1. Has a note taker to accompany the pp

2. Section 26.1 Bakeshop Formulas and Equipment
Section Bakeshop Ingredients

3. Section 26.1 Bakeshop Formulas and Equipment
Baking requires precise measurement and accuracy to achieve a good result.
It also requires special baking equipment to produce professional quality products.

4. scaling
percentage
sheeter
proofing cabinet
stack oven
convection oven
reel oven
springform pan
tart pan
sheet pan
mold
ring
imprecise
invaluable

5. Bakeshop Formulas Baking requires: precise measurements and accuracy.
special baking equipment and smallwares.
adding ingredients in the exact order of the formula.
Bakeshop ingredients are measured by weight or volume.

6. Bakeshop Formulas
Most bakers use a balance scale to accurately weigh flour and other dry ingredients.
Many professional bakers use percentages when using formulas because they allow comparison of the weight of each ingredient.
percentage
A rate or proportion of 100.

7. Large Bakeshop Equipment
Bakeshop equipment needs to be:
durable
of good quality
well maintained
kept clean

8. Large Bakeshop Equipment
Baking equipment includes:
mixers
sheeters
proofing cabinets
bakery ovens
proofing cabinet
Also called a proofer, a freestanding metal box on wheels that is temperature- and humidity-controlled.
sheeter
A piece of equipment that rolls out large pieces of dough to a desired thickness.

9. Bakeshop Smallwares Professional bakers need many hand tools for:
cutting
molding
scooping
dividing
finishing

10. Bakeshop Smallwares Smallwares may include pans, molds, rings.
Some baking and pastry tools include:
pastry cutters and brushes
rolling pins
scrapers

11. Section 26.2 Bakeshop Ingredients
The basic ingredients in baking are flour, fat, sugar, milk, eggs, and flavorings.
The ingredients determine the flavor, texture, and visual appeal of a baked good.

12. hard wheat flour
gluten
crumb
soft wheat flour
bread flour
cake flour
pastry flour
staling
dried milk solids
shortening
oil
leavening agent
baking soda
baking powder
yeast
fermentation
dough
beat
blend
cream
cut-in
fold
knead
sift
stir
whip
surround
contribution

13. Basic Ingredients Basic baking ingredients include: flour liquids fat
sugar
sweeteners
You must use exact ingredients when baking.

14. Basic Ingredients
hard wheat flour
Flour that comes from kernels that are firm, tough, and difficult to cut.
Wheat flour, the main ingredient in many baked goods can be:
hard wheat flour
bread flour
cake flour
pastry flour
bread flour
Flour that has a high gluten-forming protein content to allow bread to rise fully.

15. Basic Ingredients
cake flour
Flour that is lower in protein than bread flour and pastry flour and produces a softer and more tender product than bread flour.
Wheat flour, the main ingredient in many baked goods can be:
hard wheat flour
bread flour
cake flour
pastry flour
pastry flour
Flour that has a protein content between bread and cake flour.

16. Basic Ingredients Liquids can be in the form of water, milk, or cream.
Fats in baking prevent long strands of gluten from forming and add to the:
flavor
moistness
browning
flakiness
leavening
gluten
A firm, elastic substance that affects the texture of baked products.

17. Basic Ingredients Sugars and sweeteners: add flavor. create color.
stabilize mixtures.
provide food for yeast.
retain moisture.
tenderize baked products.
serve as base for icings.

18. Basic Ingredients Eggs provide: structure emulsification aeration
flavor
color
Using leavening agents results in a light, tender texture and good volume.
leavening agents
A substance that causes a baked good to rise by introducing carbon dioxide (CO2) or other gases into the mixture.

19. Basic Ingredients
Salt enhances product flavoring and acts on gluten to affect texture.
Flavorings include extracts and spices.
Chocolate adds:
body
bulk
color
flavor

20. Worksheet: Baking Ingredients

21. Mixing Batters and Doughs
Batters and dough are formed when dry and liquid ingredients are combined.
dough
Combination of dry and liquid ingredients for a baked product; contains less liquid than a batter.

22. Mixing Batters and Doughs
Describe each mixing method.
Method
Description
Beat
Agitating ingredients vigorously to add air or develop gluten
Blend
Mixing or folding two or more ingredients together until they are evenly combined
Cream
Vigorously combining softened fat and sugar to add air

23. Mixing Batters and Doughs
Describe each mixing method.
Method
Description
Cut in
Mixing solid fat with dry ingredients until lumps of the desired size remain
Fold
Gently adding light, airy ingredients such as eggs to heavier ingredients by using a smooth circular movement
Knead
Working a dough by hand or in a bench mixer with a dough hook to develop gluten and evenly distribute ingredients

24. Mixing Batters and Doughs
Describe each mixing method.
Method
Description
Sift
Passing dry ingredients such as flour through a wire mesh to remove lumps, blend, and add air
Stir
Gently blending ingredients until they are combined
Whip
Vigorously beating ingredients to add air

25. Chapter Summary Section 26.1 Bakeshop Formulas and Equipment
Commercial bakers use formulas because their accuracy ensures a consistent final product.
Commercial bakers prefer to use weight measurements for greater accuracy.
Bakeshop equipment must be properly cared for.

26. Chapter Summary Section 26.2 Bakeshop Ingredients
Flour, liquids, fats, sugars and sweeteners, eggs, leavening agents, and flavorings are ingredients of baked goods.
The main difference between baked products is the proportion of ingredients in the formulas.

27. Desserts and Sweets Quiz

28. Ending Activity: Baker Bingo

29. End of
Chapter 26
Baking Techniques