BAKING

INGREDIENTS
 FLOUR
Wheat Flour
Wheat flour is the most important
ingredient in the bakeshop. It provides
bulk and structure to most of the
baker’s products, including breads,
cakes, cookies, and pastries. While the
home cook depends almost entirely on
a product called all-purpose flour, the
professional baker has available a wide
variety of flours with different qualities
and characteristics. In order to select
the proper flour for each product and
to handle each correctly, you should
understand each type of flour and how
it is milled.
Parts of Wheat Flour

1. Bran - The bran is the hard outer covering of the kernel. It is present
in whole wheat flour as tiny brown flakes, but it is removed in the
milling of white flour.
2. Germ - is the part of the kernel that becomes the new wheat plant if
the kernel is sprouted. It has a high fat content that can quickly
become rancid. Therefore, whole wheat flour containing the germ has
poor keeping qualities.

3. Endosperm - is the starchy part of the kernel that remains when the bran and germ are
removed. This is the portion of the wheat kernel that is milled into white flour.
Depending on its source, the wheat endosperm contains about 63 to 73% starch and 7 to
15% protein, plus small amounts of moisture, fat, sugar, and minerals.
Flour

Flour is a powder made by grinding other seeds

or roots (like cassava). It is the main ingredient
of bread, which is a staple food for many
cultures, making the availability of adequate
supplies of flour a major economic and political
issue at various times throughout history. It
provides bulk and structure to most of the
baker’s products, including breads, cakes,
cookies, and pastries .While the home cook
depends almost entirely on a product called all-
purpose flour, flour have gluten content. Gluten
is protein structure found in the flour.
Types of Flour

1. Bread Flour - is strong flour used for making breads, hard rolls,
and any product that requires high gluten. The best bread flours are
called patents. Straight flours are also strong flours.
2. All-Purpose Flour - is lower in gluten than bread flour but higher
than cake flour. It has the same creamy white color as bread flour,
not the pure white of cake flour. Pastry flour is used for cookies, pie
pastry, some sweet yeast dough, biscuits, and muffins.
3. Cake Flour - is weak or low-gluten flour made from soft wheat. It
has a soft, smooth texture and a pure white color. Cake flour is used
for cakes
and other delicate baked goods that require low gluten content
Elements found in Kind of Flour found in market:
flour by percentage;
1. Casava Flour 2.
Rice Flour 3.
 Starch 64 – 71 % Potato Flour
 Protein 7 – 9 % 4. Rye Flour
5. High Gluten Flour
 Sugar 2 -4 % 6. Self-Rising Flour
 Moisture 11 – 15 % 7. Whole Wheat Flour
 Fat 1 – 2 %
SUGAR

Sugars or sweetening agents have the following

purposes in baking:
• They add sweetness and flavor.
• They create tenderness and fineness of
texture, partly by weakening the gluten
structure.
• They give crust color.
• They increase keeping qualities by retaining
moisture.
• They act as creaming agents with fats and as
foaming agents with eggs.
• They provide food for yeast.
Types of Sugar

1.Regular granulated sugar - also called fine granulated or table sugar

is the most familiar and the most commonly used.
2.Ultrafine sugars (also called caster sugar) - are finer than regular
granulated sugar. They are prized for making cakes and cookies
because they make a more uniform batter and can support higher
quantities of fat.
3.Confectioners’ or Powdered Sugars - These sugars are ground to a
fine powder and mixed with a small amount of starch (about 3%) to
prevent caking. They are classified by coarseness or fineness. 10X is
the finest sugar. It gives the smoothest textures in icings. 6X is the
standard confectioners’ sugar. It is used in icings, toppings, and
cream fillings.
 EGG

