▪ Most bakery and pastry recipes use the same

ingredients From Left to Right, Top to Bottom:

• Only vary in ratios or different preparation Steel-cut oats,
methods quick-cooking
▪ Ingredients must work together oats, oat flour,
• “Dry” ingredients are in particle form all-purpose flour,
• “Wet” ingredients can be poured whole wheat
• “Solid” ingredients are nonliquids flour, cake flour,
▪ It is important to understand their properties so pastry flour,
as to know how to apply this in baking. bread flour, corn
flour, semolina,
▪ Hard wheats contain greater quantities of the millet flour,
proteins glutenin and gliadin, and are used to spelt flour, rye
produce strong flours. flour, long-grain
▪ Strong flours are used to make breads and rice, carnaroli,
yeast products. kasha, bulgur
▪ Soft wheats are used to produce weak flours WEE
often used in cakes, cookies, and ▪ Other Flours, Meals and Starches
pastries.Objectives • Rye
WEEK • Corn
▪ Wheat flour is probably baking’s most • Spelt
important • Oats
ingredient • Buckwheat
▪ Hard wheat and soft wheat have different uses • Soy
▪ In baked products, wheat flour provides: • Rice
• Structure
• Thickening ▪ Types of Wheat Flour
• Nutritive value • Bread Flour - also known as the patent flour,
▪ Flour mixed with water produces gluten strong flour
• Provides structure or first class. It is made from hard wheat that has
1 enough
▪ Composition of Wheat good-quality gluten ideal for bread products. It
• Bran is the hard outer covering of usually
the kernel. It is present in whole contains 11.5 -14% protein
wheat flour and is high in fiber, B • All Purpose Flour- a blend of hard and soft
vitamins, fat, protein, and minerals. wheat flours
• Germ is the part of the kernel that used on most types of baked goods. It usually
becomes a new wheat plant if contains 9.5
sprouted. It is high in protein, to 12% protein
vitamins, minerals, and fat. • Pastry Flour - a low gluten flour but slightly
• Endosperm is the white, starchy stronger than
part of the kernel that remains when cake flour used for pie dough, some cookies and
the bran and germ are removed.ur muffins.
WEEK It usually contains 7 to 9.5% protein content
▪ Composition of Flour • Cake Flour - made of soft wheat flour with a
• Starch: white flour consists of about 68-76% protein
starch. content of 6 to 8% protein used for cakes and
• Protein: 6 to 18% of white flour is protein. other
Glutenin delicate baked goods
and gliadin are 80% of that protein. Flour
• Moisture: 11 to 14% ▪ Types of Wheat Flour
• Gums: pentosans 2 to 3% • Whole Wheat Flour - A hard wheat flour milled
• Fats: 1% from the
• Ash: mineral content of flour 0.3 to 1.5% entire wheat kernel. It can quickly become rancid
• Pigments: carotenoids, orange-yellow. because
of lipids. It usually contain 13 to 14% protein and ▪ Pectin is a vegetable gum that can absorb a
used great deal of water and is used for thickening or
primarily for breads. gelling liquids.
• Durum Flour - Also known as semolina, this is • Pectin is extracted from fruits and used to
made from thicken or
endosperm of the durum wheat kernel. It usually gel fruit preserves, jams, and jellies.
contain • In order for pectin to gel, high sugar content and
12 to 15% protein and used primarily for pasta an
and acid are necessary.
noodles ▪ Xanthan Gum - a special gum that can be
• Self-Rising Flour - a white flour where baking used for both hot and cold applications. It is
powder often used as a commercial thickener in frozen
and or salt is added foods, beverages, salad dressings, and sauces
• Bran Flour – Flour to which bran flakes has been Sugar and Sweetener
added ▪ Sugar is a carbohydrate
Starches • Crystalline in pure state
▪ Starches- are long chain of sugars that can ▪ The chemical name for sugar obtained from
thicken and stabilize liquid mixtures. sugar cane or sugar beets is sucrose.
• Cornstarch – ground from corn kernels • Lactose is the sugar found in milk.
• Arrowroot– produces transparent and high • Maltose is the malt sugar.
gloss • Fructose is the simple sugar found in fruit.
finish that can be frozen without syneresis.
• Tapioca– derived from cassava plant. ▪ Functions of Sugar
• Potato Starch– derived from potatoes that are • Add sweetness and flavor.
cooked, dried and grounded into fine powder • Create tenderness and fineness of texture.
Gelling Agents • Caramelizes thus give crust color.
• These are animal and plant proteins that form • Hygroscopic – absorbs moisture from air
gel-like • Increase keeping qualities.
substances to stabilize and provide structure to • Act as a creaming agent with fats.
desserts • Act as a foaming agent with eggs.
1 • Provide food for yeast.
▪ Agar-Agar– A gum derived from seaweed • Prevents water from freezing
used similar to gelatin but does not need to be
refrigerated in order to gel. It has very strong ▪ Market Forms of Sugar
gelling properties but higher gelling and melting • Granulated Sugar
points o Refined White Sugar
• Available in powdered, flakes, blocks or as brittle o Caster Sugar – Super fine sugar
strands o Sanding Sugar – Coarse sugar used for coating
▪ Gum Tragacanth– A special gum used by o Pearl sugar – also called sugar nibs
pastry chef to make gum paste • Powdered Sugar or Confectioner’s Sugar –
▪ Guar Gum - Made from the guar bean shrub ground
Thickening & Gelling Agents W to a fine powder and mixed some starch to
▪ Gelatin is a water-soluble protein extracted prevent
from animal connective tissue. caking.
▪ Two forms available for bakeshop: • Coconut sugar (palm sugar)
• Powdered ▪ Market Forms of Sugar
• Leaf gelatin, sheet gelatin • Raw Sugar – Sugars that retain small to large
▪ Using gelatin in formulas: amount of molasses, caramel and other impurities.
• Soften gelatin in water or other liquid. It absorbs o Muscovado Sugar – uncentrifuged partially
5 refined or
times its weight in water (blooming). unrefined sugar with strong molasses content or
• Softened gelatin is added to hot ingredients or is flavor.
heated with other ingredients until it dissolves. o Demerara Sugar – large crystallized, partially
• The mixture is chilled until it sets. evaporated
\
sugar, then centrifuged to remove all of the • Malt Syrup- extracted from sprouted barley and
molasses. corn,
o Turbinado Sugar – finer crystallized, partially often used in some yeast breads
evaporated • Maple Syrup - liquefied sugar made from the
sugar, then centrifuged to remove all of the concentrated sap of the sugar maple tree
molasses. • Invert Sugar or Syrup - derived from heating a
• Brown sugar – Refined sugar in which molasses sucrose
has solution with an acid that has been broken down
been reintegrated. into equal
o Dark Brown Sugar – must contain 6.5% parts of two simple sugars dextrose and levulose.
molasses It is 30%
o Light Brown Sugar– must contain 3.5% sweeter than regular sucrose, resist
molasses crystallization, and
very hygroscopic it keeps cakes fresh and moist.
Market Forms of Sugar 25 26
Clockwise from top left: Fa
Demerara sugar cubes; light brown sugar, ▪ Functions of Fats
powdered sugar, sugar • To tenderize gluten.
cubes, brown sugar crystals, granulated sugar • To add moistness and richness.
▪ Syrups consist of one or more types of sugar • To increase keeping quality.
dissolved in • To add flavor.
water. • To assist in leavening when used as a creaming
• Simple syrup - equal amounts of dissolved agent.
sucrose in • To add flakiness.
water.
• Molasses - A concentrated sugarcane syrup ▪ Types of Fats
which is a • Shortenings– solid fats, usually white and
thick dark brown liquid by-product of refined tasteless,
sugar. It has formulated for baking (shortens gluten strands).
rich flavor but less sweet than refined sugar. It o High ratio shortenings – devised for use in
helps retain making cake
moisture in baked goods therefore prolongs batters that contain a high ratio of sugar.
freshness. • Margarine- Hydrogenated animal and vegetable
• Glucose Syrup - manufactured from cornstarch fats
similar to plus flavoring, emulsifiers, and coloring.
corn syrup. It is slightly sweet but very thick in • Lard– rendered fat from hogs.
texture. • Oil - may be extracted from a variety of plants;
Usually used in icings, confections and pulled unlike
sugars butter or solid fats, oil blends thoroughly into a
• Corn Syrup – manufactured from the hydrolysis mixture
of corn, it
is more slightly thick and contains 15-20% ▪ Fats refer to those that are solid at room
dextrose temperature while oil usually refers to fats that
(glucose), other sugars, water and flavorings. are liquid at room temperature
4Sugar ▪ Fats mostly come from animals while oils are
WEEK usually plant based.
1 ▪ Fats in solid form have varying degrees of
▪ Syrups consist of one or more types of sugar plasticity
dissolved in • ability of fat to hold shape at room temperature
water. and
• Honey- a natural sugar syrup produced by bees. be molded
It varies Fats
considerably in flavor and color depending on the ▪ Types of Fats
source • Butter- a fatty substance produced by agitating
cream. It contains at least 80% milkfat and may or
may not contain salt. mammary glands of all mature female
o Two types of butter mammals after they have given birth and
• Sweet cream butter - made from pasteurized serves as nourishment for their young.
cream that is ▪ Cream, on the other hand, is the yellowish fatty
placed in a tank at low temperature before component of unhomogenized milk that tends
churning to accumulate at the surface.
• Lactic butter - cream is combined with lactic ▪ Since these products are highly perishable, and
acid culture an excellent breeding ground for bacteria,
o Both types may be salted or unsalted pasteurization destroys pathogenic bacteria
• Salted butter contains at least 3% salt
• Butter Compound– an emulsion containing both ▪ Pasteurization Techniques
dairy fat and hydrogenated vegetable fat that Low-Temperature Long-Time (LTLT)
takes 63 to 65 30 minutes
advantage of the properties of both components. High-Temperature Short-Time (HTST) 71.5 to 75
Eggs 15 to 30 seconds
▪ Eggs Higher-Heat Shorter-Time (HHST) 80 to 90
• The term eggs apply not only to those of the hen, 4 to 15 seconds Yes
but Ultrapasteurization 138 2 or more seconds
also to the edible eggs of other birds such as Yes, but has longer shelf life
turkeys, Ultra High Temperature (UHT) 130 to 150
geese, ducks and quails. 2 to 6 seconds Not until opened

