BASIC

INGREDIENTS IN
PASTRY MAKING
OBJECTIVES

• Identify the different types of ingredients in

pastry making
• Enumerate the functions and uses of the
ingredients
• Value the importance of knowing its uses and
functions of pastry making.
1. FLOUR - PRIMARY
INGREDIENT OF
BAKED PRODUCTS
A. CAKE FLOUR – IT IS OTHERWISE
KNOWN AS SOFT WHEAT FLOUR
BECAUSE OF ITS LOW GLUTEN
CONTENT .
B. ALL-PURPOSE FLOUR
– IT IS ALSO CALLED
FAMILY OR GENERAL
PURPOSE FLOUR AND IS
USED FOR ALL KINDS OF
BAKING.
C. BREAD FLOUR –
IT IS ALSO CALLED
STRONG FLOUR OR
HARD FLOUR AND
IS BEST FOR
BAKING BREADS.
D. PASTRY FLOUR – THIS IS
ALSO CLASSIFIED AS SOFT
WHEAT FLOUR BECAUSE OF
ITS LOW GLUTEN CONTENT.
IT IS USED IN BAKING
COOKIES, PIES, AND
NUTRITIVE VALUES OF FLOUR

•Protein
•Riboflavin
•Iron
•niacin
 FATS

•It has several important role in

pastry making.
 LIQUIDS

•Starts the development of

gluten in the flour.
 LEAVENERS

•Acts as the raising agents.

2. SUGAR
a.Granulated sugar or Fine granulated
- 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, desserts,
sauce, frosting, toppings, cream
filling, and icing
c. Brown Sugar
- Comes in three colors: light,
medium, or dark brown
3. FATS
4. LEAVENING AGENTS
a.Chemical leavening agent
- baking powder
- baking soda
c. Biological leavening agent
5. LIQUID INGREDIENTS
a.Water – most common and
cheapest liquid ingredient
b.Milk – evaporated milk is
recommended for baking.
c.Fruit juices
6. EGGS – USE THE SAME
SIZE OF EGGS
 OTHER INGREDIENTS THAT MAKE
CAKES MORE FLAVORFUL
1. Nuts
2. Dried fruits
3. Flavoring such as vanilla
4. Fresh fruits
5. Spices