A rectangular grid of thick wire with “feet” that raise it above the countertop. They are used to cool cakes, cookies, and other baked goods when they come out of the oven. Products are cooled while i [..]

Distinct layers of pastry or biscuit formed by using low protein flour, fat, and not too much mixing.

Groats or rolled oats ground into flour.

A savory or sweet mixture prepared to fill a pastry dough or crust. See www.argostarch.com and www. solofoods.com

A fine-textured, soft wheat flour with low-gluten and high-starch content. It may be bleached, unbleached, or whole wheat. Soft red or white wheat may be used to produce this flour. Also www.jiffymix. [..]

The “baker’s dozen” refers to providing 13 baked items for the price of 12 and originated as a way to avoid shortchanging the customer. Bakers who shorted (cheated) customers could be punished severel [..]

A characteristic of flour to take up and retain (hold) water or liquids. It is determined by measuring the amount of liquid needed to make dough of the desired consistency. It is expressed in a percen [..]

pH of less than 7. Acid ingredients react with bases to form salts and water. They have a sour taste. A chemical compound that yields hydrogen ions when in solution.

A dry, granular white crystal that dissolves in water before acting as an acid. The acid salt reacts chemically with the bicarbonate to release CO2 gas. The type of acid salt used in the baking powder [..]

Ca(H2PO4)2