GASTRONOMIC THEMES V

Jose María Rodríguez Ares 75756111-E

INTRODUCTION

In the development of this

book, we must point out
that, being so broad and
complex,
I will try to make an
exposition as complete as
possible, in order to give a
vision
general while being
precise about it.

This content is aimed at all

professionals who are
going to develop their
work in
the sector of the
Professional Family of
Hospitality and Tourism,
considered as one of
the main sources of
development and wealth
of our land

Finally, I must reiterate

that, due to the great
breadth of the contents
and
to the exhaustive
information we have, and I
will try to summarize as
much as possible.
possible for this exhibition,
which consists of five units,
to be
pleasant and
fundamentally practical. If
in the end I managed it, I
would give up
satisfied.
•

TOPIC 1

CULINARY
PREPARATI
ONS WITH
MULTIPLE
APPLICATIO
NS:

BASIC AND
COMPLEMEN
TARY
FUNDS

1-
CHARACTERI
STICS

2-
CLASSIFICAT
ION

to. BASIC
FUNDS

• WHITE
BACKGROU
ND
•
DARK
BACKGROU
ND

• CHICKEN
SOUP

• FUMET

• GLACES

b.
SUPPLEMENT
ARY FUNDS

GELATINS
Natural and
elaborate
•

LINKS
Simple and elaborate

COMPOUND
BUTTERS
Made cold with raw
ingredients
Made cold with cooked
ingredients
Made hot and then chilled

BROTHS
Marinated
short broth
white broth
Pickles
Marinades
brines

Farces
Of fish, of meat, of egg yolk

1- CHARACTERISTICS
The funds are culinary
preparations, liquid, clear,
without binding,
more or less
concentrated and lightly
scented, which are obtained
from
cooking in water the
elements that determine its
name and vegetables
seasoning:
1. Bones,
shanks, trimmings, legs for
beef stock.
2.
Carcasses, poultry offal for
the poultry fund.
3. Fish
bones, white fish trimmings
for the
fumet.
• The current trend is to
make the fund or fumet,
using the bones or

thorns of the dish that we

are going to make, with this
we manage to maintain the
main genre flavor.
• The sauces will depend
on the quality of the
funds made, today they
are
tends to make these
as gelatinous as possible
to avoid binding, the
current cooking trend is
to prepare lighter dishes
with less
fat.
-Wet
As consommé
derivativ
tarred
Spanish
Velouté with
sauces
Sauce
Denomination
of

- Bones, tendons, shanks, beef trimmings or carcasses and

poultry offal
BACKGROUND
WHITE - Minepoix of fresh vegetables: carrots, white leek,
VEAL OR onion, celery, bouquet garní, cloves and black pepper.
bird - Water. Cook beef for 2 to 3 hours and poultry for 1 hour.
BACKGROUND
- Bones, tendons, shanks, beef trimmings or carcasses and
roasted poultry or game offal.
DARK - Minepoix of fresh vegetables: carrot, white leek,
VEAL OR onion, tomato, garní bouquet. Toast with the bones. Deglaze.
BIRD, - Water. Cook beef for 2 to 3 hours and poultry and game for 1 hour.
HUNT
It is the broth of meat (poultry, veal, beef, game) or fish completely
defatted. It is always considered beef if not specified.
CHICKEN - Meat, bones and nerves without fat.
- Vegetables: Leek, carrot, celery, toasted onion slices,
SOUP garní bouquet.
WHITE
- Water. Cook for 3 to 4 hours very slowly, skimming.
- White consommé.
- Clarif: lean minced red meat, egg whites, carrots,
CHICKEN SOUP
CLARIFIED celery, leek.
DOUBLE - Ice or cold water.
Always start from cold, boil very slowly, scare and go through
serge.

2- CLASSIFICATION

to. BASIC FUNDS

Co Ap
mp pli
osi cat
tio ion
n s

rice,
whitens, etc.

derivatives.
- Glaces.
- Wet of

Elaboration of
consommés
clarified, simple
or doubles.
- Gelatin.
- Small kettles.

their different
Names and
fittings.
- Small kettles,
soups and jellies.
.-and
Short
Wetting
Reinforce
Juic broths,
Composition
Applications
Bond of the
dishes
rectification
Denomination - Heads and bones of white fish.
FUMET - White leek, onion, carrot, garní bouquet, pepper
grain, parsley, white or red wine, either white or dark fumet.
Natural: Extracted by prolonged cooking of gelatinous foods, - Polishing of parts
-fish
Water. Boil 20turbot,
(monkfish, to 25 hake),
minutes.
meat (snouts, legs, blood sausage, cold drinks, canapes, etc.
mask,
- Theybones) and fruits
are meat (apple
or fish andreduced
stocks quince). very slowly Mousse, timpani,
GELATINS Prepared: They are made
until they concentrate. by adding gelatin (fish tails, agar- turbans, etc.
GLACES agar) to a clarified background or water.
- We will use light or dark backgrounds depending on how we want the fish, veloutes
of
Denomination
starch and -
- linked.
Potato starch or cornstarch: Diluted in cold liquid, and poured into
boiling liquid, stirring until desired consistency is obtained. - flavor .
of sauces,
Rice, Tapioca, Wheat Semolina or Corn: Add in the form of rain - Bisque, stews,stews
soups
over boiling liquid, stir. - Gnocchi, polenta.
Bread crumbs and breadcrumbs: Soak in milk or egg and mix. - Fillers, farces.
Mashed potatoes and fresh legumes: By cooking, since they have a Parmentier,
high starch content. fresh and dried legumes.

Starch mixed with a fatty body:

Peanut Butter: Add little by little to boiling liquid. Adjust oily sauces
b. SUPPLEMENTARY
Roux (White, Blonde, Dark): The boiling liquid is added over the veloutes,
LINKS cold roux, stir with a whisk. white creams,FUNDS
Spanish.

Proteins of animal origin:

Whole eggs: Gradually add boiling liquid to them. - Pastry creams.
- Farces, pates,Co
terrines,
Add as is to certain preparations. meatballs, etc.
Yolks with sugar: Gradually add boiling liquid, do not English cream,mp base
boil (bain-marie). ice cream and bavaroisse.
osi
Yolks mixed with liquid cream: Add, stir and cook. - Velouté and white.
tiopastry chef,
Yolks or whole eggs in second ligation in a preparation to
starch base: They can cook for a few minutes without problems. n purees.
veloutes, béchamel,

Yolks used in curdo as an emulsifier: Emulsion with oil. - Mayonnaise Sauce.

Semi-coagulated yolks used as emulsifier: - Dutch, Béarnaise.
-
Binding using blood or coral: Same properties as the yolk. -Civet, blood sausage, stew.
Dilute the blood or coral in hot liquid and add, avoiding boiling. - American sauce
- Baseboards, crusts
Ligation by reduction of a fund or fumet: Reduction of these or - Cream sauce, white wine
mixed with liquid cream or whipped butter. Cream reduction. for poached fish.
starches Dar
linke
diluted in
bac
cold liquid: d.

- Creams

Bechamel,

- Cream
- Pil – pil sauce.
aomeat
greater
bovin
Denomination
HE

Made cold from raw ingredients:

Maitre d'hotel: Butter, lemon juice, chopped parsley, salt and - Meats and fish
pepper. Mix with the creamed butter. Grill.
Anchovies: Butter, drained anchovy fillets in oil, - Grilled fish Applications
Composition
pepper. Mix and pass through the sieve. and canapés.
Salmon: Butter and smoked salmon. Mix and pass through a sieve. - Canapes.
BUTTERS
COMPOSITES Made cold from cooked elements:
Colbert: Maitre d'hotel butter, meat glace, tarragon and parsley. - Meats, fish and
Mix all the ingredients with the pomaded butter. grilled birds.
Bercy: Butter, chopped shallots, white wine, diced bone marrow, salt - Meats and fish
and pepper. Reduce wine and shallot, mix with butter and so on. Grill.
Marchand de vins: Butter, chopped shallot, red wine, thyme, - Grilled beef
bay leaf, meat glace, lemon, chopped parsley, salt and marrow. Reducegrill.
wine,
shallot, bay leaf, thyme and add glace. Mix with butter and others.
Made hot and then cooled:
Crustaceans: Butter, shells and heads of crustaceans. cardinal,
Mash the crustaceans with the butter, drain, strain and decant. Lobster nantua.

