tailieunhanh - Lecture Professional cooking (7/E): Chapter 29 - 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 Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Basic Principles of Baking Bakers generally talk about formulas rather than recipes. The bakeshop is much like a chemistry laboratory. Both in the scientific accuracy of all the procedures and in the complex reactions that take place during mixing and baking. Formulas and Measurement Basic Principles of Baking All ingredients must be weighed. Accuracy of measurement is critical in the bakeshop. Measurement is by weight rather than by volume. Weight is much more accurate. Formulas and Measurement Basic Principles of Baking Scaling: the baker’s term for weighing out ingredients. The following ingredients may be measured by volume. Water Milk Eggs They weigh 1 pound per pint or 1 kilogram per liter. All other liquid ingredients and all dry ingredients are normally weighed. Formulas and Measurement Basic Principles of Baking Baker’s . | Chapter 29 Bakeshop Production: Basic Principles and Ingredients Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Basic Principles of Baking Bakers generally talk about formulas rather than recipes. The bakeshop is much like a chemistry laboratory. Both in the scientific accuracy of all the procedures and in the complex reactions that take place during mixing and baking. Formulas and Measurement Basic Principles of Baking All ingredients must be weighed. Accuracy of measurement is critical in the bakeshop. Measurement is by weight rather than by volume. Weight is much more accurate. Formulas and Measurement Basic Principles of Baking Scaling: the baker’s term for weighing out ingredients. The following ingredients may be measured by volume. Water Milk Eggs They weigh 1 pound per pint or 1 kilogram per liter. All other liquid ingredients and all dry ingredients are normally weighed. Formulas and Measurement Basic Principles of Baking Baker’s Percentages Bakers’ percentages express the amount of each ingredient used as a percentage of the amount of flour used. The percentage of each ingredient is its total weight divided by the weight of the flour, multiplied by 100 percent. Formulas and Measurement weight of ingredient × 100% = % of ingredient weight of flour Flour is always 100 percent (if two kinds of flour are used, their total is 100 percent). Basic Principles of Baking Baker’s Percentages The advantage of using baker’s percentages: The formula is easily adapted for any yield. Single ingredients may be varied without changing the whole formulation. Remember that these numbers do not refer to the percentage of the total yield. They are simply a way of expressing ingredient proportions. The total of these percentage numbers will always be greater than 100 percent. Formulas and Measurement Basic Principles of Baking Selection of ingredients Another basic rule of accuracy in the bakeshop is: Use the exact .