Introduction to Baking Science

& Technology
1

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 Course Contents
2
 Introduction to baking science & technology
 Baking ingredients: wheat, rye, rice flours,
gluten, sweeteners, eggs, yeast, chemical
leaveners, shortenings, fat replacers, water
 Functional additives: emulsifiers, enzymes,
antioxidants, eggs, milk & milk products
 Bakery products: breads-manufacture,
enzymes in bread making, sour dough, frozen
bread dough
 3
Cont…
 Special products: biscuits, crackers, cakes,
doughnuts, pizza, macroones, pies, rolls
 Quality control
 PRACTICAL
 Preparation of breads, biscuits, cakes, pizza,
pies, doughnuts, macroones
 Effect of different ingredients on bakery
products
Introduction to Baking
4

 Baking is the cooking of food by dry heat in an

oven in which the action of the dry convection heat
is modified by steam
 It is primarily used for the preparation of bread,
cakes, pastries and pies, tarts, quiches, cookies
and crackers

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Baking Science & Technology
5

 Baking is a science, and it is needed to

understand what goes on inside a biscuit
when it bakes and a cake batter when it's
being whipped
 Baking is a technology in which different
techniques are involved to produce baked
products

 So, baking science and technology is the

application of science to industrial and
commercialbaked products

5
History
6

 In the Roman Empire, baking flourished widely

 In about 300 B.C., the pastry cook became an
occupation for Romans
 Around 1 A.D., there were more than three hundred
pastry chefs in Rome alone
 Around 2500 B.C., records show that the Egyptians
already had bread

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Importance of Baking Science
7

 Baking is one of the primary ways in which we

cook food
 Baking is important where dry heat is required to
cook the foods
 Proper maintenance and regulation of temperature
and humidity in the production of quality bakery
foods is of the utmost importance

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Bakery products
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 Bakery products are an important part of a

balanced diet
 Today, a wide variety of such products can be
found on supermarket shelves
 Some of these products are used as snacks
 Bread is a widely used bakery product

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 9
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Major bakery products
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 Bread
 Cake
 Biscuits
 Cookies
 Pastries
 Pizza
 Doughnuts
 Crackers

10
Main Ingredients in Baking
11

 Flour (Wheat, rice, rye)

 Water
 Sweeteners
 Eggs
 Yeast
 Shortenings

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Accurate measurements in baking
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 Baking is a matter of chemistry

 Proportions and ratios of liquid, flour, and fat will
make or break the baked item
 All the added ingredients should be in defined
proportion.

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Baking is consumer science
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 Sensory preferences
 Adding value, quality
 Packaging
 Food labels
 Nutrition Facts
 Ingredient list
 Health claims
 Product Standards
 Consumer Rights
Baking is Math
14

 Determine temperatures for liquids, batters,

doneness of products, storage
 Weigh and measure ingredients, dough, batter
 Calculate yield, net weight, Nutrition Facts label
 Product cost and price point
 Time use, efficiency
 Consumer product acceptance surveys
Baking Builds Career Skills
15

 Learn work competencies

 Project time management
 Problem solving, creativity
 Visualization, communication
 Reading, comprehension, application
 Team building
 Cultural/social diversity
 Technical skills, computers, equipment
 Learn food handling, safety, storage
 Marketing skills, customer preferences
THANKS

16
1
Wheat belongs to the Gramineae family
Botanical name of wheat is Triticum aestivum
Wheat has the unique elastic protein property
that is due to gluten complex
This complex provides a matrix for the gases
to form an even and open texture, preferred
for leavened bread

2
Wheat germ represents 2-3% by weight of the kernel
It is rich in protein (25%) and lipid (8-13%)
It is an important source of vitamin E
It contains alanine, arginine, asparagine, glycine,
lysine and threonine in sufficient amount
Bran acts as a barrier to protect the grain
It makes up over 8% of the weight of the kernel
It comprises water-insoluble fibre that protect grain
and endosperm

3
Aleurone layer encases the endosperm and
part of the embryo
It is of similar mass to the bran and is
considered by millers as being part of the bran
Endosperm represents major part (80-85%) of
the kernel
It consists of an intimate mixture of proteins
and starch