- Sauces

BROTHS Raw: Carrot, onion, leek, celery, crushed garlic, parsley,

thyme, bay leaf, salt, peppercorns, white or red wine and oil. Cover of
meat and leave in the refrigerator. elder and hunting.
Cooked: The same as the previous one, cooking the ingredients, cool
hunt that
- Mainly for
and cover the meat, leave in the refrigerator. have a strong taste.
MARINADES
1. Oil, thyme and bay leaf powder,
- aromatic
Large herbs.
animal pieces - Grilled meats.
2. Oil, peeled lemon slices, bay leaf and thyme powder. - Grilled fish.
3. Salt, olive oil and lemon juice or vinegar. -Raw fish sheets
Snapshot:
Fish: Salt, sugar, gin and aromatic herbs. (Dill) (24 hours) -Raw fish loins.
Vegetables: Put in salt (24 hours). Spread the vegetable on a plate and - Vegetables.
add oil, vinegar, garlic, peppercorns, small onions.
BROTH Water or milk, vinegar or lemon juice, white or red wine, leek, for
SHORT onion, carrot, celery, shallot, 7erley, thyme, bay leaf, pepper fish
(Court-bouillon) grain, salt. Put everything to cook and add the fish wrapped in a cloth and whole or their loins and
flanged, keep at 95º C. It should not boil. some seafood.
- uses
WHITE Cold mix water, lemon juice, flour, oil and salt, add the -Used for cooking
vegetables and cook. Let cool and preserve in the broth itself. artichokes and thistles.
Oil, paprika, garlic, parsley, salt, white wine, vinegar or lemon juice, -For
oregano, bay leaf. With this mixture the raw materials are covered and aromatize and
MARINADS of meats and
stored in the cold room. Drain well and use.
fish.
Dry brine: Parts are rubbed with keep,
salt containing chloride and
sodium, potassium nitrate (only in beefmeatsup in a proportion of 5% of the meat preservation,
amount of common salt, is what givesflavorthe red color to the “scarlet tongue”. fish and vegetables.
and hams) and sucrose. Later it will be covered with sea salt and
BRINES Will be stored in a dry place. As many
- days as the piece weighs kilos, after the
time will be washed with cold water. Pre-processing
Liquid brine: It is a mixture of water and salt, to which is added
sugar and aromatic spices, cooked and cooled, with a density of 18º
 - It is a mixture of elements chopped very finely by the mincer or birds,
fish, empanadas, eggs
sifted, bound and seasoned with spices, herbs, and even wines. galantinas, balotinas, etc.
Meat: Poultry, beef, pork or game and bacon as base elements, Stuffed of balloons and
galantines.
eggs, cream, salt, pepper, wine and liqueurs, pine nuts, truffle, etc.
Fish: Pulp of any fish and cream. - Vegetables, eggs, fish
Farces Fill out meats, meats,
Egg yolk: Egg yolk plus any meat or fish
-
fish, vegetables, eggs.
cooked and wine.
Onion, mushroom and elements of - Stuffed with meats, etc.
accompaniment such as ham, foie, etc. -

Pâtés and terrines: Poultry liver, bacon, shallot, brandy, wine, salt and crust,
terrines, canapés and fillings.
pepper, aromatic herbs.
Muslin of beef or poultry, fish or crustaceans: Meat of these, - Stuffed bird, of
popietas, fish terrines,
egg whites, liquid cream, salt and pepper. Mousse, quenefas etc.
Vegetables and legumes:

- For pates in

- Hams of

TOPIC 2 GREAT BASIC

AND DERIVATIVE
SAUCES.

1- CHARACTERISTICS A
CLASSIFICATION

2- GREAT BASIC SAUC

AND THEIR DERIVATIV

to. BASIC SAUCES BASED

ON FUNDS
Yo. SPANISH AND
DERIVATIVES

ii. VELOUTES AND

DERIVATIVES

iii. BECHAMEL AND

DERIVATIVES

iv. TOMATO AND

DERIVATIVES
b. BASIC EMULSIFIED
SAUCES
Yo. MAHOONNAISE AN
DERIVATIVES

ii. BEARNESA AND

DERIVATIVES
iii. DUTCH AND DERIVATIVES

iv. VINAIGRETTE AND

DERIVATIVES

3- SPANISH SAUCES WITH THEIR

OWN NAME
to. ROMESCO
b. VIZCAINA
c. GREEN
d. AIOLI
and. BILBAÍNA
F. PIL PIL
g. PEPITORIA

4- SOME SPECIAL SAUCES

to. CUMBERLAND
b. AMERICAN
c. BOUND JUICE

1- CHARACTERISTICS AND
CLASSIFICATION

The word sauce comes from the Latin

“salsus” which means salty.

Salsas are currently evolving a lot, tending to

make them lighter,
finer and with better digestion.

Sauces are the basis of good cuisine.

2- GREAT BASIC SAUCES AND

THEIR DERIVATIVES

Basic sauces are those that serve as a base for

the preparation of many others.
both derived and compound sauces.

We can divide them into two groups:

- Basic sauces based on funds

- Basic emulsified sauces
b. BASIC SAUCES BASED ON FUNDS
For its preparation to be perfect and its quality to be optimal, it is necessary to start from a good
background and good quality of the genres.

They are the sauces with which the greatest number of compound sauces can be made and
derivatives.

Yo. SPANISH AND DERIVATIVES

Dark-colored, shiny, transparent sauce, composed of a dark roux and background
reduced dark. It is also known as demi-glase.
It is applied on its own for braising and sautéing and in a multitude of derived sauces.

DERIVATIVES:

-PERIGUEUX: port and truffle (meats, poultry and game)

-PERIGOURDINE: perigeux and foie (fried, eggs, meats and pates)
-BORDALESA: red wine, shallot, butter and marrow (red meat)
-PORT OR MADEIRA: port or madeira (meats)
-CHARCUTERA: onion, pickles, white wine and butter (grilled pork)
-ROBERT: charcuterie without pickles
-DIABLA: shallots, white wine, butter and cayenne (for grills)

ii. VELOUTES AND DERIVATIVES

The term veloute means velvety.
It is made with a base, seasoned with salt and pepper and a white roux; and depending on the
background it is bird,
meat, fish, etc. the name will be given to the veloute.
It should be a smooth and shiny sauce, more or less thick depending on its subsequent use. (the
amount of flour varies between 60 and 100 gr per liter).
It is applied alone or to make derived sauces.

DERIVATIVES.

-SUPREMA: cream and butter

-AURORA: tomato puree and butter
-BERCY: fish veloute, white wine, butter shallots and lemon juice
-WHITE WINE: half veloute and half Dutch
-CHAUD-FROID: gelatin

iii. BECHAMEL AND DERIVATIVES

It is made with milk, white roux, salt, pepper and nutmeg.
It is white in color and its thickness varies depending on its subsequent application.
It is applied by itself or to make sauces derived from it.

