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Welcome to the A.T.C. BAKESHOP

OUR OBJECTIVES. Identify basic baking ingredients, their types and best uses for each Explain the importance of accurate weights and measures in baking formulas Define gluten and explain its role in bakery products Identify the major factors in the development and control of gluten Successfully convert baking formula weights to baker's percentages Successfully use baker's percentages to convert formula yields Describe at least three methods to prevent staling Identify at least three kin273

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Welcome to the A.T.C. BAKESHOP

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    1. Welcome to the A.T.C. BAKESHOP Can We Rise to The Challenge?

    3. I. Baking as a science A. Baking as chemistry 1. Formulas vs. recipes 2. Complex chemical reactions 3. Accuracy of measurement

    4. 3. Accuracy of measurement a) Measurement by volume can be inaccurate (product density) b) Measurement by weight is more reliable

    5. I. Baking as a science 4. Consistency of product 5. Importance of weighing (scaling) ingredients 6. Exceptions to measurement by weight

    6. I. Baking as a science 4. Consistency of product 5. Importance of weighing (scaling) ingredients 6. Exceptions to measurement by weight WATER (the only true one) MILK EGGS FAT (butter, margarine) 1 PT = 1POUND

    7. B. Bakers percentages 1. Bakers formulas based on percentage of the amount of flour used

    8. B. Bakers percentages 1. Bakers formulas based on percentage of the amount of flour used 2. Flour always equals 100%

    9. B. Bakers percentages 1. Bakers formulas based on percentage of the amount of flour used 2. Flour always equals 100% 3. All other ingredients are expressed as a percentage of the flour in the recipe

    10. B. Bakers percentages 5. For example, if a formula were to call for 5 pounds of all-purpose (A.P.) Flour and three pounds of unsalted butter, the relationship would be expressed as a ratio of 100% flour to 60% butter.

    11. B. Bakers percentages 6. This allows for the easy conversion of recipes by expressing ingredients in proportion to each other

    13. C. Formula conversions 1. Many times, standard formulas will need to be converted to provide a new yield.

    14. C. Formula conversions 2. In order to do this, employ the following procedure: a) Change the total percentage to decimal form

    15. C. Formula conversions 2. In order to do this, employ the following procedure: a)Change the total percentage to decimal form b)Divide the desired new yield by this decimal to derive the weight of the flour

    16. C. Formula conversions 2. In order to do this, employ the following procedure: a)Change the total percentage to decimal form b)Divide the desired new yield by this decimal to derive the weight of the flour c)If needed, round this number up (not down)

    17. C. Formula conversions 2. In order to do this, employ the following procedure: a)Change the total percentage to decimal form b)Divide the desired new yield by this decimal to derive the weight of the flour c)If needed, round this number up (not down) d)Use the weight of the flour and the remaining ingredient percentages to determine the weights of the other ingredients in the converted recipe

    18. C. Formula conversions e) For example, to convert the following recipe: Ingredient Weight Percentage Cake flour 10 lb. (160 oz.) 100 Sugar 10 lb. (160 oz.) 100 Baking powder 8 oz. 05 Salt 4 oz. 02.5 Butter 5 lb. (80 oz.) 50 Milk 6 lb. (96 oz.) 60 Whole eggs 6 lb. (96 oz.) 60 37 lb. 12 oz. (604 oz.) 377.5

    19. e) For example, to convert the following recipe: Your new yield calls for 18 lb. 8 oz. of batter (296 oz.). How many pounds of flour do you need for the new formula?

    20. e) For example, to convert the following recipe: Your new yield calls for 18 lb. 8 oz. of batter (296 oz.). How many pounds of flour do you need for the new formula? 18 lb. 8 oz. = 296 oz.

    21. e) For example, to convert the following recipe: Your new yield calls for 18 lb. 8 oz. of batter (296 oz.). How many pounds of flour do you need for the new formula? 18 lb. 8 oz. = 296 oz. 377.5% = 3.755

    22. e) For example, to convert the following recipe: Your new yield calls for 18 lb. 8 oz. of batter (296 oz.). How many pounds of flour do you need for the new formula? 18 lb. 8 oz. = 296 oz. 377.5% = 3.755 296 ? 3.755 = 78.83, or 79 oz. = 5 lb. (rounded up)

    23. e) For example, to convert the following recipe: With this new known quantity, the remaining ingredients for the converted recipe can be calculated

    24. e) For example, to convert the following recipe: With this new known quantity, the remaining ingredients for the converted recipe can be calculated Ingredient Weight Percentage Flour 5 lb 100 Sugar 5 lb 100 Baking powder 4 oz 05 Salt 2 oz 02.5 Butter 2 lb 8 oz 50 Milk 3 lb 60 Whole Eggs 3 lb 60 18 lb 14 oz 377.5

    25. II. Flours and gluten development A. Wheat flour 1. Soft (weak) flours (e.g. cake flour) 2. Hard (strong) flours (e.g. high gluten flour) 3. Mixed (e.g. all-purpose flour)

    26. II. Flours and gluten development B. Gluten 1. Protein 2. Activation of gluten with water 3. Action of kneading or mixing gluten in dough and batters a) Strand formation b) Elasticity

    27. II. Flours and gluten development c) Over-kneading or mixing Toughness Breaking gluten

    28. B. Gluten d) Coagulation and structure e) Capturing gases during leavening f) Effects on crumb characteristics and texture

    29. B. Gluten 5. Effects of fat on gluten development a) Shortens strand development (shortening) b) Tenderizes c) Effects crumb characteristics

    30. III. Ingredient overview A. Processed wheat flour 1. Overview of milling process 2. White flours a)Bread- B)Cake c)Pastry d)All-purpose e)Self-rising

