Nutrition

• Flour: Forms the structure of the baked product.
• Eggs: Gives colour, texture, nutritive value.
• Shortening or Oil (fat): gives tenderness, and flavour, improves keeping quality.
• Sugar: gives sweetness, golden brown colour, prevents gluten in flour from forming.
• Liquid: It dissolves dry ingredients, flavour, and browning quality.
• Cream of Tartar: helps leaven products and improves whiteness.
• Baking Powder or Soda with Acid: Produce carbon dioxide gas which causes the dough to rise. To create a light fluffy product.
• Salt: improves flavour, and controls the release of carbon dioxide in yeast breads.