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Category: Ingredients

Oils and Fats: Basics

Oils and Fats: Basics

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Today, we will delve into the realm of oils and fats, exploring their roles in various baking, pastry, and cookie preparations, and discussing key factors to consider when choosing them. Given the complexity of the subject, we will address it through multiple entries. This first entry will cover more general topics. Oils or Fats Let’s begin by clarifying the terminology commonly used. In general, we refer to fats in a liquid state at room temperature, such as olive, sunflower, soy,…

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Sugars in Baking

Sugars in Baking

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Types of Sugars Sugar is one of the ingredients in many baking products, but it can also occur naturally in some of the used ingredients. The term “sugar” encompasses many chemical compounds. The sugar commonly used in households is sucrose, a combination of glucose and fructose. If we break the bond that connects both compounds in sucrose, we obtain what is called inverted sugar, which is nothing more than a combination of glucose and fructose. Another sugar typically present in…

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Cakes. Ingredients

Cakes. Ingredients

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While the characteristics of various ingredients have been discussed in previous entries, this section serves as a reminder of their functions in cake making. It’s essential to note that each ingredient serves a specific function, and formulations are calculated for the inclusion of specific ingredients. Therefore, even a slight variation in ingredient quantities or types, such as replacing sucrose with glucose syrup, may necessitate reformulation by adjusting ingredient quantities. Flour The blog has already dedicated a specific entry to the…

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Yeast

Yeast

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Yeast is the microorganism that, when incorporated into dough, generates carbon dioxide (CO2), allowing the dough to increase in volume. To achieve this, yeast requires sugars, which it transforms into CO2 and ethanol. While ethanol evaporates during baking, CO2 remains trapped in the dough, giving it a spongy texture, provided that the dough has the ability to retain this gas, which, in most cases, depends on the gluten network. The yeast used in baking belongs to the Saccharomyces cerevisiae genus….

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Sal en panificación
Salt in baking

Salt in baking

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Salt, along with flour, water, and yeast, is one of the fundamental components in the process of baking, and therefore, it plays essential roles in this process. The salt used in baking is the same as the one we use at home, and chemically, it is sodium chloride. In recent years, there has been increased sensitivity on the part of various governments and international organizations to the need to reduce the amount of sodium in our diet, as it leads…

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