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Lecture Professional cooking (6/e): Chapter 29 - Wayne Gisslen

Chapter 29 - Bakeshop production: Basic principles and ingredients. In this chapter, we introduce bakeshop production with a discussion of the basic processes and ingredients common to nearly all baked goods. This will give you the understanding necessary to proceed to actual production in the succeeding chapters. | Chapter 29 Bakeshop Production: Basic Principles and Ingredients Chapter Objectives 1. Explain why it is important to weigh baking ingredients. 2. Use a baker’s balance scale. 3. Calculate formulas based on baker’s percentages. 4. Explain the factors that control the development of gluten in baked products. 5. Explain the changes that take place in a dough or batter as it bakes. 6. Prevent or retard the staling of baked items. 7. Describe the major ingredients of baked goods and their functions and characteristics. Flour, sugar, eggs, milk, butter, flavoring - with this simple list of ingredients you can produce a seemingly endless variety of goods, from breads to sauces to pastries Accurate measurements are critical in the bakeshop Following formulas carefully and completely is important In years past, food service establishment produced there own breads, desserts, and other baked goods. Today, many find it more economical to buy these products from commercial bakeries. . | Chapter 29 Bakeshop Production: Basic Principles and Ingredients Chapter Objectives 1. Explain why it is important to weigh baking ingredients. 2. Use a baker’s balance scale. 3. Calculate formulas based on baker’s percentages. 4. Explain the factors that control the development of gluten in baked products. 5. Explain the changes that take place in a dough or batter as it bakes. 6. Prevent or retard the staling of baked items. 7. Describe the major ingredients of baked goods and their functions and characteristics. Flour, sugar, eggs, milk, butter, flavoring - with this simple list of ingredients you can produce a seemingly endless variety of goods, from breads to sauces to pastries Accurate measurements are critical in the bakeshop Following formulas carefully and completely is important In years past, food service establishment produced there own breads, desserts, and other baked goods. Today, many find it more economical to buy these products from commercial bakeries. Recently, some chefs have begun to produce their own breads as a specialty item. Formulas and Measurement Measurement All in ingredients must be weighed accurately Measurement is critical in the bakeshop Measurement is by weight rather than by volume Weight is much more accurate Many bakers talk about formulas rather than recipes. Baker’s Percentage Bakers use a simple, versatile system of percentages for expressing formulas: Weight of ingredient X 100% = % of ingredient Weight of Flour Selection of Ingredients If you substitute ingredients in baking you have to be very careful, baking is much more precise that cooking Understanding ingredients, why they function the way they do and how to adjust them will help to make your baking experience successful and consistent Mixing and Gluten Development What is gluten? It is made up of proteins in wheat flour It gives structure and strength to baked goods The proteins must absorb water The baker has several methods for .