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BAKERY AND BAKED GOODS COURSE 10

BAKERY AND BAKED GOODS COURSE 10

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In italics, I leave the parts already covered, while I use bold for the topics introduced in each new course entry. Bread is a product made from flour (usually wheat), water, salt, and yeast. So, we’ll start by getting to know these ingredients and the functionality of their components. But most bread also incorporates other products such as enzymes, additives, fats, or other ingredients. Furthermore, these other ingredients are present in the production of other baked goods, such as cakes…

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Cocoa and chocolate

Cocoa and chocolate

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Cocoa is obtained from the fruits of the cocoa tree (Theobroma cacao). This tree is native to Central and South America but is now cultivated in Africa and parts of South Asia. In fact, Africa is the world’s leading cocoa producer. The final characteristics of cocoa-derived products depend on the variety used and its origin. Although more aromatic varieties exist, the majority of the world’s cocoa comes from the Forastero variety. However, edaphoclimatic conditions also significantly influence cocoa, leading to…

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Cakes V: Checks to Perform

Cakes V: Checks to Perform

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Cakes are among the most complex products, yet they are often the least controlled during the process. Let’s explore the checks that can help us ensure a certain uniformity in our productions. During the cake preparation, there are several factors that must be controlled due to their influence on the final product quality. These parameters include the batter temperature, its density, and pH levels. Naturally, we assume there is some control over the correct dosing of ingredients, which forms the…

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Dairy Products II

Dairy Products II

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After a first entry where we discussed the possibility of incorporating some types of milk or their components into baked goods, now we will talk about other dairy products. Cream and Butter Dairy fats often carry a negative nutritional image due to high levels of saturated fatty acids and the presence of cholesterol, in addition to being excluded from vegan diets. Therefore, they are increasingly replaced by vegetable fats or oils. Another reason for their substitution is their higher cost…

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Dairy Products I

Dairy Products I

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Dairy products have been a common ingredient in many bakery, pastry, and biscuit products. Recently, some of these products have come under scrutiny, and some companies prefer to eliminate them from their formulations. In this entry, we will explore their advantages and disadvantages. Milk In general, when we talk about milk, we refer to cow’s milk, although there are other types of milk that can be used in bakery and pastry. Milk is mainly composed of proteins, fat, and lactose,…

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Cakes IV: Formulation

Cakes IV: Formulation

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Discussing the formulation of a cake is quite challenging because there are numerous recipes that depend on the type of cake one aims to achieve. However, it’s possible to provide some general recommendations, although it’s always essential to consider that the method of mixing and the desired final characteristics of the cake may necessitate some variation. On the web, we can find many formulations based on units such as cups, tablespoons, or teaspoons. These formulas are straightforward and easy to…

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Egg Products

Egg Products

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Following the previous entry where we discussed general aspects of eggs and their functionality in baked product manufacturing, in this new entry, we will delve into the various egg products available in the market. Fresh Eggs Fresh eggs, or shell eggs, are commonly used in households. As previously explained, using this type of egg can pose significant bacteriological problems. For this reason, Spanish legislation prohibits its use unless the egg is subjected to temperatures exceeding 75ºC. In other countries, it…

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Eggs

Eggs

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Eggs are among the most commonly used ingredients in some bakery preparations, and their functionality can be challenging to replace in certain cases. In this entry, we will analyse their composition, functionality, and the various forms in which these products can be found in the market. Morphology and Composition We are all familiar with eggs, and we can clearly distinguish three parts. Firstly, there is an outer shell that envelops and protects them. This shell must be removed and is…

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Oils and Fats: Applications

Oils and Fats: Applications

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This entry is a continuation of the first one dedicated to oils and fats, where we discussed basic aspects of these ingredients. In this entry, we will provide some indications about the advantages (and disadvantages) of using oils or fats in baking and pastry, and what type might be more suitable for each application. It is essential to consider that cultural aspects, traditions, and availability also influence the use of fats and oils. In some countries, the use of animal…

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Sugar-Free Products (or with less sugar)

Sugar-Free Products (or with less sugar)

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Today’s entry is a bit longer than usual, but I don’t dare to split it into two. So, hang in there. I’ve tried to summarize many aspects of intensive sweeteners and polyols, as they cover a lot of ground. But surely, if you’re interested, you can find more information in books and articles. We’ve discussed the roles of sugar in baking and other baked goods, but we haven’t talked about how to reduce the amount of this ingredient or replace…

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