8.ingredients Used in Cake, Principles Involved in Cake Preparation Different Types of Cake and Decoration
8.ingredients Used in Cake, Principles Involved in Cake Preparation Different Types of Cake and Decoration
8.ingredients Used in Cake, Principles Involved in Cake Preparation Different Types of Cake and Decoration
Cakes are the richest and sweetest of all the baked products we have
studied so far. From the baker’s point of view, producing cakes requires as
much precision as producing breads, but for the completely opposite reason.
Breads are lean products that require strong gluten development and careful
control of yeast action during the long fermentation and proofing periods.
Cakes, on the other hand, are high in both fat and sugar. The baker’s job is
to create a structure that supports these ingredients and yet keeps it as
light and delicate as possible. Fortunately, producing cakes in quantity is
relatively easy—if the baker follows good, well-balanced formulas, scales
ingredients accurately, and understands basic mixing methods well.
Cakes owe their popularity not only to their richness and sweetness but also
to their versatility. They can be presented in many forms, from simple sheet
cakes in cafeterias to elaborately decorated works of art for weddings and
other important occasions. With only a few basic formulas and a variety of
icings and fillings, the chef or baker can construct the perfect dessert for
any occasion or purpose.
Mixing
Icing can be formed into shapes such as flowers and leaves using
a pastry bag. Such decorations are commonplace on birthday and wedding
cakes. Chef's color dye (food coloring) is commonly added to icing mixtures
to achieve the desired color. Sprinkles, coloring mist, edible ink designs, or
other decorations are often used on top of icing.
Types of icing:
Butter cream
Royal icing
Fondant icing.
Butter cream
Butter cream is probably the easiest type of icing of both use and
make made from a mixture of butter, icing sugar and little amount of water.
It can be used to fill and cover cakes and the piping and making
decorations. The ingredients used for butter cream preparation are unsalted
softened butter, icing sugar, hot water and desired flavourings.
Method
Royal icing
Whisk egg whites with lemon juice and glycerin in a large mixing
bowl.
Add icing sugar little by little to egg white mixture.
Icing will become thicker as it is stirred.
Use a large wooden / plastic spoon for stirring ease.
Add more powdered sugar for flat icing.
Use immediately keep bowl covered with damp kitchen cloth while
using. If icing becomes too stiff and a few drops of water and stir
to combine.
Fondant icing
Types of Fondant
The ingredients used for preparation of fondant icing are icing sugar,
cold water gelatin, glucose syrup, glucerine, flavourings and corn starch.
Method
- Take a large bowl (no Metal)
- Sift the sugar and make a well in the centre
- Take a small sauce pan, add water and sprinkle the gelatin on top to
soften about 5 minutes.
- Heat the gelatin and stir until gelatin is dissolved and clear (Do not
Boil)
- Turn off heat and add the glucose and glycerine stirring until well
blended.
- Add the flavouring pour into the well of sugar. and mix until all the
sugar is blended.
- Use hands to knead until it becomes stiff. Add small amounts of
confectioners’ sugar. if mixture is sticky)
- Form the mixture is to ball and wrap lightly in plastic wrap.
- Place in an airtight container.
Processing of biscuits:
Take the wheat flour and mixed with water and to make dough, the
dough requires a conditioning period in which to allow many
changes to take place. This period is referred to as the fermentation
period.
The changes have a great influence on the finished product, so it is
important that the total fermentation of the dough permit only
desirable changes to take place.
Timing and temperature must be regulated to control the
fermentation to preclude undesirable changes.
Baker‘s fermentation of dough beings when the dough is mixed and
ends when it is make up.
True fermentation of dough being when the dough is mixed and
ends when the yeast is killed in the oven.
Conditions:
Dough consistency is also related to the type of flow or other cereal
flour used the level of alkaline leveling agents, and of course dough
temperature.
The increases in the level of fat are usually accompanied with
higher level of sugar, but sugar solutions do have a softening on
gluten resulting in lower water requirements for dough, the effect of
sugar alone on the dough water requirement is not usually
sufficient.
The greatest fundamental differences between all the biscuits group
areas shown is in the existence or otherwise in the dough of a three
dimensional structure of gluten that imparts extensibility and
cohesiveness to a dough.
Dough‘s which very soft and pourable, known as soft are or
deposited doughs, are always rich in fat and sugar.
Water is a catalyst in biscuit making. It is added at the doughing
stage then is driven of during baking.
The layering of fat between the dough to make puff biscuits occurs in
the low sugar types. Layering of fruit between and extensible dough gives
sandwiches like garibaldi.
After baking, the biscuits may be fat sprayed (mostly savoury types)
sandwiched with sweet or savoury fat creams or marshmallow or
variously enrobed with chocolate, chocolate substitutes or water icing. All
of these types and processes will be described in subsequent sections.
Bread is served in various forms with any meal of the day. It is eaten
as a snack, and used as an ingredient in other culinary preparations, such
as sandwiches, and fried items coated in bread crumbs to prevent sticking.
It forms the bland main component of bread pudding, as well as
of stuffings designed to fill cavities or retain juices that otherwise might drip
out.
