BASIC BAKING

BAKESHOP
PRODUCTION:
BASIC PRINCIPLES AND
INGREDIENTS
MIHCA CHEER
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FORMULAS AND
MEASUREMENT
FORMULAS AND MEASUREMENT
Bakers generally talk about formulas rather than recipes.

• The bakeshop is
much like a
chemistry laboratory.
• Both in the scientific
accuracy of all the
procedures and in
the complex
reactions that take
place during mixing
and baking.
WHY IS PRECISION ESSENTIAL IN BAKING?
FORMULAS AND MEASUREMENT

• Precision is essential in baking because

most baked products are made from
the same basic ingredients.

• The distinction between two baked

products often lies in the ratio of each
ingredient to another, as well as in the
use of different varieties of each
product.
FORMULAS AND MEASUREMENT

• All ingredients must be weighed.

• Accuracy of measurement is critical in the

bakeshop.

• Measurement is by weight rather than by

volume.

• Weight is much more accurate.

FORMULAS AND MEASUREMENT

With a partner, identify

whether the ingredients
listed are measured by
weight or volume:

• Milk
• Corn Syrup
• Molasses
• Flour
• Chocolate Chips
FORMULAS AND MEASUREMENT
Scaling

The baker’s term for

weighing out
ingredients.
FORMULAS AND MEASUREMENT
The following ingredients may be measured by
volume.
• Water
• Milk
• Eggs
• They weigh 1 pound per pint or 1
kilogram per liter.
• All other liquid ingredients and all dry
ingredients are normally weighed.
FORMULAS AND MEASUREMENT

What is the role of flour

in computing for the
baker’s percentage?
FORMULAS AND MEASUREMENT
Baker’s Percentages

• The weight of flour is

important because it
is the central
ingredient in baked
goods.

• Flour in professional
baking formula is
always considered to
be 100%.
FORMULAS AND MEASUREMENT
Baker’s Percentages

Bakers’ Percentages
express the amount
of each ingredient
used as a
percentage of the
amount of flour
used.
FORMULAS AND MEASUREMENT
Baker’s Percentages

• The percentage of each ingredient is its

total weight divided by the weight of the
flour, multiplied by 100%.
• weight of ingredient × 100% = % of
ingredient
• Flour is always 100% (if two kinds of flour
are used, their total is 100%).
FORMULAS AND MEASUREMENT
The advantage of using baker’s percentages:

• The formula is easily adapted for any yield.

• Single ingredients may be varied without
changing the whole formulation.
– Remember that these numbers do not refer to
the percentage of the total yield.
– They are simply a way of expressing ingredient
proportions.
• The total of these percentage numbers will
always be greater than 100%.
FORMULAS AND MEASUREMENT

A formula calls for 20%

sugar and you are using
5000 grams (5 Kg)
flour.
How much sugar do
you need?
FORMULAS AND MEASUREMENT
Baking with Formulas

• 20% = 0.20
• 5000g x 0.20 =
1000 g
• 1000 g of sugar is
needed.
FORMULAS AND MEASUREMENT
Selection of Ingredients

Another basic rule of accuracy in the bakeshop is:

• Use the exact ingredients specified.
• Bakers’ formulas are balanced for specific
ingredients.
– Different flours, shortenings, and other
ingredients do not function alike.
MIXING AND GLUTEN
DEVELOPMENT
MIXING AND GLUTEN DEVELOPMENT

What is gluten?
MIXING AND GLUTEN DEVELOPMENT
Gluten
• Gluten is a substance
made up of proteins
present in wheat
flour.
• It gives structure and
strength to baked
goods.
MIXING AND GLUTEN DEVELOPMENT
In order for gluten to be developed:
• The proteins must first absorb water.
• Once the dough or batter is mixed or kneaded, the
gluten forms long, elastic strands.
• As the dough or batter is leavened, the strands
capture the gases in tiny pockets or cells (also
known as “rising”).
• Once the product is baked, the gluten proteins
coagulate and give structure to the product.
 REMEMBER!
The baker must be able to control
the gluten.
MIXING AND GLUTEN DEVELOPMENT

• Flour is mostly starch, but its protein or

gluten content, concerns the baker most.

