Chapter 29

C H A P T E R TWENTY-NINE
PRINCIPLES OF THE
BAKESHOP

“ No one who cooks, cooks alone. Even at her most solitary,
a cook in the kitchen is surrounded by generations of cooks past,

”
the advice and wisdom of cookbook writers.
– Laurie Colwin, Cookbook author and American writer (1944-1992)

Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

After studying this unit 2

PRINCIPLES OF THE BAKESHOP
 You will be able to:
– Recognize many of the specialized tools and
equipment used in the bakeshop
– Recognize and select ingredients used in a
bakeshop
– Control the development of gluten
– Cook sugar correctly
– Understand the baking process


Formulas 3

 Standard term used throughout the industry for
bakeshop recipes; formulas rely on weighing to
ensure accurate measuring of ingredients


Bakeshop Tools and
Equipment 4

 Some are very specialized
– Cake and tart pans
– Various spatulas for spreading icings
– Piping tools and cake combs for decorating


Bakeshop Tools 5

(clockwise from center back): cake turntable, cake pans, flan ring, tartlet pans,
cannoli form, cake comb, offset spatulas, flat cake spatula, blade for scoring breads,
flower nail, rectangular tartlet pans, piping bag and tips, metal spatula, dough cutter,
rolling pin, springform pan, copper sugar pot (on cooling rack), nest of round cutters.

Ingredients 6

 Flour
– Provides bulk and structure to baked goods,
thickens liquids and prevents foods from
sticking during preparation and baking
– Flour is produced when grain kernels are milled
or ground
– Corn, rice and wheat are the most significant
grains used in the bakeshop


Wheat Flours 7

 Produced by milling wheat kernels
 Contain starch and protein
 The innermost part of the kernel is the germ, which contains
fat
 During milling the kernels are cracked and the bran and the
germ are removed
– Patent flour is made from the portion of the endosperm
closest to the germ
– Clear flour is made from the portion of endosperm that is
closest to the bran


Composition of Wheat
Flours 8

 Flour contains 5 nutrients
– Fat
– Minerals
– Moisture
 Cannot exceed 15% by government standards, but will vary
depending on climatic conditions
– Starch
 Necessary for the absorption of moisture
– Protein
 Gluten is the tough rubbery substance created when wheat
flour is mixed with water
– Lower protein content creates lighter, more tender
goods
– Higher protein content creates chewier, crisper
products


Wheat Flours (cont.) 9

 Soft or weak flours
– Low in protein
– Best for tender products such as cakes
 Hard or strong flours
– High in protein
– Good for producing yeast breads


Specialty Flours 10

 Whole-wheat flour
– Milled from the entire wheat kernel
 Vital wheat gluten
– Pure protein extracted from wheat flour
 Self-rising flour
– All-purpose flour with salt and chemical leavener added
 Nonwheat flours or composition flours
– Made from grains, seeds or beans
– Often do not contain proteins and do not develop
 Rye flour
– Milled from the rye berry
– Comes in four grades or colors
 White, medium, dark and rye meal


Function of Sugars and
Sweeteners 11

 Provide flavor and color
 Tenderize products by weakening gluten strands
 Provide food for yeast
 Serve as a preservatives
 Act as a creaming and foaming agents


Sugars 12

 Are carbohydrates
– Single or simple sugars
Glucose and fructose
– Double or complex
Lactose or refined sugar
 Most sugar is sucrose made from sugar cane or
sugar beets


Types of Sugar 13

 Turbinado sugar
– Coarse crystals that are light brown in color and
have a caramel flavor
 Sanding sugar
– Large coarse crystals used for decorating
cookies and pastries
 Granulated sugar
– Common table sugar


Types of Sugar (cont.) 14

 Brown sugar
– Regular refined cane sugar with some of the molasses
returned to it
 Light or dark
 Superfine or castor sugar
– Granulated sugar with a smaller-sized crystal; dissolves
quickly in liquids and produces light, tender cakes
 Powdered (confectioner's) sugar
– Finely ground sugar with 3% starch added


Liquid Sweeteners 15

 Molasses
– Liquid by-product of refined sugar
 Corn syrup
– Extremely viscous and less sweet than honey or refined
sugar
 Honey
– Created by honeybees
– A strong sweetener consisting of fructose and glucose
 Maple syrup
– Made from the sap of sugar maple trees


Simple Sugar Syrups 16

 Light syrup
– Boil 2 parts water with 1 part sugar
 Medium syrup
– Boil 1½ parts water with 1 part sugar
 Heavy syrup
– Boil equal parts water and sugar


Cooked Sugars 17

 Used to make caramel sauce, meringues,
buttercream, candy and other confections
 Unstable and susceptible to recrystalization
– Use clean saucepan
– Use an interferent
– Brush down sides of pan with cold water


Stages of Cooked Sugar 18


Stages of Cooked Sugar 19

Soft ball stage.

