NOTA PATISSERIE DHK 602

INGREDIENTS
Recipe are made up of individual ingredients that are put together in a specific way to create a final product. It goes without saying that each ingredient should be of the highest quality, but ingredients also carry out specific functions.

WHEAT FLOUR
Of all ingredients used by a baker, flour especially wheat flour one of the most important.
Basically, two kinds of wheat: hard and soft.
Each type has different used. Hard and soft wheat flours contain varying amounts of protein a starch.
No other ingredients, with the exception of eggs, provides as much structure for baked goods as wheat flour.
When wheat flour is mixed with water, two proteins within the flour (gliadin and glutening) form a network of fibers called gluten. Gluten provides baked goods with strength and structure.


SUGAR
Part of a larger energy nutrient group called carbohydrates, which in pure state , form a crystalline substance.
Plays many roles in baking besides acting as a sweetener.
Sugar provides tenderness, creates caramelization, which gives color to baked goods.
Absorbs moisture from the air to provide moistness, aids fats in absorbing air during the creaming process.
Stabilizes meringues and whipped cream.
Provide yeast with food to encourage fermentation.
Caramelizes and recrystallizes to create confections, frostings and sauces.


EGGS
One of the most important ingredients in the baked shop.
Perform a number of function such as providing structure, thickening power, tenderizing ability, leavening, richness, moistness, flavor, color and nutritive value.

GELATINS
Gelatins are animal and plant proteins that form gel- like substances used to stabilize and provide structure to dessert.

FATS
A type of energy nutrient that belongs to larger group known as lipids, fats are not soluble in water.
Fats can be solid or liquid.
Fats that are solid at room temperature eg. Butter tend to be derived from animals with a few exceptions that include hydrogenated vegetable shortening, cocoa butter and tropical oils which are derived from plants.
Fats perform many functions in baking.
First and foremost, fats provide a great deal of flavor.
They also create tenderness by coating strands of gluten in batter and dough.
Fats add moistness and a rich quality that also increases the shelf life of baked goods by interfering with the staling process of starch retrogradation.
When creamed with sugar, fats can hold a great deal of air and are known as aerators, working in tandem with other leaveners and helping baked goods to rise.

BUTTER
Solid fat made from heavy cream and consist of approximately 80 percent fat.
It may be salted or unsalted.
Butter is often chosen by bakers for its fresh, rich taste and its low melting point, which contribute to its wonderful “mouthfeel”.

LARD
Lard is a solid fat rendered from hogs that is high in saturated fats.
Because of its high melting points, lard was used quite often for creating the flakiest pie crusts.
But, because of health concerns regarding saturated fats from animals, lard is not used as often as solid vegetable shortening.

VEGETABLE SHORTENING
Vegetable shortenings start out as oils that undergo a chemical process called hydrogenation. This process turns a less shelf- stable oil has air beaten into it, which turns it white and makes it hold its shape.
Vegetable shortenings can vary in color from white to yellowish.
This fats were originally created as a replacement for lard.

CORN OIL
Obtain from the endosperm of the corn kernel and is pale yellow.
It neutral in odor and flavor.

CANOLA OIL
Is derived from the rapeseed plant and has light, neutral flavor.
It is very high in monosaturated fats.
It is recommended for used in baked goods and deep frying.

OLIVE OIL
More expensive than other vegetable oils and is classified by acidity.
Several grades of olive oil ranging from extra virgin to extra light.

STORAGE OF FATS
Solid fats absorb odors and off- flavors, and need to be stored properly in the refrigerator away from strong- smelling foods.
Liquid fats can go rancid more quickly and should be kept in airtight containers in a dark, cool place.
The longer fat is stored, the greater the chance of it becoming rancid.
Liquid fats can also be stored in the refrigerator.