Setting the Stage for Success

In Chapter 1, the importance of weighing ingredients properly was introduced. Proper weighing of ingredients is important because successful formulas are carefully balanced mixtures of structure builders (tougheners), tenderizers, moisteners, and driers. Structure builders are ingredients that hold the volume and shape of baked goods in place. Structure forms when these ingredients interact, building a framework that holds the product together. A certain amount of structure is necessary in all baked goods, but too much causes toughening. In fact, structure builders are often called tougheners. Examples of structure builders include flour, eggs, cocoa powder, and starch.