baking ingredients

1. Basic Baking
Ingredients

2. 1. Flour- is a basic ingredient in all baked
products like bread cakes, cookies,
biscuits and pies. Flour is made od
wheat and may also come from rye, rice
corn and other grains.

3. Types of Flour
a. Bread Flour- this is good for baking bread rolls
and yeast-raised bread. It contains more gluten
than other flours which makes loaves have good
volume, texture and grain.

4. b. All purpose flour (APF) – is also
known as pastry flour, family flour,
or general flour. It can be used for
baking cakes, cookies, bread and
pastries.

5. c. Cake Flour- It is used to make white
cakes where delicate tender crumb is
desired. This is best for cakes, cookies,
pastries and crackers.

6. d. Pastry Flour- it is similar to cake
flour although it has not been
chlorinated.

7. 2. Water- It controls the
consistency and temperature of
the dough.

8. 3. Milk- acts as the strengthening agent to
flour protein and promotes dough strength
and improves grain texture of baked
products.

9. 4. Sugar- It affects the quality
of baked products. It gives a
richer crust color that makes
the baked products appetizing.

10. Kinds of Sugar:
a.Granulated Sugar – it is
used in all baked products.

11. b. Confectioner’s Sugar –This is
used for Icings.

12. c. Brown sugar- it is kind of
sugar that has not been
completely purified.

13. 5. Eggs- are used as leavening
agent, they also increase the
nutritive value of baked
products.

14. 6. Shortening- this is any
fat used to increase the
tenderness of baked
products.

15. a. Lard – It best for breads,
biscuits, pie, crust and few
types of cakes and cookies.

16. b. Butter- this is used for cakes
and cookies.

17. c. Vegetable Shortening- this is
also known as hydrogenated
vegetable oil.

18. d. Vegetable Oil – this
is used in bread
making.

19. 7. Leavening Agent- It makes
the mixture rise and turn
into a light and porous
product.

20. Minor Ingredients in Baking:
1. Salt – it enhances the
flavour of the other
ingredients.

21. 2. Spices and seeds- aromatic vegetable
products used to improve the quality of
the baked products.

22. 3. Flavoring- flavor extracts solution.