This document provides an overview of advanced baking principles including the five basic baking ingredients (flour, eggs, water, fat, sugar), leaveners, sweeteners, thickeners, and healthy baking techniques. It discusses how ingredients work together and chemical reactions involved in baking. The document is from The Culinary Institute of America and focuses on scientific explanations for baking processes.
Baking refers to cooking food in a sealed enclosure, traditionally done underground or in ovens. Baked goods are generally healthier than fried foods as they contain less fat. Proper baking times and temperatures are needed to produce foods that are moist and flavorful rather than dry or hard. Common baking equipment includes various pans, bowls, spatulas, whisks, and thermometers. Measurements of ingredients should be accurate, using scales, measuring cups and spoons. An oven provides an enclosed space to bake foods through heating by electricity or gas. A sample brownies recipe is provided demonstrating the process of melting and mixing ingredients, baking, and cooling the baked goods.
The document discusses different types of pastry, including their characteristics and uses. Shortcrust pastry is often used for tarts, quiches, and pies, and does not puff up due to the lack of a leavening agent. Puff pastry is the richest type as it contains equal weights of fat and flour. Rough-puff pastry incorporates fat differently than shortcrust or flaky pastry. Choux pastry includes eggs and is piped and baked, resulting in a puffed and hollow interior that can be filled. Hot water pastry is used for puddings and meat pies, while suet pastry contains beef suet and is the only type that can be boiled or
This document discusses the importance of fats in bakery products. It explains that fats represent a high portion by volume and cost of raw materials in some bakery products. Fats play essential roles in product structure, texture, taste, flavor, softness, and color. The type and quality of fat used also impacts the shelf life of bakery products. It provides details on the classification and composition of fats and oils, as well as the roles of fatty acids. Test results show hydrogenated palm oil shortening provides the highest stability. The document outlines physical requirements for bakery fats and their tenderizing, shortening, and aerating functions.
The Egyptians began baking bread as early as 2600-2100 BC after learning the skill from the Babylonians. During the Roman Empire, Greek baking knowledge was transformed and flourished, with evidence of the first pastry-cook's association emerging in the 4th century AD. Today, baking involves precisely measuring ingredients like flour, water, yeast, and sugar before applying heat in an oven, resulting in foods with reduced moisture that don't spoil easily and have an attractive golden-brown color.
This document discusses common cake faults, their causes, and ways to classify them. It identifies two main types of cake faults - external and internal. External faults include a crust that is too dark, cakes that are too small, spots on cakes, shrinkage, bursting or peaking on top, a crust that is too thick or pale. Internal faults cover uneven texture, holes and tunnels, coarse grain, poor flavor, sinking fruit, crumbling or pale fruitcakes, cakes being dense or having poor keeping quality. Each fault is explained along with potential causes such as incorrect ingredient amounts, quality issues, mixing errors, or baking problems.
Sponges are a light, airy base used in cakes and desserts. They are made from eggs, flour, sugar, and fat which are beaten together to incorporate air. Different types of sponges exist such as genoise made with melted butter, chiffon made with oil instead of fat, and angel food made without yolks. Proper baking technique is important to ensure sponges bake evenly at the correct temperature without being opened prematurely.
The document provides information on baking ingredients and processes. It discusses various ingredients used in baking like butter, flour, raising agents, sugars, and eggs. It explains how to properly measure dry and wet ingredients using appropriate utensils. The basic steps of baking are outlined, including preheating the oven, preparing pans, mixing and assembling batter/dough, baking, testing for doneness, cooling, and decorating.
Baking refers to cooking food in a sealed enclosure, traditionally done underground or in ovens. Baked goods are generally healthier than fried foods as they contain less fat. Proper baking times and temperatures are needed to produce foods that are moist and flavorful rather than dry or hard. Common baking equipment includes various pans, bowls, spatulas, whisks, and thermometers. Measurements of ingredients should be accurate, using scales, measuring cups and spoons. An oven provides an enclosed space to bake foods through heating by electricity or gas. A sample brownies recipe is provided demonstrating the process of melting and mixing ingredients, baking, and cooling the baked goods.
The document discusses different types of pastry, including their characteristics and uses. Shortcrust pastry is often used for tarts, quiches, and pies, and does not puff up due to the lack of a leavening agent. Puff pastry is the richest type as it contains equal weights of fat and flour. Rough-puff pastry incorporates fat differently than shortcrust or flaky pastry. Choux pastry includes eggs and is piped and baked, resulting in a puffed and hollow interior that can be filled. Hot water pastry is used for puddings and meat pies, while suet pastry contains beef suet and is the only type that can be boiled or
This document discusses the importance of fats in bakery products. It explains that fats represent a high portion by volume and cost of raw materials in some bakery products. Fats play essential roles in product structure, texture, taste, flavor, softness, and color. The type and quality of fat used also impacts the shelf life of bakery products. It provides details on the classification and composition of fats and oils, as well as the roles of fatty acids. Test results show hydrogenated palm oil shortening provides the highest stability. The document outlines physical requirements for bakery fats and their tenderizing, shortening, and aerating functions.
