In baking recipes, the dry ingredients are flour, baking powder, baking soda, spices, salt, cocoa (if it's used) and anything else that doesn't have moisture in it. Wet ingredients are fat, eggs, vanilla, milk, buttermilk and anything else that has moisture. Sugar is usually catagorized with the wet ingredients because it dissolves. The other dry ingredients (other than salt) don't dissolve but form a suspension.
No Butter is considered a Non dry ingredient. dry ingredients would be powdery stuff leafy stuff and things of that sort that is literally dry and does not have the possibility of melting into a liquid. :)
depends what the dry ingredients are.
sift
For a proper answer you need to define the "dry ingredients". They are all different.
Dry pasta is considered a mixture rather than a compound. It is made from various ingredients, primarily flour and water, which retain their individual properties and can be separated. In a compound, the components are chemically bonded and cannot be easily separated. Since the ingredients in dry pasta do not undergo a chemical change, they remain a mixture.
For best results with a bread machine add yeast first, then the dry ingredients, then the wet ingredients.
It depends on the eact cake recipe. Often, there will be a slightly higher amount of dry ingredients as opposed to wet ingredients. The dry ingredients can usually dissolve in lesser amounts of liquid. Also, solid ingredients like butter or lard are not techinically "liquids", but they act as liquids during baking.
Depends entirely on what the dry ingredients are.
Finish Jet Dry contains the following ingredients: water, citric acid, and a blend of surfactants and solvents.
The ingredients in Crayola Air Dry Clay typically include natural clay, water, and preservatives.
Depends WHAT dry ingredients.
I have Blendtec. Can I grind Rice or dry beans?