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RAW MATERIALS USED IN THE

BAKERY FLOUR FATS SUGAR LIQUIDS EGGS LEAVENING AGENT SALT, FLAVORING,

AND SPICES

ESSENTIAL INGREDIENTS USED IN

BAKERY AND CONFCETIONARY

FLOUR SUGAR FAT EGG RAISING AGENT SALT WATER

OPTIONAL INGREDIENTS USED IN

BAKERY AND CONFCETIONARY MILK AND MILK PRODUCTS DRY FRUITS, NUTS AND

PEELS FRESH FRUITS FLAVOURS CHEMICALS CHOCOLATE COCOA POWDER CORN FLOUR FRUITS JAMS COLOURS SPICES

ROLE OF RAW MATERIALS

FLOUR Act as binding agent Adds the nutritional value Builds the structure Holds the other ingredient together Back bone of the bakery product Affects the shelf quality Important for the flavor

SUGAR Is used as sweetener Acts as an energy food for yeast activity Produces CO2 that raise the dough fabric Retains the moisture Caramelizes when heated Gives nutritional value It will used for decorating purpose Improves the toasting quality

FAT It provides the nutritional value Makes the product tender and palatable Helps retain air during creaming Gives softness Improves the taste and shelf life Gives good flavor and colour Increase eating quality of the product

EGG Have a nutritional value Act as a binding agent Improve the product taste Add flavor Give softness to the products Give moisture to the product During beating, small air cells are

incorporated in the batter

RAISING AGENT It helps rise the dough It will increase the volume of the product It gives structure to the product

SALT Helps control the yeast activity Improves the flavor Enhance the natural flavor of other ingredients Certain cakes have more sugar in the formula,

so salt helps cut down the excessive sweetness Improve the WAP Controls the production of unwanted acids in

dough

WATER Gives moisture to the product Combines all the dry ingredient together Builds structure of the bakery product Controls the consistency of the dough or

batter Helps develop the gluten Improve the keeping quality

PRINCIPLES OF BAKING

The most of the bakery products are made of the some few ingredient ( flour, shortening, sugar, egg, water and raising agent )

The importance of measurement, not only for portion control and cost control but also for consistency in the quality of the final product

The possible to cook many foods without measuring anything. But, in bakery , measurement is absolutely essential.

FORMULAS AND MEASUREMENT

Baker’s term for weighing out ingredients is scaling

Baker’s generally talk about “FROMULAS” rather than “RECIPES”

The bakery is much like a chemistry laboratory both in the scientific accuracy of all the procedure

METRIC CONVERSION

FACTORS

WEIGH 1 ounce = 28.35 gm 1 gram = 0.035 ounce 1 pound = 454 gm 1 kg = 2.2 pounds

VOLUME 1 fluid ounce = 29.57 ml 1 ml = 0.034 fluid ounce 1 cup = 237 ml 1 quart = 946 ml 1 liter = 33.8 fluid ounce

LENGTH 1 inch = 25.4 mm 1 cm = 0.39 inch 1 meter = 39.4 inch’s

TEMPERATURES To convert Fahrenheit to Celsius subtract 32

than multiply by 5/9 To convert Celsius to Fahrenheit multiply

9/5 than add 32

GLUTEN Gluten is a substance made up of proteins

present in wheat flour The gluten to be developed, the proteins must

first absorb water. Than, as the dough or batter is mixed or kneaded, the gluten forms long, elastic strands

The dough or batter is leavened, these strands capture the gases in tiny pockets or cells and we say product RISE

It gives structure and strength to baked goods

CONTROLING GLUTEN

DEVELOPMENT Selection of flour Shortening Liquid Mixing methods

BAKING PROCESS

Formation and expansion of gases Trapping of the gases in the air cells Coagulation of proteins Gelatinization of starches Evaporation of some of the water Melting of shortening Browning of the surface and curst formation

STALING Staling is the change in the texture and

aroma of baked goods due to the change in structure and the loss of moisture by the starch granules

Stale baked goods have lost their fresh baked aroma, texture and more crumbly than fresh products

Staling can be slowed by these techniques

Protecting the product from air Adding moisture retainers to the formula freezing

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