Baking steps:
1. Scaling of ingredients
2. Mixing
3. Straight dough method modified sponge straight method
4. Bulk or primary fermentation – 4 hours
5. Punching, degassing or folding
6. Dividing (or) scaling
7. Reshaping (or) rounding – 1 hour
8. Benching (or) bench lest
9. Makeup and panning
10. Proofing (or) final fermentation – 3 hour
11. Baking Oven springs
Coagulation of proteins and gelatinization of starches
Formation and browning of the crust
12. Cooling and storage
Methods of mixing:
Ingredients:
Ingredients generally used for bread making are floour, sugar, yeast, water,
dalda, vanilla powder and milk powder.
All ingredients
Flour
Addition of eggs
Made in dough
Sponge method:
Shortcrust pastry
Flaky pastry
Flaky pastry is a simple pastry that expands when cooked due to the
number of layers. It bakes into a crisp, buttery pastry. The "puff" is obtained
by the shard-like layers of fat, most often butter or shortening, creating
layers which expand in the heat of the oven when baked.
Puff pastry
Puff pastry has many layers that cause it to expand or "puff" when
baked. Puff pastry is made using flour, butter, salt, and water. The pastry
rises up due to the water and fats expanding as they turn into steam upon
heating. Puff pastries come out of the oven light, flaky, and tender.
Choux pastry
Phyllo (Filo)
Glossary on pastry
Pastry blender: A kitchen implement used to properly combine the fat and
flour. Usually constructed of wire or plastic, with multiple wires or small
blades connected to a handle.
A yeast dough is rolled out thinly, covered with thin slices of butter
between the layers of dough, and then the dough is folded and rolled several
times, creating 27 layers. If necessary, the dough is chilled between folding
to ease handling. The process of rolling, buttering, folding, and chilling is
repeated multiple times to create multilayered dough that becomes airy and
crispy on the outside, but also rich and buttery.
Variety
The ingredients used for preparation of Danish pastry are maida flour,
sugar, salt, yeast, milk, eggs and butter.
Method
N.B.
Pie
Regional variations
Pot pies with a flaky crust and bottom are also a popular American dish,
typically with a filling of meat (particularly beef, chicken, or turkey), gravy,
and mixed vegetables (potatoes, carrots, and peas). Frozen pot pies are often
sold in individual serving size.
Fruit pies may be served with a scoop of ice cream, a style known in North
America as pie à la mode. Many sweet pies are served this way. Apple pie is
a traditional choice, though any pie with sweet fillings may be served à la
mode. This combination, and possibly the name as well, is thought to have
been popularized in the mid-1890s in the United States. Apple pie can be
done with a variety of apples: Golden Delicious, Pink Lady, Granny Smith,
and Rome Beauty.
Types of pie
Sweet pies
Some of these pies are pies in name only, such as the Boston cream
pie, which is a cake. Many fruit and berry pies are very similar, varying only
the fruit used in filling. Fillings for sweet or fruity are often mixed, such
as strawberry rhubarb pie.
S. Faults Causes
No.
1. The finished Poor choice of flour oven was too hot, which
exhibits poor allowed the bread to form a curst too quickly.
volume Insufficient liquid was used in mixing process.
Yeast was not activated. The proportion of yeast
was insufficient quantity of dough. The dough
has been under or over mixed.
2. The finished bread The dough has been over mixed. The dough
exhibits split or was not sufficiently fermented. Poor shaping
burst curst. seam not on bottom Lock of Scoring. The Oven
was too not which allowed the steam from the
dough to split the newly formed curst. There
was an insufficient steam when the bread was
first placed into the oven.
3. The finished bread The proportion of salt was in sufficient for the
product exhibits quantity of dough. High often flour was not
poor shape. used. Incorrect shaping or make up of dough
Fermentation or proofing was incorrectly
performed. Too much steam was introduced
into the oven during baking.
4. The finished bread The proportion of salt was too much for the
products exhibits quantity of dough. Insufficient liquid was used
steeaker outer in the mixing process. The proportion of yeast
clumb was insufficient for the quantity of dough. The
dough was not sufficiently proofed. The dough
was not sufficiently fermented.
5. The finished bread Too much yeast was used in the formula.
product is too As excessive amount of liquid was used for
coase. the quantity of dough
The dough was mixed for an in correct time
period.
The dough was not sufficiently fermented.
The pan that the bread product was too large
for the quantity of dough.
6. The finished bread The fermentation time was too lengthy
product exhibits The fermentation temperature was too not.
gray crumb.
7. The finished bread The fermentation time was too lengthy
product exhibits The fermentation temperature was too not.
gray crumb
8. The finished The temperature of oven was too not.
product is too The baking time was too long.
dark.
The better the quality, the greater the cost. Under this policy
insufficient attention is paid to the earlier parts of the process out of
specification materials are used correct operating procedures are not
followed, production operations are unaware of the standards they should
be working to and therefore unaware of the process running ‘out of
control’ at the end of the manufacturing line reject product is stored from
that which by chance complies with the quality standards, and significant
quantities of scrap are produced at appreciable cost to the company.
