Poblete, Kierre Louis C.

BSHM – 502
02-LEX-01-ARG
Ingredients Descriptio Use Image
n
FLOUR
Bread flour Is made from For yeast
hard wheat breads
which
produces
strong flour
and has
enough good-
quality gluten.
This makes it
ideal for yeast
bread. It
typically has
11–13.5%
protein and
0.35–0.55%
ash.
Cake flour is a weak or For cakes
low-gluten
flour made
from soft
wheat. This
flour is used
for cakes and
other delicate
baked goods.
It has a soft,
smooth
texture and a
pure white
color with 8%
protein
content.
 Pastry flour is also a weak Best for
or low-gluten pies
flour but is
slightly
stronger than
cake flour
with 9%
protein. It is
used for pie
doughs and
some cookies,
biscuits, and
muffins
All-purpose flour is a blend of Hard and
hard and soft Soft wheat
wheat flours
with protein
content from
8% to 12%

High-gluten flour is a flour with For bagels

an especially or pizza,
high protein
content at
crusted
14%. It is doughs
sometimes
used in
hardcrusted
bread and
such specialty
products as
pizza dough
and bagels.
 Durum flour also called For pasta
semolina
flour, has 12-
16% protein
and is made
from durum
wheat, a
highgluten
wheat of a
different
species than
those used for
most flours. It
is primarily
used to make
spaghetti and
other dried
pasta
Self-rising flour Is a white
flour to which
baking
powder and,
sometimes,
salt have been
added.

Whole wheat flour has 12-13% More

protein and is healthy
made by
grinding the
entire wheat
kernel,
including the
bran and
germ.
Bran flour is flour to
which bran
flakes have
been added.
The bran may
be coarse or
fine,
depending on
the
specifications.
 Cracked wheat is not flour To give
but a type of more
meal, in which
the grains are
flavor
broken into
coarse pieces.
It is used in
small
quantities to
give texture
and flavor to
some
specialty
bread.
Grains and Cereals
Rye Next to white
and whole
wheat, rye is
the most
popular flour
for bread
making. Rye
flour does not
form gluten of
good quality,
which
produces
heavy and
dense bread
Corn Also called
maize, this
contains no
gluten-
forming
proteins,
although it
does contain
significant
quantities of
other
proteins.
Bakers use
corn in the
form of
cornmeal.
 Spelt It is
considered as
the ancestor
of modern
wheat. It
contains
gluten
proteins but
forms a rather
weak gluten
structure.
Oats Although rich
in protein,
these do not
form a gluten
structure
when mixed
into a dough;
instead, the
gummy or
gluey texture
comes from
the high gum
content.
Buckwheat This is
technically
not a grain
because it is
the seed not
of grass but of
a plant with
branched
stems and
broad, arrow-
shaped
leaves. It is
commonly
used for
pancakes and
crepes, but it
can also be
used in
specialty
bread and
multigrain
products.
 Soy It is not a
grain but a
bean or
legume.
However, it
may be
ground into a
flour-like
grain. Raw soy
flour contains
enzymes that
aid yeast
action and
bleach the
pigments in
wheat flour.
Toasted soy
flour is used
to add flavor
and
nutritional
value to
baked
products.
Rice Rice flour has
a small
amount of
protein but no
gluten. It is
often used in
gluten-free
baked
products.
Sugars, Syrups,
and Sweeteners
Refined sugar is classified
by the size of
the grains.
However,
there is no
standard
system of
labeling,
which is why
the
granulations
vary
 depending on
the
manufacturer.
Regular granulated Also called Commonl
sugar fine y used
granulated
sugar or table
sugar, this is
the most
familiar and
the most
commonly
used
Caster sugar This is finer For cakes
than regular and
granulated
sugar. It is
cookies
used in
making cakes
and cookies
because it
dissolves
equally and
faster than
granulated
sugar, thus
produces a
more uniform
batter. It can
also support
higher
quantities of
fat.
Sanding sugar This is coarse For
and used for cookies
coating
cookies,
cakes, and
other
products. This
sugar also
comes in a
variety of
colors.
 Pearl sugar Also called For
sugar nibs, it decorating
is a type of
sanding sugar
that consists
of opaque,
white grains
that do not
dissolve in
water. It is
very useful for
decorating
sweet dough
products.
Confectioners’/ Also called For
Powdered sugar icing sugar, dusting
this is ground
to a fine
powder and
mixed with a
small amount
of starch
(about 3%) to
prevent
caking. It is
classified by
coarseness or
fineness (e.g.,
10X is the
finest, used
for icings; 6X
is slightly
coarser than
10X and is
used for
dusting tops
of desserts.)
Dehydrated fondant Also called For
fondant making
sugar, this is a
dried form of
fondant
fondant icing.
It is very
different from
confectioners’
sugar in that it
is much finer
than 10X and
does not
contain any
starch.
Brown sugar This is mostly For darker
sucrose color
(about 85–
92%) but also
contains
caramel,
molasses, and
other
impurities
that give it its
characteristic,
flavor, and
color. It also
contains
moisture.
Brown sugar
is basically
regular cane
sugar that has
not been
completely
refined.
Solid Sugar
Molasses Is made from
concentrated
sugarcane
juice. It has
two (2) types:
sulfured
molasses, a
byproduct of
sugar refining
(what remains
 after most of
the sugar is
extracted
from cane
juice), and
unsulfured
molasses, not
a byproduct
but specially
manufactured
sugar product
that has a less
bitter flavor
than sulfured
molasses.
Glucose corn syrup is simply Basic
glucose, the ingredient
most basic
simple sugar
manufactured
from
cornstarch

