PREPARING

BAKERY Group 4

PRODUCTS
WHAT IS BAKING? Group 4
WHAT IS BAKING?
The term baking means the use of
heat in an oven to convert flour,
water, yeast, sugar and such, into
baked goods.
Baking is a type of dry heat cooking,
similar to roasting, that's done in an
enclosed space such as an oven, not
over a direct flame.
MEASUREMENT OF
DRY AND LIQUID Group 4

INGREDIENTS
MEASUREMENT OF DRY AND
LIQUID INGREDIENTS
DRY INGREDIENTS
A. Flour
Sift the flour to remove lumps.
Spoon sifted flour lightly into a
measuring cup heaping it will over the
top of the cup.
Do not shake the cup.
Level off the cup with a straight-edged
utensils or spatula.
B. Sugar
White sugar needs sifting only if lumpy.
Brown sugar, If lumpy, press through a
course sieve to crush the lumps. Pack into
measuring cup just enough to hold its shape.
Level off.
Shift confectioners’ sugar into sieve to
remove lumps. Spoon lightly into a
measuring cup. Level off with spatula or any
straight utensils. Do not shake the cup.
MEASUREMENT OF DRY AND
LIQUID INGREDIENTS
DRY INGREDIENTS
C. Baking powder, soda, salt and spices
Fill measuring spoons with the desired
ingredients. Level off with a spatula or
any straight-edge utensils.
D. Shortening
Using measuring cup
Have shortening at room temperature.
Pack firmly into the measuring cup,
taking care not to have air pockets.
Level off with a spatula or any straight-
edged utensils. Use standard measuring
spoon for less than ¼ cup shortening.
MEASUREMENT OF DRY AND
LIQUID INGREDIENTS
LIQUID INGREDIENTS
A liquid measuring cup is the best to use Pour the liquid carefully and slowly into
for liquid ingredients because it is clear the cup. Stop pouring when the liquid
and see through. It also has the spout reaches the marker line for the desired
that makes pouring of liquid easy. amount.
To get the exact amount, follow these Check your measurement. Bend down
steps when measuring liquids: so that your eyes level with the marker
line. Look at the top of the liquid.
Set up the liquid measuring cup. Place
the measuring cup on a flat, even
surface.
FLOUR Group 4
FLOUR
is a fine, powdery ingredient that is used
to bake bread and cake and is created
when a dry grain is pulverized. This is
referred to as the milling process.
COMPONENTS OF FLOUR
In addition to the type of grain used, flour also varies
depending on what part of the grain is retained during the
milling process. This may include the endosperm, bran, or
germ:
Endosperm: This is the starchy center of the grain, which
contains carbohydrates, protein, and a small amount of oil.
Most simple white flours contain only this portion of the grain.
Bran: The outer husk of the grain, known as bran, adds
texture, color, and fiber to flour. Bran gives whole grain flours
their characteristic brown color and rough texture.
Germ: The germ is the reproductive epicenter of the grain and
is a concentrated source of nutrients. Flour that retains the
germ during the milling process will contain more vitamins,
minerals, and fiber.
GLUTEN: is a protein found naturally in the endosperm of
wheat. It gives strength, elasticity and a characteristic chewy
texture to yeast breads, pasta, and pizza dough.
COMMON FLOUR VARIETIES
A. All-purpose
All-purpose flour is made from the
endosperm of wheat. This flour is often
bleached to give it a clean, white
appearance and enriched to include
nutrients that are lost due to the removal
of the germ and bran.
COMMON FLOUR VARIETIES
B. Bread Flour
Bread flour contains a higher ratio of
protein to carbohydrates than all-
purpose, which produces stronger
dough. The strong gluten matrix
provides structure to rising dough and
gives the end product a nice, chewy
texture.
COMMON FLOUR VARIETIES
C. Cake Flour
Cake flour contains less protein than all-
purpose and is milled to a finer texture.
It is often bleached to improve its
appearance.
COMMON FLOUR VARIETIES
D. Self-Rising
Self-rising flour is mainly used to make
biscuits and other quick breads. It is
comprised of all-purpose flour, salt and
a chemical leavening agent such as
baking powder.
COMMON FLOUR VARIETIES
E. Whole Wheat
Whole wheat flour is made by grinding
the entire grain (endosperm, bran, and
germ). This flour contains more
nutrients and fiber than all-purpose
making it popular among health-
conscious individuals.
SWEETENERS Group 4
SWEETENERS
Sugar
is a sweet crystalline substance
obtained from various plants,
especially sugar cane and sugar beet,
consisting essentially of sucrose, and
used as a sweetener in food and
drink.
TYPES OF SUGAR
A. Dry/Solid Sugar
1. Granulated Sugar - also known as
white sugar or table sugar, is the go-to
sugar in baking and cooking. Granulated
sugar is white in color, highly refined,
and often fine in texture.
TYPES OF SUGAR
2. Brown sugar - is a mixture of
white sugar and molasses, producing
a slightly moist texture and caramel
flavor.
TYPES OF SUGAR
