is the liquid by product of sugar refining.

__________ is the closet consumable product to raw sugar.

__________ has a large, coarse crystal structure that prevents it from dissolving easily.

Four made from the portion of the endosperm closet to the germ is

A hydrometer measures __________.

the sugar most often used in the kitchen, is a refined sugar

obtained from both the large tropical grass called sugarcane and

the root of the sugar beet.

If __________ is to be produced, virtually all the coca butter is removed.

__________ is an all purpose flour to which salt and a chemical leavener have been added.

unsweetened chocolate is approximately 53% cocoa butter and 47% cocoa solids.

also known as weak flour

Flour should be stored at what temperature?

What is the most important ingredient in the bakeshop?

What is the liquid by product of sugar refining.

also known as strong flour.

is a grain based starch

is the tough, rubbery substance created when wheat flour is

mixed with water

a high quality chocolate containing at least 32% cocoa butter.

_________ is the pure protein extracted from wheat flour.

a change in a bake goods texture and aroma caused by both

moisture loss and changes in the structure of the starch granules.

is the all purpose sugar used throughout the kitchen

water attracting sweetener

Flour made from the portion of the endosperm nearer the bran is

Arrowroot is dissolved in hot water and added to a liquid to thicken it.

Proteins responsible for gluten formation are glutenin and gliadin.