    31. 2. White flours a) Bread Strong flour high gluten Patents straight flour Creamy white color Feels slightly coarse when squeezed into a lump in your palm will fall apart as soon as you release pressure

    32. 2. White flours a) Bread b) Cake Low gluten Soft smooth texture pure white Feels smooth to touch stays in lump when squeezed in palm

    33. 2. White flours a) Bread b) Cake c) Pastry Gluten content in between other two Same creamy white color as bread flour Feels like cake flour but looks like bread

    34. 3. Other flours and starches Whole wheat Rye Buckwheat Oat Potato Barley g) Corn h) Soy i) Cornstarch j) Waxy maize k) Arrowroot and tapioca

    35. B. Fats in baking 1. Functions of fats in baking a.Tenderizer b.Moisturizer c.Extends shelf life d.Add flavor and mouth feel e.Assist with leavening

    36. B. Fats in baking 2. Categories of baking fats a.Shortenings 1) Regular (superior creaming) 2) Emulsified (superior distribution)

    37. B. Fats in baking 2. Categories of baking fats a.Shortenings 1) Regular (superior creaming) 2) Emulsified (superior distribution) B Butter and margarine 1) Flavor 2) Melting qualities 3) Water content

    38. B. Fats in baking c. Oils d. Lard 1) Flakiness 2) Flavor

    39. C. Sugars a. Sweetness and flavor b. Tenderness c. Crumb quality d. Browning characteristics e. Moisture retention f. As a creaming agent with fats

    40. C. Sugars a. Granulated 1) Table sugar 2) Very fine 3) Sanding sugar

    41. c. sugars b. Confectioners sugar (icings, frostings, glazes and fillings) 1) 10X 2) 6X 3) 4X

    42. c. sugars b. Confectioners sugar (icings, frostings, glazes and fillings) c. Brown sugar d. Molasses (discuss invert sugars that resist crystallization) e. Corn syrups f. Honey (flavor, invert sugar) g. Malt syrup (yeast breads)

    43. D. Liquids in baking 1. Water (moisture activates gluten) 2. Milk products

    44. D. Liquids in baking 1. Water (moisture activates gluten) 2. Milk products a. Skim milk no fat b. Whole milk contains fat (shortening) c. Buttermilk acidic can be used in leavening with baking soda d. Cream seldom used except in specialty items than is also the shortening due to fat content

    45. E. Eggs in baking

    46. E. Eggs in baking 1. Market forms a. Fresh shell eggs b. Dried, various forms c. Frozen 1) Whole 2) Yolks only 3) Whites only 4) Whole with extra yolks

    47. E. Eggs in baking 2. Functions of eggs in baking a. Emulsification of fats, adding volume and texture b. Flavor c. Additional moisture (which must be calculated for) d. Additional leavening e. Fat (within the yolks, having a shortening effect) f. Nutritional value g. Color (both to batter and browning characteristics)

    48. F. Leavening agents Biological Chemical Mechanical

    49. Yeast (Biological) a. Fermentation of yeast 1) Living organism 2) Consumes sugars 3) Produces carbon dioxide and alcohol 4) Carbon dioxide trapped in cells within the gluten 5) Causes dough to rise 6) Carbon dioxide expands when heated (oven spring) 7) Yeast is dormant under refrigeration 8) Optimal proofing temperatures between 70F-90F 9) Yeast is killed at 138F

    50. 2. Yeast b. Market forms 1) Compressed or cake 2) Active dry To convert from compressed to active use 40% of weight of compressed Needs to bloom in warm water Instant active Added to dry ingredients

    51. 3. Chemical leavening agents a. Baking soda sodium bicarbonate (requires moisture and acid) b. Baking ammonia (ammonium carbonate) c. Baking powder baking soda + acid to react with 1) Single acting requires only liquid to release gas 2) Double acting requires liquid and heat can use if you want to prep batter for later cooking

    52. Air (Mechanical) a. Creaming (beating fat and sugar together to incorporate air) b. Foaming (beating eggs to incorporate air, as in souffls and meringues)

    53. 5. SteamAll baked goods have moisture, which expands and becomes steam during the baking process. Several baked products rely on steam exclusively for leavening

    54. steam a. Puff pastry b. Pte choux c. Pie crusts

    55. G. Other ingredients 1. Salt a. Strengthens gluten and makes it more elastic b. Inhibits yeast growth

    56. Other ingredients 2. Chocolates a. Cocoa powder b. Dutch cocoa powder c. Unsweetened chocolate d. Sweet chocolate e. Milk chocolate f. White chocolate g. Confiture

    57. Other ingredients 3. Spices 4. Extracts and emulsions 5. Liqueurs and liquors

    58. IV. Stages of baking

    59. IV. Stages of baking A. Formation of gases (leavening) B. Trapping and expansion of gases in air cells (leavening) C. Coagulation of proteins at cooking temperatures (structure formation) D. Gelatinization of starches (starches absorb moisture, expand, contribute to structure formation) E. Melting of shortenings (releasing trapped gases and tenderizing) F. Crust formation G. Browning (caramelization)

    60. V. Staling of baked goods A. Change in texture and flavor caused by moisture loss B. Staling is inevitable, but can be slowed C. Methods for retarding staling

    61. C. Methods for retarding staling 1. After cooling, wrap baked goods in plastic or store in air-tight containers (not advisable for hard-crusted breads, as it will soften the crust)

    62. C. Methods for retarding staling 2. Add moisturizing elements to the formula, such as fats and sugars (note that a lean dough, like French bread, will stale within hours, while a high fat and sugar product, like cake, will stale much more slowly)

    63. C. Methods for retarding staling 3. Freeze after cooling; do not refrigerate, this will accelerate staling

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