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Ingredients for Bakery

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Ingredients for baking commonly divided into two, dry and liquid ingredients.
The following are some examples of these ingredients:
Dry Ingredients
1. Flour
Flour is made from grounded wheat or rice, rye, and barley
maize that made it powdery white in appearance. It is the basic ingredient used
in baking. Listed below are the description of each type of flour.

Types of Flour Description

a) All-purpose flour It is made from a combination of soft wheat and hard wheat
that is used for a wide range of baked products such as
yeast breads, cakes, pastries, and the like.
b) Bread flour It has a higher gluten content that is best in making yeast
breads.
c) Cake flour It is a fine textured, silky flour milled from soft wheat and
normally with low protein content that is used in baking
all types of baked products such as cookies, cakes, quick
breads, and other types of pastries.

d) Rising flour It contains salt and leavening agent that can be used in
lieu of all-purpose flour in a recipe by reducing the salt and
baking powder. This type of flour is used for cookies,
biscuits, and quick breads but not for yeast bread.
e) Pastry flour It is made from soft wheat that has a slightly higher protein
and less starch content compared to cake flour. It can be
used in making cakes, crackers, cookies, and other similar
baked products.
f) Semolina It is made from a very fine durum wheat that has the
highest protein content that made it ideal for making high
quality pasta and breakfast cereals. It can also be used in
making loaf bread.
g) Durum flour It is unbleached ground flour made from durum wheat.
This type of flour like semolina is used in making pasta
and noodles.

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2. Sugar
Sugars are known to be an integral part of making sweet cakes, pastries, and
other products. These come in different types and purposes.

Types of Sugar Description

a) Granulated sugar It is described as fine crystals, granulated form of sugar
that is the most widely used type of sugar in various forms
of baked products. This type of sugar can be easily
dissolved in water or any form of liquid. There are different
types of granulated sugar that are intended for specific
recipes of other cooking preparations
b) Confectioner’s icing It is a very fine and smooth type of sugar that is used in
or powdered sugar making icing floweret’s, glazes, fudge, and candies that
serve as decorative for cakes. This type of sugar is
responsible for the smoothest texture for icings.
c) Syrup It is a mixture of one or more types of sugar that has been
dissolved in water with some added compounds to put
flavor to it.
d) Molasses It is a concentrated sugarcane juice that is usually is used
to retain moisture in baked goods, thus retaining its
freshness.
e) Honey It is a sugar syrup with mixtures of glucose and fructose
and other added compounds to give the desired flavor and
color.
f) Malt sugar It is a malt extract that is used in yeast breads to add color
and appealing taste to the bread.
g) Brown sugar It is made from white sugar in which portion of molasses
has been added to it to make it brown. Light brown sugar
is commonly used in baking and in making sauces and
glazes. Dark brown sugar, on the other hand, is often used
in richer food such as gingerbread.
h) Muscovado or It has a stickier texture than an ordinary brown sugar. It
Barbados sugar is very dark brown in color because it has more molasses.
This type of sugar is used in sweet rich flavors like coffee
cake, fudge, and gingerbread.

Sugars, aside from just being a sweetener, have other functions such as the
following:
■ acts as a tenderizer by absorbing water and inhibiting flour gluten
development, as well as delaying starch gelatinization
■ incorporates air into shortening in the creaming process
■ caramelizes under heat to provide cooked and baked foods with pleasing
color and aroma
■ speeds the growth of yeast by providing nourishment

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 ■ serves as a whipping aid to stabilize beaten egg foams
■ delays coagulation of egg proteins in custards
■ regulates the gelling of fruit jellies and preserves
■ helps to prevent spoilage of jellies and preserves
■ improves the appearance and tenderness of canned fruits
■ delays discoloration of the surface of frozen fresh fruits
■ enables a wide variety of candies through varying degrees of re-crystallization
■ controls the reformation of crystals through inversion – breakdown to
fructose and glucose
■ enhances the smoothness and flavor of ice cream

3. Leavening agents
These ingredients cause the expansion of batters and dough when gases are
released within a mixture that makes the baked products porous in structure.
It also contributes to the good taste, texture, and color of baked products. A
balance use of leavening agent should be noted and followed as if it is used in
excess in a recipe, certainly it will cause bitter taste, could have a dull color for
the finish product, and might easily fall apart. The following are the different
types of leavening agents.

