Types,kinds And Classification Of Bakery Products

TYPES,KINDS AND CLASSIFICATION OF BAKERY PRODUCTS

Preparing bakery products requires no trick but adequate mastery of the processes in baking.This module will provide you hands-on experience in baking. Baking has become not just a favorite past time or hobby but a highly profitable business.

Bread is one of the most popular and best sold baked products,not only in our country but in other countries as well.Many countries have bread as their staple food. There are different kinds of bread.Whatever kind of bread is eaten,people remember it for its quality.It is by maintaining good quality that popular bakeries or bread houses keep their costumers.

The quality of bread is affected by the type of ingredients used,the manner the dough is mixed or prepared, and the temperature maintained during baking.

KINDS OF DOUGH

IN BAKING BREAD

Dough used in baking is classified into two: LEAN DOUGH: The basic ingredients for bread which include flour,yeast,salts,a little sugar,and shortening make up the lean dough.This dough is made up into Pan de sal,Pan Amerikano,French bread and other crusty bread varieties. RICH DOUGH: Aside from the basic ingredients for bread,rich dough has butter,nuts,fruits,eggs,and condiments.Milk is often used,too.Rich dough also uses more sugar.This dough is used in making rolls,coffee cakes,and the sweet bread varieties.

METHODS OF MIXING DOUGH

STRAIGHT METHOD: This method combines all the ingredients together at one time to make the dough.The dough is kneaded and set aside to rise. SPONGE AND DOUGH METHOD: This method mixes part if the liquid,flour and all of the yeast to make a soft mixture which is set aside to rise until bubbly.Then,the remaining ingredients are added and the mixture is treated as straight dough. Bread products can also be prepared using batter instead of dough.Preparation of this type of bread is faster since there is no dough to knead and shape.However,the texture of the finished product is not as fine as that of kneaded dough.

CHARACTERISTICS OF A WELL-MADE BREAD

Bread of high quality is characterized by hte following: 1.It is large for its weight,well-rounded top,and free from cracks and bulges. 2.The crust is thin with an even golden brown color.. 3.It has fine and even grain,elongated cells,and thin cell wall making the crumb smooth,soft,elastic,and creamy white with a silken sheen. 4.It does not crumble easily. 5.It has a sweet and nutty odor,not sour.

Cookies Cookies are always popular.They are really "little cakes,flat,sweet and small.They can be made in a variety of shapes and flavors,and can be served in just many different ways.

Kinds of Cookies DROP COOKIES-are irregular and unvenly shaped.They are made simply by dropping the cookie batter from a teaspoon to a baking sheet to get the popular tongue-shaped cookies.

ROLLED COOKIES-are made from dough which have been rolled out and cut with cutters to form shapescl that fit special that fit special occasions such as Christmas,Valentine's Day and Easter. PRESSED OR BRAGGED COOKIES-are made with more butter which makes the finished product richer in taste than the other types of cookies.They are made by pressing the mixture out of a cookie presser or pastry tube onto the baking sheet,and at the same time forming it into varied shapes like rings or ribbons.

COOKIE BAR-This type of cookie is cut into bars after baking.They are usually small and square in shape. REFRIGERATED COOKIES-This type of cookie is frozen and cut into desired shapes before baking.

MIXING TECHNIQUES -Mixing methods greatly affect flour mixtures and it's resulting product.Various techniques have been developed for efficiency and convenience.Some of them are as follows:

1.Creaming-Rubbing one or two ingredients in a bowl with the help of a wooden spoon or electric mixer to make a soft fluffy mixture.The creamed mixture should have both smooth and grainy particles. 2.Cutting in-Mixing fat and flour with the use of a pastry blender or two knives in a scissor-like manner.This method cuts fat into small pieces,coating them with flour to form coarse,granular mixtures for pastries and biscuits. 3.Folding-This is working with two ingredients very gently to retain air in the mixture.It often involves one delicately,textured ingredient such as beaten egg white or whipped cream,which would be reduced to nothing if handled crudely,and a batter type mix.

4.Cut and Fold-A combination of two motions cutting vertically through the mixture and turning over and over by gliding the spoon or rubber scraper across the bottom of the mixing bowl at each turn. 5.Beating-It is done to incorporate air in a mixture by mechanical agitatition.It could be done with the aid of special gadgets like wire,egg beaters or electric food mixers or with a fork. 6.Stirring-It is often done with a wooden spoon,rotating it through a mixture as long as necessary usually until the ingredients s are combined. 7.Whipping-It is a process of beating eggs and cream to fill them with air and make them thick and fluffy 8.Sifting-It is the process of separating coarse particles in the ingredients by passing through a sieve.Air is incorporated through this method.

MUFFIN -Are simple cup breads leavened and are considered a member of the quick bread family.A variety of quick loaf breads and coffee cakes can be derived from the basic muffin recipe.

OUTSIDE CHARACTERISTICS OF MUFFIN AND OUICK BREADS:

1.SHAPE:Uniform;well-rounded top;free from peaks;no cracks 2.SIZE:Uniform;large in proportion to weight 3.COLOR:Uniform;golden brown 4.CRUST:Tender;pebbled or slightly rough;shiny

INSIDE CHARACTERISTICS OF MUFFIN AND QUICK BREADS: 1.COLOR:Creamy white or slightly yellow;free from streaks 2.GRAIN:Round,even cells;free from tunnels 3.TEXTURE:Tender;moist;light 4.FLAVOR:Pleasing;well-blended with no bitterness

BISCUITS -Are small flaky quick breads.They are leavened with fast-acting leaveners which makes preparation time shorter than any yeast leavened bread

TWO WAYS TO MAKE BISCUITS: USING SOLID FATS: Solid fats are cut into the flour with a fork,a pair of knives or a pastry blender until it coats the flour and is fairly crumbly and mealy. Liquid is added to make a soft dough and then the mixture is rapidly but lightly kneaded to evenly distribute the mixture and sufficiently develop the glutenfor flaky products.

USING LIQUID SHORTENING OR "WET TO DRY METHOD" Liquid shortening or oil is added to the liquid ingredients and mixed with the dry ingredients to make soft dough.It is kneaded rapidly but lightly and treated like the solid fat dough

OUTSIDE CHARACTERISTICS OF BISCUITS: 1.SHAPE:Uniform;straight sides and level tops on rolled biscuits. 2.SIZE:Uniform;twice the size of unbaked biscuits 3.COLOR:Uniform;golden brown tops and bottoms---sides lighter;free from yellow or brown 4.CRUST:Tender;moderately smooth;free from excess flour

INSIDE CHARACTERISTICS OF BISCUITS: 1.COLOR:Creamy white;free from yellow or brown spots. 2.GRAIN:Flaky;pulling of in thin sheets;medium fine,even cells. 3.TEXTURE:Tender;slightly moist,light 4.FLAVOR:Pleasing,well-blended with no bitterness. NOTE:Drop biscuits will be nicely rounded with rough and crisper crust.They will not be as flaky