TLE 9

Adds sweetness and flavor to food and helps promote browning in baked goods.

• Vanilla Extract

• Sugar

• Salt

• Milk

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

• Sugar

• Salt

• Margarine

• Butter

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

• Flour

• Egg

• Baking Soda

• Butter

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

• Butter

• Vanilla

• Milk

• Margarine

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

• Flour

• Baking Soda

  Yeast

• Egg

• Baking Soda

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

• Salt

• Sugar

• butter

• Vanilla Extract

It is a chemical leavening agent that cause batter and dough to rise when baked.

• Margarine

• Baking Soda

• Egg

• Flour

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

• Baking Powder

• Flour

• Yeast

• Baking Soda

These are gases that cause the dough to rise. It is a substance use in baking to make the product rise so it becomes light.

• Leavening Agent

• Eggs

• Lard

• Shortening

It provides moisture to rehydrate and activate the yeast and bring together the flour and any other dry ingredients to make the dough.

• 
  Eggs

• 
  

  Milk

• Liquid Ingredients

• Shortening