UNIVERSITY OF AGRICULTURAL SCIENCES,

BANGALORE

BASICS OF BAKING
Dr. Prakruthi N. Raj Gangadkar
Dr. Savita S. Manganavar
Mrs. Ashwini A.

INSTITUTE OF BAKING TECHNOLOGY AND VALUE ADDITION

DIRECTORATE OF EXTENSION
UAS, GKVK, BANGALORE-560 065
PH: 080-23513370
Email: [email protected]
Website: www.bakerytrainingunituasb.com

MARCH 2024
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 Baking is a method of preparing food that uses dry heat, normally in an oven, but can also
be done in hot ashes, or on hot stones. The most common baked item is bread but many other types
of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies, and breads to
their center. As heat travels through, it transforms batters and doughs into baked goods and more
with a firm dry crust and a softer centre". Baking can be combined with grilling to produce a
hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is
related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.
Because of historical social and familial roles, baking has traditionally been performed at
home by women for day-to-day meals and by men in bakeries and restaurants for local
consumption. When production was industrialized, baking was automated by machines in large
factories. The art of baking remains a fundamental skill and is important for nutrition, as baked
goods, especially breads, are a common and important food, both from an economic and cultural
point of view. A person who prepares baked goods as a profession is called a baker.
BAKED GOODS
Eleven events occur concurrently during baking, some of which (such as starch gelatinization)
would not occur at room temperature.

1. Fats melt
2. Gases form and expand
3. Microorganisms die
4. Sugar dissolves
5. Egg, milk, and gluten proteins coagulate
6. Starches gelatinize or solidify
7. Liquids evaporate
8. Caramelization and Millard browning occur on crust
9. Enzymes are denatured
10. Changes occur to nutrients
11. Pectin breaks down.
The dry heat of baking changes the form of starches in the food and causes its outer surfaces to
brown, giving it an attractive appearance and taste. The browning is caused by caramelization of
sugars and the Millard reaction. Millard browning occurs when "sugars break down in the presence
of proteins. Because foods contain many different types of sugars and proteins, Maillard browning
contributes to the flavour of a wide range of foods, including nuts, roast beef and baked bread." The
moisture is never entirely "sealed in"; over time, an item being baked will become dry. This is often
an advantage, especially in situations where drying is the desired outcome, like drying herbs or
roasting certain types of vegetables.
The baking process does not require any fat to be used to cook in an oven. When baking,
consideration must be given to the amount of fat that is contained in the food item. Higher levels of
fat such as margarine, butter, lard, or vegetable shortening will cause an item to spread out during
the baking process.

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 With the passage of time, breads harden and become stale. This is not primarily due to moisture
being lost from the baked products, but more a reorganization of the way in which the water and
starch are associated over time. This process is similar to recrystallization and is promoted by
storage at cool temperatures, such as in a domestic refrigerator or freezer.
What makes the market baked products unhealthy?
The most commonly used ingredients in the market baked items are:
 Refined Sugar
 Margarine/Shortening
 All-Purpose Flour
 Preservatives
 Artificial flavors and additives

All these ingredients take the baked item towards the unhealthy side. Also, the quality of
every ingredient can range from low to high. The quality of the ingredient also impacts the quality
of market baked items. Do not underestimate the baking process and hygiene at risk in a
manufacturing unit.
What about the cost of baking at home?
If you think that the restaurant is selling food cheap, you must think again. They are in the
business of making money by selling food. Rent, electricity, manpower, furniture, maintenance, and
profit has to come from food. Do you think baking at home is expensive than this?
And baking at home means that the fanciest equipment you need is an oven. With the few basic
tools for baking and a few basic ingredients for baking, you can kick start baking at home. There is
no comparison to fresh baked goods. The aroma and freshness of each eatable will make it worth
for baking.
Why do we fall for market baked items?

 TV Commercials that are making you believe that the product is healthy.
 The brand ambassadors that are getting paid a fortune to endorse the products. Do they
themselves eat those cakes and bread they advertise? I bet.
 The beautiful packaging and the discounts on the product.
 Children fall for them because they have a love for sugary things. It’s difficult to say No
to children.
 The convenience that let you suppress your conscious and compromise with quality.

Benefits of baking at home

Apart from the nutritional benefits, there are many other proven benefits of baking. Let us
look at the top 5 benefits of baking at home.
Home Baking means Quality ingredients
For many buying bread from the market seems quick, easy, and cheap. However, we often
overlook the ingredients with which the market bread are made. You must note that when I am
saying bread, it includes any type of bread including burgers, pizza bases, pav buns etc.

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 The market bread has to sustain the entire supply chain cycle and still have to look fresh.
Preservatives are the only way for the manufacturers to stay sellable and make profits. Profits, at
the cost of your health.
When you are baking at home, you have complete control over the ingredient quality.
Home Baking to lose weight
Go to restaurants and everything they have on the menu is to add extra calories that pile up
and leads to obesity. Eating at home does not come with all these challenges. Even if you have
cooked/baked more than required, you can always save it for later.
At home, you have a choice of the size of baked goodies that you like to make. Replace the large
size muffin with small size muffin. Small changes, for over a period of time, makes a visible
difference.
A family who bakes together stays together
Baking is a great way to bring people together. When you bake at home, you can take care
of everyone’s choice and taste. This is an indirect way to show your concern, care, and love for
your family. Involve your kids when you bake and see them loving the moment of it.
Baking is Meditative
Baking is meditative and helps in reducing depression and anxiety. Meditation to me means
awareness. Anything that you do with utmost awareness is meditation. So is Baking. You need to
have your complete attention when you bake.
Awareness is what strengthens your mind and it wouldn’t be a lie to say that bakers are happier
than others. Watch somebody baking. They are just in themselves. It’s such a therapeutic to bake
for yourself and your family.
Baking stimulates all your five senses. Eyes appreciate the creativity, ears love the
thumping sound, tongue loves the taste, nose love aroma and skin loves the feel of a baked item.
When all your five senses are involved you feel exuberant.
Baking is Addictive
Baking is an addiction. Once you start baking, you would not go for market goodies.

