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    Sweets Powerpoint

    Uploaded by

    Mariam Salonga
    The document provides information on various ingredients used for baking sweets, including flours, leavening agents, sugars, fats, dairy products, and flavorings. It discusses the properties and uses of different types of flour like bread flour, cake flour, and all-purpose flour. Leavening agents covered are baking powder, baking soda, and yeast. Common sugars are white sugar, brown sugar, and powdered sugar. Fats and dairy items mentioned are butter, shortening, eggs, milk, cream, and sour cream. Cocoa powder, chocolate chips, baking chocolate, and vanilla extract are also listed as ingredients used for flavoring baked goods.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Sweets Powerpoint

    Uploaded by

    Mariam Salonga
    112 views28 pages
    The document provides information on various ingredients used for baking sweets, including flours, leavening agents, sugars, fats, dairy products, and flavorings. It discusses the properties and uses of different types of flour like bread flour, cake flour, and all-purpose flour. Leavening agents covered are baking powder, baking soda, and yeast. Common sugars are white sugar, brown sugar, and powdered sugar. Fats and dairy items mentioned are butter, shortening, eggs, milk, cream, and sour cream. Cocoa powder, chocolate chips, baking chocolate, and vanilla extract are also listed as ingredients used for flavoring baked goods.

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    The document provides information on various ingredients used for baking sweets, including flours, leavening agents, sugars, fats, dairy products, and flavorings. It discusses the properties and uses of different types of flour like bread flour, cake flour, and all-purpose flour. Leavening agents covered are baking powder, baking soda, and yeast. Common sugars are white sugar, brown sugar, and powdered sugar. Fats and dairy items mentioned are butter, shortening, eggs, milk, cream, and sour cream. Cocoa powder, chocolate chips, baking chocolate, and vanilla extract are also listed as ingredients used for flavoring baked goods.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    112 views28 pages

    Sweets Powerpoint

    Uploaded by

    Mariam Salonga
    The document provides information on various ingredients used for baking sweets, including flours, leavening agents, sugars, fats, dairy products, and flavorings. It discusses the properties and uses of different types of flour like bread flour, cake flour, and all-purpose flour. Leavening agents covered are baking powder, baking soda, and yeast. Common sugars are white sugar, brown sugar, and powdered sugar. Fats and dairy items mentioned are butter, shortening, eggs, milk, cream, and sour cream. Cocoa powder, chocolate chips, baking chocolate, and vanilla extract are also listed as ingredients used for flavoring baked goods.

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    © All Rights Reserved
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    You are on page 1of 28

    COC 3- Prepare SWEETS

    The secret to a successful


    baking escapade is using the
    right tools and ingredients
    and storing them properly.
    FLOUR- is used to give
    structure to any
    baked products.
    BREAD FLOUR- composed
    of a protein content of 11-
    13%, this flour is used for
    breads and other baked
    products that require high
    gluten formation.
    CAKE FLOUR- one of the
    most delicate kinds of
    flour. Its low protein
    content (7-8%) prevents
    too much gluten
    formation, which results to
    softer baked products.
    ALL PURPOSE FLOUR- the
    most popular kind of flour.
    Contains neutral protein
    percentage of 9.5-11.5%
    which makes it the most
    widely used flour in the
    pantry.
    SALT- an essential
    ingredients to any baked
    products. It acts as binder
    to all ingredients and a
    seasonings as well
    LEAVENING AGENT
    BAKING POWDER- a leavening
    agent for baked goods. It
    contains baking soda and
    cream of tartar. It doesn’t
    need to be combined to an
    acid to be able to work as a
    rising agent.
    BAKING SODA- also known as
    bicarbonate of soda. It need
    to be combined with an acid
    (lemon juice, sour cream,
    yogurt, cocoa powder) to be
    able to act as arising agent. It
    can provide a good shape to
    cookies.
    INSTANT DRY YEAST- a
    commercial form of yeast
    that can be found in any
    supermarket or bakery. It
    can be added directly to any
    baked product and doesn’t
    need to be hydrated.
    WHITE/GRANULATED/REFINED
    SUGAR- it is mostly wide used
    sugar in the pantry.
    BROWN SUGAR- it is
    refined sugar that has been
    mixed with molasses.
    POWDERED/CONFECTIONER
    SUGAR- refined sugar that
    has been ground with a small
    amount of cornstarch to form
    a powdery substance. Used to
    make icings and decorative
    items.
    FAT- one of the most
    important ingredients in
    baking provides
    tenderness, moisture,
    richness and taste to any
    baked item.
    BUTTER- made through
    pasteurized cream that is
    whipped until a solid mass is
    formed. Comes into two
    varieties- salted and
    unsalted.
    VEGETABLE OIL
    SHORTENING- fat made by
    solidifying vegetable oil or
    animal fat (for lard), mainly
    used for greasing baking
    pans.
    EGGS- one of the most
    important baking
    ingredients. It acts as a
    binder to the rest of the
    ingredients and gives
    structure, moisture, flavor
    and color to any baked
    products.
    FRESH MILK- natural liquid
    substance produced by
    domesticated cows. It
    contains 3-4% fat. The
    additional of milk in cakes
    provides moisture, color
    and taste.
    EVAPORATED MILK- Milk that
    has been heated until 50-60%
    of its water content has
    evaporated, giving its fuller
    and more intense flavor. It is
    also used as a substitute for
    fresh milk by combining an
    equal amount of water and
    evaporated milk.
    CONDENSED MILK- sweetened
    cow’s milk that has been
    reduced to be thick and
    creamy. The addition of
    condensed milk to some baked
    products can provide extra
    chewiness and fudgy texture.
    ALL PURPOSE CREAM- also
    known as thickened cream.
    Can be used for both cooking
    and baking. The addition of
    cream in cakes, pastries and
    other desserts provides both
    good moist texture and intense
    dairy flavor.
    HEAVY WHIPPING CREAM- the
    most popular type of cream in
    the world. It is used both in
    cooking and baking. This
    cream is also used for cake
    frosting because it doubles in
    volume when whipped.
    SOUR CREAM- cream that has been
    fermented to achieve a thick texture
    and tangy taste. Best used in many
    baked products but has to be used
    with baking soda or cream to
    neutralize the acidity. In the absence
    of sour cream a cup of all purpose or
    heavy cream mixed with one
    tablespoon of white vinegar will do.
    COCOA POWDER- dry form
    of chocolate that doesn’t
    contain sugar. It is used as
    chocolate flavoring.
    Naturally absorbs moisture
    it has to be mixed with
    liquid when used in baking.
    Sift before using.
    CHOCOLATE CHIPS- also
    known as chocolate morsel. It
    is a petite, kiss-shaped drop of
    white or milk, dark chocolate
    processed using vegetable fats
    and stabilizer to retain its kiss
    shape even when exposed to
    hot temperature.
    BAKING CHOCOLATE- it is
    classified as unsweetened
    and sweetened.
    VANILLA EXTRACT- a
    concentrated flavoring
    derived from the seed pod of
    the orchid vanilla planifolia.

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