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MODULE 1Vinod

pandey

• A BAKERY IS AN ESTABLISHMENT  THAT PRODUCES AND SELLS FLOUR-BASED FOOD BAKED IN AN OVEN SUCH AS BREAD, COOKIES, CAKES, PASTRIES, AND PIES. SOME RETAIL BAKERIES ARE ALSO CAFÉS, SERVING COFFEE AND TEA TO CUSTOMERS WHO WISH TO CONSUME THE BAKED GOODS ON THE PREMISES.

•  THE ART OF BAKING WAS DEVELOPED EARLY DURING THE ROMAN EMPIRE.

BAKERY

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BASIC INGREDIENTS

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SUGAR

• SUGARS ARE FOUND IN THE TISSUES OF PLANTS SUGARCANE AND SUGAR BEET.

• SUGAR IS SIMPLE MADE UP OF FRUCTOSE , AND GLUCOSE.

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TYPES• GRANULATED SUGAR• ICING OR POWDERED SUGAR• COARSE SUGAR OR DECORATING SUGAR• BROWN SUGAR (LIGHT AND DARK)• SUPERFINE, ULTRAFINE, BAR OR CASTER SUGAR• CASTER SUGAR• RAW SUGAR• LUMP SUGAR• SANDING SUGAR

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COOKING OF SUGAR SUGAR IS BASICALLY COOKED TO BE USED IN ANY

PATISSERIE PREPARATION. CARE SHOULD BE TAKEN WHILE COOKING

RULE TO FOLLOW. 1.TAKE A CLEAN COPPER PAN.2.PLACE THE SUGAR FAT AND PUT SOME WATER INTO IT.3.COOK THE SUGAR IN SLOW FLAME.4.KEEP ON TRACKING THE TEMPERATURE. 5.REMOVE FROM FLAME AND USE IT AS REQUIRED.

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STAGES OF SUGAR WITH TEMPERATURE

Thread 110 c Soft ball 120 cHard ball 127 cSmall crack 130 cHard crack 143-155 cPale caramel 160 cLight Carmel 163 cDark caramel 165 cBlack jack 166-170 c

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SHORTENING

• SHORTENING IS ANY TYPE OF SOLID FAT USED TO PREVENT THE FORMATION OF A GLUTEN MATRIX IN BAKED GOODS.

• SHORTENING IS ALSO USED IN BAKED GOODS TO KEEP THEM SOFT. 

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FAT•

FAT CAN BE DEVIDED INTO 2 BIG CATEGORY WHICH ARE SATURATED & UNSATURATED FAT; *SATURATED -SATURATED FAT CONTAIN MANY HYDROGEN ATOMS AS IT CAN POSSIBLY HOLD -MOSTLY COME FROM ANIMAL FAT *UNSATURATED -UNSATURATED FAT HAVE EMPTY SPACE FOR HYDROGEN -MOSTLY COME FROM VEGETABLE FAT

• -UNDER THIS 2 BIG CATEGORIES,IT CAN BE DEVIDED INTO ANOTHER TYPE OF FAT:

• 1-SHORTENING -100% FAT & SOLID AT ROOMTEMPERATURE -SHORTENING IS CREAMED WITH SUGAR TO TRAP AIR -FOR GLUTEN STAND & TENDERIZE PRODUCT

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• 2-BUTTER -MADE FROM 80% FAT & 20% WATER WITH SOME MILK -AVAILABLE IN SALTED & UNSALTED -FOR SALTED, MORE PERISHABLE AND HAVE FRESHER, SWEETER AND PREFERRED IN BAKING -UNSALTED BUTTER HAVE A SALTY TASTE AND THE RECIPE THAT USE SALTED BUTTER SHOULD REDUCE THE VOLUME SALT TO BE USE -BUTTER WILL GIVE A FATTY TASTE AND MELTING QUALITIES (MELT IN MOUTH AND SMOOTH)

• 3-MARGARINE -HYDROGENED ANIMAL/VEGETABLE FAT WITH WATER, MILK SOLID & SALT WITH RATIO 80:20 -CAN BE USED INTERCHANGEABLY WITH BUTTER & HAVE GOOD CREAMING ABILITY.

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• 4-OIL -OIL IS A LIQUID FAT AND COMMONTLY COME FROM VEGETABLE -OIL IS SOMETIME USE AS SHORTENING FOR SOME PRODUCT SUCH AS CAKES & QUICK BREAD -OIL IS USE FOR SHORTENING, FRYING AND GREASING

• 5-LARD -LARD IS RENDERED FAT OF HOGS -IT SOLD IN SOLID -SUITABLE FOR PIECRUST & BISCUIT

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EGG •THERE ARE 7 GRADES OF EGGS AND WE USE 3RD GRADE EGG.

