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BAKERY AND CONFECTIONERY

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Page 1: Presentation  Bakery and Confectionery

BAKERY AND CONFECTIONERY

Page 2: Presentation  Bakery and Confectionery

HISTORY OF BAKING

The organized production of wheat by the Egyptians is considered by most historians to be the beginning of the breads produced today. Many centuries aft6er the Egyptians (about 400 B.C), the Greeks were preparing more than fifty kinds of bread, all baked in closed ovens. During the reigns of the emperors Augustus and Julius Caesar (100 to 44 B.C), public bakeshops were established in the cities of Roman Empire. Pastries of Various kinds were sold to spectators during the games in the colosseum. While Roman civilization spread throughout Europe, the Middle East, and the North Africa, the new profession of baking was born. At the beginning of the thirteenth century, Philip II of France granted bakers the right to build their own ovens. This movement by Philip against the power of the nobles and the church resulted in the incorporation of the Patissier Dublayers of paris in 1270. In 1675, the baking art was given another boost when a Sicilian pastry cook named Procopio went to Paris and opened the first ice cream parlor. This success gave rise to Dublayers who roamed the streets of Paris selling galattes and sweet breads. The distinction between pastry cook and baker became more clear in the early eighteenth century. Bakers and pastry makers separated generally because of arguments about proper oven temperatures (bread requires a much stronger heat than delicate pastries). In 1790, the first school of baking opened its doors in paris.

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Small tools and equipments used in Bakery• Scrapper• Nozzles• Whisk• Palette knife• Piping bag• Turn table• Baking tray• Bread mold and cake molds• Bread knife Electric egg beater

Large tools and equipments used in Bakery Oven Spiral mixer Dough kneader Bun divider Bain Marie Dough nut fryer Proofing cabinet Bread molder Hot and cold display Dough sheeter.

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COMPOSITION OF FLOURComposition of Flour will vary depending upon the types of Wheat used in the grist.A typical analysis is given below:Starch 71.5 to 74.5%Moisture 13.5 to 14.0%Protein (gluten forming) 7.0 to 10.0%Protein (Soluble) 1.0%Sugar 2.0 to 2.5%Fat 1.0%Ash (mineral salts) 0.5%

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Milling of WheatToday wheat is milled by a highly automatic and efficient system known as “Roller Flour Milling”Wheat milling consists of:1.Grading2.Cleaning3.Conditioning4.Blending5.MillingCleaning of wheat in a roller flour mill is carried out by a series of equipments:

Separator: reciprocating scrums remove stones, sticks and other coarse and fine materialAspirators: Air currents remove lighter impuritiesScourer: Beaters in screen cylinders scour off impurities and roughageDisc Separator: Barley, cockle and other foreign material is removed.Magnetic Separator: Iron objects are removedWasher-Stoner: High speed rotors circulate wheat and water. The process removes the stones.

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PastryA paste of flour, fat, salt and water is known as pastry. Optional ingredients may be added such as sugar, flour, milk solids, egg yolk and so on.

Based on the method of mixing pastries are classified as follows:

1. Short crust pastry2. Puff pastry3. Flaky pastry4. Choux pastry

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In this type of pastry, fat content is generally 40-80 percent. If the fat content is low, small quantity of leavening agent (Baking Powder) should be used to impart tender eating quality. Flour is sieved (with baking powder, milk solids) Chilled fat is cut into small pieces and mixed with the flour. Then flour and fat are rubbed gently with the tips of fingers till the whole mass resembles bread crumbs. If sugar is desired to be added, it should be added and mixed now. Sugar content in this pastry varies form about 10% (For piecrust, tarts, turn-over’s etc to 50%).

Short Crust Pastry

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Puff PastryFat used for making puff pastry should have high melting point in order to withstand the frictional heat to which it is subjected during sheeting and folding operations. Dough for making puff pastry should be mixed with chilled water in order to prevent fat from melting. Some food acid like lemon juice is used in the dough in order to impart better extensibility to the dough. Fat should be added last in the dough because if fat is added before flour has a chance to take up and absorb water, water absorption will be reduced and gluten may not develop sufficient strength to undergo so many sheeting and folding operations. After mixing, the dough should be relaxed in cool place covered with moist cloth which will prevent it from crusting. Puff margarine is made into a square block and chilled in the refrigerator.