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5
Wheat proteins play an important role in baking
Wheat gluten complex is a viscoelastic mixture
containing about equal amounts of glutenins and
gliadins
Glutenin function is able to form an extensive three-
dimensional network of molecules through disulfide
bonding, hydrogen bonding and hydrophobic
interactions
Gliadin is also important in this network of reactions
Dry as well as wet gluten is used to fortify weaker
flours for bread making
It also increases the protein content of breakfast
cereals and other nutritional products

6
Flour is a powder which is made from grinding cereal
grains, other seeds or roots
Wheat flour is one of the most important foods in
European, North American, Middle Eastern and North
African cultures
It is the defining ingredient in breads and other baked
products
Wheat flour is called “strong”, if it contains high
gluten contents
However, it is known as “soft” and “weak” due to the
presence of low gluten contents

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Wheat flour is used to make
Bread
Pasta
Cakes
Crackers
It is also used to make a base for gravy and
sauces

8
Wheat dough contains proteins that
interact with each other when mixed with
water, forming gluten
It is this elastic gluten framework which
stretches to contain the expanding
leavening gases during rising
The protein content of a flour affects the
strength of a dough
In yeast breads, dough containing strong
gluten framework is desirable
However, in cakes, quick breads and
pastries, a high protein containing dough
makes a tough product
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Botanical name of rye is Secale
cereale
It is a grass grown extensively as a
grain and as a forage crop
Rye grain is used for flour, rye bread and
animal fodder
Rye bread is a widely eaten food in Northern
and Eastern Europe
It is also used to make the familiar crisp bread

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The main components of cereal grains are the
hull, pericarp, testa, aleurone, endosperm and
the germ
Rye is, in contrast to wheat, a special grain
because it is mostly consumed as whole grain
flour in breads and other cereal products
The starchy endosperm constitutes about
80-85% of the weight of the whole kernel, the
germ 2-3% and the outer layers about 10-15%

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A rye kernel contains large amounts of
important dietary fibre components combined
with other bioactive compounds
Rye contains both soluble and insoluble
dietary fibre
The main dietary fibre component in rye is the
partly soluble arabinoxylan

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13
Rye flour is different from ordinary wheat flour
It contains only small amounts of dough
strengthening proteins, therefore producing
weak dough
Rye flour has enough gliadin, but not enough
glutenin
Therefore it has a lower gluten content than
wheat flour

14
It also contains a higher proportion of soluble
fiber
Rye flour is used in combination with wheat to
produce baked products
Light rye flour can be successfully substituted
for 40 % of wheat flour in a recipe without loss
of volume
Medium and dark rye flours should be limited
to 30 and 20 %, respectively, of the total flour
amount

15
Rye doughs are made with less water than
dough from ordinary flour, so they are stiff and
keep their shape
Moulding, proving and baking also need to be
modified to handle the weak, sticky dough
As with most grain and meal breads, some
white flour or gluten can be used to improve
the dough strength

16
Rye bread is a whole meal bread made from rye or a
mix of rye and wheat flour
The traditional way of making this bread includes
several proving stages to raise the acidity and kill the
amylase
This stops the bread being doughy and sticky
The lower pH of rye breads especially those made
with sour doughs inhibit the microbial growth and
confers a longer shelf life than the commonly seen
wheat breads

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Rice is the seed of the monocot plants
Botanical name of rice is Oryza sativa
It is the most important staple food in East
and South Asia, the Middle East, and the
West Indies
It is the grain with the second-highest
worldwide production, after maize
It is the most important grain with regard
to human nutrition and caloric intake

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Rice kernel or grain is made up of several parts
The outer protective structures are called the
hulls
The hulls are made up of two parts; the outer is
called the lemma and the inner is the palea
The small structures labeled "glumes" are
rudimentary structures sometimes called bracts
instead of glumes
This unit is referred to as a spikelet before grain
formation
By definition a spikelet consists of two glumes
and one or more florets
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In rice there is a single floret containing the
lemma, palea and grain
Because rice has no well-developed
glumes, the spikelet and floret are
basically the same unit
Rice is a good source of protein and a
staple food in many parts of the world
However, it is not a complete protein: it
does not contain all of the essential amino
acids in sufficient amounts for good health

