GROUP 1

HISTORY OF BAKING
BAKING INGREDIENTS
FLOUR
EGGS
BY:HEART
BAKING INGREDIENTS
-the use of quality ingredients contributes very much to
successful baking.
-Every baked product tends to have the same main
ingredients. Differences in products result from the
proportions used and different treatment of the
ingredients.
EGGS
-Is an essential and a costly ingredient of baked products.
-Eggs also provide steam for leavening or moisture for starch.
-Egg yolks add moisturizing fat and helps emulsify the batter, giving the
baked good a smooth and creamy texture.
FLOUR
-a powder obtained by grinding grain, typically wheat,
and used to make bread, cakes, and pastry.
-without flour the ingredients will not be enough
-Flour provides the structure in baked goods.
TYPES OF FLOUR

BY:ASHLEY & PAULINE

A.WHEAT FLOUR
-this is the most common type used in
bread making because of its high
protein content
B. ALL-PURPOSE FLOUR
-IS ALSO KNOWN GENERAL FLOUR
-IT IS USED FOR ALMOST ALL
COOKING PURPOSES
-IT CAN BE USED FOR BREAD AND
PASTRIES BUT CONTAINS LESS
PROTEIN.
C.CAKE FLOUR
-is also known soft flour
-made from soft-ground wheat
-it is used for making cakes, cookies,
pastries, and other products
D.PASTRY FLOUR
-White colored flour and especially
used for commercial pies and cookies.
-a flour usually manufactured from soft
wheat low in gluten content and milled
very fine that is especially suitable for
making pastry and cake
E. WHOLE-WEATH FLOUR
-This is made from the complete
wheat kernel.
-flour that is ground from the whole
grain and contains all the constituents
of the wheat kernels.
F.UNBLEACHED FLOUR
-this is also referred to as bread
flour.
-milled from hard wheat and has a
higher proportion of gluten than all
purpose flour.
G.GRANARY FLOUR
-This is the combination of whole
wheat, white, and rye flours mixed
with soft malted grains.
H. COARSE SEMOLINA FLOUR
-Its yellow color and coarse texture
might have led you to think that it
was cornmeal, but this flour is made
from wheat.
I. BROWN FLOUR
-Contains most of the wheat grains
but has some of the bran removed.
BY:CLAIRE
SUGAR
-This is sweet , soluble, crystalline, and organic compound classified as a
carbohydrate.
- Granulated sugar is a refined sugar that is white in color and is the
most common type of sugar used in baking.
A. GRANULATED SUGAR
-This is also known as REFINED SUGAR or TABLE SUGAR,
processed from sugar cane or sugar beets syrup.
-sometimes it is also known as white sugar, or “regular”
sugar.
B. CONFECTIONERS SUGAR
- it is also known as “powdered sugar”
-this is used in icing.
-it contains about 3% cornstarch which retards lumping
or crystallization.
-It usually contains a small amount of anti-caking agent
to prevent clumping and improve flow.
C. BROWN SUGAR
-this is kind of sugar that has not been completely
purified.
-is white sugar that has had cane molasses added to it.
-it is used in products where the flavor and color of the
brown sugar are desired.
LEAVENING AGENT

BY: CAMILLA &

JAZZ
Leavening agent
-is a gas produced during the
mixing or heating of a batter or
cause dough to rise by creating
bubbles that expand the gluten
strands in dough.
YEAST
-Most commonly used leavening in bread making.

KINDS OF YEAST:
a. CAKE YEAST-it should be used within 1-2 days of
purchase, to ensure its freshness.
b. DRY AND INSTANT YEAST- it must be used before the
inspiration date.
BIOLOGICAL LEAVENING AGENT
A. baking soda is chemically known as sodium
bicarbonate. baking soda liberates carbon dioxide
B. baking powder is produced by mixing baking soda
and acid salt.
C. baking cream is produced by diluting baking powder
with cornstarch.
D. ammonium bicarbonate is used in small amount or
quantity and is limited to some types of cookies and
cream puffs.
MECHANICAL LEAVENING
A. Creaming is the process of beating sugar crystals and
solid fat together in mixer.
B. using a whisk on certain liquids, notably cream or egg
whites can also create foams through mechanical action.
CHEMICAL LEAVENS
-Baked goods, leavened with baking soda, baking
powder and the like are known as chemical leaveners (as
opposed to yeast, a natural leavener). Their siblings are
baker's ammonia and cream of tartar.
 SHORTENING

BY:ANCIS & BRETT

 SHORTENING
While technically shortening is any fat that is
solid at room temperature, “shortening”
typically refers specifically to hydrogenated
vegetable oils. Shortening gets its name from
the effect it has on gluten production; the fats
shorten gluten strands, making baked goods
tender and flaky.
BUTTER
-this is made from fatty protein of milk.
-use only unsalted butter when enriching bread dough.
VEGETABLE OIL
-This is used in bread making.
-are triglycerides extracted from plants.
VEGETABLE SHORTENING
-Also known as hydrogenated vegetable oil, this does
not contain moisture.
LARD
-PROVIDES A PLEASING FLAVOR IN PASTRIES AND PIES
BECAUSE IT MAKES THEM FLAKY AND TENDER.
MARGARINE
-Made from vegetable and animal fat.
-it is hard fat with a high melting point and is used in
making pastry.
COCOA BUTTER
-Used for confectionery purposes.
-it is added to chocolates and icings to give finer luster
to the chocolates and increase the tenderness of the
icing or chocolate.
LIQUID INGREDIENTS

BY: HANNAH
WATER
-This is the cheapest ingredient in baking

TYPES OF WATER:
A. soft water- distilled or rainwater that is relatively free from
minerals
B. hard water-contains average amount of mineral salts,
produces normal gas and retains good gas on dough.
C. alkaline water-contains sodium bicarbonate. It dissolves or
weakens the gluten and retards fermentation.
MILK
-Mans to supply liquid to the dough or cake mix.
-it creates tender crumb when used in place of water.