Bake Shop Essentials

Types of Flour All-purpose - has both hard and soft wheat; bleached and unbleached variety; 8-11% protein; bleached best for cookies, pancakes, or waffles; unbleached best for yeast breads or pastries Almond flour – Good for pastry crust, cookies and quick breads; gluten free Bread flour – White flour made from hard wheat; high in protein; 12-14% protein Cake flour- soft-wheat flour; high in starch; low protein; 8-10% protein; best for cakes, muffins and cookies Self-rising flour- low-protein; baking powder previously added to flour; best for biscuits and short breads Whole-Wheat flour- made from whole wheat kernels; low in gluten Rice flour – made from rice; best for thickening sauces; gluten free Quinoa flour- made from quinoa; gluten free Semolina flour – used to make pasta; made from durum wheat ; high in gluten Flour should be stored in an air tight container in a dry environment; if package is opened, store flour in the refrigerator to prevent spoilage whatscookingamerica.net/Bread/FlourTypes.htm

Types of Sugar Bakers Special Sugar - finer than fruit sugar; can be used for various baking needs Confectioners or powdered sugar – also known as icing sugar; sugar is ground to smooth powder; contains cornstarch to prevent caking; three degrees of fineness; 10X – is the finest of the three; other two types of powdered sugar are used by industrial bakers Coarse sugar - Also known as pearl or decorating sugar. crystal size larger than regular sugar ; resistant to color change at high temperatures Date sugar – made from ground up dried dates; does not dissolve in liquids Fruit sugar - slightly finer than “regular” sugar; used in dry mixes; more consistent small crystal size Granulated sugar – Also called table sugar or white sugar. most known to consumers, used in home food preparation Sanding sugar - large sugar crystal that is used mainly in the baking industry; gives products a shiny appearance Brown sugar – has molasses in it; used for glazes, baking; etc. Liquid sugar - sugar dissolved in water Sugar can be stored at room temperature in a dry environment http://whatscookingamerica.net/Sugar.htm

Baking soda v. Baking Powder Baking soda = sodium bicarbonate (base) Baking power = Baking soda + acid Both act as leaveners Both can be stored at room temperature in a dry environment joythebaker.com/2013/10/baking-101-the-difference-between-baking-soda-and-baking-powder/

Eggs Eggs should be stored in a refrigerator to prevent spoilage Eggs are used in a variety of things such as custards, cakes, etc. Chicken Breed eggs – eggs bread from chickens Organic eggs – produced from hens that have been fed with organic feed Free-range eggs – eggs from hens raised outdoors Quail eggs- smaller in size; speckled shell Duck eggs – suited for dessert recipes; rich flavor; slightly larger than chicken eggs Goose eggs – high in fat; larger than chicken and duck eggs; best for dessert recipes Turkey eggs- high in fat; flavor similar to chicken eggs Ostrich Eggs – one egg equivalent to 20 to 24 large chicken eggs Egg Substitutes Liquid eggs Powdered eggs www.recipetips.com/kitchen-tips/t--187/types-of-eggs.asp

Butter Can be cut into dry ingredients to make such things as flaky crusts and biscuits Can be creamed with sugar to make cakes and cookies Can be melted and combined with other ingredients Butter should be stored in a refrigerator to prevent spoilage www.completelydelicious.com/2012/02/ingredient-spotlight-how-fats-are-used-in-baking.html

Oil Helps add moisture to baked products Liquid at room temperature Can be stored at room temperature in a dry environment www.completelydelicious.com/2012/02/ingredient-spotlight-how-fats-are-used-in-baking.html

Shortening Fats shorten gluten bonds – “shortening” Does not have to be refrigerated Tenderizes baking products Shortening is solid at room temperature Can be stored in an air tight container in a dry environment at room temperature www.completelydelicious.com/2012/02/ingredient-spotlight-how-fats-are-used-in-baking.html

Cocoa Adds deep chocolate flavor to baked goods Used in cakes and cookies to create a deep chocolate flavor Cocoa should be stored in a air tight container in a dry environment at room temperature

Heavy Cream Heavy cream or heavy whipping cream has a milk fat content of between 36 and 40 percent If whipped, heavy whipping cream will double in volume Heavy cream should be stored in a refrigerator to prevent spoilage Heavy cream can be whipped to make homemade whipped cream to put on top of desserts Heavy cream can be incorporated into sauces to make a richer, more flavorful sauce www.food.com/about/heavy-cream-361

Yeast Yeast is used as a leavener in various baked goods Yeast produces carbon dioxide which causes product to expand and rise Yeast helps with the development of fermentation flavors in baked goods Yeast can be stored in an air tight container or stored in its original package in a dry environment Yeast is primarily used to leaven bread www.dakotayeast.com/yeast_functions.html