The Egyptians began baking bread as early as 2600-2100 BC after learning the skill from the Babylonians. During the Roman Empire, Greek baking knowledge was transformed and flourished, with evidence of the first pastry-cook's association emerging in the 4th century AD. Today, baking involves precisely measuring ingredients like flour, water, yeast, and sugar before applying heat in an oven, resulting in foods with reduced moisture that don't spoil easily and have an attractive golden-brown color.
This document discusses common cake faults, their causes, and ways to classify them. It identifies two main types of cake faults - external and internal. External faults include a crust that is too dark, cakes that are too small, spots on cakes, shrinkage, bursting or peaking on top, a crust that is too thick or pale. Internal faults cover uneven texture, holes and tunnels, coarse grain, poor flavor, sinking fruit, crumbling or pale fruitcakes, cakes being dense or having poor keeping quality. Each fault is explained along with potential causes such as incorrect ingredient amounts, quality issues, mixing errors, or baking problems.
Sponges are a light, airy base used in cakes and desserts. They are made from eggs, flour, sugar, and fat which are beaten together to incorporate air. Different types of sponges exist such as genoise made with melted butter, chiffon made with oil instead of fat, and angel food made without yolks. Proper baking technique is important to ensure sponges bake evenly at the correct temperature without being opened prematurely.
The document provides information on baking ingredients and processes. It discusses various ingredients used in baking like butter, flour, raising agents, sugars, and eggs. It explains how to properly measure dry and wet ingredients using appropriate utensils. The basic steps of baking are outlined, including preheating the oven, preparing pans, mixing and assembling batter/dough, baking, testing for doneness, cooling, and decorating.
Icing or frosting is used to cover or decorate baked goods like cakes and cookies. It is made of sugar with a liquid such as water or milk, and often contains ingredients like butter, cream cheese or flavorings. Common types of icing include buttercream, whipped cream, royal icing, cream cheese frosting, and fondant. Buttercream is soft and spreadable, whipped cream is light and fluffy, royal icing is white and hardens, cream cheese frosting is creamy and rich, while fondant can be molded and sculpted. Icing can be tinted with food coloring and decorated with sprinkles or other toppings.
The document discusses various mixing methods and techniques used in baking, including beating, blending, creaming, cutting, folding, kneading, sifting, stirring, and whipping. It explains the importance of gluten formation, moisture content, and proper mixing in achieving the desired texture in baked goods. Various terms are also defined, such as emulsify, aerate, and formula. Common baking methods like baking, broiling, deep frying, and poaching are also outlined. Finally, the key stages of baking such as gas formation, starch gelatinization, and protein coagulation are explained.
this presentation is all about yeast bread and its procedures.
(links of information sources in the presentation are included at the end of the presentation)
This document discusses the role of ingredients in the bakery industry. It identifies major ingredients like flour, water, sugar, leavening agents, and yeast and minor ingredients like milk, eggs, shortening, and emulsifiers. It provides details on the purpose and function of each ingredient. Flour provides structure, water hydrates flour for gluten formation, and sugar adds sweetness and tenderizes. Leavening agents like baking soda and powder produce carbon dioxide to make products rise. Yeast is a living organism that produces carbon dioxide and alcohol during fermentation to allow dough to rise. The document also discusses bread improvers and emulsifiers occasionally added to bakery products.
The history-of-baking-and-baking-ingredientsDan Gabon
The document provides a history of baking, covering developments from ancient Egypt and Babylon through the Roman Empire. It then discusses key ingredients used in baking, including various flours, leavening agents, sugar, eggs, lard, and salt. Flours discussed include bread flour, all-purpose flour, cake flour, whole wheat flour, and others. Leavening agents include baking soda, baking powder, yeast, and physical leaveners like steam. The roles of these ingredients in baking are also outlined.
This document provides an introduction and overview of pastries and cakes. It discusses different types of pastry bases including short crust, sugar, and choux pastes. Techniques for laminated pastes like puff pastry and Danish pastry are described. The roles of various ingredients in pastes are explained. Different types of creams used in pastries like pastry cream, whipped cream, buttercream and lemon cream are defined. Methods for making marzipan and sponges, which are bases for cakes, are provided. Faults to avoid in paste making and care while making sponges and cakes are also outlined.
This document provides information on various frozen desserts such as sorbets, ice creams, parfaits, and bombes. It discusses the key ingredients and techniques for each type of dessert. Sorbets are made from fruit juice, sugar, and flavorings, while richer mixtures like ice cream contain eggs, milk or cream. The document emphasizes the importance of smooth texture and lists some common problems that can occur like lumps or a granular texture. It also provides recipes for specific frozen desserts like lemon sorbet, champagne sorbet, and classic vanilla ice cream.
