Pastry & Bakery basic ingredients

 Understanding basic Pastry & Bakery

 

 Pastry / patiseri is one of knowledge in processing and serving food, especially the process and now various kinds of cakes. Patiseri comes from the French "Patisserie" meaning pastries. Patiseri can thus be interpreted as a science that learn about the ins and outs of the pastry cake kontinenl good, oriental and Indonesian cakes from preparation, processing to presentation.

pastry is a type of processed foods of some combination of generally sweet-tasting ingredients that usually contain fat and usually through the pastry stage is a type of processed foods from some combination of generally sweet-tasting ingredients that usually contain fat and usually through the burning stage, this type of food is usually served for dessert. Basically pastry comes from the word paste which means a mixture of wheat flour, liquid, and fat. Examples of pastry products include choux paste, eclair, sponge cake, danish, puff pastry and so on.

Bakery is part of the pastry responsible for the production of bread, croissants and other products made from flour, water fermented with yeast. Which is served after in the oven or in baking. In bakery after processed cooking still needed snacks again like the appearance according to burning purposes, this type of food is usually served for dessert. Basically pastry comes from the word paste which means a mixture of wheat flour, liquid, and fat. Examples of pastry products include choux paste, eclair, sponge cake, danish, puff pastry and so on.

Bakery is part of the pastry responsible for the production of bread, croissants and other products made from flour, water fermented with yeast. Which is served after in the oven or in baking. In bakery after processed cooking still needed snack again like appearance as needed. Bakery in hospitality is one part of the cake job making a variety of bread for cake corners, breakfast, coffe break, lunch & dinner.

 

Basic ingredients often used in making Pastry & Bakery:

1. Butter And margarine 

 

 Butter and margarine serves to make long-lasting cakes, add nutritional value, give flavor and make cake more tender and give a good taste.     Alternatives can also be replaced with vegetable oil. The difference between butter and margarine.     Butter is milk fat while vegetable fat margarine (palm oil & coconut oil)     The smell of butter is more harem than margarine     Butter tastes more tasty than margarine Butter and margarine storage must be properly watched to avoid damage. Product characteristics that are not feasible consumption:     The smells and flavors have turned rancid or sour     There are green or black spots on the surface of the product (moldy). 

2.  Flour

 In addition to wheat flour commonly used to make cake there are several types of flour that can be used. Such as: sticky rice flour, rice flour to flour from alternative ingredients such as cassava and other tubers. The use of wheat flour slurry will usually affect the cake texture dhasilkan.namun generally flour used to make cake is wheat with a protein content of 7-8 , 5%. Flour has a function to build from a cake frame that binds other materials and to get a good cake texture.

3. Egg 

  

Eggs work to build the skeleton and give color to the cake. In addition to giving the nutritional value of eggs also moisturize the cake texture.

4. Sugar

Sugar Jam gives sweet taste, gives color to the surface of cake, sugar also has the function of moisturizing, mengempukan and also make the dough limp. There are various types of sugar that are used, such as a brown sugar comb is also palm sugar. Depending on the type of cake that will be made, but for cake type butter cake Pili sugar should be fine-textured.

5. Bread crumbs 

Flour bread or panir flour frequently also serves to munch snacks or snacks, but in addition it is also used as a binder dish. 

6. Whipping cream 

Whipping cream is a cream made from cow's milk (milk head). The form of a thick liquid (liquid) and tastes tasteless. Usually used for decoration and filling cake. Because it feels normal tasteless added refined sugar to give flavor. In addition to liquid or liquid form there are also other types of powder form and usually sold with carton packaging. How to use by mixing whipped cream powder with cold water with a ratio of 1: 2 or twice the weight of whipping cream used. For example the use of 200 grams of whipping cream powder required 400 ml of cold water. In addition to cold water can also be used cold liquid milk.

7.  White cooking chocolate 

Also called white chocolate. Although the name is brown but not derived from chocolate because it is made from fat brown, milk and sugar. That's why it's not like chocolate 

8. Dark Cooking Chocolate 

 The type of chocolate can be distinguished based on the fat content and the additional ingredients present in the cooking chocolate to be used. Coverture chocolate has original fat content and has different melting points and viscosity. This type of chocolate requires a special way or treatment. This chocolate has a hard properties and if cut will break easily and if placed at room temperature, this chocolate will be easy to melt. Chocolate compound is a chocolate made from a mixture of chocolate powder, sweetener and vegetable fat Chocolate compound is easy to use to beautify the cake that is used as decoration, because its not easy meleh.type chocolate is you can meet in the store materials baker cakes and available in various colors and flavors.

9. Butter \ Cream 

Butter cream is made from butter and icing sugar whipped until soft. To get a savory taste, add sweetened condensed milk and reduced icing sugar. In making cake, butter cream is used as the main ingredient to decorate the cake tart. Butter cream tastes good and easy to store and can be stored in a long time. 

10. Cheese 

Making cheese is to separate solids in milk through the process of coagulation or coagulation. The thickening process is done with the help of certain bacteria or enzymes that can be called rennet. The results of the processing will be dried and preserved in many ways. The resulting cheese product varies according to the type of milk, the method of cutting, drying, heating, as well as the process of cheese ripening and preservation. Examples of cheeses commonly used in cake making are cheddar cheese, cream chesse, parmesan cheese, edam cheese, feta cheese, mascarpone cheese and many other types Cheese almost has all the nutrient content in milk, such as protein, vitamins, minerals, calcium, and phosphorus but also fat and cholesterol.

  

11. Cream of Tartar 

The use of cream of tartar is to stabilize the whipped egg whites, preventing the sugar syrup from crystallizing.

12. Baking powder 

Baking powder double actino or commonly abbreviated with BPDA is baking powder that doubles both at the time maiz in the form of dough (in room temperature) and when the dough is baked. Baking powder itself is a cake developer.    

  

13. Evaporated Milk

Evaporated Milk Is to vaporize the water content in milk in the hope of getting a more condensed milk type so it feels to be tasteless and creamy Usually used for bread dough,  also for spread to give a glossy impression.

14.  Emulsifier 

Emulsifiers are the ingredients to stabilize the cake dough, the process by bringing together fluid and fat. Its other function is to increase the volume, smoother testach cake, pengempuk and extend shelf life. Not too much in use because it can change the taste.

15. Instant yeast

Yeast is actually a microorganism that is disabled so it can not develop, and will be active again when getting enough temperature and food intake The function of yeast is as a dough developer.