BAKERY RAW MATERIALS/ INGREDIENTS

A. FLOUR:
Flour is the principal ingredient used in bakeries and biscuit industries and is obtained by
milling wheat. Flour builds structure of bakery products, which holds the other ingredients together
evenly. The gluten or protein in flour combines to form a web that traps air bubble and sets and is
responsible for formation of structure of baked products. Starch in flour sets as it heats and support
the structure. Depending on the nature of baked products different types of flour are used. Bread
requires stronger quality of gluten while cakes, cookies do not require strong gluten. Pastry flour
similar to cake flour is made of soft wheat and is fairly low in protein.

B. SUGAR:
Sugar imparts sweet taste and Sucrose is most commonly used sweetening agent in
bakery products. Due to its tenderizing action on flour proteins, it makes the products tender (soft).
Being hygroscopic in nature, sugar helps to retain moisture in the finished product and thus
improving its shelf life. The golden brown crust color of biscuits or cakes is due to caramelisation
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of sugar. Sugar has lubrication effect on gluten strands and helps in acquiring volume in cakes. It is
essential for fermentation activity of yeast to produce CO2 gas which raises the dough and imparts
proper volume to the product. Sugar alternatives for baking are honey, sucralose, agave syrup,
liquid glucose, corn syrup and invert syrup.

C. FAT / SHORTENING
In bakery products, fat provides nutrition, flavor, act as tenderizer and aid in the
development of physical structure of baked foods. In the production of bread, fat imparts tenderness
and making it more palatable and assist in gas retention. Fat is used in bread dough at the rate of 1
to 2 per cent. In many cakes fat also contribute fluffiness of the final product by holding
innumerable air cells incorporated during creaming operation. These air cells also have a
tenderizing influence on cakes. As a moisture retainer, fat helps to keep the product moist and thus
improve the shelf life the finished products.

D. EGG
Egg act as a structure builder in bakery products and leavening agent. The yolks add fat
and make the product tender and light texture and act as an emulsifier for a smooth and even texture
in the finished product. The other functions of egg are: provides moisture, imparts color, improves
the taste, flavor and nutritional value of the bakery products.

E. MILK
Milk solids improve the nutrition, flavor and taste of bakery foods. Milk is a good
moisture retaining agent and aids in structure formation. The water in liquid milk contributes to the
eating quality. Lactose sugar present in milk improves the crust color.

F. SALT

Salt is one of the cheapest ingredients. Salt enhances the natural flavor of other
ingredients used in bakery products and thus improve the palatability of baked products. It
improves the crust color of biscuit/ cakes by lowering the caramelisation temperature of sugar,
being hygroscopic in nature helps in retention of moisture. Salt can be used at the rate of 0.7 to
1.2% depending on the flavor & taste desired in the biscuits & cakes and the amount of sugar in the
formula. Salt controls the rate of fermentation and also aids on preventing the formation & growth
of undesirable bacteria in yeast raised dough. In breads, salt helps to moderate the effect of the
yeast so that the bread does not rise quickly.

G. WATER

Water hydrates the flour proteins forming gluten which builds up the structure of bakery
products. It helps to release CO2 gas from baking powder. Water regulates the consistency of batter
or dough. It act as leavening agent creating vapour pressure when the internal temperature reaches
68.6oC during baking that affects the volume and texture of cakes or bread. Water adds moisture
and regulates eating qualities of finished products.

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 H. LEAVENING AGENT
A leavening agent is used in dough and batter that cause a foaming action which
lightens and softens the finished product.
Leavening may be brought about by four general methods
1. Mechanical aeration- By creaming action
By beaten eggs
2. Liberating CO2 gas in the dough by means of yeast action
3. Producing leavening action by use of chemicals
Ex: - Baking soda, Baking powder, Ammonium carbonate
4. Vapour pressure: As the temperature of cake batter or bread dough increases
water is changed to water vapor thus exerting a greater
pressure on the products.

Baking soda is pure sodium bicarbonate. When it is combined with moisture and an acidic
ingredient (e.g. Cocoa powder, Yogurt, Buttermilk, Honey), the resulting chemical reaction
produces bubbles of CO2 that will expand under oven temperatures causing baked goods to rise.
Baking powder contains sodium bicarbonate but it includes acidifying agent (cream of tartar) and
also a drying agent (usually starch).

I. YEAST
The function of yeast in bread making is to lighten the dough and impart to it a
characteristic aroma and flavor, colour, texture and volume to the product and make the product
digestible. There are different kinds of yeast used in bakery namely compressed yeast, dry yeast/
instant yeast.

J. SPICES
The spices are used in comparatively small quantities in the baked products, which improve
the eating quality as well as the physical characteristics of the products. The main spices used are
Cinnamon, Ginger, Garlic, Cloves, Nutmeg, Mace, Poppy seeds and Sesame Seeds
K. FLAVOURINGS
Flavor is important ingredient which helps the baker to add uniqueness to the products. This
includes natural (honey, molasses, malt syrup, fresh fruits, cocoa, chocolate, oil of lemon and
vanilla extract) and synthetic flavours (cardamom, pineapple, mixed fruit, mango, strawberry and
orange essence).

