The amount of raw materials used in pastries, at least 20 kinds of raw materials for pastries

About 60% of the pastry can be produced, about 50% of the cake can be produced, and about 70% of the cookie type can be produced.

Western pastry is referred to as Western pastry, which is a type of pastry introduced from abroad. The main ingredients used to make pastries are flour, sugar, butter, milk, vanilla powder, shredded coconut, etc. Due to the high fat and protein content of pastries, the taste is sweet but not greasy, and the style is beautiful, the sales volume has increased year by year in recent years.

Western-style pastries are mainly divided into five categories: small snacks, cakes, puff pastries, mixed pastries and qigu.

Types of pastries:

1.Butter and jam snacks.

Raw material formula: Fuqiang powder kilogram Butter kilogram Sugar kilogram Egg kilogram Water kilogram Vanilla water A small amount of jam is appropriate.

Process flow: beating and dough extrusion and baking.

Method: 1) Beating: Put the sugar and oil in a blender and beat it, then put the eggs into the foam one after another, and add kilograms of water.

2) Mix the noodles: Put the noodles on the table and spread them out into a basin shape, pour the beaten ingredients into the noodles and mix evenly.

3) Extrusion: Use a cloth bag to put the flower spout, squeeze the plum blossom and other shapes. Squeeze the jam dot in the center of the noodles at the end of the jam dot.

4) Baking: Bake at about 240 degrees Celsius.

Quality standards: Specifications: According to the requirements of each variety of blocks, the size is neat and consistent, the pattern is clear, not spread, not concave bottom, and not stained.

Color: According to the requirements of the variety, the bottom of the squeezed flower should be wheat yellow, the surface should be slightly yellow, the bottom of the butter snack should be slightly yellow, and the surface should be milky white. The color of the fire is consistent, and the bottom is not mushy.

Taste: Pure, fluffy, non-geny.

Tissue: Initiating honeycomb uniform without oil holes.

Hygiene: no sludge, no impurities, no paste at the bottom.

Eggs, high gluten flour, low gluten flour, medium gluten flour, cream, butter, sugar, milk, salt, cream of tartar, baking powder.

There are many kinds of ingredients for pastries, so you can go to school to learn about professional knowledge.

There are a lot of raw materials for pastries, and you can learn to learn and make them

The pastry industry is now booming, many large foreign pastry bakery chains have entered the Chinese market, and China's pastry baking industry is also developing rapidly, gradually penetrating from first-tier and second-tier cities to third-tier and fourth-tier cities. The pastry baking industry is also known as the "fashion catering industry", and according to incomplete statistics, the development of the industry has also led to a shortage of pastry chef positions.

Let's go to school and study.

Eggs, milk, flour, yeast, water, salt, powdered sugar, salad oil, baking soda, baking powder, cocoa powder, butter, ghee, all-purpose powder, granulated sugar.

1. Low flour: make cakes and biscuits.

2. High flour: make pizza and bread, Note: Puff pastry depends on the content of the production, and the materials are different 3. Vanilla powder: It can remove the eggy smell in the cake.

4. Butter: A must-have for making pastries, and many recipes need to be used.

5. Macherin: Make puff pastry.

6. Mozzarella cheese: to make pizza, can be drawn 7. Cream cheese: cream cheese, used to make cheesecake.

8. Baking powder: used to make cakes and make cakes expand.

9. Yeast: used to make bread and ferment.

10. Fresh cream: make fresh milk cake and ice cream.

11. Other materials: milk, sugar, eggs, salt, etc., no special purchase is required.

Percentage calculation method for baked bread recipes.

One. Roast percentage definition and benefits.

The baking percentage is the percentage that is specific to the baking industry, which is different from the actual percentage we generally use, in the actual percentage, the total percentage is 100%, and in the baking percentage, the weight of the flour in the recipe is always 100%, and the percentage of other raw materials is relatively equal to the amount of flour, and the total percentage is more than 100%.

The use of baking percentages is a great benefit for bread production, as the proportions of the various ingredients can be seen at a glance in the recipe, and the recipe can be adjusted to suit the production needs in a simple, understandable and easy way.

Here's a comparison of the roast percentage vs. the actual percentage:

Raw material Weight (kg) Roast percentage Actual percentage.

Flour 600 100

Water 372 62

Fresh yeast 18 3

Improver salt 2

Sugar 224 4

Milk powder 12 2

Oil 18 3

Total 100%.

Two. Conversion of the roast percentage to the actual percentage.

1.Calculate the actual ratio of the known roast percentage

Formula: Actual % = (% of a certain ingredient baked % Total Recipe Roasted %) multiplied by 100%.

Example: The recipe for a certain bread is known, where the total percentage is 58% water.

then the actual % of flour = (100% 100%)

Water Actual %=(58% 100%)

2.The known actual percentage is the roast percentage:

Formula: Baking % = (Actual % 100%) Flour Actual %

Example: The actual percentage of a loaf of bread is known, flour is and water is.

Then: Flour baking % = (100%)

Three. Formula and material calculation:

The so-called recipe refers to the bread recipe in the form of baking percentages.

Once the recipe is known, you can find the required quantities for the entire recipe by deciding on any of the following conditions:

a) Flour weight; (2) the total weight of the dough; (3) The weight and quantity of finished products; (4) The weight of any raw material in the formula.

