BAKERY:
It is a place where flour based things are made with the help of dry heat. EG: Cakes and pastry, etc.
CONFECTIONERY:
Product which consists of sweets, carbohydrates and chocolate are called confectionery.
PATISSERIE:
It is a type of french and Belgium bakery that specializes in patisseries. It is a legally controlled title that may only be used to deploy a master pastry chef.
BOULANGERIES:
A bakery where only breads are prepared. A bakery in France can be called a Boulargeries only if breads are prepared inside the premises bakery.
VIENNOISSERIE:
It is a term used for breakfast bakeries made in style of Vienna. They are mostly a combination of patisserie and french breads. EG: Croissant.
AGAR AGAR:
It is a dried purified stems of seaweed that swell in water to form a gel. It is used as a substitute for jelly tin. It is also known as china glass.
BLIND BAKE:
It’s a term used for baking a pastry(tart/pie) without any filling.
CARAMALISE:
It is a term used when sugar is heated this it turns golden brown in colour.(160 degree celcius) NOTE- When sugar is burnt that stage is called blackjack.
COUGULATE:
Partial or complete hardening of protein with the coagulation of heat.
COMFIT:
A mixture of fruits and sugar cooked to a jelly consistency.
COULIS:
A liquid fruit paste cooked with sugar and usually strain a smooth sauce consistency.
CREAMING:
It is a process of mixing butter and sugar together to a fluffy stage.
CRIMPING:
Giving a decorative edge to various pastry dough with the help of different tools. This is usually done in a pie.
CROQUANT:
Caramelised sugar and nut mixture that is coarsely grounded.
DEAD DOUGH:
A bread dough that is made without the addition of yeast or any other leavening agent. A dead dough consists of high amount of table salt.(approx. 50%)
DOCKING:
Making holes in a rolled pastry dough which allowed the pastry to bake with out rising. The tool used for docking is called a docker.
ENROBE:
Coating of food products with the help of melted chocolate.
GANACHE:
A mixture of heavy cream and chocolate mixed in different propotions to get different types of ganache consistencies.
MARZIPAN:
It is a type of icing prepared with the help of brown almond and sugar with are grinded together to make a paste. It is used for decoration.
PECTIN:
A substance obtain from food and used in setting up jams and jellies.
PANADA:
A thick sauce that usually forms the base for various types of souffle.
PRALINE:
A mixture of caramalized sugar and nuts grounded to a fine paste. It is similar to croquant.
SABOYON:
A mixture of egg yolks, sugar and liquids mix over a double boiler to a thick consistency.
SORBIT:
Frozen and churned dessert of fruits and it’s juices.
ZEST:
Outer skin of citrus fruits that is used for flavouring.
BREAD MAKING METHODS
Present day bread making scenarios has changed to a great extent in comparision with conventional methods.
Following are some methods of bread making:
STRAIGHT DOUGH METHOD:
In this method all ingredients are mixed together and the dough is fermented for a pre- determined time. The fermentation time of a straight dough depends on the strength of the dough. Strong flours requires more fermentation time to mature adequately. As the temperature rise has immediate effect on fermentation speed, it is very necessary to control the temperature of the straight dough by:
Using shorter fermentation periods.
Adjusting the temperature of kneading water.
By fermenting the dough at room temperature,ie, around 70-80 degree fahrenheit
SALT DELAYED METHOD:
This is a slight variation of straight dough method, where all ingredients are mixed together except the salt and fat. As the salt has a controlling effect enzymatic action of yeast, the speed of fermentation of saltless dough will be faster and a reduction in total fermentation time could be affected. The salt is added at the knock back stage. This method is specially suitable if strong flavours are to be used.
NO DOUGH TIME METHOD:
In this method dough is not fermented in usually manner. It is allowed a brief period. Since the dough is not fermented , the twin function of fermentation (ie, production of gas and conditioning of gluten) are achieved to some extent by increasing the quantity of yeast. Although it is possible to make fairly acceptable bread by using this method, the product has poor keeping quality and lacks in aroma. As there is increased quantity of yeast present, the bread may have strong yeast flavour.
SPONGE AND DOUGH METHOD:
Flavours which are strong in nature are more suitable for sponge and dough method of bread making where the problem of controlling the dough temperature is not so acute as the total fermentation time is divided into two separate segments. A sponge dough is indicated as 60/40 sponge dough or 70/30 sponge dough, where the first numbers that is 60-70 indicate the percentage of the flour used in sponge and the second number that is is 40 or 30 indicates the percentage of flour mixed at the time of dough making.
