REVIEWER FOR BAKING

History of Baking

Baking is a process by which food is subjected to dry heat in an enclosed device called oven. In the early
days, baking was linked closely with the bread making.

 It is started when man discovered the wild edible grains that grew on his hunting trail. In some
places of the world, the grains grown by man are what we now called wheat.

 At first, people ate raw grains, but later they learned to grind the seeds between stones to produce
a powdery grain that called flour which when mix with water, yielded dough.

 More than 8,000 years ago the Swiss Lake Dwellers learned how to mix flour and water into
dough. The mixture was spread on heated stones to produce bread that was flat, hard on the
outside and soft on the inside (unleavened bread). It was the same practice prevailed of the

Ancient civilization like Babylonia, Assyria and Egypt.

 In 3000 BC, the first leavened bread was discovered and probably made by accident by a baker
in Royal Egyptian household. The baker made the mixture of crushed grain, water and sugar
and had set this aside. He forgot the dough which later soured and expanded. The baker kneaded
it again, baked it and came up with raised loaf bread. He served his bread to the Royal household.
 The royal household liked his bread and so he kept his job. That was the accidental birth of the

leavened bread.

 In the 17th century the leavening process was scientifically studied through a microscope. The
yeast cells were identified to be responsible for the formation of air bubbles in the dough causing
it to rise. The heat during baking further causes the rising action in the dough.

 As the quality of bread improved, so did the milling and baking facilities. Open earthen jars took
the place on the flat stones. These were later replaced by a beehive oven made of adobe or bricks
used by the Greeks 600 BC.

 The milling process, on the other hand, started with the use of hollowed-out stones where grain is
pounded with a round stone. Later the Egyptians shaped his stones into a bigger mortar- and –
pestle- like structure.
 The Greeks in 600 BC invented the hourglass, a device composed of a bin or hopper where grain
was poured and two stones moved against each other and ground the grain into powder. Animals
and man provided the power to move it.

 Baking in 600 BC has become a major part of household activities to supply bread. The Greeks
were the master bakers of antiquity, with more than 70 different recipes for bread. Between 300
and 200 BC, the Greeks began established public bakeries.
 The Romans Conquered Greece, the conquerors further improved the baking industry. The
Romans turned baking into a large-scale industry and passed many laws regarding the quality of
bread.
 The Romans in 100 BC came up with a more sophisticated and much bigger oven made of thicker
adobe and bricks. Also used the hourglass but instead of animals and men, they utilized wind and
water to move it.
 When the invasion of the Huns in Northern Europe, the baking became a forgotten occupation
which marked the onset of the Dark Ages. The Roman Legions lost to the Moslems.

 Later the Crusader was able to drive the Moslems back to Asia, and commerce began to flourish
again. Farmers were encouraged to grow grains and baking become in honoured profession.
Baker’s guilds were recognized.

 In 1604 the baking industry was brought to America. Baking was flourishing industry, both
Europe and the USA.
 Commercial bakers were already in operation as early as the 1600s. Toward the middle of the
19th century, facilities and baked products saw improvements bigger and more efficient ovens
were built. Products like breads, cakes, pies, biscuits, cookies and crackers become commercially.
 Because of our tropical climate, wheat is not grown in the Philippines. However, records have
shown that when Spaniards were with us sometime in the early 17th century, they introduced the
planting of wheat in some provinces, particularly in Batangas, Laguna, Cavite and Cagayan
Valley, mainly for the purpose of using them in making bread (Eucharistic Wafers), mainly for
the Holy Communion.

 When the Americans came to the Philippines, the Filipinos started buying flour from the United
States. Baking as a trade in the Philippines began to flourish in 1960s.
 The US Wheat Associates established its office here in 1962 mainly to disseminate information
on baking and to help Filipinos develop their skills in the trade.

 Eight Flour Mills, namely, General Milling Corporation, Liberty Flour Mills, Philippine Flour
Mills, Pillsburry Mindanao Flour Milling Corporation, Republic Flour Mills, Universal Robina
Corporation and Wellington Flour Mills supply the demand for flour all over the country as bread
continues to be a major food on the Filipino’s Table.
  The Republic Flour Mills was in operation and instead of buying flour from U.S.A., people
started to buy wheat instead.
 Until modern technology can come up with a way of producing wheat in the Philippines, the
Filipino’s will always depend on the importation of wheat to meet the growing demands for
baked products that only wheat can fill.

BAKING PRINCIPLES
FACTORS TO CONSIDER FOR SUCCESSFUL BAKING

Before the application of the different baking processes its importsnt that the following
principle in baking are clearly understood.

1. The use of high quality ingredients. Choosing the most accurate ingredients as the
recipe asked for is very important. For example, the recipe asked for large sizes of eggs
to be use for specific recipe but with the thinking that it’s a lot cheaper to buy small size
eggs, the baker chose to use the small size egg for the said recipe. Now, if that is the
case, good quality baked product should not be expected since inferior ingredient was

used.

2. The use of appropriate tools and equipment.

 Using appropriate tools, utensils and equipment in the baking process will ensure
quality baked product because with these proper measurement is also ensured since
baking is all about accuracy in every step of the said process.

