Bakeshop Ingredients

On Baking Labensky et al.

2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Flours
Provide bulk and structure to baked goods. They are produced when grain kernels are ground to powder. Grains are grasses that bear edible seeds. Wheat flour is the most important ingredient in the bakeshop.

On Baking Labensky et al.

2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Flours
Consist of five nutrients:
Fat (<1%) Minerals (<1%) Moisture (<15%) Starches (63-77%) Proteins

On Baking Labensky et al.

2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Sugars and Sweeteners

Are carbohydrates Provide flavor and color and tenderize Provide food for yeasts Serve as preservatives and act as creaming or foaming agents Are classified as either:
Simple or single Complex or double
On Baking Labensky et al. 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Sugars and Sweeteners

They come in many forms:
Turbinado Sanding Granulated Brown Superfine or caster Powdered Fructose

On Baking Labensky et al.

2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Liquid Sweeteners
Achieve the same benefit as sugar except for leavening

On Baking Labensky et al.

Corn syrup Glucose Invert sugar Honey Malt Maple syrup Molasses
2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Fats
Are the general term for lard, butter, margarine, shortening and oil. They provide color, add moisture and richness. They also assist with leavening, help extend shelf life and produce tender baked goods. With proper mixing fat particles are distributed evenly causing fat and liquid to emulsify.

On Baking Labensky et al.

2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Fats
Butter is the fatty substance produced by agitating cream. Butter contains at least 80% milkfat and may or may not contain salt. It comes in many forms:

On Baking Labensky et al.

Salted butter European butter Whipped butter Clarified butter

2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Fats
Lard is rendered pork fat. Margarine is manufactured from animal or vegetable oil. Any fat is a shortening and tenderizes the product.

On Baking Labensky et al.

2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Milk and Dairy Products

Provide texture, flavor, volume, color and nutritional value for cooked or baked items. Highly perishable, milk is an excellent breeding ground for bacteria. Pasteurization destroys pathogenic bacteria Milk can be:
Whole Evaporated Sweetened condensed Dry powder

On Baking Labensky et al.

2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Milk and Dairy Products

Cream is rich milk containing at least 18% fat Half-and-half Light cream, coffee cream and table cream Whipping cream Heavy cream Clotted cream Cultured dairy products are produced by adding specific bacteria to fluid dairy products Buttermilk Sour cream Crme frache Yogurt
On Baking Labensky et al. 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Milk and Dairy Products

Cheese is milk protein coagulated and then separated (whey from curd). One of the oldest and most widely known foods to man, cheese comes in various forms:
Fresh Cream Farmers, bakers and quark Mascarpone Ricotta

On Baking Labensky et al.

2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Eggs
Eggs leaven, flavor, thicken, enrich and tenderize yeast and extend shelf life of some baked goods.
Yolk is the bright yellow portion containing most of the minerals and vitamins and all the fat. Albumen, or egg white, is clear, containing half the protein. Chalazae cords anchor the yolk in place.
On Baking Labensky et al. 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Milk and Dairy Products

On Baking Labensky et al.

2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Milk and Dairy Products

On Baking Labensky et al.

2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Thickeners
Starches are thickening agents
Cornstarch Arrowroot Tapioca

Gelatins are thickeners derived from collagen

Granulated Sheet or leaf
On Baking Labensky et al. 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Flavorings
Are used to give baked goods, creams and confections flavors

On Baking Labensky et al.

Salt Emulsions and extracts (vanilla) Coffee Chocolate Herbs and spices Nuts Alcoholic beverages
2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458