▪ Functions of Eggs in Baking: ▪ Types of Milk

• Thickener (Custards) • Categories of Milk Based on Fat Content
• Coating (Egg Wash) o Whole Milk - 36 grams of milk per liter
• Structure (Egg Foam Cakes) o Reduced Fat Milk - 18 to 35 g of milk fat per
• Color (Yellow Cake) liter
• Flavor () o Low-Fat Milk - 5 to 17 g of milk fat per liter
• Leavening (Egg Foams, Meringues) o Skim/Fat-free/Nonfat Milk - less than 5 g of
• Emulsification (Oil and Water Mixtures) milk fat per liter
• Nutritive Value • Categories of Milk Based on Processing
• Moisture and Tenderizing Ability (Fat from Egg o Evaporated Milk - produced by extracting water
Yolks) (60%) using a
heat vacuum method.
▪ Egg Sizes o Sweetened Condensed Milk - produced the
• Determined by weight per dozen same as
▪ More than 30 main products are made from evaporated milk but preserved by addition of 40
milk to 45% by
▪ The most commonly used dairy products weight sugar concentration
include: o Milk Powder or Dried milk is produced first by
• Milk, butter, casein (milk protein), yogurt, gelato, drum drying
and 90% of the water through vacuum evaporation,
ice cream and the
• Other ethnic forms of dairy products 41
remaining 10% is then spray-dried.
▪ Composition of Eggs 41 42
▪ Egg Weights (Large) ▪ Dairy products are pasteurized to kill bacteria
• One whole egg = 1.67 oz. (47 g) • Milk is heated in pasteurization
• One egg white = 1 oz. (28 g) ▪ Pasteurization– a preservation method
• One yolk = 0.67 oz. (19 g) utilizing moderate heat treatment that kills
• 9½ whole eggs = 1 lb. (21 whole eggs = 1 kg) pathogenic and spoilage microbes and by
• 16 whites = 1 lb. (36 whites = 1 kg) inactivating enzymes.
• 24 yolks = 1 lb. (53 yolks = 1 kg) ▪ Homogenization is the process by which milk
fat molecules are broken down so that they
▪ Milk is a whitish is liquid produced by the remain suspended in the milk water.
▪ The functions of milk in baked products are: to flavor foods. The most important spices and
• The water content in milk enables gluten seeds in the bakeshop are:
development. • Mace
• Adds texture. • Allspice
• Adds flavor. • Anise
• Provides volume • Caraway
• Provides crust color. • Cardamom
• Provides keeping quality. • Nutmeg
• Provides tenderizing ability • Poppy seeds
• Increases nutritive value. • Sesame seeds
Milk and Dairy Products • Cinnamon
▪ Types of Cream • Vanilla
• Double Cream - 45 to 55% fat content • Cloves
• Heavy Whipping Cream – 36% fat content, • Ginger
minimum • Zest of lemon and
• Light Whipping Cream – 30 to 36% fat content orange
• Cooking/Sauce Cream - 35% fat content with 1
starch • Yogurt - a fermented pasteurized
• Single or Light Cream - 18 to 30% fat content milk. Streptococcus thermophilus
also and Bacterium bulgaricum are
called table cream or coffee cream. added to the milk and then heated
• Half and Half – has a fat content of 10 to 18% up to 42-43ºC and kept over several
Note: Whip Toppings are non-dairy mixtures hours 2 to 3 hours.
made to • Clotted or Devon Cream - made
simulate cream and has the whipping capacity of by heating un-pasteurized whole
cream milk where the cream forms a thick,
but is more stable. yellowish, crusty top.
▪ Cultured Dairy Products are produced by • Clabbered cream - also known as
adding specific bacteria to fluid dairy products curdled cream, which is obtained
• Buttermilk - a type of cultured from un-pasteurized whole milk that
milk in which Streptococus has thickened and soured naturally.
lactis bacteria is added to Salt, Spices
pasteurized nonfat, reduced-fat ▪ Salt enhances flavor, strengthens gluten, slows
or low-fat milk. yeast growth.
• Sour cream - Light cream or • Salt also depresses freezing point of water
half-and-half is fermented with ▪ Spices provide flavors and aromas
Streptococus lactis. • derived from aromatic dried plants containing
• Crème fraiche - a thick oils
cultured cream made by adding ▪ Processed Flavorings include extracts,
an acid-producing bacteria to emulsions, and oils
pasteurized heavy cream. • can be natural or artificial
▪ Cheese is milk protein coagulated and then Salt, Spices and Flavorings
separated (whey from curd). Cheeses WEEK
commonly used in baking include: 1
• Cream Cheese – soft mild-tasting fresh cheese ▪ Flavorings are used to give baked goods,
made creams and confections flavors
from milk and cream. • Coffee
• Mascarpone Cheese – a rich Italian cream cheese • Chocolate
coagulated by the addition of lemon, vinegar or • Herbs and spices
citric • Emulsions and extracts (such as vanilla)
acid. • Alcoholic beverages
• Ricotta Cheese - A neutral Italian whey cheese t, Spices and Flavorings
made ▪ Types of Flavorings
by cooking twice. • Natural flavorings- are edible aroma
▪ Spices are plant or vegetable substances used compounds that are
found in nature, not made by man. In nature they 1
always occur ▪ Extracts are flavorful oils and other substances
with other natural substances that also may be dissolved in alcohol.
flavorings. By ▪ Emulsions are flavorful oils mixed with water
means of non-chemical technology, natural with the aid of emulsifiers such as vegetable
flavorings can be gums.
isolated on industrial scale, to be used as an ▪ Flavoring Oils are concentrated super
additive. strength-flavors that have the intensity to
• Nature-identical flavorings– are human-made withstand the higher temperature demands of
aroma candy making, but can also be used to flavor
compounds that are chemically identical to some baked goods and beverages.
substance that Leavening Agents
can be found in nature. They are synthesized from ▪ Leavening is the production or incorporation of
chemicals or gases in a baked product to increase volume
isolated by means of chemical processes. and to produce shape and texture.
• Artificial flavorings - are synthesized from • Yeast
chemical • Chemical Leavening
substances by man and are not found in nature. • Air
Their sensory • Steam
characteristics mostly resemble that of natural or Leavening Agents
nature- ▪ Chemical Leaveners
identical flavorings. • Baking Soda (Sodium bicarbonate) – Reacts to
▪ Alcoholic Beverages are useful flavoring moisture
ingredients in the pastry shop. and acid if present and releases carbon dioxide
• Sweet Alcohol (liqueurs) gas.
Orange (Cointreau, Gran Marnier and Triple Sec) • Baking Powder - a mixture of baking soda plus
Bitter Almond (Amaretto) one or
Chocolate (Crème de Cacao) more acids.
Mint (Crème de menthe) o Double-acting baking powder has two acid, the
Coffee (Crème de café, Kahlua, Tia Maria) second
• Non Sweet Alcohol one being Sodium aluminum sulfate that is
Rum, Cognac, Calvados ( rum made of apples) insoluble and
Kirschwasser (colorless brandy from cherries) only reacts when fully melted.
• Sweet Wines • Baking ammonia- a mixture of ammonium
Marsala (from Sicily) carbonate,
Madeira (from Portuguese Islands) ammonium bicarbonate, and ammonium
carbamate.
▪ Yeasts • Cream of tartar – A fine powdery substance, not
• Microscopic fungus used to make bread. It is a
sensitive to temperature. leavening agent, but usually added together with
• It helps in fermentation, is the process by which leavening
sugar agents since it reacts quickly in the presence of
are converted to carbon dioxide and alcohol baking
Temperature soda and liquid. It acts as a stabilizer in making
34°F (1°C) Inactive (storage temperature) egg foams
60° 9Leavening Agents
-70°F (15° WEEK
-20°C) Slow action 1
70° ▪ Air
-90°F (20° • Air is incorporated into all doughs and batters
-32°C) Best growth (fermentation and proofing during
temperatures for bread doughs) mixing.
Above 100°F (38°C) Reaction slows • The formation of air cells is important even in
140°F (60°C) Yeast is killed products leavened by yeast or baking powder
53 54 because the air cells collect and hold the leavening
gases. removed from the chocolate liquor.
• Methods of Incorporating Air • Dutch process cocoa is processed with
o Creaming: the process of beating fat and sugar an alkali to make it darker and more
together to incorporate air. easily dissolved in liquids.
o Foaming: the process of beating eggs, with or
without sugar, to incorporate air. ▪ Types of Chocolate
55 56 • Couverture Chocolate- contains the whole cocoa
Nuts and Seeds liquor
WEEK - cocoa butter and cocoa powder -as main
1 ingredients.
▪ Nuts and seeds provide flavor and contribute Due to the nature of cocoa butter, it requires a
texture and add eye appeal to baked products. special
▪ Common seeds used in baking include: melting process called tempering, which re-
• Sesame seeds establishes
