Recommandé
Contenu connexe
Tendances
Tendances (20)
Similaire à Basic bakery and pastry commodities
Similaire à Basic bakery and pastry commodities (20)
Plus de indian chefrecipe
Plus de indian chefrecipe (20)
Dernier
Dernier (20)
Basic bakery and pastry commodities
- 2. VARIOUS COMMODITIES USED IN PASTRY • Flours and starches • Sugars and other sweeteners • Dairy products • Fats and oils • Gelatin • Flavorings • Nuts 2www.indianchefrecipe.com
- 3. FLOURS AND STARCHES • Self raising flour is most commonly used • Special cake flour with a low gluten content is used to get soft textured cakes • Strong white flour has a high gluten content and is suitable for puff pastry. • Corn flour is used for thickening in custards • Arrowroot is used for producing a clear jelly when combined with water it is used to thicken sauces 3www.indianchefrecipe.com
- 4. FLOURS AND CEREALS USED IN BREAD MAKING • WHOLE MEAL FLOUR – It is a type of flour which is full i.e. nothing is taken away or added • BLEACHED WHITE FLOUR - It is creamy in colour artificially whitened by the addition of bleaching agents like chlorine • ORGANIC FLOUR – It refers to flour that has been milled from naturally produced wheat i.e. no pesticides used in its cultivation • STRONG FLOUR - It is the best type of flour for making breads . if the flour is too hard then we will get a bread that is course textured 4www.indianchefrecipe.com
- 5. • FINE FRENCH PLAIN FLOUR : mixture of white and plain flour used by the french bakers called as farine fluide • BRAN : it is the papery thin covering on the wheat grain. bran cannot be digested by our body but is a good source of fiber in a diet • KERNELS OF WHEAT : it is the inner portion of the wheat grain when the husk is removed 5www.indianchefrecipe.com
- 6. WHEAT GERM : this little seed is rich in vitamin b and e, proteins and salt and is present in the whole meal flour but partially removed in brown flour BARLEY : grown across europe and was used to make breads when wheat became expensive. now used more commonly for brewing BUCK WHEAT : it comes from the family of rhubarb and dock and there fore not a cereal 6www.indianchefrecipe.com
- 7. • CORN : corn is a symbolic word used by the british to talk about a predominant grain that grew in the region the flour is mixed with gluten rich flour before being made into bread • MILLET : it was an animal cereal and thrives in the tropics • OATS : cultivated by the the scotts and they enjoyed the porridge made out of it. grown primarily for animal consumption 7www.indianchefrecipe.com
- 8. • RYE : it prefers cold climate to grow so it is found to be used in many breads in Germany • SPELT : it is one of the most cultivated grain and is a type of wheat grown in northern Europe 8www.indianchefrecipe.com
- 9. • GRANARY FLOUR : it is a proprietary blend of brown and rye flour and malted wheat grain • MALT HOUSE FLOUR : it is a combination of stone ground brown flour, rye flour and malted wheat flour with wheat flakes • GRAHAM FLOUR : very popular in u.s and is coarser than the wheat flour it is named after Rev. Sylvester Graham • BROWN FLOUR : it is flour with 85 % flour and the rest is wheat bran and wheat germ extract 9www.indianchefrecipe.com
- 10. • WHEAT GERM FLOUR : it is flour that has 10 % added wheat germ it is very healthy, it has a very nutty flavour • SEMOLINA : the wheat kernel or endosperm milled after removing the bran and the wheat germ 10www.indianchefrecipe.com
- 11. RAISING AGENTS • YEAST- most popular and the most simple of all leavening agent • BAKING POWDER- this is made of an acid and an alkali when they come in contact with water it carbonates and forms air pockets • BICARBONATE OF SODA- this is the leavening in the irish soda bread ,this is an alkali when mixed with water and an acid releases carbon dioxide gas • CREAM OF TARTAR- powder extracted from the wine casks • CITRIC ACID- powdered substance extracted from citrus juices 11www.indianchefrecipe.com
- 12. NATURAL LEAVENERS • IT IS MADE WITH A MEDIUM OF FLOUR OR GROWN ON POTATOES, YOGHURT AND TREACLE • SOUR DOUGHS • it is also based on the natural leavening it depends wholly on the wild yeast in the atmosphere. in France it is called as Levain used for baguettes • in local language it is called as a starter it can take up to a week to ferment 12www.indianchefrecipe.com
- 13. FATS AND OIL • VEGETABLE OILS • BUTTER • MARGARINE • ANIMAL FAT such as LARD SUET • RENDERING FAT • CLARIFYING BUTTER 13www.indianchefrecipe.com
- 14. MILK AND DAIRY PRODUCTS • COWS MILK • BUFFALLO MILK • WHOLE MILK • HOMOGENISED MILK • SKIMMED MILK • BUTTERMILK • DEHYDRATED MILK • CONDENSED MILK • DRIED MILK SOLIDS 14www.indianchefrecipe.com
- 15. CREAM • SINGLE CREAM-18% FAT • DOUBLE CREAM-45 % FAT • WHIPPING CREAM-38-40% FAT • CLOTTED CREAM-55%FAT • SOUR CREAM-20% FAT • ACIDULATED CREAM • IMITATION CREAM 15www.indianchefrecipe.com
- 16. SWEETNERS • GRAIN SUGAR • CASTOR SUGAR/BREAKFAST SUGAR • ICING SUGAR • BROWN SUGAR • GOLDEN SYRUP • CORN SYRUP • MAPLE SYRUP • HONEY • DATE SUGAR • PALM SUGAR • JAGGERY • MOLASSES • INVERT SUGAR • LIQUID GLUCOSE 16www.indianchefrecipe.com
- 17. Gelatin • It is used as a setting agent • Available in two forms - leaf gelatin and powdered gelatin- which one do you think is stronger? • Agar is also used for its setting properties in many desserts. A vegetarian option 17www.indianchefrecipe.com
- 18. Flavourings • Chocolate and its multiple varieties are used • Coffee instant or ground coffee • Spirits used for flavouring all kinds of desserts • Spices cinnamon, nutmeg, ginger and vanilla pods are the spices most commonly used • Essences- natural extracts of fruits and vegetables are used sparingly 18www.indianchefrecipe.com
- 19. NUTS • Almonds • Chestnuts • Pistachio • Coconut • Walnuts and Pecan • Hazelnut 19www.indianchefrecipe.com