Learning the types of cakes, torte vs gateaux, mixing method of a cake, ingredients function that used in baking a cake, main goals of mixing cake and factor that cause curdling
The document discusses different types of pastries used in baking, including short crust pastry, flaky pastry, puff pastry, Danish pastry, choux pastry, and hot water pastry. It provides details on the ingredients and preparation methods for each type of pastry. Products that are made from each kind of pastry are also mentioned, such as pies, tarts, flans from short crust pastry; vol-au-vents and cheese straws from puff and flaky pastry; and eclairs and cream puffs from choux pastry.
This document discusses different types of pastry, including short crust pastry, sweet pastry, laminated pastry, and choux pastry. For each type of pastry, the document outlines the key ingredients used, preparation methods, and common uses. It provides details on techniques like rubbing fat into flour for short crust pastry and layering dough and fat sheets for laminated pastry. The overall document serves as a guide to understanding different pastry bases and how they are made.
This document discusses different types of icings and toppings used in baking. It begins by explaining that icings and toppings are used to complement cakes and provide flavor, texture, and decoration. Common icings described include buttercream, butter icing, fondant, and whipped toppings. The document then discusses the functions of icings, including making products more decorative, nutritious, contributing flavor, and protecting surfaces. It provides details on specific types of icings like buttercream, butter icing, soft icings, chocolate fudge, royal icing, and American whipped frosting. It concludes with instructions for coating cakes and recipes for different frostings.
This document provides an overview of cakes and their classification. It discusses classical and contemporary cakes as well as ingredients used in cake making such as eggs, sugar, flour, baking powder, and fat. It also describes steps for combining ingredients and forming air cells. Cakes are classified based on their mixture, such as fruit cakes, butter cakes, and cheese cakes. Cakes are also classified based on occasion, such as birthday cakes, high-tea cakes, and wedding cakes which traditionally have multiple tiers with symbolic meaning.
The term pastry comes from the word “paste”, meaning “to stick”. Pastry is mixture of flour, liquid, and fat. In the bakeshop, pastry refers to both various pastes and dough and to the many products made from them.
The two fundamental types of pastry are yeast- raised pastry, such as Danish dough and pie dough. Besides these various types of short dough, puff pastry, also known as pâte feuilletée, and éclair paste, also known as pâteà choux are other types of pastry. On the other hand, crisp meringues and other meringue-type sponges though they are not made from a flour paste are also considered pastries because they are used like flour pastries in combination with creams, fillings, fruits, and icings to create a wide range of desserts.
Cakes originate from ancient Roman traditions of offering them to gods as symbols of fertility and plenty. Different cultures developed distinctive cakes such as France's croquembouche wedding cake and Vienna, Austria's prized Sacher Torte. Cakes are generally composed of layers including a cake base, sugar syrup, and icing or filling. Important guidelines for cake making include preheating the oven, using room temperature ingredients, avoiding overmixing after adding flour, and testing for doneness with a clean tester. Whipped egg whites progress through stages from frothy to stiff peaks.
This document provides information on various types of sauces. It begins by explaining what a sauce is and its importance. The key components of a sauce are then outlined as a liquid, thickening agent, and seasonings/flavorings. Common mother sauces like bechamel, veloute, espagnole, tomato, and hollandaise are introduced along with their derivatives. Modern sauce styles such as butter sauces, gravies, coulis, pesto, salsa, relish, and chutney are also covered. The document concludes by matching different sauces and their derivatives to common dishes.
There are many factors that can cause faults in bread, both external and internal. Some external faults include improper volume from too little or too much yeast, under or over fermentation, or too high oven temperature. Internal faults include holes and tunnels from weak flour or improper mixing, as well as cores from uneven mixing or skin formation during proving. Addressing factors like dough consistency, fermentation time, and oven conditions can help reduce faults.
1. Health based bakery products are those that provide special health benefits beyond basic nutrition, such as foods for people with certain intolerances or allergies. Common intolerances include gluten and lactose.
2. Bakery products can contribute to a healthier lifestyle, including whole grain and multigrain breads, cakes made with alternative ingredients, and high fiber options.
3. Sugar-free bakery products use natural sweeteners like honey, maple syrup, or artificial sweeteners that are heat-stable for baking. Organic bakery products avoid synthetic additives.
Bakery ingrediends and their role in bakeryVînöd Påndëy
This document provides information about ingredients and processes used in baking. It discusses the basic ingredients used like sugar, shortening, fat, eggs, flour, milk and milk products, leavening agents and chocolate. It explains the types and properties of these ingredients. It also describes the stages of cooking sugar and temperatures used for yeast development. Finally, it lists some common bakery equipment used like various pans, cutters and electric mixers.
Food as a heterogeneous mixture, types of cooking, types of oils, chemistry of rancidity, uses of cooking , starch gelatinization in cooking rice, Maillard reaction, caramelisation
This document discusses modern cooking equipment and hydrocolloids used in kitchens. It describes various pieces of equipment such as the Thermomix, Pacojet, smoke gun, and vacuum packer. It also discusses hydrocolloids which are ingredients that control water, including their properties and considerations for use such as forming gels and interactions with ions. Popular hydrocolloids mentioned include gelatin, sodium alginate, xanthan gum, and carrageenan. Examples of their culinary uses are also provided.