• Poppy seeds the cocoa butter crystals, giving the set chocolate
• Caraway seeds the
• Sunflower seeds proper sheen, snap and taste.
• Pumpkin seeds • Compound Chocolate - Substitutes the cocoa
Ingredient butter in
1 the chocolate liquor with vegetable oil or
▪ Products derived from nuts: hydrogenated
• Almond Paste fat. Due to the setting properties of the fat, it does
• Marzipan not
• Praline need to be tempered and will set easily.
• Nut Flours 61 62
• Nut Butters ▪ Chocolate Products
▪ Coconut is a fruit grown on tropical palm trees • Unsweetened Chocolate – Bitter or baking
• Coconut milk versus cream of coconut chocolate:
▪ Fruits add flavor and eye appeal 95% Chocolate liquor and 5% Cocoa butter.
• purchased fresh, frozen, canned, dried • Dark Chocolate - Made from chocolate liquor,
• used year round in baked goods additional cocoa butter and sugar, often vanilla
▪ Steam and
• When water turns to steam, it expands to 1100 lecithin. Usually contains between 55-80% cocoa
times o Sweet Chocolate
its original volume. • Made from chocolate liquor (at least 15%), cocoa
• Because all baked products contain some butter and sugar
moisture, o Semi-Sweet Chocolate
steam is an important leavening agent. • Contains higher percentage (50-64%) of cocoa
E • Suitable for confectionary work, pastry and
▪ Nuts Commonly used in the Bakeshop entremets
Almonds Brazil nuts Cashews Hazelnuts o Bittersweet Chocolate
Macadamia nuts Pecans Pine nuts Pistachios • Contains about 64-85% cocoa content
Walnuts • Used for chocolate confections, baked goods and
Chocolate and C entremets
1 Cocoa Products
▪ Chocolate and cocoa are derived from cocoa or ▪ Chocolate Products
cacao beans. The beans are fermented, roasted, • Milk Chocolate
and ground, yielding chocolate liquor. o Made from chocolate liquor, sugar, milk solids,
• From the chocolate liquor only half of the cocoa vanilla and
butter is pressed out of the liquor; The remaining lecithin
solid is processed into cocoa powder. o Average cocoa content of 10-45%
o Cocoa Butter – Polymorph property o In the U.S., milk chocolate must contain at least
o Cocoa Powder 10% cocoa
• Natural Cocoa is the dry powder that mass and 12% milk solid by law
remains after part of the cocoa butter is • White Chocolate
o Contains no cocoa solids Soft Crack 270°F (132°C) Separates into a hard,
o Made from cocoa butter, milk solids, sugar and but not brittle, thread
flavoring Hard Crack 300°F (149°C) Separates into a hard,
ingredients brittle sheet
o Must contain at least 20% cocoa butter and 14% Caramel 338°F (170°C) Liquid turns brown
milk solids Objectives
Chocolate and Coco ▪ Sugar Solutions
▪ Baking Application: • Ingredients and Process for Sugar Solution
• Cocoa contains starch, which absorbs moisture o Cane sugar / Beet sugar
(drier) in a batter. When adding cocoa to a o Crystallization of sugar
formula, o No impurity in sugar or water
use the rule of thumb: o No agitation during cooking
• Reduce the flour by 3/8 (37.5%) of the weight of • Cooking Sugar
cocoa added. o Heated above the boiling point
▪ Different types of flours vary in protein and Stages of Cooked Su
gluten content and are used for a wide variety Threat (Filet)
of baked and pastry products Soft Ball (Petit Boulé)
▪ Many types of thickening and binding agents Firm Ball (Boulé)
exist and their use depend on the finished Hard Ball (Gros Boulé)
texture you want to achieve. Soft Crack (Petit Cassé)
▪ Many types of sweeteners exist, including Hard Crack (Grand Cassé)
sugars and syrups and have different Caramelgg Foams WEEK
properties and effect on the finished baked 2
goods. ▪ Egg Foams
▪ Fats include butter, margarine, vegetable • Whipped whole eggs, egg yolks, or egg whites
shortening, and lard and have different with
properties and will achieve different results in sugar
baked goods. • Bases of many pastry items
▪ Leavening agents are used to add air to allow • Albumen
dough to rise • Cooked Egg Foam
▪ Flavorings, salt, alcohol, nuts and seeds • Uncooked Egg Foam
provide flavor, and interesting texture to Egg Foams WEEK
different baked goods. 2
Sugar Solutions ▪ Meringue
• A combination of sugar and water that is brought • Precautions for Meringue
to o Work with clean utensils
a boil and cooked to a certain temperature o Egg whites temperature 59-68°F
• Sugar solution are measured by baumé, used to • Categories of Meringue Development
quantify the sugar density of any given liquid. o Soft, Medium and Stiff Peaks
o Simple Syrup – equal weight of sugar and water Egg Foams WEEK
and ▪ Swiss Meringue
measures 28 baumé. • More stable than French meringue
o 30 Baumé Syrup – made with 137 parts of sugar • Heat the egg whites and sugar before whipping
to 100 • Process
parts of water. o Combine the egg whites and sugar in a mixing
o Cake Syrup – made with a ratio of water to sugar bowl, heat
somewhere between 2:1 and 4:3. over bain-marie as whisking.
Stage Temperature Ice-Water Test : One Drop o Once the temperature reached to the desired
Thread 236°F (113°C) Spins a 2-in. (5cm) thread point
when dropped (between 120-160°F), whip on medium high
Soft Ball 240°F (116°C) Forms a soft ball speed until
Firm Ball 246°F (119°C) Forms a firm ball stiff peaks form.
Hard Ball 260°F (127°C) Forms a hard, compact Egg Foams
ball ▪ Meringue
• Beaten egg whites stabilized with sugar
• Must be processed in fat-free environment • Cooked Stirred Custards
• Denatured protein forms new bonds and trap air o Crème Anglaise (Vanilla Sauce)
and o Crème Patisserie (Pastry Cream)
water in a delicate matrix • Baked Custards
• Stability depends on ratio of sugar to egg whites o Crème a Flan (Flan Cream)
• Additional Ingredients for Meringue o Crème Renversée (Inverted Cream)
o Cream of tartar o Crème Caramel (Caramel Cream)
o A mild acidic state strengthen the foam o Crème Brûlée (Burnt/Caramelized Cream)
Egg Foam o Pot de Crème (Cream in Pot)
▪ French Meringue o Cheesecake
• Minimum of 1:1 egg whites to sugar Creams
• Up to 1:2 egg whites to sugar ▪ Light-Textured Creams
• Process (1:1 egg whites to sugar) • Crème St-Honore (Crème Chiboust)
o Whip the egg whites on medium speed with 1/3 • Crème Fondante (Chocolate Whipped Cream)
of sugar • Crème Diplomate (Diplomat Cream)
until uniform small foams are formed • Crème Bavaroise (Bavarian Cream)
o Increase the speed and mix to stiff peaks • Mousse
o Add the remaining sugar and mix until ▪ Contemporary Creams
incorporated • Cremeux
Egg Foa • Namelaka
▪ Italian Meringue Egg Foams
• Cooked meringue, more stable than Swiss ▪ Pâte à Bombe
Meringue • Cooked egg foam with egg yolk and cooked sugar
• Commonly used in mousse, icing, topping etc • More stable than Sabayon
• Cooked sugar is poured over whipping whites • Process
• Process o Cook the sugar to a firm ball stage
o Cook the sugar to the firm ball stage. o Whip the egg yolk to a ribbon stage
o Once the sugar reaches to 240°F, start whipping o Proceed as in Italian meringue process
the egg Cream
whites ▪ Beaten Creams
o Slowly add sugar syrup once it reaches 246- • Crème d’ Amandes (Almond Cream)
250°F • Crème Franginape
o Whip at medium-high speed for several minutes • Crème au Fromage Blanc (Fresh Cheese Cream)
then mix • Ganache Montees (Whipped Ganache)
on a low speed until slightly cooled • Crème Paris-Brest
• Crème Mousseline
▪ Sabayon ▪ Puddings
• Cooked or Uncooked egg foam with make with • Starch/Gelatin Thickened Pudding
whole egg or egg yolk whisked with sugar over a o Blancmange
bain marie o Cream Pudding
• Provides rich flavor and color o Panna Cotta
• Process • Baked Pudding
o Combine the whole egg or egg yolks and sugar in • Steamed Pudding
a mixing Basic Creams
bowl, heat over bain-marie as whisking. WEEK
o Once the temperature reached to the desired 2
point ▪ Crème Foutettée (Whipped cream)
(between 120-160°F), whip on medium high • Heavy cream that has been whipped to increase
speed until its
ribbon stage. volume and lighten the texture
Cream • 35-40% butter fat is desired
▪ Basic Creams • Use cool cream and equipment depending on the
• Crème Foutettée (Whipped cream) room temperature
• Crème Chantilly • Whip on medium speed
▪ Egg-Based Creams ▪ Crème Chantilly
• Vanilla-flavored whipped cream • Same as Crème Anglaise, but pastry cream has to
• 15% of sugar based on the weight of the cream be brought to a boil
3Egg-Based Creams • Fully swell the starch and cook off starchiness
▪ Crème Anglaise • Deposit into a shallow container to cool down
• Cooked Stirred Custard quickly, and cover with plastic on contact
• Used as a base for dessert sauces, bases ▪ Pastry Cream Considerations
