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Milk

-88% of water in milk

Casein (Coagulate) : is what makes the milk white,

-Slow protein

Whey: Liquid substance leftover after coagulation

-Fast protein, body builder’s go-to

Milk functions in baking:

Lactose-> Caramelisation

-Provides moisture to absorb dry ingredients

Treatments

Pasteurisation:

-for safe consumption

-HTST (High temp, short timing)

ultra-pasteurisation:

-UHT milk, milk that does not need to be refrigerated

-different nutritional values and taste

-longer shelf life, cheaper

Homogenisation:

-Stable emulsion

-Helps fat and liquid not separate

Separation: Cream is separated from milk

Different types of milk products

1) Fluid milk (skim, low-fat, whole)

2) Half & Half (whole milk + cream)

3) Evaporated milk

4) Condensed milk (sugar added)

-If want to caramelise, just boil the can in water.

5)Powdered milk (NMFP) ratio 1:7

-Good for bread making

6)Lactaid:

-lactose broke down, for lactose intolerant people

6) Whipping cream (light, whipping, heavy)

-Whipping cream: Minimum 28% fat, optimum 36% fat

-Cooking cream: Lower fat % to prevent splitting (yellow layer), cannot be used for whipping

-Stabilizers: Often used in banquets, large scale baking, can affect taste & texture.

Whipping cream has to be cold-> Fat is strong when cold-> allow fat to hold/ wrap around air bubble-> whip to stiff peaks

Over whipping-> End up with buttermilk & butter

After whipping x2 volume, so need to weigh properly and use the correct bowls.

Add sugar last-> protect structure

When air is incorporated-> lighter flavour

Cultured (Fermented) Dairy Products

-Lactobacilli bacteria ferments lactose (milk sugar) to create Lactic Acids

-

Casein proteins coagulate:

-lower pH, tangy, increase shelf life, thicken and gel, whiten and tenderise.

-used as an acid with baking soda

Acid coagulated dairy products. (cheese)

-acid added to dairy, product heated, milk protein coagulate and separate from whey -> soft fresh cheese

Cultured dairy products

1)Buttermilk -lactic acid bacteria, sour and tangy

-Used for flavour

-Chemical reaction to release CO2 (pound cake)

-react with baking soda in recipe

2)Yoghurt (Mix of Lactobacillus & streptoccus)-firm, stronger acid flavour

3) Sour cream- Lactic acid bacteria, gum/starch/gelatin maybe added

-use the same brand for same consistency

4) Crème Fraîche- Lactic acid bacteria, higher fat content, 2x fat as sour cream

Soft fresh cheeses (whey drained)

1) Soft fresh cheese - high moisture content

2) Cream Cheese - mild acidic flavour, added bacteria to milk

3) Ricotta - Grainy, acid/bacteria added to milk

4) Mascarpone (70-75%): Highest fat, acid to heavy cream

-homemade is thinner, fold cheesecloth for more layers.

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Day 7: Fats & Oils Used in the Baking Process

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Day 7: Fats & Oils Used in the Baking Process

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Lipids

Fats & Oils are both Lipids.

A combination of Carbon, Hydrogen, and Oxygen. (CHO)

1g of fat = 9.3 cal

Composition

Solid Lipid as FATS

Liquid Lipids as OILS

Note *Always look at the label*

1. Even though margarine is supposed to be vegan, some may contain milk

2. Brands promote themselves as "real" butter, but it really is just vegetable oils or shortening and no REAL butter

Origin

Animal (Butter)/ Vegetable (Peanut oil)/Mineral (Paraffin)

Baking Oils

All oils are 100% fat

Liquid at room temperature

Not interchangeable with solid fats

Yields more moist but dense, coarse crumbs in muffins and chiffons

The process of pressing to extract oils may alter the colour of the oils, which may not be desirable to the consumer's eye

Baking Fats

Differs in many ways

1. Animal/Plant source

2. Artificial/Natural

3. Melting & Smoking points

4. Flavour Profile

5. Cost

6. State

7. Type of Fat

Types of Baking Fat

1. Butter - Saturated fat

80-86% butterfat suspended in milk

16% water (turns to ice when frozen > disrupts processes (does not benefit lamination)

4% milk solids

Melting point - 32C to 35C

Working Temp. Range - 18C to 21C

Flavour & consistency depend on the diet of the cow

Expensive

High in saturated fat and cholesterol

2. Lard - Hydrogenated

100% Fat

Partially hydrogenated

High melting point of 29C to 42C

Used in flaky pastries and pie crusts

3. Margarine

Imitation butter (strong flavour)

