LESSON 3

BASIC
INFORMATION
ABOUT BAKING
BASIC INGREDIENTS
IN
BAKING
FLOUR – PRIMARY INGREDIENTS OF BAKED
PRODUCTS
Different
Types of
Flour
Cake Flour – it is otherwise known as soft wheat flour
because of its low gluten content. It is best for baking cakes
because of its lightness.
All-purpose flour – it is also called family or general
purpose flour and is used for all kinds of baking.
Bread flour – it is also called strong flour or hard flour
and is best for baking bread
Pastry flour – this is also called classified as soft wheat
flour because of its low gluten content. It is used in baking
cookies, pies and biscuits.
 NUTRITIVE VALUE

Protein
Riboflavin
Iron
Niacin
2. Sugar
a. Granulated sugar or refine sugar
Most commonly used sugar
Also called table sugar
b. Confectioner’s sugar or powdered sugar
Fine, white sugar mixed with 3% cornstarch
Used for preparing candies, frosting,
toppings, cream filling, and icing.
c. Brown sugar
Comes in three colors: light, medium, or dark
brown
 FUNCTIONS OF SUGAR
a) It adds sweetness and flavour to baked
products.
b) It makes baked products fine and tender
c) It provides the golden brown color of cakes
and breads
d) It serves as food for yeast
e) It aids in foaming egg
f) It used in creaming shortening
g) It increases tenderness and dough
development
h) It also adds volume to bread
i) It gives a richer color to the breads crust
3. FATS
Butter
Margarine
Oil
 Function of Fat in Baking

a) It makes baked products tender,

moist, and rich
b) It enhance flavor
c) It adds color to baked product
4. Leavening agent
a. Chemical leavening agent
- Baking powder
- Baking soda
b. Physical leavening agent
- it incorporates air during creaming o
fat and sugar and foaming of egg whites and
sugar
c. Biological leavening agent
- yeast; used for breads
 Function of Leavening Agent

a) They make cakes rise and add

volume to breads and pastries
b) They make cakes light
c) They make bread more
palatable
Liquid Ingredients
Water – most common and cheapest liquid
ingredient
Milk – evaporated milk is recommended for
baking
Fruit juices
 Function of Milk in Baking

1.It gives nutritive quality to bakes

products
2.It contributes to texture and flavour
3.It gives golden brown color to the crust
4.It gives a soft, velvety, and even-grained
texture to bread
5.It increases the volume of bread
6.They give color to the crust
7.Fats in the egg serves as shortening
Other Ingredients that Make Cakes more Flavorful
Nuts
Dried fruits
Flavouring such as vanilla
Fresh fruits
Spices
Terms Used
in
Baking
Bake – to cook food by dry heat method using an
oven
Batter – a thin mixture of flour, liquid and other
ingredients that can be poured
Beat – to make a mixture smooth by introducing
air
Caramelized – to heat sugar slowly to make a
brown caramel-like substance
Cut in – to mix shortening into dry ingredients
with a pastry blender, two knives, and two forks
Cream – to rub one or two ingredients to make a
soft fluffy mixture
Cut and fold – to cut vertically through the
mixture, then turn it over
Dough – a mixture of flour, liquid leaveners, and
seasoning that can be handled, rolled, and
kneaded
Fold in – to work with two ingredients very
gently to retain air
Frost – to apply icing
Glaze – to dip candied food in confectioner's
glucose syrup to give it a clear and smooth finish
Icing – sweet covering of cakes, pastries, and
cookies
Knead – stretching and folding the dough to
develop the gluten
Melt – to liquefy food by heating
Stir – to mix food in a container using a circular
motion for uniform blending
Sift – to separate coarse particles of the
ingredients though a fine sieve
 Measuring
ingredients
Flour
1. Sift the flour
2. Cake flour is spooned into the measuring cup then levelled off
3. The cup is dipped into the all-purpose flour until filled then levelled off
with a spatula
4. Don’t shake the measuring cup
 SUGAR
White sugar
1. Fill the measuring cup until overflowing. Do not shake the cup
2. Level off with spatula
Brown sugar
1. Remove the lumps first then remove dirt
2. Scoop into the measuring cup and pack compactly. Level the cup using a
spatula
3. When the cup is inverted, the measured sugar retains its shape
Baking Powder and Baking Soda
1. Remove the lumps
2. Dip the measuring spoon into the powder
3. Level with spatula or back edge of the knife
 SHORTENING
Butter
No need to measure; 1 bar of butter is equivalent to 1 cup
Divide the bar of butter into two if ½ cup is needed. Divide
into three if 1/3 cup is needed
Liquid Ingredients
1. Set the glass measuring cup on the table
2. Pour the liquids into the glass measuring cup up to measuring mark
3. Do not lift the glass while measuring
4. Read at eye level
 Equivalent of Baking Ingredients
1 pound butter 2 cups
1 square chocolate 1 ounce
¼ cup cocoa 1 square chocolate
1 cup eggs 5 medium eggs
1 cup egg whites 8 medium eggs
1 cup egg yolks 12 – 14 medium eggs
1 pound cheese 4 cups shredded
cheese
8 ounces cream 1 cup
cheese
1 medium lemon 3 tablespoon
Substitution of Ingredients

Sometimes we run out of required

ingredients. It is important to know
the correct ingredient to substitute
that will not affect the finished
products.
Different Food
Substitutes
 INGREDIENTS
1 cup cake flour, sifted
1 cup sifted all-purpose flour
1 tbsp cornstarch
1 tbsp all-purpose flour
1 cup honey
1 cup sugar, granulated
1 ounce chocolate
1 tbsp active dry yeast
1 tsp baking powder
1 whole egg
SUBSTITUTE
7/8 cup sifted all-purpose flour or 1 cup minus
2 tbsp. sifted all-purpose flour
1 cup unsifted all-purpose flour minus 2 tbsp.
2 tbsp all-purpose flour
½ tbsp. cornstach, potato starch, rice starch or
arrowroot starch
1 ¼ cup sugar plus ½ liquid
1 1/3 brown sugar, lightly packed, 1 ½ cup
corn syrup minus ½ cup liquid, 1 cup honey
minus ½ to 1/3 cup liquid
3 tbsp cocoa plus 1 tbsp fat
1 package (7 grams) dry yeast compressed
yeast cake
¼ tsp baking soda plus ½ cup fully soured milk
or lemon juice mixed with sweet milk to make
½ cup, ¼ tsp bakig soda plus ¼ to ½ cup
molasses, ¼ tbsp. cream of tartar
2 eggs yolks or 3 tbsp thawed from frozen egg,
2 ½ tbsp. lukewarm water
1 egg yolk 1 1/3 tbsp frozen egg yolk
2 tbsp frozen egg white 2 tsp dry egg yolk
1 egg white
powder plus 2 tsp water
1 cup margarine, 7/8 to 1 cup
1 cup butter hydrogenated fat plus ½ tsp fat, 7/8 cup
of lard plus ½ tsp salt
1 cup reconstituted non-fat dry milk plus
1 cup whole milk
2 ½ tsp of butter or margarine
3 tbsp of sifted non-fat dry milk plus 1
cup water minus 1 tbsp water 1/3 cup
1 cup milk
instant non-fat dry milk plus 1 cup
minus 1 tbsp water
1 tbsp vinegar or lemon juice plus
enough sweet milk to make 1 cup (let
1 cup butter milk or sour milk
stand for 5 minutes) or 1 ¾ tbsp. cream
of tartar plus 1 cup sweet milk
1 cup fresh milk ½ cup evaporated milk and ½ cup water
1 cup coffee cream (20%) 2 tbsp plus 7/8 milk
1 cup heavy cream (40%) 1/3 cup butter plus about ¾ cup milk
 Guidelines in Selecting Proper Food
Substitutes
1. Know the function or use of the ingredients in the recipe.
Flour is the basic ingredient of baking products. So, all-
purpose flour can be substituted for cake flour or bread
flour.
2. The liquids that are commonly used in flour mixtures are
water and milk. The function of the liquid is to blind the
mixture together. So sour milk or fruit juices can be used.
3. The three types of leavening agents are carbon dioxide,
air, and steam. They make baked products light and fluffy
4. The commonly used shortenings are oil, margarine,
butter, lard, and hydrogenated fats. They improve the
flavour, add to browning, and increase the tenderness. If
liquid shortening is used instead of solid fats, the amount
of liquid in the mixture is decrease.
 Tips for
Successful
Baking
1. Use fresh and good quality ingredients
2. Use a tested recipe
3. Use the appropriate tools and equipment
4. Read the recipe carefully
5. Follow the correct method of measuring the ingredients
6. Follow the correct baking procedure
7. Assemble all the needed ingredients and utensils before
starting to work
8. Preheat the oven
9. Used the correct pan size specified in the recipe
10.Butter cakes are cooled by putting the pan on a wire
rack. Let cool 10 minutes before removing from pan
11.For sponge and chiffon cakes, invert the pans at once
after baking
12.Strictly follow the baking time
13.Avoid opening the oven during the first 15 minutes
of baking
Pointers for Longer
and
Efficient Use of
Baking Equipment
Steps in Cleaning
the Range
1. For electric ranges, switch off and unplug to allow the range to cool
before cleaning
2. Remove and wipe food particles, burnt sediments, and grease on top of
the range
3. Clean the burners with a dry brush or clean dry cloth
4. Remove the grates before cleaning the entire oven. Scrape the food
particles carefully
5. Thoroughly wash and dry the removable parts
Cleaning the Mixer
1. Remove the detachable parts
2. Wash the beaters and bowls after use
3. Wipe the parts wit dry both thoroughly