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 1. COCONUT COOKIES
Ingredients Quantity
Maida 100 g
Marvo Fat 80 g
Coconut powder 50 g
Sugar powder 50 g
Grain sugar 5g
Vanilla flavor 2 ml
Cherry (For topping) 5 No (for topping)

Method
1. Mix all the ingredients in a clean bowl and knead till they are soft and smooth
(except cherries).
2. Make small round balls from the dough and arrange half inch apart on the baking tray.
3. Cut each cherry into eight parts and press one on each of the cookies.
4. Bake at 1600C for 15 to 20 min.

2. MASALA BISCUITS
Ingredients Quantity
Maida 100 grams
Marvo Fat 50 grams
Sugar powder 5g
Salt 3g
MASALA
Green Chillies 5g
Curry leaves 5g
Mint leaves 5g
Ginger 5g
Coriander leaves 5g
Method
1. Rub in fat into maida and then add sugar & salt
2. Mix the masala mixture and knead it to a soft dough
3. Roll the dough into a thin sheet 1/8" thickness and cut it with a biscuit cutter
4. Place it on a baking tray little apart
5. Bake at 1600 C for 20 minutes
3. MASALA DOUGHNUTS
Ingredients Quantity
Maida 100 g
Water 60 ml
Green Masala 30 g
Egg (½ no) 20 g
Marvo Fat 10 g
Milk powder 5g
Yeast 5g
Sugar 5g
Salt 2g
Oil For frying
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Method
1. Sieve the flour with milk powder twice.
2. Rub half of the fat in to the flour, add sugar, yeast, salt and mix.
3. Add eggs, green masala, knead to smooth dough (water can be added if necessary)
4. Add the remaining fat into dough and knead well
5. Rest the dough for 30 minutes
6. Roll the dough to ¼” thickness, cut with doughnut cutter. Again rest for 15 minutes.
7. Gradually deep fry the doughnut till they acquire golden brown colour

4. SPONGE CAKE
Ingredients Quantity
Maida 100 g
Sugar powder 100 g
Margarine Fat 100 g
Egg (2 no ) 100 g
Milk 50 ml
Vanilla flavour 5 ml
Pineapple flavour 3 ml
Baking Powder 2.5 g
Salt 0.25 g

Method
1. Sieve maida, baking powder and salt twice.
2. Cream fat and sugar till light and (fluffy).
3. Beat the egg with vanilla flavour.
4. Add beaten eggs to the creaming mixture little by little all the time.
5. Fold in maida gently.
6. Add sufficient milk to bring the mixture into dropping consistency.
7. Put the mixture in the greased and dusted tin and level it uniformly.
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8. Bake at180 C for about 15-20 minutes.
9. Cool the hot cake on the cooling rack.

5. MILK BUN/BREAD
Ingredients Quantity
Maida 100 g
Yeast 5g
Fat 10 g
Water 60 ml
Milk powder 10 g
Sugar powder 20 g
Salt 2g
Oil 5 ml
Method
1. Dissolve salt and sugar in water and add to the flour
2. Sieve maida on the working table twice, add yeast
3. Mix well and knead to soft and smooth dough.

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 4. Knead in fat. Rest the dough under thick cloth for an hour or till it becomes double in size. (45 minutes to
1 hour)
5. Divide the dough into pieces of 400g. Each and rest under cloth.
6. Mould into bread or buns as desired.
7. Again rest and proof till it acquires fully size as required.
8. Bake at 2000 C for about 25-30 minutes without intermittent disturbance till the first half the time.
Note: If milk powder is used sieve it along with flour and use 600ml of water.

