COMMON BAKING INGREDIENTS

Flour: All-purpose flour, bread flour,

cake flour, or pastry flour.
Sugar: Granulated sugar,
brown sugar, powdered sugar.

Butter: Unsalted or salted,

depending on the recipe.

Eggs: Large eggs are a standard in

most recipes.

Baking Powder: Leavening agent

used to make baked goods rise.
 COMMON BAKING INGREDIENTS

Baking Soda: Another

leavening agent used in recipes
with acidic ingredients.
Milk: Whole milk, skim milk,
or alternative milk such
as almond or soy.
Salt: Enhances the flavor
of baked goods.
Vanilla Extract: Adds flavor
To baked goods.
 COMMON BAKING INGREDIENTS

Yeast: Used for leavening in

bread and rolls.
Chocolate Chips: Semi-sweet,
dark, or white chocolate chips.
Nuts: Common choices include
walnuts, almonds, or pecans.
Cocoa Powder: Used for
chocolate-flavored recipes.
COMMON BAKING INGREDIENTS

Oats: Rolled oats or quick oats

for cookies and granola.

Yogurt: Adds moisture

to certain recipes.

Honey: Natural sweetener

with a distinct flavor.

Molasses: Adds richness

and depth of flavor.
COMMON BAKING INGREDIENTS

Cream of Tartar: Often used in

Combination with baking soda.

Cornstarch: Used as a thickening agent

or to create a tender texture.
Different ways of measuring ingredients
Dry Measuring Cups: Used for dry ingredients like flour,
sugar, or cocoa powder. To measure, scoop the ingredient into
the cup and level it off with a straight edge.
Liquid Measuring Cups: Designed for liquids like milk, oil, or
water. Measure at eye level by filling the cup to the desired
mark on the side.
Measuring Spoons: Used for small quantities of dry or liquid
ingredients. Level off dry ingredients with a straight edge for
accuracy.
Different ways of measuring ingredients
Kitchen Scale: Provides precise measurements for both dry and
liquid ingredients. Especially useful for recipes that list ingredients
by weight.
Measuring by Weight: Instead of using volume measurements (cups
and spoons), some recipes provide ingredient amounts by weight.
This method can be more accurate and is commonly used in
professional baking.
Fluff and Scoop Method: For dry ingredients like flour, fluff the
ingredient in its container, lightly spoon it into a dry measuring cup,
and level it off. This prevents compacting, ensuring a more accurate
measurement.
Different ways of measuring ingredients
Dip and Sweep Method: For dry ingredients like brown
sugar, dip the measuring cup into the ingredient, then level it
off with a straight edge. This packs the ingredient slightly for
an accurate measurement.
Eye Level Measurement: When using measuring cups or
spoons, check the measurement at eye level to ensure
accuracy.
Butter Measurement Marks: Sticks of butter often have
measurement marks on the wrapper, making it easy to slice
off the desired amount.
Different ways of measuring ingredients
Using a Pastry Blender for Solid Fats: When a recipe
calls for cutting in butter or another solid fat, a pastry blender
can be used to achieve the desired texture.
Counting Eggs by Size: Some recipes specify egg size by
the number (e.g., 3 large eggs). This method ensures
consistency in moisture content.
Measuring Sticky Ingredients: When measuring sticky
ingredients like honey or molasses, coat the measuring cup or
spoon with a thin layer of oil or cooking spray to prevent
sticking.
ILLUSTRATION OF HOW INGREDIENTS WORK
TOGETHER IN BREAD AND PASTRY PRODUCTION

Ingredients for Bread Production

Flour: Water:
•Provides structure and volume to the •Activates the yeast and
bread helps hydrate the flour
•Contains gluten, which gives the •Controls the dough
bread its chewy texture consistency and texture
Yeast: Salt:
•Causes fermentation, which produces •Enhances the flavor of
carbon dioxide gas to leaven the bread the bread
•Adds flavor and aroma to the bread
ILLUSTRATION OF HOW INGREDIENTS WORK
TOGETHER IN BREAD AND PASTRY PRODUCTION

