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• Types of Patent Flour:

  • Bread Flour: made from hard wheat, ideal for yeast breads
  • High-Gluten Flour: used in hard-crusted breads, pizza dough, and bagels
  • Cake Flour: weak flour made from soft wheat, has a soft, smooth texture and pure white color
  • Pastry Flour: weak flour, slightly stronger than cake flour, creamy white color
• European Flour Types:

  • Flour grading system based on ash content dominant in Europe
  • Typical small bakery keeps three white wheat flours: cake flour, pastry flour, and bread flour such as patent
• Other Wheat Flours:

  • All-purpose flour: commonly found in retail markets, used as general-purpose flour in restaurants
  • Durum flour: made from durum wheat, a high-gluten wheat
  • Self-rising flour: white flour with baking powder and sometimes salt added
  • Whole wheat flour: made by grinding entire wheat kernel, including bran and germ
  • Bran flour: flour with added bran flakes
  • Cracked wheat: type of meal with grains broken into coarse pieces
• Other Flours, Meals, and Starches:

  • Rye: light, medium, dark, whole rye flour, rye meal or pumpernickel flour, rye blend
  • Corn: contains no gluten-forming proteins, often used as yellow cornmeal
  • Spelt: considered an ancestor of modern wheat, lower absorption ratio than wheat
  • Oats: high in gums, used in breakfast porridge and specialty breads
  • Buckwheat: technically not a grain, seed of a plant with branched stems
  • Soy: bean or legume, can be ground into flour
  • Rice: smooth white flour milled from white rice, used in gluten-free products
• • Other grains and flours: amaranth, millet, teff, barley
• Starches:

  • Used primarily to thicken puddings, pie fillings, and similar products
  • Cornstarch: sets up like gelatin when cooled, used in cream pies
  • Waxy maize: made from a different type of corn, used for frozen products
  • Instant starches: precooked or pregelatinized, thicken cold liquids without further cooking
• Sugars or Sweetening:

  • Sugars derived from sugarcane or beets, sucrose
  • Simple sugars (monosaccharides) and complex sugars (disaccharides)
  • Invert sugar: mixture of dextrose and levulose, holds moisture well and resists crystallization
  • Regular refined sugars, or sucrose, classified by grain size
• Granulated Sugar:

  • Regular granulated sugar: fine granulated sugar, most commonly used
  • Very fine and ultrafine sugars: finer than regular granulated sugar, used in cakes and cookies
  • Sanding sugars: coarse, used for coating cookies and cakes
  • Pearl sugar: opaque white grains, used for decorating sweet dough products
• Confectioners' or Powdered Sugars:

  • Ground to a fine powder and mixed with a small amount of starch to prevent caking
  • Classified by coarseness or fineness, used in making various kinds of icing
  • Dehydrated fondant: dried form of fondant icing, finer than confectioners' sugar
  • Brown Sugar: mostly sucrose, contains caramel, molasses, and other impurities for flavor and color
• Brown sugar is used in place of regular white sugar when its flavor is desired and its color will not be objectionable
• Keep brown sugar in an airtight container to prevent it from drying out and hardening
• Demerara sugar is a crystalline brown sugar that is dry rather than moist like regular brown sugar
• Demerara sugar is sometimes used in baking, but it is more often served as a sweetener with coffee and tea
• Syrups consist of one or more types of sugar dissolved in water, often with small amounts of other compounds or impurities that give the syrup flavor
• Simple syrup is the most basic syrup in the bakeshop, made by dissolving sucrose in water
• Molasses is concentrated sugarcane juice
• Glucose is the most common of the simple sugars (monosaccharides) and is usually manufactured from cornstarch
• Invert sugar syrup, also known as trimoline, is often used in cakes and other products for its moisture-retaining properties
• Honey is a natural sugar syrup consisting largely of the simple sugars glucose and fructose, plus other compounds that give it its flavor and color
• Honey helps retain moisture in baked goods and can be used with baking soda as a leavening
• Malt syrup, also called malt extract, is used primarily in yeast breads as food for the yeast and to add flavor and crust color to the loaves
• There are two basic types of malt syrup: diastatic and nondiastatic
• Dried malt extract is malt syrup that has been dried and must be kept in an airtight container to prevent moisture absorption
• Malt flour is the dried, ground, malted barley that has not had the malt extracted from it and is blended with flour in bread making
• Saturated fat is a fatty acid chain that contains as many hydrogen atoms as it can possibly hold
• Unsaturated fat is a fatty acid chain that has empty spaces that could hold more hydrogen
• Shortenings are any fat that acts as a shortening in baking because it shortens gluten strands and tenderizes the product
• Shortenings generally consist of nearly 100% fat and may be made from vegetable oils, animal fats, or both
• Butter is available salted and unsalted, with unsalted butter preferred in baking for its fresher, sweeter taste
• Butter has two major advantages: flavor and melting qualities
• Margarine is manufactured from various hydrogenated animal and vegetable fats, plus flavoring ingredients, emulsifiers, coloring agents, and other ingredients
• Oils are liquid fats and are not often used as shortenings in baking because they spread through a batter or dough too thoroughly
• Lard is the rendered fat of hogs and was once highly valued for making classic American flaky piecrusts and biscuits
• All fats become rancid when exposed to the air too long and tend to absorb odors and flavors from other foods
• Milk is the most important liquid in the bakeshop and contributes to the texture, flavor, crust color, keeping quality, and nutritional value of baked products
• Liquid milk is pasteurized to kill disease-causing organisms and must be stored properly as it is highly perishable
• Fresh milk products include whole milk, skim or nonfat milk, low-fat milk, and homogenized milk
• Whipping cream has a fat content of 30 to 40% and may be light whipping cream, heavy whipping cream, or extra-heavy cream
• Sour cream has been cultured or fermented by added lactic acid bacteria, making it thick and slightly tangy in flavor
• Crème fraîche is a slightly aged, cultured heavy cream used for sauce making in Europe for its pleasant, slightly tangy flavor and ability to blend easily into sauces