Ingredients
Wheat flour is a product made by finely milling wheat grains until they form a powder-like substance. Wheat flour is denser than powder and comes as whole wheat flour; a semi-dense flour with a beige color and full flavor. All- purpose flour is refined, white, lighter in texture and more bland in flavor. There are other varieties of wheat flour with these two being the most common. The flavor is mild and nutty. Wheat flour is used in the making of a huge number of foods across all cuisines. It is used as a binder as well as the basis for breads, baked goods and coating for breaded meats and vegetables. It is used in sauces and even some candies.
Vitamin B3, also known as niacin is one of many B vitamins. B3 is naturally occurring in the human body and necessary for it to function well. B3 is also naturally occurs in many foods, but as an ingredient it is used as an additive mostly with processed meat products, or sometimes vegan meat as well. The powdery white B3 adds a bright color to the meat, to make it more visually appealing.
Iron is a metal and mineral important for physical health. Iron is found naturally in many food sources, however, when iron is produced as a supplement it is made from plant and animal sources. The iron is added to food production to add greater nutritive value.
Vitamin B1 is naturally occurring in the human body and necessary for it to function well. Vitamin B1 also naturally occurs in many foods, but as an ingredient, it is used as a nutritional additive to fortify a variety of foods, including cereals, flours, baby food and products for special diets. It comes in a white powder form that is easy to mix.
Vitamin B2, also known as riboflavin is one of a number of B vitamins. B1 is naturally occurring in the human body and necessary for it to function well. This vitamin comes in a white powdery form and is used to fortify the product and/or add color.
Folic acid is a B vitamin, also known as folate and vitamin B9. Folic acid is naturally present in the human body and found in a variety of foods, including legumes, and certain vegetables, fruits and meats. Folic acid helps the human body with healthy cell production. This vitamin comes in powder form for food use.
Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
Butter is made from churned cream, usually from a cow. It has a cream color and a texture that is smooth and melts easily. The flavor is mild and creamy. Butter is often sold in square sticks, or as a flat or round block. It is delicious on bread. It pairs better in baked goods than salted butter, due to its more neutral taste. It also makes an excellent cooking fat.
Annato is a natural coloring agent from the seed of the achiote tree.These small seeds are dark reddish-orange and are wrinkly and dried. Annatto is a natural way to add a yellow or orange color to food. It has a mild flavor that is nutty, with a hint of nutmeg and pepper. Annatto is used in small amounts to add color to rice and other dishes common to Latin American cooking.
Fried onions are a deep fried snack or topping with a crunchy body and salty and sweet flavor. They are made by dipping thin onion rings or slices into a flour batter and frying in hot oil until the onions are completely crisped and dry. Another method is to season flour with onion and shape into rings or strips to fry until dry and crispy and golden.
Sugar comes from sugar cane and sugar beets. The sugar is extracted from the juice of both plants and refined into the granulated substance known as sugar. Sucrose, the sweet substance of sugar is a combination of glucose and fructose. White sugar is composed of tiny white, dry granules. The flavor is sweet and neutral. Brown sugar is brown and has more moisture, with a richer flavor that hints at molasses. Sugar is used in both sweet and savory foods.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
Eggs are an incredibly versatile protein and binder. Most eggs used in cooking come from hens and are usually unfertilized. Eggs are oval shaped and roughly 53 mm in length and 40 mm in width. Eggs have a hard, but thin and delicate shell that is brown or white and occasionally green. Inside is the clear and glossy white, with a slimy texture and in the center is the yellow opaque, round shaped yolk. Once cooked, the whites become opaque. Eggs can be scrambled, fried, boiled, and more. They are used in desserts and baked goods as a binder. Egg is also used as a wash to glaze items or dip meat into before breading it. The flavor is mild and sulfurous. It has many uses.
Yeast is a single celled organism used in food and beverage production. It both naturally occurs and is added in to certain foods such as breads, beer and wine. Specific kinds of yeast are used to add depth of flavor to savory foods. Yeast is usually sold as tiny beige granules. It leavens bread, ferments beer and imparts a satisfying umami flavor.
Sesame seeds are the tiny oblong seeds from the flowering sesame plant. They are between 3 to 4 mm long and 2 mm in width. They are generally off white or black, with some that are a medium shade of brown. The flavor of the sesame seed is nutty and earthy. When roasted, these tastes come through strongly and provide a savory garnish to many East Asian dishes. Sesame seeds are also found in Western cuisine.
Modified food starch is an additive generally made from corn or potatoes. The starch of these vegetables is treated with enzymes and chemicals to alter the structure. It is more highly processed than plain starch and is helpful in food products to help with textures, thicken and prevent caking. The starch is white and powdery with a neutral flavor.
Cornmeal is ground from corn kernels and can be white or yellow. Unlike finely textured corn flour, corn meal is coarser. Cornmeal has a sweet and nutty taste. It is similar in flavor to fresh corn, though less sugary. Cornmeal provides a texture to baked goods that is denser and is less refined than wheat flour, but still light. It is one of the main ingredients in cornbread, a quick bread dear to the American South.
Corn flour is made from dried corn kernels. The kernels are ground into a fine flour that can be used in baking. The flour is soft and has a mildly sweet corn flavor when baked into a bread or any other item. Corn flour can also be used for encrusting fish and meat. The difference between white and yellow corn flour is the color of the kernel.
Poppy seeds come from the poppy flower and are used as a condiment in dishes both sweet and savory. They are harvested from the dried seed pod of the poppy. The tiny seeds are dark blue and kidney shaped, some types are grey or black. They have a mild nutty taste and a crunch when eaten. They are often used as a garnish on breads.
Potassium sorbate is a food additive, used to preserve a variety of items. It has no taste or smell and is made from potassium hydroxide and sorbic acid. This substance is composed of tiny white granules.
Vitamin C is derived from fruits and vegetables and is an important water soluble vitamin and essential nutrient. It is used as a preservative in food and drink and to enhance citrus flavor. Vitamin C for food production often comes in an off white, granulated powder form. It has a tart flavor, with a mouth feel that is similar to biting into a slice of lemon.
Enzymes are living organisms. They are found in plants and are lab made by humans. These enzymes create specific reactions and are used in food production for this purpose. For example the enzyme called papain, which comes from papaya is used as a meat tenderizer. Some enzymes break down lactose, or keep the fermentation processes stable. Enzymes are commonly sold as powder, or in tablet form.
