This document provides an introduction to basic baking ingredients. It lists the major ingredients like flour, sugar, leavening agents, eggs, shortening, and liquid. It then describes each major ingredient in more detail, covering their functions, types, and proper handling and storage. The document aims to help readers identify and understand the key components used in baking.

1. LESSON 1:
BASIC
INGREDIENTS IN
BAKING

2. INTRODUCTION:
Before engaging oneself in Bread and Pastry Production
Industry, one must know the different ingredients used in
baking and its substitution. This will help in creating or
finding options for baking different bakery products. This
skill can be acquired by identifying ingredients used in
baking, proper storing and handling of baking ingredients,
familiarizing oneself with the table of weights and apply
basic mathematical operations in calculating weights and
measure.

3. OBJECTIVES:
•1. Identify the ingredients
used in baking
•2. Proper storing and
handling of baking
ingredients

4. CLASSIFICATION OF BAKING
INGREDIENTS
MAJOR
INGREDIENTS
These are the ingredients
primarily responsible for the
characteristic appearance,
texture, and flavor of most
bakery products.
MINOR
INGREDIENTS
They are not as important major
ingredients in baking, but they are
essential in attaining the sensory
qualities of baked products. They are
used in small quantity but contribute
to the baked products. These are the
ingredients that add distinction and
character to baked goods.

5. CLASSIFICATION OF BAKING INGREDIENTS
MAJOR
INGREDIENTS
•FLOUR
•SUGAR
•LEAVENING AGENTS
•EGG
•SHORTENING
•LIQUID
MINOR
INGREDIENTS
•FLAVORING
•VANILLA
•SALT
•WINES
•COFFEE AND CHOCOLATES
•FRUITS

6. 1. FLOUR
•Flour is a finely ground meal or powdery product obtained from milling
cereal grains, root crops, starchy vegetables and other foods. There are
different kinds of flour depending on the raw materials used such as rice
flour, potato flour, soya flour, cassava flour and several others.
•The protein content of flour is called gluten exist in dry form. Gluten is
responsible for the tough, rubbery and elastic property when flour is mixed
with water and other liquids. Gluten is composed of approximately equal
proportions of glutenin and gliadin. Glutenin gives the dough strength to
hold leavening gases and determines the structure of the bakes products.
Gliadin gives elastic or stretching properties of gluten.

7. Functions/Uses of 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

8. CommonTypes of Flour :
Bread Flour-BF
(Hard Wheat)
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.
All- Purpose Flour- APF (Semi
Hard Wheat)
*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
Cake Flour- CF
(Soft Wheat)
 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.

9. Care and Storage of Flour
1. Flour should be stored in a high ventilated
room free from insects and rodents!
2. Flour should be kept away from products
with strong aromas such as spices and onions!
3. Use the oldest flour first! “First in, first out”
4. Flour should be kept in a dry tin or glass
container in a cool dry place!

10. 2. SUGAR
• Is the generic name for sweet-tasting, soluble
carbohydrates, many of which are used in
food.
• We use the term sugar to refer to regular
refined sugars derived from sugar canes.
• The chemical name for this sugar is sucrose.
However, other sugar of different chemical
structure are also used in the bakeshop.
• Sugar belongs to a group of substances
called. Carbohydrates, a group that also
includes starches.
This Photo by Unknown Author is licensed under CC BY-SA-NC

11. FUNCTIONS/USES OF SUGAR AND
RELATED PRODUCTS
- aside from sweet taste, it gives appetizing golden color
- makes baked products tender because of its property to
retain moisture
- acts as food of the yeast in yeast bread
- add aroma and energy value to the baked products

12. Types of Sugar:
Granulated/White sugar – or table sugar, is the most familiar and the most commonly used.
Brown sugar – is mostly sucrose (about 85 to 92%), but it also contains varying amounts of caramel,
molasses, and other impurities, which give its characteristics and flavor. Basically, it is regular cane
sugar that has not been completely refined.
Confectioners’ sugar – are ground to a fine powder and mixed with small amount of starch (about
3%) to prevent caking.
Non-nutritive Sweeteners -Also known as sugar substitutes.
Syrups - Consist of one or more types of sugar dissolved in water, often with small amounts of other
compounds or impurities that give the syrup flavor.The most basic syrup in the bakeshop, called simple
syrup, is made by dissolving sucrose in water. Dessert syrup is simple syrup with added flavorings.
Glucose Corn Syrup - Glucose is the most common of the simple sugars (monosaccharides). In syrup
form, it is an important bakeshop ingredient.Glucose is usually manufactured from cornstarch.
Molasses - Is concentrated sugarcane juice. It retains moisture in baked goods and therefore prolongs
freshness. Crisp cookies made with molasses can soften quickly because the invert sugars absorb
moisture from the air. This Photo by Unknown Author is licensed under CC BY-SA-NC

