Bakery Assignment: Analysis of Bakery Ingredients and Processes

This bakery assignment provides detailed answers to questions about various food items and processes. The assignment covers topics such as the classification and storage of pineapple jam, the composition of Guimauve, the process of making pectin for pates de fruits, and interfering agents in sugar crystallization. It also includes recipes and ingredient breakdowns for nougats, jam (including dried jam), soft caramel, and marshmallows. The answers describe the ingredients, preparation methods, and the roles of each component in achieving the desired results, offering a comprehensive overview of bakery techniques and recipes. The assignment is a valuable resource for students studying food science, nutrition, or culinary arts, providing practical insights into food preparation.

Running Head: BAKERY
Bakery
Name of the student
Name of the University
Author Note

1BAKERY
Answer 1
The alternative classification of Pineapple Jam is also known as Ananas jam. Confiture,
Marmelade and Gelee have to be stored in specific conditions in ordered to be preserved. These
products have to be stored in cool and dry condition to be appropriately preserved. The most
appropriate temperature for storing these products is 40oc or below. The jar which contains such
product have to be tightly sealed.
Answer 2
Guimauve is a kind of marshmallow which is made of sugar, gelatine and water which is
whisked together to a spongy consistency into cylindrical shapes which is again coated by corn
starch. It contains protein in form of Albumen and gelatine. In relation to sugar it contains
sucrose, corn syrup and invert sugar. It also contains acids which reduces charge on the protein
molecules.
Answer 3
Pectin for pates de fruits is made with the help of green apples with cores and peels, water and
lemon juice. Immature, small and green apples are best for making pectin. The apple needs to be
washed and cut into pieces. Then water and lime juice has to be added to the apples. The mixture
needs to be boiled for 30-45 minutes. It has to be strained through a jelly bag or cheesecloth. The
juice needs to be boiled for another 20 minutes. The mixture needs to be put in sanitized Jars and
freeze or processed in water bath.
Answer 4

2BAKERY
A substance which is added to sugar for the purpose of preventing it from crystalizing is known
as an interfering agent. Crystallization can take place where a single unincorporated sugar crystal
is present. This changes the texture form fine and smooth and grainy and lumpy. These agents
are added during the beginning of the recipe before the sugar syrup starts to boil. The most
common interfering agents are Honey, glucose and corn syrup. Some recipes may also include
acids like lemon juice or vinegar.
Answer 5
The basic ingredients for making delicious nougats are 150 gram each blanched hazelnuts and
almonds roughly chopped and toasted. 100 grams roughly chopped skinned pistachios. 225
grams granulated sugar and 140 gram clear honey. One and a half tablespoon of liquid glucose,
two free range large egg whites and one tablespoon of vanilla extract.
Answer 6
The ingredients which are required for making Jam include Fruits, Pectin, Jar Funnel, and sugar
and lemon juice.
Fruits are used to give flavour to the jam and also contain natural sugars. They act as a base for
the jam. Pectin is a used in jams to provide it with a structure because of its gelling properties. It
helps to thicken the food, act as a stabilizer and provide a particular mouth feel which coats the
mouth. Sugar is used in the jam to give it sweetness. It can be substituted with agave and honey.
Lime juice is used to add acids to the mixture which help in getting a good set or gel. It also does
not affect the flavour if added in correct amount.

3BAKERY
The fruits needs to be washed initially. The jar needs to be cleaned and sanitized. The pectin and
poached fruits have to be mixed. The sugar has to be added after proper measurement. The
mixture has to be added to a full boil. Any excessive foam has to be skimmed. A test has to be
conducted for thickness and then the mixture has to be let stand for five minutes. The jars have to
be processed in water bath. The mixture should be added to the Jar and freeze.
Answer 7
The ingredients for making dried Jam include dry fruits such as apricots, water, lime and pectin.
The dry fruits needs to be placed in a large bowl and covered with water and further left to be
soaked overnight. The apricot and water has to be poured in a saucepan and cooked on a
medium hear for approximately tem minute or till the apricots soften the form the base of the dry
jam. Sugar needs to be added and stirred into the mixture until it dissolves completely to give
sweetness. At this stage pectin needs to be added to give it the desired texture. The heat needs to
be reduced and the Jam has to be left to simmer. The process should involve occasional stirring.
The Mixture needs to be poured into jars which are pre sterilised. When the jam has cooled the
jars needs to be sealed.
Answer 8
For preparing a white nougat the basis ingredients which are required are blanched hazelnuts and
almonds roughly chopped and toasted, roughly chopped skinned pistachios. Granulated sugar
and clear honey, liquid glucose, free range large egg whites and vanilla extract. The egg withes
act as a base for the dish. The sugar and honey gives it sweetness and the dry fruits and vanilla
extract provided it flavour. The sugar syrup needs to be boiled at 253 degrees. Some of the sugar
syrup needs to be added to the whisked egg whites. The sugar than needs to be boiled at 315

4BAKERY
degrees and then added to the egg whites. The favouring nuts and vanilla essence needs to be
added. The mixture needs to be out in a pan and left to set overnight.
Answer 9
The ingredients used to make soft caramel include sugar, cream and melted butter. The sugar and
cream form the base of the dish. There is a two-step process for making soft caramel. Firstly the
sugar needs to be cooked at 330oF and after this stage the melted butter and cream needs to be
added. This is the two-step method for preparing caramel instead of mixing all ingredients at
once.
Answer 10
The ingredients required to make marsh mellow are sugar, gelatine, water, corn syrup and egg
whites. The gelatine and egg whites helps to provide texture to the dish and the corn syrup is
used to coat the mixture. The gelatine and water needs to be mixed. The salt sugar and corn
syrup needs to be cooked at a slow heat at 2400F. vanilla has to be added in the last minute and
the mixture has t be left to set in cylindrical containers,