s

es
Pr
ity
Parvinder S. Bali
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Corporate Chef, Learning and Development

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The Oberoi Centre of Learning and Development

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New Delhi
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© Oxford University Press. All rights reserved.

Theory of Bakery - Frontmatter.indd 1 4/13/2018 4:32:07 PM

 3
Oxford University Press is a department of the University of Oxford.
It furthers the University’s objective of excellence in research, scholarship,
and education by publishing worldwide. Oxford is a registered trade mark of
Oxford University Press in the UK and in certain other countries.

Published in India by
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© Oxford University Press 2018

The moral rights of the author/s have been asserted.

First published in 2018

All rights reserved. No part of this publication may be reproduced, stored in

a retrieval system, or transmitted, in any form or by any means, without the

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prior permission in writing of Oxford University Press, or as expressly permitted

es
by law, by licence, or under terms agreed with the appropriate reprographics
rights organization. Enquiries concerning reproduction outside the scope of the

Pr
above should be sent to the Rights Department, Oxford University Press, at the
address above.

ity
You must not circulate this work in any other form
and you must impose this same condition on any acquirer.
s
ISBN-13: 978-0-19-948879-7
er
ISBN-10: 0-19-948879-7
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Printed in India by Magic International (P) Ltd., Greater Noida

Cover image: mixform design / Shutterstock

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Third-party website addresses mentioned in this book are provided

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Oxford University Press disclaims any responsibility for the material contained therein.
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Theory of Bakery - Frontmatter.indd 2 4/13/2018 4:32:07 PM

 Preface

Is baking an art or a science? Bakery and Patisserie are two aspects of a pastry kitchen that make a per-
fect blend of art and science. The art in Bakery and Patisserie is mostly limited to the presentation skills
and arrangement of the product on display. The science part involves identifying correct ingredients,

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understanding their chemical reaction on any given product, and following the right process to make

es
an ideal recipe. Due to constant awareness of health and eating organic food, many professionals and
home bakers have started excelling in producing high fibre and gluten free bakery and pastry products

Pr
for the discerning customers.
Globalization has changed the mind-set of many youngsters in India who wish to pursue careers in
ity
hospitality. Today, Bakery and Patisserie has become one of the most pursued careers in the hospitality
sector. With many international chains coming to India, more and more job opportunities are seen
s
to have been created in the kitchen. A lot of skilled bakers and patissiers also find jobs in large bakery
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production centres, high end hotels, and on ships. In fact with this surge of good hotels in the country,
it has become fundamental for students to develop a keen interest in understanding the subject; hence
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making it a much-sought after course.

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ABOUT THE BOOK

The book is intended for students of Diploma and Food Craft courses in hotel management, catering to
d

the syllabus of National Council for Hotel Management and Catering Technology. It has been designed
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to give an introduction to bakery and pastry, layout of a pastry kitchen, basic culinary terms, and asso-
ciated methods of production. It will help students to gain technical knowledge and skills of pastry
xf

making as well as familiarize themselves with the day-to-day working atmosphere of the department.
O

It has been developed keeping in mind the changing trends in modern pastry kitchen across the
world. As there is a myriad of differences in the commodities and technology used across the world, it is
important that one should be aware of the dynamics of pastry kitchen operations. The book also brings
in my 26 years of experience with Oberoi Hotels and Resorts. This professional knowledge percolates
down through chapters in the form of ‘chef tips’ which have been handed and circulated by chefs down
the generations.

PEDAGOGICAL FEATURES
Š Discusses roles of various commodities used in bakery and pastry along with different techniques
used in preparation of bakery and pastry products
Š Explains in detail the methods of incorporating air by chemical, physical, and biological methods in
creating a range of pastry and bakery products
Š Describes in detail the structure of the wheat and its milling process that determines the final quality
of the baked product

© Oxford University Press. All rights reserved.

Theory of Bakery - Frontmatter.indd 5 4/13/2018 4:32:08 PM

 vi Preface

Š Explains the art of sugar work and lists all the precautions that must be taken whilst working with
sugar
Š Begins every chapter with learning objectives which give an introduction to the various topics dis-
cussed in the chapter
Š Concludes chapters with a summary to help students gather all that they have studied in the chapter
Š Provides important points (chef's tips) interspersed in the text to avoid accidents in the kitchen
Š Explains practical aspects of bakery and pastry with photographs, tables, and figures
Š Includes assessment tools such as objective type questions, essay type questions, and project
assignments

STRUCTURE AND COVERAGE

The book is divided into 11 chapters.

s
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Chapter 1, Introduction to Pastry and Bakery defines various sections of a professional pastry kitchen and
provides an overview of the hierarchy and layout of the same. It discusses different kinds of weights,

Pr
measurements, and oven temperatures (in Celsius and Fahrenheit) to be used while baking. Discussion
on large and small equipment used in bakery and pastry along with pictures have also been provided
for easy understanding. ity
Chapter 2, Commodities in Bakery and Pastry discusses in detail commodities such as fats and oils, types
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of dairy products, eggs, sweeteners, raising agents, chocolate, and various types of cheese used and their
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impact while baking. It also explains the structure of wheat and the milling process that determines the
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final product.
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Chapter 3, Techniques in Bakery and Pastry covers different types of techniques used in bakery such as
sifting, autolysis, kneading, proofing, shaping, panning, and baking as well as storing of breads. Other
techniques used such as aerating, docking, whisking, whipping, folding, shortening, blind baking,
d

­rubbing, p­ inning, piping, icing, creaming, and lamination have also been explained in detail along
or

with examples.
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Chapter 4, Bread Fabrication explains the principles of basic dough making, role of ingredients such
as flour, yeast, sugar, and salt on breads and how these are mixed to create variations. Various steps
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involved in production of breads with regards to temperature and timings have also been included.
Popular international breads along with rich and laminated dough such as croissant, danish, brioche
and more are discussed too.
Chapter 5, Basic Pastes in Bakery and Pastry discusses short crust, puff pastry, choux paste, sweet paste,
pate brise, and pate sable. Precautions that need to be kept in mind whilst making them and different
types of products made with these pastes are listed in tabular form along with pictures.
Chapter 6, Basic Creams and Sauces explains types of creams such as crème chantilly, caprice cream, but-
tercream, lemon cream, ganache, almond paste, touille paste, and pastry cream along with sauces, and
coulis that are used in pastry kitchen. Various kinds of meringues, their preparation and storage and a
few classical desserts made by using these common creams and bases have also been covered.
Chapter 7, Basic Sponges and Cakes elaborates on the composition and types of basic cakes, sponges, and
icings. It also discusses various kinds of faults that can occur in cake making. Different kinds of cakes
and pastries that are served during afternoon tea are also listed in tabular form for student’s benefit.

© Oxford University Press. All rights reserved.

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 Preface vii
Chapter 8, Cookies and Biscuits discusses the difference between a cookie and a biscuit, types of cookies
and various methods of preparing them. Various kinds of faults that can occur whilst making cookies
are also discussed in this chapter.
Chapter 9, Hot and Cold Desserts classifies desserts under categories—hot, cold, and frozen. Under each
category a few classical desserts that are commonly made internationally in pastry kitchen have been
discussed. This chapter also talks about frozen desserts such as ice creams, sorbets, bombes, coupes, and
gelatos.
Chapter 10, Sugar Confections covers types of sugar used for sugar confections. Products such as marsh-
mallows, fudges, toffees, and candies made from sugar are discussed in detail along with their recipes for
better understanding. Apart from this, the process of creating a sugar sculpture and precautions related
to its preparation have been covered in detail.
Chapter 11, Indian Sweets explains the stages of sugar syrups with regards to the Indian cuisine. This
chapter discusses in detail the regional influences on sweets from all parts of India. It also talks about

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various equipment used in making Indian sweets and desserts.