7. FRUIT CAKE
Ingredients Quantity
Maida 100 g
Sugar powder 75 g
Margarine Fat 75 grams
Egg 100 g
Coffee powder (instant) 2g
Caramel 5 ml
Baking powder 1.25 g
Salt 0.25 g
Vanila flavour 5 ml
DRY FRUITS
Cherry, Tuity fruity, Cashewnut, plums 125 g
Lemon Cordial 2 ml
Mixed Spices 1g
Method
1. Clean and chop the fruits
2. Mix lemon rind and lemon juice and mixed spice to the chopped fruits
3. Soak the fruits overnight
4. Cream fat and sugar powder
5. Beat the eggs with vanilla
6. Add the beaten egg to the creamed mixture little by little after beating
7. Sieve the flour, salt and baking powder twice
8. Mix fruits and flour together
9. Add fruit and flour mixture to the cream gradually and mix with finger tips
10. Add caramel and instant coffee powder and mix well
11. fill the tray with batter
12. Bake at 140°C for about 1 hour (Long baking with low temperature)
13. Cool overnight before making pieces
8. GEL CAKE
Ingredients Quantity
Egg (2 ½ no) 120 g
Maida 100 g
Granulated sugar 100 g
Oil 30 ml
Water 10 ml
Baking powder 6.25 g
Gel 5g
Vanilla flavor 5 ml
Pineapple flavor 3 ml
Salt 0.25
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Method
1. Beat egg, sugar and salt till sugar dissolves (Use beater)
2. Using beater, add maida and baking powder
3. Add gel and water to the mixture and continue whipping from low to high speed for 2 minutes
4. Add flavour, oil and whip for few seconds
5. Pour the batter into tray and bake at 180°C for about 30 minutes
9. BUTTER BISCUIT
Ingredients Quantity
Maida 100 g
Marvo Fat 60 g
Icing Sugar 50 g
Custard Powder 4g
Milk powder 3g
Cardamom flavor 2 ml
Baking Soda 2g
Method
1. Cream fat and sugar with soda till light and fluffy
2. Add sieved maida and flavour and make a smooth and soft dough
3. Make small round balls from the dough and arrange on baking tray one inch apart
4. Bake at 1600C for about 20 minutes.
10. COCONUT CASTLES
Ingredients Quantity
Maida 100 g
Margarine Fat 80 g
Sugar powder 80 g
Egg 70 g
Milk 50 ml
Coconut powder 25 g
Vanilla Flavour 5 ml
Baking Powder 2.5 g
Salt 0.25 g
For decoration
Jam 125 g
Coconut powder 125 g
Sugar Syrup 100 ml
Cherries 10 no
Method
1. Sieve Maida, baking powder and salt twice
2. Cream Margarine and sugar powder till light & fluffy add coconut powder
3. Whip eggs with flavour
4. Add beaten egg to the cream mixture gradually
5. Add flour and mix well with finger tips
6. Add milk and bring mixture to the dropping consistency
7. Fill the batter in cupcake moulds to 3/4th and bake at 160°C for 15 to 20 minutes
8. Allow the cake to cool, After cooling dip in warm jam & sugar syrup and then roll in coconut
powder
9. Keep cherry on the top for decoration
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11.BLACK FOREST CAKE
Ingredients Required
Ingredients Quantity
Maida 200 g
Granulated Sugar 200 g
Grated Chocolate 200 g
Whipped Cream 400 g
Baking powder 2.5 g
Egg 300 g
Cocoa Powder 20 g
Baking Soda 3g
Caramel 10 ml
Cherries For topping
Oil 75 ml
Water 50 ml
Cake Gel 10 g
Salt 0.25 g
Milk powder 10 g
Vanilla Flavour 5 ml
Chocolate Flavour 5 ml
Method
1. Take a clean dry bowl, separate the egg white and whip with half of sugar, till you get froth.
2. In the other bowl beat the yellow with other part of sugar.
3. Sieve the maida with cocoa powder and baking powder.
4. Dissolve soda with 50 ml. of water with caramel.
5. Fold the maida flour, egg white slowly and thoroughly.
6. Then add the yellow portion and water.
7. Pour the batter into a paper greased and dusted cake tin.
8. Bake at 1800C for about 15 to 20 minutes.

13. RUSK
Ingredients Quantity
Maida 500g
Salt 7.5g
Yeast 12.5g
Custard powder 10g
Sugar 125g
Fat 90g
Milk powder 60g
Om (carom seeds) and jeera 5g
Water 300ml
Oil 10ml
Method
1. Mix all the ingredients knead the flour into smooth dough, allow it to raise for 45 minutes
2. Weigh and make 200g. dough each, round into rolls of 7-8 inches long
3. Place it in a greased baking tray in 2-3 inches apart
4. Keep for final proofing for 15 minutes.
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5. Bake at 2000C for 20-25 minutes, cool it and slice it uniformly.
6. Arrange it in a baking tray and again bake at 1500C till it becomes crisp.

14. PIZZA
Ingredients Quantity
Maida 100 g
Sugar 2.5 g
Marvo Fat 15 g
Salt 4g
Yeast 5g
Egg 25 g
Milk 20 ml
Water 20 ml
Oil 15 ml
Filling
Tomato 100 g
Cheese 100 g
Onion (2 big) 100 g
Capsicum 100 g

Method
1. Sieve the flour twice & add yeast
2. Dissolve salt & sugar in water and mix with flour
3. Add the beaten eggs in flour and knead to smooth and soft dough
4. Knead in fat
5. Rest the dough for 30 minutes, roll the dough to 1/8” thickness and cut it with a cutter,
keep it on greased and dusted tray and dock it
6. Pour the filling and scatter the grated cheese on it. Rest it for 15-20 minutes to have a
good body to the pizza
7. Bake at 200°C for 25 to 30 minutes and preferably serve hot

15. SWEET DOUGHNUT

Ingredients Quantity
Maida 785 g
Sugar 70 g
Marvo Fat 100 g
Yeast 15 g
Egg 200 g (4 no)
Salt 15 g
Milk powder 30 g
water 200 ml
Vanilla essence 10 ml
Oil For frying

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Method
1. Sieve the flour with milk powder
2. Rub half of the fat in to the flour, add sugar, yeast, salt and mix
3. Add eggs , knead to a smooth dough (water can be added if necessary)
4. Add the remaining fat into dough & knead well
5. Rest the dough for 30 minutes
6. Roll the dough into ¼ “thickness, cut with doughnut cutter & allow it to raise
7. Once raised, deep fry in oil till golden brown color
8. Dip the doughnut in chocolate syrup or dust with powdered sugar

16. VEG/EGG PUFFS

Ingredients Quantity
Maida 100 g
Lilly fat 60 g
Marvo Fat 5 g (for kneading)
Salt 2g
Ice cold water 60 ml
Sugar powder 1g
Stuffing (Potato/Vegetable/Egg with spice) 100 gm
Method
1. Sieve the Maida
2. Cream fat & divide into 3 portions and keep aside
3. Dissolve salt & sugar in water
4. Make dough with maida and salt and sugar water
5. Knead in 20 grams fat to make smooth dough
6. Rest the dough under wet cloth for 20 minutes
7. Roll the dough into a thin rectangular sheet of ¼” thickness
8. Apply one portion of the fat on rolled dough & fold into book shape and rest for 20 minutes
and repeat the procedure for other portion of fat
9. Finally roll into square shape and cut it into 3" width & 4" length. Fill the potato/vegetable
dry curry or boiled egg with spice (1/2 egg), fold it, place on a baking tray, sprinkle water
on top of the puff.
10. Bake at 220°C for 15 -20 minutes, cool & again re-bake at 110°C for 10 minutes for more
crispier puff
Observation
1. Yield (Before baking) = 320 g
2. Yield (After baking) = 300 g

