The Baking Ingredients The Baking Ingredients

The Baking IngredientsThe Baking IngredientsThe Baking IngredientsThe Baking IngredientsThe Baking IngredientsThe Baking IngredientsThe Baking Ingredients

1. The Baking Ingredients

2. Flour primary ingredient of most baked products because it provides the structure of the product the kind of flour that is commonly used in baking comes from the wheat grain classification is based on the amount of protein present in the flour

3. Kinds of Flour 1. Whole Wheat Flour ▫ best used in preparing yeast breads like whole wheat bread ▫ must be stored in an air tight sealed container in a cool dry place or in the refrigerator

4. Kinds of Flour 2. Bread Flour ▫ best choice for yeast products ▫ several months in a cool, dry cabinet when stored in a sealed container or if tightly wrapped, and up to 10 to 1 year in the freezer

5. Kinds of Flour 3. All Purpose Flour ▫ best for pie crusts, cookies, muffins, cupcakes, pancakes and shortened cakes ▫ can be stored inside the cabinet using an airtight container and be kept for 6-8 months

6. Kinds of Flour 4. Cake Flour ▫ excellent for baking fine textured cakes with greater volume and is used in some quick breads and cookies ▫ store in an air tight container not exceeding for more than 6 months

7. Liquids important for hydrating protein, starch and leavening agents liquids contribute to the moistness and texture of the products helps in leavening the product because it turns to steam and expands during baking

8. Liquids 1. Water ▫ responsible for triggering all natural chemical processes in dough, controls dough temperature, and hydrates dough components ▫ water is one of the major components in baking, and thus many bakers use lower tempered water or use water to maintain the temperature of their batter or dough

9. Liquids 2. Milk and Creams ▫ contributes water, fats, nutrients and flavor ▫ fresh milk and opened cans of evaporated milk has to be kept refrigerated in an airtight container ▫ unopened evaporated milk cans should be stored in a cool, dry place

10. Liquids 3. Juice ▫ adds flavor and color ▫ best used in recipes with baking soda as leavening

11. Fat may come from animal or vegetable fats it can also be in liquid or solid form fats generally help to tenderize the product and soften the structure, add moistness and richness, increase keeping quality, add flavor, assist in leavening when used as creaming agents

12. Fats 1. Butter ▫ made out of fatty milk protein ▫ can be salted or unsalted ▫ good source of flavor and melting quality so these are good for pastries and cakes ▫ must be kept well wrapped inside the refrigerator because it melts at room temperature and to maintain its good quality

13. Fats 2. Margarine ▫ made from various hydrogenated vegetable or animal fats, with flavorings emulsifiers, coloring agents and other ingredients a. Baker’s Margarine (bar margarine) ▫ similar in characteristic and function to butter ▫ keep well wrapped in refrigerator b. Pastry Margarine (in containers) ▫ tougher and more elastic and are used for dough or pastries ▫ keep in tightly closed container in a cool, dry, dark place

14. Fats 3. Oil ▫ comes from vegetable, nut or seed sources ▫ it is a liquid fat ▫ keeps baked products moist ▫ captures the gases that are released from the interaction of the baking powder and baking soda, and slows down gluten formation to keep certain baked goods tender and fluffy in texture

15. Fats 4. Lard ▫ comes from the side part of the hog ▫ commonly used in making flaky crust for pies ▫ keep in tightly closed container in a cool, dry, dark place

16. Fats 5. Shortening ▫ group of solid fats, usually white and tasteless, and especially formulated for baking ▫ used for flaky products such as pie crusts and biscuits ▫ keep in tightly closed container in a cool, dry, dark place

17. Sugar have differing degrees of sweetness and come in various forms from powder to crystals to syrups generally add sweetness and flavor, create tenderness and fineness of texture, give color to the crust, increase keeping quality, act as creaming agent with fats, and provide food for yeast

18. Sugar 1. Granulated or Refined Cane Sugar ▫ regular white sugar, also called table sugar ▫ fine granulations are better for mixing dough and batters because they dissolve relatively quicker ▫ must be kept in a plastic sealed container and stored in a dry place

19. Sugar 2. Confectioner or Powdered Sugar ▫ sugar ground to a fine powder mixed with a small amount of starch ▫ also called icing sugar ▫ used in icings, toppings, cream fillings, dusting ▫ must be kept in a plastic sealed container and stored in a dry place

20. Sugar 3. Brown Sugar (Raw Brown, Light Brown, Medium Brown) ▫ the darker color has more impurities, it contains small amount of glucose and fructose ▫ contains a little amount of molasses and the natural fibers of the sugar cane ▫ used in place of white sugar when its flavor and color is desired ▫ contains a small amount of acid so it can be used with baking soda to provide leavening ▫ must be kept in a plastic sealed container and stored in a dry place

