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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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0% found this document useful (0 votes)
61 views9 pages

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

Uploaded by

supriya kumari
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© © All Rights Reserved
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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.

COOKIES

BISCUITS
WAFER

PANCAKE
CREAM PUFF

POPOVERS

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