Baking

Ingredien
ts
Flour – is the major ingredient
used in any baked goods. There
are different classes, or types of
flour.
Types of
Flour
 All-purpose Flour
most widely used of all flours

Comes from the finely ground part of the wheat kernel

called the endosperm, which gets separated from the
bran and germ during the milling process.
Made from the combination of the hard and soft wheat.

Can be used for a wide range of baked products –

yeast bread, cakes, cookies and pastries.
 Bread flour
This flour is milled primarily for
commercial baking use but can be
found at most grocery stores.
Also known as hard flour, is high in gluten that
contains 12% to 14% protein.
 Self-rising flour
This is a type of all-purpose flour that has salt and a leavening
agent added.
This type of flour is usually a combination of 1 cup all-purpose flour,
1 ½ teaspoons baking powder and ½ teaspoon salt.

It can be substituted for all-purpose flour in a recipe by reducing

salt and baking powder according to specific proportion.
It is commonly used in biscuits and quick breads or even
cookies but is not recommended for yeast breads.
 Cake flour
is low-protein flour that is silky and fine in texture.

It is used for pastries, cakes, cookies, and certain

breads.

It has a higher percentage of starch and less

protein than bread flour, which keeps cakes and
pastries tender and delicate.
 Pastry flour
This flour of flour has properties that fall between all-
purpose flour and cake flour.
Usually made from soft wheat for pastry making, but
can be used for cookies cakes, crackers and similarly
baked products.
It has a slightly higher protein content than cake
flour and less starch.
 Semolina
This is the coarsely ground endosperm of durum
wheat.
Durum wheat is the hardest variety of the six
classes of wheat and has the highest protein
content of all wheat.
Ideal for making pasta.
 Whole wheat flour
This flour is milled from the entire kernel of wheat.

The presence of bran reduces gluten development,

therefore, items baked with whole wheat flour tend
to be heavier and denser than those made from
enriched flour.
Bakers often add additional gluten to counteract
this. (1 tbsp./cup of whole wheat flour used)
 Fat
are added in the mixture to make the cake richer, tender, and
moister.

In the form of solid shortening , margarine or butter;

or in the liquid form of oil contributes tenderness ,
moistness and a smooth mouth feel to baked goods.
Fats enhance the flavors of other ingredients as well
as contribute its own flavor, as in the case of butter.
Types of Fats
 Butter
is made up of 80% milk fat, 20%
milk solid, and water.
It is created by churning the cream
until it is semi-solid and can be
salted or unsalted.
This ingredient is used to create
crispiness, flaky layers, tenderness,
and golden-brown color.
 Margarine
Was created in the later
nineteenth century as an
alternative to butter.
It is made from 80% partially
hydrogenated vegetable to make
it solid and the remaining 20% is
made up of flavoring, coloring,
liquid and other additives.
 Shortening
100 percent fat and is solid at
room temperature.
It is often made of hydrogenated
vegetable oils, but sometimes
contains animal fats.
The flakiness of pastry comes
from solid fat such as shortening,
or lard rolled in layers with flour.
 Oil
Used in some muffin, bread, and cake
recipes
To substitute oil for butter or
margarine, use 7/8 cup oil for 1 cup
butter or margarine.
If oil is used in place of a solid fat for
some cake recipes, the texture will be
heavier unless the sugar and egg are
increased.
 Sugar
Provides food for yeast, which converts it to
carbon dioxide and alcohol; sugar enhances
bread flavor; gives the crust a golden color;
improves the crumb texture; and helps retain
moisture in bread.
Granulated sugar also known as ‘white sugar,’ is made of fine or
extra-fine white sugar crystal.
Brown sugar is a sugar crystal contained in molasses-based syrup. Its
darkness or lightness in color depends on the amount of molasses used.
Confectioner’s sugar or Powdered Sugar is a fine powder sugar
made from the crushed granulated sugar with combined cornstarch. The
3% of cornstarch into the final product helps prevent the sugar from
clumping.
Raw Sugar is a coarse sugar made from the evaporation of clarified
sugar cane. It is 98% sucrose and is tan or brown in its color.
 RAW SUGAR BROWN SUGAR

CONFECTIONER’S SUGAR GRANULATED SUGAR

 Liquids
Are necessary in baked goods in hydrating
protein, starch and leavening agents.
Liquids contribute moistness to the texture
and improve the mouth feel of baked products.
These are used to tenderize, increase volume, and affect
the symmetry of the cake mixture.
 Water
The cheapest liquid used in baking. It
makes the baking ingredients rehydrated.
It helps dissolve other ingredients in the
batter for it to form a smooth mixture. It
also acts as a binding agent for any baked
products.
 Milk and Cream
are also used to moisten the
batter. They also add slight
flavor to the final baked good.
They create fuller, more moist
texture and help brown the
surface of the cake.
 Eggs
are added in a recipe for several
purposes which include binding,
leavening, coating, glazing,
moisturizing, drying, or emulsifying.
They can also be used to introduce
flavor and color into the baked good.
Eggs can also be used in frostings to
slow down crystallization.
 Juice
May be used the liquid in a recipe.

