BAKING INGREDIENTS AND ITS SUBSTITUTION

Learning to bake for the family is an enjoyable activity if one tries to learn and put interest in it. Baking is a skill that can
be developed by every member through constant practice. For a start, one can begin baking by hand using the tools from
our kitchen at home. Baking is both a profitable and worthwhile activity, if given the interest and determination to learn.
To learn baking, you must be familiar with the different baking ingredients and its substitutions.

BAKING INGREDIENTS
MAJOR INGREDIENTS IN BAKING
1. FLOUR
 is finely ground meal obtain by grinding and milling cereal grains or other root crops.
 is the main ingredient among all other ingredients.

TYPES OF FLOUR
1. Hard flour or Bread flour – is high in gluten, with 12-14 % protein content, and has strongest gluten.
2. All-purpose flour – has 10 – 11 % protein content and is made from a blend of hard and soft wheat flour, also called the
general purpose or family flour.
3. Soft flour- is comparatively low in gluten and so results in a finer texture. Soft flour is usually made into cake flour and
pastry flour.
4. Cake flour – has 7-9 % protein content and is made from soft wheat flour. It is good for making cakes and cookies
where a tender and delicate texture is desired.

USES OF FLOUR
1. Provides structure, texture and color to baked products
2. Provides nutritive value to baked products
3. Used as thickening agent.
4. Used as binder of food.
5. Used stiffening agent in laundry.

STORAGE OF FLOUR
Most types of flour keep well in a sealed container in a cool, dry location. The original paper packaging used for many
types of flour is good for long term storage as long as the package has not been opened. Once opened, the shelf life
decreases. Many types of flour are now marketed in resealable plastic bags that increase the shelf life..

2. SUGAR Sugar is a sweet, soluble organic compound that belongs to the carbohydrate group of food.

TYPES OF SUGAR
1. Regular granulated sugar or white sugar- also known as table sugar or as refined sugar.
2. Confectioner’s Sugar or powdered sugar – granulated sugar that has been pulverized. To prevent lumping and
caking, about 3% cornstarch is added.
3. Brown Sugar- contains caramel, mineral matter and moisture. It also contains a small amount of molasses. It comes in
three colors.

USES OF SHORTENING
1. Makes bread products tender and improve flavor.
2. Assist gas retention giving better volume and crust.
3. Prevent the cohesion of gluten.
4. Improves aroma, color, and texture of the baked products. 5. Improves the shelf life product because of its moisture.

LEAVENING AGENT
 are gases that cause the dough to rise. In the presence of moisture, heat, and others, the leavening agent reacts to
produce (carbon dioxide) that becomes trapped as bubbles within the dough. When a dough or batter is baked, “it
sets” and the holes left by the gas bubbles remain. This is what gives breads, cakes and other baked goods to rise
and increase in volume.

CLASSIFICATION OF LEAVENING AGENTS

1. Chemical Leaveners- chemical leaveners are chemical mixtures or compounds that release gases, usually carbon
dioxide. Chemical leaveners are used in quick breads and cakes as well as cookies. Example of chemical leaveneres is a.
a. Baking soda – other known as bicarbonate of soda or sodium bicarbonate.

b. Baking Powder – is a combination of baking soda and acid salt.

c. Cream of tartar – is a tartaric acid and is fine white crystalline acid salt which is a byproduct of the wine-making
industry.

2. Biological leaveners – Yeast is a living organism, neither plant nor animal.

Types of Yeast
 Dry or granular
 Compressed or cake

LIQUID INGREDIENTS
 provide moisture to rehydrate and activate the yeast and bring together the flour and any other dry ingredients to
make the dough.
1. Types of milk used in baking
a. Fresh milk or whole milk
b. Evaporated milk
c. Condensed milk
d. Skimmed milk
e. Powder milk or dry milk

Minor ingredients in baking

Flavouring Vanilla Salt Spices (cloves, cinnamon, mace, nutmeg) Wines Coffee Chocolate and cocoa
Types of chocolate
1. Unsweetened chocolate
2. Bittersweet and semisweet chocolate
3. Milk chocolate

A liquid measuring cup is best to use for liquid ingredients because it is clear and see through. It is also has a spout that
makes pouring of liquids easy. To get the exact amount, follow these steps when measuring liquids easy.
1. Set up the liquid measuring cup. Place the measuring cup on a flat, even surface.
2. Pour the liquid carefully and slowly into the cup. Stop pouring when the liquid reaches the marker line for the desired
amount.
3. Check your measurement. Bend down so that your eyes level with the marker line. Look at the top of the liquid.
Familiarization of baking tools, utensils, and equipment in making bread, cookies, muffins and biscuits.

