Baking Flashcards
Contains the largest amount of protein, 12 to 14%.
Bread flour
Is the primary ingredient in baking.
Flour
Contains 10 to 12% protein. This is sometimes reffered to as family flour, general flour, or pastry flour.
All-Purpose Flour
Contains the least percentage of protein. This is sometimes called weak flour or soft flour.
Cake flour
“Premixed” flour. Some ingredients such as salt, baking powder, milk solids and sugar have been added.
Ready Mixer
Have low protein content to create a soft, crumbly, melt in your mouth texture that we prefer in desserts.
Cake Protein
Compromise between the protein content in bread flours and the protein in pastry flour
All-purpose
Have salt and leaveners added.
Self-Rising Flour
Almost always bleached.
Cake Flour
Unbleached but can be found bleached.
Pastry Flour
Substances that produces gases when mixed with other ingredients causing mixture to rise.
Leavening agents
Chemical leavener consisting of baking soda and acid.
Baking Powder
A chemical leavening agent that releases carbon dioxide when acid sources is added to it such as milk, molasses, cream of tartar and other dry acid salts.
Baking Soda sodium Bicarbonate
Helps regulate fermentation. It gives crustly flavor to baked products.
Salt
Acts as emulsifying agent for cakes.
Eggs
