BASIC DEFINITIONS PASTRY & BAKERY

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BASIC UNDERSTANDING PASTRY & BAKERY
Posted on May 13, 2012 by chefcelebrity

A. Understanding Basic Pastry & Bakery

Pastry is a section contained within the organization Food & Beverages Product special handling / bake, cake, cookies, patries, chocolate, pudding and various other dessert.
In it there are sub sections: Bakery that specializes in making various kinds of bread (bread).

1. Kitchen organization Chart

2. Job description:

a. Pastry chef:

As a pastry chef, your job description may include the following types of tasks:

1.Mengawasi kitchen staff
2.Memesan supplies
3.Memproduksi baked goods
4.Dekorasi and plating a variety of pastries and desserts
Operational 5.Menjaga organized kitchen

b. Chef de Partie:

The primary responsibility of a chef de partie is to oversee and assist in cooking, preparation and presentation of the food at the restaurant. They have to delegate tasks to chefs working in their part of the kitchen. In addition, they must monitor to ensure the quality of food, presentation and safety standards are being adhered to. Finally, they are responsible for troubleshooting any problems that arise in their part of the kitchen.

c. Demi cdp:

Chef de partie 1.Demi help executive chef prepare appetizers plus meat and vegetables for appetizers.
2.Serta assist with the proper presentation of the food.
Chef de partie 3.Demi also participate in selecting and training the staff. new kitchen.
4.Mereka must follow and enforce health and safety standards in the kitchen.
5.Terakhir, chef de partie for the sake of ensuring that every customer served high quality food at the right time.

d. Commis:

Supports executive chef, sous chef, commis chefs and other kitchen employees in food production
Helpful staff kitchen in maintaining a high standard of cuisine for clients as well as the functions of the delegation.
Helping the commis chef in the production of different foods for example vegetables, meats and pastries.
Help commis chef in ensuring that the food is prepared and presented to the client on time.
Help commis chef to ensure that health and safety standards are upheld in the kitchen.
Help commis chef in making a list of requests for food.
Helpful staff kitchen to store all the food.
Skills and Specifications.

3. Facilities and Infrastructure

a. EQUIPMENT

Equipment that heavy equipment in use in the production process that can not be moved around, for example equipment, among others:

Ingredient Rack: shelves for storing materials
Marble table: marble table to process chocolat etc.
Working table: work desk, made of. of stainless stell of that does not rust.
Dough mixer: Tools for kneading the dough.
Dough DEVIDER: Tools divider for bread.
Dough sheeter: Tools penipis dough, used in pastry.
Proofing cabinet: helper tool to develop dough bread.
Dishwasher machine: Tools for washing glass, chinese ware, spoon etc.
Oven: Tools for grilling.
Cooling rack: rack to cool new products mature.
Bread slicer: Tools for slicing bread.
Deep fat fryer: Frying pan with plenty of oil.
Salamander: Tools to burn the pizza that has been given a topping.
Stove: Stove for cooking.
Sink: A place to wash equipment (P0T pan, wok etc.).
Walk-in refrigerator: refrigeration rooms where the temperature can be set to store perishable material

b. Utensil

Utensil namely lightweight tools are in use in the production process that can be moved around, for example, among others:

Ballon wish: manual whisk egg made of stainless stenless.
Bread knife: Knife-shaped serrations for slicing bread (bread).
Cake knife: Knives for cutting / slicing cake.
Lemon squeezer: Tool used to squeeze the lemon.
Grater: Tools to scrape, used to grate cheese or chocolate.
Scale: The tools used to weigh materials or dough.
Glass scale / measurement of glass: glass that is used to measure liquid ingredients.
Mould: Mould bread or cake.
Spatulla: Tools to flatten or smooth the dough.
Scrupper: Tools to scrape the sticky dough on the counter or in a mixer.
Dough cutter: Tools for cutting dough bread.
Whisking bowl: The bowls are in use for the dough whisk, biasanan of stainless stell or made of glass to be easily washed tau heated.
Rolling pin: Rolling of the timber to thin batter.
Pastry cutter: Cutting dough shaped blade wheels.
Danish pastry cutter: Similar to a pastry cutter but amounted to much that can be used to cut the dough in large quantities at once can be widened as needed.
Croissant cutter: The knife used to cut the croissant dough.
Pastry bag: plastic or cloth which is triangular.
Piping tube: syringes made of steinless used to decorate the tart.
Pastry brush: Brush wood or plastic.
Parisien cutter: The tool is used to cut the fruit so small round.
Flour sifter: Serves to sift.
Baking tray: large pan used for the base when mengoven dough.
Brioche mold: a round baking pan brioche bread.
Pie mold: a round pie pan for little bumpy.
Can openner: can opener.

