Ingredients Used in Baking and Their Functions

In partial fulfillment of the course

Pastry Arts and Bakery Management

April Claire Manlangit

Submitted by

Akira James Aguilar

Francis Kate Cells

Jomari Gayem

Rexson Marcos Jr

Nathan Martinez

Jimuel Quiza

October 2021
Ingredients Description Function Image

Bread flour Bread flour is a  Sourdough

high-protein Bread
flour that  White
typically contains Bread
between 12 and  Pretzels
14% protein and  Dinner
is designed for Rolls
baking yeasted  Cinnamon
breads. Buns
 Bagels
Cake flour Cake flour is a Cake flour is useful
specialty flour for baked goods
that is low in with a tender
protein and very texture, such as
finely ground. brownies, layer
The flour cakes, cupcakes,
produces cakes scones, and quick
and other baked breads. You can
goods with a also use cake flour
finer, softer to make pastries or
texture than all- desserts that are
purpose flour. light and fluffy.
Pastry flour Pastry flour is a It bakes tender
low-protein flour pastries, chewy
designed to make cookies and is an
pastries lighter excellent solution
and more for pie crusts.
delicate than
those made with
all-purpose flour.
All-purpose All-purpose flour All-purpose flour is
flour is a versatile and suitable for all
general use types of baked
wheat flour. It is goods such as
milled from hard bread, biscuits,
red wheat or a pizza, cookies,
blend of hard and muffins, etc.
soft wheats,
typically 80:20
ratio.
High- High-gluten flour, It's best for pizza
gluten flour which contains doughs, pretzels,
more than 14% and bagels, as well
protein, is the as artisan breads.
strongest bread
flour available.

Durum also called used to make pasta

flour semolina flour, and used to make
has 12-16% bread or pizza
protein and is dough.
made from
durum wheat, a
high-
gluten wheat of a
different species
than those used
for most flours.
Self-rising self-rising flour is The flour mix is
flour flour that has commonly used in
baking powder recipes for biscuits,
and salt added to cupcakes, pizza
it. Typically, self- dough, scones, and
rising flour is also sponge cakes.
made using a
slightly lower-
protein flour than
all-purpose flour.
Whole Whole wheat Whole wheat flour
wheat flour flour (WWF) is can be used in the
the powder manufacture of a
obtained from variety of baked
the milling of goods, like bread,
wheat other than cookies, crackers,
durum. It and tortillas.
contains the However, the
natural kernel products will have
proportions of a denser crumb,
bran, endosperm darker color and
and germ. richer flavor than
regular wheat
flour.
Bran flour Bran is referred Wheat bran is used
to outer shell of as a source of
wheat. Wheat dietary fiber for
bran atta or flour preventing colon
can help in diseases, stomach
preventing cancer, breast
constipation as it cancer, gallbladder
speeds up the disease,
colon and hemorrhoids and
increases stool hiatal hernia.
output and bowel
frequency.
Cracked Cracked wheat is Cracked wheat is
wheat a whole grain used as an
product made by ingredient in
grinding wheat cracked grain and
berries into multi-grain breads,
coarse particles pilafs, stuffings,
larger than flour. and breakfast
It is a versatile cereals, providing a
product used in crunchy texture
many traditional with a nutty flavor.
Mediterranean, The smaller pieces
North African and have the advantage
Western dishes of cooking faster
and baked goods. than whole-grain
wheat.

Other
Types of
Grains and
Cereals
Rye Is a grass grown Is used for lawns,
extensively as a pasture, and hay
grain, a cover for livestock.
crop and a forage
crop. It can also
be eaten whole,
either as boiled
rye berries or by
being rolled,
similar to rolled
oats.
Corn Corn is a tall Corn can be used
annual cereal for food as corn
grass (Zea mays) flour, cornmeal,
that is widely hominy, grits or
grown for its sweet corn
large elongated
ears of starchy
seeds. The seeds,
which are also
known as corn

