Welcome to the A.T.C.

BAKESHOP
Can We Rise to The
Challenge?
OUR OBJECTIVES
Identify basic baking ingredients, their types and best uses for
each
Explain the importance of accurate weights and measures in
baking formulas
Define gluten and explain its role in bakery products
Identify the major factors in the development and control of
gluten
Successfully convert baking formula weights to bakers
percentages
Successfully use bakers percentages to convert formula yields
Describe at least three methods to prevent staling
Identify at least three kinds of leavening agents and describe
how they react with a dough or batter
Identify at least three steps of the baking process
I. Baking as a science
A. Baking as chemistry
1. Formulas vs. recipes
2. Complex chemical reactions
3. Accuracy of measurement
3. Accuracy of measurement
a) Measurement by volume can be
inaccurate (product density)
b) Measurement by weight is more
reliable
I. Baking as a science
4. Consistency of product
5. Importance of weighing (scaling)
ingredients
6. Exceptions to measurement by
weight
I. Baking as a science
4. Consistency of product
5. Importance of weighing (scaling)
ingredients
6. Exceptions to measurement by weight
WATER (the only true one)
MILK
EGGS
FAT (butter, margarine)
1 PT = 1POUND
B. Bakers percentages
1. Bakers formulas based on
percentage of the amount of flour used
B. Bakers percentages
1. Bakers formulas based on
percentage of the amount of flour used
2. Flour always equals 100%
B. Bakers percentages
1. Bakers formulas based on
percentage of the amount of flour used
2. Flour always equals 100%
3. All other ingredients are expressed
as a percentage of the flour in the
recipe
B. Bakers percentages
5. For example, if a formula were to call
for 5 pounds of all-purpose (A.P.)
Flour and three pounds of unsalted
butter, the relationship would be
expressed as a ratio of 100% flour to
60% butter.
B. Bakers percentages
6. This allows for the easy conversion
of recipes by expressing ingredients
in proportion to each other
 CAKE RECIPE

