CH:1 Introduction of Bakery & Confectionery

Introduction

The bakery and confectionery market is a dynamic and diverse sector encompassing a wide range of products,
including breads, cakes, pastries, chocolates, candies, gums, and baked goods. Driven by consumer indulgence
and innovation in flavors and textures, this market continues to grow robustly.

Though the term bakery is related to baking, the bakery department is not restricted to only making and baking
of breads. Breads are one of the earliest products that were made by the Egyptians and Romans around 5,000
years ago. Some of the world’s oldest breads can be found in Switzerland, and since they might be as old as
5,000 years, their baking technique and who started the same is not very clear and certain. The first premier
baker’s guild was established in Rome in 14 AD in the reign of Emperor Augustine and breads were one of the
most important commodities for armies and peasants. The grain was offered to people for free by the
government, which led to opening of professional bakeries that in turn would make breads for the people by
charging a small amount of money. Since many homes did not have ovens to make their own bread, they
usually bought it from bakeries. The earlier ovens were huge and wood fired. The enormous size ovens were
hence restricted to professional bakeries and in 14th century there were close to 2,500 bakeries that had been
set up to meet the needs and demands of people wanting a loaf of bread. The modern bakery produces all kinds
of products such as breads, cakes, pastries, cookies, desserts and hence, is commonly referred to as bakery and
confectionary. In olden times, bakeries were restricted to the production of breads and biscuits but the advent
of technology and introduction of new ingredients such as chocolate, sugar, and dairy products, created yet
another array of sweet products that got associated with baking. Since then this department in hotels came to be
known as pastry kitchen 1 Introduction to Pastry and Bakery.
Bakery and confectionary is one of the most important sections in a large hotel as it produces goods that are
used during all meal periods whether breakfast, lunch, dinner, or snacks. It is because of this reason that the
department has to work round the clock and is one of the busiest sections in any given hotel.

Scope of Bakery and Confectionery

The bakery and confectionery industry offers a broad scope for businesses to thrive,
with opportunities for growth, innovation, and adaptation to changing market
dynamics. Whether through traditional recipes or cutting-edge creations, the industry

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continues to play a significant role in culinary culture and economic development worldwide.
i. Diverse Product Range:
The industry encompasses a wide variety of products, including bread, cakes, pastries, cookies,
chocolates, candies, and more. This diversity allows for specialization and niche markets catering to
different consumer preferences.

ii. Consumer Demand:

Baked goods and confectionery items are staples in many cultures, consumed daily as snacks, desserts,
or celebratory treats. The demand for these products remains steady, with opportunities for innovation to
cater to changing tastes and dietary preferences.

iii. Health and Wellness Trends:

With increasing health consciousness among consumers, there's a growing demand for healthier
alternatives in bakery and confectionery products. This trend has led to the development of gluten-free,
sugar-free, organic, and vegan options, presenting opportunities for businesses to tap into health-focused
markets.

iv. Hospitality and Retail Sectors: The bakery and confectionery industry serves both the hospitality sector
(hotels, restaurants, cafes) and the retail sector (bakeries, patisseries, specialty shops). Opportunities
exist for suppliers, manufacturers, and retailers to collaborate and supply products to these
establishments.

v. Events and Celebrations: Baked goods and confectionery play a central role in various events and
celebrations, including weddings, birthdays, holidays, and corporate gatherings. This creates a consistent
demand for specialty cakes, pastries, and custom made confectionery items.

vi. Export Opportunities: Countries with strong bakery and confectionery industries often export their
products to international markets, capitalizing on their reputation for quality and craftsmanship.
Exporting presents opportunities for businesses to expand their customer base and reach new markets.

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 Career Opportunities of Bakery and Confectionery

The bakery and confectionery open up endless career opportunities for

students who want to start their career in baking and
confectionery. Students are equipped with the skills and knowledge
required to excel in various roles within the thriving food industry.
Some of the careers opportunities are include:

 Pastry Chef: Students can work as professional bakers or pastry

chefs in shops, hotels, restaurants, cafes, and catering companies. They make cakes, pastries, cookies,
bread, and desserts
 Cake Decorator: With expertise in cake decoration techniques, students can work as a cake artist or
decorator. They can decorate cakes for weddings, birthdays, anniversaries, and other celebrations.
 Chocolatier: Those with a passion for working with chocolate can become Chocolatier. They specialize
in crafting artisanal chocolates, truffles, bonbons, and other chocolate confections.
 Bakery Manager: Experienced graduates may take up managerial roles in bakeries or pastry shops,
overseeing operations, managing staff, maintaining quality standards, and handling customer relations.
 Bakery Entrepreneur: Students who want to become bakery entrepreneurs by starting their own bakery
shop, confectionery, dessert, pastry shop, and much more.
 Food Stylist: Some graduates may pursue a career as a food stylist, specializing in styling and presenting
baked goods and confections for photography, advertising, culinary shows, magazines, and other media
platforms.
 Bakery Instructor: Those with a passion for teaching and sharing their knowledge may become
educators or trainers in culinary schools, institutes, or vocational training centers.

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Organization chart of Bakery

Executive Pastry Chef (Chef Pâtissier)

Pastry Sous Chef

Pastry Chef de Partie (Station Chef)

Demi Chef de Partie

Commi Pastry Chef

Apprentice/Trainee

In a five-star hotel, the bakery department is typically part of the larger kitchen brigade and follows a structured
hierarchy to ensure smooth operations and high-quality output. Here’s a general overview of the hierarchy:

Executive Pastry Chef (Chef Pâtissier): The head of the bakery department, responsible for overseeing all
bakery and pastry operations, menu creation, and ensuring quality standards. As the name suggests, he/she is a
person who is in charge of the bakery and pastry kitchen. As this department is a highly specialized department
with regards to its production schedules and modern and sophisticated machinery, the pastry chef has a crucial
role to play in managing his/her department effectively. He/she is responsible for all hot and cold desserts. It
may be cakes, pastries, ice creams, creams, etc. In most of the hotels, the pastry chef reports directly to the
executive chef and is one of the most senior persons in the kitchen hierarchy. His job is to ensure that the
department operates smoothly delivering consistent high quality products all through the year. No festivity is
complete without desserts and that is the reason why this department is very busy throughout the year.
Festivities such as new year’s, Christmas, Valentine’s, and Easter are the busiest seasons for the pastry
department, and the pastry chef is responsible for planning the festive menus, staffing and even the budgets of
the department. Boulanger He is the baker who works under the pastry chef and is responsible for all the baked
products such as breads and breakfast rolls for the restaurant outlets, pastry shops and even banquet parties.