Eggs should be well understood

by the baker because they are used
in are quantities in the bakeshop
and are more expensive than many
of the other high-volume
ingredients, such as flour and
sugar. For example, half or more of
the ingredient cost of the average
cake batter is for the eggs.
Eggs perform the following functions in baking.
1. Structure - Like gluten protein, egg protein coagulates to give structure to baked
products. This is especially important in high-ratio cakes, where the high sugar and
fat content weakens the gluten. If used in large quantities, eggs make baked products
tough or chewy unless balanced by high fat and sugar, which are tenderizers.
2. Emulsification of fats - Egg yolks contains natural emulsifiers, which help produce
smooth batters. This contributes to volume and to texture.
3. Leavening - Beaten eggs incorporate air in tiny cells or bubbles. In a batter, this
trapped air expands when heated and aids in leavening.
4. Shortening action - The fat in egg yolks acts as a shortening. This is an important
function in products that are low in other fats.
5. Moisture - Whole eggs are about 70 percent water, and egg whites about 86 percent
water, and egg yolks about 49 percent water. This moisture must be calculated as part
of the total liquid in a formula.
6. Flavor
7. Nutritional value
8. Color - Yolks impart a yellow color to dough and batters. Also, eggs brown easily and
contribute to crust color.
 Yolk is high in both fat and protein,
and it contains iron and several
vitamins. Its color ranges from light
to dark yellow, depending on the
diet of the chicken.

• White is primarily albumin protein,

which is clear and soluble when raw but
white and firm when coagulated. The
white also contains sulfur.

• Shell is not the perfect package, in spite of

what you may have heard. It is not only
fragile but also porous, allowing odors
and flavors to be absorbed by the egg and
allowing the egg to lose moisture even if
unbroken.
HOW WILL YOU KNOW IF THE EGG IS FRESH ?

1. BY SHELL
2. BY EGG YOK
3. BY LIGHT
4. BY WATER
5. BY SMELL
YEAST

Fermentation is the process by which yeast acts on carbohydrates and

changes them into carbon dioxide gas and alcohol. This release of gas
produces the leavening action in yeast products. The alcohol evaporates
completely during and immediately after baking.

Yeast is a microscopic plant. As a living organism, it is sensitive to

temperatures.
34°F (1°C) Inactive; storage temperature.
60° to 70°F (15° to 20°C) Slow action.
70° to 90°F (20° to 32°C) Best growth; proofing
temperature for bread dough.
Above 100°F (38°C) Reaction slows.
140°F (60°C) Yeast is killed.
Yeast is available in three forms:

1. Fresh yeast, also called compressed yeast, is

moist and perishable and is preferred by professional
bakers. It is usually purchased in 1-lb (450-g) cakes.
2. Active dry yeast is a dry, granular form of yeast.
Active dry yeast must be rehydrated in 4 times its
weight of warm water [about 110°F (43°C)] before use.
When using active dry yeast in a bread formula, use
part of the water in the formula to dissolve the yeast.
Do not add additional water.
3. Instant dry yeast is also a dry granular form of
yeast, but it does not have to be dissolved in water
before use. It can be added in its dry form because it
absorbs water much more quickly than regular dry
yeast. It also produces more gas than regular dry
yeast, so less of it is needed. Instant dry yeast is
sometimes called rapid rise or quick-rise yeast.
Saccaromycescerevisiae, is manufactured specially for the
production of Yeast Goods. It is a microscopic cell containing a
multitude of enzymes capable of carrying out the most intricate
seer is desires of chemical reaction. Because it is a living
organism, baker’s yeast is very perishable and must optimum
storage condition.

1. Compress yeast should be stored in a dark and cool condition, it is best

used for up to two weeks after manufacture, as it is slowly loses its
strength.
2. Yeast produces carbon dioxide and Ethyl alcohol, by changing sugar.
3. The activity of yeast is destroying at temp. Above 55’C and maybe
severely impaired at temp, over 45’C.
Dough Temperature
Warmer the dough temperature – faster rate of fermentation
Cooler the dough temperature – slower rate of fermentation