DERIVATIVES:
- CREAM: cream and lemon juice
-MORNAY: grated cheese and yolks
-CARDINAL: fumet, crab butter, cayenne, truffle essence and cream
-SOUBISE: onion

iv. TOMATO AND DERIVATIVES

In the kitchen there is a great variety of preparations of tomato sauce,
The so-called Española will be explained below.
Its ingredients are: onion, tomato, garlic, paprika, flour, oil, bay leaf, salt, pepper
and sugar.
It must be red, and paprika is used to enhance the color, if it is not necessary, do not use
it.
he puts it.
It is applied as is or to make derived sauces.
French tomato sauce differs from Spanish in the addition of leek,
carrot and bacon, and a bouquet-garni is added

DERIVATIVES:

- ITALIANA: mushrooms, onion, ham, wine and Spanish sauce

-PROVENCAL: parsley, garlic and bay leaf

c. BASIC EMULSIFIED SAUCES

They are sauces that bind through the emulsion of fats, oils, butters, or
yolk.

These sauces are somewhat complicated to make, as they are easily cut.

The creation of warm emulsified sauces is done because of the properties

physical-chemical characteristics of the eggs, these are:

-The properties of proteins to increase volume due to an intense shake

and the incorporation of air.
-The properties of proteins to coagulate due to heat and acids (juice
of lemon).
-The property of lecithin (fat contained in the yolks) to stabilize the emulsion
water-fat.

Egg-based emulsified sauces have a high risk of contamination

microbial, so great care must be taken in its execution, use
perfectly clean materials, use very fresh eggs, never make them in
silver or copper containers, due to oxidation, make the sauce just right and never mix
them
nor use them from one day to the next.

Nowadays, eggs that come in tetra brix are usually used, which are treated
and risks of microbial contamination are avoided.
Yo. MAHOONNAISE AND
DERIVATIVES
Spaniards and French dispute its origin.
It is yellowish in color, achieved by the
emulsion of oil and egg(yolk),
It is used by itself for many preparations and
also to make derived sauces.
Nowadays, to avoid salmonella problems,
purchased liquid eggs are usually used.
which avoid the risk, or make the so-called
lactose, which is to replace the egg with
milk.

DERIVATIVES:

-CHANTILLY: whipped cream

-TARTAR: onion, pickle, hard-boiled egg,
capers, parsley
-REMOLADA: pickle, capers, anchovies,
parsley, chervil
-ROSA: ketchup, orange juice, cognac,
cream, tabasco, pepper
-ANDALUZA: tomato puree and diced red
peppers
-VICENT: chlorophyll extract
-GLUED MAHOONNAISE: gelatin

ii. BEARNESA AND

DERIVATIVES
It is a sauce emulsified with egg yolks and
clarified butter.
In addition to the butter and the yolks, it is
made up of a vinegar reduction.
chopped tarragon and tarragon, finely
chopped shallots, lemon juice and salt.
Its color should be greenish yellow with a
tarragon flavor.
It is a sauce that can be cut easily, and the
reasons can be a
high or insufficient temperature when
making it, or an inadequate thickness either
due to
a lot or a little. To fix them there are several
ways such as adding
warm or cold water as required, etc. and if it
does not work, you should start the
preparation from the beginning and once the
sauce is mixed, start adding the sauce
that we have cut.
It is used alone, especially to accompany
grilled meat and fish dishes and
also for the preparation of derived sauces.

DERIVATIVES:

-CHORON: tomato puree

-FOYOT O VALOIS: meat glace
-TYROLIENNE: made with oil and
concentrated tomato

iii. DUTCH AND DERIVATIVES

It is a sauce emulsified in tempered egg

yolks, clarified butter,
lemon juice and salt.
Strong yellow in color and with a pleasant buttery flavor.
Its preparation is similar to Béarnaise, and if it is cut, the procedure is the same.
It is used to accompany fish dishes, vegetables, eggs, etc. and to make sauce.
derived from it.

DERIVATIVES:

-MUSELIN: semi-whipped cream

-MALTESA: blood orange juice and peel

iv. VINAIGRETTE AND DERIVATIVES

Cold sauce, with an unstable emulsion so it must be whipped at the time of preparation.
be served, and made with 3 parts oil, 1 part vinegar and salt.
It is used to dress all types of salads and can be made with all types of oils and
of vinegars, (olive, sunflower, wine, cider,...)
It is called French vinaigrette if mustard is added.

DERIVATIVES:

RAVIGOTE: parsley, capers, chervil, tarragon, onion

3- SPANISH SAUCES WITH THEIR OWN NAME

to. ROMESCO
It is mainly used for fish. Typical of Catalonia and has numerous
variations. It is basically made up of:
Onion; tomato, garlic, dried peppers, bread, almonds, oil, vinegar, salt, pepper.
Mash, pass and add the oil and vinegar, season.

b. VIZCAINA
Originally from the Basque country, it is used for gelatinous products such as cod,
knuckles, pig's hands,...basically it is made up of:
Onion, dried pepper, fried bread, garlic, bay leaf, oil, and knuckle bone.

c. GREEN
There are numerous recipes, the most basic is:
Oil, garlic, parsley, fish stock and white wine, and a little flour to bind it.

d. AIOLI
Garlic, salt and olive oil

and. BILBAÍNA

Oil, garlic and chillies

F. PIL PIL

Oil, garlic, chillies, gelatinous fish and

rotating movements

g. PEPITORIA

Oil, bay leaf, garlic, onion, white wine,

white and mashed background

4- SOME SPECIAL SAUCES

These sauces do not have derived

sauces, and among others we have:

to. CUMBERLAND
There is doubt of an English or German
origin, cold sauce that is used for game
dishes and
the pates, and is composed of:
Currant jelly, port wine, shallots, film
and orange and lemon juice, ginger,
cayenne and mustard.

b. AMERICAN
Of French origin, it is used for fish and
seafood, and is basically composed of:
Onion, leek, carrot, tomato, bouquet,
pepper, white wine and crustaceans.
You will
You can add a little fumet, sauté
everything, flambé it with a little brandy,
Let it cook, mash and pass.
c. BOUND JUICE
BAKERY

It is used to accompany roasted or sautéed meats, it comes from deglazing the plates of
roast with a little wine, let it reduce a little and mix it with cornstarch diluted in water
cold. (be careful with the cornstarch, it can thicken a lot if you use it too much)

THEME 3

WORKER OR PASTRY PRODUCTION AREA AND

INTRODUCTION

1‐ WORKEROFCAKE SHOPANDOFBAKERY
 INSTALLATIONS AND MACHINERY THAT
2- COMPOSE

3- FUNCTIONS

4- WORK ORDER IN A WORKSHOP

5- LOCATION OF THE WORKER WITH RESPECT TO THE ESTABLISHMENT OF

CONSUMPTION

6- NEW TENDENCIES

INTRODUCTION:

WHAT IS A PASTRY?

A pastry shop is the establishment where cakes and pastries are made and sold, today
Nowadays it is something else, since there are also many establishments that manufacture and sell
bread, delicatessen products, drinks, etc.

- TYPES OF ESTABLISHMENTS

• Traditional pastry
It is the one that has a workshop and a sales establishment, generally it is of a
craftsman. You can also produce the products and distribute them to other points of sale.
even if they are not your property.

• Industrial pastry

It is a factory-made pastry shop, with a large sales sector, with machinery and
special utensils and marketing their packaged and labeled products.

• Pastry distributor

It may or may not have a workshop, and as its name indicates, it is dedicated to distributing the
products.
of pastry.

WHAT IS A BAKERY?

A bakery is an establishment where bread is made or sold.

Until not long ago there were three distinguished types, the large bakeries
industrial, small bakeries with their own workshop, and bakeries or points of
sale without workshop.

