Selection of Ingredients

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

In addition to measuring, there is another basic rule of accuracy in the bakeshop: Use the exact ingredients specified.

As you will learn in this chapter, different flours, shortenings, and other ingredients do not function alike. Bakers’ formulas are balanced for specific ingredients. Do not substitute bread flour for pastry flour or regular shortening for emulsified shortening, for example. They won’t work the same way.

Occasionally, a substitution may be made, such as instant yeast for compressed yeast, but not without adjusting the quantities or rebalancing the formula.