YES !!

WE PROMISE YOU A GREAT MONDAY

MORNING WITH OUR PRESENTATION

 

FOOD AND BEVERAGES

PRESENTATION

BREADS

URMI SHARMA

UTKA`SH

UTKARSH PARKAR

VAIBHAV DWIWEDI

VARAD RANSHINGE

 

In India, life's basic necessities

are often referred to as

roti, kapda aur makan

[BREAD, cloth and house]

 

BREADS

� Basic food made from flour & water dough

with Yeast which is baked in oven.

� Bread is one of the oldest prepared foods.

� The making dates back to 9000 BC & the first

breads were baked on BAKESTONES

 

BREADS

Egyptians made breads from millet n barley

Romans invented breads with poppy

seeds, cumin, fennel and parsley.

[image]

Indians found out chapatti

 

BREADS

Bakery trade started developing in the 17th

Century resulting in a boom in the production of 

various and numerous kinds of breads

Around 10,000 BC, grains became the mainstay

of making bread.

 

BREADS

� BENEFITS

good source of complex carbohydrates

high in niacin, riboflavin and other B-complex vitamins

good amount of iron

Whole grain breads are high in fiber

� DRAWBACKS

often high in salts

breads made from refined flour may have a high glycemic

index

may trigger an adverse reaction in people allegic to molds

 

BREADS

Salt, fat and leavening agents such

as yeast and baking soda are common

Ingredients, though bread may contain other

ingredients, Such as milk, egg, sugar, spice,

� Fruit (such as raisins)

� Vegetables (such as onion)

� Nuts(such as walnuts) or

� Seeds (such as poppy seeds)

 

BREADS

A good and fresh bread is prized for its taste,

aroma, quality, appearance and texture.

Retaining the freshness is important to keep it

appetizing. Bread that has stiffened or dried

past its prime is said to be stale.

 

BREADS

The soft, inner part of bread is known

to bakers and other culinary professionals as

the crumb, which is not to be confused with

small bits of bread that often fall off,

called crumbs. The outer hard portion of bread

is called the crust .

 

BREADS

Bread is versatile.  It can be dunked or dipped

into a liquid (such as beef gravy, olive oil, or

sardine pâté), topped with various spreads,

either sweet or savory, or served as the

enclosure for the ubiquitous sandwich made

with any number of meats, cheeses, vegetables

or condiments.

 

BREADS

Bread is a relatively inexpensive source of 

calories and includes some proteins.  Millions of 

people survive on bread, cheese or olives, teas

or wine, and little else.

Modern bread is sometimes wrapped

in paper or plastic film, or stored in a container

such as a BREADBOX to reduce drying.

 

BREADS

In Indian bakeries, chapatti and roti (plain or

butter-rubbed) are prepared. Organic bakeries

offer a multitude of breads made from

organically grown grain. Others offer herb-

infused breads or blend pitted black olives,

chopped nuts or even dried fruits into their

dough.

 

BREADS

� German bakers think their breads are more

imaginative and more nutritious.

� French bakers enjoy a worldwide reputation

for their refined breads

� Parisians value good bread so much that

they'll cross the city to buy specialty breads

from their favorite baker who uses wood fired

ovens.

 

BREADS

� Latin American tortillas are traditionally baked

and eaten immediately

� For a Middle Easterner, a meal without bread

is unthinkable

� Mexican bakeries are very much popular due

to the variations in types and taste of breads.

 

BREADS

What's in a slice of bread ??

� ONE SLICE OF BREAD HAS 65-80 CALORIES

DEPENDING ON SIZE AND INGREDIENTS

Bread made from enriched flour contain iron,

thiamine, niacin, riboflavin and folate

 

BREADS

Modern bread is sometimes wrapped

in paper or plastic film, or stored in a container

such as a BREADBOX to reduce drying.

