Welcome to the A.T.C. BAKESHOP

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Welcome to the A.T.C.BAKESHOP

• Can We Rise to The Challenge?

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OUR OBJECTIVES

• Identify basic baking ingredients, their types
  and best uses for each
• Explain the importance of accurate weights and
  measures in baking formulas
• Define gluten and explain its role in bakery
  products
• Identify the major factors in the development
  and control of gluten
• Successfully convert baking formula weights to
  bakers percentages
• Successfully use bakers percentages to convert
  formula yields
• Describe at least three methods to prevent
  staling
• Identify at least three kinds of leavening
  agents and describe how they react with a dough
  or batter
• Identify at least three steps of the baking
  process

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I. Baking as a science

• A. Baking as chemistry
• 1. Formulas vs. recipes
• 2. Complex chemical reactions
• 3. Accuracy of measurement

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3. Accuracy of measurement

• a) Measurement by volume can be inaccurate
  (product density)
• b) Measurement by weight is more reliable

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I. Baking as a science

• 4. Consistency of product
• 5. Importance of weighing (scaling) ingredients
• 6. Exceptions to measurement by weight

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I. Baking as a science

• 4. Consistency of product
• 5. Importance of weighing (scaling) ingredients
• 6. Exceptions to measurement by weight
• WATER (the only true one)
• MILK
• EGGS
• FAT (butter, margarine)
• 1 PT 1POUND

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B. Bakers percentages

• 1. Bakers formulas based on percentage of the
  amount of flour used

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B. Bakers percentages

• 1. Bakers formulas based on percentage of the
  amount of flour used
• 2. Flour always equals 100

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B. Bakers percentages

• 1. Bakers formulas based on percentage of the
  amount of flour used
• 2. Flour always equals 100
• 3. All other ingredients are expressed as a
  percentage of the flour in the
• recipe

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B. Bakers percentages

• 5. For example, if a formula were to call for 5
  pounds of all-purpose (A.P.)
• Flour and three pounds of unsalted butter, the
  relationship would be
• expressed as a ratio of 100 flour to 60 butter.

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B. Bakers percentages

• 6. This allows for the easy conversion of recipes
  by expressing ingredients
• in proportion to each other

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C. Formula conversions

• 1. Many times, standard formulas will need to be
  converted to provide a new
• yield.

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C. Formula conversions

• 2. In order to do this, employ the following
  procedure
• a) Change the total percentage to decimal form

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C. Formula conversions

• 2. In order to do this, employ the following
  procedure
• a)Change the total percentage to decimal form
• b)Divide the desired new yield by this decimal to
  derive the weight of the
• flour

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C. Formula conversions

• 2. In order to do this, employ the following
  procedure
• a)Change the total percentage to decimal form
• b)Divide the desired new yield by this decimal to
  derive the weight of the
• flour
• c)If needed, round this number up (not down)

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C. Formula conversions

• 2. In order to do this, employ the following
  procedure
• a)Change the total percentage to decimal form
• b)Divide the desired new yield by this decimal to
  derive the weight of the
• flour
• c)If needed, round this number up (not down)
• d)Use the weight of the flour and the remaining
  ingredient percentages to
• determine the weights of the other ingredients
  in the converted recipe

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C. Formula conversions

• e) For example, to convert the following recipe
• Ingredient Weight Percentage
• Cake flour 10 lb. (160 oz.) 100
• Sugar 10 lb. (160 oz.) 100
• Baking powder 8 oz. 05
• Salt 4 oz. 02.5
• Butter 5 lb. (80 oz.) 50
• Milk 6 lb. (96 oz.) 60
• Whole eggs 6 lb. (96 oz.) 60
• 37 lb. 12 oz. (604 oz.) 377.5

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e) For example, to convert the following recipe

• Your new yield calls for 18 lb. 8 oz. of batter
  (296 oz.). How many pounds of flour do you need
  for the new formula?

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e) For example, to convert the following recipe

• Your new yield calls for 18 lb. 8 oz. of batter
  (296 oz.). How many pounds of flour do you need
  for the new formula?
• 18 lb. 8 oz. 296 oz.