Acidity
4 – 6 pH range activity slower
FATS
WE HAVE SAID THAT ONE OF THE MAIN FUNCTIONS
OF FATS IN BAKING IS TO SHORTEN GLUTEN STRANDS
AND TENDERIZE THE PRODUCT. WE CAN SUMMARIZE
THE REASONS FOR USING FATS IN BAKED ITEMS AS
FOLLOWS:

• TO TENDERIZE THE PRODUCT AND SOFTEN THE

TEXTURE.
• TO ADD MOISTNESS AND RICHNESS.
• TO INCREASE KEEPING QUALITY.
• TO ADD FLAVOR.
• TO ASSIST IN LEAVENING WHEN USED AS CREAMING
AGENTS OR WHEN USED TO GIVE FLAKINESS TO PUFF
PASTRY, PIE DOUGH, AND SIMILAR PRODUCTS.
BUTTER

Butter is available salted and unsalted. Unsalted butter is more

perishable, but it has a fresher, sweeter taste and is thus preferred in
baking. If salted butter is used, the salt in the formula may have to be
reduced. Shortenings are manufactured to have certain textures and
harnesses so that they will be particularly suited to certain uses.
Butter, on the other hand, is a natural product that doesn’t have this
advantage. It is hard and brittle when cold, very soft at room
temperature, and it melts easily. Consequently, dough made with butter
is much harder to handle. Also, butter is more expensive than
shortening. Butter is come from animal fats. On the other hand, butter
has two major advantages:
TYPES OF BUTTER

Unsalted butter: Sometimes called “sweet cream butter,” this is the most versatile variety. It will see you through every
cooking job, from baking to sautéing. Made from only milk or cream (or sometimes both), it contains at least 80 percent
milk fat—the fatty particles in milk that are separated out to make cream.

Salted butter: Just like the original, but with (surprise) the addition of salt. Many people reach for this when buttering
bread, but use caution when you’re cooking or baking, since most recipes call for unsalted butter.

Organic butter: Comes from cattle raised without antibiotics or growth hormones and given 100 percent organic feed
grown without toxic pesticides or synthetic fertilizers. It is available unsalted and salted and can be used like
conventional butter.

Whipped butter: This variety has air or some other gas, such as nitrogen, added to it to make it less dense than standard
butter, so a little goes a long way. The increased volume results in fewer calories per tablespoon (often half) and a lighter
texture. Best for spreading on toast and finishing dishes, whipped butter is not recommended for baking or cooking.
European-style butter: This is the reason French croissants are so utterly irresistible: Loaded with extra
milk fat—82 to 85 percent for most brands—European-style butter has less moisture than standard butter
and so produces extra-flaky pastries and tender, fluffy cakes. Because it is made with fermented (also
called “cultured”) cream, it has a slight tang. European-style butter can be used for all cooking tasks.

Spreadable butter: A combination of regular butter and vegetable oil (and sometimes other flavorings
and fillers), this product maintains a soft texture even when refrigerated. It is not recommended for
baking or cooking.

Light butter: This option has half the calories of standard butter because it contains less milk fat—40
percent at most. The rest is made up of water, lactic acid, and other fillers. It is not recommended for
baking or cooking.

Butterlike spread: Often marked with the label “buttery spread,” this has a similar soft texture to
spreadable butter but contains far less real butter—at most 5 percent and sometimes none at all. Instead, it
is made primarily from a blend of vegetable oils and other fillers. Its benefits include fewer calories, less
fat, and just a trace amount of cholesterol. It is not recommended for baking or cooking
MARGARINE

Margarines contained 15.2–54.1% and cooking fats 16.5–59.1% saturated

fatty acids, respectively, which was less than in butter. The content of linoleic
fatty acid varied between 3.7 and 52.4% in margarines, and small amounts of
linolenic acid were present in most samples. Oleic acid prevailed in cooking
fats. Monoenoic trans -fatty acids were present only in traces in 10
samples, trans -polyenoic acids were present only in small amounts. Most
cooking fats had high contents oftrans -unsaturated fatty acids. The number
of free- trans margarines has rapidly increased in a few years.
 Margarine is manufactured from various hydrogenated
animal and vegetable fats, plus flavoring ingredients,
emulsifiers, coloring agents, and other ingredients. It
contains 80 to 85% fat, 10 to 15% moisture, and about 5%
salt, milk solids, and other components. Thus, it may be
considered a sort of imitation butter consisting of shortening,
water, and flavoring. Unlike the margarines sold by retail
grocers, bakers’ margarines are formulated in different ways
for different purposes. Following are the two major categories.
Cake Margarines or Bakers’ Margarines - These types of margarine are
soft and have good creaming ability. They are used not only in cakes but
in a wide variety of products.

