CULINARY 2

Bakeshop Ingredients

Using EXACT ingredients

Unlike cooking, you MUST use exact ingredients when baking

If a recipe/formula is not followed precisely, the products taste and texture will be affected!

You can’t substitute the same amount of cake flour for bread flour

** to be a successful baker, you must understand how key ingredients work together**

Wheat Flour

The main ingredient in many baked goods Proteins and starch in flour give these products

structure The classification of flour is based on the type of

wheat it comes from Soft or hard

Hard Wheat

• Comes from kernels that are firm, tough, and difficult to cut

Example: bread flour

Has high protein contentWhen mixed with water, certain proteins

form gluten The higher the protein content = the more likely it is

to form gluten

Gluten

• A firm, elastic substance that affects the texture of baked goods Makes bread dough strong and elastic The dough would collapse

Soft Wheat

Comes from a soft wheat kernelHas a low protein contentMaking it ideal for tender baked products

such as cookies, pastries and cakes

Bread Flour

Used in bread-makingHigh gluten forming protein content

Allow bread to rise fully and develop a fine crumb Give the bread chewier, firmer texture

Examples: yeast breads, pizza, bagels

Cake Flour

Lower in protein than bread flour and pastry flour

Produces a softer and more tender product

Bleached with chlorine to help produce a fine, white crumb in cakes

Pastry Flour

The protein content is in between bread and cake flour

Generally used in pie dough, cookies, muffins and quick breads

Liquids

An essential part of baking Most common liquids are:

Water Milk Cream Can also be found in eggs, sugar syrups, butter = 15%

water

**Accurate measurement of liquids is important because too much of too little can affect the outcome of the baked product**

Water

Most common liquids ingredient used in baking Especially for breads

Has many uses besides moistening dry ingredients Water is necessary for gluten structure to form flour Also used to adjust temperatures

** Because water is tasteless, odorless and colorless it doesn’t affect the flavor or color of baked goods and adds NO calories**

Milk and Cream

Milk Protein, fat and sugar content make it a valuable

addition to baked products Ice creams and custards

Improves the flavor and texture of bread and other baked goods

Some milk and cream improvements include:

Yielding soft, rather than crispy, crust on items such as cream puffs or éclairs

Adding more color and flavor to crusts when applied to the baking surface

Extending shelf life by delaying staling. The process by which moisture is lost

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Dried milk solid are also used in baked goods Non fat dried milk can be reconstituted with water or

used dry

Dairy products such as buttermilk, yogurt and sour cream are also used in the bakeshop Have live bacteria that convert milk sugar into acid

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Heavy cream High fat content Allows baked goods to tenderize Cream is often whipped for toppings, chilled desserts

and fillings for pastry cream

Fats

During the baking process, fats surround the flour particles and prevent long strands of gluten from forming. Tenderizes the baked good Adds flavor, moistens, browns, leavens, and adds

flakiness to the baked goods

Solid fats are referred to as: SHORTENING

Fats Continued…

Purified oils are made solid by hydrogenation Making oils solid by the addition of hydrogenation to

the oil

Vegetable Shortening

Generally think of solid, white, flavorless fat used for baking

Made from purified oils that have been hydrogenated to make them solid and less likely to become rancid

Fairly high melting point Good choice for frying, making cookies and cakes

Emulsified Shortening

High- ratio shortenings Allow the baker to add a high ratio of water and sugar

to make a cake or icing Look like creamy oils

Cakes will be extra moist, airy and tender Will have a longer shelf life

Oil

Fats that are extracted from plants Soybeans Corn Peanuts Cottonseed

Liquid at room temperature Neutral in flavor and color because they are

highly refined Oil makes baked products more tender Can be used in quick breads, pie crusts, doughnuts,

chiffon cakes

Butter

Unsalted butter is used in baking because of its pleasant flavor Soft at room temperature, makes dough easier to

handle 80% fat so it produces a less tender baked product

than shortening

Margarine

Typically hydrogenated vegetable oil with color, flavor and water added Less likely to spoil than butter Can be purchased salted or unsalted

Sugars and Sweeteners

Add sweet and pleasant flavor to baked products

Create a golden brown colorStabilize mixtures such as beaten egg whitesProvide food for yeast in yeast breadsRetain moisture = longer shelf lifeTenderize baked products by weakening the

gluten strands Serve as a base for making icings

Refined Sugars and Sweeteners

Produced from sugarcane or sugar beets Crushed to extract the juice The juice is then filtered and gently heated to

evaporate the water Through a series of heated induced steps, the sugar is

crystallized and then separated from the dark forms, molasses, to the more refined sugars.