The baker's job is hard and slave, this is due among other things to the schedule that is
night, and to the conditions of heat, humidity, dusty environment and lighting
artificial that the workshops have.

The risks of an occupational accident in this profession are mainly due to

of the machinery used, burns with the ovens, cuts with the
bread slicers, there are also risks of overexertion and blows due to the
transport of bags and boxes.

Nowadays, the machinery is quite sophisticated and safe, the schedules

thanks to new technology such as the control system of the
fermentation are more suitable, and the quality of life is much better, which is why the
The job of a baker today is much more bearable than in times past.

1- PASTRY AND BAKERY WORKSHOP

It is the physical space in which our own pastry and bakery products are made.
and its derivatives.

The workshop can be found under other names such as bread ovens, bakeries, boutique
of bread, etc.

The workshop depending on whether it is a pastry shop, a bakery, a hotel or a restaurant

They usually have differences, which are mainly in their size and in the
machinery that is used.

- GENERAL LINES TO SET UP A WORKSHOP

To set up a workshop, the first thing is to comply with current safety and security regulations.
hygiene at work, which among many other things forces us to have doors
--laminator
-crushers
-fermenter
-pasteurizer
mobile
freezers
mixersandandfixed
refiners

emergency, fire extinguishers, pedal or photoelectric sinks, smoke extractors,

services, good lighting, anti-parasitic fabrics on the windows, etc.

The shape of the workshop should be as rectangular as possible, avoiding difficult areas.
access and corners, which over time we will only use to store things that are not
use and dirt.

The floor will be non-slip, with grates or drains for water, the walls of
White balconies to facilitate cleaning, high ceilings to avoid accumulations
of smoke and vapors, it must have good ventilation and sufficient light and, if possible,
natural, it must be on the same floor as the dining room or store to avoid possible
expenses such as the assembly of forklifts and elevators, delays in service, etc.

When setting up a workshop, you must avoid setting up in basements and

plants that are not the same at the point of sale.

2- FACILITIES THAT MAKE UP A PASTRY WORKSHOP

AND ONE FROM BAKERY

- FACILITIES OF A PASTRY SHOP

-ovens
-shelves -ice creamers and sorbet makers

-refrigerator cabinets

All this is ideal, but depending on the type of establishment, the size of the
itself and the products it produces, may have more or less machinery.

- FACILITIES OF A BAKERY
-deposits
-kneader
-drawers
-kneaders
-mass
-flattener
--fermenters
Tape:
Electric:
-cold
-ingredient
-fermenter
-ripener
-injector
final chambers
fermenter
Industrial,
divider
Frequently
for
and
foradder
different
gasforeliminator
used
continuous
flours
in pastry
andshops
largeand
productions
not in bakeries.

Nowadays, bakeries, no matter how small they are, are highly mechanized, and the
The human hand intervenes little in the making of bread.

• Artisanal bakery

-ovens
-tables
-boleadora
-divider or dispenser
-chocolate temperer -fryer

• Industrial bakery

-oven

-bread detacher
-cooler and packaging
-tray conveyor
-tables

3- FUNCTIONS OF THE PASTRY AND PASTRY FACILITIES

THE BAKERIES

The functions of the machinery are more or less similar whether they are in a workshop
pastry and bakery.

• OVENS

Its function is to cook or dry raw materials or pastry and bakery products.
There are:

Rotaris: For large productions of bread or pastries (Diesel).

Multiple chambers: Widely used in large production bakeries (Diesel)

Firewood: They exist in towns or in bakeries that offer their customers as

Attractive wood-fired bread.
Conventional: Powered by electrical energy, it has 3 functions; Steam;
Dry heat and Steam heat.
 KNEADERS
•

Its function is to mix or knead, the kneading becomes more homogeneous and shorter, there are
various models and sizes

• BATTERIES

Its function is cleaning tools and materials, cooling products, etc. Provided with
hot and cold water.

• TABLES

It has very diverse functions, from stretching to working sugar. Earlier than normal in a
workshop was to have tables that were half wood and half marble, wood for stretching and marble
to knead. Health forces me to change these tables for stainless steel tables,
except those used to work yeast doughs. There is a wide variety of models,
with drawers, with refrigerators, refrigerated, tempered etc...

• COLD ROOMS

Its function is the conservation of raw materials and products, as well as intervening in
different stages of production of some products.
There are them for conservation, freezing and mixed.
There is a freezing system apart from the conventional ones, which is the ultra chain.
rapid freezing by liquid nitrogen.

• MIXERS

The function is to beat, mix or knead, this depends on the utensil that is attached to the shaft.
motor.There is a wide range, both in size and power.

• LAMINATOR

Its function is to stretch and laminate pasta, dough, puff pastry, etc. There is great variety.

• ICE CREAM MACHINE

Its function is to manufacture ice cream in its different varieties, there is a great
variety of models, inside it has a cold-producing mechanism.

• PASTEURIZER

Its function is to set creams, as well as its subsequent conservation, it is the

ideal complement to the ice cream maker as it raises the creams to 90 degrees and then lowers them
4
degrees, perfect for freezing it.
 FERMENTER OR FERMENTATION CABINET
•

Its function is the development of yeast doughs as a prior step to cooking them. Is
usually stainless steel. In its lower interior part it has a compartment
where the water is deposited with a resistance that heats it and produces steam to
help fermentation.

• REFINER CRUSHER

Its function is to crush and refine almonds, hazelnuts and other nuts and
abstaining from products such as marzipan, pralines, refined dough, etc.
There are not many variants on the market and they are quite similar to each other.

• MASS DIVIDERS

As its name indicates, it divides the masses in a precise way, with a weight
determined, it is essential in any workshop, no matter how small its production is.
of bread or pastries.

• DOSING INJECTOR

The function is to fill pieces of pastry or pastries, it is of great performance because

It is faster than the sleeve and nozzle.

• CAN HOLDER OR MOBILE SIDE HOLDER

Its function is to support the oven cans when they are out or have just been baked.
get out of it, there are fixed and mobile ones.

• CHOCOLATE TEMPERATOR

Its function is to provide heat to melt and maintain the coating at an appropriate temperature.
for continued use.

• FRYER

Its function is to fry products in plenty of oil.

• TANKS FOR DIFFERENT FLOURS

They house inside the different flours that are used in making bread.
For exclusive use in industrial bakeries, where large
quantities of flour that, through a hopper, pass directly to the
kneaders.

• INGREDIENT ADDITIONER
Its function is to add and mix ingredients to the dough that cannot or should not be mixed.
in an initial kneading.

• MATURATOR

Its function is to rest as a block and homogenize the masses.

• FLATTENER OR GAS ELIMINATOR

Its function is to eliminate part of the gases from the first fermentation of the
masses.

• BREAD REMOVAL; COOLER AND

PACKAGER; TRAY CONVEYOR

Their function is what their name indicates and are for exclusive use in bakeries.
industrial.

4- WORK ORDER IN A WORKSHOP

It is not easy to set general rules in the work order.

As a general rule, you have to have the masses prepared from one day to the next.
need rest such as puff pastries, shortcrust pastries and croissants.
You should start by checking that all the machinery is working.
perfectly, prepare the mise en plase, kneading the pastries as they need
resting and fermentation, making creams and fillings, and finishing the products.

5- LOCATION OF A WORKER WITH RESPECT TO THE

CONSUMPTION ESTABLISHMENT (STORE, DINING ROOM)
THEME

It must be at the level of the premises or consumer department, that is, neither in basements
nor in
elevated plants, the reasons are several:
Hygiene, safety, ventilation, luminosity and economic reasons.