Icing or frosting is used to cover or decorate baked goods like cakes and cookies. It is made of sugar with a liquid such as water or milk, and often contains ingredients like butter, cream cheese or flavorings. Common types of icing include buttercream, whipped cream, royal icing, cream cheese frosting, and fondant. Buttercream is soft and spreadable, whipped cream is light and fluffy, royal icing is white and hardens, cream cheese frosting is creamy and rich, while fondant can be molded and sculpted. Icing can be tinted with food coloring and decorated with sprinkles or other toppings.
The document discusses various mixing methods and techniques used in baking, including beating, blending, creaming, cutting, folding, kneading, sifting, stirring, and whipping. It explains the importance of gluten formation, moisture content, and proper mixing in achieving the desired texture in baked goods. Various terms are also defined, such as emulsify, aerate, and formula. Common baking methods like baking, broiling, deep frying, and poaching are also outlined. Finally, the key stages of baking such as gas formation, starch gelatinization, and protein coagulation are explained.
this presentation is all about yeast bread and its procedures.
(links of information sources in the presentation are included at the end of the presentation)
This document discusses the role of ingredients in the bakery industry. It identifies major ingredients like flour, water, sugar, leavening agents, and yeast and minor ingredients like milk, eggs, shortening, and emulsifiers. It provides details on the purpose and function of each ingredient. Flour provides structure, water hydrates flour for gluten formation, and sugar adds sweetness and tenderizes. Leavening agents like baking soda and powder produce carbon dioxide to make products rise. Yeast is a living organism that produces carbon dioxide and alcohol during fermentation to allow dough to rise. The document also discusses bread improvers and emulsifiers occasionally added to bakery products.
The history-of-baking-and-baking-ingredientsDan Gabon
The document provides a history of baking, covering developments from ancient Egypt and Babylon through the Roman Empire. It then discusses key ingredients used in baking, including various flours, leavening agents, sugar, eggs, lard, and salt. Flours discussed include bread flour, all-purpose flour, cake flour, whole wheat flour, and others. Leavening agents include baking soda, baking powder, yeast, and physical leaveners like steam. The roles of these ingredients in baking are also outlined.
This document provides an introduction and overview of pastries and cakes. It discusses different types of pastry bases including short crust, sugar, and choux pastes. Techniques for laminated pastes like puff pastry and Danish pastry are described. The roles of various ingredients in pastes are explained. Different types of creams used in pastries like pastry cream, whipped cream, buttercream and lemon cream are defined. Methods for making marzipan and sponges, which are bases for cakes, are provided. Faults to avoid in paste making and care while making sponges and cakes are also outlined.
This document provides information on various frozen desserts such as sorbets, ice creams, parfaits, and bombes. It discusses the key ingredients and techniques for each type of dessert. Sorbets are made from fruit juice, sugar, and flavorings, while richer mixtures like ice cream contain eggs, milk or cream. The document emphasizes the importance of smooth texture and lists some common problems that can occur like lumps or a granular texture. It also provides recipes for specific frozen desserts like lemon sorbet, champagne sorbet, and classic vanilla ice cream.
Learning the types of cakes, torte vs gateaux, mixing method of a cake, ingredients function that used in baking a cake, main goals of mixing cake and factor that cause curdling
The document discusses different types of pastries used in baking, including short crust pastry, flaky pastry, puff pastry, Danish pastry, choux pastry, and hot water pastry. It provides details on the ingredients and preparation methods for each type of pastry. Products that are made from each kind of pastry are also mentioned, such as pies, tarts, flans from short crust pastry; vol-au-vents and cheese straws from puff and flaky pastry; and eclairs and cream puffs from choux pastry.
This document discusses different types of pastry, including short crust pastry, sweet pastry, laminated pastry, and choux pastry. For each type of pastry, the document outlines the key ingredients used, preparation methods, and common uses. It provides details on techniques like rubbing fat into flour for short crust pastry and layering dough and fat sheets for laminated pastry. The overall document serves as a guide to understanding different pastry bases and how they are made.
This document discusses different types of icings and toppings used in baking. It begins by explaining that icings and toppings are used to complement cakes and provide flavor, texture, and decoration. Common icings described include buttercream, butter icing, fondant, and whipped toppings. The document then discusses the functions of icings, including making products more decorative, nutritious, contributing flavor, and protecting surfaces. It provides details on specific types of icings like buttercream, butter icing, soft icings, chocolate fudge, royal icing, and American whipped frosting. It concludes with instructions for coating cakes and recipes for different frostings.
This document provides an overview of cakes and their classification. It discusses classical and contemporary cakes as well as ingredients used in cake making such as eggs, sugar, flour, baking powder, and fat. It also describes steps for combining ingredients and forming air cells. Cakes are classified based on their mixture, such as fruit cakes, butter cakes, and cheese cakes. Cakes are also classified based on occasion, such as birthday cakes, high-tea cakes, and wedding cakes which traditionally have multiple tiers with symbolic meaning.