for ice cream, butter cream and mousse • Always cook in stainless steel pot
• Never cooked above 180°F • Boil for 2 minutes
• Crème Anglaise Ingredients and Variations • Cool down quickly
o Milk and Cream • Syneresis
o Sugar Egg-Based Creams
o Egg yolks • Crème Caramel
o Flavorings: vanilla, herbs, alcohols, nut pastes, o Slightly firmer than crème renversée
chocolate because of the use of whole eggs
o Hot or Cold Infusion o Caramelized sugar is poured into molds,
Egg-Based Creams then custard is poured in and poached in a
▪ Crème Patisserie (Pastry Cream) water bath in the oven.
• Cooked, stirred custard o Turned out of a mold before serving
• Used fresh or baked • Crème Brûlée
• Very versatile o Rich custard with a thin layer of
▪ Ingredients and composition caramelized sugar
• Milk, sugar, eggs or yolks, cornstarch, o Baked in a low, wide ramekin, then chilled
butter to set after baking
• Cornstarch thickens the cream and o Before serving the custard is sprinkled with
protects the egg protein from curdling sugar and torched to burn the sugar
• Butter softens the texture WEEKBased Creams
Egg-Based Creams • Pot de Crème
• Crème a Flan o Chocolate is the most common flavor
o Rich soft custard made bound with yolks o Cooked at a low temperature in water bath
(as opposed to crème renversée which o Texture is similar to ganache
uses whole eggs and yolks) o Served in the dish in which it was baked
o Poached on a water bath in the oven in a • Cheesecake
ramekin, then chilled to set o Cream cheese, sour cream, butter, sugar,
o Turned out of a mold before serving eggs and flavorings
• Crème Renversée o Set by coagulation of eggs
o Rich custard slightly firmer than a flan and o Close attention is required to obtain a smooth
bound with a combination of whole eggs batter
and yolks o Cooked at low temperature in water bath
o Poached on a water bath in the oven in a Beaten Creams
ramekin, then chilled to set • Crème au Fromage Blanc
o Turned out of a mold before servingCreams (Fresh Cheese Cream)
▪ Preparing Crème Anglaise o A very light preparation, made primarily with
• Bring liquid ingredients to a boil with half of the fresh cheese, heavy cream, sugar and egg
sugar yolks
• Mix another half of the sugar with egg yolks, stir o These ingredients are blended together to
to obtain a delicate, smooth, light cream.
combine o A common example is the Tiramisu filling
• Temper the hot milk and the yolk mixture • Ganache Montees
together (Whipped Ganache)
• Cook the mixture to 180°F o Ganache originated in the southwest of
▪ Considerations France, where the word gancher stands for
• Overcooking the mixture patauger, which means to wade or splash
• Sanitations and describes the chocolate when a hot
Egg-Based Creams liquid is poured over it.
▪ Preparing Pastry Cream Beaten Creams
• Mousseline Cream into molds, chilled and unmolded for service.
o Cross between pastry cream and butter cream o French Blancmange is very
o Combine pastry cream and soft butter until light different from the English style.
and The French style is made with
fluffy almonds and almond paste
• Process and gelatin.
o Make pastry cream base with half of Blancmange
the butter Puddings
o Once the cream is cooled, whip it ▪ Baked Puddings
until smooth • These are milk, cream, eggs and
o Add room temperature butter and sugar mixtures poured over bread or
whip until full volume rice and “baked” on a bain marie until
Creams set.
• Almond Cream • They are often dense but light in
o Used as a filling for a variety of flavor and texture.
baked goods ▪ Steamed Puddings
o Butter, sugar, eggs and nut meal • These are similar to baked puddings
o Almond paste can be substituted except that they are steamed, and
with almond meal has a heavy, dense, texture and its
• Frangipane richness makes them warming,
o Lighter taste and texture than comforting desserts on winter nights.
almond cream Light Textured Creams
o Two parts of almond cream to one • Crème Fondante
part of pastry cream (Chocolate Whipped Cream)
Beaten Creams o Whipped cream where melted chocolate or
• Crème Paris-Brest chocolate
o 100% pastry cream, 50% butter and ganache is incorporated
25% praline paste o Often used as filling and frosting for cakes or a
o Butter stabilizes the cream cheaper
• Process version for chocolate mousse
o Smooth the pastry cream and the • Process
butter separately o Melt the chocolate or prepare the ganache
o Add the praline paste to the butter and o Whip the cream with sugar until stiff peaks
mix o Allow chocolate to cool slightly and add
o Add the pastry cream and mix one-fifth of the whipped cream to lighten it.
o Pipe immediately o Combine the mixture until smooth then
Puddings incorporate the rest of the whipped cream.
▪ Puddings ▪ Starch/Gelatin Thickened Pudding
• These are sweet milk-based dessert similar in • Cream Pudding
consistency to egg-based custards, though it may o Similar to pastry cream but is usually
also refer to other types such as bread and rice made with less starch, and may contain
pudding several flavoring ingredients, such as
• Types of pudding coconut or chocolate. It differs from
o Starch/Gelatin Thickened Pudding cornstarch pudding since it contains
• Blancmange eggs.
• Cream Pudding • Panna Cotta
• Panna Cotta o Italian for “cooked cream”
o Baked Pudding o Mixture of milk and/or cream bound with
o Steamed Pudding gelatin. It may be flavored with
▪ Starch/Gelatin Thickened Pudding chocolate, caramel, fruits or spices.
• Blancmange or Cornstarch Puddings Cream Pudding
o Made of milk, cream, sugar, and flavoring and is Panna Cotta
thickened with cornstarch. Gelatin or carrageenan Light Textured Creams
may be substituted for cornstarch. If enough • Crème St. Honoré
cornstarch is used, the hot mixture may be poured o Also known as Crème Chiboust
o Pastry cream and Italian Meringue (4:1) o Once the base is 75-85°F, fold in the
o Addition of gelatin for a stability egg whipped cream in stages
• Process o Fold in any inclusions, if applicable
o Melt bloomed gelatin in warm pastry cream o Deposit into molds and freeze or
o Make French or Italian meringue refrigerate
o Fold in the meringue into pastry cream Contemporary Cream
o Use immediately • Namelaka
2 o Created by L’Ecole du Grand Chocolate
• Crème Diplomate o Japanese term meaning creamy or smooth and is
(Diplomat Cream) a cross
o Pastry cream lighten with whipped cream and between a ganache and pastry cream.
stabilized with gelatin • Process
o Also known as Crème Legere o Boil milk and glucose and add bloomed
• Process gelatin.
o Whip the cream to a soft peak o Slowly incorporate milk mixture over
o Whip the pastry cream until smooth melted chocolate.
o Bloom the gelatin, melt and temper into the o Add whipping cream and blend well.
pastry cream o Chill overnight before using.
o Fold in the whipped cream just to incorporate Dessert Sauces
o Use immediately ▪ Provide moisture, flavor, texture and enhance
presentation.
• Mousse • Crème Anglaise or custard sauce - the principal
o French term meaning “foam” dessert sauce, is a stirred custard made with milk
o Lightened with egg foams and/or whipped and cream, and egg. Chocolate or other flavors
cream to create the may
airy texture be added to create variations.
o Gelatin may be added for stability • Fruit sauces - Compotes are chunky fruits
• Process stewed
o Prepare the base (add gelatin if any) in syrups. Coulis are fresh or cooked fruits,
o Prepare the egg foam sweetened with sugar then pureed. They may also
o Once the base is 95-105°F, fold in the egg foam be made from heated, strained fruit jams and
o Fold in the whipped cream in stages preserves, diluted with simple syrup, water, or
o Fold in any inclusions, if applicable liquor.ert Sauces
o Deposit into molds and freeze or refrigerate • Caramel– a mixture of homogenized
• Crémeux caramelized
o Crème Anglaise style custard thickened with sugar and heavy cream. Butter may be added for
butter and creaminess, while liqueur or citrus may be added
sometimes gelatin for
o Variety of flavoring options flavor.
• Process • Chocolate– Chocolate syrup or chocolate sauce
o Add bloomed gelatin into crème Anglaise can
base to melt. Add desired flavoring. be prepared by adding finely chopped chocolate to
o Once the cream is 86-95°F, add softened warm crème Anglaise or chocolate ganache,
butter thinned
o Use an immersion blender to emulsify the out with milk or cream.
cream • Sabayon– a rich sauce made from foamed egg
Troubleshooting Custard and yolks, sugar and wine or liqueur.
• Crème Bavaroise • Reduction sauces – are sauces made by
