Want this question answered?
makes the whatever your making fluffy and rise
No, baking powder is a levening agent that makes baked goods rise.
"Shortening" is the term applied to fats added to baked and cooked goods.
Whole wheat pastry flour enriches your baked goods without making them heavy.
no, that is only when you are doing pasteries or baked goods...most of the time its ok to have lumps in the flour. just look at the directions it usually tells you if you need to or not.
Flour is a carbohydrate & needed for making breads or mostly baked goods. I don't consider it a staple today as many people live on low carb diets or gluten free lifestyles that don't require flour to survive.
Bread is shaped like a loaf because it is baked in a loaf pan.
The flour probably had wheevils in it. It doesn't hurt to eat them, the baking kills them and gets rid of any germs or bacteria.
The main ingredient in Ritz, as with most baked goods, is flour. See the link below for the full ingredient list and nutrition information.
dough - a slang term for money Dough can also be the name for a mixture of flour, butter, salt , sugar that is baked to make cookies or other baked goods. doe - a female deer
Sugar makes your baked goods sweeter and helps to improve their shelf life. Sugar also makes baked goods retain their moister.
Barley Flour is 100% stone ground from the finest quality barley at Bob's Red Mill. Barley flour has a moist, sweet, nut-like flavor and may be added to your favorite baked goods recipe (biscuits, pancakes, cookies, breads etc.)