OnCooking6CH30PPLecture_accessible.pptx

On Cooking: A Textbook of Culinary
Fundamentals
Sixth Edition
Chapter 30
Principles of the Bakeshop
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved

Learning Objectives
After studying this chapter, you will be able to:
30.1 Identify the specialized tools and equipment used in
the bakeshop
30.2 Identify and select ingredients including flours, sugars,
fats and flavorings used in the bakeshop
30.3 Control the development of gluten
30.4 Cook sugar correctly
30.5 Use chemical leavening agents properly
30.6 Describe and explain the baking process

Formulas
• Formula is the standard term used throughout the
industry for bakeshop recipes
• Formulas rely on weighing to ensure accurate measuring
of ingredients
• Baking mistakes are often not discovered until the
product is finishers when it will be too late to correct
• In the bakeshop, it is very important to follow a written
formula, measure ingredients precisely and combine
them accurately in the bakeshop

Bakeshop Tools and Equipment
• Some bakeshop tools are very specialized
– Cake and tart pans
– Various spatulas for spreading icings
– Piping tools and cake combs for decorating

Bakeshop Tools
Bakeshop tools (clockwise from
center back):
cake turntable, cake pans, flan
ring, tartlet pans, cannoli form,
cake comb, offset spatulas, flat
cake spatula, blade for scoring
breads, flower nail, rectangular
tartlet pans, piping bag and
tips, metal spatula, dough
cutter, rolling pin, springform
pan, copper sugar pot (on
cooling rack), nest of round
cutters.

Ingredients
• Flour
– Provides bulk and structure to baked goods,
– thickens liquids
– prevents foods from sticking during preparation and
baking
• Flour is produced when grain kernels are milled or
ground
• Corn, rice and wheat are the most significant grains used
in the bakeshop

Wheat Flours
• Wheat flours are produced by milling wheat kernels
• They contain starch and protein
• The innermost part of the kernel is the germ, which
contains fat
• During milling the kernels are cracked and the bran and
the germ are removed
– Patent flour is made from the portion of the
endosperm closest to the germ
– Clear flour is made from the portion of endosperm
that is closest to the bran

Composition of Wheat Flours
• Flour contains 5 nutrients
• Fat
• Minerals
• Moisture
– Moisture cannot exceed 15% by government standards, but will vary
depending on climatic conditions
• Starch
– Starch is necessary for the absorption of moisture
• Protein
– The proteins in flour develop into gluten when moistened
– Gluten is the tough rubbery substance created when wheat flour is
mixed with water

Protein in Wheat Flours
• Protein content of flour has an impact on how it is used
• Lower protein content creates lighter, more tender goods
• Higher protein content creates chewier, crisper products
• Soft or weak flours
– Low in protein
– Best for tender products such as cakes
• Hard or strong flours
– High in protein
– Good for producing yeast breads

Protein Content of Flours
Type of
Flour
Type of Wheat Percent
Protein
Uses
Cake flour Soft wheat 6-8 Tender cakes
Pastry flour Soft wheat 7-9.5 Biscuits, pie crusts
All-purpose
flour
Blend of hard
and soft wheat
9.5-12 General baking
Bread flour Hard wheat 12.5-14 Yeast breads
Whole-wheat
flour
Hard wheat 13-14 Breads
High-gluten
flour
Hard wheat 13.5-14.5 Bagels; used to
increase protein
content of weaker
flour such as rye,
whole-grain or
specialty flours

Specialty Flours (1 of 2)
• Whole-wheat flour
– Milled from the entire wheat kernel
• Vital wheat gluten
– Pure protein extracted from wheat flour
• Self-rising flour
– All-purpose flour with salt and chemical leavener
added

Specialty Flours (2 of 2)
• Nonwheat flours or composition flours
– Made from grains, seeds or beans
– Often do not contain proteins and do not develop
• Rye flour
– Milled from the rye berry
– Comes in four grades or colors
– White, medium, dark and rye meal

Function of Sugars and Sweeteners
• Sugar and sweeteners
– Provide flavor and color
– Tenderize products by weakening gluten strands
– Provide food for yeast
– Serve as a preservatives
– Act as a creaming and foaming agents

