Reviewer in Bread and Pastry PDF

Reviewer in Bread and Pastry: Lesson 2: FLOUR - is the most important ingredient in the bakeshop. It provides bulk and structure to most of the bakers' products, Including breads, cakes, cookies, and pastries. Types of Wheat Flour: HARD WHEAT- granular in texture that separates when rubbed betwe...

Reviewer in Bread and Pastry: Lesson 2: FLOUR - is the most important ingredient in the bakeshop. It provides bulk and structure to most of the bakers' products, Including breads, cakes, cookies, and pastries. Types of Wheat Flour: HARD WHEAT- granular in texture that separates when rubbed between fingers. It has a higher protein content than soft wheat and is more suitable for bread making. SOFT WHEAT- soft, talcum-like powder that stays lumpy when pressed between fingers. It is suitable for cakes, muffins, and quick breads. Properties of Flour: COLOR - The darker the white color of the flour, the stronger it is. Pure white represents weak flour, which means low gluten content. STRENGTH - the capacity of the flour to hold air cell which is responsible for the volume of baked products. TOLERANCE- the ability of the flour to undergo kneading and other baking procedures but still good results prevail. ABSORPTION CAPACITY- the porosity of the flour depends upon its quality and protein content. The more protein is present the more water can absorb. TEXTURE- weak flour has soft and smooth texture while strong flour has coarser granules. COHESIVENESS- the ability to hold its shape when press by hand because the granules stick together. WEIGHT- the strong flour absorbs more moisture and is heavier and so the weak flour is lighter. Market Forms of Flour: WHEAT FLOUR- obtained from milling the whole wheat kernel including the bran and germ. PASTRY FLOUR- also a weak flour but slightly stronger than cake flour with 7-8% of protein content. BREAD FLOUR- has a coarser texture and if squeezed into a lump it breaks away immediately. ALL PURPOSE FLOUR (APF)- formulated to be slightly weaker than bread flour. This is a blend of soft and hard wheat created to be single flour that contains 9-10%. CAKE FLOUR- it is weak flour and has a very smooth texture, pure white color and low protein content. This flour contains 5-7% of protein. SELF-RISING FLOUR- Enriched flour to which baking powder and salt been added and uniformly blended. USES OF LIQUIDS To act as solvent to dry ingredients. To activate yeast. To hydrate flour granules. To help the dough risen. Kinds of Liquids: Water- it is the most important liquid in any baked products. Use distilled water with 5.5 pH level for quality bread dough. Fruit Juice- it gives richer flavor and aroma in any baked products. Milk- it contributes to the texture, flavor, crust, color and nutritive value of any baked products. CATEGORIES OF MILK PRODUCTS 1. Fresh milk- pure cow’s milk. 2. Whole milk- contains milk solid, butter fat and water. 3. Skim milk- non fat milk. 4. Creams- with different fat contents. 5. Cream Cheese- unripend cheese that is soft and creamy with sour flavor. 6. Buttermilk- cultured skim milk 7. Evaporated milk- whole milk about 60% of water removed. 8. Condensed milk- like evaporated milk but has 40% of additional sugar. 9. Dried milk- whole milk in powder form. SUCROSE is the chemical name of sugar and it is a substance called CARBOHYDRATES, either simple sugar (monosaccharides) or complex sugar ( disaccharides). It is derived from sugarcane and sugar beets. Market Forms of Sugar: Granulated sugar- it is a table sugar that commonly use in almost all types of sweetening function in the foods. Caster sugar- an ultra-fine sugar granules for fast dilution. Use in making icing because it can produce uniform texture and can hold higher quantities of fats. Confectioners sugar- known as icing sugar or powdered sugar. A talcum like powder in which cornstarch is added to prevent lumps or caking. Brown sugar- consists of caramel, molasses and other impurities, which gives distinct flavor. Available in light brown and dark brown sugar. The darker grades is containing more of the said impurities. Washed sugar- unwhitened crystal, which is one step needed to complete the refining process. This is called segunda in layman’s term. Muscovado- it is a raw sugar called demerara or turbinado sugar, which like brown sugar has darker in color and has a sticky texture because of its molasses content. Kinds of Syrup: Corn syrup- comes in two types: light corn syrup and dark corn syrup, made from starch of corn, it is half the sweetness of granulated sugar and makes brownies and other baked products chewy. Glucose- used in sugar paste making to make it elastic and pliable for easy kneading. Derived from cornstarch also hence, unable to pour out the syrup easily is a good quality of glucose. Honey - gives a distinct flavor and it retains moisture of any baked products. It comes from the nectar of flower gathered by bees and, one and half times sweeter than granulated sugar. The darker it becomes the stronger it is and the more acidic in taste. Malt- it acts as a food for the yeast and used in bread