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Flaky Pastry

Flaky pastry can be used for making pie crust, vegetable puffs, Bombay khara (As popularly known), cream rolls etc.Proportion of fat could be 50-70% for layering and 5-10% fat could be mixed in the dough. Higher amounts of fat either mixed in the dough or layered will make the pastry too fragile to handle. Dough is making with flour, salt, food acid, chilled water and fat. Dough is relaxed for about half an hour. Then the dough is sheeted into a rectangular shape and marked into three equal parts lengthwise.Fat is divided into three portions. One portion of fat is evenly spread onto two-third portion of sheeted leaving out half an inch space on the edges. Now one-third part of the dough (on which fat is not being spread) is folded over the middle one-third pat (on is folded over it). We have now alternate layers of dough and fat. Relax the dough for 20-25 min. in cool place covered with moist cloth in order to prevent it from crusting.The dough is again sheeted into rectangular shape and the process is repeated twice more to use up the remaining two portions of fat with adequate relaxation time in between sheeting’s.Similar two folding are given without fat. Now we have very thin layers of dough interspersed with very thin layers of fat which will rise during baking to form a light and crisp product. After final sheeting and folding, the pastry should be relaxed for about an hour before sheeting for make up.After make up and before placing it in the oven the pastry should be relaxed on baking sheets for 20-30 min. This will stabilize the position of layers and rise of the product in the oven will be even. During this relaxation period the product should be protected from crusting.

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Choux Pastry

Choux pastry has altogether different kind of characteristics. This is an almost hollow shell which is crisp eating. Shells can be filled with fresh cream or butter cream or custard cream and then coated with fondant icing. Pastry can be made in the shape of éclairs, swans, cream puffs etc.Water and fat is boiled together. The pan is taken off heat and all the flour is added at a time and mixed thoroughly to avoid lump formation. The entire mass is again cooked for some time on slow heat till the mixture starts leaving the bottom of the pan. Now the pan is taken off fire and whisked eggs are added gradually beating the mixture thoroughly so as to form a homogeneous smooth paste of piping consistency. Adequate whisking of this paste will ensure desirable rise of the pastry during baking.Baking operation of choux pastry is very important. Initially it should be baked at high temperature (230 deg. C) so that it achieves maximum rise. Then the temperature is reduced to about150 deg.C and it is baked until structure is stabilized and shells become crisp.

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Bread Making MethodsStraight Dough MethodIn this method all the ingredients are mixed together, and the dough is fermented for a predetermined. The fermentation time of straight dough depends on the strength of flour. Strong flours required more fermentation time to mature adequate.Flours which require 2 to 3 hours for maturing should be used for making bread by straight method. Flours that take very long period for mattering should not be used in straight method. It is is very necessary to control the temperature of a straight dough by1.Using shorter fermentation periods2.Adjusting the temperature of doughing water3.By fermenting the dough at optimum (room) temperature i.e. between 78 deg. To 80 deg. F.

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Salt –delayed MethodThis is a slight variation of straight method, where all the ingredients are mixed except salt and fat. As the salt has a controlling effect on enzymatic action of yeast, the speed of fermentation of a salt less dough will be faster, and a reduction in total fermentation time could be affected. The salt is added at the knock-back stage. The method of adding salt at the later stage may be according to the convenience of individual baker. It may be sifted (dry) on the dough and mixed. It may be creamed with fat and mixed.Whatever way is chosen for mixing the salt, only three-fourth (of the actual mixing time) mixing should be given initially and one-fourth mixing at the time of adding salt. The method is especially suitable if strong flours are to be used for bread-making by straight method. Due to absence of salt, the fermentation speed is enhanced and gluten is matured in a reasonably shorter time.

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No-dough Time MethodIn this method, dough is not fermented in the usual manner. It is just allowed a brief period (about 30min) for it to recover from the strains of mixing. Since dough is not fermented the twin functions of fermentation (i.e. production of gas and conditioning of gluten) are achieved to some extent by increasing the quantity of yeast (2 to 3 times of original quantity) and by making the dough little slacker and warmer. Although it is possible to make fairly acceptable bread (during emergency) by using this method the product has poor keeping quality and lacks in aroma. Due to absence of fermentation the gluten and starch are not conditioned sufficiently to retain the moisture and there is no flavour because flavour producing bi-products of fermentation are absent. As there is increased quantity of yeast present, the bread may have a strong yeast flavour.