The term pastry comes from the word “paste”, meaning “to stick”. Pastry is mixture of flour, liquid, and fat. In the bakeshop, pastry refers to both various pastes and dough and to the many products made from them.
The two fundamental types of pastry are yeast- raised pastry, such as Danish dough and pie dough. Besides these various types of short dough, puff pastry, also known as pâte feuilletée, and éclair paste, also known as pâteà choux are other types of pastry. On the other hand, crisp meringues and other meringue-type sponges though they are not made from a flour paste are also considered pastries because they are used like flour pastries in combination with creams, fillings, fruits, and icings to create a wide range of desserts.
Cakes originate from ancient Roman traditions of offering them to gods as symbols of fertility and plenty. Different cultures developed distinctive cakes such as France's croquembouche wedding cake and Vienna, Austria's prized Sacher Torte. Cakes are generally composed of layers including a cake base, sugar syrup, and icing or filling. Important guidelines for cake making include preheating the oven, using room temperature ingredients, avoiding overmixing after adding flour, and testing for doneness with a clean tester. Whipped egg whites progress through stages from frothy to stiff peaks.
This document provides information on various types of sauces. It begins by explaining what a sauce is and its importance. The key components of a sauce are then outlined as a liquid, thickening agent, and seasonings/flavorings. Common mother sauces like bechamel, veloute, espagnole, tomato, and hollandaise are introduced along with their derivatives. Modern sauce styles such as butter sauces, gravies, coulis, pesto, salsa, relish, and chutney are also covered. The document concludes by matching different sauces and their derivatives to common dishes.
There are many factors that can cause faults in bread, both external and internal. Some external faults include improper volume from too little or too much yeast, under or over fermentation, or too high oven temperature. Internal faults include holes and tunnels from weak flour or improper mixing, as well as cores from uneven mixing or skin formation during proving. Addressing factors like dough consistency, fermentation time, and oven conditions can help reduce faults.
1. Health based bakery products are those that provide special health benefits beyond basic nutrition, such as foods for people with certain intolerances or allergies. Common intolerances include gluten and lactose.
2. Bakery products can contribute to a healthier lifestyle, including whole grain and multigrain breads, cakes made with alternative ingredients, and high fiber options.
3. Sugar-free bakery products use natural sweeteners like honey, maple syrup, or artificial sweeteners that are heat-stable for baking. Organic bakery products avoid synthetic additives.
Bakery ingrediends and their role in bakeryVînöd Påndëy
This document provides information about ingredients and processes used in baking. It discusses the basic ingredients used like sugar, shortening, fat, eggs, flour, milk and milk products, leavening agents and chocolate. It explains the types and properties of these ingredients. It also describes the stages of cooking sugar and temperatures used for yeast development. Finally, it lists some common bakery equipment used like various pans, cutters and electric mixers.
Food as a heterogeneous mixture, types of cooking, types of oils, chemistry of rancidity, uses of cooking , starch gelatinization in cooking rice, Maillard reaction, caramelisation
This document discusses modern cooking equipment and hydrocolloids used in kitchens. It describes various pieces of equipment such as the Thermomix, Pacojet, smoke gun, and vacuum packer. It also discusses hydrocolloids which are ingredients that control water, including their properties and considerations for use such as forming gels and interactions with ions. Popular hydrocolloids mentioned include gelatin, sodium alginate, xanthan gum, and carrageenan. Examples of their culinary uses are also provided.
baking ingredients and its functions [Autosaved].pptxMariaManoaGantala
This document provides an introduction to basic baking ingredients. It lists the major ingredients like flour, sugar, leavening agents, eggs, shortening, and liquid. It then describes each major ingredient in more detail, covering their functions, types, and proper handling and storage. The document aims to help readers identify and understand the key components used in baking.
This ppt is for those year 11's who are panicing about there approaching exam. This can be used by any exam board. But the exam questions are AQA based.
The document discusses different types of confectionery products. It begins by describing the various ingredients commonly used in making confections like sugars, dairy products, fats, hydrocolloids, emulsifiers, colors, flavors, and antioxidants. It then explains the different categories of confections - flour, sugar, chocolate, milk and other confections. Specific examples like toffee manufacturing process and popular Indian and international confections are also mentioned. The document provides detailed information on ingredients and processes involved in the confectionery industry.
Food Industry Case Study: Producing Favored Milk DrinksMatt Smith
Find the solution for one of the toughest mixing applications in the food industry, producing flavored milk drinks. Read this case study on the Process, the Problem and the Solution.
This document discusses glucose syrup and invert sugar syrups. Glucose syrup is made from starch hydrolysis and typically contains 10-43% glucose. It is produced through soaking, gelatinization, hydrolysis, clarification, and evaporation steps. Invert syrup contains equal proportions of glucose and fructose produced through acid or enzymatic hydrolysis of sucrose. Both syrups are used as sweeteners and thickeners in foods like candy, ice cream, and baked goods due to properties like moisture retention and flavor enhancement. They have applications in confectionery, pharmaceuticals, and as flavoring agents.
