Basic Ingredient&measure and equivalent.

BAKING
INGREDIENTS
AND FUNCTIONS
Baking Ingredients
1. Flour
It provides bulk and structure to baked products.
KINDS OF FLOUR
Whole wheat flour contains proteins that interact with each other when mixed with water, forming
gluten. It is this elastic gluten framework which stretches to contain the expanding leavening gases
during rising.
Bread flour is hard wheat flour with about 12 percent protein. Bread flour is used for yeast-raised
bread because the dough it produces has more gluten than dough made with other flours.
Sufficient gluten produces a light loaf with good volume. Slices hold together, rather than crumble.
Cake flour is soft wheat flour that is 7.5 percent protein. The lower gluten content causes products
to have a tender, more crumbly texture that is desirable in cake.
All-purpose flour is blended during milling to achieve a protein content of 10.5 percent. This
medium protein flour can be used for all baking purposes. If using all-purpose flour in place of cake
flour in a recipe, substitute 1 cup minus 2 tablespoons all-purpose flour for 1 cup cake flour.
Baking Ingredients
2. FATS
Provide color and flavor 
Add moisture and richness
Assist with leavening 
Help extend a product’s shelf life 
Shorten gluten strands producing a tender product
Baking Ingredients
2. FATS
KINDS OF FATS AND OILS
BUTTER It is a ripened cream of milk. It contains 80% of butterfat.
Butterfat is separated from buttermilk by churning. It contains
approximately 15% moisture. Butter is used in dough to improve the taste
and flavor of baked products.
LARD It is rendered pork fat; solid white product of almost 100% pure fat;
it yields flaky flavorful pastries.
MARGARINE It is manufactured from animals and vegetable fats or a
combination of such fats.
Baking Ingredients
3. SUGAR
 It is the simplest organic food and the building blocks of highly
complex starches and cellulose
Provides color and flavor 
Tenderizes product by weakening gluten strands 
Provide food for the yeast 
Serve as preservative 
Act as a creaming or foaming agent to assist in leavening
Baking Ingredients
2. FATS
TYPES OF SUGAR
GRANULATED SUGAR All-purpose sugar, it is manufactured from sugar
cane stalks which are crushed and their juices are extracted.
TURBINADO SUGAR Also called demerara sugar, partially refined light
brown, with coarse crystals and caramel flavor.
SUPERFINE OR CASTER SUGAR Granulated sugar with coarse, smaller-
sized crystal.
POWDERED SUGAR Also known as confectioner’s sugar used in making
icing.
LIQUID SWEETENERS These are made from sugar cane and have a
distinctive flavor as well as sweetness.
Baking Ingredients
4. EGGS
Flavors, leaven, and thicken items to the
baked products
They enrich and tenderize yeast breads 
It incorporates air 
Adds color 
Provide structure
Baking Ingredients
5. MILK AND MILK PRODUCTS
 Provides texture, flavors, volume and color 
Gives nutritional value for cooked and baked
items
Baking Ingredients
TYPES OF MILK
Whole Milk
It comes from the cow or other milk giving-animal.
Concentrated Milk
It is a milk product by using a vacuum to remove all or part of the
water from the whole milk.
TYPES OF CONCENTRATED MILK
Evaporated milk
Sweetened condensed milk
Dry milk powder
Baking Ingredients
TYPES OF MILK
Cream
It is a rich liquid milk product containing at least 18% fat.
TYPES OF CREAM 
Half and half-mixture of whole milk and cream 
Light cream and coffee cream 
Whipping cream 
Heavy cream
Baking Ingredients
TYPES OF MILK
Cultured Dairy Products

Yogurt, buttermilk, and sour cream are produced by
adding specific cultures to fluid dairy products.
TYPES OF CULTURED DAIRY PRODUCTS 
Buttermilk 
Sour cream 
Yogurt
Baking Ingredients
LEAVENERS
TYPES OF LEAVENING AGENTS
1. Mechanical Leavening Agents
Air – It is one of the leavening agent parents in all batters
and dough. However, its contributions toward leavening of the
finished products vary considerably.
Steam – even a small amount of water in the batter or
dough causes an appreciable leavening action because a
volume of water expands 1600 times when it is converted into
steam during baking.
Baking Ingredients
LEAVENERS
2. Biological Leavening Agents

Yeast – it is called plant that produced carbon dioxide and
causes products to leaven. The yeast plants feed on simple
sugars and metabolize the ultimately to carbon dioxide, water,
and alcohol.
Baking Ingredients
LEAVENERS
3. Chemical Leavening Agents Baking

Powder – it is a leavening agent produced by mixing of acid
reacting material and solution and sodium bicarbonate, with or
without the addition of starch or flour. Baking Soda – it is a
combination of bicarbonate of soda and an acid ingredient to
produce carbon dioxide.
Baking Ingredients
OTHER INGREDIENTS
SALT It is also known as sodium chloride. It is used to bring out the
flavor of an otherwise bland, too sweet, or too sour taste.
SPICE OR SEEDS These are used in baking mainly due to the aroma
they impart to the baked products. They provide accent to the flavor
and usually originate from plant sources like seeds, flowers, barks of
trees, roots, and fruits.
FLAVORINGS These are extracts, whether synthetic or natural, are
widely used to give a different, stronger, or more agreeable taste to
baked products.
TABLE
MEASUREMENTS
AND EQUIVALENTS
To master the technique in baking, the student
has to be equipped with ample knowledge on
measurement of ingredients. The student must
obtain the knowledge of measurements and
their equivalents using the three system of
measurement.
TABLE 1.1 ABBREVIATIONS AND
SYMBOLS
TABLE 1.2 LIQUID AND VOLUME
MEASUREMENTS
TABLE 1.2 LIQUID AND VOLUME
MEASUREMENTS
TABLE 1.3 WEIGHT MEASURES
TABLE 1.4 EQUIVALENTS FOR ONE
UNIT AND FRACTIONS OF A UNIT
TABLE 1.4 EQUIVALENTS FOR ONE
UNIT AND FRACTIONS OF A UNIT
TABLE 1.5 APPROXIMATE CAN
SIZES AND CONTENTS
TABLE 1.6 OVEN TEMPERATURE
GUIDE
TABLE 1.7 TABLE OF
SUBSTITUTION OF INGREDIENTS
TABLE 1.7 TABLE OF
SUBSTITUTION OF INGREDIENTS

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BAKING

Cultured Dairy Products

2. Biological Leavening Agents

3. Chemical Leavening Agents Baking

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