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A bakery produces and sells baked goods such as bread, cookies, cakes, donuts, and pastries. Leavening agents cause foaming that lightens and softens dough and batter by incorporating air. Batter is a thinner, more liquid mixture used for pancakes and coatings, while dough is a thicker mixture used for many baked goods. The purpose of a bakery concept statement is to convince potential investors why the bakery will succeed despite larger or cheaper competitors.
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Grade 7 LESSON 1 BPP FOR 2ND QUARTER.pptx
Baking is a technical process that requires precise measurements and steps. It involves applying prolonged dry heat through convection in an oven. Bread is the most commonly baked item. The history of baking dates back to ancient civilizations like the Romans and has evolved into a major industry. Quality ingredients are crucial for successful baking. Key ingredients include various flours, eggs, sugars, leavening agents, and fats. Each ingredient has distinct properties and roles in different baked goods. Proper techniques such as creaming, whipping, and using chemical leaveners help baked items rise.
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.
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- 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.
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This document provides an introduction and overview of pastries and cakes. It discusses different types of pastes used in baking, including short crust, sugar, and choux pastes. Techniques for laminating doughs to create puff pastry, Danish pastry, and croissants are described. The roles of main ingredients like flour, fat, liquids, and flavorings in pastes are explained. Common fillings and toppings like pastry cream and whipped cream are also introduced.
Pastries and cakes
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.
Bakery and pastry Basic Idea
Mix and bake ingredients according to recipes to produce small quantities of breads, pastries, and other baked goods for consumption on premises or for sale as specialty baked goods.
The main difference between Pastry and Bakery is that the Pastry is a name given to various kinds of baked products and Bakery is a establishment that produces and sells flour-based food baked in an oven. Pastry can also refer to the pastry dough, from which such baked products are made.
Baking flour mixture
Flour mixtures are blends of flour, liquid, and other ingredients used to make baked goods. They are classified as batters or doughs depending on their consistency. Batters contain more liquid than doughs. Common batters are pour, drop, and high-ratio cake batters. Common doughs are soft doughs for biscuits and bread, and stiff doughs for piecrust. Basic mixing methods include creaming, muffin, pastry, and one-bowl methods. Gluten development is important and controlled through flour selection, shortening, liquid, and mixing time. Proper preparation of pans and following baking instructions are also essential for success.
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Cakes are a sweet baked dessert made from ingredients like flour, eggs, sugar, and fat. There are many types of cakes including quick breads leavened with agents rather than yeast, yeast breads raised with yeast, and pies and pastries with a pastry dough casing. Cakes can be referred to by other names in different languages like "gateaux" in French or "torte" in German. Cakes are made through methods like the creaming method where butter and sugar are beaten or the sponge method using just egg whites. Ingredients like flour, sugar, fat, eggs, and leavening agents help cakes rise and develop texture.
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Baking is a technical process that requires precise measurements and steps. It involves applying prolonged dry heat through convection in an oven. Bread is the most commonly baked item. The history of baking dates back to ancient civilizations like the Romans and has evolved into a major industry. Quality ingredients are crucial for successful baking. Key ingredients include various flours, eggs, sugars, leavening agents, and fats. Each ingredient has distinct properties and roles in different baked goods. Proper techniques such as creaming, whipping, and using chemical leaveners help baked items rise.
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.
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This document provides an introduction and overview of pastries and cakes. It discusses different types of pastes used in baking, including short crust, sugar, and choux pastes. Techniques for laminating doughs to create puff pastry, Danish pastry, and croissants are described. The roles of main ingredients like flour, fat, liquids, and flavorings in pastes are explained. Common fillings and toppings like pastry cream and whipped cream are also introduced.
Pastries and cakes
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.
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Mix and bake ingredients according to recipes to produce small quantities of breads, pastries, and other baked goods for consumption on premises or for sale as specialty baked goods.
The main difference between Pastry and Bakery is that the Pastry is a name given to various kinds of baked products and Bakery is a establishment that produces and sells flour-based food baked in an oven. Pastry can also refer to the pastry dough, from which such baked products are made.
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Cakes are a sweet baked dessert made from ingredients like flour, eggs, sugar, and fat. There are many types of cakes including quick breads leavened with agents rather than yeast, yeast breads raised with yeast, and pies and pastries with a pastry dough casing. Cakes can be referred to by other names in different languages like "gateaux" in French or "torte" in German. Cakes are made through methods like the creaming method where butter and sugar are beaten or the sponge method using just egg whites. Ingredients like flour, sugar, fat, eggs, and leavening agents help cakes rise and develop texture.
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This document discusses types of bakery products including bread, dough, cookies, muffins, and biscuits. It provides details on the characteristics and production methods for each type. For bread, it describes kinds of dough, mixing methods, and characteristics of well-made bread. It defines types of cookies such as molded, dropped, rolled, pressed, refrigerator, bar, and no-bake cookies. The document also outlines characteristics that indicate quality for muffins and biscuits.
