Best Bakery Products - Chef IBPA

The mere mention of bakery products brings to one’s mind the images of well decorated spongy cakes and crunchy cookies and but of course bread. If you are an aspiring chef who wants to bake the best bakery products then you need to have an in-depth knowledge of the different aspects of baking. You need to know in detail about the best bakery products in the industry. You can get an idea about this only if you get training from one of the Best Baking Classes in the country.

A look at some of the best bakery products:

It is all about bread and rolls:

One of the most important bakery products is bread. Yeast leavened dough is used to prepare most of the breads and rolls. This dough gives better quality products. It also gives good flavour and texture to the final product. Here are some types of breads:

• The white bread is made using flour, water, salt and yeast. This bread can be modified using different modifiers, vitamins, minerals, dough improvers etc.
• Whole wheat bread is comparatively harder and dense bread. It is prepared by using whole wheat. These types of bread contain a mixture of whole wheat grain and white flour.
• Rye bread is hard and coarse. It contains grounded rye kernels. In some cases, the bran is removed and then the flour is prepared. This is mixed with wheat flour to get a bread which has better quality and texture.
• Then there is potato bread which has potato flour added to the normal flour.
• Sweet bread is the doughnuts, coffee cakes etc. These sweet breads will have milk, eggs and different flavouring agents like nutmeg, cinnamon etc. Sometimes nuts, raisins, lemon or orange rind etc are also added.

Chemically leavened bakery products:

Certain bakery products can be prepared by using chemical agents as leavening agents. Normally muffins, cakes, cookies, biscuits etc are prepared with this method.

• The readymade mixes contain all the ingredients in proper quantity. It makes it easier for the consumer to prepare the final product. These days you can also get prepared doughs in frozen form for making biscuits etc.
•  Products like biscuits, muffins, scones etc contain flour, baking powder, liquids, and other ingredients like sweetening agents, shortening agents etc. Other ingredients like fruits and condiments can also be added in order to give a specific flavour.
• When it comes to cakes the chef needs to follow some strict rules and traditional formulas. Like if you are making layer cakes then you have to add a specific amount of all the ingredients that is flour, water, eggs, shortening agents, sugars etc. Any change in the quantity of any of the ingredient can spoil the quality of the cake.
• The recipe of the cookies will depend on the type of cookies to be made. Cookies will need less water. They are to be baked with less moisture content. Cookies will normally have more shortening agents and sugars.
•  Wafers and biscuits normally have whipped batter. High moisture dough is used for the purpose.
• Puff pastry dough and layered fat. The fat content in these products is pretty high. In order to get the required dough consistency mixture of hard wheat and soft wheat flour is used. The fat needs to have a wax-like texture.

The unleavened bakery products:

This includes products like pie crusts which normally has only flour, water, shortening agents and salts. The amount of water used is less and the mixing process is carried out for a short time.

It must be noted that each of these products has its own specific recipe. One needs to follow a certain mixing and baking procedure. The procedures will be different for different products. For some products, there will certain other steps like cutting etc. The chef must also know which utensils are to be used for specific products. The baking temperature and the time for which the baking needs to be done will also be different for different products. A good chef must know all these things verbatim.

But this is possible only when the chef has opted for a professional baking course from Top Baking Institute. One of the best institutes is the Institute of Bakery and Pastry Art. They have the best faculty who have more than 18 years of experience in the industry. The emphasis is more on practical training. The aim is to produce chefs who have exceptional baking skills and can achieve international fame.