Spelt Spelt, species of Spelt is generally

wheat grown for sold as flour and
livestock forage used in bread,
and used in pasta, biscuits and
baked goods and crackers.
cereals. ... Spelt
generally requires
less fertilizer than
other wheats and
thus has gained
some modern
popularity as an
organic farming
crop.
Oats Oats are widely used in a variety of
cultivated in the baked goods, such
temperate as oatcakes,
regions of the oatmeal cookies,
world and are and oat bread.
second only to Oats are also an
rye in their ability ingredient in many
to survive in poor cold cereals, in
soils. particular muesli
and granola. Oats
are also used for
production of milk
substitutes
Buckwheat Buckwheat is a Used in cookies,
fast-growing muffins, scones, or
annual. The biscuits, and even
simple leaves are cakes and quick
heart-shaped and bread, and
borne along crackers, without a
reddish hollow problem.
stems. The white
flowers are
produced in
terminal clusters
and are
pollinated by
bees and other
insects.
Soy The soybean is The primary reason
economically the to use soy proteins
most important in baked goods is
bean in the to increase protein
world, providing content. Soy
vegetable protein proteins are known
for millions of for their ability to
people and bind high amounts
ingredients for of water, to gel and
hundreds of to improve the
chemical overall consistency
products. and texture of
baked products.
Rice Rice is cooked by rice is used are
boiling, or it can breakfast cereals,
be ground into a noodles, and such
flour. It is eaten alcoholic beverages
alone and in a as Japanese sake.
great variety of
soups, side
dishes, and main
dishes in Asian,
Middle Eastern,
and many other
cuisines.
Buckwheat (Fagopyrum Although
esculentum)are buckwheat flour is
common called unsuitable for
buckwheat, it is a bread, it is used to
common make griddle cakes
pseudograin crop in known as
eastern Europe, buckwheat cakes in
where the hulled the United States
kernels, or groats, and Canada, either
are cooked and alone or in
served as kasha, combination with
similar to rice. wheat flour. It can
be produced as a
late-season crop
because it matures
swiftly. Buckwheat
blooms supply
pollen and nectar
to bees, and they
are a common
honey crop.

Soy (Glycine max), also Soy milk, from

called soja bean or which tofu and tofu
soya bean, It is the skin are formed, is
world's most a traditional
economically unfermented
important bean, dietary usage of
delivering vegetable soybeans. Soy
protein to millions of sauce, fermented
people as well as bean paste, natt,
ingredients for and tempeh are
hundreds of chemical examples of
goods. The seeds can fermented soy
be yellow, green, foods. For animal
brown, black, or bi- feeds and many
colored, though the packaged meals,
majority of fat-free (defatted)
commercial varieties soybean meal is an
have brown or tan important and
seeds, with one to inexpensive source
four seeds per pod. of protein. Many
meat and dairy
alternatives, for
example, contain
soybean products
 such as textured
vegetable protein.

Rice (Oryza sativa), Rice Rice is the most

can be prepared in a energy-dense
variety of ways, cereal crop, with
including boiling or plain rice, noodles,
grinding into flour. In puffed rice,
Asian, Middle morning cereals,
Eastern, and other cakes, fermented
cuisines, it is eaten sweet rice, snack
alone or in a wide foods, beer, wine,
range of soups, side and vinegar among
dishes, and main the many varieties
entrees. consumed. Rice
starch can be
converted into
sweet syrup or used
as a thickening in
baby foods, sauces,
and desserts. The
majority of rice is
consumed as
cooked rice, which
is eaten alongside
vegetables, poultry,
steak, fish, and
other foods.

Regular Granulated Granulated sugar is Granulated sugars

sugar also sometimes thin crystals don't
known as white cake together,
sugar, or “regular” making it ideal for
sugar, this had all of measuring,
the naturally sprinkling on meals,
present molasses and dissolving in
refined out of it. liquids. This is why
granulated sugar is
utilized in baking
more than other
sugars and usually
use in baking.
Caster sugar Caster sugar, often Caster sugar
known as castor dissolves and
sugar, is a fine incorporates more
granulated sugar quickly than
readily accessible in granulated sugar,
the United making it ideal for
Kingdom. It's not as light and fluffy
prevalent in the sweets like
United States, meringues and
though you can buy soufflés. Because it
it under the label doesn't require heat
"superfine sugar" in to dissolve, it's
various baking frequently used to
aisles. It has a sweeten liquids like
texture that is tea. Caster sugar, on
halfway between the other hand, can
granulated sugar be used practically
and confectioners' anywhere
sugar. granulated sugar is
used.
Sanding Sugar Sanding sugar is It's utilized as an
another large- edible decoration
crystal sugar. Its that won't melt
size is between when exposed to
white granulated heat. Sanding sugar,
and coarse sugar. sometimes known
It's another type of as pearl sugar or
decorating sugar decorative sugar,
that comes in a provides "sparkle"
variety of hues. It to cookies, baked
also reflects light goods, and sweets.
and has a gleaming
sheen.
Pearl Sugar Pearl sugar, also Pearl sugar can be
known as nib sugar utilized in a wide
in Europe, is a form range of baking
of specialty sugar. projects. It's
Sugar crystals are delicious sprinkled
crushed into bigger on sweet buns,
sugar particles that Danish pastries, and
will not dissolve in even croissants!
baked goods. There Before baking,
are two types of sprinkling the sugar
pearl sugar; on top of the
Swedish and pastries will give
Belgian pearl sugar. them a crunchy
texture. The size of
Swedish pearl sugar
 is smaller, and it's
mostly used for
topping and
garnishing baked
items. Belgian pearl
sugar is bigger and
can withstand
greater
temperatures.
Confectioners or Powdered sugar, When a quick-
Powered sugar also known as dissolving sugar is
confectioners' required in
sugar, is finely industrial food
ground granulated processing,
sugar that has been powdered sugar is
mixed with a small employed. It's
amount of primarily used by
cornstarch to home cooks to
prevent caking. produce icing,
frosting, and other
cake decorations.
This is the sugar that
goes into frostings,
glazes, and the
snowy coating on
doughnuts that gets
all over your face
and hands after the
first bite.
Dehydrated Fondant sugar, Fondant Sugar is
fondant Sugar commonly known 100 times finer than
as dehydrated regular
fondant, is a dry confectioners’ sugar
type of fondant and is used to make
icing. It differs from fondant, which is a
confectioners' silky sugar coating
sugar in that it is or filling. Wedding
much finer than cakes, pastries,
10X and contains marshmallows, and
no starch to avoid confectionery are all
caking. In the made with fondant.
process of making
fondant, a portion
of the sucrose is
converted to invert
sugar. This keeps
the sugar crystals
small, resulting in a
 smooth, creamy
icing with a nice
gloss.
Brown Sugar Brown sugar is Brown sugar is used
white sugar that in the same way as
has had cane granulated white
molasses added to sugar, but it has a
it, which is little more flavor.
responsible for its Brown sugar and
characteristic color baked items
and rich flavor. It's produced with it
produced in major retain moisture well
sugar-producing because molasses is
areas of the world, hygroscopic.
including the
Caribbean, Brazil,
Australia, Europe,
South Africa, and
parts of the U.S.

