This document discusses principles of the bakeshop. It will teach the reader to recognize specialized bakeshop tools and equipment, select ingredients, control gluten development, cook sugar correctly, and understand the baking process. Key ingredients discussed include various flours made from wheat and other grains, sugars, and sweeteners. The functions of ingredients like flour, sugar, and gluten in baked goods are explained. Specialized bakeshop tools, common ingredients, and wheat flours are depicted in photographs.

1. C H A P T E R TWENTY-NINE
PRINCIPLES OF THE
BAKESHOP
“ No one who cooks, cooks alone. Even at her most solitary,
a cook in the kitchen is surrounded by generations of cooks past,
”
the advice and wisdom of cookbook writers.
– Laurie Colwin, Cookbook author and American writer (1944-1992)
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

2. After studying this unit 2
PRINCIPLES OF THE BAKESHOP
 You will be able to:
– Recognize many of the specialized tools and
equipment used in the bakeshop
– Recognize and select ingredients used in a
bakeshop
– Control the development of gluten
– Cook sugar correctly
– Understand the baking process
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

3. Formulas 3
PRINCIPLES OF THE BAKESHOP
 Standard term used throughout the industry for
bakeshop recipes; formulas rely on weighing to
ensure accurate measuring of ingredients
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

4. Bakeshop Tools and
Equipment 4
PRINCIPLES OF THE BAKESHOP
 Some are very specialized
– Cake and tart pans
– Various spatulas for spreading icings
– Piping tools and cake combs for decorating
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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Labensky • Hause • Martel

5. Bakeshop Tools 5
PRINCIPLES OF THE BAKESHOP
(clockwise from center back): cake turntable, cake pans, flan ring, tartlet pans,
cannoli form, cake comb, offset spatulas, flat cake spatula, blade for scoring breads,
flower nail, rectangular tartlet pans, piping bag and tips, metal spatula, dough cutter,
rolling pin, springform pan, copper sugar pot (on cooling rack), nest of round cutters.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

6. Ingredients 6
PRINCIPLES OF THE BAKESHOP
 Flour
– Provides bulk and structure to baked goods,
thickens liquids and prevents foods from
sticking during preparation and baking
– Flour is produced when grain kernels are milled
or ground
– Corn, rice and wheat are the most significant
grains used in the bakeshop
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

7. Wheat Flours 7
PRINCIPLES OF THE BAKESHOP
 Produced by milling wheat kernels
 Contain starch and protein
 The innermost part of the kernel is the germ, which contains
fat
 During milling the kernels are cracked and the bran and the
germ are removed
– Patent flour is made from the portion of the endosperm
closest to the germ
– Clear flour is made from the portion of endosperm that is
closest to the bran
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

8. Composition of Wheat
Flours 8
PRINCIPLES OF THE BAKESHOP
 Flour contains 5 nutrients
– Fat
– Minerals
– Moisture
 Cannot exceed 15% by government standards, but will vary
depending on climatic conditions
– Starch
 Necessary for the absorption of moisture
– Protein
 Gluten is the tough rubbery substance created when wheat
flour is mixed with water
– Lower protein content creates lighter, more tender
goods
– Higher protein content creates chewier, crisper
products
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

9. Wheat Flours (cont.) 9
PRINCIPLES OF THE BAKESHOP
 Soft or weak flours
– Low in protein
– Best for tender products such as cakes
 Hard or strong flours
– High in protein
– Good for producing yeast breads
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

10. Specialty Flours 10
PRINCIPLES OF THE BAKESHOP
 Whole-wheat flour
– Milled from the entire wheat kernel
 Vital wheat gluten
– Pure protein extracted from wheat flour
 Self-rising flour
– All-purpose flour with salt and chemical leavener added
 Nonwheat flours or composition flours
– Made from grains, seeds or beans
– Often do not contain proteins and do not develop
 Rye flour
– Milled from the rye berry
– Comes in four grades or colors
 White, medium, dark and rye meal
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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Labensky • Hause • Martel