Partially hydrogenated (86% hydrogenated soybean oil, 16% water, 4% air)

Melting point of 35c to 46C

Not as costly (depending on ingredients inside)

No cholesterol, some low in saturated fats

4. All-Purpose Shortening

Developed to replace lard (different properties)

100% partially hydrogenated oil & 10% trapped air

No flavour

Melting point of 43C to 52C

Longer shelf life

5. High-Ratio Shortening

100% Fat with an added emulsifier and no moisture

Can hold sugars and moisture well without breaking

Hold volume for icing after whipped

Low costs

Longer shelf life

Hydrogenation

A chemical reaction that adds hydrogen to an organic compound, to reduce/saturate unsaturated bonds into single bonds.

Add nickel catalyst to solidify the fat

Can cause health concerns (high trans fatty acids> increase the bad cholesterol

Why Hydrogenate?

To change the form (soft to plastic)

Inexpensive

Improve the stability of fat and, hence, the product

- Good to know and understand the smoking points of fats & oils

- Butter is both a liquefier and tenderiser

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Fats & Oils Used in the Baking Process

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Ensure that mixer is clean before using, residue leftover can drop inside ur mixing bowl.

Remember to allocate who is recording the timing of things.

When something is hot and may curdle easily, place the cling wrap on only its surface and the sides of the bowl, to also prevent condensation.

When other teams are still busy, we can help to wash and keep their equipment!

Always offer help!

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1. Tempering

6 forms of fatty acid in chocolate

getting cocoa butter to crystallize

melting > goes haywire and different directions > sets well (tempered chocolate)

didn’t set well = fatty acids are not in its stable form (won’t give the right mouthfeel)

chocolate is polymorphic — can set into crystals of different shape

key factors: Time, Temperature, Agitation (TTA)

“Agitation Promotes Crystallization

crystal formation of Beta (form V): most stable, desired snap, shine, smoothness, and highest melting point

2. Qualities in Tempered Chocolate

glossy appearance (shine; higher pixel count, the better)

strength and ‘snap’ (shouldn’t be bended) - mouthfeel (melt without biting/chewing)

melting point (melt in mouth, not hand)

contraction (good chocolate sets within 3-5 minutes and shrinks when cooled; release from moulds)

Notes:

> untempered chocolate may have a bloom, may be caused during transporting (i.e. putting under direct sunlight)

> chocolate may be tempered well with fatty acid in place, but no gloss = not completely tempered

> can keep being reused unless contact with water or burnt around 78c

3. How to Temper Chocolate

Step 1: Melting

Chop chocolate in small pieces for quicker melting

Place chocolate in clean, dry bowl (prevent absorption of other smells)

Place bowl over a pot of steaming water (no contact to prevent overheating)

Stir chocolate regularly, heat to max 50c (dark chocolate)

Notes:

• Microwave is fast, heat from centre to outside, high chance of burning

• Bain Marie, heat from outside to inside, water below may accidentally spill into chocolate

Step 2: Seeding/Tabling Method

Seeding Method (Coins)

easiest and least messy

after melting in step 1, wipe water off bottom of pot and add about 20-30% tempered seed chocolate

amount to add will vary with the temperature of the seed and the room (smaller pieces melts faster)

stir until below 32c and only 1-2 pieces of seed left in bowl, check for temper

Notes:

> overseeding = chocolate becomes too thick

> adding seeding chocolate with perfect temperature and structure into untempered chocolate will guide haywire structures into desired form

Tabling Method

table must be kept clean at all times

pour about 1/2-2/3 of melted chocolates onto marble slab

spread chocolate into thin layer and scrape back together until it cools and pour back to warm chocolate

stir together until no lumps and test for temper

4. Working Temperatures

all crystals melt: 46-49c

cool and agitate: until below 29c

bring up to working temperature

> dark: 31-32c

> milk: 30-31c

> white: 29-30c

Final note: be patient, there’s no shortcut to tempering :)

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Fruits can come in the forms:

1. fresh

2. frozen

3. canned

4. dried

Purchase considerations, use, seasonality, storage, labor/waste, cost.

Growth cycle of plants from immature, to mature, and to decaying stage.

**production of ethylene in fruits not always necessarily mean ripening, but it may mean decomposing sometimes.

Ripen on plant: apples, berries, cherries, citrus.

Ripen off plant: Apricots, bananas, cantaloupe.

