25 Important Baking Ingredients.

Having a well-stocked pantry makes cooking so much easier, which is why we’ve put together this list of 25 Important Baking Ingredients on hand for all your culinary needs.

The best baked goods, including light cakes, soft cookies, fine-textured breads, and tall popovers rely on the precise hybrid of flour, liquid, leavening agents, fats, sugars, and flavors.


Learn a little about each ingredient and the role it plays in the finished product.

#1. Butter

There are several types of butter, but they are very expensive and scarce in the local market, but they can be found in the big supermarket. They are imported butter when used gives very good flavor and good results.

#2. Margarine

Margarine is the type that is found on the market and there are several types. This type of margarine is the best, it can give the best result in baking, for ex. summer county, real vine margarine etc.

1. Semi-good margarine: they are also good, but not like the previous ones, eg. topper, romi, clematis, rose.

These are widely used in the country (NigeFAIRLY MARGARINE: These are the types of margarine that are not very good for baking, eg simas, turkey, blue stripe, etc. are not consistent, but are good for jollof rice.

#3. Granulated salt

While it probably seems obvious to always have salt in stock, this seasoning can make or break the balance and overall flavor of your baked goods, even when used in very small amounts.

Although the larger flake sea salt is not normally used for baking, it can be sprinkled over sweet and savory creations to add some texture and flavor.

#4. Granulated sugar

If you see the word “sugar” in a recipe, it generally refers to granulated sugar, the standard sweetener used to make almost any baked product.

As a general rule of thumb, granulated sugar should always be kept well stocked in the pantry.

Dangote granulated sugar is the best sugar for baking right now. It is very necessary as a baker to have a granulated sugar always.

#5. Yeast

Another form of yeast, yeast is a slow growing agent that requires more time and patience than baking soda or powder.

Instant yeast and active dry yeast can be used to make bread slowly and steadily, allowing yeast cells to create carbon dioxide as they metabolize during kneading and standing periods.

#6. Cream of tartar

This acidic powder can be used in conjunction with baking soda to create a suitable environment to release carbon dioxide and make your baked goods rise.

There is no need to add cream of tartar when using baking powder as it already contains acid.

#7. Cornstarch

Some baked goods rely on this powder, which is typically used to thicken sauces and other recipes, to soften it, as it has the ability to neutralize the tough proteins in flour, making them softer.

#8. Flour

There are good and semi-good flours on the market for baking and they are

GOOD FLOURS: these are types of flour that are light and give good results, examples are Honeywell or supreme and supreme golden flour

ii. Semi-good-floor: not as good as Honeywell and supreme flour, eg. (golden penny), which is also better than dangote flour. The reason this flour is not good is that it is stored for a long time. It hardens and has some insects.

#9. Baking Powder:

Baking powder is a leavening agent that makes your mixture rise, much of which makes the cake very dry.

#10. Eggs

Eggs are also a growth agent that makes a mixture to create.
It is advisable to use medium sized eggs to bake cakes instead of large and small eggs to get an accurate measurement and always use fresh eggs.

#11. Cake Spices

There are several types of spices, eg cinnamen spices, nutmeg, etc. The most preferred type above is the cinnamon spice, but both can be combined to use in the cake mix.

#12. Flavours

There are many kinds of flavors and each one is suitable for a different mix, for example we can combine some flavors for cake, except the lemon flavor because of its strong/strong flavor

(CAKE FLAVOR COMBINATION)

  • Strawberry / Butter Scotch
  • Vanilla Essence / Butter Scotch
  • vanilla / strawberry essence
  • Coconut / Butter Scotch
  • lemon / almond

#13. Dayrk Agent

Browning / Black Molasses / Cocoa Powder / Chocolate: These are all darkening agents, they are good but they last for a flavor that is bitter, so we need a sweetening agent for cakes to make the cake sweet, that’s why golden syrup is used as a sweetener.

#14. Cake Candy

Golden syrup is a sweetener for cakes, we use it in browning because of the bitter taste, there are some cakes that need golden syrup, they are cakes that crumble when cut. To avoid crumbling, you need golden to bind the cake mix.

#15. Fruits

These are dried fruits that contain several types of fruits, so they are called mixed fruits and before being used or placed in the cake mix they must be soaked in brandy

Why people put fruit in a cake.

  1. To make fruit soft
  2. To make the fruit stay longer so as not to spoil (preservative), the fruit should be soaked in brandy for a period of 8 hours.

IF Cake Fruit Is Not Wet

  • The fruit will settle to the bottom of your mixture
  • The fruits will be hard and will spoil in time

#16. PRESERVER

  • Brandy There are several brandys you can use, but the preferred types are 501, squadron, merit brandy e.t.c. they are placed or added to the cake mix before baking in the oven and also to sprinkle the cake after baking to keep it longer.
  • GOLD MIXTURE: Gold mix is ​​a food grade preservative, use to determine the long standing preservative of your cake and other snacks

#17. Coasted chocolate

Whether you choose a variety of bittersweet chocolate, unsweetened, this ingredient is included in many heavy chocolate recipes, from melted dark chocolate cakes to chocolate pudding cakes.

Dark or sweet chocolate can also be used in place of chocolate chips in a recipe; just break it into small pieces for a more rustic touch.

This naturally sweet ingredient can be found in countless recipes and is a great way to add subtle flavor to a variety of baked goods like orange, sesame, and honey.

Jelly
No, we’re not talking about the brightly colored sugary powders that come in gelatin packets, but the unflavored, sugar-free version, used to make creams, marshmallows, puddings, and more.

#18. Toasted chocolate


Whether you choose a variety of unsweetened, bittersweet, or sweet chocolate, this ingredient is included in many heavy chocolate recipes.

It can be used in place of chocolate chips in a recipe; just break it into small pieces for a more rustic touch.

#19. Flaked oats


This pantry staple is good for much more than oatmeal raisin cookies, and can be used to add texture to a variety of baked goods, from bread to muffins. Just make sure you’re getting classic rolled oats, not instant.

#20. Cocoa powder


A key ingredient in any chocolate lover’s pantry, cocoa powder is what’s left after the cocoa butter is extracted from the beans, leaving only the bitter solids.

It’s a necessary addition to most chocolates, and as a bonus, it’s also said to have superfood benefits, so you can eat your cake and feel good about it, too.

#21. cream of tartar

This acidic powder can be used in conjunction with baking soda to create a suitable environment to release carbon dioxide and make your baked goods rise.

There is no need to add cream of tartar when using baking powder as it already contains acid.

#22. Cornstarch

Some baked goods rely on this powder, which is typically used to thicken sauces and other recipes, to soften it, as it has the ability to neutralize the tough proteins in flour, making them softer.

#23. Shortening

This shortening is sometimes used in place of or in addition to butter to create softer, more flexible baked goods, such as cookies and pie crusts, due to shortening’s higher melting point.

#24. Pure vanilla extract

While you stock up, you can also buy some other pure extracts, like almond and lemon, for future baking efforts.

For those who want to take their vanilla game to the next level, whole vanilla beans can also be used to add a strong touch of flavor to their pasta and sauces.

#25. Icing sugar

This fine sugar is essential for making icings for cakes, cupcakes and biscuits.

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