TLE: Baking ingredients and its function

• FLOUR- basic ingredient in all baked products like bread, cakes, biscuts, and pies.
• 3 KINDS OF FLOUR

  BREAD FLOUR - good for baking bread rolls and other yeast products

  ALL PURPOSED FLOUR - known as a pastry flour, family flour or general flour

  CAKE FLOUR - best for cakes, cookies, pastries and crackers
• LIQUID - plays a very important role in baking

  WATER- the cheapest ingredient in baking

  MILK - contributes to the golden crust of baked products
• SUGAR - affects the quality of the baked products

  gives the richer crust color
• EGG - used as leavening agent
• KINDS OF SUGAR

  GRANULATED SUGAR - used in all baked products

  CONFECTIONARY SUGAR - used in icings

  BROWN SUGAR - kinds of sugar that has not been completely purified
• SHORTENING - to increase the tenderness of a baked product
• LEAVENING AGENT - gas added during mixing or produced while heating butter or daugh