13. 3. Leavening Agents
Substance causing expansion of dough and batters by the
release of gases within such mixtures, producing baked products
with porous structure. Leavening agent should be measured
exactly because minor changes can produce major defects in
baked products.
Gas added or produced during the mixing and/or heating of a
batter or dough making the mixture rise.
Makes baked product light and porous
 Volume increases as the air entrapped in the flour mixture
expands when heated

14. FUNCTIONS OF
LEAVENING AGENTS :
 It increases the volume of the
product.
 It improves the product by making it
tender and lighter.
 It improves the crumb color, softness
of the texture, taste and smell.
 It improves the digestibility

15. Types of
Leavenin
g Agent:
•Baking Powder-A leavening agent containing both baking
soda and one or two acids - citric or tartaric. It reacts without acid
from the other ingredients when wet and when it becomes hot.
The baking powder used at home is "double-acting" because it has
two types of acid - one reacts when liquids are added in the bowl
and the other reacts when it becomes hot during baking. Carbon
dioxide is the gas produced that "lifts" the batter and makes a light
product in the end
•Baking Soda (Sodium Bicarbonate) A chemical leavening agent
that releases carbon dioxide when acids or acid sources are added
to it such as sour milk, molasses and cream of tartar. Baking soda
has one other advantage in the kitchen -- it's a natural fire
extinguisher. Always mix with other dry ingredients before adding
any liquid, since leavening begins as soon as soda encounters
liquid.
•Cream of Tartar (potassium hydrogen tartrate) - used to
stabilized the egg whites and allow them to reach its full volume.
A. Chemical/Commercial

16. Types of
Leavenin
g Agent:
•YEAST- is a single-celled plant capable of converting sugar
to alcohol and carbon dioxide in a process known as
Fermentation.
•Types of yeast:
1. Fresh yeast - also called compressed yeast, is moist
and perishable.
2. Active dry yeast - is a dry, granular form of yeast. It
must be rehydrated in four times its weight of warm water
(105°F/41°C) before use.
3. Instant dry yeast - sometimes called rapid-rise or
quick-rise yeast like active dry yeast, it is also a dry granular
form of yeast, but it does not have to be dissolved in water
before use.
B. Biological/Natural Enzyme

17. 4. EGG
• Egg is one of the important ingredient in baking. It is used
in large quantity and more expensive than many of the
other high-volume ingredients, such as flour, sugar.
•Composition of Egg
A whole egg consists primarily of a yolk, a white, and a
shell. It contains a membrane that lines the shell and
forms an air cell at the large end, and two white strands
called chalazae that hold the yolk centered.
• The yolk is high in both fat and protein, and
contains iron and several vitamins. Its color ranges
from light to dark yellow, depending on the diet of
the chicken.
• The white is primarily albumin protein, which is
clear and soluble when raw but white and firm when
coagulated. The white also contains sulfur.
• The shell is not the perfect package, in spite of
what you may have been told. It is not only fragile
but also porous, allowing odors and flavors to be
absorbed by the egg and allowing the egg to lose
moisture even if unbroken.

19. Eggs
perform the
following
functions
in baking:
1. Structure - Like gluten protein, egg protein coagulates to
give structure to baked products. This is especially
important in high-ratio cakes, in which the high content of
sugar and fat weakens the gluten.
2. Emulsifier - Egg yolks contain natural emulsifiers that help
produce smooth batters. This action contributes to volume
and to texture.
3. Leavening -Beaten eggs incorporate air in tiny cells, or
bubbles. In a batter, this trapped air expands when heated
and aids in leavening.
4. Shortening action - The fat in egg yolks acts as a shortening.
This is an important function in products that are low in
other fats.
5. Moisture
6. Flavor
7. Nutritional value
8. Color - Yolks impart a yellow color to dough and batters.
Also, when baked in dough, eggs brown easily and contribute
to crust color.

20. 5. SHORTENINGS
• Any fat acts as a shortening in baking because it shortens gluten
strands and tenderizes the product. However, we generally use the
word shortening to mean any of a group of solid fats, usually white
and tasteless, that are especially formulated for baking. Shortenings
generally consist of nearly 100% fat.
• Shortenings may be made from vegetable oils, animal fats, or
both. During manufacturing, the fats are hydrogenated. This process
turns liquid oils into solid fats. Shortenings are used for many
purposes.

22. TYPES OF SHORTENING:
1.Oil - Made from plant products such as corn,
cottonseeds, soybeans, peanuts and other sources.
2.Butter - Animal-based and made of fatty milk
proteins
3.Margarine - Plant-based and made from
hydrogenated vegetable oil.
4.Lard - Animal-based and made from fats of pork

23. 6. LIQUID INGREDIENTS
•Gluten helps form structure of a baked good
•Milk and water are the most common.
•Water is the liquid used in baking
• Milk adds flavor, nutrients and promotes browning
• Buttermilk: tangy flavor, makes the mixture more acidic,
determines the kind of leavening agent needed.