Pastry Margarines - These margarines are tougher and more elastic and
have a waxy texture. They are especially formulated for dough that forms
layers, such as Danish dough and puff pastry. Puff pastry margarine, the
toughest of these fats, is sometimes called puff pastry shortening. Puff
pastry made with this margarine generally rises higher than pastry made
with butter. However, as the fat doesn’t melt in the mouth like butter,
many people find the pastry unpleasant to eat.
SHORTENINGS
Any fat acts as a shortening in baking because it shortens gluten strands
and tenderizes the product. However, we usually use the word shortening to
mean any of a group of solid fats, usually white and tasteless, that are specially
formulated for baking. Because shortenings are used for many purposes,
manufacturers have formulated different kinds of fats with different properties.

The shortening system contains unhydrogenated or non-hydrogenated

vegetable oil, such as a highly unsaturated, non-hydrogenated or
unhydrogenated vegetable oil, e.g., soybean oil, sunflower oil, corn oil, ricebran
oil, or cottonseed oil and a minimum or minor amount (e.g., by weight about 3-
10%, advantageously about 3-7%, more advantageously about 3-6% or about 3-
5% or less than about 6% or less than about 8%) of an emulsifier composition
The emulsifier composition comprises a monoglyceride and/or diglyceride, an
alpha tending emulsifier and an ionic emulsifier.
Vegetable shortening is typically made from hydrogenated and
partially hydrogenated vegetable oils, such as corn, cottonseed or
soybean. It has a higher smoke point than butter and margarine,
and is 100 percent fat (compared to butter and margarine that
contain milk solids). One tablespoon of vegetable shortening has
about 113 calories, 13 grams of total fat, 3 grams of saturated fat,
and 0 milligrams of cholesterol. Some vegetable shortening
contains 2 grams of trans fats.
LARD

Lard is the rendered fat of hogs. Because of its plastic quality, it was
once highly valued for making flaky pie crusts. Since the development of
modern shortenings, however, it is not often used in the bakeshop.

Lard is fat from a pig, in both its rendered and unrendered forms. It
is a semi-soft white fat derived from fatty parts of the pig, with a high
saturated fatty acid content and no trans fat. Rendering is by steaming,
boiling, or dry heat. The culinary qualities of lard vary somewhat
depending on the origin and processing method. At retail, refined lard is
usually sold as paper-wrapped blocks.
Lard, soft, creamy, white solid or semisolid fat with
butter-like consistency, obtained by rendering or melting
the fatty tissue of hogs. A highly valued cooking and
baking fat, lard is blended, frequently after modification
by molecular rearrangement or hydrogenation, with other
fats and oils to make shortening.
OILS

Oils are liquid fats. They are not often used as

shortenings in baking because they spread
through a batter or dough too thoroughly and
shorten too much. Some breads and a few cakes
and quick breads use oil as a shortening. Beyond
this, the usefulness of oil in the bakeshop is
limited primarily to greasing pans, deep-frying
doughnuts, and serving as a wash for some kinds
of rolls.
 LEAVENING AGENTS

BAKING POWDER

BAKING SODA
Baking Powder

Baking powders are mixtures of baking soda plus an acid to react with it.
Because baking powders do not depend on acid ingredients for their leavening power
in a formula, they are more versatile. Baking powder used as leavening agent in
making good baked products that typically consist of sodium bicarbonate, an acid
substance.

