1. BAKING
INGREDIENTS

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

14. 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.

15. BUTTER
•MADE
FROM
FATTY
MILK

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

17. SUGAR

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