Principles of

Baking

Formulas and
Measurements

All ingredients must be weighed

Accuracy
Solid grams / Liquid milliliters
Bakers percentage
Weight of ingredient divided by weight of flour
times 100 is equal to the percentage (%) of
ingredient

Proper selection of ingredient

Gluten Development

What is gluten?

The protein present in flour that gives structure and

strength to baked goods
Mixing

Baker controlling gluten

Selection of flour

Hard flour has more protein content

Weak flour has less protein content

Shortening/Butter/Lard

Shortens gluten strands thus tenderizes

Liquid

Baking Process

Formation and expansion of gases

Trapping gasses
Coagulation of proteins
Gelatinization of starches
Evaporation of water
Melting of shortening
Crust formation and browning

Staling

Change in texture and aroma of baked goods

Protect from air
Moisture retainers to the recipe formula
Fats
Sugars
Glucose

Freezing

Ingredients

Flour types
Fats
Sugars
Liquids
Eggs
Leavening agents
Salt, flavouring, spices

Yeast Products

Yeast products

Lean dough

Crusty breads
Rolls
Pizza doughs
Basic loaves

Rich dough
Higher proportion of fat, sugar, and eggs
Ensaymada, brioche, sweet rolls, etc.

Mixing Methods

Straight dough
Sponge

Steps in Yeast Dough

Production

Scaling ingredients
Mixing
Fermentation
Punching
Scaling dough
Rounding

Benching / Resting
Makeup and panning
Proofing
Baking
Cooling
Storing

Quick Breads

Mixing / Production
Methods

Types of Dough
Soft dough (biscuits)
Batters

Gluten development in quick breads

Do not over mix!
Knead lightly

Biscuit Method

Scaling
Dry ingredients
Cut in the shortening / fat
Adding liquid
Mix just until liquid is incorporated
Roll dough and cut into desired shape
Eggwash
Bake

Muffin Method

Waffles, pancake, muffins, cupcakes, etc.

Dry ingredients
Liquid ingredients
Mix to incorporate (lumpy)
Do not over mix!
Bake batter

Cookies

Cookie
Characteristics

Crispness

Low liquid proportion

Overbaking

Softness
High liquid proportion
Low sugar and fat
Underbaking

Chewiness
High proportion of eggs, liquid, and hygroscopic
sugars

Spread

Cookies

Mixing methods
One stage
Creaming
Sponge / Egg foam

Types
Drop scooped
Bagged pressed
Rolled chilled and rolled and cut
Molded shaped into specific sizes and shapes
Bar shaped into bars then baked, cut and baked
again
Icebox refrigerator method and baked right away
Sheet rolled into sheets and may be layered too

Cookies

Pies and Pastries

Pie dough assembly

and baking

Ingredients
Pie dough types
Flaky - high fat
Mealy less water and crumbly
Trimmings tougher

Other pie crusts

Crumb
Short dough

Filling

Pies

Pastries
clair

Choux pastry

Puff Pastry

Rolled dough and folded in many layers

No yeast
Steam created between layers of dough
creates the rising when baked
Butter is preferred for flavour

Meringues

Egg whites
Powdered sugar
Egg whites beaten until stiff

Fruit Desserts

Cobbler
Crust less at bottom
Baked

Thank You