Nuts, and ground Egg, fresh or powdered Milk, or powdered Cream, fresh or imitation Gelatine or vegetarian equivalent – setting agents Flavourings and essences Chocolate or cocoa Fats, oils, margarines and shortening. Depending on the product the term ‘bakery product’ is a generic term that describes bread, yeast goods, quick bread and pastry items.
– 71% – 14% Sugar 2 – 4% – 15% Fat 1 – 2% Enzymes naturally occurring in flour Starch 64% – 71%, provides main body structure through gelatinisation – bursts (through heat) and swell. Starch is broken down by enzymes into simple sugars, which are to be used by yeast as food.
Diastatic – amylase change starch in sugars. Proteolytic – condition the proteins. Responsible to soften the gluten, tolerance is reduced and could cause collapsing of the bread, especially in wholemeal products. Factors influencing flour behaviour Quantity and quality of gluten
On entering the oven activity is very rapid. Yeast continues to produce CO2 until killed at 60ºC. Gases expand, are trapped in the gluten structure and expand the dough – OVEN SPRING. Enzymes are killed at +/-77ºC and until killed continue to produce sugars which sweeten the crumb of the baked loaf and caramelise on the outside to form the crust colour and bloom. At 78ºC the protein coagulates, structure sets and activity in the loaf ceases. Weight is lost through baking evaporation. Sugars caramelise on the outside of the loaf at 150ºC.
Full proof – decrease steam Too much proof – no steam. Ovens are in general different, so is the steam input and the capacity of the retention of the steam. Bread in general produces its own steam, some ovens are designed in a way that no steam is required, as the moisture comes from the product.
Bread rolls can also be divided into categories where the production method is mentioned, like “Wood Fire Oven rolls” or “Sole baked bread rolls”. The main category of rolls is to look at their characteristics, referring to the eating qualities. These can be divided into three main groups: SOFT ROLLS CRISP CRUST ROLLS CRUSTY ROLLS HARD CRUST ROLLS
Common practice is: To bake in special trays which have ‘dished’ (hollow) sections providing shape for the final product Using the two tray method, where a baking tray is placed on top of the buns, providing enough space for the bun to reach certain height, also known as lidded method To pin the pieces out to required diameter and bake on normal baking trays, this method is very time-consuming. Finish Traditionally with flour topping which should not colour during baking. Left or dressed with sesame seeds.
To add semolina into the dough to enhance the crust Bake with plenty of and dry out after Products are usually baked in stick trays. Pannini/Cannon/Italianni /Shells Weight – from 60 to 100g Shape – refer to below explanation Common practice is To add semolina into the dough to enhance the crust
Danish pastries These pastries are made with yeast dough laminated with butter (or other fats), then turns given similar to puff paste, resulting in light and crisp pastries. They are produced in many different shapes and sizes with a variety of fillings and toppings. Fillings used may be custard, jam, cheese, fruit, poppyseed, marzipan and nuts with the possible addition of dried fruit and candied peel. Croissants
% Ingredients 1kg Dough A 100 6 60 6 2 2.5 Bakers Flour compressed Water, cold Castor Salt Dry Gluten 1.000 .060 .600 .060 .020 .025 B 40 Royal Danish or Butter .400
Lay strips on top of each Cut 20 triangle shapes with a base line of each Brush off all excess flour and roll up the croissants Place onto a clean and lightly greased 2/lGN baking tray Lightly egg wash and half prove at 36ºC, low humidity Bake at for approximately 12 – 15 minutes Remove from baking tray and place onto a cooling wire.
A 100 5 1.5 4 MRU 4 37.5 22.5 4 Bakers Flour Yeast, compressed Salt Sugar Improver Butter, unsalted Water Egg Milk Powder 1.000 .050 .015 .040 .010 .040 .375 .225 .040
Shape "B" to a rectangle 2/3 of dough size and place onto dough Give a single turn (Fold in 3) Cover with a damp cloth and return to fridge for 15 minutes Repeat turning two more times Finished pastry should have 3 x single folds Roll out pastry to 4 mm thickness Cut fill and finish as required.
Muffins should be removed from the oven without over-baking to prevent drying and shrinkage. They are best removed from tins or trays as soon as possible for these reasons also. Traditionally, muffins are oven finished, although some may be lightly dusted with icing sugar. Early packaging will increase the shelf life, although it must be remembered that muffins are regarded as a same day sale product. muffins
Place the chocolate into a stainless steel bowl Bring the cream to the boil Pour over the chocolate and allow the chocolate to soften for about 30 seconds the chocolate and cream together using a whisk It should come together and have a nice Add the rum or any other flavouring that is preferred. Some instant coffee blended in small amount of boiling water can be added instead. Apple filling for Danish