1. Sprandel - FACS

2.   Quick Breads & Yeast Breads  Cookies  Cakes  Pie and Pastry  Candy & Chocolate Types of Baked Goods

3.   Flour – forms the structure of the product  Fat – Adds tenderness. Butter, margarine, shortening, oil, and fat in dairy & eggs.  Eggs – Contribute to the structure… hold things together.  Leavening agents – Give off Carbon dioxide or another gas to make a light and fluffy product. Baking soda and baking powder in Quick Breads. Yeast in Yeast breads. Basic ingredients

4.   Liquid – Add moisture, browning, and activates the leavening agent. Often dairy products are used in Quick Breads. Liquid needs to be warm in Yeast Breads in order to activate yeast.  Sugar – Flavor & browning.  Salt – Flavor & leavening control. Basic ingredients

5.   Named for their fast acting leavening agent and quick preparation time  Short, limited mixing time  Common breakfast, brunch or snack foods.  Not meant to be as sweet as a cake, pastry, or cookie  Examples include; pancakes, waffles, muffins, fruit & nut breads, biscuits, and scones Quick Breads

6.   Pour Batters  Pancakes, Crepes, Waffles  Drop Batters  Muffins, Loaf Breads, Coffee Cakes  Soft Dough  Biscuits, Scones, Shortcake Quick Bread Types

7.   Preheat oven or cooking surface.  Leavening agents react fast, so bake immediately.  Measure accurately.  No over mixing! = tough product.  Check for doneness with a toothpick, or finger spring test.  Allow to cool before slicing & serving loaves.  Store at room temp wrapped in plastic or freeze.  Fill muffin tine 2/3 full, not to the top. Quick Bread tips

8.   Named for their primary leavening agent – Yeast  :Long mixing time  Longer preparation time to allow for leavening agent chemical reaction to take place  Examples include; sandwich bread, dinner rolls, pizza crust, cinnamon rolls Yeast Breads

9.   Savory  Sweet  Rolls  Loaves  Flat Rolled (aka pizza crust) Yeast Bread Types

10.   Measure accurately – yet flour can be flexible.  Liquid needs to be warm to activate yeast: 110 – 115 degrees.  Mix/knead for a long time to develop strong structure.  Let rise for the proper time according to recipe: cool rise method vs. rapid rise method.  Check for doneness by tapping on the top. Should sound hollow. Yeast Bread tips