BAKING

INGREDIENTS
& THEIR
USES
CHAPTER 4

Daisy P. Panilaga
 FLOUR
the main ingredients or
framework of baked products
BASIC Contributes color, texture and
INGREDIENTS flavor

Improve the nutritive value

Use for various cooking

products like thickening
agents, binding, dredging and
stiffening agents
 BREAD FLOUR
TYPES OF FLOUR (HARD WHEAT)
First Class Flour

contains 12% or more gluten

used in breads, rolls and

almost all yeast- raised dough
production because of its high
preotein content.

when rubbed between fingers

it feels rough or sandy, dry
and granular
TYPES OF FLOUR ALL- PURPOSE
FLOUR
(HARD WHEAT)
General flour and sometimes
referred as a Pastry flour

contains 10 to 12% gluten and

it is used in almost all bakery
goods from bread, pastries,
cookies and cakes

good substitute for bread

flour or cake flour
TYPES OF FLOUR CAKE FLOUR
(SOFT WHEAT)

Soft Flour

10% or less gluten

used in cakes, cookies and

other baked goods that need
little or no gluten at all

its color is usually white and it

feels glosy and smooth like
powder
TYPES OF FLOUR
OTHER TYPES

Rye, buckwheat, corn flour, and

others are often used only for
specialized types of baking. Each
imparts a distinct quality to the
finished product.
TYPES OF FLOUR
DURUM FLOUR
usually enriched and used to make
noodles

SELF-RISING FLOUR

basically ordinary all- purpose

flour that has baking powder and
salt added
 LIQUID INGREDIENTS

acts as emulsifying agents for cakes when beaten stiff and

folded into the flour mixtures

they help hold gas to increase the volume and tenderness of

baked products
 A. WATER

it helps disperse other ingredients

the cheapest among all liquid ingredients

used to hold the batter or dough together and to blend all

the ingredients
 B. MILK

gives delightful aroma

provides improve nutrition, flavour and eating quality

helps improve color of the crust

improves texture and (increase) volume due to the

increased ability of milk to absorb water
 KINDS OF MILK

WHOLE cow's milk containing a minimum of

FRESH
MILK
milk fat and non-fat milk solids

EVAPORATED made from fresh whole milk

MILK
 KINDS OF MILK

SKIM varying amounts of milk fat is

MILK removed from whole milk

CONDENSED with sugar added and water

MILK removed

FILLED with added vitamins

MILK
 KINDS OF MILK

BUTTER a low-fat or fat-free milk to which a

MILK bacterial culture has been added. it
has a mildly acidic taste.
made mostly from skim milk, with
FAT-FREE
HALF- AND- carrageenan for body, this product
HALF can bring a creamy flavor to
recipes without added fat
 KINDS OF MILK

LIGHT CREAM light cream contains 18-30 % milk

AND HALF- fat. Half-and-Half is a mixture of
AND-HALF MILK
milk and cream.
when reconstituted, this milk
NON-FAT DRY
MILK POWDER product can be used in cooking.
 KINDS OF MILK

SOUR CREAM & SOUR cream is traditionally made

YOGURT from light cream w/ bacterial culture
added, while YOGURT is made from
milk with bacterial culture added.

WHIPPING it contains at least 30% milk fat

CREAM and can be beaten into whipped
cream.
 C. FRUIT JUICE

can be substitute for water and milk

add flawor to baked products- example: pineapple juice , orange

juice
 SUGAR AND RELATED
PRODUCTS
it gives appetizing golden color

makes baked products tender because of its

property to retain moisture

acts as food of the yeast in yeast bread

add aroma and energy value to the baked

products
TYPES OF SUGAR
GRANULATED
SUGAR
it is refined sugar that is
commonly used at home

BROWN SUGAR

partially purified products ranging

from light to dark brown.
TYPES OF SUGAR CONFECTIONER'S
SUGAR/ POWDERED
SUGAR
combination of sugar & cornstarch,
with the latter added to prevent
caking.

CASTER SUGAR
a refined white sugar with size
between that of granulated and
confectioner's sugar.
 SHORTENING

may be single fat oil or a combination of several fats and oils.

general term used for fats or oils used to tenderized baked

products

contributes to the fluffy and tender texture of pie crust and

cookies

increase volume, gives shape and texture to

baked products
CLASSIFICATION
A. BUTTER
OF SHORTENING mainly used for cakes and cookies.
its shortening value is inferior to
the lard. it contributes a desirable
sweet "BUTTERY" flavor to food.