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Sponge and Dough MethodPreviously, in this chapter it has been mentioned that strong flours take too long for conditioning and should not be used for making bread by straight dough method. For such flours sponge and dough method is more suitable where the problem of controlling the dough temperature is not so acute as the total fermentation time is divided in two separate segments. For the sake of convenience and proper identification, a sponge-dough is indicated as 60/40 sponge-dough, where the first numbers i.e. 60 or 70 indicate the percentage of flour used in sponge and the second numbers i.e. 40 or 30 indicate the percentage of flour mixed at the time of dough making.

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Ferment and Dough ProcessThis is a variation of sponge and dough method. Very often a (bread product) formula may contain milk, eggs, substantial quantity of fat and sugar as in the case of sweet bread, Danish pastry and other sweet fermented products. All these formula ingredients will have a retarding effect on yeast activity. If all the formula yeast, part of flour, yeast food and sufficient water (to make a fluid batter as in the case of flying ferment) are mixed together, the yeast gets at the end of fermentation time (of ferment) it is in a fit condition to take on the extra load of fermentation in the presence of milk, eggs excessive fat etc. Fermentation in the presence of milk, eggs excessive fat etc. Fermentation time of a ferment depends on the formulation of the product but very often it becomes a matter of individual preference e.g. some bakers may take the ferment (for mixing) after it is dropped by itself, while others may take it just prior to dropping and some may allow time even after it has dropped. A ferment containing milk should be guaroed against over fermentation as it will develop more that desirable quantity of lactic acid which in turn will affect the flavor, taste and texture of the product.dough is taken up for make up. This method is used for making enriched bread, buns, Danish pastry, sweet dough, doughnuts etc. where the speed is very necessary.

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Types of Improvers

Improvers are classified into two. They are 1.Chemical improvers.

2.Natural improvers

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Chemical Improvers

Potassium BromateIt reacts with flour and makes the gluten very soft. It reacts with enzymes and gives a shiny texture. It helps yeast activity. Should used 3 to 4gms for 1kg of flour. It improves the volume, texture and crumb colour.

Ammonium chlorideYeast takes this and works very fast. During heating it forms hydrochloric acid and it kills the bacteria. Should used 5gms on flour weight.

Potassium lodateIt improves the extensibility of gluten. We should use 5gms on flour weight.

Calcium peroxideIt makes the dough skin dry. Hence it can be utilized in automatic bread plant for moulding, so that dough does not become sticky. We should use 3gms on flour weight

Calcium PropionateIt controls the rope and mold disease. We should use 3 to 5 gms for 1 kg flour.Ascorbic acidIt is an oxidizing agent and it improves the dough stability

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Natural ImproversMilkIt has tightening effect on the flour protein, which improves the texture of products. It improves the flavour and taste. Milk contains lactose. It improves the crust colour and improves the nutritional value. The butterfat present in milk keeps the product moist for a linger time and improves the shelf life. It gives unique buttery flavour to the product.Milk can be used for making yeast products in many forms. That is fresh milk, condensed milk evaporated milk and powder form. Milk must be high heat treated for yeast leavened dough otherwise the dough will lack necessary gas retaining ability.

MaltIt provides enzymes that convert starch to sugar during fermentation in the dough. It creases the moisture retaining capacity and keeps the product moist and fresh for longer time. It has a softening action on gluten, which improves the softness of the crumb, grain, texture, crust colour, higher volume, better taste, better oven spring, and shelf life. The drying effect of milk protein in milk bread is balanced by the use of malt.

Soy flourSoy flour contains higher quantity of protein. It gives nutritional value to the bakery products. It increases the water absorption power of flour. It has a modifying action on the product crumb, texture and grain. It improves the moisture retention power, toasting characteristic, colour and softness. It also has strengthening effect in the gluten and it improves the product quality. It also has strengthening effect in the gluten and improves the product quality. It increased the oxidation requirement in yeast products and rolls for optimum volume.

