Bread
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The four parts of bread are flour, water, yeast, and salt. Yeast is a microorganism that feeds on starch in flour, converts it to sugar, and expels CO2 and alcohol to make bread rise. Types of yeast include dry active, fresh, instant, and wild. Flours range from lowest to highest protein as cake flour, pastry flour, all-purpose flour, bread flour, and high gluten flour. Salt adds flavor and water gives elasticity and structure. Other ingredients like fat, eggs, and sugar add richness but too much can inhibit yeast.
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1. Scaling-ingredient are measured correctly
2. Mixing-briefly mix flour, water and yeast. Let rest for 10-30 minutes, this is called autolyse.
3. Fermentation- This is done in a covered container, with enough room for the dough to double in size.
4. Punching/folding-This evens out the temperature of the dough and gives the yeast new food to eat.
5. Secondary fermentation-this second rise helps with structure and flavor development especially at this altitude
6. Scaling-weigh to desired size. Add an additional 10-13% weight to allow for water evaporation when baking if you are trying to hit
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Lesson 3 preparing and producing bakery products
This document discusses ingredients and processes for preparing bakery products. It outlines key ingredients used in baking like various flours, sweeteners, leavening agents, fats, liquids, and essences. It also lists different types of bakery products categorized by their dough such as lean-yeast dough, soft dough, and rich-yeast dough. Finally, it outlines characteristics used to evaluate bakery products like color, consistency, moisture content, and appearance.
INGREDIENTS USE IN BAKING.pdf
This document provides information about various ingredients commonly used in baking. It discusses 9 types of flour including bread flour, all-purpose flour, and cake flour. It also covers different types of sugar like granulated sugar, brown sugar, and confectioners' sugar. Other ingredients discussed include eggs, milk, water, cream, gelatin, flavorings like cinnamon and vanilla, leavening agents like yeast, baking powder and baking soda, salt, fats, oils, and more. The document explains the functions and properties of these various ingredients when used in baking.
Bread and dough
Bread is made through a process of mixing ingredients like flour, water, yeast, salt and sometimes milk or eggs. The ingredients are mixed together into a dough which is then allowed to rise through fermentation, as the yeast converts sugars into gases that aerate the dough. The risen dough is shaped and a final proofing allows it to rise further before baking. Understanding the roles of each ingredient and managing the fermentation process properly through steps like knocking back the dough is important to produce bread with the desired texture and structure.
Role of ingredients for bakery products
- Flour provides structure and supports leavening in baked goods. All-purpose flour is commonly used but cake flour produces more tender results.
- Fats like butter contribute tenderness and aid in trapping air when creamed with sugar. Sugar helps tenderize and holds moisture.
- Eggs act as a leavening agent and emulsifier and add richness. Liquids like milk carry flavor and react with other ingredients during baking.
- Salt enhances flavor while baking soda and powder produce carbon dioxide to create rise through an acidic reaction. Yeast produces carbon dioxide through fermentation of sugars. Proper combination of these ingredients results in light, tender baked goods.
Capacitación en panadería
This document discusses egg products and trends in the food industry. It notes that consumer demand is growing for all-day breakfast options. Processed egg products like refrigerated liquid eggs, frozen eggs, and dried eggs provide convenience and extended shelf life compared to shell eggs. Eggs function in food applications through properties like foaming, emulsification, thickening, coagulation, flavor and color contribution, and humectancy. The document outlines various egg product types and their uses in foodservice and commercial food production.
Preparing Yeast Bread- Ferrolino and Redoma
What is a yeast bread?
Basic ingredients in yeast bread making
Types of yeast
Stages of yeast bread making
Ways in making yeast bread
BAKING INGREDIENTS; bread and pastry-tle
This document provides an overview of various baking ingredients classified into flour, sugar, fats, milk and milk products, eggs, leavening agents, flavorings, and fruits. It describes the different types of each ingredient, their properties, functions, and purposes in baking. Key baking ingredients include wheat flour, granulated sugar, shortening, fresh milk, cream, baking powder, vanilla, chocolate, and nuts. The major functions of ingredients are structure, tenderness, flavor, moisture, and leavening through chemical or biological processes during baking.
This ppt will describe what is a pastry and how laminated pastry is made and ...