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Rice flour (also rice powder) is a form of flour made from
finely milled rice
It is distinct from rice starch
Rice flour may be made from either white rice or brown
rice
To make the flour, the husk of rice or paddy is removed
and raw rice is obtained
The raw rice is then ground to flour
Rice flour is a particularly good substitute for wheat flour,
which causes irritation in the digestive systems of those
who are gluten-intolerant
Rice flour is also used as a thickening agent in recipes
that are refrigerated or frozen since it inhibits liquid
separation
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Many dishes are made from rice flour,
including rice noodles and desserts
Rice flour has historically been used in
baby foods and extruded rice crisps
It is also being used in cereals, crackers,
chips, snacks, and coating (batter)
applications to provide different textures
It is used in cereals, chips, and snacks to
provide a crispy texture 
It is used in coating applications and many
of the clear coatings currently found on
French fries 

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TO BE CONTINUED

24
 PIZZA
PREPARATION
 PIZZA:
• Pizza is a savory dish of Italian
origin consisting of a usually
round, flattened base of leavened
wheat-based dough topped with
tomatoes, cheese, and often
various other ingredients (such
as anchovies, mushrooms,
onions, olives, pineapple, meat,
etc.), which is then baked at a
high temperature, traditionally in
a wood-fired oven
INGREDIENTS OF PIZZA

2 cup all purpose flour 100 ml tomatoketchup

1 tomato 2 onion
1 teaspoon chilli flakes 1 teaspoon baking powder
1 teaspoon sugar 100 gm processed cheese
4 mushroom 1/2 capsicum(greenpepper)
1 teaspoon oregano 1/2 cup mozzarella
1 tablespoon dry yeast water as required
PREPARATION:
STEP 1 PREPARE THE PIZZA DOUGH
Take a dough kneading plate and add all-
Take purpose flour in it. Next, add salt and baking
powder in it and sieve the flour once.

Then, make a well in the centre and add 1

teaspoon of oil in it. On the other hand, take
Make a little warm water and mix the yeast in it
along with 1 teaspoon of sugar.

Mix well and keep aside for 10-15 minutes.

The yeast will rise in the meantime. Once
Mix the yeast has risen, add it to the flour knead
the dough nicely using some water.

Keep this dough aside for 4-6 hours. Then

Keep knead the dough once again. Now, the pizza
dough is ready.
STEP 2: PREPARE
THE PIZZA BASE
• Preheat the oven at 180 degree Celsius. Now,
is the time to make the pizza base when the
dough is ready. Dust the space a little using
dry flour and take a large amount of the pizza
dough.
• Using a rolling pin, roll this dough into a nice
circular base. (Note: Make sure that the
circular base is even at all ends.)
• Once you have made the base, use a fork and
prick the base with it so that the base doesn't
rise and gets baked nicely.
• Put it into the preheated oven and bake it 10
minutes. Now, your pizza base is ready.
STEP 3: CHOP ALL THE
VEGETABLES FOR THE
PIZZA
• Now, wash the capsicum and slice it thinly in a
bowl. Then, peel the onions and cut thin slices of
it as well in another bowl.
• And finally, cut tomatoes and mushrooms in the
same manner. However, make sure that those
tomatoes have less juice in them.
• Once all the veggies are done, Now, grate the
processed and mozzarella cheese in separate
bowls.
STEP 4: SPREAD THE SAUCE
AND VEGGIES ON THE BASE

• Then, take the fresh pizza base and apply tomato

ketchup all over. Spread half the processed
cheese all over the base and evenly put the
veggies all across the base. Once you have put all
the veggies, put a thick layer of mozzarella
cheese.
STEP 5: BAKE THE PIZZA AT
250 DEGREE CELSIUS FOR 10
MINUTES