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Faults and remedies in Bread makingLack of volume1.Wrong quality of flour2.Wrong quality and quantity of yeast.3.Wrong quality of water (alkaline water)4.Too much salt, fat and sugar.5.High bran content in flour.6.Improper proofing (under proofing)7.Under fermentation of dough8.Too chilled dough9.Insufficient dough weight for pan size10.Improper proofing (Under proofing)11.Improper baking temperature (Too hot oven)12.Too tight dough13.Improper humidity in proofing room14.Too much milk or milk powder, improvers and chemicals

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Too much volume

1.Too little salt2.Too much yeast3.Over fermentation4.Too slack a dough5.Dough weight too much for pan6.Loose moulding7.Too much proofing 8.Too low oven temperature

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Crust colour too pale

•Too little sugar or milk and salt•Too much of yeast•Low slack a dough•Low diastatic capacity in the flour•Under mixing•Too much temperature for fermentation•Over proofing•Too much dusting flour used•Under baking•Too low oven temperature and time•Hot proofing room

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Crust colour too dark

1.Too much sugar or milk, egg, fat and salt2.Too low dough temperature3.Too much diastatic activity in the dough4.Too high oven temperature5.Lack of humidity in the oven6.Too long baking time7.Too young dough (under fermented or over mixed)

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Cracking of crust

1.Dough skinning before baking2.Short process of bread preparation3.Over proofed dough4.Uneven baking temperature

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Crust too thick

1.Poor quality or too strong flour2.Too little sugar or fat3.Less diastatic activity in the flour4.Over fermented dough (old dough)5.Too low oven temperature6.Over baked (baked too long)7.Low humidity in oven8.Low humidity in proofing area

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Crust too hard/ Hardness in bread

1.Too strong flour2.Low fat in the formula3.Excess water in the formula4.Over mixing after water has been added5.Insufficient fermentation6.Too much of improvers or bleaching agent7.Too tight dough8.Excess flour while rolling and holding before baking

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Crust blisters

1.Too much liquid2.Improper mixing3.Loose molding4.Young dough (under ferment dough)5.Excessive top heat in oven

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Variety of yeast dough products

1.Lean dough products2.Rich dough products

Lean dough products•French bread•Brown bread•Vienna bread•Foccacia bread•Hard rolls

Rich dough products•Danish pastry•Croissant•Brioche•Swiss dark & white chocolate bread•Trinidad coconut bread

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UNIT-III

The basic ingredients for cake preparation are flour, sugar, fat, eggs and optional ingredients are salt, milk, water, leavening, flavor, improver and fruits.

FlourSoft flour is suitable for cake production. Because it has the following characterists.•It has low protein content•It has less WAP•It has poor mixing capacity•It has poor fermentation toleranceIf cakes are made from too strong flour will peak in the centre be tough and have a dry eating quality. Sometimes such peak may develop at the bottom also. If too weak flour is used the cakes may flatten out or sinkMedium type flour is used for making small queen cakes, maderia cakes and heavy fruitcakes. Weak flour will not be able to carry liquids. It will cause a wet streak and may crumble while cutting.A combination of medium and soft flour gives good results for rich cakes like wedding Christmas or special birthday cakes.

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Sugar

Sugar granulation is very important. When fat and sugar is creamed together, small air cells are incorporated into the mixture. These air cells help to life the volume and give softness to the product. So air incorporation is very important function. If we use too large grain of sugar, it will prevent entrapping of air cells during creaming operation, because it has cutting action and also it takes more time to dissolve.

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Fat

Fat is a main ingredient in cake preparation. Granular fat has a very poor creaming quality and will not hold the air cells. It gives poor volume and coarse texture. Very hard fat will not cream up well. Very soft fat will not retain the air during creaming operation. So we have to use fat which is plastic in nature and can incorporate and hold minute air cells during creaming operation

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Eggs

We have to use only fresh eggs. Eggs should be at room temperature 21deg. to 24 deg at the time of adding into the mixture. If too cold eggs are used in creaming process, the fat will break down into small lumps, which will be coated with egg. It will affect the aeration. If state eggs are used or too much egg is added at a time or after each addition of egg, it is not mixed properly. The same problem will arise and also affect the air incorporation during creaming operation

Fruits

The fruits should be washed and drained properly. The washed fruits should be spread on dry cloth to remove excess moisture. It should be chopped finely before adding into the mixture. The fruits size should be even other wise it will sink at the bottom of the cake. If the fruit contains moisture it will breakdown during mixing, discolour the batter and sink at the bottomNuts should be soaked in water until they become soft (for about ½ hour) before use. Fruits and nuts are added at the last stage of mixing in batter.

