FLOUR
- bread flour
- all purpose flour
- cake flour
- pastry flour
- whole wheat flour
- speciality flour
EGGS
- wholes
- eggs whites
- egg yolks
SALT
MILK AND OTHER LIQUID
- whole
- skimmed
- buttermilk
- evaporated and condensed milk
- water
- fruit juices
SUGAR AND OTHER SWEETENERS
- granulated
- powdered or confectioners
- brown
- honey
- molasses
- corn syrup
- maple syrup
- glucose
LEAVENING AGENTS
a)dried
b)comprassed
- baking powder
- baking soda
FAT,SHORTENING AND OIL
- all purpose
- emulsified or high ratio
- vegetables oils
- butter or margerine
- lard
- roll in shortening ex:danish.puff pastry
FLAVOURING MATERIALS
- extract
- spices
- chocholate and cocoa
Function of fat in the bakery and confectionery product
a)adding flovor
b)provide tenderness
c)color
d)adding nutrients
e)fixed texture
Function of sugar
a)color product
b)adding storage performance
c)as a foaming agent,if mixed with egg
d)make the product a soft
e)providing smooth texture
Function of salt
a)to taste
b)encourage the developement of yeast
c)control the response
d)improve the texture of the product
e)provide flexibility in product
Function milk
a)contribute to the texture of the product
b)flavor to the product
c)provide high nutritional
d)improve the quality
e)attractive color of the skin
Function eggs
a)give shape to the product due to proteins that form the content
b)thicken the fat where it helps to thicken the mix
c)to taste
d)improve the nutritional value of food
e)give color.
Flavouring materials~produce desirable flavor in baked products
Colouring materials~produce desired colors in bakery product
Preservative agents~retard destructive organism,spoilage and stalling.
