RAW MATERIALS


Baking is about converting raw materials, such as flour,sugar,eggs and fats etc into a palatable, enjoyable to eat, product.

Eating a spoonful of flour maybe good for your nutritional intake but certainly would not be a pleasant experience, however, if you mix that flour with water and a pinch of salt, then bake it, you will then have something which is more palatable.

Understanding the materials that you are using, how they react to one another, where they come from, correct storage and use, are all part of the whole picture.

Whilst it is not necessary to have this knowledge to be a good practical baker, understanding how and why will give you a better understanding of the products you make, especially when things do not turn out as expected and should help you recognise and put faults right..

To find out more about a particular raw material, click on it in the sub-menu bar above. For materials not listed on this menu bar try  A-Z of Baking or contact us.