A blend of soft and hard flours. Designed for use in a wide variety of foods.
A fine, white flour, with low protein content.
A low protein flour usually milled from hard red winter wheat and usually not bleached.
Flour with a high gluten content and is best suited to breadmaking.
Whole Wheat Flour
flour made by grinding the entire wheat berry including the bran
embryo of the wheat kernel. Often used instead of flour.
Self Rising Flour
All-purpose flour to which leavening agents and salt is have been added to
has the same amt of PRO as wheat, but is of poor from the standpoint of quality for gluten dev *compact,dense, and heavy
The drying and grinding of a special type of corn called dent
Most Common Grain used in America, Lends texture, taste and nutrition.
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.
Finley ground nuts.
refined white sugar with molasses added
Extracting corn kernals and treating it with enzyme acid to develop a sweet syrup
a simple sugar found in honey and in many ripe fruits and vegitables
a thick syrup extracted from the starch of cornn, potato, rice or wheat by hydrolysis
also called fine granulated sugar ,the most use
Strong sweetener with fructose and glucose
dense sugar syrup produced by refining sugar with acid
a liquid sweetener from germinated barly or wheat grains
Mostly sucrose, but is from the sap of maple trees
a thick, dark brown syrup created by boiling down raw sugar, liquid by product of sugar
Large-grain sugar formed into opaque pellets for decorating cookies and breads.
sugar granulated into a fine powder
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.
soft white semisolid fat obtained by rendering the fatty tissue of the hog
Extracted from plants
Butter w/ up to 2.5% salt added. This changes the flavor of the butter and extends its keeping qualities
Any fat that shortens gluten strands.
Little to no salt
the liquid that is left after taking the fat from cream to make butter
a thick cream with soft lumps in it, made especially in southwest England 55% milk fat
A rich liquid milk product comtaining approx. 35% fat
A soft cows milk cheese containing 35% fat
slightly fermented cream that has been thickened by lactic acids and natural fermentation.
Dry Milk Powder
Made by removing virtually all the moisture from the pasteruized milk
Whole milk which has approximately 60% of the water
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
Light Whipping Cream
cream that has enough butterfat (30% to 36%) to be whipped
A soft, white, fresh cream cheese originally from the Lombardy region of southern Italy.
soft Italian cheese like cottage cheese
Added lactic acid bacteria to pasturised homogenized light cream
Sweetened Condensed Milk
60% water removed
Milk as it comes from the cow, 88% water
a custard-like food made from curdled milk
a powdered starch made from a tropical root; used as a thickener, remains clear when cooked