8 1 Bakeshop Basics Ingredients Category Examples Strengtheners

8. 1 Bakeshop Basics

Ingredients Category Examples Strengtheners Flour, eggs, milk powder Fats/Shortening Butter, oils Sweeteners Sugars, syrups Flavorings Vanilla, nuts Leaveners Baking powder, Baking soda, yeast, steam, air (chemical, organic, physical) Cornstarch, flour, eggs Thickeners Liquids Water, milk, cream, eggs, honey, molasses, butter Additives Food coloring

Strengtheners • Provide stability ensuring baked items don’t collapse once removed from oven • Includes: • Flour several types…later • Egg proteins (whites & yolk) • Dry milk powder

Fats/Shortenings • Contribute moistness, flavor, tenderness, and keeps baked goods fresh longer • Lipids ‘shorten’ doughs by coating them, preventing water absorption and structure formation • Fats that are rubbed or rolled in create flakiness, when creamed result in a smooth, soft, cake-like texture • Shortening is 100% fat; butter 85% • Emulsifiers (high ratio) mono & diglycerides increase fat dispersion in a batter, allowing for a higher ratio of water and sugar to flour, producing a moister, more tender, finer crumb cake

Sweeteners • Add flavor and color, Browning, Caramelization • Tenderizes by interfering with gluten formation, protein coagulation, and starch gelatinization: delaying formation of structure • Moistens because of its hygroscopic nature • Contributes to aeration

Leaveners- Process • Allow products to rise (leaven) “As gases expand from the heat of the oven, the force from these expanding gases pushes on the wet flexible cell walls causing them to stretch. As long as structure builders stretch without excessive breaking, volume increases. When baked goods are removed from the oven, gases contract back to their original volume. Products with strong structure retain their shape. Those with weak structure-like soufflés and underbaked cakes-shrink in size as the gases contract. ” -Figoni, Paula, “How Baking Works”. Wiley 2004

Leaveners- Categories • Leavening agents by type: • Air • Steam • Carbon dioxide (alcohol, ammonoia) • Leavening agents by methods: • Physical • Organic (Biological) • Chemical

Leaveners Ingredients -Physical Steam (water vapor) • Forms when water, milk, eggs-any moisture containing ingredient is heated • Can expand to occupy over 1600 times more space than water • All baked goods rely on steam for at least some of their leavening • Also discuss bread crust & choux pastry

Leaveners Ingredients -Physical Air • Added by physical means: • Foaming method: whipped egg whites, angel food/sponge • Creaming method: beat ingredients (fat & sugar) until soft, smooth and creamy, homogeneous, not separated, and without particles (sugar) • whipping, sifting, folding, kneading, stirring • Small air bubbles added during mixing stage are “seed” cells. During baking steam and carbon dioxide migrate to seed cells, enlarging them • No new air cells are created

Leaveners Ingredients- Organic (Biological) Yeast • Microscopic fungus, breaks down sugars and carbohydrates (if amylase is present) during fermentation , giving it the energy to reproduce and waste CO 2 and alcohol. The carbon dioxide leavens and the almost equal amount of alcohol evaporates and expands during early stages of baking, adding to “oven spring”. • Fermentation also produces flavor: preferments/starter

Leaveners Ingredients- Organic (Biological) Yeast: Factors affecting fermentation • Temperature: 32 -34°F. Dormant 50°F. Beginning activity 60 -70°F. Slow activity 70 -95°F. Optimum activity 100 -120°F. Reducing activity 138 -140°F. Yeast die • Amount of Salt • Retards yeast fermentation • 1. 8 -2. 5% (BP) is generally used

Leaveners Ingredients- Organic (Biological) Yeast: Factors affecting fermentation • Sugar amount • Small quantities ≤ 5% (BP) increase yeast activities • Large quantities ≥ 10% (BP) slow fermentation • Sweet doughs often use a sponge, allowing for fermentation, adding sugar with rest of ingredients, or using osmotolerant yeast. • Sugar type • Sucrose, glucose, fructose are fermented quickly • Maltose is fermented slowly • Lactose is not fermented at all

Leaveners Ingredients- Organic (Biological) Yeast: Factors affecting fermentation • p. H • Optimum is 4 -6 • Above and below fermentation slows (as yeast ferments it produces acids that lower it to that range • Antimicrobial agents • Can slow or stop fermentation– calcium proprionate, cinnamon • Yeast amount • The more yeast the faster the fermentation