Invert sugar syrup is a mixture of For

equal parts of smoothing
dextrose and
levulose. It is
produced by
heating a
sucrose
solution with
acid, breaking
the sucrose
into two (2)
simple sugars.
It is very
hygroscopic
and resists
crystallization.
Thus, it
promotes
smoothness in
candies,
 icings, and
syrups.
Honey is a natural For
sugar syrup flavored
consisting
largely of
sweetness
glucose and
fructose, plus
other
compounds
that give it its
color and
flavor. Flavor
is the major
reason for
using honey in
the bakeshop,
especially as it
can be
expensive.
Because
honey
contains
invert sugar,
as well as
acid, it can be
used with
baking soda
as a
leavening.
Malt syrup, or malt s primarily Used in
extract used in yeast yeast
bread. It
serves as food
bread
for yeast and
adds flavor
and crust
color to the
loaves. Malt is
extracted
from barley
that has been
sprouted
(malted) and
then dried
and ground.
There are two
(2) types of
 malt syrup:
diastatic
(which has
diastase, an
enzyme that
breaks starch
into sugars
that can be
acted on by
yeast) and
nondiastatic.
Diastatic malt
syrup is used
for bread
doughs when
fermentation
times are
short.
Nondiastatic
malt syrup is
used because
it contains
fermentable
sugar and
contributes
flavor, crust
color, and
keeping
qualities to
bread. Malt
syrups are
also available
as dried malt
extract, which
is just malt
syrup that has
been dried.
Sucralose e is the most
useful sugar
substitute in
baking. Its
purest form is
600 times
sweeter than
sugar. For
baking, it is
mixed with a
bulking agent
 called
maltodextrin
to give it the
same
sweetening
power and
texture as an
equal volume
of sugar. This
product is
called
granular
sucralose.
Although it
can be used
as a substitute
for sugar,
granular
sucralose
does not
contribute to
browning and
texture and
does not
improve
keeping
quality of
baked goods.
When these
functions are
important,
the usual
technique is
to substitute
only half of
the sugar in
the formula
with granular
sucrose
 Isomalt is a sugar
substitute
that is white
and granular
in
appearance.
Although it
can be
substituted
for an equal
weight of
regular sugar,
it only has
half the
sweetness of
sugar. It is
more
commonly
used in
decorative
sugar work. In
addition, it is
not easily
digestible and
can cause
intestinal
discomfort
and bloating
when eaten
by some
people
Fats
Shortenings This is
generally used
to refer to any
group of solid
fats, usually
white and
tasteless, that
is specially
formulated
for baking. It
may be made
from
vegetable oils,
animal oils, or
a mixture of
 both.
Regular shortenings also called
plastic
shortenings,
have a fairly
tough, waxy
texture, and
small particles
of fat tend to
hold their
shape in
dough or
batter. These
are used for
flaky
products,
such as
piecrusts or
biscuits, and
for pastries,
bread, and
products
mixed by
creaming,
such as cakes,
cookies, and
quick bread.
This type of
shortening
has a good
creaming
ability,
incorporates
air, and only
melts at high
temperature
High-ratio plastic also called
shortenings emulsified
shortenings,
contain added
emulsifiers
and spread
easily
throughout a
batter and
quickly coat
the particles
of sugar and
flour. These
are called
high ratio
because these
were devised
for use in cake
batters that
contain a high
ratio of sugar
and liquid to
flour.
High-ratio liquid liquid cake
shortenings shortenings
are less
hydrogenated
than plastic
shortenings,
making them
liquid and
pourable,
although they
are thick and
cloudy or
opaque in
appearance.
These contain
more
emulsifiers
than plastic
shortenings,
which makes
the cake
moist and
fine-textured.
Butter North
American
butter
consists of
80% fat, 15%
water, and 5%
milk solids,
while
European
butter has
82% or more
fat content
and has lower
moisture
content.
Butter is
available
salted and
unsalted.
Unsalted is
more
perishable but
has a fresher,
sweeter taste
and is thus
preferred in
baking. Butter
is hard and
brittle when
cold, is very
soft at room
temperature,
and melts
easily.
Consequently,
doughs made
with butter
are much
harder to
handle and is
more
expensive. On
the other
hand, butter
has a
desirable
flavor and
does not
 leave an
unpleasant
film coating
the mouth
after eating,
unlike
shortening.
Margarine is
manufactured
from various
hydrogenated
animal and
vegetable fat,
plus flavoring
ingredients,
emulsifiers,
coloring
agents, and
other
ingredients. It
contains 80–
85% fat, 10–
15% moisture,
and 5% salt,
milk solids,
and other
components.
Thus, this may
be considered
as a sort of
imitation of
butter
consisting of
shortening,
water, and
flavoring.
Cake and baker’s These types
margarine are soft and
have good
creaming
ability. These
can be used
for cakes and
in other
products.
Pastry margarine Also called
roll-in
margarine,
this is tougher
and more
elastic than
cake
margarine
and has a
waxy texture.
It is specially
formulated
for doughs
that form
layers, like
Danish and
puff pastries.
Oils are liquid fats.
These are not
often used as
shortenings in
baking
because these
spread
through a
batter or
dough too
thoroughly
and shorten
too much.
These are
primarily used
in baking to
grease pans,
deep-fry
donuts, and
serve as a
wash for
some kinds of
rolls.
 Lard is the
rendered fat
of hogs.
Because of its
plastic quality,
it was used
for flaky
piecrusts and
biscuits. It is
not often
used in the
bakeshop
since the
development
of modern
shortenings.
Milk and Milk
Products
Whole milk is fresh milk
as it comes
from the cow,
with nothing
added (except
vitamin D)
and nothing
removed.

