evolution of bakery and pastry

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Yerroju.S.Sai Praneeth(1374567)IHM-AURA!A"#

INTRODUCTION:

Bakery and pastry arts is the learning the art of producing bread and pastries. It is

important any baker or patissier must the importance of bakery and pastry. The following

are the different types of careers for individuals who aspire to become a baker are:

Production and provision of bread in large scale

Ownership of bakeries and patisseries

Designing bakeries

onfectionaries

! bakery is business organi"ation that provide bread and certain pastries and various

eatables such as cakes, pastries# pies# tarts# $uiches# cookies# scones# crackers and pret"els

to its guests which usually have flour as its base. In e%change for money the bread sold is

either consumed there within the bakery or it is taken elsewhere certain bakeries have a

different layout for customer satisfaction the following are different kinds of chefsavailable in bakery they are

&. Boulanger '. Patissier

(. onfiseur

). *anager

INTRODUCTION TO BAKING:

+erro,u.-.-ai Praneeth &(/)01/2 I3*4!56!78!B!D

http://en.wikipedia.org/wiki/Cakehttp://en.wikipedia.org/wiki/Pastryhttp://en.wikipedia.org/wiki/Piehttp://en.wikipedia.org/wiki/Tarthttp://en.wikipedia.org/wiki/Tarthttp://en.wikipedia.org/wiki/Quichehttp://en.wikipedia.org/wiki/Quichehttp://en.wikipedia.org/wiki/Cookiehttp://en.wikipedia.org/wiki/Sconeshttp://en.wikipedia.org/wiki/Cracker_(food)http://en.wikipedia.org/wiki/Pretzelhttp://en.wikipedia.org/wiki/Pretzelhttp://en.wikipedia.org/wiki/Pastryhttp://en.wikipedia.org/wiki/Piehttp://en.wikipedia.org/wiki/Tarthttp://en.wikipedia.org/wiki/Quichehttp://en.wikipedia.org/wiki/Cookiehttp://en.wikipedia.org/wiki/Sconeshttp://en.wikipedia.org/wiki/Cracker_(food)http://en.wikipedia.org/wiki/Pretzelhttp://en.wikipedia.org/wiki/Cake


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due to which the demand and supply of baked goods increased drastically. The art of

baking and bread making established its own mark all over the globe.

INTRODUCTION TO PASTRY:

The shortcrust era and the flaky dough=s were used throughout the medatarian in ancient

times# pastry making on the other hand can pretty much be traced back to come to an

obvious conclusion that it=s an >uropean tradition. 6omans# 8reeks and Phoenicians all

most everybody had similar# filo4style in their culinary traditions. >gyptians were also

among them to produce pastry4like confession. ommon baking ingredients such as flour#

oil# honey were used by professional bakery chefs who had specified skills in baking

goods.

Pastries were made using flour# oil and water# in 6oman culture

these pastries were used to cover meat and fowls in order to keep the ,uices in the pan# but this was never used for the purpose of eating. ! pastry that was ment to be consumed

had a different preparation# this kind of pastry was richer in its properties. This kind of

pastries are usually served in ban$uets. Due to the usage of oil in the process of pastry

making# the final product wasn=t stiff enough. 6omans and 8reeks worked very hard in

order to get sustainability.

THE NORTH EUROPIAN MEDIVAL CUSINE:

6ich and stiff pastries were produced by the pastry chefs; of 7orth >urope# in the

medieval cuisine as the ingredients used by these chefs had butter and shortening.Detailed versions of cook books were not available during medieval period# the cook

books contained lists which were incomplete# huff paste; or coffins were empty pastries

which were eaten by servants# these pastries had egg yolk in them which bought good

gla"e on pastries and made these pastries more en,oyable and stiff in its properties.

On the purpose of adding richness to the meal tarts were added.

The actual pastry recipes started to appear in about &1th century# as time passed by the

>uropean countries took over these recipes and implemented them in their cuisine# which

resulted in myriad pastry traditions as known by the regions# starting from Portuguese

pastels de nata; on the west to the 6ussian piroshky; on the east. The use of mostcommon ingredient chocolate in pastry making was implemented only after the trading

done by Portuguese and -panish to >urope during &1 th century from the 7ew world

beginning. hef !ntonin crme &/@)4&@((2 was considered as the first greatest chef to

bake and master pastry making# many prominent historians support this fact# 3e is also

regarded as a master of modern pastry making.