Leaveners Ingredients- Organic (Biological) Yeast: Type • Fresh Compressed • Moist cake or block, 30% yeast • Refrigerate up to 2 weeks, wrapped in plastic • Frozen, 3 -4 months • Light grayish color • Do not use if dark, dry, or off aroma • Dissolve in twice its weight 100°F. water

Leaveners Ingredients- Organic (Biological) Yeast: Type • Dry Active • • • Spray-dried to <10% moisture Harsh treatment, 25% dead cells Glutathione, detrimental to quality of dough Dissolve in 4 x weight 105 -110° water Use about half (. 4) as much as compressed Once opened, shelf life or a couple months, longer if refrigerated or frozen

Leaveners Ingredients- Organic (Biological) Yeast: Type • Instant • Can (and should) be directly added to dough • Gentler method, more live yeast • More vigorous than compressed or dry active • Best for shorter fermentation • Use a 0. 25 -0. 33% as much as compressed • Initial dough temperature should be between 70 -95°F • Shelf life unopened- 1 year, refrigerate several months or freeze

Chemical Leaveners • Baking Soda: Sodium bicarbonate: Na. HCO 3 • Alkaline, base • Releases carbon dioxide CO 2 when both acid and moisture are present • Must be baked at once to prevent leavening loss • Common acids used • Buttermilk, sour cream, lemon juice, honey, molasses, fresh fruit

Chemical Leaveners • Baking Powder: mixture of baking soda and one or more acids generally cream of tartar NA 2 SO 4 and sodium aluminum sulfate Al 2[SO 4]3 (SAS) or monocalcium phosphate CAH 4[PO 4]2 (MCP) • Single acting: not often used, only needs moisture for reaction • Double acting: most common, reacts with moisture and provides a secondary reaction with heat • Baking Ammonia: provides a rapid release in dry, large surface area products (crackers)

More on Chemical Leavening • As baking soda comes in contact with an acid such as sour cream, thousands of tiny bubbles (CO 2) are released. When heated the bubbles expand, causing the product to rise. • Baking powder, which already has the acid, produces CO 2 when combined with water. Double Acting baking powder releases CO 2 a second time under the influence of heat.

CHEMICAL LEAVENING WEIGHT Ounce Gram per cup per tsp. Cream of Tartar 5. 1. 1058 3. 0 Baking Powder 6. 9 . 1437 4. 07 Baking Soda 8. 4 . 1750 4. 96 SINGLE ACTING BAKING POWDER FORMULA For 1 Volume Weight tsp. Ratio Cream of ½ tsp. 2 12 Tartar Baking Soda ¼ tsp. 1 10 Cornstarch ¼ tsp. 1 5 Note: best if baked within a couple minutes of mixing. CHEMICAL LEAVENING GUIDLINES FOR FLOUR For 1 cup/4. 4 oz. /125 g. flour Volume Weight Ratio (FW) Volume Weight Baking 1 tsp. Powder Baking Soda ¼ tsp. 4 g. 48: 1 (2%) 32: 1 (3. 2%) 1. 25 g. 192: 1 100: 1 (. 5%) (1%) SELF-RISING FLOUR FORMULA Volume Weight % to Flour Volume Weight Flour 4. 4 oz. (125 g. ) Baking. 215 oz. 3. 1% 4. 88% 1. 5 tsp. Powder (6 g. ) FW FW Salt, . 107 oz. 2. 43%. 5 tsp 1% FW table (3 g. ) FW For low-protein Southern: substitute 33% cake flour. 1 cup

Rule of Thumb Baking Soda Amounts for Common Acids Use ½ teaspoon baking soda for: 1 cup Buttermilk, yogurt, sour cream ¾ cup Brown sugar, molasses, honey ½ cup Cocoa powder (not Dutch-process) 1 ½ tea. Cream of tartar 1 tea. Lemon juice, vinegar

Leavening Acid CHEMICAL LEAVENING TYPE/PROPERTIES % CO 2 released Cream of Tartar Monocalcium phosphate (MCP) Anhydrous monocalcium phosphate (AMCP) Mix 70 60 15 Bench Min. 0 35 Bake 30 40 50 Sodium aluminum pyrophosphate (SAPP) Sodium aluminum sulfate (SAS) Sodium aluminum phosphate (SALP) Dimagnesium phosphate (DMP) Dicalcium phosphate dehydrate (DCPD) Glucono-delta-lactone (GDL) Leavening Acid 28 0 22 0 0 25 70 8 0 9 0 0 40 Min. 64 100 69 100 35 30 Activation Temp. °F 100 -104 104 -111 135 -140