MEASURING UTENSILS
LIQUID-MEASURING CUP- A transparent cup calibrated to indicate the amount of liquid. A liquid measuring cup is
best to use for liquid ingredients because it is clear and see through. It is also has a spout that makes pouring of liquids
easy.
DRY-MEASURING CUP-Is a set of marked cups used to measure dry ingredients such as flour and sugar. They are
either made of plastic, aluminum, or stainless steel.
-consist of two types namely:
a. A graduated cup with fractions (1, 3/4, 2/3, ½, 1/3, ¼, 1/8) marked on each side.
b. A measuring glass made of transparent glass or plastic is more accurate for measuring
MEASURING SPOONS-A set of spoons used to measure small quantities or amounts of ingredients.
DIETETIC SCALE -Is and instrument used to measure the weight of items or ingredients.
MIXING, BLENDING, AND CUTTING UTENSILS
Cutting tools – include a knife and chopping board that are used to cut glazed fruit, nuts, or other ingredients in baking.
DOUGH CUTTER -A tool with sharp edge used to cut dough.
GRATER -A tool used to grate food into finer form such as chocolates, cheese, fruits and vegetables.
KITCHEN SHEARS - are used to slice rolls and delicate cakes.
PARING KNIFE – is used to pare or cut fruits and vegetables into different sizes.
PASTRY WHEEL – has a blade knife used to cut dough when making pastries
ROTARY EGG BEATER-A hand-held device for beating eggs, cream, and other liquids.
PASTRY BLENDER – has a handle and with wire which I used to cut fat or shortening in the preparation of pies, biscuits
or doughnuts.
RUBBER SCRAPER-A tool used for mixing and scraping mixture on the side of a bowl.
SPATULA-A flat, thin and blunt metal used for levelling-off dry ingredients and spreading icing and frosting on cakes.
WOODEN SPOON-A tool used for mixing and stirring flour mixtures.
FLOUR SIFTER -Used in sifting coarse or dry ingredients such as flour and sugar.
MIXING BOWL -A hollow dish where ingredients for baking is mixed. It is also used for mixing ingredients.
ROLLING PIN-A solid elongated wood with handles at both ends that is used to flatten dough or pastry.
MORTAR AND PESTLE – is used to pound or ground ingredients.
PASTRY BAG – a funnel shaped container of icing or whipped cream
PASTRY BRUSH – is used in greasing pans or surface of pastries.
PASTRY TIP- is a pointed metal or plastic tube connected to the opening of the pastry and is used to form desired
designs.
UTILITY TRAY – is used to hold ingredients together.

BAKING WARES AND EQUIPMENT AND THEIR USES

1. Baking wares – are made of glass or metal containers for batter and dough with various sizes and shapes.
Cake pans - comes in different sizes and shapes and may be round square rectangular or heart shaped.
1. Tube center pan – deeper than a round pan and with a hollow center, it is removable which is used to bake chiffon type
cakes
2. Muffin pan - has 12 formed cups for baking muffins and cupcakes
3. Pop over pan – is used for cooking pop over
4. Jelly roll pan – is shallow rectangular pan used for baking rolls
5. Bundt pan – is a round pan with scalloped sides used for baking elegant and special cakes 6. Custard cup – is made of
porcelain or glass used for baking individual custard.
7. Griddle pans – are used to bake griddles
8. Loaf Pan – is used to bake loaf bread
9. Utility tray – is used to hold ingredients together

OTHER BAKING
1. CAKE DECORATOR (CYLINDRICAL) – is used in decorating or designing cake and other pastry products.
2. COOKIE PRESS – is used to mold and shape cookies.
Ovens are the workhorses of the bakery and pastry shop and are essential for producing the bakery products. Ovens are
enclosed spaces in which food is heated, usually by hot air. Several kinds of ovens are used in baking.
A. DECK OVENS are so called because the items to be baked either on sheet pans or in the case of some bread
freestanding are placed directly on the bottom, or deck of oven. This is also called STACK OVEN because several may
be stacked on top of one another. Breads are baked directly on the floor of the oven and not in pans. Deck oven for baking
bread are equipped with steam ejector
1. RACK OVEN is a large oven into which entire racks full of sheet pans can be wheeled for baking.
2. MECHANICAL OVEN The food is in motion while it bakes in this type of oven. The most common types are a
revolving oven, in which his mechanism is like that of a Ferris wheel. The mechanical action eliminates the problem of
hot spots or uneven baking because the mechanism rotates throughout the oven. Because of its size it is especially used in
high volume operations. It can also be equipped with steam ejector.
3. CONVECTION OVEN contains fans that circulate the air and distribute the heat rapidly throughout the interior. Strong
forced air can distort the shape of the products made with batter and soft dough.
Other Baking Equipment
Dutch oven is a thick-walled (usually cast iron) cooking pot with a tight-fitting lid. Dutch ovens have been used as
cooking vessels for hundreds of years. They are called “casserole dishes” in English speaking countries other than the
USA, and cocottes in French, They are similar to both the Japanese tetsunabe and the Sač, a traditional Balkan cast-iron
oven, and are related to the South African Potjie and the Australian Bedourie oven.

