baking ingredients

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BAKING INGREDIENTS

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Page 1: Baking  ingredients

BAKING INGREDIENTS

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A. FLOUR• THIS IS THE PRIMARY INGREDIENT IN BAKING

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

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2. ALL PURPOSE FLOUR• CONTAINS 10 -

12 % PROTEIN.• THIS IS

SOMETIMES REFERRED TO AS FAMILY FLOUR R GENERAL FLOUR.

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3. CAKE FLOUR• CONTAINS THE

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

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4. READY MIXES FLOUR• ARE “PREMIXED”

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

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B. LEAVENING AGENTS

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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. 

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BUTTER•MADE FROM FATTY MILK

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MARGARINE• MADE FROM

VEGETABLES AND ANIMAL FAT.

• IT IS ALSO CALLED AS

• “ HARD FAT “

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SUGAR

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ASSIGNMENT:

BRING THE FOLLOWING

OSLO PAPERPENCILRULER

COLORING MATERIALS