(Bavarian Cream) simmering
o Also called Bavarois juices, wines or other alcoholic beverages over
o Crème Anglaise with whipped cream set with low
gelatin. moderate heat to thicken and develop their
• Process individual
o Prepare Crème Anglaise characteristic flavors.
o Add the bloomed gelatin to melt ▪ Basic syrups, egg foams, creams and icings
are required to produce more advanced pastry • Hard-crusted breads and rolls
items • Other white and whole wheat breads and dinner
▪ Practice of proper sanitation, personal hygiene rolls.
and storage procedure • Breads made with other grains such as rye
Gluten is a substance made up of proteins breads
present in wheat flour: The baker's percentage for lean doughs is 100
▪ Gluten gives structure and strength to baked parts
products flour
▪ In order for the gluten to develop, the proteins Liquid
must first absorb water ▪ Gluten protein must absorb water before they
▪ It must then be kneaded by working the dough can be developed
into anelastic mass by pushing, ▪ Water is what coaxes the two wheat proteins
stretching, and folding it. glutenin and gliadin to combine and form gluten
Controlling Gluten Formation ▪ When you want to maximize gluten, a moderate
▪ Wheat Content of Flour amount of water is ideal.
▪ Shortening ▪ If it’s tenderness you’re after, you can deny
▪ Liquid your dough water or drown it depends what
▪ Mixing method you’re making
. Types of Yeast
▪ Glutenin gives the dough strength and elasticity. WEEK
▪ Gliadin makes the dough extensible, this means 3
it will stretch ▪ Compressed
when pulled. • Also known as fresh yeast
Protein Content of Wheat Flours • Must be rehydrated
▪ Bread Flour 11.5-14 % ▪ Active dry yeast
▪ All-purpose 9.5-12 % • All moisture has been removed so that
▪ Pastry 7-9.5 % this yeast does not need to be
▪ Cake 6-8 % refrigerated until it is opened
Shortening • Must be rehydrated
▪ Any fat used in baking is called shortening ▪ Instant dry yeast
because it shortens gluten strands • Gained popularity because it can be
▪ Fats are tenderizers added to the dry ingredients without
▪ Fat can also make flour water-resistant rehydration
78 Yeast Product Types
Yeast ▪ Enriched Yeast Dough
WEEK ▪ In general, rich doughs are those that contain
3 higher proportions of fat, sugar, and sometimes
▪ A living organism, one-celled fungus eggs. These include:
▪ Yeast feeds on carbohydrates converting them • Nonsweet breads and rolls, including rich dinner
into carbon dioxide and ethanol rolls
▪ During the baking process the gas is trapped in and brioche.
the dough • Sweet rolls, including coffee cakes and many
▪ Yeast remains dormant at temperatures below breakfast and tea rolls.
34°F 2
▪ Yeast grows rapidly between 75°F and 95°F Yeast Product Types
▪ Yeast dies at 138°F ▪ Laminated or Rolled-In Yeast Dough
9 10 ▪ These dough has fat incorporated in many
Yeast Product Types layers using a rolling and folding procedure.
WEEK The alternating layers of fat and dough give the
3 baked product a flaky texture.
▪ Lean Yeast Dough • Laminated doughs vary in sugar content from
▪ A lean dough is one that is low in fat and sugar. about
It is composed of 100% flour, 1-2% yeast, 2% 4% for some croissant doughs to 15% or more for
salt, and 60-66% water. Products made from some Danish doughs.
lean doughs include :
• Croissant and Danish doughs are the main WEEK
laminated 3
yeast dough products. In general, Danish dough ▪ Mixing hydrates the flour components,
products contain eggs, while croissants do not, primarily
although there are exceptions to this rule. starch and protein
13 14 • Starch: native starch and damaged starch
Step 1: Scaling WEEK • Protein: Glutenin (provides elasticity) and
3 Gliadin (provides
▪ All ingredients are measured. extensibility)
• Measure all wet and dry ingredients by weight. ▪ Balance among 3 main physical dough
• Use a formula that is expressed in "baker's math" characteristics
or • Extensibility
"baker's percentages. o Property of the dough to be stretched
" • Elasticity
▪ This step concludes when all ingredients are o Property of the dough to return to its initial
accurately measured and lined up in order of position after being stretched
use, as well as all tools and equipment are • Tenacity
ready for the second step in the bread-making o Property of the dough to resist to a stretching
process. action
15 16 Mixing Methods
Step 2: Mixing/Kneading WEEK ▪ There are two basic mixing methods used for
3 yeast doughs: the straight dough method, and
▪ Mixing has four main purposes: the sponge method.
• To combine ingredients into a uniform, smooth ▪ Straight dough method
dough. • Simplest and most common
• To distribute the yeast evenly throughout the • All ingredients are simply combined and mixed
dough. • Once combined the dough is kneaded until
• To develop the gluten. smooth
• To initiate fermentation and elastic
▪ Yeast breads mixing methods are either: 3
• direct or Mixing Methods
• pre fermentation, where dough is mixed in ▪ Sponge method
several • Also known as the two-stage method
stages: • First stage: yeast, liquid and half of the flour are
o Sponge mixed to make a sponge
o Old dough • The sponge is allowed to rise
o Sourdough starter • Second stage: the remaining ingredients are
17 18 added
29/01/2023 • The dough is kneaded and allowed to rise again
Production Stages of Yeast Breads • This method gives the bread a slightly different
WEEK flavor
3 and lighter texture
▪ Step 1: Scaling 19 20
▪ Step 2: Mixing/Kneading Step 3: Bulk or Primary
▪ Step 3: Bulk or Primary Fermentation Fermentation WEEK
▪ Step 4: Folding/Degassing 3
▪ Step 5: Scaling/Dividing ▪ Effects of Fermentation Activity on Dough
▪ Step 6: Rounding/Pre-shaping • Rising of the dough due to the carbon dioxide
▪ Step 7: Benching/Resting production
▪ Step 8: Make-Up/Shaping and/or Panning o Internal accumulation of gas stretches the gluten
▪ Step 9: Proofing or Final Fermentation structure
▪ Step 10: Baking of the dough
▪ Step 11: Cooling o The dough’s impermeability, extensibility and
▪ Step 12: Storage elasticity, the
Step 2: Mixing/Kneading gluten is capable to retain the gas
• Acidification of dough o Amount of Salt and sugar
o pH lowers due to the production of organic acids • Dough temperature
o Delays staling of the dough and increase shelf • Room temperature
life Step 4: Folding/Degassing
o More elasticity, less extensibility WEEK
21 22 3
Step 3: Bulk or Primary ▪ Folding is done to degas the dough, and may
Fermentation WEEK compensate the under-developed gluten. It is
3 done to:
▪ The dough should be placed in a greased • Reorganize the gluten structure and allow the
container large gluten to relax
enough to allow for expansion of the dough. • Expulse the gas accumulated in the dough and,
▪ Cover the container and let dough rise in a by that, avoid
warm, draft-free chocking the yeast;
place (80 F). • Help equalize the temperature of the dough; and
▪ Fermentation is complete when the dough has • Redistribute nutrients necessary for yeast’s
doubled in continued growth.
size. ▪ To fold, pull the dough on all sides, fold it over
▪ Gluten becomes smoother and more elastic the center, and press down. Then turn the
during dough upside down in the container.
fermentation, so it can stretch and hold more gas. 4
Dough 29/01/2023
that is under fermented will not develop the Step 5: Scaling/Dividing
proper volume WEEK
and the texture will be poor. A dough that Step 6: Rounding/Pre-shaping
ferments too long WEEK
or at too high of a temperature will become sticky, 3
slightly ▪ Scaling is simply dividing or measuring the
sour, and be hard to work with. dough into pieces of the same weight.
23 24 ▪ This should be done quickly so the dough
29/01/2023 doesn’t over-ferment or develop a dry exterior
Step 3: Bulk or Primary crust.
Fermentation ▪ A bench knife or knife should be used. NEVER
WEEK pull or tear the dough into separate portions.
3 3
▪ Fermentation is the process by which the ▪ Adjustment on the dough strength; If the dough
yeast acts on the sugar and starches and have insufficient or excessive strength, it can
produces carbon dioxide and alcohol. be corrected
▪ It starts when flour and water come into contact ▪ The portioned dough is loosely shaped into
▪ In baking, it occurs when some of the sugar or smooth, round balls.
glucide is converted into alcohol and carbon ▪ This organizes the dough into consistent
dioxide under the effect of commercial or pieces and makes the final shaping easier and
natural yeast and bacteria more efficient.
Step 3: Bulk or Primary ▪ It also stretches the gluten on the outside of
