• 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

  
  

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

  
  

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

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

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)

• 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

• 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

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.

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

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.

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

   
   

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)

• 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 :)

• 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

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

• 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

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)

• 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

-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.