 

SCONE

Scone is a small British quick bread

of Scottish origin. Scones are popular in UK,

US, Canada, Australia, NZ  and Ireland. They are

usually made of wheat, barley or oatmeal,

with baking powder as a leavening agent. The

scone is a basic component of the cream

tea or Devonshire tea.

 

SCONE

The original scone was round and flat, usually

the size of a medium size plate. It was made

with unleavened oats and baked on a griddle

(or gi rdle, in Scots), then cut into triangle-like

quadrants for serving. Also known as the large

round cake a bannock, and call the quadrants

scones. In Scotland, the words are often used

interchangeably.

 

SCONE

British scones are often lightly sweetened, but may

also be savoury. They frequently include raisins,

currants, cheese or dates. In Scotland, savoury

varieties of scone include soda scones, also known

as soda farls, and potato scones, which resemble

small, thin savoury pancakes made with potato

flour. Potato scones are most commonly served

fried in a full Scottish breakfast.

 

SCONE

� Scones are a popular baked good in the

Scandinavian countries.

� Australian Pumpkin scones are a well-known

variant in Australia, made famous during the

period when Florence Bjelke-Petersen was in the

public eye

� Date scones, which contain chopped candied

dates, are also popular in Australia.

 

SCONE

Another old style of cooking scones, generally in

the colder months, is to deep-fry or deep pan-

fry them in dripping or oil, they are then known

as puftaloons.

Scones are quite popular in Argentina

(brought by Irish and English immigrants and

from Welsh immigrants in Patagonia). They are

usually accompanied by tea or coffee.

 

SCONE

In Canada, scones are popular and widely sold in

both bakeries and ordinary grocery stores. As in

the United States, the term 'biscuit' is

sometimes used interchangeably.

Indian Fry bread are made from a sweet yeast

dough, with buttermilk and baking powder

and/or soda added, and they are fried rather

than baked. They are customarily served with

butter and honey.

 

SCONE

Indian Fry bread are made from a sweet yeast

dough, with buttermilk and baking powder

and/or soda added, and they are fried rather

than baked. They are customarily served with

butter and honey.

 

BAGEL

A bagel is a bread product, traditionally shaped

by hand into the form of a ring from yeasted

wheat dough, roughly hand-sized, which is first

boiled for a short time in water and then baked.

The result is a dense, chewy, doughy interior

with a browned and sometimes crisp exterior.

 

BAGEL

Bagels are often topped with seeds baked on

the outer crust, with the traditional ones

being poppy or sesame seeds. Some also may

have salt sprinkled on their surface, and there

are also a number of different dough types such

as whole-grain or rye.

 

BAGEL

Bagels have become a popular bread product in

US, Canada and UK, especially in cities with

large Jewish populations, with different

ways of making bagels. Like other bakery

products, bagels are available (either fresh or

frozen, and often in many flavor varieties) in

many major supermarkets in those countries.

 

BAGEL

The name originated from beugal (old spelling

of Bügel , meaning bail/bow or bale) is

considered plausible by many, both from

the similarities of the word and because

traditional handmade bagels are not perfectly

circular but rather slightly stirrup-shaped.

 

BAGEL

Bagels were brought to the US by immigrant

Jews, with a thriving business developing in NYC 

that was controlled for decades by Bagel Bakers

Local 338, which had contracts with nearly all

bagel bakeries in and around the city.

 

BAGELBagels are traditionally made by:

� mixing and kneading the ingredients to form the dough

� shaping the dough into the traditional bagel shape,round with a hole in the middle

� proofing the bagels for at least 12 hours at lowtemperature (40-50 °F = 4.5-10 °C)

� boiling each bagel in water that may or may not containadditives such as lye, baking soda, barley malt syrup,or honey

� baking at between 175 °C and 315 °C (about 350-600°F)

 

BAGEL� Russian name is Bubliks

� Other ring-shaped breads known among EastSlavs are baranki (smaller and drier) andsushk i (even smaller and drier).

