Frozen dough
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Frozen dough refers to semi-finished dough products that have been kneaded, processed by machine, and frozen for later use. There are two types - broad frozen dough includes all flour-based semi-finished products, while narrow frozen dough specifically refers to pre-made dough used in baking that contains yeast, freezing agents, and is frozen below -7°C. Frozen dough must be stored at -18°C and used within 3 months to maintain quality. It cannot be refrozen after thawing. The document describes methods for making straight dough and sponge dough, freezing, storing, thawing, proofing, and baking the frozen dough into final products.
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Enzymes: Enzymes are proteins that catalyze chemical reactions. This means that they help to initiate the chemical reaction. In this reaction, the enzymes are not converted or broken down, but they are deactivated by baking. One does not have to be afraid of enzymes. Our bodies are full of them and if they didn't exist there would be no life.
Gums and hydrocolloids: Today, products in general, and bakery products in particular, need to be kept fresh for longer. This is mainly stimulated by the supermarket chains who have a total aversion to "unsold" products because they represent an outright loss. Gums and hydrocolloids can help extend the life of products in certain cases.
Salt and salt product: Today's consumers are increasingly in need of healthy products, and are aware that too much salt is not good for health. It is sometimes claimed that bread is a "culprit" in that regard. But that is not the case at all. This does not alter the fact that the baker can intervene to reduce the salt content of his products and still make tasty products.Finishing methods applied to hot and cold desserts
The document provides guidance on finishing methods for both hot and cold desserts. It discusses skills like ensuring all sweets are of consistent size and shape with appealing decoration. It also covers techniques like cooling products rapidly, properly filling and portioning desserts, demolding set desserts, glazing, piping, dusting and more to achieve a high level of finishing.
Advance Baking 12 (Stages process) (PF).pptx
1. The document outlines the steps in the bread making process from scaling ingredients to storing the finished bread.
2. It describes mixing ingredients together to form a dough, letting the dough rise through fermentation, shaping the dough, and another rise before baking.
3. The baking process and changes that occur are explained like oven spring, protein coagulation, crust formation, and signs the bread is fully baked.
Pie tutorial
This document provides recipes for two pastries - a Pears and Chestnuts Galette and a Banana Crispy Pie. It includes instructions for making puff pastry dough, poached pears, almond cream, caramelized sugar, coconut cream, and cooked bananas. The Galette recipe instructs the reader to layer puff pastry with almond cream, pears, and chestnuts before baking. The Banana Crispy Pie recipe has the reader fill a cinnamon sugar-coated puff pastry tart shell with coconut cream and bananas before baking.
Proper storage of sandwiches
This document provides guidelines for properly storing sandwiches. Key points include keeping bread wrapped to prevent drying out, storing ingredients in covered containers below 40°F, refrigerating prepared sandwiches below 40°F and discarding them after 24 hours, and using techniques like wrapping, packaging, chilling, and refrigeration to preserve sandwiches.
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This document discusses different types of yeast breads and their production processes. It begins by introducing various yeast bread categories like lean, rich, and rolled/laminated dough products. Examples are provided for each category. The document then goes into detail about the stages of yeast bread production, including scaling ingredients, mixing, fermentation, shaping, proofing, baking and storing. Specific French and Italian bread varieties are also outlined. Laminated dough preparation for pastries like puff pastry and croissants is explained.
BAKING METHODS.pdf
This document discusses different types of yeast breads and their production processes. It begins by introducing various yeast bread categories like lean, rich, and rolled/laminated dough products. Examples are provided for each category. The document then goes into detail about the stages of yeast bread production including mixing, fermentation, shaping, proofing and baking. Specific French and Italian bread varieties are also outlined. Laminated dough preparation for pastries like puff pastry and croissants is explained.
The essential guide to baking
The document provides tips for baking various breads. It discusses techniques for French bread such as washing the tops with salt water to create a crispy crust. Tips for white bread include brushing melted butter on tops of loaves and rolls to enhance flavor. The document also notes that milk dips rolls in evaporated milk before baking to create a rich brown crust. It provides solutions to common bread baking problems and questions.
Puff pastry and relevant Products
This document provides instructions for making various types of puff pastries and pastries made from puff pastry scraps. It describes the ingredients and method for classic puff pastry and gives alternatives for enclosing the butter. It also provides directions for making cream horns, vol-au-vents, and palmiers from scraps and common faults that can occur in puff pastry and their causes.
Yeast Breads.pdf
This document provides information on making yeast breads. It discusses the key ingredients of flour, liquid, salt, and yeast. It explains that gluten develops during kneading and holds the carbon dioxide produced by yeast during fermentation. The steps of mixing, kneading, fermentation, punching down, shaping, rising, and baking are outlined. Different types of yeast, liquids, mixing methods and bread shapes are also described.
CHAPTER 1 YEAST PRODUCT (BAKING AND PASTRY)
This document provides information on the production process of yeast bread. It discusses the 12 basic steps: scaling, mixing, bulk fermentation, folding/punching, scaling dough, rounding, benching, makeup/panning, proofing, baking, cooling, and storing. It also covers types of yeast dough products and processes, ingredients, equipment used, and how to control fermentation and gluten development. The key steps are mixing ingredients, bulk fermentation to produce carbon dioxide, shaping dough, proofing to increase volume, and baking to set the shape and develop flavor.