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Baking breads is an art and high quality breads are the most important part of any meal starting from breakfast
early in the morning. The bakery section being a hot kitchen is usually a separate room from the main pastry
kitchen as it contains ovens that produce heat.

Pastry Sous Chef: Assists the Executive Pastry Chef in managing the team and daily operations. They often
take charge in the absence of the Executive Pastry Chef. A Pastry Sous Chef is a key member of the pastry team
in a professional kitchen, typically working under the supervision of the head pastry chef or executive pastry
chef. This role involves a combination of managerial duties and hands-on pastry production. Here are some of
the main responsibilities:

1. Staff Supervision: Overseeing the pastry team, including pastry chefs de partie, pastry cooks, and
assistants.
2. Scheduling: Creating and managing schedules for pastry staff.
3. Training and Development: Training new pastry team members and providing ongoing coaching.
4. Inventory Management: Monitoring inventory levels of ingredients and supplies.
5. Cost Control: Working closely with the head pastry chef to monitor food costs and identify
opportunities for cost savings.
6. Menu Development: Collaborating in developing new pastry recipes and menu items.
7. Pastry Production: Participating in the production of pastry items, ensuring consistency and quality.
8. Quality Control: Conducting regular inspections of pastry items to ensure they meet established
standards

Pastry Chef de Partie (Station Chef): Manages a specific section within the bakery, such as bread, cakes, or
desserts. They ensure their section runs smoothly and meets quality standards. He/She is a specialized role
within the pastry section of a professional kitchen. Here are some of the key responsibilities:

1. Pastry Production: Preparing, baking, and decorating a variety of pastries, desserts, and baked goods,
ensuring consistency and quality in every creation.
2. Quality Control: Conducting regular taste tests and visual inspections to maintain high standards of
taste and presentation.
3. Inventory Management: Monitoring stock levels of ingredients, notifying superiors when supplies are
low, and participating in the ordering process.
4. Menu Development: Collaborating with the head pastry chef or executive chef to develop new pastry
recipes and menu items.

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 5. Sanitation and Safety: Maintaining a clean and organized workspace, adhering to sanitation and food
safety standards.
6. Training and Supervision: Training and supervising junior pastry staff, ensuring they understand and
adhere to recipes, techniques, and safety protocols.
7. Equipment Maintenance: Taking responsibility for the care and maintenance of pastry equipment.

Pastry Demi Chef de Partie: Supports the Chef de Partie in their section, handling more complex tasks and
stepping in when needed. A Pastry Chef de Partie is a specialized role within the pastry section of a professional
kitchen. Here are some of the key responsibilities:

1. Assisting in Pastry Production: Helping the Pastry Chef de Partie with the preparation, baking, and
decoration of various pastries and desserts.
2. Maintaining Cleanliness: Keeping the pastry station clean and organized, adhering to hygiene and
safety standards.
3. Inventory Management: Assisting in monitoring stock levels of pastry ingredients and notifying
superiors when supplies are low.
4. Training and Supervision: Helping to train and supervise junior pastry staff, such as Commis Chefs.
5. Quality Control: Ensuring that all pastry items are prepared and presented according to the restaurant’s
standards.
6. Equipment Maintenance: Taking care of pastry equipment and ensuring it is used properly.
7.

Commi Pastry Chef: Entry-level position, responsible for basic tasks like preparation and assisting higher-
level chefs. They gain practical experience and learn the skills needed to advance. A commis pastry chef is an
entry-level position in the pastry section of a kitchen. This role is perfect for those starting their culinary
journey, especially if they have a passion for baking and desserts. Here are some key aspects of the role:
Responsibilities
 Assisting Senior Chefs: You will work under the guidance of more experienced chefs, such as the
pastry chef de partie, helping with various tasks.
 Food Preparation: This includes measuring ingredients, mixing dough, and preparing fillings.
 Maintaining Cleanliness: Ensuring that the pastry section is clean and organized.
 Learning and Development: Gaining hands-on experience and learning new techniques in pastry
making.

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Apprentice/Trainee: Often students or new entrants to the field, they assist with basic tasks and learn from the
more experienced chefs. A trainee position in the culinary world is an excellent way to start your career,
especially if you’re interested in becoming a pastry chef or a demi chef de Partie. Here’s what you can expect
and what will be expected of you:
Responsibilities
 Learning the Basics: You’ll be taught fundamental cooking and baking techniques.
 Assisting Senior Staff: Helping more experienced chefs with their tasks.
 Food Preparation: Prepping ingredients, measuring, and mixing.
 Maintaining Cleanliness: Keeping your work area clean and organized.
 Following Instructions: Adhering to recipes and guidelines provided by senior chefs.
This hierarchy ensures that each level of the team has clear responsibilities and can work together efficiently to
produce high-quality baked goods and desserts

Sections of Patisserie
The size of a pastry kitchen can vary from one hotel to another and its sections will depend upon the kind of
operations and the magnitude of business. For example, there is no requirement of a separate chocolate room, if
there is no pastry shop or requirement of chocolate products is limited on the menu. The pastry kitchen like the
main kitchen is divided into two broad sections namely bakery and pastry. The bakery usually is limited to
production of breads and contains an oven where all baking activities are carried out. The pastry section on the
other hand is temperature controlled as this section largely deals with eggs, dairy products, chocolates, and
other high risk food items that need to be protected from bacterial contamination. Various sections of bakery
include:

Breads section: All types of dough and breads are made and baked here. The laminated
breakfast rolls such as croissant and Danish may be prepared in the pastry section, but are
eventually baked in the bakery section. The ovens are usually placed in this area, so that
the heat does not affect the temperature of the pastry kitchen. The breads made here are
supplied to restaurants, other kitchens as well as for selling through pastry shops.

Pastry section: This section is air conditioned to maintain cooler temperatures. This is
done not only for protecting food from getting spoilt, but certain products in pastry
kitchen such as whipped cream and chocolates need a specific temperature for correct

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application, here various types of bases and fillings for cakes and pastries and makes cakes, pastries, for various
outlets of organization.

