Priciples of the bakeshop

Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]

On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel

”“ No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past,

the advice and wisdom of cookbook writers.– Laurie Colwin, Cookbook author and American writer (1944-1992)

PRINCIPLES OF THE BAKESHOP

C H A P T E R TWENTY-NINE

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After studying this unit

You will be able to:– Recognize many of the specialized tools and

equipment used in the bakeshop– Recognize and select ingredients used in a

bakeshop– Control the development of gluten– Cook sugar correctly– Understand the baking process

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Formulas

Standard term used throughout the industry for bakeshop recipes; formulas rely on weighing to ensure accurate measuring of ingredients

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Bakeshop Tools and Equipment

Some are very specialized– Cake and tart pans– Various spatulas for spreading icings– Piping tools and cake combs for decorating

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Bakeshop Tools

(clockwise from center back): cake turntable, cake pans, flan ring, tartlet pans, cannoli form, cake comb, offset spatulas, flat cake spatula, blade for scoring breads, flower nail, rectangular tartlet pans, piping bag and tips, metal spatula, dough cutter, rolling pin, springform pan, copper sugar pot (on cooling rack), nest of round cutters.

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Ingredients

Flour– Provides bulk and structure to baked goods,

thickens liquids and prevents foods from sticking during preparation and baking

– Flour is produced when grain kernels are milled or ground

– Corn, rice and wheat are the most significant grains used in the bakeshop

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Wheat Flours

Produced by milling wheat kernels Contain starch and protein The innermost part of the kernel is the germ, which contains

fat During milling the kernels are cracked and the bran and the

germ are removed– Patent flour is made from the portion of the endosperm

closest to the germ– Clear flour is made from the portion of endosperm that is

closest to the bran

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Composition of Wheat Flours Flour contains 5 nutrients

– Fat– Minerals– Moisture

Cannot exceed 15% by government standards, but will vary depending on climatic conditions

– Starch Necessary for the absorption of moisture

– Protein Gluten is the tough rubbery substance created when wheat

flour is mixed with water– Lower protein content creates lighter, more tender

goods– Higher protein content creates chewier, crisper

products

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Wheat Flours (cont.)

Soft or weak flours – Low in protein – Best for tender products such as cakes

Hard or strong flours– High in protein – Good for producing yeast breads

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Specialty Flours

Whole-wheat flour– Milled from the entire wheat kernel

Vital wheat gluten– Pure protein extracted from wheat flour

Self-rising flour– All-purpose flour with salt and chemical leavener added

Nonwheat flours or composition flours– Made from grains, seeds or beans– Often do not contain proteins and do not develop

Rye flour– Milled from the rye berry– Comes in four grades or colors

White, medium, dark and rye meal

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Function of Sugars and Sweeteners

Provide flavor and color Tenderize products by weakening gluten strands Provide food for yeast Serve as a preservatives Act as a creaming and foaming agents

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Sugars

Are carbohydrates– Single or simple sugars

Glucose and fructose– Double or complex

Lactose or refined sugar Most sugar is sucrose made from sugar cane or

sugar beets

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Types of Sugar

Turbinado sugar– Coarse crystals that are light brown in color and

have a caramel flavor Sanding sugar

– Large coarse crystals used for decorating cookies and pastries

Granulated sugar– Common table sugar

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Brown sugar– Regular refined cane sugar with some of the molasses

returned to it Light or dark

Superfine or castor sugar– Granulated sugar with a smaller-sized crystal; dissolves

quickly in liquids and produces light, tender cakes Powdered (confectioner's) sugar

– Finely ground sugar with 3% starch added

Types of Sugar (cont.)

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Liquid Sweeteners

Molasses– Liquid by-product of refined sugar

Corn syrup– Extremely viscous and less sweet than honey or refined

sugar Honey

– Created by honeybees – A strong sweetener consisting of fructose and glucose

Maple syrup– Made from the sap of sugar maple trees

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Simple Sugar Syrups

Light syrup– Boil 2 parts water with 1 part sugar

Medium syrup– Boil 1½ parts water with 1 part sugar

Heavy syrup– Boil equal parts water and sugar

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Cooked Sugars

Used to make caramel sauce, meringues, buttercream, candy and other confections

Unstable and susceptible to recrystalization– Use clean saucepan– Use an interferent– Brush down sides of pan with cold water

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Stages of Cooked Sugar

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Stages of Cooked Sugar

Hard crack stage.

Soft ball stage.

