TLE

• Flour - Major ingredient - Finely ground meal - Obtained by grinding and milling cereal grains or other root crops
• WHITE WHEAT FLOUR - Milled or pulverized form of wheat grains after the bran and germ have been removed
• Bread flour - Strong flour - 12-14% gluten - Used to make bread and other kinds of baked good - High gluten content - Cream color and slightly coarse
• Cake flour - Weak flour - 7-9% gluten - Used for cake and other baked goods - Low gluten content - Pure white in color - Smooth and fine texture
• C. Pastry flour- The gluten content falls between bread and cake flour - Used to make muffins, cookies, & biscuits - Creamy white color bread flour - Smooth texture like cake flour
• All purpose flour - Most common flour - Also called as Family flour or general purpose flour - Slightly less gluten content 10-11% - Suitable to all pastries
• SUGAR - Adds sweetness and tenderness - Its presence makes the baked products to turn into attractive color of brown - Helps lengthen the shelf-life of baked goods by retaining moisture
• Refined sugar - Obtained from sugarcane/ sugar beet - Categorized according to grain size or the size of the sugar crystals which can have varying degrees of coarseness and sweetness
• . Granulated sugar - Also known as table sugar - Sugar commonly found on the table at home
• . Caster sugar - Ultrafine - Smaller sugar crystals - Dissolves easily
• Confectioner sugar - Powdered sugar - Used to make icing or frosting or dusted on baked goods - Small amount of starch is added to confectioner sugar to prevent it from caking and hardeningConfectioner sugar - Powdered sugar - Used to make icing or frosting or dusted on baked goods - Small amount of starch is added to confectioner sugar to prevent it from caking and hardening
• Brown sugar - Granulated sugar containing molasses— the dark concentrated syrup that comes from the process of turning sugarcane/ sugar beet into a sugar. - The darker the brown sugar is the more molasses it contains
• Honey - Natural sweetener - Composed mostly of glucose and fructose - More expensive
• Corn syrup - A sweeter processed specifically from corm - Prevents sugar from re-crystalizing - Makes desserts sweeter and soft - Mainly composed of gluco
• 1. Water - Important in baking especially when making breads - Aids in gluten development - Activation of leavening agents - Cheapest ingredients
• 2. MILK - Adds moisture, color, and flavor to baked goods - Dry or the powder form can also be used
• EGGS - Very important baking ingredient - Backbone of many baked products - Act as a binding agent - Act as shortening due to their fat content - Act as a leavening agent - It expands and leavens the product - Act as emulsifier - Also contribute to the moisture, flavor, good color, and overall nutritional value - Egg washes are brushed on many baked goods to create a golden shiny top - The egg whites provides luster - The egg yolk provides the color - Bigger egg– more rise in the dough
• SHORTENING - Is any fat which when added to flour mixture it increases the tenderness
• Butter - Fat derived from milk - Very flavorful and melts easily g - BUTTER COMPOSITION: 80-85% MILK 10-15% water 5% any solid
• Oils - Fats in liquid - Not commonly used as shortening - You cannot use olive oil - Substitute in melted butter
• 3. MARGARINE - Made from either animal fats or vegetable oils that resembles butter - MARGARINE COMPOSITION: - 80-85% MILK 10-15% water - 5% salt
• Lard - Fat derived from fatty tissues of pigs - Preferred shortening before the commercialization of shortening made from the vegetable oils - Used in pie crust and biscuits
• LEAVENING AGENTS - Gasses that causes the dough to rise
• Chemical leaveners - Chemical mixtures or compounds that releases gas– carbon dioxide - Used in quick breads, cakes, and cookies
• Baking soda - Leavening agents reacts to acids to produce carbon dioxide - Chemical sodium bicarbonate - Powerful leavener that readily reacts as soon as it comes into contact with batter or dough
• Baking powder - Combination of baking soda and acid
• Cream of tartar - Tartaric acid - Fine white crystalline acid salt which is by-product of the winemaking industry - It is used in whipping egg whites to stabilizes them - icing
• PHYSICAL LEAVENERS - Air - Works as it expands when heated - incorporated into the product by foaming or creaming
• 3. Biological leaveners - Alive YEAST- Type of fungus - Responsible for the process of fermentation
• • Fresh Yeast - Used by professionals - Compressed yeast - Highly perishable - Soft, moist and beige in color
• Active dry yeast - Available in granular form - Needs to be proofed or activated - Done by dissolving it in warm water
• Instant dry yeast - available in granular form - Can be added immediately to the flour - Rapid-rise yeast - Produces more gas than active dry yeast so less amount is needed when using
• MINOR INGREDIENTS● Flavoring ● Vanilla ● Salt ● Spices (cloves, cinnamon, nutmeg)
• Measuring tools - Help in measuring baking ingredients accurately
• Mixing tools - Used to evenly combine and disperse two or more ingredients
• Bakewares - Used to shape ingredients and baked products
• Cutting tools - Used to cut ingredients and baked products
• Miscellaneous tools - Intended for particular purposes that plays vital roles in baking
• 1. Measuring spoons - Use to measure small volumes of ingredients
• 2. Measuring cups - Measures dry ingredients