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Raw Materials: Niteen Deshpande 9823432701
Raw Materials: Niteen Deshpande 9823432701
Raw Materials: Niteen Deshpande 9823432701
Raw Materials
INTRODUCTION
1. Essential ingredients
2. Optional ingredients
Essential Ingredients
1. Flour 2. Sugar
3. Fat 4. Eggs
5. Yeast 6. Salt
7. Water
The raw materials are again classified according to the functions they
perform in production in the following ways:
1. Structure builders
2. Tenderizers
3. Moisteners
4. Flavourings
5. Driers
Optional Ingredients
They include:
1. Figs 2. Tuttifruity
5. Sultanas 6. Raisins
7. Currants
Nutus include
1. Remove the sticks, stalks and stones from currants and sultanas.
Fresh fruits
1. Stone fruits, for example, (i) plums, (ii) cherries, (iii) apricot, and (iv)
peaches.
2. Hard fruits, namely,(i) apple and (ii) pears.
3. Soft fruits, including (i) raspberries, (ii) strawberries, (iii) logan
berries and (iv) goose berries.
4. Citrus fruits such as (I) orange, (ii)lemon, (iii) lime and (iv) grape
fruit.
5. Tropical and other fruits, namely (i) bananas, (ii) dates, (iii) figs, (iv)
guavas, (v) mangoes, (vi) papayas, (vii) pineapples, (viii) grapes,
and (ix) melons.
Flavours
Flavours are very important for a quality product. They hold the key to all
subsequent sales. Baked products can get the flavor from many sources.
For example,
1. Natural extracts. Orange and lemon zests are grated and added to
cakes and other mixtures. These thinly grated zests can be soaked in
a liquied to produce flavoured syrups. These juices are also added to
the mixtures.
2. Essences. These exist in concentrated liquid forms and are extracted
from plants and fruits. These extracts are diluted with alcohol or oils.
3. Spices. These improve the eating quality as well as the physical
characteristics of the products. The principal spices are cardamom,
nutmeg, cloves and cinnamon.
Measure equal quantity of all the ingredients and mix them, dry the
mixture properly, powder and sieve it. Then keep it in an airtight
container and sue.
The following points should be kept in mind while using and
11. Cheaper quality essence will give off flavor to the product.
12. If you use too much quantity, it will give a bitter taste.
Chocolate
1. Unsweetened chocolate
2. Cocoa powder chocolate
3. Milk chocolate
4. White chocolate
5. Dark chocolate
Tempering. While melting the chocolate, the bowl should be free from
water (i.e., it should be dry.) The double-boiling method is the best way to
melt the chocolate.
Method
1. Break the chocolate into small pieces and put them into a clean bowl.
2. Place the bowl over the water.
3. The temperature should be between 40oC and 50 C (making sure that
no water or steam can get into it during melting).
4. Keep heated till all the pieces are fully melted.
5. Slightly mix it to cool (to come to 28 oC). Do not beat it as too much air
will get into it.
6. Again heat it to 320C, mixing it well again. Now it is ready to use.
Cocoa power
Cocoa powder is produced from cocoa beans. The cocoa beans are roasted
and ground to a fine powder. The powder has a strong bitter flavor. The
Corn flour is milled from maize corn. It is white in colour with a particular
crunchy feel when pressed in the hand. It contains no gluten and mostly
starched. Corn flour is a thickening agent and is mainly used for pudding
and sauces.
Corn flour with addition of flavor and colour is called custard power.
Setting materials
Colour
Colour is used for enhancing eye appeal as well as for decoration. The
colouring materials are available in liquid and powder form. They can be
divided into two categories:(i) natural, and (ii) artificial.
1. Natural colours. These are obtained from plants. They are limited in
variety but careful mixing can give excellent shades. Examples are
Orange - Saffron
Brown - Cocoa
2. Artificial colours. These are made from inorganic pigments, which are
unlimited in variety. As with flavoring agents all colouring agents must also
meet all legal Colours are subdivided into
1. Primary
2. Secondary
3. Tertiary
Yellow, red and blue are primary colours. By mixing any two primary
coloours se get secondary colour:
Tertiary colours are formed by mixing all primary colours or all secondary
colours:
1. Good quality colour should be used which mixes easily with other
ingredients and does not disturb the flavor of the products.
2. Dilute the powder with hot water completely and shake the liquid well
before use.
3. Right colour should be used to complement the flavoour added in the
product.
For example,
Pineapple cake Yellow colour + Pineapple essence
Orange cake Orange colour + Sweet orange essence
Srawberry cake Raspberry red + Strawberry essence
Pista cake Green colour + Pistachio essence
4. For icing do not use two much colour because it will give a salty taste.
Niteen Deshpande 9823432701 Page 7
5. Use mild colours for decorating the cakes. Too much of colour will spoil
the attraction or eye appeal of the cakes.
6. According to the Food Act, the colour should be added only in the ratio
of 2% per kg of food.
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