Single-acting baking powders require only moisture to be able to release gas.

Like baking soda, they can be used only if the product is to be baked immediately
after mixing.

Double-acting baking powders release some gas when cold, but they require
heat for complete reaction. Thus, cake batters made with these can incorporate the
leavening agent early in the mixing period and can stand for some time before being
baked. Do not include more baking powder than necessary in a formula because
undesirable flavors may be created.
Baking powder is a dry chemical leavening agent, a mixture of a
carbonate or bicarbonate and a weak acid, sodium hydrogencarbonate.
The base and acid are prevented from reacting prematurely by the
inclusion of a buffer such as cornstarch. Baking powder is used to
increase the volume and lighten the texture of baked goods. It works
by releasing carbon dioxide gas into a batter or dough through an
acid-base reaction, causing bubbles in the wet mixture to expand and
thus leavening the mixture. The first single-acting baking powder was
developed by Birmingham based food manufacturer Alfred Bird in
England in 1843. The first double-acting baking powder was
developed by Eben Norton Horsford in America in the 1860s.
Baking Soda

Baking soda is the chemical sodium bicarbonate. If moisture and an

acid are present, soda releases carbon dioxide gas, which leavens the
product. Heat is not necessary for the reaction (although the gas is
released faster at higher temperatures). For this reason, products
leavened with soda must be baked at once, or the gases will escape and
leavening power will be lost. Acids that react with soda in a batter
include honey, molasses, buttermilk, fruits, cocoa, and chocolate.
Sometimes cream of tartar is used for the acid. The amount of soda
used in a formula is generally the amount needed to balance the acid. If
more leavening power is needed, baking powder, not more soda, is
used.
LIQUIDS (Milk and Water)

Gluten cannot be developed without moisture, so liquids

are essential to the baking process. Pie crusts provide a good
illustration of how liquids function in baking. If too much
water is incorporated in pie dough, a lot of gluten develops
and the crust is tough. If no water at all is used, no gluten
develops and the crust does not hold together. Some of the
moisture in dough and batters changes to steam during
baking. This contributes to leavening.
WATER

Water is the basic liquid in baking, especially in breads.

Tap water is normally suitable for most baking purposes.
However, in some localities, the water may be hard, meaning
that it contains many dissolved minerals. These minerals
interfere with proper gluten development. In these areas, the
water may have to be treated for use in baking.
MILK
Skim or nonfat milk - has had most or all of the
Milk is the most important liquid in fat removed. Its fat content is 0.5 percent or
less.
the bakeshop. Water is essential for the
development of gluten. Fresh milk, being
Low-fat milk - has a fat content of 0.5 to 2
88 to 91% water, fulfills this function. In percent. Its fat content is usually indicated,
addition, milk contributes to the texture, usually 1 percent or 2 percent.
flavor, crust color, keeping quality, and
nutritional value of baked products. Fortified nonfat or low-fat milk - has had
substances added to increase its nutritional
MILK PRODUCTS value, usually vitamins A and D and extra
nonfat milk solids.
Whole milk - is fresh milk as it comes from
the cow, with nothing removed and nothing
(except vitamin D) added. It contains about
3.5 percent fat (known as milk fat or
butterfat), 8.5 percent nonfat milk solids,
and 88 percent water.
Flavored milks - such as Homogenized milk - has been
chocolate milk, have had
flavoring ingredients added. A
processed so the cream
label such as chocolate milk doesn’t separate. This is done
drink or chocolate-flavored drink by forcing the milk through
indicates the product does not
meet the standards for regular
very tiny holes, which breaks
milk. Read ingredient labels. the fat into particles so small
Except, of course, for nonfat they stay distributed in the
milk, natural liquid milk
contains fat, which, because it is
milk. Nearly all liquid milk on
lighter than water, will gradually the market has been
separate and float to the top in homogenized.
the form of cream.
SALT

Salt plays an important role in baking. It is more than just a

seasoning or flavor enhancer. It also has these functions:

1. Salt strengthens gluten structure and makes it more stretchable.

Thus, it improves the texture of breads.

