1. Bakeshop Production: Basic Principles and Ingredients

2. Power Point Objectives
1. Explain why it is important to weigh baking ingredients.
2. Use a baker’s balance scale.
3. Calculate formulas based on baker’s percentages.
4. Explain the factors that control the development of gluten in baked products.
5. Explain the changes that take place in a dough or batter as it bakes.
6. Prevent or retard the staling of baked items.
7. Describe the major ingredients of baked goods and their functions and characteristics.

3. Flour, sugar, eggs, milk, butter, flavoring - with this simple list of ingredients you can produce a seemingly endless variety of goods, from breads to sauces to pastries
Accurate measurements are critical in the bakeshop
Following formulas carefully and completely is important

4. In years past, food service establishment produced there own breads, desserts, and other baked goods.
Today, many find it more economical to buy these products from commercial bakeries.
Recently, some chefs have begun to produce their own breads as a specialty item.

5. Formulas and Measurement
All in ingredients must be weighed accurately
Measurement is critical in the bakeshop
Measurement is by weight rather than by volume
Weight is much more accurate
Many bakers talk about formulas rather than recipes.

6. Baker’s Percentage
Bakers use a simple, versatile system of percentages for expressing formulas:
Weight of ingredient X 100% = % of ingredient
Weight of Flour

7. Selection of Ingredients
If you substitute ingredients in baking you have to be very careful, baking is much more precise that cooking
Understanding ingredients, why they function the way they do and how to adjust them will help to make your baking experience successful and consistent

8. Mixing and Gluten Development
What is gluten?
It is made up of proteins in wheat flour
It gives structure and strength to baked goods
The proteins must absorb water

9. Controlling Gluten
The baker has several methods for adjusting gluten development
Selection of flours
The shortening used
The liquid
Mixing methods

10. The Baking Process The formation and expansion of gases
Trapping the gases in air cells
Coagulation of proteins
Galvanization of starches
Evaporation of some of the water
Melting of shortenings
Browning of the surface and crust formation

11. Staling
Is the change in texture and aroma of baked goods due to a change in structure and loss of moisture by the starch granules
Staling can be slowed by:
Protecting the product from air
Adding moisture retainers to the formula
Freezing
Loss of crispness

12. Flours White wheat flours Whole wheat flour Rye flour Bread Flour
Cake Flour
Pastry Flour
All-purpose Flour
Whole wheat flour
Bran Flour
Rye flour
Light
Medium
Dark
Being able to identify these by sight is important
Other flours
Cornmeal
Buckwheat Flour
Soy Flour
Potato Flour

13. Starches: Fats Cornstarch Waxy Maize Instant starches
One of the main functions of fat is to shorten gluten strands. We use fats because:
To tenderize the product and soften the texture
To add moisture and richness
To increase keeping qualities
To add flavor
To assist in leavening or give flakiness

14. Shortenings Regular Shortening Emulsified Shortening
Puff Pastry Shortening
Butter
Margarine
Oils
Lard

15. Sugars and Sweeteners Classified as either: Simple or single sugars
Double or complex sugars
Regular Refined Sugars (sucrose)
Granulated sugar
Powdered or Confectioners’ sugar
Molasses and Brown Sugar
Corn syrup
Glucose Syrup
Honey
Malt Syrup

16. Eggs - Form of Availability
Whole fresh eggs
Frozen, whites, whole, whole with extra yolks.
Dried

17. Eggs Functions Structure Emulsification Leavening Shortening Action
Moisture
Flavor
Nutritional value
Color

18. Leavening Agents Yeast Chemical leaveners Fermentation
Available in three forms
Fresh yeast
Active dry yeast
Instant yeast
Chemical leaveners
Baking Soda
Baking Powder
Single acting
Double acting
Baking Ammonia
Air
Steam

19. Salt, Flavorings, and Spices
Chocolate and Cocoa
Spices
Extracts and Emulsions