Essentials

All Purpose White Wheat Flour that can be used for any recipe that calls for all purpose flour. Very handy, and is useful when baking cakes, bread or any kinds of desserts.

Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods.

Baking soda is an alkaline compound that, when combined with an acid, will produce carbon dioxide gas. The small bubbles of carbon dioxide gas become trapped in batter, causing it to inflate, or rise. Common acids used to cause this reaction include vinegar, lemon juice, buttermilk, yogurt, and cream of tartar.

It has an exquisite harmony with yellow fruits such as red, orange and peach such as cherry and strawberry, hazelnut and peeled almond. It is ready in 3 minutes with the practical preparation recipe. It is prepared by whisking it with 50 g soft margarine or butter and 300 ml (1.5 cups) of cooled milk. One package of prepared product is sufficient for the intermediate layer, top and sides of a 26 cm diameter baked sponge. For a lighter cream, it can also be prepared with milk without using oil. A recipe is included in each package.

Instant yeast is a dry yeast that comes in smaller granules than active dry yeast, absorbs liquid rapidly, and does not need to be rehydrated or proofed before being mixed into flour. Bread machine yeast and rapid-rise yeast are instant yeasts that may include ascorbic acid, a dough conditioner.