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e) For example, to convert the following recipe

• Your new yield calls for 18 lb. 8 oz. of batter
  (296 oz.). How many pounds of flour do you need
  for the new formula?
• 18 lb. 8 oz. 296 oz.
• 377.5 3.755

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e) For example, to convert the following recipe

• Your new yield calls for 18 lb. 8 oz. of batter
  (296 oz.). How many pounds of flour do you need
  for the new formula?
• 18 lb. 8 oz. 296 oz.
• 377.5 3.755
• 296 ? 3.755 78.83, or 79 oz. 5 lb. (rounded
  up)

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e) For example, to convert the following recipe

• With this new known quantity, the remaining
  ingredients for the converted recipe can be
  calculated

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e) For example, to convert the following recipe

• With this new known quantity, the remaining
  ingredients for the converted recipe can be
  calculated
• Ingredient Weight Percentage
• Flour 5 lb 100
• Sugar 5 lb 100
• Baking powder 4 oz 05
• Salt 2 oz 02.5
• Butter 2 lb 8 oz 50
• Milk 3 lb 60
• Whole Eggs 3 lb 60
• 18 lb 14 oz 377.5

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II. Flours and gluten development

• A. Wheat flour
• 1. Soft (weak) flours (e.g. cake flour)
• 2. Hard (strong) flours (e.g. high gluten flour)
• 3. Mixed (e.g. all-purpose flour)

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II. Flours and gluten development

• B. Gluten
• 1. Protein
• 2. Activation of gluten with water
• 3. Action of kneading or mixing gluten in dough
  and batters
• a) Strand formation
• b) Elasticity

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II. Flours and gluten development

• c) Over-kneading or mixing
• Toughness
• Breaking gluten

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B. Gluten

• d) Coagulation and structure
• e) Capturing gases during leavening
• f) Effects on crumb characteristics and texture

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B. Gluten

• 5. Effects of fat on gluten development
• a) Shortens strand development (shortening)
• b) Tenderizes
• c) Effects crumb characteristics

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III. Ingredient overview

• A. Processed wheat flour
• 1. Overview of milling process
• 2. White flours
• a)Bread-
• B)Cake
• c)Pastry
• d)All-purpose
• e)Self-rising

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2. White flours

• a) Bread
• Strong flour high gluten
• Patents straight flour
• Creamy white color
• Feels slightly coarse when squeezed into a lump
  in your palm will fall apart as soon as you
  release pressure

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2. White flours

• a) Bread
• b) Cake
• Low gluten
• Soft smooth texture pure white
• Feels smooth to touch stays in lump when squeezed
  in palm

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2. White flours

• a) Bread
• b) Cake
• c) Pastry
• Gluten content in between other two
• Same creamy white color as bread flour
• Feels like cake flour but looks like bread

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3. Other flours and starches

• Whole wheat
• Rye
• Buckwheat
• Oat
• Potato
• Barley

• g) Corn
• h) Soy
• i) Cornstarch
• j) Waxy maize
• k) Arrowroot and tapioca

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B. Fats in baking

• 1. Functions of fats in baking
• a.Tenderizer
• b.Moisturizer
• c.Extends shelf life
• d.Add flavor and
• mouth feel
• e.Assist with leavening

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B. Fats in baking

• 2. Categories of baking fats
• a.Shortenings
• 1) Regular (superior creaming)
• 2) Emulsified (superior distribution)

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B. Fats in baking

• 2. Categories of baking fats
• a.Shortenings
• 1) Regular (superior creaming)
• 2) Emulsified (superior distribution)
• B Butter and margarine
• 1) Flavor
• 2) Melting qualities
• 3) Water content

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B. Fats in baking

• c. Oils
• d. Lard
• 1) Flakiness
• 2) Flavor

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C. Sugars

• a. Sweetness and flavor
• b. Tenderness
• c. Crumb quality
• d. Browning characteristics
• e. Moisture retention
• f. As a creaming agent with fats

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C. Sugars

• a. Granulated
• 1) Table sugar
• 2) Very fine
• 3) Sanding sugar

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c. sugars

• b. Confectioners sugar (icings, frostings,
  glazes and fillings)
• 1) 10X
• 2) 6X
• 3) 4X

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c. sugars

• b. Confectioners sugar (icings, frostings,
  glazes and fillings)
• c. Brown sugar
• d. Molasses (discuss invert sugars that resist
  crystallization)
• e. Corn syrups
• f. Honey (flavor, invert sugar)
• g. Malt syrup (yeast breads)

