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Ch-2 BAKERY AND CONFECTIONERY
Ch-2 BAKERY AND CONFECTIONERY
Icings , also called frostings, are sweet coatings for cakes and other baked
goods.
*The use of an icing mean the difference between a plain baked product and
a more elaborate pastry or dessert.
OR
A sweet , creamy mixture used to cover, coat or decorate baked goods, cakes
,pastries and petit fours
Types of Icing:
There are six basic types of icings and other cake coatings
Fondant
Buttercreams
Foam type icings
Fudge type Icings
Flat type Icings
Royal or decorator’s icing
OTHERS
Glazes
Rolled coatings
Glaze:
• Glazes are thin, glossy, transparent coatings that give a shine to baked
products and help prevent drying.
• The simplest glaze is a sugar syrup or diluted corn syrup brushed while
hot onto coffee cakes or Danish pastries . Syrup glazes may also contain
gelatin or waxy maize starch.
• Fruit glazes for pastries, the most popular of which are apricot and red
currant, are available commercially prepared. They are melted, thinned
with a little water, syrup, or liquor, and brushed on while hot. Fruit
glazes may also be made by melting apricot or other preserves and
forcing them through a strainer. It helps to add melted, strained
preserves to commercial glazes because these products usually have
little flavor.
• The glaze recipes are of two types: chocolate and gelatin-based.
• Chocolate glazes are usually melted chocolate containing additional fats
or liquids, or both.
• They are applied warm and set up to form a thin, shiny coating. Gelatin-
based glazes, which include many fruit glazes, are usually applied only
to the tops of cakes and charlottes made in ring molds
Chocolate Glaze
• Heavy cream 150 g
• Semisweet or bittersweet chocolate, chopped 150 g
• Butter 50 g
PROCEDURE
• 1. Prepare a ganache with the cream and chocolate: Heat the cream to
boiling and pour over the finely chopped chocolate. Stir until the
chocolate is melted and the mixture is uniformly blended.
• 2. Add the butter and stir to mix in. Use as soon as possible.
Chocolate Ganache
• Heavy cream 250 g
• Sugar 50 g
• Glucose 50 g
• Semisweet or bittersweet chocolate couverture 250 g
1. Heat the cream, sugar, and glucose to the boiling point. Remove from
the heat.
2. Finely chop the chocolate and place in a bowl.
3. Pour the hot cream over the chocolate .Stir until the chocolate is melted
and well blended with the cream.
4. Allow to cool slightly before use. This makes a thin, shiny coating when
poured over cakes and charlottes.
Rolled Coatings:
The three commonly used rolled cake coatings are rolled fondant,
marzipan, and modeling chocolate. Rather than being applied by spreading
or pouring like the other products discussed, these are rolled into thin
sheets, using a rolling pin, and draped over the cake to cover it. To ensure
the coating adheres to the cake, the cake is first brushed with apricot glaze
or a similar product, or iced with a thin layer of buttercream before the
rolled coating is applied.
• Marzipan is a paste made of ground almonds and sugar.
Frozen Desserts
Types:
• ICE CREAM
• FROZEN YOGHURT
Contains yoghurt in addition to ice cream ingredients
MISCELLANEOUS:
• TOO MUCH SUGAR IN ICE CREAM MIX DOESN’T HARDEN THE ICE
CREAM
• TOO LESS SUGAR DOESN’T PRODUCE A SMOOTH ICE CREAM
• MATURING THE MIX FOR 12 HOURS IN THE REFRIGERATOR
BEFORE FREEZING PRODUCES BETTER RESULTS AS THE
PROTEINS IN THE EGGS AND MILK COMBINE WITH MORE WATER
MOLECULES IN THE MIX LEAVING LESS FREE WATER TO
CRYSTALLISE
• ALSO IT FREEZES RAPIDLY THEN
• USE SS EQUIPMENTS MAINTAINING HYGIENE AT ALL TIMES
Definition
History
It has been claimed that meringue was invented in the Swiss village
of Meiringen and improved by an Italian chef named Gasparini in the 18th
century. It is sure nevertheless that the name meringue for this confection
first appeared in print in François Massialot's cookbook of 1692. The word
meringue first appeared in English in 1706 in an English translation of
Massialot's book. Two considerably earlier seventeenth-century English
manuscript books of recipes give instructions for confections that are
recognizable as meringue, though called "white biskit bread" in the book of
recipes started in 1604 by Lady Elinor Fettiplace (c. 1570 – c. 1647)
of Appleton in Berkshire (now in Oxfordshire), and called "pets" in the
manuscript of collected recipes written by Lady Rachel Fane (1612/13–1680),
of Knole, Kent. Slowly baked meringues are still referred to as "pets"
(meaning farts in French) in the Loire region of France due to their light and
fluffy texture.
Meringues were traditionally shaped between two large spoons, as they are
generally at home today. Meringue piped through a pastry bag was introduced
by Antonin Carême.
Types of meringue
There are several types of meringue: the sweetened, beaten egg whites that
form the "islands" of Floating Island (also known in French as île flottante);
the partly cooked toppings of lemon meringue pie and other meringue-topped
desserts; and the classic dry featherweight meringue. Different preparation
techniques produce these results.
French meringue is the method best known to home cooks. Fine white
sugar is beaten into egg whites.
Italian meringue is made with boiling sugar syrup, instead of caster
sugar. This leads to a much more stable soft meringue which can be used
in various pastries without collapsing. In an Italian meringue, a hot sugar
syrup is whipped into softly whipped egg whites till stiff. This type of
meringue is safe to use without cooking. It will not deflate for a long while
and can be either used on pies and Baked Alaska, or spread on a sheet
and baked for meringues.