6- NEW TRENDS
Before, the cakes were made of butter cream and have been replaced by others based on
fruits, creams or other light creams. The breads were compact crumbs and have become
Light and with a much fluffier crumb.
Today a bakery is something more, because in many of them, in addition to manufacturing and
selling
Bread is also sold and pastry products (pastries) are manufactured.
The large bakeries currently called factories still exist, the small ones
bakery with workshop have almost disappeared. Points of sale are disappearing,
Well, nowadays bread is sold in any food place (supermarkets,
large surfaces etc.) with or without own production.
The bread industry has introduced frozen pre-baked breads that allow us to have
Fresh bread at any time. They have created a great range of flour that
used alone or conveniently mixed with improver, emulsifiers or
Bread accessories contribute to the design and preparation of a wide range of breads.

IDENTIFICATION AND CHARACTERISTICS OF FLOUR AND SUGAR

THE FLOUR

1- IDENTIFICATION AND CHARACTERISTICS

2- CLASSIFICATION AND FORMS OF MARKETING

3- ORGANOLEPTIC QUALITIES

4- APPLICATIONS IN PASTRY PRODUCTS AND

PASTRYERS
Water
Wat
12
Gluten14.55%
9.92%
18'07%

5- NUTRITIONAL CHARACTERISTICS

THE SUGAR

1- IDENTIFICATION AND CHARACTERISTICS

2- CLASSIFICATION AND FORMS OF MARKETING

3- ORGANOLEPTIC QUALITIES

4- APPLICATIONS IN PASTRY PRODUCTS AND

PASTRYERS

5- NUTRITIONAL CHARACTERISTICS

HONEY

THE FLOUR

1- IDENTIFICATION AND CHARACTERISTICS

Flour composition:

Durum Wheat
Starch 66.07%

Soft Wheat
Starch 73.04%
Flour is defined as the ground product obtained by grinding and
sifting of the soft wheat grain, or the mixture of this with durum
wheat with a
ratio of 4 to 1.

Flours are the basic materials for making breads, biscuits, cookies,
etc..
lazy
-

It is also obtained from other cereals and legumes such as: corn, rice, chestnuts,
chickpeas,..
Without another qualifier, it is understood that it is made from wheat; if it is made from another
product, it must be
specify.
The quality of the flour is first appreciated by the touch, the Rounds ,
granular and dry, and the Flat ones , which are stickier and leave a dust between the
fingers (the flower).
Two types of flour are professionally defined:

(it tightens and unravels). They are drier and have a higher gluten content, so
that admit more water. More elastic doughs are obtained, and appropriate for bread and
puff pastries
:
(it tightens and keeps its shape). They are moister and have less gluten.

There are also medium strength flours, half by half.

The products from the grinding of wheat are called semolina or semolina.

The products from the grinding of tubers, rhizomes and legumes are called starches or starches.
When talking about starches or starches, it is necessary to specify which product it comes from.

Tapioca is a starch that is extracted from the cassava root.

2- CLASSIFICATION AND FORMS OF MARKETING

FROM A COMMERCIAL POINT OF VIEW THEY ARE CLASSIFIED:

- H. ENRICHED

They are those to which substances are added to increase their nutritional value. (Ex: milk in
powder, sugars,...)

- H. CONDITIONED

They are those to which authorized chemical products are added to improve their
characteristics

- H. MIXED

It is the result of mixing different flours. It must be indicated what they are.

- H. INTEGRAL

It is the result of grinding whole wheat, without separating any part of it.
 H. STRONG
-

It is flour from special wheats with a minimum of 11% protein

- H. MALTEES

Flours obtained from previously roasted cereals.

- H. DEEXTRINS

They are flours that contain dextrin

- SEMOLAS

They are the products from the grinding of cereals, clean and free of remains and
of germ. Can be of:
-coarse semolina
-fine semolina
-semolina

THE MOST COMMON DEFECTS IN ITS MARKETING

ARE:

- Excess humidity
- Bitter taste from the seed mixture
- Sweet flavor from sprouted wheat
- Grinding defects
- Lack of ripening (requires 15 to 20 days after milling)
- Presence of impurities or dirt.

THE MOST FREQUENT ALTERATIONS DUE TO ITS

STORED ARE:
- Rancidity
- Bacterial growths such as salmonella
- Mold due to mold development
- Insect presence
Yo. flour mites
ii. flour moths
iii. miller beetle
iv. Woodworms
v. Grain weevil (its secretion produces substances
carcinogenic)

THE MOST FREQUENT FRAUDS IN ITS

MARKETING
ARE:

- Sale of defective, altered or contaminated products

- Use of low quality wheat
- Use of prohibited additives to bleach low quality flours
- Any information on the labeling that is false

IN LABELING WE MUST KNOW AT

MINIMUM:
- Product denomination
- If it is not wheat, the cereal it is will be indicated.
- If they are enriched, it will be indicated with what
- Maintenance and conservation instructions will be indicated.
(dry and isolated from the ground)
-
Date of Expiry. (approximate time 1 year)

3- ORGANOLEPTIC QUALITIES
The smell of the flour should be pleasant and neutral
The taste should not be sour or bitter.
Candeal wheat flour will be white if it is soft wheat and yellowish
if it is hard wheat.
Corn flour is golden yellow.
Wheat flour for making bread must be soft to the touch, of the
same color and
natural flavor, without foreign flavors of rancidity, bitterness,
sweetness, mold, etc. No bodies
strangers, neither live nor dead insects, etc...

4- APPLICATIONS IN PASTRY PRODUCTS AND

PASTRYERS

Applications:
- In creams
- In pastry doughs
- In puff pastry
- In biscuits
- In all varieties of bread
8- carbohydrates
12-16
0,5
– –121,5 62 – 72%

In cakes, muffins, plun-cake, etc.

-

5- NUTRITIONAL CHARACTERISTICS

Wheat flour has about 350 calories per 100 grams.

Calcium, minerals and vitamins are not relevant, but phosphorus and
potassium.

Starches have more calories than semolina, but semolina has more vitamins
and minerals

More or less the flour is made up of:

- humidity
- proteins
- fats 1,3 – 1,5 %
- you go out

THE SUGAR

1- IDENTIFICATION AND CHARACTERISTICS

Sugar is the sweet tasting substance that forms naturally in plants, in
its leaves, in its roots and in its stems.

The two main sources of sugar are sugar canes and sugar beets;
although it is also obtained from maple, date palms, grapes, etc...

Sugar is part of soluble carbohydrates or carbohydrates.

SUGAR IN SINGULAR legally is the product resulting from sugar cane or

from sugar beet and its scientific name is SUCCEROSE. To the investment of the
Sucrose is called invert sugar.

SUGAR IN PLURAL, SUGARS , includes not only sucrose, but also

to glucose (dextrin obtained from corn), to fructose (obtained from fruits), to
galactose (obtained from lactose), and mannose ( obtained from orange peel)
2- CLASSIFICATION AND FORMS OF MARKETING

CLASSESOFSUGARANDTHEPRODUCTSDERIVATIVES

Raw sugars:
- White sugar: from the first extraction and completely soluble in white water
yellowish
- Pile sugar : from the first extraction and completely soluble in water, white in color and
form are irregular clods

- Granulated sugar: obtained by crushing sugar cubes

Very pure

Refined sugars:
 Refined sugar: is the sugar obtained from the refining of
- raw sugar, its color is white and shiny and soluble in water

- Cortadillo sugar: granulated sugar in the form of lumps and are

packaged

- Candy sugar: sugar in large transparent crystals of difficult

dissolution

Molasses:

- molasses: it is the product obtained by evaporation of the juice

purified from the cane before concentrating it to the point of crystallization.

- Cane molasses: it is the product that remains as waste in the

manufacture of cane sugar or its refining, dark brown in color.

- Beet molasses : the same as cane molasses, but with a different taste and smell
disgusting.

