A 12 entries
Acids 01
Acetic acid The pungent acid associated with vinegar; supplied concentration and food-grade identity determine how it is used.
Hydrocolloids 02
Agar Makes a firm, relatively short-textured gel; set it, then blend for a plating fluid gel.
Chocolate & cocoa 03
Alkalized cocoa powder Alkali treatment changes cocoa acidity, colour and flavour. Select the Dutch-process grade and fat content required by the complete baked, dairy or drink formula.
By application Heat / process Flours 04
All-purpose wheat flour Refined wheat flour for breads, cookies, scones and other everyday baking. Choose the actual protein and treatment specification; all-purpose is a use category, not a fixed strength. Cook it as a roux for flour-thickened gravy.
By application Heat / process Flours 05
Almond flour Ground almonds for nut flavour, tenderness and pastry texture, or recipe-specific coatings and binders. It does not supply wheat’s gluten network; match grind, skin and fat grade.
By application Heat / process Salts 06
Ammonium bicarbonate A volatile leavening salt for thin, dry cookies and crackers. Baking must let the released ammonia escape.
By application Heat / process Salts 07
Ammonium carbonate A commercial volatile leavening ingredient for crisp cookies and crackers; its name can cover mixtures of several ammonium salts.
By application Heat / process Colouring preparations 08
Annatto — bixin preparations Annatto's bixin pigment, supplied as oil solutions, suspensions or specially formulated emulsions.
By application Heat / process Colouring preparations 09
Annatto — norbixin preparations Yellow-orange annatto colour for water-based foods, supplied as alkaline liquids, salts, powders or protected formulations.
By application Heat / process Proteins 10
Aquafaba Liquid chickpea cooking or canning liquor for egg-free foams and emulsions; its water, protein and carbohydrate composition varies with the source.
Starches 11
Arrowroot starch A neutral root starch for glossy sauces and acidic fillings with a short, gentle cooking process.
By application Heat / process Acids 12
Ascorbic Acid An antioxidant used to reduce visible browning in prepared fruit and vegetables.
B 10 entries
Leaveners 13
Baking powder A formulated bicarbonate, acid and carrier system for chemical leavening. Select the exact blend and reaction schedule: single-acting and double-acting powders differ.
By application Heat / process Colouring preparations 14
Beetroot colouring preparations Beet-derived preparations give pink to red shades. Choose a grade for the food’s heat exposure and format; ordinary beet colour and engineered heat-stable preparations perform differently.
By application Heat / process Fining agents 15
Bentonite An enological mineral fining aid for removing haze-forming proteins and helping juice or wine settle. Choose the sodium, calcium or mixed grade for the intended job.
Colouring preparations 16
Beta-carotene colouring preparations Yellow to orange carotenoid colour supplied in preparations matched to oil-based or aqueous mixtures.
Colouring preparations 17
Black carrot colouring extracts Anthocyanin-rich black carrot preparations give red to purple shades, especially in acidic drinks and confectionery. The final pH, grade and process determine the shade.
By application Heat / process Chocolate & cocoa 18
Black cocoa powder A strongly alkalized cocoa for very dark cookies, pastry and drinks. Match its fat level and flavour to the recipe before replacing another cocoa.
By application Heat / process Flours 19
Bread flour Wheat flour chosen for dough strength and chew in breads, rolls and pizza. Compare the actual grade with the recipe: a stronger flour is useful when gas retention and dough handling matter.
By application Heat / process Flours 20
Buckwheat flour Milled buckwheat seed for earthy pastry, crêpes and recipe-specific noodles. It is a pseudocereal, despite its name; pure buckwheat supplies no wheat gluten.
By application Heat / process Colouring preparations 21
Butterfly pea flower extract A blue flower-derived extract that can shift toward purple or pink when acid is added.
Dairy 22
Buttermilk Cultured liquid buttermilk brings a dairy tang and recipe-specific liquid balance to biscuits, cakes and cold dressings.
C 22 entries
Flours 23
Cake flour Fine wheat flour chosen for a tender cake crumb. Match the recipe’s flour grade and treatment: cake flour, pastry flour and self-rising flour perform differently.