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ACKNOWLEDGEMENTS

Pr
I want to mention certain people and organizations who have either directly or indirectly contributed
towards this book. First and foremost, I would like to mention Mr Prithvi Raj Singh Oberoi, Executive
ity
Chairman and Mr Vikram Oberoi, Managing Director and CEO, under whose able guidance I have
been able to collect all the knowledge pertaining to this book. I also want to thank Oberoi Centre of
s
Learning and Development for letting me use the resources for research. I would like a special mention
er

of all my colleagues and friends who have lent their encouragement and support in this venture of mine.
I would like to thank the whole Oberoi Group for their support as well.
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My thanks would be incomplete, if I did not mention the academicians and reviewers who reviewed
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the book and gave corrective feedback that helped frame the contents of the book. I also thank the
editors and the team at Oxford University Press India for their constant ­follow-ups and support that
motivated me to accomplish this project.
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I extend my special thanks to all my near and dear ones and the professionals in the industry who
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have in some ways influenced the development of this book.

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Last but not the least, I am grateful to my wife Shalini and my children Ojas and Amora, for their
immense patience while developing this book.
O

 Parvinder S. Bali

© Oxford University Press. All rights reserved.

Theory of Bakery - Frontmatter.indd 7 4/13/2018 4:32:08 PM

 Features of
Chef’s tips
Important points
CHEF’S TIPS that should be
• Get to know your oven as it is an important factor in successful kept in mind
baking. appear as tips
• Have the accuracy of your thermostat checked regularly. throughout the
• Do not open the oven door during the early baking stages and avoid text for quick
opening it too frequently as some products may collapse. If you often recapitulation.
open the oven door, the moisture tends to escape from it by dropping the

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pressure and temperature inside it, resulting in collapse of products.

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• Place items to be baked on a tray in an interlocking manner to allow free
passage of air through them so that they bake evenly.

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• Close the oven door slowly.
s ity
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Activities
Activities have
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been interspersed
in the chapters
to aid students in
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understanding the
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practical side of the

subject.
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Exercises
A series of objective
type and essay
type questions
highlight the major
topics covered in
the chapter. The
questions enhance
learning and can
be used for review
and classroom
discussion.

© Oxford University Press. All rights reserved.

Theory of Bakery - Frontmatter.indd 8 4/13/2018 4:32:09 PM

 the Book

Figures Endosperm (85%)

and Tables
Bran (12%)
All
chapters Seed coat
contain
Pericarp
figures and
tables to
Germ/Embryo (3%)
illustrate

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the topics

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discussed
Fig. 2.1  Structure of wheat grain
in the

Pr
chapters.
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Photographs
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Photographs have been

added in the chapters to
help readers understand
concepts better.

Fig. 8.1  Examples of drop cookies

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 x Brief Contents

Brief Contents

Preface   v
Features of the Book   viii

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Detailed Contents   xi

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  1  Introduction to Pastry and Bakery 1

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  2  Commodities in Bakery and Pastry 21

  3  Techniques in Bakery and Pastry

s ity 49
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  4  Bread Fabrication 61
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  5  Basic Pastes in Bakery and Pastry 94

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  6  Basic Creams and Sauces 103

  7  Basic Sponges and Cakes 125

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  8  Cookies and Biscuits 150

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  9  Hot and Cold Desserts 166

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10  Sugar Confections 198

11  Indian Sweets 219

Index   243
About the Author   249

© Oxford University Press. All rights reserved.

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 Detailed Contents

Preface   v
Features of the Book   viii

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Brief Contents   x

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1  Introduction to Pastry and Milk and Dairy Products   29

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Bakery1 Types of Milk   29
ity Cream   29
Introduction   1
Cheese   30
Sections of Patisserie    5
Kinds of Cheese   30
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Hierarchy in Kitchen   6
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Cheese in Pastry and Bakery   30
Weights and Measurement   7
Eggs   31
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Sweet Paste Recipe   7

Structure of an Egg   31
Types of Measuring Systems   8
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Selection and Storage of Eggs   32

Oven Temperature Comparisions   8
Uses of Eggs   32
Layout and Workflow   9
Sweeteners   36
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Large Machinery Used in Bakery and

Raising Agents   36
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Pastry   11
Chemical Raising Agents   38
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Biological Raising Agents   38

2  Commodities in Bakery and Mechanical Raising Agents   40
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Pastry21 Chocolate   41
Introduction    21 Processing of Chocolate   41
Flour   22 Types of Chocolate and its Uses   43
Structure of Wheat Grain   22 Uses of Chocolate   45
Milling of Flour   23
3 Techniques in Bakery and
Selection Criteria of Good Flour   24
Pastry49
Types of Flour   25
Flours Obtained from Wheat   25 Introduction   49
Flours from Various Grains   25 Techniques of Preparing Bread   50
Gluten-free Flour   27 Sifting   50
Fats and Oils   27 Autolysis   50
Usage of Fats and Oils in Baking   27 Kneading   50

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 xii Detailed Contents

Prooving   51 Choux Paste   98

Shaping   51 Puff Pastry   101
Baking   53
Scoring   54 6  Basic Creams and Sauces 103
Techniques Related to Pastry Making   55
Introduction   103
Creaming   55
Creams   104
Whisking   55
Marzipan   104
Rubbing-in   55
Almond Paste   105
Folding-in   56
Touille Paste   106
Docking   56
Pastry Cream   107
Blind Baking   57
Chantilly Cream   108
Pinning or Rolling   57
Caprice Cream   109
Piping   57
Buttercream   109
Laminating   58
Lemon Curd Cream   110

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Icing   58
Ganache   111

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Sauces   112
4  Bread Fabrication 61

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Types of Sauces   114
Introduction   61 Components of Sauce   115
Understanding Baking   62
Role of Ingredients in Bread Making   63
s ity Uses of Sauces   118
Classical and Contemporary Sauces   119
Bread Making Methods   67 Storage and Service of Sauces   121
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Basic Faults in Bread Making   73 Common Faults in Sauce Making   122

Common Bread Diseases   75
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Equipment Used in Bread Making   75 7  Basic Sponges and Cakes 125

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Basic Shapes of Breads   78 Introduction   125

International Breads   79 Basic Sponge Cake   126
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France   79 Ingredients Used in Cake Making   126

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Italy   80 Principles of Sponge Making   127

Germany   82 Baking and Cooling of Sponges   129
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Great Britain   83 Important Points for Making Sponges

Jewish Breads   84
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and Cakes   130

Middle East   84 Types of Basic Sponges   130
America   86 Classical Cakes and Pastries   136
Enriched Dough   86 Cakes Served During Hi Tea   142
Laminated Dough   87 Common Faults in Cake Making   143
Danish and Croissant   87 Icing   144
Storage and Service of Bread   90 Kinds of Icing and its Classical Types   145

5  Basic Pastes in Bakery and 8  Cookies and Biscuits 150

Pastry94 Introduction   150
Introduction   94 Preparation of Simple Cookies   151
Pastes   95 Types of Cookies   152
Short Crust Paste   95 Drop Cookies   152
Sweet Paste   97 Piped Cookies   154