• Without gluten proteins to give structure,

baked goods would not hold together.

• Ingredient proportions and mixing

methods are determined, in part, by how
they affect the development of gluten.
MIXING AND GLUTEN DEVELOPMENT
How Does the Baker Control the Gluten?

1. Selection of Flours - Wheat flours

develop gluten.
– Strong Flour – comes from hard wheat
and has high protein content.
– Weak Flour - comes from soft wheat
and has low protein content.
2. Shortening - Fat used in baking
that shortens gluten strands.
MIXING AND GLUTEN DEVELOPMENT
How Does the Baker Control the Gluten?

3. Liquid - the amount of water in gluten

protein formula can affect toughness
(too much liquid) or tenderness (little
liquid).
4. Mixing Methods - more gluten develops
as dough/batter is mixed.
THE BAKING PROCESS
THE BAKING PROCESS

1. Melting of fats.
2. Formation and expansion of gases.
3. Killing of yeast and other microorganisms.
4. Coagulation of proteins.
5. Gelatinization of starches.
6. Escape of water and other gases.
7. Crust formation and browning.
THE BAKING PROCESS
Staling

It is the change in
texture and aroma of
baked goods.
THE BAKING PROCESS
Staling is due to:

1. Change in structure.

2. Loss of moisture by the starch

granules.
THE BAKING PROCESS

Staling can be slowed by these techniques:

1. Protecting the product from air.
2. Adding moisture retainers to the
formula.
3. Freezing.
BASIC INGREDIENTS
FLOURS, MEALS, AND STARCHES
White Wheat Flour
• Milled from wheat kernels
after the bran and the germ
are removed.

• Wheat flour contains 63 to

73 % starch and 7 to 15 %
protein.

• The remainder is moisture,

fat, sugar, and minerals.

• Wheat flour is the source of

the protein called gluten
FLOURS, MEALS, AND STARCHES
3 Kinds of White Wheat Flour

1. Bread Flour - a
strong flour. Used
for making breads,
hard rolls, and any
product that
requires high
gluten.
FLOURS, MEALS, AND STARCHES
3 Kinds of White Wheat Flour
2. Cake Flour - a weak or
low-gluten flour made
from soft wheat. Used
for cakes and other
delicate baked goods
that require low
gluten content.
FLOURS, MEALS, AND STARCHES
3 Kinds of White Wheat Flour
3. Pastry Flour - lower in
gluten than bread
flour but higher than
cake flour. Used for
cookies, pie pastry,
some sweet yeast
doughs, biscuits, and
muffins.
FLOURS, MEALS, AND STARCHES
Whole Wheat Flour
• Made by grinding the entire
wheat kernel, including the
bran and germ.
• The germ:
– The embryo of a new wheat
plant.
– High in fat, which can
become rancid.
• Because of this, whole wheat
flour does not keep as well
as white flour.
FLOURS, MEALS, AND STARCHES
Rye Flour
• Does not develop much
gluten.
• Breads made with it are
heavy unless some hard
wheat flour is added.
• Rye flour is available in
three shades:
– Light
– Medium
– Dark
FLOURS, MEALS, AND STARCHES
Rye Flour

Rye Meal or Pumpernickel

• A coarse meal made
from the whole rye
grain.
FLOURS, MEALS, AND STARCHES
Other Kinds of Flour
• Cornmeal
• Buckwheat flour
• Soy flour

• Potato flour

• Oat flour

• Barley flour
FLOURS, MEALS, AND STARCHES
Other Kinds of Flour

• The term Meal is used for products

that are not as finely ground as
flour.

• All these products must normally be

used in combination with wheat
flour because they do not form
gluten.
FLOURS, MEALS, AND STARCHES
Starches

• Cornstarch
– Sets up almost like gelatin when cooled.

• Waxy Maize and Other Modified Starches

– Used for products that are to be frozen.