CLASSIFICATION OF BAKING TOOLS AND EQUIPMENT

A. OVENS E. MIXING TOOLS
Convection ovens Mixing Bowls
Rotary ovens Wooden spoon
Deck or Cabinet Rubber scrapper
Microwave Oven Electric and handy mixer
Rotary egg beater
B. OTHER BAKING EQUIPMENT F. CUTTING TOOLS
Bread toaster Pastry blender
Double broiler Pastry wheel
Dutch oven Biscuit and doughnut cutter
Kitchen shears
Chopping boards
Paring knife
C. PREPARATORY TOOLS G. BAKING PANS
Flour sifter Tube center pan
Grater Muffin pan
Pastry brush Cake pans (round, square,
Spatula rectangle, or heart shaped)
Rolling pin Jelly roll pan
Pastry cloth Bundt pan
Pastry tips Custard cup
Utility tray Griddle pans
Pop over pans
Macaroon molders
Baking sheets
D. MEASURING TOOLS
Measuring cups
Measuring spoons
Weighing scale
Measuring cups for liquid ingredients
Timer

TYPES OF BAKERY PRODUCTS

Baking has become not just a favorite past time or hobby but highly profitable business. Bread is one of the most popular
and best sold baked products, not only in our countries as well. Many countries have bread and their staple food. There
are different kinds of bread. Whatever kind of bread is eaten, people remember it for its quality It is by main training good
quality that popular bakeries or bread houses keep their customers. The quality of bread is affected by the type of
ingredients used, the manner the is mixed or prepared, and the temperature maintained during baking.
Bread – a staple food prepared from a dough of flour and water, usually by baking

Types of Bread
1. Soft Roll Bread – yeast-raised roll with a soft outer crust
a. Dinner Rolls b. Ensaymada
2. Hard Roll Bread-- yeast-raised roll with a hard outer crust.
a. Monay
b. Pan de Sal
3. Quick Breads—non yeast dependent bread made with a leavening agent (such as baking powder or baking soda) that
permits immediate baking of the dough or batter mixture. a. Muffins – tender, moist, and simple cup breads leavened with
baking powder or baking soda. b. Biscuits – small flaky breads leavened with baking powder, baking powder makes
preparation time shorter than yeast is used
Bagel – a bread product originating in Poland, traditionally shaped by hand into the form of a ring from yeasted wheat
dough, roughly hand-sized, which is first boiled for a short time in water and then baked.
Bread roll – a small, often round loaf of bread served as a meal accompaniment (eaten plain or with butter)
Bun – a small, sometimes sweet, bread, or bread roll. Though they come in many shapes and sizes, they are most
commonly hand-sized or smaller, with a round top and flat bottom.
Flatbread – a bread made with flour, water and salt, and then thoroughly rolled into flattened dough. Many flatbreads are
unleavened made without yeast although some are slightly leavened, such as pita bread.
Muffin – an individual-sized, baked quick bread product. American muffins are like cupcakes in size and cooking
methods, and the English muffin is a type of yeast-leavened bread. Muffins may also classify as cakes with their same
sweet interior and fluffy yeast exterior.
Brownie – a flat, baked dessert square that was developed in the United States at the end of the 19th century and
popularized in both the U.S. and Canada during the first half of the 20th century
Cake – a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of bread but now
cover a wide range of preparations that can be simple or elaborate.
Cookie – a small, flat, sweet, baked good, usually containing flour, eggs, sugar, and either butter, cooking oil, or another
oil or fat.
Cracker – typically made from flour, flavorings, or seasonings such as salt, herbs, seeds, and cheese may be added to the
dough or sprinkled on top before baking.
Pastry – a dough of flour and water and shortening that may be savory or sweetened. Sweetened pastries are often
described as bakers' confectionery.
Pie – a baked dish that is usually made of a pastry dough casing that covers or completely contains a filling of various
sweet or savory ingredients.
Tart – a baked dish consisting of a filling over a pastry base with open top not covered with pastry
Torte - a form of sweet dessert that is typically baked. Tortes differ from cakes in that cakes are modifications of bread
but tortes, originating in Central Europe, are generally made with ground nuts in place of the flour.

