BASICS
Learning Targets
• Main ingredients used in baking
• Basic types of flour's used in baking
• Proper measurements for baking
Baker’s Ingredients
• Strengtheners (flour and eggs)
• Fats/Shortenings (butter and oil)
• Sweeteners (sugars and syrups)
• Flavorings (vanilla and nuts)
• Chemical, organic, and physical leaveners (baking powder, baking
soda, yeast, and steam)
• Thickeners (cornstarch, flour, and eggs)
• Liquids (water and milk)
• Additives (food coloring)
Strengtheners
Provides stability and ensures the baked item doesn’t collapse
Bread flour
All-purpose
flour
Cake flour
Strengtheners
Durum flour
Pastry flour
Semolina flour
Fats/Shortenings
Make baked goods moist, add flavor, and keep baked items fresh
longer.
• Rubbed or rolled – flaky crust
• Creamed – smooth, soft, and more cake-like
Sweeteners
Adds flavor and color to baked goods. Also, helps blend shortening
with other ingredients
Leaveners
Necessary for dough or batter to rise. Have to be spot on in
measurement or major defects can occur in product.
Three categories:
Chemical – Baking powder and Baking soda (produces CO2 gas)
Organic – yeast (ferments which produces CO2 and alcohol)
Physical – creaming method and foaming method ( introduce air into
batter)
Thickeners
Thickeners, combined with the stirring process, determine the
consistency of the finished product.
Flavorings
Cocoa, spices, salt, and extracts, affect a baked item’s taste and
color.
Cocoa is the basis of all chocolate desserts
Liquids
Provides moisture to the product and to allow the gluten to properly
develop.
Baker’s Measurements
Measurements are done by weight (pounds and ounces)
Proportions for each ingredient are given in the form of percentages
Flour always has a proportion of 100 %, and other ingredients are
calculated in relation to the flour
Weight of ingredient ÷ (weight of flour x 100 percent) = percent of ingredient
Soft Yeast Dinner Rolls
Yeast, 2 oz
Water, 1 lb 8 oz
Bread flour, 2 lb 12 oz
Sugar, 4 oz
Salt, 1 oz
Baker’s Percentages
4.5%
Baker’s Measurements
Measurements are done by weight (pounds and ounces)
Proportions for each ingredient are given in the form of percentages
Flour always has a proportion of 100 %, and other ingredients are
calculated in relation to the flour
Weight of ingredient ÷ (weight of flour x 100 percent) = percent of ingredient
Soft Yeast Dinner Rolls
Baker’s Percentages
Yeast, 2 oz
4.5%
Water, 1 lb 8 oz
54.5%
Bread flour, 2 lb 12 oz
Sugar, 4 oz
Salt, 1 oz
Baker’s Measurements
Measurements are done by weight (pounds and ounces)
Proportions for each ingredient are given in the form of percentages
Flour always has a proportion of 100 %, and other ingredients are
calculated in relation to the flour
Weight of ingredient ÷ (weight of flour x 100 percent) = percent of ingredient
Soft Yeast Dinner Rolls
Baker’s Percentages
Yeast, 2 oz
4.5%
Water, 1 lb 8 oz
54.5%
Bread flour, 2 lb 12 oz
100%
Sugar, 4 oz
Salt, 1 oz
Baker’s Measurements
Measurements are done by weight (pounds and ounces)
Proportions for each ingredient are given in the form of percentages
Flour always has a proportion of 100 %, and other ingredients are
calculated in relation to the flour
Weight of ingredient ÷ (weight of flour x 100 percent) = percent of ingredient
Soft Yeast Dinner Rolls
Baker’s Percentages
Yeast, 2 oz
4.5%
Water, 1 lb 8 oz
54.5%
Bread flour, 2 lb 12 oz
100%
Sugar, 4 oz
Salt, 1 oz
9%
Baker’s Measurements
Measurements are done by weight (pounds and ounces)
Proportions for each ingredient are given in the form of percentages
Flour always has a proportion of 100 %, and other ingredients are
calculated in relation to the flour
Weight of ingredient ÷ (weight of flour x 100 percent) = percent of ingredient
Soft Yeast Dinner Rolls
Baker’s Percentages
Yeast, 2 oz
4.5%
Water, 1 lb 8 oz
54.5%
Bread flour, 2 lb 12 oz
100%
Sugar, 4 oz
Salt, 1 oz
9%
2.3%