In this method, as a first step, a part of flour, proportional amount of water, yeast and yeast food are mixed together. The sponge is fermented for a pre determined time. Sponge fermentation time depends on the amount of flour in the sponge and flour quality. When the sponge is ready, it should be broken down properly with formula water, so that it's evenly mixed in the dough. Mixing operation should be carried out to the right degree. After the dough is mixed it is registered rested for 30-45 minutes. Pre- conditioned gluten of the
sponge hastens the conditioning process of the the gluten of fresh flour during the period and the dough is in perfect state for further manipulation that is is cutting, molding, etc.
FERMENT AND DOUGH METHOD:
This is a variation of sponge and dough method very often a bread may contain milk, eggs substantial quantity of fat and sugar as in the case of sweet bread, Danish pastry or other sweet fermented products. If all the formula(recipe) yeast, part of flour and sufficient water are mixed together, the yeast gets initially an environment which is conclusive to vigorous activity and at the end of fermentation time it is in a fit condition to take or enter load of fermentation in the presence of milk, eggs, excessive fat, etc.
When a ferment is ready, it is mixed in the dough along with the remaining ingredients and allowed to ferment for the second stage of fermentation. This method is used to make enriched breads, buns, Danish pastry, etc.
FLOUR
Flour is obtained when we mill grains and pulses. The milling can be of various degrees to give a particular structure to a product and the usage of each milled product will be different from one another. In a bakery when we refer to flour we always mean refined flour, unless specified.
Some various flours from wheat:
Wholemeal flour:
Also known as atta in India, it is the whole milled wheat kernel. The flour is cream to brown in colour as it has the bran grounded with it.
Brown flour:
This is almost 85% of the grain millet, where some amount of bran has been extracted. It is nutritious as it has a high percentage of germ.
Weak flour:
Weak flour is also known as soft flour or cake flour. As the name suggests, this flour has less gluten and hence, it is used for products that need a softer texture such as cookies, cakes, and sponges.(cake flour)
All purpose flour:
The all-purpose flour is a blend of flours and has medium strength.
Strong flour:
Strong flour absorbs more water than weak flours, as gluten can absorb twice its own weight of water. This flour is used for products that will have a high rise in the oven such as yeast breads, choux pastry, and puff pastry. Strong flour is also known as baker's flour.
Pastry flour:
This flour consists of very finely ground polished soft wheat kernels usually enriched and bleached.
Self- rising flour:
This flour is usually of medium strength and contains baking powder in a proportion. Since the flour contains moisture, it can react with the baking powder and lessen its effect. Hence, it is not advisable to buy the commercial self- rising flour. It is advisable to use 60 gm of baking powder to 1 kg of flour to make it rise. This flour is commonly used to make afternoon cookies called scones.
RAISING AGENTS
Raising agents are those ingredients which are responsible for the chemical changes in baking. They are also known as leavening agents. Some of these are naturally available like yeasts, whereas some of these are produced by chemicals such as baking soda.
CHEMICAL RAISING AGENTS
They are formed as a result of chemical reaction in laboratory, hence they are termed as chemical raising agents.
Some of the common chemical agents used in bakeries are:
BIOLOGICAL RAISING AGENTS
The biological raising agents occur naturally.
The most common biological raising agent is yeast.
MECHANICAL CHEMICAL AGENTS
The act of introduction of air into a product to make it light and have good volume is called mechanical aeration.
Few mechanical ways of incorporating air in the batter are:
Coffee cupcakes
1. Measure all the ingredients.
2. Cream butter and brown sugar together.
3. Beat eggs and slowly incorporate them in the batter.
4. To this add refined flour and mix by cut and fold method.
5. To this add coffee and milk.
6. Pour this batter in the cupcake moulds and bake at 160 degree Celsius for 20-25 minutes.
ICING:
1. Whip butter for 5 minutes or till it changes it's colour to white.
2. Incorporate sugar gradually.
3. Add coffee dissolved in water and whisk.
4. Add chilled milk, if required.
Pav
1. Preheat the oven at 200 degree Celsius.
2. Measure out all the ingredients.
3. Mix yeast and sugar in lukewarm water and let it activate.
4. Mix refined flour and salt and sieve them together.
5. Mix activated yeast, water and butter and form a smooth dough.
6. Keep the dough for bulk fermentation.
7. Once double in size knock back the dough and reshape it.
8. Let the dough rest.
9. Bake the dough at 200 degree Celsius for 20-25 minutes.
Fruit cake
1. Preheat the oven at 150 degree Celsius.
2. Measure all the ingredients.
3. Cream butter and sugar till light and creamy.
4. Beat eggs in a bowl till frothy and add vanilla essence to it.
5. Gradually add beaten eggs into the creamed mixture.
6. Mix refined flour and baking powder and sieve them together.
7. Add dry ingredients into this creamy mixture.
8. Rough chop nuts and add them into the above mixture.
9. Add food colour, if required.
10. Grease and dust a cake mould, place a grease proof paper on the bottom of the mould.
11. Fill the mould with cake batter.
12. Bake at 150 degree Celsius for 30-45 minutes.
Chocolate brownies
1. Melt butter and sugar over a double boiler.
2. When a proper emulsion is prepared, remove it from the flame.
3. Add dark chocolate and stir vigorously.
4. Start adding slightly beaten eggs.
5. On this stage, a dark colour emulsion will be formed. To this, add the refined flour.
6. Add walnuts coated in flour.
7. Bake this at 150 degree Celsius for 30-45 minutes.
Red velvet cupcakes
1. Preheat the oven at 180 degree Celsius.
2. Measure all the ingredients.
3. Cream butter and sugar till light and fluffy.
4. Gradually add beaten eggs into the mixture.
5. Mix refined flour, baking powder and sieve them together.
6. Add dry ingredients to the butter and sugar mixture along with adding butter milk.
7. Add vanilla essence and red food colour.
8. Add vinegar and baking soda to the batter.
9. Fill the batter into the cupcake moulds.
10. Bake at 180 degree Celsius for 20-25 minutes.
Brown bread
1. Preheat the oven at 190 degree Celsius.
2. Measure all the ingredients.
3. Prepare dark caramel and add water to it.
4. Mix yeast and sugar in lukewarm water and let it activate.
5. Make a soft dough using yeast water and caramel water.
6. Bult ferment the dough until it's double in size.
7. Once double in size knock back the dough and add oil into it.
8. Reshape the dough and let it rest for 10-15 minutes.
9. Grease and dust a bread mould and keep the dough in it.
10. Flatten the dough using your palm.
11. Proof the dough until it's double in size.
12. Bake at 180 degree Celsius for 20-25 minutes.
Swiss rolls
1. Preheat the oven at 180 degree Celsius.
2. Bake a fatless sponge cake.
3. Slice the cake horizontally into 2 slices once it is in room temperature.
4. Sprinkle pineapple flavoured sugar syrup over the sponge.
5. Put the sponge on a butter paper and gently start folding it making a log like shape.
6. Wrap the sponge in butter paper.
7. Tightly close the edge and refrigerate for 1-2 hours.
8. Cover the sponge with whipped cream icing and refrigerate it again for 30 minutes.
9. Slice it and serve.
Choco chip cookies
1. Preheat the oven at 180 degree Celsius.
2. Cream butter and sugar together.
3. Gradually add the beaten eggs.
4. To this mixture, sieve in the refined flour and baking powder.
5. Add in the chocochips.
6. Let the dough refrigerate for one hour.
7. Place a grease proof paper or silicon mat on a baking tray.
8. Scoop out equal portions of the cookie dough using an ice cream scooper.
9. Bake at 180 degree Celsius for 10-15 minutes.
Custard cookies
1. Cream butter and sugar till light and fluffy.
2. Mix custard vanilla powder, flour and baking powder and sieve them together.
3. Add dry ingredients to sugar and butter mixture.
4. Refrigerate in chiller for one hour.
5. Divide the dough in equal portions, 15 gm each.
6. Roll the cookie dough into even sized balls and coat with castor sugar.
7. Flatten the cookie balls with fork/palette knife.
8. Bake at 180 degree Celsius for 10-15 minutes.
Speculaas
1. Preheat the oven at 180 degree Celsius.
2. Cream butter and sugar till light and fluffy.