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 Detailed Contents xiii
Hand-rolled Cookies   155 10  Sugar Confections 198
Cutter-cut Cookies   156
Introduction   198
Bar Cookies   157
Stages of Sugar and its Uses   199
Sheet Cookies   158
Products Made from Sugar   201
Frozen and Cut Cookies   159
Sugar Syrup   201
Festive Cookies   159
Marshmallows   201
Uses of Cookies   161
Caramels, Fudges, and Toffee   202
Common Faults in Cookie Preparation   162
Candies   203
9  Hot and Cold Desserts 166 Fondant   203
Gum Paste   204
Introduction   166
Nougatine   204
Hot and Cold Desserts   167
Rock Sugar   205
Hot Desserts   167
Honeycomb   206
Cold Desserts   173
Jam   206

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Presentation of Desserts   179

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Spun Sugar   206
Salient Features of Presenting
Pate De Fruits   207
Desserts   179

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Art of Sugar Work   207
Tips for Presenting Pre-plated
Preparation Prior to Commencing
Desserts   180 ity Sugar Work   208
Buffet Desserts   180
Ingredients for Sugar Work   209
Frozen Desserts   181
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Cooking Sugar   210
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Churn-frozen Desserts   182
Still-frozen Desserts   187
11  Indian Sweets 219
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Other Types of Frozen Desserts   188

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Classical Frozen Desserts   189 Introduction   219

Ingredients Used in Frozen Origin and History of Indian Sweets   220
Desserts   191 Ingredients Used in Indian Sweets   220
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Equipment Used in the Production of Regional Influenece on Indian Sweets   227

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Frozen Desserts   192 Equipment Used in Halwai   237

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Storage and Service of Frozen Religious Importance of Sweets   238

Desserts   193
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Index   243
About the Author   249

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Theory of Bakery - Frontmatter.indd 13 4/13/2018 4:32:10 PM

 1
1 Introduction
to Pastry and
Bakery
LEARNING OBJECTIVES
After reading this chapter, you should be able to

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understand the pastry and bakery department

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differentiate between the various sections of the pastry kitchen
remember the terms associated with day to day pastry and bakery operations

Pr
memorise the hierarchy of the department and reporting structure
know the basic layout of the pastry kitchen and understand the importance of
the same ity
weigh and scale ingredients as per the required recipe
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identify the large equipment and machinery used in the pastry department
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iv
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INTRODUCTION
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Though the term bakery is related to baking, the bakery department is not restricted to only making and
baking of breads. Breads are one of the earliest products that were made by the Egyptians and Romans
xf

around 5,000 years ago. Some of the world’s oldest breads can be found in Switzerland, and since they
might be as old as 5,000 years, their baking technique and who started the same is not very clear and
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certain.
The first premier baker’s guild was established in Rome in 14 AD in the reign of Emperor Augustine
and breads were one of the most important commodities for armies and peasants. The grain was offered
to people for free by the government, which led to opening of professional bakeries that in turn would
make breads for the people by charging a small amount of money. Since many homes did not have
ovens to make their own bread, they usually bought it from bakeries. The earlier ovens were huge and
wood fired. The enormous size ovens were hence restricted to professional bakeries and in 14th century
there were close to 2,500 bakeries that had been set up to meet the needs and demands of people want-
ing a loaf of bread.
The modern bakery produces all kinds of products such as breads, cakes, pastries, cookies, desserts
and hence, is commonly referred to as bakery and confectionary. In olden times, bakeries were restricted
to the production of breads and biscuits but the advent of technology and introduction of new ingre-
dients such as chocolate, sugar, and dairy products, created yet another array of sweet products that
got associated with baking. Since then this department in hotels came to be known as pastry kitchen

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Theory of Bakery - Chapter_01.indd 1 4/12/2018 6:04:27 PM

 2 Theory of Bakery and Patisserie

or patisserie in French. Bakery and confectionary is one of the most important sections in a large hotel
as it produces goods that are used during all meal periods whether breakfast, lunch, dinner, or snacks.
It is because of this reason that the department has to work round the clock and is one of the busiest
sections in any given hotel.
Since several terms are related to bakery and confectionary, therefore, before we start to read this
book, let us get acquainted with the bakery and pastry terminologies to better familiarise ourselves with
the subject.
Table 1.1  Terms related to bakery and confectionary
Term Description
Agar Agar Dried purified stems of seaweed that swell with water to form gel. It is also used as a substitute
as vegetarian gelatin and also known as china grass
Batter Flour and liquid mixture of flowing consistency
Baume Unit or scale of measuring the density of sugar syrup through a saccharometer or refractometer

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Blind bake Baking of a tart or flan without any filling inside

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Bouchée Small bite size pastry cases usually filled with savoury fillings

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Brûlée Literally translates to burnt. Applied to dishes such as crème custards that are finished with
caramelized or burnt sugar
Candied ity
Preservation of fruit or vegetable by cooking in super saturated sugar solution and subsequently
drying, which results in coating of sugar crystals
s
Caramelize To heat the sugar until it melts to a golden brown colour
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Chemiser To line a mould as for ice cream bombe mould or to coat an item with jelly
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Coagulate Partial or complete hardening of protein with application of heat

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Comfiture A mixture of fruits and sugar cooked to a jelly consistency, for example, jams and marmalades
Congeal To change a liquid into solid by lowering the temperature whilst cooking. It also refers to
formation of gelatin or gelling of a product
d

Coulis A liquid fruit puree cooked with sugar and usually strained to a smooth sauce consistency
or

Coverture Covering chocolate with a minimum cocoa butter content of 32%

xf

Creaming Process of mixing butter and sugar together to a fluffy stage

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Crimping Giving a decorative edge to various doughs and pastes with the help of pinching tools
Croquant Caramelized sugar and nut mixture that is crushed to form a granular mixture
Crust The top most layer of a baked product, usually a bread which gives the name to the bread such
as soft roll or crusty roll
Crystalize A property of sugar to get back into solid stage from liquid stage either with agitation or
temperature change
Curdle Separation of emulsion formed when fat, sugar, eggs, etc., are beaten together. Usually, caused
by adding liquids too quickly or are at cold temperature. Curdling can also happen when a diary
product is heated with acid
Dariole A deep round mould with sloping sides
Dead dough A bread dough that is made without any addition of yeast or other leavening agents. These
doughs are used to prepare breads for displays and not consumption
Dessert Last course of the meal. Also, commonly used word for sweet dishes

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Theory of Bakery - Chapter_01.indd 2 4/12/2018 6:04:27 PM

 Introduction to Pastry and Bakery   3
Table 1.1  (Contd)
Term Description
Dextrin A soluble gummy substance formed from starch by the action of heat
Docking Making holes in a rolled dough or paste, which allows the pastry to bake without rising
Dough A mixture of flour and liquid and other products. Dough can be fermented or non-fermented
Doyle Fancy lace mat on which goods are presented
Dredge To sprinkle or coat with flour or sugar
Emulsifying agents Substances such as gums, agar, lecithin that aid in mixing two immiscible liquids such as oil and
water
Enrobe Coating chocolate with melted chocolate or icing
Entremets Sweet course in French classical menu
Essences Aromatic compounds used for flavouring pastry products

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Fermentation The action of yeast with sugar that produces carbon dioxide and alcohol. The CO2 is responsible

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for expansion of the dough
Filigree Piped laces of chocolate or royal icing used for decoration purpose

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Folding Method of gently combining fragile ingredients
Fondant ity
Icing made from boiled sugar and liquid glucose and then agitated to form a homogeneous
mass of minute crystals
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Frosting To coat a cake with icing, usually of whipped cream or cheese
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Ganache Paste made from a mixture of fresh cream and chocolate

iv

Gelatin Transparent protein made from animal bones and tissues that melt with hot liquids and form a
jelly when cold
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Glace Ice or ice cream in French