Seasonality:

fruits and veg are purchased in growth season

local area

leads to lower price due to higher supply

better quality and flavor

eg. apples season now till oct, citrus season, dec-jan

Fruit ripeness:

softer and juicier when starches convert to sugar

full color and flavor

sweeter, less sour, drop in acicity.

increased aroma

Factors affecting ripening

proper harvest according to conditions for each fruit

on plant ripening

post harvest ripening

proper storage before ripening. eg. chilling and washing fruits before storage compromises ripening for pears.

General storage:

ripen produce between 10-21C

well ventilated environment

remove bruised or damaged fruits, prevent spread of ethylene gas

Chilling injury

occurs most in stone fruit, semi-tropical and tropical fruits.

storage below 3-10C damages fruit

internal breakdown, may result in mealy, flavorless fruit.

Ethylene gas

gas produced by mature but unripe fruits or rotting and decaying leafy greens.

separate ethylene emitting produce during storage to prevent decay and rotting of other fruits

or place ethylene emitting produce with fruits that ripen slowly, as it speeds ripening process.

Hybrid Varieties: offspring of 2 parent plants to create a new "born" breed plant

controlled hand pollination

combination of positive traits of parent plants, even bridges species to develop a new cultivar.

often disease resistant, produces high yields.

tend to grow bigger than parent plant, good as increase in size makes the fruit seems more valuable.

eg, tangerine+grapefruit= minneolas tangelo

Types of apples and their usage

red delicious - snacking on it fresh

granny smith - tart and acidic, crisp and juicy, good for baking apple pies.

golden delicious - similar traits to granny smith, but less tart and acidic.

quince - hybrid of pear and apple, with intense aroma and flavor, require cooking, or else taste unpleasant. Naturally occuring anthocyanins turns fruit to pink/red color

Selecting apples

mature and ripe when harvest

improvement in sugar content post harvest

overripeness indicated by yielding to slight pressure, soft, mealy flesh, skin shriveling.

internal breakdown and excessive bruised areas indicate freezing exposure

russeting or scald are acceptable cosmetic defects

CAS- Controlled atmosphere storage

climate controlled above 0C, controlled humidity

removes CO2 by adding nitrogen

storage of 6 months of more

Selecting pears

for poaching: bosc, barlett, packham

bartlette, aka william's pear, common for brandy making

Grapes

thompson, seedless green grape

red emperor, seeded red grape

black seeded grape

Bloom/Blush: powdery white coating, natural wax produced to protect grapes against moisture loss.

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Citrus, Berries, Stone Fruits, and Candied Fruits 

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Citrus, Berries, Stone Fruits, and Candied Fruits 

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Citrus

harvested when well ripened and mature, except for limes

citrus fruits with thinner skins, are more juicy

the heavier the better

the peel contains volatile oils, and is high in pectin (gelling agent)

skin colour is not reliable index of quality.

Oranges

available year round

Navel Oranges (bitter when cut, best for eating)

Valencia Oranges (best for juicing)

Mandarin/Clementine (snacking/eating)

Seville or Curacau (bitter or sour) - marmalade and cointreau

Grapefruit

white, pink, red

marsh grapefruit

red blush (ruby)

Rio Red

Lemons

smooth glossy skin

The heavier the juicier

store at cool room temperature or refrigerated for longer periods of time

meyer lemons: juicier, and sweeter

Limes

common limes

key limes

kaffir

yuzu

finger limes aka caviar lime

Candied Fruits

osmotic dehydration ( to make fruit chips)

fruits are submerged into a hypertonic solution to partially remove water and firm the structure

after osmotic treatment, the fruit is further dried using a dehydrator or oven until clear and crispy.

Berries

blackberry, blueberry, raspberry, strawberry, cranberry

harvested already mature, fully ripe

white or green areas beneath the stem indicates immaturity

always wash due to high use of pesticides

right before using, not ahead of time

susceptible to bruising and mold growth

smaller = more flavourful

best eaten at room temperature

store in refrigerator

cranberries- harvested by flooding the bog and collecting the cranberries which are floating on the surface of the water

fresh currants

black currants, red currants, white currants

gooseberries

Stone Fruits

apricots, peach, nectarine, plums

often dried

cherries

sweet or sour/tart

moreno cherries - candying

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Melon Types:

1. Cantaloupe (netting)

2. Honeydew (smooth skinned)

3. Galia (hybrid of cantaloupe and honeydew)

About melons:

Wash before eating (grown in the ground)

Warm nights and days to develop sweetness

Vine ripening is essential

Melon selection factors:

Netting or veining should be thick and coarse

Slight softening of slip + sweet aroma indicate ripeness

Choose heavy melon

Fully mature: Full slip, stem end forms a smooth and shallow basin

Not fully mature: stem still attached, a visible scar on the melon

Ground colour should range from green to tan-buff

Watermelon Types:

1. Red

2. Yellow

About watermelons:

Over 1200 varieties in the market

High in sugar & fibre

Watermelon selection factors:

Exterior should be waxy, yellowish white streaks

Smooth texture, free from damage like bruises, spots, cracks

Ground colour indicates ripeness, avoid pale green or bright white underside

Oblong (rounded rectangle) with no flat sides

Sugar Pumpkin:

Good for baking pies

Usually use canned 100% pumpkin

If using fresh, roast first to remove moisture and concentrate flavour

Bananas:

Ripen at room temperature after harvested

Brown freckle spots on yellow skin indicates ripeness

Green skin is desirable fi it takes 2-3days to ripen

Plantains:

Higher in starch content than banana

Good for frying

Common baking vegetables:

1. Rhubarb (good combination with strawberry for jam)

2. Sweet potato (blend into purée)

3. Carrots (carrot cake)

Dried & Candied Fruits (Fruit Glacé):

Small pieces of fruit or peel

Saturated with sugar syrup

High sugar content (70-74%) preserves the fruit

Frozen fruit:

1. Straight Pack: frozen into a solid block

2. Individually Quick Frozen (IQF): quickly frozen, fruit retains individual shape, expensive.

3. Sugar/Syrup Packed Frozen Fruit: sugar added to prevent crystallization, retains Vitamin C, colour and flavour.

(remember to adjust sugar in formula)

4. Frozen Purees: sugar added/ no sugar added options, convenient, consistent, expensive

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Tasted and observed different colours, size, and forms of fruits. As well as various chocolates with different cacao % and suppliers.

Round Tasting of Fresh Fruit:

3 types of apples: ease to brown, hold structure during cooking, flavour profile

2 types of oranges: sweetness and juiciness

Round Tasting of Dried Fruit:

Dried berries, currants, peels, raisins, apricots, cherries

Amarena cherry (coated in syrup)

Round Tasting of Chocolate

White: Ivoire & Opalys & Aalst 32%

Milk: Jivara & Aalst 40%

Dark: Guanaja & Acarigua & Van Hooten 53.3%

Dark Compound: Aalst, Van Hooten

Unroasted Cacao Nibs

note: look at the ingredient list (i.e., cocoa butter comes first means can expect smoother mouthfeel)

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For mopping the floor, ensure that you move whatever you can and mop under.

A tip is also to mop when everybody is almost done so people are not walking on the ground you just mopped.

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In Studio Cacao

The Three (Four) varietals

Criollo - The most sought after cacao varietal. Making up only 5% of global production, it is known to be a low yielding varietal and susceptible to disease and pest.

Forastero - A high yielding varietal that is also hardy and resistant to pest and disease. Accounts for ~80% of global production

Trinitario - The hybrid of both varietals mentioned above. Naturally shares characteristics of both pods varieties.

"National" - Could be considered heirloom cacao, only sourced from cacao's native lands in the Americas.

How Chocolate is made from bean to bar

Farm

Harvest - Ripened pods are picked by hand and cut open by machetes. Each pod should contain 30-40 beans covered in a sweet and sour pulp.

Fermentation - Beans are then brought to fermentation tanks/tubs and left to ferment for 5-7 days. (Optionally beans can be co-fermented with other produce and/or be induced to a two stage fermentation process)

[They can be referred to as cocoa from now on]

Drying - The now fermented beans are brought to raised beds where they will be dried until they reach <2% moisture content. Now they are ready for export.

Factory/Workshop

Roasting - The cocoa beans are then roasted in order to develop the familiar chocolate flavours we associate with it via caramelisation and maillard.

Winnowing - Once the beans are cooled they are brought to a winnower to separate the nibs and husk.

Crushing/Grinding - The nibs are then crushed/ground into a paste, now known as cocoa mass or "liquor".

(Optional) Pressing - Cocoa mass can be brought to a hydraulic press where the cocoa fiber and butter are separated.

Refining - Cocoa mass is then taken to a refiner where the particles will be crushed down to 20 microns when the human tongue is unable to detect any grit. Additions such as lecithin, cocoa butter, sugar and others are incorporated here too.

Conching - The last step that can meaningfully impact the flavour of the chocolate, through the removal of moisture, encouraging reactions to reduce the acidity of the chocolate and thoroughly incorporating the cocoa butter to ensure the right texture is achieved.

Tempering - The liquid chocolate is brought out to temper and eventually be fitted into their molds.

Tasting!

75% Peruvian chocolate composed of Trinitario and "National"

-Distinct and prominent smoky flavour with some back notes of golden fruits.