This document provides information on laminated and puff pastry dough. It begins by explaining how pastry originated from using a paste of flour and water to encase meats during cooking. It then discusses the primary ingredients in pastry making including flour, fats like butter or margarine, water, salt, sugar, and eggs. A key part of the document focuses on puff pastry, how it is made through a process of layering dough and butter or fat through folding and rolling techniques, resulting in many thin layers. The method for making puff pastry is outlined in steps. Maintaining cold temperatures, using the proper fats, relaxation periods, and multiple turns are emphasized for developing the signature flaky layers of puff pa
Dairy products
Processed cheese is made by blending natural cheeses and further processing them with emulsifying salts. There are two main types - pasteurized processed cheese and pasteurized processed cheese spread. Processed cheese spreads contain over 60% moisture and are characterized by their mild flavor and soft, spreadable texture. The production process involves selecting and blending various natural cheeses, adding emulsifying salts, water, and other optional ingredients. The blended cheese is then processed, homogenized, packaged, and stored. Processed cheese provides nutrients while having improved utilization of proteins compared to natural cheeses.
Baked snacks
This document provides an overview of baked snacks. It discusses key ingredients like flour, leavening agents, liquids, fats and sweeteners. It also outlines the baking process, including dough/batter formation, gas expansion/trapping, starch gelatinization and crust formation. Common types of baked snacks are described like breads, muffins, biscuits and cookies. Equipment used for baking and the nutritional value of baked snacks are also mentioned.
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Types of pie & pastries formulation,mixing and moulding methods
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Quarter 1: baking.thpes and kinds of ingredients in baking
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Holiday Lites: How to Make Favorite Holiday Foods More Healthy
Holiday Lites: How to Make Favorite Holiday Foods More Healthy
This ppt will describe what is a pastry and how laminated pastry is made and ...
This ppt will describe what is a pastry and how laminated pastry is made and ...
More from dan widmann
Chocolatologyhistory
The cocoa tree originated in Central America around 1500-400 BC and was first cultivated by the Olmecs. In 600 AD, the Mayans discovered that grinding cocoa seeds and mixing with water produced a treat they called "cacahuati." By 1000-1200 AD, the Aztecs were using cocoa beans as currency and drinking a ritual beverage made from beans, spices, and water called "xocolatl." In 1519, Spanish conquistador Hernando Cortez recognized the potential of cocoa beans and established cocoa plantations in Mexico. The Spanish introduced chocolate to Europe in the 1500s, removing spices and adding cane sugar, making it a hot beverage reserved for nobility. Chocolate production expanded in Europe over
Chocolates
The document discusses different types of chocolate confections including bonbons, truffles, and pralines. It provides instructions and recipes for tempering chocolate and making chocolate ganache fillings using cream, butter, or fruit/vegetable purees. The document also outlines steps for filling chocolate molds with ganache and sealing with tempered chocolate, as well as enrobing truffles or pralines with tempered chocolate.
How chocolate is made
There are four main varieties of cocoa beans - Criollo, Forastero, Trinitario, and Arriba/Nacional. Forastero is the most widely grown, comprising 80% of the world's cocoa crop, while Criollo accounts for just 1% due to its delicate trees. Cocoa trees are grown in tropical areas between 20 degrees north and south of the equator, with Ivory Coast, Ghana, Indonesia, Brazil and Nigeria being leading producers. The multi-step process of making chocolate from cocoa beans involves harvesting, fermentation, drying, roasting, shelling, grinding, mixing, conching, tempering, molding, cooling and packaging.
Servsafe comprehensive ppt-full
This document provides information on food safety and preventing foodborne illness. It discusses the importance of food safety, how food becomes unsafe through biological, chemical and physical contamination, and key prevention measures. The three main ways food becomes unsafe are through time-temperature abuse, cross-contamination, and poor personal hygiene of food handlers. Proper cleaning, sanitizing, cooking, cooling, and excluding sick workers are emphasized as ways to control hazards and prevent foodborne illness.
Vegan baking
This document discusses vegan baking replacements for eggs, dairy, and butter. It explains that flax seeds mixed with water can replace eggs for binding, and works best in items like pancakes and muffins. Silken tofu blended with cornstarch can replace eggs in dense cakes and brownies. Commercial egg replacer works for some cookies but has a chalky taste. Soy sour cream and baking soda can be used for leavening. Non-dairy milks like soy, almond or coconut replace dairy milk. Vegan butter substitutes or vegetable oil replace butter, and coconut cream can replace sour cream.
