Flour is a finely ground meal or powder obtained from milling grains and other foods. It is the main ingredient in baked goods and contributes texture, color, and flavor. There are several types of flour suited for different purposes, such as bread flour which is high in gluten, cake flour which is low in gluten, and all-purpose flour which can be used for many baked goods. Liquid ingredients like water, milk, fruit juice, and eggs are also important. They help hold ingredients together and provide moisture, nutrition, and flavor. Sugar comes in forms like granulated, brown, and powdered and adds sweetness to baked goods. Standard abbreviations are used in recipes to denote measurements of ingredients.

2. Baking
ingredients

3. flour
Flour is a finely ground meal or powdery product
obtained from milling cereal grains, root crops,
starchy vegetables and other foods.

4. flour
the main ingredient or framework of baked
products
contributes color, texture and flavor
improve the nutritive value
use for various cooking products like thickening
agent, binding, dredging and stiffening agent

5. Types of
flour

6. Bread Flour-BF (Hard Wheat)

7. - Strong Flour or First Class Flour
- contains 12% or more gluten
- Used in breads, rolls and almost all yeast-raised dough
production because of its high protein content.
- When rubbed between fingers it feels rough or sandy, dry
and granular
- Has a creamy color.
- When pressed together, does not lump easily.

8. All- Purpose Flour- APF (Semi Hard Wheat)

9. - Family Flour or General Flour and sometimes referred to as
Pastry Flour.
- contains 10 to 12% gluten and it is used in almost all bakery
goods from breads, pastries, cookies and cakes
- good substitute for bread flour or cake flour
- if used for bread, it needs more kneading and less mixing to
prevent gluten development
- when you rub it between your fingers it feels smooth and if
pressed hardly on your hands, it holds its shape

10. Cake Flour- CF (Soft Wheat)

11. - Soft Flour
- 10% or less gluten
- used in cakes, cookies and other baked goods that need
little or no gluten at all
- its color is usually white and it feels glossy and smooth like
powder
- clumps a bit and tends to hold its shape if pressed with your
hands
- whiter than bread and all-purpose flour.

12. Other types- rye, buckwheat, corn
flour and others are often used
only for specialized types of
baking. Each imparts a distinct
quality to the finished product.

14. LIQUID
INGREDIENTS

15. water
- it helps disperse other ingredients
- the cheapest among all liquid ingredients
- used to hold the batter or dough together and
to blend all the ingredients

16. milk
- gives delightful aroma
- provides improve nutrition, flavour and eating quality
- helps improve color of the crust
- improve texture and (increases) volume due to the
increased ability of milk to absorb water

17. Kinds of Milk
Whole Fresh Milk-
cow’s milk containing
a minimum of milk fat
and non-fat milk
solids

18. Kinds of Milk
Evaporated Milk-
made from fresh
whole milk

19. Kinds of Milk
Skim Milk- varying
amounts of milk fat is
removed from whole
milk

20. Kinds of Milk
Condensed Milk-
with sugar added
and water removed

21. Kinds of Milk
Filled Milk- with
added vitamins

22. Kinds of Milk
Buttermilk- a low-fat or fat-free milk to
which a bacterial culture has been
added. It has a mildly acidic taste. Sour
milk, made from milk and lemon juice
or vinegar, can be substituted in baking
recipes.

23. Fruit juice
•can be a substitute for water and milk
•add flavor to baked products- example:
pineapple juice, orange juice

24. SUGAR AND
RELATED

25. Types of sugar
Granulated Sugar- it is
refined sugar that is
commonly used at
home.

26. Types of sugar
Brown Sugar- it is partially purified
product ranging from light to dark
brown. Regular granulated sucrose
containing various impurities that
give distinctive flavor

27. Types of sugar
ConfectionersSugar/
Powdered Sugar- combination
of sugar and cornstarch, with the
latter added to prevent caking.

28. Types of sugar
Caster Sugar-it is refined white
sugar with size between that of
granulated and confectioner’s
sugar.

29. MEASUREMENT
S,
CONVERTIONS
AND

30. ABBREVIATIONS USED IN RECIPES
•p. = pinch
•sp. = speck
•f.g. = few grains
•t., tsp., TSP. = teaspoon
•T., tbs., tbsp., TBSP = tablespoon

31. ABBREVIATIONS USED IN RECIPES
•Oz. = ounce
•c = cup
•pt. = pint
•qt. = quart
•gal. = Gallon

32. ABBREVIATIONS USED IN RECIPES
•pk. = peck
•bu. = bushel
•lb., # = pound
•doz., dz. = dozen

33. ABBREVIATIONS USED IN RECIPES
•min. = minute
•hr. = hour
•C. = degrees Celsius
•F. = degrees Fahrenheit