Baker’s Larder, or Pantry

Organizing the bakery pantry ingredients into categories such as Flours, Leaveners, Fats, Liquids, and others makes understanding their uses and functions in baking easier.

Organizing the bakery pantry ingredients into categories such as Flours, Leaveners, Fats, Liquids, and others makes understanding their uses and functions in baking easier. Here’s how the ingredients can be categorized:


Flour is the foundation of many baked goods. It provides structure through gluten, a protein that forms when flour is mixed with water. Gluten creates a network that traps gases released by leavening agents, allowing the dough or batter to rise.

  1. Flour: Provides structure through gluten, a protein that forms when flour is mixed with water, creating a network that traps gases released by leavening agents, allowing the dough or batter to rise.
  2. Almond Meal/Flour: Used as a gluten-free alternative, adding a nutty flavor and dense texture to baked goods.
  3. Rye Flour: Known for its distinct flavor, used in bread making, often combined with wheat flour for a dense texture.
  4. Rice Flour: Often used in gluten-free baking, provides a different texture, typically more crumbly and delicate.
  5. Semolina Flour: Made from durum wheat, used in pasta and certain bread, offering a unique texture and flavor.
  6. Spelt Flour: An ancient grain with a nutty flavor, used in bread, cookies, and pastries; easier to digest than traditional wheat flour.
  7. Coconut Flour: A gluten-free alternative, high in fiber, offers a unique, slightly sweet flavor and dense texture.


  1. Baking Soda and Baking Powder: Baking soda (sodium bicarbonate) and baking powder are chemical leavening agents that release carbon dioxide when they react with an acid (in the case of baking soda) or when heated (baking powder). This carbon dioxide expands in the batter or dough, causing it to rise and become fluffy.
  2. Yeast: Yeast is a biological leavening agent. It ferments sugars in the dough, producing carbon dioxide and alcohol. The carbon dioxide gas gets trapped in the dough, causing it to rise and giving a characteristic flavor and texture to breads.
  3. Cream of Tartar: This acid is often used in conjunction with baking soda as a leavening agent. It’s also used in making meringues and whipped cream, as it stabilizes the formation of foam, helping to maintain texture and volume.


  1. Fats (Butter, Oil, Shortening): Fats add flavor, richness, and tenderness to baked goods. They can also affect the texture; for example, creaming butter and sugar introduces air pockets that make the final product lighter.
  2. Coconut Oil/Butter: These are vegan fat alternatives to butter. They can add a unique flavor and change the texture of baked goods, often making them moister and denser.
  3. Vegetable Shortening: A fat made from vegetable oils, shortening is used in baking to create a tender texture. It’s often used in pie crusts and cookies where a flaky or crumbly texture is desired.
  4. Cocoa Butter: This fat extracted from cocoa beans is used in making chocolate. It can also be used in baking for its smooth texture and chocolatey aroma.


  1. Milk/Water: Liquids are essential in baking for hydrating dry ingredients, dissolving sugars and salts, and activating yeast. The choice of liquid can affect the flavor and texture of the baked product.
  2. Buttermilk: This acidic dairy product not only adds a tangy flavor to baked goods but also reacts with baking soda to provide leavening. It can tenderize gluten, resulting in a softer texture.
  3. Evaporated Milk and Condensed Milk: These are concentrated forms of milk with reduced water content. Condensed milk is sweetened and used in desserts like pie fillings and fudge. Evaporated milk is unsweetened and used to add richness without excessive sweetness.
  4. Yogurt: Yogurt adds moisture and a slight tang to baked goods. It can be used as a substitute for sour cream or buttermilk and works well in cakes and bread.


  1. Sugar: Sugar is not just a sweetener; it also contributes to the texture and color of baked goods. It helps in browning (through caramelization and the Maillard reaction) and can retain moisture, leading to a softer texture.
  2. Honey and Syrups (Maple, Corn Syrup): These are alternative sweeteners to sugar. Honey, maple syrup, and corn syrup can add distinct flavors and also affect the texture of baked goods, often making them more moist and tender.
  3. Molasses: This thick, sweet syrup is a byproduct of sugar refining. It adds moisture, color, and a distinct, rich flavor to baked goods like gingerbread and spice cookies.
  4. Agave Nectar: A sweetener derived from the agave plant, agave nectar is used as a vegan alternative to honey. It’s sweeter than sugar and can be used in various baked goods.

