Function of Ingredients

Adds sweetness and flavor to food and helps promote browning in baked goods.

• Milk

• Vanilla Extract

• Sugar

• Salt

Provide liquid fat, protein, and helps to emulsify fat and liquid ingredients in baked products. Its yolks help in adding flavor and uniform texture.

• Flour

• Egg

• Baking Soda

• Butter

It provides the bulk and structure to breads, cakes, pastries, and cookies.

• Baking Soda

• Egg

• Yeast

• Flour

It gives food a tangy and savory flavor

• Sugar

• Salt

• Vanilla Extract

• Margarine

It is commonly used for flavoring in baking and adds aroma to your bakery products.

• Salt

• Sugar

• Vanilla Extract

• Butter

It is a chemical leavening agent that cause batter and dough to rise when baked.

• Yeast

• Baking Soda

• Egg

• Flour

MAIN and only function of this ingredient is to help the product rise

• Leavening Agent

• Sugar

• Fat

• Flour

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

• Baking Powder

• Salt

• Gluten

• Flax Seed

Contribute to the tenderness of a product and also help to carry flavorings throughout the product.

• Sugar

• Liquids

• Eggs

• Flour

Contribute to the finished product's tenderness because it coats gluten molecules so they can't combine as easily. Commonly used examples in baking include butter, shortening, and oils.

• Fat

• Eggs

• Flour

• Liquids