System of dessert creation
The document discusses how to create memorable desserts by understanding how the five senses perceive food. It covers the four basic tastes of sweet, salty, sour and bitter. Key factors that influence flavor perception are discussed like mouthfeel, smell, sight, hearing, temperature and more. The three steps to creating a successful dessert are combining flavors, combining textures and temperatures in the mouthfeel, and combining visual elements in the appearance. Common flavor combinations and different plating styles are also outlined.
Puff pastry
Puff pastry is a laminated dough made with layers of butter between sheets of flour and water paste, creating over a thousand layers when baked. The key steps are mixing a paste (detrempe) of flour, water, salt and butter, then rolling and folding the paste and layers of butter a total of six times with rests in between. Even layers and corners are important. Puff pastry is baked at a high heat so the water evaporates and creates steam, pushing up the layers. Blitz or quick puff pastry has the same applications but with less rise, as it is folded only four times instead of six like traditional puff pastry.
Puff pastry applications
Vol-u-vent is a puff pastry tart shell, Bouchee is a small round vol-u-vent, Jalousie is a rectangular puff pastry filled and topped with slits pastry pieces that open like blinds when baked, Pithivier is a round puff pastry filled with frangipan and decorated on top, Chausson is a sweet or savory turnover, Sachristain is a long twisted puff pastry curved at the end to represent a fisherman's staff, and Palmier is a clover-shaped puff pastry cookie rolled with sugar and simple syrup.
Molecular gastronomy
Molecular gastronomy is the science of cooking that explores new culinary possibilities using tools and ingredients from science. It seeks to investigate and explain the chemical transformations of ingredients during cooking. Molecular gastronomy experiments have led to innovative dishes like hot gelatins, airs, faux caviar, and spherical ravioli. Key techniques include spherification, which uses alginates to gel spheres that burst in the mouth, and the creation of foams and gels using agents like alginate, calcium chloride, agar, and gellan gum. Precise measurements and techniques are required as molecular gastronomy dishes can easily fail if steps are not followed correctly.
Making chocolate pralines
Making chocolate pralines involves an 11 step process: 1) preparing clean molds at 80 degrees Fahrenheit; 2) tempering chocolate and filling the molds; 3) scraping off excess chocolate and allowing the molds to set in the refrigerator. The process also includes 4) preparing a liquid filling that is not too warm; 5) partially filling the molds and allowing a crust to form; 6) sealing the pralines with a thin layer of chocolate. Finally, 7) properly tempered chocolate and following the steps correctly allows the pralines to release from the molds.
Croissants
Croissants are a laminated yeasted dough that originated in Austria in 1686. The key to producing croissants is rolling butter into the dough through multiple folds and turns, totaling 4, with rests in between to relax the gluten. Instant yeast is used and the dough is shaped into a paton, chilled, and can be frozen for later use. Croissants are rolled into triangles, proofed, and baked at 375 degrees Fahrenheit to puff the layers and ensure proper structure. Varieties include filling the dough rectangles with chocolate, ham and cheese, or other sweet or savory fillings.
Chocolate
The document provides information about the history and production process of chocolate. It discusses how the Aztecs first discovered and used cocoa beans to make a bitter beverage. It then describes the multi-step process of turning cocoa beans into chocolate, from harvesting and fermenting the beans to roasting, grinding, kneading, rolling, and conching them. The document also covers different types of chocolate like couvertures, dark chocolate, milk chocolate, and white chocolate. It provides details on chocolate tempering and tips for chocolate tasting and storage.
Chocolate amenities
Chocolate amenities are small chocolate sculptures or decorative presentations containing various confections. They can be presented to VIP hotel guests upon check-in or used as centerpieces for catered events. Producing them requires attention to detail with designs that are elegant yet small enough for one or two people. The cost analysis shows that amenities used for VIPs or events can be profitable additions despite their relatively low production costs.