By application Heat / process Acids 24
Calcium acid pyrophosphate A baking acid that reacts with bicarbonate to release carbon dioxide. Select the exact reaction-rate grade and distinguish pure CAPP from CAPP–MCP blends.
By application Heat / process Salts 25
Calcium Chloride A strong calcium source for direct-spherification baths and selected firming applications.
Salts 26
Calcium Lactate A relatively neutral-tasting calcium source for reverse spheres and calcium-responsive gels.
Salts 27
Calcium sulfate Food-grade gypsum supplies calcium for tofu protein coagulation. The process needs suitable soymilk and the specified calcium-sulfate grade.
By application Heat / process Colouring preparations 28
Caramel colour Colours drinks, sauces and bakes from amber to dark brown. Choose the class, strength and compatibility for the actual food or drink.
By application Heat / process Hydrocolloids 29
Carboxymethyl cellulose (CMC) A cold-dispersible thickener also used to strengthen sugar paste for decoration.
Colouring preparations 30
Carmine Insect-derived pink-to-red pigment with useful heat and light stability. Lake powders and soluble preparations need different incorporation methods.
By application Heat / process Filter aids 31
Cellulose filter aid Insoluble plant cellulose fibres that form or reinforce a filter cake and help retain fine particles. Use a specified food/beverage filtration grade and remove it with the spent cake.
By application Heat / process Flours 32
Chestnut flour Flour milled from dried chestnuts, adding natural sweetness and chestnut flavour to cakes, biscuits and pasta blends. It can be the sole flour in castagnaccio; it does not build wheat-gluten strength.
By application Heat / process Flours 33
Chickpea flour / besan Pulse flours for cooked batters, fritters, set preparations and baking; identify chana-dal besan versus whole white-chickpea flour before setting the formula.
By application Heat / process Fining agents 34
Chitosan Traceable fungal chitosan fining preparations help particles aggregate for settling or flotation. The named method uses IOC QI’UP XC, a fungal-chitosan and tartaric-acid preparation, rather than pure chitosan.
Colouring preparations 35
Chlorophyll colouring preparations Plant-derived green colour. Native chlorophyll suits a fat phase; water-dispersible preparations need their own formulation instructions.
By application Heat / process Acids 36
Citric Acid A water-soluble acid for bright sourness, flavour adjustment and pH control.
Fibres 37
Citrus fibre Citrus cell-wall material for water binding, body and emulsion support. Choose the exact grade: pure citrus fibre and fibre-gum blends perform differently.
Chocolate & cocoa 38
Cocoa mass Finely ground cocoa nibs supply cocoa butter and cocoa solids together. Use cocoa mass to deepen chocolate flavour while controlling added sugar separately.
By application Heat / process Flours 39
Coconut flour A highly absorbent flour milled from dried coconut flesh or residue after milk or oil extraction. Use in coconut-specific cakes, pancakes and cooked coatings with the recipe’s liquid and binder.
By application Heat / process Colouring preparations 40
Copper chlorophyllin A modified green pigment supplied as water-soluble sodium or potassium salts. Choose the grade for the recipe's acidity and process.
By application Heat / process Starches 41
Cornstarch A cook-up starch for sauces, gravies and custards. Make a cold slurry first.
By application Heat / process Dairy 42
Cream cheese Soft fresh dairy cheese for tangy frostings, creamy dips, sauces and cheesecakes. Match block, tub, whipped or light product to the recipe; their fat, moisture and stabilizer formulations differ.
Acids 43
Cream of tartar An acidic potassium tartrate for supporting egg-white foam, pairing with bicarbonate for leavening, and controlling sugar crystallization.
Colouring preparations 44
Curcumin colouring preparations Bright yellow turmeric-derived colour, available as oil-soluble pigment and formulated water-dispersible preparations.
By application Heat / process D 5 entries
Chocolate & cocoa 45
Dark chocolate couverture Cocoa mass, cocoa butter and sugar in a chocolate designed for moulding, coating and pastry. Match flavour and fluidity to the task; cocoa percentage alone does not describe how it flows.