Ingredients for Pastry Production

Flour: Sugar:
•Provides structure and texture to •Provides sweetness and
the pastry caramelization to the pastry
•Determines the tenderness and •Aids in browning and
crumb of the pastry tenderness of the pastry
Butter: Eggs:
•Adds richness and flavor to the •Provide structure and
pastry stability to the pastry
•Helps create layers in laminated •Add richness and color to
pastries like croissants the pastry
FLOUR – Provides bulk and structure
to baked goods. The higher the protein
content, the greater the flour’s gluten
forming potential.
Types of Flour:
[Link] flour – for tender cakes (6 – 8% protein).
[Link] flour – for pie crust and biscuits (7.5 – 9.5%
protein).
[Link] – purpose flour – for general baking/cooking
(10 – 13% protein)
[Link] flour – for yeast raised breads (12 – 15%
protein)
[Link] flour – for breads (13 – 14% protein)
[Link] flour – added to other types of flour to
increase protein content of weaker flours (40 – 85%)
When the recipe
Substitute:
needs
1 cup sifted cake 1 cup minus 2 tablespoons sifted all-
flour purpose flour
1 cup minus 1 tablespoon all-purpose
1 cup pastry flour
flour
1 cup minus 1 tablespoon all-purpose
1 cup self-rising
flour flour plus 11/2 teaspoons baking powder
and 1/8 teaspoon salt
1 cup all-purpose
flour 1 cup plus 1 tablespoon pastry flour
 SUGAR AND SWEETENERS
Sugar – are carbohydrates. They come in
different color and texture and are primarily
used to sweeten baked products. They are
classified as simple sugar such as glucose and
fructose which occur naturally in honey and
fruits, or complex sugar, which may occur
naturally such as lactose in milk or in refined
sugars.

Sweetener – can be used to achieve the same

benefits of as sugar in baked goods.
Types of sugar:

White sugar– refined sugar, granulated sugar, table

sugar, castor or caster sugar.
Confectioner’s sugar – contains approximately 3%
cornstarch to retard Crystallization. It is primarily used
in icings and also a component of cake mixes. The finest
of this sugar tends itself to easier blending.
Brown or yellow sugar – brown sugar contains
caramel, mineral matters and moisture. It still contains
molasses and not been notably purified. This is used
where the flavor and color of the brown sugar is desired
 Corn syrup – produced by extracting starch from
corn kernels and treating it with acid or an enzyme to
develop a sweet syrup. This syrup is extremely thick but
is less sweet – tasting as honey or refined sugar
Glucose – thick syrup extracted from the starch in
corn, potatoes, rice or wheat in a process known as
hydrolysis.
Invert sugar – dense sugar syrup produced by
refining sucrose with an acid. About 20 to 30% sweeter
than regular sucrose and it is extremely hygroscopic.
Honey – a strong sweetener consisting of fructose and
glucose. It is created by honeybees from nectar collected
from flowers.
Other sugars
a. Honey – a strong sweetener consisting
of fructose and glucose. It is created by
honeybees from nectar collected from
flowers.

b. Corn sugar or dextrose – made from

corn starch. It is approximately 75% as
sweet as granulated sugar .it is directly
fermentable by yeast; so using it
enhances fermentation.
Milk sugar or Lactose – it is present in
fresh and skimmed milk. Although it is
not used as a separate ingredient, it is
important that the lactose in milk and
milk products imparts additional flavor
and sweetness in the product.

d. Malt sugar or maltose – is present in

malt syrup used in bakery products and
add sweetness to the product other sugar
in baking is molasses and honey.
Effects of Sugar in Baked Products

1. Increase dough development

2. Gives a richer crust
3. Improves flavor, aroma, and
nutrition
4. Increase tenderness
5. Increase volume
Shortening – Any fat or oil is a shortening
in baking because it shortens gluten
strands and tenderizes the product.
– general term for butter, lard, margarine,
shortening and oil. It provide flavor and
color, add moisture and richness assist
with leavening, help extend a product’s
shelf life and shorten gluten strands,
producing tender baked goods.
1. Butter – is a fatty substance produced by agitating cream. Contains
at least 80% milk fat, not more than 16% water and 2 – 4% milk
solids, may or may not contain added salt. Salted butter has 2.5%
salt added as a preservative.

