...Foreign literature: The Baking Industry Research Trust (BIRT) is a sub-committee of the New Zealand Association of Bakers (NZAB), delegated the responsibility of administering the Trust Account. The Trust Account was set up to meet the requirements of the Wheat Industry Research Levies Act 1989 and to identify and make recommendations to the NZAB Executive. The NZAB Executive has legal responsibility for administering the Trust, and other levy payers on research projects. The BIRT committee is made up of representatives from the various levy paying sectors. These include plant bakers, small bakeries represented by the Baking Industry Association of New Zealand (BIANZ) (Baking Society) and biscuit manufacturers, as well as the Chair of the New Zealand Flour Milling Industry Research Trust. The two sectors frequently combine on research projects. Copies of completed research reports are available to all levy payers and BIRT would encourage all industry members to take advantage of research conducted on their behalf. Since the formation of the Trust in 1989, a key aspect of the Trust’s work has been to ensure that the research conducted is appropriate for the Industry sector the Trust represents. Consequently in addition to having representatives from all sectors, the trust has also conducted a number of strategy workshops in which industry personnel have outlined the research framework for the Trust to follow. The framework developed has provided the Trust with some clear...
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...HAPPY BAKING Who says no to cakes, muffins, cup cakes, cookies and all other baked goods? Mouth watering question isn’t it? We all know the answer is the ultimate love for eating delicious baked goods any time. You can buy these or bake at home. Home baking can be fun if you do it properly. All you need is to learn the basic baking ingredients and tricks. Basic Baking Ingredients: Each baked item can include different recipe ingredients. But there are some basic ingredients that almost all baked goods include in them. Following are those basic baking ingredients. All purpose flour Sugar Butter or oil Baking powder Baking soda Eggs Whole milk Cream Essence Some times food color Basic Baking Tools: Like basic ingredients you also require some basic baking tools which are following Mixing bowls Measuring cups Measuring spoons Rubber spatula Electric beater Oven Pastry bags and nozzles Moulds Cookie cutters Rolling pin Tips and tricks: Laiko Bahrs has rightly said, “When baking, follow directions. When cooking, go by your own taste.” While baking follow tips, tricks and directions and get the desired taste and perfection. All can go wrong if u do not follow any of the following tips. • Every ingredient should be at room temperature. Before you start baking make sure that every ingredient is at room temperature. So put the refrigerated ingredients in room temperature at least half an hour before you start...
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...Baking Terms Allumette: Any of various puff pastry items made in thin sticks or strips (French word for "matchstick"). Almond Paste; A mixture of finely ground almonds and sugar. Angel Food Cake: A type of cake made of meringue (egg whites and sugar) and flour. Angel Food Method: A cake mixing method involving folding a mixture of flour and sugar into a meringue. Baba: A type of yeast bread or cake that is soaked in syrup. Babka: A type of sweet yeast bread or coffee cake. Baked Alaska: A dessert consisting of ice cream on a sponge-cake base, covered with meringue and browned in the oven. Baking Ammonia: A leavening ingredient that releases ammonia gas and carbon dioxide. Baklava: A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup. Batter: A semiliquid mixture containing flour or other starch, used for the production of such products as cakes and breads and for coating products to be deep-fried. Bavarian Cream: A light, cold dessert made of gelatin, whipped cream, and custard sauce or fruit. Beignet Soufflé (ben yay soo flay): A type of fritter made with éclair paste, which puffs up greatly when fried. Blanc Mange (bla mahnge): (1) An English pudding made of milk, sugar, and cornstarch. (2) A French dessert made of milk, cream, almonds, and gelatin. Bloom: A whitish coating on chocolate, caused by separated cocoa butter. Blown Sugar: Pulled sugar that is made into thin-walled, hollow shapes by being blown up like a balloon. Bombe:...