21. Leavening Agents responsible for the production and incorporation of gases during the baking process this is what makes baked products rise

22. Leavening Agents 1. Yeast ▫ available as active dry yeast or instant yeast ▫ active dry yeast consists of coarse oblong granules while instant yeast or rapid-rise yeast has smaller granules and dissolve faster ▫ fermentation of yeast is important in the formation and stabilization of gluten thus it is best used for breads and other yeast products ▫ yeast must be kept in an airtight container away from heat and light

23. Leavening Agents 2. Baking Soda ▫ sodium bicarbonate, a fine white powder that has a slightly salty and alkaline taste (“ mapakla ”) ▫ the fast action of chemical leaveners makes them very good to use in muffins, cakes, cookies, pastries ▫ must be stored in air tight container to maintain freshness

24. Leavening Agents 3. Baking Powder ▫ mixture of baking soda plus an acid to react with it and starch to prevent lumping ▫ the fast action of chemical leaveners makes them very good to use in muffins, cakes, cookies, pastries ▫ must be stored in air tight container to maintain freshness

25. Eggs eggs perform many functions in the production of baked products they come in various sizes (small, medium, large, extra-large) and kinds (chicken egg, duck egg, native egg)

26. Eggs large and fresh white eggs are the standards for baking should be clean, fresh-tasting, free of bad odors, and tastes protein in eggs contributes to structure acts as emulsifier (blending or combining of substances that are difficult to blend like fats and liquid), this contributes to volume and texture acts as leavening when egg whites are beaten, air is trapped in the foam bubbles and expand during baking acts as shortening due to the fat content of the egg yolk adds moisture due to the quantity of water in eggs adds flavor, color and nutritional value

27. Salt and Other Flavorings salt enhances the flavors and sweetness of other ingredients salt slows down yeast fermentation and strengthens gluten structure making it more stretchable other flavorings include vanilla, spices (cinnamon, nutmeg, ginger, etc.) and flavor extracts (banana essence, pandan flavoring, lemon extract)

28. Basic baking principles

29. 1. Accurate Measurement ▫ the main principle of baking as opposed to “cooking” is that everything needs to be measured carefully 2. Preheat Oven ▫ always preheat the oven slightly above the required cooking temperature, this will allow any heat loss when loading the oven 3. Uniformed Sizes ▫ try and bake evenly sized portions, arranged symmetrically on a tray to assist even cooking 4. Placement and Temperature ▫ place foods on the appropriate position in the oven to suit the item

30. 5. Use of Ingredients ▫ aside from the proportion of ingredients, the kind of ingredient itself has specific purpose ▫ use the exact ingredients as specified characteristics which work best with other ingredients in the recipe ▫ when an ingredient in a recipe is changed, the resulting product may not be of the same quality 6. Follow correct mixing methods and baking procedures ▫ there are appropriate mixing methods for each type of baked product ▫ when a different mixing method is used or when the proper procedure for the method is not followed, poor quality product will be obtained ▫ the appropriate pan for baking, the baking temperature and the time for baking must be correctly followed

31. Mixing methods and techniques

32. The techniques used to mix or combine ingredient affect the baked good’s final volume, appearance and texture. Mixing accomplishes some or all of the following: ▫ even distribution of ingredients ▫ breakdown of fats and liquids, causing them to blend or emulsify ▫ activation of the proteins in wheat flour, causing the formation of the elastic structure called gluten ▫ incorporation of air into mixture (aeration) to help it rise and develop a light texture when baked

33. METHOD PURPOSE EQUIPMENT Beating Vigorously agitating foods to incorporate air or develop gluten Spoon or electric mixer with paddle attachment Blending Mixing two or more ingredients until evenly distributed Spoon, rubber spatula, whisk or electric mixer with paddle attachment Creaming Vigorously combining softened fat and sugar while incorporating air Electric mixer with paddle attachment on medium speed Cutting Incorporating solid fat into dry ingredients only until lumps of the desired size remain Pastry cutters, fingers or an electric mixer with paddle attachment Folding Very gently incorporating ingredients such as whipped cream or whipped eggs into dry ingredients, a batter or cream Rubber spatula or balloon whisk Kneading Working a dough to develop gluten Hands or electric mixer with dough hook, if done by hand, the dough must be vigorously and repeatedly folded and turned in a rhythmic patter Sifting Passing one or more dry ingredients through a wire mesh to remove lumps, combine and aerate Rotary or drum sifter or mesh strainer Whipping Beating vigorously to incorporate air Whisk or electric mixer with whip attachment