INGREIDENT WEIGHT %
CAKE FLOUR 5# 100

SUGAR 5# 100
B. POWDER 4 OZ 5

SALT 2 OZ 2.5
E. SHORT 2 # 8 OZ 50

SK. MILK 3# 60
EGG WHITE 3# 60

18 # 14 OZ 377.5
C. Formula conversions
1. Many times, standard formulas will
need to be converted to provide a new
yield.
C. Formula conversions
2. In order to do this, employ the
following procedure:
a) Change the total percentage to
decimal form
C. Formula conversions
2. In order to do this, employ the
following procedure:
a)Change the total percentage to decimal
form
b)Divide the desired new yield by this
decimal to derive the weight of the
flour
C. Formula conversions
2. In order to do this, employ the
following procedure:
a)Change the total percentage to
decimal form
b)Divide the desired new yield by this
decimal to derive the weight of the
flour
c)If needed, round this number up (not
down)
C. Formula conversions
2. In order to do this, employ the following
procedure:
a)Change the total percentage to decimal form
b)Divide the desired new yield by this decimal
to derive the weight of the
flour
c)If needed, round this number up (not down)
d)Use the weight of the flour and the remaining
ingredient percentages to
determine the weights of the other ingredients
in the converted recipe
C. Formula conversions
e) For example, to convert the following recipe:
Ingredient Weight
Percentage
Cake flour 10 lb. (160 oz.) 100
Sugar 10 lb. (160 oz.) 100
Baking powder 8 oz. 05
Salt 4 oz. 02.5
Butter 5 lb. (80 oz.) 50
Milk 6 lb. (96 oz.) 60
Whole eggs 6 lb. (96 oz.) 60
37 lb. 12 oz. (604 oz.) 377.5
e) For example, to convert the
following recipe:
Your new yield calls for 18 lb. 8 oz. of
batter (296 oz.). How many pounds of
flour do you need for the new formula?
e) For example, to convert the
following recipe:
Your new yield calls for 18 lb. 8 oz. of
batter (296 oz.). How many pounds of
flour do you need for the new formula?
18 lb. 8 oz. = 296 oz.
e) For example, to convert the
following recipe:
Your new yield calls for 18 lb. 8 oz. of
batter (296 oz.). How many pounds of
flour do you need for the new formula?
18 lb. 8 oz. = 296 oz.
377.5% = 3.755
e) For example, to convert the
following recipe:
Your new yield calls for 18 lb. 8 oz. of
batter (296 oz.). How many pounds of
flour do you need for the new formula?
18 lb. 8 oz. = 296 oz.
377.5% = 3.755
296 ? 3.755 = 78.83, or 79 oz. = 5 lb.
(rounded up)
e) For example, to convert the
following recipe:
With this new known quantity, the
remaining ingredients for the converted
recipe can be calculated
e) For example, to convert the
following recipe:
With this new known quantity, the remaining ingredients for the
converted recipe can be calculated
Ingredient Weight Percentage
Flour 5 lb 100
Sugar 5 lb 100
Baking powder 4 oz 05
Salt 2 oz 02.5
Butter 2 lb 8 oz 50
Milk 3 lb 60
Whole Eggs 3 lb 60
18 lb 14
oz 377.5
II. Flours and gluten
development
A. Wheat flour
1. Soft (weak) flours (e.g. cake flour)
2. Hard (strong) flours (e.g. high gluten
flour)
3. Mixed (e.g. all-purpose flour)
II. Flours and gluten
development
B. Gluten
1. Protein
2. Activation of gluten with water
3. Action of kneading or mixing gluten
in dough and batters
a) Strand formation
b) Elasticity
II. Flours and gluten
development
c) Over-kneading or mixing
Toughness
Breaking gluten
B. Gluten
d) Coagulation and structure
e) Capturing gases during leavening
f) Effects on crumb characteristics and
texture
B. Gluten
5. Effects of fat on gluten development
a) Shortens strand development
(shortening)
b) Tenderizes
c) Effects crumb characteristics
III. Ingredient overview
A. Processed wheat flour
1. Overview of milling process
2. White flours
a)Bread-
B)Cake
c)Pastry
d)All-purpose
e)Self-rising
2. White flours
a) Bread
Strong flour high gluten
Patents straight flour
Creamy white color
Feels slightly coarse when squeezed into a
lump in your palm will fall apart as soon as
you release pressure
2. White flours
a) Bread
b) Cake
Low gluten
Soft smooth texture pure white
Feels smooth to touch stays in lump when
squeezed in palm
2. White flours
a) Bread
b) Cake
c) Pastry
Gluten content in between other two
Same creamy white color as bread flour
Feels like cake flour but looks like bread
3. Other flours and starches
a) Whole wheat g) Corn
b) Rye h) Soy
c) Buckwheat i) Cornstarch
d) Oat j) Waxy maize
e) Potato k) Arrowroot and
f) Barley tapioca
B. Fats in baking
1. Functions of fats in baking
a.Tenderizer
b.Moisturizer
c.Extends shelf life
d.Add flavor and
mouth feel
e.Assist with leavening
B. Fats in baking
2. Categories of baking fats
a.Shortenings
1) Regular (superior creaming)
2) Emulsified (superior distribution)
B. Fats in baking
2. Categories of baking fats
a.Shortenings
1) Regular (superior creaming)
2) Emulsified (superior distribution)
B Butter and margarine
1) Flavor
2) Melting qualities
3) Water content
B. Fats in baking
c. Oils
d. Lard
1) Flakiness
2) Flavor
C. Sugars
a. Sweetness and flavor
b. Tenderness
c. Crumb quality
d. Browning characteristics
e. Moisture retention
f. As a creaming agent with fats
C. Sugars
a. Granulated
1) Table sugar
2) Very fine
3) Sanding sugar
c. sugars
b. Confectioners sugar (icings,
frostings, glazes and fillings)
1) 10X
2) 6X
3) 4X
c. sugars
b. Confectioners sugar (icings,
frostings, glazes and fillings)
c. Brown sugar
d. Molasses (discuss invert sugars
that resist crystallization)
e. Corn syrups
f. Honey (flavor, invert sugar)
g. Malt syrup (yeast breads)
D. Liquids in baking
1. Water (moisture activates gluten)
2. Milk products
D. Liquids in baking
1. Water (moisture activates gluten)
2. Milk products
a. Skim milk no fat
b. Whole milk contains fat (shortening)
c. Buttermilk acidic can be used in
leavening with baking soda
d. Cream seldom used except in
specialty items than is also the shortening
due to fat content
E. Eggs in baking
E. Eggs in baking
1. Market forms
a. Fresh shell eggs
b. Dried, various forms
c. Frozen
1) Whole
2) Yolks only
3) Whites only
4) Whole with extra yolks
E. Eggs in baking
2. Functions of eggs in baking
a. Emulsification of fats, adding volume and
texture
b. Flavor
c. Additional moisture (which must be calculated
for)
d. Additional leavening
e. Fat (within the yolks, having a shortening
effect)
f. Nutritional value
g. Color (both to batter and browning
characteristics)
F. Leavening agents