• Instant Starches
– Precooked or pregelatinized.
– They thicken cold liquids without further
cooking.
FATS
Shortenings
• Regular Shortening
– Has a tough, waxy texture.
– Small particles of the fat tend to hold their shape in
a dough or batter.
– Does not melt until a high temperature is reached.
• Emulsified Shortening
– Used whenever the weight of sugar in a cake batter
is greater than the weight of flour.
• Puff Pastry Shortening
– Is especially formulated for puff pastry and other
doughs that form layers.
FATS

• With a partner, list

down characteristics
of butter and how it
affects baked
products.
FATS
Butter and Margarine
Characteristics
• Hard and brittle when
cold
• Soft at room
temperature
• Melts easily

Two major advantages

• Flavor
• Melting qualities
FATS
Butter
• All butters are hard
and brittle when cold.
• Butter creams when it
is soft and waxy.
• Butter gives baked
products an excellent
taste and aroma.
• Products made with
butter have a richer
crust and crumb color.
FATS
Margarine
• Margarine was invented
in France in the 1800s
and was used as a butter
substitute.

• Margarine was made

from either animal fats or
vegetable oils but it was
always been considered
inferior to butter.
FATS
Oils

Oils are liquid fats.

• Oils used in the
bakeshop are limited
primarily to:
– Greasing pans and
proofing bowls.
– Deep-frying
doughnuts.
– Serving as a wash for
some kinds of rolls.
FATS
Lard
The rendered fat of hogs.
• Because of its plastic
quality, it was once
highly valued for
making flaky pie crusts.
• Since the development
of modern shortenings,
it is not often used in
the bakeshop.
SUGARS
Sugars or sweetening agents are used for the
following purposes in baking:
• To add sweetness and
flavor.
• To create tenderness and
fineness of texture by
weakening the gluten
structure.
• To give crust color.
• To increase keeping
qualities by retaining
moisture.
• To act as creaming
agents with fats.
SUGARS
Regular Refined Sugars or Sucrose

We customarily use the term

sugar for regular refined
sugars derived from sugar
cane or beets.
• The chemical name for
these sugars is sucrose.
• Refined sugars are
classified by the size of
grains:
– Granulated sugar
– Confectioners’ or
powdered sugar
SUGARS
Molasses
Molasses is concentrated
sugar cane juice.
• Sulfured molasses is a
byproduct of sugar
refining.

• Unsulfured molasses is
not a byproduct but a
specially manufactured
sugar product.
SUGARS
Brown Sugar
Brown sugar is mostly
sucrose.
• Contains varying
amounts of molasses and
other impurities.
• The darker grades
contain more molasses.
• Because molasses and
brown sugar contain
acids, they can be used
with baking soda to
provide leavening.
SUGARS
Corn Syrup

Corn syrup is a liquid

sweetener consisting
mainly of a sugar called
glucose
• It is made by
converting
cornstarch into
simpler sugar
compounds by the
use of enzymes.
SUGARS
Glucose Syrup

• Glucose syrup
resembles corn
syrup but is
colorless and
nearly tasteless.
SUGARS
Honey
• A natural sugar syrup.
• Consists largely of glucose
and fructose, plus other
compounds that give it
flavor.
• Honey contains invert sugar.
• Stays smooth and resists
crystallizing.
• Contains acid, which
enables it to be used with
baking soda as a leavening.
SUGARS
Malt Syrup

• Used primarily in
yeast breads.

• Serves as food for

the yeast.

• Adds flavor and

crust color to the
breads.
LIQUIDS
Water
Water is the basic liquid in
baking, especially in breads.
• Tap water is normally suitable
for most baking purposes.
• In some localities, the water
may be hard, meaning it
contains many dissolved
minerals.
• These minerals interfere with
proper gluten development.
• In these areas, the water may
have to be treated for use in
baking.
LIQUIDS
Milk and Cream
Milk contributes to the:
• Texture

• Flavor

• Nutritional value

• Keeping quality

• Crust color of baked

goods.
LIQUIDS
Milk and Cream

Milk products include:

• Liquid whole and
skim milk

• Buttermilk

• Dry milk solids

EGGS
Functions
Eggs perform the following
functions in baking:
1. Structure
2. Emulsification of fats
3. Leavening
4. Shortening action
5. Moisture
6. Flavor
7. Nutritional value
8. Color
LEAVENING AGENTS
LEAVENING

• The production or
incorporation of gases in
a baked product to
increase volume and to
produce shape and
texture.
• These gases must be
retained in the product
until the structure is set
enough to hold its shape.
LEAVENING AGENTS

The Following are Leavening Agents Used

in Baking
• Yeast

• Chemical Leaveners

• Air

• Steam
LEAVENING AGENTS
Fermentation

• The process by which

yeast acts on
carbohydrates and
changes them into
carbon dioxide gas
and alcohol.
LEAVENING AGENTS
Yeast

Fermentation
• This release of gas
produces the
leavening action in
yeast products.
• The alcohol
evaporates
completely during
and immediately
after baking.
LEAVENING AGENTS
Yeast
• Is a microscopic plant. As a
living organism, it is
sensitive to temperatures.
• 34°F (1°C): inactive; storage
temperature.
• 60° to 70°F (15° to 20°C):
slow action.
• 70° to 90°F (20° to 32°C):
best growth; proofing
temperature for bread
doughs.
• Above 100°F (38°C):
reaction slows.
• 140°F (60°C): yeast is killed.
LEAVENING AGENTS
Yeast
Yeast is available in three forms:
1. Fresh Yeast (also called compressed yeast)
2. Active Dry Yeast
– A dry, granular form of yeast.
– Must be rehydrated in 4 times its weight of
warm water—about 110°F (43°C)—before use.
3. Instant Dry Yeast
– Also a dry granular form of yeast.
– It does not have to be dissolved in water before
use.
LEAVENING AGENTS
Chemical Leaveners

• Baking Soda

• Baking Powder

• Baking Ammonia
LEAVENING AGENTS
Chemical Leaveners

• Baking Soda is the chemical sodium

bicarbonate.
– If moisture and an acid are present, soda
releases carbon dioxide gas, which leavens
the product.

– Products leavened with soda must be

baked at once, or the gases will escape
and leavening power will be lost.
LEAVENING AGENTS
Chemical Leaveners
Baking Soda
• Acids that react with
soda in a batter
include:
– Honey
– Molasses
– Buttermilk
– Fruits
– Cocoa
– Chocolate
– Cream of Tartar
LEAVENING AGENTS
Chemical Leaveners

Baking Soda
• The amount of soda
used in a formula is
generally the amount
needed to balance
the acid.
LEAVENING AGENTS
Chemical Leaveners

• Baking Powders are mixtures of baking

soda plus an acid to react with it.
– Single-acting baking powders require only
moisture to be able to release gas.

– Double-acting baking powders release

some gas when cold, but they require heat
for complete reaction.
LEAVENING AGENTS
Chemical Leaveners

• Baking Ammonia is the chemical

ammonium carbonate.
– It decomposes during baking to form
carbon dioxide gas and ammonia gas.

– It can be used only in small products,

like cookies, which allow the ammonia
gas to be completely driven off.
LEAVENING AGENTS
Air

• Air is incorporated into a batter

primarily by two methods:
– Creaming

– Foaming

• This air expands during baking and

leavens the product.
LEAVENING AGENTS
Air

Method of Incorporating Air

• Creaming
– Is the process of beating fat and sugar
together to incorporate air.

• Foaming
– Is the process of beating eggs, with or
without sugar, to incorporate air.
LEAVENING AGENTS
Steam

• When water turns to steam, it expands to

1,600 times its original volume.

• Because all baked products contain some

moisture, steam is an important leavening
agent.