Types of
Description
Leavening Agents
a) Baking soda It is also known as bicarbonate of soda, is an alkali usually
added to raise the mixtures of dough. It is combined with a
buttermilk or milk, cream of tartar, and yoghurt to activate
its raising function.
b) Baking powder It is made of mixture of alkali and bicarbonate of soda. It
also contains corn flour or rice flour that serves as a filler to
absorb moisture. When added with liquid, carbon dioxide
then forms bubbles that cause the mixture to expand.
c) Yeast It is also a key ingredient in the production of baked
products. One of its functions is to produce carbon dioxide
that expands the dough since it is being embedded within
the mixture.
d) Cream of tartar It is used when whipping eggs. It helps stabilize egg whites
to reach its maximum volume.

4. Fats
Fats as ingredient in producing baked products are known to be of essential
function. Using fats in bread and pastries baked products increases volume,
makes slicing easier, softens crumbs and crust, and improves the firmness. The
following are the different types of fat.

Type of Fats Description

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a) Butter It is made from churning or fermenting cream. It gives
added flavor to the baked products. Unsalted butter will
last for few months if refrigerated and salted butter can be
used up to five months if refrigerated.
b) Shortening It is a solid fat that can be made from vegetable oils, like
soybean and cotton seed oil. Shortening is used in making
short pastries or products that do not stretch such as cake.
The commonly used shortening is vegetable shortening as
it is flavorless and makes baked products light and flaky.
c) Vegetable oils These are pure fat that make the final baked products
crumbly moistened. Canola is a vegetable oil with a neutral
taste that is best used for sweet recipes. Olive oil, on the
other hand, has a strong flavor and is not advisable for
sweet recipes. However, some bakers use this type of oil
because it is more healthful.

5. Egg
Egg is a vital ingredient that contributes to the structure of baked products
. The egg yolk helps emulsify the batter and add moisturizing fat that make the
baked products have smooth and creamy texture. It also serves as strengtheners
of the mixtures.

Liquid Ingredients
The following are the common liquid ingredients that are used to bind dry
ingredients.

Liquid Ingredients Description/Functions

a) Milk products Milk products, such as fresh milk or
whole milk, evaporated milk, condensed
milk, skimmed milk, and powder or dry
milk, are used to moisten the batter. It
increases nutritional flavor and
enhances flavor of the final baked
product. It makes crumbs brighter and
softer. It also adds slight sweetness due
to its lactose content.
b) Water It gives coarse texture to bakery
products. It also makes the product
chewy and rehydrated.
c) Fruit flavors and spices These are extracts from base of fruits
that add pleasant odor to bakery
products.

Minor Ingredients

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 Here are the flavoring and spices essential in baking.

Minor Ingredients Description/Functions

1. Dried fruits and nuts These are also used to add flavor to
baked products. Unsalted nuts
normally keep the flavor of baked
product consistent. Aside from nuts,
dried fruits such as grapes, apples, and
the like can be used as additional
ingredients for baking. Using dried
fruits and nuts also improve texture,
color, moisture, shelf life, and visual
appeal of baked products.
2. Chocolates These are usually made from cacao fruit
and produced in powder, liquid, and in
bar type. There are also various types of
chocolates used in baking such as
unsweetened chocolates, bittersweet or
semi-sweet chocolates, milk chocolates,
sweet baking chocolates, and pre-
melted chocolates.
3. Salt It enhances the overall flavor of bread
and other pastries, controls the
fermentation of yeast, and gives a
strengthening effect in specifically on
the gluten protein.
There are three types of salt available
in the market for use in baking.
a) Iodized table salt The most common used salt that
includes the added element of iodine
b) Kosher salt It is free of additives and can be bought
in fine or in coarse texture like the
iodized.
c) Sea salt It is a solution harvested from
evaporated seawater that can be found
in a variety of grain sizes.

LESSON 2 PROPER WAY OF MEASURING

INGREDIENTS
Measuring Tools and Weighing Devices

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 Aside from knives, tools are essential and should be found in every kitchen
are measuring tools.

1. Measuring cups for dry ingredients are tools used in getting accurate
measurement of solid and dry ingredients such as flour, sugar, fats, baking
powder, and baking soda. These come in different sizes that range from 1, ½,
¾, ¼, and 1/8 cup.

