Introduction To Baking

Introduction to
Baking
The ingredients and techniques used in the bake
shop are incredibly versatile. The challenge to the
baker/pastry chef is to use them properly to get the
most perfect result. Thomas Vaccaro, Dean of
Baking and Pastry Studies, CIA
Before we beginIs there a

difference between baking and
regular cooking?
Yes!
1.
2.
No Changes to product can be made once it goes

into the oven
Requires more advanced planning- must take into
consideration cooling and serving time
So this means FOLLOW RECIPE AND MEASURE

INGREDIENTS PRECISELY!!!
What are the different

ingredients used in baking?
Flour
Eggs
Leaveners
Fat
Sweetners
Salt
Flour
Most important ingredient
Amount of protein (gluten) and starch
determines how flour will behave in
recipe.
Gluten protein in flour that when
moistened and worked will develop
long, stretchy strands. These strands
become STRONGER the more your
dough is handled.
Kinds of Flour
All-Purpose
Most common type of flour
Blend of low and high pro. wheat
Bread
Most appropriate for most yeast-bread recipes
Has more pro. Than A-P
Cake
Used in most cake recipes, many cookie and muffin
recipes
Provides less chewy, more tender texture
Less pro. Than either A-P or bread flour
Storage
Airtight container use within 8 mo.
Unopened up to two years
Eggs
Provides dough with moisture

helps
it stick together
Water in eggs expand, help to rise
Adds protein firmer, drier product

Egg yolks rich, golden color to final
product
Egg wash glossy sheen (whites =
shine, whites+yolk = golden hue)
Leaveners
Increases the volume of a dough or
batter by adding air or other gas
3 types organic, chemical, physical
Organic Leavener
Yeast
Tiny,
single-celled organism
Needs moisture, warmth and food
(usually sugar)
Yeast cells give off CO2 and alcohol
when they grow and reproduce,
causing bread to rise
Chemical leavener
Baking Powder
Reacts
to moisture and heat

Releases CO2 to cause dough/batter to rise
Baking Soda
Similar
to baking powder, but also needs an
acid.
Sift with flour/other dry ingre. To break up

clumps/mixed well
If
not = tunnels or air pockets.
Physical Leaveners
Steam
Moisture
from butter, eggs or other
liquids
Liquids heat, turn to steam, expands
Air
Creaming/
whipping incorporate air

Air trapped result in pockets that give
height as well as soft, spongy texture
Fat
Contribute to:
Flavor some add own flavor (butter), encourages
browning extra flavor
Texture type of fat and how it is worked into batter
or dough determines texture smooth to brittle
More fat = softer the batter/dough, causes spreading
Texture contrast crisp outside, soft inside
Freshness
Extends life of baked good by holding in moisture
Fats solid at room temp

Oils liquid at room temp
Kinds of Fats
Butter
Lard
Made from refined pork fat

Unique flavor, makes flakey pastry
Esp. good in pastry for savory dishes
Shortening
Made from cream

Adds flavor and flakiness to pastry/biscuits
Made from vegetable oil processed to make it solid at

room temp
Lacks flavor, used like butter, adds extraordinary flakiness
Margarine
Similar to shortening
Lacks flavor, used as substitute for butter
Kinds of Oils
Neutral oil
Canola,
Vegetable Oil
Belnd
corn, safflower lacks flavor
of neutral oils lacks flavor
Flavored oils
Nut
oils (walnut, peanut, etc.)

Olive oils
Has a distinct flavor
Sweetners
Add sweetness and flavor
Provide texture, appealing color and
flavor when sugars carmelize
Help products rise attract moisture,
makes goods softer, longer lasting
Kinds of Sweetners
Granulated Sugar refined sugar

cane or beets
ORDINARY
Superfine aka castor/bakers sugar

Finely
white sugar
ground granulated sugar
Confectioners aka Powdered Sugar

Ground
into a fine,white, easily

dissolveable powder
Kinds of Sweetners
Brown
Molasses
+ white sugar
Molasses
Byproduct
of sugar refining
Thick, sweet, brownish/black syrup
Distinctive, slightly bitter flavor
Honey bee bypoduct

Maple Syrup boiled down maple tree sap
Corn Syrup made from cornstarch
Salt
In small amounts:
balances
other flavors and makes

them more vivid
Controls the growth of yeast
In large amounts:
Salts
own flavor comes to the

forefront
Will kill yeast
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Introduction to

Before we beginIs there a

No Changes to product can be made once it goes

So this means FOLLOW RECIPE AND MEASURE

What are the different

Provides dough with moisture

Adds protein firmer, drier product

to moisture and heat

to baking powder, but also needs an

Sift with flour/other dry ingre. To break up

not = tunnels or air pockets.

from butter, eggs or other

whipping incorporate air

Fats solid at room temp

Made from refined pork fat

Made from cream

Made from vegetable oil processed to make it solid at

corn, safflower lacks flavor

of neutral oils lacks flavor

oils (walnut, peanut, etc.)

Granulated Sugar refined sugar

Superfine aka castor/bakers sugar

ground granulated sugar

Confectioners aka Powdered Sugar

into a fine,white, easily

Honey bee bypoduct

other flavors and makes

own flavor comes to the

Write 1-3 sentences summarizing

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