Introduction to Baking

Flour

Sweeteners

Flavorings

Acids

Baking

Boiling

Frying

Steaming

To add flavor

To distribute ingredients and develop gluten

To make the dough sweeter

To cool the dough

All purpose

Bread Flour

Cake Flour

Corn Flour

Cake flour

Bread flour

Self rising flour

Non-wheat flour

All purpose flour, baking powder, and salt

Cake flour and sugar

Bread flour and yeast

Corn flour and baking soda

They are made from egg whites or soy-based products and are used for dietary restrictions.

They are only made from whole eggs.

They cannot approximate the flavor of real eggs.

They are used to increase the fat content in recipes.

To add a rich golden color and distinct flavor

To make the dough rise

To make the dough sweeter

To make the dough firmer

Organic

Chemical

Physical

Mechanical

Yeast

Baking powder

Baking soda

Steam

Butter

Lard

Granulated Sugar

Vegetable Oil

It is a type of raw sugar from the first pressing of sugar cane.

It is ordinary white sugar refined from sugar cane or sugar beets.

It is more finely ground than ordinary sugar and dissolves more easily.

It is a white powder that dissolves easily.

Superfine Sugar

Turbinado Sugar

Confectioners Sugar

Granulated Sugar

Flour

Eggs

Leaveners

Vegetables