baking

flours

yeast

eggs

proofing

baking

ovens

wheat

Flour

Finely ground meal of wheat

The quality of flour has direct implications

on the final product

Backbone structure of baked goods

Acts as a Binding and Absorbing agent

Effects the keeping quality of the product

Adds to the nutritional value of the product

Wheat Essential grain used for bread making

Has the right combination of Glutenin and Gliadin

With water forms gluten , which retains the gas produced by

the yeast

The two primary types of wheat are HARD & SOFT WHEAT

Hard wheat contains a high proportion of gluten

Hence very good for breads and related products

Soft wheat generally contains less gluten

Hence used for delicate baked goods

The three basic soft flours are – cake flour, pastry flour

& cookie flour

From Sowing to Milling

• Wheat belongs to the grass family – Triticum

• Bread wheat – Triticum Aestivum – used in baking

• Pasta wheat – Triticum Durum – mainly for pasta

making

• Science and research has developed many useful varieties

• Grows very well in temperate climates

• Except for the water, salt and optional yeast wheat has all

• Varies from pale gold to ochre or a reddish brown

The wheat grain

The tiny fruit comprises of

The Husk

The Bran – the cellulose envelope

Flour Kernel – creamy white starch and natural protein gluten

The Germ – the plant embryo –Vitamin B&E, minerals,

fatty acids etc.,

Milling of Wheat

Wind mills the traditional way

Beauce region of France – “bread basket of France”

The grain – quality / humidity / protein content etc…

Trial milling done in sample sizes

The grain is stored in huge/ immense “Silos”

The grist is cleaned meticulously in series of machines

Brushed/ magnetic field / washed thoroughly in fresh water

Let to settle in silos in the moisture

Milling of Wheat

46- 48 hours in the silo – moisture of 15 percent

Traditional millstone – grinding.

The stone grinds the germ too.shelf life flavour

Modern roller milling effective and efficient

The rollers separate the germ too - shelf life flavour

Different sets of grinding / sifting with diff. grades of

sieves

Pnuematic ducts / fractional milling

Final sifting – through a silk screen

Milling of Wheat For whole wheat flour – the entire bran &germ milled For White flour – the large particles of bran are extracted in the coarse sifters/ sieve Bleaching / enhancing / additives Tests Grading Bagging / stamps Dispatch What ever the the flour quality …. -you need a good baker to produce good bread

GRAVITY FED

EGGS

Eggs are natural emulsifying agents

– they form smooth batters

Creaming / beating produces gas to be trapped

In turn helps in leavening

Application of heat coagulates the proteins and forms

the structure the framework for bread is formed

The fat in the egg yolks have a shortening effect

– E.g..Sponge cakes and yeast products

Egg white and the structure in meringues and sponges

They add colour, add volume, give structure to the products

Improve grain and texture

EGGS

Shelled eggs

Frozen eggs

- They save time and labor

- They avoid wastage through spoilage / breakage

- The quality is of uniform nature and hence the products

- They can be egg yolk & white separate or combinations

Freshness of eggs a very important factor

The containers and cleanliness for whipping eggs

Bring eggs to room temperature for better results

SALT

Brings out the desired flavour

Controls yeast action.> salt content retards yeast action

Also prevents objectionable bacteria

- and wild yeast types to develop

Helps to strengthen the gluten and in turns holds co2 better

It improves the texture and grain of the baked products

milk

Improves texture Food value Keeping quality Flavour

Sweetening Agents

Sugar – grain, fine granulated sugar, confectioner’s sugar, pulverized sugar 7 brown sugar Honey – natural invert syrup produced from the nectars of flowers Molasses – concentrated juice of sugar

Colour, flavour, helps yeast fermentation, controls yeast

Yeast

Grown in vats with warm mash of ground corn, barley malt

& water Compressed yeast , dried yeast and natural yeast 60 deg F – slow reaction to 188 deg F -Terminal death point Increases volume Improves grain and texture Improved flavour

CHEMICAL LEAVENERS

ACID LEAVENERS – BAKING POWDER SODIUM BI-CARB+ ACID IN THE BAKING PRODUCTBASIC LEAVENERS -AMMONIUM CARBONATE > CO2 ON HEAT grain, texture, uniform symmetry and increase volume

FATS & SHORTENINGS

• Edible fats – vegetable or hydrogenated or animal

origion

• Increase the tender texture of the baked products

• Keeping and eating quality enhanced

• The food value of the product is improved

• Grain and texture is improvedFlavouring Material

Natural oils – lemon and vanilla Avoid artificial flavours Spices, seeds, fruit, root, buds, barks, Salt – and its kind adds flavour Chocolate and cocoa

Bread Making Process

Start with raw ingredients and weigh them accurately

Mix and knead

Allow fermentation – primary

Scaling

Rounding

Bench proofing

Molding

Panning

Pan proofing

Baking

Cooling

Dough Mixing

Uniform mixture of ingredients all along the dough

To develop gluten to promote the elasticity of the dough

Also to distribute the yeast cells uniformly so that receive

uniform nutrition and also proof evenly

SPONGE DOUGH METHOD:Partial dough is made a s base starter and the rest of the Ingredients mixed in later

STRAIGHT DOUGH METHOD:All ingredients mixed in together

FREMENTATION

• The most favourable temp 80 – 82 deg F

• The length of the fermentation depends on the yeast,

temperature of the dough and the surroundings

• Young dough – indicates under proofed

• Old dough – indicates over proofed

• The punching of the dough helps in relaxing the gluten

and equalises the temperature of the dough

• Best indication – punch when double the size

Controlling Dough Temperature

•Very important to moderate the dough

temperature

•The ingredients temperature

•Machine friction

•Heat due to fermentation process

•Water Temperature chart

TYPES

OF

FLOUR

HARVEST

LOAF

HOT CROSS

BUNS

FRENCH BREAD

PITA

Cakes

Methods of making Cake batters :

Creaming Method - sugar / butter flavours and spices/ egg /

milk + water / sifted flour with the baking powder

Two stage method - All dry ingredients + fat + milk mix.

…2nd stage add the remaining milk and mix at a slow speed

Sponge or foaming - Eggs and sugar to around 100 deg F/

beat until the required consistency is reached / Fold in flour

uniformly

Cookies

Creaming method – sugar+butter + eggs + flour

One stage method – mix all ingredients

Rolled Cookies

Ice box Cookies

Spritz Cookies

Bar Cookies

Sheet Cookies

Drop Cookies