MEASUREMENT OF DRY

AND LIQUID INGREDIENTS

 1. Dry Ingredients
A. Flour
a. sift the flour to remove lumps
b. Spoon sifted flour lightly into measuring cup
heaping it well over the top of the cup. Do
not shake the cup
c. Level off the cup with the straight-edged
utensils or spatula
d. For fractions of a cup, use the lines indicating
¼, 1/3, and ½ of the standard measuring cup.
B. Sugar
a. White sugar needs sifting only if lumpy.
Proceed as in the measurement of flour.
b. Brown sugar, if lumpy, press through a coarse
sieve to crush the lumps. Pack into measuring
cup just enough to hold its shape. Level off.
c. Sift confectioner’s sugar through a sieve to
remove lumps. Spoon lightly into measuring
cup. Level off spatula or any straight edge
utensil. Do not shake the cup.
C. Baking Powder, Soda, Salt and Spices
a. Fill the measuring spoon with the desired
ingredients. Level off with the spatula or any
straight-edged utensils. If baking powder has
caked, stir lightly before measuring.
D. Shortening
a. With the use of measuring cup
Have shortening at room temperature. Pack
firmly into the measuring cup, taking care not
to have air pockets. Level off with the spatula
or any straight-edged utensils. Use standard
measuring spoon for less than ¼ cup
shortening.
b. Water Displacement Method
Fill the cup with cold water up to ¼ cup level if
½ cup of fat is desired and add shortening
enough to cause the water to rise up to the 1
cup mark.
 2. Liquid Ingredients
Milk and Water
A liquid measuring cup is best to use for
liquid ingredients because it is clear and see
through. It also has a spout that makes
pouring of liquid easy.
1. Set up the liquid measuring cup. Place the
measuring cup on a flat, even surface.
2. Pour the liquid carefully and slowly into the
cup.
3. Check your measurement. Bend down so
that your eyes level with the marker line.
 SUBSTITUTION OF INGREDIENTS

1 cup butter = 1 cup margarine

1 oz. baking chocolate = 1 square
(unsweetened)
1 oz. sweetened chocolate = ¼ cup cocoa+1 ½ to 2 tsp. shortening
8-10 pcs graham crackers = 1 cup graham crumbs
4 oz bread = 3 cups soft crumbs
1 cup milk = ½ evaporated milk cup+ ½ cup water
1 cup cake flour = 1 cup all-purpose flour minus 2 tbsp.
1 tablespoon cornstarch = 2 tablespoon all-purpose flour
1 cup sour milk = 1 cup evaporated milk + 1T vinegar or lemon juice
1 cup whipping cream = ¾ cup whole milk + ¼ cup butter
1 whole egg = 2 egg yolks
1 cup molasses = 1 cup honey
 Equivalent Weights and
Measurement
Abbreviations
Given Measurements Equivalents
Gallon gal.
1 gallon (gal.) 4 quarts quart qt.
1 quart (qt.) 2 pints pint pt.
1 pint (pt.) 2 cups Cup c
2 cups (c) 8 fluid ounces tablespoon tbsp. or T
½ cup 4 ounces teaspoon Tsp. or t
¼ cup 2 ounces fluid ounce fl. oz
1/8 cup 1 fluid ounce Ounce oz.
1 tablespoon 3 teaspoons Pound lb.
1 pound 16 ounces Gram g.
2.2 pounds 35.2 ounces kilogram kg.
1 kilogram 1000 grams
 MAJOR
INGREDIENTS IN
BAKING
I.
FLOUR
• Flour is finely ground meal obtained by grinding and milling cereal grains or
other root crops. Flour is most commonly made from wheat. However flour also
can be made from many other grasses and non-grain plants, such as rye, barley,
maize (corn), rice, potatoes and other foods. Wheat contains protein. When
mixed with water, these proteins form as gluten. The more protein a flour, the
stronger the gluten strength.
 A. Types of Flour
Hard Flour – is high in gluten, with 12-14% protein content and has strongest
gluten strength.
 Bread Flour – has 12-14% protein content and is made from wheat flour. The
high gluten content causes the bread to rise and gives its shape and structure.
 All-purpose Flour – has 10-11% protein content and is made from a blend of
hard and soft wheat flour, also called the General Purpose Flour or family
flour.