2. Lard – rendered pork fat, contains a small amount of water.

3. Margarine – manufactured from animal or vegetable fats or a

combination of such fats added with flavorings, colorings, emulsifier,
preservatives and vitamins. The firmer the margarine, the greater the
degree of hydrogenation and the longer is its shelf life.

4. Oils – may be sourced from vegetables, flowers, seeds etc. Example:

soy bean oil, coconut oil, vegetable oil, sunflower oil, canola oil, olive
oil, palm oil, corn oil.
Milk and Dairy products provides texture, flavor, volume color
and nutritional value for cooked or baked items.

1. Whole milk – consists primarily of water (about 88%).

2. Concentrated Milk:
o Evaporated milk – produced by removing approximately
60% of the water from whole milk. Requires no
refrigeration until opened.

o Sweetened condensed milk – contains large amounts of

sugar (40 – 45%)

o Dry milk powder – made by removing virtually all the

moisture from pasteurized milk.
CREAM – a rich liquid milk product containing at
least 18% fat.

[Link] cream – generally used for thickening

and enriching sauces, making ice cream and as
icing.

[Link] cream - whips easily and holds its whipped

texture longer than other creams

Storage: unwhipped cream should not be frozen.

Keep cream away from strong odors and bright
lights, as they can adversely affect its flavor.
THICKENERS

Starches – often used as thickening agents in bakeshop

products.
Examples:
[Link] – produced from corn kernels.
2. Tapioca – a starch produced from the root of the cassava
plant.
Gelatin – one of the most commonly used thickeners in the
bakeshop.

[Link] gelatin – one envelope is enough to set 1 pint

of liquid into a firm gel.
[Link] or leaf gelatin – produced in varying thickness in
weight. The average is 3 grams per sheet.
FLAVORINGS

[Link] – the most basic seasoning. It strengthens

the gluten structure in bread dough.
[Link] – the most frequently used flavoring in
the bakeshop. It comes from the pod of fruit ,
called a bean, of a vine in the orchid family.
[Link] – its smoky richness marries well with
chocolate, cinnamon, mint and nuts in mousses,
candies and ice cream.
[Link] – use to flavor creams and custard. (e.g Black
tea)
Mint – has a tart aroma and flavor.
Anise – has a distinctively strong sweet flavor.
Allspice – gives a distinctive taste to spiced
cookies such as ginger bread.
Cinnamon – blended for consistent flavor and
aroma.
Nuts – provide texture and flavor in baked
goods.
Alcoholic beverages – such as rhum added to
enhance flavor.
LEAVENING AGENTS-
A leavening agent is a gas added or
- or heating of batter
produced during mixing
or dough making the mixture rise, thus the
product becomes more light and porous.
Yeast- used in bread
Baking soda – or sodium bicarbonate
Baking powder
 LEAVENING AGENTS
Uses:
[Link] products are made more light and
therefore easily chewed
[Link] products made with leavening
agents have open and more porous grain
[Link] products with leavening agents are
more palatable and appetizing
Storage of flour
1. Store flours and other cereal in
tightly covered containers to
keep out dust, moisture and
insects.
2. Store in dry place at room
temperature.
3. Flour maybe stored
satisfactorily for 2-3 months
 COMMON ABBREVIATIONS

Teaspoon = tsp. Milliliter = ml

Tablespoon = Tbsp. Liter = lt.
Cup =c Ounce = oz.
Pint = pt. Fluid ounce = fl. oz.
Quart = qt. Pound = lb.
Gram =g Kilogram = kg.
 COMMON EQUIVALENTS
Dash 1/8 teaspoon
3 teaspoons 1 tablespoon
2 tablespoons 1 fl. oz.
4 tablespoons ¼ cup ( 2 fl. oz.)
5 1/3 tablespoons 1/3 cup (2 2/3 fl. oz.)
16 tablespoons 1 cup ( 8 fl. oz)
2 cups 1 pint( 16 fl. oz)
 COMMON EQUIVALENTS
2 pints 1 quart (32 fl. oz)
4 quarts 1 gallon (128 fl. oz)
2 gallons 1 peck
4 pecks 1 bushel
1 gram .035 ounces
1 ounce 28.35 grams ( often rounded to 30)
454 grams 1 pound
 COMMON EQUIVALENTS
2.2 pounds 1 kilogram ( 1000 grams)
1 teaspoon 5 milliliters
1 tablespoon 15 milliliters
1 fluid ounce 30 milliliters
1 cup .24 liters
1 gallon 3.80 liters
 Weights and Measures
3 teaspoons 1 tablespoon
4 tablespoons ¼ cup
5 tablespoon plus 1 teaspoon 1/3 cup