4. Commodity

Commodity or raw material in the knowledge that all the ingredients to cook good food derived from plants, animals and processed from other materials needed in the production process as well as the food is safe for human consumption (food grade).

Basically din food differentiated into two parts, namely:

Perishable: perishable foods that require a certain temperature and in storage, for example: fresh milk, cheese, butter etc.
Groceries: fast food that is not broken and does not need a place and a certain temperature in storage. Example: flour, sugar, salt etc.

a. Various kinds of materials and functions:

Raw foods will determine the outcome of processed foods cook in addition to expertise how to process them. Materials must be assured of quality food hygiene and health and must be treated in the right way to get the dish bekualitastinggi.

Some materials used in processing pastry and bakery, among others:
1.Flour:
Flour provides a structure in baked goods. Wheat flour contains proteins that interact with each other when mixed with water, forming gluten. It is a framework that extends the elastic gluten-containing gas evolved yeast rise. Flour protein content affects the strength of the dough. The types of different wheat flour containing various amounts of gluten which form proteins. Hard wheat, mainly grown in the midwestern United States has a high protein content. Soft wheat, grown in the southern US has less protein. In yeast breads, strong gluten framework is desirable, but in cakes, quick breads and pastries, high protein flour makes products difficult.

Below are some of the flour that is often used in the manufacture of pastry and bakery:

Bread flour is hard wheat flour with about 12 percent protein. Bread flour is used to remove yeast bread because the dough produces gluten has over other dough made with flour. Generate sufficient gluten bread glazed with good volume. Cut together from the shattered. The products produced by this flour: French bread, Sweet bread etc.
Cake flour is soft wheat flour containing 7.5 percent protein. Fill low gluten causes kharateristik product has a soft, crumbly texture desired in the cake. The products produced by this flour: Marble cake, Lapis Surabaya etc.
All-purpose flour is mixed during milling to achieve 10.5 percent protein content. These are protein flour can be used for all purpose baking. If using wheat flour instead of white flour in a recipe, substitute 1 cup minus 2 tablespoons of flour to 1 cup cake flour. The products produced by this flour: Pan cake, roll cake etc.
Whole wheat flour can be substituted for a portion of the white flour in yeast and quick bread recipes, but the volume of the finished product will be reduced. Wheat flour contains nutritious germ and bran and endosperm of the wheat kernel. Bran cut gluten particles during mixing and kneading dough, making bread, smaller heavier. If replacing very coarsely ground wheat flour for whole wheat flour, use 1 cup plus 2 tablespoons of wheat flour for each cup of flour. To replace wheat flour in white bread recipe, use half whole wheat and half bread flour for the best results. The products produced by this flour: whole wheat cookies, whole wheat bread etc.
Wheat germ, though not flour, is often used in place of part of the flour in recipes for flavor and fiber. Protein, vitamins, minerals, and polyunsaturated fats are concentrated in wheat seed. Wheat germ, preferably baked, can be used in place of up to 1/3 of the flour in the recipe. The following non-wheat grain products are often used in baked goods. They are rich in protein but most do not have the potential to develop the gluten. For this reason, at least 1 cup of flour should be used for every 1 cup of non-wheat flour so that the product will not be too heavy. The products produced by this flour: raisin bread wheat germ, honey wheat germ bread etc.
Rye flour is often used in combination with wheat flour for bread. Slightly Rye flour successfully replace 40 percent of the flour in recipes without losing volume. Medium and heavy rye flour should be limited to 30 percent and 20 percent, respectively, of the total amount of flour. The products produced by this flour: germany ghinger old bread, bagels pampernikle crumb etc.
Triticale flour is a hybrid of wheat and rye. It has an average protein content is higher than wheat flour. In yeast dough bread, triticale flour has better handling properties of wheat flour as it will form the gluten, but not as good as wheat dough. For good quality dough, fermenting yeast dough made with flour triticale for a period shorter than wheat flour dough. Products using this flour: biscotti, bagels etc.
Oat flour has a relatively high protein content, 17 percent, but do not form gluten. Oat flour can be substituted for wheat flour as much as 1/3 of the dry milled corn meal roti.Corn rough. Corn flour is finer crushed corn. Both corn flour and corn flour contains 7-8 percent protein on a dry basis. Both seed corn or corn flour to form gluten. A rough texture corn bread can be avoided by mixing the cornmeal with the liquid from the recipe, bring to boil and cool before mixing with other ingredients. The products produced by this flour: oat flour chocolate cake, double carob cookies etc
Rice flour has about 6.5-7 protein and does not form gluten. For people who are allergic to gluten, rice flour is an acceptable substitute for wheat flour, barley, rye or oats. In baked products, 7/8 cup glutinous rice can be used in place of 1 cup wheat flour. The flour produced products: rice channa flour, rice flour Chinese pancakes etc.
Potato starch, other non-gluten flour to form usually used in combination with other flour. Has a mild flavor potato. For substitution, 5/8 cup potato starch can be used for 1 cup flour. The products resulting from this flour: potato starch donut, cake pan potato starch etc.
Soy flour contains 50 percent protein and is used mainly to increase the protein content of the baked goods. Soy flour can not form does not contain gluten and starch. Its use in large quantities affect the flavor of baked goods and cause them to brown quickly. An acceptable substitution by taking 2 tablespoons of flour from each cup of flour in the recipe and add 2 tablespoons of soy flour. The products produced by this flour: soy bread, soy flour paratha etc.

