PDF-Baking Sciences:Fat FunctionsScones

The Scone labs will introduce students to baking ingredients and methodscommon to. There are two types of trans fat Naturally occurring trans fats are caused by the way that some animals such a s cattle Artificial synthetic industrial or manufactured trans fats are caused by the way some fats and oils are processed Why is trans fa 5 25 910 47 20 10 10 15 6 Pepperoni Provolone Regular 510 220 25 11 50 1340 45 24 15 10 20 15 7 Turkey Regular 320 60 20 1130 46 20 10 10 15 8 Ham Swiss Regular 440 140 15 55 1250 48 27 15 10 30 25 9 Roast Beef Regular 350 80 40 620 44 23 10 10 20 10 CEREAL CORN FLAKES READ TO EAT DRY Date November 2012 Code 100449 PRODUCT DESCRIPTION Corn flakes are a ready to eat cereal with added vitamins and minerals but no added sweeteners PACKYIELD Corn flakes are packed in 18 ounce boxes which is about 18 MATADOR 26.02.2008 MATADOR Deck Baking Oven Baking area from 8 to 19 Application The MATADOR Deck Baking Oven is suitable for baking bread, tin loaves (toast bread), rolls and ne pastry. Operation I Different Ingredients have specific purposes. Flour- provides protein and starch. This forms the structure of baked goods. Liquids- aid flour to form structure of baked product. Also aids other ingredients in chemical process that occur . Basic Ingredients. Baking, unlike cooking, leaves little room for error – if a recipe is not followed precisely, the texture and taste will be affected. Ingredients include:. Flour. Liquids. Fats. Sugar and Sweeteners. You will learn:. How to prepare complex dough recipes by applying baking principles.. In your culinary journal:. What do you feel is something that is very important when baking?. What are some types of dough's you have made?. Our Vision…. We want to be known for our dedicated team of quality bakers and staff who use the best ingredients to deliver the best bakery products. We want to be recognised as a family business that continuously invests in the future through the development of its people, equipment and processes. wins Good Food Award. Recently Guittard Chocolate won a . Good Food Award. for our 100% Baking Bar. .  . If you’re not familiar, The Good Food Awards honor American-food producers who craft “delicious," responsibly produced food. This year’s winners were selected from 1,450 entries in ten categories (charcuterie to chocolate) from all 50 states in a Blind Tasting held in September.  All winners were required to meet sustainability and social responsibility criteria. For chocolate, this meant the product had to be free of artificial and genetically modified ingredients. In sourcing cacao, producers had to display efforts to know the cocoa farmers through direct relationships and support sustainably grown cacao by understanding farmer practices. . Vocabulary. Gluten. . (n.) . – Protein found in wheat. The more gluten, the tougher the product. The longer the gluten strands, the chewier the product. Tender. . (adj.) . – Soft and easily chewed. …to cook in dry heat in an oven. . . The oven heats the air, and the hot air cooks the food.. Ingredients in Baking. Flour. Sweetener. Eggs. Fat. Liquid. Leavening Agent. Salt/Flavorings. Baking Ingredients.... Ingredients and Techniques for Baking. Ingredient Basics. Flour. Gluten – a protein that affects the texture of baked products. Helps determine how much a product will rise. All purpose – most popular, gives good results for most products. pan toolpan pusherspatulabaking slotcooling chamberovenbaking lineParty Pretzel DippersYOU WILL ALSO NEEDven pan tool and baking pan measuring spoons cooking spray mixing bowls and spoons x006600 Chapter 44. Essential Question: . How . does the correct use of baking ingredients, correct preparation methods, and proper storage affect the quality of baked products?. List the seven ingredients used in baking..