• Put this pizza base in a baking tray and place it

inside the oven. Let the pizza bake 10 minutes at
250 degree Celsius.
• Once done, take out the baking tray and slice the
pizza. Sprinkle oregano and chilli flakes as per
your taste and serve hot. (Note: Make sure that
the oven is preheated at 250 degree Celsius for 5
minutes at least.)
THANK YOU!
 FST-615
BAKERY TECHNOLOGY
PRACTICAL # 2

Title:-
Preparation of Cup Cakes
Recipe:-
•Eggs 10
•Sugar 600g
•Oil 600 ml
•White flour 800 g
•Baking powder 500g
•Milk 250 ml

UNIVERSITY OF AGRICULTURE FAISALABAD – UAF

PROCEDURE
1. First of all mix the eggs and sugar at high speed in a dough mixer
for 10 mins.
2. When foam or cream is formed slow down the mixing speed at
medium level then add oil in the dough mixer and mix it for 2-4
mins.
3. After that add flour, baking powder and milk in the dough mixer
and continue mixing at slower speed for 2-4 mins.
4. Now stop mixing, fill the dough in cupcakes moulds.
5. Place the moulds over a tray and put into the preheated oven
(225˚C).
6. Bake it for 20-25 mins.
UNIVERSITY OF AGRICULTURE FAISALABAD – UAF
SENSORY EVALUTION OF CUPCAKES

Parameters T1 T2 T3 T4 T5

Color

Flavor

Taste

Texture

Overall
Acceptabilit
yUNIVERSITY OF AGRICULTURE FAISALABAD – UAF
HEADONIC SCALE

9- Like Extremly
8- Like very much
7- Like moderately
6- Like slightly
5- Neither like nor dislike
4- Dislike slightly
3- Dislike moderately
2- Dislike very much
1- Dislike extremly

UNIVERSITY OF AGRICULTURE FAISALABAD – UAF

 FST-615
BAKERY TECHNOLOGY
PRACTICAL # 3
Title :-
Preparation of Plain Biscuits
Recipe:-
White flour 1kg
Powdered sugar 0.5 kg
Ghee/butter 0.5 kg
Eggs 4
Baking powder 10g
Vanilla flavour 1ml
Color lime yellow 1g
UNIVERSITY OF AGRICULTURE FAISALABAD – UAF
PROCEDURE
1. Take butter and sugar and blend it for 10-15 mins at medium
speed.
2. Add eggs and flavour in it and continue mixing until the formation
of foam (it will take about 5 mins)
3. Now, add baking powder and straight grade flour and mix it
gentally to make a batter.
4. Spread the batter on clean and smooth surface to make a sheet.
5. Cut the sheet with the help of molds of your desired shape.
6. Place the cookies over a tray and put it into a preheated oven (
175˚C)
7. Bake the biscuits for 10-20 mins.
UNIVERSITY OF AGRICULTURE FAISALABAD – UAF
SENSORY EVALUTION OF PLAIN BISCUITS

Parameters T1 T2 T3 T4 T5

COLOR

FLAVOR

TASTE

TEXTURE

OVERALL
ACCEPTABILIT
UNIVERSITY OF AGRICULTURE FAISALABAD – UAF

Y
HEADONIC SCALE
9- Like Extremly
8- Like very much
7- Like moderately
6- Like slightly
5- Neither like nor dislike
4- Dislike slightly
3- Dislike moderately
2- Dislike very much
1- Dislike extremly

UNIVERSITY OF AGRICULTURE FAISALABAD – UAF

 FST-615
BAKERY TECHNOLOGY
PRACTICAL # 4

Title :-
Preparation of Fruit Cake
Recipe:-
Sugar 1kg
Egg 24
White flour 1200g
Oil 1L
Baking powder 100g

UNIVERSITY OF AGRICULTURE FAISALABAD – UAF

 Milk 500ml
Color lime yellow 10g
Vanilla extract 10ml
Murabba 500g

UNIVERSITY OF AGRICULTURE FAISALABAD – UAF

PROCEDURE
1. Blend sugar and eggs at high speed for 15-20 mins.
2. Then add oil ad mix it for 5 mins at slower speed.
3. After that add color, flavour and white flour and mix it for 3-4 mins.
4. At the end, add milk and mix well.
5. Fill the batter into mold.
6. Put them over a tray and place it into a pre heated (225˚C) oven
for 20 mins.
7. After that turn off oven and let the cakes get bake in blank heat
for 20-25 mins.
UNIVERSITY OF AGRICULTURE FAISALABAD – UAF
SENSORY EVALUTION OF FRUIT CAKES