Sugar derivatives:
- Icing sugar : it is powdered sugar with 0.5% rice or corn starch.

- Special jam sugar : powdered sugar with natural pectins and

citric acid that facilitates the coagulation of jams.

- Caramelized sugar : it is the sugar obtained by the action of heat

about natural sugar.

Other sugars:
- Invert sugar: it is a dense and viscous liquid, composed of sucrose, water and salts.

- Liquid glucose: product obtained by the saccharification of an edible starch.

- Starch syrup : product obtained by administering water to a

edible starch, presented in yellowish and sticky pieces and
completely soluble in water
Bad
- color, taste or

Anhydrous glucose: it is the refined starch syrup

-

THE MOST COMMON DEFECTS AND ALTERATIONS IN YOUR

COMMERCIALIZATION

- Presence of insects or parasites.

- Moldiness.
- Excessive humidity.
- Impurities insoluble in water
- Heavy metal waste

THE MOST FREQUENT FRAUDS

- Sell defective, altered or contaminated products
- Addition of foreign substances
- Addition of artificial sweeteners
- Any information on the labeling that is false
- Addition of starches and starches in icing sugar

3- ORGANOLEPTIC QUALITIES

The organoleptic qualities of sugar depend largely on its production.

So we can have:

- Brown sugar : Yellowish or brown in color, sticky to the touch

- White sugar : White or slightly yellowish in color
- Refined sugar : White and bright color
- Candy sugar : its crystals are transparent

4- APPLICATIONS IN PASTRY PRODUCTS AND

PASTRYERS

Applications:

- It has the role of preservative in jellies, jams and marmalades.

- In the preparation of cakes, ice creams, creams, pastas, nougats,
creams, etc...
- It is used to decorate: roscones, cupcakes, donuts, etc...
5- NUTRITIONAL CHARACTERISTICS
The sugar :
Sugar plays a very important role in food.
It is assimilated very quickly by the body, and very important for
tissues, in
especially for the muscles and brain.

More or less every 100 grams of sugar is composed of:

- 385 to 400 calories

- 99.5 g of carbohydrates

Honey
Honey is a natural sugary product produced by bees, from the
nectar of
flowers.

They are made up of different sugars, in which glucose and

fructose predominate.

Honey must have the following characteristics:

- Water, no more than 23% of the weight

- Sucrose no more than 3%

CLASSIFICATION AND THE METHOD OF

OBTAINING IT
- Honey in honeycombs : presented in natural honeycombs
- Virgin honey : obtained from decanting the honeycombs
- without breaking them
- Raw honey : obtained from the honeycombs by mechanical
- means
- Raw pressed honey : obtained by cold pressing
- Centrifuged raw honey : obtained by centrifuging the
- honeycombs
- Gummy honey : obtained by hot pressing
Creamy honey : provoked and controlled crystallization
- process
My overheated: honey subjected to temperatures higher than
70ºC
Whip
ped
honey
: it is
obtain
ed by
beatin
g the
honey
combs
Meloj
a:
produc
t
obtain
ed
from
aqueo
us
liquids
from
the

washin
g the
combs
 Aromatic honeys : honeys with specific aromas
-

ACCORDING TO THE ORIGIN OF THE HONEY IT CAN BE CLASSIFIED

INTO:

- Flower honey : obtained from the nectars of flowers, there are unifloral and
multifloral
- Honeydew honey : it is honey obtained from the secretions of the
living parts of flowers

ACCORDING TO ITS DESTINATION WE CLASSIFY IT INTO:

- Honey for direct consumption

- Honey for use in industries

FRAUDS OR ALTERATIONS IN HONEY:

- Presence of invert sugar
- Adding caramel to honey
- Adding water
- Addition of coloring and flavoring
- Feed bees artificially

THE MOST COMMON DEFECTS IN ITS MARKETING

- BADLY CUT HONEY : honey collected ahead of time, with too much
water and prone to fermentation.
- DIRTY HONEY : remains of insects, honeycombs, dirt,...
- FROSTY : air bubbles between the honey

THE GUIDANCE TIME FOR ITS CONSUMPTION IS APPROXIMATELY 1 YEAR.

The organoleptic qualities of honey depend on the plants of origin.

We highlight:

- Eucalyptus : It is scarce, aromatic and dark brown in color.

- Orange blossom: white or light yellow, with a creamy and perfumed consistency
- Rosemary : very white or golden, with a light consistency and delicate aroma
- Thyme : golden yellow, dark, aromatic and with a very pronounced flavor
- Fir : green, sometimes almost black, not very aromatic
- Heather : blonde or golden and quite thick

In general we can say that legume honeys are relatively neutral,

while those from conifers communicate their aroma to honey
or yolk
English
Chantilly

It is used in spiced breads, some biscuits, cakes, French toast, nougat, etc.

The caloric value of honey is 300 calories per 100 grams.

Depending on the season or the floral origin, honey has more or less water and sugars,
acids or mineral salts.
It has almost no vitamins

More or less the composition of honey is:

15 – 20% humidity
75 – 80% sugars
0.2 - 0.5% salts
0.4 - 0.5% protein
0.1 - 0.2% fat

• TOPIC 5 CREAMS, FILLINGS AND SYRUPS, SYRUPS

A/ CREAMS AND FILLINGS

- INTRODUCTION ON CREAMS AND FILLERS

- CLASSIFICATION

 MILK BASED

or Pastry maker

 FAT BASED

or butter
or Truffle

 BASED ON
CITRUS,
FRUITS OR
PULP

or lemon
o Blackberries,
currants,
blueberries

 BASED ON
DRIED
FRUITS
AND/OR OIL
SEEDS

or almond

B/ SYRUPS
AND
SYRUPS

- INTRODUC
TION

- SUGAR
POINTS,
CONTAINER
S FOR

ELABORATI
ON

- TYPES OF
SYRUPS
AND
SYRUPS

• invert sugar
• Glucose syrup
• or liquid
glucose
• fondant sugar
Mola
sses

A/
CREAM
S AND
FILLING
S

INTRODUCT
-
ION ON
CREAMS
AND
FILLERS

Creams and
fillings are
fundamentally
considered
pastry products
and
pastry, because
its compositions
are based on
flours, starches,
sugars,
edible fats and
others.

They are an
essential base
of stationery and
their preparation
requires care
both for
technical and
hygienic issues.

All your
ingredients must
be weighed
accurately.

Egg-based
creams are an
ideal medium for
the development
of
microorganisms,
and cause food
infections; To
avoid these
risks, we must
Take these
factors into
account:

- Clean clothes
and body
scrupulous, do
not try
anything with
your fingers.
 Tidy, washed and disinfected workplace
-

- The material preferably stainless steel

- Check the condition of the copper material, the creams once cooked do not
They must be kept in copper.

- After preparation, cool immediately, keep covered

with plastic wrap and refrigerated.

- Prepare the precise amount for the day.

- Do not mix creams from different days.

- All egg creams must be kept in a chamber at about 3ºC

- CLASSIFICATION

 MILK BASED

or Pastry maker

Formula: milk; eggs; sugar; flours;

The basic ingredients never change, but the quantities may vary depending on your
utilization.

It is a cream that easily develops microorganisms, so we will follow the rules.

Strictly hygienic.