Puff section: This section does all the laminated doughs such as puff, croissant and
makes basic pastes such as sweet paste. This section also makes various products such as
vol au vents, savoury quiches, and pies. This part of the pastry kitchen is a highly skilled
job and croissants are one of the most important products of any hotel. Many guests
judge the stature of the hotel from the quality of croissants produced by that hotel. This
section produces laminated products, related dough, and pastes for all sections of pastry.
Whether the pastry section requires a puff pastry base for its cakes or the dessert section
needs something for making desserts, this section will make products for them.

Dessert section: This section produces desserts for banquets and restaurant buffets as
well as à la carte. However, this section gets supported by the pastry section as well,
which produces cakes and pastries for buffets. As we can see that all the sections of
bakery and pastry are interdependent therefore, a close coordination is required between
all the sections of this kitchen. The person in charge of the dessert section may need
bread from the bakery section to make desserts such as summer pudding, bread and butter pudding, or may need
sponges and fillings that are made by the pastry section.

Chocolate room: This is a very specialized section in the pastry kitchen. All the work
related to chocolates such as making chocolate garnishes, room amenities, and showpieces
for display is done here. This area is usually a separate area as it has to be maintained at a
temperature of 18-20°C with relative humidity at around 50%. This environment is most
suitable for producing good quality chocolates. All the sections of the kitchen such as the
dessert section or the pastry section rely on this area for chocolate products and garnishes.
This section also has sophisticated machinery depending upon the size of the operations.

Raw material required for bread making

In the bakery industry, the bakers prepare varieties of cakes, biscuits, fermented products, sponge cakes, pastries
and decorated cakes, etc. To prepare these products, we mainly need some ingredients. These ingredients are
called raw materials

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Essential Ingredients
We cannot make any product without the essential ingredients. If a product is made without essential raw
materials, it will have a major qualitative deficiency.

Refined Flour Sugar

Eggs Salt

Water Milk

Milk Powder Gluten Powder

Coco Powder Dark Compound

Fresh Cream Castor Sugar

Choco Chips Yeast

Whip Cream Margarine

Corn Flour Custard Powder

Corn Flakes Tutty Futty

Essences Flavours ( Crush)

Curd Butter

GSM Fat Baking Powder

Dry Fruits Fresh Fruits

Desiccated Coconut Food Colours

Bread Improver OIL

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Role of Ingredients used in Bread Making:

Flour:

The primary ingredient in bread making. Flour provides the structure and bulk of the bread. Refined flour is
most commonly used, but other types such as rye, whole wheat, and gluten-free flours can also be used
depending on the desired bread type.

Water:

Water hydrates the flour and activates the yeast, allowing fermentation to occur. The ratio of water to flour
affects the texture and crumb of the bread.

Yeast: Yeast is a microorganism that ferments sugars in the dough, producing carbon dioxide gas, which
causes the dough to rise. Baker's yeast, either in dry or fresh form, is commonly used in bread making.

Salt: Salt enhances the flavor of bread. It also controls yeast activity. It also strengthens the gluten
network in the dough, improving its structure and texture.

Sugar: Sugar provides food for the yeast during fermentation and adds sweetness to the bread. It also
helps in browning during baking and contributes to the crust's texture.

Fat: Fat, such as butter, oil, or shortening, enriches the dough, making it softer and tender. It also adds
flavor and helps to retain moisture in the bread.

Milk: Milk adds richness and flavor to bread and contributes to its soft texture. It also provides proteins
and sugars for yeast fermentation.

Eggs: Eggs enrich the dough, adding moisture, richness, and protein. They also contribute to the bread's
structure and color.

Seeds and Grains: Seeds such as sesame, poppy, or sunflower seeds and grains such as oats, barley, or
millet are often added to bread dough for texture, flavor, and nutritional value.

Leavening Agents: Besides yeast, other leavening agents like baking powder or baking soda can be used
in quick breads or soda breads to achieve rising without fermentation.

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 CH:2 Basic Baking Equipment & Uses

Baking is cooking of food by the action of dry heat in an oven. The degree of dryness of heat may be modified
by the amount of steam produced from the items baked. Bread rolls, cakes, pastries, puddings etc. are baked.

OR

Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes,
or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is
gradually transferred "from the surface of cakes, cookies, and breads to their centre.

Principles of Baking
• Use the exact ingredients called for.
• Measure accurately
• Follow the mixing directions in the recipe
• Use the correct type and size of pan
• Use the correct oven temperature
• Pans must be properly prepared for baking, so the baked product isn’t difficult to remove.
• When greasing pans, it is best to use unsalted shortening or a cooking spray
• Preheat the oven so that the oven will be at the correct temperature when the product goes in.
• Before placing pans in the oven, wipe off the pan sides and bottom. Food particles on the pan will burn
• Be sure pans don’t touch each other or the sides, top, bottom, or door of the oven. That would create a hot
spot.
• The recipe should tell you when to remove the baked product from the pan. Some are taken out right
away; others need to cool in the pan for a few minutes. Usually, they are then placed on a wire cooling
rack to cool completely.
• Try and bake evenly sized portions, arranged symmetrically on a tray to assist even cooking.
• Fragile items such as custards may need to be placed a food item in a water bath to moderate the heat.

Bakery Culinary Terms

 Agar Agar Dried purified stems of seaweed that swell with water to form gel. It is also used as a
substitute as vegetarian gelatin and also known as china grass
 Batter Flour and liquid mixture of flowing consistency

