Please enable JavaScript.

Coggle requires JavaScript to display documents.

BASIC INGREDIENTS - Coggle Diagram

- - - - It is is the main ingredient in bread and baked pastries.
    - - It is white flour milled from white rice.
      - It is low in protein and has no gluten so it is often used in gluten-free baking.
    - - It is used for some cakes and biscuits and speciality recipes such as Italian castagnaccio.
    - - It is the most common flour, after wheat, for bread making.
      - The wholegrain is used to produce dark rye flour while the refined inner part of the kernel is used to produce light rye flour.
      - It is used to make solid and dark breads
    - - It is mostly used in the form of yellow cornmeal
      - It is also used to produce cornstarch.
    - - It has become more popular in recent years.
      - It is used in speciality breads, as well as pasta.
    - - It is used for pancakes, crêpes, speciality breads and multigrain products.
      - It produces a dark strong-tasting flour.
    - - It is rich in protein and fibre and low in gluten.
      - It is used together with wheat flour in speciality breads.
    - - It can be a fine or coarse flour.
      - It is used to make different types of bread. Barley bread, for example, is thousands of years old.
  - - - Because the proteins give the flour the strength, elasticity and gas-trapping properties needed for the successful outcome of the recipe.
  - - - It classifies the strength of wheat flour.
        
        A lower W means more friability and shorter working or kneading times.
        
        A higher W means more resistance and elasticity, as well as slow leavening times.
        
        Between 90 and 160W - weak flour with low protein content
        
        Between 250 and 310 W - strong flour with high protein content
        
        Between 160 and 250 W - medium strength flour
        
        Over 310 W - special flours
- - - - Granulated sugar
        
        It is suitable for most baking and pastryuses.
      - Caster (or ultrafine) sugar
        
        It is often preferred for cakes and biscuits as it produces a more uniform batter.
      - Sanding sugar
        
        It is used for coating biscuits, cakes and other products.
      - Icing (or confectioners) sugar
        
        It is used for dustingdesserts, making icings, whipping fresh creams and other recipes such as sweet pastry biscuits.
      - Pearl sugar
        
        It is used for decorating sweet dough products.
      - Brown sugar
        
        It is the Cane sugar which has not been completely refined.
        
        It can be light or dark brown in colour.