Basic Ingredients in Baking

          What are the basic ingredients in baking and pastry? Do you know that there are different kinds of flour? Different kinds of milk? Different kinds of flavorings and different kinds of leavening agents? Do you also know the different kinds of sugar? Do you know about the terms dry ingredients and wet ingredients? Well, if you are going to read this blog, you'll definitely know all those terms I mentioned on the first sentences.

          Flour, shortening, sugar, leavening agents, water, milk, eggs, and salt are the basic ingredients in Baking and Pastry. But to our Baking class, the absence of one ingredient and not following the right procedure would definitely ruin everything. I mean EVERYTHING! It's not like our Culinary class that we can add something while cooking any cuisine and just magically straighten it out. No, it's not like that. You won't be able to make a recipe without the flour right? But I have to ask you one question, is there only one kind of flour? Is all purpose flour is the only flour that we can use to make whatever we want to bake? The answer is no. There are different kinds of flour and every kind has purpose.

           I will give five (5) kinds of flour. First is the ALL PURPOSE FLOUR; a combination of bread and cake flour sources and has medium gluten strength. It is suitable for any baking purposes. But wait, note the word ALMOST. That's what I'm saying. Second is the BREAD FLOUR; from the word bread means that it has the highest amount of protein thus, has high gluten content so it is used for breads. Third is the CAKE FLOUR; also called soft flour as it milled from soft white wheat. Fourth is the SELF-RISING FLOUR; contains baking powder and salt. Lastly, the RYE FLOUR; has a distinctive flavor many people like and it contains no gluten.
            The protein in milk gives a soft crumb structure in cakes, and contributes to the moisture, colour and flavor of a baked product. Here are some examples of milk:

• Buttermilk: it is skim milk that has bacteria cultures added to thicken it and give it a tangy flavor. Despite its name, buttermilk has no butter.
• Evaporated: A whole milk that is cooked to reduce the water content.

            Also CREAM is a basic ingredient in baking. Examples of cream are:

• HEAVY CREAM- has between 36 and 40 percent milk fat and is used for whipped cream and desserts.
• LIGHT CREAM- contains 18 to 30 percent milk and cannot be whipped. 
• HALF-AND-HALF- is a mixture of equal parts of whole milk and light cream, homogenized to prevent separation. it can be substituted in many recipes calling for cream.

         Next is the LEAVENING AGENT also known as LEAVENERS: is a substance used in baking to make a product rise so it becomes light as proportion to its size. Produces gas that expands when heated. CHEMICAL LEAVENING AGENTS are certain chemicals that react to moisture and heat to form carbon dioxide. Examples of these are: a) BAKING SODA- a leavening agent that reacts to acid to produce carbon dioxide, and b) BAKING POWDER- most widely used leavener because of its result.

              Also SUGAR is one if the basic ingredients in baking. Sugar is responsible for the attractive golden brown color of baked products. It contributes to the development of good flavor and aroma.There are actually kinds of sugar that are used in baking. One of these is:

•  GRANULATED SUGAR: this is commonly found on the table at home. 
• POWDERED SUGAR- is frequently called confectioner's sugar because it is used in making frostings and icings.
• BROWN SUGAR- is often called "soft sugar" because of its moisture content. Its color may vary from light to dark brown.

        Lastly, about the wet and dry ingredients, it's a bit of a self-explanatory. Just remember that while preparing the ingredients it is advisable to mix the dry ingredients in one mixing bowl and also the wet ones. As long as you read the directions, procedures or whatever you call them, you'll definitely make a delicious one. So must try baking! 

               So I hope I was able to give you a little background about Baking and Pastry. It's not a hard thing to do. You'll definitely love Baking once you try it! Bye!