is the main ingredients among all other

baking ingredients. It is a powdery product

obtained from milled cereals, foremost of
which is wheat. Flour provides the structure
of baked products. It is also contributes to
the baked product’s, color, texture and
flavor. Other products includes cassava flour,
rice flour, soya flour, potato flour, mongo
flour and several others. Flour used in most
baked product is wheat flour.
1. Whole wheat flour – it is also called graham or
entire wheat flour. This contains the compact of wheat kernel
in its original proportion.
2. Bread flour – it is also known as strong or hard flour. It
has 12-14% gluten content.
Bread Flour has a coarse texture. It feels gritty, sandy, dry
and granular. It has a creamy color, and it usually does not
lump when pressed together. This type of flour is ideal for
making breads, rolls and other sweet yeast-raised product.
3. Cake flour – it is also
known as soft flour. It has 7-
9% gluten content. It is ideal
for cakes, cookies, pastries and
rye. This flour has a velvety
and smooth texture, is whiter
than the other two types and
tends to hold shape when
lumped together.
4. All purpose flour – it is
also known as general flour. It has
10-11% gluten content. It is a
combination of bread and cake
flour. Hence it is used as a
substitute for making breads, cakes
and pastries. For bread making, it
requires more kneading to develop
gluten , and in cakes, it requires
less mixing to control gluten
develop.
1. Enriched flour – it is white flour in
which specified amounts of nutrients
are added as required by law.
2. Self-rising flour – this is white flour in
which sodium bicarbonate or baking
soda plus an acid salt, usually calcium
phosphate, has been added as
leavening. This type of flour is
convenient for those who wish to
prepare product that use baking powder.
3. Quick mixing flour – this is white flour
that has been moistened then re-dried.
When used, it does not lump or pack and
blends smoothly with liquid ingredients.
4. Non-wheat flour - this refers to the group
of flour that makes used of root crops and
legumes other than wheat. In the
Philippines, the common ones available in
the market are potato flour, corn flour, rice
flour, camote flour, malagkit (waxy rice)
flour, ube flour and several other similar
flour.
B. Sugar
This is a sweet crystalline, and soluble
compound that comes from the processing of
sugar cane and sugar beets. It is available in
the market in different forms:
1. Brown Sugar – this sugar comes from
different shades of brown depending on how
well it has been processed. The darkest color is
usually sticky and lumpy, and it contains more
molasses than the brown and light brown
types. Unlike white sugar, it contains some
caramel, minerals and more moisture. Brown
sugar is less purified than white sugar.
2. White, granulated sugar – this is the type
commonly used by bakers in practically all baked
products and in preparing varieties of icing, fillings, etc.
It varies in texture – from coarse to sandy, to fine and
smooth.
3. Confectioner’s sugar – this sugar is the finest in
texture compared with brown or white sugar. It
contains 3% cornstarch, which prevents the lumping or
crystallization of sugar granules. This type of sugar is
used mostly in icing and cakes mixes, where a blending
of flour and sugar is done and then added in the final
stages of mixing.
1. Panutsa – this is solid mass of
crude sugar usually in half in coco
shell shape.
2. Lump sugar – this is white and
porous and is usually sold in the
market in cubes.
3. Molasses – this is unrefined sugar
that is liquid in form, black in
color and very thick in
consistency.
 Sugar contributes to the browning if crust.
The intensity of the brownness depends on the
amount and kind of sugar used. As the amount
of sugar increases, the moisture. A rich brown
crust adds appeal and palatability to the baked
product.
Sugar improves the flavor and aroma of baked
product. Among all ingredients, it has the most
dominant affects on flavors since it sweetens
the product. Other than its sweetness, it
imparts sweet aroma, which stimulates appetite
and desire for the product.
 Leavening agents are the substances that produce
gas while mixing or heating the dough or the batter.
When gas is produced, the product increase its volume,
and becomes light and porous.
There are (3) groups of leavening agents :
•Air
•Water or steam
•Carbon dioxides
•Air – is incorporated in several ways when one
creams the butter and sugar eggs are added one
a time while mixing, the batter is folded into a
whipped egg whites, or egg whites are beaten
with a whisk beater.
•Water or hot water
vapor - causes the
mixture to rise like in
steamed Puto and
Siopao.
•Carbon dioxides – is
produced by the use of
yeast, biological
leavener, baking powder
and baking soda.
 Yeast – is microscopic unicellular plant cell. It is available
