Bakery Food Production Types of Flours Bread flour

Bakery Food Production

Types of Flours • Bread flour – high in gluten/protein – that when kneaded becomes elastic and stretchy • Cake/Pastry flour – low in gluten • All purpose – falls between pastry and bread flour • Non-Wheat – from other plants like corn, barley, oats, etc… • Function: Provide Structure

Sugar, Fat, Leavening, Salt • Sugars, honey, syrup – flavor, tenderness, color • Fat- butter, shortening, oil – flavor, freshness, moisture • Rancid – when fat goes bad • Leavening – make baked goods rise • Organic – Cake Yeast, Active Dry Yeast, Instant Yeast • Chemical – Baking soda (needs acid) Baking Powder (has dry acid, just add liquid) • Physical – Eggs, Steam • Salt – gives flavor, slows yeast • Liquid – water, milk, cream, eggs, honey, butter – adds moisture, develops gluten, activates leavening, flavor

Leaveners • Cake Yeast – Solid, used in bakeries • Active Yeast – Dissolve in liquid • Instant Rise – Can mix in with dry ingredients, works quickly • Starter - A mixture of water, yeast and flour that has been fermented until it has a sour smell. Sourdough Bread. • Baking Soda – Needs acid to activate • Baking Powder – Baking soda and acid, needs liquid to activate • Eggs – air trapped in protein expands • Steam – Expands when hot

Eggs • Eggs – • • • Structure: protein Emulsification: blends ingredients Leavening: air that expands when heated Flavor, Color Shell eggs– flats that hold 30 eggs

Cookie Texture & Technique • Crisp • Very little moisture, high ratio of sugar • Spreads when baked • Soft • Low amount of fat and sugar, high ratio of liquid • Chewy • High ratio of eggs, sugar and liquid, but a low amount of fat • Pastry flour is ideal for chewy cookies • Most cookies are made using the creaming method

Cookie Shapes Drop – can use a scoop, chocolate chip, oatmeal Rolled – sugar or gingerbread Molded and pressed – spritz or hand molded Icebox/refrigerator – made ahead, stored in the refrigerator and then sliced and baked • Sheet or pan – baked in a pan like brownies or lemon bars • Bar – strip of dough and baked and cut after baking, biscotti • •

Cookie Storage • Cool completely before storing • Keep airtight • Can be frozen up to 3 months

Quick Bread Types • Pour batter • 1 part flour to 1 part liquid • Crepes and pancakes • Drop batter • 2 parts flour to 1 part liquid • Muffins • Soft dough • 3 parts flour to 1 part liquid • Biscuits and scones, can be rolled and cut

Quick Bread Mixing Methods • Biscuit Method – cut the fat into dry ingredients then add liquid. • Blending/Muffin Method – combine liquids in one bowl and dry ingredients in another bowl, then combine the two mixtures. • Creaming Method – cream solid fat and sugar until light, add eggs one at a time, then add dry ingredients and liquid alternately. More cake like muffin.

Quick Bread Storage • Best when served fresh • Airtight packaging • Use within a few days or freeze up to 3 months.

Other Doughs • Puff Pastry – Danish – many layers • Phyllo – super thin dough – layered when used with butterbaklava • Pate a choux – cream puffs and eclairs