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7.2 Terminologies used in baking

Aeration	The incorporation of air and/or gas in bakery products by mixing, beating or whisking. Gas is introduced by baking powder and yeast.
Batch	The content of the oven. One mixing of bread or cakes.
Batter	A soft completed cake mixture.
Bay	A well, made in heap flour.
Beat	The aeration of fat. sugar, eggs and other materials.
Body	Firmness and response of the crumb or dough to pressure.
Brake	A machine to roll pastry or other dough.
Break	That part of the crust formed during oven spring
Bulk fermentation	Fermentation time between dough kneading and scaling.
Bun	A small yeast fermented or chemically aerated, sweetened cake.
Bun wash	Eggs brushed on bakery products before baking
Cake	A baked mixture of fat, sugar, eggs and flour, with or without milk, baking powder, fruits, etc.
Cake hoop	A metal ring which supports a cake during baking.
Carbonate of ammonia	A mixture of ammonium bicarbonate and ammonium carbonate. It completely volatilises when moistened and heated, into ammonia gas, Co2 and water.
Carbon dioxide	A heavy colourless gas produced as a result of the fermentation of sugar by yeast. This gas is also evolved from a carbonate or bicarbonate alone or in the presence of an acid, when moistened and heated.
Chaffing	The careful final moulding of buns, scones, etc., to produce a perfectly smooth skin.
Clarity	A crumb free from cores seams and streaks.
Clearing	The thorough dispersal of all ingredients during dough making
Coagulate	The partial or complete solidification of a protein in a suspension by heat.
Coat	To cover a cake with icing or cream
Comb scraper	A plastic scraper with a serrated edge, which makes a pattern on the surface of the royal icing, chocolate or cream.
Cones	Coarsely ground rice or maize, used to prevent a dough from sticking during manipulation and proving.
Consistency	The "feel" of the dough.
Cores	Hard spots in the crumb structure
Cream	1. to beat fat and sugar until light and fluffy 2. to add cream as a decoration to a baked cake 3. dairy-cream, butter-cream, custard-cream, etc
Cream of tartar	One of the best acid components of baking powder,
Cream powders	Various acids to be used in baking powders.
Crumb	All the loaf except the crust.
Crust	That part of the outside of the loaf that is dehydrated and caramelised during baking.
Cup cakes	Small cakes baked in crimped paper cups or cases.
Curdle	A cake mixture, which has separated and has lost its smooth consistency.
Cutters	Implements, either plain or fluted, used to cut out biscuits and pastries in various shapes and sizes.
Develop	To thoroughly mix dough to increase its elasticity by complete hydration and the development of the gluten.
Divider	A machine manual of mechanised, that will accurately a piece of dough into smaller pieces.
Dough	A yeast fermented mixture.
Draw	To remove bread or cakes from the oven,
Dredger	A small container with a perforated lid used to sprinkle sugar, flour, etc'.
Drummed hoop	A cake hoop across the bottom and side of, which is stretcher a sheet of strong grease, proof paper
Dust	To sprinkle flour on the tabletop to prevent dough or pastry from sticking
Egg wash	To wash dough pastry pieces with beaten egg
Elasticity	The effect of manipulation on a dough
Emulsion	An intimate mixture of the fluids that normally would not mix, such as oil and water.
Enrichment	The addition of enriching agents such as fat, sugar, eggs, etc., to doughs and pastries.
Essences	Aromatic compounds used for flavouring confectionery
Extensibility	The degree to which dough may be stretched or deformed without break or rupture
Face	The side crust of a tin loaf
Fancies	Small decorated cakes of any kind.
Ferment	A soft sponge used as a preliminary stage for rich fermented doughs.
Fermentation	Panary fermentation is brought about by the action of yeast on sugars in solution which produces Co2, alcohol and other by-products.
Final proof	The fermentation period before baking,
Fingers	Finger shape products.
Fondant	A form of icing made by boiling sugar, water, glucose or a weak acid to 115º C, then agitating when it is cool until it forms a mass of minute crystals
Foxy colour	The red-brown colour of the crust caused by an under- fermented dough.
Gelatinization	The heating of starch in water so that the cells burst. On cooling a gel is formed.
Genoese	Sheets of good quality plain cake that are cut into small shapes for making genoese, fancies, etc.
Glaze	1. egg washing before baking. 2. to brush with highly boiled apricot puree. 3. to wash with sugar solution after baking.
Glucose	Thick viscous, colourless syrup used in boiling sugar to prevent premature graining.
Gluten	Insoluble wheat protein after hydration
Glycerine	A colourless, odourless syrup with a sweet taste,
Grain	The size, shape and arrangement of the cells which make up the crumb surface.
Green dough	Under fermented dough
Handing up	The shaping into balls of yeasted dough pieces and scones after weighing, in preparation for final shaping
Harshness	A dough with a tough tenacious gluten.
Hot plate	A heated flat, metal plate in which muffins, crumpets and pancakes are baked.
Hygroscopic	The power of attracting moisture.
Hygrometer	An instrument to measure the humidity of the atmosphere.
Icing	The coating and decoration of a cake with royal icing.