Biological
Chemical
Mechanical
2. Yeast
(Biological)
a. Fermentation of yeast
1) Living organism 6) Carbon dioxide
2) Consumes sugars expands when heated
3) Produces carbon (oven spring)
dioxide and alcohol 7) Yeast is dormant
4) Carbon dioxide under refrigeration
trapped in cells within 8) Optimal proofing
the gluten
temperatures between
5) Causes dough to 70F-90F
rise
9) Yeast is killed at
138F
2. Yeast
b. Market forms
1) Compressed or cake
2) Active dry To convert from
compressed to active use 40% of weight of
compressed
Needs to bloom in warm water
Instant active
Added to dry ingredients
3. Chemical leavening
agents
a. Baking soda sodium bicarbonate
(requires moisture and acid)
b. Baking ammonia (ammonium carbonate)
c. Baking powder baking soda + acid to
react with
1) Single acting requires only liquid to
release gas
2) Double acting requires liquid and heat can
use if you want to prep batter for later cooking
4. Air
(Mechanical)
a. Creaming (beating fat and sugar
together to incorporate air)
b. Foaming (beating eggs to
incorporate air, as in souffls and
meringues)
 5. SteamAll baked goods have
moisture, which expands and becomes
steam during the baking process.
Several baked products rely on steam
exclusively for leavening
steam
a. Puff pastry
b. Pte choux
c. Pie crusts
G. Other ingredients
1. Salt
a. Strengthens gluten and makes it
more elastic
b. Inhibits yeast growth
G. Other ingredients
2. Chocolates
a. Cocoa powder e. Milk chocolate
b. Dutch cocoa f. White chocolate
powder g. Confiture
c. Unsweetened
chocolate
d. Sweet chocolate
Other ingredients
3. Spices
4. Extracts and emulsions
5. Liqueurs and liquors
IV. Stages of baking
IV. Stages of baking
A. Formation of gases (leavening)
B. Trapping and expansion of gases in air cells
(leavening)
C. Coagulation of proteins at cooking temperatures
(structure formation)
D. Gelatinization of starches (starches absorb
moisture, expand, contribute to
structure formation)
E. Melting of shortenings (releasing trapped gases
and tenderizing)
F. Crust formation
G. Browning (caramelization)
V. Staling of baked goods
A. Change in texture and flavor caused
by moisture loss
B. Staling is inevitable, but can be
slowed
C. Methods for retarding staling
C. Methods for retarding staling

1. After cooling, wrap baked goods in

2. Add moisturizing elements to the

that a lean dough, like

3.Freeze after cooling; do not refrigerate,