Commonly used baking materials are:

Animal salt-free butter

Oliver oil co

salad oil

Animals whip cream.

milk

Sugar caters to sugar

Sugar powder icing

Chocolate

cocoa powder

Cinnamon powder

Dry yeast powder

Almond powder (ground fresh almonds)

Fresh eggs

Wheat Flour: self-raising flour, Standard Flour, Spontaneous Flour of High Gluten Flour, Standard Flour and Bread Flour.

Baking powder (baking soda and tower powder)

Fresh fruits (bananas, apples, pears, plums, cherries and strawberries)

Dried fruits (raisins, almonds, walnuts and hazelnuts)

Salt salt

Commonly used raw materials for baking products: store purchase.

Vegetable cream for cake decoration (containing trans fatty acids)

Margarine and shortening margarine (such as palm oil, which is made of chemically hardened oil and contains trans fatty acids)

Made of chemically hardened oil such as palm oil.

Animal butter (only used in a few cakes) is only used in a few cakes.

sugar

Glucose glucose

Fructose fructose

Inverted syrup invert syrup

Canned fruit

Dried egg powder

defatted milk powder

wheat flour

Corn cornflower

Modified corn starch

Modified cassava starch

soybean flour

Proofreading agent (disodium diphosphate, sodium bicarbonate, calcium carbonate)

Leavening agent (disodium diphosphate, sodium bicarbonate, calcium carbonate)

Glycerol (humectant to keep the cake moist for a longer time)

Glycerol (a humectant that can keep the cake moist for a longer time)

Emulsifiers (gum Arabic, monounsaturated fatty acids and glycerol)

Emulsifiers (gum Arabic, monoglycerides and diglycerides of fatty acids)

Sodium and calcium stearoyl lactate, polyglycerol fatty acid ester)

Stearyl -2- calcium lactate, polyglycerol ester of fatty acid)

Acidity regulator (sodium citrate, citric acid)

Acidity regulator (sodium citrate, citric acid)

Seasonings are generally synthetic spices, which are generally synthetic.

Pigment (anthocyanin) coloring (anthocyanin)

Preservative (potassium sorbate)

Stabilizer (xanthan gum, tragacanth gum)