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  Blind bake Baking of a tart or flan without any filling inside
 Caramelize to heat the sugar until it melts to a golden brown colour
 Coagulate Partial or complete hardening of protein with application of heat
 Creaming Process of mixing butter and sugar together to a fluffy stage
 Crust The top most layer of a baked product, usually a bread which gives the name to the bread such as
soft roll or crusty roll
 Crystalize A property of sugar to get back into solid stage from liquid stage either with agitation or
temperature change
 Curdle Separation of emulsion formed when fat, sugar, eggs, etc., are beaten together. Usually, caused by
adding liquids too quickly or are at cold temperature. Curdling can also happen when a diary product is
heated with acid
 Dessert Last course of the meal. Also, commonly used word for sweet dishes
 Docking Making holes in a rolled dough or paste, which allows the pastry to bake without rising
 Dough A mixture of flour and liquid and other products. Dough can be fermented or non-fermented
 Doyle Fancy lace mat on which goods are presented
 Emulsifying agents Substances such as gums, agar, lecithin that aid in mixing two immiscible liquids
such as oil and water
 Essences Aromatic compounds used for flavoring pastry products
 Fermentation The action of yeast with sugar that produces carbon dioxide and alcohol. The CO2 is
responsible for expansion of the dough
 Cut and Fold Mixing Method of gently combining fragile ingredients
 Fondant Icing made from boiled sugar and liquid glucose and then agitated to form a homogeneous mass
of minute crystals
 Frosting to coat a cake with icing, usually of whipped cream or cheese
 Ganache Paste made from a mixture of fresh cream and chocolate
 Gelatin Transparent protein made from animal bones and tissues that melt with hot liquids and form a
jelly when cold
 Glazed Coating with a gel or sugar to give a smooth and shiny surface
 Gluten A protein found in wheat flour that provides elasticity and structure to baked goods
 Humidity The amount of moisture present in air and crucial to making of breads, production of chocolate,
and sugar work
 Hydrogenated fats Oil hardened with addition of hydrogen, for example, margarine

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  Hygroscopic Property of attracting moisture
 Kneading Mechanical action applied for formation of dough
 Knock Back Also known as punching down, is the process of deflating risen dough by gently pressing or
kneading it to expel excess gas before shaping it for its final rise or baking.
 Lamination A technique used in pastry making where layers of dough and butter are repeatedly folded
and rolled to create flaky pastry.
 Leavening Addition of yeast or aerating agent to dough to help it to rise in favorable conditions
 Marinate to place food into oil, liquid, herbs, and spices to flavor it or tenderize it
 Marshmallow Elastic spongy sweet made from sugar, egg whites, gelatin, and liquid glucose
 Marzipan A paste made from ground almonds and sugar
 Panada A thick roux or sauce for basis of soufflé
 Patisserie The department which makes pastry preparations. Also applies to the art of pastry cook and the
place where the pastry goods are prepared or even displayed
 Praline Caramelized mixture of almonds and sugar that is either crushed or ground into a paste. Since
these pastes are used as fillings in moulded chocolates, it is a common word also used for small moulded
chocolates
 Prove A term used to describe the fermentation of dough with action of yeast which results in doubling
the volume of the dough
 Prover A temperature and humidity controlled equipment that is used for proving the dough
 Puree A smooth thick pulp or paste prepared from soft fruits or vegetables
 Royal icing- Icing made from egg whites and icing sugar, often used for filigree work
 Sifting Passing dry ingredients through a sieve to remove lumps and aerate them for better mixing.
 Steep To immerse the food item in hot or cold liquid and leave it to stand in it for considerable amount of
time either to infuse flavors, extract color or soften a product
 Syrup A syrupy sweet liquid made by boiling sugar and water
 Texture The mouth feel of a product when eaten.
 Zest Outer skin of citrus fruits that is used for flavoring.

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 Bakery Equipment & Tools (Small & Large)

Ovens (Batch ovens, rotator ovens): Ovens are traditionally used for baking purposes and they come in various
shapes and sizes. The type of the oven largely depends upon the kind of operations. In large operations, where
the baked products are required to be made in bulk, large rotator ovens are a good choice. There are also large
ovens with automatic feeding belts, where entire batches of products are loaded and removed from the oven with
the help of an automatic feeder. Such an oven is known as batch oven as big batches of products are baked in it.

Convection ovens (Combi ovens): These ovens come in various sizes and work on the principle of circulation of
hot air. Some models are also available with roll-in trolleys that can be loaded and rolled inside the cabinet. This
equipment comes very handy in cooking as well as reheating of food. They are called combi ovens as they have
the facilities of moist as well as dry heat.

Deep fat fryers (Deep frying unit) Deep fat fryers are safer in bulk cooking for deep frying as they are available
from small table top models to large ones that can hold up to 30 litres of oil. It is always safe to use deep fat
fryers rather than open pots and kadhai whilst frying in large quantities. Deep fat fryers are commonly used for
frying doughnuts and other fried products used in bakery and confectionary.

Flour sieves (Sifter) As the name suggests, this equipment is used for sifting flour. It is electrically operated and
can sift large quantities of flour in less than a minute. It comes in very handy as it saves time and avoids too
much handling of the raw commodity.

Dough mixers Planetary dough mixer/Spiral dough mixer Dough mixers are available in various sizes and
one could chose depending upon the size of operation. Some dough mixers can easily knead up to 100 kg of flour
and even more. This machine comes in handy when one has to produce breads in bulk.

Pizza ovens: These ovens are different from regular ovens as they are used mostly for baking pizzas only. These
are available in various sizes. The height of the deck of these ovens is as low as eight inches so that a pizza can
be slipped into it by using a long shovel known as pizza bat. The floor of this oven is usually made of stone so
that it gives a rustic look to the pizza.

Walk-in (Cold storage room): Walk-ins are refrigerated compact areas where one could walk inside and hence
the name walk-in. They can be custom made to any size to be suited for an operation. One could have walk-in
refrigerators or freezers depending upon the requirement. Certain companies are now specialising in modular
shelving so that the storage of food can be as per the food safety norms and Hazard Analysis and Critical Control
Points (HACCP).

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Freezers (Deeps Freezers) are a very important part of any bulk cooking operation. As quantity cooking
involves planning and advance mise-en- place, we need ample refrigerated space to store the same until it is
ready for cooking. These are available in various sizes depending upon the requirement. You could have roll-in
trolley style or the ones which have shelving. The deep freezers are used in pastry kitchen for storage and also
many products need prior freezing before any other application is carried out. For example, an entremets has to
be frozen, before it can be glazed or sprayed with cocoa butter.

Blast chillers/Freezer (Blast chilling units) Blast chillers and freezers are one of the most important equipment
used in pastry operations for modern cakes and pastries. Blast freezers allow the cakes and pastries to freeze
quickly so that they can be glazed or sprayed depending upon the finish required.

Table top mixers Universal dough mixer Some table top models are very important to do mixing and
whipping of meringues for smaller batches as well. These small dough mixers come with attachments such as
beater, paddle, and balloon whisks and can be used for kneading small quantities of dough, batters or whipping
creams and meringues.

Dough divider (Dough cutter) As the name suggests this equipment is used to divide the dough. Some models
also help to shape the rolls. Usually, a standard model divides the dough into 36 pieces. So if we want each roll
to be of 50 g we would scale the dough of 1800 g. This when divided into 36 pieces will yield a roll of 50 g and
so on. This saves time and also helps to maintain the costs as the yield is same every time.