Glazed Coating with a gel or sugar to give a smooth and shiny surface
d

Gliadanin One of the proteins present in flour

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Glutenin One of the proteins present in flour

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Glycerin Sweet, odourless, and colourless liquid syrup used in cake mixtures to extend shelf life
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GMS Glycerol mono stearate, an emulsifier that helps to distribute fat evenly through a product and
helps to stabilise an emulsion
Gum Arabica Sticky substance obtained from the acacia tree that hardens on exposure to air
Gum Tragacanth Gum obtained from tragacanth plant, used as an ice cream stabiliser, for thickening of creams,
jellies, and pastes and for stiff royal icings
Hulling A process of removing calyx from strawberries, raspberries, etc.
Humidity The amount of moisture present in air and crucial to making of breads, production of
chocolate, and sugar work
Hydrogenated fats Oil hardened with addition of hydrogen, for example, margarine
Hygroscopic Property of attracting moisture
Kneading Mechanical action applied for formation of dough
Leavening Addition of yeast or aerating agent to dough to help it to rise in favourable conditions
(Contd)

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Theory of Bakery - Chapter_01.indd 3 4/12/2018 6:04:27 PM

 4 Theory of Bakery and Patisserie

Table 1.1  (Contd)

Term Description
Macerate To flavour foods by steeping them in aromatic liquids such as liquors
Marinate To place food into oil, liquid, herbs, and spices to flavour it or tenderise it
Marsala Fortified wine made from grapes grown near Marsala (Sicily)
Marshmallow Elastic spongy sweet made from sugar, egg whites, gelatin, and liquid glucose
Marzipan A paste made from ground almonds and sugar
Masking Act of covering with icing, cream, marzipan, fondant, etc.
Nappe To coat foods evenly with sauce
Overrun The increase in the volume of an ice cream resulting from incorporation of air
Panada A thick roux or sauce for basis of soufflé
Patisserie The department which makes pastry preparations. Also applies to the art of pastry cook and

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the place where the pastry goods are prepared or even displayed

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Pectin A substance obtained from fruits and used in setting jellies and jams

Pr
Persipan Paste made from stone fruit kernels and sugar. A cheaper substitute to marzipan
Pinning Rolling out a pastry or dough with a rolling pin
Pith
Plaiting
ity
The whitish cellular lining under the skin of citrus fruits
Weaving a rope of dough, paste, boiled sugar, etc., into orderly shapes
s
Praline Caramelized mixture of almonds and sugar that is either crushed or ground into a paste. Since
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these pastes are used as fillings in moulded chocolates, it is a common word also used for small
iv

moulded chocolates
Prove A term used to describe the fermentation of dough with action of yeast which results in
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doubling the volume of the dough

Prover A temperature and humidity controlled equipment that is used for proving the dough
d

Puree A smooth thick pulp or paste prepared from soft fruits or vegetables
or

Royal icing Icing made from egg whites and icing sugar, often used for filigree work
xf

Sabayon A mixture of egg yolks, sugar, and liquid whipped together to a ribbon consistency over a
double boiler
O

Salpicon A mixture of diced fruits

Sorbet Frozen and churned dessert of fruit and juice
Sorbetiere An ice cream machine used for churning ice creams or sorbets
Steep To immerse the food item in hot or cold liquid and leave it to stand in it for considerable
amount of time either to infuse flavours, extract colour or soften a product
Syneresis Also known as weeping of proteins. This happens when the protein is over heated and starts to
loose water
Syrup A syrupy sweet liquid made by boiling sugar and water
Texture The mouth feel of a product when eaten
Viscosity The degree to which a liquid resists flow under applied force
Vol au vent A puff pastry case, usually open in centre, which is filled with savoury mixtures
Zest Outer skin of citrus fruits that is used for flavouring

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 Introduction to Pastry and Bakery   5
SECTIONS OF PATISSERIE
The size of a pastry kitchen can vary from one hotel to another and its sections will depend upon the
kind of operations and the magnitude of business. For example, there is no requirement of a separate
chocolate room, if there is no pastry shop or requirement of chocolate products is limited on the
menu.
The pastry kitchen like the main kitchen is divided into two broad sections namely bakery and
pastry. The bakery usually is limited to production of breads and contains an oven where all baking
activities are carried out. The pastry section on the other hand is temperature controlled as this section
largely deals with eggs, dairy products, chocolates, and other high risk food items that need to be pro-
tected from bacterial contamination.
Various sections of bakery include:
Breads section  All types of dough and breads are made and baked here. The laminated breakfast rolls
such as croissant and Danish may be prepared in the pastry section, but are eventually baked in the
bakery section. The ovens are usually placed in this area, so that the heat does not affect the temperature

s
of the pastry kitchen. The breads made here are supplied to restaurants, other kitchens as well as for

es
selling through pastry shops.

Pr
Pastry section  As discussed earlier, this section of the department is air conditioned to maintain
cooler temperatures. This is done not only for protecting food from getting spoilt, but certain

correct applications.
s ity
products in pastry kitchen such as whipped cream and chocolates need a specific temperature for
er
This section makes various types of bases and fillings for cakes and pastries and makes cakes, pastries,
and other products related to these for restaurants, buffets, banquets as well as pastry shops.
iv

Puff section  This section does all the laminated doughs such as puff, croissant and makes basic pastes
Un

such as sweet paste. This section also makes various products such as vol au vents, savoury quiches, and
pies. This part of the pastry kitchen is a highly skilled job and croissants are one of the most important
products of any hotel. Many guests judge the stature of the hotel from the quality of croissants produced
d

by that hotel. This section produces laminated products, related dough, and pastes for all sections of
or

pastry. Whether the pastry section requires a puff pastry base for its cakes or the dessert section needs
xf

something for making desserts, this section will make products for them.
O

Dessert section  This section produces desserts for both banquets and restaurant buffets as well as
à la carte. However, this section gets supported by the pastry section as well, which produces cakes
and pastries for buffets. As we can see that all the sections of bakery and pastry are interdependent
therefore, a close coordination is required between all the sections of this kitchen. The person in
charge of the dessert section may need bread from the bakery section to make desserts such as summer
pudding, bread and butter pudding, or may need sponges and fillings that are made by the pastry
section.
Chocolate room This is a very specialised section in the pastry kitchen. All the work related to
chocolates such as making chocolate garnishes, room amenities, and showpieces for display is done here.
This area is usually a separate area as it has to be maintained at a temperature of 18-20°C with relative
humidity at around 50%. This environment is most suitable for producing good quality chocolates. All
the sections of the kitchen such as the dessert section or the pastry section rely on this area for chocolate
products and garnishes. This section also has sophisticated machinery depending upon the size of the
operations.