Parameters T1 T2 T3 T4 T5

COLOR

FLAVOR

TASTE

TEXTURE

OVERALL
ACCEPTABILIT
UNIVERSITY OF AGRICULTURE FAISALABAD – UAF

Y
HEADONIC SCALE

9- Like Extremly
8- Like very much
7- Like moderately
6- Like slightly
5- Neither like nor dislike
4- Dislike slightly
3- Dislike moderately
2- Dislike very much
1- Dislike extremly
UNIVERSITY OF AGRICULTURE FAISALABAD – UAF
 FST-615
BAKERY TECHNOLOGY
PRACTICAL # 5

Title :-
Preparation of Naan Khtai
Recipe:-
Sugar 1.75kg
Eggs 6
White flour 3kg
Ghee 2kg
Baking powder 100g

UNIVERSITY OF AGRICULTURE FAISALABAD – UAF

 Milk 3 kg
Color lime yellow 3mg

UNIVERSITY OF AGRICULTURE FAISALABAD – UAF

PROCEDURE

1. Mix sugar and ghee at medium speed for 15-20 mins until the
appearance of creamy texture.
2. Then add eggs white in it.
3. After that add baking powder and flour in it.
4. Mix it for 1-2 mins at slow speed.
5. Add milk in it and mix it for few mins.
6. Then spread the dough over a smooth surface and cut it into
desired shape with the help of molds.

UNIVERSITY OF AGRICULTURE FAISALABAD – UAF

7. Take egg yolk and add lime yellow color in it.
8. Now, brush the surface of biscuits with egg yolk.
9. Bake it in a pre heated oven (175˚C) for 20-25 mins.

UNIVERSITY OF AGRICULTURE FAISALABAD – UAF

SENSORY EVALUTION OF NAAN KHTAI

Parameters T1 T2 T3 T4 T5

COLOR

FLAVOR

TASTE

TEXTURE

OVERALL
ACCEPTABILIT
UNIVERSITY OF AGRICULTURE FAISALABAD – UAF

Y
HEADONIC SCALE

9- Like Extremly
8- Like very much
7- Like moderately
6- Like slightly
5- Neither like nor dislike
4- Dislike slightly
3- Dislike moderately
2- Dislike very much
1- Dislike extremly
UNIVERSITY OF AGRICULTURE FAISALABAD – UAF
 FST-615
BAKERY TECHNOLOGY
PRACTICAL # 6

Title :-
Preparation of Bread
Recipe:-
Sugar 6g
White flour 100g
Vegetable oil 6ml
Salt 1.5g
Yeast 2g
Water 55-60ml
UNIVERSITY OF AGRICULTURE FAISALABAD – UAF
PROCEDURE
1. Take required amount of water (200ml) and add sugar and yeast
in it.
2. Mix it and make a solution.
3. After the yeast has been activated, put this solution into a dough
mixer.
4. Then, add flour in the mixer and mix it for 8-9 mins.
5. Now, add water and salt in the mixture and mix it for 2-3 mins.
6. Take a bread pan and grease it with oil.
7. Place the dough in this pan fr proofing at 37˚C and 85% R.H for
25-30 mins.
8. After that place this pan in an preheated oven at 225˚C and bake
it for 20 mins.
UNIVERSITY OF AGRICULTURE FAISALABAD – UAF
SENSORY EVALUTION OF BREAD

Parameters T1 T2 T3 T4 T5

COLOR

FLAVOR

TASTE

TEXTURE

OVERALL
ACCEPTABILIT
UNIVERSITY OF AGRICULTURE FAISALABAD – UAF

Y
HEADONIC SCALE

9- Like Extremly
8- Like very much
7- Like moderately
6- Like slightly
5- Neither like nor dislike
4- Dislike slightly
3- Dislike moderately
2- Dislike very much
1- Dislike extremly
UNIVERSITY OF AGRICULTURE FAISALABAD – UAF
 FST-615
BAKERY TECHNOLOGY
PRACTICAL # 7

