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Chapter 29
Bakeshop Production: Basic Principles and Ingredients
1
Chapter Objectives
1. Explain why it is important to weigh baking ingredients. 2. Use a baker’s balance scale.
3. Calculate formulas based on baker’s percentages.
4. Explain the factors that control the development of gluten in baked products.
5. Explain the changes that take place in a dough or batter as it bakes.
6. Prevent or retard the staling of baked items.
7. Describe the major ingredients of baked goods and their functions and characteristics.
2
Flour, sugar, eggs, milk, butter, flavoring with this simple list of ingredients you can produce a seemingly endless variety of goods, from breads to sauces to pastries
Accurate measurements are critical in the bakeshop
Following formulas carefully and completely is important
3
In years past, food service establishment produced there own breads, desserts, and other baked goods.
Today, many find it more economical to buy these products from commercial bakeries.
Recently, some chefs have begun to produce their own breads as a specialty item.
4
Formulas and Measurement
Measurement
All in ingredients must be weighed accurately Measurement is critical in the bakeshop
Measurement is by weight rather than by volume Weight is much more accurate
Many bakers talk about formulas rather than recipes.
5
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