•AVERAGE WEIGHT IS 40 GM TO 60 GM.

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STRUCTURE OF EGG

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FUNCTIONAL PROPERTIES OF EGG.

• EGG ARE A VERY IMPORTANT INGREDIENTS FOR BAKERY OPERATION AND A VERY IMPORTANT SOURCE OF PROTEIN.

• THEY ARE AVAILABLE IN THE FOLLOWING FORMS:- FRESH : STILL IN THE SHELL LIQUID : EGG THAT HAVE RECENTLY BEEN BROKEN. FROZEN : USED COMMERCIALLY AND STORED IN FREEZER. DRIED : CONTAIN A MINIMUM MOISTURE LEVEL

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PROPERTIES OF EGGS:-

1. MOISTENING 2. AERATING3. EMULSIFICATION4. STRUCTUAL5. COLOUR6. RICHNESS

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FLOUR• FLOUR IS ONE OF THE STRUCTURAL INGREDIENTS

USED IN THE PASTRY AND BAKERY KITCHEN.• THERE ARE TWO TYPES OF NON-SOLUBLE

PROTEINS ON FLOUR.1GLUTENIN2GLIADIN

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TYPES OF FLOUR USED IN THE BAKERY

• ●BREAD FLOUR -HARD WHEAT & CONTAIN 12% OF PROTEIN -USED FOR YEAST RAISED BREAD BECAUSE THE DOUGH HAS MORE GLUTEN THAN DOUGH MADE WITH OTHER FLOUR -WILL PRODUCE LIGHT LOAF WITH GOOD VOLUME OF THE BREAD ●CAKE FLOUR -LOW GLUTEN FLOUR (7.5% OF PROTEIN) -IT HAVE SOFT,SMOOTH TEXTURE & PURE WHITE COLOR -WILL MAKE THE PRODUCT TO HAVE SOFT TENDER & MORE CRUMBY

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• ALL PURPOSE FLOUR• -BLENDED,MILING WHEAT FLOUR TO ARCHIVE 10.5% OF PROTEIN

-SUITABLE FOR ALL BAKING & PASTRY PURPOSE -SLIGHTLY WEAKER THAN BREAD FLOUR

• ●HIGH-GLUTEN FLOUR -CONTAIN HIGH IN PROTEIN (14%) -USE FOR HARD CRUSTED BREAD (PIZZA DOUGH & BAGGEL) ●WHOLE WHEAT FLOUR

CONTAIN NUTRIOUS GERM & BRAN AS WELL ENDOSPERM OF WHEAT KERNEL -SUBSTITUTE FOR PART OF THE WHITE FLOUR IN YEAST & QUICK BREAD RECIPE

•

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• WHEAT GERM -IT’S NOT A FLOUR BUT A PART IN RECIPE FOR FLAVOR & FIBRE -PROTEIN,VITAMINS,MINERALS,AND POLYUNSATURATED FATS ARE CONCENTRATED IN THE GERM OF GRAIN KERNELS. -RICH IN PROTEIN

• ●SELF RISING FLOUR -WHITE FLOUR THAT HAVE BEEN ADDED WITH BAKING SODA & SALT -CAN’T BE USED TO ALL PRODUCT BECAUSE EACH RECIPE CONTAIN DIFFERENT QUANTITY OF BAKING SODA & SALT

• ●RYE FLOUR -RYE FLOUR IS MILLED MUCH LIKE WHEAT FLOUR -CONTAIN PROTEIN BUT GO NOT FORM GLUTEN -LIGHT RYE FLOUR CAN BE SUCCESSFULLY SUBSTITUTED FOR 40 PERCENT OF WHEAT FLOUR IN A RECIPE WITHOUT LOSS OF VOLUME -USE FOR MAKE A RYE BREAD

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MILK AND MILK PRODUCT

• MILK IS MAINLY MADE UP OF WATER AND HAS MANY NUTRITION CONTENTS SUCH AS PROTEINS, FATS AND CARBOHYDRATES.

• IT ALSO HAVE A SUGAR CALLED LACTOSE AND THIS IS THE REASON WHY MILK CHANGE COLOUR WHEN HEATED FOR A LONG TIME.

