INTRODUCTION

TO BAKING
Topics:
• BAKING TOOLS AND EQUIPMENT
• BAKING INGREDIENTS AND THEIR USES
• MEASUREMENTS, CONVERTIONS AND SUBSTITUTION
• MEASURING DRY AND LIQUID INGREDIENTS ACCURATELY
• STORAGE OF INGREDIENTS
• FACTORS THAT CONTRIBUTE TO SUCCESSFUL BAKING
Procedure:
• Sift flour and cocoa powder separately before measuring.
• After sifting and measuring, mix flour, cocoa powder and baking
powder in one bowl, set aside.
• Measure all the other ingredients separately and place in different
bowl.
• Cream butter and sugar first until light and fluffy then add all the other
ingredients gradually beat after each addition.
• Form into balls or any desired shape then roll into sifted Powdered
Sugar then put into greased baking sheets.
• Bake at 180° C for about 6 to 8 minutes.
• When cookies cracked, remove pans from oven and let cool.
•
BAKING INGREDIENTS
AND THEIR USES
Basic Ingredients
 Basic Ingredients
•Flour •Eggs
•Liquid Ingredients •Leavening Agent
•Sugar •Salt
•Shortening •Flavoring Agent
FLOUR AS FOUNDATION
•Flour is a finely ground meal or powdery
product obtained from milling cereal grains,
root crops, starchy vegetables and other
foods. There are different kinds of flour
depending on the raw materials used such
as rice flour, potato flour, soya flour,
cassava flour and several others.
 Gluten
• The protein content of flour is called gluten exist in dry
form.
• Gluten is responsible for the tough, rubbery and elastic
property when flour is mixed with water and other liquids.
• Gluten is composed of approximately equal proportions of
glutenin and gliadin.
• Glutenin gives the dough strength to hold leavening gases
and determines the structure of the bakes products.
• Gliadin gives elastic or stretching properties of gluten.
 FLOUR
•the main ingredient or framework of baked
products
•contributes color, texture and flavor
•improve the nutritive value
•use for various cooking products like thickening
agent, binding, dredging and stiffening agent
Types of Flour
 Bread Flour-BF (Hard Wheat)
• Strong Flour or First Class Flour
• contains 12% or more gluten
• Used in breads, rolls and almost all yeast-raised dough
production because of its high protein content.
• When rubbed between fingers it feels rough or sandy, dry
and granular
• Has a creamy color.
• When pressed together, does not lump easily.
All- Purpose Flour- APF (Semi Hard Wheat)
• Family Flour or General Flour and sometimes referred to as
Pastry Flour.
• contains 10 to 12% gluten and it is used in almost all bakery
goods from breads, pastries, cookies and cakes
• good substitute for bread flour or cake flour
• if used for bread, it needs more kneading and less mixing to
prevent gluten development
• when you rub it between your fingers it feels smooth and if
pressed hardly on your hands, it holds its shape
 Cake Flour- CF (Soft Wheat)
• Soft Flour
• 10% or less gluten
• used in cakes, cookies and other baked goods that need
little or no gluten at all
• its color is usually white and it feels glossy and smooth like
powder
• clumps a bit and tends to hold its shape if pressed with
your hands
• whiter than bread and all-purpose flour.
LIQUID INGREDIENTS
 Water
•it helps disperse other ingredients
•the cheapest among all liquid
ingredients
•used to hold the batter or dough
together and to blend all the
ingredients
 Milk
•gives delightful aroma
•provides improve nutrition, flavour and
eating quality
•helps improve color of the crust
•improve texture and (increases) volume due
to the increased ability of milk to absorb
water
 Fruit Juice
•can be a substitute for water
and milk
•add flavor to baked products-
example: pineapple juice,
orange juice
 Types of Sugar
• aside from sweet taste, it gives appetizing
golden color
• makes baked products tender because of its
property to retain moisture
• acts as food of the yeast in yeast bread
• add aroma and energy value to the baked
products
 Granulated Sugar
•it is refined sugar that is
commonly used at home.
 Brown Sugar
•it is partially purified product
ranging from light to dark
brown. Regular granulated
sucrose containing various
impurities that give distinctive
flavor
 Caster Sugar
•it is refined white sugar with
size between that of
granulated and confectioner’s
sugar. It is used in cakes and
dessert-making because it
easily dissolves without
forming lumps.
Confectioner’s Sugar/ Powdered Sugar
•combination of sugar and
cornstarch, with the latter added to
prevent caking. Its fine, smooth,
and powder- like quality makes it
excellent for making candies, icings,
frostings and dessert sauces.
 SHORTENING
• May be single fat or oil or a combination of several fats and
oils.
• general term used for fats or oils used to tenderized baked
products
• contributes to the fluffy and tender texture of pie crust and
cookies
• assists in the uniform dispersions of leavening gas
• increase volume, give shape and texture to baked products
Classification of
Shortening
Butter
•this is mainly used for cakes and
cookies. Its shortening value is
inferior to that of lard. Butter does
not cream well and lacks uniformity.
Butter contributes a desirable sweet
“buttery” flavor to food.
 Margarine
• An artificial butter product made from various
hydrogenated fats and flavorings, unlike butter,
margarine mainly consists of vegetable fat and skim
milk. Margarine and butter may look the same.
However, margarine lacks the distinct flavour that
butter has. 80 percent vegetable oil that is partially
hydrogenated to hold a solid form. The remaining 20
percent is liquids, flavoring, coloring, and other
additives. Margarine may be salted or unsalted.
Lard
•this is best for breads, biscuits,
pie crust and a few types of
cakes and cookies. Hog fat or
lard is usually solid even at room
temperature. Also use for
greasing pans.
 EGGS
• one of the best protein foods
• used for added structure, richness and nutrition, and
good keeping quality
• help to support the weight of the sugar and shortening,
thus keep the product from becoming heavy
• serves as a means of incorporating air
• supply liquid to batter and dough
LEAVENING AGENT
•gas added or produced during the
mixing and/or heating of a batter or
dough making the mixture rise.
•makes baked product light and porous
• volume increases as the air entrapped
in the flour mixture expands when
heated
Types of Leavening
Agents
 Biological/ Natural Enzyme
Yeast is a single-celled
plant capable of
converting sugar to
alcohol and carbon
dioxide in a process
known as Fermentation.
 Chemical/Commercial
Baking Powder-A leavening agent containing
both baking soda and one or two acids -
citric or tartaric. It reacts without acid from the
other ingredients when wet and when it
becomes hot. The baking powder used at
home is "double-acting" because it has two
types of acid - one reacts when liquids are
added in the bowl and the other reacts when it
becomes hot during baking. Carbon dioxide is
the gas produced that "lifts" the batter and
makes a light product in the end.
Baking Soda
• (Sodium Bicarbonate) A chemical leavening agent
that releases carbon dioxide when acids or acid
sources are added to it such as sour milk,
molasses and cream of tartar. Baking soda has
one other advantage in the kitchen -- it's a natural
fire extinguisher. Always mix with other dry
ingredients before adding any liquid, since
leavening begins as soon as soda comes in
contact with liquid.
Water Vapor or Steam
•contributes to the
improvement of the texture
and volume of the dough.
Cream of Tartar
•(potassium hydrogen
tartrate) - used to stabilized
the egg whites and allow
them to reach its full volume.
 SALT
• (Sodium Chloride)
• enhance and correct the flavor of other ingredients in
the dough
• used to control and regulate the fermentation process
in the bread making
• it toughens the gluten , thus permits greater volume
• allows absorption or more water, sugar caramelizes
more readily
FLAVORING AGENTS
•the amount to be used
depends on the customer’s
desire and the baker’s
knowledge of their
concentration
Types of Flavorings
• Spices and Seeds- finely ground, aromatic vegetable
products to improve the quality of cooked food
(example: mace, cinnamon, nutmeg)
• Flavorings- extracts are solutions of the flavors in
ethyl alcohol or other solvent (example: orange,
lemon and vanilla extract)
• Chocolate – popularly used in the baking of cakes,
pies and cookies. They provide variety as well as body
and bulk to the mix or icing.
MEASUREMENTS, CONVERTIONS
AND SUBSTITUTION
 ABBREVIATIONS USED IN RECIPES
p. = pinch gal. = Gallon
t., tsp., TSP.= teaspoon
lb., # = pound
T., tbsp., TBS= tablespoon
doz., dz. = dozen
Oz. = ounce
c = cup
min. = minute
pt. = pint hr. = hour
qt. = quart C. = degrees Celsius
F. = degrees Fahrenheit
 STANDARD OF WEIGHT AND MEASURES