This document discusses various desserts and sauces. It covers topics like sugar cooking techniques, custards, puddings, frozen desserts like ice cream, and popular sauces. Key points include the different stages of sugar cooking, guidelines for making vanilla custard sauce, types of puddings and what they contain, classifications of frozen desserts, quality aspects of ice cream production, and examples of popular custard sauces and fruit purées.
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.
This document discusses emulsifiers utilized in the bakery industry. It provides information on three main types of emulsifiers: lecithin, GMS (glycerol mono stearate), and sodium stearoyl-2-lactylate. Lecithin is a natural emulsifier extracted from soybean oil and egg yolks. GMS acts as an excellent flour strengthener and improves bread texture. Sodium stearoyl-2-lactylate is readily dispersible in dough and has high potential in many food applications. Emulsifiers are important in bakery products as they produce dough with better machinability, provide lubrication, form emulsions, and give desirable textures.
Toffees are defined as an oil-in-water emulsion containing fat globules dispersed in an aqueous sugar and glucose syrup matrix. The key ingredients in toffees include sugars, glucose syrup, condensed milk, and fat. Toffees are produced through a process of dissolving ingredients, emulsifying the fat and milk solids, cooking the mixture to around 124°C, and shaping the toffee through slab, cut and wrap, or depositing methods. The Maillard reaction and caramelization during cooking are responsible for the flavor development in toffees.
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.
Shortening, starch, milk products, egg albumen, and aerating agents all play important roles in bakery, confectionery, and snack products. Shortening helps make products tender while starch provides structure and texture. Milk products add moisture, protein, color, and flavor. Egg albumen acts as a binder and leavening agent. Aerating agents like baking soda and ammonium bicarbonate release carbon dioxide to help products rise and have an airy texture. These ingredients are used across industries to achieve desirable qualities in final products.
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. Bakery at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies The food technology room at Marling School in Stroud,
This document provides information on various types of frozen desserts including their composition and production methods. It discusses both still frozen and churn frozen desserts. Specific desserts covered include ice cream, gelato, sorbet, sherbet, frozen custard, frozen yogurt, and novelties. The role of stabilizers and emulsifiers is explained. The production process for ice cream involves blending, pasteurizing, homogenizing, cooling, flavoring, freezing, adding mix-ins, packaging, and hardening. Overrun refers to the percentage of air incorporated during freezing to expand the volume. Common food additives used in frozen desserts are also listed.
Food science: Sugar
How sugar works in baking/cooking the science behind the role of sugar and how it works in cooking/baking is discussed briefly in this presentation and how each characteristic contribute to the world of cooking.
The document discusses starches and sauces. It describes the purposes and characteristics of starches, how they transform during cooking processes like gelatinization, and how altering starches affects their properties. It also discusses the functions and types of sauces, including thickened sauces made with roux and unthickened varieties. The preparation and storage of starches and sauces is covered.
This document discusses starch, including its properties, uses, sources, and preparation. Starch exists naturally in cereals and tubers and plays an important role in processed foods by providing viscosity. Key points include how starch viscosity and gel strength are affected by factors like stress, heating rate, ingredients added, and how it can be modified. Common starch cooking problems and the nutritional significance of noodles and pasta are also covered.
Similar to ch04: Advanced Baking Principles.pptx (20)
This document discusses the requirements for constructing and operating a food establishment. It explains that the design process requires an architectural team and results in construction documents. It also outlines the need for permits, including a certificate of occupancy to use the building and a permit to operate a food establishment. Facility layout and flow, as well as construction materials, are designed to limit cross-contamination. Building systems like plumbing, electrical, and equipment must meet food safety standards.
This document contains information about safely holding and serving food. It discusses proper hot and cold holding temperatures for time/temperature control for safety foods and using time as a public health control. It also covers requirements for tableware, self-service areas, catering, temporary food establishments, mobile food units, and vending machines to prevent food contamination and foodborne illness.
This document discusses food safety and proper hygiene practices for food service workers. It covers three main topics:
1) Personal hygiene practices like proper handwashing, hair restraints, clean clothing and prohibiting bare hand contact with ready-to-eat foods to prevent spreading pathogens.
2) Common foodborne illnesses caused by bacteria, parasites and viruses that can sicken millions each year.
3) Conditions and symptoms food workers must report, such as infections from Salmonella, E. coli or Norovirus, to help prevent contaminating food. Proper hygiene is essential to food safety.
This document provides guidance on proper food storage in commercial kitchens. It discusses dry storage, refrigerated storage, freezer storage, and garbage storage areas. It provides requirements for preventing contamination during food storage, including prohibiting storage in inappropriate areas and separating raw and ready-to-eat foods. Storage cleaning guidelines and specific guidelines for storing various food products like meat, poultry, fish and eggs are also outlined.