making that enhance flavor and improve crust color. A complex sugar from extracted barley and its taste is cross between honey and molasses. Molasses- it also gives a distinct flavor and color to the baked products but not as sweet as granulated sugar. Darker is more flavorful and contain less sugar than the lighter grade. A product of residual concentrated juice from sugar cane. Maple- it is used as topping for pancakes and other culinary uses. This coming from the sap of maple tree boiled down to syrup state. It is sweeter than granulated sugar; the lighter the color the better the grade. FATS AND OATS: FATS- are intentionally used to lubricate the gluten strand in the dough or batter, preventing the finish product becomes tough and tenderizes the baked products. EFFECTS OF FAT IN BAKED PRODUCTS 1. Improves slicing. 2. Softer Crumb 3. Shorter eating crumb 4. Softer Crust 5. Better Keeping qualities 6. Increases Volume 7. Shorter eating crust 8. Emulsified fats retired crumb 9. Enhances firmness B Classification of Fats: SHORTENING- a solid fat that is white and tasteless and derived from vegetables. It leaves a plastic coating in the mouth upon eating the baked product. Any fat acts as a shortening in baking because it shortens gluten strands and tenderizes the product. BUTTER- a product from fresh milk, consist of 80% of fats, 15% of water and 5% of milk solids. It has a flavorful taste and melt in the mouth qualities. Available in salted and unsalted. MARGARINE- a blend of rendered fat and vegetable oil plus flavoring, emulsifier, coloring and other ingredients. It is used in many pastry products. It contains 80 to 85% fat, 10 to 15% moisture, and about 5% salt, milk solids, and other components. OILS- a substance came from variety of vegetables that could avail in liquid form that can easily spread in the batter or dough. They are not often used as shortenings in baking because they spread through a batter or dough too thoroughly and shorten too much. LARD- a hydrogenated fat from swine and often used in pie making to produce a flaky crust. Since the development of modern shortenings, however, it is not often used in the bakeshop. Leavening Agents: LEAVENING AGENTS helps the baked products raised through the incorporation of carbon dioxide (CO2). The gas formed called air cell should be trapped to retain its volume and give structure of the baked products. BIOLOGICAL LEAVENER YEAST- is a microorganism grown in molasses and amonia in the fermentor known as saccharomyces cerevisiae. Yeast vitality depends on moisture, heat and air. THREE KINDS OF YEASTS: 1. ACTIVE DRY YEAST- 90% solid + 10% water 2. FRESH YEAST- 30% solid + 70% moisture 3. INSTANT YEAST- 92% solid + 8% moisture MAIN ROLES OF YEAST: 1. To lighten leavened the dough thereby, improving palatability. 2. To contribute to the aroma and flavor of the bread. How to use Active Dry Yeast 1. Use lukewarm water. Temperature may range at 95 to 105F. 2. Add sugar. 3. Dissolve the yeast and sugar completely in warm water. 4. Wait for the yeast mixture until frothee. How to use Fresh Yeast 1. Fresh yeast or compressed yeast is a cake like product that is highly perishable. 2. Cheaper compared to other kind but hard to handle. 3. To prolong life span it must be stored in the freezer to last until 6 months and if in the chiller, it will last for 1 month. 4. Thaw it first to avoid thermal shock, from freezer defrost t to the chiller and then room temperature before using. 5. Dissolve fresh yeast about twice of its weight of lukewarm water, lower temperature a little bit then use the active dry yeast. How to use Instant Yeast 1. Fast acting or rapid-rise yeast live fast and give excessive performance but die young, it cannot stand for longer fermentation or multiple rising. 2. Just combine it directly to all ingredients, no required water temperature. 1. CHEMICAL LEAVENER A. Baking Powder- it contains starch, baking soda and tartaric acid. A leavening agent wherin too much amount can spoil texture and flavor of baked goodies. Available in single-acting and double- acting. B. Baking Soda (Sodium Bicarbonate)- it has no leavening power per se. However, when it is mixed with an acid ingredient, it becomes a leavening agent. 3. AIR - Air cells produced into mixing of batter through: A. Creaming (butter and sugar) B. Foaming ( egg whites and sugar) 4. STEAM A. When the moisture of baked products evaporates, it creates steam which leavens the product. B. Oven spring is the rapid rise of yeast product in the oven in the first five minutes due to the formation and expansion of trapped air-pockets caused by extreme heat. Chocolate and Cocoa: - Derived from a tropical tree called cacao and originated from South America. CLASSIFICATIONS OF CHOCOLATE: 1. Cocoa- a powder with many culinary uses and has two types: A. Alkalized- underwent Dutch-process that is treated with alkali to reduced acidity and produced milder flavor but darker color. B. Natural- more acid content, lighter in color and taste somewhat bitter. 2. Bitter Chocolate- unsweetened chocolate in solid form. 3. Sweet Chocolate- bitter chocolate with addition of sugar, if the percentage of sugar is less, it is called dark sweet. 