Skim or nonfat milk has had most

or all of its fat
removed.

Low-fat milk has a fat

content of
0.5–2%.
Fortified nonfat or low- contains
fat milk substances
that increase
 its nutritional
value, usually
vitamins A
and D, and
extra nonfat
milk solids.
Homogenized milk has been
processed, so
the cream
does not
separate. This
is done by
forcing the
milk through
very tiny
holes, which
breaks the fat
into particles
so small they
stay
distributed in
the milk.
Whipping cream has a fat
content of
30–40%.
Within this
category are
light whipping
cream, heavy
whipping
cream, and
extra-heavy
cream or
manufacturer’
s cream.
Light cream also called
table cream
or coffee
cream,
contains 18-
30% fat.
Half-and-half contains
equal parts
cream and
milk.
Sour cream has been
cultured or
 fermented by
added lactic
acid bacteria,
which makes
it thick and
slightly tangy.
Crème Fraiche is slightly
aged cultured
heavy cream
Buttermilk is fresh, liquid
milk, usually
skim milk,
which has
been cultured
or soured by
bacteria or
the liquid left
after butter
making.
Yogurt is milk
cultured by
special
bacteria.
Evaporated milk is milk, either
whole or
skim, with
about 60% of
its water
removed. It is
then sterilized
and canned.
Condensed milk is an
evaporated
milk that is
heavily
sweetened
with sugar.

