Bread and pastries measuring tools files

Bread and pastry measuring tools.These include the following:
• Flour-There are several kinds of flour used in baking but the most common type is
the wheat flour. It isthe only flour that contains ains enough gluten-forming proteins
to provide the essential characteristicsto baked goods.
TYPES OF FLOUR
• Bread flour-is a type of wheat flour known for its high protein content,
typically ranging from 11-13%. This high protein content is what makes it
ideal for baking breads with a strong, chewy texture.
• All-purpose flour-is a staple in most kitchens, known for its
versatility and suitability for a wide range of baking needs. It's a
blend of hard and soft wheat flours, striking a balance between
gluten development and texture.• Cake flour- is a finely milled wheat flour specifically designed for creating
delicate and airy cakes, pastries, and cookies. Its low protein content and fine
texture contribute to a light, tender crumb that melts in your mouth.
• Clear flour, also known as high-gluten flour, is a type of wheat flour with a
distinctive darker color and a high protein content, typically ranging from 13-15%.
This high protein content makes it a popular choice for baking breads that require
a strong, chewy texture and a robust flavor.
• Durum flour, a staple in the world of pasta, is a type of wheat flour made from the
endosperm of durum wheat. This hard wheat variety boasts a high protein content,
typically ranging from 12-14%, which gives it unique characteristics that make it ideal
for creating pasta with a firm texture and a slightly nutty flavor.
• High-gluten flour, also known as bread flour or strong flour, is a type of wheat
flour prized for its exceptionally high protein content, typically ranging from 12-
14% or even higher. This high protein content makes it the go-to choice for bakers
who want to create breads with a strong, chewy texture, a well-defined crust, and a• Pastry flour is a type of wheat flour specifically designed for creating flaky, tender
pastries, like pie crusts, biscuits, and croissants. It's known for its lower protein content
and finer texture, which contribute to a delicate, melt-in-your-mouth texture.
• Semolina, a coarse, granular flour, is a staple in the world of pasta and a versatile
ingredient in various cuisines. It's made from the endosperm of durum wheat, a hard wheat
variety known for its high protein content and distinctive yellow hue.
• Whole wheat flour is a versatile and nutritious flour made from the entire wheat kernel,
including the bran, germ, and endosperm. Unlike refined white flour, which only
contains the endosperm, whole wheat flour retains all the natural nutrients and fiber
found in the whole grain.It is use to measure ingredients so that the quality and texture of bread and pastries are good and pluffy.it turns to be one of the good processing on how dealed our texture........,................................To maintain the texture in every product of bread and pastries...............

1. Preparing Bakery
Product

2. • selecting. measuring and weighing required ingredients according
to recipe or production requirements,
• preparing a variety of products according to standard mixing
procedures, formulation recipes and desired product characteristics,
• using appropriate equipment according to required bakery products
and operating procedures,
• baking bakery products according to techniques and appropriate
conditions,
• selecting required oven temperature to bake goods in accordance
with the desired characteristics, and standards recipe specifications.

3. The nature of baked products relies on the many interactions between the
ingredients and how these ingredients are put together. The quality of
bakery products is dependent on several factors such as the selection of the
ingredients required by the recipe, measuring the ingredients accurately
and kinds of measuring tools used, and correct weighing of the ingredients.
If standard procedures in selecting, measuring and weighing of these
ingredients are not followed, the desired product characteristics shall not
be obtained.

4. One of the prerequisites in coming up with high-quality baked goods is the
selection of the ingredients. It is the job of the pastry chef or baker to consider
the set of characteristics of these ingredients such as quality, seasonality, and the cost.
Proper handlings of ingredients from the time they are received, stored, and prepared are
important things that bakers should also know. Ingredients carefully selected produce
the desired quality of the baked product.

5. These include the following:
• Flour-There are several kinds of flour used in baking but the most common type is
the wheat flour. It is the only flour that contains ains enough gluten-forming proteins
to provide the essential characteristics to baked goods.
TYPES OF FLOUR
• Bread flour-is a type of wheat flour known for its high protein content,
typically ranging from 11-13%. This high protein content is what makes it
ideal for baking breads with a strong, chewy texture.
• All-purpose flour-is a staple in most kitchens, known for its
versatility and suitability for a wide range of baking needs. It's a
blend of hard and soft wheat flours, striking a balance between
gluten development and texture.

6. • Cake flour- is a finely milled wheat flour specifically designed for creating
delicate and airy cakes, pastries, and cookies. Its low protein content and fine
texture contribute to a light, tender crumb that melts in your mouth.
• Clear flour, also known as high-gluten flour, is a type of wheat flour with a
distinctive darker color and a high protein content, typically ranging from 13-15%.
This high protein content makes it a popular choice for baking breads that require
a strong, chewy texture and a robust flavor.
• Durum flour, a staple in the world of pasta, is a type of wheat flour made from the
endosperm of durum wheat. This hard wheat variety boasts a high protein content,
typically ranging from 12-14%, which gives it unique characteristics that make it ideal
for creating pasta with a firm texture and a slightly nutty flavor.
• High-gluten flour, also known as bread flour or strong flour, is a type of wheat
flour prized for its exceptionally high protein content, typically ranging from 12-
14% or even higher. This high protein content makes it the go-to choice for bakers
who want to create breads with a strong, chewy texture, a well-defined crust, and a
light, airy crumb.

