INTRODUCTION TO FUNDAMENTAL OF BAKING

HTC215
FUNDAMENTAL OF BAKING

INTRODUCTION

HTC215
FUNDAMENTAL OF BAKING

LEARNING OUTCOME:

a. Briefing of the course content
b. Introduction to the Pastry Department and it''s

Organizational Chart
c. Job Description of the Pastry Chef and its crew members
d. General Pastry Kitchen Safety
e. Identification of Bakeshop equipment and handling

instructions for utensils
f. Units of Measurement for weight and volumes using the

metric system and conversion from Imperial to the metric
g. Pastry Ingredients identification

Pastry Department and Organizational Chart

The pastry kitchen or pastry section is normally slightly separate from
the main kitchen. This section of the kitchen is in charge of making
pastries, desserts, and other baked goods

Units of Measurement for weight and volumes

The process of calculating and determining the specific
amount of an ingredient required by using a standard
measurement device, such as a measuring spoon,
measuring cup or measuring utensil.

In most of the world, recipes use the
metric system of units—litres (L) and
milliliters (mL), grams (g) and
kilograms (kg), and degrees Celsius
(°C).



Pastry Ingredients identification Provides Contribute to toughening or structure
structure building in baked goods. Flour also
a. Wheat Flour provide ‘structure’ in thickening of
Absorb pastry cream and certain pie filling
Wheat flour is the backbone ingredients in baking liquid
and pastry. A baker must understand the basic of Contribut By absorbing moisture (water/oil/etc)
wheat flour in order to produce quality baked es flavor flour helps to bind ingredients together
products. There are many type derived from wheat and color
flour, but the most common are strong and soft flour. Adds Flours vary in color and relatively have
nutrition a mild slightly nutty flavor especially
Strong flour are flour milled from hard wheat, are al whole wheat flour
creamy or creamy white in color. They feel slightly value
gritty and granular. Contributes to complex carbohydrates,
vitamins, minerals and protein
Soft flour are flours milled from soft wheat, are
whiter in color and finer to touch. Tend to pack
easily when squeeze. Soft flour typically forms
weak gluten that tears easily.

b. Sugar and Sweetening Agents

Sugar is a carbohydrate that occurs naturally in
every fruit and vegetables have the following
general purposes in baking;

a) Add sweetness and flavor
b) Creates tenderness and fineness of texture
partly by weakening the gluten structure c) Give
crust color
d) Increase keeping qualities by retaining moisture
e) Act as creaming agents with fats and as foaming
agent with eggs
f) Provide food for yeast

C.The function of eggs in baking;

Structure and binding Egg protein has coagulation properties to bind ingredients together and
coagulates to give structure to baked products. This is especially important
Emulsifying fats and liquids (structure) in high ratio cakes. Makes bake products more tough or chewy unless
Leavening balanced by fat and sugar, which are tenderizers.
Moisture
Flavor Contain natural emulsifier that help produces smooth batter. This action
Nutritional value contributes to volume and texture
Color
Crystallization control Beaten eggs incorporate air in tiny cells. In batter, trapped air expends
when heated and aids in leavening

Eggs are mostly water. It’s a part of the liquid in a formula.

Carries and enhance some flavor. Imparts desirable egg flavor e.g. in custards
and confections.

Contain protein, fat, minerals and other components

Imparts a yellow color to dough and batters. Also browning in crust color.

Egg white protein prevents crystallization of sugar and promotes smoothness
in chocolate.

d. Fats

The major functions of fat in baked items are;
a) Tenderize products and soften the texture
b) Add moistness and richness
c) Increase keeping quality
d) Assist in leavening in creaming cakes, icing, give flakiness to puff pastry, pie dough
and similar products.

e. Milk and Milk Products

Next to water, milk is the most important liquid in the
bake shop. Milk contributes to the texture, flavor, crust
color, keeping quality and nutritional value of baked
products.

f. Leaveners Yeast Fresh yeast/compressed yeast – moist and perishable. Preferred
by professional bakers. Usually purchased in 450g cake.
Leavening is the Chemical
leaveners Active dry yeast – dry, granular form of yeast. Must be
production or dehydrated 4 times its weight in warm water (43˚c) before use.

incorporation of gases Instant dry yeast – dry, granular form. It can be added straight to
batter. Absorb moisture quickly. Produces more gas than regular dry
in a baked product to yeast. Less is needed.

increase volume and Baking soda – produce carbon dioxide. Make the baked goods
expand, or rise. Has a slightly alkaline taste.
to produce shape and
Baking powder – mixtures of baking soda plus acid. Also contain
texture. starch which prevents lumping. When in access, creates undesirable
flavor, undesirably light crumbly texture. Cake may rise too much
and fall before set.

Air Incorporated in batter by two method; creaming and foaming
Steam
1. Creaming is the process of beating fat and sugar together to
incorporate air. It is an important technique in cake and
cookie making. Some pound cakes and cookies are leavened
almost entirely by this method.

2. Foaming is the process of beating eggs, with or without sugar,
to incorporate air. Foams made with whole eggs are used to
leaven sponge cakes, while angel food cakes, meringues, and
soufflés are leavened with egg white foams.

When water turns to steam it expands 1000 times its original volume.
Puff pastry, cream puffs, popovers, and pie crusts use steam as their
major or only leavening agent. If the starting baking temperature
for these products is high, steam is produced rapidly and leavening
is greatest.

g. Salt

Plays very important role in baking more than just flavor enhancer. It also
has these functions;

a) Strengthen gluten structure and makes it more stretchable.
Thus, improve texture of bread.
b) Salt inhibits yeast growth. It is therefore important for
controlling fermentation in bread dough and preventing growth
of undesirable wild yeast.

h. Flavorings/Extracts/Emulsions

• Vanilla -Most important flavoring in the bakeshop.
• Extract – flavorful oils and other substances dissolve in alcohol. (vanilla,

lemon, coffee and bitter almond)
• Emulsion – flavorful oil mixed in water with aid of emulsifier such as

vegetable gums. Their flavor is strong. Have either natural or artificial
flavorings.