Choux and Viennoiserie/Commercial Baking
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| MEASUREMENT | Ingredients are weighed rather than being measure by volume. Three exceptions to the rule are water, milk, and eggs. These may sometimes be measured by volume.
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| GELATINIZATION OF STARCHES | Process in which the starches absorb moisture, expand and become firm. This process beings at approximately 150˚F.
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| COAGULATION OF PROTEINS | Gluten and egg proteins coagulate and solidify giving the produce shape and structure. This begins at an internal temperature of approximately 165˚F.
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| EVAPORATION OF WATER | Water turns into steam and escapes during the baking process. One pound of finished bread requires approximately 18 ounces of dough.
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| FORMULA | Name given to a recipe in a commercial bakeshop.
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| DOCK | To poke the dough with holes to allow steam to escape and prevent bubbles.
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| # | Sign meaning “pound” as in 5# of dough or 6# of flour.
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| SHEET PAN | Also know as sheeters. Do not call them cookie sheets.
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| SCALING | Process of weighing out the ingredients.
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| PAN OUT | Process of placing the product on the sheet pans.
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| DISHER | This is an ice cream scoop. Used to pan out batters to keep a uniform size.
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| HOTEL PAN | These are the ¼, ½, and full size metal pans that are used to hold dough or batter until it can be panned out.
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| STALING | Process in which baked goods begin to undergo starch retrogradation and eventually become stale.
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| BAKER’S PERCENTAGE | {(Total weight of ingredient)/(Total weight of flour)} * 100% = % of ingredient.
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