Hello steemers, continuing with this new section Master Baking Class in Steem Kitchen, I bring you this article written by me to describe what we do with milk and dairy products within the bakery.
After water, milk is the most important liquid in baking. Water is essential for the growth of gluten; As fresh milk contains 88 to 91% water, it fulfills that same function. In addition, the milk contributes to improve the texture, the flavor, the color of the crust, the conservation qualities and the nutritional value of the bakery products.
Whole milk is fresh milk as it is obtained from cows, without removing or adding elements (except when enriched with vitamin D). It contains 3.5% fat (known as cream or milk fat), 8.5% non-fat milk solids and 88% water.
Fresh whole milk is obtained in several ways:
Pasteurized milk: is milk that is subjected to heating to destroy the bacteria that produce diseases, and then cooled to very low temperatures. Almost all milk and cream products on the market are pasteurized.
The homogenized milk: is processed so that the cream is not separated. This is achieved by forcing the milk to pass through very tiny holes, which break the fat into small particles that remain distributed in the milk.
The mentioned terms apply not only to whole milk, but also to the following presentations:
You can get different kinds of fresh cream that differ mainly in the fat content:
Whipped Cream, whose fat content is 30 to 40%. Within this category are light cream to beat (with 30 to 35% fat) and thick cream to beat (36 to 40% fat). The whipping cream that is labeled as ultra pasteurized remains longer than the other pasteurized creams, although it does not bat with the same ease.
Light cream, also called table cream or for coffee, contains 16 to 22% fat, usually around 18%.
Half cream, whose fat content is 10 to 12%, too low to be considered as cream.
Whole milk powder is dehydrated whole milk to powder. It does not keep well because it still contains the fat of whole milk, which becomes rancid easily. Therefore, it should be purchased in small quantities to keep it always in a cool place.
Skim milk powder, also known as non-fat milk solids, is dehydrated skim milk until it turns into powder.
Two types of cheese are used in baking, mainly to make cheese fillings and cheesecakes.
Pastry cheese: soft cheese, not aged, with low fat content. It is dry and flexible and can be worked as if it were a dough. It is usually obtained in batches of 15 and 25 kilograms, and can be frozen to store it longer.
Cream cheese: it is also soft, not aged, but its fat content is higher, approximately 35%. It is mainly used for high-fat cheesecakes and a few pastry products.
Fresh liquid milk: Whole milk contains fat, which should be considered as part of the fat elements of a formula. For this reason, whole milk and skim milk can not be exchanged in a formula, unless some adjustments are made in the amount of fat. Acidic ingredients such as lemon juice, cream of tartar or baking powder should not be added directly to the milk because they would "cut" it.
Sour milk:When producing sour milk, the lactose is converted to lactic acid. When this milk is used in place of normal milk for bakery products such as cakes or muffins, in most cases you have to neutralize the acidity by adding baking soda to the formula. In that case, since the bicarbonate and the acid release carbon dioxide when combined, this additional leavening power must be compensated by reducing the baking powder as follows:
For each liter (1 kg) of sour milk:
Add 15 g of baking soda.
Subtract 30 g of baking powder.
Cream: The cream is not usually used as a liquid in dough's and pastes, except in a few specialties. In these cases, because of its fat content, it will work as butter and liquid at the same time.
The cream is more valuable in the preparation of fillings, bitumen, sauces for desserts and cold desserts, such as mousses and bavaresas.
The proportions to reconstitute the milk powder are 12% milk powder and 88% water.
For baking, it is preferable to use a high-heat dehydrated milk powder, not processed over a low heat, since with this procedure at high temperatures certain enzymes that can degrade gluten are destroyed.
Milks and creams, sour milk and other fermented milk products, as well as cheese, should be refrigerated at all times.
The evaporated milk can be stored in a cool storage place, while the cans are not opened. After opening, store them in the refrigerator.
Condensed milk in a large container is kept for a week or more after opening, if it is kept covered in a cool place. Sugar performs the functions of a conservator. Shake or stir milk before use, because sugar tends to settle on the bottom and sides of the can.
The milk powder should be kept in a cool, dark place. It does not require refrigeration, although it must be stored away from ovens and other sources of heat. Keep the container tightly closed to prevent the milk from absorbing moisture from the air.
Yeast. "Saccharomyces cerevisiae"
What are sugars in the bakery and pastry?
The twelve steps to create quality bread.
What is chocolate and cocoa powder in baking?
The importance of Gluten in the Bakery.
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