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D. Liquids in baking

• 1. Water (moisture activates gluten)
• 2. Milk products

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D. Liquids in baking

• 1. Water (moisture activates gluten)
• 2. Milk products
• a. Skim milk no fat
• b. Whole milk contains fat (shortening)
• c. Buttermilk acidic can be used in leavening
  with baking soda
• d. Cream seldom used except in specialty items
  than is also the shortening due to fat content

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E. Eggs in baking
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E. Eggs in baking

• 1. Market forms
• a. Fresh shell eggs
• b. Dried, various forms
• c. Frozen
• 1) Whole
• 2) Yolks only
• 3) Whites only
• 4) Whole with extra yolks

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E. Eggs in baking

• 2. Functions of eggs in baking
• a. Emulsification of fats, adding volume and
  texture
• b. Flavor
• c. Additional moisture (which must be calculated
  for)
• d. Additional leavening
• e. Fat (within the yolks, having a shortening
  effect)
• f. Nutritional value
• g. Color (both to batter and browning
  characteristics)

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F. Leavening agents

• Biological
• Chemical
• Mechanical

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Yeast(Biological)a. Fermentation of yeast

• 1) Living organism
• 2) Consumes sugars
• 3) Produces carbon dioxide and alcohol
• 4) Carbon dioxide trapped in cells within the
  gluten
• 5) Causes dough to rise

• 6) Carbon dioxide expands when heated (oven
  spring)
• 7) Yeast is dormant under refrigeration
• 8) Optimal proofing temperatures between
  70ºF-90ºF
• 9) Yeast is killed at 138ºF

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2. Yeast

• b. Market forms
• 1) Compressed or cake
• 2) Active dry To convert from compressed to
  active use 40 of weight of compressed
• Needs to bloom in warm water
• Instant active
• Added to dry ingredients

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3. Chemical leavening agents

• a. Baking soda sodium bicarbonate (requires
  moisture and acid)
• b. Baking ammonia (ammonium carbonate)
• c. Baking powder baking soda acid to react with
• 1) Single acting requires only liquid to release
  gas
• 2) Double acting requires liquid and heat can use
  if you want to prep batter for later cooking

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Air(Mechanical)

• a. Creaming (beating fat and sugar together to
  incorporate air)
• b. Foaming (beating eggs to incorporate air, as
  in soufflés and meringues)

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• 5. SteamAll baked goods have moisture, which
  expands and becomes
• steam during the baking process. Several baked
  products rely on steam
• exclusively for leavening

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steam

• a. Puff pastry
• b. Pâte à choux
• c. Pie crusts

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G. Other ingredients

• 1. Salt
• a. Strengthens gluten and makes it more elastic
• b. Inhibits yeast growth

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Other ingredients2. Chocolates

• a. Cocoa powder
• b. Dutch cocoa powder
• c. Unsweetened chocolate
• d. Sweet chocolate

• e. Milk chocolate
• f. White chocolate
• g. Confiture

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Other ingredients

• 3. Spices
• 4. Extracts and emulsions
• 5. Liqueurs and liquors

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IV. Stages of baking
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IV. Stages of baking

• A. Formation of gases (leavening)
• B. Trapping and expansion of gases in air cells
  (leavening)
• C. Coagulation of proteins at cooking
  temperatures (structure formation)
• D. Gelatinization of starches (starches absorb
  moisture, expand, contribute to
• structure formation)
• E. Melting of shortenings (releasing trapped
  gases and tenderizing)
• F. Crust formation
• G. Browning (caramelization)

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V. Staling of baked goods

• A. Change in texture and flavor caused by
  moisture loss
• B. Staling is inevitable, but can be slowed
• C. Methods for retarding staling

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C. Methods for retarding staling

• 1. After cooling, wrap baked goods in plastic or
  store in air-tight containers
• (not advisable for hard-crusted breads, as it
  will soften the crust)

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C. Methods for retarding staling

• 2. Add moisturizing elements to the formula, such
  as fats and sugars (note
• that a lean dough, like French bread, will
  stale within hours, while a high
• fat and sugar product, like cake, will stale
  much more slowly)

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C. Methods for retarding staling

• 3. Freeze after cooling do not refrigerate, this
  will accelerate staling