Types of Flour

a. Bread Flour – has the highest amount of protein thus, has high gluten
content, so it is used for breads. Bread flour is creamy in color and is
rather rough and granular. (12-14% protein)
b. Cake Flour – sometimes called soft flour as it is milled from soft white
wheat. It is described as weak because the products made from it are
tender with delicate texture. (7-9% protein)
c. All Purpose Flour – is made from a combination of bread and cake flour
sources and has medium gluten strength. It is suitable for almost any
baking purposes. (10-11 flour)
d. Self-Rising Flour – contains baking powder and salt
e. Rye Flour – has a distinctive flavor many people like and it contains no
gluten

Care and Storage of Flour

1. Flour should be stored in a high ventilated room free from insects and
rodents
2. Flour should be kept away from products with strong aromas such as
spices and onions.
3. Use the oldest flour first. First in, first out
4. Flour should be kept in a dry tin or glass container in a cool dry place

1. Leavener or Leavening Agent – is a substance used in baking to make a

product rise so ot becomes light and proportion to its size. Leavening agents
produce a gas that expands when heated.

Kinds of Leavening Agents

1. Air – works as a leavener because it expands when heated. It can be
incorporated into the product by beating, folding in beaten egg whites,
sifting the flour and creaming the shortening
2. Steam – is considered to be the most powerful leavener. Water changes to
steam when heated causing the mixture to rise.
3. Chemical Leavening Agents – certain chemicals react to moisture and
heat to form carbon dioxide.
a. Baking Soda – leavening agent that produces CO2 gas when activated
or combined with an acidic liquid ingredient like honey, chocolate or
yogurt.
b. Baking Powder - made from cream of tartar and starch, baking
powder is a leavening agent which causes your batter to rise. It has a
built-in acidic ingredient so you don’t need to add anything else unlike
baking soda.
4. Yeast – is a single-celled plant that feeds on starch and sugar. It is
different from other leavening agents because it is alive. Yeast causes
dough to reach the desire volume in the rising stage.
Kinds of Sugar
1. Granulated Sugar – is the sugar commonly found on the table at home;
refined sugar
2. Powdered Sugar – is frequently called confectioner’s sugar because it is
used in making frostings and icings
3. Brown Sugar – is often called “soft sugar” because of its moisture content.
Its color mauy vary from light to dark brown.
4. Confectioners Sugar – obtained from granulated sugar by pulverization.
Cornstarch is added to prevent caking.

Effects of Shortening on Baked Goods

1. It surrounds the gluten in the dough; it shorten the strands and makes it a more
tender product.
2. It makes the product lighter with greater volume
3. It oils the structure of the product so it is easier to chew and swallow
4. It helps prolong the shelf life of baked goods.