Thickeners • Include: • • • Gelatin Flour Arrowroot Cornstarch Eggs • Thickeners combined with stirring process determine the consistency of the finished product • Crème anglaise (sauce) → custard (free standing)

Thickeners • Can thicken by adding thicker ingredients- or reducing • Thickening occurs when water and other molecules in a product move around more slowly • More often we thicken when we add ingredients that: • Cause molecules to entangle: protein coagulation, eggs, custard • Cause water to be trapped inside starch granules: flour/cornstarch, sauce/pie • Cause air bubbles in foams or fat droplets in emulsions to slow water movement: whipped cream, mayo • Prevent water from moving around at all: gelatin

Thickeners • Some agents both thicken or gel depending on amount • Gelatin, cornstarch, pectin • Others only thicken • Guar gum, gum arabic, waxy maize starch

STARCH THICKENING 1 quart liquid Volume Weight (Tbsp. ) (oz. ) % to liquid by weight 5. 45 7. 27 10. 9 1. 5 2. 0 3. 0 4. 6875 6. 25 9. 375 -thin -medium -thick Cornstarch (. 5) 2. 73 3. 64 5. 45 . 75 1 1. 5 2. 343 3. 125 4. 6875 -thin -medium -thick Potato Starch (. 2) 2. 73 3. 64 5. 45 . 75 1 1. 5 2. 343 3. 125 4. 6875 -thin -medium -thick Rice Flour (. 6) . 706. 941 1. 41 . 3. 4. 6 . 9375 1. 25 1. 875 -thin -medium -thick 2. 57 3. 43 5. 14 . 9 1. 2 1. 8 2. 8125 3. 75 5. 625 -thin -medium -thick Tapioca, quick (. 4) 2. 28 3. 05 4. 57 . 6. 8 1. 2 1. 875 2. 5 3. 75 -thin -medium -thick 1. 41 1. 88 2. 82 . 6. 8 1. 2 1. 875 2. 5 3. 75 Flour (1. 0) -thin -medium -thick Arrowroot (. 5) Tapioca, flour (. 4) GELATIN HYDRATION & MELTING Gelatin Water Powder 1 part 5 Part Sheet 1 part Enough to submerge. Sheets absorb 5 x weight in water. Convert from powder to sheet in recipe: calculate water absorbed by sheet (5: 1), add more water if called for. Convert from sheet to powder in recipe: calculate sheet weight, multiply by 5 for water. MELT to 130°F. for optimum gelling properties. Do not allow solution to boil. Hydrating in solutions with high concentrations of sugar, salt or dairy will increase hydration time. GELATIN VOLUME/WEIGHT EQUIVALENTS Powder VOLUME WEIGHT Gram Ounce 1 Cup 144. 6 5. 1 1 Tbsp. 9. 318 1 tsp. 3. 106 ½ tsp. 1. 5. 053 ¼ tsp. . 75. 026 ⅛ tsp. . 38. 013 ¼ oz. envelope 7. 25 Sheet/Leaf VOLUME WEIGHT Gram Ounce 1 Sheet 3 (avg. , see. 1 market forms) 9. 4 Sheets 28. 35 1. 0

Flavorings • Affects flavor and color • Cocoa (more in chocolate section) • Spices • Cinnamon, nutmeg, mace, cloves, ginger, caraway, cardamom, allspice, anise, poppy seed • Salt • Extracts • Flavorful oils taken from ingredients such as vanilla, lemon, almond • Measure accurately so as not to overwhelm finished product

Flavorings • Flavor profile • Top notes: smells that provide instant impact, volatile flavors are main sources of top notes, fresh fruit and sour aromas • Middle notes: follow top, evaporate slowly, satisfying, caramelized, cooked fruit, egg, cream • Background/base notes: heaviest, long lasting richness • Aftertaste/finish: lingers, basic tastes