Proving Cabinet, it is a cabinet with water being heated with an element. Electric, gas, and pressure steam
models are available. It maintains the temperature of 25°C and humidity of 90% and is used for proving breads.

Retarder proofer Retarder proofer is very helpful equipment used in bakery operations involving yeast
leavened products. It can be timed for around 24 hours, where the products will freeze, thaw, and proof as per
the programme set. This is quite helpful equipment in bulk production.

Dough Sheeter (Sheeting machine) Dough sheeter is commonly used in bakery kitchen and helps to roll out the
dough for fabricating breads. It comes in various sizes and one can choose depending upon the kind of operation.

Ice cream machine (Sorbetiere) These can be table top models or floor mounted depending upon the volume of
business. The ice cream mix is poured in the machine and it churns the mixture whilst continuously freezing it,
thereby preventing crystal formation and hence, preparing a smooth ice cream or sorbet.

Chocolate tempering machine (Tempering machine) These are commercially available machines that work
on temperature control. The machine automatically melts the covertures to 40°C and then cools it down to 28°C
until all the good crystals are formed. The machine then brings the temperature to the working temperature,
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which is different for each kind of covertures. This machine can be programmed according to the specific
requirement of the chocolate. The paddle in the chocolate tempering machine keeps stirring the chocolate
constantly and this ensures that each particle of chocolate has been evenly melted.

Chocolate guitar (Guitar) This equipment is used for cutting a square piece of set ganache into equal and neat
pieces. As this equipment uses stainless steel chords of a guitar hence the name.

Bread slicing machine (Bread slicer) This is important equipment in bakery and is used for slicing bread
loaves for toasts and sandwich preparations. This equipment saves time whilst slicing breads and gives uniform
slices.
Chocolate shaving machine This machine is used in places where there is a large requirement of chocolate
flakes. In this machine, a block of chocolate is secured in a place that moves to and fro over a sharp blade to
scrape the chocolate very thinly to make chocolate flakes. These flakes should be hardened in the fridge and
should be handled very carefully as they will melt from the heat of the palm if handled for too long.

Chocolate spray gun This is an atomizer kind of an apparatus attached to a compressor. The jar holds melted
chocolate mixed with melted cocoa butter and is sprayed onto chocolate figures to give a matte kind of finish.

Sieve Drum sieve is mostly used to sieve flours and the size of the mesh through which the flour will be sieved
will depend upon the type of flour being used.

Weighing scale Preferably a digital weighing scale is better, as the accuracy of the ingredients is very important.

Baking trays Often known as sheet pans, they can be of iron or Teflon, coated for non-stick.

Bread molds These are containers of various shapes and sizes and are often sold by the volume they are
intended for. So one can easily procure molds of 1lb, 2lb, etc.

Dough scorers A piece of equipment having a sharp surgical blade in the end, to score the breads at an angle
before baking.

Dough scrapers Available in plastic or steel, they are used to scrape dough and also to cut it for scaling.

Bench brush A large hard bristle brush to clean the table top and to brush away excess flour.

Spray bottle It is used for spraying water onto the breads, if the ovens are not equipped with steam injections.

Cake molds Available in various shapes and sizes, they are used for baking cakes. Traditionally cake molds are
round, but now a day’s various shapes such as triangles, ovals and even pyramids are available.
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Silicone molds Various companies around the world are manufacturing molds in silicone that can withstand
high temperatures. There are various benefits of using silicone molds. They do not require greasing and the
product does not get stuck to the base. Silicone molds can be of various designs and shapes and they give a very
modern look to the cakes and pastries. Silicone molds can also be used for preparing garnishes such as caramel
and chocolates.

Butane torches These are small torch burners that get attached to a butane canister. They come in very handy to
spot caramelize products. This tool has various uses; it can be used to extract chilled cakes out of the metallic
molds by heating the sides of the cake with the torch burner. It can be used for caramelizing sugar on many
desserts such as crème brûlée.

Modelling tools These are also known as marzipan tools as they are used mostly for making decorations from
marzipan. They come in a set of various shapes and each tool has a specific usage. The tools are used for making
flowers, figures, faces of living things, etc.

Combs Various kinds of combs are used for creating designs on the sides or top of the cake. Combs are
available in various materials such as metal, plastic or high grade silicon rubber. These combs are used for
preparing various garnishes for cakes and pastries.

Printing apparatus This is a fairly new piece of equipment added to the confectionary world. It is a normal
inkjet printer to print computerized images on a special edible paper made from rice. Edible food coloured
cartridges are used for this purpose. Any design can be printed on these sheets and the same can be placed on top
of cakes or pastries.

Confectionary funnel This piece of equipment is commonly used in confectionary to fill liquid ganache into
molded chocolates whilst making pralines and truffles.

Expandable trellis cutter Small steel discs with sharp edges are mounted on metal bars that can be stretched
and closed to arrange the distance between the rollers. This equipment is used for cutting dough and marking the
lines for cutting rectangular blocks of pastries.

Chocolate thermometer A chocolate thermometer is available in various shapes and materials. The grading on
this thermometer corresponds to the various degrees required by a particular kind of chocolate. It also has
markings which display the correct working temperature of a chocolate. It is also available in digital mode.

Poly carbonated chocolate Molds These are poly carbonate plastic molds available in various shapes and
designs, commonly used for making molded chocolates. Some molds such as eggs and spheres are molded and
stuck together, whereas some molds of figures, when joined together have an opening from where the excess
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chocolate can be poured out, when making molded chocolates.

Scrapers and spatulas The most important tool that a pastry chef cannot do without is a flexible plastic scraper
or a spatula. These are used for mixing and removing items from one bowl to another.

Confectionary goods
Confectionary goods refer to sweet treats and desserts, such as:
1. Cakes (e.g., Birthday, Wedding, Cupcakes)
2. Cookies (e.g., Chocolate Chip, Oatmeal Raisin, Peanut Butter)
3. Pastries (e.g., Croissants, Danishes, Muffins)
4. Chocolates (e.g., Bars, Truffles, Chocolate-Covered Fruits/Nuts)
5. Candies (e.g., Gummies, Sours, Hard Candies)
6. Ice cream and frozen yogurt
7. Pies and tarts (e.g., Apple, Pumpkin, Cherry, Lemon)
8. Muffins and scones
9. Fudge and toffee
10. Marshmallows and Nougat.
These sweet delights are often enjoyed as snacks, desserts, or indulgences, and are popular in bakeries, candy
stores, and online shops. Some confectionary goods are also considered artisanal or gourmet, made with high-
quality ingredients and unique flavor combinations.