The answer to the problem is to adopt the correct approach to the
quality control, that of prevention rather than cure, of controlling the
whole manufacturing operation from raw materials through to dispatch of
finished product, the policy of getting of it right first time.
The bakery/confectionery industry involves selling taste, texture
and appearance, and quality efforts must be aimed at as ensuring that
these three parameters up to standard. By these means scrap is reduced
and manufacturing efficiency increased, thus improving profitability; the
initial supposition is then seen to be fallacious and the opposite is, in
fact, shown to be the case the better the quality, the lower the cost.
Quality management systems
Quality management systems are elaborate management systems
that can be used by any organization to develop and achieve its quality
objectives. Quality management systems include quality planning and
improvement activities, in addition to quality control and assurance
activities. These systems are intended to provide a company with the
capability to meet all quality requirements. The best example of quality
management system is the ISO 9001:2000 Quality management system-
requirements standard. In the past, the terms total quality control and
company wide quality control were occasionally used in the same context
as quality management systems.
Total quality management
During the mid-1980s, the term total quality management (TQM)
was introduced in North America. The term was associated with the
management approach to quality improvement used in Japan for
achieving long-term success. The TQM approach embodies both
management principles and quality concepts, including customer focus,
empowerment of people, leadership, strategic planning, improvement and
process management. Of these contributions, the most widely recognized
are the 14 points for quality management proposed by W.Edwards
Deming. During the 1980s and 1990s many North American businesses
adopted the TQM approach and developed the framework for its use in
their Quality management systems, with the objective of achieving
competitive advantage in the global marketplace.
Quality system standards
A quality system standard is a document that describes the
requirements of a quality system. The ISO 9001:2000 quality management
system standard is the recognized international quality system standard.
Many countries have formally adopted this international standard as their
national quality system standard. Prior to the adoption of the
international quality system standard, some countries had developed
their own national quality system standards. In addition, some industry
sectors have developed sector-specific quality system standards. In some
instances, these sector-specific quality system standards are based on the
ISO 9000 quality standard; an example is the QS 9000 standard of the
North American automotive industry.
The ISO 9000 quality system standards
The ISO 9000 quality system standards were developed by the
International Organization for Standardization (ISO) for use by any
organization that needs to develop, implement and operate with a quality
management system. The ISO 9000 quality system standards have had
considerable impact on the evolution of quality activities on a global scale
since the first set of standards were issued in 1987. Estimates indicate
that the ISO 9000 quality system standards are used by more than half a
million organizations world wide.
Biscuits are amongst the lowest cost processed food in the country
when compared to other Indian sweets and salted snacks. Biscuits are easy
to use during travel or at home because of its availability in variety of pack
sizes. They also offer substantial energy. Thus biscuits have an important
role to play as a diet supplement for both adults and children. It is no longer
viewed as a luxury tea-time snack but essential daily food component for an
average Indian household. The packaging of bakery products is closely
interlinked with production, preservation, storage, transportation and
marketing. The importance of packaging can further be gauged from the fact
that packaging constitutes a fair portion (10 to 25%) of the entire cost of the
pack.
• be attractive
• maintain adequate shelf-life
• run on automatic machinery
• be strong
• be inexpensive
• be an adequate moisture barrier, and
• protect the shape of the product
MST, MSAT, Coated Cellophane (MXXT) offer excellent moisture barrier, heat
sealability and gloss. Cellophane became less popular when it became too
expensive and with the introduction of new materials with better properties.
Bread
The Packaging Styles There are several popular wrapping styles, which are
applied widely to a variety of biscuits (of all shapes and sizes). Biscuits
packed using the following two wrapping styles must be of common size and
shape with a certain consistency and rather narrow tolerances in their
dimensions. Standard wrapping machines can be used.
Pillow Pack Wrapping This is the standard wrapping style for smaller biscuit
packs (snack packs/single serve packs) containing one or more piles of
biscuits. In addition, pillow pack wrapping is used for bigger packets with
products standing on edge (Slug wrapping) as well. In this configuration, it
often serves as a primary wrapper, to be over-wrapped by a carton to
improve presentation and acceptance. The main advantage of pillow packs
on edge, is its flexibility with regard to the slug length. For instance, it
allows the machine to automatically adjust the length during wrapping by
means of tendency controlled check weighers. This feature ensures the
highest weight accuracy. Additionally, the pillow packs typical fin seal style
sealing is somewhat tighter than the enfold wrap. This disadvantage of
pillow pack slug wrapping is its limited mechanical product protection due
to its rather loose packing.
Packing for Odd-sized Biscuits Besides enfold wrapping and pillow pack
wrapping, which by the way cover about 85-90% of all biscuit products,
there are some speciality biscuits with their own unique wrapping needs.
These include an assortment of small cocktail crackers filled in bags by
vertical FFS, machines and cookies of uneven sizes whose tolerance do not
allow a standard wrapping. The latter are automatically or manually loaded
into decorated trays and subsequently over-wrapped on pillow pack
machines.
Product Range Bakery products contain high nutritive value and are
manufactured from wheat-flour, sugar, baking powder, condensed milk,
ghee (fat), salt, jelly, dry fruits, various essences and flavouring etc.