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Formula: The standard term used throughout the industry for a bakeshop recipe; Formulas rely on weighing to ensure accurate measuring of ingredients Ingredient substituting may have little or no effect on some dishes, this is not the case with baked goods
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These items function differently with one another when baked Different types of these ingredients react differently when substituted For example because of the chemical make-up of Bread flour it can not be substituted with cake flour because it reacts differently to fats, liquids, and sweeteners in the formula
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Flours are produced when grain kernels are milled or ground into a powder Wheat flour is produced by milling wheat kernels Flour consists primarily of five nutrients: Fat, minerals, moisture, starches and proteins.
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Generally account for less than 1 percent of flour’s content Moisture content is relatively low Cannot exceed more than 15% under government standards
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63-77% of flour is starch Necessary for the absorption of moisture Starches provide the primary food source for yeast during fermentation
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The are of high importance because of there ability to help form gluten Gluten is the tough, rubbery substance created when wheat flour is mixed with water
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Responsible for the volume, texture and appearance of baked goods Both plastic and elastic Provides structure, and enables dough to retain gases given off by leavening agents Without gluten there is no raised breads The higher the protein content the greater the gluten forming potential
Type of Flour
Percent of Fat
Uses
Cake
7-9.5
Tender cakes
Pastry
7.5-12
Biscuits, pie crust
All Purpose
10-13
General Baking
Bread
12-15
Yeast Breads
Whole-Wheat
13-14
Breads
High Gluten
14-15
Bagels, used to increase protein content of other flours
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Flour develops better baking qualities if allowed to rest for several weeks after milling Freshly milled flour produces sticky doughs and products with less volume During aging flour naturally turns white through oxidation process referred to as bleaching Bleaching destroys small amounts of the flours vitamin E content
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Whole-wheat flour: made by milling the entire wheat kernel, reduced shelf-life because fats in the germ become rancid Gluten Flour: the pure protein extracted from wheat flour, This flour has an average protein content of 75%, used to boost the protein content of weaker flours
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Self-Rising: A.P. flour with salt and a chemical leavening agent added, usually baking powder Nonwheat flours: Flour substitutes made from different grains and seeds, used for various nutritional and allergen reasons Rye Flour: Flour made from rye berry, used for a variety of reasons and comes in a variety of colors and grades
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Flours are generally high in carbohydrates and low in fat. Grains from which they are milled are often rich in vitamins and minerals. Some nutrients are lost during milling Enriched flours have thiamin, riboflavin, niacin, and iron added at levels set by the government
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Purchasing: Bulk for restaurant use is usually in 50# or 100# bags. Should be stored in lit ventilated room Temperature of storage area should be no higher than 80 F Can be stored in refrigerator or freezer if necessary to prevent the onset of rancidity However, refrigeration can cause the flour to absorb moisture changing the chemical structure
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Sugars are carbohydrates Sugars most often used in the kitchen are sucrose Sucrose is the chemical name for common refined sugar Sucrose is a disaccharide, composed of one molecule each of glucose and fructose In simple terms it is a complex sugar
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Turbinado sugar: closest form to raw sugar, partially refined and light brown in color, used for beverages and some baked goods Sanding sugar: large complex coarse structure, not easily dissolved, used mostly for decorating Granulated sugar: all purpose sugar, crystals are fine and uniform Brown sugar: regular refined cane sugar with some of the molasses returned to it.
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Light Brown sugar: contains approximately 3.5% molasses Dark Brown Sugar: contains about 6.5% molasses Molasses: The liquid that is leftover and drawn out of sugar cane during the beating part of production Castor Sugar: Granulated sugar with a smallersized crystal, used in items that need the sugar to dissolve easily and quickly.
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Powdered sugar: Made by grinding granulated sugar crystals through varying degrees of fine screens, used in icings and glazes
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Corn Syrup: Produced by extracting starch from corn kernels and treating it with acid, Honey: produced by honeybees from nectar collected from flowers Maple Syrup: produced from the formation of sap of sugar maple trees Molasses: Liquid by-product of sugar refining
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Simple Sugars: Mixture of sugar and water cooked Cooked syrups: Mixture of sugar and water cooked until it reaches a specific temperature
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Light Syrup: Boil 2 parts water with 1 part sugar for 1 minute Medium Syrup: Boil 1.5 parts water with 1 part sugar for 1 minute Heavy Syrup: Boil Equal parts water and sugar for 1 minute
Stage
Temperature in F
Ice Water Test- one drop
Thread
236
Spins in 2in thread when dropped
Soft Ball
240
Forms a soft ball
Firm Ball
246
Form a firm ball
Hard Ball
260
Forms a hard, compact ball
Soft Crack
270
Separates into a hard, but not brittle, thread
Hard Crack
300
Separates into a hard, brittle sheet
Caramel
338
Liquid turns dark brown in the pan
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Beating: ¡
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Vigorously agitating foods to incorporate air or develop gluten
Blending mixing two or more ingredients until evenly distributed Creaming ¡
Vigorously combining fat and sugar while incorporating air
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Cutting
Incorporating solid fat into dry ingredients only until lumps of the desired size remain ¨
Folding ¡
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Very gently incorporating ingredients such as whipped cream or whipped eggs with dry ingredients, a batter or cream
Kneading ¡
Working a dough to develop gluten
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Sifting Passing one or more dry ingredients through a wire mesh to remove lumps and combine and aerate Stirring Gently mixing ingredients by hand until evenly distributed and blended Whipping Beating vigorously to incorporate air
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Quick Bread Breads made with chemical leavening agents, principally baking soda and baking powder Yeast Bread Breads that go through various stages of production in which yeast is introduced which is a living organism
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Baking soda is base which releases carbon dioxide if both acid and moisture are present. Heat is not necessary for this reaction to occur This means that products made with baking soda must be baked at once If not the carbon dioxide escape the dough or batter and you are left with a flat dense product
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Baking Powder is a mixture of sodium bicarbonate and one or more acids, usually cream of tartar This means it contains both an acid and a base Because it contains both an acid is not need to create a chemical reaction, only moisture is necessary to induce the release of gas
Mixing Technique
Fat
Result
Biscuit
Solid (chilled)
Flaky dough
Muffin
Liquid
Soft, tender, cakelike texture
Creaming
Softened (room temperature)
Rich, tender, cakelike texture
Compressed Yeast: has approximately 70% moisture content, it is softened and in twice its weight in warm water at 100 F Active Dry Yeast: Virtually all moisture has been removed by hot air, stored without refrigeration, rehydrated in lukewarm water at 110 F Instant Dry Yeast: Can be added to dry ingredients without rehydrating. The water in the formula activates it. It is stored at room temperature.
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Common Mistakes When activating yeast any liquid over 138 F kills the yeast Pour scaling of products Substituting ingredients in the formula Over kneading doughs
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Scaling the ingredients Mixing and kneading the dough Fermenting the dough Punching down the dough Portioning the dough Rounding the portions Shaping the portions Proofing the products Baking the products Cooling and storing the finished products