Common Techniques used in Baking - Chef IBPA

Baking foods to make them eatable has done since the old ages but with modernization as well as continued research techniques have been standardized to give the future generation the idea to be a better Chef in their life. ChefIBPA is one of the established Best Bakery School in Delhi

With this blog, we are going to share few of the most common techniques that one should acquire while leaning the processes of Bakery.

 CREAMING

In this bakery technique, sugar and butter are beaten together till pale and creamy, sugar is also generally grind to fine pieces to speed up the process. In preparing cakes with this method butter-sugar mixture is mixed with eggs and flour one by one to form a complete batter and then baked for the final result.

WHISKING

With whisking one is able to incorporate air into mixture or batter made up of eggs and sugar are then mixed with dry ingredients sieved to form a smooth mixture. Lighter Sponge cakes with low diet cakes can be easily made with the Baking method. Whisker is one of the main used Bakery equipment for whisking method with its round edges for mixing elements by incorporating air in it.

FOLDING

Folding is done to mix two different states of products avoiding bubbles or raw forms of products for a smooth finish. In this simple method of mixing termed as 'folding'  air beaten items like beaten eggs or whipped cream are mixed with rest of the ingredients. Generally, it is done with a whisker to avoid any air bubble between the mixture, the result should be smooth finish for the better product later on.

RUBIN METHOD

Being the most traditional method in which fat is rubbed with butter to a grainy or breadcrumb form and then simultaneously sugar & added is added to a smooth finish then used as per the recipe. Pastries, crumble toppings and scones are made by this method. Done with bare hands it is one of the most used for preparing broad types of pastries in particular.

MELTING

In this method of 'Melting', butter or the fat used are melted in a pan to be mixed with eggs and dry ingredients are then added mixed with a baking agent to let the cake rise which results in denser and moister cakes than prepared from other methods.

There are also few other similar techniques like separating eggs, beating egg whites, boiling, chilling, cooling, cutting in, docking, filling a pastry, shaping bread, freezing the dough, greasing a pan, Levelling, lining, Piping, rolling and using sophisticated items whenever required must be handled with utmost care.

These traditional techniques are used by professional Pastry Chef around the world on daily basis. ChefIBPA is one of the top Bakery professional institute which is solely dedicated to developing this profession. They have proven records of successful students who have gone to achieve international fame for their impeccable skills. Their international curriculum and skilled professors will mold your expertise to become a highly dynamic individual as a baker.