Sugars
• Sugars are carbohydrates
– Single or simple sugars
▪ Glucose and fructose
– Double or complex
▪ Lactose or refined sugar
• Most sugar is sucrose made from sugar cane or sugar
beets

Types of Sugar (1 of 2)
• Turbinado sugar
– Coarse crystals that are light brown in color and have
a caramel flavor
• Sanding sugar
– Large coarse crystals used for decorating cookies
and pastries
• Granulated sugar
– Common table sugar

Types of Sugar (2 of 2)
• Brown sugar
– Regular refined cane sugar with some of the
molasses returned to it
– Light or dark
• Superfine or castor sugar
– Granulated sugar with a smaller-sized crystal;
dissolves quickly in liquids and produces light, tender
cakes
• Powdered (confectioner's) sugar
– Finely ground sugar with 3% starch added

Liquid Sweeteners
• Molasses
– Liquid by-product of refined sugar
• Corn syrup
– Extremely viscous and less sweet than honey or refined
sugar
• Honey
– Created by honeybees
– A strong sweetener consisting of fructose and glucose
• Maple syrup
– Made from the sap of sugar maple trees

Simple Sugar Syrups
• Light syrup
– Boil 2 parts water with 1 part sugar
• Medium syrup
– Boil 1½ parts water with 1 part sugar
• Heavy syrup
– Boil equal parts water and sugar

Cooked Sugars
• Used to make caramel sauce, meringues, buttercream,
candy and other confections
• Unstable and susceptible to recrystalization
– Use clean saucepan
– Use an interferent
– Brush down sides of pan with cold water

Stages of Cooked Sugar (1 of 2)
Stage Temperature Ice-Water Test- One Drop
Thread 236°Fahrenheit Spins a 2-inch. thread when
dropped
Soft ball 240°Fahrenheit Forms a soft ball
Firm ball 246°Fahrenheit Forms a firm ball
Hard ball 260°Fahrenheit Forms a hard, compact ball
Soft crack 270°Fahrenheit Separates into a hard, but not
brittle, thread
Hard crack 300°Fahrenheit Separates into a hard, brittle
sheet
Caramel 338°Fahrenheit Liquid turns dark brown in the
pan

Stages of Cooked Sugar (2 of 2)
Soft ball stage (below left), Hard ball stage (below center),
Hard crack stage (below right)

Safety Alert - Hot Sugar Syrups
• Because sugar can be heated to very high temperatures,
sugar syrups can cause severe burns
• Do not touch liquefied or caramelized sugar with your
bare hands
• Allow the sugar to cool completely before touching it

Fats (1 of 2)
• Butter
– Butter is prized for its flavor in baking
– It melts at a relatively low temperature, 93°F
• Margarine
– Margarine is useful in rolled-in dough
– Margarine melts at a slightly higher temperature than
butter

Fats (2 of 2)
• Lard
– Lard is rendered pork fat
– Lard yields flaky and flavorful pastries
• Shortening
– Shortening is made from animal fats and vegetable
fats that are hydrogenated to make them solid
• Oil
– Oil is a liquid
– It blends throughout the mixture

Chemical Leavening Agents
• Baking soda (Sodium bicarbonate)
• Baking powder
– Single-acting
– Double-acting
• Baking ammonia

Thickeners (1 of 2)
• Starches
– Used as thickeners in pastry creams, sauces, custards and fruit
fillings
– Cornstarch
▪ Must be dissolved in cold water, added to mixture and then
heated and cooked
▪ Not good for frozen products
– Arrowroot
▪ Can break down if overcooked
– Tapioca
▪ Needs to be soaked in cold liquid several hours before
cooking
▪ Instant tapioca only needs 20-30 minutes to soak

Thickeners (2 of 2)
• Gelatin
– Natural product derived from animal protein
– Must be bloomed in cold liquid and then dissolved in
hot liquid
– Available in two forms
▪ Granulated
▪ Sheet or leaf

Flavorings
• Emulsions
– Flavoring oils mixed into water with the aid of
emulsifiers
• Extracts
– Flavoring oils or essential oils and ethyl alcohol