Molasses Molasses is a dark, Molasses is a

sweet, syrupy sweetener and
residue of the flavor used in a
sugarcane and sugar variety of baked
beet sugar foods and sauces. It
extraction process. gives the recipe
To obtain the juice, more moisture and
manufacturers crush a deeper hue. It aids
sugar cane or sugar in the slowing down
beets. They next of food softening,
reduce the juice to which is why baked
sugar crystals by beans keep their
boiling it. Molasses shape even after
is the thick, brown long cooking times.
syrup left over after Light molasses can
the crystals are be stirred into hot
removed from the cereals and oatmeal
juice and the or used as pancake
procedure is syrup. Molasses can
repeated to also be used to
generate several sweeten drinks.
types of molasses.
Glucose Corn Confectioner's Corn syrup is
Syrup glucose, often available in two
known as glucose different types: light
syrup, is syrup and dark. It's been
prepared from the decolorized and
hydrolysis of starch. clarified, and it's
Corn syrup is used in baked
available in two goods, jams and
varieties: light and jellies, and a variety
dark. It's been of other foods. It is
clarified and particularly
decolorized, and it's regarded as a
used in baked sweets ingredient
goods, jams and since it does not
jellies, and a variety crystallize when
of other foods. cooked. Dark corn
syrup, which is
sweeter than light
corn syrup, is
created by mixing
corn syrup with
molasses and
caramel coloring.
Dark corn syrup can
be used in the same
manner as light corn
syrup, but it has a
darker color and a
stronger flavor.
Invert Sugar Inverted sugar The major purpose
Syrup syrup, commonly of invert sugar is to
known as invert sweeten meals and
syrup or invert beverages, but it
sugar, is a also has various
sweetened mixture other uses. It
of the two simple prevents
sugars glucose and crystallization,
fructose created by which can occur
boiling sucrose with when using
water. It is sweeter conventional table
than table sugar, sugar, which helps
and foods baked items
containing invert maintain moisture
retain moisture and improve
better and crystallize texture.
less easily than
meals including
table sugar.
Honey Honey is a sweet, Honey was the
viscous liquid meal ancients' almost-
with a dark golden only source of sugar,
color that is created and it was prized for
in the honey sacs of its medical
certain bees from properties. It was
floral nectar. The used to
nectar's flavor and manufacture mead,
color are dictated by a fermented
the flowers from beverage, as well as
which it is wine and other
harvested. The alcoholic beverages.
domestic honeybee It was used as an
produces some of embalming
the most substance in Egypt.
commercially It was used to
attractive honeys preserve fruit to
from clover. By produce cakes,
inverting the sweetmeats, and
majority of the other meals in India
nectar's sucrose and other Asian
sugar into the sugars countries.
laevulose and
dextrose and
removing excess
moisture, the nectar
becomes honey.
Malt Syrup or Barley malt syrup is To give a malt
Malt Extract an unprocessed flavor, barley malt
sweetener made syrup is occasionally
from malted, combined with
sprouted barley. It other natural
contains around 65 sweeteners. These
percent maltose, 30 components, which
percent complex are absent from
carbohydrate, and starch-based syrups,
3% protein. Malt boost malt extract's
syrup is dark brown nutritional worth as
in color, viscous and a nutritive
sticky, and has a sweetener and
particular flavor that explain why it's used
is described as as a yeast food and
"malty." It has half browning agent.
the sweetness of
refined white sugar.
Sweeteners or Nonnutritive Artificial
Sugar Substitute sweeteners are sweeteners, which
compounds that are are many times
used instead of sugar sweeter than sugar,
to sweeten foods, are also known as
beverages, and other strong sweeteners.
items like oral care They're also popular
products and in the home. Soft
pharmaceuticals. drinks, powdered
Sugar replacements drink mixes, and
and artificial other beverages, for
sweeteners are non- example, can all be
nutritive sweeteners utilized in baking or
that have few or no cooking. Baked
calories or nutrients. goods, candy,
Plants, herbs, and puddings, canned
even sugar can be foods, jams and
used to make them. jellies, and dairy
Because they have products are all
higher sweetness examples of baked
intensity than sugar, goods.
they can be used in
lower amounts to
flavor foods and
beverages.