Because fruit juices are acidic, they are

probably best used in baked products which
have baking soda as an ingredient.
 Leaving Agents
refers to the production of gas in
a dough batter

Leaveners are used to produce

carbon dioxide bubbles, which are
trapped by starch, then expand
during baking. This process
causes the cake to rise.
 Types of
Leavening
Agents
 Baking Powder
It is an ingredient that produces the
gas Carbon Dioxide (CO2) when
moistened and heated.
The production of gas leads to the
aeration of cakes. The residual salt
it forms after the chemical reaction
should be tasteless and without
odor.
Baking Soda
is also known as bicarbonate of soda, or sodium
bicarbonate
Produces gas for leavening when combined with
an acidic ingredient such as vinegar, lemon
juice or molasses.
The volume of quick breads, cookies, cakes and
some candies depends largely on the amount of
baking soda added to the batter or dough.
Reducing the amount of baking soda without
replacing it with another leavening agent will
reduce the volume and lightness of the finished
product.
Cream of Tartar is a
by-product of the wine
making industry. This is
used to stabilize the
egg whites while
whipping to reach its
maximum volume.
 Salt
It is used to enhance flavors and sweetness of other ingredients in
food.
If salt is omitted or reduced, other spices or flavorings in the recipe
should be increased slightly.
In yeast dough, salt slows yeast fermentation. Omitting or reducing
the amount of salt in yeast dough can cause the dough to rise too
quickly, adversely affecting the shape and flavor of bread.
Salt usage is 1.5% based on the egg quantity.
 Cocoa Powder
an unsweetened powder from cacao
beans that has been fermented,
roasted, dried, and cracked.
It is added to replace flour in recipes like
chocolate sponge, where 4% of the flour
is replaced.
Replacement of flour to cocoa powder
makes an enormous change on the
balancing on the quantity of ingredients.
 Glycerin
used to increase the shelf life of the
cakes and other bakery products.
It is also added to increase foam
stability, create finer and moister
crumb. Swiss roll with glycerin has
less chance to crack while rolling or
assembling.
The usage ratio of glycerin is 2% of
total cake batter, 10g to 30g for
every 500g sugar and 70g to every
5kg dried fruit.
• Milk Powder
that can be used is skim or full
cream milk powder. It is added to
increase the sweetness, water
content and crust color. Cakes
with milk powder produce
products that have better volume
and color. It should be sieved with
the flour and baking powder for
even distribution.
 Fruits
cherries, mixed peel, dates, figs, apricots,
currants, sultanas, raisins, pears, and
pineapple can be used as fillings in making
cake.
The ratio of fruit to batter in fruit cake is as
follows:
Light fruited cake 25% 1-part fruit, 4 parts
batter,
Medium fruited cake 50% 1 part fruit, 2 parts
batter,
Heavily fruited cake 100% 1 part fruit, 1 part
batter.
 Nuts
Almond, hazelnut, walnut, pecan,
macadamia, and peanut are added to
enhance the flavor of the product and
usually toasted prior to use. Its weight
should not exceed the weight of the
sugar.
To achieve best outcome, reduction of
flour by 1/3 of total weight of nuts is
required. Replace 30g of flour with 60 to
90g nuts.
 Flavors
Each ingredient contributes greatly to the
overall flavor of the cake. Butter has a
different flavor than cake margarine, brown
sugar tastes different than caster sugar and
milk has different flavor than water.
Traditional baking flavors are lemon and
vanilla for Madeira cake; almond, lemon, and
orange for Genoise cake; rum, almond,
lemon, orange, vanilla and mixed spice for
Heavy Fruit cake; almond and vanilla for
Sultana cake; and lemon, orange, almond,
cherry, vanilla and maraschino for Dundee.
 Chocolate
The types of chocolate that can be used in baking are:

1. Unsweetened Chocolate
also known as baking, plain or bitter chocolate. This is made with cocoa mass and
cocoa butter. It needs to be tempered before using as garnish. Tempering is the
process of heating, cooling, and warming the chocolate to its appropriate
temperature making the melted chocolate smooth, silky and glossy.

2. Bittersweet and Semisweet Chocolate

(can be used interchangeably) contains cocoa liquor, cocoa butter, vanilla, and
sometimes lecithin. It has 35% cacao and less than 12% milk.

3. Milk Chocolate is made with milk in the form of milk powder, liquid milk or
condensed milk.