Baking and Pastry

Bakery and Pastry

Module Introduction

This chapter covers all the technical and theoretical skills required for the Red Seal exam for the cook/cuisinier trade in the field of bakery and pastry. You must master not only the basic recipes but also the scientific principles governing chemical reactions, conversion calculations, sanitation standards, and presentation techniques. This module typically represents 15 to 20% of the exam questions.

Fundamental Principles of Baking

Flour: Types and Uses

Flour is the structural ingredient of all baking and pastry work. In Canada, flours are classified according to their protein content, which determines their strength.

Golden Rule: The higher the protein content, the greater the gluten development. For yeasted doughs, use bread flour. For short sweet doughs, cake or all-purpose flour is preferable.

Gluten and Its Development

Gluten is formed by two proteins: gliadin and glutenin. When flour is hydrated and kneaded, these proteins align and create an elastic network that traps fermentation gases.

Factors influencing gluten development:

Yeast and Fermentation

Yeast (Saccharomyces cerevisiae) is a living microorganism that converts sugars into carbon dioxide (CO₂) and ethanol. This process is called alcoholic fermentation.

Simplified equation: C₆H₁₂O₆ → 2 C₂H₅OH + 2 CO₂ + energy

Critical Temperatures:

The Base Temperature Method (DTF Formula)

The base temperature (or water temperature) is an essential calculation for achieving dough at the ideal temperature. The standard formula is:

Base temperature (BT) = (Desired dough temperature × 4) − (Flour temperature + Room temperature + Mixer friction)

Example: You want dough at 26 °C. The flour is at 20 °C, room temperature is 22 °C, and mixer friction adds 10 °C.

BT = (26 × 4) − (20 + 22 + 10) = 104 − 52 = 52 °C

The water temperature to use is 52 °C. If the result is negative, use ice.

Exam Trap: Mixer friction varies depending on the type of mixer (spiral, dough hook, etc.). This value will always be given in the question. Don't forget it in the calculation.

Basic Doughs

Bread Dough (Yeasted Dough)

Basic formula (per 1 kg of flour):

Standard Procedure:

Windowpane Test: Take a small piece of dough and stretch it between your fingers. If it forms a translucent membrane without tearing, the gluten is sufficiently developed.

Croissant and Brioche Dough (Yeasted Laminated Dough)

This dough combines fermentation and lamination. Lamination involves incorporating butter into the dough through successive folds.

Butter ratio: 25 to 50% of flour weight (croissant: 30-35%, brioche: 40-50%)

Number of turns:

Critical Temperature: The butter must be at the same consistency as the dough (approximately 15-16 °C). If the butter is too cold, it breaks; if it's too warm, it melts and leaks out.

Shortcrust Pastry and Sweet Pastry Dough

Sanding Method (sablage): Mix the flour and cold butter with your fingertips until you achieve a coarse sand texture. Add the liquid. This method limits gluten development.

Blind Baking Rule: For a blind-baked tart shell, prick the dough, cover with parchment paper, and fill with dried beans or ceramic baking beads. Bake at 190 °C for 15 minutes, remove the weights, then bake 5-10 minutes more until golden brown.

Choux Pastry

Basic formula:

Procedure:

Ribbon Consistency: The dough should form a ribbon that falls back in a V shape when you lift the spatula. It should be smooth and glossy.

Creams and Fillings

Pastry Cream

Basic formula (per 1 L of milk):

Procedure:

Tempering: Gradually add the hot liquid to the yolk mixture while whisking constantly to prevent the eggs from coagulating.

Crème Anglaise

Basic formula:

Cooking: Crème anglaise is cooked to nappe consistency, meaning until it reaches 82-84 °C. It should coat the back of a spoon. Never exceed 85 °C, or the eggs will coagulate and the cream will curdle.

Whipped Cream (Chantilly)

Important Point: The cream must be at least 35% milk fat. Cream at 15% or 20% will not whip properly. The equipment must be cold.

Buttercream

Butter Temperature: The butter must be at room temperature (20-22 °C) for optimal incorporation. If it's too cold, the cream will have a lumpy texture.

Baking Techniques

Baking Temperatures

Internal Temperature of Breads: A loaf of bread is done when its internal temperature reaches 94-96 °C. For enriched breads (brioche), the internal temperature should be 88-90 °C.

Steam in Bread Baking

Injecting steam into the oven during the first 5-10 minutes of baking:

Exam Trap: Steam is used for crusty breads (baguettes, country breads) but NOT for enriched breads (brioche, milk bread) or pastries.

Calculations and Conversions

Baker's Percentage

Baker's percentage expresses each ingredient as a percentage of the flour weight (which is always 100%).

Example:

Calculating Dough Quantity for a Given Number of Portions:

Recipe Conversion

Conversion factor = Desired quantity ÷ Original recipe quantity

Example: A recipe for 24 muffins needs to be converted for 60 muffins.

Factor = 60 ÷ 24 = 2.5

Multiply each ingredient by 2.5.

Caution: Baking times and temperatures do not change in a simple conversion. However, for very different quantities (× 3 or more), baking times may need adjustment.

Metric vs. Imperial Conversion

Common Temperature Conversions:

Sanitation and Food Safety

The HACCP System in Baking

Specific hazards in bakery and pastry:

Temperature Rules for Bakery Products

Canadian Code Rule: Potentially hazardous foods must be cooled from 60 °C to 20 °C within 2 hours, then from 20 °C to 4 °C within an additional 4 hours (6 hours total).

Priority Allergens in Canada

The Food and Drug Regulations (Canadian Food Inspection Agency) require the declaration of 9 priority allergens:

In baking, the most common allergens are wheat, eggs, milk, nuts, and soy.

Equipment and Maintenance

Ovens

Convection Oven Adjustment: Reduce the temperature by 15-20 °C compared to a conventional oven and reduce baking time by approximately 20%.

Mixers

Maintenance: Clean after each use, check belts and gears, lubricate according to manufacturer recommendations.

Finishing Techniques and Presentation

Glazes and Decoration

Types of glazes:

Working Temperatures:

Chocolate: Tempering

Chocolate tempering is a controlled heating and cooling process that stabilizes cocoa butter crystals.

Tabling Method: Melt the chocolate to the maximum temperature, pour two-thirds onto a cold surface (marble) and work it until it thickens, then reincorporate it into the remaining chocolate.

Applicable Standards and Codes

Canadian Electrical Code, Part I (CE Code)

In a professional kitchen, bakery equipment (ovens, mixers, refrigerators) must be installed in accordance with the Canadian Electrical Code, Part I (CE Code) (C22.1). Relevant rules include:

Exam Point: Professional electric ovens must be connected to a dedicated circuit with an appropriately sized breaker. Never use an extension cord for cooking equipment.

CSA B149.1 (Natural Gas and Propane Code)

For gas ovens, installation must comply with CSA B149.1 (Natural gas and propane installation code). Key requirements:

Safe Food for Canadians Regulations

The Safe Food for Canadians Regulations (SOR/2018-108) requires:

Pitfalls to Avoid

Summary

Self-Assessment Questions

Answers: 1) (26 × 4) − (18 + 24 + 12) = 104 − 54 = 50 °C. 2) Factor = 90 ÷ 36 = 2.5; flour = 400 × 2.5 = 1000 g. 3) 94-96 °C. 4) Peanuts, tree nuts, sesame, wheat, eggs, milk, soy, crustaceans/molluscs, sulphites. 5) 190-195 °C (add 15-20 °C).