Bakery Flashcards
convection oven
an oven that has a fan that circulates the ovens heated air
sheeter
a piece of equipment that rolls out large pieces of dough to a desired thickness
gluten
a firm, elastic substance that affects the texture of baked products
bread flour
Flour that has a high gluten- forming protein content to allow bread to rise fully
cake flour
flour that is lower in protein than bread flour and pastry flour and produces a softer and more tender product than bread flour
pastry flour
flour that has a protein content between bread and cake flour
leavening agent
a substance that causes a baked good to rise by introducing carbon dioxide or other gases into the mixture
fermentation
a process in which yeast breaks down sugars into carbon dioxide gas and alcohol
blend
A combination of herbs, spices, and seeds
cream
sugar and pre- softened shortening are cream together with a mixer on low speed until the mixture is light and fluffy. eggs are then added one at a time
cut in
to mix solid fats with dry ingredients until lumps of the desired size remain
fold
use a spatula (rubber) to carefully mix the egg whites and batter to not lose volume
Kneed
working a dough by hand or in a bench mixer with a dough hook to develop gluten and evenly distribute ingredients
straight dough method
mixing all the ingredients together in a single step
sponge method
dough preparation method that allows the yeast to develop separately before it is mixed with the other ingredients
Scaling
How bakers refer to weighing
