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A low protein flour usually milled from hard red winter wheat and usually not bleached.
has the same amt of PRO as wheat, but is of poor from the standpoint of quality for gluten dev
*compact,dense, and heavy
is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation. Little protein (no gluten) Made from whole white or brown rice kernals.
Granulated sugar with a large, carse crystal structure that prevents it from dissolving easily; used for decorating cookies and pastries
Superfine/ Castor Sugar
Granulated sugar with a smaller-sized crystal; dissolves quickly in liquids and produces light, tender cakes
This is basically regular white sugar with a little of the molasses added back in to give it a more natural or raw look. It is no better than white sugar and still spikes the blood sugar, robs the body of minerals and is not a whole food.
purified butterfat; the butter is melted and the water and milk solids are removed.
Butter w/ up to 2.5% salt added. This changes the flavor of the butter and extends its keeping qualities
a thick cream with soft lumps in it, made especially in southwest England 55% milk fat
slightly fermented cream that has been thickened by lactic acids and natural fermentation.
Half and Half
milk product with 10.5% fat, does not whip well, half cream and half milk, used in drinks
Contains not less than 36% milk-fat. Whips easily and holds its whipped texture longer than other creams. Must be pasteurized, but is rarely homogenized. Used in the same ways as light whipping cream
a powdered starch made from a tropical root; used as a thickener, remains clear when cooked
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