

Sugars & Sweeteners

• Simple or single sugars (monosaccharides)– Glucose, fructose

• Double or complex sugars (disaccharides)– Lactose (sugar in milk)– Sucrose; from sugar cane or sugar beet

root• Most common

• Available in white, light or dark brown granulated, molasses and powdered


Ingredients

Sugar Production

• Cane or beet juice (tannins, pigments etc.)

• Molasses (un-crystallized, liquid)

• Raw sugar (crystallized)

• Demerara sugar (washed with steam)

• Granulated white sugar (refined or table)


Ingredients

Types of Sugars

• Demerara (turbinado)• Sanding (large crystals, does not melt easy)• Regular granulated (all purpose)• Cube sugar (for beverage service)• Brown sugar (white sugar with 3.5 to 6.5% molasses

added) • Superfine, berry or castor sugar (dissolves quickly)• Icing or confectioner’s sugar

– (10X, 6X and 4X – contains 3% cornstarch)


Various Sugars

White sugar

Icing sugar

Cube sugarDemerara sugar

Brown sugarBrown cube sugar


Ingredients

Liquid Sweeteners

• Corn syrup (hygroscopic, less sweet)

• Glucose syrup (colourless, nearly tasteless)

• Honey (very sweet, hygroscopic)

• Maple syrup (Canada No 1, Light and Medium)

• Molasses (from cane sugar)


Molasses


Ingredients

Cooking Sugars• Sugar can be added to a product in dry or liquid

form• Simple syrups: sugar + water, measured by

weight and boiled for 1 minute

– Light syrup: 2 parts water + 1 part sugar

– Medium syrup: 1.5 parts water + 1 part sugar

– Heavy syrup: 1 parts water + 1 part sugar


Ingredients

Stages of Cooked Sugar

Thread…..........

Soft ball…........

Firm ball….......

Hard ball….......

Soft crack…….

Hard crack……

Caramel………

110°C (236°F)

116°C (240°F)

119°C (246°F)

125°C (260°F)

132°C (270°F)

149°C (300°F)

170°C (338°F)


Ingredients

Fats

• Oil (used in quick breads)

• Butter (80% fat, melts at 33°C / 93°F)

• Margarine (as butter, higher melting point)

• Lard (rendered pork fat)

• All-purpose shortening (100 % fat)

• Emulsified shortening (high ratio)


Ingredients

Thickeners

• Flour (requires long cooking)

• Cornstarch (forms a strong gel when cooled)

• Arrowroot (very clear)

• Instant starch (pre-gelatinized)

• Waxy maize (stable, will not gel)

• Gelatin (from animal sources!)


Ingredients

Flavourings• Vanilla

• Chocolate / Cocoa

• Spices (cinnamon, nutmeg, ginger, anise, cardamom

• Emulsions:– Flavouring oils emulsified with water– Much stronger than extracts (orange, lemon, etc.)

• Extracts:– Flavouring oils with ethyl alcohol (almond, lemon,

vanilla, etc.)


Alcoholic Beverages

• Liquors (incl. beer & cider)

• Liqueurs

• Wines

• Brandies and “eaux de vie”


Measuring Ingredients

• Precise accurate measurement is extremely important

in bakeshop production

• Weight and volume are not the same

• Weight much more accurate

• Chemical reactions require balance

• Cannot taste and adjust flavour during or after baking


Mixing Methods

• Beating

• Creaming

• Whipping

• Sifting

• Folding

• Blending

• Cutting

• Kneading

• Stirring


The Baking Process1. Gases form and expand

2. Gases are trapped within the dough or batter

3. Starches gelatinize

4. Proteins coagulate

5. Fats melt

6. Water evaporates

7. Sugars caramelize

8. Carryover baking

9. Staling


Tools for Baking

Chocolate



Chocolate Production• Cocoa beans

• Nib

• Chocolate liquor or chocolate mass

– Contains 53% fat known as cocoa butter

• Cocoa powder

• Conching (grinding/agitating process to mix cocoa

butter & cocoa solids uniformly)

• Tempering (controls the re-crystallization of the cocoa butter crystals)


Qualities of Chocolate

• Appearance: even colour, glossy

• Smell: no off odours or staleness

• Break: should snap cleanly, no crumbling

• Texture: smooth & creamy, should melt quickly and

evenly on the tongue


Chocolate Types

• Unsweetened chocolate

• Sweetened chocolateBittersweet

Semi-sweet

Sweet

• Milk chocolate

• Cocoa powder

• Cocoa butter

• White chocolate

• Compound coatings

(imitation chocolate)


Various Types of Chocolate

Documents

CHAPTER 29 PRINCIPLES OF THE BAKESHOP