Title :-
Preparation of Coconut Biscuis
Recipe:-
Sugar 0.5kg
Ghee/butter 0.5kg
White flour 0.5kg
Coconut powder 1kg
Eggs 4
Baking powder 10g
UNIVERSITY OF AGRICULTURE FAISALABAD – UAF
PROCEDURE
1. Blend sugar and ghee,
2. Cream will form in 20-25 mins.
3. Add egg white and mix for 5-10 mins.
4. Then add coconut powder and mix for 5 mins.
5. After that add white flour and baking powder.
6. Then put the dough on the table.
7. Mould it into desired shape.
8. Bake at 175˚C for 18-20 mins.

UNIVERSITY OF AGRICULTURE FAISALABAD – UAF

SENSORY EVALUTION OF COCONUT BISCUITS

Parameters T1 T2 T3 T4 T5

COLOR

FLAVOR

TASTE

TEXTURE

OVERALL
ACCEPTABILIT
UNIVERSITY OF AGRICULTURE FAISALABAD – UAF

Y
HEADONIC SCALE

9- Like Extremly
8- Like very much
7- Like moderately
6- Like slightly
5- Neither like nor dislike
4- Dislike slightly
3- Dislike moderately
2- Dislike very much
1- Dislike extremly
UNIVERSITY OF AGRICULTURE FAISALABAD – UAF
Waffles Preparation
Waffles:

A waffle is a flat cake that is less than 5 mm thick and is baked in a waffle
iron. A waffle iron consists of two iron shapes with lozenges. The waffle
batter is pressed together between the iron shapes and because of the
lozenges a possible filling can be contained more easily.
Fresh egg waffles (subsequently called waffles) are made from high
contents of eggs, sugar, and fat. They have a raised, cake‐like texture and
are baked in waffle irons. An industrial waffle oven produces up to 40,000
waffles per hour.
 Types of Waffles:
Penny waffel
Waffle with a low moist content (less than 2%), filled with chocolate or vanilla cream. The waffles
consist of a dried, light starch gel in which the amyloplasts are completely stiffened.

Stroop waffel (Syrup waffle)

A cake that consists of two waffle halves with sweet syrup in between.

Ice-cream cone
A waffle which is shaped in a mold to serve as an eatable carrier for ice-cream.
Prepapartion:

 Ingredients:

 In general the common biscuit flour is also suitable for the production of waffles. Besides
wheat flour also other grains can be used, such as rice and maize.
 To simplify the proceedings and improve texture, taste and colour of the waffle, the
following ingredients are added besides flour (100%) and water (± 150%):

Oil (± 2%)
By adding oil, the waffle surface becomes smoother and the waffles can be removed from the
irons more easily.
 For the production of waffles with a higher sugar content, more oil (± 5%)
is added to the batter, because the added sugar makes it more difficult to
remove the waffles from the iron.

Lecithin (± 1%)
added, together with oil, as a replacement for eggs in the original recipe for
waffles.
 Sodium bicarbonate (0.3%)
By adding natriumcarbonate, the batter is easier to spread over the baking
irons and the final product gets a light-brown colour due to the increase of the
batter’s pH.

Salt (0.2%)
Salt improves the taste of the waffles.
For waffles with a high sugar content applies the addition of 25 to 75%
saccharose.
 Mixing:
1. Add the soluble ingredients into cold water

2. Then add remaining ingredients are added.

3. The flour is added slowly, while the whole is being mixed at high speed.

4. It is important that the mix element remains below the batter surface to prevent the
formation of strains of gluten. The mixing takes approximately 3 to 6 minutes.

5. It is important that the specific weight of the batter remains constant, because
volumetric dosing takes place later on in the process.
 Resting
The formed batter is left to rest for 20 minutes in a tank,
in order for the enclosed air bubbles to leave the batter.

