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

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

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

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

It gives food a tangy and savory flavor

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

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

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