Chapter 4 Bakeshop Ingredients Flours Provide bulk and

Chapter 4 Bakeshop Ingredients

Flours • Provide bulk and structure to baked goods. • They are produced when grain kernels are ground to powder. • Grains are grasses that bear edible seeds. • Wheat flour is the most important ingredient in the bakeshop. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Flours • Consist of five nutrients: – Fat (<1%) – Minerals (<1%) – Moisture (<15%) – Starches (63 -77%) – Proteins (up to 70%) On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Classification of Wheat • Winter wheat • Spring Wheat On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Types of Flour • Among the primary types of wheat flour: Cake flour Pastry flour All-purpose flour Bread flour High-gluten flour Vital Wheat Gluten Durum flour On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Protein Content of Flours On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Specialty Flours • Among the types of flour used in the bake shop are the following specialty flours: – Whole-wheat flour and wheat germ • Nonwheat or composite flours such as: – Rye flour – Cornmeal – Oats – Rice flour On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Sugars and Sweeteners • • Are carbohydrates Provide flavor and color and tenderize Provide food for yeasts Serve as preservatives and act as creaming or foaming agents • Are classified as either: – Simple or single – Complex or double On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Sugars and Sweeteners • They come in many forms: – Turbinado – Sanding – Granulated – Brown – Superfine or castor – Powdered or confectioner’s – Fructose On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Liquid Sweeteners • Achieve the same benefit as sugar except for leavening – Corn syrup – Glucose – Invert sugar – Honey – Malt – Maple syrup – Molasses On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Sugar Syrups • Sugar is a key ingredient in the bakeshop. • It can be incorporated in its dry form or when liquefied into a syrup. • Sugar syrups take two forms: – Simple syrups, mixtures of sugar and water – Cooked syrups, made of melted sugar cooked until it reaches a specific temperature • The syrup’s density is dictated by the purpose. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Stages of Cooked Sugar On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Fats • Are the general term for lard, butter, margarine, shortening and oil. • They provide color, add moisture and richness. • They also assist with leavening, help extend shelf life and produce tender baked goods. • With proper mixing fat particles are distributed evenly causing fat and liquid to emulsify. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Types of Fats • Butter is the fatty substance produced by agitating cream. • Butter contains at least 80% milkfat and may or may not contain salt. • It comes in many forms: – Salted butter – European-style butter – Whipped butter – Clarified butter On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Types of Fats (cont. ) • Lard is rendered pork fat. • Margarine is manufactured from animal or vegetable oil. • Oil may be extracted from a variety of plants; unlike butter or solid fats, oil blends thoroughly into a mixture • Any fat is a shortening and tenderizes the product. – Hydrogenation process hardens liquid fats – Consumption of excess trans fats, a by product of hydrogenation, is a risk factor for diseases On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Milk and Dairy Products • Provide texture, flavor, volume, color and nutritional value for cooked or baked items. • Highly perishable, milk is an excellent breeding ground for bacteria. • Pasteurization destroys pathogenic bacteria • Milk can be: – – Whole Evaporated Sweetened condensed Dry powder On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Milk and Dairy Products • Cream is rich milk containing at least 18% fat – Half-and-half – Light cream, coffee cream and table cream – Whipping cream – Heavy cream – Clotted cream • Cultured dairy products are produced by adding specific bacteria to fluid dairy products – Buttermilk – Sour cream – Crème fraîche – Yogurt On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Cheese • Cheese is milk protein coagulated and then separated (whey from curd). • One of the oldest and most widely known foods to man, cheese comes in various forms: – – – Fresh Cream Farmer’s, baker’s and quark Mascarpone Ricotta On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Eggs • Eggs leaven, flavor, thicken, enrich and tenderize yeast and extend shelf life of some baked goods. – Yolk is the bright yellow portion containing most of the minerals and vitamins and all the fat. – Albumen, or egg white, is clear, containing half the protein. – Chalazae cords anchor the yolk in place. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Composition of an Egg On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Egg Grades On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Thickeners • Starches are thickening agents – Cornstarch – Arrowroot – Tapioca • Gelatins are thickeners derived from collagen – Granulated – Sheet or leaf On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Fruits • Add flavor, moisture, texture, body and taste to baked goods • Are organs developed from the ovary of a flowering plant containing one or more seeds • They are a perfect snack food and a key ingredient in the pastry chef’s pantry On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Berries • Small, juicy fruits that grow on vines and bushes worldwide • Thin skinned with many tiny seeds, they must ripen on the vine – – – Blackberries Blueberries Cranberries Currants Raspberries Strawberries On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Citrus • Thick bitter rind, with colored skin known as zest • Flesh is segmented and juicy, acidic and aromatic with flavors ranging from bitter to tart to sweet – – – Grapefruits Kumquats Lemons Limes Oranges Tangerines On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Exotics • Improved transportation has increased availability of exotics – – – – Figs Gooseberries Guava Lychees Persimmons Pomegranates Prickly pears Star fruits On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Grapes • The single largest fruit crop in the world, owing to wine making. • They are berries that grow on vines in large clusters and are classified by color – – – Red flame grapes Thompson seedless grapes Concord Ribier Emperor On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Melons • Members of the gourd family, they can be divided into two groups: – Sweet (cantaloupes and honeydew) – Watermelons • Sweet melons have tan, green or yellow netted or farrowed rind with dense, fragrant flesh. • Watermelons have thick, dark green rind surrounding crispy, watery flesh. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Pomes • Tree fruits with thin skin and firm flesh surrounding many small seeds – Quince – Apples On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Pomes • Pears On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Stone Fruits • Or drupes, are related to the almond • They have thin skins, soft flesh and one woody stone, or pit. • They are fragile, easily bruised, difficult to transport and have a short shelf life. – Apricots – Cherries – Peaches and nectarines – Plums On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Tropicals • Native to hot, tropical or subtropical regions, now readily available • All can be eaten fresh, without cooking – – – – Bananas Dates Kiwis Mangoes Papayas Passion fruits Pineapples On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Purchasing Fresh Fruit • Grading is based on size, uniformity of shape, color and texture as well as absence of defects. • Ripened fruit becomes softer, its acid content declines and it becomes sweeter, more flavorful and aromatic. • Ripening can be delayed by chilling. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Purchasing and Storing Preserved Fruit • Extend the shelf life of fruits in essentially fresh form • They are: – Irradiation – Acidulation – Canning – Freezing – Drying On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Flavorings • Are used to give baked goods, creams and confections flavors – Salt – Emulsions and extracts (such as vanilla) – Coffee – Chocolate – Herbs and spices – Nuts – Alcoholic beverages On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.