THE HISTORY

OF
BAKING
 The Egyptians

• Records show that already in

the years 2600-2100 B.C.
bread was baked by who it is
believed had learned the skill
from the Babylonians.

• A relief representing the royal

bakery of Ramses features
bread and cakes, some of
these were shaped in the form
of animals and used for
sacrifices
 The Roman Empire
• Inevitably Greek culture
influenced the Roman
Empire ; bakery know-
how was transformed and
really flourished.

• During the fourth century

A.D., evidence also
emerges of the first
pastry-cook’s association
or “pastillarium” in those
times nomenclature.
• The term baking
means the use of
heat in an oven to
convert flour, water,
yeast, sugar and
such, into baked
goods.
• Baking is a way of preparing food by the process
of conduction, generally in a closed oven.
• In the process of baking, starch content in the
food is processed usually decreased that
provides the food a brown color which lends it
an attractive and appetizing look.
• On today’s market there is a never ending
variety of the most delicious sweets and
pastries to please both the palate and the
eyes.
• Baking pastries are a little more
complicated because everything is
measured to the exact amount needed no
more or less.
• The baked food even lasts long. It does
not stale easily, as it contains less
moisture.
• Caramelization of sugar is a reaction that
gives the food a golden brown color.
• Also when the baked goods are fully
cooked they are usually light golden brown
to a deep golden brown.
• Everything has to be perfect or the product
being made won’t come out the way it is
suppose to be.
• Cooking is much more different. It isn’t
measured just added by eye or to the
taste.
•The French are Responsible for making several
pastry dough's.
•They are the ones who created Puff Pastry which
is a flour and water dough that has butter in
between every layer.
•When the dough is being baked the dough rises
because of the butter being evaporated, the
steam from the water in the butter causes it to rise
and that were the term puff pastry comes from.
• Danish pastry was
created by the
Austrians.
• This is a yeast dough
that has butter
between each layer
and is usually eaten
for breakfast or as a
dessert.
• There are several
types of Danish
pastries.
• Pate Choux is a type
of dough that is
cooked twice.
• The dough is made of
flour, water, milk,
eggs, and salt.
• First it is cooked in a
pot and then in the
oven.
• This dough is used for
sweet and savory
hors d'oeuvres.
• Petit Fours are small
cakes, and cookies.
• They are usually served
at wedding and big
parties or meetings.
• They are many varieties
of petit fours.
• Petit Fours in French
means little oven.
• They are also they most
expensive because they
are so hard to decorate.
• They range from $1.50-
$4.00 a piece.