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 17. DANISH PASTRY
Ingredients Quantity
Maida 100 g
Water 60 ml
Sugar 15 g
Egg 15 g
Marvo Fat 5 g (for kneading)
Yeast 5g
Milk powder 5g
Salt 2g
Lilly fat 40 g
For filling
Dry fruits 25 g
Sugar syrup 20 ml
Grain sugar 5g
Jam 10 g

Method
1. Sieve maida with milk powder and & yeast
2. Add sugar, salt, eggs and flavour and knead to a soft and smooth dough by using
water & add fat in the end & knead well
3. Rest the dough for 15 to 20 minutes under wet cloth
4. Divide the fat into two parts
5. Roll the dough evenly into a rectangular shape
6. Spread one part of the fat evenly and fold it into a form of a book and leave it for 10 to 15
minutes
7. Again roll the dough and apply the 2nd part fat and rest for 10 to 15 minutes
8. Finally roll the dough ¼” thickness, spread the filling and roll in the form of a tube. then
cut with thread to uniform thickness and arrange in a baking tray till they raise
9. Brush with egg white and bake at 200°C for 20 minutes
10. Remove the tray from oven after 10 minutes of baking , coat all the pastries with sugar
syrup and bake them for 10 more minutes until they turn golden brown colour.

18. DILPASAND
Ingredients Quantity
Maida 100 g
Lilly fat 60 g
Marvo Fat 5 g (for kneading)
Salt 2g
Ice cold water 60 ml
Sugar powder 1g
Filling (Tutty fruity, plums, cashew nut, 100 gm
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 Cardamom essence, Sugar powder, Desiccated
coconut powder)
Method
1. Sieve the Maida
2. Cream fat & divide into 3 portions and keep aside
3. Dissolve salt & sugar in water
4. Make dough with maida and salt and sugar water
5. Knead in 20 grams fat to make smooth dough
6. Rest the dough under wet cloth for 20 minutes
7. Roll the dough into a thin rectangular sheet of ¼” thickness
8. Apply one portion of the fat on rolled dough & fold into book shape and rest for 20 minutes and
repeat the procedure for other portion of fat
9. Finally roll into round and fill the fillings, place another layer of dough on the top, fold the edges
and place on a baking tray, sprinkle water on top of the puff.
10. Bake at 220°C for 15 -20 minutes, cool & again re-bake at 110°C for 10 minutes for more
crispier puff
19. BOMBAY KHARA
Ingredients Quantity
Maida 100 g
Lilly fat 60 g
Marvo Fat 5 g (for kneading)
Salt 2g
Ice cold water 60 ml
Sugar powder 1g
Method
1. Sieve the Maida
2. Cream fat & divide into 3 portions and keep aside
3. Dissolve salt & sugar in water
4. Make dough with maida and salt and sugar water
5. Knead in 20 grams fat to make smooth dough
6. Rest the dough under wet cloth for 20 minutes
7. Roll the dough into a thin rectangular sheet of ¼” thickness
8. Apply one portion of the fat on rolled dough & fold into book shape and rest for 20 minutes and
repeat the procedure for other portion of fat
9. Finally roll into square shape cut into 1" width & 2" length. Twist into butterfly shape.
10. Bake at 220°C for 15 -20 minutes, cool & again re-bake at 110°C for 10
minutes for more crispier puff

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 TERMS COMMONLY USED IN BAKING

Sl. No Particulars Description

1. Absorptio A taking in or reception by molecular and or physical action. The
n property of flour to absorb and hold liquid
2. Aeration The treatment of dough or batter by charging with gas to produce a
volume increase
3. Albumen Egg White
4. Bake To cook or roast by dry heat in a closed place such as an oven
5. Baking Powder A chemical leavening agent composed of soda, dry acids and corn-
starch (to absorb moisture) ; when wet and heated carbon dioxide is
given off to raise the batter during baking
6. Batter A homogenous mixture of ingredients with liquid to make a mass that is of
soft plastic character
7. Blend A mixture of several ingredients or grades of any ingredient
8. Browning Browning of sugar is a process of food turning brown due to the
chemical reactions used extensively in cooking for the resulting nutty
flavor and brown colour. This is non-enzymatic browning. As the
process occurs, volatile chemicals are released, producing the
characteristic caramel flavor.
9. Caramelized Dry sugar heated with constant stirring until melted and dark in colour,
Sugar used for flavoring and colour
10. Creaming The process of mixing and beating shortening and another solid such as
sugar and flour
11. Cocoa Powder A powder made from chocolate from which part of the cocoa butter has
been extracted
12. Citron the sweetened rind of the fruit
13. Crusting Formation of dry crust on surface of doughnuts due to evaporation of
water from the surface
14. Dough The thickened mass of combined ingredients for bread, rolls and
biscuits, but usually applied to bread
15. Dry Yeast A dehydrated form of yeast
16. Dusting Distributing a film of flour or starch on pans or work bench surfaces
17. Fermentati The chemical changes of an organic compound due to action of living
on organisms (yeast or bacterial) usually producing a leavening gas
18. Flavour An extract, emulsion or spice used to produce a pleasant taste
19. Foam Mass of beaten egg and sugar as in a sponge cake before the flour is
added
20. Gliadin One of the two proteins comprising gluten which provides elasticity
21. Gluten The elastic protein mass that is formed when the protein material of the
wheat flour is mixed with water
22. Glutenin One of the two proteins comprising gluten, which gives strength
23. Greasing Spreading a film of fat on a surface
24. Hearth The heated baking surface of the floor of an oven
25. Hot cross buns Sweet, Spicy, fruity buns with cross cut on top which is usually filled
with a plain icing.
26. Hydrogenated A natural oil that has been treated with hydrogen to convert it to a
oil hardened form.
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27. Leavening Raising or lightening by air, steam or gas(carbon dioxide). The agent for
generating gas in a dough or batter is usually yeast or baking powder
28. Mix The combined ingredients of a dough or batter
29. Moulder Machine that shapes dough pieces for various shapes
30. Plasticity The consistency or feel of shortening
31. Proofing box A tightly closed box or cabinet equipped with shelves to permit the
introduction of heat and steam used for fermenting dough
32. Proof Period The time during which dough rises between moulding and baking
33. Puff Pastry A Pastry dough inter layered with butter or shortening to attain flakiness.
Leavened during baking by the internally generated steam
34. Rounding Shaping of dough pieces into a ball to seal end and prevent bleeding
and escape of gas
35. Savarin A yeast-raised sweet cake soaked in rum
36. Shortening Fat or oil used to tenderize baked products or to fry products
37. Sifting Pass through fine sieve for effective blending and to remove foreign or
oversize particles
38. Strong flour One which is suitable for the production of bread of good volume and quality