3. Mix baking powder and refined flour and sieve them together in two batches.
4. Mix dry ingredients in butter and sugar mixture.
5. Refrigerate cookie dough for hours.
6. After refrigeration dust work station and roll out the dough(8-10 mm) thick.
7. Punch out cookies using cookie cutter and prick cookies with fork/knife.
8. Place them on a tray and bake them for 12-15 minutes.
Regina biscuits
1. Preheat the oven at 180 degree Celsius.
2. Cream butter and sugar till light and fluffy.
3. This will be followed by the addition of lightly beaten egg along with vanilla essence.
4. Mix dry ingredients in butter and sugar mixture.
5. Refrigerate cookie dough for 1-2 hours.
6. Divide dough in equal portions of 15 gm each.
7. Shape cookies in a round/oval ball.
8. Dip in milk and coat with white seseme seeds.
9. Place cookies on a baking tray.
10. Bake at 180 degree Celsius for 10-15 minutes.
Pista biscuits
1. Preheat the oven at 180 degree Celsius.
2. Cream butter and sugar till light and fluffy.
3. Add vanilla essence.
4. Mix baking powder and refined flour and sieve them together.
5. Mix dry ingredients in butter and sugar mixture.
6. Add chopped pistachios.
7. Shape the cookie dough in a log/cuboid.
8. Refrigerate it for 2/3 hours.
9. Cut the cookie dough in desired thickness.
10. Arrange cookie slice on baking tray.
11. Bake at 180 degree Celsius for 10-15 minutes.
Butter sponge
1. Preheat the oven at 150 degrees.
2. Measure all the ingredients.
3. Cream butter and sugar till light and fluffy.
4. Add essence to the above mixture.
5. Lightly beat eggs and add into the butter and sugar mixture.
6. Mix refined flour and baking powder and sieve them together.
7. Gently mix the dry ingredients into the wet ingredients.
8. Grease and dust a cake mould and pour the batter in the mould.
9. Bake at 150 degree Celsius for 30-45 mins or until a toothpick inserted into the cake comes out clean.
Bread and butter pudding
1. Collect all ingredients
2. Grease a baking dish with butter
3. Trim off the sides and apply a layer of softened butter on both sides of the bread.
4. Arrange a layer of bread on bottom of the mould/dish.
5. Spread soaked raisins and black currants.
6. Again arrange slices of bread. Repeat till the mould is full.
7. Prepare custard by mixing eggs, sugar, milk and essence.
8. Pour custard on bread slices. Leave the mould for 15-20 mins to allow the breads soak the custard in.
9. Steam bake the pudding without covering at 160 degree Celsius for 30-45 mins.
10. Serve warm or at room temperature along with accompaniments.
Genoise sponge
1. Preheat the oven at 170 degree Celsius.
2. Collect all the ingredients.
3. Mix refined flour and baking powder and sieve them together.
4. On a double boiler whip/beat eggs till it reaches ribbon stage.
5. Remove the bowl from double boiler and add vanilla essence into it.
6. Mix the dry ingredients into wet ingredients by cut and fold method.
7. Mix melted butter in the above mixture..
8. Line a cake mould with grease proof paper/ parchment paper and pour the sponge batter in it. (2/3rd of its capacity)
9. Bake at 170 degree Celsius for 30 minutes or until a skewer inserted in the middle of the sponge comes out clean.
Fatless sponge
1. Preheat the oven at 180 degree Celsius.
2. In a clear bottle whisk eggs and gradually add sugar.
3. Keep whisking till ribbon stage is achieved.
4. Add vanilla essence.
5. Mix refined flour and baking powder and sieve them together.
6. Mix the dry ingredients into the wet ingredients by cut and fold method.
7. Line a cake with grease proof paper and pour the sponge batter into the mould.
8. Bake the sponge at 180 degree Celsius for 20-25 mins.
Bread rolls
1. Set the oven at 200 degree Celsius
2. Measure all the ingredients which will be used in making bread rolls.
3. In a bowl take yeast and sugar in lukewarm water and leave for 5 to 10 minutes, until the yeast gets activated.
4. For the preparation of dough take refined flour, salt, milk powder and sieve them together.
5. Mix the activated yeast in the dry ingredients and make a smooth dough.
6. Brush a bowl with oil and keep the dough in it for fermentation.
7. Once the dough gets double in size, knock it back and reshape it.
8. Let it rest for 10 mins.
9. Divide the dough in equal portions, shape them and put them on a baking tray.