Fermentation the dough and forms a skin that helps it retain
WEEK the gases produced by the yeast.
3 25 26
▪ Fermentation is divided into two stages: Step 7: Benching/Resting WEEK
• Bulk, where the entire mass rises before shaping Step 8: Make-Up/Shaping
• Proofing, the rise given to shaped yeast just prior and/or Panning
to baking WEEK
▪ Fermentation time is controlled by three 3
factors: 3
• Ingredients ▪ The rounded portions of dough are covered
o Amount of yeast and are allowed to rest on the bench for
approximately 20 to 30 minutes, thus, relaxing Step 9: Proofing or Final
the gluten, making the final shaping of the Fermentation
dough easier WEEK
▪ The dough is formed into its final shape such 3
as rolls, loaves, or other desired shapes and ▪ The dough should again double in volume.
placed in pans, molds, or on baking sheets that ▪ To test, touch lightly; if the dough springs back
it will be baked in. slowly, it is done.
▪ Hearth breads that will be baked directly on the • If it is still firm and elastic, it needs more
oven deck are placed in bannetons or between proofing.
the folds of baker’s linen. Under-proofing results in poor volume and dense
▪ All unnecessary gases should be expelled texture.
during panning. Bubbles left in the dough will • If the dent remains or dough deflates, the dough
result in large air holes in the baked product. is
▪ Seams should be center bottom of each piece. over-proofed. Over-proofing results in coarse
27 28 texture
Make-Up Techniques Make-Up Techniques and loss of flavor.
WEEK Washes for Yeast Products
WEEK (Before and After Baking)
3 WEEK
3 3
29 30 Step 10: Baking
5 WEEK
Step 9: Proofing or Final 3
Fermentation WEEK ▪ The dough is baked. The dough is often scored
3 with a sharp knife prior to baking. This allows
▪ Proofing is a continuation of fermentation. The the bread to expand without bursting.
balance of gluten strength and gas pressure ▪ Since baking is the critical step in bread
creates volume and crumb structure. production, always consider:
▪ The dough should be placed in a temperature • Type and quantity of bread
and humidity controlled environment to allow the • Type of oven
bread to rise to the desired volume before • Rate of physical and chemical reactions in dough
baking. 6
▪ The best conditions for proofing are 90F and Step 10: Baking WEEK
85% humidity. 3
▪ Optimum rise for this stage is 80 to 85 percent ▪ Some of the important changes that occur
of during the baking process are:
the dough’s overall volume and 85% humidity. • Carbon dioxide production until 120° to 130° F
31 32 • Ovenspring - Carbon dioxide expansion
Finishing WEEK • Starch begins to gelatinize (130° F)
3 • Enzymes inactivated (158° F)
33 34 • Gluten coagulates (160° F)
Before Baking • Starch gelatinization ends (185° F)
WEEK • Water evaporates from the surface of the dough
3 (212° F) thus the formation and browning of crust
▪ Evaluation of the Final Proof 37 38
▪ Three techniques: Step 11: Cooling WEEK
• Elapsed time after shaping 3
• Visual appearance ▪ After baking, baked goods must be cooled for
• Feel of the dough excess moisture and alcohol to escape. After
▪ Three stages: baking, the following transformation happens:
• Under proofed • Heat equalizes
• Properly Proofed o Breads cool down, bakery warms up
• Over proofed • Moisture is released and condenses
35 36 o Loss of weight
29/01/2023 • Pressure equalizes
o Expanded gas moves out, air moves in ▪ To avoid staling ensure the following:
• Crust contracts and cracks • Proper cooling of the products after baking
• Aromas distribution (some will escape) o Avoid cooler temperature
o Stabilization of the flavor o Avoid important drafts
39 40 • Proper storage
Step 12: Storage o Freezing baked bread can delay the staling
WEEK • After long storage in the freezer, the crust of
3 bread can start to
▪ As bread cools down, degradation of its peel away
structure starts due to migration of water. This is • Short shaped bread or bread with fat can last
known as Staling. longer in a frozen
▪ Several bread characteristics will be modified state
• The crumb o Baked breads will stale most quickly between
o Starch chains retract and the crumb will become 32°F and 50°F
more dense (0°C and 10°C) and therefore should never be
and loose its softness placed in the
• The crust refrigerator.
o Loss of crispiness (Crust gets tougher and more • Packaging
leathery) o Paper bags versus plastic bags
o Changes from glossy to dull Qualities of Bread
• The flavor ▪ Bread is judged by:
o Aromas evaporate becoming less pleasant and • External and internal appearance
attractive • Flavor
Step 10: Baking • Aroma
▪ Oven Temperatures and Baking Times: • Keeping Properties
• When the proper temperature is used, the inside
of the Also known as sweet dough, bakes into popular
dough becomes completely baked while the crust breakfast pastries.
achieves the desired color at the same time.
• Larger pieces are baked at a lower temperature ▪ Ingredients for enriched yeast doughs are the
for a same as those in any yeasted doughs but used in
longer time than smaller rolls. different quantities.
• Rich, sweet doughs are baked at a lower
temperature Enriched Yeast Dough
because their fat, sugar, and milk content makes
them ▪ Enriched doughs create breads with a tender
brown faster.
• French breads are generally made with no sugar crust. They contain a higher percentage of fat,
and a
long fermentation, so they require a very high sugar and eggs than the lean bread.
temperature to achieve the desired crust.
• The additional fat acts to shorten the gluten
• Golden brown crust and a hollow sound when
loaves strands
are thumped are a good indication of doneness.
and increase the elasticity of the gluten in a dough.
Step 11: Cooling
▪ Breads must be removed from the pans and This will have a tenderizing effect yielding a more
placed on a rack to allow the air to circulate
around them and prevent the crusts from tender crumb and the development of a soft crust.
becoming soggy.
▪ Smaller rolls may be left on baking sheets. • Additional sugars promote quick fermentation
▪ The bread should be cooled at least two hours and
to allow the crumb structure to stabilize and
develop full flavor and minimize negative browning of the crust during baking.
changes in crust characteristics
Step 12: Storage ▪ They are versatile, offer many products from
limited formulas and are easily mastered using • Hold sugar back and add after incorporation
slowly
yeast bread baking principles.
• Add malleable fat once dough is fully developed
Enriched Yeast Dough
and mix until incorporated
▪ Sweet yeasted dough characterized by
▪ Be careful not to overmix the dough, and do not
• Eggs, milk, sugar and butter
let the dough get too warm. If the dough is
▪ Examples include
warmer than the desired temperature after
• Brioche, Gibassier, Pannetone, Pan D’Oro
mixing, refrigerate briefly to cool the dough.
▪ Process is similar to traditional bread
Enriched Yeast Dough:
• Mixing, fermentation, makeup proofing and
Dividing, Pre-Shaping and Resting
baking
▪ Same theory is applies as for traditional baking
need to be adapted
▪ Preshaping may be tighter or looser,
Enriched Yeast Dough:
depending on dough characteristics
Mixing
▪ Be cautious to not add too much flour during
▪ Enriched yeast doughs are mixed using either:
shaping sticky dough
• straight dough method
▪ Resting time may be under refrigeration
• sponge method
Enriched Yeast Dough:
▪ High percentages of fat and sugar in yeast
Final Proofing
dough inhibit fermentation. For this reason,
▪ May vary from 30 minutes to 15 hours
most of the doughs are mixed by the sponge
▪ Sugar, quantity and type of yeast and acidity
method so that most of the fermentation can
affect time
take place before the sugar and fat are added.
▪ Temperature should be between 78-80°F
▪ Because of the high fat and sugar, the quantity
▪ Fermentation in a hot environment is not
of yeast is also increased.
recommended as it may melt fat
Enriched Yeast Dough:
▪ Because gluten structure is not as strong care
Mixing
must be taken in proofing enriched doughs.
▪ Regular sweet dough, or bun dough, which is
▪ About three-quarters proof is best as over
low enough in fat and sugar can be mixed by
proofed dough may collapse in baking. A slight
the modified straight dough method.
under proofing ensures leavening.
▪ Higher levels of sugar and fat make rich
Enriched Yeast Dough:
doughs soft and require use of intensive mix
First Fermentation
▪ Typically similar to traditional baking. fat, eggs, and yeast.