7. • Pastry flour is a type of wheat flour specifically designed for creating flaky, tender
pastries, like pie crusts, biscuits, and croissants. It's known for its lower protein content
and finer texture, which contribute to a delicate, melt-in-your-mouth texture.
• Semolina, a coarse, granular flour, is a staple in the world of pasta and a versatile
ingredient in various cuisines. It's made from the endosperm of durum wheat, a hard wheat
variety known for its high protein content and distinctive yellow hue.
• Whole wheat flour is a versatile and nutritious flour made from the entire wheat kernel,
including the bran, germ, and endosperm. Unlike refined white flour, which only
contains the endosperm, whole wheat flour retains all the natural nutrients and fiber
found in the whole grain.

8. SUGAR
According to Gail Sokol, sugar plays many roles in baking besides acting as a
sweetener. These are:
1. Provides tenderness to the baked
2. Gives color to baked goods during the caramelization
3. Absorbs moisture from the air to provide
4. Aids fats in absorbing air during the creaming
5. Stabilizes meringue and whipped cream
6. Provides yeast with food to encourage fermentation, and
7. Caramelizes and recrystallizes to create confections, frostings, an sauces.
8. Prevents water from freezing into a solid state when mixed with water

9. TYPES OF SUGAR
Granulated sugar, often simply called "sugar," is the most common type of sugar used in
baking. It's a refined white sugar made from sugarcane or sugar beets, and it's readily available
in most grocery stores.
Brown sugar is a type of sugar that retains some of the molasses from the sugar refining
process, giving it a distinctive rich, caramel flavor and a soft, moist texture. It's available in
light and dark varieties, with dark brown sugar having a stronger molasses flavor and a deeper
color.
Icing sugar, also known as powdered sugar or confectioners' sugar, is a finely ground sugar
that's essential for creating smooth, creamy frostings, glazes, and other sweet treats. It's made
by pulverizing granulated sugar into a fine powder, often with the addition of cornstarch to
prevent clumping.
Corn syrup, a thick, sweet syrup made from cornstarch, is a versatile ingredient used in baking,
candy making, and other culinary applications. It's known for its ability to add sweetness,
moisture, and texture to a variety of recipes.
Honey is a natural sweetener with a rich flavor, a range of health benefits, and a versatile use
in culinary applications. Its unique properties make it a valuable ingredient for bakers, chefs,
and health-conscious individuals alike, adding a touch of sweetness and natural goodness to a
variety of dishes.

10. EGG
- nature's perfect package of protein, vitamins, and minerals, are a staple ingredient in
countless cuisines worldwide. They play a vital role in baking, cooking, and even as a
standalone meal.
How Eggs Function in Baking
The protein eggs coagulate when heated, giving eggs the ability to thicken sauces, fillings,
and custards
Beaten whole eggs, egg whites and yolks are used as the primary- leavening agents in
many types of cakes and soufflés. The air cells trapped in the egg foam expand in the oven
to leaven the batter. Egg whites have the greatest leavening capacity by volume, while the
fat in the yolk inhibit foaming.
In baked goods, the egg's key role is to provide structure, although it also contributes a
significant amount of moisture and richness from its inherent water and fat content.
Egg washes are brushed on many baked goods to create a golden. shiny top. The egg
whites provide luster and the yolk color. Beating the egg with a small amount of water and
salt, makes a smooth lump-free wash that is easy to apply with a pastry brush.

11. MILK
Milk, a nutritious and versatile liquid produced by mammals, is a staple
ingredient in countless cuisines worldwide. It's a source of essential
nutrients, including calcium, protein, and vitamin D, and plays a crucial role
in baking, cooking, and even as a standalone beverage.
WATER
Water, a transparent, tasteless, and odorless liquid, is essential for all
living things. It's the most abundant substance on Earth and plays a vital
role in countless processes, from sustaining life to shaping our planet.
CREAM
Cream, a rich and flavorful dairy product, is a staple ingredient in
countless cuisines worldwide. It's prized for its smooth texture,
delicate flavor, and ability to enhance the richness and indulgence
of dishes.

12. GELATIN
Gelatin, a protein derived from collagen, is a fascinating ingredient
with a long history and a wide range of culinary and industrial uses.
FLAVORING (SPICES)
Flavors and aromas of baked goods are due to the spices or flavorings
added on them. The fragrance in vanilla ice cream, the taste of ginger in
gingerbread and the aroma of cinnamon in apple pie are attributed to
spices.
Some commonly used spices in bakeshop:
Cinnamon has a sweet, spicy aroma coming from the inner bark of
an evergreen laurel tree. It is used extensively in pies, cakes,
cookies, and fruit dessert. Cinnamon is one of the most popular
spices in a baker's kitchen.