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Cake Making Methods

Following methods are used for making cakes.

1.Sugar- batter method

2.Flour - batter method

3.Blending method

4.Boiled method

5.Sugar – Water method

6.All in process

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Sugar – batter method

In this method, all the fat and sugar is creamed together. In practice, all the fats should be first blended together (either by machine or by hand) thoroughly. Then sugar is added gradually continuing the as this will adversely affect the aeration process and it may take extra time to achieve the desired results. When adequate aeration is achieved, the mixture becomes very light, fluffy and brighter in appearance.When adequate aeration is achieved in the fat-sugar mixture, eggs are added gradually. Eggs should be at room temperature (70 to 75 deg. F) at the time of adding to the cream. For small batches mixed by hand, it is good practice to whip the eggs to a stiff consistency before adding to the creamed mixture, although cake shortenings are emulsified type, emulsifiers in the form of gels can be used for better results. These can be added after about half of the total egg is added or even earlier if the batter shows any signs of curding.

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Flour-batter method

In this method fat and a quantity of flour not exceeding the weight of fat is creamed together. Fat should be in smooth and plastic state and the flour should be added gradually. The whole mass is whipped till it becomes light and fluffy. Eggs and an equal quantity of sugar is whipped to a stiff froth. This is added to the creamed mixture of fat and the flour. Although, there is less risk of curdling of the batter, still the egg mixture should be added in small portions at a time and after each addition it should be mixed thoroughly and then only the next portion should be added. Any colour is also added along with this liquid. Lastly, the remaining flour sifted with baking powder, is added and mixed. During last stage of mixing

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Blending method

This method is suitable for making high ratio cakes in which quantity of sugar is more than the quantity of flour. Usually emulsified type of shortening and special cake flours are used for making high ratio cakes. In this method, emulsified shortening, flour, baking powder, and salt are whipped together to a very light and fluffy consistency. Sugar, milk or any other liquid, colour and flavor are mixed together and added to the previous mixture. Eggs are added next and the whole mass is mixed to a smooth batter.

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Boiled Method

This method is used for making good quality Madeira cakes and Genoese sponge. Butter or margarine is place in a bowl and heated till it melts and water in them actually starts to boil (hence boiling method). Remove the bowl from heat and add about two-to a stiff sponge. Colour and flavor may be added while whisking the sponge. This sponge is added to the fat-flour mixture in about four to five equal parts. After each addition of sponge, it should be mixed thoroughly. Remaining flour can be added at this stage. When the mixture is smooth, it is scaled off into paper-lined baking sheets to about one inch thickness for making genoise. For making Madeira cakes, mixture is baked in moulds lined with grease-proof paper.

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Sugar-Water method

In this method, all the sugar and approximately half the quantity (of sugar) of water is agitated in a bowl till all the sugar is dissolved. Then the remaining ingredients except egg is added and the mixture is cleared. Due to more aeration and better emulsification obtained in this method, the cakes so produced have better texture and long shelf life.

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All –In process

In this process all the ingredients are put into the mixing bowl together. Aeration of the mixture is achieved by controlling the speed of the mixture as well as the mixing time. Wire-whip is used for this operation which ensures a faster breakdown of ingredients and helps to achieve good aeration. For making cakes by this method, it is necessary to use emulsified type of shortening and special cake flours(having soft gluten forming proteins, fine granulation and low pH). Non-emulsified type of shortening will not be able to hold excessive moisture present in the formula. Similarly, special cake flours will tolerate the amount of mixing given to the batter without toughening the gluten. After adding all the ingredients in the mixing bowl, the mixing operation is carried out as follows.1.Half a minute at slow speed. This is done at slow speed so that all the dry ingredients are moistened without flying off from the bowl.2.Two minutes at fast speed. At this stage, all the ingredients break up and are incorporated evenly throughout the mass. The batter is also well aerated3.Two minutes at medium speed. Aeration achieved during the second stage is not evenly distributed in the batter. By mixing at medium speed the larger air-cells break up into smaller cells and the aeration of the mixture becomes even.One minute at slow speed. This is done in order to eliminate any