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 6 Theory of Bakery and Patisserie

HIERARCHY IN KITCHEN
Figure 1.1 depicts the typical hierarchy of a large hotel which has well defined sections. However in
many smaller scale hotels, there could be one pastry chef and few other multiskilled people who would
be rotated in the department on rota basis. Pastry is a highly technical and specialised field, and getting
the right talent for this section of the kitchen has always been a challenge for both the HR department
and the executive chef.
Let us now discuss about the roles of these positions in the pastry kitchen.
Pastry chef  As the name suggests, he/she is a person who is in charge of the bakery and pastry kitchen.
As this department is a highly specialised department with regards to its production schedules and
modern and sophisticated machinery, the pastry chef has a crucial role to play in managing his/her
department effectively. He/she is responsible for all hot and cold desserts.
It may be cakes, pastries, ice creams, creams, etc. In most of the hotels, the pastry chef reports
directly to the executive chef and is one of the most senior persons in the kitchen hierarchy. His job is
to ensure that the department operates smoothly delivering consistent high quality products all through

s
the year. No festivity is complete without desserts and that is the reason why this department is very

es
busy throughout the year. Festivities such as new year’s, Christmas, Valentine’s, and Easter are the
­busiest seasons for the pastry department, and the pastry chef is responsible for planning the festive

Pr
menus, staffing and even the budgets of the department.
ity
Boulanger  He is the baker who works under the pastry chef and is responsible for all the baked
products such as breads and breakfast rolls for the restaurant outlets, pastry shops and even banquet
s
parties. Baking breads is an art and high quality breads are the most important part of any meal starting
er

from breakfast early in the morning. The bakery section being a hot kitchen is usually a separate room
from the main pastry kitchen as it contains ovens that produce heat.
iv
Un

Dessert chef  A dessert chef prepares basic creams such as whipped creams, pastry cream, bases such as
sponges, short crust, and sable, and fillings such as ganache and mousses for various desserts. He/she
d
or

Pastry chef
xf
O

Kitchen
executive
pastry

Puff table
Boulanger Dessert chef Pattisier Chocolatier
chef

Pastry
Apprentice
artist

Fig. 1.1  Hierarchy of pastry kitchen

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 Introduction to Pastry and Bakery 7
is also responsible for making ice creams and sorbets that are used in various outlets. The dessert chef
works in close co-ordination with the cake and pastry chef as they both are interdependent upon each
other. In smaller hotels, both these sections are usually taken care of by a single chef, who is responsible
for preparing desserts for buffet, banquets and even à la carte.
Pattisier This is a French word for cake and pastry person. The modern style cakes are known as
entremets but this word should not be confused with a chef called entremetier, who is responsible for
preparing vegetables in the hot kitchen. The person in-charge of the patisserie section is responsible for
preparing various cakes and pastries for guest orders, dessert buffets for restaurant and banquets and
even for à la carte portions.
Chocolatier The chocolatier of the kitchen makes all products related to chocolates. This section is also
one of the busiest sections in festive season as all kinds of chocolate bons bons, chocolate garnishes and
figurines, etc., are in high demand during this season. This section also usually has a kitchen artist, who
makes sculptures and showpieces with chocolates and sugar.

s
Puff table chef This person is usually a part of boulanger or the baker and is responsible for preparing

es
laminated pastries such as croissant, Danish, puff pastry, and the dough for breakfast rolls such as
doughnuts and brioches. We will discuss more about these products in the forthcoming chapters.

Pr
WEIGHTS AND MEASUREMENT
ity
Weights and measurements are one of the most important aspects of the pastry kitchen. Unlike other areas
of kitchen where recipes are used as inspiration and not really measured to the last gram, in pastry it is the
s
other way around. A few grams of ingredients can change a product’s texture and appearance completely.
er

In any given recipe, you would need either weight or mass of a solid ingredient or the volume of
a liquid. Gas is rarely measured and used in cooking, therefore, we will leave this part out and discuss
iv

largely weights and volume.

Un

Sweet Paste Recipe

Refer to the following basic recipe of a basic pastry product called sweet paste for a better understanding
d

of weights and measures.

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Table 1.2 Ingredients for the recipe and their measurement

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Name of ingredients Metric Imperial Volumetric

Flour 400 g 1 lb 3 cups and 2 tbsp
Butter 200 g 8 oz 1 and half cup
Caster sugar 100 g 4 oz 1/2 cup
Eggs 100 ml 4 fl oz 2 numbers

Method
1. Cream butter and sugar until pale white in colour, in a bowl fitted with flat beater attachment. Add
eggs little by little allowing them to emulsify.
2. Remove from the machine and incorporate flour with spatula taking care not to over mix the paste.
3. Flatten the paste onto a clean tray lined with a plastic film.
4. Cover the paste with a plastic wrap and chill it in refrigerator for a couple of hours.
5. Use as required.

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 8 Theory of Bakery and Patisserie

As you can see in the aforementioned recipe, there are three types of measuring systems—Metric,
Imperial, and Volumetric. In India, we usually follow the Metric system of weights however in most of
the Europe, Imperial system of weights is more prominent. Americans usually follow the Volumetric
system of measurement, where the ingredients are measured in cups and spoons.
It is also important to know the degree of temperature required for baking and we shall also discuss
the conversions of Fahrenheit to Celsius and vice versa. But first let us discuss the weights.

Types of Measuring Systems

In this section, we will discuss the Metric and Imperial measuring systems in detail.
Metric System

Table 1.3 Weights Table 1.4 Capacities

Name Abbreviation used Name Abbreviation used

s
es
Gram g Millilitre ml
Kilogram kg Decilitre dl

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1 kg = 1000 g; 1/2 kg = 500 g; 1/4 kg = 250 g Centilitre cl
Litre lt
ity
1 lt = 1000 ml; 1/2 lt = 500 ml; 1/4 lt = 250 ml; 1 dl = 100 ml; 1 cl = 10 ml
s
er

Imperial System
iv
Un

Table 1.5 Weights Table 1.6 Capacities

Name Abbreviation used Name Abbreviation used
Ounce oz Fluid ounce fl oz
d
or

Pound lb Gill gill

16 oz = 1 lb; 8 oz = 1/2 lb; 4 oz = 1/4 lb Pint pt
xf

The ounce can be further divided into 3/4 oz, 1/2 oz, Quart qt
O

and 1/4 oz. Gallon gal

1 gal = 8 pt or 4 qt or 160 fl oz; 1/2 gal = 4 pt or 2 qt
or 80 fl oz; 1 qt = 2 pt or 40 fl oz; 1 pt = 20 fl oz;
3/4 pt = 15 fl oz or 3 gill; 1/2 pt = 10 fl oz or 2 gill;
1/4 pt = 5 fl oz or 1 gill

Oven Temperature Comparisions

The temperature of the oven is either used in Fahrenheit also written as F or in Celsius written as C. To
convert C into F, multiply by 9, divide by 5 and add 32. For example, to change 204°C into °F, we will
use the following formula.

9
204 × + 32 = 399 ( 400 F)
5

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 Introduction to Pastry and Bakery 9
To convert F into C, subtract 32, multiply by 5 and then divide by 9. So now to convert 400°F in C,
we will use the following formula.
5
400 − 32 × = 204.44C
9
In few ovens, the knobs are set to various markings such as 1/8, 1/4, 1/2, 1 and so on. These settings
correspond to a particular temperature as listed in Table 1.7.
Let us see the following table to understand the various degrees of temperature and its uses.

