This document provides information on common baking ingredients including flour, leavening agents, fats, and sugar. It discusses the protein content and uses of different types of flour like bread flour, all-purpose flour, cake flour, and ready mixes flour. It also defines leavening agents and fats used in baking such as lard, butter, and margarine, describing their compositions and properties.

1. BAKING
INGREDIENTS

2. A. FLOUR
• THIS IS
THE
PRIMARY
INGREDIENT
IN
BAKING

3. 1. BREAD FLOUR
• CONTAINS
THE
LARGEST
AMOUNT
OF
PROTEIN 12
TO 14 %

4. 2. ALL PURPOSE FLOUR
• CONTAINS 10 12 % PROTEIN.
• THIS IS
SOMETIMES
REFERRED TO
AS FAMILY
FLOUR R
GENERAL
FLOUR.

5. 3. CAKE FLOUR
• CONTAINS
THE LEAST
PERCENTAGE
OF PROTEIN.
IT IS ALSO
CALLED AS
“WEAK
FLOUR”.

6. 4. READY MIXES FLOUR
• ARE
“PREMIXED”
FLOUR. SOME
INGREDIENTS
SUCH AS SALT,
BAKING
POWDER, MILK
SOLIDS AND
SUGAR HAVE
BEEN ADDED.

7. B. LEAVENING AGENTS

14. LARD
• is pig fat
• can be obtained from
any part of the pig as
long as there is a high
concentration of fatty
tissue.
• it ideal for use in
baked goods, where it
is valued for its ability
to produce flaky,
moist pie crusts.

15. BUTTER
•MADE
FROM
FATTY
MILK

16. MARGARINE
• MADE FROM
VEGETABLES
AND ANIMAL
FAT.
• IT IS ALSO
CALLED AS
• “ HARD FAT “

17. SUGAR

20. ASSIGNMENT:
BRING THE
FOLLOWING
OSLO PAPER
PENCIL
RULER
COLORING MATERIALS