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COMPONENTS OF MILK

CONSTITUENTS PERCENTAGE PRESENT IN MILK

Protein 11

Fats 3-6

Minerals 1

Vitamins 1

Carbohydrates 2

Water 82

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TYPES

• WHOLE MILK • HOMOGENIZED MILK• SKIMMED MILK• BUTTERMILK• DEHYDRATED MILK• CONDENSED MILK

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LEAVENING AGENT

GASES EXPAND GREATLY WHEN THEY ARE HEATED TO INCREASE VOLUME AND TO PRODUCE SHAPE AND

TEXTURE 3 MAIN GASES ; CARBON DIOXIDE, STEAM, AND AIR

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YEAST FERMENTATIONTHE PROCESS BY WHICH YEAST ACTS ON SUGARS AND CHANGES THEM INTO CARBON DIOXIDE GAS AND ALCOHOL.

TYPES OF YEAST :1. FRESH YEAST

- ALSO CALLED COMPRESSED YEAST

- MOIST AND PERISHABLE AND IS PREFERRED BY PROFESSIONAL BAKERS

2. ACTIVE DRY YEAST

- DRY , GRANULAR FORM OF YEAST

3. INSTANT DRY YEAST

- MUCH MORE QUICKLY THAN ACTIVE DRY YEAST

- PRODUCES MORE GAS

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CHEMICAL LEAVENERSTYPES OF CHEMICAL LEAVENERS1. BAKING SODA

- SODIUM BICARBONATE

- IF MOISTURE AND AN ACID ARE PRESENT, SODA RELEASE CO2 GAS WHICH LEAVENS THE PRODUCT

- HEAT IS NOT NECESSARY . BAKED AT ONCE OR GASES WILL ESCAPE AND LEAVINING POWER WILL BE LOST

- ACIDS THAT REACT WITH SODA IN A BATTER INCLUDE ; HONEY,MOLASSES,BROWN SUGAR,BUTTERMILK,YOGURT,SOUR CREAM

2. BAKING POWDER

- MIXTURE OF BAKING SODA PLUS ONE OR MORE ACIDS TO REACT WITH IT

- CONTAIN STARCH TO PREVENT LUMPING

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TEMPERATURE FOR YEAST DEVELOPMENT IN BREAD

DOUGH 1. 2°C : YEAST IS INACTIVE AT THUS STAGE2. 16°C-21°C : YEAST ACT VERY SLOWELY 3. 21°C-32°C : BEST TEMPERATURE FOR THE YEAST

TO GROW.4. 59°C :YEAST DIED AT THIS TEMPERATURE.

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CHOCOLATES

• CHOCOLATES IS THE MIXTURE OF COCOA BEANS, COCOA BUTTER AND SUGAR TO WHICH MILK, HONEY, DRIED FRUITS OR OTHER PRODUCT MAY BE ADDED TO ENRICH THE FLAVOUR.

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TYPES OF CHOCOLATES • PLAIN CHOCOLATES OR BITTER CHOCOLATES • MILK CHOCOLATES • WHITE CHOCOLATES• COUVERTURE• CHOCOLATES CHIPS • ORGANIC CHOCOLATES

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BAKERY EQUIPMENT

BAKING WARES – ARE MADE OF GLASS OR METAL CONTAINERS FOR BATTER AND DOUGH WITH VARIOUS SIZES AND SHAPES.

CAKE PANS - COMES IN DIFFERENT SIZES AND SHAPES AND MAY BE ROUND SQUARE RECTANGULAR OR HEART SHAPED.

TUBE CENTER PAN – DEEPER THAN A ROUND PAN AND WITH A HOLLOW CENTER, IT IS REMOVABLE WHICH IS USED TO BAKE CHIFFON TYPE CAKES.

MUFFIN PAN - HAS 12 FORMED CUPS FOR BAKING MUFFINS AND CUPCAKES.

POP OVER PAN – IS USED FOR COOKING POP OVER.

JELLY ROLL PAN – IS SHALLOW RECTANGULAR PAN USED FOR BAKING ROLLS.

BUNDT PAN – IS A ROUND PAN WITH SCALLOPED SIDES USED FOR BAKING ELEGANT AND SPECIAL CAKES

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GRIDDLE PANS – ARE USED TO BAKE GRIDDLES. LOAF PAN – IS USED TO BAKE LOAF BREAD.BISCUIT AND DOUGHNUT CUTTER – IS USED TO CUT AND SHAPE

BISCUIT OR DOUGHNUT. CUTTING TOOLS – INCLUDE A KNIFE AND CHOPPING BOARD THAT

ARE USED TO CUT GLAZED FRUIT, NUTS, OR OTHER INGREDIENTS IN BAKING.

ELECTRIC MIXER – IS USED FOR DIFFERENT BAKING PROCEDURE FOR BEATING, STIRRING AND BLENDING.

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