By application Heat / process Sugars 46
Dextrose Crystalline glucose, useful in frozen desserts when sweetness and softness need separate control.
Enzymes 47
Diastatic malt powder Enzyme-active malted grain for yeast doughs. Its starch-degrading activity supports fermentation and browning; activity grade and malt already present in the flour matter.
By application Heat / process Filter aids 48
Diatomaceous earth — filtration grade Porous mineral filter aid for a compatible precoat filter. It catches suspended particles and leaves with the spent cake; it is not a thickener to leave in the drink.
By application Heat / process Flours 49
Durum semolina Milled durum wheat for pasta, bread and cooked semolina dishes. Coarse semolina and finely remilled semola have different particle sizes; specify the grade and use a matching process.
By application Heat / process E 4 entries
Proteins 50
Egg white A liquid protein ingredient for meringues, cocktail foams and adhesion in coatings; heat reinforces its protein structure.
Proteins 51
Egg white powder Concentrated dried white protein for reconstituted foams, pastry structure and coating adhesion; choose a grade for the intended job.
Proteins 52
Egg yolk Yolk proteins and phospholipids help emulsify sauces; heating the proteins thickens custards and binds cooked mixtures.
Dairy 53
Evaporated milk Unsweetened concentrated dairy milk for creamy sauces, cooked custards and cold blended drinks. Specify regular, partly skimmed or fat-free grade: concentration increases milk solids, while the starting milk and treatment affect the finished product.
F 1 entry
Sugars 54
Fructose Crystalline fructose for strong sweetness and frozen-dessert sugar balancing; distinguish it from fructose-containing syrups.
G 8 entries
Hydrocolloids 55
Gelatin Produces a soft, elastic gel that melts readily in the mouth. Check animal origin and Bloom strength.
Acids 56
Glucono-delta-lactone (GDL) A gradual acidifier used to coagulate heated soy proteins into smooth silken tofu.
By application Heat / process Sugars 57
Glucose syrup A starch-derived syrup used for body and crystallization control. Specify DE and dry solids.
Flours 58
Glutinous rice flour Flour milled from sticky rice for chewy cooked doughs and thickening; match the recipe’s flour grade and process.
By application Heat / process Starches 59
Glutinous rice starch Extracted waxy rice starch develops cooked body with a smoother, less rigid texture than regular rice starch.
By application Heat / process Polyols 60
Glycerol A water-miscible polyol for moisture retention and freezing-point adjustment. This entry covers vegetable food-grade glycerol.
Hydrocolloids 61
Guar gum A cold-hydrating thickener for drinks, dairy bases and sauces.
Emulsifiers 62
Gum Arabic An acacia-derived gum for beverage emulsions and fuller syrup texture.
H 5 entries
Dairy 63
Heavy cream A whipping-grade dairy cream supplies richness and can form a cold foam when its fat, temperature and mixing are suited to the recipe.
Hydrocolloids 64
High-acyl gellan Makes a softer, more elastic gel; useful in creamy bases and in blends with low-acyl gellan.
Hydrocolloids 65
High-methoxyl pectin — rapid set Sets high-sugar fruit preparations quickly; useful when a short filling window is acceptable.
By application Heat / process Hydrocolloids 66
High-methoxyl pectin — slow set A slower-setting HM grade that gives more time to handle and fill fruit preparations.
By application Heat / process Sugars 67
Honey A bee-made sweetener whose flavour, moisture and glucose–fructose balance vary with origin.
I 6 entries
Sugars 68
Icing sugar Finely milled sucrose for smooth icing and dusting; grades may be additive-free or contain anticaking agents.
Fibres 69
Inulin A chicory-derived fructan for added solids and creamy body; standard, long-chain and cold-soluble grades behave differently.
Sugars 70
Invert sugar Sucrose-derived glucose–fructose sweetener for moisture retention and crystallization control; syrup and creamy grades differ.
Hydrocolloids 71
Iota carrageenan Makes a softer, elastic gel, especially in calcium-containing systems.
Fining agents 72
Isinglass Fish-derived collagen finings gather yeast and other susceptible particles into flocs that can be separated from a beverage. The supported cold method uses a ready-made brewing preparation, not culinary gelatin.