Baking:
• The batter is sprayed in several stripes on the chromed, cast iron waffle
irons in the oven for dosing heads.
• The irons are closed immediately after the spraying and transported over
a rails in the oven during 1,5 to 3 minutes, depending on the waffle
thickness and baking temperature.
• The waffle irons are filled with steam because of the high baking
temperature, varying between 160 to 200°C.
 Cooling:
After the baking, the waffles are cooled to room temperature. The waffles
now have a moist content of approximately 1,5%.

Conditioning:
• The waffles are placed in climate rooms for several days, where the moist
spreading becomes balanced, so can be stored easily.
• During this period of time, the moist content of the waffles increases to
approximately 4,5%. The higher moist content causes the waffles to
absorb less moist from the fillings and coatings and the waffles become
crispier as well as less frail.
• However, a too high moist content (higher than 6%) can result in a tough
texture.
 Filling
The conditioned waffles are giving a layer of cream on one side at a
temperature between 30 and 40°C. For this process, preformed cream coats
can also be used. Several of these waffles are placed on one another, after
which a waffle without cream is placed on top.

Cutting
The stacked waffles are then guided through a cooling tunnel where the
cream coagulates. When the cream is coagulated, the waffles are cut by
means of a cutting machine.
 Wrapping:
• To ensure the waffles stay fresh for 6 to 9 months, they are wrapped in
well sealed and coated wrappings.
• A good wrapping is important because the waffles are very sensitive to
moist due to their low moist content.
• The wrapping also protects the waffles from oxygen and light in order to
prevent oxidation.
 Chicken burgers
Ingredients:
Minced chicken 1kg
White flour with mixed chicken cubes 1tbsp
White pepper (crushed) 1tsp
Soya sauce 2tbsp
Ginger garlic paste 1tsp
Butter 1tbsp
Onions (finely sliced) 2
Egg 1
Bread slices 6
Corn flour 2tbsp
Sugar 1tsp
White vinegar 2tbsp
Burger buns 15
Warm milk 1 cup
Mayonnaise 4tbsp
Oil as required
Coleslaw for burgers:
Cabbage (julienne sliced) 2 small flowers
Fresh cream half cup
Salt to taste
Mayonnaise half cup
White pepper (crushed) 1tsp
Sugar 1tbsp
Procedure:
• Wash the finely shredded cabbage thoroughly and put it in a sieve.
• Mix the coleslaw ingredients in a bowl and place them in a refrigerator.
• Divide the minced chicken into two parts.
• Place half of the minced chicken in a pot and add 1tbsp soy sauce, white vinegar, ginger
garlic paste, and salt and cook them in its water so that all water is evaporated.
• When all water is dried, take it off and mix uncook minced chicken and bread slices in a
food processor.
• Place the minced chicken in a large bowl and add flour, cornflour, white pepper, soy
sauce, vinegar, egg, sliced onions, sugar, and then kneaded well and leave it for half an
hour.
• Then make the shape of kababs or patties of the kneaded mixture by rubbing a small
amount of water or oil on your palm.
• Take a frying pan and fry the kababs by taking a small amount of oil in the frying pan
then put them on a newspaper or tissue paper so, that all extra oil is absorbed by this
tissue paper.
• Take a flat pan (Tawa) heat it on a low flame, separate the bun from the center, and
slightly heat the bun by placing little oil on a pan.
• After slightly heating the bun, put a little amount of warm milk on the bun.
• Now on the bun spread butter, mayonnaise, kabab, and cover with a second slice of bun.
• Serve with tomato sauce, fries, and coleslaw.
 Chicken Patties
Ingredients
Boneless chicken 250g
Salt as required
Green chilies 3
Garlic chopped 1tbsp
Puff pastry 250g
Black pepper as required
Onions 1
Egg 1
Oil 2tbsp
Procedure:
 Wash the chicken thoroughly and cut it into pieces.
 Take a frying pan, lightly fry the garlic in oil and then add chicken, salt and cook until it
becomes tender.
 When chicken is completely cooked then, add green chilies, onion, and black pepper and
fry for 1 minute.
 In a food processor add this mixture and mix until completely homogenized and allow it
to cool.
 Then cut the puff pastry in a round, oval shape and place it in a baking tray.