Bakeology Basics
BAKING ESSENTIALS
Tools and Equipments
Rolling Pin
A rolling pin helps flatten out and shape everything from pie and pastry crust to cookie dough and biscuits.
Measuring cups
A measuring cup is a kitchen utensil used primarily to measure the volume of liquid or bulk solid cooking ingredients such as flour and sugar..
Baking Pan
also referred to as baking tray, baking sheet, or baking pan, is a flat, rectangular metal pan placed in an oven and used for baking pastries.
Whisk
Used to mix ingredients like eggs, cream, and batter to give it a smooth texture.
Mixer
Efficiently blending ingredients is a cornerstone of successful baking
Weighing Scale
Ensure accurate measurement of ingredients for precise recipes and maintain product consistency with a reliable weighing scale.
Dough roller machine
a piece of industrial equipment that bakers can use to make the dough in large quantities without taking a lot of time.
Oven
enclosed heated compartment or receptacle for baking or roasting food.
Bread knives
Bread knives are used for cutting bread and are one of many kitchen knives used by cooks.
Main Ingredients
Flour
is a powder made by grinding raw grains, roots, beans, nuts, or seeds.
Brown Sugar
is a sucrose sugar product with a distinctive brown color due to the presence of molasses.
Refined White Sugar
also known as granulated or table sugar, is a simple carbohydrate that's made from refined sugar cane or sugar beets
Salt
a compound in the form of crystals that consists of sodium chloride and is used especially for seasoning or preserving food
Yeast
a pourable and granular powder made from millions of dehydrated unicellular organisms.
Cornstarch
is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel.