This document discusses various mixing techniques used in baking, including sifting, creaming, kneading, stirring, beating, whipping, cut and fold, folding, cutting in, scalding, and tips for working with ingredients. Sifting separates coarse particles, creaming incorporates air into flour and batter, kneading develops gluten in dough, and whipping incorporates air into eggs and cream. The tips section emphasizes preparing ingredients and tools in advance, using standard measuring tools, and cleaning as you work.

1. MIXING TECHNIQUES
ARMILYN S. PATAWI

2. SIFTING
This process separates
coarse particles in the
ingredients like flour and
sugar by passing these
through a sieve. In the
process of sifting, air is
incorporated.
ARMILYN S. PATAWI

3. CREAMING
This is the technique of
rubbing ingredients against a
bowl using a wooden spoon
or an electric mixer to
develop a soft and fluffy
combination of flour and
batter, the creamed mixture
should smooth the grainy
particles.
ARMILYN S. PATAWI

4. KNEADING
This refer to pagmamasa or masa
in Filipino. The process involves
pressing, stretching, folding of
doughs to develop gluten. This
technique makes doughs smooth
and elastic.
ARMILYN S. PATAWI

5. STIRRING
This is often done by rotating a
wooden spoon through a mixture
as long as necessary until the
ingredients are combined.
Stirring should be stopped as
soon as the ingredients are
combined. Over mixing may
spoil the texture of many kinds of
cakes and muffins.
ARMILYN S. PATAWI

6. BEATING
This process incorporates air
into the mixture by
mechanical agitation. It could
be done with a fork, wire
whisk or electric food mixer.
ARMILYN S. PATAWI

7. WHIPPING
Eggs and cream are usually
whipped to fill them with air
and make them thick and
fluffy.
ARMILYN S. PATAWI

8. CUT AND FOLD
This is a combination of
cutting vertically into the
mixture with a rubber scraper
or spoon and turning over
and over by gliding the spoon
across the bottom of the
mixing bowl at each turn.
ARMILYN S. PATAWI

9. FOLDING
This is working with two
ingredients very gently to retain
air in the mixture. Folding is the
most efficiently done by hand.
Dry ingredients are sprinkled on
top of the fluffy mixture and
folded gently and gradually. If the
ingredients to be folded are
liquid, pour less fluffy one on top
of the another.
ARMILYN S. PATAWI

10. CUTTING IN
This process is the mixing of
solid fat to flour with the use of a
pastry blender or two knives in a
scissor like manner. This method
cuts fat into small pieces, coating
them with flour to form coarse,
granular mixtures for pastries and
biscuits.
ARMILYN S. PATAWI

11. SCALDING
A process of heating below
boiling point in a double
boiler.
ARMILYN S. PATAWI

12. TIPS ON WORKING
WITH
INGREDIENTS
ARMILYN S. PATAWI

13. These activities will minimize errors in the mixing and
measurement of ingredients.
 Assemble all ingredients and utensils needed and arrange them within easy reach.
Work on the pre-preparation and activities before mixing the ingredients. Such activities
are:
a) Sifting and measuring the flour and sugar
b) Greasing the pans
c) Heating the oven
d) Chopping or grinding nuts
e) Melting cocoa or chocolate
f) Putting up dry ingredients
g) Putting together liquid ingredients
ARMILYN S. PATAWI

14. Use standard cups and measurers. The ordinary coffee cup we use at table
is not a standard cup for measuring ingredients. Neither, are the spoons
and teaspoons we use at the table for eating
Sift flour before measuring it. Do not tap the cup of sifted flour. This will
pack the sifted flour again and remove the air that was incorporated into it
when sifted.
In measuring brown sugar, pack it firmly into the measuring cup and
level off with spatula. In measuring refined sugar, heap to overflowing in
the measuring cup and level off also with a spatula.
ARMILYN S. PATAWI

15. In measuring fats, bring to room temperature, if stored in the refrigerator,
Press firmly into a spoon and level off.
Make it a habit to trim, or scrape fruits and vegetables for pie fillings on a
piece of old newspaper, to facilitate cleaning.
When measuring flour,sugar etc,., used waxed paper instead of newspaper
for sanitary reasons. The excess flour or sugar is returned to the basins for
these and waxed paper provides clean material to catch these.
ARMILYN S. PATAWI

16. Tidy up equipment and cooking area as you work. Utensils
used for measuring, mixing, baking and other baking activities
should be washed up and put away in their respective places for
storage.
Test cakes made with cake flour lightly touching the middle of
the cake. When no dent is made on the surface, the cake is
done.
Test cakes made with all purpose flour by sticking a cake tester
in the center. Cake is done when the cake tester comes out
clean.
ARMILYN S. PATAWI

17. Thanks for listening!
ARMILYN S. PATAWI