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    Baking and Pastries

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    This document outlines the steps in the yeast dough production process, including scaling ingredients, mixing, fermentation, punching, scaling, rounding, benching, makeup and panning, proofing, baking, cooling, and storing. There are 11 main production steps that turn the raw ingredients into baked bread through a series of mixing, rising, shaping, and baking processes. The document also categorizes different types of dough such as lean, rich, and those made with various grains.

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    Baking and Pastries

    Uploaded by

    api-311077275
    166 views15 pages
    This document outlines the steps in the yeast dough production process, including scaling ingredients, mixing, fermentation, punching, scaling, rounding, benching, makeup and panning, proofing, baking, cooling, and storing. There are 11 main production steps that turn the raw ingredients into baked bread through a series of mixing, rising, shaping, and baking processes. The document also categorizes different types of dough such as lean, rich, and those made with various grains.

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    This document outlines the steps in the yeast dough production process, including scaling ingredients, mixing, fermentation, punching, scaling, rounding, benching, makeup and panning, proofing, baking, cooling, and storing. There are 11 main production steps that turn the raw ingredients into baked bread through a series of mixing, rising, shaping, and baking processes. The document also categorizes different types of dough such as lean, rich, and those made with various grains.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    166 views15 pages

    Baking and Pastries

    Uploaded by

    api-311077275
    This document outlines the steps in the yeast dough production process, including scaling ingredients, mixing, fermentation, punching, scaling, rounding, benching, makeup and panning, proofing, baking, cooling, and storing. There are 11 main production steps that turn the raw ingredients into baked bread through a series of mixing, rising, shaping, and baking processes. The document also categorizes different types of dough such as lean, rich, and those made with various grains.

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    You are on page 1of 15

    Yeast Dough Production

    By: Chad Groskritz


    Class: E
    February 3, 2015

    Steps in Yeast Production


    1. Scaling ingredients
    2. Mixing
    3. Fermentation
    4. Punching
    5. Scaling
    6. Rounding
    7. Benching
    8. Makeup and Panning
    9. Proofing
    10. Baking
    11. Cooling
    12. Storing

    Lean Dough & Rich Doughs


    Hard-Crusted breads and rolls, including French and Italian
    Other White and Whole Wheat breads and Dinner Rolls have huge fat and
    sugar content.
    Breads made with other grains. Rye Breads are most common. Many
    Varieties of rye bread are produced.
    Rich contain higher proportions of fat, sugar and sometimes eggs.
    Nonsweet breads and rolls including Dinner rolls and Brioche. These have
    high fat content.
    Sweet rolls, including coffee cakes and many breakfast and tea rolls. These
    have high fat and sugar content usually contain eggs.

    1.Scaling Ingredients
    Definition: Scaling is the method of weighing ingredients for precise accuracy
    and consistency, rather than measuring in cups or spoons.
    Importance: All ingredients must be weighed accurately. Water, Milk, and eggs
    must be measured by Volume.

    2. Mixing
    Ingredients are combined into a smooth, uniform dough; the yeast and other
    ingredients are evenly distributed through the dough, the gluten is developed,
    and fermentation is initiated.

    3. Fermentation
    - Process in which yeast acts on the sugars and starches in the
    dough.
    - Produces CO2 (Carbon Dioxide) and alcohol.

    4. Punching
    Punching is not hitting the dough with your fist.
    It is a method of deflating the dough that:
    Expels Carbon Dioxide
    Redistributes the yeast for further growth
    Relaxes the gluten
    equalizes the temperature throughout the dough
    Addition fermentation and punching may or may not be necessary
    depending on the product.

    5. Scaling
    Using a Bakers scale, divide the dough into pieces of the same weight
    according to the product being made.
    During scaling allowance is made for weight loss due to evaporation.
    Actual baking loss depends on baking time, size of the unit and whether it is
    baked in a pan or freestanding.
    Scaling should be done rapidly and efficiently to avoid overfermenting the
    dough

    6. Rounding
    After scaling, the pieces of dough are shaped
    into smooth, round balls. This procedure forms
    a kind of skin by stretching the gluten on the
    outside of the dough into a smooth layer.

    7. Benching
    Benching (Relaxing)
    The rounded portions of dough are covered and allowed to relax for 10 to 20
    minutes. This relaxes the gluten and makes the shaping of the dough easier.
    In large operations, the rounded dough is placed in special proofers for this
    rest.

    8. Makeup and Panning


    The dough is shaped into loaves or rolls and
    then placed in pans or on baking sheets.
    Proper makeup or molding is of critical
    importance to the finished baked product.

    9. Proofing
    Proofing is a continuation of the process of
    yeast fermentation that increases the volume of
    the shaped dough.
    Overproofing results in coarse texture and
    some loss of flavor
    Underproofing results in poor volume and
    dense texture.

    10.Baking
    Before putting in the oven put a water or egg
    wash or a starch paste. But starch paste is
    used for rye breads. Egg wash gives it a
    shiny brown crust.

    11.Cooling
    After baking the bread it must be removed
    from the pans and cooled on racks to allow
    the escape of the excess moisture and
    alcohol created during fermentation.

    15. Storing
    Breads to be served within 8 hours may be
    left on racks. For longer storage wrap cooled
    breads in moisture-proofing bags to retard
    staling.

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