This document provides an overview of basic commodities used in bakery and pastry, including flour, fats and oils, milk products, eggs, sweeteners, raising agents, and chocolate. It describes the various types of each commodity and their common uses. The document is compiled by Chef Mohd Abdullah as a reference for bakery ingredients.

1. BASIC COMMODITIES OF
BAKERY AND PASTRY

2. FLOUR
*FLOUR IS OBTAINED WHEN WE MILL GRAINS AND PULSES
*MILLING OF WHEAT GRAIN CAN PRODUCE BULGUR, COUS COUS,
SEMOLINO AND FLOUR
*WHITE FLOUR OR THE REFINE FLOUR IS MILLED OUT OF THE
ENDOSPERM
* TWO TYPES OF PROYIENS ARE FOUND IN FLOUR glutenin AND gliadin
WHEN THE DOUGH IS KNEADED TWO PROTIENS COMBINE TO PRODUCE
GLUTEN IN THE DOUGH

3. STRUCTURE OF
WHEAT GRAIN
 WHEAT GRAIN CAN BE
DIVIDED INTO 3 PARTS
 BRAN 12%
 EMBRYO OR GERM 3%
 ENDOSPERM 85%

4. BY PRODUCT OF WHEAT
*SEMOLINA IS COURSELY GROUND ENDOSPERM
*BRAN IS OUTER COVERING OF WHEAT KERNELS
*COUS COUS IS TYPE OF SEMOLINA FROM DURUM WHEAT
GLUTEN FREE FLOUR-
RICE FLOUR
QUINOA FLOUR
MAIZE FLOUR
BARLEY FLOUR

5. TYPES OF FLOURS FROM WHEAT
*WHOLE WHEAT FLOUR
*BROWN FLOUR
*STRONG FLOUR
*WEAK FLOUR
*ALL-PURPOSE FLOUR

6. FATS AND OIL
*PRIME INGREDIENTS IN ANY DISH
*GIVES RICHNESS, VARITIES OF TEXTURE,AND SMOOTHNESS TO THE
FOOD
*LIKE IN CAKE-MAKING IT MOISTEN THE BATTER AND IMPROVE THE
KEEPING QUALITIES OF THE CAKE

7. TYPES OF FAT AND OIL
• LARD-PORK FAT
• SUET-BEEF FAT
• MARGARINE
• BUTTER
• OILS

8. MILK PRODUCTS
MILK- WHITE LIQUID FOOD PRODUCED BY MAMMARY GLANDS OF
MAMMALS
-MAJOR INGREDIENTS IN OUR DIET
-HIGH IN CALCIUM AND HAS MANY NUTRITIONAL CONTENT
-MILK HAS SUGAR CALLED LACTOSE
- IN BAKERY USUALLY USED IN PLACE OF WATER TO ENRICH THE DOUGH

9. TYPES OF MILK
• WHOLE MILK- COW’S MILK, MILK FROM BUFFALO, SHEEP OR GOAT
• HOMOGENISED MILK- WHOLE, PASTEURIZED, AND TREATED SO THAT
THE FAT GOBULES ARE BROKEN WHICH REDUCES THE SIZE OF FAT
AND THEN MIXES THEM TOGETHER
• SKIMMED MILK- MILK FROM WHICH FAT HAS BEEN REMOVED
• BUTTERMILK- BY PRODUCT WHILST MAKING BUTTER
• DEHYDRATED MILK- WHOLE MILK FROM WHICH WATER HAS BEEN
REMOVED
• CONDENSED MILK- REDUCED MILK IN WHICH SUGAR AND
STABILIZERS HAVE BEEN ADDED TO PRODUCE THICK AND VISCOUS
CREAMY LIQUID

10. CREAM- CREAM IS THE BUTTERFAT CONTENT OF WHOLE MILK,
SEPERATED FROM MILK
• SINGLE CREAM- CREAM CONTAINS NOT LESS THAN 18 % BUTTERFAT
-USED IN MAKING SAUCES AND DRESSING
• DOUBLE CREAM- CREAM CONTAINS NOT LESS THAN 45 % BUTTERFAT
-USE TO ENRICH SAUCES
• WHIPPING CREAM- CREAM CONTAINS NOT LESS THAN 18 % BUTTERFAT
- USED IN CAKE AND MOUSSE PREPARATION
• IMITATION CREAM- CREAM MADE FROM NON DAIRY FAT(VEGETABLE
OIL)

12. CHEESE- FOOD MADE FROM PRESS CURD OF MILK
• PHILADELPHIA CHEESE- CREAM CHEESE FROM USA-USED IN MAKING
BAKED CHEESE CAKE
• YOGHURT CHEESE- YOGHURT PLACED IN MUSLIN CLOTH AND
HANGED RESULTING IN THICK CREAMY MASS
• QUARK CHEESE- CREAM CHEESE FROM GERMANY
• RICOTTA- SOFT CREAMY CHEESE MADE FROM EWE’S MILK
• MASCROPONE- CREAMY CHEESE FROM ITALYMADE FROM COW MILK

14. EGG- A CELL FROM WHICH LIVING ORGANISM TAKES BIRTH AND
GROWS
USES OF EGGS
• COAGULATION- PARTIAL OR COMPLETE HARDENING OF PROTIEN
EG: THICKENS CUSTARD AND SAUCE, COAGULATED PROTIEN HELP TO
SUPPORT CREAM PUFFS, CAKES AND BREADS
• LEAVENING- AMOUNT OF AIR TRAPPED WITHIN THE EGG
EG: EGG WHITE WHIPPED WITH SUGAR TO MAKE MERINGUES, BAKED
GOODS SUCH AS SPONGES AND CAKES
• EMULSIFICATION- MIXING OF TWO IMMISIBLE LIQUID
EG: MAYONNAISE

15. SWEETNERS- SOUL OF ALL DESERT
VARIOUS TYPES OF SUGAR
• GRANULATED GRAINS
• CASTRO SUGAR/BREAKFAST SUGAR
• ICING SUGAR
• BROWN SUGAR
• CORN SYRUP
• HONEY
• MOLASSES
• LIQUID GLUCOSE
• ISOMALT

16. RAISING AGENTS- SUBSTANCE ADDED TO A FOOD PRODUCT
THAT MAKES THEM RISE WHEN COOKED
• CHEMICAL
-BAKING POWDER
-BICARBONATE OF SODA
-AMMONIA BICARBONATE
• BIOLOGICAL
-YEASTS
-CREAM OF TARTAR
• MECHANICAL
-SIFTING
-RUBBING-IN
-CREAMING/BEATING
-STEAMING
-WHISKING

18. CHOCOLATE- CHOCOLATE IS HARD FOOD MADE FROM CACAO
BEANS
TYPES OF CHOCOLATE
• COUVERTURE
-HIGH QUALITY CHOCOLATE HAVING AT LEAST 32% OF COCOA BUTTER
AND LEAST 22% OF COCOA SOLIDS
• COMPOUND
-LESS EXPENSIVE
-CONTAINS VERY LITTLE OR NO COCOA BUTTER, JUST MELTED AND
USED

20. COMPILED BY
CHEF MOHD ABDULLAH

21. COMPILED BY
CHEF MOHD ABDULLAH