3. Following correct baking procedure.

a. Read and follow the recipe - The recipe where the ingredients needed as well as the set
of steps needed to be performed in the baking process are stated must be given time to
be read and understood.

b. Pre-heat oven - Oven has to be preheated for at least 30 minutes prior to baking
anything. This is so because each of the baked products requires a certain
baking temperature and baking time. Any mixture cannot be left to stand
waiting for the temperature to climb up. This can result to an inferior baked
product as a result.
c. Measure ingredients accurately. Baking process is described as an accurate process
of cooking food. Measurement of ingredients is one of the most important
consideration because in accurate measurement means no quality baked
products.

d. Practice correct hand and mixing techniques. Practicing and applying correct
mixing methods and techniques in the process of baking guarantees a good quality
baked product. So knowledge and skills in these is a must for every baker.
 a. Use specified baking pan. Using specific type and size of pan as the recipe asked for is
one key to attain good yield in every baking activity. There are several types of baking
pan with specific purposes.

b. Observe required oven time and temperature. Each baking recipe requires a certain
baking time and temperature. Bakers must not deviate from this because all the
recipes are tested and proven to have require such of time and temperature for
baking a product. Not observing the said required time and temperature will surely
lead to failure yielding to an inferior baked product.

BAKING PRINCIPLES
.

FACTORS TO CONSIDER FOR SUCCESSFUL BAKING

Before the application of the different baking processes its importsnt that the following
principle in baking are clearly understood.
1. The use of high quality ingredients. Choosing the most accurate ingredients as the
recipe asked for is very important. For example, the recipe asked for large sizes of eggs
to be use for specific recipe but with the thinking that it’s a lot cheaper to buy small size
eggs, the baker chose to use the small size egg for the said recipe. Now, if that is the
case, good quality baked product should not be expected since inferior ingredient was

used.

2. The use of appropriate tools and equipment.

Using appropriate tools, utensils and equipment in the baking process will ensure
quality baked product because with these proper measurement is also ensured since
baking is all about accuracy in every step of the said process.

3. Following correct baking procedure.

a. Read and follow the recipe - The recipe where the ingredients needed as well as the set
of steps needed to be performed in the baking process are stated must be given time to
be read and understood.

b. Pre-heat oven - Oven has to be preheated for at least 30 minutes prior to baking
anything. This is so because each of the baked products requires a certain
baking temperature and baking time. Any mixture cannot be left to stand
waiting for the temperature to climb up. This can result to an inferior baked
product as a result.
 c. Measure ingredients accurately. Baking process is described as an accurate process
of cooking food. Measurement of ingredients is one of the most important
consideration because in accurate measurement means no quality baked
products.

d. Practice correct hand and mixing techniques. Practicing and applying correct
mixing methods and techniques in the process of baking guarantees a good quality
baked product. So knowledge and skills in these is a must for every baker.

a. Use specified baking pan. Using specific type and size of pan as the recipe asked for is
one key to attain good yield in every baking activity. There are several types of baking
pan with specific purposes.

b. Observe required oven time and temperature. Each baking recipe requires a certain
baking time and temperature. Bakers must not deviate from this because all the
recipes are tested and proven to have require such of time and temperature for
baking a product. Not observing the said required time and temperature will surely
 lead to failure yielding to an inferior baked product.

Baking Terms

The following are baking or bakery terms defined for better understanding nof all the lessons in baking.