39. Strudel Water-thin pastry rolled around sweet or savoury fillings

40. Tart A short crust pastry case baked with filling of fruit, jam, custard and
savoury.
41. Temperature Degrees of heat or cold
42. Tempering Adjusting temperature of ingredients to a certain degree
43. Triffle A sweet pudding made with leftover spongecake, moistened with
cherry, topped with jam, almonds and layered with custard or whipped
cream.
44. Vol-au-vent A round case of puff pastry with a lid.After baking it is filled with
white sauce.
45. Water Water required to produce bread dough of desired consistency. Flours
absorption vary in ability to absorb water, This depends on the age of flour,
moisture content, wheat from which it is milled, storage conditions and
milling process
46. Whip A hand or mechanical beater of wire construction used to whip
materials such as cream or egg whites to a frothy consistency
47. Yeast A microscopic plant which reproduces by budding and causes
fermentation and the giving off carbon dioxide
48. Yogurt Milk cultured with bacteria to give it a slight thick consistency and
some flavor
49. Zest The outer coloured part of the peel of citrus fruit used for flavoring
50. Zweibach A toast made of bread or plain coffee cake dried in slow oven.

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 FREQUENTLY RAISED QUESTIONS
1. What is Baking?
Baking is cooking food by dry heat without direct exposure to flame typically in an
oven.
2. What is the Maida?
Maida is the refined wheat flour obtained from wheat.
3. What is Strong, Soft and all purpose flour? Strong flour contains more protein and
it has more water absorption power. It is more suitable for yeast based products.
Soft flour contains less protein. It has less water absorption power. Mainly used for
biscuits & cakes.
All purpose flour or plain flour is blended wheat flour with protein content lower
than Strong flour.
4. What is leavening agent and why it is used?
A leavening agent is used in dough or batter that causes a foaming action which
lightens and softens the finished product. It is a process where it produce or
incorporate gases in baked product which in turn increase the volume and give shape
and texture to the product.
5. What is the difference between Cookies and Biscuits
Cookies are soft sweet biscuits, which are made with lavishing nuts, oats, resins and
chocolate chips. These ingredients add a fabulous flavor in the taste of cookies. There
is not much stuffing obtained in biscuits as observed in the cookies. Cookies are also
called as mini cakes made from flour, sugar, fat and egg with flavors
Biscuits are baked product, which are especially full of sugar and butter. Biscuits are
also prepared same as that of the cookies, only differs in their content, i.e. biscuits are
full of the basic ingredients, which are butter and sugar.
The major difference between cookies and biscuits are
Biscuits Cookies
Contains 50 % or less fat Contains above 60% or more fat.
It is thin, flat, dry & crispy It is big and little soft
6. What is Self- rising flour?
Medium strength flour premixed with certain proportion of baking powder is called Self
raising flour.
7. What is Gluten?
Gluten is a elastic protein mass made up of insoluble proteins gliadin and glutenin formed
when flour is mixed with water. It is responsible for formation of structure of baked
products.
8. What is the soul of bread?
Yeast
9. What is meant by caramel?
The sugar will begin to change colour gradually to darker shades of brown in the presence
of heat.
10. What is the temperature for caramelisation?
320-360º F or 160-182º C.
11. What is creaming?
It is the process of mixing fat in a circular motion to make it bright and fluffy.
12. What is fermentation?
It is a process where the yeast feed on sugar and produces CO2 gas and alcohol.
That is how the dough doubles in size.
13. What are the main sources of sugar in fermenting dough?
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 i) Natural sugar present in the flour
ii) Formula sugar added
iii) Sugar from enzyme activity
14. When we use too much of sugar in the formula, what happens during
fermentation?
Too much of sugar will shrink the yeast cells and inhibit growth.
15. What is Icing Sugar?
The granulated sugar is ground and sieved through a fine mesh to produce a fine
white powdered sugar, which is called as Icing sugar. It contains Corn flour to
retain the free flowing quality of the sugar.
16. Name the different types of yeast available in market?
a) Dry yeast (granulated yeast)
b) Compressed yeast
c) Instant yeast
17. What are the different types of preparing Biscuits
a) Creaming method
b) Short crust pastry method
c) All-in-one process
18. What is food for yeast
Sugar
19. Which type of cheese used for pizza?
Mozeralla cheese
20. What is pastry and what are the types of pastries? Pastry is a mixture of flour,
sugar, fat, egg and water to form dough. Types of pastries are:
Short crust pastry
Danish pastry
Puff pastry
Choux pastry
21. What is the difference between butter and margarine
Butter contains 82% of fat, 14% of water, 2% of protein and 2% of minerals. Butter is soft
and has excellent creaming qualities with low melting point where as Margarine is a
substitute for butter. It is hydrogenated fat . It contains 85% fat and has the ability to retain
air during creaming operation. It has higher melting point and is firm at room temperature.
22. Who invented Margarine?
Margarine was invented by French chemist named Magie Mourris in AD 1869.
23. Which flavour masks the egg smell?
Vanilla
24. What is dropping consistency?
When you hold the batter in hand it should fall on its own.
25. Which fat is used for puff pastry and cake making?
For Puff pastry making pastry fat is used. Pastry fat is 100 % fat with high melting point. It
has the ability to be rolled to build layers in puff pastry. For Cake making Margarine is
used
26. What is the baking temperature for Biscuits, cake, puff and fermented product?
Biscuit – 150 - 1600 C
Cake – 160 -1800 C
Puff – 2000C
Fermented product – 2000C
27. What is the difference between Baking powder and Baking Soda?
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 Baking soda is pure sodium bicarbonate whereas Baking powder contains sodium
bicarbonate, an acidifying agent (cream of tartar) and also a drying agent (usually
starch).
28. What is cocoa butter?
Cocoa butter is extracted from the cocoa beans after milling. It is extracted from
the crude chocolate when cocoa is made. It is very brittle and pale yellow in
colour.
29. Name the active agent present in gel?
Monoglyceride.
30. Name the content of custard powder?
i) Cornflour
ii) Flavour
iii) Colour
31. What are young and old dough?
i) Under proofed dough is called young dough.
ii) Over proofed dough is old dough.
32. Why should we give egg wash for the products?
Egg wash gives colour to the product
33. Why should we give oil wash before baking?
Oil wash gives softness and shine to the products.
34. What is the baking loss percentage for dough during baking?
Varies from product to product.
35. What are breakfast rolls?
i) Croissants
ii) Bread
iii) Muffins
iv) French loaf
36. Which vitamin is found in chocolate?
Vitamin D