8 tablespoon ½ cup
16 tablespoon 1 cup
2 cups 1 pint
4 cups 1 quart
 Weights and Measures
1 quart 2 pints
2 quarts ½ gallon
½ gallon 8 cups
1 ounce 28 grams
28 grams 2 tablespoons
8 ounces 1 cup
 Egg Measurement Butter or Margarine
1 pound 2 cups
5 whole eggs 1 cup ½ pound 1 cup
12 eggyolks 1 cup 1 bar 1 cup
1 stick ½ cup
8 egg whites 1 cup
ROUNDED MEASURES FOR QUICK REFERENCE
1 oz - 30 g
4 oz - 120 g
8 oz - 240 g
16 oz 1 lb 480 g
32 oz 2 lb 960 g
36 oz 2 ¼ lb 1000 g
¼ tsp 1/24 fl. oz. 1 ml.
½ tsp 1/12 fl. oz. 2.5 ml
1 tsp 1/6 fl. oz. 5 ml
 ROUNDED MEASURES FOR QUICK
REFERENCE
1 Tbsp ½ fl. oz. 15 ml
1cup 8 fl. oz. 240 ml
2 cups (1 pt.) 16 fl. Oz 480 ml
4 cups (1 qt.) 32 fl. Oz 960 ml
4 qt. (1 gal.) 128 fl. oz. 3 ¾ lt.
32 F 0C -
122 F 50 C -
212 F 100 C -
 TYPES CLASSIFICATION OF
BAKERY PRODUCTS
Doughnuts
Doughnuts provide a tasty snack and can be eaten for
breakfast. Usually sweet and deep fried, doughnuts come
with a hole in the middle or as a solid piece filled with
items such as jelly, creams or custards. Doughnuts can
be baked in an oven instead of deep fried. Common
doughnut toppings include powdered sugar, glaze and
caramel. The two main types of doughnuts include yeast
and cake. Yeast doughnuts are lighter and fluffier. Cake
doughnuts tend to be heavier. The majority of doughnuts
have a round shape.
Cookies
 Cookies are most commonly baked until
crisp or just long enough that they remain
soft, but some kinds of cookies are not baked
at all. Cookies are made in a wide variety of
styles, using an array of ingredients including
sugars, spices, chocolate, butter, peanut
butter, nuts, or dried fruits. The softness of
the cookie may depend on how long it is
baked.
 Classification of
cookies
1. Bar cookies
2. Dropped cookies
3. Molded cookies
4. Refrigerated
5. Pressed cookies
6. Bagged
Breads
. Breads are one of the oldest forms of
food in the world and are made by baking
dough, a flour and water mixture. Other
ingredients such as salt, fat, milk, sugar,
baking soda and yeast can be added.
Breads come in a variety of forms,
including rolls and loaves. Other common
ingredients in bread include nuts, seeds
and vegetables.
1. Lean bread- low in fat and sugar. This type of bread
produces good examples of a hard crusted bread such as:
baguette and pizza
2. Rich bread - this type of bread contains more fat and
sugar. It also contains eggs.
It also includes the following :
a. non-sweet rolls-(low sugar content) ex: dinner rolls,
brioche
b. sweet rolls – (high in fat and sugar, contains eggs, with
sweet topping or filling )coffee cakes, tea rolls, and most
holiday breads such as Struan, panetonne and stolen
3. Rolled –in (laminated)- fat is incorporated in the dough by
s rolling and folding process which creates layers of flaky
dough.
a. sweet- croissant
Types of flour mixtures
Batters and Dough
Flour mixtures are combination containing liquids
and flour with various ingredients. They are classified
as batters and dough bases on the proportion of flour
to liquids.
Batters-is a flour mixture with pouring consistency.
2 Kinds of batters:
 Pour batter – the ratio of liquid: flour is either 1:1 or
1: 1.5 example are those for waffles, pancakes
 Drop batter- the ratio of liquid : flour is 1:2 example
muffins
Dough –is a flour mixture that is capable of
being handled and it can be manipulated. It
uses hard strong flour to stands kneading,
rolling and other manipulations.
2 Kinds of dough:
 Soft dough – the ratio of liquid: flour is 1:3
example biscuits, doughnuts, breads.
 Stiff dough - the ratio of liquid: flour is
either 1:4 or 1:5 example rolled cookies and
pastry.
 MIXING
PROCEDURES/FORMULATION/RECIPES OF
VARIETY BAKERY PRODUCTS