• Puff pastry, cream puffs, popovers, and

pie crusts use steam as their major or only
leavening agent.
SALT, FLAVORINGS, AND SPICES
Salt

• Is more than just

a seasoning or
flavor enhancer.
SALT, FLAVORINGS, AND SPICES
Salt
Salt also has these functions:
• Strengthens gluten structure and makes it
more stretchable

• Improves the texture of breads

• Inhibits yeast growth

– It is, therefore, important for controlling
fermentation in bread doughs and in preventing
the growth of undesirable wild yeasts.
SALT, FLAVORINGS, AND SPICES
Chocolate and Cocoa

• Chocolate and
cocoa are derived
from cocoa or
cacao beans.
SALT, FLAVORINGS, AND SPICES
Chocolate and Cocoa

• The Cacao beans are roasted and ground,

and the resulting product is called
‘Chocolate Liquor.’

• This contains a white or yellowish fat

called cocoa butter.

• Cocoa is the dry powder that remains

after part of the cocoa butter is removed
from the chocolate liquor.
SALT, FLAVORINGS, AND SPICES
Chocolate and Cocoa
• Dutch process cocoa is processed with an alkali.

• Bitter or unsweetened chocolate is straight

chocolate liquor.

• Sweet chocolate is bitter chocolate with the

addition of sugar in varying amounts.

• Milk chocolate is sweet chocolate with the

addition of milk solids.
SALT, FLAVORINGS, AND SPICES
Spices

• The most important spices in the

bakeshop are:
– Caraway – Cinnamon
– Cardamom – Nutmeg
– Allspice – Mace
– Anise – Cloves
– Poppy Seed – Ginger
SALT, FLAVORINGS, AND SPICES
Extracts and Emulsions

• Extracts are flavorful oils and other

substances dissolved in alcohol.
– Vanilla
– Lemon
– Bitter Almond
• Emulsions are flavorful oils mixed
with water with the aid of
emulsifiers such as vegetable gums.
SALT, FLAVORINGS, AND SPICES
Extracts and Emulsions

• The flavorings of extracts and

emulsions may be natural or
artificial.
– Natural flavorings give the best results,
but they are often expensive.

– Artificial flavorings must be used in

moderation in baked items.
UNDERSTANDING
YEAST PRODUCTS
Yeast Products Types

Although all yeast dough products are essentially made

according to the same basic principles, it is useful to
divide yeast products into categories such as the
following:
1. Regular Yeast Dough
2. Rolled-in Yeast Dough
YEAST PRODUCT TYPES
1. Regular Yeast Dough Products

• Lean Dough
– Low in fat and sugar.
• Rich Dough
– Generally contains higher proportions
of fat, sugar, and sometimes eggs.
YEAST PRODUCT TYPES
2. Rolled-In Yeast Dough Products

• Fat is incorporated into the dough

in many layers by means of a rolling
and folding procedure.

• The alternating layers of fat and

dough give the baked product a
flaky texture.

• Non-sweet rolled-in doughs, such as

croissants.

• Sweet rolled-in doughs, such as

Danish pastries.
MIXING METHODS

Mixing yeast doughs has three main purposes:

1. To combine all ingredients into a uniform,

smooth dough.

2. To distribute the yeast evenly throughout

the dough.

3. To develop gluten.
MIXING METHODS

Three principal mixing methods are used for

yeast doughs:

1. The straight dough method.

2. The modified straight dough method.

3. The sponge method.

 STEPS IN YEAST
DOUGH PRODUCTION
STEPS IN YEAST DOUGH PRODUCTION
12 Basic Step in Yeast Dough Production

1. Scaling 7. Benching
ingredients
8. Makeup and
2. Mixing
panning
3. Bulk fermentation
4. Folding or 9. Proofing
punching 10. Baking
5. Scaling or 11. Cooling
portioning of
dough 12. Storing
6. Rounding
STEPS IN YEAST DOUGH PRODUCTION
1. Scaling Ingredients

• All ingredients must be weighed

accurately.

• The only items that may be measured by

volume are water, milk, and eggs, which
may be scaled at 1 pint per pound (1 L per
kg).
STEPS IN YEAST DOUGH PRODUCTION
2. Mixing
• The first two purposes of mixing—combining
the ingredients into a dough and distributing
the yeast—are accomplished during the first
part of mixing.

