The term “sugar” can be used to either refer specifically to sucrose or it can be used generally to refer to all simple sugars (lactose, glucose, fructose, galactose, sucrose, etc.).
Oils that are derived from plants such as soybean, sunflower and safflower.
Flour made from types of wheat.
Milk from which the fat has been removed. Also known as skim milk.
A sweetener obtained by removing the water from corn syrup.
The natural sugar present in milk, also known as milk sugar.
Liquid or paste that is produced when cacao (cocoa) nibs are finely ground. As defined by the U.S. Food and Drug Administration (U.S. FDA), it must contain between 50%-60% (by weight) cocoa butter (cacao fat), and may also be called unsweetened chocolate, baking chocolate, bitter chocolate, or chocolate liquor. It does not contain alcohol.
A substance found in the oil component of certain plants and eggs that acts as an emulsifier, to prevent ingredients from separating. Sources of lecithin include soy (soya), rice, sunflower, and eggs.
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
An ingredient used in the baking industry to help baked goods rise.
A fine powder that has a slightly salty taste. Often used to help baked goods rise. Also known as sodium bicarbonate.
Small legumes that can be eaten in many different ways, such as roasted, salted or plain. Peanuts can also be ground into peanut butter.
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