1 tbsp. = 3 tsp.
1c = 16 tbsp.= 227 g = 8 oz
1 qt = 4c
1 pt = 2c
1 gal = 4 qt
1 lb = 16 oz
MEASURING DRY AND LIQUID
INGREDIENTS ACCURATELY
 Flour
THE MOST ACCURATE WAY TO MEASURE FLOUR IS BY WEIGHT:

All-Purpose Flour: 1 cup = 120-130 grams = 4¼ ounces

Bread Flour: 1 cup = 130 grams = 4½ ounces

Cake Flour: 1 cup = 110 grams = 4 ounces

 Sugar
THE MOST ACCURATE WAY TO MEASURE SUGAR IS BY WEIGHT:
Granulated Sugar: 1 cup = 200 grams = 7 ounces
Caster Sugar: 1 cup = 200 grams = 7 ounces
Light Brown Sugar: 1 cup = 215 grams = 7½ ounces
Dark Brown Sugar: 1 cup = 230 grams = 8 ounces
Confectioners’ Sugar: 1 cup = 120 grams = 4½ ounces
 CONVERSION / SUBSTITUTION OF WEIGHTS
AND MEASURES
• 1 cup all-purpose flour....................... 1 cup + 2 tbsp cake flour
• 1 tablespoon cornstarch......................2 tablespoon all-purpose flour
• 1 cup sifted cake flour......................... 1 cup all purpose flour minus 2 tablespoon.
• 1 cup sugar granulated ........................1 1/3 cup brown sugar, lightly packed
• 1 cup honey .........................................1 ¼ cup sugar plus 1 /2cup liquid
• 1 ounce chocolate ............................... 3 tablespoon cocoa plus 1 tablespoon fat
• 1 teaspoon baking powder .................. ½ teaspoon cream of tartar + ¼ teaspoon
baking soda
• 1 square unsweetened chocolate......... 3 tablespoon cocoa plus 1 tablespoon fat
• 1 cup butter ................. 1 cup margarine ………….. 7/8 cup of lard plus ½ teaspoon salt