Ingredients

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  • Assemble and measure all ingredients. If all ingredients are scaled in advance, production can go quickly and without interruption. Also, it’s better to find out in advance if you don’t have enough of an ingredient so you can get more before starting production.
  • Prepare all ingredients as necessary, such as sifting flour, separating eggs, and bringing butter to room temperature. Many of these steps are indicated in the recipe, but many may not be. Professional formulas often assume the experienced baker knows, for example, that butter should be removed from the refrigerator in advance so it is soft enough to be used in creaming-method cake batters.