Products Made with/from Cacao

Chocolate bar - Most synonymous with the cacao bean. Usually comes in Dark, Milk or White, sometimes in pure 100% cocoa mass. Variations exist particularly with raw chocolate bars.

Cocoa Powder - Found in 3 main variations, 22-24% fat, 10-12% fat and ALC (Dutched/Alkalised)

Cocoa Butter - Very expensive, used as a stabliser or a source of fat especially for frozen products

Couverture - Often made with more cocoa butter and sometimes lecithin than its bar counterpart for easier workability

Chocolate Compound - Cocoa butter is replaced with vegetable oil for workflow convenience and cost.

Cocoa Husk - A byproduct of winnowing, can be used for additional infusions within food or sold to mix with animal feed.

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Nuts

Large seeds with hard outer shell, grows on trees

Uses: flavour, texture, visual appeal, nutrition (protein, fiber, vitamins, minerals, fats)

Nut Products

Butter – blended nuts into paste

Paste – finely ground with sugar added (skippy)

Nut meal – finely ground

Nut flour – oil extracted from nuts

(nut meal + nut flour = nut butter)

Nut milk – raw ground nuts with water

Praline – caramelised nuts

Gianduja – chocolate + nut paste

Almond Paste vs Marzipan

Almond paste – stronger almond flavour, less sugar

Marzipan – sweeter (high sugar), thicker, softer, good for molding

Cost & Storage

Expensive: hard to extract + vacuum packed

Store: cool, dry place, away from heat/light

Old nuts: more bitter

Oxidative rancidity – high fat = spoil faster

Nuts & Legumes

Nuts – edible seeds (shelled, unshelled, whole, pieces, sliced, slivered, chopped, blanched)

(blanched = skin removed)

Legumes – seeds of bean plants (e.g. peanut, grows underground)

Allergy

Anaphylactic shock – rapid allergic reaction, can be fatal

Needs EpiPen, if not, CPR until breathing returns

True Nuts vs Drupes

True nuts – fruit does not split to release seed (e.g. chestnut, hazelnut)

Drupe – fleshy fruit surrounds shell/pit + seed inside (e.g. plum, cherry, cashew, walnut, almond, pecan, pistachio, coconut)

Macadamia – both drupe + tree nut

Pine nut – seed

Seeds

Flax (brown/golden)

Poppy

Pumpkin (high protein)

Sesame (white/black)

Sunflower

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Bakeshop Activity

Round tasting of: nut pastes, Redman nuts, whole nuts, coconut flakes/shreds, marzipan

Observed: mainly colours + different forms (whole, sliced, slivered, with shell, pine nuts, almonds in forms)

Tasted: flavour differences

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Leavening gases produced during baking

1. Air

2. Steam

Mechanical/Physical Leavening

The physical act of incorporating air into a baked good's batter or dough through mechanical processes (e.g. whisking, creaming)

1. Air - A physical leavener that adds volume to batters and doughs, allowing gases to escape during baking.

During folding or mixing, tiny air bubbles are created and trapped

Air expands when heated, causing the product to rise and become light and fluffy

1. Steam

Steam is produced by water/moisture in the batter or dough (e.g choux pastry high moisture content)

When heat is applied, water evaporates and the steam expands when heat is applied

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Leavening gases produced during baking --> CO₂

Chemical Leavening

A quick chemical reaction that takes place in mixing and/or baking, producing CO₂. Trapped gasses expand with the heat in baking, raising baked goods (e.g. cakes, quick breads, and cookies)

1. Baking Soda (Sodium Bicarbonate)

Alkali (approx. 8.4 to 8.6 pH) —> more browning

Acid needed to react and produce carbon dioxide gas

Single acting —> react once (Moisture dissolves and reacts to acid in the dough/batter)

Strong and powerful

Soda = SPREAD & tenderness —> mellows/breaks down proteins in eggs & flour

Flavour

2. Baking Powder

Sodium bicarbonate + ACID + starch

Types —> Single acting and Double Acting

Double Acting (2 acids, for prepping ahead)

1st: React with liquid to produce CO2 (low temperature)

2nd: Once heated, 2nd CO2 released (high temperature)

Baking soda + two DRY acids + ground dry starch = complete leavening system

Powder = PUFF = POW

Weakens gluten —> tenderness, tighter & finer crumb

Whitens

REFER TO RECIPE

Some recipes contain both

Baking soda —>  usually neutralize acid in recipe and not to leaven

Not interchangeable —> BP 8x stronger, BS requires acid

SUBSTITUTION —> 1 tsp Baking Powder

1/4 teaspoon baking soda +

5/8 teaspoon cream of tartar

***Single acting only —> need to be baked right after mixing

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Day 2: Ingredients: Stabilizer vs Liquefier

