BAKERY - Raw Materials

Widely used bakery raw materials which helps to make bakery and confectionary product. will assist to learn the required raw materials of bakery. learners can understand the basics of bakery department.

1. BAKERY RAW MATERIALS
Sasikumar Natarajan

2. RAW MATERIALS
ESSENTIAL INGREDIENTS
OPTIONAL INGREDIENTS

3. MILK & MILK PRODUCTS

4. MILK & MILK PRODUCTS

5. FLAVOURS

6. SUGAR

7. SUGAR

8. Cooking of SUGAR
116ºC Soft Ball Suitable for Marzipan
119ºC Ball Suitable for Fondant
121ºC Hard Ball Suitable for Nougat
140ºC Small Crack Suitable for Italian Meringue
153ºC Crack Suitable for Dipping Fruit
160ºC Hard Crack Suitable for Pulled Sugar.

9. Raising / Leavening Agent
A raising agent (also called leavening or leaven) is a substance
used in doughs and batters that causes a foaming action
intended to lighten and soften the finished product. The
following are the different types of raising agents: ·
•Biological raising agents ·
•Chemical raising agents ·
•Mechanical leavening
Biological LeavenersMicroorganisms that release carbon
dioxide as part of their lifecycle can be used to leaven products.
Varieties of yeast are most often used, particularly
Saccharomyces species (i.e. baker's yeast), though some
recipes also rely on certain bacteria Some typical biological
leavenersare:
•beer (unpasteurised-live yeast)
•buttermilk
•ginger beer
•sourdough starter
•yeast
•yogurt

10. Raising / Leavening Agent
Chemical Leaveners
Chemical leavenersare chemical mixtures or compounds that
typically release carbon dioxide or other gases when they react
with moisture and heat; they are almost always based on a
combination of acid (usually a low molecular weight organic
acid) and an alkali Chemical leavening agents include:
baking powder
baking soda (sodium bicarbonate)
ammonium bicarbonate (hartshorn, horn salt,
bakersammonia)
potassium bicarbonate (potash)
potassium bitartrate (cream of tartar)
potassium carbonate (pearlash)
monocalcium phosphate
Mechanical Leavening
Mechanical leavening is the process of incorporating air by
whisking, beating and sieving. Creaming is the process of
beating sugar crystals and solid fat (typically butter) together in
a mixer. This integrates tiny air bubbles into the mixture, since
the sugar crystals physically cut through the structure of the fat.

11. SHORTENINGS
Fats can be used as shortenings or as a cooking medium. In
confectionery, fats impart their characteristic flavor as well as
shortening qualities. Their effect is to coat and break down the
gluten strands, so that instead of being hard and tough to eat,
foods containing shortening break off short and melt readily in
the mouth.
RENDERING OF FAT:
Rendering of fat is the process of melting to extract fat from
fatty tissues. A good supply of fat can be obtained in this way
there are two methods to complete this process: 1. Cut the fat
into small pieces, put them in a baking tray and heat in the
oven till the fat has melted and only crisp brown pieces of tissue
remains. Strain the fat through a clean cloth into a basin and
store in the refrigerator.
CLARIFICATION OF FAT: This method of cleaning the fat. Used fat
is mixed with water and allowed to boil. It is then strained and
allowed to cool. The fat solidifies on the surface. This cake of
fat is lifted out and the bottom scraped off all impurities. The fat
is then heated till it stops bubbling and the water particles have
disappeared. In short, Fats & Oils can be classified as:
Animal Sources: Lard, Suet
Dairy Sources: Butter, Pure Ghee
Vegetable Sources: Refined oils, Margarine

12. FOOD COLOUR

13. CHOCOLATE

14. DRY FRUITS, NUTS & PEELS

15. Contributors
Ebooks
Hospitality Notes
Field research

16. THANK YOU
BY
SASIKUMAR NATARAJAN
EDUCATIONALIST & HOSPITALITY
TRAINER