3. Caster Sugar- also known as
superfine sugar or baker’s sugar, is
finer than granulated sugar but less
fine than powdered sugar. This type
of sugar melts easily and quickly into
batters, sauces, and meringues.
TYPES OF SUGAR
4. Powdered Sugar - is also
known as confectioner’s sugar or
icing sugar. It has a powdery texture
that smoothly mixes into frostings or
mixed drinks. Powdered sugar often
contains an anti-caking agent, like
cornstarch, to prevent it from
clumping.
TYPES OF SUGAR
5. Demerara sugar - Demerara
has large grains that create a crunchy
texture, ideal for topping for baking
goods, such as muffins or scones. The
flavor evokes notes of toffee, so it is
also often used to sweeten hot
beverages.
TYPES OF SUGAR
6. Turbinado sugar - Turbinado
sugar is partially refined but retains
some molasses; the crystals are large
and golden-brown in color with a
subtle caramel flavor. Turbinado
sugar is finer in texture than
demerara.
TYPES OF SUGAR
7. Muscovado sugar -
Muscovado is an unrefined cane
sugar with molasses. Its deep, brown
hue and moist texture add a robust
flavor to drinks and confections.
TYPES OF SUGAR
B. Liquid Sugar
1. Molasses - Molasses is a thick,
dark syrup created from extracting
sugarcane into sugar. Boiling and
reducing sugar cane juice yields two
products: sugar crystals and a liquid
syrup – that liquid syrup is called
molasses.
TYPES OF SUGAR
2. Sorghum Syrup - Sorghum
syrup is made from the green juice
of the sorghum plant. It has a thinner
consistency than molasses and a
slightly sour taste. Sorghum syrup is
often drizzled on top of cakes,
biscuits, and bread or used in
marinades.
TYPES OF SUGAR
3. Maple Syrup - Maple syrup is
a natural sweetener derived from the
concentration of maple tree sap. It
has a fluid, viscous texture and
caramel flavor.
TYPES OF SUGAR
4. Honey - Honey is a natural
product formed from nectar of
flowers by honeybees. It is a popular
sugar product used in desserts such
as baklava, halvah, or nougat or
savory applications such as salad
dressings, BBQ sauces, or
marinades.
EGGS Group 4
EGG
Eggs are incredibly versatile and
multifunctional. The purpose of eggs in
baking can vary, depending on what you
are trying to achieve for a specific dish.
The incredible, edible egg can be used
in a variety of different ways but is
mostly used for firmness, flavor,
binding, and leavening.
WHAT DO EGGS DO IN
BAKING?
When incorporating whole eggs,
structure from protein is often added to
a dish, and coupled with starches,
produces balanced results. However, if
too much egg is added, you may end up
with a chewy, dry, or tough dish. Since
the majority of the egg is water, they
add a nice amount of moisture, but if not
properly measured, they can have the
opposite effect.
FUNCTION OF EGG YOLK
Egg yolks make up about a third of the
egg and provide shortening and
tenderizing properties to your favorite
dish. This adds depth as well as a great
amount of color. Batters made with just
yolks are usually rich in fatty acids and
vitamins, with a more pronounced ?
eggy? flavor.
FUNCTION OF EGG WHITES
Egg whites contain 86% water, with most of
the volume of egg and none of the calories for
those on the keto diet. It?s no wonder why
egg whites have become such a popular
alternative to using whole eggs. This part of
the egg has a unique drying effect on baked
dishes since the water activates the gluten
without the balancing effect of the fatty yolk.
White cakes highly rely on the addition of egg
whites since they lack color and flavor. This
brings natural flavors to the forefront.
However, you will still achieve a wonderful
browning color due to the Maillard chemical
reactions.
SHORTENING Group 4
SHORTENING
any fat, which , when added to flour
mixtures increases tenderness. This is
done by preventing the sticking of
gluten stands while mixing so that
gluten is shortened and makes the
product tender.
EXAMPLES OF SHORTENING
1. Oil
made from plant products such as corn,
cottonseeds, soybeans, peanuts, and
other sources.
2. Butter
a yellow-to-white solid emulsion that
made up of fatty milk protein.
EXAMPLES OF SHORTENING
3. Margarine
made from hydrogenated vegetable oil
and a fat used widely as an ingredient
or a spread that resembles butter.
4. Lard
a yellow-to-white solid emulsion that
made up of fatty milk protein.
EXAMPLES OF SHORTENING
5. Cocoa Butter
the ivory-colored natural fat of cocoa
beans extracted during the
manufacturing of chocolate and cocoa
powder.
HOW TO MEASURE
SHORTENING
5. Cocoa Butter
with a measuring cup
Have shortening at room temperature.
Pack firmly into measuring cup, taking
care not to have air pockets. Level off
with a spatula or any straight-edge
utensil. Use standard measuring spoon
for less than 1/4 cup shortening.
LEAVENING AGENT Group 4
LEAVENING AGENT
SUBSTANCES THAT PRODUCE GASSES WHEN MIXED WITH OTHER INGREDIENTS CAUSING MIXTURES TO
RISE.

