Front

An ingredient that produces gas in batters & doughs. It causes the baked good to rise.

Back

Leavening Agent

Front

Helps the baked product incorporate air, adds flavor, adds protein which gives the batter elasticity and structure. Options: Eggs, Salt, Sugar, Fat.

Back

Eggs

Front

Gives baked goods structure.

Back

Flour

Front

A protein that is formed when wheat flour is moistened - this gives strength & elasticity to batter / dough.

Back

Gluten

Front

What adds sweetness and helps turn baked goods brown?

Back

Sugar

Front

Enhances flavors. Helps slow down chemical reactions.

Back

Salt

Front

Beating sugar and softened butter together to form a lighter colored mixture that is aerated. Adds lightness and volume to cakes.

Back

Creaming

Front

Passing flour, cocoa powder or powdered sugar through a sieve to remove lumps and aerate it.

Back

Sifting

Front

Rigorous mixing of ingredients using a whisk, hand mixer or Stand Mixer. The purpose is to thoroughly combine ingredients and to incorporate air and produce volume.

Back

Whipping

Front

Gently combine a light, airy ingredient with a heavier one using a down-across-up-and-over motion to create a light, fluffy consistency.

Back

Folding In