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Intro to Baking

Horizontales
The leavening agent that enhances flavor and makes it digestible.
One of the most important ingredients in baking.
Also known as sodium bicarbonate and is alkaline and used with acids to release carbon dioxide.
Ideal for making homemade cakes.
A mixture of white sugar and molasses.
Probably the kind of flour you have in your pantry which can be used to make all sorts of baked goods.
These leaveners use carbon dioxide during mixing and baking.
Holds the ingredients and is the binder.
A combination of baking soda (alkaline), cream of tartar (acid), and starch (prevent caking).
Verticales
Gives sweetness and tenderness.
Purified oils that are heated and then injected with hydrogen.
Similar to cake flour but slightly stronger with more gluten.
Perfect for bread making and milled from hard spring wheat.
Made during the refinement process of sugar cane where liquids are derived which are dark, cloudy, and clear.
Brings out the flavor.
An example is air which is necessary to make the baked good rise or "leaven".
Also known as table sugar or white sugar and is the most common baking sweetener.
Cream that is removed from whole milk and then churned.
A living microorganism and one-celled fungus that multiplies quickly when in a warm, moist environment.
Controls the temperature and forms gluten.