Common Bakeshop Ingredients
What do we want kids to know?
Common Ingredients
 Flours, Meals and Starches
 Fats / Shortenings
 Sugars
 Liquids
 Eggs
 Leavening Agents
 Salt, Flavorings and Spices
The Function of Flour

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Provides structure to our products.
Absorbs Liquids and Binds ingredients
Contributes Flavor and Color
Nutritional value
Active Learning
 Get students into small groups and ask them to list as
many different flours as they can.
 What makes them different?
 A discussion about protein content and gluten will be
inevitable.
Experiment: Different Flours
 To learn about flour differences, make a yeasted dough-
from different types of flours. A lean dough works as a nice
control product, having just flour, water and salt. This
provides a great format to learn about the properties of
flours, even the ones we would never use in a lean dough
formula.
 Demonstrate:
1.
2.
3.
4.
Height
Crispness and browning of the crust.
Crumb color and structure
Overall flavor, texture and appeal of the product.
Lean Yeast Rolls
 Bread Flour (control product)
 High Gluten flour
 Pastry flour
 Cake flour
 Whole Wheat flour
 Artisan Bread flour (lower protein)
Lean Dough Formula
Ingredient
Pounds
Ounces
Grams
Baker’s %
1
2
500
100
Salt
.25
8
1.5
Yeast, Instant
.25
8
1.5
Water, 85 *
10
280
56
12.5
796
159
Flour
Total
1
Method
Preheat oven to 425
Proof box at 85 degrees and 85% humidity
Scale an extra 5 ounces, 140g water and set aside.
Use Straight Dough method to mix, mixing on low
speed for 1 minute to combine, then 5 minutes to
develop the dough.
5. Add and record any additional water from step 3
needed to adjust for consistency.
6. Remove from mixer; cover loosely and label flour
type.
1.
2.
3.
4.
Procedure

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
Place dough in proof box and bulk ferment for about
45 minutes or until doubled in bulk.
Punch dough down to distribute carbon dioxide.
Divide each batch into 2 ounce (60g) pieces and
round into rolls.
Lightly spray or grease muffin pans and place rolls in
pans, labeling each batch.
Proof an additional 15 minutes or until control
product has nearly doubled and is light, airy to the
touch.
Procedure continued

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Record oven temperature with thermometer and
confirm 425 degree temperature.
Place rolls into oven.
Bake rolls until the control product is properly baked
Remove all rolls from the oven at this time, despite
some being paler in color or not having risen as
much.
Record baking time, record final oven temperature.
Remove rolls from hot pans and allow to cool.
Results
 Evaluate the products now, noting the variations in
end products.
 Height: slice 3 rolls and measure across to get average
height of each batch.
 Evaluate and record the sensory characteristics as
stated:
Crispness, Browning and Crust, Crumb color and
structure, Flavor, Texture and Appeal of product.
Conclusions
 Examples:
Rolls made from pastry flour were shorter in height
as those made with bread flour.
2. Rolls made with Cake flour were paler as those made
with Bread flour.
3. Rolls made with high gluten flour were tougher than
those made with bread flour.
 Have students discuss why these results might have
occurred.
1.
The Function of Sugars
 To add sweetness and flavor.
 To create tenderness and fineness of texture by