TYPES OF OVEN:

1.Deck Oven: These use radiant heat from the top and bottom elements to cook food. They are the most basic
type of oven. A deck oven is a type of baking oven that uses a flat, heated surface or “deck” to bake bread,
pastries, pizzas, and other baked goods. The deck is usually made of stone, steel, or ceramic and provides even
heat distribution for consistent baking results.

Deck ovens are often used in professional settings like bakeries and pizzerias because they offer several
advantages like

Even Baking: The flat deck ensures even heat distribution.

High Temperature: They can reach and maintain high temperatures for constant better heat.

Versatility: They can handle a variety of baked goods.

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2.Convection Ovens: A convection oven is a type of oven that uses a fan and an exhaust system to circulate hot
air around the food. This even distribution of heat helps cook food more uniformly and often more quickly than
in a conventional oven. Convection ovens are especially useful for roasting, baking, and browning, as they
promote even cooking and can improve texture and flavour. They usually offer temperature settings similar to
conventional ovens but may require slight adjustments to cooking times and temperatures due to their efficient
heat circulation.

3.Combination Ovens: A combi oven, short for combination oven, is a versatile cooking appliance that
combines convection heat, steam, or both to cook food. It allows for various cooking methods, such as baking,
roasting, steaming, and grilling, all in one unit. Key features include:

 Convection Mode: Uses a fan to circulate hot air for even cooking.
 Steam Mode: Adds moisture to prevent drying out and maintain texture.
 Combination Mode: Uses both steam and convection heat for optimal cooking results.

Combi ovens are popular in commercial kitchens for their flexibility and ability to handle diverse cooking needs
efficiently.

4.Rotary Rack: A rotary rack oven is a commercial baking oven designed for high-volume production. It
features a rotating rack or carousel inside the oven that turns continuously, ensuring even baking of multiple
trays or pans at once. Key characteristics include:

 Even Baking: The rotating action helps achieve consistent results by ensuring all items receive uniform
heat.
 High Capacity: Can accommodate many trays or racks simultaneously, making it ideal for large-scale
baking operations.
 Versatility: Often used for baking bread, pastries, and other products in commercial bakeries.

This type of oven is efficient for producing large quantities of baked goods with consistent quality.

5.Microwave Ovens: A microwave oven is a kitchen appliance that uses microwave radiation to quickly cook
or heat food. It works by generating microwaves that cause water molecules in the food to vibrate, producing
heat through friction. Key features include:

 Speed: Cooks and heats food much faster than conventional ovens.
 Convenience: Easy to use with pre-set functions for reheating, defrosting, and cooking.
 Compact Size: Fits easily on countertops, making it suitable for small spaces.

Microwave ovens are ideal for reheating leftovers, defrosting frozen food, and quickly cooking simple meals.

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 CH:3 Cookies and Brownies

Preparation of cookies and biscuits.

Cookies may be defined as small cakes made from flour, sugar, fat and egg with flavour. They are also called
biscuits. There are some minor differences between cookies and biscuits. They are in the percentage of raw
materials, method and the external and internal qualities

Some Common Differences between Biscuits and Cookies

Biscuits Cookies
 Contains 50% of fat.  Contains above 70% of fat.
 Should be thin and flat.  Is bigger than biscuits.
 Should be dry and crispy.  Should be a little soft.
 Contains only different flavours (sometimes  Fruits and nuts are added.
some chopped fruits or nuts on the top of the  Should be open and of a coarsely texture.
sheeted dough are sprinkled).  Sheeting or piping is done.
 Should be close and of a crumbly texture.
 Sheeting process is done.

INGREDIENTS OF COOKIES AND THEIR FUNCTIONS

Quality ingredients and correct method of processing will produce standard quality products. Care must be
taken in choosing the ingredients for the production of cookies. The external and internal characters depend on
the quality of raw materials. Following are the essential ingredients for cookies:
Flour

Soft wheat flour is ideal for this because it has less protein content and less WAP. It should be white in colour.
Functions
1. Acts as a binding agent
2. Is the backbone of baked products.
3. Builds structure of the products
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4. Holds other ingredients together and they are distributed evenly into the dough.

Sugar
Sugar granulation is very important in cookie making because it will affect the cookies. grain, texture and
eating quality. Very fine sugar gives dense texture and it will not hold the air during creaming operation.
Dextrose sugar will have reduced sweetness and will impart darker colour to the cookie. Granulated sugar, if
not dissolved properly, will produce dark brown spots while baking. Coarse and icing sugar gives better texture
and crispiness to the products.

Functions of Sugar in cookies

1. Is used as sweetener
2. Improves the flavours and taste
3. Caramelizes when heated which provide colour
4. Gives hard and crunchy texture
5. Helps get even texture
6. Gives crispiness
7. Keeps the eating quality

Fat
Functions of fat
Most cookies are rich in fat content. Granulated and hard fat is not suitable. The fat should be able to cream and
incorporate aeration. It should not melt at working temperature, so smooth, plastic hydrogenated fat is suitable
for cookie production.

1. Provides nutrition and flavour

2. Makes the product tender
3. Gives crispiness
4. Is used for shortening value
5. Improves the shelf life 6. Helps form a texture
7. Improves the eating quality and taste

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Eggs
Eggs must be fresh. Stale eggs may give bad odour and spoil the overall flavour.
Functions of eggs
1. Provides structure to the products.
2. Improves the product taste and flavour
3. Gives nutritional value
4. Improves the grain and texture
5. Combines other ingredients together

Chemical
Chemicals like sodium, ammonium bicarbonate and baking powder contribute to aerated structure and increases
the cookie spread.