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...Techniques Used To Decorate Cakes Red Velvet. Devil’s Food. Classic White. Angel Food Cake. Pound Cake. These are just a few of the multitude of cakes there are in the world. Not including the ones still to be made and discovered by future bakes of the world. Baking is traditional as well as a hobby to many. Unlike cooking, baking is specific. You have to follow recipes to the exact measurements. If not, a disaster is likely to happen and your cake will not be what you expect. Baking is sweet. Baking is history. Baking is today. Did you know that when red velvet cake was first made in the 1930’s it was called Red Devil? It was called this because chocolate cake is referred to as Devil’s Food and red velvet is in actuality a red chocolate cake. (Olver, 2014) Did you also know that baking records show that already in the years 2600-2100 B.C. bread was baked by Egyptians, who it is believed had learned the skill from the Babylonians. A relief signifying the royal bakery of Ramses features bread and cakes, some of these were shaped in the form of animals and used for sacrifices. Other early records, this time by the Greek scholar (Aristophanes 450-385 B.C), show the existence of honey flans and patterned tortes. According to Aristophanes, the ancient Greeks also had a type of doughnut made from crude flour and honey called “Dispyrus” a ring-cake that was submerged in wine and consumed hot. (Pfister, 2014) Now it is acknowledged, the Romans were a hearty, festivity loving lot...
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...HISTORY OF BAKING On today’s market there is a never ending variety of the most delicious sweets and pastries to please both the palate and the eyes. We have become so used to this diverse range of bread, mouth watering pastries and cakes that seldom we ask just how they come into existence. I guess my initial interest in the origin of the baking industry was not aroused by accident; rather I suspect it was kindled by a chain of events occurring earlier in my life... My Grandfather owned a small hotel and bakery in Switzerland and when he retired my father who was an excellent pastry cook continued the business. As a small child I spent many hours watching my dad at work and later followed in his footsteps almost as a matter of course. Then again, I have a suspicion that it may have been “fate-by-design” that made me take up pastry-cooking. The question still remains, was my career pre-determined by the fact that my grandfather had thousands of letterheads printed for his bakery which included his name? The prospect of a hefty quantity discount would no doubt have made perfect sense to my frugal fore bearer; it must have been so much cheaper getting all this printing done in a big way. Grandfather should have realised (and I suspect that he might have) that there was not the slightest chance that any one generation could ever use up this huge mountain of stationery. Granddad’s first name “Fritz” was also my father’s first name and when I was born there was never any question...
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...For most of us today, baking is something we don’t usually think much about. For as long as I can remember, I have always enjoyed baking. Over the last few years, I started watching baking shows. The shows would talk about leavening agents and how they were important. My children and husband started asking me what a leavening agent was. Obviously I would know; I am Kathy Crocker to my family and friends. They thought that I always had the answers. When it came baking, the only thing I knew about leavening was it was baking soda and baking powder. This had piqued my curiosity. What is a leavening agent? Leavening is used to modify something for the better. Leavening is a key component in baking; everything from cookies to bread. Using a leavening agent helps make baked goods light and have a higher volume. The baked goods are more tender and easier to digest. There are three main leavening agents; solid, liquid, and gas. The most commonly used one is gas (air, steam, and carbon dioxide). All baked goods rely on steam and air in baking. Steam is released because of the liquids in baked goods. Air is present in the batter when we use physical means to incorporate it in; creaming, whipping, folding, sifting, and kneading. Carbon dioxide is not in all baked goods. Carbon dioxide can be found when using yeast, baking soda, and baking powder. Yeast is commonly used in breads. Baking powder can be used alone or with another leavening agent. Baking soda is often used with an acidic...
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...Boiling Foods Boiling is the cooking of foods in a liquid either at or brought to boiling point at 100 degrees Celsius. It keeps the food in motion, it prevents sticking and it cooks the food quickly. Food such as eggs, pasta, rice, beans, soups, sauce, potatoes, stocks and stew meats can be boiled. When ingredients are boiled it is usually done in water, however it can also be used for different sauces to reduce them, or for brown/white stocks, a Blanc (water, flour and lemon), court bouillon or milk. It is important to use the correct proportion of liquid when boiling food because otherwise there might not be an even coverage over the food so it could dry out, or if there is too much liquid it could damage the food. There are two basic methods of boiling: 1. Food is placed in cold liquid and then brought to the boil and cooked. This is not only safer but prevents the food from losing its shape and helps extract flavour. It also helps tenderise any foods with a fibrous structure. For example: Stocks and Leaf Vegetables 2. Food is placed in boiling liquid and cooked. This retains as much colour as possible and apparently reduces enzymic action that destroys Vitamin C. For example: Pasta and Rice There are also different techniques of boiling: Simmering: boiling gently with gentle surface motion. Blanching: is the pre-cooking or part cooking of food by plunging into boiling water e.g green vegetables Refreshing: is the cooling of food after blanching or boiling...