Elaboration:

Boil the milk and prepare a porridge with the rest of the ingredients; When the milk
Bring to a boil, add it to the porridge and mix, strain and put everything together with the
fire to thicken it. It must necessarily boil, and once finished it must be
Cool it as quickly as possible.
To avoid a crust on the surface, put a little butter
Derived creams:

- Chocolate: addition of
- cocoa powder or
- chocolate coating
- Coffee: addition of
soluble coffee or coffee
concentrate
Liqueur: scented with
some liquor
Muslin: 1 liter of whipped
cream with 300g of
butter

Applications:

- Filling for cakes, tarts, puff

pastries, biscuits and
stretched doughs

or English

Formulas:

Milk 1 liter - egg yolks 8 to

10 - sugar 200 to 250 gr -
aromas

Elaboration:
Perfume the milk and heat,
mix sugar and yolks, curdle,
strain and cool.
quickly.
Semi-liquid cream, which
should be left to the point of
a spatula and should not
boil in its
elaboration, because it
would be cut.
Derived creams:

It can be flavored with:

coffee, caramel, chocolate,
tea, orange and lemon
juices,
liquors,...

Applications:

Desserts such as custard,

for ice cream, sauce for
desserts,...
o Others (Saint-Honore Cream)

Formulas:

Pastry cream ½ l, gelatin 20 gr, meringue 250 gr

Elaboration:

It is made the same as pastry cream, just before

boiling the gelatin is added.
soaked and once removed from the heat, let it
cool a little and add the
meringue carefully so that it does not go down.

Applications:

For pastry fillings and for the classic Saint-honore

It is also called hollow cream or soufflé cream.

 FAT BASED
or butter
Formulas:

Strong thread and 50% butter, optional yolks or

whites

Elaboration:

Make the strand, add it little by little and carefully

to the yolks, cool in
movement and incorporate the pomaded butter.
This cream is cut by excess cold or heat, it is
easily smoothed, colored
yellowish and sweet in taste

Derived creams:

- put butter cream on the Italian meringue

- add buttercream to the crème anglaise

Applications:

Filling and decorations for cakes and pies, can be

colored and flavored
Precautions:
- the butter must be creamy, not melted
- add the syrup carefully to the eggs so that they do not curdle
- the butter is incorporated when everything is cold

or Chantilly

Formulas:

It's whipped cream. (emulsion of fat in water)

Elaboration:

Whip the cream cold with about 125-150 g of sugar and optional vanilla
Use stainless steel rod and bowl
It is a soft cream, with a sweet flavor and yellowish-white color.
It should not stick to the palate when we consume it.
Nowadays there are MIX that are sugary, with stabilizers and additives, which
have
the advantages of not moistening the cakes so as not to lose the whey and
have a greater
consistency

Applications:

Fillings and decorations

or yolk

Formulas:

Yolks or eggs, sugar or syrup, drops of lemon juice and optional starch

Elaboration:

Its preparation is simple, you just have to pasteurize the ingredients in the
electric saucepan.
and leave it for more or less time depending on how we are going to use it.
It is a soft, yellow cream.

Derived creams:

- Fine yolk:

Yolks and syrup.

Make the syrup, add it to the eggs and set over moderate heat until it thickens.
slightly, cool.

- Pastry yolk:

Yolk, egg and syrup and a little starch.

Set on fire and cool
Applications:

Fillings, cake and

pastry toppings,
nasturtiums. It can be
burned with a torch or
burner

or Truffle

Formulas:

Topping, cream,
sugar

Elaboration:

Heat 1/3 of the

cream, and dilute the
chocolate, once
tempered, combine
with the
remaining cream that
we will have whipped
with the sugar.

Applications:

Fillings, toppings for

cakes and pastries

 BASED ON
CITRUS,
FRUITS OR
PULP

or lemon

Formulas:

Juice 1 liter and zest

of 1 or 2 lemons, 300
g of sugar, 6 eggs,
60 g of
butter
Elaboration:

Heat the juice,

combine the eggs
with the sugar and
zest, combine
everything and
curdle.
heat, cool quickly
and put the butter in
the mixer to whip it
Its flavor is
bittersweet, medium
consistency and
greenish yellow in
color.

Applications:

Filling for cakes and

pastries, to flavor
creams, for soufflé
o Blackberries, currants, blueberries

Formulas:

Fruit pulp and sugar, bound with starch

Elaboration:

Reduce the pulp over the heat, pass through the

food mill, add the sugar (it can be sugar
inverted), cook, bind with starch diluted in a little
water

Applications:

Filling for cakes and pastries, as a base for making

semifreddos, mousses and babarois.

 BASED ON DRIED FRUITS

AND/OR
OILY

o Almond cream

Formula:

1 k butter + 1 k sugar + 1 k almond powder + 20

eggs + 0.1 k flour

Elaboration:

It is made cold, with creamy butter, adding sugar,

almonds,
flour and add the eggs one by one. Perfume or not
with a little vanilla.

You can add a little pastry cream to the mixture,

and we will add less
eggs and less butter and we will lower the price.
1k
1
density
Application
1st - LOOSE SYRUP

B/ SYRUPS and SYRUPS

- INTRODUCTION

Syrups are solutions of a soluble substance and

a solvent (sugar and water).

According to the Spanish food code, it is a

translucent liquid with a fluidity that
allow filtration.

To measure the points of sugar we will use the

syrup weigher (beaume) as long as we do not
exceed 40º beaume, otherwise we will use a
thermometer in ºC

- SUGAR POINTS, CONTAINERS FOR

ELABORATION

sugar wate
22-24º nasturtiums-
r
baume drunkards
2nd -MIRROR
gAdd
From
soft
32-34º
3DL
½
13caramel
candy
122
bacon,
yolks
-b128
6th
5th utter
DL
for
Dof meringues
glucose
to
adipped,
and
the
Application
density
ssugar
10º
9th
8th
4th
3rd
wat
ugar creams
and
drunk
-BLONDE
-LOOSE
-STRONGworks,
-REGULAR
-SOFT
-FINE previous
littlecakes
blowing
bitadd
ofdipped
2 ggrade,
CANDY works
water
CANDYofand
in
cream
the sugar
of tartar,
make takes
a ball. drops
on color
of lemon
untiljuice
it burns,
and 100
and to
the150
different

¾ 28-30º baume
1 of biscuits

meringues, spun egg

It is measured with the fingers, a thin and weak thread

1 4DL 36 to 38º baume

It is measured with your fingers and a more consistent thread is left

1 3DL 110 to 112ºC You meringues

115ª118ºC fondant, consistent meringues

7th -STRONG BALL

marzipan and sugar

- to work it, add 20 g of cream of tartar and 100 g of glucose

1 3DL 140 to 145ºC

- for caramel works, add 30 g of cream of tartar and 100 g of glucose

shades are suitable for flans, pudding and Paris sauce

CONTAINERSFORTHEELABORATION

The most used containers are stainless steel

saucepans and electric saucepans,
although today there are containers for making
cold syrups or syrups.

- TYPES OF SYRUPS AND SYRUPS

• invert sugar

Mixture of glucose and fructose at 50% obtained

by the splitting of sucrose.

It is used in the production of artificial honey as a

preservative, in pastries it increases the
coloring, in muffins, cakes and ice cream parlors,
delays crystallization.

• Glucose syrup or liquid glucose

Glucose is obtained from any edible starch, it is

converted into sugar
starches by means of acids and subsequently
these are eliminated.

In Europe, potato and rice starch are used, and in

America, corn starch is used.
It is used to make ice cream (prevents
crystallization), candies, creams,
marzipans, (prevents crystallization and keeps
them tender and fresh for longer)
• fondant sugar
It is a thick, whitish syrup composed of fine sugar crystals bound together.
Yeah.
It has the form of a white, flexible and sticky mass, to use it you must
melt it in a bain-marie.
We can find fondant industrially.
It is used in pastry to glaze and decorate cakes, for chocolates, etc...

• Molasses

Residue resulting after the crystallization of sugar, dense and viscous liquid that is
used as a sugar substitute, to make cane rum, to produce alcohol, and
to make special breads such as rye bread or Swedish rye bread. Molasses
It acts on the crumb, darkening it to give a characteristic touch to the bread.

