Bakery Knowledge

Bakery Knowledge

1. Bread

   • White
   • Wholemeal
   • Baguette
   • Pizza
   • Ingredients
     • Yeast
       • Raising agent
     • Liquid
       • Binds ingredients
       • Lukewarm
       • Helps develop gluten
     • Salt
       • Adds flavour
       • Controls action of yeast
       • Strengthens Gluten
     • Fat
       • Enhances Colour and Flavour
       • Increases Shelf Life
     • Sugar
       • Sweet or rich yeast doughs

2. Cakes

   • Cake Making Methods
     • All in One
       • All the ingredients together
       • Cake
       • Buns
       • 1:1:1:1
     • Creaming
       • Buns
       • 1:1:1:1
     • Whisking
     • Rubbing in
       • Fruit Loaf
       • 4:2:2:1
   • Functions of ingredients
     • Flour
       • Forms Structure
       • Dextrination
         • Sugar Caramlises
     • Sugar
       • Sweetens and adds flavour
       • Caramelisaton give colour
     • Eggs
       • Trap Air when whisked into foam
       • Coagulate on heating
       • Emulsify- holds fat in
       • Adds colour, flavour and nutritional value
     • Fats
       • Adds Colour and Flavour
       • Holds air bubbles
         • Creates texture and volume
       • Increases Shelf life

3. Pastry

   • Filo
     • Thin
     • Samosas
     • Spring rolls
   • Choux
     • Eclairs
     • 3:1
     • Light and airy
     • Hollow structure
     • Crisp texture
   • Shortcrust
     • Pies
     • Jam Tarts
     • 2:1
     • Short-crumb and light
     • Crisp texture when baked
   • Rough puff
     • Sausage Rolls
     • Turnovers
     • 4:3
     • Layered crisp flakes
     • Short and crisp texture