Table 1.7 Degrees of temperature and its uses

Gas mark Centigrade Heat range Uses
1/8 80–90 Very cool Meringues and dehydrating
1/4 115–116 Cool Dry roasting of nuts and spices

s
1/2 130–131 Slow cooking Nut and meringue based sponges like japonaise

es
1 142–144 Slow cooking Baked custards and creams

Pr
2 155–156 Moderate cooking Macaroons
3 165–168 Moderate cooking Biscuits, sponges, and cookies
4 178–181 Medium
s ity Choux pastries
5 190–193 Medium hot Flans, tarts, and pies
er

6 200–204 Hot Soufflé

iv

7 218–220 Hot Cones, yeast goods, puff paste

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8 228–230 Very hot Swiss rolls

9 240–244 Very hot Breads and rolls
d

10 258–260 Extremely hot Breads and rolls

or
xf

LAYOUT AND WORKFLOW

O

As we have read before that this is one of the busiest kitchens in a large hotel, it is important to have
the layout and organisation of equipment in the most thoughtful manner, so that the department works
efficiently and produces products of high quality. All the sections such as bakery, pastry and their sub sec-
tions such as dessert table, puff table, and à la carte are carefully planned and laid out. There is a separate
chocolate room which produces chocolates and garnishes and a separate artist room that can be used for
making artistic showpieces like sugar sculptures that do not need a temperature controlled environment.
Figure 1.2 depicts the layout of a bakery and confectionary of a large hotel. The areas are well laid
out in a way that there is not much of walking around and the operations can be carried out smoothly,
with sections of the pastry kitchen coordinating with each other.
The bakery area is separated from the confectionary, as the latter is air conditioned and the bakery
area could be warm due to the heat expelled from the ovens. However, some modern oven ranges like
combination ovens have sorted this problem, whereby the heat is not spread around too much. But still
in case of bakery, the yeast leavened products need a certain kind of temperature, between 25-30°C, in
order to ferment and double in volume.

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 10 Theory of Bakery and Patisserie

Working table with

Canteen burner SS working table
marbled top

Bins for storing flours

Rotatory
dough mixer
Four deck Trolley
oven with
proving Bread
chamber Dough divider trolley
Bread
Bread trolley
slicer Cookie trolley

Pot wash area

Deep Bread
freezer storage
Walk in almirah
cooler Sink
Working

s
table

es
Pr
Bakery attachment
having one chocolate
s ity Working table
with marbel top

grater, chocolate roller,

er
whisk and dough mixer Working
table Dough
iv

sheeter
Un
d
or

Dry store
File almirah
cabinet
xf
O

Working table
SS working Ice cream
table with a cabinet
dough mixer
and microwave Domestic gas burner Almirah for storing
small equipment and
alcohol

Chocolate room with a refrigerated

working table and a working table

Fig. 1.2  Layout of a bakery and confectionary of a large hotel

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 Introduction to Pastry and Bakery   11
The chocolate room is also a separate area as the temperature needs to be maintained between
18-20°C with a relative humidity of 50%. In some regions where humidity levels are high, equipment
such as dehumidifiers are installed to maintain the humidity levels at a required setting.
Areas such as puff table are also part of the pastry kitchen, as the laminating of dough requires butter
to be layered between the layers of dough and hence, the lower temperatures are essential to lock the
butter in the dough and prevent it from softening and oozing out whilst laminating.

LARGE MACHINERY USED IN BAKERY AND PASTRY

Bakery and confectionary host a range of sophisticated equipment as it is a specialised area of kitchen.
Though much smaller equipment is used for doing daily jobs, from Table 1.8, we will get to know some
of the large machineries and equipment used in bakery and confectionary.

Table 1.8  Large machinery used in bakery and confectionary

Machinery Description

s
es
Ovens Ovens are traditionally used for baking purposes and they come in various shapes
Other names: and sizes. The type of the oven largely depends upon the kind of operations. In large

Pr
Batch ovens, rotator operations, where the baked products are required to be made in bulk, large rotator
ovens ovens are a good choice. There are also large ovens with automatic feeding belts, where
ity
entire batches of products are loaded and removed from the oven with the help of an
automatic feeder. Such an oven is known as batch oven as big batches of products are
baked in it.
s
er
Convection ovens These ovens come in various sizes and work on the principle of circulation of hot air. Some
models are also available with roll-in trolleys that can be loaded and rolled inside the cabinet.
iv

Other names:
Combi ovens This equipment comes very handy in cooking as well as reheating of food. They are called
Un

combi ovens as they have the facilities of moist as well as dry heat.
Pizza ovens These ovens are different from regular ovens as they are used mostly for baking pizzas only.
These are available in various sizes. The height of the deck of these ovens is as low as eight
d

inches so that a pizza can be slipped into it by using a long shovel known as pizza bat.
or

The floor of this oven is usually made of stone so that it gives a rustic look to the pizza.
xf

Walk-in Walk-ins are refrigerated compact areas where one could walk inside and hence the name
walk-in. They can be custom made to any size to be suited for an operation. One could have
O

Other names:
Cold storage room walk-in refrigerators or freezers depending upon the requirement. Certain companies are
now specialising in modular shelving so that the storage of food can be as per the food safety
norms and Hazard Analysis and Critical Control Points (HACCP).
Freezers Freezers are a very important part of any bulk cooking operation. As quantity cooking
Other names: involves planning and advance mise en place, we need ample refrigerated space to store the
Deeps same until it is ready for cooking. These are available in various sizes depending upon the
requirement. You could have roll-in trolley style or the ones which have shelving.
The deep freezers are used in pastry kitchen for storage and also many products need prior
freezing before any other application is carried out. For example, an entremet has to be
frozen, before it can be glazed or sprayed with cocoa butter.
(Contd)

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 12 Theory of Bakery and Patisserie

Table 1.8  (Contd)

Machinery Description
Blast chillers/Freezer Blast chillers and freezers are one of the most important equipment used in pastry
Other names: operations for modern cakes and pastries. Blast freezers allow the cakes and pastries to freeze
Blast chilling units quickly so that they can be glazed or sprayed depending upon the finish required.
Deep fat fryers Deep fat fryers are safer in bulk cooking for deep frying as they are available from small table top
Other names: models to large ones that can hold up to 30 litres of oil. It is always safe to use deep fat fryers
Deep frying unit rather than open pots and kadhai whilst frying in large quantities. Deep fat fryers are commonly
used for frying doughnuts and other fried products used in bakery and confectionary.
Flour sieves As the name suggests, this equipment is used for sifting flour. It is electrically operated and
Other names: can sift large quantities of flour in less than a minute. It comes in very handy as it saves time
Sifter and avoids too much handling of the raw commodity.

Dough mixers Dough mixers are available in various sizes and one could chose depending upon the size of

s
Other names: operation. Some dough mixers can easily knead up to 100 kg of flour and even more. This

es
Planetary dough machine comes in handy when one has to produce breads in bulk.
mixer/Spiral dough

Pr
mixer
Table top mixers Some table top models are very important to do mixing and whipping of meringues for
Other names:
ity
smaller batches as well. These small dough mixers come with attachments such as beater,
paddle, and balloon whisks and can be used for kneading small quantities of dough, batters
s
Universal dough
or whipping creams and meringues.
er
mixer
Dough divider As the name suggests this equipment is used to divide the dough. Some models also help to shape
iv

Other names: the rolls. Usually, a standard model divides the dough into 36 pieces. So if we want each roll to be
Un

Dough cutter of 50 g we would scale the dough of 1800 g. This when divided into 36 pieces will yield a roll of 50 g
and so on. This saves time and also helps to maintain the costs as the yield is same every time.
Proving cabinets It is a cabinet with water being heated with an element. Electric, gas, and pressure steam
d

models are available. It maintains the temperature of 25°C and humidity of 90% and is used
or

for proving breads.

xf

Retarder proofer Retarder proofer is a very helpful equipment used in bakery operations involving yeast
leavened products. It can be timed for around 24 hours, where the products will freeze, thaw,
O

and proof as per the programme set. This is quite a helpful equipment in bulk production.
Dough sheeter Dough sheeter is commonly used in bakery kitchen and helps to roll out the dough for
Other names: fabricating breads. It comes in various sizes and one can choose depending upon the kind of
Sheeting machine operation.

