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Essential Definitions of Baking Ingredients: Flours, Fats, and Additives

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Flour Classifications and Uses

Flour (Harina):

  • Strong Flours (Great Strength)

    Indicated for the preparation of doughs high in sugar and fat, for example: buns, puff pastry, fried doughs, etc.

  • Force Flours

    Indicated for the preparation of special breads, for example, those containing TICA, butter, vegetables, etc.

  • Medium Force Flours

    Indicated for the preparation of common bread, traditional breads, Candal bread, etc.

  • Weak Flours (Loose Flours)

    Indicated for the preparation of batters, scalded doughs, pastas, and all sorts of cookies (galletas), and as thickeners for creams.

Food Additives and Their Functions

Additives: Substances intentionally added to a beverage or food, which must be authorized. They modify the product's characteristics without altering its nutritional value.

  • Preservatives

    Substances added to protect against biological alterations.

  • Antioxidants

    Used to prevent or delay oxidation, natural rancidity, or rancidity produced by light.

  • Synergists of Antioxidants

    Substances that reinforce the action of antioxidants.

  • Thickening Agents (Viscous Substances)

    Substances used to increase viscosity without starches.

  • Gelling Agents

    Added to products to form a defined gel structure.

  • Flavoring Agents (Aroma Agents)

    Added to products to provide aroma.

  • Flavor Enhancers (Potentials of Flavor)

    Substances that potentiate the flavor.

  • Artificial Sweeteners

    Used to replace sucrose.

  • Anti-Caking Agents

    Used to avoid natural caking or loss of flow.

  • Anti-Foaming Agents

    Used to prevent foaming during processing.

  • Humectants

    Substances that absorb water so the product does not dehydrate.

Sugar and Sweeteners

Sugar (Sucrose): Sucrose is a disaccharide formed by glucose and fructose. Commercial sugar is typically 99% sucrose.

Types of Sugar and Syrups:

  • Brown Sugar (A. Morno)

    Soluble and yellowish in color.

  • Cone Sugar (A. Pil)

    Used for roasted coffee and liqueurs.

  • Icing Sugar (A. Glas)

    White, can be anti-humidity treated or finely ground.

  • Invert Sugar (A. Invertido)

    Liquid form, offering better conservation for pastry products.

  • Glucose Syrups

    Obtained from the hydrolysis of corn starch.

  • Dextrose

    Glucose powder.

  • Honey

    Natural sugar collected by bees.

Fats and Oils in Baking

  • Butter

    Product obtained from sanitized milk or cream. Separation can be done by centrifugation. Cream is typically an emulsion of fat in water.

  • Lard (Animal Fat)

    Fat obtained from clean pig or cow tissues. It is rendered (melted) and then cooled, allowing the fat to solidify. The fats covering the viscera are commonly used.

  • Coconut Butter

    Derived from the fruit of the coconut palm (suitably refined).

  • Cocoa Butter

    Derived from the cocoa bean or other products derived therefrom.

  • Palm Butter (Palm Oil)

    Derived from the palm fruit, adequately refined.

  • Anhydrous Fat

    Vegetable fats extracted with the bulk water removed.

  • Margarine

    Food emulsion, liquid or plastic, usually obtained from vegetable fats.

  • Minardina

    Margarines with very low content of saturated fatty acids, depending on use.

  • Oils (Aceites)

    Fatty product obtained from seeds or fruits (e.g., olives) as a result of grinding.

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