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PASTRY MAKING IN ASIA:

Pastry making significantly developed into a tradition in many parts of !sia. ! hinese

pastry is usually made of rice# as alternative components different types of flours are used

which may or may not include the use of fruits and also includes in use of fillings which

mostly are sesame4based or pastes which mostly are sweet bean. 9estern style wasintroduced during the beginning of &Ath century to the Car >ast.

Though the original fact relies on the truth that Crench tradition

influenced *a%im# which made the western pastry popular especially in hinese

speaking regions such as 3ong ong. Cormer !sian countries such as orea the

traditional pastry confections mostly include pastries such as tteok# hongwa# and yaksik

which are made of flour# rice# and fruits and to make uni$ue desserts regional specific

ingredients are used.

THE RISE OF OVENS:

The >gyptians and the Indus valley were the pioneers who invented and used the ovens#

In Indus valley civili"ation every house that was constructed had an oven made of mud4

brick. In >gypt kilns were used for baking goods# 3istorians regard 8reeks who

developed the art of bread baking. The ancient 8reeks were the first one=s to build and

use front4loaded ovens# 8reeks used simple ovens.

In *iddle !ges mortar hearts and taller bricks were used# chimneys were

built. In central >urope the most primitive ovens were found# these were responsible for

roasting and boiling# pits with hot coal were used for cooking in 5kraine.

WOOD BURNING OVENS:

9ood burning stoves were primarily used# as these kind of ovens produce a lot of smoke

inside the kitchen modifications were made fire chambers were invented which were

having fire wood and wholes cooking pots were held on top of these chambers# these pots

had flat bottoms upon replacing the cauldron# these could be placed directly.

• THE IRON STOVE,S:

ast stoves were first invented and they really started to sale out in $uantities. Cive4plate

or ,amb stoves were the first ovens there invented. 6umford was first oven ever designed

to work in large kitchen# stewards Oberlin stove was very successful as it was

implemented by using compact cast iron design# the cast stoves persistently started to

evolve cooking holes# chimneys# and fuel pipes were added.



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THE COAL AND KEROSENE:

-ootles kerosene oven was designed and invented by Crans 9ilhelm ?ind$uvist. The first

practical was invented by Eordan matt# it was called as the base burner.

THE GAS:

8as oven was invented by British man Eames strap in &@'1# this can be called as the first

semi4successful gas oven to flourish in market# households mostly had gas ovens which

were having top burners and interior ovens. >volution of gas faced difficulty as the gas

lines that could supply gas to house hold have become common.

THE ELECTRICITY:

>lectric ovens have begun to appear somewhere around in early &A'


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*y analysis shows that how bakery and pastry changed over large period of time and how it has

benefited culinary industry. It also talks about different things that evolved along with bakery and

pastry. It also shows the impact of bread on various life style over a period of time it also states

about the first pastries that were made.



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BIBLIOGRAPHY:

en.wikipedia.org. ($%14). Retrie&e' januar $ $%14 *ro+htt,en./i0i,e'ia.or/i0i"a0er

en.wikipedia.org. ($%14). Retrie&e' januar $ $%14 *ro+

htt,en./i0i,e'ia.or/i0iPa2tr

en.wikipedia.org. ($%14). Retrie&e' januar $ januar *ro+

htt,en./i0i,e'ia.or/i0i&en

ezinearticles.com. ($%14). Retrie&e' januar $ $%14 *ro+ htt,eineartie2.o+Hi2tor-o*-"a0in8i'137931%

recreational.ice.edu. ($%14). Retrie&e' januar $ $%14 *ro+

htt,rereationa.ie.e'u:our2e2#etai;;1

www.bbcgoodfood.com. ($%14). Retrie&e' januar $ $%14 *ro+htt,///.a2har'2intro'ution-to-


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evolution of bakery and pastry

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