Sucralose Splenda is the most Sucralose is a

prevalent sucralose- sweetener used in a
based product. It is a wide range of
zero-calorie artificial products, including
sweetener and is baked goods,
created from sugar beverages, chewing
through a multistep gum, gelatins, and
chemical procedure frozen dairy
that involves desserts. It's heat
replacing three stable, which means
hydrogen-oxygen it keeps its
groups with chlorine sweetness even
atoms. Although when baked at high
sucralose is calorie- temperatures,
free, Splenda also making it a good
contains the carbs sugar substitute in
dextrose and baked goods.
maltodextrin, bringing
the total calorie count
to 3.36 calories per
gram.
Isomalt Isomalt is a sugar Because it resists
substitute that is a crystallization
form of sugar alcohol better than normal
with sugar-like sucrose and corn
physicochemical syrup combinations,
properties. It has little isomalt is
to no effect on blood extensively utilized
sugar levels and does in the creation of
not cause insulin to sugar-free candy,
be released. Isomalt is particularly hard-
a sugar-free boiled candy. It can
sweetener with a be used as a
great taste. Isomalt- plasticizer for high
based products have methoxyl pectin
the same texture and films for the same
look as sugar-based reason it is used in
products. sugar sculpture. By
increasing free
volume within the
film's structure, it
lessens the stiffness
of the edible film.

Shortening is any fat that is a solid at  used in

s room temperature and baking to help
used to make crumbly make
pastry and other food products
products. Although butter crumbly, flaky
is solid at room and tender. It
temperature and is is 100 percent
frequently used in making fat as
pastry, the term opposed to
shortening seldom refers butter and
to butter, but is more lard, which
closely related to are about 80
margarine. percent fat,
so shortening
results in
especially
tender cakes,
cookies and
pie crusts.
Regular Shortening is similar in it's commonly
shortening texture to margarine, used instead
except it's a bit thicker. of oil or other
Shortening is a semi- types of fat
solid, plant-derived for frying too.
fat which can be used in Shortening
place of butter, is used in
margarine, or other fats baking to give
when cooking or baking. pastries a
Compared to animal- tender
derived fats, it tends to texture. Many
be fairly inexpensive, and people use
also has a long shelf life. shortening
because it's
cheaper,
higher in fat,
and more
stable than
other types of
fat.
High ratio These are soft This high-ratio
plastic shortenings that spread shortening
shortening easily throughout a batter can hold more
and quickly coat the sugar and
particles of sugar and liquid than
flour regular
shortening,
making it
more
temperature
stable.
It helps icing
hold more air
after
whipping and
it helps keep
cakes moist
giving them a
finer
smoother
texture. Less
greasy taste
than regular
shortening.
High high-ratio shortenings— High-ratio
ration sometimes called liquid
liquid emulsified or cake and shortening is
shortening icing shortenings—are primarily used
best used in cakes, icings, in liquid
and fillings, or in any shortening
product that includes a cakes, where
relatively high amount of it provides by
liquid or air. They are also far the
used in breads and other highest
baked goods, where the volume, most
emulsifiers soften the moistness,
crumb and help delay most tender
staling. crumb, and
the longest
shelf life of
any fat or oil.
Butter Butter is a dairy It works
product made from especially well
the fat and protein comp for high-heat
onents of churned cream. cooking like
It is a semi- sautéing and
solid emulsion at room pan-frying
temperature, consisting and can help
of approximately prevent
80% butterfat. It is used sticking while
at room temperature as adding flavor.
a spread, melted as Butter is also
a condiment, and used as widely used in
an ingredient baking to add
in baking, sauce making,  texture and
pan frying, and other volume to
cooking procedures. baked goods
and desserts.
Plus, it can be
spread on
bread,
roasted
veggies, pasta
dishes, and
many more.
Margarine is a processed food that is A vegetable
designed to taste and fat that has
look similar to butter. It is been
often recommended as a processed
heart-healthy into a soft,
replacement. Modern spreadable
types of margarine are form with a
made from vegetable oils, taste, texture
which contain and
polyunsaturated fats that appearance
can lower the “bad” LDL that is similar
cholesterol when used to butter. It
instead of saturated fat. is used as a
topping for
many foods,
such as bread,
crackers,
baked goods,
vegetables,
and snacks
and it is also
useful as an
ingredient in a
variety of
baked goods.
Oils An oil is any nonpolar Cooking oil is
chemical substance that plant, animal,
is a viscous liquid at or synthetic
ambient temperatures fat used in
and is both hydrophobic frying, baking,
and lipophilic. Oils have a and other
high carbon and types of
hydrogen content and are cooking. It is
usually flammable and also used in
surface active. Most oils food
are unsaturated lipids preparation
that are liquid at room and flavoring
temperature. not involving
heat, such as
salad
dressings and
bread
dippings like
bread dips,
and may be
called edible
oil.
Lard is the semi-soft, white fat is just as
located in the fattiest versatile as
portions of a pig. Used as any other
a cooking fat for cooking fat
centuries, lard fell out of and can be
favor when hydrogenated used for
vegetable shortening was roasting,
invented in the early 20th grilling,
century. We now know sauteeing,
that hydrogenated fats, frying, and
also called trans fats, may baking. In its
increase the risk of heart solid form it
disease. can be used
just like
butter or
shortening
and added to
baking
recipes. Use a
small amount
to grease a
pan, or add it
by the cup full
to your cast-
iron skillet for
deep frying.
Whole When milk comes out of It can be use
milk the cow, it's 3.25% fat— making
in other words, it's whole cheeses,in
milk! Whole milk has the baking, yogurt
rich, creamy taste you etc.
and your family love, with
tons of nutrients and just
8 grams of fat per 8-
ounce glass. ... At just 150
calories per serving,
drinking whole milk is an
easy way to fit more
nutrition into your day.
Skim or is made when all the s mostly used
non-fat milkfat is removed from in products
milk whole milk. It tends to based on
contain around 0.1% fat. reconstituted
milk (yogurt,
dairy dessert,
ice creams…),
in chocolates,
in confectione
 ry, in baby
food, in
animal
feeding.
Low-fat simply put is milk, minus Low-fat milk
milk the creamy fat that it naturally
regularly comes with. contains
Technically that process is slightly more
called centrifugation. Not calcium than
to be confused with full cream.
skimmed milk, low fat has Try low-fat
1% to 2% of fat as dairy milk in a
opposed to skimmed, breakfast
which has less than 0.5% cereal,
fat. overnight
oats,
béchamel
sauce and
custard or
drinks like tea
and coffee,
Homemade
Overnight
Oats with
Banana, Date
and Walnuts.
Cheesy Corn
and Zucchini
Muffins,
Homemade
Chai Latte.

