B.

Major and Minor Ingredients

 Flour
 Sugar
 Leavening Agents
 Liquid Ingredients
 Shortening
 Eggs
 Other Spices
1. FLOUR
 is finely ground meal or powdery product obtained
from milling cereal grains, root crops, starchy
vegetables and other foodstuffs.
 Serve as structural framework of baked products.
 Classification of Flour
 Whole Wheat Flour
 Bread Flour
 All Purpose Flour
 Cake Flour
 Pastry Flour
 Self-Rising Flour
 Enrich Flour
 High Gluten Flour
 Bran Flour
 Instant or Quick Mixing Flour
 Uses of Flour

 Provides bulk and structure to baked products.

 Contributes color, texture and flavor to baked products
 Improves the nutritive value of food
 Used as thickener, binder, dredging food and as stiffening
agent in laundry.
 Storage of Flour
 it is best stored in a tightly closed container and
kept in a cool, dark pantry or shelf to prevent it
from moisture, dirt and insects. All purpose flour
and cake flour are best stored at room temperature
in a cool dry place. Flour keeps for two or three
months.
 2. SUGAR

 is a sweet, crystalline, soluble organic compound

classified as carbohydrates. It is the simplest
digestible carbohydrates.
 Classification of Sugar

 Granulated Sugar
 Very fine sugar
 Sanding sugar
 Fine sugar
 Confectioner
 Lump
 Brown
 Raw brown
 Panutsa
 Uses of Sugar in Baked Products
 Gives sweetness and flavor
 Contributes to the tenderness and fineness of the texture
 Increases its storing qualities
 Give richer crust color
 Serve as food for the yeast
 Serve as creaming agent with fats and foaming agent with eggs
 Increases dough development
 Adds volume to bread
 Proper Storage of Sugar

 best stored in airtight containers or canisters.

 White sugar is kept in a covered container in a dry place
at room temperature.
 Brown sugar is kept in an airtight container to prevent it
from drying and hardening.
 3. Leavening Agents

 are gas produced or incorporated during the

mixing and heating of batter or dough to make
the mixture rise, increase volume, and give shape
and texture to baked products.
 Leavening Agents

 Yeast
 Baking soda
 Baking Powder
 Baking Creams
 Baking Ammonia
 Air
 Steam
 Proper Storage of Leaveners

 Baking soda, baking powder and

ammonia, cream of tartar should be kept
in tightly closed containers in a cool dry
place. yeasts should always be
refrigerated.
 Liquid Ingredients

 Water
 Milk
 Cream
 Fruit Juice
 Milk

 Pasteurized Milk
 Raw Milk
 Homogenized Milk
 Whey Milk
 Skim Non Fat milk
 Evaporated Milk
 Condensed Milk
Storage of Milk Products

 Buttermilk, fresh and skimmed milk and other fermented products must be refrigerated at
all times
 Unopened cans of evaporated milk must be kept in a cool storage area. Milk shoul be
removed from cans and transferred immediately to a conatiner after opening for
refrigeration.
 Condesed milk is stored in cool, covered place
 Dried milk is kept in a cool dry palce
 Milk powder shoul be kept in a well covered container and stored in a drey place
Uses of Milk in Baked Products
 Milk increase the volume of bread as well as the absorptive qualities
and strength of the dough.
 Milk also acts as strengthening agent to flour.
 It contributes to the texture, flavor and keeping quality of baked
products
 It reduces dough acidity
 It gives the golden brown color of crust
 It gives bread a soft, velvety and evenly grained texture
 It provides nutrients in baked products such as protein, lactose,
vitamins and minerals
 Cream

 Whipping Cream (30%-40% fat content)

 Light Whipping Cream (30%-35% fat content)
 Uses of Liquid in Flour Mixtures

 Liquid dissolve substances, contributes to better

dispersion and reaction in a mixture
 They add to the action of leaveners in the form of
steam
 They promote the growth of yeast.
 5. Shortening Agents

 is any form of fat that tenderizes the products by

preventing the cohesion of gluten strands when mixing.
 Shortening consists of 100% fat.
 It is made of vegetable oil, animal fat or both.
 When fats are hydrogenated, the oil turns into solid fats.
Kinds of Shortening

 Oil or liquid fats

 Lard
 Butter
 Margarine
 Cocoa butter
Uses of shortening in baked products

 Used to tenderize, improve flavor and soften the texture of

baked products
 It increases storing quality
 It helps gas retention when used as a creaming agent. It also
adds volume and gives flakiness to puff pastry, pie dough and
similar products.
 It improves the nutritive value of the baked products
 Adds moisture and richness.
 Storage of Fats
 Avoid long exposure of shortening to the air
 Store fat in a covered container or leave in its original package in
the food compartment of the refrigerator
 Fats tend to absorb odors and flavors from other food
 Highly perishable fats and oil in tightly closed containers or
packages in a cool dry place.
 EGGS
 are used in large quantities in baked products
 They add volume to baked products.
 They constitute half or more of the cost of ingredients of the
cake.
 Whole eggs consist of the yolk which is rich in fat and protein.
 The yellow color varies from light to dark
 Uses of Eggs in Baked Products
 Serves as emulsifiers of fat and liquid. The yolk help produce smooth batter
that enhances the volume and texture of the baked products
 Gives structure to baked products
 Act as leavening agent. Egg foam produced by beating eggs absorb air in tiny
bubbles. The air expands when heated and helps in leavening.
 Yolks give the color to dough, cakes and batters.
 The odor of eggs gives flavor and aroma
 Provide protein and other nutrients
 Fats in egg serves as shortening
 Contains moisture which adds freshness to baked products
 Other Ingredients
 Salt
 Spices ( Allspice, nutmeg, clove, orange, mase
anise, cinnamon, ginger or lemon)
 Flavorings
TOOLS AND MATERIALS

 For Measuring
 For Cutting, Mixing and Blending
 For Cooking and Baking
 For Cake Decoration Tool Kit
 Oven
TECHNIQUES IN MEASURING INGREDIENTS
(Video Presentation)
Graded Recitation

 How can we measure flour?

 What is the best technique in measuring a
brown sugar? refined sugar?
 What is the correct way of measuring liquid
ingredients?