B. MARGARINE
an artificial butter product made
from various hydrogenated fats an
flavoring, unlike butter, margarine
consist of vegetable fat and skim.
CLASSIFICATION
OF SHORTENING
C. LARD
this is beast for breads, biscuits,
pie crust and few types of cakes
and cookies. hog fat or lard is
usually soiled even at room
temperature. also use for greasing
pans.
 EGGS

one of the best protein foods

used for added structure, richness and nutrition, and good keeping
quality

help support the weight of the sugar and shortening, thus

keep the product from becoming heavy

serves as means of incorporating air

supply liquid to batter and dough

 LEAVENING AGENTS

gas added or produced during the mixing and/or heating of a

batter or dough making the mixture rise

makes baked product light and porous

volume increases as the air entrapped in the flour

mixture expands when heated
3 TYPES OF A. BIOLOGICAL/
LEAVENING NATURAL ENZYME
AGENTS
YEAST
is a single-celled plant capable of
converting sugar to alcohol and
carbon dioxide in a process known
as FERMENTATION.
3 TYPES OF B.
CHEMICAL/COMMERCIAL
LEAVENING
BAKING POWDER
AGENTS
containing both baking soda and one or
two acids- citric or tartaric. it is used at
home is "double-acting" because it has
two types of acid- one reacts when
liquid are added in the bowl and the
other reacts when it becomes hot during
baking.
3 TYPES OF B.
CHEMICAL/COMMERCIAL
LEAVENING
AGENTS BAKING SODA
(Sodium Bicarbonate) a chemical
leavening agent that releases carbon
dioxide when acids or acid sources are
added to its such as sour milk, molasses
and cream of tartar.
3 TYPES OF C. WATER VAPOR OR
LEAVENING STEAM
AGENTS contributes to the improvement of the
texture and volume of the dough.

D. CREAM OF TARTAR
used to stabelized the egg whites and
allow them to reach its full volume.
 SALT
Sodium Chloride

enhance and correct the flavor of other ingredients in the dough

used to control and regulate the fermentation process

in the bread making

it toughens the gluten, thus permits greater volume

 FLAVORING AGENTS
the amount to be used depends on the customer's desire
and the baker's knowledge of their concentration.

A. SPICES & SEEDS

finely ground, aromatic vegetables products to improve the quality
of cooked food (example: mace, cinnamon, nutmeg)
 FLAVORING AGENTS
B. FLAVORINGS
extracts are solutions of the flavors in ethyl or other solvent
(example: orange, lemon, and vanilla extract)

C. CHOCOLATE

popularly used in the baking of cakes, pies and cookies. they

provide variety as well as body and bulk to the mix or icing.
2
 MEASURING DRY & LIQUID
INGREDIENTS ACCURATELY

FLOUR
1. sift the flour
2. scoop to fill the measuring cup to overflow. DO NOT SHAKE.
3. level off with spatula

SUGAR
1. sifting is not necessary before measuring unless its lumpy
2. fill the measuring cup until overflowing. DO NOT SHAKE THE CUP.
3. level off with spatula
 MEASURING DRY & LIQUID
INGREDIENTS ACCURATELY

SHORTENING
1. fill the measuring cup/spoon with the shortening while
pressing until its fill
2. level the fat with straight of a knife or spatula

MILK
1. pour the milk into the glass measuring cup to the measuring mark.
Do not lift the cup.
 STORAGE OF INGREDIENTS
FLOUR
store in tightly covered containers to keep out dust, moisture and
insects.
store in a dry place at room temperature. may be stored 2-3
months.

MILK
unopen cans of evaporated or sweetened condensed milk may be
stored at room temperature.
once opened, they sould be refrigeated immediately.
 STORAGE OF INGREDIENTS
SUGAR
sugar should be stored in a covered container and in a dry place.
brown sugar should be stored in an airtight container to keep the
sugar from drying out.

EGG
egg should be stored in the refrigerator with large end up.
when stored at room temperature, eggs lose more quality in a day
than a week in the refrigerator.
 STORAGE OF INGREDIENTS
BUTTER
leave butter in its orignal package and keep it in the food
compartment of the refrigerator or freezer, it will last up to 2
weeks.

FATS & OIL

store home- rendered fats such as pork fat in the refrigerator.
vegetable shortenings should be kept at room temperature for
shorter periods of time as when refrigerated.
 STORAGE OF INGREDIENTS

LEAVENING AGENTS
store baking powder, baking soda, and cream of tartar tightly in a
covered containers in a dry place. To test if baking powder is active:
place 1/2 tsp in a 1/4 cup of water. it should bubble up if it's still
good. for baking soda, pour a few drops of vinegar in 1/4 tsp. It
should bubble up if it's still good.

check label on yeast products for the date expiry of expiry.

See you THA NK S
next time! FOR
LE ARN IN G
WITH M E

Daisy P. Panilaga
-Instructor-