BPP-Preparing and Producing Pastries
BPP-Preparing and Producing Pastries
&
WEEK Pastry Pro
4 ductio
n
LEARNING OBJECTIVES
1.
A. PASTRY INGREDIENTS
A. PASTRY INGREDIENTS
STARCH What are starches?
Starches are long chains
of the sugar glucose
joined together.
YEAST BREAD
Ingredients for Pastries
STARCH Starches (formerly known
as complex carbohydrates)
occur naturally in a large
range of foods including
nutrient-rich foods like root
YEAST BREAD vegetables, legumes
, cracked wheat, brown rice,
Ingredients for Pastries pearl barley, quinoa and oats
This union of sugar and water
SUGAR affects the texture of baked
goods in two important ways. It
keeps baked goods soft and moist.
The bond between sugar and water
allows sugar to lock in moisture so
that items such as cakes, muffins,
YEAST BREAD brownies, and frostings don't dry
out too quickly
Ingredients for Pastries
FATS The most common types of fat used in
bread are oils, shortening, and butter.
The fat coats the gluten molecules so
they cannot combine as easily. This
contributes to the finished product's
YEAST BREAD tenderness.
YEAST BREAD
Ingredients for Pastries
LEAVENING
AGENT
YEAST BREAD
Ingredients for Pastries
LEAVENING
AGENT
YEAST BREAD
Ingredients for Pastries
LEAVENING
AGENT
YEAST BREAD
Ingredients for Pastries
LEAVENING
AGENT
YEAST BREAD
Ingredients for Pastries
GELLING Gelling agents are food additives
AGENT used to thicken and stabilize
various foods, like jellies, desserts
and candies. The agents provide
the foods with texture through
formation of a gel. Some stabilizers
YEAST BREAD and thickening agents are gelling
agents
Ingredients for Pastries
GELLING
AGENT Gelling and thickening agents
basically provide a stable product.
They increase the stability of your
pie so you can slice it and thicken
YEAST BREAD your pudding just enough.
YEAST BREAD
Ingredients for Pastries
FRUITS & Nuts are a very expensive
NUTS ingredient in the baking industry
and must be handled with care.
Bakers require knowledge and
understanding of how to use them
in recipes and the potential hazards
YEAST BREAD due to allergies.
YEAST BREAD
Example: Chocolate Chips
Ingredients for Pastries
SALT, SPICES &
FLAVORINGS
Flavorings are used to
enhance, add to or change
the taste of the base
product, be it cake, cookies,
sauces, yeast doughs,
YEAST BREAD
pastries, candies, etc
Ingredients for Pastries
SALT, SPICES & Flavorings can come from extracts,
FLAVORINGS emulsions, oils, compounds, powders,
spices and herbs. Each of these can be
double or triple strength. For
professional baking purposes, we
always checked to make sure they
YEAST BREAD were bake-proof meaning the flavor
would not disappear when heated.