Homogeni  is a simple process that is perfect for

zed milk mixes and disperses that cooking tea or
milkfat by using a high- even other
pressure procedure to drinks that
break it down into require milk.
smaller particles. Homogenising
milk thereby
makes milk a
better
product that
is necessary
for cooking
because
homogenised
milk has
smaller fat
 globules and
hence
smoother as
compared to
the ordinary
milk.
Whipping  is liquid heavy cream can be used
cream that is whipped by a for several
whisk or mixer until it is purposes. A
light and fluffy and holds common use
its shape, or by the is for making
expansion of dissolved a whipped
gas, forming a firm topping for
colloid. It is often cakes, pies
sweetened, typically with and other
white sugar, and desserts. It is
sometimes flavored with also used as
vanilla. Whipped cream is an ingredient
also called Chantilly in recipes for
cream. desserts,
soups, sauces
and
beverages. To
make
whipped
toppings,
heavy cream
is whipped,
using a whisk,
hand-mixer or
stand mixer.
Light is cream which contains usually has
cream not less than 18 percent around 20%
but less than 30 percent milk fat. In
milkfat. It's also great in addition to
coffee, especially if you're using in
looking for an especially coffee, light
rich cup, but it still cream is
doesn't have enough fat wonderful in
to be whipped sauces, soups,
successfully. and for
drizzling over
desserts like
fresh fruit or
pound cake.
Half-and-  is the name of various It's what you
half beverages and foods use when you
made of an equal-parts need
mixture of two something
substances, including richer than
dairy products, alcoholic milk, but not
beverages, and soft quite as thick
drinks. as cream.
You'll find it in
rich and
velvety
sauces, soups,
and desserts.
Sour or soured cream is a dairy Sour cream is
cream product obtained by incredibly
fermenting regular cream versatile and
with certain kinds of lends the
lactic acid bacteria. The richness of
bacterial culture, which is cream to any
introduced either dish while
deliberately or naturally, providing
sours and thickens the the lightening
cream. properties of
buttermilk an
d yogurt to
baked goods.
Crème is soured cream, or cream crème fraiche
Fraiche that has been thickened often is used
and acidified by the in sauces for
growth of bacterial vegetables,
cultures. Often sold at particularly
specialty markets, crème green beans
fraîche can be used in a and
number of ways in the cauliflower, as
kitchen. well as in
salad
dressings,
soups and
pastries, and
to top fresh
fruit. It's
sometimes
used to make
caramels and
even is added
to coffee and
cocktails.
Buttermilk  is a fermented dairy some baked
drink. Traditionally, it was goods that
the liquid left behind typically use
after churning butter out buttermilk
of cultured cream. As include panca
most modern butter is kes, pies and
not made with cultured biscuits.
cream but sweet cream, Buttermilk is
most modern buttermilk sometimes
is cultured. It is common used as a
in warm climates where meat
unrefrigerated fresh milk marinade
sours quickly. since the
acids and
enzymes in
the milk
tenderize
meat.
Yogurt also spelled yoghurt,  is used
yogourt or yoghourt, is a for restoring
food produced by normal
bacterial fermentation of bacteria in the
milk. The bacteria used to intestine after
make yogurt are known antibiotic
as yogurt cultures. therapy and
for treating
antibiotic-
associated
diarrhea and
acute
diarrhea in
children.
Yogurt is also
used for
treating and
preventing
vaginal yeast
and bacteria
infections,
and
preventing
urinary tract
infections.
 Yogurt Yogurt also spelled Yogurt is used
yoghurt, yoghurt or for restoring normal
yoghourt, is a food bacteria in the
produced by bacterial intestine after
fermentation of milk. antibiotic
The bacteria used to therapy and for
make yogurt are treating antibiotic-
known as yogurt associated diarrhea
and acute diarrhea in
children.
Evaporated Milk Is milk, either whole There are a number
or skim, with about of good dairy options
60% of its water for replacing
removed. It is then evaporated milk,
sterilized and canned including regular
milk, lactose-free
milk, cream, half and
half and powdered
milk.
Condensed Milk Is an evaporated milk  It is commonly used
that is heavily as a topping on top
sweetened with sugar of a chocolate. It can
be beaten with sugar
and butter and baked
to make candies.
You can use it for
making coconut
laddoos, kheer,
condensed milk
fudge, etc.
Dried Whole Milk Is whole milk dried to Powdered milk is
a powder frequently used in
the manufacture of
infant formula,
confectionery such
as chocolate and
caramel candy, and
in recipes for baked
goods where adding
liquid milk would
render the product
too thin.
Nonfat Dry Milk Is skim milk that has Powdered milk can
been dried to a be used to make
powder milk. It's also an
ingredient in soups,
puddings, cakes,
bread, and other
items. Some cooks
find adding liquid
milk makes the food
too thin, where dry
milk can help
maintain a thick
consistency and
proper texture of
food
Cheese Cheese is a dairy Is used in bakeshops
product, derived from primarily for cheese
milk and produced in fillings or
wide ranges of cheesecakes
flavors, textures and
forms by coagulation
of the milk protein
casein. It comprises
proteins and fat from
milk, usually the milk
of cows, buffalo,
goats, or sheep
Baker’s Cheese Is a soft, unaged Bakers' cheese has a
cheese with very low- texture similar to that
fat content. It is dry of fresh ricotta, but
and pliable and be with a slightly
kneaded somewhat tangier flavor. It
like a dough. typically isn't
available to
consumers—most of
it is sold
for commercial
preparations such as
blintzes,
cheesecakes, pastries
and pies
Cream Cheese Cream cheese is a Use for Spread It
soft, usually mild- on a Cracker with
tasting fresh cheese Jam or JellySave.
made from milk and Stir Some into
cream. Stabilizers PolentaSave
such as carob bean
gum and carrageenan Stir Some into Mac
are often added in and Cheese Save.
industrial production. Make It into Dip
 Save.

