Baker's Ingredients
This baking ingredient provides stability and ensures baked items do not collapse when baking
Strengtheners
Formulas are
standardized recipes for bakery products
Made with flour, yeast, water and salt.
Lean Doughs
Yeast breads are divided into these two categories
lean and rich
Examples of a chemical, organic and physical leavener.
Chemical- Baking soda, Baking powder
Organic- Yeast
Physical- Steam
It improves the texture of breads and controls how yeast ferments in bread doughs
When doing baking math you can find the measurement of other ingredients using this
Flour
Sourdoughs are leavened with this
A starter
Two examples of breads made with rich doughs
Danish, soft rolls, challah
Two examples of steamed puddings and souffles
baked custard (creme brulee, flan)
Chocolate Sponge Pudding
Chocolate Souffle
The difference between rolling/rubbed fat vs. creaming fat in a baked good
Rubbed or rolled into doughs tend to separate the dough into large layers, creating a flaky texture.
Creamed fat results in a texture of the baked item that will be smooth, soft and more cake-like.
8.9%, 7% and 58.3% in decimal form are
0.089
0.07
0.583
Bakers often use two primary methods to make yeast breads
straight dough method or sponge method
Three examples of a quick bread
Biscuits, Scones & Muffins
The three main functions of icing
1. Improve keeping quality by forming a protective coating around it.
2. Contribute flavor and richness
3. Improve appearance
The role of liquids in baked goods
Provide moisture, allow gluten to develop, adds unique taste & texture
Pastry chefs can convert recipes to give ___________________________________ by changing ingredient amounts while keeping proportions and percentages the same.
larger or smaller yields
Rich doughs are made with the addition of these ingredients
The difference between a quick bread and a cake batter (aka the difference between muffins and cupcakes)
Cake batters- are a semi-liquid mixture containing flour, liquid and other ingredients. Usually contain more fat and sugar.
Quick Breads- has a stiff batter with a slightly chewier texture.
The three categories of leaveners
Chemical, Organic & Physical
The 8 Baker's Ingredients Categories
1. Strengtheners
2. Fats/Shortenings
3. Sweeteners
4. Flavorings
5. Leaveners
6.Thickeners
7. Liquids
8. Additives
The formula for bakers percentages is expressed like
Weight of ingredient÷(Weight of flour x 100 percent)= percent of ingredient
The difference between the straight dough method and the sponge method
Straight dough method- all ingredients are combined at the same time or you may mix the yeast with warm water first
Sponge method- mix yeast, half the liquid & half the batter to make a thick batter (sponge). After the sponge doubles in size and the remaining ingredients- let rise.
1.Scaling Ingredients
2.Mixing & Kneading Ingredients
3.Fermentation
4.Punching Down
5.Portioning
6.Rounding
7.Shaping
8.Proofing
9.Baking
10.Cooling & Storing
Five examples of thickeners used in baking