13. Clove spice is produced from the dried opened flower buds of the
tropical evergreen tree called the clove tree. It is pungent, yet
sweet, which is ideal for cakes, cookies, pies, and other desserts
.
Ginger can be sold fresh, pickled, ground, and crystallized. It has
almost a peppery taste and commonly used in baked goods
.
Nutmeg comes from the hard seed of a tropical evergreen nutmeg
tree. It has a strong, sweet aroma and is used in various sweet and
savory dishes.
Vanilla is the most popular flavoring used by bakers. This comes in
two forms: The actual bean or pod and the liquid extract. Vanilla
can be purchased through flavorful extract and is less expensive.

14. LEAVENING AGENTS
Leavening agents are the unsung heroes of baking, responsible for the light and airy texture
of many beloved treats. They work by creating tiny air bubbles within the batter or dough,
which expand during baking, resulting in a rise and a desirable texture.
- Chemical Leavening Agents: These are powders that react with moisture and heat to
produce carbon dioxide gas, which creates the air bubbles.
Baking Soda (Sodium Bicarbonate): Baking soda requires an acidic
ingredient to activate its leavening power.
Baking Powder: Baking powder contains both baking soda and an
acidic component, along with a drying agent.
- Biological Leavening Agents: These are living organisms, primarily yeast, that produce
carbon dioxide as a byproduct of their fermentation process.
- Yeast: Yeast is a living organism that thrives in warm, moist environments. It
consumes sugar and produces carbon dioxide and alcohol as byproducts.

15. SALT
Table Salt (Sodium Chloride): The most common type of salt, often refined and iodized.
Sea Salt: Salt harvested from evaporated seawater, often containing trace minerals.
Kosher Salt: Large, flaky crystals of salt, commonly used in cooking and food preservation.
FATS
a vital component of a healthy diet, play a crucial role in both our bodies and in the culinary
world. They provide energy, contribute to flavor and texture, and are essential for certain
biological functions.
Solid fats
Butter is a solid fat made from heavy cream and of approximately 80 percent fat
Lard is another solid fat coming from hogs that is high in saturated fats.
7
Vegetable shortening, a solid fat made from hydrogenated vegetable oils, is a staple ingredient
in many kitchens, particularly for baking and frying.
High-ratio or emulsified shortening is a specialized type of shortening designed for baking,
particularly for cakes and cookies.
Margarine, a butter substitute made from vegetable oils, has a long and fascinating history,
evolving from a scientific experiment to a widely consumed spread.

16. LIQUID FATS
In baking cakes, quick breads, and for deep frying pastries, oils are frequently used.
Corn oil, extracted from corn kernels, is a popular and versatile
cooking oil known for its affordability and neutral flavor.
Canola oil, extracted from rapeseed, is a
popular and versatile cooking oil known
for its heart-healthy properties and
neutral flavor.
Olive oil, extracted from olives, is a
culinary treasure prized for its rich flavor,
health benefits, and versatility in cooking.
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17. Measuring Ingredients Accurately

One of the keys to successful baking is the correct measurement of
ingredients of the bakery products. Accurate measurement of ingredients
produces bakery products with their desired characteristics. Ingredients
in baking are measured through different types of measuring tools for dry
ingredients and for liquid ingredients. Examples of dry ingredients are
flour, sugar, baking powder, soda, salt, cinnamon and others. Liquid
ingredients are water, oil, melted chocolate, melted butters and others.

18. Dry measuring spoon

19. WEIGHING SCALE

20. Dry measuring cup

21. LIQUID MEASURING CUP

22. Measuring dry ingredients
Measuring cup and spoons are the common tools used in measuring dry
ingredients. Use dry measuring cup for larger amounts of powder like flour and
sugar. Spoon or scoop the flour or other powder ingredients into the measuring
cup. Run a knife or spatula across the top to level the surface. Brown sugar is
packed firmly to ensure proper measurement. When the cup is inverted, the
measured sugar should retain the shape of the cup. Use measuring spoons for
small amount of powder like baking soda, baking powder, spices and other dry
ingredients.
Shortening is measured by pressing down firmly into the measuring cup to
make sure that there are no air spaces. Butter needs to be measured in cups.
One bar is already 1 cup so if you need 1⁄2 cup just divide the bar into 2, and so
on.

23. Measuring Liquid Ingredients
Liquid ingredients should also be measured correctly and
properly. A simple step like measuring oil can cause cakes to
overly harden or turn into mush from one mistake. Make sure you
have the right kitchen tools, including a cup that specifically
measures liquids.
In measuring liquid like water, milk, or oil, place the liquid
measuring cup on a flat surface like the table. Pour the liquid into
it and check at eye level the desired amount of liquid needed in
the recipe.

24. Weighing required ingredients
Weighing ingredients is the most accurate way in getting the desired
characteristics of the baked products. To get consistent results in baked
products, especially pastries or breads, make weighing ingredients a good
habit.
A scale is used to measure the weight of an item. To use a scale, the item,
which needs to be weighed, is put on one side of the scale. Then, usually
stones are put on the other side to compare/balance the weight of the
stone withthe weight of the object one has chosen.

25. DIGITAL WEIGHING SCALE