Baking & Pastry student handbook vol 1

Type of flour have in industry

Type Of Flour Description Images Best Used
For Us
All-purpose • Plain flour, often known as
flour all-purpose flour, has 8 to 11 All bakery
percent protein. product.

• It's a blend of hard and soft
wheat, and it's the finest
option if you're unsure
which flour to use.

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Type Of Flour Description Images Best Used
For Us
Bread flour • Strong flour, also known as
bread flour, has a high level All varieties'
of gluten and is best suited of bread.
for creating bread and yeast
items because it allows for a
more efficient kneading
process.

• When making chewy texture
items, this is ideal for
establishing a robust gluten
network.

• Protein content ranges from
12 to 15%.

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Type Of Description Images Best Used
Flour For Us

Cake • Is perfect for cake baking because it Layer Cakes,
Chiffon
flour gives the finished product a spongy, Cakes,
Pound
airy feel. Cakes, Angel
Food Cakes
• It's finely milled, bleached, and low

in protein.

• Bleaching the flour causes the

starches to absorb more fat and

liquid.

• Protein content ranges from 6% to

8%.

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Type Of Description Images Best Used For
Flour Us

Wheat • Whole wheat flour has a higher Cookies,
flour density. Endosperm, germ, and bread,
(whole fiber-rich bran are used to make waffles,
meal this product. scones, pizza
flour dough, and
• The germ causes goods to be pasta are all
denser and rise less. examples of
baked goods.
• Allowing the liquid in the batter
or dough to absorb the bran and
germ before baking softens it,
resulting in a less gritty final
product.

• Protein content ranges from 13 to
14 percent.

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Type Of Description Images Best Used For
Flour Us

Self- • A leavened dough made from Biscuits, cakes,
rising cake flour, salt, and yeast (baking
flour powder, baking soda or both).

• This is simple to prepare at
home: mix 1 1/2 teaspoon
baking powder with 1/2
teaspoon salt in each cup of
flour.

• Note that the recipes that use
this flour don't need any other
leavening agents or salt.

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Type Of Description Images Best Used For
Flour Us

Rice flour • Rice flour is manufactured by Fritters, cookies
milling whole or broken rice
kernels into a powder.

• In gluten-free baked items, rice
flour is used as a substitute for
wheat flour.

• It may result in a smaller loaf
volume, a tougher texture, and a
shorter shelf life for bread made
with it.

• To assist imitate the gluten
matrix, it should be used in
conjunction with other flours,
starches, gums, and enzymes.

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Type Of Description Images Best Used For
Flour Us
• Semolina flour is made from
Semolina refined durum wheat and is Semolina bread,
flour high in protein (gluten), spaghetti, and
which gives it a dense and Italian desserts
chewy texture.

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Type Of Description Images Best Used For
Flour Us
• The whole kernel is
Corn flour processed into a powdery Bread, pie, and
(Gluten flour comprised of finely cake
Free) ground cornmeal.

• Corn flour comes in two
color's : yellow and white,
and it's used for breading and
baking with other flours.

• In the cookie, pastry, and
meat sectors, white corn
flour is used as a filler, binder,
and thickening.

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Type Of Description Images Best Used For
Flour Us

Spelt • Alternative baking flours are one Muffins,
flour of the most popular and widely cookies, and
(Low available. bread
Gluten)
• Spelta is the scientific name for

spelt.
• Triticum is a wheat family member

with lipids that are more soluble
and have a higher nutritious value
than typical wheat flour.
• People who have trouble digesting
wheat but aren't gluten intolerant
will commonly tolerate Spelt.
• Spelt flour has a similar nutty,
somewhat sweet flavor to whole
wheat flour.
• It contains gluten and is used as a
wheat alternative in baked goods.

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Type Of Description Images Best Used
Flour For Us

White • Gluten-free, it's a popular Waffles,
biscuits,
whole wheat alternative in baked and bread

wheat flour goods.

• It's important not to mix this

flour along with bleached flour.

• It's prepared with a full wheat

seed head, which contains

bran, germ, and endosperm,

but from a lighter strain of

white hard winter wheat.

• When compared to whole

wheat, the result is a baked

dish with a lighter color and a

somewhat sweeter flavor.

• Protein content ranges from 13

to 14 percent.

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Type Of Description Images Best Used For Us
Flour
• It's available in both Cookies, muffins,
Pastry ordinary and whole wheat pound cakes,
Flour varieties. scones, waffles,
biscuits, and pie
• It uses softer wheat crusts are all
varietals and is frequently examples of
bleached, resulting in a baked goods.
finer texture and lower Bread is not
protein content. recommended.