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Day 2: Ingredients: Stabilizer vs Liquefier

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Stabilizers promote structure, hold volume and shape

Flour, eggs

Protein coagulates

Starch gelatinizes

Liquefiers interfere with formation of structure

Water, liquids, fats, sugar

Melts, Boils, Evaporated, Runs

Denaturation of proteins

5 Factors: Physical movement or agitation, Acids, Salt, Heat, Enzymes

Coagulation of proteins

Gelatinization of starch

Heated-> absorb and expand-> explode

60-70 degrees Celsius depending on type

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Wheat Kernel (Bran 14%, Germ 2.5%, Endosperm 83%)

Endosperm: 71% starch & 12% protein

Milling - separating endosperm from bran and germ

Grades (Patent & First Clear)

Types of Wheat

Hard wheat: Higher % of protein, lower % of starch

Soft wheat: Lower % of protein, higher % of starch

2 important proteins

Glutenin for strength, springiness and elasticity

Gliadin for stretchiness of extensibility

Gluten needs hydration and friction to form

Types of Wheat Flour

BROW (barley, rye, oats, wheat)

Improvers & Additives

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1. mise cup- big and small ones, dish washer safe, has lids (blue ones exclusively for B&P)

2. jugs- no hot sugar syrup

3. drum sift- for fine things

4. strainer

5. skimmer

6. spider

7. ladles

8. slotted spoon

9. roller docker

10. copper

11. candy thermometer

12. laser thermometer

13. probe thermometer

14. silicone pads

15. loader

16. peel

17. trays - 60by40, silver tray, half tray, gastronorm

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Taste ! - Taste the ingredients, products, even after tasting it after you made it, then again before serving

Ensure proper storage, preventing food waste

Keep track of time ( Later stage: Time-line)

Clean as you go

Avoid spreading of things, stack up to safe space

Avoid the use of acidic ingredients or materials on copper

Have a list of the key conversions for reference, as well as key temperatures that is often used.

Notice the equipment characteristics, the size, the key uses as well as how much it can fit, what heat can it take, how to clean it.

To have a habit of doing mental mis en place, understand the class activities, the recipe that we will be working on, thinking through the equipment used.

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Course info:

Module's grading

Presentation

Expectations

BIET topics:

4 methods of heat transfer

Adjustments of time and temperature (Convection vs Deck Ovens)

Conversion of Celsius and Fahrenheit

Candy and fat thermometer (Spoilt once off-calibrated)

Common conversions of Celsius and Fahrenheit temperatures

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Sugar tasting

Gluten ball activity

Learned about our different cleaning tasks for this week (e.g. dry stores, floors and sanitarian, etc)

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2 classifications of sweeteners

Crystalline

Syrup

Sugars are mainly made from either sugar cane or sugar beets

Sugar is hygroscopic

it attracts and retains water from the environment

Dry crystalline sugar

coarse (large size / for decorative purposes)

regular granulated (fine / extra-fine)

superfine (dissolves quickly

powdered/confectionery (6x - 10x)

Specialty Brown Sugars

Noncentrifugal sugar (cane or palm sugar)

Muscovado

Turbinado (aka "Sugar in the Raw)

Brown Sugar (fully refined granulated sugar with less than 10% molasses added)

Molasses

Made from the concentrate juice of sugarcane

Simple syrups

1 part sugar: 1 part water

2 parts sugar : 1 part water

Syrups

Malt syrup (sprouted cereal grain, dissolved in water)

Honey

Maple Syrup

Agave Syrup

Corn Syrup

Sugar Cookery

Dry method (only for caramel)

Wet method

Precautions when cooking sugar

Use clean utensils and sugar

Avoid agitating/over-agitating

add a "doctor" (usually an acid like cream of tartar/ lemon juice)

Maillard Browning

Process of sugar breaking down in the presence of proteins (amino acids)

Dry heat is needed

Gives the product a brown colour and rich full flavour

More complex than caramelized flavour

Caramelization

Process of sugar molecules breaking apart

colour changes from light yellow, red, brown to black (burnt)

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Excellence, Ethics, Professionalism, Leadership and respect for diversity

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Biological Leavening

Uses living organisms like yeast, to produce CO₂ gas through fermentation, causing doughs to rise and create a, airier texture.