Molasses

Thick, sweet, dark liquid made from sugarcane juice Premium grades have a golden brown color and a

mild, sweet flavor Lower grades are typically darker in color with a less

sweet flavor.

** The stronger the color and flavor the more desirable it is in baked products **

Brown Sugar

Soft textured mixture of white sugar and molasses Can be light or dark in color Must be stored in air tight containers to prevent

moisture absorption

Turbinado Sugar

Raw sugar that has been steam cleaned Course crystals are blond colored and have delicate

molasses flavor

Coarse Sugar

Sanding Sugar Large, course crystals that don’t dissolve easily

Used in doughnuts and cakes

Granulated Sugar

Extra fine white sugar or table sugarMost commonly used sugar in the bakeshop

Used in cooked icings, candies and other baked products

Confectioners’ sugar

Powdered sugar Granulated sugar that has been crushed into a fine

powder Contains about 3% corn syrup

Helps keep the sugar from clumping

- Often used in uncooked icings and glazes and as a decorative “dusting” on baked products

Superfine Sugar

More finely granulated than regular white sugar Dissolved instantly Prefect for making sweetened cold liquids

Example: meringues

Corn Syrup

Produced from the starch found in corn Starch removed from kernels and treated with acids

to create a thick, sweet syrup Does not crystallize easily so it is popular in jams,

candies, frostings and jellies

Maple Syrup

Adds unique flavor to baked productsMade from the sap of a maple tree

Graded according to flavor and color The lighter and milder the syrup the higher the grade

it will receive

Honey

Thick, sweet liquid made by bees from flower nectar Widely used to give baked products a distinct and

sweet flavor

Eggs

2nd most important ingredient in baked products Bakeshops use egg yolks instead of whole eggs when

a richer, more tender product is desired

Functions of eggs

Add structure Emulsification

Blend ingredients smoothlyAeration

Beaten or whipped eggs assist in the leavening because they trap air and expand when heated causing baked goods to rise

FlavorColor

Leavening Agents

A substance that causes a baked good to rise by introducing carbon dioxide or other gases into the mixture Air Steam Baking soda Baking powder Yeast Salt

Flavorings

Include extracts and spices

Extracts Liquid flavorings that contain alcohol Mostly concentrated volatile oils or essences that are diluted

with alcohol Made by passing alcohol through the vanilla bean with little

or no heat to extract the flavor

Spices Add to the enhancement of food and baked goods Mostly come from berries, bark, roots, flower buds, or seeds

Chocolate or Cocoa

Add bold, bulky and unique flavor Made from the cocoa bean

Meat of the bean is roasted and ground into a thick substance called chocolate liquor

Unsweetened chocolate Semi sweet chocolate White chocolate Cocoa powder Dutch process cocoa powder

Mixing Batters and Dough

Batters Contain almost equal parts dry and liquid ingredients Usually easy to pour

Cakes and muffins are examples

Dough Contain less liquid than batters Easier to work dough with your hands

Ways to mix batters and dough

Beating – agitating ingredients vigorously to add air

Blending- mixing of folding together until they are evenly combined

Creaming – vigorously combining softened fat and sugar to add air

Cut in – mix solid fat with dry ingredients until lumps of the desired size

remain

Folding – gently adding light, airy ingredients, such as eggs to heavier ingredients by using a circular motion

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Kneading – working through dough with hand

Sifting – passing dry ingredients through wire mesh to remove lumps

Stirring- gently blending ingredients until they are combined

Whipping- vigorously beating ingredients to add air

Hydrogenation

What is hydrogenation: http://www.youtube.com/watch?v=6zU0atqAL4s

How shortening is made: http://www.youtube.com/watch?v=kJT8d5zqavU

How Honey is made: http://www.youtube.com/watch?v=iT6IQx26eHk

How Sugar is made: http://www.youtube.com/watch?v=ZBOou6cahtw

How Chocolate is made: http://www.youtube.com/watch?v=fiMjr3Rwdjs http://www.youtube.com/watch?v=rdTpA0luD2U

HOMEMADE PIZZA DOUGH: http://www.youtube.com/watch?v=b91fSTbONMs Rolling out the pizza dough:

http://www.youtube.com/watch?v=Xlgs1gsQ2QU