Flavour
1. It gives flavour
2. It improves the taste

PRINCIPLES INVOLVED IN COOKIES PREPARATION

When making biscuits or cookies always remember the following points:
1. Use quality raw materials.
2. Measure the ingredients accurately.
3. Sieve the dry ingredients like cocoa powder, corn flour, baking powder, and soda with flour. It will help mix
the ingredients evenly into the mixture.
4. Should mix ammonia, salt with water.
5. If you use butter instead of margarine, you should reduce the water quantity given. in the formula.
6. Beat the eggs before adding into the mixture.
7. If you use nuts like cashew nuts and pista you should slightly powder them and mix it with the mixture. It
will help cut the biscuits with cutter.
8. Work with fingertips while folding the flour. If over mixed the flour gluten will develop and the biscuit will
turn hard.
9. Over mixed dough makes rolling or piping much more difficult.

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10. Chill the dough before sheeting. If it is not possible, give some time for relaxation.
11. Do not use too much of dusting flour.
12. Small quantity of dough should be sheeted at a time. After cutting, the remaining scrap dough should be
mixed with fresh dough immediately. This will avoid toughness from excessive scrap dough.
13. Dough should be sheeted to even thickness. You should give special attention to the center portion during
sheeting because that part is generally thicker than the edges.
14. Make a biscuit even in size.
15. Use prepared tray. The tray should be cleaned or greased and dusted according to the type.
16. When arranging the biscuits on tray leave one-inch space between each piece because the biscuit will spread
during baking.
17. If the biscuit needs garnishing or decoration before baking, do it immediately after shaping them, otherwise
the dough will dry and the decoration will fall off after baking.
18. Use correct temperature and time for baking.
19. Wait till it turns to golden yellow colour and then remove the biscuits from the oven. Do not overbake.
20. Cool the biscuits slightly and keep them in an air-tight container.
21. Do not use too much essence. It gives a bitter taste to the products.
22. If you are using any topping like jam on the cookie or biscuits, make sure that there is enough space for it to
melt and expand.

METHODS FOR MIXING COOKIES

There are five methods for mixing cookies.
Single or One-stage Method
In single or one-stage method, all ingredients are mixed together in a bowl until all are smoothly blended.
Allow two or three minutes at low speed for mixing. In this method, the mixing time is long and the cookies
spread less. To overcome this problem, sugar should be added at a later stage of mixing so that the sugar
granules remain big at the time of baking which helps in the spread of cookie.

Creaming or Sugar Batter Method

In creaming method, place sugar, butter or fat, salt and spices in a mixing bowl and cream together. Add the
eggs and liquid. Finally, add sifted flour with leavening agent. In this method sugar granules become smaller
(coarsely powder sugar is ideal), so the cookie spreads less.
Blending or Rub-in Method
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Blending method is used for short bread cookies preparation. This product becomes shorter and so tender. The
flour is sieved with other dry ingredients and creamed or rubbed with fat. Finally mix sugar and the remaining
ingredients.

Foaming Method
In the foaming method, beat the egg whites or eggs with sugar to entrap air and provide body to hold the
remaining ingredients like meringue or sponge fingers. Care must be taken during beating and blending the
other ingredients (like dried nuts, desiccated coconut, and flour) so that air is not forced out of the mixture.

Flour Batter Method

In the flour batter method, flour is creamed with fat and sugar is dissolved with water. Then beaten eggs are
mixed with fat or flour mixture and sugar water is added. In this method we can avoid gluten formation and so
it is suitable for piping cookies.

TYPES OF COOKIES
The biscuits or cookies are prepared either by machine or manually. Nowadays the cookies are prepared in
many types. Some of them are discussed now.

Sheeted Type
The dough should be spread or sheeted on floured tables. Give egg wash and sprinkle with powdered nuts if
necessary and cut to desired size and bake. In sheeted type of cookies, any gluten development will make it
very difficult to sheet the dough as it will have a tendency to shrink. Biscuit will also shrink after cutting.

Piped Type
Put the mixture into a pastry bag with tube or nozzle of desired size and shape. Press them on a prepared
(greased) tray, garnish with cherry and nuts, etc. and bake. If the dough is overmixed, the mixture may come
out of the nozzle easily. Piped cookies should also be even in shape and size.

Bar Type
Scale the dough and roll out to the desired length. Arrange three strips on the top of each and sandwich it with
egg. Slightly flatten with the fingers and shape into uniform size. Apply egg wash and bake.

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Dropped Type
Drop the mixture on a prepared tray with a spoon or piping bag. If the dough is rich, it will spread by itself. Do
not press or flatten.

Rolled Type
The dough should be chilled and rolled out on a floured table and cut into desired weight and make a shape.
Place them on a prepared tray and bake.

Factors affecting the quality of biscuits/cookies.

(Faults and Their Causes in Making Cookies)
Hard
1. Too strong flour
2. Too much quantity of flour
3. Insufficient quantity of fat and liquids
4. Over mixed
5. Too low baking temperature
6. Overbaking

Tough
1. Too strong flour
2. Too much of flour
3. Insufficient quantity of sugar, fat and liquid
4. Improper mixing
5. Too low baking temperature
6. Overbaked

Dry
1. Too strong flour
2. Too much flour
3. Over baked

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4. Insufficient quantity of fat and liquid
5. Too low baking temperature

Pale in Colour
1. Insufficient quantity of sugar
2. Too much flour
3. Too much leavening agent
4. Very low baking temperature

Spreading
1. Too much quantity of sugar, leavening agent (soda, ammonia), fat and liquids
2. Improper mixing
3. Dough too slack
4. Too low baking temperature

Lack of Spread
1. Flour too strong
2. Insufficient sugar and leavening agent
3. Improper mixing
4. Too high baking temperature

Sugary Crust
1. Too much sugar
2. Too much leavening agent
3. Improper mixing
4. Too high temperature

Crumbly
1. Too much sugar and fat
2. Not enough flour
3. Insufficient quantity of egg

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4. Too much leavening agent
5. Improper mixing.
6. Too low baking temperature
Lack of Flavour
1. Poor quality of ingredients
2. Unbalanced formula
3. Uncleaned trays
4. Improper baking
5. Poor storage

Storage of cookie dough:

Room Temperature:
- Store in an airtight container, such as a glass or plastic container with a tight-fitting lid.
- Keep the container away from direct sunlight, heat sources, and moisture.
- Use within 3 days.
- If the dough is high in butter content, it may soften or become too warm at room temperature, so refrigeration
is recommended.

Refrigeration:
- Wrap the dough tightly in plastic wrap or aluminum foil.
- Place the wrapped dough in a covered container or zip-top bag.
- Store in the refrigerator at 40°F (4°C) or below.
- Use within 5 days.
- If the dough is chilled too long, it may become too firm or develop an unpleasant texture. Let it sit at room
temperature for 30 minutes to 1 hour before using.

