Flours & Starches
Provides the structural foundation of baked goods.
Flours (Gluten-Forming)
Wheat Flour
The primary structural ingredient in most baked goods. When hydrated and mixed, wheat proteins form gluten, which gives dough strength and elasticity.
Whole Grain Flour
Contains the bran, germ, and endosperm of the grain. Adds flavor, color, and nutrition, but weakens structure due to bran interfering with gluten development.
Rye Flour
Low in gluten-forming proteins but high in gums. Produces dense doughs with strong flavor and relies more on starches than gluten for structure.
Durum / Semolina Flour
Made from hard durum wheat. Contributes a coarse texture, strong bite, and distinctive flavor, commonly used in breads and laminated doughs.
Non-Wheat & Alternative Flours
Almond and Nut Flours
Add fat, moisture, and flavor. Do not form gluten and therefore reduce structure while increasing tenderness.
Grain & Seed Flours (non-wheat)
Contribute flavor and color but minimal structure. Typically blended with wheat flour rather than used alone.
Starches (Non-Gluten)
Cornstarch
Used to thicken, tenderize, and soften structure. Often combined with flour to reduce gluten strength in delicate baked goods.
Potato Starch
Provides moisture retention and softness. Helps improve crumb texture and shelf life.
Tapioca Starch
Adds chew and elasticity. Often used where a slightly stretchy or glossy texture is desired.
Rice Starch / Rice Flour (fine)
Lightens structure and creates a clean, dry crumb. Common in pastry creams and delicate baked goods.
Sugars & Sweeteners
Contribute sweetness while controlling tenderness, moisture, browning, and texture.
Dry Sugars
Granulated Sugar
Provides sweetness and tenderness while aiding browning. Sugar interferes with gluten development and helps create a softer texture.
Brown Sugar
Adds moisture, flavor, and color due to its molasses content. Contributes chewiness and a slightly denser crumb.
Powdered Sugar
Dissolves quickly and contains starch to prevent clumping. Used for smooth textures in icings, creams, and delicate batters.
Liquid Sweeteners
Honey
Adds sweetness, moisture, and flavor. Honey is hygroscopic, helping baked goods retain softness over time.
Molasses
Contributes strong flavor, color, and acidity. Affects browning and interacts with chemical leaveners.
Specialty & Structural Sweeteners
Invert Sugar
Improves moisture retention and shelf life. Helps prevent crystallization and creates a softer texture.
Malt Syrup / Malt Extract
Adds mild sweetness and enhances fermentation. Common in bread production to support yeast activity and crust color.
Fats
Create tenderness, richness, and texture.
Solid Fats
Butter
Adds flavor, tenderness, and structure. Solid butter traps air when mixed and melts during baking, contributing to flakiness and richness.
Shortening
Provides tenderness and structure without adding flavor. More stable than butter, making it useful for consistent texture and extended shelf life.
Margarine
Functions similarly to butter with greater stability. Common in commercial production where cost and consistency are priorities.
Liquid Fats
Oil
Adds moisture and tenderness without contributing structure. Produces a soft, even crumb and extends freshness.
Semi-Solid & Specialty Fats
Lard
Creates exceptional flakiness and tenderness. Melts at a higher temperature, helping maintain structure during baking.
Cream-Based Fats
Contribute fat, moisture, and flavor. Often used where richness and mouthfeel are emphasized rather than flake.
Liquids
Hydrate ingredients, activate structure and leavening, and control consistency, fermentation, and final texture.
Hydration Liquids
Milk
Adds moisture, flavor, and tenderness. Milk sugars and proteins promote browning and a softer crumb.
Water
Hydrates flour and activates gluten and yeast. Controls dough consistency, structure, and overall development.
Enriched Liquids
Cream
Provides moisture and fat. Contributes richness, tenderness, and a softer mouthfeel.
Buttermilk
Adds moisture and acidity. Acid weakens gluten and reacts with chemical leaveners to improve tenderness and rise.
Functional & Process Liquids
Egg-Based Liquids
Contribute moisture, fat, and structure. Support emulsification and improve texture in batters and doughs.