2. Sweeteners

Sucrose, (table sugar) has many functions in foods in addition to providing a sweet taste. In small amounts, additional sugar helps the yeast began producing gas to improve dough. Sugar in a large number of slow fermentation of yeast, in a very sweet dough takes longer to inflate. Tenderizes sugar in the dough baked products can help with mberikan color. Retained moisture better than bread, sweet bread. It is the sugar in the dough which causes the spread during baking. Reducing the amount of sugar more than 1/3 can cause loss of softness, moisture, staining, and sweetness. The volume can be increased in a bread recipe when sugar is reduced.

Fructose in crystalline form almost twice as sweet as sucrose and more expensive. Fructose draw more water than sugar, therefore, tend to be moist sweet fructose products. Baked products made with fructose would be a darker color than if they were made with sucrose.

Honey is sweeter than sugar because it contains fructose. Honey has a distinctive flavor. When using honey instead of sugar, use 3/4 cup sugar plus 1 tablespoon honey instead of sugar 1 cup. Even when the liquid is reduced, products containing honey, fructose moist because it absorbs moisture from the atmosphere. Too much honey can cause the product to become too brown.

Molasses / drops instilled a dark color and strong flavor to grilled foods. It is not as sweet as sugar. When using molasses as a sugar substitute, use drops 1-1 / 3 cup to 1 cup of sugar and reduce the amount of liquid in the recipe to 5 tablespoons. Because molasses is more acidic than sugar, it may be necessary to add 1/2 teaspoon baking soda for each cup of molasses used in substitution for sugar. Replacement of not more than half the sugar in a recipe with the use of molasses. Artificial sweeteners are available for home use. They provide a sweet taste to the homemade food but do not have a lack of maturity, tenderizing, and moisture retaining properties given by table sugar. Specially formulated recipes are often required to make a product with a texture and appearance is acceptable when using artificial sweeteners. Because different, low-calorie sweeteners vary in sweetness, package instructions should be followed to use it.

Saccharine is caloric sweetener that is stable, in its pure form is 200-300 times sweeter sucrose. Bulking agent is added to saccharin products to assist in the measurement. Saccharine has a bitter taste after using saccharine food eaten. Note: Bulking agents: non-nutritive substances (generally non-starch polysaccharides) are added to food to enhance the flavor and therefore satisfied, especially in food designed for weight loss. (Http://www.encyclopedia.com/doc/ 1O39-bulkingagents.html)

Acesulfame K is very low-calorie sweetener that is 200 times as sweet as sucrose. It is heat stable so it can be used in baked goods. For a better texture in baked products, using Acesulfame K in combination with sugar. Acesulfame K is reported not to have an unpleasant taste after the food is eaten using.

Aspartame, commonly known as Nutrasweet BC, unstable in the heat so it is not appropriate to sweeten baked goods.

3. Salt is used to enhance the flavor and sweetness of the other ingredients in the food. If the salt is removed or reduced, spices or herbs in a recipe should be increased slightly. In yeast dough, salt slows yeast fermentation. Eliminate or reduce the amount of salt in the dough yeast can cause the dough to rise too fast, can affect the shape and flavor of bread.

4. Leavening agents

Baking Soda yeast produce gas when combined with acidic ingredients such as vinegar, lemon juice, or syrup. The volume of the dough will quickly increase depending on the amount of baking soda added to the dough. Reducing the amount of baking soda without replacing it with another leavening agent will reduce the volume of the finished product.
Baking powder contains baking soda and just the right amount of acid reacts with the baking soda. The dough is made with double development, a time when the material is dry and moist mixed together, and once again if the product is baked.
Yeast is a living microorganism until destroyed by heat. yeast to grow and thrive off carbon dioxide which causes the dough to rise. It is influenced by the addition or removal of other ingredients such as salt and sugar. Using yeast is less than that specified in the recipe causing the dough to take longer to achieve the desired volume in the development stage.