Baking Soda - produces gas for

leavening when combined with an acidic
ingredient such as vinegar, lemon juice,
or molasses. The volume of quick
breads, cookies, cakes, and some
candies depends largely on the amount
of baking soda added to the batter or
dough. Reducing the amount of baking
soda without replacing it with another
leavening agent will reduce the volume
and lightness of the finished product.
 
LEAVENING AGENT
SUBSTANCES THAT PRODUCE GASSES WHEN MIXED WITH OTHER INGREDIENTS CAUSING MIXTURES TO
RISE.

Baking Powder - contains baking soda

and the right amount of acid to react
with it. Batters made with double acting
baking powder rise twice; once when
dry and moist ingredients are mixed
together, and again when the product is
baked.
LEAVENING AGENT
SUBSTANCES THAT PRODUCE GASSES WHEN MIXED WITH OTHER INGREDIENTS CAUSING MIXTURES TO
RISE.

Yeast - is a living microorganism until

it is destroyed by heat. As yeast grows
and multiplies it gives off carbon
dioxide which causes the dough to rise.
Its action is affected by the addition or
deletion of other ingredients such as salt
and sugar. Using less yeast than
specified in a recipe causes the dough to
take longer to reach the desired volume
in the rising stages.
LIQUID INGREDIENTS Group 4
LIQUID INGREDIENTS
Water
The most vital liquid ingredient in many
baked goods. In other baked goods,
water helps provide need moisture
without affecting the final flavor of the
product. While in bread making water
acts as binding agent.
LIQUID INGREDIENTS
Fresh fruit juices
The reason for this is that they are
high in acidity and have fairly high
water solubility. They still have a lot
of water solubility, and they often
have some form of starch in them as
well.
LIQUID INGREDIENTS
Milk
Milk is a nutrient-rich, white liquid
food produced from the mammary
glands of the mammals. In baking, it
supplies liquid to the dough or batter.
It adds structure to a batter so it
doesn't collapse in the oven. Milk
can also give baked goods their crisp
crust.
LIQUID INGREDIENTS
Oil
Generally, when substituting oil for
butter in baked products, you can use
3/4 cup of oil for every cup of butter.
If you want to retain the consistency
of your dough or butter.
LIQUID INGREDIENTS
Sugar and Extracts
Liquid sugars, such as corn syrup,
honey, molasses, or maple syrup,
sweeten baked goods and give them
a pleasant flavor. Vanilla extract and
other liquid flavorings can help
enhance and adjust this sweet flavor.
THANK YOU Group 4