Baking Ingredients & Their Functions

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

• Milk

• Vanilla Extract

• Sugar

• Salt

Tags

NGSS.MS-PS1-2

Made by fermented cream or milk. It contributes flavor to baked goods without giving the greasy mouth feeling.

• Sugar

• Salt

• Margarine

• Butter

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

Tags

NGSS.MS-PS1-2

Made from vegetable fat. It adds flavor and moisture. This ingredient has some milk solids, salt, vitamins & coloring added on it.

• Butter

• Margarine

• Vanilla

• Milk

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.

• Margarine

• Baking Soda

• Egg

• Flour

Usually made from the milk of cows, goats, sheep, yaks, and other mammals. It adds flavor, moisture, and help to promote browning.

• Sugar

• Margarine

• Flour

• Milk

It is combined with warm water and sugar to form a gas that makes breads and cakes light and airy.

• Baking Soda

• Yeast

• Flour

• Baking Powder

Tags

NGSS.MS-PS1-2