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all purpose flour

versatile and commonly used for various bread recipes

bread flour

higher protein content, which helps with gluten development for chewy bread

whole wheat flour

made from whole grains and provides a nuttier flavor and added nutrition

whole grain flour

contains the entire grain, including bran and germ, for a hearty and nutritious bread

rye flour

used for making rye bread, know for its distinct flavor and denser texture

self rising flour

contains leavening agents like baking powder and salt, often used in quick bread recipes

pastry flour

lower protein content

cake flour

very low protein content, perfect for light and fluffy cakes and tender pastries

gluten free flour

various options like almond flour, coconut flour, and rice flour for gluten free bread alternatives

starches

in addition to flour

wheat starch

this is primary starch found in wheat flour

cornstarch

derived from the endosperm of corn kernels, cornstarch is a fine, white powder commonly used as thickened in pie fillings

potato starch

made from potatoes, this starch is gluten free and often used as a Thickener in gluten free baking

Tapioca Starch

extracted from cassava root and is gluten free and adds chewiness to baked goods

Rice starch

obtained from rice and is used as a thickening agent in some baked goods

Arrowroot starch

derived from the tropical arrowroot plant, this starch is similar to cornstarch and can be used as a thickener in various bread recipes

cassava starch

also know as tapioca starch, gluten free and widely used in gluten free baking to improve the texture of products

sweet potato starch

is used in some baking applications to enhance the moisture retention

Oat starch

extracted from oats, is used as as thickening agent in some baking recipes

fats

serve the main functions of shortening gluten strands and making the product tender

Shortenings

refer to a group of solid fats

vegetable shortening

made from vegetable oils, good for creating tender, flaky pastries

butter

known for its rich flavor, it's used in cookies, cakes, and some pie crusts

lard

pork fat, perfect for flaky and tender pastry, especially in savorg dishes

margarine

made from vegetable oil, it's versatile but can very in water content

coconut oil

used in vegan baking, adds a hint of coconut flavor

palm shortenings

similar to vegetable shortening, great for vegan and gluten free baking

oils

are liquid fats and are not commonly used as shortenings in baking

lard

which is rendered hog fat, was once highly valued for creating flaky pie crusts due to its plasticity

sugar

typically refers to regular refined sugars obtained from sugar cane or beets, chemically known as sucrose

granulated sugar

is the most commonly used and familiar type

confectioner's sugar

sugars are finely ground and mixed with a small amount of starch to prevent caking

molasses

is a concentrated sugar cane juice by product

corn syrup

is a liquid sweetener made mainly from glucose, and glucose syrup

honey

is a natural sugar syrup with glucose

malt syrup

is primarily used in yeast bread as food for the yeast and to add flavor and crust color to the bread

milk

plays a significant role in baked goods

whole milk

it contains fat, which needs to be considered as part of the shortening of the dough

buttermilk

it is slightly acidic, and is often combined with baking soda to act as leavening agent in quick breads

cream:

it is not commonly used as a liquid in doughs and batters, except in a few specialty products

dry milk

it is commonly used for its convenience and affordability

providing structure

similar to gluten, egg protein coagulates to give baked products their structure

emulsifying fats

egg yolks contain natural emulsifiers, which help create smooth batters

assisting in leavening

beaten eggs trap air in tiny bubbles

acting as a shortening

the fat in egg yolks acts as a shortening which is essential in products which low amounts of other fat

providing moisture

eggs have significant water content, which needs to be considered as part of the total liquid in a recipe

adding flavor

the fat content of the yolk boosts flavor

enhancing nutritional value

good source of high quality protein, vitamins and minerals

imparting colors

egg yolks give doughs and batters a yellow colored

Leavening

is the process of adding gases to baked goods to make them rise and get a specific shape and texture

Fermentation

is a process where yeast acts on

fresh yeast

it is also known as compressed yeast

active dry yeast

it is a dry, granular type of yeast

instant dry yeast

it is also fry granular yeast, but it doesn't require pre dissolving in water

chemical leaveners

are substances that release gases through chemical reactions to help in the leavening of baked goods

baking soda

which is sodium bicarbonate, released carbon dioxide gas when it comes into contact with moisture and acid

baking powder

are mixtures of baking soda and an acid

baking ammonia

it is ammonium carbonate, and it decomposes during baking to release carbon dioxide and ammonia gases

salt

plays a crucial

spices

the essential spices used in the bakeshop include cinnamon, nutmeg, mace, cloves, ginger

extracts and emulsions

flavorful oils and other substances dissolved