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 Cost Analysis
Observations
i. Weight of dough before baking (per recipe in g) =
ii. Weight after baking (per recipe in g) =
iii. Total baking loss (g) =
iv. Per cent baking loss (%) =
v. Total cost of ingredients (per recipe in Rs.) =
Costing

1. Yield (100g) No. of pieces =

2. Cost of raw materials =
3. OHD (30% of raw material) =
4. Production Cost Rs. / 100g (2+3) =
5. Profit @ (30% of production cost) =
6. Selling price Rs. /100g (4+5) =
7. Selling price Rs./Kg =
8. Commercial Market Price Rs./kg =
9. Actual selling price Rs./kg =
10. Cost benefit ratio =

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 Bakery Equipment and Raw material suppliers
Equipment suppliers
1. DOLAR ENGINEERING INDUSTRIES PVT. LTD.
No. 3, 1st A Cross, 1st C Main, 1st Stage, Peenya, Near Police Station
Bengaluru, Karnataka – 560 058
Phone: 9845037555

2. ADAMS COMPANY
#19, Richard Square (behind Russels market) Bangalore.
Phone – 2559244/25595862

3. RHOMBUS THERMO SYSTEMS Pvt. Ltd

No.28/2, Harinagar Cross Anjanapur Post
Konanakunte, Bengaluru – 560 062
Phone: 9030042288
Raw Material suppliers

1. MASTERLINE BAKERY SERVICE

#1, Victor Mansion,
1st Floor, Airport Road Kodihalli, Bengaluru – 560 024
Phone: (080) 41151120, Fax: (080) 41265075

2. GENERAL FOOD ADDITIVES

NO. 168, 1st Main Road
Seshadripuram, Bengaluru
Phone: 23367878, 23360517

3. MAHAMAYA TRADERS
J-III, Anjaneya Block Seshadripuram, Bangalore
Phone: 23469314

4. SURAJ ENTERPRISES
640, 3rd cross, Mahalakashmi Layout
Bengaluru -560 086
Phone: 9880652232

5. BAKERS JUNCTION
147, Gokulm building, 2nd Cross Rd,
Near Euro kids, Bhuvaneswari Nagar
Hebbal, Bengaluru, Karnataka 560024
Phone: 9481250999

