Yihao Classroom
Baking knowledge sharing
Whether it's soft bread (such as toast and various sweet breads) or hard bread (French bread and other European breads), the production process is quite similar.
The process is largely the same.
Process: Mixing → Fermentation (first fermentation, also known as basic fermentation) → Turning (optional) → Continued fermentation (optional)
Dividing → Rounding → Intermediate fermentation → Shaping → Final fermentation → Baking
Other basic concepts related to bread making are as follows:
(1) Fermentation methods
Direct method
Sourdough method
(2) Mixing and fermentation process - Notes
Temperature and humidity control.
Time control (completion stage).
(3) Temperature and humidity
The temperature of the mixed dough should ideally be 26°C~27°C, and should not exceed 30°C.
Basic fermentation: Relative humidity 75~80%, temperature 28°C (when using a proofing box).
Final fermentation: Relative humidity 80~85%, temperature 38°C (when using a proofing box).
(4) Additives and their functions (most commonly used in business)
Improvers (functions: 1. Improve water quality 2. Increase dough strength 3. Promote yeast fermentation).
Emulsifiers (make bread texture softer)
Malt enzyme (functions - 1. Promotes the liquefaction of starch 2. Increases the elasticity of bread 3. Improves the texture of bread).
Mold inhibitor (calcium propionate - prevents bread from souring and molding easily in summer).
(5) Types of yeast
Fresh yeast ~ Not easy to store.
Active dry yeast ~ This is fresh yeast that has been dried at low temperatures. Before use, it needs to be dissolved in warm water at 40°C, with the amount of water
= 4~5 times the amount of yeast powder14 (approximately 5 minutes).
Instant dry yeast → More commonly used.
(6) Yeast powder usage conversion
Fresh yeast: Instant dry yeast = 3:1
Active dry yeast: Instant dry yeast = 1.5:1
Yeast powder should be refrigerated.
I. Baking ingredients
High-gluten flour - Wheat flour with a protein content of over 12.5%. It is one of the main ingredients in bread making. In Western pastries, it is mostly used in pancakes (crepes) and cream puffs. In cakes, it is only used in high-ingredient fruit cakes.
Medium-gluten flour - Wheat flour with a protein content between 9% and 12%, mostly used in Chinese pastries such as steamed buns, baozi, dumplings, and some Western pastries such as egg tarts and pie crusts.
Low-gluten flour - Wheat flour with a protein content between 7% and 9%, one of the main ingredients in cake making. It is also one of the main ingredients in puff pastry.
Cake flour - Low-gluten flour treated with chlorine to reduce the acid value of the original low-gluten flour, which benefits the texture and structure of the cake.
Whole wheat flour - Contains the outer bran layer of wheat flour, making the ratio of endosperm and bran the same as the raw wheat ingredients. Used to make whole wheat bread and small Western pastries.
Wheat germ - The germ part separated from the main body during the milling process, used in the production of germ bread. Wheat germ is rich in nutrients, especially for children and the elderly.
Bran - The outermost layer of wheat, mostly used as feed, but can also be mixed with high-gluten white flour to make high-fiber bran bread.
Rye flour - Made from rye, its protein content is different from wheat, it does not contain gluten, and it is mostly used mixed with high-gluten wheat flour.
Oatmeal - Usually refers to oat flakes, used in baking products to make multigrain bread and small Western pastries.
Corn flour - In small fine granules, made from corn, used in baking products to make cornbread and multigrain bread. It can also be sprinkled on the flour tray as an anti-stick agent for shaped dough when making French bread on a large scale.
Corn starch - Also known as cornstarch, it is corn starch. When heated in water to 65℃, it begins to swell and produce gelation properties. It is mostly used as a gelling ingredient in pie fillings or cream pudding fillings. It can also be added to cake recipes to appropriately reduce the gluten content of the flour.
White oil - Commonly known as chemical lard or hydrogenated oil, it is oil that has been deodorized and decolorized by oil factories and then hydrogenated to varying degrees to make it a solid white oil. It is mostly used in the production of shortbread or as a substitute for lard.
White butter - Available in both water-containing and water-free types. It is the same product as white oil, but the refining process is better, resulting in better oil quality, which is white, clean, and delicate. Water-containing white butter is mostly used in the production of buttercream cakes, while water-free white butter is mostly used in cream cakes, cream decorations, and other high-end Western desserts.
Emulsified oil - The above white oil or snow-white cream adds different emulsifiers. When making cakes, it can mix water and oil evenly without separation. It is mainly used to make high-fat cream cakes and cream decorations. Cream - There are two types: water-containing and water-free. Real cream is extracted from milk and is the main ingredient for making high-end cakes and pastries.
Shortening - There are many types of shortening. The best shortening should belong to the secondary anhydrous butter. The most commonly used shortening is processed shortening, which is made by adding yellow pigment and butter flavor to hydrogenated white oil. Its color and aroma are similar to real shortening and can be used in any kind of baking product.
Margarine - It contains 15-20% water and 3% salt. It has a higher melting point and is a substitute for butter. It is mostly used in cakes and pastries.
Puff pastry margarine - This fat contains animal butter with a higher melting point and is used in pastries, puff pastry, and multi-layered products. Generally, the water content should not exceed 20%.
Lard - Refined from pig fat, it can also be used in bread, pies, and various Chinese and Western pastries in baking products.
Liquid oil - Oils that are liquid at room temperature (26℃) are classified as liquid oils. The most commonly used liquid oils include salad oil, rapeseed oil, and peanut oil. Peanut oil is most suitable for Cantonese mooncakes, while salad oil is widely used in chiffon cakes and sponge cakes.
Coarse sugar - White sugar, with coarser grains, can be used in the production of bread and pastries or sprinkled on the surface of biscuits.
Fine sugar - It is a commonly used sugar in the production of baked goods. Except for a few varieties, it is suitable for others, such as chiffon cakes.
Powdered sugar - Generally used in icing or cream decorations and products with less water content.
Brown sugar - Brown sugar has a rich aroma of syrup and honey. In baked goods, it is often used in products with darker colors or stronger aromas.
Honey - Mainly used in cakes or small pastries to enhance the flavor and color of the product.
Invert sugar syrup - Made by adding water and acid to sugar and boiling it to a certain time and appropriate temperature before cooling. This syrup can be stored for a long time without crystallization. It is mostly used in the skin of Chinese mooncakes, sachima, and various products that replace sugar.
Glucose syrup - A monosaccharide, it is the final product after starch is hydrolyzed by acid. It contains a small amount of maltose and dextrin. It can be used in some pastries.
Maltose syrup - It is a product obtained after starch is hydrolyzed by enzymes or acids, which is a disaccharide. It contains maltose and a small amount of dextrin and glucose.
Caramel - Sugar is heated and melted to become brownish-black, used for flavor or as a substitute for pigment.
Fondant - Invert sugar syrup is stirred to solidify into a block shape, used for decorating the surface of cakes and pastries.
Milk - Fresh milk, containing 3.5% fat and 88% water. Mostly used in tart-type pastries.
Sweetened condensed milk - Sugar-added concentrated milk, also known as condensed milk.
Whole milk powder - A product of dehydrated fresh milk, containing 26-28% fat.
Skim milk powder - De-fatted milk powder, most commonly used in the production of baked goods. It can replace milk; when used, it is usually mixed with one part skim milk powder and nine parts water.
Cheese - Also known as cheese domestically, it is made from the coagulation of casein in milk and is used in pastries and cheese cakes.
Fresh yeast - A commonly used leavening agent for bread dough in large factories.
Instant dry yeast - Made from dehydrated fresh yeast, it is a granular dry yeast. Due to its ease of use and storage, it is currently the most commonly used yeast for making bread, steamed buns, etc.
Baking soda - Scientific name sodium bicarbonate, one of the chemical leavening agents, alkaline. Often used in cakes with high acidity and in pastry recipes.
Baking powder - Also known as baking powder, one of the chemical leavening agents, can be widely used in various cake and pastry recipes.
Ammonium bicarbonate - Scientific name ammonium bicarbonate, one of the chemical leavening agents, used in pastries that need to be more fluffy. Almost never used in bread or cakes.
Cream of tartar - An acidic substance, used to reduce the alkalinity of egg whites and to cook invert sugar syrup, such as adding it when whipping egg whites in chiffon cakes.
Citric acid - Acidic salt, used for cooking invert sugar syrup.
Egg powder - Dehydrated powdered solids, including three types: egg white powder, egg yolk powder, and whole egg powder.
Cocoa powder - There are several types: high-fat, medium-fat, low-fat, and those that have been treated with alkali and those that have not. It is a commonly used ingredient in making chocolate cakes and other varieties.
Chocolate - There are sweet chocolate, bitter chocolate, hard chocolate, and soft chocolate, as well as chocolates in various colors. Often used for decorating baked goods.
Coconut powder - There are several types: long strips, thin strips, and powder. It is a commonly used ingredient for making coconut-flavored products.
Almond paste - A paste-like ingredient made from almond kernels and other nuts. Often used in the decoration of baked goods.
Cake oil - Paste-like, it is an indispensable additive for making sponge cakes and is also widely used in various Chinese and Western pastries, playing various emulsifying roles.
Bread improver - Used in bread recipes to promote bread softness and increase bread baking elasticity.
Agar-agar -- extracted from seaweed, it is a gelling agent with strong gel properties and does not easily melt at room temperature.
Jelly powder -- made from natural seaweed, it is a gelling agent. It is one of the main ingredients for making various frozen products such as jellies, jellies, puddings and mousses.
Flavoring -- there are oily, alcoholic, aqueous, powdery, concentrated and synthetic types, with different concentrations and dosages. Check the instructions before use to determine the appropriate amount.
Spice -- mostly made from plant seeds, flowers, buds, bark, and leaves, with strong flavors used as seasonings. For example, cinnamon powder, clove powder, cardamom powder, and prickly ash leaves.
Latest developments
WeChat Public Number
Shandong Yihao Food Co., Ltd
Telephone:86-531-86933666
Fax:86-531-86937666
Mailbox:yihaoyouzhi@163.com
Website:www.yihaoyouzhi.com
Address: Daqiao Economic Development Zone, Tianqiao District, Jinan City (Yihao Food Industrial Park)