The document describes different types of baking products including breads, cakes, muffins, pastries, pies, bagels, doughnuts, cookies/biscuits, wafers, pancakes, popovers, and cream puffs. Breads come in varieties like rye, Italian, and pumpernickel. Cakes contain ingredients like flour, sugar, eggs, butter or oil. Muffins contain flour, sugar, milk, and eggs. Pastries are higher in fat than breads. Pies have fillings of fruit, meat, or custard. Bagels are dough rings often topped with seeds. Doughnuts can be filled or solid and topped with glazes or sugars
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EXPERIMENT 02 (Bakery)
The document describes different types of baking products including breads, cakes, muffins, pastries, pies, bagels, doughnuts, cookies/biscuits, wafers, pancakes, popovers, and cream puffs. Breads come in varieties like rye, Italian, and pumpernickel. Cakes contain ingredients like flour, sugar, eggs, butter or oil. Muffins contain flour, sugar, milk, and eggs. Pastries are higher in fat than breads. Pies have fillings of fruit, meat, or custard. Bagels are dough rings often topped with seeds. Doughnuts can be filled or solid and topped with glazes or sugars
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EXPERIMENT – 2
Aim :- Enlist different types of baking products .
DIFFERENT TYPE OF BAKING PRODUCTS
1. Bread :- Bakeries produce a wide variety of breads including
rye, Italian and pumpernickel. Breads are one of the oldest forms of food in the world and are made by baking dough, a flour and water mixture. Other ingredients such as salt, fat, milk, sugar, baking soda and yeast can be added. Breads come in a variety of forms, including rolls and loaves. Other common ingredients in bread include nuts, seeds and vegetables . 2. Cake :- Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked. The most commonly used cake ingredients include flour, sugar, eggs, butter or oil or margarine, a liquid, and leavening agents, such as baking soda or baking powder. Common additional ingredients and flavourings include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. 3. Muffin :- Muffins are quick bread that contain flour , sugar , milk , egg , salt , chemical leavening agents. The proportion of flour to milk is 2:1 . A muffin is a chemically-leavened, batter-based bakery product. It’s formulation is somewhere in between a low- ratio cake and quick bread. Muffin batter is typically deposited BREAD
MUFFIN
CAKE gives the finished product a special “cupcake” or “mushroom-like” shape.
4. Pastries :- Pastries refer to baked goods made with
ingredients that often include butter, sugar, shortening, flour, baking powder and eggs. Pastries, higher in fat content than breads, include small desserts and quiches. Plain pastry is leavened primarily by the steam produced during baking. Generally the proportion of flour, fat and water is 6:2:1.
5. Pie :- Bakeries sell pies as dessert items. A pie is a baked dish
consisting of layers of pastry dough that form a shell and have sweet or sour fillings. Pies can also be filled with meat and eaten as a dinner, however such pies are rarely found in bakeries. Some traditional varieties of pies sold in bakeries include apple, strawberry, blackberry, cherry, cream, custard, key lime and lemon meringue.
6. Bagels :- Bagels, popular breakfast items, are usually made of
yeast wheat dough and come in the form of a ring. Bagels have a thick and tough exterior that is crisp and often browned. Common bagel toppings include poppy and sesame seeds. Most bakeries carry bagels, although bagel shops specialize in bagels only .
7. Doughnut :- Doughnuts provide a tasty snack and can be
eaten for breakfast. Usually sweet and deep fried, doughnuts come with a hole in the middle or as a solid piece filled with items such as jelly, creams or custards. Doughnuts can be baked in an oven instead of deep fried. Common doughnut toppings include powdered sugar, glaze and caramel. The two main types of doughnuts include yeast and cake. Yeast doughnuts are lighter . PASTRIES
PIE
BAGELS DOUGHNUT
and fluffier. Cake doughnuts tend to be heavier. The majority of
doughnuts have a round shape. 8. Cookies / biscuit :- Also termed as cookies are available as a drop, bar or refrigerated cookies. A cookie is a baked or cooked food that is typically small, flat and sweet. It usually contains flour, sugar and some type of oil or fat. It may include other ingredients such as raisins, oats, chocolate chips, nuts, etc.
9. Wafer / Pan cake :- are other variations of quick
breads made with flour batters. They contain flour, liquid, Baking Powder, salt and egg. The batter is poured on a very hot griddle or wafer oven. The pan cakes are turned when the bubbles pop up and the bottom surface acquires pleasant brown colour.
10. Popovers :- popovers are distinct quick breads as
they contain no chemical leavening agents. They are made of thin batter which contain equal volumes of flour and milk and a high proportion of egg. since the volume of liquid is great, a cohesive gluten is not formed.
11. Cream puff :- like popovers cream puffs are also
leavened by steam. Flour and water are used in equal proportions. Butter is used in half the quantity of water. All ingredients are mixed in different ways. The flour is stirred in to boiling mixture of water and butter where in the flour gets coated with butter. The entire mixture then is heated until it forms a ball and the starch is gelatinized. At this time an egg is beaten in to it to form emulsion, subsequently some more eggs are added to result in to a smooth paste. Cream puffs are baked in a similar way as popovers.