▪ Dough with higher quantities of fat will benefit ▪ Brioche – a rich dough which is light and

from cooling for easier handling slightly puffy with high amounts of butter

• Brioche and eggs

▪ Some dough may need a fold or two, • Brioche a Tete – shaped with a large

depending on the strength of the dough scalloped ball with a small one on top.

Enriched Yeast Dough: • Brioche Mousseline - a delicate tall

Shaping or Make Up and cylinder with additional butter.

▪ Consider strength of dough when shaping • Brioche Nanterre - hexagon shape made

▪ Enriched doughs are often shaped, then of four sections and cut on top with a

molded or braided onto a tray or pan to help scissors.

keep shape intact. ▪ Pain au lait – an enriched French milk bread

that are slightly sweet and soft crumb.
▪ Eggwash as needed
Enriched Yeast Dough
▪ Line bun pans with silicone paper whenever
▪ Kugelhopf- a rich yeast cake traditionally
there is danger of sticking. This is especially
baked in a distinctive ring pan, similar to
pertinent for items with fruit fillings or other
Bundt cake. There are three main types:
sugary fillings or toppings.
cocoa; plain with a hint of vanilla and lemon
Enriched Yeast Dough: Baking
zest; and a marbled combination.
▪ Most products receive second eggwash before
baking ▪ Hot Cross Buns - a spiced sweet bun

▪ Baking should be done with stream in deck or usually made with fruit, marked with a

convection oven cross on the top, and has been traditionally

▪ Once baked, pastries should cool before being eaten on Good Friday.

handled ▪ Baba and Savarin - a small yeast cake

▪ Once cool, some pastries may be garnished saturated in syrup made with hard liquor,

▪ Most are cooled a few minutes onto the mold usually rum. Traditionally if the dough is
before
shaped like a donut, it is called “savarin”; if
unmolding to help keep texture intact.
the shape resembles a champagne cork,
Enriched Yeast Dough
it's called “baba.”
▪ Sweet Roll – sweet yeasted dough that
Cinnamon Rolls
has generally has higher levels of sugar,
1) Brushing melted butter over the sticky
bun dough. 1) Rolling challah dough into ropes.