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This document discusses different types of pastry dough. It defines pastry as a flour, water and shortening dough that can be either savory or sweet. Common pastries include pies, tarts, quiches and pasties. Shortcrust pastry is the simplest type, made with flour, fat, butter, salt and water. It is often used for tarts and quiches. Flaky pastry results in many thin layers that expand during baking. Puff pastry has many layers that cause it to rise upwards in the oven. Choux pastry is made from milk or water and butter and beaten eggs. It expands dramatically in the oven and is often filled with cream. Phyllo pastry
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The document discusses the basic methods of cake making, including rubbing in, creaming, whisking, and melting. It describes how each method incorporates air into the mixture to allow it to rise. The creaming method is explained in more detail, with steps showing how to cream butter and sugar, add eggs and dry/wet ingredients alternately, and bake. Common cake faults like cracking, sinking, or uneven rising are identified along with possible causes. Remedies for faults and ways to adapt recipes are also covered.
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Baking Basics
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BAKING TERMINOLOGIES.pptx
This document provides definitions for various baking terminology terms. It begins by stating the objectives are to identify, differentiate, and discuss familiarity with baking terms. Several key terms are then defined, including bake, batter, blend, foaming, gluten, grease, knead, line, meringue, mise en place, mix, pre-heat, punch down, scrape, stir in, syrup, whip, work simplification, and yeast. The document asks students to pick a term and differentiate it, then share their thoughts. It provides an identification activity where students define 10 baking terms and asks what basic ingredients are used in baking and how to properly measure dry and liquid ingredients.
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This document discusses different types of pastry dough. It defines pastry as a flour, water and shortening dough that can be either savory or sweet. Common pastries include pies, tarts, quiches and pasties. Shortcrust pastry is the simplest type, made with flour, fat, butter, salt and water. It is often used for tarts and quiches. Flaky pastry results in many thin layers that expand during baking. Puff pastry has many layers that cause it to rise upwards in the oven. Choux pastry is made from milk or water and butter and beaten eggs. It expands dramatically in the oven and is often filled with cream. Phyllo pastry
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Pastry can be savory or sweet and is made from a dough of flour, water, and shortening. Shortcrust pastry is the simplest and most common type, used mainly in tarts and quiches. It is made with flour, fat, butter, salt, and water and results in a short, tender crust when the fat coats the flour strands. Flaky pastry has many thin layers that create a crisp, buttery texture when baked. Puff pastry has numerous layers that cause it to rise up in the oven from water and fats expanding into steam. Choux pastry is a light dough that is often piped into shapes and filled with cream after baking.
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The document discusses the production of biscuits, cakes, and sponges. It explains that these products are important for chefs to skillfully produce as they are used for many occasions and can be profitable. Cakes and sponges are made from similar ingredients like butter, eggs, sugar, and flour, but differ in their proportions, giving cakes a denser texture and sponges a lighter one. Biscuits get their name from being twice cooked to extend their lifespan. The document provides tips for producing high quality products and avoiding common errors in baking.
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For more information, look for the references I included at the end of the slides.
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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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Bread is created using flour, yeast, water and other ingredients like sugar and shortening that are mixed together into dough. There are two categories of bread - lean dough which is used for crusty breads and contains just flour, yeast, water and sugar, and rich dough which contains additional ingredients like butter, nuts and eggs. Quick breads get their name because they use chemical leavening like baking powder instead of yeast, which allows them to be baked faster. Potential issues in bread making include improper mixing, dough that is too stiff or wet, over or under proofing, and temperature issues in the oven. Total expenses in calculating food cost include all ingredient and production costs like labor as well as expenses like electricity and
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Presentation(group_3).ppt
- 2. BAKERY CONCEPT • A bakery concepts statements presents the fucos of that bakery such us wedding cakes artisan breads pastries. • Is an stablisments that produces and sells flour based, food baked in an oven such as bread, cookies, cakes, donuts andpastries and pies.
- 3. LEAVINING AGENT • In cooking a leavining agent or aalso called as raising agent also called leaven or leavener is any one of a number substances used in doughs and butters that cause of foaming action lightens and softens the mixture an alternative or supplement to leavining agent is mechanical action by wich air is corporated.
- 6. BATTER and DOUGH • Are mixture mainly consisting of flour and are therefore balleable and can be kneads with flour bare handson on a work surface batter are usually thinner more liquidy are mixed with an electric mixer or hand mixer in a bowl. • BATTER is a flour mixture with liquid and other ingredients such as sugar, salt and leavening used for cooking. batter is most often used for pancakes, light cakes, and as a coating for fried foods. it is also used for a variety of batter breads.
- 7. • DOUGH mixture of flour and liquid with other ingredients,such as leavening aagents, shortening, sugar, salt, aggs, and various flavourings, used to make baked products. A similar mixture, in more liquefied form, is known as batter.
- 8. WHAT IS PURPOSE OF BAKERY CONCEPT • Your bakery's concept statement lets potential lenders or investors know more about your business. it should provide a clear view of why your bakery will be succesfull, even it local competitors are larger or cheaper to convince these sources to lend or invest money for your start up or operating concept.
- 9. WHAT IS THE IMPORTANCE OF BAKERY IN INDUSTRY • Your bakery's concept statement lets potential lenders or investors know more about your business. it should provide a clear view of why your bakery will be succesfull, even if local competitors are larger or cheaper, to convince for your start up or operating costs.
- 10. GOLDEN RULES OF BAKING • Always start with the shortest recommended baking time(A slightly moist cake is always better than an over done one)dont open your oven until atleast the minimum time has elapsed it changes the air temperature and circulation and can collapse the whole cake.