� In Lithuania bagels are called ' r i estai ni ai andsometimes by their Slavic name ' baronkos 

� In Turkey, a salty and fattier form is called açma.The ring-shaped simit is sometimes marketed as aTurkish bagel.

� In some parts of Austria, ring-shaped pastriescalled Beugel are sold in the weeks before Easter

 

BAGEL

� In the UK, bagels are popular in London, Leeds,

Belfast, and Manchester. In Newcastle, the most

popular seller of bagels is named Bagel of the

North, with reference to the Angel of the North.

� In Romania, bagels are popular topped with

sesame seeds or large salt grains, especially in the

central area of the country, and the recipe does

not contain any added sweetener. They are sold

as covr igi .

 

BAGEL

In modern times Canadian-born astronaut

Gregory Chamitoff is the first person known

to have taken a batch of bagels into space

on his 2008 Space Shuttle mission to the

International Space Station. His shipment

consisted of 18 sesame seed bagels.

 

CROISSANT

A croissant is buttery flaky bread or pastry

Named for its distinctive crescent shape. It is

also sometimes called a crescent or crescent

moon.Croissants are made of a leavened variant

of puff pastry. The yeast dough is layered with

butter, rolled and folded several times in

succession, then rolled into a sheet, a technique

called laminating.

 

CROISSANT

Croissants have long been a staple of French

bakeries and patisseries. In the late 1970s, the

development of factory-made, frozen, pre-

formed but unbaked dough made them into

a fast food which can be freshly baked by

unskilled labour. This innovation, along with the

croissant's versatility and distinctive shape, has

made it the best-known type of French pastry in

much of the world.

 

CROISSANT

The kipferl - ancestor of the croissant - has been

documented in Austria going back at least as far

as the 13th century, in various shapes. The

French version of the kipferl was named for its

crescent (croi ssant ) shape.

 

DANISH PASTRY

Danish pastry is a sweet pastry which has

become a specialty of Denmark and the

neighbouring Scandinavian countries and is

popular throughout the industrialized world,

although the form it takes can differ significantly

from country to country.

 

DANISH PASTRY

They are referred to as facturas in some Spanish

speaking countries.

� In Vienna, however, the pastry is known as

"Golatschen

� Danish bakers, increased the amount of fat (by

adding more egg) which resulted in what is

today known as the Danish Pastry.

 

DANISH PASTRY

The origin of the Danish is ascribed by the

Danish Confectioners, Bakers and

Chocolate makers Association to a strike

amongst the bakery workers in Danish bakeries

in 1850.

 

DOHNUTS

A doughnut or donut is a type of fried food

dough popular in many countries and prepared

in various forms as a sweet (or occasionally

savoury) snack that can be homemade or

purchased in bakeries

 

DOHNUTS

� The two most common types are the toroidal

ring doughnut and the filled doughnut.

� A flattened sphere injected with jam (or jelly),

cream, custard, or other sweet fillings. A small

spherical piece of dough may be cooked as a

doughnut hole.

� Baked doughnuts are a variation cooked in an

oven instead of being deep fried.

 

DOHNUTS

Various doughnut incarnations are popular

around the globe. Shapes include rings, balls,

and flattened spheres, as well as ear shapes,

twists and other forms.

Not all doughnuts are sweet: In Southern India

for instance, savory doughnuts called Vadai are

served.

 

DOHNUTS

� Doughnuts can be made from a yeast-based

dough for raised doughnuts or a special type

of cake batter. Yeast-raised doughnuts contain

about 25% oil by weight, whereas cake

doughnuts' oil content is around 20%, but

they have extra fat included in the batter

before frying.

 

DOHNUTS

� ring doughnuts are often topped with a glaze(icing) or a powder such as cinnamon or sugar.Styles such as fritters and jam doughnuts may beglazed and/or injected with jam or custard.

� There are many other specialized doughnutshapes such as old-fashioned, bars or Long Johns(a rectangular shape), or with the dough twistedaround itself before cooking. In the northeastUSA, bars and twists are usually referred to ascrullers.