in the market in dry and granular form and as cake or
compressed yeast. When dry yeast is soaked in lukewarm
water (about 40 or 105 F) and fed with sugar, it is
activated. It start to bubble up producing air cells or a network
of cellular compartments. These air cells are produced by
carbon dioxide, which is released when it converts the sugar
to alcohol. This is known fermentation.
 Baking powder is a chemical
leavening agents, that is produced mixing
baking soda and acid salt. Starch is added
to stabilized the mixture.
Baking soda is another chemical
leavening agents, which is also called
sodium bicarbonate or bicarbonate of
soda. When heated, carbon dioxide is
released and a residue of washing soda
remains in the cake, imparting a dark color
and leading an unpleasant taste. To
counter this, acid like lemon juice, vinegar
or molasses is used.
D. Liquid Ingredients
Liquid Ingredients include water, milk or cream and fruits juices. In
baking, it is added to flour to develop the gluten. Gluten is the elastic
substance from the protein components of flour, namely glutenin and
gliadin. The amount of water on the flour influences its consistency.
• Too much of water weakens and tends to spread the gluten.
• On the other hand, too little water makes the dough stiff and difficult
to handle.
 The amount of water
needed depends partly on the
type of flour used. Bread flour
absorbs more water while cake
flour absorbs less. Therefore,
the portion of water to flour is
in ration of:
1:2 ½ cup for Bread flour
1:2 cup for Cake flour
1:3 for All-purpose flour
Liquid Ingredients are important in baking for the following
reasons:
1. They are integral components in the preparation of batters and
dough.
2. They add flavors, as in milk and juices.
3. They contributes to the volume and texture of the product.
4. They promote the growth of leavening agents like yeast in
lukewarm water.
E. Fats and Oils
1. Butter – this is ripened cream of milk. It contains 80%
butterfat. Butterfat is separated from buttermilk by churning.
It contains approximately 15% moisture. Butter is used in
dough because it improves taste and flavor.
Example:
Magnolia
Anchor
Che-Vital
Queensland
2. Butter compounds – this is made by
mixing 40% melted fat with from
vegetable oil such as coconut oil, corn
oil, cottonseed oil. It is expensive than
butter. These are used mostly in bread.
3. Margarine - This is fat emulsified
with cultured milk. It contains about
80% fat and about 16% water.
Margarine is widely used in bread,
cakes, and cookies. Local brands
include Dari Crème, Butter Fresh,
Buttercup, etc.
4. Hydrogenated fat - This is "plastic fat" or shortening. This is
made from deodorized vegetable oil such as coconut, corn, soya bean,
cottonseed oil, etc. These fats are processed by passing hydrogen in a
tank under pressure with a nickel catalyst. The fat becomes hard as it
goes through the process. The longer the process, the harder the fat
will be. The fats are free from moisture, rending them plastic. The
plasticity of these fats allows easy incorporation and distribution in
dough. Hydrogenated fats are commonly used in cakes, breads, pie
crusts, and pastries. Because of its good creamy property, it has the
ability to aerate the mixture, resulting in a better leavened product.
5. Hog fat or lard - This comes from the back or the sides
of a hog. While it is solid at room temperature, it is soft and is
easy to handle when used in baking. It is excellent in making
breads, crusts, and biscuits. It makes the product tender,
light, and flaky.
6. Vegetable oil - This is liquid fat used in cakes and
breads. It is not as popular as shortening since it does not
have good creamy characteristics and does not contribute
much to the volume and texture of the product. It is also
difficult to handle and is less efficient in dough.
a. It contributes to the tenderness of the
product.
b. It improves the flavor of the bread.
c. It helps in retaining air in the dough,
thus giving it a better volume and crust.
d. It lubricates the gluten strands,
producing better layer.
e. It gives the product better flavor.
Eggs
Eggs contribute much to
a baked product. It acts as a
leavener and it gives color,
richness, flavors, and
nutritive value to breads and
pastries. Use good quality
eggs for a better-flavored
product.
 The quality of eggs refers to the
condition of the shell, air sac, white, and
yolk. A fresh egg has a clean, unbroken shell
and an air sac with depth of about 3/8 inch;
the white is thick; and the yolk is rounded
and standing.
Fresh eggs last for 7 days at room
temperature. Store them in a refrigerator for
longer shelf life. Never wash eggs in water,
just wipe with a clean damp cloth, then put
the broad or rounded end side up in the
refrigerator.
1. Salt - It is also known as sodium
chloride. It is used to bring out the
flavor of a otherwise bland, too sweet,
or too sour taste.

