Label: classification of cake food: introduction of making raw materials

The protein content of medium gluten flour-wheat flour is between 9 ~ 12%, which is mostly used in Chinese dim sum steamed bread, steamed stuffed bun, jiaozi and some western-style cakes, such as egg tart skins and pie skins.

The protein content of low-gluten flour-wheat flour is between 7% and 9%, which is one of the main raw materials for making cakes. It is also one of the main ingredients of mixed cake.

After chlorine treatment, the acid value of the original low-gluten flour was reduced, which was beneficial to the cake structure.

Whole wheat flour-Wheat flour contains its outer bran, so the ratio of endosperm to bran is the same as that of raw wheat. It is used to make whole wheat bread and cakes.

Wheat germ-the wheat germ part is separated from the body during grinding and used to make germ bread. Wheat germ is rich in nutritional value, especially suitable for children and the elderly.

Bran, the outermost epidermis of wheat, is often used as feed, but it can also be mixed with high-gluten white flour to make high-fiber bran bread.

Rye flour-it is ground from rye. Because its protein content is different from that of wheat, it does not contain gluten, and most of it is mixed with high gluten wheat flour.

Oatmeal-usually oatmeal, is used in baking products to make miscellaneous grains bread and biscuits.

Corn flour-small, fine-grained, ground from corn, used as corn flour bread and miscellaneous grain bread in baking products, such as mass-produced French bread, and it can also be sprinkled on flour boards for the purpose of anti-sticking of dough on the back.

Corn starch, also known as corn flour, is corn starch. When it is dissolved in water and heated to 65℃, it will begin to expand and produce gelation. Most jelly materials are used for pie stuffing or cream pudding stuffing. You can also add the formula of cake to appropriately reduce the gluten of flour.

White oil-commonly known as chemical lard or hydrogenated oil-is a kind of solid white oil which is deodorized and decolored by oil plants and then hydrogenated to varying degrees. It is mostly used to make shortcakes or replace lard.

Frost-there are two kinds of water-containing and non-water-containing products, which are the same as white oil, but the refining process of this oil is whiter, the oil is better, and the oil quality is Bai Jie and delicate. White cream with water is mostly used for making decorative cakes, while white cream without water is mostly used for high-grade west points such as cream cakes and cream frosting.

Emulsified oil-adding different emulsifiers to white oil or snow-white cream can make water and oil mix evenly without separation during cake making, which is mainly used to make high-content cream cakes and cream ornaments.

Cream-there are two kinds of water and anhydrous. Real cream is extracted from milk and is the main raw material for making high-grade cakes and western-style cakes.

Ghee-There are many kinds of ghee. The best ghee belongs to the second-class anhydrous cream, and the most commonly used ghee is processed ghee, which is made by adding yellow pigment and cream essence to hydrogenated white oil. Its color and fragrance are similar to real ghee, and it can be applied to any kind of baking products.

Ma Qilin-its water content is 15 ~ 20%, salt content is 3%, and its melting point is high. It is a substitute for cream, which is mostly used in cakes and western cakes.

Crispy magic thread-this oil contains animal butter with high melting point and is used in cakes, crispy bread and puffed multi-layer products. Generally, the water content cannot exceed 20%.

Lard-extracted from pig fat, it can also be used in bread, pies and various baked products in Chinese and western pastry.

Liquid oil-Oil that is liquid at room temperature (26℃) is classified as liquid oil. The most commonly used liquid oils are salad oil, rapeseed oil and peanut oil. Peanut oil is most suitable for Cantonese moon cakes, while salad oil is widely used in Qifeng cake and sponge cake.

Coarse sugar-white sugar, with coarse particles, can be used to make bread, cakes or sprinkled on the surface of biscuits.

Fine sugar-is a kind of sugar commonly used in baking food production. Except for a few varieties, everything else is suitable, such as Qifeng cake.

Powdered sugar-usually used for icing or cream icing and products with less water content.

Brown sugar-Brown sugar has a strong smell of syrup and honey, and is often used in baked goods with dark color or strong smell.

Honey-mainly used in cakes or cakes to increase the flavor and color of the products.

Inverted syrup-sugar is made by boiling it with water and acid for a certain period of time and cooling it at a suitable temperature. This syrup can be preserved for a long time without crystallization, and is mostly used to replace sugar in China moon cake skin, Shaqima and various products.

Glucose syrup-monosaccharide is the final product of starch after acid hydrolysis. Contains a small amount of maltose and dextrin. Can be used in some cakes.

Malt syrup, a disaccharide, is the product of starch hydrolysis by enzyme or acid. Contains maltose and a small amount of dextrin and glucose.

Caramel-sugar turns brown-black after being heated and melted, and is used as perfume or instead of pigment.

Whipping sugar-the converted syrup is stirred into blocks for the surface decoration of cakes and western pastry.

Milk-fresh milk, containing 3.5% fat and 88% water. Mostly used for tower products at West Point.

Condensed milk-concentrated milk with sugar, also called condensed milk.

Whole milk powder-the product of dehydration of fresh milk, contains 26 ~ 28% fat.

Fat-free milk powder-skim milk powder, most commonly used in baking products. Instead of milk, it is usually mixed with one tenth of skimmed milk powder and nine tenths of water.

Cheese, also known as cheese in China, is concentrated from casein in milk, which is used in West Point and making cheesecake.

Fresh yeast-an expanding agent widely used in bread dough fermentation in large factories.

Instant dry yeast-granular dry yeast formed by dehydration of fresh yeast. Because of its convenient use and easy storage, it is the most widely used yeast for making bread and steamed bread.

Baking soda-scientific name sodium bicarbonate, one of chemical expansion agents, alkaline. Commonly used in cake recipes with strong acidity and cake recipes.

Baking powder-also known as baking powder, one of the chemical leavening agents.