Bakeshop Ingredients Crossword

A weak or low protein flour made from soft wheat
Fresh liquid milk which has been cultured or soured by bacteria.
Next to water, the more important liquid in the bakeshop
Leavening agent in breads, dinner rolls, Danish pastries and similar products.
Sodium Bicarbonate
Expands to 1,100 times its original volume.
The most important nut in the bakeshop
Most important flavoring in the bakeshop
Intentionally flavorless
A mixture of equal parts dextrose and levulose
commonly used for porridge, made by steaming oat grains to soften them and then flattening them between rollers
Considered and an ancestor of modern wheat
Concentrated sugarcane juice
Manufactured from various hydrogenated animal and vegetable fats
The process of heating milk to kill disease causing organisms
Important in the production of fillings, toppings, dessert sauces and cold desserts
The part of an egg that is high in both protein and fat
The process by which yeast acts on sugars and changes them into carbon dioxide gas and alcohol
a water soluble protein extracted from animal connective tissue
alone, when added to a liquid, thickens but does not solidify or gel