• Because of its decreased
gluten profile, it should
not be utilised making
bread.

• Protein content ranges
from 7.5 to 9.5 percent.

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Type Of Description Images Best Used For Us
Flour
• In many recipes, a great Waffles, biscuits,
Sorghum substitute for wheat flour, and bread
Flour especially when coupled
(Gluten with other, denser flours.
Free)

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Flour Description Images Best used for us
name
Tapioca • Tapioca starch is another Dessert, local
Flour name for it. It's a starchy “Malay kuih ”
white flour with a sweet
(Gluten undertone.
Free)
• This flour is made from the
starch derived from the
cassava plant in South
America.

• It aids in the binding of gluten-
free recipes, as well as
improving the texture of
baked items and serving as a
thickening agent.

• Tapioca can be used to thicken
a wide range of baked items,
sauces, and desserts.

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Flour Description Images Best used for us
name
gluten-free egg
Teff Flour • Is a fascinating and ancient noodles,
sourdough
(Gluten grain that is small in size yet flatbread,
pancakes,
Free) high in nutrition. It's easy to cookies, cakes,
muffins, and
make and cooks similarly to bread

millet or quinoa.

• It contains a higher protein

content than wheat, as well as

a high concentration of a

range of minerals, such as

calcium, thiamin, and iron.

• It has a lot of fibre and is

known to help patients with

diabetes maintain their blood

sugar levels.

• Dark and rye breads benefit

greatly from the use of teff.

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Flour Description Images Best used for us
name
• Soybean flour is used to Cookies, fast
Soy Flour make this product. bread, and soft
(Gluten yeast bread
Free) • In sweet, rich baked items,
full-fat and low-fat soy flours
perform well.

• 10% to 30% of the wheat or
rye flour you use in your
recipes

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Flour Description Images Best used for us
name
Muffins, tarts,
Rye Flours • Rye flour comes in three and bread

(Low colours: light, medium, and

Gluten) dark.

• The colour of the flour is

determined by how much

bran has been removed

during milling.

• It's also a gluten-free flour.

For diabetics, rye bread may

be a better option than

wheat bread.

• Because rye flour has a low

gluten content, a general

guideline suggests replacing

1/3 of the rye flour with

wheat flour to ensure

optimal rising.

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Flour Description Images Best used for us
name
Muffin, bread,
Quinoa Flour • It's one of the most nutrient- dessert

(Gluten Free) dense grain flours on the

market.

• Quinoa is classified as a

grass/seed rather than a

grain.

• This versatile grain is a

terrific complement to any

diet, but it's especially good

for gluten-free, vegan, or

vegetarian eaters.

• In many recipes, you may

use this flour to replace half

of the all-purpose flour or

totally replace wheat flour in

cakes and cookies.

• This flour is incredibly

expensive to purchase.

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Flour Description Images Best used for us
name
Glutinous rice • Rice flour is finely milled Dessert, local
flour rice that is primarily used “Malay kuih ”
in gluten-free baking and
as a dusting powder in
large-scale baking
operations.

• The most essential
component of this flour is
starch, which is harmful to
its functionality in culinary
systems like baking,
noodles, gravies, crackers,
and many others.

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 Highly suggest you keep flour in a cold, dry location to avoid it
absorbing moisture or odors. Make sure it's not stored near
strong-smelling items like onions or soap.

 Also, remember that flour attracts insects, so keep it covered.
You can add a bay leaf to the flour for added safety. Bay leaves
are well-known for their insect repelling properties.

 Also, even if the recipe doesn't specify it, it's highly
recommended that you sift the flour every time you bake.

 Sifting will make it lighter and simpler to fold into the batter,
resulting in a higher-rising cake.

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Flour Measurement

Here's how to measure flour in a recipe if you don't have a kitchen scale:

Type of Flour U.S/Metric

All-purpose/plain flour 1 cup = 140grams
Cake flour/Soft flour 1 cup sifted = 115grams
Whole meal flour 1 cup = 130grams
Bread flour 1 cup sifted = 100grams
1 cup = 150grams
1 cup sifted = 120grams
1 cup = 160grams
1 cup sifted = 140grams
** cup=250ml

 When it comes to creating a wonderful recipe and result, accurate flour

measurement is crucial.
 Remember that sifted flour weighs less than normal, packed flour. Simply

read the recipe carefully.
 If the recipe specifies sifted flour, you must first sift the flour before

measuring it.
 If the recipe specifies sifted flour, it implies you should measure and then sift

your flour.

