Ingredients - Federation of Bakers (2024)

FAQs

What is E300 flour treatment agent? ›

Ascorbic acid (E300 otherwise know as Vitamin C) is the most commonly used flour treatment agent used in breadmaking. It is used to strengthen the dough and has a beneficial effect on the volume, crumb structure and softness of the bread.

If you want to know what the hydration of a recipe is (i.e., the baker's percentage of the water), just take the total weight of the water, divide it by the total weight of the flour, and multiply it by 100. That'll give you the hydration percentage.

To determine the percentage of the other ingredients, we divide the weight of each one by the weight of the flour, and then multiply the result (which is in decimal form) by 100 to convert it to a percent.

These basic ingredients for baking a cake are; flour, eggs, fat (usually butter), sugar, salt, a form of liquid (usually milk), and leavening agents (such as baking soda).

On this list, you can find some totally natural, harmless additives such as saffron (E164), paprika (E160), vitamin C (E300), or sodium bicarbonate (E500). Others are produced using chemical processes, of which some are worthy of caution despite being approved by the authorities after testing.

In the industrial process to foodstuff production, the bleaching and flour treatment agents used are citric and fatty acid esters of glycerol, benzoyl peroxide, bromelain, azodicarbonamide, polysorbates, alpha amylases, calcium sulfate, calcium oxide, calcium lactate, chlorine, and carbohydrase (Food and Agriculture ...

Divide the weight of the individual ingredient by the total weight of all ingredients and multiply by 100 (formula example shown for beeswax in cell E2).

Baker's percentage expresses a ratio in percentages of each ingredient's weight to the total flour weight: For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water.

Weight Versus Volume

Measuring your baking ingredients using a scale instead of the measuring cups (which measure volume) is the best way to ensure the perfect amount of each ingredient. It might seem like a cup is a cup, but consider the density of your ingredients.

How do you calculate ingredient amount? ›

A cup of all-purpose flour weighs 4 1/4 ounces or 120 grams. This chart is a quick reference for volume, ounces, and grams equivalencies for common ingredients.

Bread Flour: With a protein content of 12 to 14 percent, bread flour is the strongest of all flours, providing the most structural support. This is especially important in yeasted breads, where a strong gluten network is required to contain the CO2 gases produced during fermentation.

Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.

Amylase is used to break down starch that gives out a sweet taste and causes bread to rise and hence is mainly used in baking of breads and brewing. It is also used as a flavour enhancer. It also enables low gluten flour to rise and bake.

Benzoyl peroxide is a common flour additive that improves the whiteness of flour and the storage properties of flour products. However, benzoyl peroxide adversely affects the nutritional content of flour, and excess consumption causes nausea, dizziness, other poisoning, and serious liver damage.

Rogers Foods^® NO ADDITIVE ALL PURPOSE FLOUR 2.5kg.