TAILIEUCHUNG - Lecture Professional baking (6th Edition): Chapter 13 - Gisslen

After studying this chapter you will be able to understand: Calculate the correct order quantities and order times using the par stock, Levinson, and theoretical methods; determine the optimal inventory level; explain the benefits and problems of using only the theoretical method for determining inventory levels. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Pies 13 Ingredients Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 13 Flour Pastry flour is the best choice. It has enough gluten for structure and flakiness, yet is low enough in gluten to yield a tender product. Fat Regular hydrogenated shortening is most popular. It has good plasticity, and is firm and moldable. Butter: provides excellent flavor but is expensive and melts easily. Lard: excellent fat for pies. It is firm and plastic. Liquid Water is used to develop gluten to provide structure and flakiness. Milk makes a richer dough but it is less crisp and browns quickly. Pies Temperature Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 13 Pie dough should be maintained at 60°F (15°C): Shortening has the best consistency when cool. Gluten develops slower at cooler temperatures. Pies Pie Dough Types Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 13 The .

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• Professional baking
• Lecture Professional baking
• Basic professional skills
• Baking equipment
• Basic baking principles
• Understanding yeast doughs