Yeast (Fungus, microorganism)

Fermentation —> a process in which yeast consumes sugars and breaks it down for energy (produces CO2, alcohol and acids)

Leavening —> CO2 trapped in gluten matrix

FORMS OF YEAST

1. Wild Yeast (starter)

A fermented mixture of water and flour housing natural yeast and bacteria used to leaven bread, contributing unique flavours (AKA sourdough starter)

Refreshed/fed daily with fresh flour + water

“seed” or to “start” the next batch

Leaven dough

Flavour and keeping qualities

2. Fresh Compressed Yeast

Blocks to be crumbled and dissolved

70% moisture (not as powerful —> good for long fermented breads (e.g. overnight)

Short shelf life due to moisture (8-10 weeks refrigerated)

Frozen & defrosted —> liquid

Improved taste from longer & slower fermentation

3. Instant Yeast

Granules

4% moisture —>  More vigorous than fresh

33% as a ratio to fresh yeast

Instant = Rehydration not necessary

Active Dry = Requires activation (bloom in water)

Store in freezer

Red (lean, <5% sugar) VS. Gold (enriched, >5% sugar)

YEAST CONVERSION

x.333 vs ÷.333

WATER TO ADD = FRESH YEAST AMOUNT X .666

WATER TO SUBTRACT = FRESH YEAST – INSTANT DRY

FACTORS AFFECTING YEAST

1. Temperature

Ideal proofing temperature —> 26-32°C

Storage —> below 4.4°C

Begin to die —> 49 °C

“Thermal death” —> 58-60 °C

2. Salt

Controls fermentation

Too much KILLS yeast

3. Sugar

Food for yeast

Too much slows fermentation

4. PH

Prefers acidic environments —> better activity

Alkaline environments slows down fermentation

Yeast Bakeshop Activity Summary

Understanding the effects of sugar, salt and temperature in yeast fermentation.

Temperatures: Cold (yeast is less active, longer time to ferment, put lesser yeast), Hot (yeast is killed, ideal temperatures - 26-30 degrees)

Too much sugar: rises and collapses (yeast is overfed)

Too much salt: yeast is killed

Acidic components (garlic): disrupts fermentation.

Spices delay fermentation & disrupts perfomance, bread is unable to rise properly.

PH: Below 3 (yeast dies)

Under/overproofed breads: flavours are sacrificed

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Lecture Summary -
• Egg Composition: Shell, Air Cell, Chalazae, Yolk, Thin & Thick Albumen
• Total weight: Approx. 50g (33g egg white & 17g yolk)
• Egg Yolks: main nutrient source and contains lecithin (emulsifier), colour depending on diet! & has protein too!
• Egg Grading: interior (candling method), appearance & condition of shell
• Properties of Eggs: binding, leavening, thickening, emulsifying, clarifying etc..
• Leavening Properties: presence of fats, temperature, thickness of whites, acids and sugar
• Coagulation: Egg proteins coagulate between 63-71 degrees.(affected by temperature, sugar & ratios)

• Old eggs: to achieve more VOLUME, less stability (relaxed proteins) - macarons
• Fresh eggs: to achieve more stability, less VOLUME - choux, sponge cakes

Bakeshop Activity -

• Identifying the freshness of eggs: water test (good egg - sinks, usable egg - upright, aged eggs - floats)
• Evaluation of albumen: old eggs (thin & watery, spreads out & no chalazae present), fresh eggs (spreads lesser, egg yolk is lifted)

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• Clean down!: Remove all toques, aprons & side towels, push all flour bins into the pantry area & start cleaning down!
• Keep track of your duties for the week & work as a team at all times!
• Take initiative in the kitchen & for your own learning

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Teams can start their clean up tasks beforehand (i.e towel soup) when they have completed everything necessary. (Note: Do not do this during mise en place or when chef is performing a demo)

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Herbs: from green leafy part of the plant

Spices: bark, fruit, seeds, flowers, underground stems

Produces volatile oils, used as essential oils

Cinnamon

Bark

Cassia: cheaper, average grade, slightly bitter, firm sticks, mellow flavour

Ceylon: more expensive, higher grade, lighter, sweeter, tender and has more softer layers

Allspice

Berry, harvested when unripe

Often used in pumpkin pie

Flavours of cinnamon, clove and nutmeg

Star anise

Seed

Licorice flavour profile

Anise

Not star anise

Smaller in size

Potent licorice flavour

Nutmeg

From a fruit

2 spices:

Mace: peppery nutmeg

Nutmeg: warm, nutty and sweet

Cloves

Unopened flower bud

Warm and aromatic

Warm up drinks, common in savoury food, desserts

Cardamom

3rd most expensive spice

Flower bud

Green: aromatic

Black: smokey from being dried in open flames

Ginger

Hot and fragrant

Forms: fresh, dried, candied

Black pepper

Dried berry, cluster of beads

Harvested before it ripens

Pepper varieties

White: aromatic

Green

Pink

Magao: citrusy flavour

Vanilla

2nd most expensive spice

Hand pollinated, labour intensive

1 flower only produces 1 bean

Extracts & Liqueur

Natural / artificial ingredients / combination

Paste, powder, extract

Salt

Sources: Mined and evaporated

Brings out the flavour of the primary flavour

Hydroscopic

Granulated table salt

Coarser, densest

Iodized

Has anti-caking agents

Kosher salt

Coarse, often flakes

Produced by evaporation / mechanical rolling

Unrefined sea salt

Greyish

Produced through evaporation of sea bed

Fleur de sel

Most expensive

Multidimensional flavour, not very salty

Brings out umami

Flavoured and coloured salts

Naturally coloured (Eg. Himalayan Salt)

Colouring and flavouring agents sometimes added

* Can’t swap out salt (Eg. recipe calls for table salt, cannot use kosher salt)

Coarseness of the salt / difference in grain size

Difference in depth of umami

Difference in flavour

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1. Thickening vs. Gelling

Thickening: slows down movement of water/molecules (e.g., cornstarch).

Gelling: traps water completely, forming a firm structure (e.g., agar)

2. Starch Categories

Seed: grows above ground, high in amylose, cloudy, weep [corn, wheat, rice]

Root: grows in the ground, high in amylopectin, clear, less likely to weep [potato, tapioca]

Modified & Instant Starch: freezer stable, may affect the taste

--> weeping only happens in products that contain extra liquid

--> for example, starch in pastry cream helps to thicken and prevents excess water from separating out

--> however, products like sponge cake that rely on starch for structure rather than for thickening, so weeping does not occur

3. Starch Gelatinization

starch granules comes in contact with liquid and heated —> absorb and swell —> at 60°C to 70°C granules rupture —> release amylose and amylopectin into surrounding liquid —> start thickening —> gelatinize at 93 degrees

Undercooked: thin, gritty, raw starch taste

Overcooked: thin, smooth and clear

4. Gelatin

A protein-based gelling agent

Sets ~20°C, melts at 27–32°C

Requires 24 hours to fulled gel

Sensitive to tropical fruits (pineapple, kiwi, papaya) unless protease enzyme Bromelain is inactivated by heating

5. Gelatin Categories

Sheet: bronze, silver, gold (most common), platinum grades --> each having different bloom rating

Powder: type a (pork), type b (bovine)

6. Bloom Rating

Measurement of the resistance of the gel

Higher the bloom rating firmer the gel

General range 50-300

Most gelatin is 230

7. Method of Using Gelatin

Sheet Gelatin:

--> bloom in cold water sheet by sheet (no shortcut!!) fully submerge

--> all surfaces in contact with cold water to ensure even rehydration (becomes softer)

--> gently squeeze out the excess liquid from bloomed sheet gelatin and dry on c-fold

--> extra liquid into your recipe can thin out or alter the texture (affect setting ability)

Powdered Gelatin:

--> sprinkling it over cold water and stir until no lumps

--> ratio of 1 powdered gelatin to 8 liquid to rehydrate

Dissolve at 43–49°C, temper into base

Can be bloomed ahead of time so long as it is in cold water

8. Substituting Powdered Gelatin for Sheets

14 sheets of gelatin ≈ 1 ounce (28.34 g) of powdered gelatin if the bloom strength is the same

doesn’t mean 14 sheets weigh 28 g — they could weigh less or more

9. Other Gelling & Thickening Agents

Pectin – from fruit skins, gels in the presence of acid and sugar

Agar agar – seaweed-based, stays firm up to 85°C

Carrageenan – from red seaweed, used in dairy

Guar & Locust Bean Gum – endosperm of bean, used in sour cream/cheese

Gum Arabic – from acacia tree, stabilizes emulsions

Xanthan gum – fermented sugar, gluten-free baking & dressings

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Tasted / observed different colours, coarseness, and forms of herbs, spices and salt.

Round Tasting of Salt:

Coarseness

Colour

Round Tasting of Spices:

Different kinds (Eg. Cardamom, mace, anise seeds)

Different forms (Eg. whole nutmeg, powdered nutmeg)

Observed different starches:

Potato starch (sticky, soft)

Tapioca starch (clear, semi firm)

Corn starch (firmest, chalky texture, not stretchable)

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Clean as you go !!!

Leave the kitchen as how you came in

Guests and Chef Felder are always walking around, and the state of the kitchen reflects on us as a team