Welcome to the A.T.C.BAKESHOP

Can We Rise to The Challenge?

OUR OBJECTIVES Identify basic baking ingredients, their types and best uses for

each Explain the importance of accurate weights and measures in

baking formulas Define gluten and explain its role in bakery products Identify the major factors in the development and control of

gluten Successfully convert baking formula weights to baker’s

percentages Successfully use baker’s percentages to convert formula yields Describe at least three methods to prevent staling Identify at least three kinds of leavening agents and describe

how they react with a dough or batter Identify at least three steps of the baking process

I. Baking as a science

A. Baking as chemistry 1. Formulas vs. recipes 2. Complex chemical reactions 3. Accuracy of measurement

3. Accuracy of measurement

a) Measurement by volume can be inaccurate (product density)

b) Measurement by weight is more reliable

I. Baking as a science

4. Consistency of product 5. Importance of weighing (scaling)

ingredients 6. Exceptions to measurement by

weight

I. Baking as a science

4. Consistency of product 5. Importance of weighing (scaling)

ingredients 6. Exceptions to measurement by weight

WATER (the only true one) MILK EGGS FAT (butter, margarine) 1 PT = 1POUND

B. Baker’s percentages

1. Bakers’ formulas based on percentage of the amount of flour used

B. Baker’s percentages

1. Bakers’ formulas based on percentage of the amount of flour used

2. Flour always equals 100%

B. Baker’s percentages

1. Bakers’ formulas based on percentage of the amount of flour used

2. Flour always equals 100% 3. All other ingredients are expressed

as a percentage of the flour in the

recipe

B. Baker’s percentages

5. For example, if a formula were to call for 5 pounds of all-purpose (A.P.)

Flour and three pounds of unsalted butter, the relationship would be

expressed as a ratio of 100% flour to 60% butter.

B. Baker’s percentages

6. This allows for the easy conversion of recipes by expressing ingredients

in proportion to each other

    CAKE RECIPE

INGREIDENT WEIGHT %    

CAKE FLOUR 5 # 100        

SUGAR 5# 100    

B. POWDER 4 OZ 5        

SALT 2 OZ 2.5    

E. SHORT 2 # 8 OZ 50        

SK. MILK 3 # 60    

EGG WHITE 3 # 60        

       

  18 # 14 OZ 377.5        

C. Formula conversions

1. Many times, standard formulas will need to be converted to provide a new

yield.

C. Formula conversions

2. In order to do this, employ the following procedure: a) Change the total percentage to

decimal form

C. Formula conversions

2. In order to do this, employ the following procedure: a)Change the total percentage to decimal

form b)Divide the desired new yield by this

decimal to derive the weight of the flour

C. Formula conversions 2. In order to do this, employ the

following procedure: a)Change the total percentage to

decimal form b)Divide the desired new yield by this

decimal to derive the weight of the flour c)If needed, round this number up (not

down)

C. Formula conversions 2. In order to do this, employ the

following procedure: a)Change the total percentage to decimal form b)Divide the desired new yield by this decimal

to derive the weight of the flour c)If needed, round this number up (not down) d)Use the weight of the flour and the remaining

ingredient percentages to determine the weights of the other

ingredients in the converted recipe

C. Formula conversions e) For example, to convert the following recipe: Ingredient Weight

Percentage Cake flour 10 lb. (160 oz.) 100 Sugar 10 lb. (160 oz.) 100 Baking powder 8 oz. 05 Salt 4 oz. 02.5 Butter 5 lb. (80 oz.) 50 Milk 6 lb. (96 oz.) 60 Whole eggs 6 lb. (96 oz.) 60 37 lb. 12 oz. (604 oz.) 377.5

e) For example, to convert the following recipe: Your new yield calls for 18 lb. 8 oz. of

batter (296 oz.). How many pounds of flour do you need for the new formula?

e) For example, to convert the following recipe:

Your new yield calls for 18 lb. 8 oz. of batter (296 oz.). How many pounds of flour do you need for the new formula?