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SUGAR

Sugar is a necessary component of our daily baking. It's clear how
much sweetness it adds to cookies and pastries. However, it feeds
the yeast in bread and rolls, which results in a lovely rise. For all of
our baking needs, there are many different forms of sugar.

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Varieties of Sugar Description

Types of Sugar • White sugar or "normal" sugar are other
Granuled Sugar names for granulated sugar.

Confectioner’s • All of the naturally occurring molasses has
Sugar@ Icing Sugar been removed from granulated sugar. Sugar is
the most widely used ingredient in baking.

• Sugar beets and sugarcane are used to make
granulated sugar.

• Powdered sugar and confectioners' sugar are
the same item.

• A sort of white sugar that has been ground
into a fine powder, often known as powdered
sugar or 10x sugar.

• A tiny amount of cornstarch is usually added
to prevent clumping. Confectioners' sugar
dissolves easily in liquid and is perfect for
icing, frosting, and decorating baked goods.

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Types of Sugar Description
Caster Sugar
• Caster sugar is granulated white sugar
Pearl Sugar with a super fine granule size.

• The fine crystals dissolve faster than
regular granulated white sugar, making it
great for meringues, syrups, and cocktails.

• Pearl sugar is white sugar with a gritty,
hard texture and an opaque tint.

• It's also known as nib sugar or hail sugar.
When exposed to high temperatures, it
also keeps its shape and does not melt.

• Pastries, biscuits, and buns are frequently
adorned with pearl sugar in Scandinavian
baking.

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Types of Sugar Description
Sanding Sugar • Sanding sugar is mostly used for

Honey decorative purposes.
• It features big crystals that are heat

resistant and provide cookies and other
baked items added texture and crunch.
• Sanding sugar comes in a varieties color.

• Honey is a pleasant liquid that bees make
from flower nectar.

• Color is used to assess the honey, with
clear, golden amber honey commanding a
higher retail price than darker types.

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Types of Sugar Description
Cane Sugar
• Cane sugar, unlike granulated sugar, is
Demarara Sugar made entirely of sugarcane and is barely
processed; it also has a slightly larger grain,
a deeper colour, and a higher price tag.

• Use cane sugar in the same way as
granulated sugar is used.

• Demerara sugar is a type of unrefined raw
cane sugar.

• It has huge grains that are amber in color
and have a natural molasses flavor.

• Use it to sweeten coffee or tea, as well as
muffins, scones, pastries, and cakes.

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Types of Sugar Description
Turbinado Sugar
• Turbinado is a sort of raw cane sugar that has
Muscovado Sugar been minimally refined.

• This sugar variant contains large, medium-
brown crystals and is frequently confused
with regular brown sugar due to its color,
albeit it is not the same.

• Turbinado sugar has a subtle caramel flavor
and is frequently used to sweeten beverages
and baked goods.

• Muscovado sugar, often known as Barbados
sugar, is an unprocessed cane sugar that
retains its molasses.

• While muscovado sugar can be used in place
of brown sugar, the flavour is much stronger.

• It comes in dark and light forms and has a
sticky, moist, sandy texture with a rich,
complex flavour.

• Barbecue sauce, marinades, and savoury
meals benefit from it in particular.

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Types of Sugar Description
Fruit Sugar • Fruit sugar has a smaller and more uniform

Palm Sugar crystal size than conventional sugar, making
it ideal for dry mixes like gelatin and pudding
desserts or powdered drinks.
• The consistency of crystal size prevents sugar
crystals from falling to the bottom of the box,
which is vital in dry mixes.

• Palm sugar is a sweetener generated from
any species of palm tree; however, some

• Types of palm sugar, such as coconut palm
sugar, are restricted.

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Types of Sugar Description
Agave Nectar • Agave nectar is actually a syrup (nectar is

Barley Malt Syrup actually just a marketing term).
• It comes from the liquid inside the blue agave

plant.
• This is the same plant used to make tequila.

• Barley malt syrup is an unprocessed
sweetener made from malted, sprouted
barley. It contains around 65 percent maltose,
30 percent complex carbohydrate, and 3%
protein.

• Malt syrup is dark brown in color, viscous and
sticky, and has a particular flavor that is
described as "malty."

• It has half the sweetness of refined white
sugar. To give a malt flavor, barley malt syrup
is occasionally combined with other natural
sweeteners.

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Types of Sugar Description
Brown Rice Syrup
• Brown Rice Syrup is a gluten-free vegetarian
sugar substitute made with brown rice. Asia,
Europe and the United States are the main
producing countries.

