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• Flour-is most commonly made from wheat but can also be made from many other grasses and non-grain plants such as rye, barley, corn, rice, potatoes and other foods.
• Hard Wheat flour

  • Visual: Creamy White

  •Slightly coarse
• Cake flour

  • Visual: Yellowish and Creamy White

  •Fine flour
• Soft Wheat flour

  • Visual: Pure White

  •Fine texture
• All Purpose flour

  • Visual: White

  •Medium texture
• Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
• USE OF SUGAR

  Sugar in baking adds sweetness and flavor.
• Granulated sugar is a refined sugar that is white in color and is the most common type of sugar used in baking.
• Powdered sugar, which is also called confectioner’s sugar, icing sugar, or 10x sugar, is a very finely ground white sugar.
• Superfine sugar, also known as castor or caster sugar, is a more finely ground granulated sugar, though not as finely ground as powdered sugar.
• Muscovado sugar is an unrefined cane sugar that is similar in texture to brown sugar due to the molasses naturally remaining in this type of sugar
• Powdered eggs are eggs that have been dehydrated and turned into an easy-to-store powder.
• Eggs add food value, color and flavor to breads. They also help make the crumb fine and the crust tender.
• Beaten eggs serve as leavening agent as they incorporate air into the batter or as thickening agent.
• Beaten eggs serve as leavening agent as they incorporate air into the batter or as thickening agent.
• IODIZED SALT

  Iodized salt is an important ingredient in bread baking because it slows rising time allowing the flavor of the dough to develop, and it adds to the flavor of the baked product.
• OILS

  The basic function of oil in most baking recipes is to keep your product moist.
• Baker’s Yeast

  In baked products, yeast

  increases the volume and

  improves the flavor, texture,

  grain, colour, and eating quality. 
• Baking Soda

  Baking soda is a leavening agent used

  in baked goods like cakes, muffins,

  and cookies.
• Baking Powder

  Baking powder is a raising agent

  that is commonly used in cake

  making.
• Baking Powder

  The powder is activated when

  liquid is added.
• Baking soda is used in recipes that also include an acidic ingredient.
• Baking powder is typically used when the recipe doesn’t feature an acidic ingredient
• Vanilla is an aromatic flavoring

  agent obtained from the vanilla

  bean. It is the most used flavor in

  foods and baked goods

  due to its sweetness and

  ability to enhance

  other flavors.
• staight dough method-This method combines all the ingredients together at one  time to make the dough. The dough is kneaded and set aside to rise
• Sponge Dough Method

  This method  mixes  part

  of the liquid, flour, and all of the yeast to  make a soft mixture which is set aside to rise until bubbly. Then, the remaining ingredients are added and the mixture is treated as 

  straight dough.
• No-knead Dough Method

  It is simply a method of bread baking that uses a very long fermentation (rising) time instead of kneading
• no—-kneed doughmethod - The dough is allowed to rise, covered, for 12-18 hours until doubled in size and its surface covered with bubbles