Dried whole milk is whole milk

dried to a
powder.
 Nonfat dry milk is skim milk
that has been
dried to a
powder.
Baker’s cheese is a soft,
unaged
cheese with
very low-fat
content. It is
dry and
pliable and
can be
kneaded
somewhat
like a dough.
Cream cheese is also a soft,
unaged
cheese but
has a higher
fat content.
Mascarpone is a type of
Italian cheese
used to make
the filling for
tiramisu.
Ricotta another
Italian cheese,
is made from
the whey
from making
cheese. It can
be used for
making fillings
for cannoli.
Leavening Agents
Yeast
Fresh yeast also called
compressed
yeast, is moist
and
perishable
and available
in 454-gram
cakes. To use,
crumble and
add fresh
yeast straight
 to the dough.
For a more
even mixture,
soften the
fresh yeast in
warm water
then add to
the dough.
Active dry yeast is a dry,
granular form
of yeast. To
use, dissolve
and activate
in warm
water before
adding to the
dough.
Instant dry yeast or sometimes
called rapid-
rise or quick-
rise yeast, is
also a dry,
granular form
of yeast. To
use, add
straight to dry
flour before
mixing the
other
ingredients to
make a
dough.
Baking soda or the
chemical
sodium
bicarbonate,
works if
moisture and
acid are
present. The
soda releases
carbon
dioxide gas,
which leavens
the product.
Baking powder is a mixture of
baking soda
 plus one (1) or
more acids. It
also contains
cornstarch to
prevent it
from lumping.
It has two (2)
forms: single-
acting baking
powder
(requires only
moisture to
activate) and
double-acting
baking
powder
(releases
some gas
while cold but
requires heat
to complete
reaction).
Baking ammonia is a mixture of
ammonia
carbonate,
ammonium
bicarbonate,
and
ammonium
carbamate. It
only requires
moisture and
heat to work
and must only
be used on
products that
are baked
until dry, so
the ammonia
gas is
completely
driven off.
Creaming This is the
process of
beating fat
and sugar
together.
 Foaming This is the
process of
beating eggs
with or
without sugar
to incorporate
air.
Thickeners
Gelatin is a water-
soluble
protein
extracted
from animal
connective
tissue. It is
available in
sheets or
granulated
forms.
Pectin is a vegetable
gum, a type of
carbohydrate.
It is extracted
from citrus
fruits or apple
skins and is
commonly
used as a
gelling agent
for jams,
jellies, and
preserves.
Cornstarch is a grain-
based starch
used when a
firm set is
desired. It
must be
dissolved in
water before
added to the
mixture and is
commonly
used for
cream pie
fillings.
Chocolate and
 Cocoa
Cocoa is the dry
powder
remains after
part of the
cocoa butter
has been
removed from
chocolate
liquor
Unsweetened chocolate is straight
chocolate
liquor. It
contains no
sugar and has
a strong bitter
taste. It is also
called block
cocoa
because it is
molded in
blocks.
Sweet chocolate contains 15 to
50%
chocolate
liquor
Semisweet chocolate contains a
minimum of
35% to 65%
chocolate
liquor
Bittersweet chocolate contains
chocolate
liquor usually
from 65 to
85%
Coating chocolates are less
expensive and
have a part of
the cocoa
butter
replaced by
other fats.
These are
easier to
handle than
couverture
 and do not
require
tempering.
Also sold as
cookie
coating, cake
coating,
baking
chocolate,
and
compound
chocolate.
Milk chocolate is sweet
chocolate to
which milk
solids have
been added. It
is seldom
melted and
incorporated
in batters
because it
contains low
proportion.
Cocoa butter is the fat
pressed out of
the chocolate
liquor when
cocoa is
processed. Its
main use in
the bakeshop
is to thin
melted
couverture to
proper
consistency.
White chocolate consists of
cocoa butter,
sugar, and
milk solids.
Technically, it
should not be
called
chocolate
because it
contains no
 cocoa seeds.
However, the
name white
chocolate is in
common use.
Nuts
Pistachio
Walnuts
Pine nuts
Cashew
Almond
Hazelnut
Pecan
Peanuts
Salt, Spices,
Herbs, and
Flavorings
Spices are plant or
vegetable
substances
used to flavor
foods. Plant
parts used as
spices include
seeds, flower
buds, roots,
and bark.
These are
generally
available
whole or
ground.
Examples of
spices used in
the bakeshop
are allspice,
anise,
caraway,
cardamom,
cinnamon,
cloves, ginger,
mace,
nutmeg,
poppy seeds,
sesame seeds,
and lemon
 zest.
Herbs may be used
either fresh or
dried.
Examples of
herbs are
basil, chive,
dill, mint,
oregano,
parsley, and
rosemary
Vanilla is the most
important
flavoring in
the pastry
shop. The
source of the
flavor is the
ripened,
partially dried
fruit of a
tropical
orchid. This
fruit is called
vanilla bean
or vanilla pod.
Other Ingredients
Used in baking
Cream of Tartar is an acidic
powder
ingredient
used to
stabilize
whipped egg
whites for
meringues
and icing.
Glycerin may be added
to fondants to
maintain their
pliability and
moisture. This
can also serve
as a
preservative
to cakes.