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CHAPTER 29 PRINCIPLES OF THE BAKESHOP

CHAPTER 29 PRINCIPLES OF THE BAKESHOP. Principles of the Bakeshop. Flour, Sugar, Eggs, Milk, Butter(Fat) & Flavourings. 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

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CHAPTER 29 PRINCIPLES OF THE BAKESHOP

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  1. CHAPTER 29PRINCIPLES OF THE BAKESHOP Gilbert Noussitou 2010

  2. Principles of the Bakeshop Flour, Sugar, Eggs, Milk, Butter(Fat) & Flavourings • 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 Gilbert Noussitou 2010

  3. 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 Gilbert Noussitou 2010

  4. IngredientsFlours • 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 Gilbert Noussitou 2010

  5. IngredientsFlours Composition 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) Gilbert Noussitou 2010

  6. IngredientsFlours • 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 Gilbert Noussitou 2010

  7. IngredientsFlours • 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 Gilbert Noussitou 2010

  8. 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 Gilbert Noussitou 2010

  9. 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) Gilbert Noussitou 2010

  10. 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) Gilbert Noussitou 2010

  11. Various Sugars Brown cube sugar Brown sugar White sugar Icing sugar Demerara sugar Cube sugar Gilbert Noussitou 2010

  12. 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) Gilbert Noussitou 2010

  13. Molasses Gilbert Noussitou 2010

  14. 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 Gilbert Noussitou 2010

  15. 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) IngredientsStages of Cooked Sugar Gilbert Noussitou 2010

  16. 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) Gilbert Noussitou 2010

  17. 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!) Gilbert Noussitou 2010

  18. 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.) Gilbert Noussitou 2010

  19. Alcoholic Beverages • Liquors (incl. beer & cider) • Liqueurs • Wines • Brandies and “eaux de vie” Gilbert Noussitou 2010

  20. 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 Gilbert Noussitou 2010

  21. Beating Creaming Whipping Sifting Folding Blending Cutting Kneading Stirring Mixing Methods Gilbert Noussitou 2010

  22. The Baking Process • Gases form and expand • Gases are trapped within the dough or batter • Starches gelatinize • Proteins coagulate • Fats melt • Water evaporates • Sugars caramelize • Carryover baking • Staling Gilbert Noussitou 2010

  23. Tools for Baking Gilbert Noussitou 2010

  24. Chocolate Gilbert Noussitou 2010

  25. 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) Gilbert Noussitou 2010

  26. 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 Gilbert Noussitou 2010

  27. Unsweetened chocolate Sweetened chocolate Bittersweet Semi-sweet Sweet Milk chocolate Cocoa powder Cocoa butter White chocolate Compound coatings (imitation chocolate) Chocolate Types Gilbert Noussitou 2010

  28. Various Types of Chocolate Gilbert Noussitou 2010

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