BAKING AND PASTRY

TITLE : THE FUNCTION OF BASIC INGREDIENTS IN BAKING AND

PASTRY

RULES AND REGULATIONS RELATED TO PERSONAL HYGIENE , FOOD SAFETY AND SANITATION.

FAT, in the form of solid

shortening, margarine or butter,or in the liquid form of oil contributes tenderness, moistness, and a smooth mouthfeel to baked goods.

FAT

Shortening : . • The flakiness of pastry comes from solid fat such as

shortening or lard rolled in layers with flour. • In some recipes for cookies or cake, shortening is creamed

with sugar to trap air. A lighter product will result. • Margarine

Butter :• Butter is made from cream • Butter imparts a good flavor without a greasy mouth feel to

baked goods because it melts at body temperature.Oil :• Oil is used in some muffin, bread and cake recipes.

TYPES OF FAT

Add moistness and richness

Increase quality

Add flavor

Assist in leavening to give flakiness

FUNCTION OF FAT

Sugar derived from sugarcane and beets Sugar is simple made up of fructose,and glucose. This two simple sugar join to create sucrose Have different sweetness

Example :i. Lactose is much less sweet than regular table sugar (sucrose)ii. Fructose (or fruit sugar,one of the sugars is honey) much

sweeter than sucrose.

SUGAR

Add

sweeteness and flavor

Create tenderness and

fineness

As creaming agent with fat and foaming agent with egg

Retaining moistureProvide food for yeast

Give crust colour

FUNCTION OF SUGAR

Granulated sugar (table sugar) Divided by 3 types of sugar : i. Very fine or ultrafine sugarsii. Sanding sugarsiii. Pearl sugarsBrown sugar• Give good flavor and cream well not unlike caramel to tasteIcing sugar• Provide excellent smoothness and spreadabilityNon nutritive sweetness• Sugar free and no sugar added claims

TYPE OF SUGAR

White granulated sugar that has been dissolved in water

before it is used. Liquid sugar is darker in colour and can be used in foods

where brown colour is desired. Example of syrups :i. Molassesii. Glucose corn syrupsiii. Honeyiv. Malt syrups

SYRUPS

Baking Soda• Produces gas for leavening when combined with an acidic

ingredient such as vinegar, lemon juice, or molasses. • Reducing the amount of baking soda without replacing it with

another leavening agent will reduce the volume and lightness of the finished product.

Baking Powder• Baking powder contains baking soda and the right amount of acid

to react with it. Batters made with double acting baking powder rise twice; once when dry and moist ingredients are mixed together, and again when the product is baked.

Yeast• Yeast is a living microorganism until it is destroyed by heat. • Using less yeast than specified in a recipe causes the dough to

take longer to reach the desired volume in the rising stages.

LEAVENING AGENT

Patent Flour Flour from interior endosperm,extracted during first stream of

milling,considered highest grades of flour.Clear flour Portion of endosperm left after the patent flour is removed.Extraction Refer to the amount of flour miled from given amount of grainStraight flour Combining all streams of the milling process or from the

entire endosperm.

FLOUR GRADES

Bread flour High-gluten flour Cake flour Pastry flour European flour types

TYPES OF PATERN FLOUR

Wheat Flouro provides the structure in baked goods. o The protein content of a flour affects the strength of a dough.All Purpose Flouro can be used for all baking purposes. Durum flouro Used to make spaghetti and other dried pasta.Whole wheat flouro It contains gluten-forming proteins ,so can be used alone in

bread making.Cracked wheato Give texture and flavor to some specialty breads

OTHERS WHEAT FLOUR

• Function of eggsi. Add tasteii. Emulsioniii. Improve the textureiv. Colourv. Food valuevi. Leavening agentsvii. Moisture

EGG

The best grade (AA) has firm white and yolk that stand up

high when broken onto a flat surface.

Maintaining quality Do not spread over a large area. Proper storage is essential for maintaining quality. Eggs keep for a weeks if held at 36 F ( 2 C)

GRADE AND QUALITY

Hygieneo To prevent cross contamination of food it is essential to wash your

hands frequently. Examples include: before starting work before handling food between handling raw and ready to eat foods after going to the toilet after handling raw foods after handling waste after eating, drinking or smoking, coughing, sneezing or touching

your face after taking a break after handling chemicals after handling money

RULES AND REGULATION

In addition, it is important that staff maintain a high degree of personal hygiene with regard their personal habits. For example:

no smoking in food areas no coughing, sneezing, spitting over food no strong smelling perfumes should be worn when handling

foods no nail varnish should be worn when handling food no jewellery other than a plain wedding band or sleeper

earrings should be worn All cuts, wounds, sores should be covered with a waterproof

dressing. Over-clothing should be clean and present no risk of

contamination to food. Hair should be tidy and covered where necessary to prevent

the risk of it falling into food.

o A system called HACCP – Hazard Analysis Critical Control Point consists

of seven important steps to ensure food safety.

o The 7 steps of HACCP are as follows :

1. Assess hazards and potential risks.2. Identify critical control points including cross contamination, cooking,

cooling, hygiene.3. Set up procedures to make sure safety is maintained at all critical

control points.4. Monitor critical control points and use the correct signs, tools, and

training materials to ensure this.5. Take corrective actions as soon as a critical control point is in jeopardy

or when any violations are pointed out by the Health Department.6. Set up a record-keeping system to log all of your flowcharts and

temperature checks7. Keep up with the system to make sure it is working.

FOOD SAFETY

Put all wastes into bins that are not used for anything

else. Empty the bins periodically during the day away from the processing site.

Prevent all animals from entering the processing area or storerooms.

Visitors should only enter the processing room wearing protective clothing and under supervision.

Keep food covered wherever possible. Keep all food, tools and equipment off the floor. Store ingredients in sealed containers. Do not use broken or dirty equipment. Report any signs of insects, rodents or birds to the

manager.

SANITATION