Alcohol-Based Liquids
Add flavor and aroma. Alcohol limits gluten development and evaporates quickly during baking.
Flavor & Specialty Liquids
Fruit Juices & Purées
Add moisture, sweetness, acidity, and flavor. Affect structure depending on sugar and fiber content.
Syrups & Sweetened Liquids
Contribute moisture and sweetness while affecting browning and texture.
Eggs
A multifunctional ingredients that provides structure, emulsification, moisture, richness, and aeration.
Shelled Eggs
Whole Eggs
Provide structure, moisture, fat, and emulsification. Whole eggs help bind ingredients and create stability in batters and doughs.
Egg Components
Egg Yolks
Add fat, richness, color, and emulsifying power. Yolks contribute tenderness and help create smooth, stable mixtures.
Egg Whites
Provide structure and aeration. When whipped, whites trap air and create volume and lightness.
Processed Egg Forms
Liquid Eggs
Offer consistency and efficiency. Used in commercial production to ensure food safety and portion control.
Dried Egg Products
Provide egg functionality with extended shelf life. Commonly used in dry mixes and large-scale production.
Dairy
Add fat, protein, moisture, and acidity to enhance flavor, tenderness, browning, and overall mouthfeel.
Fresh Dairy
Milk
Adds moisture, protein, and natural sugars. Supports structure, improves browning, and contributes to a softer crumb.
Buttermilk
Provides moisture and acidity. Acid weakens gluten and reacts with chemical leaveners to improve tenderness and lift.
Cream
Adds moisture and fat. Contributes richness, tenderness, and a soft mouthfeel.
Dairy Fats
Butter
Adds flavor, tenderness, and structure. Butter supports flakiness and aeration when mixed and melts during baking to enrich texture.
Cream Cheese
Provides fat, moisture, and structure. Used to create richness and stability in batters, fillings, and icings.
Cultured Dairy
Yogurt
Adds moisture and acidity. Improves tenderness and contributes subtle flavor while weakening gluten structure.
Sour Cream
Provides fat, moisture, and acidity. Produces a tender crumb and rich mouthfeel.
Aged & Concentrated Dairy
Cheese
Adds fat, protein, and flavor. Dairy proteins contribute structure while fat enhances richness and melt.
Milk Solids / Dry Milk
Add dairy flavor and improve browning. Strengthen dough structure and enhance crust color.
Leavening Agents
Create lift and volume by producing or trapping gases that expand during mixing, fermentation, or baking.
Chemical Leaveners
Baking Soda
Produces gas when combined with acid and moisture. Used where acidity is present and immediate lift is needed.
Baking Powder
Contains both acid and base, creating lift when hydrated and heated. Provides predictable rise without relying on other ingredients.
Biological Leaveners
Fresh Yeast
A living leavening organism that produces gas through fermentation. Provides strong fermentation activity and characteristic bread flavor.
Active Dry Yeast
Dormant yeast that must be hydrated before use. Produces reliable fermentation and is commonly used in commercial kitchens.
Instant Yeast
Highly active dry yeast that can be mixed directly with dry ingredients. Offers fast, predictable fermentation.
Poolish
A wet pre-ferment with equal parts flour and water. Contributes extensibility, mild acidity, and improved flavor.
Biga
A firm pre-ferment with lower hydration. Adds strength, structure, and complex flavor to doughs.
Pâte Fermentée (Old Dough)
Previously mixed dough saved and reused. Enhances flavor, fermentation stability, and dough handling.
Mechanical Leavening
Air (Incorporation)
Introduced through mixing, whipping, or folding. Trapped air expands during baking and contributes to volume and lightness.
Salt & Seasoning
Refine flavor and regulate behavior by strengthening structure and balancing sweetness and fermentation.
Structural & Flavor Controls
Salt
Enhances flavor and strengthens dough structure. Salt also regulates yeast activity and balances sweetness.
Supplemental Seasoning
Spices
Add flavor and aroma without affecting structure. Used to define character and identity in baked goods.
Herbs
Contribute aromatic flavor. Typically used in savory breads and pastries.
