CHAPTER 29 PRINCIPLES OF THE BAKESHOP
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Transcript of CHAPTER 29 PRINCIPLES OF THE BAKESHOP
Gilbert Noussitou 2010 G-27-1
CHAPTER 29
PRINCIPLES OF THE BAKESHOP
Gilbert Noussitou 2010 G-27-2
Principles of the Bakeshop
• With this simple list of ingredients, one can
produce a seemingly endless variety of goods,
from breads to sauces to pastries
• Baking is much more precise than cooking
• Substituting ingredients in baking needs to be
done very carefully
Flour, Sugar, Eggs, Milk, Butter(Fat) & Flavourings
Gilbert Noussitou 2010 G-27-3
Ingredients
• Understand ingredients:
– why they function the way they do
• Follow formulas precisely and completely:
– adjust ingredients carefully if needed
• Measure accurately:
– a critical step in the bakeshop
Gilbert Noussitou 2010 G-27-4
Ingredients Flours
• Wheat flours– Patent flour: finer, closest to the germ
– Clear flour: coarser and darker, nearer to the bran
– Hard flour: high protein
– Soft flour: low protein
– All purpose flour: a blend of hard and soft
• Aging and bleaching – oxidation process; can be natural or most commonly,
chemically induced
Gilbert Noussitou 2010 G-27-5
Ingredients
FloursComposition of flour
– Fat: less than 1%– Minerals: less than 1%– Water: cannot exceed 15%– Starches: 63 to 77%
• Gelatinization (above 60°C / 140°F)
• Fermentation (food for yeast)
– Proteins: 7 to 14% (glutenin, gliadin)• Gluten-forming (both plastic and elastic)
Gilbert Noussitou 2010 G-27-6
Ingredients
Flours• Specialty flours
– Whole wheat (graham flour)• Germ removed
– Self-rising• A.P. flour + salt and chemical leavener
– Non-wheat flours (composite flours)• Gluten free; corn, soybeans, rice, oats, buckwheat,
potato, etc.• Rye flour; white, medium, dark and pumpernickel
Gilbert Noussitou 2010 G-27-7
Ingredients
Flours• Nutrition
– High in carbohydrate and low in fat
– Often enriched with thiamin, riboflavin and iron
• Purchasing and storing
– 20 or 40 kg sacs (50 or 100 lbs)
– Store in dry room, away from strong odours
– Will go rancid if germ is present
Gilbert Noussitou 2010 G-27-8
Ingredients
Sugars & Sweeteners
• Simple or single sugars (monosaccharides)– Glucose, fructose
• Double or complex sugars (disaccharides)– Lactose (sugar in milk)– Sucrose; from sugar cane or sugar beet
root• Most common
• Available in white, light or dark brown granulated, molasses and powdered
Gilbert Noussitou 2010 G-27-9
Ingredients
Sugar Production
• Cane or beet juice (tannins, pigments etc.)
• Molasses (un-crystallized, liquid)
• Raw sugar (crystallized)
• Demerara sugar (washed with steam)
• Granulated white sugar (refined or table)
Gilbert Noussitou 2010 G-27-10
Ingredients
Types of Sugars
• Demerara (turbinado)• Sanding (large crystals, does not melt easy)• Regular granulated (all purpose)• Cube sugar (for beverage service)• Brown sugar (white sugar with 3.5 to 6.5% molasses
added) • Superfine, berry or castor sugar (dissolves quickly)• Icing or confectioner’s sugar
– (10X, 6X and 4X – contains 3% cornstarch)
Gilbert Noussitou 2010 G-27-11
Various Sugars
White sugar
Icing sugar
Cube sugarDemerara sugar
Brown sugarBrown cube sugar
Gilbert Noussitou 2010 G-27-12
Ingredients
Liquid Sweeteners
• Corn syrup (hygroscopic, less sweet)
• Glucose syrup (colourless, nearly tasteless)
• Honey (very sweet, hygroscopic)
• Maple syrup (Canada No 1, Light and Medium)
• Molasses (from cane sugar)
Gilbert Noussitou 2010 G-27-13
Molasses
Gilbert Noussitou 2010 G-27-14
Ingredients
Cooking Sugars• Sugar can be added to a product in dry or liquid
form• Simple syrups: sugar + water, measured by
weight and boiled for 1 minute
– Light syrup: 2 parts water + 1 part sugar
– Medium syrup: 1.5 parts water + 1 part sugar
– Heavy syrup: 1 parts water + 1 part sugar
Gilbert Noussitou 2010 G-27-15
Ingredients
Stages of Cooked Sugar
Thread…..........