• Use the dough arm attachment when using a

vertical mixer. Mix for the specified time.

• The remaining time is necessary to develop

the gluten.
STEPS IN YEAST DOUGH PRODUCTION
Mixing

Over-mixed and under-

mixed doughs have
poor volume and
texture.
STEPS IN YEAST DOUGH PRODUCTION
3. Bulk Fermentation
• Gluten becomes smoother and more elastic
during fermentation.
• An under-fermented dough does not develop
proper volume and the texture will be course.
– An under-fermented dough is called a Young
Dough.
• A dough that ferments too long or too high a
temperature becomes sticky, hard to work and
slightly sour.
– An over-fermented dough is called an Old Dough.
STEPS IN YEAST DOUGH PRODUCTION
4. Folding or Punching

• Punching or folding is the

method of deflating the dough
that releases carbon dioxide
and redistribute the yeast
further for further growth.
• This step, also relaxes the
gluten and equalizes the
temperature throughout the
dough.
STEPS IN YEAST DOUGH PRODUCTION
5. Scaling or Portioning of Dough
• Using a baker’s scale, divide the
dough into pieces of uniform
weight, according to the product
being made.

• Allowance is made for weight

loss due to evaporation of
moisture in the oven.

• Allow an extra 1½ to 2 ounces of

dough per 1 pound of baked
bread (or an extra 50 to 65
grams per 500 grams baked
bread).
STEPS IN YEAST DOUGH PRODUCTION
6. Rounding
• The pieces of dough are
shaped into smooth, round
balls.
• Rounding forms a kind of
skin by stretching the
gluten on the outside of
the dough into a smooth
layer.
• Rounding simplifies later
shaping of the dough and
also helps retain gases
produced by the yeast.
STEPS IN YEAST DOUGH PRODUCTION
7. Benching
• Rounded portions of
dough are allowed to
rest on the bench for
10 to 15 minutes.
• This relaxes the gluten
to make shaping the
dough easier.

• Fermentation continues
during this time.
STEPS IN YEAST DOUGH PRODUCTION
8. Make-up and Panning

• Dough is shaped into

loaves or rolls and
placed in pans or on
baking sheets.

• For all loaves and rolls,

the seam must be
centered on the bottom
to avoid splitting during
baking
STEPS IN YEAST DOUGH PRODUCTION
9. Proofing

• A continuation of the process of yeast

fermentation.
• This process increases the volume of
the shaped dough.
– Under-proofing results in poor volume and
dense texture.
– Over-proofing results in coarse texture and
some loss of flavor.
– Rich doughs are slightly under-proofed
because of their weaker gluten structure.
STEPS IN YEAST DOUGH PRODUCTION
10. Baking

Important changes take place in a dough

during baking:
1. Oven Spring
– The rapid rising in the oven due to
production and expansion of trapped
gases as a result of the oven heat.
2. Coagulation of proteins and
gelatinization of starches.
3. Formation and browning of the crust.
STEPS IN YEAST DOUGH PRODUCTION
10. Baking

Oven temperatures must be adjusted for the

product being baked:
– Lean breads are baked at 400° to 425°F (200°
to 220°C).
– Rich doughs and sweet doughs are baked at a
lower temperature, 350° to 400°F (175° to
200°C).
– Hard-crusted breads are baked with steam
injected into the oven during the first part of
the baking period.
– This aids the formation of a thin, crisp crust.
STEPS IN YEAST DOUGH PRODUCTION
11.Cooling

• Bread must be removed from pans and

cooled rapidly on racks.

• This allows the escape of excess

moisture and alcohol created during
fermentation.

• Do not cool in a draft, or crusts may

crack.
STEPS IN YEAST DOUGH PRODUCTION
12. Storing

• Breads to be served within 8 hours may be

left on racks.
• For longer storage, wrap cooled breads in
moisture proof bags to retard staling.
• Wrapping and freezing maintains quality
for longer periods.
– Refrigeration increases staling.
– Hard-crusted breads should not be wrapped
(unless frozen), or the crusts will soften.