Day 1• Review Syllabus

• Project/ Report

• Metric weights

• Review function of ingredients

• Review Baker’s %

• Bread formulation

• Cake Formulation

• Recipe Conversion

• Costing product

• Pricing product

Report• For Day 2- Bring in any pre-packaged baked item

from the store.• Pick 1 listed ingredient and confirm with Chef• Research and prepare a written report- 500 word

minimum• Papers are due Day 14- Use MLA and minimum

2 sources- .org or .edu

Formula development• Each person:

• Develop a Vegan plated dessert

• Completed report is due Day 14

• Give a brief 3-5 minute Powerpoint presentation on your formula development

Formula Development• Use spreadsheet on Blackboard

• All formulas should be in Baker’s % as well as weighed amounts

• Take photos of initial product and each formulation

• Put into a short powerpoint and e-mail to me by Day 14

Words, Phrases, and Concepts

• Formulas• Scale capacity• Scale readability• Density• Viscosity• Baker’s math

Importance of Accuracy

Most bakery items: – Are all made of the same ingredients. – Differ only in method of preparation or the

proportion of ingredients.– Small changes can have a large effect on the

quality of a product.

Kitchen chefs make adjustments along the way; pastry chefs often cannot.

Examples: soup and bread.

Balances and Scales

• Two main types: – baker’s balance – digital electronic

• Precision of a scale depends on: – Scale design

• While many electronic scales are more precise than baker’s balances, this is not always the case.

• Electronic scales vary in their precision.

– Whether scale is well-maintained– Whether scale is properly calibrated

Balances and Scales

• Check that your scale works properly using a standard weight on a daily basis.

• If necessary, recalibrate scale.

Balances and Scales

Know your scale’s:• Capacity: the maximum amount that it can

weigh.• Readability: the smallest weight that can be

read off display panel.

Example: 11 lb. x 0.1 oz.

Example: 5.0 kg, d = 1 g

Balances and Scales

Readability of a scale is not the smallest amount that the scale can accurately weigh.

Smallest quantity to be weighed = scale readability x 10

Example: Accuracy = 1 gram x 10= 10 gExample: Accuracy= 0.1 ounce x 10 = 1 oz.

Balances and Scales

With digital electronic scales: • Vibrations and breezes cause readings to

fluctuate.• Hot pans and cold bowls cause readings to drift.• Nearby induction burners (magnetic fields) and

use of plastic weighing containers (static electricity) can disrupt readings.

Density and Thickness

• Density is a measure of the compactness of particles, or molecules, in a liquid or solid.

• Dense ingredients have less air or empty space between particles or molecules.

Density and Thickness

Why does a cup of sugar syrup weigh more

than a cup of water?

Density and Thickness

Viscosity is a measure of how easily a liquid flows.– Thin liquids: particles or molecules slide past

each other easily.– Thick liquids: particles or molecules bump or

tangle with each other.

Density and Thickness

Molasses is thick because molecules

do not slide past each other easily.

Density and Thickness

• Density and Viscosity are not the same.

• Cannot judge the density of a liquid by its thickness.

• Which is denser: – Heavy cream or milk?– Whole eggs or orange juice?– Oil or water?

Density and Thickness

Metric

• Dry measure- Gram

• Milli= 1/1000

• Kilo=1000

• Liquid measure- liter

• Temperature- Centigrade

• Frozen water= 0o Boiled water= 100o

Metric conversion

• American vs. Metric• Dry weight • 1 oz. = 28.35 g 1 kg= 2.2 lb.• Liquid• 1 l. =33.8 oz.• Temperature• F= 9/5 C + 32 or F=1.8C + 32• C=5/9(F-32) or C= (F-32) * .555555

Baker’s Formulation

• Formulas are ratios of ingredients

• Need 1 ingredient as constant

• Flour or largest ingredient is constant =100

• All other ingredients are divided by the constant and multiplied by 100

• Ex: 2 % Salt = Amount of flour*2%

BAKER’S MATH

• BREAD DOUGH• ING. • Flour 5# • Water 3# • Salt 1.5

• Instant Yeast 1

• TOTAL 8# 2.5

• BREAD DOUGH• convert to oz.• Flour 80 • Water 48 • Salt 1.5

• Instant Yeast 1

• TOTAL 130.5

BAKER’S MATH

• BREAD DOUGH

• ING. Bakers %

• Flour 80/80= 100

• Water 48/80= 60

• Salt 1.5/80=1.875

• Instant Yeast 1/80= 1.25

• TOTAL 163.125

Formula Yield conversions• New yield / Old yield =

Conversion Factor (CF)