Mascarpone Mascarpone is a soft Mascarpone can be

Italian acid-set cream used in savoury and
cheese. It is sweet dishes. It is
recognized in Italy as good for stirring
a prodotto through savoury
agroalimentare sauces to thicken and
tradizionale. Outside add a distinct rich
Italy, Mascarpone is flavour. Serve it with
sometimes fresh fruit, use it in
mispronounced cheesecakes, as a
"marscapone", even cake filling, or as a
by food professionals topping for desserts.
Ricotta Ricotta is an Italian Use for make
whey cheese made pancakes, bake a
from sheep, cow, goat, cheesecake, Churn
or Italian water some gelato, dollop
buffalo milk whey left it on pizza, pasta ,
over from the
production of other
cheeses. Like other
whey cheeses, it is
made by coagulating
the proteins that
remain after the
casein has been used
to make cheese,
notably albumin and
globulin
Artificial Dairy Are also used in Its main food use is
bakeshops. A wide in the preparation of
Products
Variety of limitation whey cheese, whey
cream and dessert drinks and fermented
topping products are whey drinks. The
made from various main industrial uses
fats and chemicals. are in
the manufacture of
lactose, whey paste
and dried whey.
 Eggs Eggs are laid by In cooking and
female animals of baking there are five
many different main functions of an
species, including egg. They bind,
birds, reptiles, thicken, coat, serve
amphibians, a few as a leavening agent,
mammals, and fish, and emulsify. Egg
and many of these whites can be
have been eaten by whipped to create an
humans for thousands egg white foam. The
of years.  foam is filled with
air which helps to
leaven baked goods.
Leavening Agents In cooking, a Leavening agent,
leavening agent or substance causing
raising agent, also expansion of doughs
called a leaven or and batters by the
leavener, is any one of release of gases
a number of within such mixtures,
substances used in producing baked
doughs and batters products with porous
that cause a foaming structure. Such
action that lightens agents include air,
and softens the steam, yeast, baking
mixture. powder, and baking
soda.
Yeast Yeast is a single-cell When combined with
organism, liquid and sugar,
called Saccharomyces yeast makes dough
cerevisiae, which rise. Yeast, while
needs food, warmth, also providing flavor,
and moisture to thrive. creates carbon
It converts its food— dioxide in the dough.
sugar and starch— This stretches and
through fermentation, expands it.
into carbon dioxide
and alcohol.
Active Dry Yeast Active Dry Yeast is Because instant yeast
the original all- is more concentrated.
natural yeast that has Now to activate the
been used by yeast the first thing
generations of bread that you will do is
bakers. Active Dry add sugar to this
Yeast provides water. And the yeast
ultimate baking and stir it vigorously
activity in all yeast in order to properly
doughs, from low dissolve.
sugar to highly
sweetened breads.
Instant Dry Yeast Instant yeast is a dry To use instant yeast
yeast that comes in in place of active
smaller granules than dry, skip the step of
active dry yeast, dissolving the yeast
absorbs liquid rapidly, in liquid and add it
and does not need to directly to your
be rehydrated or dough. You should
proofed before being add the water or
mixed into flour other liquid that was
meant for activating
to your liquid
ingredients, so you're
retaining the same
total amount of
liquid
Chemical Leavener Chemical compounds It's used to
such as baking chemically leaven
powder and baking doughs and batters
soda that react with when it is mixed
other ingredients to with an acid
produce carbon
dioxide gas. This
helps dough and
batter, used for baked
goods, to rise as the
dough or batter is
being heated.
Baking Soda Sodium bicarbonate, sed in baked goods
commonly known as like cakes, muffins,
baking soda or and cookies.
bicarbonate of soda, Formally known as
is a chemical sodium bicarbonate,
compound with the it's a white
formula NaHCO₃. It crystalline powder
is a salt composed of that is naturally
a sodium cation and alkaline, or basic (1).
a bicarbonate anion. Baking soda
Sodium bicarbonate becomes activated
is a white solid that when it's combined
is crystalline, but with both an acidic
often appears as a ingredient and a
fine powder liquid.
 Baking Powder Baking powder is a Baking powder is
dry chemical used to increase the
leavening agent, a volume and lighten
mixture of a the texture of baked
carbonate or goods.
bicarbonate and a
weak acid. The base
and acid are
prevented from
reacting prematurely
by the inclusion of a
buffer such as
cornstarch.
Baking Ammonia is a leavening is used to make extra-
ingredient called for crisp cookies or
in many old fashioned crackers.
recipes. It is also
called "hartshorn".
Baker's Ammonia
Creaming in this sense, is Creaming is used to
the technique of refer to several
softening solid fat, like different culinary
shortening or butter, processes. In baking, it
into a smooth mass and is the blending of
then blending it with ingredients with a
other ingredients. The softened form of a
technique is most often solid fat. 
used in making
buttercream, cake
batter or cookie dough.
Foaming Foams have been When you use a
present in many forms foaming method, it is
over the history of vital that all
cooking, such as ingredients and
whipped cream, equipment are
meringue and mousse. assembled and receive
In these cases, the any preliminary
incorporation of air or treatment before you
another gas creates a begin to mix the batter.
lighter texture and a
different mouth feel.
Thickeners  is a substance which Edible thickeners are
can increase the commonly used to
viscosity of a liquid thicken sauces, soups,
without substantially and puddings without
changing its other altering their taste;
properties. thickeners are also
used in paints, inks,
explosives, and
cosmetics
 Gelatin is a translucent, Gelatin is used
colorless, flavorless for weight loss and for
food ingredient, treating osteoarthritis,
commonly derived rheumatoid arthritis,
from collagen taken and brittle bones
from animal body (osteoporosis). Some
parts. It is brittle when people also use it for
dry and rubbery when strengthening bones,
moist joints, and fingernails.
Pectin Pectin is a unique fiber it is most commonly
found in fruits and used to thicken jams,
vegetables. It's a jellies, and preserves.
soluble fiber known as The human body
a polysaccharide, cannot digest pectin in
which is a long chain its natural form
of indigestible sugars. 

