BAKERY FOOD PRODUCTION EXAMPLES OF BAKERY PRODUCTS COOKIES

BAKERY FOOD PRODUCTION

EXAMPLES OF BAKERY PRODUCTS • • • COOKIES QUICK BREADS YEAST BREADS PASTRIES CAKES ICINGS, FROSTINGS AND FILLINGS

EACH INGREDIENT IN A BAKERY HAS A SPECIFIC FUNCTION… INGREDIENT FUNCTION EXAMPLES FLOUR STRUCTURE BREAD, ALL PURPOSE, PASTRY, WHOLE WHEAT, NON-WHEAT (STARCHY FOODS) SUGAR SWEETENER AND BROWNING SYRUPS (HONEY, MOLASSES, CORN, MAPLE) SUGARS & FRUIT JUICE FATS TENDERNESS, FLAVOR AND SHORTENING, OILS, BUTTER, MARGARINE BROWNING LEAVENING ADDS AIR YEAST, BAKING SODA, BAKING POWDER, EGGS, STEAM SALT FLAVOR SALT EGGS STRUCTURE, BROWNING, EMULSIFICATION, FLAVOR, AND LEAVENING AGENT SHELLED AND UNSHELLED LIQUIDS MOISTENS, HOLDS INGREDIENTS TOGETHER WATER, MILK, CREAM, SYRUPS, JUICES FLAVORINGS FLAVOR EXTRACTS, SPICES, NUTS CHOCOLATE UNSWEETENED, SEMISWEET, MILK, WHITE, COCOA POWDER FLAVOR

COOKIES • TYPES OF COOKIES: – Texture • Crisp- very little moisture and a high ration of sugar. • Soft- Low amount of fat and sugar, high ratio of liquid such as eggs, corn syrup, molasses or honey. • Chewy- high ration of eggs, sugar and liquid, but low amount of fat.

COOKIES • Shaping or baking methods – Drop - Chocolate chip and oatmeal – Rolled – Sugar and gingerbread – Molded and Pressed - Christmas Cookies (Tin Can) – Icebox/Refrigerator – Dough is made ahead of time and stored in the refrigerator, then sliced and baked as needed. – Sheet or Pan - Brownies and lemon bars – Bar Cookies – Biscotti and fruit bars (Fig Newtons)