Bakery Supplies
Chapter 12
Objectives
• List the basic ingredients used in baking
• Explain how starches gelatinize, and
explain their use as thickening agents
• Describe the process for incorporating
cornstarch as a thickening agent
• Identify and discuss the use of chemical
leavening agents
Objectives (cont’d.)
• Describe the parts of a wheat kernel
and their functions
• Distinguish among the varieties of
wheat
• Summarize the different types of flours
and their uses
Objectives (cont’d.)
• Identify the different types of fats and
their properties
• Identify the different types of
sweeteners
• Explain the chocolate manufacturing
process
• Identify the various types of chocolate
Basic Baking Ingredients
• Most bakery and pastry recipes use the
same ingredients
– Only vary in ratios or different preparation
methods
• Ingredients discussed in this chapter
are fundamental to most food service
operations
Thickening and Binding Agents
• Used to bind and thicken watery
substances like sauces and fillings
– Process involves the gelatinization of
starches
• Starch granules swell as they absorb moisture
• Occurs over a range of temperatures
– Mixture should be free of lumps and the
correct consistency
Thickening and Binding Agents
(cont’d.)
• Types of thickening agents
– Agar
• Derived from seaweed
• Vegetarian alternative to gelatin
– Arrowroot
– Cornstarch
• Frequently used in pudding, soups and sauces
– Gelatin
Thickening and Binding Agents
(cont’d.)
• Types of thickening agents (cont’d.)
– Guar gum
• Made from the guar bean shrub
– Pectin
– Tapioca
– Xanthan gum
• Commercial thickener found in frozen foods,
beverages, salad dressings, and sauces
12.1 Assorted thickening agents: (Top row L to R: guar gum, myrrh gum,
Arabic gum, xanthan gum; Bottom row L to R: fruit pectin, pearl tapioca,
cornstarch, agar)
© Randy Van Dam 2008
Leavening Agents
• Substances that create air
– Moist air trapped in flour and causes dough
to rise
– Need moisture, heat, or acid to start the
process
• Types of leavening agents
– Baking powder
Leavening Agents (cont’d.)
• Types of leavening agents (cont’d.)
– Fast-acting baking powder
– Slow-acting baking powder
• Dough made with this type can be stored in the
refrigerator overnight
– Double-action baking powder
– Low-sodium baking powder
Leavening Agents (cont’d.)
• Types of leavening agents (cont’d.)
– Baking soda
– Cream of tartar
• Fine white powder used as a stabilizer
• Reacts quickly in the presence of baking soda
and liquid
– Yeast
• Microscopic fungus used to make bread
Flours
• Flour is milled or ground wheat, rice,
cereal grains, nuts, lentils, beans or
vegetables
• Steel rollers replaced millstones used
for grinding flour
• Protein content and baking
characteristics important in selection
Flours (cont’d.)
• Types of wheat flour available
– Hard wheat
• Smaller kernels and higher protein and gluten
count than other types
– Soft wheat
• Larger kernel; very little protein or gluten
– Durum wheat
• High protein content; used to make pasta
Flours (cont’d.)
• Flour naturally becomes whiter during
the aging stage after milling
– Bleaching agents are sometimes used to
hasten maturing process
– Vitamins and minerals are added to the
flour
• Wheat berry consists of endosperm,
bran, and germ
12.6 Different wheat berries and durum (Clockwise L to R: Hard Red
Winter, Hard Red Spring, Soft Red Winter, Soft White Winter, Durum)
© Randy Van Dam 2008
Flours (cont’d.)
• Different types of flours for kitchen use
– All purpose flour:
• Blend of hard and soft wheat flours
– Bread flour
– Cake flour
– Gluten flour
– Graham flour
• Has flakes of ground bran in the flour
Flours (cont’d.)
• Flours for kitchen use (cont’d.)
– Pastry flour
– Self-rising flour
• All purpose flour with leavening agent added
– Unbleached flour
• No bleach used; natural wheat taste
– Whole wheat flour
• Made by milling the whole grain
12.8a Wheat kernel, cracked wheat, and wheat flour
12.8b Coarse cornmeal, medium cornmeal and corn flour
© Randy Van Dam 2008
Fats
• Fats
– Add flavor and tenderize baked goods
– Provide texture and richness
– Act as a preservative
– Used in almost all cooking techniques
• Considerations in choosing a fat
– Flavor, texture, leavening, and tenderizing
Fats (cont’d.)
• Types of solid fats
– Butter
• Made from the cream of cows or goats
• Must contain 80 percent milkfat by weight
• Types include salted and unsalted butter,
whipped butter, butter-margarine mixtures, and
cultured and clarified butters
• Should be stored at 40°F
Fats (cont’d.)
• Types of solid fats
– Margarine
• Made from vegetable oils
• Types include hard, soft, and traditional
– Vegetable shortening
• Made by forcing hydrogen atoms into
unsaturated fatty acids
– Lard is rendered and clarified pork fat
Sweeteners
• Types of sweeteners
– Brown sugar
– Unrefined brown sugar
– Coconut sugar (palm sugar)
– Confectioner’s sugar
– Corn syrup
– Dextrose
Sweeteners (cont’d.)
• Types of sweeteners (cont’d.)
– Golden syrup
– Blue agave syrup
– Maple syrup
• Made from maple tree sap that has been boiled
down and filtered
– Maple sugar
• Maple syrup boiled until it crystallizes
Sweeteners (cont’d.)
• Types of sweeteners (cont’d.)
– Molasses
• Liquid by-product of sugar production
– Raw sugar
– Rock crystal sugar
– White sugar
• Derived from the juice of sugar cane or sugar
beets
Cacao and Chocolate
• Chocolate is made from cocoa beans
– Grown in tropical climates
– Many levels of quality
– All chocolate must be labeled with
percentage of cocoa solids and sugar level
– Beans are roasted, then cracked between
hot rollers
• Resultant liquor contains 53% cocoa butter
Cacao and Chocolate (cont’d.)
• Cocoa powder
– Process: when chocolate liquor is pressed
to extract cocoa butter, leftovers are
cooled, ground, and sifted
– Dutch-process cocoa is made by adding
alkaline to the chocolate mass before
processing
• Cocoa is darker and has a stronger taste
Cacao and Chocolate (cont’d.)
• Manufacture of chocolate
– Conching process heats and blends it
– Tempering heats and cools several times
– Molding produces a shape
• Types of chocolate
– Chocolate liquor, cocoa powder,
unsweetened, dark, bittersweet, semisweet, milk and white chocolate
Summary
• Many types of thickening and binding
agents exist
• Leavening agents are used to add air to
allow dough to rise
• Different types of flours vary in protein
and gluten content
Summary (cont’d.)
• Fats include butter, margarine,
vegetable shortening, and lard
• Many types of sweeteners exist,
including sugars and syrups
• Chocolate is made from cocoa beans in
a multi-step process