Icing sugar	Finely powdered sugar
Intermediate proof	The time allowed for the dough piece to recover after handing up and before final moulding.
Jelly	A liquid substance thickened by a thickening agent like starch, gelatine, pectin, etc.
Knock back	The operation of degassing a fermented dough either by hand or machine.
Lamination	The formation of numerous alternate layers of dough and butter in puff pastry by rolling and folding
Lecithin	An emulsifier from eggs yolks and Soya beans.
Liqueurs	Spirits sweetened with sugar and flavoured with essences, fruit juice, distillates or essential oils.
Manipulations	The use of the hands or machine in moulding, folding, rolling, shaping and plaiting
Masking	To cover a cake or such like base with butter cream.
Maw seed	Seeds to sprinkle on tea breads and rolls.
Mince meat	A confection for making mince pies and tarts, containing currants, peel, sultanas, raisins, suet, sugar, apples, spices, lemon juice and brandy or rum.
Mould	1. shaping dough a hollow form for casting marzipan, biscuit dough, etc. 2. a form to shape chocolate - a minute, micro-organism
No time dough	Straight dough with a very short bulk fermentation.
Oven spring	The increase of volume during the first stage of baking
Over developed	dough, which has fermented too much and has been manipulated excessively.
Paletta knife	A thin, flat, knife with a rounded end used for spreading, icing and cake batter.
Pan	Baking tin for bread.
Pectin	A thickening agent found in fruits and vegetables.
Pie	Fruit of meat in dish covered with a pastry lid,
Pinched	The decoration on the edge of short-bread
Pinning	The rolling of dough or pastry into a flat sheet with a rolling pin.
Piping	1. the decoration on a cake 2. the depositing of batters through a piping bag
Plaiting	The weaving of one or more ropes of dough into ordered design.
Pound cakes	All cakes baked in a round hoop or oblong tin
Prove	The filling of yeasted dough with gas.
Proofer	A cupboard with a controlled humidity and temperature for the fermentation of yeasted goods.
Puff pastry	A laminated structure built up of alternate layers of dough and butter.
Recipe	Ingredients and processing method of a certain product
Recovery time	The time necessary for a dough to lose its toughness manipulation.
Retardation	The arresting of fermentation by keeping dough at
Rice flour	Finely milled rice used for dusting purposes.
Ripening	The action of fermentation, manipulation, time, salt water and temperature on gluten, all of which will affect its toughness.
Rolls	Small bread shapes used at breakfast, dinner and tea.
Rope	The crumb of the loaf discolours, becomes sticky and emits a bad odour.
Royal icing	A mixture of icing sugar and egg white, sometimes with the addition of lemon juice.
Savoy bag	A triangular shaped bag made of cloth or a plastic material into which a pipe is inserted.
Savoy pipe	A metal nozzle to be used in a piping bag
Scoop	A big spoon for holding &y materials like flour, sugar, etc.
Scraper	1. a small oblong piece of plastic, with two round corners rounded for scraping down mixing bowls.
	2. a metal blade in a wooden handle that is used to scrape the surface of a bench, floor or baking trays.
Season	The dulling of shiny surfaces of pans and baking tins so that heat will penetrate and not be reflected.
Seasoning	The adding of pepper, salt, spices and herbs to meat and other savoury products.
Sheen	Reflection from the cells in the cut surface of the crumb
Shell	Or flying top, a loose top crust by too short a final proof
Short pastry	A friable easily broken pastry made from flour, fat, sugar and egg. For savoury pastry the sugar is omitted.
Sour	A dough in which excessive acidity has been allowed to develop.
Shred	Character of the surface at the break. lt may be smooth, ragged or broken.
Sieve	Utensil with a wire or nylon mesh through which dry materials are passed.
Skinning	The formation of a skin by evaporation of the surface moisture.
Slack dough	soft dough.
Slab cake	Plain or fruitcake baked in rectangular tins or frames.
Snow	Well beaten egg whites.
Sodium- bicarbonate	The constituent of baking powder that liberates Co2.
Soft flour	Flour containing weak gluten.
Spatula	A wooden tool with a flat blade for beating and mixing
Sponge	A light plain cake produced by whisking eggs and sugar together until stiff and thoroughly aerated, then carefully blending in flour.
Sponge&dough method	dough made with a sponge.
Stability	The quality of the gluten in dough that enables it to withstand the effects of fermentation and manipulation.
Straight dough	A method of bread making in which all the ingredients is mixed together at the dough making stage.
Streaks	Continuous patches seen in the crumb structure.
Strong flour	Flour containing strong, stable gluten.
Tart	A pastry case baked with a filling
Tea breads	Small yeast goods made from enriched dough shaped in many ways.
Texture	The "feel" of the cut crumb surface.
Turntable	A piece of equipment for the icing of the cake which can be rotated at any speed.
Wash	1. to brush with eggs, milk, water, before baking 2. to brush with a glaze after baking
Wedding cakes	A richly fruited cake covered with almond paste coated and piped with royal icing, usually made in several tiers.
Yield	The calculated units from the total baked weight of a particular formula.