4. Milk Chocolate- sweet chocolate to which milk solids have been added. 5. White Chocolate- consists of cocoa butter, sugar and milk solids. Nuts and Seeds: Sesame Seeds Poppy Seeds Caraways Seeds Sunflower Seeds Anise Seeds Pine Nuts Almond Pistachio Nuts Walnut Hazel Nut Cashsew Seeds Macadamia Seeds Peanut Pili Nuts Peacans Brazil Nuts Chest Nuts Flavorings: Salt Spices: Cinnamon Mace Ginger Cloves Nutmeg Allspice Alcohol Extract Essences DRY INGREDIENTS A. Flour and Sugar 1. Spoon ingredient into measuring cup until it is overflow. 2. Do not pack the ingredient inside measuring cup. 3. Level off mound ingredient with steel spatula leveling with the top edge of the measuring cup. B. Brown Sugar 1. Spoon brown sugar into measuring cup, packed it down slightly with the back of the spoon. 2. Let it overflow, and then level it off with steel spatula. 3. It hold the shape of the cup when putting it into a mixing bowl. DRY INGREDIENTS: C. Baking powder, Baking Soda, Salt and Spices 1. Use measuring spoon to quantify small amounts of dry ingredients. 2. Immerse measuring spoon into the the ingredient container and carry it up fully Loaded. LIQUID INGREDIENTS A. Water, Juice, Milk, Oil 1. Place the liquid measuring cup on a flat surface and look through the measuring cup at an angle. 2. Bow down so the preferred mark on the measuring cup is at eye level. 3. Gently pour over the liquid ingredient into the cup until it reaches the mark for the specified quantity. B. Honey, Maple, Molasses Pour the syrup into spoon or cup to measure desired amount. C. Extracts, Food Colors, Flavors 1. Use measuring spoon to quantify small amount of liquid ingredients. 2. Gently pour the ingredients into the correct spoon until it is filled. MEASURING FATS A. Butter and Shortening Words to remember and identify: 1. Food Cost - the expense to an establishment for food, incurred when food is consumed for any reason. 2. Sales – revenue resulting from the exchange of products. 3. Recipe- a list of ingredients and the quantities of those ingredients needed to produce a particular item, along with the procedure to follow. 4. Total Sales - is a term that refers to the total volume of sales expressed in peso terms. This may be for any given time period, such as year, month, week. 5. Total Number Sold – refers to the total number of steaks, shrimp cocktails, or any menu item sold in a given time period. Cookies: Cookies came from the Dutch word KOEKJE which means small cake. Historically, this was cake batter dropped inside the oven used to check its temperature. Cookies are most commonly baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all. Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts or dried fruits. CRISPINESS: Small amount of liquid used. Prolong baking time. High contents of sugar and fat. Tiny sizes allows to dry Quickly. SOFTNESS: High liquid content in the formulation. Thick shape baked products. Under baking produce softness. Honey, molasses or corn syrup contributes softness CHEWINESS: Low fat but high proportion of sugar and liquid. More eggs contents in the formulation. Replace 10-15% invert sugar to acts as humectants. Use strong flour for gluten Formation. SPREADABILITY: When sugar melt the cookies spread wider.  More baking powder makes bigger cookies. Creaming allows the cookies to expand. Low temperature increases spreadability. High liquid cookies spread faster. Weak flour spread more because of low-gluten formation. Heavily greased pan makes cookies Mixing Methods: One Stage Method This is a one bowl method where in all ingredients put together in a mixing bowl and mixed at once. Ice Box Cookies Butter Shortbread Cookies Creaming Method This is a conventional method where in fat and sugar is creamed together until fluffy. Add eggs one at a time, stir in leavener and flour, then blend well. Choco Chip Cookies Raisin Oatmeal Cookies Sponge Method: This is an egg-foam method where in the eggs and sugar whip together until peak forms. Fold in all dry ingredients left and be careful not to overmix as it may deflate air cells. Lady Fingers Cookies French Macaron Cookies Make up Methods od Cookies: Bagged or Presse - The soft cookie dough is deposited into the pastry bag then pipe-out in a sheet pan and baked. Dropped Cookies - The cookie dough scoop out with an ice cream scooper then dropped into the sheet pan. Rolled Cookies - The stiff cookie dough is rolled and cut into desired shape and size using cookie cutter and bake. Molded Cookies - The cookie dough flattens out by hands and shaped before putting into the sheet pan and bake. Ice Box/ Refrigerated Cookies - The multi-colored cookie dough, rolled ahead of time and chilled, when needed slice crosswise and bake. Bar Cookies - The stiff cookie dough shaped into log and bake. Cut into diagonal strips, lay down on the sheet pan and bake again. Sheet Cookies - The rich batter is poured over the prepared baking pan then bake and cut into squares. Stencil Cookies - The soft batter place in a decorative pattern and bake.