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...just desserts”, those were the first words that inspired me to make baking be my passion project. Baking has been a therapeutic way to cope with anxiety, depression, and stress, things that I have struggled with and continue to find a healthy solution to overcome it. Baking has been a way to show self expression, mindfulness, through baking we can learn the do’s and don’ts of common mistakes people do while baking, as well as the miss trials I had while baking, and what the ingredients in a recipe really mean, as well as the quality in freshness of ingredients. This passion of mine began while watching...
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...flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs INSTRUCTIONS PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. FOR HIGH ALTITUDE BAKING (5,200 feet): Increase...
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...suit everyone’s taste buds. Cakes that are made from scratch tend to taste way better than store bought cakes, but many may not know how to bake a cake; this will help you step by step on how to bake a cake for your next upcoming event. The first thing you will need to do is preheat the oven to 350 degrees. You need to start gathering all the materials, such as milk, eggs, flour, sugar, baking powder, salt, shortening, vanilla extract, and the baking utensils. Depending on how big or small you want the cake will determine what size pan you should use. Make sure the pan is deep and round so it will rise while baking in the oven. To begin the actually baking portion you must measure out the ingredients before adding them together so the process will go a little faster. All the measurements must be exact so the cake will taste how it’s supposed to. You will need to measure out 2 ¼ cups of flour, 1 ½ cups of sugar, 3 teaspoons of baking powder, 1 teaspoon of salt, ½ cup shortening, ¾ cup of milk, 1 ½ teaspoons vanilla, ¼ cup of milk, and 2 eggs. Next, mix together the flour, sugar, baking powder, and salt into a large bowl. Then, add in the shortening and pour in ¾ cup of milk and 1 ½ teaspoons of vanilla. It’s best to use an electric mixer, but if you don’t have one then a fork will do the same job. Lastly add in the remaining milk and eggs, stir until all the lumps have completely disappeared. After you have finished mixing everything, start lightly greasing the pan and pour...
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...Made-to-order type the baking process and style depends upon the customer preferences. In order to maximize its productivity the process has to be carried out in most cost effective way consuming less time. Therefore the resources have to utilize in a effective way. It can be determined by analyzing the baking process used for the preparation of a single order which is as follows: Process involved Time taken (min) Cumulative time(min) Washing and Mixing 6 6 Dish up Cookie Tray 2 8 Oven Set up 1 9 Baking Oven 9 18 Removing the tray 0 18 Cooling 5 23 Packaging 2 25 Collecting Money 1 26 TOTAL time taken for preparation of a single order of = 26 MINUTES The resources required for different orders would be different depending on the type of orders. Therefore two orders can be prepared simultaneously which would minimize the time required for the second order. It would no more require twice as much as time as for the first order. It can be done in the following way: Time taken for preparation of a single order can be divided into 3 parts: Pre baking Baking Post baking 8 minutes 10 minutes 8 minutes 2. How many orders can you fill in a night, assuming you are open four hours each night? if someone can get the tray ready for the second order while the first order is in the oven for baking, it would save...
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...Pillsbury Cookie Challenge 1. What did the team learn from the study and what are the implications of this knowledge? There are two studies occurring in this case. The first one is “Usage and attitude study”. The insights is gained from the case: * 56% Canadian prefers to bake from scratch and 33% bake scratch every month. * Convenience and taste is the top two most important elements considered by Canadian when they choose cookies. Then they followed by quality of cookies. The kids’ favor is also put into considered when their parents decide to purchase. * Customers regard cookie dough as convenient. And acting on the impulse, increasing number of customers purchase cookie dough. Implications obtained from the study: First of all, it’s the preference of cooking method. We could regard this point as one of customer behavior features, to be detailed, or as how to use our product. Guillen should base on this behavior preference to improve the product. Second, it’s the purchase drivers considered by customer. Based on the study, when customers choose cookies, the product features should be listed as convenience, taste, quality and kids’ preference. This is critical information for Guillen to redesign or reposition his product. What’s more, it’s the motives of purchase. According to the study, customers always choose product impulsively without too much recognition or preference about certain products. There are two sides of this matter. One is positive....