2. Measuring cups for liquid ingredients are tools made of a transparent and heat-
proof glass with graduating marks that range from 1 cup, ¾ cup, ½ cup, and
¼ cup.

3. Measuring spoons come in different sizes from a dash, teaspoon, to

tablespoon. Measuring spoon can also be used to measure both dry and liquid
ingredients.

4. Electronic scales are electrically operated. These calculate weight in grams,

ounces, and pounds depending on the settings. These come in various sizes
depending on what you are weighing.

5. Weighing scales are used to measure large quantities of ingredients.

Guidelines in measuring ingredients

1. Read and understand your recipe. Before identifying the measuring procedure
to perform, it is essential to carefully read and analyze the recipe.

2. Use the appropriate measuring tool. To avoid too much process of

measurement, use the appropriate measuring tool for the ingredients.

3. Avoid spillage of ingredients when measuring. Be careful when using

measuring tools and equipment. Handle the tools, equipment, and
ingredients properly.

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Measuring Dry and Liquid Ingredients

Dry Ingredients

Measuring dry ingredients varies from one type to another. Below are some
procedures that must be observed.
1. Flour
a. To remove lumps or big particles, sift the flour into a utility tray or waxed
paper.
b. Use spoon to move flour to the measuring cup until it overflows. Do not
tilt or shake the cup for accuracy.
c. Level off the rim of the cup using a spatula or any straight-edged tool.

2. Refined Sugar
a. Spoon sugar to the measuring cup.
b. Level it off using a spatula or any straight-edged tool.
c. Do not tap the sugar to avoid having it compressed inside the cup.

3. Brown Sugar
a. Remove any unwanted particles.
b. Remove the lumps. Roll them out or press them using the tines of a fork.
c. Place enough amount of sugar on a cup until it gets compact.
d. Level it off using a spatula or any straight-edged tool.
4. Baking powder and baking soda
a. Remove lumps.
b. Dip the spoon, then level it off.

5. Solid fats
a. Soften the shortening.
b. Fill the measuring cup and press firmly until there is no space left.

Liquid Ingredients

1. Place the glass or cup in a flat surface before pouring any liquid ingredients
to be measured.
2. Gradually pour liquid to the measuring cup.
3. Check if the desired measurement has been taken.

During preparation of food, sometimes some ingredients may not always be

available in the kitchen. To remedy this, ingredient substitution is an option.
However, substitution is not always encouraged, as this can sometimes change the
flavor and outcome of the finished products.

Table 1. Substitute ingredients

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 Ingredient Amount Substitutes
all spice 1 tsp ½ tsp cinnamon and ½ tsp ground cloves
baking powder, 1 tsp ▪ ¼ tsp baking soda plus ½ tsp cream of
double acting tartar plus ¼ tsp cornstarch
▪ 1 ½ tsp single-action baking powder
▪ 1/4f tsp baking soda plus ½ c
buttermilk, sour milk, or yogurt to
replace ½ c non-acidic liquid
breadcrumbs, dry 1c ▪ 1 c crushed cracker crumbs
▪ 1 c matzo meal
▪ 1 c crushed cornflakes
▪ 1 c ground oats
▪ 1 c crushed potato chips
breadcrumbs, soft ¾c 1 slice soft or fresh bread
buttermilk (sour 1c ▪ 1 c milk plus 1 tbsp vinegar (white or
milk) cider) or lemon juice (let stand 5
minutes before using
chocolate chips, 1 ounce ▪ 1 ounce sweet cooking chocolate
semi-sweet ▪ 1 ounce unsweetened chocolate plus 1
tbsp sugar
chocolate, semi- 1 2/3 1 ounce unsweetened chocolate and 4 tsp
sweet ounces sugar
chocolate, 1 square or ▪ 3 tbsp cocoa powder plus 1 tbsp butter
unsweetened 1 ounce or margarine
▪ 3 tbsp carob powder plus 2 tbsp water

chocolate white 1 ounce ▪ 1 ounce milk chocolate

▪ 1 ounce sweet dark chocolate
coconut 1 tbsp 1 ½ tbsp fresh grated coconut
grated, dry
coconut cream, 1c 1 c heavy cream or whipping cream
canned
coconut milk, canned 1 c 1 c whole milk
corn syrup 1c ▪ 1 c granulated sugar and ¼ liquid (use
whatever liquid is called for in the
recipe)
▪ 1 c honey
▪ 1 c light corn syrup
▪ 1 c light corn syrup and
▪ ¼ c molasses
▪ 1 c maple syrup
cornstarch (for 1 tbsp ▪ 2 tbsp all-purpose flour
thickening ▪ 2 tbsp granulated tapioca
▪ 1 tbsp potato or rice starch
▪ 1 tbsp arrowroot