• Multiply CF by old amount of ingredient to give new amount of ingredient

BAKER’S %• BREAD DOUGH• ING. %• Flour 100• Water 60• Salt 1.875• Instant Yeast 1.25

• TOTAL 163.125• CF= ?• CF* %=G

• BREAD DOUGH• ING. • Flour • Water • Salt • Instant Yeast

• TOTAL 3000g

Functions of Ingredients

• Tougheners

• Tenderizers

• Moisteners

• Dryers

Bread Formulation Guidelines

• Flour- hard

• Water- 50-75%

• Dry Yeast- .4- 4%

• Salt- 2%

• Sugar- 0-20%

• Fat- 0-20%

• Develop bread formula

Calculating Water Temperature

• Desired dough temperature * 3

• -Room temperature

• -Flour temperature

• - Friction coefficent

• = Water temperature

High Fat Cakes

• High % of fat

• Leavener is Chemical

• 1 oz. baking powder per pound of flour

• Flour is basis(100%) of formula

High Fat Cake Mixing

•Creaming

•High Ratio or 2 stage

•Flour-Batter

Old fashioned Pound Cake• High Fat Cake

• Equal parts:

• Flour

• Butter

• Eggs

• Sugar

• Modern: Add up to ½ oz. baking powder /# flour

High Fat Cake- Guidelines for Creaming Method

• The general rules for balancing creaming-method cakes made with butter or regular shortening are as follows (all ingredient quantities are, of course, by weight): •  

• The sugar (a tenderizer) is balanced against the flour (a toughener). In most creaming-method cakes, the weight of sugar is less than or equal to the weight of flour.•  

• The fat (a tenderizer) is balanced against the eggs (tougheners).•  

• The eggs and liquids (moisteners) are balanced against the flour (a dryer).

• A common practice in balancing a formula is to decide on the sugar/flour ratio and then balance the rest of the ingredients against these. The following guidelines are helpful in this regard: •  

• If eggs are increased, increase the shortening.•  • If cocoa or bitter chocolate is added, increase the amount of sugar to as

much as 180% of the weight of the flour in high-ratio cakes, and to over 100% of the weight of the flour in creaming-method cakes. This is to account for the starch content of the cocoa and chocolate.•  

• If a liquid sugar is added (honey, corn syrup, etc.), reduce other liquids slightly.•  

• If large quantities of moist ingredients, such as applesauce or mashed bananas, are added, reduce the liquid. Extra-large additions of moist ingredients may also require increasing the flour and eggs.•  

• Use less baking powder with creamed batters than two-stage batters because the creamed batters get more aeration in the creaming stage.

•

High Ratio Cake- 2 Stage Guidelines

• Sugar > Flour

• Eggs > High Ratio shortening

• Liquid > Sugar

• Sugar > Flour• Eggs > High Ratio

shortening• Liquid ( water, water in

milk and eggs) > Sugar

Controlling Temperatures

• Ingredients can change properties with a change in temperature.– Example: butter

• Tempering: technique for carefully combining ingredients that are at widely different temperatures.– Example: cold yolks and hot milk.– Example: warm gelatin and cold whipped

cream.

Controlling Temperatures

• Control oven temperatures.– Check oven temperatures before use.– Avoid excessive opening of oven door during

baking.

• Oven temperature can greatly affect how well a product rises.

Costing

• Cost per ounce ( Used as component)

• Cost per unit (individual product)

• Paper/Packaging cost (unit) or overall %

Pricing Methods

• 1. Product Cost / Desired Food cost %

= Retail price

• Account for Labor!

• Food + Labor= 50-55% of cost (Prime Cost)

• Note- This number can change depending on overhead costs

Lab

• Formula Conversion- Baker’s %

• Gr 1: Emulsified Sponge

• Gr 2: Irish Tea Biscuits

• Gr 3: Royal Custard

• Gr 4: Muffins

• Separate 6 eggs- weigh yolks, weigh whites

• Each group: Develop and scale dry for Bread formula – 500g/person

• Weigh dry ingredients

Egg Weights

Large: 1.75 oz

Yolk: .65 oz

White: 1.1 oz

Yolk %: 63%

White %: 37%

• Actual

• Large:

• Yolk:

• White:

• Yolk %

• White %:

• WEIGHT/CUP• Bread Flour• Cake Flour• Sugar• 10x sugar

• WEIGHT/TEASPOON• Baking powder• Baking soda• Iodized Salt• Kosher Salt• Cinnamon• Nutmeg

Dry Weights