Age – it refers to the time given for the brandy to seep in the cake and for the other spices to
mellow to make the cake more flavorful. It is usually done by keeping it in refrigerator for a few
days.
 Alternately Add – to add a little of the dry ingredients into the batter first hen a little of the
liquid ingredients before beating until smooth. Start and end with the dry ingredients.
 Baine Marie – baking using a hot water bath. A pan filled with batter is placed on a tray half
filled with water, and then baked.
 Bake – the process of cooking food by indirect heat or dry heat in a confined space as in heated
in oven using gas electricity, charcoal wood or oil at a temperature from 250℉ -450℉.
 Bake Blind – to bake a crust without a filling. The crust is weighed down with dry beans to
prevent ballooning and keep it shape.
 Batter – a mixture of dry and liquid ingredients with a pouring consistency.
 Beat – to soften hard fats by incorporating air into the mixture of dry and wet ingredients,
normally done with a stand mixer.
 Bite-sized – to cut or tear food into small enough pieces to eat in one bit.
 Blend – to thoroughly combine all ingredients until very smooth and uniform.
 Breaking down – over creaming of ingredients, causing weakened products which collapsed.
 Coat – to cover with a thin layer of flour, sugar, nuts, batter etc.
 Caramelize – to melt sugar with or without water until it becomes golden brown in color and
develops a characteristics flavor.
 Combine – to put ingredients together.
 Chill – to refrigerate until evenly cold.
 Consistency (batter) – fluidity of the batter closely related to viscosity. A batter of low
consistency is one which is quite fluid one of high consistency is stiff.
 Crumb – refers to the interior of breads and cakes as compared to the outer crust.
 Cream – to mix fat and sugar until smooth at the same time incorporating air into the mixture.
 Crimp – to use a fork to press the edges of an unbaked pie crust against the rim of the pie plate
to seal in the filling and provide a traditional decoration.
 Cut and fold – a combination of two motions; cutting vertically through the mixture or rubber
scraper across the bottom of mixing bowl at each turn.
 Cut in – to distribute fat in flour particles until pea-sized crumbs are obtained. They may be
done using a pastry blender, the tines of a fork or 2 knives.
 Decorating – the art of putting fancy inscriptions or design on cakes.
 Development – the interaction between the various compounds of a flour to produce dough of
good baking quality. Mixing development refers to the gluten conditioning during the mixing
process.
 Dip – to slowly, but briefly lower food into a melted mixture such as chocolate.
 Dissolve – to disperse a dry substance in a liquid to form a solution.
 Done –refers to doneness of the cake. It is when a toothpick or cake tester inserted at the
center of the cake comes out clean.
 Dredge – to coat the surface with a dry ingredient like flour.
 Drizzle – to sprinkle a surface with a liquid like syrup.
 Drop – to place cookies by spoonful’s or scooper onto a cookie sheet.
 Dust – to sprinkle a surface with flour or sugar.
 Egg wash – a combination 1 egg yolk and 2tbsps. Milk used for brushing pastry and bread dough
to have a shiny, golden baked surface.
 Extensibility – measure of the degree to which the gluten can be extended without breaking.
 Fermentation – oxidation of carbohydrates under anaerobic or partially anaerobic conditions.
 Flakiness – a desirable characteristic of pastry; tendency of the crust to separate into layers
when broken.
 Flute – to make a series of short indentations or channels, as in edge of pie crust.
 Fold/ Fold in – to mix delicately textured ingredients. Using a spatula cut down through the
mixture; go across the bottom of the bowl and up over close to the surface while turning the
bowl frequently.
 Glaze – to create a shiny and glossy surface on top baked goods.
 Golden brown – to visually test for doneness of a light to medium brown color on foods, such as
cookies and cakes.
 Gradually – the act of proceeding by stages.
 Greasing – to brush a surface inside of a pan with butter, margarine shortening or oil to prevent
sticking.
 Grease and Flour – to brush a pan with shortening before dusting it with flour to prevent food
from sticking
 Grease and Line – to brush a pan with fat or shortening before it is lined with wax paper or
greaseproof paper. This is done for easy removal of baked products.
 Ice/ icing – to cover a cake or cookie with mixture, such as frosting.
 Incorporate – to mix or blend one ingredient with another.
 Knead – to work dough by hand or with a dough hook of an electric mixer, into a smooth ball to
develop.
 Leavening – process of producing gas in a dough or batter.
 Let rise – to allow the yeast dough to ferment and double its volume.
 Light and firm – the degree of lightness and stability normally applied to whipped eggs and
creamed butters.
 Melt – to apply heat to change a food from a solid to a liquid, such as butter or chocolate.
 Mix – to use a whisk, spoon or fork to combine two or more ingredients.
 Pipe out – to squeeze out a mixture from a pastry bag.
 Pre- bake – to bake a crust without a filling or to half -bake.
 Pre-heat – to light the oven about 10 minutes in advance to allow the oven temperature to
reach a desired degree of heat before the caked is baked.
 Prick – to bore a hole in a cake to test if it is already done. It can also mean to make holes on an
unbaked pastry using a fork to prevent ballooning.
 Punch down – to deflate risen dough using the fist to break down large air spaces
 Reroll - to roll again after the filling has been spread.
 Roll – to shape a rectangle of dough or cake into a cylinder.
 Roll-out – to flatten dough to a desired thickness dropped from a spoon spins a thread.
 Scrape down – to scrape the batter from the sides of the kettle so that it may blend with the
batter uniformly.
 Scald – to heat cream or milk almost to boiling point.
 Score – to make shallow cuts on the surface of yeast bread to ensure even rising and baking.
 Simmer – to heat a liquid until it gently bubbles on the surface.
 Sieve – to strain dry or wet through the holes of a strainer or sieve.
 Sift – to pass an ingredient, such as powdered sugar, through a sieve or sifter to make smooth
and separating coarse particles in the ingredients like lumps.
 Soft peaks – to beat whipping cream or egg whites until peaks curl over when beaters are lifted
out of the bowl.
 Soggy – presence of excess moisture giving the product a very wet appearance.
 Stiff peaks – to beat whipping cream or egg whites until it peaks stand up straight when the
beaters are lifted up out of the bowl.
 Spread – to cover evenly.
 Sprinkle – to scatter lightly.
 Steaming – to cook on a rack above boiling liquid in a tightly covered plan.
 Stir – to use a spoon or whisk in a circular motion to combine two or more ingredients.
 Sourmilk –milk soured naturally by the action of lactic acid bacteria or by the addition of vinegar
or lemon juice.
 Tint – to add color.
 Thread-like – stage where sugar syrup when dropped from a spoon spins a thread.
 Whip – to combine two or more ingredients using a wire whip.