This document provides guidance on food safety best practices related to preparation, cooking, cooling, reheating, and donating food. It discusses topics like allowed food additives, minimum cooking temperatures, proper cooling methods, and consumer advisory requirements. The document emphasizes that following food safety guidelines is important to limit bacterial growth and prevent foodborne illness, especially in highly susceptible populations.
This document discusses proper cleaning and sanitizing of equipment and facilities in a foodservice operation. It emphasizes that cleaning must remove visible dirt before an item can be properly sanitized, and outlines appropriate methods, tools, and schedules for cleaning equipment, utensils, and facility areas. Frequency of cleaning is an important part of preventing cross-contamination.
This document discusses types of pests and rodents that can be found in food establishments, including rats, mice, flies, cockroaches, and insects. It also discusses precautions that can be taken both inside and outside the establishment to control pests. This includes discussing integrated pest management programs and proper use and storage of poisonous or toxic materials for pest control.
This document discusses food establishment inspections and staff training. It provides details on the government agencies that regulate food safety, including the FDA, USDA, and CDC. It explains that food establishments must be inspected at least once every 6 months and inspectors have authority to inspect during all hours of operation. Inspections evaluate compliance with food safety codes and result in a report of any violations. Staff must be properly trained on food safety through assessments, documented training programs, and corrective actions to prevent foodborne illness. Training topics include food allergies, cross-contamination prevention, and safe food handling.
The document discusses various pathogens that can cause foodborne illness, referred to as "bad bugs". It focuses on six pathogens that the FDA and CDC consider highly infective and easily transmitted by food employees. These six pathogens are Salmonella, Shigella, E. coli, norovirus, Clostridium perfringens, and Campylobacter. The document also discusses bacteria, viruses, parasites, fungi, and toxins that can cause foodborne illness. It provides details on specific pathogens like Listeria, norovirus, and Shiga toxin-producing E. coli. The intrinsic and extrinsic factors that influence bacterial growth are explained.
The document discusses food safety controls and time/temperature monitoring. It explains that some foods can become hazardous if left in the temperature danger zone between 41-135°F for too long, as bacteria can grow rapidly. These are called Time/Temperature Control for Safety (TCS) foods. The document outlines the proper flow of food and three preparation processes. It also discusses monitoring temperatures of foods using various thermometers and calibrating them, as well as monitoring time through logs to ensure foods are reheated or cooled properly within required timeframes.
The document discusses US food law requirements for food sources. Food must comply with laws, not be prepared in private homes, have proper labeling, and be from suppliers that meet requirements for foods like fish, beef, and eggs. The FDA Food Code provides guidance for states but is not federal law. The USDA inspects and grades meat and poultry for wholesomeness and quality. Use-by dates are added voluntarily but food may still be safe after dates pass. Recalled foods must not be received or used. Receiving deliveries properly is important to comply with FDA rules regarding temperature, packaging, and labeling of foods like eggs, milk, and shellfish.
This document discusses food safety management programs including personal hygiene programs, receiving and storage programs, and cleaning and sanitization programs. It describes the responsibilities of the person in charge, including ensuring proper food temperatures, cleaning procedures, and staff training. Finally, it outlines hazard analysis critical control point programs and crisis preparedness, including establishing a crisis management plan and procedures for ceasing operations if a health hazard arises.
This document discusses various types of food hazards - physical, chemical, allergen - and how to prevent them. It focuses on allergen hazards, describing the top 9 allergens and strategies to prevent cross-contact between allergens. Cross-contamination is also discussed, how it can spread pathogens and the importance of cleaning between tasks. Intentional contamination seeks to harm others, while accidental contamination is unintentional; prevention strategies include training employees on food safety and defense.
This document provides guidelines for food preparation including preventing cross-contamination, proper thawing, cooking to the correct internal temperatures, cooling food correctly, reheating food safely, and using proper preparation practices for specific foods like eggs and produce. It also covers requirements for partial cooking, consumer advisories, cooling time and temperature abuse, approved food additives, and special practices that require a variance.
The document discusses various factors to consider when choosing a business location and layout. It covers choosing the optimal region, state, city and specific site based on criteria like markets, materials, costs and regulations. Location options for retailers include central business districts, neighborhoods, shopping centers and malls. Manufacturers may consider foreign trade zones or business incubators. The layout should support efficient operations and productivity, considering external factors like size, building codes and internal factors like workflow.
The document provides an overview of financial planning and analysis for small businesses. It discusses the importance of financial planning and describes the basic financial statements - balance sheet, income statement, and statement of cash flows. It also covers creating projected financial statements, ratio analysis, and interpreting 12 key financial ratios to evaluate business performance and health. An example is provided of ratio analysis for Sam's Appliance Shop, identifying areas where the business's ratios differ from industry medians.