2) Rolling up the filling in the sticky bun dough. 2) Braiding the challah dough.

3) Cutting and panning the sticky buns

Enriched Yeast Dough

▪ Gibassier- A rich French bread flavored ▪ Laminated or Rolled-in doughs contain many

with anise, candied orange peel, and layers of fat sandwiched between layers of

orange blossom water, cut and shaped to dough which create flakiness. There are two

resemble a leaf. It is traditionally served basic rolled-in yeast doughs:

during Christmas. • Croissant dough (also called Danish pastry

dough,
▪ Pannetone– a tall, domed shape, sweet
croissant-style) resembles a puff pastry with the
dough studded with candied fruits and
addition of yeast. It is based on a dough made of
raisins.
milk, flour, a little sugar, and yeast. The rolled-in
▪ Pan D’Oro– an Italian sweet bread, most
butter gives the dough its flaky texture.
popular around Christmas and New Year. It
• Danish dough (Brioche-style) is a richer dough
is traditionally shaped like a frustum with an
containing eggs, although it is not as rich in eggs as
eight-pointed star section.
regular brioche. This dough is also called brioche
▪ Babka – a braided filled sweet dough with
feuilletée, or flaky brioche.
a filling such as chocolate, cinnamon, fruit, or
cheese. ▪ Enriched doughs require greater attention to

Brioche detail as opposed to lean yeast doughs.

1) Combining the ingredients for brioche. ▪ Attention to fermentation, lamination technique,

2) Adding the yeast- and-water mixture to makeup and proofing are required to create

the dough. consistent product

3) Brioche dough after kneading for 20 ▪ The use of alternative processes (preferments,

minutes. retarding) can build flavor as well as improve

production. A wide range of non-yeasted products
4) Adding the butter to the brioche dough.
• Muffins, scones, biscuits and coffee cake
5) Brioche dough ready for fermentation.
▪ Leavened by chemical leavening and steam
6) Shaping a brioche à tête.
▪ Quick and inexpensive to produce
7) Panning the rolls.
Controlling the Development of Gluten
8) A finished brioche loaf
Properly mixed muffins rise evenly and
Challah
show no signs of tunneling. ▪ During baking

Overmixing muffins rise • High-temperature reacting leavening

unevenly and have large The Role of Chemical Leavening Agents

irregular holes or tunneling ▪ Chemical Leavening Agents and pH Balance

Controlling the Development of Gluten • Lower pH relaxes gluten

▪ Tender products with a soft crumb – desired • Higher pH tightens gluten

characteristic • Baking soda: pH 8.0

▪ To keep gluten development to a minimum, • Acidic ingredients: honey, molasses, cocoa

powder, cream of tartar
flour is mixed in swiftly and gently
Mixing Methods for Quick Breads
▪ Over-mixing
▪ The mixing method that is employed is directly
• Toughening of the crumb
related
• Tunneling– a result of over-mixing which
to the type and consistency of the fat used in the
produces
recipe
irregular shapes and large, elongated holes inside
• Biscuit Method: Creates products that are light
the product. and flaky

The Role of Chemical Leavening Agents o Biscuits and Scones

▪ Creates gas by reacting with water, heat or o Shortcakes

leavening acid • Muffin Method: Creates tender, cakelike baked

goods
▪ The gas aerate the batter and create
o Muffins
tenderness
o Loaves
▪ Baking soda is used to balance out the pH of
o Pancakes/Waffles
the batter
• Creaming Method: Creates cakelike products
▪ Exact measurement is required with a fine
The Role of Chemical Leavening Agents texture
▪ Baking Soda o Biscuits and Scones
• Sodium Bicarbonate o Muffins
▪ Baking Powder o Loaves
• Baking soda, leavening acids and cornstarch Leavening Agents
▪ During mixing ▪ Chemical Leaveners
• Fast-acting leavening acids • Baking Soda (Sodium bicarbonate) – Reacts to
moisture
and acid if present and releases carbon dioxide • Add liquid ingredients to dry ingredients and
gas. mix just until combined

• Baking Powder - a mixture of baking soda plus • Place dough on the bench and knead lightly
one or more acids.
 The dough should be soft
o Single-acting baking powders require only
o Too much kneading toughens the dough
moisture
• Once dough is formed, sheet out and portion
to be able to release gas.
• Allow to rest for 20 minutes before baking
o Double-acting baking powder has two acid, the
14 15
second one being Sodium aluminum sulfate that is
Mixing Methods
insoluble and only reacts when fully melted.
for Quick Bread WEEK
• Baking ammonia- a mixture of ammonium
carbonate, 5
ammonium bicarbonate, and ammonium ▪ Muffin or Blending Method
carbamate. It
• Sift dry ingredients together
adds crispiness, usually to cookies and crackers.
• Combine liquid ingredients, including melted fat
The Role of Chemical Leavening Agents or oil
▪ Choosing chemical Leavening Agents in • Add the liquid to the dry ingredients and stir to
Quick Bread Formulas combine until flour is just moistened
• Quantity decided based on a ratio to the flour o Do not overmix
• The more fat and sugar in batter, less chemical o The batter will be lumpy
agent is required • Fold in any additional ingredients
• The less fat and sugar in batter, more chemical Note: The same principle applies to pancakes,
crepes and waffles
agent is required
16 17
• In commercial bakeries, baking powders with
Mixing Methods for Quick Bread
different leavening acids may be used
▪ Creaming Method
Mixing Methods for Quick Breads
• Sift dry ingredients together
2Mixing Methods for Quick Bread
• Cream softened fat and sugar
▪ Biscuit Method
o Low speed until color lightens and mixture fluffs
• Sift all dry ingredients together
• Slowly add eggs one at a time and mix well
• Cut fat into the flour to the proper size
• Add dry and liquid ingredients alternately
• Combine the liquid ingredients, including any
eggs • Fold in any additional ingredients
Make-up Processes for Quick Breads • Finish with streusel if required

▪ Scones ▪ Sheet Pan Applications

• Sheet out to ¾” thick • For coffee cake and cornbread

• Cut with pastry cutter or a knife • Line the pan with parchment paper

o Or press dough into an 8” ring, then cut into 8 • Deposit batter

equal pieces
Baking Quick Breads
• Place the portioned scones and egg wash,
▪ Baking time and temperature varies by
garnish
product type and size
with sugar
▪ Determine the doneness by pressing the
▪ Biscuits
center of the pastry or by inserting a cake
• Knead dough lightly
tester
• Sheet the dough down to ¾” thick
▪ Remove loaf cakes and muffins from pan
• Portion with floured pastry cutter
10-15 minutes after baking
• Place portioned biscuit on a sheet pan, then
Troubleshooting Quick Breads
eggwash
Production of Biscuits and Scones
Make-up Processes for Quick Breads
▪ Scones and biscuits may be made up and
▪ Muffins
frozen
• Line the muffin pans with paper cups or spray
with non-stick spray. ▪ Storage of Quick Breads
• Creamed muffin batter – fill up one-half of each • Baked quick breads can be stored frozen
tin
• Cool completely before wrapping in plastic
• Blended muffin batter – fill up ¾ of each tin
Important Terms
• Once portioned, garnish the muffins and bake
▪ Crumb - The interior of bread or cake; may be
▪ Loaf Cakes elastic,
• Similar to Muffins aerated, fine or coarse-grained.
• Portion by weight ▪ Griddlecakes- Pancakes and waffles are types
Make-up Processes for Quick Breads of

▪ Coffee Cakes griddlecakes. Leavened with baking soda or

baking powder,
• Spray pans with non-stick spray
they are quickly cooked on a hot griddle using
• Fill the pan with first portion of batter very little fat.

• Spread filling (jam, fruits) evenly ▪ Make-up- Cutting, shaping and forming of
dough products
• Spread the second portion of batter
before baking.

▪ Scones- The British version of a biscuit; a type

of quick

bread. The early scone recipes omitted butter and

eggs,

and used lard.

▪ Streusel- A crumbly mixture of fat, flour, sugar

and

sometimes nuts and spices used to top baked

goods.