KINDS OF DOUGH IN BAKERY PRODUCT

History of Dough

The origin of dough is so ancient that no one knows exactly when it was first made. However, prehistoric archeological
findings showed that people may have begun using flour in their diet about 30,000 years ago.

During that time, simple water was added to flour to create the first dough. It was then flattened and cooked over hot
stones. These early creations were invented due to “mistakes.” It took over almost 20,000 more years before people
starting cultivating wheat and making food out of it.

This way, they were able to settle down, feed more people, and create an improved social structure which made the basis
of present-day societies.

Some years later, people discovered yeast, which took the dough to a whole new level.

As cultures have developed, so have the recipes for dough.

The dough is a mixture of chiefly flour with low water content. As such, it is from enough to be kneaded by hands and
molded into shapes. Batters contain more liquid content than dough and have a runny texture. They are usually mixed
with hand or electric mixers.
KINDS OF DOUGH IN BAKING BREAD

1. Lean Dough -The basic ingredients for bread which include flour yeast, salts, a little sugar and shortening make
up the lean dough This dough is made up to Pan de sal, Pan Amerikano, French bread and other crusty bread varieties
2. Rich Dough- Aside from the basic ingredients for bread, rich dough has butter, nuts fruits, eggs and condiments.
Milk is often used too. Rich dough also uses more sugar. This Dough is used in making rolls, coffee cakes, and the sweet
bread varieties.
Mixing Procedures for Bakery Products
Methods of Mixing Dough.
A. Straight Dough Method/One Bowl Method This method of mixing combines all ingredients together at one time to
make the dough. The dough needs kneading and will be set aside to rise.
B. Sponge Dough Method This method mixes part of the liquid, flour, and all of the yeast to make a soft mixture which
is set to rise until bubbly. Then, the remaining ingredients will be added and the mixture is considered as straight dough.
C. No-knead Dough Method This method has a softer batter instead of a dough. Kneading is not required to mix the
ingredients thoroughly
The leavened dough is fermented for a period of time until it achieves its final form. The rising is done through leaveners,
like yeast, baking soda, and baking powder. The fermented dough can be created by two methods:

Sponge dough method involves creating a mixture of flour, water, and yeast, which is left to rise until it at least doubles in
size. Then more flour, sugar, salt, and fat is added to the dough and kneaded. This method gives the bread a flakier texture
with a slightly different flavor.

In the straight dough method, all the ingredients are combined in a single session and then kneaded to a smooth and
elastic consistency. Kneading depends on the type of bread you want to make.

Examples of baked food made from leavened dough include all kinds of pieces of bread, pizza, pretzels, and most rolls.

The unleavened dough does not require any leavening agent and is used for all baked goodies that do not need to rise but
instead stay thin and flaky. These kinds of dough usually have a higher percentage of fat, which prevents them from
hardening.

Some examples of baked treats made from unleavened dough include shortcrust pastry, crackers, flatbread, tortillas, and
pasta.

Types of Pastry Dough

Laminated dough involves folding and refolding pieces of pastry slathered with butter many times until many layers are
created. Gluten is also developed during the folding process.

Examples of unleavened laminated dough include phyllo dough and puff pastry dough. An example of leavened
laminated dough includes the breakfast favorite, the croissant.

The non-laminated dough includes rubbing in fat or butter into the flour without folding it. Unleavened non-laminated
pastries include choux pastries, éclairs, and pie dough. Leavened non-laminated pastries include the brioche.

Textures of Dough

Dough that has a higher amount of fat, less water, and less gluten, is less elastic than bread dough and can be made with
two different textures: flaky and mealy.

A flaky dough texture is created by mixing the fat with the flour for a smaller amount of time. This results in bigger
chunks of fat spread unevenly in the flour, but it also depends on the type of fat used and the temperature in which it is
added to the flour. When the dough is rolled out, it creates a layer of fat and a flaky texture once the dough is baked.

The flaky dough is best used to make top crusts of pastries but can also be used as bottom crusts for liquid fillings.

Mealy dough makes crusts that are crisper and more compact. The texture is created by incorporating small fat particles
evenly in the dough, which creates a denser texture. The dough cannot absorb as much water as flaky dough can and
dough requires the fat to be mixed in longer so that the mixture looks like cornmeal. After baking, the crust is short and
tender.

This kind of dough works well for liquid fillings, like custard, especially if you don’t blind bake the crust (partially
baking the crust beforehand). It is also the perfect dough for making bottom crusts of fruit pies as it does not get soggy.