Ice cream machine These can be table top models or floor mounted depending upon the volume of business. The
Other names: ice cream mix is poured in the machine and it churns the mixture whilst continuously freezing
Sorbetiere it, thereby preventing crystal formation and hence, preparing a smooth ice cream or sorbet.

Chocolate tempering These are commercially available machines that work on temperature control. The machine
machine automatically melts the coverture to 40°C and then cools it down to 28°C until all the good crystals
Other names: are formed. The machine then brings the temperature to the working temperature, which is
Tempering machine different for each kind of coverture. This machine can be programmed according to the specific
requirement of the chocolate. The paddle in the chocolate tempering machine keeps stirring the
chocolate constantly and this ensures that each particle of chocolate has been evenly melted.

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 Introduction to Pastry and Bakery   13
Table 1.8  (Contd)
Machinery Description
Chocolate guitar This equipment is used for cutting a square piece of set ganache into equal and neat pieces.
Other names: As this equipment uses stainless steel chords of a guitar hence the name.
Guitar
Bread slicing machine This is an important equipment in bakery and is used for slicing bread loaves for toasts and
Other names: sandwich preparations. This equipment saves time whilst slicing breads and gives uniform
Bread slicer slices.

Chocolate shaving This machine is used in places where there is a large requirement of chocolate flakes. In this
machine machine, a block of chocolate is secured in a place that moves to and fro over a sharp blade to
scrape the chocolate very thinly to make chocolate flakes. These flakes should be hardened in the
fridge and should be handled very carefully as they will melt from the heat of the palm if handled
for too long.

s
Chocolate spray gun This is an atomiser kind of an apparatus attached to a compressor. The jar holds melted

es
chocolate mixed with melted cocoa butter and is sprayed onto chocolate figures to give a
matte kind of finish.

Pr
s ity
er
iv
Un

Batch oven Convection oven Pizza oven

d
or
xf
O

           
Walk-in Freezer Blast chiller/Freezer

            
Deep fat fryer Spiral dough mixer Table top mixer
Fig. 1.3  Large machinery used in bakery and confectionary (Contd)

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 14 Theory of Bakery and Patisserie

                      
Dough divider  Proving cabinet       Retarder proofer             Dough sheeter

s
              

es
        Ice cream machine                     Chocolate tempering machine

Pr
s ity
er

            
iv

                 Bread slicing machine               Chocolate spray gun

Un

Fig. 1.3  Large machinery used in bakery and confectionary

Apart from these, small tools and equipment are widely used in bakery and confectionary to carry
d

out daily jobs. Some of the most common ones are discussed in Table 1.9.
or
xf

Table 1.9  Small equipment used in bakery and confectionary

O

Small equipment Description

Sieve Drum sieve is mostly used to sieve flours and the size of the mesh through which the flour will be
sieved will depend upon the type of flour being used.
Weighing scale Preferably a digital weighing scale is better, as the accuracy of the ingredients is very important.
Baking trays Often known as sheet pans, they can be of iron or Teflon, coated for non-stick.
Bread moulds These are containers of various shapes and sizes and are often sold by the volume they are
intended for. So one can easily procure moulds of 1 lb, 2 lb, etc.
Dough scorers A piece of equipment having a sharp surgical blade in the end, to score the breads at an angle before baking.
Dough scrapers Available in plastic or steel, they are used to scrape dough and also to cut it for scaling.
Bench brush A large hard bristle brush to clean the table top and to brush away excess flour.
Spray bottle It is used for spraying water onto the breads, if the ovens are not equipped with steam injections.
Cake moulds Available in various shapes and sizes, they are used for baking cakes. Traditionally cake moulds are
round, but now a day’s various shapes such as triangles, ovals and even pyramids are available.

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 Introduction to Pastry and Bakery   15
Table 1.9  (Contd)
Small equipment Description
Tart and flan These are available in various shapes and sizes such as boat shapes, square, round, and fluted.
moulds These moulds are used for preparing tart, pies, and flans.
Cutters Various types of cutters are used in bakery and pastry. They can be of various shapes and sizes and
are used for making cookies and biscuits. Few cutters such as doughnut cutter is typically used for
cutting doughnuts.
Savarin mould A mould used for making Baba au rhum. The hole in the centre of the cake is filled with fresh
fruits after baking.
Tube shaped It is used for baking angel food cakes and chiffon cakes. The mould is seldom greased for a better
round mould finish and hence, it will be advisable to use non-stick moulds.
Serrated knife It is used for slicing sponges into layers, which can then be layered with assorted fillings to create
cakes and gateaux.
Palette knives A flat knife used for icing the sponges. They can be straight or angular and are available in various sizes.

s
Piping bags and Made from material similar to that of shower curtain, piping bags are used to pipe designs on top

es
nozzles of cakes to decorate them.

Pr
Turn table Also called Lazy Suzanne or cake turn table, it is used for icing and finishing the cakes. It rotates on
an axis thereby allowing the chef to evenly spread the cream and other fillings with ease.

turn tables.
s ity
It is available in metal and plastic as well. Today many manufacturers are making motorised cake

Flat paddle An attachment of a dough mixer, it is used for creaming butter and sugar to make sponges by
er
creaming method.
Balloon whisk A balloon shape wire whisk used for whipping the ingredients.
iv

Wire racks A piece of equipment used for cooling the baked goods.
Un

Silpat These are non-stick silicone baking sheets used for baking things that tend to stick on other surfaces.
Zesters Various kinds of graters are used in pastry and bakery kitchen to extract the zest from citrus fruits.
d

Some of the common ones used are:

or

Micro plane grater: Micro plane graters have a sharp tooth and their sleek shape helps to
maintain a grip whilst grating spices such as nutmeg.
xf

Zester: As the name suggests, this tool is used for removing zest from citrus fruits such as lemons
O

and oranges. This has a slightly curved tip with sharp holes in it, which removes the zest without
any bitter pith attached to it.
Channeller: Channel knife is a kind of small peeler that has a curved V shape at the tip or
sometimes on the side. It helps to remove a thick strip from the sides of the citrus fruit. The fruit
is then sliced and this yields decorative slices.
Utility tools These are a range of tools used in pastry kitchen for various kinds of jobs. These tools not only help
to do the job efficiently but also help to get a consistent product. Some of such tools used are:
Can and bottle opener: Pastry kitchen uses lots of canned and bottled items and this piece of
equipment is very handy to open cans and tins. These are available in various shapes and sizes.
Corers: As the name suggests, these tools are used for coring the central part of a fruit without cutting
it open. This tool is used when we need the fruit intact or it needs to be cut into slices. Corers are used
mainly for coring apples and pears and some large corers are also used for coring pineapples.
Pitters: These small tools are the most important small tools used in pastry kitchen. They can be
used for removing pits from stone fruits such as cherries and olives.
(Contd)

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 16 Theory of Bakery and Patisserie

Table 1.9  (Contd)

Small equipment Description
Silicone moulds Various companies around the world are manufacturing moulds in silicone that can withstand
high temperatures. There are various benefits of using silicone moulds. They do not require
greasing and the product does not get stuck to the base. Silicone moulds can be of various designs
and shapes and they give a very modern look to the cakes and pastries. Silicone moulds can also
be used for preparing garnishes such as caramel and chocolates.
Butane torches These are small torch burners that get attached to a butane canister. They come in very handy
to spot caramelize products. This tool has various uses, it can be used to extract chilled cakes out
of the metallic moulds by heating the sides of the cake with the torch burner. It can be used for
caramelizing sugar on many desserts such as crème brûlée.
Modelling tools These are also known as marzipan tools as they are used mostly for making decorations from
marzipan. They come in a set of various shapes and each tool has a specific usage. The tools are
used for making flowers, figures, faces of living things, etc.