Chef dan’stop10
This document outlines 10 rules and expectations for students in Chef Dan's class. Students must be on time, prepared for class with the proper uniform and materials, contact Chef Dan if they will miss class, take thorough notes during lectures and demonstrations, get along with others, and understand that they will be graded daily based on clear criteria. Chef Dan's role is to teach, mentor, and help students achieve their dreams in the culinary industry.
Working with chocolate molds
1. Prepare molds by cleaning and warming them. Temper chocolate to the proper temperature.
2. Fill molds completely with tempered chocolate, then tap to remove bubbles and excess chocolate. Refrigerate until set.
3. For two-piece molds, invert and remove excess chocolate before refrigerating partially set pieces. A second pouring seals the mold.
Baked custards
This document provides information on baked custards and sugar cookery. It discusses the basic ratios for custard, the need to strain custards before baking, and the method of baking custards in a water bath. It describes what happens when a custard is overbaked resulting in synerisis. Common types of baked custards are also outlined such as creme caramel, creme brulee, and pot au creme. Finally, the stages of sugar cooking are defined based on the temperature the sugar-water mixture reaches.
Artificial sweeteners
Artificial sweeteners are low-calorie sugar substitutes that are used by people with diabetes or those trying to reduce their sugar intake. The glycemic index measures how much foods raise blood glucose levels compared to glucose, and artificial sweeteners have a lower glycemic index than sugar. The four main artificial sweeteners approved for use in the United States are aspartame, sucralose, saccharin, and stevia.
Buttercreams
This document describes three types of buttercream - French, Swiss, and Italian. French buttercream is made by whipping egg yolks with a syrup cooked to soft ball stage. Swiss buttercream is made from a sugar-egg white mixture cooked to 135 degrees. Italian buttercream is made by whipping egg whites with a soft ball stage syrup.
The document then provides details on the characteristics, uses, stability and storage of each type of buttercream. French buttercream is pale yellow and very soft, best used as a filling. Swiss buttercream is light, white and fluffy, suitable for filling or icing. Italian buttercream is ultra light and silky, also suitable for filling or icing.
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Bread
- 1. Bread
- 2. All Bread consists of Four Parts: Flour Water Yeast Salt
- 3. Flour • Bran- outer covering –high on fiber content gives color to flour • Endosperm-makes up most of the kernel, about 83%. This is where we get flour from. This is made up of protein and starch. The proportion of theses varies from variety of wheat. • Germ- contains fat , flavor and nutrients
- 4. Types of Flour found in a Pastry Kitchen Type of Flour Percentage of Gluten Type of Wheat Whole Wheat 11-14% bran particles and wheat germ reduce this down to about 6% Hard red wheat Pastry 7-9.5% Soft red winter AP 9.5-11.5% Blend of hard and soft Bread 11.5-13.5% Hard red spring High Gluten 13.5-14.5 Hard red wheat Vital Wheat Gluten 75% Dry powdery-yellow color Cake Flour 6-8% Soft red winter wheat
- 5. Water •Gives elasticity and helps with structure
- 6. Yeast • Make bread rise. It feeds on the starch in the flour, converts it to sugar to eat and expels CO2 and a little alcohol. The CO2 make the bread rise. • Yeast is a microorganism. It’s alive! It is a member of the fungus family, related to the mushroom.
- 7. Varieties of Yeast • Dry active- This is a powdered form. It has been freeze dried to have most of the water removed to make it shelf stable. This need to be rehydrated in warm water about 100-110 degrees to wake it up • Fresh- this is compressed into blocks this just need to be mixed with water to use • Instant- this is dry active yeast this the addition of ascorbic acid so it can be added in the beginning of mixing. No need to be mixed with water • Wild- This is a concentrated and cultivated form (starter)
- 8. Salt • Adds roundness of flavor
- 9. Other ingredients that are found in some breads that will affect structure • Fat-butter or oil. Adds richness and softness. Can aid in color, too. Too much will inhibit the yeast • Eggs- add richness and softness, adds color too. Too much will inhibit the yeast • Sugar-Can aid in the proofing of bread. Adds tenderness, richness and will aid in the color of the product when baked. Too much will inhibit the yeast. When these ingredients are present the yeast amount needs to be increased
- 10. Summary Name the 4 parts to bread What is yeast ? list the different types, how does it work List the flours from lowest in protein to highest IN ORDER What are the functions of Salt and Water ? Name the other ingredients found in bread and how they effect structure