Cornstarch Corn starch, maize Corn starch is a

starch, or cornflour is common food
the starch derived from ingredient, often used
corn grain. The starch to thicken sauces or
is obtained from the soups, and to make
endosperm of the corn syrup and other
kernel sugars.

Chocolate and Cocoa is by no means chocolate provides

a lesser product than structure and absorbs
Cocoa
chocolate. On the moisture. Cakes
contrary, it's a purer formulated with
form of chocolate. chocolate usually need
Chocolate has two more water and whole
main components eggs than those
cocoa solids where the without cocoa
flavor comes from and products. It adds
cocoa butter where the texture as well, due to
rich texture comes its fat content.
from. Cocoa powder
has very little cocoa
butter in it; it's mainly
cocoa solids.

Cocoa Is the dry powder Cocoa seed is used

remains after part of for infectious
the cocoa butter has intestinal diseases
been removed from and diarrhea,
chocolate liquor. asthma, bronchitis,
and as an
expectorant for lung
 congestion.
Unsweetened Is straight chocolate Is best used for
chocolate liquor. It contains no brownies, chocolate
sugar and has a strong cake, and chocolate
bitter taste. mousse.

Sweetened chocolate Is bitter chocolate Some cooks find

with the addition of they are sweeter
sugar and cocoa than semisweet
butter. baking squares, so
you might want to
adjust the other
ingredients in the
recipe.
Coating chocolate Are less expensive and It is often used in
have a part of the less expensive
cocoa butter replaced chocolate bars to
by other fats. replace enrobed
chocolate on a
product. Cocoa
butter must be
tempered to
maintain gloss and
coating.
Milk chocolate IS sweet chocolate to Primarily eaten out
which milk solids have of hand, in candy bar
been added. form but is used in
some desserts,
pastries and
confections. It is very
heat sensitive
because of its high
sugar content.
Cocoa Butter Is the fat pressed out Is a pale-yellow,
of the chocolate liquor edible fat extracted
when cocoa is from the cocoa
processed. bean. It is used to
make chocolate, as
well as some
ointments.
White Chocolate consists of cocoa Is usually divided
butter, sugar, and milk into a few
solids. Technically, it categories, such as
should not be called sweet, semi-sweet,
chocolate unsweetened,
because it contains no bittersweet, or by a
cocoa seeds. However, certain cocoa
the name white percentage.
chocolate is in
common use.
Fruits Nearly any kind of An excellent source
fresh fruit can be used of essential vitamins
in the production of and minerals, and
desserts. wide variety they are high in
of dried, frozen, fiber. Fruits also
canned, provide a wide range
and processed fruit of health-boosting
products are important antioxidants,
ingredients in the including flavonoids.
bakeshop.
Nuts wide variety of dried, Nuts are actually
frozen, canned, fruits. They are
and processed fruit defined as dry,
products are important single-seeded fruits
ingredients in the that have high oil
bakeshop. content. They are
usually enclosed in a
leathery or solid
outer layer
Pistachio Is a dry fruit of small Eating pistachios
size, lengthy, with a plain is arguably the
hard, thin and clear most common way
brown shell. The edible they are enjoyed,
part is yellowish green either raw or
and tender. roasted. .
Herbs may be used either Are the most
fresh or dried. frequently used
Examples of herbs are ingredient for
basil, chive, flavouring food.
dill, mint, oregano, Apart from
parsley, and rosemary. flavouring and
adding aroma and
nutritional value to
food, herbs are put
to several other
Spices plant or vegetable Are aromatic
substances used to flavorings from
flavor foods. Plant seeds, fruits, bark,
parts used as spices rhizomes, and other
include seeds, flower. plant parts. Used in
buds, roots, and bark to season and
preserve food, and
as medicines, dyes,
and perfumes,
Vanilla is the most important Is a well-known
flavoring in the pastry flavoring, but it is
shop. The source of also added to foods
the to reduce the
flavor is the ripened, amount of sugar
partially dried fruit of a needed for
tropical orchid. sweetening.

Cream of tartar Is an acidic powder Helps stabilize

ingredient used to whipped egg whites,
stabilize whipped egg prevents sugar from
whites for meringues crystallizing and acts
and icing. as a leavening agent
for baked goods

Glycerin may be added to Mainly used to

fondants to maintain prevent a very hard
their pliability and set with royal icing
moisture. This can also but can also be
serve as a added to cake
preservative to cakes. recipes to keep your
baking moist for
longer.