 

MUFFINS

Amuffin is an American English name for a type

of bread that is baked in small portions. Many

forms are somewhat like small cakes or

cupcakes in shape, although they usually are not

as sweet as cupcakes and generally lack frosting.

 

MUFFINS

Savoury varieties, such as cornbread muffins,

also exist. They generally fit in the palm of an

adult hand, and are intended to be consumed by

an individual in a single sitting.

Muffins are often eaten for breakfast;

alternatively, they may be served for tea or at

other meals.

 

MUFFINSThere are many varieties and flavors of muffins made with a

specific ingredient such as which are baked into the muffin

Blueberries

Chocolate chips

Raspberry

Cinnamon

Date

Nut

Lemon

Banana

Orange

Peach

Strawberry

Almond

 

BRIOCHE

Brioche is formed and baked in a fluted round,

flared tin; a large ball of dough is placed on the

bottom, topped with a smaller ball of dough to

form the head.

 

BRIOCHE

Brioche Nanterre is a loaf of brioche made in a

standard loaf pan. Instead of shaping two pieces

of dough and baking them together, two rows of 

small pieces of dough are placed in the pan.

Loaves are then proofed (allowed to rise) in the

pan, fusing the pieces together

 

BRIOCHE

During the baking process the balls of dough rise

further and form an attractive pattern.

Brioche can also be made in a pan without

Being rolled into balls to make an ordinary loaf 

that toasts beautifully.

 

BRIOCHE

Brioche dough contains

� Flour

� Eggs

� Butter

� Milk

� Yeast

� Salt

� Sometimes some sugar

 

BRIOCHE

It may be called La Pâte à brioche mousseline or

Brioche Mousseline or Rich Man's Brioche

The normal method is to make the dough, let it

rise at room temperature and then continue

rising in the refrigerator for a longer period,

retarding the dough to develop the flavour.

 

BRIOCHE

The tops are brushed with an egg wash just

before baking to give the top a burnished sheen

during baking, and then baked at 230C (approx

450F) until the crust caramelizes (Maillard

reaction) and the interior is done (reaches at

least 90C). The rise time for small rolls is 1 to 1½

hours, for larger brioche the time is lengthened

until the loaves double.

 

BRIOCHE

The word brioche first appeared in writing in

1404, and this bread is believed to have sprung

from a traditional Norman recipe. It is argued

that brioche is probably of a Roman origin, since

a very similar sort of sweet holiday bread is

made in Romania

 

BRIOCHE

Brioche is often cooked with fruit or chocolate

chips and served as a pastry or as the basis of a

dessert with many local variations in added

ingredients, fillings or toppings. Less rich

versions of brioche are sometimes used in

savoury meat dishes; most commonly stuffed

with f oi egras.

 

VIENNA ROLLS

Vienna bread is a type of bread that is produced

from a process developed in Vienna, Austria, in

the 19th century, that was brought to Denmark

by a baker on strike who was visiting Vienna to

learn new techniques, and then modified it to

make it his own.

 

VIENNA ROLLS

� In 1845 the Association of Vienna Bakers

announced a contest for the production of a

sweet-fermenting yeast

� In 1867, the Paris Exposition [Bakers

association in Paris] recognized the Vienna

Bakery as "First in the world.

 

VIENNA ROLLS

� The Vienna bakery of the exposition year

made three kinds of bread: the sweet-

fermented Imperial rolls; wheat and rye as

well as rye-only loaves; and a large variety of 

fancy breads and sweet cakes.

 

VIENNA ROLLS

� The Imperial rolls were made with the finer

grades of flour, milk and water in a 50:50 ratio,

beer yeast, and salt. Other breads made with

the same grades of flour claimed to include:

Tea cakes which added butter and may have

excluded water in favor of milk; Gipfel or

Pinnacle cake which used milk (no water) and

lard; and Brioche, made with milk and sugar

 

VIENNA ROLLS

 

ANY

QUESTIONS ??