Commonly used baking ingredients are:
Animal unsalted butter unsalted butter
Olive oil oliver oil
Salad oil salad oil
Animal light cream whipping cream
Milk milk
Sand sugar cater sugar
Icing sugar
Chocolate chocolate
Cocoa powder cocoa powder
Cinnamon powder cinnamon powder
Dried yeast dried yeast
Almond flour (freshly ground almonds) almond flour (fresh ground almonds)
Fresh eggs fresh eggs
Wheat flours: self-raising flour, standard flour, high gluten flour self-Raising flour, standard flour, bread flour
Baking powder (baking soda and cream of tartar) baking powder
fresh fruits (bananas, apples, pears, plums, cherries, strawberries) fresh fruits
dried fruits (raisins, almonds, walnuts, hazelnuts) dried fruits
salt
Commonly used raw materials for bakery products: Shop-bought
Laminating Vegetable butter for cakes (contains trans fatty acids)
Margarine and shortening Margarine (such as palm oil, made from chemically hardened oils such as palm, contains trans fatty acids)
Made from chemically hardened oils such as palm
Animal butter Butter (used only in Butter (used only in a minority of cakes
Sugar
Glucose
Fructose
Invert sugar syrup
Canned fruits
Dried egg powder
Dried egg powder
Dried egg powder
Made from chemically hardened oils such as palm
Dried egg powderSkimmed milk powder
Wheat flour
Cornflour
Modified corn starch Modified maize starch
Modified tapioca Modified tapioca starch
Soya flour
Raising agents (disodium diphosphate, sodium hydrogen carbonate,calcium carbonate)
Raising agents (disodium diphosphate, sodium hydrogen carbonate,calcium carbonate)
Glycerol (a humectant to keep cake moist longer)
Emulsifiers (acacia gum, monounsaturated fatty acids and glycerol)
Emulsifiers (disodium diphosphate, sodium bicarbonate, calcium carbonate)
Emulsifiers (acacia gum, mono and diglycerides of fatty acids)Calcium stearoyl-2 - acyl lactate, polyglycerol fatty acid esters)
calcium stearoyl-2-lactylate, polyglycerol esters of fatty acids)
Acidity regulators (sodium citrates, citric acid)
Acidity regulators (sodium citrates, citric acid)
Flavors are usually synthetic Flavourings, usually synthetic
Colouring (anthocyanins)
Preservative (potassium sorbate)
Stabilizers (xanthan gum, tragacanth)
Stabilisers ( xanthan gum, tragacanth)