HISTORY OF PASTRY

The word cake derives from the Greek 'paste' which is defined as a mixture of flour and sauce. The
The earliest records of simple sweet recipes date back to Mesopotamia and ancient Egypt,
more than a thousand years ago, where round honey breads were prepared sprinkled with sesame.
In ancient Greece, births were celebrated with cakes. In Athens, those that were made
With flour, cheese, and oil they were very famous. In the Roman Empire in the 4th century before Christ.
for the first time it was possible to distinguish between pastry chef and baker; introducing the trade of
pastry chef or confectioner.

The Arabs, upon conquering Spain, planted citrus and almond trees originating from Persia.
Then they began to be marketed and imposed in Rome and the rest of Europe through
from the Crusades, flavors from the Middle East such as marzipan, nougat and
the baklava sweetened with honey. (At this time, the pastry has a close relationship with the
religion

In ancient Rome, French bakers prepared cakes and pastry products until
that in 1440 a society called "cooperative of bakers decided to separate from the
bakers. In 1700, the differences between guilds led the case to culminate in a decree that
only bakers who can use fat, eggs, and sugar to make cakes and be
sold.

In Spain, through the discovery of America, the introduction of chocolate took place.
small amounts; then with the combination of sugar, honey was replaced as
sweetener.

The key moment of pastry in 1553 with the arrival of Catherine de Medici from Italy to
France; with the arrival of its chefs and pastry chefs who introduced many recipes such as:
frangipane or franchipán.

In France in the 18th century, the development of puff pastry began, marking the start of the
bakery.

The greatest innovator was Antonine de Carem, who published a book 'The' in the early 19th century.
"Royal Pastry Chef", a work considered the first of modern pastry.

MEASURES AND TEMPERATURES

Measures
Measuring ingredients by their weight ensures greater accuracy than measuring them by volume. There are
various measurement systems the most common are the metric system, the American system and
English.

RAW MATERIALS TECHNOLOGY

Flour

It is a product obtained from the grinding of cereals such as wheat, barley, oats, corn, and rye.

Flour 0000: It is the whitest or most refined, with a lower percentage of gluten.
Flour 000: it is creamier in color and has a higher gluten content, it refers to
bread products and other baked goods.
 Self-raising flour: it is 0000 flour added with a certain percentage of baking powder.
bake and fine salt. Suitable for domestic use, but for pastry it is better to incorporate
separately.

Starches and flours

Both names refer to the same chemical substance and one or the other is applied according to
the origin. They are used in place of flour, in proportions that rarely exceed 50%, for
lograr budines, o bizcochuelos más aireados y finos. El espesante de los almidones varía de
agreement with its origin and depending on the ingredients with which they are combined.

Starches: they are extracted from grains such as: corn, wheat, rice.

In contact with liquids, the grain swells partially and remains suspended while
the liquid is stirred; in the heat, the starch gelatinizes and increases the consistency of the mixture.

Starches: come from tubers and roots: potato cassava.

Leavening agents
They are chemical or biological substances that give the masses a porous and light texture by means of the
carbon dioxide production during baking. They are classified into chemical, physical, and biological.

Chemical foaming agents: they act in the presence of liquids and high temperatures. Some
they react due to hydration and others on the other hand begin to develop their power
lewd when they enter the oven.
Baking powder. - is a mixture of baking soda, cream of tartar, and some
phosphate (sodium, calcium) with a base of corn or rice starch. The perfect dose is
of 3 from the weight of the flour.
Sodium bicarbonate is a salt with leavening power, which above 60°C
it breaks down into carbon dioxide and sodium carbonate. To correct flavors, it is worked on
with an acid.
Ammonium bicarbonate - is a salt that is very sensitive to air, heat, and humidity that
it should be stored in airtight containers. It has a strong leavening power and an odor
Ammoniacal for this reason it should be used with caution. It is activated under the action of heat.
Cream of tartar: this is derived from the winemaking process and is used to prevent the
sugar crystallization increases the volume in the doughs and stabilizes the egg whites
egg. Corrects flavors in baking powder due to the presence of bicarbonate.
Physical leaveners: the air that is incorporated into the masses while working them, due to the simple action
the physics of beating or kneading.
Biological leavening agents: the most widespread leavening agent is brewer's yeast.
Fresh yeast is used 40 to 50g per kilogram of flour and chemical yeast (baking powder)
dehydrated beer) 20 grams are used per kilo of flour.

Sugars

The pastry shop is characterized by its sweet taste, which primarily comes from sugars.
carbohydrates and sweeteners.

The most commonly used is sucrose or common sugar. The presence of other sugars, such as lactose
and fructose is common in pastry.
 Common sugar: it is extracted from sugarcane or beet and is packaged once
refinada y molida. Es de color blanco con granos separados.
Icing sugar: it is known as powdered sugar, confectioners' sugar, icing sugar.
powdered sugar.
Other sweeteners
Glucose - is a simple sugar obtained from corn starch. It is marketed in
powder or like syrup. It is used as an anti-crystallizing agent in candies, syrups and
sweets. It grants humidity and consistency.
Fructose: it is extracted from fruits through an expensive procedure. It sweetens.
practically double that of regular sugar.
Honey: it is the mixture of fructose and glucose, made by bees. Its color and flavor varies.
according to the type of flowers that give rise to it and the bees that transform the nectar. It
uses breads and puddings in fillings.
Isomalt: chemically hydrogenated natural beet sugar could be said to be
a sugar alcohol.
Dairy products: we find in milk, cheeses, butter, cream cheese and
yogurt

Gelling agents

Unflavored gelatin: it is a water-soluble protein extracted from animal connective tissues.

Eggs

In pastry, eggs are essential as agents of hydration and emulsification. They are used
Chicken eggs are often praised for their protein content.

It is composed of:

Yema: it is composed of fats, with little albumin, gives color and flavor to the
preparations.
the egg white is indispensable for making meringues, aerating soufflés, and giving volume to the
sponge cakes.

Fatty part
They are solid or liquid ingredients. Their origin is animal and vegetable.

Animal fat: it is obtained from meat, offal, bones, and glandular secretions of certain
animals (cow and pig).
Vegetable fat: it includes oils and butters. It is obtained from plants and seeds such as:
["cotton","peanut","sunflower","sesame","coconut","palm","corn","olive"]

Essences

They are chemical products or materials used to give the food in which they are used its
own characteristics such as smell and taste.

Natural essences: obtained from seeds, barks, fruits, leaves, etc.