BAKERY TERMS
Acidity: Sourness or tartness in a food product; a condition indicating excess fermentation in yeast Doughs. Also a factor used with soda to generate carbon dioxide gas for leavening cakes.
Aeration: The treatment of dough or a batter by charging with gas to produce a increase.
Albumin: Egg white.
Almond paste: Almonds ground to paste with sugar and used for cake decoration.
Ash: The incombustible residue left after burning matter. The term is used to denote the level of bran present in maida.
Bacteria: Microscopic organisms, various species of which are involved in fermentation and spoilage of food.
Bake: To cook or roast by dry heat in a closed chamber such as an oven.
Baking powder: A chemical leavening agent composed of soda, dry acids, and corn starch (To absorb moisture), when heated, carbon dioxide is given off, to raise the batter during baking.
Batter: A homogenous mixture of ingredients with liquid to make a mass that has soft plastic character.
Blend: A mixture of several ingredients or grades of any ingredient.
Bran: Skin or outer covering of wheat grain.
Bread: The accepted term for baked foods made of flour, sugar, shortening, salt, and liquid and leavened by the action of yeast.
Bread dough: The unbaked mass of ingredients used for making bread.
Buns: Small shapes of bread dough, sometimes slightly sweetened or flovoured.
Butter cream: Rich, uncooked frosting containing powder sugar, butter and/or other shortening and whipped to a plastic condition.
Cake: A product obtained by baking a leavened and shortened batter containing flour, sugar, shortening, egg, milk or other liquids, flavouring and leavening agents.
Caramelised sugar: Dry sugar heated with constant stirring untill melted and dark in colour.
Carbon dioxide: A colourless, tasteless, edible gas obtained during fermentation or from combination of soda and acid.
Citron: The sweetened rind of fruit.
Creaming: The process of mixing and aerating shortening and another solid such as sugar and flour.
Crescent rolls: Hard crusted rolls shaped into crescents, often with seeds on top.
Crusting: Formation of dry crust on surface of doughs due to evaporation of water.
Custard: A sweetened mixture of egg and milk which is baked or cooked over hot water.
Danish pastry: A flaky yeast dough having butter or shortening rolled into it.
Divider: A machine used for cutting doughs into desired size or weight. The dough is cut by volume not by weight.
Dough: The thickened uncooked mass of combined ingredients for bread, rolls and biscuits but usually applied for bread.
Dry yeast: A dehydrated form of active yeast.
Éclair: A long thin shell of the same paste as cream puffs.
Emulsification: The process of blending together fat and water solutions of ingredients to produce a stable mixture which will not separate on standing.
Fermentation: The chemical changes of an organic compound due to action of living oranism (Yeast, bacteria) usually producing a leavening gas.
Fold: TO lap yeast dough over on to itself. With cake batter to lift and lap the batter on to it self to lightly incorporate the ingredients.
Fondant: Low moisture content sugar syrup containing a small quantity of invert syrup which has been rapidly cooled so that the sugar crystals are small in size.
Germ: The part of seed from which new plant grows.
Glace: Sugar so treated as to resemble ice.
Gliadin: One of the two proteins comprising gulten which provides elasticity.
Glucose: A simple sugar made by action of acid on starch.
Gluten: The elastic protein mass that is formed when the protein material of wheat flour is mixed with water.
Glutenin: One of the two proteins comprising gluten, which gives strength.
Greasing: Spreading a film of fat on a surface such as bread moulds or baking trays.
Hot cross buns: Sweet, spicy, fruity buns with cross cut on top which is usually filled with plan icing.
Humidity: Usually expressed as “Relative Humidity” which is an expression of percent of moisture in air related to the total moisture capacity of that air at a particular temperature.
Hydrogenated oil: A natural oil that has been treated with hydrogen to convert it to a hardened form.
Invert sugar: A mixture of dextrose and levulose made by inverting sucrose with acid or enzyme.
Leavening: Raising or lightening by air, steam or gas (carbon dioxide). The agent for generating gas in a dough or batter is usually yeast or baking powder.
Marzipan: Almond paste used for modeling, masking and tartans.
Meringue: A white frothy mass of beaten egg white and sugar.
Molasses: Light to dark brown syrup obtained in making cane sugar.
Muffins: Small, light quick breads baked in muffin pans.
Rope: A spoiling bacterial growth in bread experienced when the dough becomes infected with bacterial spores. Poor sanitation can result in rope in bread.
Royal icing: Decorative frosting of icing sugar and egg white.
Scaling: Apportioning batter or dough according to unit of weight.
Scoring: Judging finished goods according to points of perfection, or to cut or slash the top surface of dough pieces.
Shortening: Fat or oil used ton tenderize baked products or to try food products.
Sifting: Pass through fine sieve for effective blending and become crisp on cooling.
Corn sugar-Dextrose: A form of sugar made from corn and readily fermentable.
Tarts: Small pastries with heavy fruit filling or cream.
Texture: Describes the measure of silkiness of the interior structure of a baked product as sensed by the touch of the cut surface.
Tutti frutti: A confection or filling made of a fruit mixture.
Whip: A hand or mechanical beater of wire construction used to whip materials such as cream or white of egg to a frothy consistency.
Yeast: A microscopic plant which reproduces by budding and causes fermentation and the giving off carbon dioxide.
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