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

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

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Bakers 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)

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<p>BASICS Learning Targets Main ingredients used in baking Basic types of flour's used in baking Proper measurements for baking Bakers 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) Strengtheners Provides stability and ensures the baked item doesnt collapse All-purpose flour Bread flour Cake flour Strengtheners Durum flour Pastry flour Semolina flour Fats/Shortenings Make baked goods moist, add flavor, and keep baked items fresh longer. Rubbed or rolled flaky crust Creamed smooth, soft, and more cake-like Sweeteners Adds flavor and color to baked goods. Also, helps blend shortening with other ingredients Leaveners Necessary 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) Thickeners Thickeners, combined with the stirring process, determine the consistency of the finished product. Flavorings Cocoa, spices, salt, and extracts, affect a baked items taste and color. Cocoa is the basis of all chocolate desserts Liquids Provides moisture to the product and to allow the gluten to properly develop. Bakers Measurements Measurements 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 ingredient Soft Yeast Dinner RollsBakers Percentages Yeast, 2 oz4.5% Water, 1 lb 8 oz Bread flour, 2 lb 12 oz Sugar, 4 oz Salt, 1 oz Bakers Measurements Measurements 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 ingredient Soft Yeast Dinner RollsBakers Percentages Yeast, 2 oz4.5% Water, 1 lb 8 oz54.5% Bread flour, 2 lb 12 oz Sugar, 4 oz Salt, 1 oz Bakers Measurements Measurements 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 ingredient Soft Yeast Dinner RollsBakers Percentages Yeast, 2 oz4.5% Water, 1 lb 8 oz54.5% Bread flour, 2 lb 12 oz100% Sugar, 4 oz Salt, 1 oz Bakers Measurements Measurements 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 ingredient Soft Yeast Dinner RollsBakers Percentages Yeast, 2 oz4.5% Water, 1 lb 8 oz54.5% Bread flour, 2 lb 12 oz100% Sugar, 4 oz9% Salt, 1 oz Bakers Measurements Measurements 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 ingredient Soft Yeast Dinner RollsBakers Percentages Yeast, 2 oz4.5% Water, 1 lb 8 oz54.5% Bread flour, 2 lb 12 oz100% Sugar, 4 oz9% Salt, 1 oz2.3%</p>

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