1) Know the weight of flour and find the amount of other raw materials

Fraction: Raw material weight = flour weight * raw material %

Butter 1 cup = 227 grams 1 tablespoon = 14 grams.

Salad oil 1 cup = 227g 1 tbsp = 14g milk 1 cup = 227g 1 tbsp = 14g.

Caster sugar 1 cup = 200 grams.

Icing sugar 1 cup = 130 grams.

Flour 1 cup = 120 grams.

1 tablespoon of cornstarch = grams.

1 tbsp milk powder = 7 grams.

1 tablespoon of cocoa powder = 7 grams.

1 tablespoon of crushed chocolate = 7 grams.

1 tbsp peanut butter = 16 grams.

1 cup of honey = 340 grams 1 tablespoon = 21 grams.

1 cup of chopped dried fruit = 114 grams.

Raisins 1 cup = 170 g Dried yeast 1 tsp = 3 g Salt 1 tsp = 5 g Baking powder 1 tsp = 4 g.

Baking soda 1 tsp = gram.

Ground tartar 1 tsp = gram.

This is calculated as a percentage.

The basic raw materials commonly used in pastries are as follows: high-gluten flour, all-purpose flour (also known as Fuqiang flour), low-gluten flour, baking powder, corn starch, tartar flour, SP (emulsifier), gelatin, white sugar, butter, milk, vanilla powder, shortening, animal butter and margarine, cheese, fruit jam ......

1. Low gluten flour: the gluten is slightly low, suitable for making cake embryos;

2. Corn starch: It is a starch extracted from corn kernels, which has a gelatinous effect;

3. Tatar powder: mainly used as whipping protein and protein stabilizer;

4. SP: also known as cake oil, which is used to increase the foam stability of the sponge cake and make the cake texture dense;

5. Gelatin: also known as gelatin or fish gelatin, gelatin extracted from animal bones, the main component is protein;

6. Animal butter: extracted from fresh cream;

Vegetable butter: also known as margarine, it is a vegetable oil that has been hydrogenated with butter flavor and solid.

7. Shortening: shortening, which is specially used to make puff pastry; 8. Cheese: high water content, strong cheese taste, suitable for cheese cake

In addition to these basics, there are some spices: cocoa powder, cinnamon powder, fragrant liqueur and other ......The purpose is to enhance the charm and aroma of pastries.

The classification of pastries is still very wide, depending on which one you are talking about, such as cakes and biscuits, then his common raw materials are eggs, sugar, butter, flour and some small accessories, if it is mousse jelly, it is light cream, fish gelatin, fruit puree, sugar, chocolate, cheese, etc.

This mainly depends on the school itself and the choice of professional duration, each baking school is different whether it is ** or learning time, it is recommended that you go to the school to visit, it is very important to choose a school for baking, depending on whether you are interested in hobbies or want to practice, suitable for yourself.

Eggs, butter, flour, milk, granulated sugar.

Whipping cream, eggs, cake flour.

It depends on what you do, such as cakes, cookies, bread?

1. Try to make natural materials.

2. Try to use less synthetic cream, 3. Use less color additives.

4. Coarse grain fine making is the current fashion, it depends on whether you can make coarse grain pastry, in fact, guests like natural food, no need for excessive modification.

Raw materials should be selected according to their own product positioning, first set the positioning, estimate the budget by the volume and product, and then select the product, select the brand according to the positioning, and purchase it in combination with the dosage.

Many zero-based students are worried about whether they can learn it? Do you have enough time to practice? Can you keep up with the pace of the lesson?

In fact, the duration of study is determined according to your own learning goals, if you are just a hobby and want to eat by yourself, you can try a short-term pastry course. After learning the basics of pastry, it will be easier to make it at home. If you are a student with employment needs, it is not recommended that you take a short-term course.

If you want to enter the baking industry, it is recommended to start from the basic step by step, and carry out a systematic learning, not only to learn more variety, but also to practice longer, and the basic skills will be more solid. After mastering the pastry method, you can draw inferences from one another, extend more products or innovate independently, which is very helpful for future employment and entrepreneurship. How long does it take to learn to bake?

In fact, I personally feel that this is not the point of studying, the important thing is to find a really good school, have a reasonable study schedule, and learn real things.

To make pastries, you usually need flour, sugar, and eggs. These raw materials are composed.

Depending on what you want to do, whether it's baking bread or dessert cakes, different things use different ingredients.

Cheap is not good, good is not cheap,

The commonly used raw materials for pastry are Meimei flour, golden elephant flour, margarine, sugar, butter and ghee.

1. Low flour: make cakes and biscuits.

2. High powder: make pizza and bread, note: puff pastry depends on the content of the production, and the materials are not copied 3. Vanilla powder: It can remove the eggy smell in the cake.

4. Huang Baiyou: It is necessary to make pastries, and many recipes need to be used.

5. Macerin: Make puff pastry.

6. Mozzarella cheese: to make pizza, it can be drawn 7. Cream cheese: cream cheese, used to make cheesecake.

8. Baking powder: used to make cakes and make cakes expand.

9. Yeast: used to make bread and ferment.

10. Fresh cream: make fresh milk cake and ice cream.

11. Other materials: milk, sugar, eggs, salt, etc., no special purchase is required.

Eggs, milk, flour, sugar, butter, cream, product ingredients, these are all common.