Baking ingredients

1. B A K I N G I N G R E D I E N T S

2. A. FLOUR THIS IS THE PRIMARY INGREDIENT IN BAKING

3. 1. BREAD FLOUR CONTAINS THE LARGEST AMOUNT OF PROTEIN 12 TO 14 %

4. 2. ALL PURPOSE FLOUR CONTAINS 10 -12 % PROTEIN. THIS IS SOMETIMES REFERRED TO AS FAMILY FLOUR R GENERAL FLOUR.

5. 3. CAKE FLOUR CONTAINS THE LEAST PERCENTAGE OF PROTEIN. IT IS ALSO CALLED AS “WEAK FLOUR”.

6. 4. READY MIXES FLOUR ARE “PREMIXED” FLOUR. SOME INGREDIENTS SUCH AS SALT, BAKING POWDER, MILK SOLIDS AND SUGAR HAVE BEEN ADDED.

7. B. LEAVENING AGENTS

8. LARD  is  pig   fat can be obtained from any part of the pig as long as there is a high concentration of  fatty tissue . it ideal for use in baked goods, where it is valued for its ability to produce flaky, moist pie crusts. 

9. BUTTER MADE FROM FATTY MILK

10. MARGARINE MADE FROM VEGETABLES AND ANIMAL FAT. IT IS ALSO CALLED AS “ HARD FAT “

11. SUGAR

12. ASSIGNMENT: BRING THE FOLLOWING OSLO PAPER PENCIL RULER COLORING MATERIALS