THREE BASIC METHODS OF MIXING DOUGH

[Link] Dough Method
[Link] time method
[Link] Method
Measuring the ingredients
 It is important to measure the ingredients accurately
to get standard products and efficient use of materials.
 Strong flour(bread flour) needs extra longer period of
mixing, less yeast and more fermentation time than
weak flour(cake flour)
 Conditioning refers to the mechanical development of
gluten during mixing and fermentation. This makes
more elastic and allows dough to expand during the
first 10 minutes of baking. It gives more volume to the
product. the “expanding during the first 10 minutes in
the oven “ is referred to as oven spring.
Combining and mixing ingredients
There are basic rules and procedures to follow
for all breads.
1. Yeast is softened at the proper temperature and in
the proper way. And some amount of sugar. In case
of instant yeast, it is added to the other ingredients
without softening with water.
[Link] and sugar may be sifted together with flour
ands other dry ingredients.
[Link] all liquids ingredients to the flour or the flour to
the4 liquid. Either of the two methods can be
applied in combining ingredients to prepare the
dough.
Kneading – is the process of manipulating a ball of
dough with your hands. The purpose of kneading is to
develop the gluten in the dough so that the gas
produced by t6he yeast will be captured.
To knead, press the ball of dough out
lightly but firmly with your hands, and then fold the
dough over on itself, towards you.
Push lightly with the palms of your hands
and knot with the fingers. Repeat the process of folding
and pushing, developing a rhythmical motion.
How to Kneed Dough
 Fermentation - Once the dough has been
thoroughly mixed, roll it into a ball and transfer it to a
basin that has been lightly oiled. Make a small
indentation in the dough with your finger to check if it
has doubled in size. Cover it with a cloth and let it rise
in a warm, dark location between 80°F and 85°F. It's
ready to punch, as directed in the recipe, if the
indentation is still there. The rising process can be
accelerated by surrounding the area with boiling
water.
Punching down – to release the excess gas. To
punch, plunge your fist into it.
Resting periods –After punching it has to rest
for 10-15 minutes before it is cut, divided into
pieces. When the dough has been divided into
portion, another rest period is recommended.
After this second resting, the dough is now
ready for shaping.
Shaping the dough or make-up– there are
varieties which can be prepared.
Second rising or proofing - after the dough has
been shaped in several shapes or varieties, they
are set aside in a warm place to rise until
double in size. After shaping the dough or
before baking, the bread varieties is brushed
with beaten eggs (egg wash) or milk (milk wash)
to enhance browning and give a shiny crust
after baking.
Baking – after the shaped dough has doubled in
size, it is now ready to be placed in the oven for
baking.
 Never start baking in a cold oven. Recommended
temperature for Loaf bread is 325F to 350F and for buns
and other smaller size it is 375-425F
During the process of baking, the following changes take
place in the pre-heated oven:
[Link] expansion of the leavened gas which stretches the
gluten;
[Link] death of the yeast and halting fermentation ;
[Link] of part of starch flour,
[Link] “setting” and coagulation of gluten.
The proper rate of baking is necessary to produce
products with goods flavor and texture.