Types of Dough

There are several kinds of dough that have been created around the world. Some of the most popular types are listed
below:

Bread dough is the most common type of dough. This dough can be made from different types of wheat and various
amounts of water and yeast. Bread dough needs to be kneaded carefully for a long time to develop the gluten so that the
bread can become firm yet elastic and rise beautifully while baking.
Bread dough can be made from a single or a combination of flour giving it a different taste and texture. There are some
bread types that use baking soda as leaveners instead of yeast. This bread are known as soda bread.

Sourdough is one of the oldest types of bread dating back to 3700 BCE in Switzerland; however, the origin of sour bread
fermentation is believed to be in the Fertile Crescent several thousand years before that.

The bread is made by naturally occurring bacteria in the flour called lactobacilli, and yeast. The ingredients generally
consist of a starter that includes flour and water and some salt. These pieces of bread have quite a soft crust with a chewy
middle and large air bubbles. It also has a very long shelf life.

Sourbread, as the name indicates, has a sour taste due to the lactic acid produced by the bacteria. No milk, yeast, fat, or
sweetener is added to the bread, which makes it markedly different and more natural than other types of bread.

The Rich dough is a type of leavened dough that is fortified with eggs and fats, like butter, oil, cream. If properly made,
this dough can stretch thin, has a smooth texture, and is translucent.

Types of Pastry

 Puff Pastry-is mainly composed of butter,salt,water,and flour. Leavening agents are not actually requires in this
type of pastry.
 Short crust pastry- is made with the half quantity of fat to flour.
 Choux pastry-is made of flour, butter and eggs-it’s texture is thick and sticky
 Flaky pastry-is a light and flaky pastry that is distinct from ouff pastry. It contains less fat and few layers.
 Filo Pastry-it sometimes known is perhaps the most difficult of pastry to make. This is because it tends to dry out
quickly.
 It used as wrapping for numerous delicate sweet and savoury dishes such the borek and baklava.
 Danish Pastry- is a buttery, flaky pastry made with lamination similar to croissants and puff pastry.
 Croissant-is a buttery, flaky, pastry, named for its iconic crescent shape.
 Hot water crust pastry- it uses lard or butter melted into high concentration of hot water.
 Éclair- is an oblong pastry made from choux pastry filled with pastry cream and typically dipped in chocolate
icing.
 Mille-feuille- a classic French pastry that consists of thin layers of puff pastry and cream filling and sometimes
finish with powdered sugar.
 Beignet-sweet,France, deep fried often topped with powdered sugar
 Pate sablee- is usually made through the creaming method, meaning that all ingredients must be room
temperature.
 Palmier-is a type of French pastry made in the shape of palm leaf.
 Strudel-a German type of layered pastry or made with filo pastry and a filling that is usually sweet.
 Cornish pastry-are small buns made using a stiff dough enrich with fat.
 Pate sucree-is a sweetened short dough, perfect for fruit tarts or any other desserts that needs a crunch.
 Sausage roll-use puff pastry for a dish that resembles pigs in a blanket.

KINDS OF COOKIES
“Cookie” means “small cake” or a small, flat baked product. In some countries, they call this product biscuits instead
of cookies. In the Philippines, we use both cookies and biscuits to refer to cookie products. There are many kinds of
cookies based on the how it is shaped.
1. Pressed cookies – made from soft dough. The dough must be soft enough to be forced through a pastry bag of
cookie press but stiff enough to hold its shape. Some butter cookies are made this way.
2. Dropped cookies – these are also made from soft dough that is dropped to the baking sheet with a spoon or scoop.
The dough may be of the same consistency as for pressed cookies but dropping the cookie is preferred when the
dough contains pieces of fruits, nuts or chocolate or when you want the cookies to have a rough, homemade look.
Chocolate chip cookies, oatmeal cookies are usually made this way.
3. Rolled cookies – cookies that are rolled and cut from stiff dough. This method produces cookies which can have a
variety of shapes either hand cut or using a cookie cutter. Christmas cookies with different shapes and designs are
examples of rolled cookies.
4. Molded cookies – the cookie dough is first divided into equal portions then each piece is molded into the desired
shape by flattening the pieces out with a weight in which the design is embossed or carved out like a stamp. Some
butter cookies or locally made cassava cookies are molded cookies.
5. Icebox or refrigerator cookies – the rolls of dough may be made in advance and stored, and then it can easily cut
and baked as needed. Pinwheel and checkerboard cookies are made this way.
6. Sheet cookies – commonly called bar cookies. The batter is baked in a shallow pan and then cut into bars.
Brownies, lemon squares, fudge bars are examples of this type of cookie.