TOPIC 52

- MERINGUES JAMS JAMS AND JELLIES

• YOU MERINGUES
- SWISS
- COOKED
- ITALIAN

• JAMS
- CHARACTERISTICS
- PREPARATION SCHEME AND PHASES
- APPLICATIONS

• JAMS
 CHARACTERISTICS
- PREPARATION SCHEME AND PHASES
- APPLICATIONS
-

• JELLIES
- CHARACTERISTICS
- PREPARATION SCHEME AND PHASES
- APPLICATIONS

• IDENTIFICATION OF JELLIES AND JAMS

JAMS

• FRUIT CALENDAR

• CULINARY CHEMISTRY

- SOME NOTIONS ABOUT FRUITS

• YOU MERINGUES

They are physical mixtures (foams) that are produced by mixing a gas (air) with a liquid.
(egg whites).
Its organoleptic characteristics are:
- White color
- fluffy volume
- firm consistency
- sweet taste

Depending on the way we incorporate the sugar we can differentiate three

guys:

1- SWISS
It is done cold, the egg whites are taken out and whipped, when they are almost whipped they go away.
adding the sugar, more or less ¼ of the egg whites (7 or 8) and 200 to 250 g of sugar. All
The utensils must be very clean, they are used for cakes, San Honoret creams, etc.
It lasts a short time with consistency and sponginess, so it is best to use it freshly.
made.

2- COOKED
Example: raspberry jam:

More or less ¼ egg whites and 400 or 500 sugar and a few drops of lemon.
Beat the egg whites and sugar in a bain-marie until stiff, remove from heat and
Continue beating so that it gains density. It is used for decorations, to cover cakes, etc...
Once finished, icing sugar is added and dried on the stove, (Russian)

3- ITALIANS
¼ kg of egg whites, 600 g of sugar and more or less ¼ l of water. Sugar is cooked with
water at a strong thread or loose ball (115 to 120º), beat the egg whites and when they are
until stiff, a thread of sugar is added, without stopping stirring until
the sugar is finished and it gains consistency. It is used for dry meringues, covering cakes,
desserts and decorations. It stays spongy for a long time, and avoids the salmonera because the
syrup used this very high temperature (about 120ºc). The higher the sugar content
the greater the consistency. For dry meringues and decorations, add
Sugar luster.

• JAMS

CHARACTERISTICS

They are confections made with a sugar solution and fresh fruit, cut but
recognizable.
The amount of sugar should not be less than 50%, it is usually made with fruits that have
Quite an aroma like currants or oranges.
The graduation of the jam will be 60º brix and the proportion of fruit will be 40 to
fifty%

PREPARATION SCHEME AND PHASES

More or less 50% sugar solution, plus 50% fruits. Cooking.

- 1 kg of raspberries
- 1 kg of sugar
- 3.5 dl of water
-

lemon juice (1 piece)

Pass the raspberries, add the water with the sugar to a ball, add the
raspberry and the juice and let it boil, skimming it until the spatula appears.

APPLICATIONS

For fillings, foams, mouses,....

• JAMS

CHARACTERISTICS

They are confections obtained by cooking fruits to which sugars are added.
(sucrose, fructose, glucose) until obtaining a viscous product.

For the extra category, 50% fruit is required, and 30% for the rest.

The regulations require a minimum of 40º concentration strength.

PREPARATION SCHEME AND PHASES

50% fresh fruit + 50% sugars

Cooking.- minimum concentration of 40º brix
Currant jam:

1 kg of currants and 1 kg of sugar

- Pass the currants, put the pulp next to the sugar and cook until nape
- the spatula, foam.

APPLICATIONS

For fillings, foams, mousse....

• JELLIES

CHARACTERISTICS

It is obtained by cooking fruit juice with sugar until it reaches a consistency

semi solid or gelatinous.
Jellies made from citrus fruits may contain the rind;
It will be of a natural color, translucent and clean.
It should be compact when unmolded.

PREPARATION SCHEME AND PHASES

- 50% fruit juice + 50% sugars
- Prolonged cooking at 60% brix.
 jams jellies jam

extra 1st extra 1st extra 1st

-Raspberry jelly:
1 l of raspberry juice- a little water- 1 kr of sugar
Cook the raspberries with a little water, the next day pass through Chinese and cook together
to sugar for 10 to 15 minutes. Cover once cold

APPLICATIONS

To polish cakes and sweets

• CHARACTERISTICS OF JAMS, JELLIES AND

JAMS

All of them are sold in different containers with different weights that range
between 100 gr. and 5kg or more. Sugar can be replaced by glucose or syrup
glucose, as long as it does not contain more than 15% glucose syrup in jams
and jams.
Contained in 50% 40% 50% 40% 50% 30%
fur
Color Typical You accept
Typical You accept
Typical I accept
ble ble able
c
- or
Typical You accept
Typical You accept to I accept
Typical
Flavor ble ble able
d
r
0% 1 in 0% 0% 1 in either
2 in
Skin remains 100g 100g 100g
d 1 in 2 in 1 in 2 in 1 in 2 in
seeds and 100g 100g 100g 100g 100g 100g
c
to
t
and
g
either
rias
 FRUIT CALENDAR
•

Although today we can have almost all fruits throughout the year, it is
It is convenient to know its era:

- STRAWBERRY FROM APRIL TO OCTOBER

-
-
- PLUMS FROM JULY TO SEPTEMBER
-
- FIGS FROM JULY TO SEPTEMBER
-
- BLACKBERRIES FROM JULY TO SEPTEMBER
-
-
- WATERMELON FROM JULY TO SEPTEMBER
-
- LEMON ALL YEAR
-
-
- APPLE ALL YEAR
-
- BANANA ALL YEAR
-
- CHERRIES FROM JUNE TO AUGUST
-
-
- GOOSEBERRIES FROM JUNE TO JULY
-
- KAKI FROM NOVEMBER TO JANUARY
-
- KIWI FROM JULY TO FEBRUARY
-
-
- PEARS FROM JULY TO MARCH
-
- PINEAPPLE FROM SEPTEMBER TO JUNE
-
-
- GRAPES FROM JULY TO JANUARY
-
- ORANGE FROM OCTOBER TO MAY

MELONS
FROM JUNE TO FEBRUARY

HANDLES FROM SEPTEMBER TO OCTOBER

Loquats FROM MAY TO JUNE

 CULINARY CHEMISTRY
•

The fruits contain:

- Water- -carbohydrates- -starch- -pectins- -sugars- -vitamin c- -certain

organic acids-

-Citric acid gives the fruit bitterness

-Malic acid the astringencies of apples
-Tartaric acid the pungency of grapes

-Sugar protects and preserves fruits

-The pectins found in the skin and seeds are responsible for the
coagulation of jams, jams and jellies

-Some fruits low in pectins require the addition of sugars when they are processed.
special ones, which provide them with the necessary pectin.

-Cooking fruit in sugar is a preservation method

-If the sugar content is high, crystals will form, undesirable characteristics in
these elaborations.

-The chemical elements for the collections to be produced in jams,

jams and jellies are, pectin, acid and sugar.

-There are currently ready-to-use pectins and sugar acids on the market.

-Nowadays there are jams, jams and jellies, low in calories. Are made with
artificial sweeteners and do not have the ability to preserve, so they are added
chemical preservatives.

- FRUITS CHART WITH + AND - ACIDS AND PECTINS

PEARS: - ACID - PECTIN

STRAWBERRIES AND PINEAPPLE + ACID - PECTIN

BANANAS - ACIDS + PECTIN

CITRUS, QUINCES, RASPBERRIES + ACID + PECTIN

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. Ministry of Health

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