basics. learning targets main ingredients used in baking basic types of flour's used in baking...

BASICS

Learning Targets• Main ingredients used in baking• Basic types of flour's used in baking• Proper measurements for baking

Baker’s Ingredients• Strengtheners (flour and eggs)• Fats/Shortenings (butter and oil)• Sweeteners (sugars and syrups)• Flavorings (vanilla and nuts)• Chemical, organic, and physical leaveners (baking powder, baking soda, yeast, and steam)• Thickeners (cornstarch, flour, and eggs)• Liquids (water and milk)• Additives (food coloring)

StrengthenersProvides stability and ensures the baked item doesn’t collapse

All-purpose flour

Bread flour

Cake flour

Strengtheners

Durum flour

Pastry flour

Semolina flour

Fats/ShorteningsMake baked goods moist, add flavor, and keep baked items fresh longer.

• Rubbed or rolled – flaky crust• Creamed – smooth, soft, and more cake-like

SweetenersAdds flavor and color to baked goods. Also, helps blend shortening with other ingredients

LeavenersNecessary for dough or batter to rise. Have to be spot on in measurement or major defects can occur in product.

Three categories:Chemical – Baking powder and Baking soda (produces CO2 gas)

Organic – yeast (ferments which produces CO2 and alcohol)

Physical – creaming method and foaming method ( introduce air into batter)

ThickenersThickeners, combined with the stirring process, determine the consistency of the finished product.

FlavoringsCocoa, spices, salt, and extracts, affect a baked item’s taste and color.

Cocoa is the basis of all chocolate desserts

LiquidsProvides moisture to the product and to allow the gluten to properly develop.

Baker’s MeasurementsMeasurements are done by weight (pounds and ounces)

Proportions for each ingredient are given in the form of percentages

Flour always has a proportion of 100 %, and other ingredients are calculated in relation to the flour

Weight of ingredient ÷ (weight of flour x 100 percent) = percent of ingredientSoft Yeast Dinner Rolls

Baker’s Percentages

Yeast, 2 oz 4.5%Water, 1 lb 8 ozBread flour, 2 lb 12 ozSugar, 4 ozSalt, 1 oz

Baker’s MeasurementsMeasurements are done by weight (pounds and ounces)

Proportions for each ingredient are given in the form of percentages

Flour always has a proportion of 100 %, and other ingredients are calculated in relation to the flour

Weight of ingredient ÷ (weight of flour x 100 percent) = percent of ingredientSoft Yeast Dinner Rolls

Baker’s Percentages

Yeast, 2 oz 4.5%Water, 1 lb 8 oz 54.5%Bread flour, 2 lb 12 ozSugar, 4 ozSalt, 1 oz

Baker’s MeasurementsMeasurements are done by weight (pounds and ounces)

Proportions for each ingredient are given in the form of percentages

Flour always has a proportion of 100 %, and other ingredients are calculated in relation to the flour

Weight of ingredient ÷ (weight of flour x 100 percent) = percent of ingredientSoft Yeast Dinner Rolls

Baker’s Percentages

Yeast, 2 oz 4.5%Water, 1 lb 8 oz 54.5%Bread flour, 2 lb 12 oz 100%Sugar, 4 ozSalt, 1 oz

Baker’s MeasurementsMeasurements are done by weight (pounds and ounces)

Proportions for each ingredient are given in the form of percentages

Flour always has a proportion of 100 %, and other ingredients are calculated in relation to the flour

Weight of ingredient ÷ (weight of flour x 100 percent) = percent of ingredientSoft Yeast Dinner Rolls

Baker’s Percentages

Yeast, 2 oz 4.5%Water, 1 lb 8 oz 54.5%Bread flour, 2 lb 12 oz 100%Sugar, 4 oz 9%Salt, 1 oz

Baker’s MeasurementsMeasurements are done by weight (pounds and ounces)

Proportions for each ingredient are given in the form of percentages

Flour always has a proportion of 100 %, and other ingredients are calculated in relation to the flour

Weight of ingredient ÷ (weight of flour x 100 percent) = percent of ingredientSoft Yeast Dinner Rolls

Baker’s Percentages

Yeast, 2 oz 4.5%Water, 1 lb 8 oz 54.5%Bread flour, 2 lb 12 oz 100%Sugar, 4 oz 9%Salt, 1 oz 2.3%