Chapter 3

Principles of Baking

On Baking © 2005 Pearson Education, Inc.

Labensky et al. Upper Saddle River, New Jersey 07458
 Principles of Baking
• This brief chapter introduces the student to the
scientific basis for what takes place in the
bakeshop.
• Concepts and vocabulary presented here are used
and expanded upon throughout the text.
• Understanding the science of mixing fat, flour and
water to make a finished product makes for a well-
rounded professional.

On Baking © 2005 Pearson Education, Inc.

Labensky et al. Upper Saddle River, New Jersey 07458
 Mixing
• Once ingredients are measured all baked
goods must be mixed.
• Mixing distributes ingredients evenly and
helps form gluten and aerates the dough.
• Doughs have low water content.
• Batters generally contain more liquids, fat
and sugar than doughs.

On Baking © 2005 Pearson Education, Inc.

Labensky et al. Upper Saddle River, New Jersey 07458
 Mixing

On Baking © 2005 Pearson Education, Inc.

Labensky et al. Upper Saddle River, New Jersey 07458
 Cooking Methods
• Dry-heat cooking uses air or fat and is
the principal method to cook:
– batter
– dough
• Moist heat uses water or steam for
cooking:
– fruits
– tenderizing foods
– reducing liquids

On Baking © 2005 Pearson Education, Inc.

Labensky et al. Upper Saddle River, New Jersey 07458
 Cooking Methods

On Baking © 2005 Pearson Education, Inc.

Labensky et al. Upper Saddle River, New Jersey 07458
 The Baking Process
• Batters and dough pass through 9 stages during the
baking process:
– Gasses form
– Gasses are trapped
– Starches gelatinize
– Proteins coagulate
– Fats melt
– Water evaporates
– Sugars caramelize
– Carryover baking
– Staling

On Baking © 2005 Pearson Education, Inc.

Labensky et al. Upper Saddle River, New Jersey 07458
 NSF Rating
• National Sanitation Foundation, or NSF, sets
standards for tools, cookware and equipment,
requiring:
– Easily cleanable equipment
– Food contact surfaces nontoxic, nonabsorbent, corrosion
resistant, nonreactive and smooth
– Internal corners rounded and smooth; external corners
smooth and sealed
– Coating nontoxic, easily cleaned, resist chipping
– Waste and waste liquids must be easily removed

On Baking © 2005 Pearson Education, Inc.

Labensky et al. Upper Saddle River, New Jersey 07458
 Tools and Equipment
• Hand tools aid in cutting, moving or
combining foods
• They have few, if any, moving parts
– Spatulas
– Dough scrapers
– Whisks
– Tongs
– Cutters

On Baking © 2005 Pearson Education, Inc.

Labensky et al. Upper Saddle River, New Jersey 07458
 Tools and Equipment
• Other equipment used in the bakeshop:
– Graters
– Pastry brushes
– Rolling pins

On Baking © 2005 Pearson Education, Inc.

Labensky et al. Upper Saddle River, New Jersey 07458
 Tools and Equipment
• Knives should be easily sharpened, well
constructed, comfortable and balanced.
• Metals used for knives are:
– Carbon steel
– Stainless steel
– High-carbon stainless steel
– Ceramic

On Baking © 2005 Pearson Education, Inc.

Labensky et al. Upper Saddle River, New Jersey 07458
 Tools and Equipment
• Shapes are:
– French, or chef’s
– Utility
– Paring
– Bread/cake
– Lame or bread slasher

On Baking © 2005 Pearson Education, Inc.

Labensky et al. Upper Saddle River, New Jersey 07458
 Measuring and Pouring Devices
• Precise measuring is critical in the bakeshop.
• Measurement may be based upon weight or
volume. Tools are:
– Scales
– Cups and spoons
– Ladles
– Portion scoops
– Thermometers
– Timers

On Baking © 2005 Pearson Education, Inc.

Labensky et al. Upper Saddle River, New Jersey 07458
 Cookware and Bakeware
• The most versatile materials are copper, aluminum
and stainless steel. Cookware:
– Pots
– Pans
• Bakeware shapes or holds batters:
– Sheet pans
– Hotel pans
– Tart pans
– Cake pans
– Molds

On Baking © 2005 Pearson Education, Inc.

Labensky et al. Upper Saddle River, New Jersey 07458
 Strainers and Sieves
• Aerate dry ingredients or drain cooked foods
– China cap
– Skimmer and spider
– Cheesecloth
– Food mill and flour sifter
• Decorating and finishing tools decorate cakes and
pastries
– Pastry bags
– Dispensing tips for the pastry bags
– Cake combs

On Baking © 2005 Pearson Education, Inc.

Labensky et al. Upper Saddle River, New Jersey 07458
 Processing Equipment
• Electrical and nonelectrical devices to chop,
puree, slice, grind or mix
– Slicers
– Mandoline
– Food processor
– Blender
– Immersion blender
– Mixer
– Juicer

On Baking © 2005 Pearson Education, Inc.

Labensky et al. Upper Saddle River, New Jersey 07458
 Heavy Equipment
• Ovens are enclosed spaces where food is
cooked by hot air
– Wood burning
– Microwave
– Cook stoves
– Broiler, salamander and blowtorch are used for
top browning
– Deep-fat fryers are for doughnuts
– Proof boxes store dough before baking

On Baking © 2005 Pearson Education, Inc.

Labensky et al. Upper Saddle River, New Jersey 07458
 Heavy Equipment
• Refrigerators and freezers store foods at low
temperatures.
• Sheeters roll dough
• Dishwashers clean bakeware and cookware.
• Work surfaces are usually stainless steel;
storage takes place in high-density plastic.

On Baking © 2005 Pearson Education, Inc.

Labensky et al. Upper Saddle River, New Jersey 07458
 Safety Equipment
• Should consist of:
– Fire extinguishers
– Ventilation systems
– First-aid kits

On Baking © 2005 Pearson Education, Inc.

Labensky et al. Upper Saddle River, New Jersey 07458
 Professional Bakeshop
• The task of baking is divided into four
stages:
– Measuring and mixing of ingredients
– Makeup of the product before baking
– Baking
– Final assembly

On Baking © 2005 Pearson Education, Inc.

Labensky et al. Upper Saddle River, New Jersey 07458