• Is a plant-based sweetener, which is becoming
increasingly popular as a plant-based substitute
for refined sugar.

• Rice malt syrup, rice syrup, or malt syrup are
the names for brown rice syrup.

• Brown rice syrup is used in the same way as any
other liquid sweetener. To add a bit of
sweetness, add it to coffee or tea, or use it in
any recipe that requires liquid sweeteners.

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Types of Sugar Description
Coconut Sugar
• Coconut sugar (sometimes referred
to as coco sugar, coconut palm
sugar, coco sap sugar, or coconut
blossom sugar) is a palm sugar made
from the sap of the coconut palm's
flower bud stem.

• It's a natural sugar derived from
coconut palm sap, which is the
coconut plant's sugary flowing fluid.

• Palm sugar, which is similar but
derived from a different variety of
palm trees, is frequently confused
with it.

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Types of Sugar Description
Corn Syrup
• Corn syrup is a food syrup
manufactured from the starch of corn
(known as maize in many countries).
Depending on the grade, it contains
various levels of maltose and higher
oligosaccharides.

• Corn syrup, commonly known to
confectioners as glucose syrup, is
used in dishes to soften texture,
provide volume, prevent sugar
crystallization, and enhance flavor.

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SUGAR SYRUPS AND CARAMEL

Working With Sugar Sugar Syrups And Caramel

 Working with heated sugar is difficult, and there are
pastry chefs who specialize in this aspect of pastry,
elevating it to new heights of edible art.

 It takes a lot of practice to get it right, but it also
takes a lot of caution and safety precautions because
the sugar reaches such extreme temperatures.

 Water boils out of sugar syrup as it cooks, resulting in
a rise in sugar concentration as the temperature
rises.

 This temperature is what determines how the syrup
will turn out as it cools.

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TROUBLESHOOTING, TIPS AND TRICKS

If the sugar syrup crystallizes, you can do the following to fix it
next time:

 Place the sugar in the center of the pan, away from the
edges, then carefully pour the water around it, inside the
pan's border.

 If you're using honey, glucose, or corn syrup, pour it over the
sugar in the center of the pan.

 Stir nothing into the syrup. The only time you can stir into the
pan is before it boils.

 Do not shake or bump the pan after it begins to cook.
 As the syrup cooks, wipe the sides of the pan with a clean

pastry brush soaked in cold water.
 Alternatively, cover the pan with a lid for 2-3 minutes and the

steam will wash down the edges of the pan. After each
measurement, clean the thermometer and store it safely.

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SALT

1. Salt's flavor and how it impacts dishes' flavor, but salt is more
than just a spice or flavor enhancer. It plays a far bigger role in
several recipes than you might expect.

2. Salt is essential to the chemistry of recipes, and include it on the
ingredient list is not just a nice touch, but also a practical one. To
begin with, salt slows down chemical activities in the dough,
including fermentation, which is why the amount of salt used in
the bread recipe is critical.

3. Bread recipes are normally balanced and controlled—too much
salt will interfere with the fermentation process, causing the
dough to ferment insufficiently or not at all; too little salt will
cause the dough to ferment insufficiently or not at all.

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4. Salt strengthens the dough by tightening the gluten structure
but also shortens the shelf life of baked goods since it absorbs
water readily.

5. As a result, if the weather is humid, it will absorb water from
the air, turning crisp baked goods into mushy, unappealing
food.

6. If the weather is dry, though, the salt will trap water in the
batter dough, keeping it fresh for longer.

7. Salt also aids browning in the oven and helps to lessen the
greasy flavor of some baked goods.For optimum browning,
add a sprinkle of salt to your egg wash.

8. Salt, above all, gives flavor to baked goods and enhances the
flavor of particular ingredients.

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Types Description

Table Salt • Iodized salt is another name for it.
• The grain is really fine.
White salt • Potassium iodide and an anti-caking agent
Rock Salt
are used to keep it from clumping.
• In savory recipes, table salt should be

avoided.

• White salt is made by evaporating fresh
seawater and collecting the natural white
salt that remains.

• In today's world, it serves a variety of
functions.

• Rock salt is often called rock salt. Despite
its many properties, it is a rock, not a
mineral, and it is distinguished from the
salt you might find on the dining table.

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Types Description

Sea Salt • The salt formed by the evaporation of
seawater is known as sea salt.
Fine Salt
• It's used as flavoring, in cooking, in
cosmetics, and in food preservation.