Swiss meringue is whisked over a bain-marie to warm the egg whites, and
then whisked steadily until it cools. This forms a dense,
glossy marshmallow-like meringue. It is usually then baked.
Chemistry
When beating egg whites, they are classified in three stages according to the
peaks they form when the beater is lifted: soft, firm, and stiff peaks.
Sugar substitutes are not useful in meringue. The sugar is necessary to the
structure.
Uses
Meringues eaten like biscuits are baked at a very low heat for a long
time.[8] One name for them is "Forgotten Cookies"] as they can be left in a gas
oven for long periods of time after the cooking is done. They are not supposed
to be "tanned" at all, but they need to be very crisp and dry. They will keep for
at least a week if stored in an airtight container.
Meringue can be used as the basis for various desserts including baked
Alaska, dacquoise, Eton mess, floating island, key lime pie, Kyiv cake, lemon
meringue pie, pavlova, Queen of Puddings, sans rival, and silvana. In some
recipes, the meringue may be cooked at a higher temperature for a shorter
amount of time, resulting in a soft meringue with slightly browned peaks on
top.
Another dish is "Meringue de Angel, which consists of shortbread biscuits
layered with meringue and lemon curd, topped off with drizzled lemon glaze.
Variations include raspberries, peaches, mangos, blueberries, blackberries,
pineapple, papayas, honeydew, oranges, cantaloupe, or cherries and
strawberries.
Nutritional content
Meringue is a fat-free food, because the presence of even small amounts of fat
before the meringue is baked causes the beaten egg whites to collapse. The
principal nutritional components are protein from the egg whites and simple
carbohydrates from the refined sugar.
BREAD MAKING
• FLOUR
Provides structure to the bread
YEAST
Fermentation
• SALT
Flavor
Tightens the gluten structure
Controlling yeast activity
Helps in colour crusting
Preserves colour and flavour
• MILK
Softens the structure
• SUGAR
Add sweetness and flavor
Create tenderness and fineness of texture by weakening the gluten
Give crust colour
Retain moisture and increase shelf life
Provide food for yeast
Straight dough
All ingredients combined and mixed until dough is smooth and well
developed
Sponge and dough
Liquid, yeast, part of fl our, part of sugar mixed into batter or dough
called a (liquid sponge) or preferment and allowed to ferment; added to
remaining ingredients and mixed until dough is smooth and well
developed.
Breads made with poolish(liquid sponge), biga (Italian sponge usually
stiff) levain (naturally fermented sponge) or other sponge or
preferment
DOUGH CONDITIONER:
BREAD FAULTS
Poor volume:
• Too much salt
• Too little yeast
• Too little liquid
• Weak flour
• Under- or over mixing
• Oven too hot
Poor shape:
• Too much liquid
• Flour too weak
• Improper molding or makeup
• Improper fermentation or proofing
• Too much oven steam
Split or burst crust:
• Over mixing
• Under fermented dough
• Improper molding—seam not on bottom
• Uneven heat in oven
• Oven too hot
• Insufficient steam
Flat tast:
• Too little salt
• Poor flavor Inferior, spoiled, or rancid ingredients
• Poor bakeshop sanitation
• Under or Over fermented
Streaked crumb:
• Improper mixing procedure
• Poor molding or makeup techniques
• Too much flour used for dusting
• Poor texture of flour too weak
CHOCOLATE
BEANS:
• 3 cacao varities-Criollo,Forastero,Trinitario
• Finest-Criollo but low yielding (10%of annual harvest)
• Forastero-maximum yield(70%)
• Trinitario-hybrid (20% yield)
• Bean quality depends mostly on cultivation and climatic conditions
• Out of the total cultivation only 5 % is the best therefore the high cost
of the best chocolates
FERMENTATION:
• Cocoa beans and pulp extracted from pods
• Fermented in wooden boxes or wrapped in banana leaves
• Fermentation time-5 days
• Initial days-high temperature rise-live bean dies,preventing
germination
• Fermentation produces flavor precursors that allow chocolate flavor
development on roasting
• Under fermented beans do not contain flavor compunds
Fermentation carried out by yeasts,bacteria and enzymes.
• Fermentation causes pulp to liquefy and to separate from the beans
• Polyphenols, proteins ans polysaccharides are broken into smaller
compounds which reduces the bitterness and astringency and
provides raw material for maillard reaction
Both under and over fermentation is bad for chocolate production
DRYING:
• To stop fermentation
• To make stable for shipping and transportation
• More than 8%moisture results in mold formation
• Sun drying is the best(slow and even frying)
• Artificial drying involving heat from fire
• Smoke contamination(smoky flavor)
• Case hard beans(outside quickly dries with still soft interior)
• ROASTING
To develop flavor
Deep brown coloured
Removes moisture too.
• MICRONIZING
Breaking beans into pieces
Two parts----NIB and SHELL
• WINNOWING
Separation of nibs from shells
• GRINDING (MILLING)
Nibs crushed to form----------CHOCOLATE LIQUOR
• MIXING
Additional ingredients—sugar,cocoa butter,vanilla,lecithin,milk solids
are mixed homogeneously
• REFINING
Reducing coarse texture and particle size in chocolate liquor
Running the batch through rollers
• CONCHING
Long term exposure to heat,oxygen and agitation
Removal of volatile acids produced in fermented beans
Remaining water removed
Viscocity increased
Sour smell removed
Particles equally coated with cocoa butter