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Combs Various kinds of combs are used for creating designs on the sides or top of the cake. Combs are

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available in various materials such as metal, plastic or high grade silicon rubber. These combs are
used for preparing various garnishes for cakes and pastries.

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Printing This is a fairly new piece of equipment added to the confectionary world. It is a normal inkjet
apparatus printer to print computerised images on a special edible paper made from rice. Edible food
ity
coloured cartridges are used for this purpose. Any design can be printed on these sheets and the
same can be placed on top of cakes or pastries.
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Confectionary This piece of equipment is commonly used in confectionary to fill liquid ganache into moulded
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funnel chocolates whilst making pralines and truffles.

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Expandable Small steel discs with sharp edges are mounted on metal bars that can be stretched and closed to
trellis cutter arrange the distance between the rollers. This equipment is used for cutting dough and marking
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the lines for cutting rectangular blocks of pastries.

Chocolate A chocolate thermometer is available in various shapes and materials. The grading on this thermometer
thermometer corresponds to the various degrees required by a particular kind of chocolate. It also has markings which
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display the correct working temperature of a chocolate. It is also available in digital mode.
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Moulds These are poly carbonate plastic moulds available in various shapes and designs, commonly
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used for making moulded chocolates. Some moulds such as eggs and spheres are moulded
and stuck together, whereas some moulds of figures, when joined together have an opening
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from where the excess chocolate can be poured out, when making moulded chocolates.
Scrapers and The most important tool that a pastry chef cannot do without is a flexible plastic scraper or a
spatulas spatula. These are used for mixing and removing items from one bowl to another.

Sieve Weighing scale Baking tray

Fig. 1.4  Small equipment used in bakery and confectionary

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 Introduction to Pastry and Bakery   17

Bread moulds Dough scorer Dough scraper

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         Bench brush             Spray bottle                    Cake moulds
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Tart and flan moulds Cutters Savarin mould

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Tube shaped round mould Serrated knives Palette knives

Piping bags and nozzles Turn table Flat paddle

Fig. 1.4  Small equipment used in bakery and confectionary (Contd)

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 18 Theory of Bakery and Patisserie

Balloon whisk Wire racks

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Silpat Silicone moulds Butane torch

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Modelling tools Combs Printing apparatus

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Confectionary funnel Expandable trellis cutter Moulds

Scrapers and spatulas

Fig. 1.4  Small equipment used in bakery and confectionary

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 Introduction to Pastry and Bakery 19
These are some of the most common tools and equipment used in bakery and pastry and the list is
endless. Modernisation has created many choices of unique tools and equipment for pastry chefs that
make their work easier and more efficient.

SUMMARY

This chapter dealt in basic introduction to the how they are interdependent on each other for a
pastry and bakery department. It largely discusses smooth functioning of the department.
the ideal set up of a pastry kitchen in a large hotel We also discussed the hierarchy of the depart-
with full-fledged pastry operations, which include ment and reporting structures. The students will
a pastry shop outlet attached to it where the benefit from knowing the individual responsi-
pastry goods are sold and also supplying to vari- bilities of each position and the jobs that they
ous restaurants and banquets of the hotel. Before are responsible for. This section also explains
we started to dwell into this department, it was some French terms associated with the posi-

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important to know the key terms associated with tions in the  kitchen which are commonly used

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bakery and pastry department and its operations, internationally.
so that it will be easier to comprehend what will We also threw light on the various systems of

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follow in this book. So we have discussed a range of weights and measurements such as metric and
key terms that will be very helpful for the students imperial systems and how to convert them from
to understand the nitty-gritties of this department
and its work.
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one to another. In this chapter, we also discussed
about the oven temperatures and how to convert
Then we discussed various sections of the from Fahrenheit to Celsius and vice versa.
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department as a whole and understood what is We also discussed the layout of the kitchen,
the role and function of the in charge of that par- the large equipment and machinery as well as
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ticular section. We also discussed the coordination the small tools and equipment used in the pastry
between the various sections in the kitchen and department.
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KEY TERMS
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A la carte A bill of fare, where dishes are mentioned Croissant Laminated breakfast pastry
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along with their price Danish Laminated breakfast pastry glazed with jam
American system System of measurement where Dehumidifier Equipment used for controlling
units such as cups and teaspoons are used humidity in an area
Baba au rhum French dessert made with yeast HACCP Short form of Hazard Analysis and Critical
leavened dough that is baked in a savarin mould and Control Points, which is a food safety management
then soaked in rum flavoured sugar syrup system
Banquets Large gathering of people in a designated Imperial system System of measurement where units
function area, where meals are served such as pound, ounce, and pints are used
Bon bon Small bite size chocolate preparations, Lamination Layering of fat and dough in such a
usually round in shape manner that there are alternate layers of fat and
Bread and butter pudding Dessert made by soaking dough
left over bread, butter, and custard and then baked Metric system System of measurement where units
Buffet Arrangement of food for self service such as kilograms, grams, and litres are used

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 20 Theory of Bakery and Patisserie

Mise en place French word for pre preparation Savoury Salted products made in kitchen that are
required before the actual cooking of the meal eaten as snacks
Quiche Custard based, baked preparation of meats Summer pudding Dessert made with stale bread and
or vegetables, in a tart or a pie shell berries

OBJECTIVE TYPE QUESTIONS

1. What is entremets? 12. What are the two units in which temperature is
2. Define blind baking. often measured?
3. What is a coverture? 13. What is an oz?
4. Differentiate between caramelization and 14. How much would one decilitre be with regards to
crystallization. millilitres?
5. What are emulsifying agents? 15. How much is 1 gallon with regards to quart?
6. Define frosting. 16. What is a Sorbetiere?

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7. What is proving? 17. Define retarder prover.

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8. Define synerisis. 18. What is a chocolate guitar?
9. What is a vol au vent? 19. Name two types of ovens used in bakery.

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10. Who is a Boulanger? 20. Name the equipment that is used for portioning
11. What are the two systems of measurement? the dough into small portions.
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ESSAY TYPE QUESTIONS

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1. What do you understand by kitchen layout? 4. Describe the hierarchy of the pastry kitchen and
Describe various sections of pastry kitchen. its reporting structure.
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2. What is the importance of a chocolate room and 5. What is the importance of using machinery in
why is it a separate area? pastry kitchen? List any five large machineries and
3. Describe the puff section and the work carried two small tools and describe their uses and how
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out there. they will help to do the job efficiently.

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ACTIVITY
1. In a group of 4 to 5 students, visit a hotel and from metric to imperial system. Laminate and put
study the layout of its pastry kitchen with regards up in your kitchen for future reference.
to its food style and service. Critique the layout 4. In groups of 3-4, measure the most commonly
and offer necessary solutions. used ingredients in pastry kitchen such as flour,
2. Visit at least 3-4 pastry shops and list down the sugar, milk, and cream, and weigh them in cup
names of products. Now in groups identify which measures. Then weigh each one to prepare a chart
product was made in which section of the kitchen. of cup to metric conversion. This will help you to
3. Make a chart of conversions for weights and meas- identify what is the weight of one cup of sugar to
ures and prepare a table depicting conversions one cup of flour.

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