Chocolate
• Nib
– The usable part of the chocolate pod
• Chocolate liquor
– The liquid that is extracted from the roasted nib
• Cocoa butter
– The fat part of the liquor
• Cocoa powder
– The dry product that remains after the cocoa butter has been
removed
• Conching
– A Swiss technique that increases smoothness

Factors of Chocolate Quality
• Appearance
– Color should be even and glossy without any
discoloration
• Smell
– Should be chocolaty with no off-odors or staleness
• Break
– Should snap cleanly without crumbling
• Texture
– Should melt quickly and evenly on the tongue

Types of Chocolate (1 of 3)
• Unsweetened
– Pure hardened chocolate liquor with no added sugar
• Bittersweet and semisweet
– At least 35% chocolate liquor with added coca butter,
sugar, flavorings and sometimes emulsifiers

• Couverture
– High-quality chocolate containing 32% cocoa butter
• Milk chocolate
– Contains sugar, vanilla, milk solids and possibly other
flavoring ingredients
• Chocolate chips
– Drops of chocolate available in count sizes from 14 to
160 per ounce

• Cocoa Powder
– Contains no sweeteners or flavorings and is used primarily in baked
goods
– Two types
– Alkalized
– Dutch processed
• Cocoa butter
– The fat that comes from the cocoa bean
• White chocolate
– A confectionery product that contains no chocolate solids or liquors
• Imitation chocolate and chocolate-flavored coating
– Made with hydrogenated vegetable oil instead of cocoa butter

Nuts
• Nuts are the edible single-seed kernel of a fruit
surrounded by a hard shell
• They are high in fat
• They are susceptible to rancidity
• Nut should be stored in airtight, nonmetal containers
• Peanuts are technically not nuts but legumes

Measuring Ingredients
• Precise and accurate measurement is extremely
important in bakeshop
– When measuring ingredients for baking formulas, use
weights, even for liquids
– Balance scales are often used in the bakeshop

Baker’s Percentage
• Many formulas for baked goods list ingredients as a
percentage
• The percentage is in addition to, or in place of, a specific
weight or volume measurement.
• Percentages make accurate conversions possible
• Baker’s percentage means that the quantity of each
ingredient is expressed as a percentage of the total
amount of flour

Sample Recipe in Baker’s
Percentage
Sugar Cookie Dough
Ingredient Quantity Baker’s Percentage
Flour 1 lb. (16 oz.) 100%
Granulated sugar 6 oz. 37.5%
Butter 7 oz. 43.7%
Vanilla extract 1 fl. oz. 6.2%
Total: 1 lb. 14 oz. (30 oz.) 187.4%

Mixing Ingredients
• The technique used to mix a product affects its final
volume
• Mixing distributes ingredients evenly
• It activates proteins
• It incorporates air to help mixture to rise and develop a
light texture
• Different methods ensure that ingredients are combined
in the proper order to achieve the desired result

Mixing Methods
• Beating
• Blending
• Creaming
• Cutting
• Folding
• Kneading
• Sifting
• Stirring
• Whipping

The Baking Process (1 of 3)
• The baking process consists of 10 stages
• Gases form
– Carbon dioxide, air and steam
• Gases are trapped
– The stretchable protein in the batter or dough
captures the gas
• Starches gelatinize
– At a temperature of 140°Fahrenheit, starches absorb additional
moisture and expand

• Proteins coagulate
– When the dough or batter reaches a temperature of
160°F, gluten and dairy and egg proteins solidify
• Fats melt
– As fat melts it coats the starch granules, moistening
and tenderizing the product by keeping gluten strands
short
• Water evaporates
– Steam, which can be used as a leavener, is produced

• Sugars caramelize
– Adding flavor and color
• Carryover baking
– The residual heat that remains in the product
continues the baking process as the product cools
• Staling
– Changes in texture and aroma caused by both
moisture loss and changes in the structure of the
starch granules

Copyright
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and assessing student learning. Dissemination or sale of any part
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instructors using the accompanying text in their classes. All
recipients of this work are expected to abide by these restrictions
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other instructors who rely on these materials.

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