Flavorings-Types Herbs & Spice • High amounts of volatile oils (essential oils) • Not usually thought of as spices: citrus peel, coffee beans, vanilla pods Processed Flavorings • Extracts • Infused with alcohol • Liqueurs • Flavor Compounds & Bases • Pureed fruit, chocolate, ground nuts

Flavorings-Types Processed Flavors, cont. • Flavor Oils • Pressed, very concentrated • Flavor Emulsions • Flavor oils dissolved in water with starch or gum • Died and Encapsulated Flavorings • Vanilla powder • Artificial Flavorings

VANILLA VARIETIES Bourbon. Uses Bourbon method. Madagascar Vanillin 2. 4% Full bodied, fruity, rummy, buttery. Long finish. 95% of vanilla sold. India Bourbon type. Vanillin 2. 0% Close to Bourbon. Madagascar in quality. Thicker. Indonesian Vanillin 2. 75% (Java) Spotty quality. Mexican Vanillin 2. 0% (Extra, Superior and Buena, other 1. 75%) Sweet, spicy. Tahitian Vanillin 1. 35% Floral, very aromatic. , licorice. Quick, up front flavor Uganda Bourbon type Vanillin 2. 2% VANILLA GRADES Grade A ≥ 5. 5”. (Gourmet) No dents, splits, tears, blemishes. Dark brown to black. 25 -35% moisture. Grade B (Extract) 4 -5. 5”. Minor dents, splits, tears, blemishes. Dark brown to black. 15 -25% moisture. Grade C ≤ 4”. (Industrial) Major dents, splits, tears, blemishes. Light brown to black. Could have <15% moisture Quality factors to look for: ≥ 2% Vanillin. ≥ 5. 5” long, with uniform thickness. 25 -30% moisture. Color: dark brown to black. Aroma: pleasant, deep.

VANILLA WEIGHT/VOLUME Market Form Extract Ground Weight per Cup/Tbsp. Pound Ounce Gram Substitution Notes. 5 8 226. 8 1 Tbsp. extract = 1 Tbsp. + Powder. 03125. 5 14. 2 = 1 Tbsp. paste. 2142 3. 43 97. 2. 0133. 2142 6. 1 Paste Powder Weight per Each/Inch Bean, whole, gourmet, 25 -35% moisture 6 -8” length Bean, whole, extract, 15 -25% moisture 4 -6” length 3. 75 g. – 4. 50 g. . 55 g. -. 65 g. 2. 85 g. – 3. 25 g. . 55 g. -. 65 g. 2” bean = 1 tsp extract 1 bean (6”) = 1 Tbsp. + powder 1 bean (6”) = 1 Tbsp. paste 1 bean (6”) = 1 g. = ½ tsp. seeds

VANILLA APPLICATIONS Item % Extract (single fold) Baked Goods, vanilla flavor Baked Goods, enrich other flavor Cheesecake Confectionary, cream center Confectionary, enrich other flavor Custard Frosting Ice Cream Pudding Formulas Vanilla Extract . 5 Vanilla Sugar 1 part bean : 64 parts sugar. 1 bean : 1 cup sugar for 1 week . 25. 125. 5 (3 fold). 25 (3 fold) 2. 5 3. 5 8 parts alcohol, 80 proof : 1 part bean. 1 tsp. alcohol : 1 inch bean.

Liquids Provides moisture and allows gluten to properly develop • Milk • Provides flavor, nutritional value and texture • Helps to provide a fine even crumb • Aids in coagulation of egg proteins (custard)

Flour

Kernel

FLOUR GRADES Clear By-product of patent extraction Grade - Fancy From soft wheat often used for pastry flour From hard wheat often blended with rye or whole wheat Excellent absorption tolerance Notes Made from center of Patent endosperm - Extra Short / Fancy 40 -60 extraction Lower ash, lower protein - First Patent - Short Patent - Medium Patent - Long Patent 60 -70 extraction 70 -80 extraction 80 -90 extraction 90 -95 extraction Higher ash, higher protein (closer to bran) FLOUR GRADES Rye - Light - Medium - Dark Low protein Strong flavor 75% extraction Blend up to 40 % 87% extraction Blend up to 30% 100% extraction Blend up to 20% - First Clear - Second Clear Straight Stuffed Straight Low grade Very dark, high ash 100 % extraction Straight with clear added Reliable absorption tolerance