The document discusses 11 myths of e-commerce that entrepreneurs should avoid: 1) Customers won't automatically flock to a new website, promotion is needed; 2) Online customers expect a good experience and are unforgiving; 3) Launching an e-commerce site has significant startup costs beyond just design; 4) Making money online requires a sound business strategy, not just a website; 5) Privacy and security are top concerns for customers. Additional myths addressed include not needing an online strategy, technology being more important than the business, customer service not mattering, flashy designs not being better, and order fulfillment not being crucial. The document provides tips to address each myth.
The document discusses building a bootstrap marketing plan for small businesses. It recommends pinpointing target markets through market research, determining customer needs and wants. It describes bootstrap marketing strategies that don't require large budgets, such as using social media, blogging, videos and events. It emphasizes focusing on customer satisfaction through stellar service, addressing complaints, and retaining existing customers to build a competitive edge on a small budget.
This document discusses pricing strategies and techniques for small businesses. It covers factors that influence pricing like image, competition and value. It also discusses different pricing methods for new and existing products, as well as for manufacturers, retailers and service businesses. Additionally, it examines the impact of credit cards, debit cards and mobile payments on pricing. The key points are that pricing is both an art and a science, and it has a significant influence on profits.
This document discusses various sources of financing for small businesses, including equity and debt capital. It describes equity sources like personal savings, friends and family, crowdfunding, accelerators, angels, venture capital firms, and going public. It also outlines debt sources like commercial banks, Small Business Administration loan programs, and online lenders. The document provides details on each type of financing, including average financing amounts, requirements, and processes for obtaining capital from different sources.
Learning Objectives
Discuss basic baking ingredients and how these ingredients interact with each other.
Explain the different categories of ingredients, such as stabilizers and liquefiers.
Discuss the role of gluten in flour and baked goods.
Describe different types of shortening agents and fats, as well as their role in baking.
Explain types of leavening -- like mechanical and chemical -- and how leavening ingredients differ.
Discuss the role of sweeteners in baking, as well as types of sweeteners and their properties.
Describe the types of thickeners, their properties, and their role in baking.
Define emulsion and explain how it relates to baking and pastry.
Discuss tempering chocolate and how it is used.
Discuss healthy concepts in baking and the different types of special diets for whom products might be designed.
- . If the total amount of fat added to a dough or batter equals no more than 3 percent of the weight of the finished dough or product, it acts to increase the elasticity of the proteins in the flour, thereby helping the bread or other product to expand during baking
Although sugar has a tendency to tighten up a mixture when it is first incorporated, by its nature it attracts moisture, a characteristic that causes it to ultimately loosen or liquefy a batter or dough.
Furthermore, when used in the correct proportion, sugar can help to maintain the elasticity of the gluten strands present in a dough or batter. With maximum elasticity, the gluten can expand more easily so the item is more efficiently leavened, allowing for the proper development of volume and the creation of a moist and tender crumb.
- Temperatures at or above 105°F/41°C will also slow fermentation. Yeast dies at 138°F/58°C.
With these leaveners, an alkaline ingredient—the baking soda or baking powder (which also contains an acid and a starch)—interacts with an acid. The alkali and acid, when combined with a liquid, react to produce carbon dioxide, which expands during baking, leavening the dough or batter.
As sodium bicarbonate reacts with an acid, it breaks down and releases carbon dioxide, which is captured in the dough or batter and causes it to rise (leaven) as it is baked
The foaming mixing method requires that eggs, eggs yolks, or egg whites be beaten to incorporate air until they form a foam. This foam is then added to the batter, folded in so as to disrupt as few of the air bubbles as possible and maintain the volume of the foam. The air trapped in these bubbles then expands during baking and causes the product to rise.
- The creaming method of mixing blends fat and sugar together to incorporate air. The creamed mixture is then combined with the remaining ingredients, and as the product bakes, the air trapped during the creaming process expands and leavens it.
When fructose and dextrose are bonded together, they form a disaccharide, or double sugar, called sucrose—that is, table sugar.
. Typically, in a bakeshop or pastry kitchen, sugar will be dissolved in water through the introduction of heat, which facilitates the dissolving and incorporation of more sugar.
Crystallization occurs as the particles in solution collide with one another; hence agitation is a key contributor to the process.
- The more saturated, or “densely packed,” a solution, the more likely and more easily it will begin to crystallize.
- A seed is anything, from whole sugar crystals to air bubbles to a skewer (as when making rock candy), that will act as a surface for the sugar crystals to adhere to and grow on.
- See Table 4.1 for more starches
As the mixture cools, the proteins join together to form a three-dimensional web (much as in coagulation) that holds in the moisture. This system is called a gel.
Gelatin is also used commercially in the production of ice cream, as it interferes with formation of ice crystals.
An example of this is a cooked egg white, which changes from a transparent fluid to an opaque solid
A temporary emulsion is one that will separate into two distinct layers in a short period of time
- To encourage the formation of the beta crystals, some additional, already tempered chocolate (known as a seed) may be added to the mixture.
- All chocolate you buy is in temper, if it has been properly stored since its time of manufacture