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Chocolate

Chocolate is made with cocoa beans, which are roasted, and then ground to a fine powder, which is called cocoa mass. There are different types of chocolate. They are1.Unsweetened chocolate2.Cocoa powder chocolate3.Milk chocolate4.White chocolate5.Dark chocolate

TemperingWhile melting the chocolate the bowl should be free from water (the bowl should be dry). Double boiling method is the best way to melt the chocolate.Method1.Break the chocolate into small pieces and put them into a clean bowl.2.Place the bowl over the water3.The temperature should be between 40deg. To 50deg.(making sure that no water or steam can get into it during melting)4.Keep heated till all the pieces are fully melted5.Slightly mix it to cool (to come to 28deg) Do not beat it as too much air will get into it.6.Again heat it to 32deg, mixing it well again and it is ready to use.

Test for Checking Chocolates1.It should be warm when touched and it should be cold while tasting2.When you drag and pour you can find the formation of spiral3.Put a small drop of chocolate on the marble table. It should set down with in a minute in the cold room temperature4.It should be shinning after de molding

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Butter cream

Some times it is called butter icing. The approved word is “Butter cream” not “Butter – cream”. This cream is made by creaming together sugar, butter or gat and eggs.Basic Butter creamRecipeFat – 100gmsIcing sugar- 200gmsColour and essenceButter Butter creamFat – 100gmsIcing Sugar – 100gmsEssence and colourMethod•Sieve the icing sugar•Cream the fat until it gets fluffy•Add sieved icing sugar gradually and keeo on creaming•Add desired essence and colour

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Royal Icing

It is prepared by mixing of egg white, icing sugar, acid, colour and essence. It is used for decorating and for flower making lattice work. It is also often used to make “Dummies”. The should be covered with damp cloth when not in use.RecipeEgg white - 2nosIcing sugar - 300 – 400gmsLemon juice or Acetic acid-1/2 tsp

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Almond Paste or Marzipan

It is made out of almond or cashewnut powder, icing sugar, egg or glucose and essence. It is mainly used in decorating or covering cakes. We can prepare marzipan fruits, vegetables, animal shapes by modeling or it may be used as a topping for cookies

Recipe 1Icing sugar - 250gmsEgg white - 1noAlmond or Cashewnut powder - 250gmsLemon juice - 1tspAlmond essence-Few drops

ColourMethod•Sieve the icing sugar and mix ground almond or cashew nut powder•Then add beaten egg white and mix it thoroughly. Then add remaining ingredients•Mix it well or knead it well until it becomes a stiff paste and forms a ballRollout using a very slight dusting of corn flour to prevent sticking

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Recipe 2

Cooked Marzipan

Water - 150mlSugar - 600mlGlucose- 15gmsAcid - 8mlAlmond essence-5mlCashewnut powder-300gmsFondant Icing

It is a syrup of water, sugar, glucose and acid or lemon juice. It is used primarily for pouring and pouring and dipping. It should be stored in a container covered with a damp cloth or with a small amount of water to prevent it from drying out.When fondant is to be used, take out the desired quantity and heat it at 98deg. To 100deg F. On a slow fire keep stirring when it is completely melted. (It should not be heated above 100deg F, it will lose its glossiness and create a dull finish) and sufficient quantity of stalk syrup for making thin pouring consistencyRecipeSugar - 100gmsWater - 35mlLiquid glucose -4gmsLemon juice- few drops

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Gum Paste or Pastillage

It is made out of icing sugar, corn flour, soaked gum tragacanth or gelatin. It is used for models (like house, flowers, outlines etc) display pieces. During use, it must be kept covered with a damp cloth or plastic covers because it dries rapidly

Recipe

Icing sugar - 250gmsGelatin - 10gmsWater - 30mlGlycerine - 1tspCorn flour - 50gmsColour - as desired

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American Frosting

It is prepared from sugar, water, egg white and cream of tarter. A very bright pure white or coloured icing is sometimes used to cover the cake.