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 Ingredient Amount Substitutes
▪ 4 tsp instant tapioca
cottage cheese 1c ▪ 1 c farmer’s cheese
▪ 1 c ricotta cheese
cream, half-and-half 1c ▪ ½ c whole milk, plus ½ c light cream
▪ 7/8 c milk and ½ tbsp butter or
margarine
▪ 1 c evaporated milk, undiluted
▪ 3 tbsp oil plus enough milk to equal 1 c
▪ ½ c coffee cream plus ½ c milk
cream, heavy 1c ▪ ¾ c milk and 1/3 c butter or margarine
(use in cooking or baking)
▪ 2/3 c buttermilk plus 1/3 c oil
▪ 1 c evaporated skim milk
▪ equal part skim milk ricotta cheese, and
nonfat yogurt beaten until smooth (this
mixture cannot be heated because of
separation
cream, light (18 to 1 ▪ ¾ c milk and 3 tbsp butter or margarine
20% fat) (for use in cooking or baking)
▪ 1 c evaporated milk, undiluted
cream, whipped any amount ▪ Chill 13 ounce can evaporated milk for
12 hours. Add 1 tbsp lemon juice. Whip
until stiff.
▪ Beat ½ c ice-cold water and ½ c nonfat
dry milk, until stiff. Slowly add ½ c
sugar while beating. Add 2 tbsp lemon
juice (for cooking only).
▪ 1 c frozen whipped topping, thawed
cream cheese 1c ▪ 1 c pureed cottage cheese
▪ 1 c plain yogurt, strained overnight in a
cheesecloth
cream of tartar 1 tsp ▪ 1 tsp lemon juice or vinegar
flour, bread 1c 1 c all-purpose flour
flour, cake 1 c, sifted 1 c sifted all-purpose flour minus 2 tbsp
sifted all-purpose flour
flour, self-rising 1c 1 c minus 2 tbsp all-purpose flour plus 1
½ tsp baking powder and ½ tsp salt
gelatin, flavored 3-ounce 1 tbsp plain gelatin and 2 c fruit juice
package
honey 1c ▪ 1 ¼ c granulated sugar and ¼ c liquid
▪ 1 c light molasses, light or dark corn
syrup, light treacle syrup, or maple
syrup

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 Ingredient Amount Substitutes
lemon, whole 1 medium 2 tbsp lemon juice and 2 to 3 tsp lemon
rind (zest)
lemon zest (peel) 1 tsp ▪ ½ tsp lemon extract
▪ 2 tbsp lemon juice
▪ 1 tsp lime zest
lemon grass equal amount of grated lemon zest
moistened with a bit of fresh lemon juice
molasses 1c ▪ 1 c honey, dark corn syrup, maple
syrup, brown rice syrup, or barley malt
syrup
▪ ¾ c sugar, increase liquid by 5 tbsp,
decrease baking soda by ½ tsp, and add
2 tsp baking powder to recipe
ricotta cheese 1 c 1 c cottage cheese
salt, kosher 1 tsp 1 tsp any flower-based water
salt, sea salt 1 tsp 1 tsp kosher or table
shortening, solid 1 c ▪ 1 c minus 2 tbsp lard
(used in baking) ▪ 1 c butter
▪ 1 c margarine
treacle 1c 1 c light or brown sugar
vinegar, regular 1 tbsp 1 tbsp lemon or lime juice
(white or cider)
yeast, active dry 1 tbsp ▪ 1 yeast cake, compressed
▪ 1 package active dry yeast
▪ 1 tbsp instant or fast-rising active yeast
yogurt, plain 1c ▪ 1 c butter milk
▪ 1 c cottage cheese blended until smooth
▪ 1 c sour cream

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