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Mixing Techniques

The document outlines various mixing techniques used in baking, including creaming, cutting in, folding, cut and fold, beating, stirring, whipping, sifting, and kneading. Each method has specific purposes and effects on the texture and quality of flour mixtures. Understanding these techniques is essential for achieving desired results in baking.

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jeahnne joy lambino
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17 views12 pages

Mixing Techniques

The document outlines various mixing techniques used in baking, including creaming, cutting in, folding, cut and fold, beating, stirring, whipping, sifting, and kneading. Each method has specific purposes and effects on the texture and quality of flour mixtures. Understanding these techniques is essential for achieving desired results in baking.

Uploaded by

jeahnne joy lambino
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Mixing Techniques

Mixing methods greatly


affect flour mixtures and its
resulting product. Various
techniques have been
developed for efficiency
and convenience.
Creaming
Rubbing one or two
ingredients in a bowl with
the help of a wooden
spoon or electric mixer to
make a soft fluffy mixture.
The creamed mixture
should have both smooth
and grainy particles.
Cutting in – mixing fat and
flour with the use of a pastry
blender or two knives in a
scissor-like manner. This
method cuts fat into small
pieces, coating them with
flour to create coarse,
granular mixtures for
pastries and biscuits.
Folding working with to ingredients – this
is very gently to retain air in the mixture. It
often involves one delicately textured
ingredient such as beaten egg white or
whipped cream, which would be reduced
to nothing if handled crudely, and a batter
type mix.
Cut and fold – a
combination of two
motions cutting vertically
through the mixture and
turning over and over by
gliding the spoon or rubber
scrapper across the bottom
of the mixing bowl at each
turn.
Beating – it is done to
incorporate air in a
mixture by mechanical
agitation. It could be
finished with the help of
special gadgets like
wire whips, egg beaters
or electric food mixers
or with a fork.
Stirring – it is often
done with a wooden
spoon, rotating it
through a mixture as
long as necessary
usually until the
ingredients are
combined.
Whipping – it is a
process of beating
eggs and cream to
fill them with air
and make them
thick and fluffy.
Sifting – it is a process of separating
coarse particles in the ingredients by
passing through a sieve. Air is
incorporated through this method.
Kneading– This refer to pagmamasa or
masa in Filipino. The process involves
pressing, stretching, folding of doughs
to develop gluten. This techniques
makes dough smooth and elastic.
THANK YOU
FOR
ACTIVE PARTCIPATION

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