2. Flavorings - Flavor extracts,

whether synthetic or natural, are
widely used in cakes, cookies,
pastries, breads, and pies.
 They are extracted essential oils mostly from fruits, leaves, beans, or
imitations. Many fruit flavors are derived from natural oils extracted from the
exterior part of the fruit or the pulp of the fruit. They are diluted in ethyl alcohol
into solutions and are usually packaged in small bottles. Flavors that are commonly
available in the market are vanilla, lemon, almond, pandan, orange, pineapple,
coconut, and others. Vanilla extracts are usually used in cakes and desserts such as
leche flan and pastillas.
Gulaman desserts uses almond extracts while orange and lemon extracts are
used in icings and in some cakes. Flavorings are used in small quantities, usually in
teaspoons. Excessive use of the flavor brings too strong of an aroma that may be
excessive and unpleasant to the smell and palate.
3. Spices or seeds - They are used in baking
mainly due to the aroma and flavor they
impart to the baked products. They are
usually used to provide accent to the flavor.
They usually originate from plant sources.
They come from seeds, flowers, barks of
trees, roots, and fruits. They are available in
the market whole or finely ground.
The most commonly used spices include
cinnamon for cinnamon bread, nutmeg,
allspice and cloves for fruitcake, ginger for
ginger rolls, anise for anise cookies, and
sesame seeds for sesame seed buns.
H. General Guidelines and Principles in Baking

For beginning students, it is important to be guided by the

following guidelines and principles. Start right by keeping these
guidelines and principles in mind. Practicing them puts one on the road
to success in baking.
1. Be familiar with the kinds of flours and their specific uses.
Cake flour is ideal for cakes, while bread flour is for
practically all breads and all-purpose flour for cookies and
pastries. While substitution can be made in the absence of
one type, it is always best to use the ideal type.
2. The frequency and intensity of mixing flour with other
ingredients differ for different products. As a general rule,
breads need thorough kneading for highly developed gluten.
Cakes need just enough mixing for a well-blended batter
while pastries require a special technique in mixing such that
some amount of gluten is developed, but the dough retains its
characteristics of flakiness and tenderness.
3. Ingredients combined in a product react differently at various
temperatures. At higher temperature, sugar becomes soluble, fat
spreads faster, and flour absorbs water rapidly. The degree of heat to
which the batters and dough are subjected varies with altitude above
the sea level. The higher the elevation, the lower the temperature of
boiling water, hence the need to adjust by increasing the temperature.
Normally, the reduction is 2°F at 1000 ft. elevation so that the baking
temperature is increased accordingly to bake the product thoroughly.
4. The rate at which the boiling temperature inside the
product is reached depends on the oven temperature, the
ingredients, and the size and shape of the baking pan used.
5. Baked products that are crisp or brittle require
temperature higher than boiling while those that
are soft and spongy, like breads, cakes, or
muffins, do not require above-boiling point
temperature.
6. When the oven temperature is too high, crust is formed too
fast, limiting expansion, thus producing a product that is
cracked and low in volume. When the oven temperature is too
low, the product usually falls and does not rise in volume. A
good quality product is the result of the right baking
temperature.
7. To start right, check all ingredients (with their prescribed
kinds and amount), baking procedures, tools, and equipment
needed. Assemble all these within easy reach. Preheat your
oven while working on your ingredients. Set the thermostat at
the right temperature as prescribed in the recipe.
8. Do all baking activities before mixing like measuring,
sifting, greasing, peeling, paring, mashing, chopping,
thawing, and the like.
9. Follow carefully the procedures/techniques with correct
measurements for dry and liquid ingredients.
10. Know how to execute properly the different processes
involved in baking.
The most common processes are the following:
a. Beat - It is to make the mixture smooth with a hand or
electric mixer.
b. Blend - It is to combine ingredients thoroughly .
c. Caramelize - It is to melt sugar to a golden brown syrup
d. Cream - It is to rub one or two ingredients with a wooden spoon or
mixer till light or fluffy.
e. Cut and fold - It is the combination of two motions, one that cuts
vertically through the mixture then turning it over by gliding the
rubber scraper across the bottom of the bowl at each turn.
f. Dredge - It is to lightly coat or sprinkle with flour, corn meal, or
sugar, (i.e., dredge the grease pan with flour).
g. Glaze - It is to coat with syrup that is cooked to the cracked stage.
h. Knead - It is to mix the dough with a pressing motion accompanied
by folding and stretching.
i. Mash - It is to soften ingredients by pressing or mixing.
j. Preheat - It is to turn the oven at the required
temperature before baking.
k. Scald - It is to heat ingredients below boiling point in
a double broiler.
l. Sift - It is to pass ingredients through a sifter.
m. Stir - It is to blend ingredients with a circular motion.
n. Whip - It is to beat rapidly with hand or electric mixer in
order to incorporate air.
11. Use the right size of baking pan required in the recipe. The
correct pan gives your baked product a good size, shape, and
contour. Baking pans with straight sides give cakes a very fine
texture. It is advisable to use aluminum pans as they distribute
heat evenly, resulting to a delicate golden brown crust.