11. Function of Sugars and
Sweeteners 11
PRINCIPLES OF THE BAKESHOP
 Provide flavor and color
 Tenderize products by weakening gluten strands
 Provide food for yeast
 Serve as a preservatives
 Act as a creaming and foaming agents
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12. Sugars 12
PRINCIPLES OF THE BAKESHOP
 Are carbohydrates
– Single or simple sugars
Glucose and fructose
– Double or complex
Lactose or refined sugar
 Most sugar is sucrose made from sugar cane or
sugar beets
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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13. Types of Sugar 13
PRINCIPLES OF THE BAKESHOP
 Turbinado sugar
– Coarse crystals that are light brown in color and
have a caramel flavor
 Sanding sugar
– Large coarse crystals used for decorating
cookies and pastries
 Granulated sugar
– Common table sugar
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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14. Types of Sugar (cont.) 14
PRINCIPLES OF THE BAKESHOP
 Brown sugar
– Regular refined cane sugar with some of the molasses
returned to it
 Light or dark
 Superfine or castor sugar
– Granulated sugar with a smaller-sized crystal; dissolves
quickly in liquids and produces light, tender cakes
 Powdered (confectioner's) sugar
– Finely ground sugar with 3% starch added
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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15. Liquid Sweeteners 15
PRINCIPLES OF THE BAKESHOP
 Molasses
– Liquid by-product of refined sugar
 Corn syrup
– Extremely viscous and less sweet than honey or refined
sugar
 Honey
– Created by honeybees
– A strong sweetener consisting of fructose and glucose
 Maple syrup
– Made from the sap of sugar maple trees
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On Cooking: A Textbook of Culinary Fundamentals, 5e
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16. Simple Sugar Syrups 16
PRINCIPLES OF THE BAKESHOP
 Light syrup
– Boil 2 parts water with 1 part sugar
 Medium syrup
– Boil 1½ parts water with 1 part sugar
 Heavy syrup
– Boil equal parts water and sugar
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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17. Cooked Sugars 17
PRINCIPLES OF THE BAKESHOP
 Used to make caramel sauce, meringues,
buttercream, candy and other confections
 Unstable and susceptible to recrystalization
– Use clean saucepan
– Use an interferent
– Brush down sides of pan with cold water
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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18. Stages of Cooked Sugar 18
PRINCIPLES OF THE BAKESHOP
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19. Stages of Cooked Sugar 19
PRINCIPLES OF THE BAKESHOP
Soft ball stage.
Hard ball stage.
Hard crack stage.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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20. SAFETY ALERT – Hot Sugar
Syrups 20
PRINCIPLES OF THE BAKESHOP
 Because sugar can be heated to very high
temperatures, sugar syrups can cause severe
burns
– Do not touch liquefied or caramelized sugar
with your bare hands
– Allow the sugar to cool completely before
touching it
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

21. Fats 21
PRINCIPLES OF THE BAKESHOP
 Butter
– Prized for its flavor
– Melts at a relatively low temperature, 93°F
 Margarine
– Useful in rolled-in dough
– Melts at a slightly higher temperature than butter
 Lard
– Rendered pork fat
– Yields flaky and flavorful pastries
 Shortening
– Made from animal fats and vegetable fats that are hydrogenated to make
them solid
 Oil
– Liquid
– Blends throughout the mixture
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
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22. Thickeners 22
PRINCIPLES OF THE BAKESHOP
 Starches
– Used as thickeners in pastry creams, sauces, custards and
fruit fillings
– Cornstarch
 Must be dissolved in cold water, added to mixture and
then heated and cooked
 Not good for frozen products
– Arrowroot
 Can break down if overcooked
– Tapioca
 Needs to be soaked in cold liquid several hours
before cooking
 Instant tapioca only needs 20-30 minutes to soak
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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23. Thickeners (cont.) 23
PRINCIPLES OF THE BAKESHOP
 Gelatin
– Natural product derived from animal protein
– Must be bloomed in cold liquid and then
dissolved in hot liquid
– Available in two forms
Granulated
Sheet or leaf
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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24. Flavorings 24
PRINCIPLES OF THE BAKESHOP
 Emulsions
– Flavoring oils mixed into water with the aid of
emulsifiers
 Extracts
– Flavoring oils or essential oils and ethyl alcohol
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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25. Chocolate 25
PRINCIPLES OF THE BAKESHOP
 Nib
– The usable part of the chocolate pod
 Chocolate liquor
– The liquid that is extracted from the roasted nib
 Cocoa butter
– The fat part of the liquor
 Cocoa powder
– The dry product that remains after the cocoa butter has
been removed
 Conching
– A Swiss technique that increases smoothness
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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26. Factors of Chocolate Quality 26
PRINCIPLES OF THE BAKESHOP
 Appearance
– Color should be even and glossy without any
discoloration
 Smell
– Should be chocolaty with no off-odors or staleness
 Break
– Should snap cleanly without crumbling
 Texture
– Should melt quickly and evenly on the tongue
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
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27. Types of Chocolate 27
PRINCIPLES OF THE BAKESHOP
 Unsweetened
– Pure hardened chocolate liquor with no added
sugar
 Bittersweet and semisweet
– At least 35% chocolate liquor with added coca
butter, sugar, flavorings and sometimes
emulsifiers
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