Freezing:
- Wrap the dough tightly in plastic wrap or aluminum foil.
- Place the wrapped dough in a freezer-safe bag or airtight container.
- Label the bag or container with the date and contents.
- Store in the freezer at 0°F (-18°C) or below.
- Use within 3 months.
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- When ready to use, thaw the dough in the refrigerator overnight or at room temperature for a few hours.

Portioning and Freezing:

- Divide the dough into desired portions (e.g., balls, logs, or slices).
- Place the portions on a baking sheet lined with parchment paper.
- Freeze until solid, about 1-2 hours.
- Transfer the frozen portions to a freezer-safe bag or container.
- Store in the freezer for up to 3 months.
- Bake frozen portions without thawing.

Thawing:
- Thaw frozen dough in the refrigerator overnight or at room temperature for a few hours.
- Thawed dough can be stored in the refrigerator for up to 5 days.

Tips:
- Always check the dough for signs of spoilage before using it, such as an off smell or slimy texture.
- If the dough has been stored for too long, it may not bake properly or may have an unpleasant texture.
- Consider freezing cookie dough in small portions to avoid having to thaw and re-chill large amounts.

BROWNIE
A brownie is a rich, chocolatey baked good that falls somewhere between a cake and a cookie in texture. It's
known for its dense, fudgy consistency and deep chocolate flavor.

Characteristics of Brownies:

 Texture: Brownies can vary from fudgy and dense to cakey and light. The texture is typically
determined by the ratio of fat (butter) to flour, the amount of eggs, and the mixing method.
 Flavor: The primary flavor is chocolate, but brownies can also incorporate other ingredients like nuts,
caramel, or even peanut butter to enhance the taste.
 Appearance: Brownies are often cut into square or rectangular pieces. They usually have a slightly
crispy edge and a soft, gooey center.

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Types of Brownies:

1. Fudgy Brownies: These have a rich, dense, and moist texture. They are made with a higher fat-to-flour
ratio and often include melted chocolate in addition to cocoa powder. They’re known for their chewy,
gooey consistency.
2. Cakey Brownies: These have a lighter, airier texture, similar to cake. They often contain more flour and
sometimes baking powder or baking soda to help them rise. They’re less dense and have a crumbly
texture.

Common Ingredients used for making Brownie:

 Butter: Provides richness and helps achieve the desired texture.

 Sugar: Adds sweetness and contributes to the texture.
 Eggs: Bind the ingredients together and contribute to the texture.
 Cocoa Powder: Gives brownies their chocolate flavor.
 Flour: Provides structure to the brownies.
 Salt: Enhances flavor.
 Vanilla Extract: Adds depth of flavor.

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 CH: 4 CAKE MIXING METHODS

INTRODUCTION

Cake mixing methods are fundamental techniques used to create the texture and structure of cakes.
Understanding these methods helps in achieving the desired results, whether you're aiming for a light, airy
sponge or a dense, rich cake. Each method has a specific approach to combining ingredients and affects the final
product differently.

There are several methods for mixing cakes, each impacting texture and flavor in different ways. Here are the
most common ones:

1. Creaming Method: This is perhaps the most popular method for making cakes. It involves beating
together butter (or another fat) and sugar until light and fluffy. Eggs are then added one at a time,
followed by the dry ingredients (flour, baking powder, etc.) mixed with milk or another liquid. This
method incorporates air into the batter, which helps create a light, tender cake.
2. Rubbing-in method: The rubbing-in method is a classic technique used in baking to create a tender,
crumbly texture in baked goods. It’s commonly used for making pastries, scones, biscuits, and
shortbread. The method involves incorporating fat (usually butter) into flour to create a mixture with a
breadcrumb-like texture.
3. Rubbing Method: The rubbing-in method is a technique used primarily in baking for making pastries,
scones, and crumbly cakes. It’s especially useful when you want a light, crumbly texture, as it
effectively distributes fat (usually butter) throughout the flour, which helps create a tender and flaky
crumb.
4. Genoise: The Genoise method refers to the specific technique used to make Genoise sponge cake, a
classic Italian sponge cake known for its light, airy texture. The method focuses on incorporating air into
the batter through the proper handling of eggs and sugar, which provides the leavening without the need
for chemical leaveners like baking powder. Here’s a detailed breakdown of the Genoise method:

Key Steps in the Genoise Method

1. Preparation:

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 o Preheat Oven: Set your oven to 350°F (175°C). Prepare your cake pans by greasing them and
lining the bottoms with parchment paper.
o Ingredients: Gather your ingredients, including eggs, sugar, flour, and melted butter. It’s
important to have everything measured and ready to go.
2. Warm the Eggs and Sugar:
o Combine: Place eggs and sugar in a heatproof bowl.
o Heat: Set the bowl over a pot of simmering water (a double boiler). Gently heat while whisking
continuously until the mixture reaches about 100°F (38°C) and the sugar is dissolved. This
process helps dissolve the sugar and warm the eggs, which will aid in creating a stable foam.
3. Whip the Egg Mixture:
o Beat: Transfer the warmed egg and sugar mixture to the bowl of an electric mixer.
o High Speed: Beat on high speed until the mixture is thick, pale, and tripled in volume. This step
can take about 5-10 minutes. The batter should form thick ribbons when the beaters are lifted,
and it should hold its shape.
4. Fold in the Flour:
o Sift Flour: Sift the flour to remove any lumps and ensure its light and airy.
o Incorporate: Gently fold the sifted flour into the beaten egg mixture. Use a spatula to fold in the
flour in two or three additions, taking care not to deflate the batter. The folding motion should be
gentle and should preserve the airiness of the batter.
5. Add Melted Butter:
o Cool Butter: Melt butter and let it cool slightly.
o Fold: Gently fold the melted butter into the batter. This step adds richness and moisture to the
sponge. Be careful to fold it in gently to maintain the volume of the batter.
6. Bake:
o Pour: Pour the batter into the prepared cake pans, smoothing the top with a spatula.
o Bake: Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the
center comes out clean. The sponge should be golden brown and should spring back when lightly
touched.
7. Cool:
o Cool in Pan: Allow the cake to cool in the pan for about 10 minutes.
o Turn Out: Turn the cake out onto a wire rack to cool completely.

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