Baking Notes

• Type of Flour Percent of Fat Uses
• Cake 7-9.5 Tender cakes
• Pastry 7.5-12 Biscuits, pie crust
• All Purpose 10-13 General Baking
• Bread 12-15 Yeast Breads
• Whole-Wheat 13-14 Breads
• High Gluten 14-15 Bagels, used to increase protein content of other flours

Gluten Flour: the pure protein extracted from wheat flour, This flour has an average protein content of 75%,

carbohydrate definition

• Enriched flours have thiamin, riboflavin, niacin, and iron added at levels set by the government

  Purchasing: Bulk for restaurant use is usually in 50# or 100# bags.

• Should be stored in lit ventilated room
• Temperature of storage area should be no higher than 80 F
• Can be stored in refrigerator or freezer if necessary to prevent the onset of rancidity
• However, refrigeration can cause the flour to absorb moisture changing the chemical structure

  Sugars are carbohydrates

• Sugars most often used in the kitchen are sucrose
• Sucrose is the chemical name for common refined sugar
• Sucrose is a disaccharide, composed of one molecule each of glucose and fructose
• In simple terms it is a complex sugar

• Turbinado sugar: closest form to raw sugar, partially refined and light brown in color, used for beverages and some baked goods
• Sanding sugar: large complex coarse structure, not easily dissolved, used mostly for decorating
• Granulated sugar: all purpose sugar, crystals are fine and uniform
• Brown sugar: regular refined cane sugar with some of the molasses returned to it.

  Light Brown sugar: contains approximately 3.5% molasses

• Dark Brown Sugar: contains about 6.5% molasses
• Molasses: The liquid that is leftover and drawn out of sugar cane during the beating part of production
• Castor Sugar: Granulated sugar with a smaller-sized crystal, used in items that need the sugar to dissolve easily and quickly.Powdered sugar: Made by grinding granulated sugar crystals through varying degrees of fine screens, used in icings and glazes

• Corn Syrup: Produced by extracting starch from corn kernels and treating it with acid,
• Honey: produced by honeybees from nectar collected from flowers
• Maple Syrup: produced from the formation of sap of sugar maple trees
• Molasses: Liquid by-product of sugar refining

• Simple Sugars: Mixture of sugar and water cooked
• Light Syrup: Boil 2 parts water with 1 part sugar for 1 minute
• Medium Syrup: Boil 1.5 parts water with 1 part sugar for 1 minute
• Heavy Syrup: Boil Equal parts water and sugar for 1 minute
• Cooked syrups: Mixture of sugar and water cooked until it reaches a specific temperature

• Stage Temperature in F Ice Water Test- one drop
• Thread 236 Spins in 2in thread when dropped
• Soft Ball 240 Forms a soft ball
• Firm Ball 246 Form a firm ball
• Hard Ball 260 Forms a hard, compact ball
• Soft Crack 270 Separates into a hard, but not brittle, thread
• Hard Crack 300 Separates into a hard, brittle sheet
• Caramel 338 Liquid turns dark brown in the pan

• Beating:
• Vigorously agitating foods to incorporate air or develop gluten
• Blending
• mixing two or more ingredients until evenly distributed
• Creaming
• Vigorously combining fat and sugar while incorporating air
Cutting Incorporating solid fat into dry ingredients only until lumps of the desired size remain
• Folding
• Very gently incorporating ingredients such as whipped cream or whipped eggs with dry ingredients, a batter or cream
• Kneading
• Working a dough to develop gluten

10 Stages of yeast bread

1. Scaling the ingredients
2. Mixing and kneading the dough
3. Fermenting the dough
4. Punching down the dough
5. Portioning the dough
6. Rounding the portions
7. Shaping the portions
8. Proofing the products
9. Baking the products
10. Cooling and storing the finished products