28. Types of Chocolate (cont.) 28
PRINCIPLES OF THE BAKESHOP
 Couverture
– High-quality chocolate containing 32% cocoa
butter
 Milk chocolate
– Contains sugar, vanilla, milk solids and possibly
other flavoring ingredients
 Chocolate chips
– Drops of chocolate available in count sizes from
14 to 160 per ounce
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

29. Types of Chocolate (cont.) 29
PRINCIPLES OF THE BAKESHOP
 Cocoa Powder
– Contains no sweeteners or flavorings and is used primarily in baked
goods
– Two types
 Alkalized
 Dutch processed
 Cocoa butter
– The fat that comes from the cocoa bean
 White chocolate
– A confectionery product that contains no chocolate solids or liquors
 Imitation chocolate and chocolate-flavored coating
– Made with hydrogenated vegetable oil instead of cocoa butter
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
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30. Nuts 30
PRINCIPLES OF THE BAKESHOP
 The edible single-seed kernel of a fruit surrounded
by a hard shell
 High in fat
 Susceptible to rancidity
 Should be stored in airtight, nonmetal containers
 Peanuts are technically not nuts but legumes
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

31. Measuring Ingredients 31
PRINCIPLES OF THE BAKESHOP
 Precise and accurate measurement is extremely
important in bakeshop
– When measuring ingredients for baking
formulas, use weights, even for liquids
– Balance scales are often used in the bakeshop
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

32. Mixing Ingredients 32
PRINCIPLES OF THE BAKESHOP
 The technique used to mix a product affects its final volume
 Distributes ingredients evenly
 Activates proteins
 Incorporates air to help mixture to rise and develop a light
texture
 Different methods ensure that ingredients are combined in
the proper order to achieve the desired result
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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33. Mixing Methods 33
PRINCIPLES OF THE BAKESHOP
 Beating
 Blending
 Creaming
 Cutting
 Folding
 Kneading
 Sifting
 Stirring
 Whipping
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34. The Baking Process 34
PRINCIPLES OF THE BAKESHOP
 Gases form
– Carbon dioxide, air and steam
 Gases are trapped
– The stretchable protein in the batter or dough captures the gas
 Starches gelatinize
– At a temperature of 140°F, starches absorb additional
moisture and expand
 Proteins coagulate
– When the dough or batter reaches a temperature of 160°F,
gluten and dairy and egg proteins solidify
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On Cooking: A Textbook of Culinary Fundamentals, 5e
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35. The Baking Process (cont.) 35
PRINCIPLES OF THE BAKESHOP
 Fats melt
– As fat melts it coats the starch granules,
moistening and tenderizing the product by
keeping gluten strands short
 Water evaporates
– Steam, which can be used as a leavener, is
produced
 Sugars caramelize
– Adding flavor and color
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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36. The Baking Process (cont.) 36
PRINCIPLES OF THE BAKESHOP
 Carryover baking
– The residual heat that remains in the product
continues the baking process as the product
cools
 Staling
– Changes in texture and aroma caused by both
moisture loss and changes in the structure of
the starch granules
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel