INTRODUCTION TO BAKERY & CONFECTIONERY

Baking is the cooking of food by dry heat in an oven in which the action of the dry

convection heat is modified by steam. The dry heat of baking changes the form of starches

in the food and causes its outer surfaces to brown, giving it an attractive appearance and

taste. The browning is caused by caramelization of sugars. When baking, consideration

must be given to the amount of fat that is contained in the food item. Higher levels of fat

such as margarine, butter or vegetable shortening will cause an item to spread out during

the baking process. A bakery (or baker's shop) is an establishment which produces and

sells flour-based food baked in an oven such as bread, cakes, pastries and pies.

Methods:

Three methods of baking can be identified.

Dry Baking: when baking, steam rises from the water content of the food; this

steam combines with the dry heat of the oven to cook the food, e.g. cakes, pastry,

baked jacket potatoes

Increased Humidity Baking: when baking certain foods, e.g. bread, the oven

humidity is increased by placing a bowl of water or injection steam into the oven,

thus increasing the water content of the food and so improving the eating quality.

Bain Marie: when baking, place food in a container of water (bain marie) which

modifies the heat so that the food cooks more slowly, does not overheat or

overcook.

Advantages:

A wide range of savory and sweet foods can be produced

Bakery products yield appetizing goods with eye-appeal and mouth-watering

aromas

Bulk cooking can be achieved with uniformity of color and degree of cooking

Baking ovens have effective manual or automatic controls

There is straightforward access for loading and removal of items

Disadvantages:

Requires regular attention

Ovens are expensive to heat

Aims and Objectives of Bakery are as follows:

1. Establish and maintain high standards of sanitation

2. Exhibit a strong foundation of baking methodology

3. Exhibit nutritional awareness and implement food-for-life principles

4. Plan production of product and purchase, cost, and price product for profit

5. Exhibit a solid foundation of techniques for food preparation, presentation, and

service, including competence in baking and pastry production, line work, and

basic garde manger

6. Use problem solving techniques in maintaining kitchen morale and building a team

Spirit

7. Communicate clearly, both verbally and in writing

8. Conform to professional standards in appearance, attitude, and performance

9. Conform to established codes of ethics

10. Demonstrate display techniques as they apply to hot and cold dessert presentations

11. Demonstrate basic knowledge and skills for display pieces including chocolate,

marzipan, pulled sugar, and nougat

12. Plan and present a grand pastry buffet

13. Demonstrate working knowledge of the factors involved in setting up and

operating a baking and pastry facility

14. Demonstrate the ability to keep accurate food business records and understand the

relationship between financial profits and good business ethics

15. Demonstrate creativity and sound thinking in solving management problems in

merchandising techniques

16. Demonstrate a commitment to the profession through activities such as attending

meetings, seminars, continuing education programs, and professional association

memberships

17. Develop skills for problem solving, decision making, and critical thinking

Qualities of a Baker:

Being a baker is a lot more than just knowing how to bake bread. Bakery and confectionery as a career is both an art and science. A baker makes various kinds of loaves, bread rolls, croissants, buns, pastries, cakes and savories by adding his own

innovation to his basic knowledge of baking. Every course on baking and confectionery teaches how to weigh out and measure ingredients, mix, divide and mould dough, set the dough to rise, bake different bread and confectionery products and how to decorate, slice and wrap the final product. Proper knowledge of ingredients, costing, proper methods of preparing products and pricing is essential. One should at least know that mozzarella and not Amul Cheese should be used to make pizza. One should also take care not to waste ingredients. A good baker & confectioner should be well-acquainted with the products that he/she is using, the reaction when he/she mixes products and correct presentation. A hotel management course will just give the student the basics. To be an excellent confectioner one needs develop new recipes regularly. If you are catering to Indian

confectionery items you need to learn the ropes from a mithai wallah. You must get fresh cow milk to make sweat-meats. You should not store mithai for a long time ' long-term

refrigeration will just spoil it ' if at all storage is necessary sweet-meat should be stored in syrup.

SCOPE OF BAKERY

Bakery industry in India today has an important place in the industrial map of the country. Bakery products are an item of mass consumption in view of its low price and high nutrient value. With rapid growth and changing eating habits of people, bakery products have gained popularity among masses. The sector, typically, constitutes cakes, breads and biscuits.

Bakery industry in India is on a growth curve. The sector which is difficult to define has indicated promising growth prospects and has been making rapid progress. The bakery industry has achieved third position in generating revenue among the processed food sector. The first and second segments are the wheat flour processing and fruits and vegetables processing, stated experts from the food industry. The bakery industry also is a lucrative sector for entrepreneurship in the food industry.

This calls for honing skills in baking science and technology.

With Globalization and India being viewed as a potential growth market, there has been a profusion of bakery chains springing up across the country. These include Au Bon Pain,

the US-based bakery cafe chain, Monginis, Donut Baker, Cookie Man, Croissant, Café Coffee Day, Oven pick, Bread Talk, SAJ Industries Bisk Farm, Hot Bread, Birdy's, Donut

Master and Cookie Jar.“For a bakery and cafe chains there are several challenges to meet when it comes to growth of the business and generating revenue. Some of the issues are procuring highest quality of ingredients, maintaining consistency in standards of food and managing efficient service in terms of hospitality. Tips on opening your own Bakery /Confectionery Outlet The main factors driving bakery industry are diverse. This is because the structure of the

bakery industry comprises three segments namely need-based, basic hotel requirements and connoisseur requisites. The need-based category caters to products like bread and biscuits. Under hotels, it varies from breads to pastries, cakes, pizza and puffs. The connoisseur category focusses on international standard and will cover products like specialized pastries and cakes.

'Firstly, they should find out what the tastes of the native people are and price the items in accordance to the budget of the people. The bakery unit should be located at a place in the

city, which attracts customers. The initial infrastructure may be of low budget and with small space. All is needed in a specialized oven, a marble top table, a mixie and a refrigerator in a small room. If a confectionery has to be set up an air conditioned room is mandatory. 'The products you make depends on the clientele, climate of the place and what ingredients are easily available. If you open a bakery in a warm country like India you can work with tropical fruits as they are easily available. A good baker should be able to adjust easily. Cream, butter and other ingredients may vary from country to country recipes should be adjusted accordingly.

A good baker should be able to experiment with flavors.