Recipe 1

Sugar - 250gmsWater - 75mlEgg white 1noCream of tarter - a pinchColour and Essence

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UNIT-V

Cookies or Biscuits

Cookies may be defined as small cakes made from flour, sugar, fat, egg with flour. They are also called biscuits. They are some minor differences between cookies and biscuits. They are differences in percentage of raw materials, method and external and internal qualities.

They are five methods for mixing cookies. They are

•Single or one stage method

•Creaming method or sugar batter method

•Blending method or Rub in method

•Foaming method

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Single or one stage method

In this method all ingredients are mixed together in bowl until all are smoothly blended. Allow two or three minute at low speed for mixing. In this method, the mixing time is long and cookies spread less. To overcome this problem, sugar should be added at a later stage of mixing, because in this condition, sugar granules remain big at the time of baking which helps in the spread of cookie.

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Creaming method or sugar batter method

In this method place sugar, butter or fat, salt and spices in a mixing bowl and cream together. Add the eggs and liquid. And finally add sifted flour with leavening agent. In this method sugar granules become smaller (coarsely powder sugar is ideal) so the cookie spreads less.

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Blending Method or Rub in method

It is used for short bread cookies preparation. The product becomes shorter and so tender. The flour is sieved with other dry ingredients and creamed or rubbed with fat. Finally mix sugar and remaining ingredients.

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Foaming method

In this method beat the egg whites or eggs with sugar to entrap air and provide body to hold the remaining ingredients like meringue or sponge fingers. Care must be taken during beating and blending the other ingredients (like dried nuts, desiccated coconut, flour etc) so that air is not forced out of the mixture.

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Types of Cookies

•Sheeted type

•Piping type

•Dropped type

•Rolled type

Sheeted type

The dough should be spread or sheeted on floured tables. Give egg wash and sprinkle with powdered nuts if necessary and cut to desired size and bake. In sheeted type of cookies, any gluten development will make it very difficult to sheet the dough at is will have a tendency to shrink. Biscuit will also shrink after cutting.

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Piped type

Put the mixture into pastry bag with desired size and shape tube or nozzle. Press them on a prepared (greased) tray garnish with cherry and nuts etc and bake. If the dough is over mixed, the mixture will come out of the nozzle easily. Piped cookies should also be even in shape and size.Dropped type

Drop this mixture on prepared tray with a spoon or piping bag. If the dough is rich it will spread by itself. Do not press or flatten.Rolled type

The dough should be chilled and rolled out on a floured table and cut into desired weight and make a shape. Place them on a prepared tray and bake.

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Cookie Ingredients

Flour

Requirement of flour quality will vary according to the type of cookie. A cookie having higher fat content will require stronger flour in order to prevent unwanted spread and also to maintain the design of the cookie.Sugar

Granulation of sugar is very important in cookie making. Coarse grain of sugar will cause more spread of cookie affecting its texture, eating quality etc. It will also create problems in packaging granulation will not incorporate enough aeration resulting in dense texture, toughness and poor eating quality

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Fat

Most cookies are rich in fat content. Fat improves the eating quality for prolonged period. Generally smooth, plastic hydrogenated shortenings are used for cookie making. Granular shortenings are unsuitable as they do not aerate sufficiently and cookie making should be able to cream and incorporate aeration, and should not melt at working temperature. Addition of part butter improves the taste and flavor of the cookie and also does not affect the creaming quality

Eggs

Eggs form structure of cookies, impart flavor and taste. Eggs help in maintaining the shape of cookies. Eggs must be fresh. Stale eggs may give bad odour and spoil the overall flavor of cookie. While egg white whip better when it is cool.

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Milk

Milk is generally used in the form of dry milk non fat. It imparts good colour, flavor and a very creamy eating quality. One to two percent of milk solids achieve very desirable results. Dry milk is best used after dissolving in water if, water is an ingredient of formula.Flavour

Choice of flavor in cookies is very limited. Generally use of butter and milk as the ingredients of the formula perform the function of flouring agents which is further fortified with vanilla which is used within limits of 0.5 to one percent based on flour. Artificial butter and milk flavors should be used with utmost care as even slightly enhanced quantity impart very strong and unacceptable flavor to the product.

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