Ingredients in Pastry and Bakery

Before i describe the types of ingredients in Pastry and Bakery, i want to explain a litle bit what is Pastry and Bakery.
Pastry is a section in kitchen that specializes in baking cake, cookies, pastries, chocolate, pudding, and various other dessert.
And Bakery is a part of Pastry wich responsible for making bread, danish, croissants, and the other products and served after the oven or baking.
So, from the definition of Pastry and Bakery we know that these two section is totally different. Which the Pastry make some cookies and Bakery make some bread.

Ingredients in Pastry and Bakery:

1. Flour
Based on the function of flour, flour is divided to 3 types, which is:
a. Bread Flour: This type of flour contains the highest gluten, that is 11% - 12%
b. Cake Flour: This type of flour contains to medium gluten, that is 10% - 11%
c. Pastry flour: This type of flour has the lowest percentage of gluten, that is 8% - 9%

The function of flour is to form the skeleton of the dough and hold the air that occurs in the combustion process.

2. Sugar
Sugar is 99.9% pure sucrose deruved from sugarcane. That sugars is include to compound sugar.
Funcion of Sugar:
1. Provide food for yeast
2. For make the arrangement and the grain becomes smoother and softer
3. Create tenderness and fitness
4. Give a crust colour
5. Retaining moisture
6. Add swetness and Flavor

3. Egg
Eggs are very important and expensive ingredient for making sweet breads and cakes. Because of that the storage must be considered.
Function of Egg:
1. As an emulsifier
2. As a developer material to help yeast work
3. Give a structure to the product
4. Also act as shortening
4. Give moisture
5. Add flavor
6. Give a nice colour ( egg yolk )

Fat
Fat can be divided into 2 big category which are saturated and unsaturated fat, saturated fat contain many hydrogen atoms as it can possibly hold and mostly come from animal fat. Unsaturated fat have empty space for hydrogen and mostly come from vegetable fat.

Under this 2 big categories, it can be divided into another type of fat:

4. Shortening
100% fat and solid at temperature room, shortening is creamed with sugar to trap air, forr gluten stand and tenderize product.

5. Butter
Made from 80% fat and 20% water with some milk. Available in salted and unsalted.
For salted, more perishable and have fresher, sweeter and preferred in baking.
Unsalted butter have a salty taste and the recipe that use salted butter should reduce the volume salt to be use. Butter will give a fatty taste and melting qualities ( melt in mouth and smooth )

6. Margarine
Hydrogened animal / vegetable fat with water, milk solid, and salt with ratio 80:20, can be used in interchangeably with butter and have good creaming ability.

7. Oil
Oil is a liquid fat and commontly come from vegetable, oil is sometime use as shortening for some product shuch as cakes and quick bread, oil is use for shortening, frying and greasing.

8. Lard
Lard is rendered fat of hogs, it sold and solid, suitable for piercrust and biscuit.

All fat is very perishable, so it must be store in the right way. Egg, oil should be kept in very close container and solid fat should be store in refrigator.
Main function of fat:
- To add moistness
- To increase keeping quality
-To add flavor
- Tp assist leavening agent when use a creaming method
- To give flakiness

9. Milk
Milk is a result of gland secretion through the milking process of healthy mammals or emulsions from a mixture of very small fatty parts in a soli=ution of liquid, sugar, and mineral protein
Function of Milk:
1. Improve the texture of a dough
2. As a Shortening agent
3. Give a flavor

Leavening Agent
Gases expand greatly when they are heated, to increase volume and to produce shap and texture.
3 main gases: Carbon dioxide, steam and air.

Leavening can be devide into 4 categories:

10. Yeast
Yeast belongs to the fungi familu. It ferments carbohydrates ( sugars ) to produce carbon dioxide gases and alcohol, which create breade and other yeasted products, giving it volume and texture. These by products of yeast also contribute to the colour and arome of bread and other yeasted products.

11. Baking Soda
Sodium bicarbonate, if moisture and an acid are present, soda release co2 gas which leavens the product, heat is not necessary. Baked at once or gases wil escape and leavining power will be lost. Acids that react with soda in a batter include: honey, molasses, brown sugar, buttermilk, yogurt, sour cream.

12. Baking Powder
Contains baking soda and the right amount of acid reacts with baking soda. The dough is made with double development, once when the dry and moist ingredients are mixed together, and again if the product is roasted

13.Baking ammonia
Mixture of ammonium carbonate, ammonium bicarbonate, and ammonium carbamate. Decomposes rapidly during baking to form co2 gas, amonia gas and water.

14. Air
Incorperate with dough and butter, to hold the leavening gases, use in to creaming ( beating fat + sugar ) and foaming ( beating egg with or without sugar )

Function of Leavening Agenet:
- To increase volume of product
- Produce shape and texture
- Give some extra flavour
- Give Moisture

15. Salt
Salt does a couple different things in baking. For one, it helps preserve the colour and flavour of flour. In bread, it controls of the fermentation rate of yeast, and strenghtens the gluten protein in dough. Though it seems salt is out of place in sweet recipes, if you skip it, your product will taste very bland, as it also enhances flavour.