baking ingredients

BAKING INGREDIENTS

A. FLOUR• THIS IS THE PRIMARY INGREDIENT IN BAKING

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

2. ALL PURPOSE FLOUR• CONTAINS 10 -

12 % PROTEIN.• THIS IS

SOMETIMES REFERRED TO AS FAMILY FLOUR R GENERAL FLOUR.

3. CAKE FLOUR• CONTAINS THE

LEAST PERCENTAGE OF PROTEIN. IT IS ALSO CALLED AS “WEAK FLOUR”.

4. READY MIXES FLOUR• ARE “PREMIXED”

FLOUR. SOME INGREDIENTS SUCH AS SALT, BAKING POWDER, MILK SOLIDS AND SUGAR HAVE BEEN ADDED.

B. LEAVENING AGENTS

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.

BUTTER•MADE FROM FATTY MILK

MARGARINE• MADE FROM

VEGETABLES AND ANIMAL FAT.

• IT IS ALSO CALLED AS

• “ HARD FAT “

ASSIGNMENT:

BRING THE FOLLOWING

OSLO PAPERPENCILRULER

COLORING MATERIALS

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