baking ingredients
DESCRIPTION
TRANSCRIPT
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 “
SUGAR
ASSIGNMENT:
BRING THE FOLLOWING
OSLO PAPERPENCILRULER
COLORING MATERIALS