The secret to a successful baking escapade is using the right tools and ingredients and storing

them properly.

FLOUR- is used to give structure to any baked products.

BREAD FLOUR- composed of a protein content of 11-13%, this flour is used for breads
and other baked products that require high gluten formation.

CAKE FLOUR- one of the most delicate kinds of flour. Its low protein content (7-8%)
prevents too much gluten formation, which results to softer baked products.

ALL PURPOSE FLOUR- the most popular kind of flour. Contains neutral protein
percentage of 9.5-11.5% which makes it the most widely used flour in the pantry.

SALT- an essential ingredients to any baked products. It acts as binder to all ingredients
and a seasonings as well.

LEAVENING AGENT

BAKING POWDER- a leavening agent for baked goods. It contains baking soda and cream
of tartar. It doesn’t need to be combined to an acid to be able to work as a rising agent.

BAKING SODA- also known as bicarbonate of soda. It need to be combined with an acid
(lemon juice, sour cream, yogurt, cocoa powder) to be able to act as arising agent. It can
provide a good shape to cookies.

INSTANT DRY YEAST- a commercial form of yeast that can be found in any supermarket
or bakery. It can be added directly to any baked product and doesn’t need to be hydrated.

SWEETENER

WHITE/GRANULATED/REFINED SUGAR- it is mostly wide used sugar in the pantry.

BROWN SUGAR- it is refined sugar that has been mixed with molasses.

POWDERED/CONFECTIONER SUGAR- refined sugar that has been ground with a small
amount of cornstarch to form a powdery substance. Used to make icings and decorative items.

FAT- one of the most important ingredients in baking provides tenderness, moisture,
richness and taste to any baked item.

BUTTER- made through pasteurized cream that is whipped until a solid mass is formed.
Comes into two varieties- salted and unsalted.
 VEGETABLE OIL SHORTENING- fat made by solidifying vegetable oil or animal fat (for
lard), mainly used for greasing baking pans.

EGGS- one of the most important baking ingredients. It acts as a binder to the rest of the
ingredients and gives structure, moisture, flavor and color to any baked products.

FRESH MILK- natural liquid substance produced by domesticated cows. It contains 3-4%
fat. The additional of milk in cakes provides moisture, color and taste.

EVAPORATED MILK- Milk that has been heated until 50-60% of its water content has
evaporated, giving its fuller and more intense flavor. It is also used as a substitute for fresh milk
by combining an equal amount of water and evaporated milk.

CONDENSED MILK- sweetened cow’s milk that has been reduced to be thick and
creamy. The addition of condensed milk to some baked products can provide extra chewiness
and fudgy texture.

ALL PURPOSE CREAM- also known as thickened cream. Can be used for both cooking
and baking. The addition of cream in cakes, pastries and other desserts provides both good
moist texture and intense dairy flavor.

HEAVY WHIPPING CREAM- the most popular type of cream in the world. It is used both
in cooking and baking. This cream is also used for cake frosting because it doubles in volume
when whipped.

SOUR CREAM- cream that has been fermented to achieve a thick texture and tangy
taste. Best used in many baked products but has to be used with baking soda or cream to
neutralize the acidity. In the absence of sour cream a cup of all purpose or heavy cream mixed
with one tablespoon of white vinegar will do.

COCOA POWDER- dry form of chocolate that doesn’t contain sugar. It is used as
chocolate flavoring. Naturally absorbs moisture it has to be mixed with liquid when used in
baking. Sift before using.

CHOCOLATE CHIPS- also known as chocolate morsel. It is a petite, kiss-shaped drop of

white or milk, dark chocolate processed using vegetable fats and stabilizer to retain its kiss
shape even when exposed to hot temperature.

BAKING CHOCOLATE- it is classified as unsweetened and sweetened.

VANILLA EXTRACT- a concentrated flavoring derived from the seed pod of the orchid
vanilla planifolia.