Soft Flour – is comparatively low in gluten and so results in a finer texture. Soft
flour is usually made into cake flour which is the lowest in gluten content,
and pastry flour which has slightly more gluten than cake flour.
 Cake Flour – has 7-9% protein content and is made from soft wheat flour. It is
good for making cakes and cookies where a tender and delicate texture is
desired.
 B. Uses of Flour
1.Provides structure, texture and color to baked products
2. Provide nutritive value to baked product
3.Used as thickening agent
4.Used as binder of food.
5.Used as stiffening agent in laundry
 C. Storage of Flour
Most type of flour keep well in a sealed container in a cool, dry
location. The original paper packaging used many types of flour is good
for long term storage as long as the package has not been opened.
Once opened, the shelf life decreases. Many types of flour are now
marketed in resealable plastic bag that increase shelf life.
 D. Properties and Characteristics of Flour
1. Whitish color
2. Tolerance
3. Strength
4. Uniformity
5. High absorption
II. SUGAR
Sugar is a sweet, soluble organic compound that belongs to the
carbohydrates group of food. They are the simplest to digest among
the carbohydrates.
 A. Types of Sugar
1. Regular sugar or white sugar
also known as table sugar or as refined
sugar.
2. Confectioner’s sugar or powdered sugar
Granulated sugar that has been pulverized.
To prevent lumping and caking, about 3%
cornstarch is added.
3. Brown sugar
contains caramel, mineral matter and
moisture. It also contains a small amount
of molasses. It comes in three colors.
 B. Effects of Sugar in Baking
• Increases dough development
• Makes the color of the crust richer
• Improves the nutritive value, flavor and aroma of the product
• Makes the bread more tender
• Increases the volume of the loaf
• Serves as food for the yeast
• Contributes to moisture content of baked products, increasing its
storing quality
• Acts as creaming agent
III. EGGS
Eggs are considered as complete protein,
containing all the essential amino acids
humans use to build other proteins needed
by the body. Both the yolk and the egg
white contain protein, so whole eggs or
their separated components may be used to
set liquids.
They represent almost 50% of the total
cost of any baked products, thus considered
the baking ingredients with the highest cost
or expense.
A. Uses of Eggs in Baking
1. Eggs, as well as flour are the structural ingredients in baking.
2. Eggs provide leavening; add color, texture, flavor, and richness to the
batter; and act as stabilizer in mixture that inherently wants to
separate into its two parts, like oil and water. They are very
important in helping to bind all the other ingredients together.
3. Beaten eggs are used as leavening agents as they incorporate air into
the batter, which will expand in the oven and cause the cake to rise.
4. Eggs are used as thickening agent.
5. Egg washes are brushed on many baked goods to create a golden
shiny top. The egg white provides luster and the egg yolk color.
6. Egg whites are used to make merigues.
B. Composition of Egg

1. Mucin – protein which is found in egg whites and responsible for its
gel characteristics.
2. Ovalbumin – another protein found in egg whites which coagulates
and involve both in heat coagulation and whipping.
3. Lecithin – present in egg yolk which is responsible for its emulsifying
property. It is the portion of the egg yolk that causes spoilage when
eggs are stored at warm temperature.
IV.
SHORTENING
Shortening is any fat, which, when added
to flour mixtures increases tenderness. This
is done by preventing the sticking of gluten
strands while mixing so that gluten is
shortened and makes the product tender.
 A. Examples of Shortening

1. Oil – made from plant products

such as corn, cottonseed,
soybeans, peanuts and other
sources. As a rule, you can
substitute oil for melted
shortening. Among produced oils,
corn oil and vegetable oils are
commonly used in baking. Unless
specified in the recipe, olive oil
should not be used in baking.
2. Butter – made of fatty milk proteins. It
contains to 80-85% fat; 10-
15% water and 5% milk solids.
When used in baking, it
contributes flavor and
tenderness.
3. Margarine – made from hydrogenated
vegetable oil. It contains
80-85% fat, 10-15% water
and 5% salt. The
hydrogenated process
makes oil a solid.
4. Lard – made of fat from pork. Some people
prefer lard to other fats for making
pie crust and biscuits because it gives
a flakier texture.
5. Cocoa Butter – the ivory-colored natural fat
of the cocoa beans extracted during
the manufacturing of chocolate and
cocoa powder. It gives chocolate its
creamy, smooth, melt-in-your-mouth
texture.
 B. Uses of Shortening on
Baking
1. Makes bread products tender and improve flavor.
2. Assist in gas retention giving better volume and crust.
3. Prevent the cohesion of gluten.
4. Improve the aroma, color and texture of baked products.
5. Improve the shelf life of baked products because of its
moisture.