2. Salt inhibits yeast growth. It is, therefore, important for controlling

fermentation in bread dough and in preventing the growth of
undesirable wild yeasts. For these reasons, the quantity of salt in a
formula must be carefully controlled.
FLAVORING
SYRUPS

Molasses
Molasses is concentrated sugarcane juice. Sulfured molasses is a byproduct of
sugar refining. It is the product that remains after most of the sugar is
extracted from cane juice. Unsulfured molasses is not a byproduct but a
specially manufactured sugar product. It has a less bitter taste than sulfured
molasses.
Corn Syrup
Corn syrup is a liquid sweetener consisting of water, a vegetable gum called
dextrin, and various sugars, primarily dextrose (also called glucose). Corn
syrup is made by converting cornstarch into simpler compounds through the
use of enzymes. Corn syrup aids in retaining moisture and is used in some
icings and candies. It has a mild flavor and is not as sweet as granulated
sugar (sucrose).
Glucose Syrup
While corn syrup contains sugars in addition to glucose, pure glucose syrup is
also available. It resembles corn syrup, is colorless and nearly tasteless and is
thicker than corn syrup. It has the same uses as corn syrup in the pastry shop
but is often preferred by pastry chefs because of its purity. If a recipe calls for
glucose syrup and none is available, substitute light corn syrup.

Honey
Honey is natural sugar syrup consisting largely of the simple sugars glucose and
fructose, plus other compounds that give it its flavor. Honeys vary considerably
in flavor and color, depending on their source. Flavor is the major reason for
using honey, especially as it can be expensive. Because honey contains invert
sugar, it helps retain moisture in baked goods. Like molasses, it contains acid,
which means it can be used with baking soda as a leavening.
Malt Syrup
Malt syrup, also called malt extract, is used primarily in yeast breads. It serves as food for the
yeast and adds flavor and crust color to the breads. Malt is extracted from barley that has been
sprouted (malted) and then dried and ground.
GELATIN

Gelatin is a water-soluble protein extracted from animal connective tissue. When a

sufficient quantity of gelatin is dissolved in hot water or other liquid, the liquid will solidify
when cooled or chilled. Culinary gelatin is available in a powdered form and in sheets.
Powdered gelatin is most widely available to North American kitchens, although sheet gelatin,
also called leaf gelatin, is also available and is often preferred by pastry chefs. The sheet form is
especially easy to use as it is premeasured (the sheets are of uniform weights). Also, when using
sheet gelatin,
Using Gelatin in Formulas
Using gelatin in a formula requires three main steps:
1. The gelatin is softened in water or other liquid. It absorbs 5 times its weight in
water.
2. The softened gelatin is added to hot ingredients, or it is heated with other
ingredients, until it dissolves.
3. The mixture is chilled until it sets.

PECTIN

Pectin is a soluble fiber present in many fruits. In general, unripe fruits have more pectin
than ripe fruits. One of the reasons fruits get softer as they ripen is that the pectin breaks
down.

Pectin is extracted from fruits and used to thicken or jell fruit preserves, jams, and jellies.
It can also be used to make fruit glazes, because the pectin thickens or sets fruit juices and
purées.
 SELF-CHECK 1.1-1

Direction: Fill the blanks; Write your answer on the space provided.

__________1. Most common used flour.

__________2. Percentage contain of starch in flour.
__________3. _________ is the basic liquid in baking, especially in breads.
__________4. ________ is the most important liquid in the bakeshop
__________5. ___________ is the process by which yeast acts on carbohydrates and changes them
into carbon dioxide gas and alcohol.
__________6._________ is those that release gases produced by chemical reactions.
__________7._________ is manufactured from various hydrogenated animal and vegetable fats,
__________8. _________is available salted and unsalted.
__________9.__________ is lower in gluten than bread flour but higher than cake flour.
__________10. ________is a soluble fiver present in many fruits.