Soft ball…........
Firm ball….......
Hard ball….......
Soft crack…….
Hard crack……
Caramel………
110°C (236°F)
116°C (240°F)
119°C (246°F)
125°C (260°F)
132°C (270°F)
149°C (300°F)
170°C (338°F)
Gilbert Noussitou 2010 G-27-16
Ingredients
Fats
• Oil (used in quick breads)
• Butter (80% fat, melts at 33°C / 93°F)
• Margarine (as butter, higher melting point)
• Lard (rendered pork fat)
• All-purpose shortening (100 % fat)
• Emulsified shortening (high ratio)
Gilbert Noussitou 2010 G-27-17
Ingredients
Thickeners
• Flour (requires long cooking)
• Cornstarch (forms a strong gel when cooled)
• Arrowroot (very clear)
• Instant starch (pre-gelatinized)
• Waxy maize (stable, will not gel)
• Gelatin (from animal sources!)
Gilbert Noussitou 2010 G-27-18
Ingredients
Flavourings• Vanilla
• Chocolate / Cocoa
• Spices (cinnamon, nutmeg, ginger, anise, cardamom
• Emulsions:– Flavouring oils emulsified with water– Much stronger than extracts (orange, lemon, etc.)
• Extracts:– Flavouring oils with ethyl alcohol (almond, lemon,
vanilla, etc.)
Gilbert Noussitou 2010 G-27-19
Alcoholic Beverages
• Liquors (incl. beer & cider)
• Liqueurs
• Wines
• Brandies and “eaux de vie”
Gilbert Noussitou 2010 G-27-20
Measuring Ingredients
• Precise accurate measurement is extremely important
in bakeshop production
• Weight and volume are not the same
• Weight much more accurate
• Chemical reactions require balance
• Cannot taste and adjust flavour during or after baking
Gilbert Noussitou 2010 G-27-21
Mixing Methods
• Beating
• Creaming
• Whipping
• Sifting
• Folding
• Blending
• Cutting
• Kneading
• Stirring
Gilbert Noussitou 2010 G-27-22
The Baking Process1. Gases form and expand
2. Gases are trapped within the dough or batter
3. Starches gelatinize
4. Proteins coagulate
5. Fats melt
6. Water evaporates
7. Sugars caramelize
8. Carryover baking
9. Staling
Gilbert Noussitou 2010 G-27-23
Tools for Baking
Chocolate
Gilbert Noussitou 2010 G-27-24
Gilbert Noussitou 2010 G-27-25
Chocolate Production• Cocoa beans
• Nib
• Chocolate liquor or chocolate mass
– Contains 53% fat known as cocoa butter
• Cocoa powder
• Conching (grinding/agitating process to mix cocoa
butter & cocoa solids uniformly)
• Tempering (controls the re-crystallization of the cocoa butter crystals)
Gilbert Noussitou 2010 G-27-26
Qualities of Chocolate
• Appearance: even colour, glossy
• Smell: no off odours or staleness
• Break: should snap cleanly, no crumbling
• Texture: smooth & creamy, should melt quickly and
evenly on the tongue
Gilbert Noussitou 2010 G-27-27
Chocolate Types
• Unsweetened chocolate
• Sweetened chocolateBittersweet
Semi-sweet
Sweet
• Milk chocolate
• Cocoa powder
• Cocoa butter
• White chocolate
• Compound coatings
(imitation chocolate)
Gilbert Noussitou 2010 G-27-28
Various Types of Chocolate