Hard ball stage.

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SAFETY ALERT – Hot Sugar Syrups

Because sugar can be heated to very high temperatures, sugar syrups can cause severe burns– Do not touch liquefied or caramelized sugar

with your bare hands– Allow the sugar to cool completely before

touching it

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Fats

Butter– Prized for its flavor– Melts at a relatively low temperature, 93°F

Margarine – Useful in rolled-in dough– Melts at a slightly higher temperature than butter

Lard– Rendered pork fat– Yields flaky and flavorful pastries

Shortening– Made from animal fats and vegetable fats that are hydrogenated to make

them solid Oil

– Liquid– Blends throughout the mixture

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Thickeners

Starches– Used as thickeners in pastry creams, sauces, custards and

fruit fillings– Cornstarch

Must be dissolved in cold water, added to mixture and then heated and cooked

Not good for frozen products– Arrowroot

Can break down if overcooked – Tapioca

Needs to be soaked in cold liquid several hours before cooking

Instant tapioca only needs 20-30 minutes to soak

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Thickeners (cont.)

Gelatin– Natural product derived from animal protein– Must be bloomed in cold liquid and then

dissolved in hot liquid– Available in two forms

GranulatedSheet or leaf

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Flavorings

Emulsions – Flavoring oils mixed into water with the aid of

emulsifiers Extracts

– Flavoring oils or essential oils and ethyl alcohol

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Chocolate

Nib– The usable part of the chocolate pod

Chocolate liquor– The liquid that is extracted from the roasted nib

Cocoa butter– The fat part of the liquor

Cocoa powder– The dry product that remains after the cocoa butter has

been removed Conching

– A Swiss technique that increases smoothness

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Factors of Chocolate Quality

Appearance– Color should be even and glossy without any

discoloration Smell

– Should be chocolaty with no off-odors or staleness Break

– Should snap cleanly without crumbling Texture

– Should melt quickly and evenly on the tongue

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Types of Chocolate

Unsweetened– Pure hardened chocolate liquor with no added

sugar Bittersweet and semisweet

– At least 35% chocolate liquor with added coca butter, sugar, flavorings and sometimes emulsifiers

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Types of Chocolate (cont.)

Couverture– High-quality chocolate containing 32% cocoa

butter Milk chocolate

– Contains sugar, vanilla, milk solids and possibly other flavoring ingredients

Chocolate chips– Drops of chocolate available in count sizes from

14 to 160 per ounce

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Types of Chocolate (cont.)

Cocoa Powder– Contains no sweeteners or flavorings and is used primarily in baked

goods– Two types

Alkalized Dutch processed

Cocoa butter– The fat that comes from the cocoa bean

White chocolate– A confectionery product that contains no chocolate solids or liquors

Imitation chocolate and chocolate-flavored coating– Made with hydrogenated vegetable oil instead of cocoa butter

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Nuts

The edible single-seed kernel of a fruit surrounded by a hard shell

High in fat Susceptible to rancidity Should be stored in airtight, nonmetal containers Peanuts are technically not nuts but legumes

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Measuring Ingredients

Precise and accurate measurement is extremely important in bakeshop– When measuring ingredients for baking

formulas, use weights, even for liquids– Balance scales are often used in the bakeshop

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Mixing Ingredients

The technique used to mix a product affects its final volume Distributes ingredients evenly Activates proteins Incorporates air to help mixture to rise and develop a light

texture Different methods ensure that ingredients are combined in

the proper order to achieve the desired result

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Mixing Methods

Beating Blending Creaming Cutting Folding Kneading Sifting Stirring Whipping

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The Baking Process

Gases form– Carbon dioxide, air and steam

Gases are trapped– The stretchable protein in the batter or dough captures the gas

Starches gelatinize– At a temperature of 140°F, starches absorb additional

moisture and expand Proteins coagulate

– When the dough or batter reaches a temperature of 160°F, gluten and dairy and egg proteins solidify

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The Baking Process (cont.)

Fats melt– As fat melts it coats the starch granules,

moistening and tenderizing the product by keeping gluten strands short

Water evaporates– Steam, which can be used as a leavener, is

produced Sugars caramelize

– Adding flavor and color

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The Baking Process (cont.)

Carryover baking– The residual heat that remains in the product

continues the baking process as the product cools

Staling– Changes in texture and aroma caused by both

moisture loss and changes in the structure of the starch granules

Presentations & Public Speaking

Priciples of the bakeshop