18 lb. 8 oz. = 296 oz.

e) For example, to convert the following recipe:

Your new yield calls for 18 lb. 8 oz. of batter (296 oz.). How many pounds of flour do you need for the new formula?

18 lb. 8 oz. = 296 oz. 377.5% = 3.755

e) For example, to convert the following recipe: Your new yield calls for 18 lb. 8 oz. of

batter (296 oz.). How many pounds of flour do you need for the new formula?

18 lb. 8 oz. = 296 oz. 377.5% = 3.755 296 ? 3.755 = 78.83, or 79 oz. = 5 lb.

(rounded up)

e) For example, to convert the following recipe:

With this new known quantity, the remaining ingredients for the converted recipe can be calculated

e) For example, to convert the following recipe: With this new known quantity, the remaining ingredients for the

converted recipe can be calculated Ingredient Weight Percentage Flour 5 lb 100 Sugar 5 lb 100 Baking powder 4 oz 05 Salt 2 oz 02.5 Butter 2 lb 8 oz 50 Milk 3 lb 60 Whole Eggs 3 lb 60 18 lb

14 oz 377.5

II. Flours and gluten development A. Wheat flour

1. Soft (weak) flours (e.g. cake flour) 2. Hard (strong) flours (e.g. high gluten

flour) 3. Mixed (e.g. all-purpose flour)

II. Flours and gluten development B. Gluten

1. Protein 2. Activation of gluten with water 3. Action of kneading or mixing gluten in

dough and batters a) Strand formation b) Elasticity

II. Flours and gluten development c) Over-kneading or mixing • Toughness • Breaking gluten

B. Gluten

d) Coagulation and structure e) Capturing gases during leavening f) Effects on crumb characteristics

and texture

B. Gluten

5. Effects of fat on gluten development a) Shortens strand development

(“shortening”) b) Tenderizes c) Effects crumb characteristics

III. Ingredient overview A. Processed wheat flour 1. Overview of milling process 2. White flours

a)Bread- B)Cake c)Pastry d)All-purpose e)Self-rising

2. White flours

a) Bread Strong flour high gluten Patents straight flour Creamy white color Feels slightly coarse when squeezed into a

lump in your palm will fall apart as soon as you release pressure

2. White flours

a) Bread b) Cake

Low gluten Soft smooth texture pure white Feels smooth to touch stays in lump when

squeezed in palm

2. White flours

a) Bread b) Cake c) Pastry

Gluten content in between other two Same creamy white color as bread flour Feels like cake flour but looks like bread

3. Other flours and starches

a) Whole wheat

b) Rye

c) Buckwheat

d) Oat

e) Potato

f) Barley

g) Corn h) Soy i) Cornstarch j) Waxy maize k) Arrowroot and

tapioca

B. Fats in baking

1. Functions of fats in baking a.Tenderizer b.Moisturizer c.Extends shelf life d.Add flavor and “mouth feel” e.Assist with leavening

B. Fats in baking

2. Categories of baking fats a.Shortenings 1) Regular (superior creaming) 2) Emulsified (superior

distribution)

B. Fats in baking

2. Categories of baking fats a.Shortenings 1) Regular (superior creaming) 2) Emulsified (superior

distribution) B Butter and margarine 1) Flavor 2) Melting qualities 3) Water content

B. Fats in baking

c. Oils d. Lard 1) Flakiness 2) Flavor

C. Sugars

a. Sweetness and flavor b. Tenderness c. Crumb quality d. Browning characteristics e. Moisture retention f. As a creaming agent with fats

C. Sugars

a. Granulated 1) Table sugar 2) Very fine 3) Sanding sugar

c. sugars

b. Confectioners’ sugar (icings, frostings, glazes and fillings) 1) 10X 2) 6X 3) 4X

c. sugars b. Confectioners’ sugar (icings,

frostings, glazes and fillings) c. Brown sugar d. Molasses (discuss invert sugars

that resist crystallization) e. Corn syrups f. Honey (flavor, invert sugar) g. Malt syrup (yeast breads)