Hard ball stage.

Hard crack stage.

SAFETY ALERT – Hot Sugar
Syrups 20

 Because sugar can be heated to very high
temperatures, sugar syrups can cause severe
burns
– Do not touch liquefied or caramelized sugar
with your bare hands
– Allow the sugar to cool completely before
touching it


Fats 21

 Butter
– Prized for its flavor
– Melts at a relatively low temperature, 93°F
 Margarine
– Useful in rolled-in dough
– Melts at a slightly higher temperature than butter
 Lard
– Rendered pork fat
– Yields flaky and flavorful pastries
 Shortening
– Made from animal fats and vegetable fats that are hydrogenated to make
them solid
 Oil
– Liquid
– Blends throughout the mixture


Thickeners 22

 Starches
– Used as thickeners in pastry creams, sauces, custards and
fruit fillings
– Cornstarch
 Must be dissolved in cold water, added to mixture and
then heated and cooked
 Not good for frozen products
– Arrowroot
 Can break down if overcooked
– Tapioca
 Needs to be soaked in cold liquid several hours
before cooking
 Instant tapioca only needs 20-30 minutes to soak


Thickeners (cont.) 23

 Gelatin
– Natural product derived from animal protein
– Must be bloomed in cold liquid and then
dissolved in hot liquid
– Available in two forms
Granulated
Sheet or leaf


Flavorings 24

 Emulsions
– Flavoring oils mixed into water with the aid of
emulsifiers
 Extracts
– Flavoring oils or essential oils and ethyl alcohol


Chocolate 25

 Nib
– The usable part of the chocolate pod
 Chocolate liquor
– The liquid that is extracted from the roasted nib
 Cocoa butter
– The fat part of the liquor
 Cocoa powder
– The dry product that remains after the cocoa butter has
been removed
 Conching
– A Swiss technique that increases smoothness


Factors of Chocolate Quality 26

 Appearance
– Color should be even and glossy without any
discoloration
 Smell
– Should be chocolaty with no off-odors or staleness
 Break
– Should snap cleanly without crumbling
 Texture
– Should melt quickly and evenly on the tongue


Types of Chocolate 27

 Unsweetened
– Pure hardened chocolate liquor with no added
sugar
 Bittersweet and semisweet
– At least 35% chocolate liquor with added coca
butter, sugar, flavorings and sometimes
emulsifiers


Types of Chocolate (cont.) 28

 Couverture
– High-quality chocolate containing 32% cocoa
butter
 Milk chocolate
– Contains sugar, vanilla, milk solids and possibly
other flavoring ingredients
 Chocolate chips
– Drops of chocolate available in count sizes from
14 to 160 per ounce


Types of Chocolate (cont.) 29

 Cocoa Powder
– Contains no sweeteners or flavorings and is used primarily in baked
goods
– Two types
 Alkalized
 Dutch processed
 Cocoa butter
– The fat that comes from the cocoa bean
 White chocolate
– A confectionery product that contains no chocolate solids or liquors
 Imitation chocolate and chocolate-flavored coating
– Made with hydrogenated vegetable oil instead of cocoa butter


Nuts 30

 The edible single-seed kernel of a fruit surrounded
by a hard shell
 High in fat
 Susceptible to rancidity
 Should be stored in airtight, nonmetal containers
 Peanuts are technically not nuts but legumes


Measuring Ingredients 31

 Precise and accurate measurement is extremely
important in bakeshop
– When measuring ingredients for baking
formulas, use weights, even for liquids
– Balance scales are often used in the bakeshop


Mixing Ingredients 32

 The technique used to mix a product affects its final volume
 Distributes ingredients evenly
 Activates proteins
 Incorporates air to help mixture to rise and develop a light
texture
 Different methods ensure that ingredients are combined in
the proper order to achieve the desired result


Mixing Methods 33

 Beating
 Blending
 Creaming
 Cutting
 Folding
 Kneading
 Sifting
 Stirring
 Whipping


The Baking Process 34

 Gases form
– Carbon dioxide, air and steam
 Gases are trapped
– The stretchable protein in the batter or dough captures the gas
 Starches gelatinize
– At a temperature of 140°F, starches absorb additional
moisture and expand
 Proteins coagulate
– When the dough or batter reaches a temperature of 160°F,
gluten and dairy and egg proteins solidify


The Baking Process (cont.) 35

 Fats melt
– As fat melts it coats the starch granules,
moistening and tenderizing the product by
keeping gluten strands short
 Water evaporates
– Steam, which can be used as a leavener, is
produced
 Sugars caramelize
– Adding flavor and color


The Baking Process (cont.) 36

 Carryover baking
– The residual heat that remains in the product
continues the baking process as the product
cools
 Staling
– Changes in texture and aroma caused by both
moisture loss and changes in the structure of
the starch granules


Chapter 29

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Chapter 29