FUNCTION OF INGREDIENTS IN BISCUIT PRODUCTION M.R . Sundar Senior Consultant V MARS 360◦ Bakery Solution Provider Bangalore MAJOR INGREDIENTS IN BISCUIT PRODUCTION …

1. Fats and Shortening 2. 3. FatsFats consist of a wide group of compounds that are generally soluble in organic solvents and generally insoluble in water. Chemically,…

Slide 1 The Bakeshop Continued...... Quick Breads, Cakes, & Cookies Mixing Methods, Formulas, Icing Slide 2 Slide 3 Quick Breads Easily made. Unlimited varieties. Very…

Slide 1 Chapter 8 ProStart Year II Slide 2 CategoriesExamplesFunction StrengthenersFlour & EggsProvide Stability Fats/ShorteningsButter & OilMoist, adds flavor, keep…

Chapter 13 Cakes and Icings Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 ⢠All rights reserved. On Baking: A Textbook of Baking and…

Glencoe Visual Showcase Culinary Essentials Blend the sifted flour, sugar, chemical leaveners, and other dry ingredients for 30 seconds on medium speed. 1 Use the Blending…