• Fine salt is a salt made from salt brines
with exceedingly fine salt grains.

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Fat in baking

1. Various oils and fats are used in baking applications, such as B.
dough fats, fillings, and top fats, spreadable fats, sprays, and frying
media.

2. Shortening accounts for a small to the large proportion of products.
For example, bread accounts for about 10% of the total ingredients,
cake 20%, and pastries 40%.

3. Therefore, it has a significant impact on the process processing, the
quality of consumption of the final product, i.e.. texture, volume
appearance, nutritional content, and shelf life.

.

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Four main purposes fat in baking:
1. They tenderize the product by coating it and weakening the
gluten linkages inside it.
2. They give the impression of dampness even though they
contain little or no moisture.
3. Browning is made possible by them.
4. They aid in the movement of heat throughout the product,
allowing the baking process to continue.

Fats are classified in a variety of ways, depending on your attributes:

1. Oils:
• This can describe any fat that is liquid at room temperature.

2. Animal Fats:
• among these are butter, cream and fats in meat, like lard.

3. Vegetable greases:
• These are fat in olives and avocado, as well as olive oils,
peanuts, corn seeds.

4. Most common fats used in baking fall into one of two categories:
• Solid fats - include things like butter and shortening
• Liquid fats - liquid fats are going to be your oils.

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Types of solid fat Description

Unsalted Butter • Unsalted butter has a delicate
sweetness that is ideal for baking.
Salted Butter
• The amount of fat, water, and salt
in butter can all affect the final
result of a recipe.

• This butter is ideal for baking.

• For every 4 oz. of salted butter,
around 1/4 teaspoon of salt is
applied.

• Salt enhances the taste in the dish
while also extending the life of
your butter.

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Types of solid fat Description

Shortening • Although vegetable shortening

Clarified Butter may not have the same exquisite

flavor as butter, it is a versatile

baking fat. generated by
• Which is

hydrogenating vegetable oils
• Shortening is made entirely of fat

and has no water.
• Perfect for pie crust baking

• Ideal for cooking and sautéing.
• Skimming the water and solid milk

from melted butter leaving only

the butterfat is known as clarifying

butter.
• Has a deeper, fuller flavor and a

higher smoke point.

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Types of solid fat Description

Lard • Which is a pork-based frying fat
that resembles shortening.
Margarine
• Lard is 100 percent fat, just like
vegetable shortening, but it has a
lower melting point, making it
ideal for culinary projects that
require flakiness, such as pie crusts
and biscuits.

• Margarine is a flavoring, baking,
and cooking spread. It's most
commonly used as a butter
substitute.

• Although margarine was initially
derived from animal fats, it is now
mostly made from vegetable oil.

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Types of liquid fats Description

Olive Oil • Olive oil is a type of oil made from
olives, which are the fruits of the
Coconut Oil olive tree.

• Extra virgin olive oil is the
healthiest sort of olive oil
available.

• It's made with natural processes
and standardized for purity and
sensory properties including taste
and fragrance.

• There are nearly 100 tons of
coconut oil, most of which is
saturated fat.

• Coconut oil can add flavor and
variety to your diet

• Is also known as super food.

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Types of liquid fats Description
Vegetable Oil
• Vegetable oil is frequently a mixture
Canola Oil or blend of various types of oils.

• The phrase "vegetable oil" refers to
any oil derived from plants, and the
healthfulness of a vegetable oil is
determined by its source and
intended application

• Canola oil is generated from the
flowering plant rapeseed and contains
a good amount of monounsaturated
fats as well as a moderate level of
polyunsaturated fats.

• It has a high smoke point, making it
useful in high-heat situations.

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Types of liquid fats Description

Sunflower Oil • Is rich in vitamin E, as one
tablespoon provides 28% of a
Sesame Oil person's daily intake.

• It has a high smoke point and not a
strong taste, so it does not
overpower a dish.

• This oil have strong flavor.
• Has a larger smoke point and can be

used in dishes that require much
heat.
• Usually this oil is also using for
seasoning .

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1. What baking tools helps you remove lumps from dry ingredients?
A. spoon
B. rubber scraper
C. knife
D. Sifter

2. It is used to cut dough when making pastries?
A. pastry wheel
B. pastry brush
C. pastry blender
D. pastry tip

3. Baking tools used to scrape sticky ingredients from the side of the
bowls?
A. spoon
B. rubber scraper
C. knife
D. Sifter

4. Baking tools used for stirring flour mixtures?
A. pastry brush
B. spatula
C. wooden spoon
D. rolling pin

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