Eggs & Dairy

  1. Eggs: Eggs have multiple roles in baking. They provide structure, leavening, richness, color, and flavor. The proteins in eggs coagulate when heated, which helps to set the structure of baked goods.
  2. Sour Cream: Similar to buttermilk, sour cream adds moisture and fat, which can result in a tender crumb in cakes and muffins. Its acidity can also activate baking soda.
  3. Cream Cheese: Commonly used in frostings and cheesecakes, cream cheese adds a rich, tangy flavor and contributes to a creamy texture.
  4. Mascarpone Cheese: A rich Italian cheese, similar to cream cheese but creamier. It’s often used in desserts like tiramisu and cheesecake.

Flavorings & Spices

  1. Spices and Flavorings (Vanilla, Cinnamon, etc.): These add distinctive flavors to baked goods. Their function is primarily for taste rather than affecting the structure or texture.
  2. Cocoa Powder/Chocolate: Used for flavor, affects the texture and color of baked goods.
  3. Espresso Powder: Primarily for coffee flavor, also enhances chocolate flavors in recipes.
  4. Vanilla Extract: A common flavoring, adds a warm, sweet flavor and enhances the taste profile of desserts.
  5. Almond Extract: Used for flavoring, has a strong, sweet taste, used in desserts like marzipan.
  6. Lemon Zest/Orange Zest: Provide a burst of citrus flavor to baked goods.
  7. Cardamom, Nutmeg, and Other Spices: Add warmth and complexity to flavors.
  8. Matcha Powder: Used for flavoring and coloring in a variety of baked goods.

Thickeners & Stabilizers

  1. Cornstarch: Often used as a thickening agent, cornstarch is essential in pie fillings, custards, and puddings. It thickens liquids by absorbing water and forming a gel-like consistency when heated.
  2. Gelatin: This is used as a gelling agent in products like marshmallows and certain types of creamy pies. It helps in setting and stabilizing the structure of these desserts.
  3. Pectin: Commonly used in making jams and jellies, pectin can also be used in baking as a gelling agent, particularly in fruit fillings.
  4. Arrowroot Powder:  A starch used as a thickening agent, arrowroot powder is often used in glazes and fruit pie fillings. It produces a clear gel, making it preferred for thickening acidic liquids..


  1. Salt: Salt is a flavor enhancer and also strengthens gluten, providing better texture in doughs. It can also control the rate of yeast fermentation in bread baking.
  2. Vinegar or Lemon Juice: These acids can be used to activate baking soda. They also add tartness to balance sweetness and can be used in small amounts to tenderize gluten, making baked goods softer.
  3. Dried Fruits and Nuts: These add texture, flavor, and nutritional value to baked goods. They can also affect moisture content; for example, raisins can add chewiness and retain moisture in cakes or bread.
  4. Baking Chocolate: Unlike regular eating chocolate, baking chocolate is used specifically for cooking and baking. It typically has a higher percentage of cocoa solids and less sugar, providing a deep, rich chocolate flavor.
  5. Rolled Oats: These are used for texture and nutrition in items like oatmeal cookies and granola bars. They can also be used as a base for crumble toppings.
  6. Pumpkin Puree: Used in pumpkin pie, bread, and other fall desserts, pumpkin puree adds moisture, flavor, and nutritional value to baked goods.
  7. Tahini: This sesame seed paste is used in Middle Eastern baking. It adds a nutty flavor to cookies and cakes and can be combined with other ingredients like honey or chocolate.
  8. Chia Seeds: These can be used as an egg substitute in vegan baking. When mixed with water, they form a gel-like consistency and can help bind ingredients together.
  9. Candied Fruit: Pieces of fruit that have been cooked in sugar syrup, candied fruit is often used in fruitcakes, panettone, and other holiday baked goods.
  10. Unsweetened Chocolate: This is pure, solid chocolate with no added sugar. It’s used in baking for its deep, rich chocolate flavor and is often balanced with sugar in recipes.
John Nguyen
John Nguyen
Articles: 103

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