D. Liquids in baking

1. Water (moisture activates gluten) 2. Milk products

D. Liquids in baking

1. Water (moisture activates gluten) 2. Milk products

a. Skim milk no fat b. Whole milk contains fat (shortening) c. Buttermilk acidic can be used in

leavening with baking soda d. Cream seldom used except in

specialty items than is also the shortening due to fat content

E. Eggs in baking

E. Eggs in baking

1. Market forms a. Fresh shell eggs b. Dried, various forms c. Frozen

1) Whole 2) Yolks only 3) Whites only 4) Whole with extra yolks

E. Eggs in baking

2. Functions of eggs in baking a. Emulsification of fats, adding volume and texture b. Flavor c. Additional moisture (which must be calculated for) d. Additional leavening e. Fat (within the yolks, having a shortening effect) f. Nutritional value g. Color (both to batter and browning characteristics)

F. Leavening agents

Biological

Chemical

Mechanical

2. Yeast(Biological)a. Fermentation of yeast

1) Living organism 2) Consumes

sugars 3) Produces carbon

dioxide and alcohol 4) Carbon dioxide

trapped in cells within the gluten

5) Causes dough to rise

6) Carbon dioxide expands when heated (oven spring)

7) Yeast is dormant under refrigeration

8) Optimal proofing temperatures between 70ºF-90ºF

9) Yeast is killed at 138ºF

2. Yeast

b. Market forms 1) Compressed or cake 2) Active dry To convert from

compressed to active use 40% of weight of compressed

Needs to bloom in warm water

Instant active Added to dry ingredients

3. Chemical leavening agents a. Baking soda sodium bicarbonate

(requires moisture and acid) b. Baking ammonia (ammonium carbonate) c. Baking powder baking soda + acid to

react with 1) Single acting requires only liquid to release

gas 2) Double acting requires liquid and heat can

use if you want to prep batter for later cooking

4. Air(Mechanical)

a. Creaming (beating fat and sugar together to incorporate air)

b. Foaming (beating eggs to incorporate air, as in soufflés and meringues)

5. Steam—All baked goods have moisture, which expands and becomes

steam during the baking process. Several baked products rely on steam

exclusively for leavening

steam

a. Puff pastry b. Pâte à choux c. Pie crusts

G. Other ingredients

1. Salt a. Strengthens gluten and makes it

more elastic b. Inhibits yeast growth

G. Other ingredients2. Chocolates

a. Cocoa powder b. Dutch cocoa

powder c. Unsweetened

chocolate d. Sweet

chocolate

e. Milk chocolate f. White

chocolate g. “Confiture”

Other ingredients

3. Spices 4. Extracts and emulsions 5. Liqueurs and liquors

IV. Stages of baking

IV. Stages of baking

A. Formation of gases (leavening) B. Trapping and expansion of gases in air cells

(leavening) C. Coagulation of proteins at cooking

temperatures (structure formation) D. Gelatinization of starches (starches absorb

moisture, expand, contribute to structure formation) E. Melting of shortenings (releasing trapped

gases and tenderizing) F. Crust formation G. Browning (caramelization)

V. Staling of baked goods

A. Change in texture and flavor caused by moisture loss

B. Staling is inevitable, but can be slowed

C. Methods for retarding staling

C. Methods for retarding staling

1. After cooling, wrap baked goods in plastic or store in air-tight containers

(not advisable for hard-crusted breads, as it will soften the crust)

C. Methods for retarding staling

2. Add moisturizing elements to the formula, such as fats and sugars (note

that a lean dough, like French bread, will stale within hours, while a high

fat and sugar product, like cake, will stale much more slowly)

C. Methods for retarding staling

3.Freeze after cooling; do not refrigerate, this will accelerate staling