Principles of Baking Flours and Dry Sugars

Flours  Dependent on the amount of protein found in the flour Type of FlourUses% Protein CakeTender cakes7-9.5% PastryBiscuits, pie crust7.5-12% All-PurposeGeneral baking10-13% BreadYeast breads12-15% Whole-WheatBreads13-14% High GlutenIncrease protein content of weaker flours for bread-making 41-42%

Specialty Flours Whole WheatSelf-risingNonwheat Referred to as graham flour Nutty, sweet flavor Products will be more dense & have less volume AP flour + Salt + Chemical Leavener Referred to as composite flours Made from grains, seeds, or beans Do not have gluten forming properties

Sugar and Sweeteners Provide:  Flavor  Color  Tenderize products by weakening gluten strands  Food for yeast  Preservative  Creaming or foaming agent for leavening

Types of Sugar RAWUnfit for direct use TURBINADO (closet edible sugar to raw sugar) Light brown, coarse crystals Caramel flavor Not recommended for substituting brown and granulated SANDING Large, coarse crystal Does not dissolve Decorating purposes only GRANULATED Fine, uniform crystals All purpose sugar

Types of Sugar CUBE Formed by pressing moistened granulated sugar into molds BROWN Refined sugar with some of the molasses returned to it SUPERFINE OR CASTOR Granulated with a smaller-crystal size Dissolves quickly and produces light, tender products POWDERED OR CONFECTIONERS Made by grinding granulated sugar through varying degrees of fine screens Often used for icings and frostings

Sugar or Flour, Anyone??  Use your knowledge and the information in this presentation to help identify the ingredient(s) and answer the lab questions on the accompanying worksheet.  Containers A-D are flour based and are one of the following:  Cake flour  All-purpose flour  Self-rising flour  Whole wheat flour  Containers E-I are sugars and are one of the following:  Brown sugar  Confectioners sugar  Granulated sugar  Sanding sugar  Turbinado sugar

Principles of Baking Liquid Sugars and Simple Syrups

Liquid Sweeteners  Corn syrup  Extracted from corn kernels and treated with an acid or enzyme  Hygroscopic: water-attracting  Keeps products moister and fresher longer  Honey  Created by honey bees collecting nectar  Maple syrup  Sap of sugar maple trees  Maple-flavored: corn syrups combined with artificial colors and flavorings  Molasses  Liquid by-product of sugar refining

Cooking Sugar Sugar Syrups: 1. Cooked sugar  Melted sugar cooked to a specific temperature  Caramel, meringue, candy 2. Simple syrup  Mixture of sugar and water  Moisten cakes, make sauces, sorbets, and beverages

Simple Syrups  Light:  2:1 water to sugar ratio for 1 minute  Medium:  1.5:1 water to sugar ratio for 1 minute  Candying citrus feels  Heavy:  1:1 water to sugar ratio for 1 minute  Basic, all purpose syrup

Simple Syrup In your groups, prepare the following recipe.. Ingredients:  ½ cup white sugar  ½ cup water Directions:  In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

Green Lemonade Each group member should prepare their own serving Yield: 1 serving Ingredients:  4oz lemonade  2oz limeade  4 kiwi slices, peeled  ¾oz simple syrup Preparation: 1. Muddle the kiwi and simple syrup in a glass, mixer, or jar 2. Add ice, lemonade and limeade 3. Shake well (or mix if using a glass). 4. Strain into a glass filled with fresh ice.