While bakery products have been indispensable in people’s everyday lives, bakery supplies and merchandises are also in demand. You cannot successfully produce a delicious bakery product without the proper equipment, ingredients and supplies. You need to buy these supplies to ensure proper baking of products. Toronto bakery supply shops will give you a wide range of supplies and ingredients to choose from. You can make a quick run to the nearest Toronto bakery supply shop to pick up some supplies.
When baking, bakers use different ingredients and combine them in order to produce palatable products. Some of the ingredients that bakers use are fats and oil. These ingredients if used out of proportion will make the food taste unpleasant and greasy. It is therefore important that people are informed on how to use these ingredients.
In baking breads, fat adds flavor but its main role is to lubricate the dough. The fat helps in retaining the gases that were released during baking. This will ensure that the loaf is well risen which results in soft crumbs and an ability to stay fresh longer.
Bread dough contains a great amount of water therefore the water in fats should not matter. In order to achieve the ideal results, you need to use reduced fat spread more and the water added during baking should be adjusted accordingly. It has been discovered in home bread makers that there are some reduced fat spreads that were not used up or incorporated in the bread dough. The reason behind this is that the fat spreads are made of tight emulsion to bind water contents with the fat. The same thing happens when fat spreads are placed on toast. It does not melt unlike that in butter.
In cake making, fats and oils have a great role to play and their functions are more complex when compared with bread making. Cakes are made by either of these methods: all in one method or the creaming method. In each of these methods, the role of fats differs.
When you make use of the creaming method, the fat ingredient is beaten along with sugar until it turns pale in color, light and fluffy. The water used in oil emulsion changes to oil. It is in this process that air is integrated in the batter, increasing the volume.
The all in one method of making cakes mixes together all the ingredients that are liquid with baking soda. These are mixed in a bowl. The dry ingredients on the other hand are mixed in another bowl. After mixing separately, the contents of the two bowls are combined together. The all in one method uses the baking soda and baking powder as rising agents.