Ingr ed ie nts

Used in P a stry
M a ki ng
GROUP 1
 Pastry
THE PROCESS OF MAKING PASTRY INCLUDES MIXING OF THE FAT AND
FLOUR, ADDING WATER, AND ROLLING OUT THE PASTE.THE VERY
NATURE OF MOST PASTRIES IS TO BE LIGHT, AIRY, FLAKY, AND
BUTTERY. ALL PASTRY STARTS OUT AS A COMBINATION OF
INGREDIENTS, SUCH AS FLOUR, WATER, SALT, BUTTER OR OTHER
FATS, AND IS MADE BY USING DIFFERENT INGREDIENTS, MIXING AND
BAKING TECHNIQUES.
 Dry Ingredients

1. SALT
- Improves and enhances the flavor of all foods.

2.LEAVENERS
- Raising agent.

3. SUGAR
- Not only does it satisfy our cravings, but it also keeps
baked pastries moist.

4. FLOUR
- Gives the structure for the product.
 WATER
01 H e lp s t o b in d fl o
make a dough.
u r a n d fa t t o g e ther to

Wet
Ingredients 02 MILK
M il k g iv e s fl a v o
ten d e r n e s s t o t
r
h
t
e
o t h e
dough.
p a s t r y . It g iv e s

03 EGG
T h e y a d d fl a v o r s
and texture.
in t h e p a s t r y , g iv e c o lo r ,
People w ho lo ve to ea t a re
alw ays t he be st pe op le .
U P 1 M E M B E R S
GRO
n n e th
Comboy, Jhon Ke
a ri e
C a rl o s , J h e a ls a M
C a ll is ta , A m a ia h
L e y te , D a n e ll e
e le n c io , J h e iy a n a B ra n n d e y
M
S a la o , Q u e e n ie
e li s e
S il a m o r, C a ll is ta F