5. Fats / fat

Fat, in the form of solid butter, margarine, or butter, or in the form of liquid oils contribute softness, moisture, and smooth taste when consumed for baked goods. Fat enhance the flavor of other ingredients as well as contribute to a sense of its own, like butter. In baked goods such as muffins, reducing the amount of fat in a recipe will produce a harder because gluten evolve more freely. Tenderizing agents such as sugar can be added or upgraded to sublimate in place of fat. A small amount of fat in the dough gluten yeast helps to inflate, resulting in a greater volume of bread.

Shortening: Shortening is 100 percent fat and solid at room temperature. Shortening is often made from hydrogenated vegetable oil (solidified by adding hydrogen), but sometimes contain animal fats. Flakiness of pastry comes from solid fats such as butter or lard rolled coated with flour. In some recipes for cookies or cake, butter cream with sugar is to catch air. Will produce lighter products. There emulsifier in shortening to help process liquid emulsion. This means that oil and water are mixed together live, create equity consistent flavor and texture of the dough.
Butter is made from cream and has a fat content of at least 80 percent. The remaining 20 percent is water with solid milk. Butter gives a good flavor without feeling greasy mouth to baked goods because it melts at body temperature.
Margarine is made from fats or partially hydrogenated oils, water, solid milk and salt. Vitamins and staining usually added as well. Fats or oils can be derived from animal or vegetable. Margarine have the same ratio, fat / fat or no fat as butter ingredients (80:20), and can be used interchangeably with the butter.
Reduced fat substitutes have less than 80 percent fat / fat. It can not be equated with the butter or margarine in baked goods, although some specially formulated recipes can be found on the product package. Fat-free margarine are also available. Margarine is best used as a spread.
This oil is used in some recipes muffins, bread and cake. To replace oil / oil for butter or margarine, use oil / oil 7/8 cup to 1 cup butter or margarine. If the oil / oil is used instead of solid fats for some cake recipes, the texture will be heavier than the use of sugar and eggs plus.

6. Eggs

Eggs have many functions in baked goods. Egg add flavor and color, contributing to the structure, enter the air when stirred, giving fluid, fat, and protein, and fat emulsion with liquid ingredients. Reducing or eliminating the yolk can lead to less smooth results. Reducing or eliminating the egg white can produce reduced volume. Cake is made without an emulsifier of the yolk may not have the taste and texture. If a low fat, low cholesterol will result in baked products are desired, use 2 egg whites to replace 1 egg. Egg whites have very little fat or cholesterol.

7.Liquids

Fluid required in baked goods for hydrating agent protein, starch and yeast. When there hydration, water is absorbed and chemical changes are required for the structure and texture development can occur. Liquid moisture contributes to the texture and improve the feel of tasty baked products. When the water evaporates in the dough, steam develops air cells, increasing the volume of the end product.

Milk provides a valuable contribution to water and nutrients to baked goods. It helps give a brown color and add flavor. When making the dough yeast, milk must be heated and cooled before being added to the other ingredients. This is done to improve the quality of the dough and bread volume.
Juice is used as the liquid in the recipe. Because acidic fruit juice, probably best used in baked products containing baking soda as an ingredient.
Water serves to dissolve the material and control the softness of the bread dough. In the manufacture of bread, water is the main ingredient to form the gluten found in wheat flour. Acidity (pH) of water affects the quality of products, required water quality with normal pH (around 7). Minerals in the water also should be in control, some minerals are not allowed to exist in large numbers. Water also must be maintained so that it does not contain bacteria.

8. Spices (spices)

Most of pastry and bakery products using spices to give the characteristic smell of end product. Some herbs are often used, namely cinamoon powder, nutmeg powder, clove and ginger.

9. Colouring

Color is very important as flavor, color appearance attractive products to attract. Some foods already contain a dye is no longer in need of the addition of the dye again. Dyes are divided into two:

Natural natural dyes jumapi many of our everyday, both derived from vegetable and animal, such as curcumin to get yellow, chloropil to get a green color, caramel (black jack) to obtain a dark brown color.
Artificial to note when we use artificial dyes are dyes must be food grade, so safe for consumption. Most dyes are sold in the market for textile use

10. Nut (nuts)

Most of pastry and bakery products also use nuts, either as a garnish or filling. Some nuts are often used, namely; peanuts, almonds, cashews.