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... page 3 Bananas for Baking Lora J. McGuire Owner/President 357 E. Monte Vista Ave. Ridgecrest, CA 93555 760-382-2912 Lmcguire.pres.@bananas.com June 25, 2012 A.Executive Summary4 A1. Business Identification:4 A2. Mission, Goals and Objectives:4 A3. Keys to Success:4 B.Company Summary5 B1. Industry History:5 B2. Legal Form of Ownership:5 B3. Location and Facilities:5 B4: Management Structure:6 B5. Products and Service:6 C.Market Analysis6 C1: Target Market6 C2: Industry Analysis7 C3: Competitive Analysis7 D.Market Strategy8 D1: 4Ps.8 D2: Price List-8 D3: Selling Strategy-8 D4: Sales Forecast-9 E.Implementation Strategy9 E1. Overall Strategy-9 E2. Implementation-10 E3. Control Plan-10 F.Financial Statements and Projections11 F1. Revenue and Cost Estimate-11 F2. Forecasted Profit and Loss Statement12 F3. Forecasted Balance Sheet-13 G1. Financial Projections14 G1a- Breakeven Point-14 G1b-Financial Position:14 G1c-Capital/Investment Needs:14 References15 . Executive Summary A1. Business Identification: A sole proprietorship centered in Ridgecrest, CA, Bananas for Baking is a home baked goods business. Bananas for Baking will be based out of a home kitchen and caters to local coffee houses, event planners, and convention organizers. The intent of this business plan is to identify the overall operation and financial state of Bananas for Baking as it currently exists. Also this...
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...CHAPTER 4.2 BASIC STEPS IN BAKING BREADS Learning Objective • To be able to identify the 12 steps of making bread • To be able to explain the process of each step 12 Steps in Making Breads Step 1 Scaling of Ingredients Step 7 Bench Proofing Step 2 Mixing of Ingredients Step 8 Shaping Step 3 Bulk Fermentation Step 9 Proofing Step 4 Folding or Punching Step 10 Baking Step 5 Scaling of Dough Step 11 Cooling Step 6 Rounding Step 12 Storing 12 Steps of Making bread Step 1 Scaling of ingredients Before making breads, all ingredients are measured and prepared (i.e.: Flour/ Butter/ liquid/ Eggs/ Salt/ Sugar/ Yeast) Step 2 Mixing of Ingredients To combine and distribute the ingredients evenly and ensure yeast is evenly distributed and also to develop the gluten . The process is complete when window pane test can be conducted. Straight Dough method/ All in Method • Everything in at one go Sponge Method • Yeast, liquid and portion of flour is mixed and left ferment 12 Steps of Making bread Step 3 Bulk Fermentation The dough is removed and shaped into a big ball and left in the proffer for fermentation. During the fermentation process, The yeast will consume the sugar and starch and in return produces Carbon dioxide (CO2) that makes the dough double in volume Step 4 Knockdown/ Punching/ Folding Knocking down the dough allows :• Redistribution of yeast for further growth • Evening the temperature...
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...the flour and the water, as for these two items the recipe is very sensitive to.) I tried to find some similar images from other breadmaschines to help you understand better. First you need to learn how to take out and put back in the teflon covered baking bowl. Turn the bowl a little bit, then use the handle to lift if out. (see image removebowl) [pic] Figure 1 Remove bowl Find the metal pin at the bottom of the bowl and put the stir paddle on in. Than put back the bowl into the machine and attach it to the bottom of the machine by turning the bowl a little bit. It should look like image bowl_with_stirpaddle. [pic] Figure 2 bowl with stir paddle Put 310 ml of water to the bottom of the baking bowl. Wait until the water surface is flat. (see image water_in_breadmachine) [pic] Figure 3 water in bread machine Than carefully add the 560gramm flour. Make sure you evenly distribute the flour ON THE TOP OF THE WATER. Make sure, the water and the flour DO NOT MIX. The flour has to float on the top of the water.(see image flour in breadmachine)\ [pic] Figure 4 Flour in breadmachine After this you have to use your three fingers the make 4 SHALLOW holes in the flour. The holes are located at the 4 corners of the baking bowl. Make sure that the holes DO NOT REACH DOWN TO THE WATER. We will use these 4 holes to add the rest of the ingredients 1. Sugar, 2 Yeast, 3 Oil, 4 Salt (see image...
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