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weakening gluten structure.
To give color to crusts.
To increase keeping qualities by retaining moisture, all
sugars are hygroscopic.
To assist in leavening when creamed with fats
Stabilizing Whipped Egg Foams
Provides Food for Yeast Fermentation
An invert sugar
Experiment: Sensory
 Display the various sugars and sweeteners we would
find in the bake shop.
 Granulated sugars: Regular, Coarse, Pearl,
Confectioner’s, Cane or Beet sugars, etc.
 Brown sugar: Light, Dark, Muscovado
 Syrups: Glucose, Molasses, Honey, Maple syrup, Agave
syrup
 Splenda and other substitutes
Sensory Evaluation
Examples:
 Coarse sugar dissolves on the palate more slowly than
regular granulated sugar, primarily because of the
larger crystals.
 Glucose syrup was sweeter than granulated sugar.
 Compare the flavor of light brown to dark brown
sugars.
Experiment: Hygroscopic?
 Simply place 3-4 ounces of egg yolks into a bowl. Add
sugar to the bowl but do not mix the two together.
Because sugars are hygroscopic, they will draw the
moisture out of the yolk (50% water) causing the yolks
to gel, and giving it a “cooked” looked. The sugar then
forms hard crystals, thus making the mixture
impossible to combine into a smooth mixture to use.
Promoting Cookie Spread
Sugar, once dissolved, promotes the spread in cookies.
Sugar pulls moisture from starches and proteins as it
dissolves, turning the dough into a sugar “syrup”. Sugar
delays coagulation of protein and gelatinization of
starches. This causes the cookie to spread across the sheet
pan as it warms until the proteins coagulate and structure
is set.
The more sugar in a cookie dough, the more spread. Finer
granulation will cause even more spread because they
dissolve quicker, thus thinning the dough. Confectioner’s
sugar being the exception, due to cornstarch, preventing
spread.
Experiment: Spread in Cookies
 Simply replace various grinds and types of sugars in a
standard cookie formula. Use the original formula as a
control product and record more or less spread in the
various batches.
 Shortbread cookies would be a good choice as a control
product with so few ingredients, sugar a key element.
Shortbread Cookies
Ingredients
Ounces
Grams
Baker’s %
Butter
6
170
75
Sugar
4
115
50
.06
1.5
.75
Egg Yolk
2
50
5
Pastry Flour
8
225
100
Salt
Pounds
Method
 Creaming method.
 Various makeup
 Bake 350 degrees approximately 15 minutes.
Conclusions
 Examples:
 Cookies made with Ultra Fine sugar spread far more
than the cookies made using regular granulated sugar.
 The cookies made with Confectioner’s sugar had far
less spread than the one’s made with Regular
granulated sugar.
 The cookies made with Coarse sugar had a sweeter
taste than cookies made with Confectioner’s sugar.
 The cookies made with brown sugar had a softer
texture than those made with the coarse sugar.
Eggs
 Provide structure
 Aerating / Leavening
 Emulsifying
 Shortening action
 Moisture
 Contributing flavor and color.
 Nutritional value; complete protein
Experiment: Eggs
 To understand how egg selection effects the overall
quality of muffins.
 Demonstrate how the type of egg affects
1. Crust color
2. Crumb color
3. Moistness, tenderness and height
4. Overall flavor
5. Overall appeal of muffins
Muffins with
 Whole egg (control product)
 No egg (with additional water 75%, oil 10%, and milk
solids 15% to replace eggs
 Egg white
 Egg yolk
 Liquid whole egg substitute (Egg Beaters, etc.)
Muffin Formula
Ingredients
Pounds
Ounces
1
4
570
100
Sugar
8
225
40
Salt
.2
6
1
Baking
Powder
1.2
35
6
Butter
7
200
35
Eggs, Whole
6
170
30
455
80
1,661
292
Pastry Flour
Milk
1
Total
3
10.4
Grams
Baker’s %
Muffin Method
 Preheat oven to 400 degrees
 Sift dry ingredients into bowl
 Melt butter, cool slightly
 Whisk egg lightly; blend in milk and melted butter
 Pour liquids into dry ingredients and mix just until
moistened. Batter will look lumpy.
Method with no egg
 Sift in 1 ounce (28 g) dried milk with dry ingredients
 Add .5 ounce (14 g) oil and 4.5 ounce (128 g) water into
liquid ingredients
Procedure
 Prepare pans, label pans with type of egg to be added.
 Use a #16 scoop to fill ¾ full.
 Record oven temperature and when correct, place
muffins into oven.
 Bake 20-22 minutes, until control product springs back
when center is touched lightly, or pick inserted in
center comes out clean. Control product should be
lightly browned.
 Remove all muffins at this time. Remove from pans
and allow to cool.
Evaluate
 Shape of muffins (even rounded top, peaked top, dips
in center, etc.)
 Evaluate sensory characteristics.
1. Crust color
2. Crumb appearance, color (cell structure, uniformity,
tunnels, etc.)
3. Flavor (egg flavor, floury, saltiness, sweetness, etc.)
4. Overall appeal and any additional comments
Conclusions
 Examples:
 The muffins with the lowest amount of browning were
without eggs.
 The most tender muffins were made with whole egg.
 The muffins that were most moist were baked with egg
white.
 Then challenge students to give possible reasons why
these came about