Bakeshop Ingredients Crossword

____ is finely milled wheat.
______ is used in baking and pastries.
____ has high protein and low starch content.
____ is a blend of hard, high-protein wheat that is milled primarily for commercial bakers.
_____ is a blend of hard and soft wheat.
_____ is fine-textured, silky flour milled from soft wheat with low protein content.
______ sometimes called graham flour, is made by either grinding the whole-wheat Kernel.
_______ is a convenience product made by adding salt and chemical leavening to all-purpose flour.
___________ are mixtures of various grains used to produce specialty breads.
_____________ is the most common form of sugar used in the kitchen and bakeshop.
_______________ is granulated sugar that is ground to a fine powder.
__________ is extremely fine, granulated sugar with no additives.
___________ is granulated sugar with added molasses.
_______________ has larger crystals than granulated sugar.
____________ is the liquid that remains after refined sugar is extracted from sugarcane juice.
______is formed from flower nectar's gathered by bees.
_________ is extracted from the starchy part of corn.
Fats used in the bakeshop are often referred to as _________.
_________ is the process in which gases are trapped in dough creating small bubbles that give baked goods a light and airy texture.
There is ______ & ________ Shortenings.
there are two types of leavening agents- _______ Leavengers and ______
Most bakeshops have many different types of ________.
___________ is a dry powdered form of chocolate liquor with most of its fat removed.
________ is the fat extracted from chocolate liquor.
_____________ is pure chocolate liquor with no added sugar.
____________ is chocolate made without milk.
______ is used to thicken various sweet and savory preparations.
____ are one of the most expensive products in the kitchen.
Alcohol-based flavorings are called _______.
A common most used extract is _______