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 NUTRITIONAL VALUES OF RAW MATERIALS USED IN BAKING INDUSTRY
Sl. Description Moisture Fat Protein Carbohydrates Energy Minerals Calcium Fibre Iron Vitamin C
No. (g) (g) (g) (g) (Calories) (mg) (mg) (g) (mg) (mg)
1 Ajwain 9.71 1 1 1 238 273 - 1 - -
2 Almond 4.37 58.9 18.4 6 575 0 - - 4.59 -
3 Bajra 8.97 5.43 10.96 61.78 360 11.49 6.42 -
4 Banana 70.1 0 1 28 89 358 - - 0.22 8.06
5 Brown sugar - - - 4.5 377 1.3 - - - -
6 Butter - - - - 717 2 - - - -
7 Caramel - - - - 382 243 13 - - -
8 Carrot 86 0.2 0.95 - 34 16.73 35.05 4.18 - 6.22
9 Cashew 5.9 46.9 18 30 601 672 - 3.96 5.95 -
10 Castor sugar - 100 400 - - - -
11 Cherries 83.4 0.5 - 12 63 176 34.0 - 0.36 8.82
12 Chesse - 25.1 - - 416 - - - -
13 Chocolate nibs - - - 170 750 71.4 - - -
14 Cinnamom Seeds - - 2.1 247 39.6 - - - -
15 Cocoa Powder - 20 58 228 1724 - - - -
16 Coconut Powder 4.3 62.3 6 18 660 23 - 10 1.30 -
17 Fresh Coconut 36.3 41.6 - 354 - - - - -
18 Coffee Powder - - 0.3 - 353 - - - - -
19 Cream of Tarter - - - 2 258 - - - - -
20 Custard - 4 4 18 95 291 - - - -
21 Eggs 73.7 13.3 6.3 0.6 173 - - - 1.82 -
22 Fat - - - - 9 - - -
23 Fresh Milk 88 8 8.14 12 63 - - - - -
24 Glycerine - - - - 400 - - - - -
25 Honey 20.6 0.3 0.1 17 304 0.2 - - - -
26 Jaggery 3.9 0.1 0.4 26 383 0.6 107 - 4.63 -
28 Jam - 1 0.4 69 260 100 - - - -
30 Jowar 9.01 1.73 9.97 67.88 360 - - 10.22 0.12 -
31 Jeera - 22 18 44 375 1788 - - - -
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32 Lemon Cardial - 2 2.4 - 43 20.23 - - - -
33 Lemon Juice - 0.2 0.4 7 947 103.25 - - - -
34 Lemon Rid - - - - 47 - - - - -
35 Lilly Fat - 13 27 29 841 - - - - -
36 Liquid Glucose - - - 5 324 10 - - - -
37 Maida 13.20 0.9 11 107 348 30.69 30.94 2 - -
38 Maize 9.26 3.77 8.80 64.77 342 334.1 12.24 - 2.49 4.26
39 Margarine - 2.1 - - 171 0.3 - - -
40 Milk 87.5 4.1 8 12 67 - - 0.15 2.01
41 Millets 5.78 4.64 7.07 60.9 329 - 17 7.6 9.3 -
45 Milk Powder 4.1 0.1 26 38 496 1338 - - - -
46 Mixed Spices - - - - 250 - - - - -
47 Oil - 100 - - 884 - - - 3.09 -
48 Onion 84.3 0.1 1.82 11.58 130 17.96 21.03 1.16 - -
49 Orange Juice 97.7 0.1 - - 42 - - - - -
50 Peanut - 49 26 - 567 723 - - - -
51 Pistachio 5.6 53.5 20 15.82 560 1125 - 10.64 - -
52 Poppy Seeds - 3.7 1.6 2.5 525 230 13.2 - - -
53 Potato 74.7 0.1 1.54 14.89 313 24.07 27.50 1.71 0.54 26.41
54 Raisins 19.69 0.3 2.57 71.29 308 1475 73.24 3.92 - 2.05
55 Ragi 10.89 1.92 7.16 66.82 328 353.7 10 11.18 4.62 0
56 Rice 9.33 1.24 9.16 74.8 121 4.43 0.65 -
57 Salt 0 0 0 0 0 0 0 0 - -
57 Sugar 0.4 0.1 100 387 - - - 1.12 -
58 Tutty Fruity - 0.3 4 15 362 - - - - -
60 Walnut 4.5 65 14.92 14 654 180 105 5.39 3.21 0.88
61 Wheat Flour 12.2 1.7 15 443 341 125 39.36 11.23 4.10 -
62 Whipped Cream - 43 3 3 1568 645 - - - -
63 Yeast - 1.9 - 18 295 631 - - - -

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25
 INSTITUTE OF BAKING TECHNOLOGY & VALUE ADDITION (Established in 1968)

• BTU was started during 1968, sponsored by US Wheat Associates, New Delhi
• Aim - To impart skills in bakery training
• Stakeholders - professional bakers, industrialists, SHG members, youth, housewives, etc.
• Main objective - to develop entrepreneurship and to create self-employment opportunities
• IBT&VA is equipped with semi-automatic plant

PROGRAMMES AT THE INSTITUTE

I. LONG TERM COURSES
1. Fourteen weeks certificate course in Baking Technology (Commercial Production)
2. Four week Baking course (Domestic purpose & small scale production)
II. SHORT TERM COURSES
A. Five Days short course
1. Cakes and Cakes decoration
2. Basics of baking
3. Healthy Bakery products
B. Three Days short course
1. Special Cakes
2. Eggless bakery products
3. Value added Milk and Milk products
4. Value added Ragi products
5. Value added Millet Products
6. Value added Jackfruit Products
C. Two Days short course
1. Processing of Fruit and Vegetables
2. Processing and products of Soybean
3. Preparation of Spice mixes
4. Value added Amla products
5. Diet and Nutritional management for diabetes
6. Chat preparation
7. Value added Coconut products
8. Value added Tamarind products
9. Preparation of different pickles
III. Summer special courses
1. Home baking
2. Baking course for School children
3. Lunch box for School children
4. Refreshing Juices
5. Fireless cooking
Products for sale
 Different Bakery Products
 Value Added products: Ragi
 Ragi Malt, Ragi Chakli, Ragi Hurihittu, Ragi Ladoo, Ambli mix, Weaning food, Ragi Dosa mix, Millet Dosa
mix, Millet ladoo, Millet strips, Flaxseed ladoo, Tasty palak bites, Flax seed chutney powder, Drumstick
leaves chutney powder etc
 Nutritious Bread and Buns
 Iron Rich Bakery Products
 Protein Rich Bakery Products
 Fiber Rich Bakery Products
Bulk orders for special occasions
 Different types of Bakery products
 Different types of cakes
 Christmas cakes
 Masala Doughnut

Copy write © reserved by Institute of Baking Technology and Value Addition Centre, UAS, GKVK, Bangalore

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