FLOUR CHARACTERISTICS Flour Characteristics Clear 13%-16% protein Darker color Often used to carry rye High-gluten 12. 5%-14. 5% protein Patent Used for yeast-raised baked goods (pizza, bagel, hearth bread, hard rolls) Usually hard red spring wheat Whole wheat 11%-16% protein Contains germ and bran (shorter shelf life) Hard/soft, red/white varities available Substitute up to 40% without volume loss Bread 10. 5%-13. 5% protein Patent Usually hard wheat patent containing Artisan malted barley 11. 5 -12. 5 Used for bread, rolls, croissants, Higher ash sweet yeast doughs All-purpose Patent 8%-12% protein Usually blend of hard/soft wheat (exceptions: King Arthur, hard; White Lilly, soft FLOUR CHARACTERISTICS All-purpose (cont. ) Also referred to as H&R (Hotel and Restaurant) Often bleached, malted and enriched Used for a wide range of products (rolls, quick breads, biscuits, cookies, pastries) Self-rising Whole wheat pastry flour Pastry Patent Cake Patent All-purpose with chemical leavener added See chemical leavener section formula 9%-10% protein Used for non-yeast baked goods (cookie, batter, quick bread, cake) 8%-10% protein Soft wheat, low protein Used for cookie, pastry 6. 5%-9% protein Soft wheat, extra short or fancy patent (high starch) Often bleached (whiteness, water absorption) Used for cake, hi-ratio cake, biscuits

Function of Flour • Structure (toughens) • Gluten as in yeast breads, pie crust, crisp cookies • Starch (gelatinization) as in cakes, pastry cream, pie fillings • Absorbs Water (drier) • Binds ingredients together • Contributes Flavor • Mild, slightly nutty • Contributes Color • Nut brown to stark white • Adds Nutritional Value • Complex carbs, vitamins, minerals and proteins

Note on Absorption Value • In bread dough, starch holds ½ the water, and proteins about ⅓ • However, proteins hold 2 x their weight in water, while starch holds ¼ to½ its weight • Protein is a better predictor of absorption • Except chlorine bleached (cake), a process which allows for greater absorption, as does the finer grind

The Baking Process- Effects of Heat • Gases Form: air, steam, carbon dioxide. Expanding when heated • Gases Trapped: within a streachable network of egg or gluten proteins • Starches Gelatinize: at approximately 140°F. starch granules absorb up to 10 x their weight, expanding, and contributing to structure • Proteins Coagulate: at about 160°F. , the gluten, dairy and egg proteins provide structure • Fats Melt: steam is released, and fat droplets dispersed, coating starch granules moistening and tenderizing

The Baking Process- Effects of Heat • Water Evaporates: steam leavens, batters start to dry out starting from outside • Sugars Caramelize: above 320°F. adding flavor and color • Caryover Baking: products continue to bake once out of oven. • Staling: change in a baked good’s texture caused by moisture loss and starch retrogradation • Rapidly at about 40°F. • Do not refrigerate baked goods unless containing TCS

Baking Math

Baker’s Percentage • Standardized recipes for bakery products are called formulas • Proportions for each ingredient are given in percentages • A percentage is part of a whole • When using Baker’s Percentage, flour is always 100% • All other ingredients are calculated in relation to the flour Weight of Ingredient ÷ (Weight of Flour x 100 percent) = Percent of ingredient

Basic Bread % 100 3. 75 1. 25 60 1. 5 166. 5 Ingredient Flour, bread Oil, neutral Salt, D. Kosher Water Yeast, instant Weight 10 # 6 oz. 2 oz. 6# 2. 5 oz. 16. 5625

40% Whole Wheat Bread % 60 40 3. 75 1. 25 60 1. 5 166. 5 Ingredient Flour, bread Flour, whole wheat Oil, neutral Salt, D. Kosher Water Yeast, instant Weight 6# 4# 6 oz. 2 oz. 6# 2. 5 oz. 16. 5625

BAKING MATH Baker’s Percentage Flour = 100% Calculate IP (Ingredient Percent) IW / TFW Ingredient Weight / Total Flour Weight Calculate IW Ingredient Weight IP x TFW Ingredient Percent x Total Flour Weight Calculate TFW Total Flour Weight TW / TP Total Weight / Total Percent Convert to New Yield: change Total Percentage to decimal. Divide Desired Yield by Total Percentage (decimal) to get New Flour Weight. NFW = DY ÷ TP