Produce cakes, pastries and breads-basic principles

Baking definition

The subjection of food to dry heat in an oven.

Au bain-marie purpose

Spreads heat evenly and stops delicate liquid-based foods from overheating or breaking.

Low oven temperature range

100-160ºC

High oven temperature range

160-220ºC

Low Oven temperature range products

meringue products, baked custards, dense cakes

High Oven temperature range products

Sponge cakes, souffles, yeast products, biscuits and pastries

The 'baked' stage

When starches gelatinise and proteins coagulate, causing the product to set its structure.

Too-hot oven effect on cake batter

The outside crust sets too quickly, cracks, and allows the centre to ooze.

Three parts of wheat

Bran, germ, and endosperm.

Gliadin function

Provides extensibility and volume to the dough.

Glutenin function

Provides elasticity to the dough.

Bakers flour protein content

12.5%

Cake flour protein content

9%

Self-raising flour aerating agent

Baking powder, generally 62g per kilogram of flour.

Sifting flour reasons

Removes contaminants, breaks up lumps, and combines products for even dispersion.

Baking powder freshness test

Add two teaspoons to warm water; it should fizz if active.

Fresh yeast quality indicator

Even ivory colour, firm but crumbles easily, and has a pleasant odour.

Post-baking glaze options

Sugar syrup, fondant, apricot jam, flavoured gel, or icing sugar.

Cooling before storage purpose

Prevents sweating and mold growth.

Shortbread storage specification

Dry store for up to seven days.

Unbaked short pastry storage

Use immediately, refrigerate for one day, or freeze up to three months.