Doughnut presentation
Doughnut is the original, generally preferred
spelling of the word. It is more common in the
United States and vastly more common
internationally. Donut is an Americanized,
shortened version of donut that isn't incorrect,
but it is much less common.
ch10: Quick breads & cakes.pptx
This document summarizes various mixing methods for quick breads and cakes. It describes the blending method where wet and dry ingredients are mixed separately and then combined. It also details the creaming method where fat and sugar are blended until light before adding other ingredients. Finally, it outlines foaming methods like the angel food cake method where a meringue is made and stabilized with flour before baking.
Haldiram
The Haldiram story began in 1937 in Bikaner, India and introduced the brand name "Haldiram Bhujiawala" in 1941. It was led by three brothers and expanded operations by establishing manufacturing units for sweets and snacks in Kolkata in 1950 and Nagpur in 1970. Haldiram offers various Indian snacks and sweets and has become a staple brand in Indian households through uncompromising quality. It produces a wide range of products across multiple sections including ready-to-eat meals, snacks, and bakery items.
Bakery products
The document discusses various types of baked goods and mixing techniques used in bakery products. It begins by describing different types of breads such as soft rolls, hard rolls, and quick breads like muffins and biscuits. It then discusses the different kinds of dough used in baking, including lean dough and rich dough. The document outlines various mixing procedures and techniques employed in bakeries such as the straight dough method, sponge dough method, and no-knead dough method. It concludes by discussing best practices for baking including proper measurement, ingredient preparation, and maintaining optimal oven temperature.
Yeast breads ppt
Yeast breads require flour, liquid, salt, and yeast. The yeast produces carbon dioxide that causes the bread to rise as the gluten network develops during kneading. Proper temperatures are needed at each step to activate the yeast. After mixing and kneading, the dough rises through fermentation before shaping and final rising. Baking gelatinizes the starch and sets the structure so the bread is tender with a browned crust.
Freezing of green peas
Freezing technology has made green peas available throughout the year. How are these peas frozen? Get to know more about the varieties and the technology behind 'Freezing of Green Peas' through this presentation..
ch07: Yeast-raised Bread & rolls.pptx
This document summarizes the process for making yeast-raised breads and rolls using direct fermentation. It describes mixing the dough, the stages of gluten development and mixing, bulk fermentation including folding and retarding the dough, scaling and shaping the dough, final proofing, scoring and baking. It also discusses factors that affect the baking temperature and enriched doughs.
Extrusion Processing by Janice Laforteza
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Frozen dough
- 1. Frozen dough from the broad sense refers all semi-finished products with flour as the main raw material, which are kneaded and processed by machine and frozen, and later are reprocessed What is frozen dough ? . Frozen dough from the narrow sense specifically refers to semi-finished products in baking industry, with yeast fermentation bread production technology applied and frozen dough conditioner added in the production process, after instant freezer is used to make dough temperature soon more than crystal point (about -7℃), and then stored in the condition of -18℃. The semi- finished products can be made into delicious breads after sequent processing, such as unfreezing, fermentation, baking, etc.
- 2. Preservation of frozen dough: Frozen bread dough needs stricter storage management than other general frozen foods. If it is kept at the stable temperature of -18℃ and baked within 3 months, the product quality can be ensured. Temperature change, dough leavening failure or piriformis during transportation and storage are called freezing obstacle. Just as ice cream, frozen dough cannot become so called commodity any more if it has been unfrozen once.
- 4. Description of the preferred Embodiments Straight dough method • Formulation mixing pre fermentation punching division rounding benching moulding freezing storage in refrigerator thawing ,proofing baking Sponge dough method • Preliminary Formulation mixing pre fermentation Formulation mixing fermentation division rounding benching moulding freezing storage in refrigerator thawing ,proofing baking
- 5. •In the above straight and sponge dough method a frozen dough particularly for bread tends to be of reduced quality after thawing and baking. To eliminate this tendency a slight excess of yeast is used in the mixing step and pre fermentation time is rendered as short as possible. The process for pre preparation of frozen dough may comprise following steps formation
- 6. •Formulation mixing pre fermentation punching cooling incorporation of additional yeast remixing division rounding benching moulding freezing storage in refrigerator thawing ,proofing baking
- 7. Unfreezing Take the dough out of a cold storage (－20℃) and put in on a baking tray to unfreeze it until the center of the dough turns soft (＋5℃). The unfrozen dough cannot be unfrozen again. • Natural unfreezing: Unfreeze the dough at room temperature until the center of the dough turns soft, which needs about 1 to 2 hours. (differ from season to season) • Unfreezing after refrigeration: Put the dough in refrigerator (0℃～3℃) and then defreeze it until the center of the dough turns soft. The unfrozen dough should be used up before the noon of the next day preferably. (generally 18 hours after the moment of unfreezing) • ※Put the dough in the refrigeration fermentation room at ±０℃ and refrigerate it for more than 8 hours. The dough can be unfrozen within 1 hour at the temperature of ＋18℃. Usage of the frozen dough
- 8. Forming Form the dough into needed shape on a panel. Fermentation After unfreezing and forming, put the dough into a fermentor with the temperature of 32℃ and the humidity of 75％, and ferment the dough until its volume is 2 to 2.5 times that of the dough before fermentation. The whole course needs about 60 minutes to 75 minutes. .
- 9. Baking After fermentation, put the dough into an oven of 200℃～ 220℃. About 8 to 12 minutes is needed for small dough (40g) and about 20 to 25 minutes are needed for large dough (250g). Observe the coloring condition of the dough surface and adjust the temperature of the oven.