Polyols 73
Isomalt A mildly sweet polyol mixture for clear, crisp sugarwork and adding solids with less sweetness than sucrose.
By application Heat / process J 1 entry
Sugars 74
Jaggery Concentrated sugarcane sweetener sold in blocks or powder; this card covers cane jaggery, with palm sugar listed separately.
By application Heat / process K 4 entries
Salts 75
Kansui carbonate blends Food-grade alkaline noodle salts supplied as dry mixtures or liquid solutions. Composition and stock concentration determine the dose; the name kansui does not specify one formula.
By application Heat / process Hydrocolloids 76
Kappa carrageenan A seaweed-derived gelling tool for firmer gels, dairy systems and blends with locust bean gum.
Hydrocolloids 77
Konjac glucomannan Strong water-binding thickener; selected blends and processes also produce elastic doughs or gels.
Starches 78
Kudzu starch A root starch used in cooked sauces and kuzu sweets; the gel example also needs its named agar product.
By application Heat / process L 8 entries
Acids 79
Lactic Acid A mild, lingering food acid for fermented-style sourness and plant-based cheese flavour.
Sugars 80
Lactose Milk-derived sugar for mild sweetness and added solids; use food-grade crystalline lactose rather than lactose-containing milk powder.
Hydrocolloids 81
Lambda carrageenan Adds creamy body to dairy drinks. It does not form the same water gel as kappa or iota.
Hydrocolloids 82
Locust bean gum A heat-hydrated thickener used in frozen desserts and in blends that change gel texture.
Hydrocolloids 83
Low-acyl gellan Makes clear, firm gels and can create low-viscosity suspension systems.
Hydrocolloids 84
Low-methoxyl pectin — amidated A calcium-set LM variant used where a lower calcium requirement is useful; product grade remains important.
By application Heat / process Hydrocolloids 85
Low-methoxyl pectin — non-amidated Calcium-set pectin for lower-sugar fruit systems; the formulation needs a specified calcium source.
By application Heat / process Flours 86
Lupin flour Food-grade lupin flour for blended bread doughs. Specify sweet or commercially debittered flour; replacement changes hydration and dough strength.
By application Heat / process M 12 entries
Salts 87
Magnesium chloride A soluble tofu protein coagulant. Pure food-grade hexahydrate and seawater-derived nigari need separate specifications and dosing instructions.
By application Heat / process Acids 88
Malic Acid A soluble food acid with a persistent sourness useful in fruit preparations and drinks.
Bulking ingredients 89
Maltodextrin A soluble starch-derived carbohydrate for body and solids with relatively little sweetness; select its DE and product grade.
Sugars 90
Maple syrup Concentrated maple sap for sweetness and maple flavour; choose the colour and flavour grade for the dish.
Dairy 91
Mascarpone A mild, rich fresh cheese for creamy fillings, whipped frostings and savoury sauce finishing. Mascarpone has a different flavour and composition from cream cheese or butter; specify the product used in the recipe.
Hydrocolloids 92
Methylcellulose Hydrates cold and forms a hot gel that softens as it cools. Choose the exact grade first.
By application Heat / process Chocolate & cocoa 93
Milk chocolate couverture Cocoa butter, cocoa mass, milk solids and sugar for milky chocolate fillings, shells and pastry. Its liquid balance and tempering curve differ from dark chocolate; specify the product and fluidity.
By application Heat / process Flours 94
Millet flour Mild millet baking flour for a delicate crumb in cakes, quick breads and flour blends. Proso is one millet grade; specify the species and grind rather than treating every millet flour as the same product.
By application Heat / process Sugars 95
Molasses A strongly flavoured sugar-refining syrup; light, dark and blackstrap grades need different recipe choices.
Acids 96
Monocalcium phosphate — anhydrous A leavening acid available in treated grades that delay early reaction with bicarbonate. Specify the actual product and release profile: anhydrous identity alone does not guarantee delayed action.
By application Heat / process Acids 97
Monocalcium phosphate — monohydrate A fast leavening acid for the early gas release in a chemically leavened batter or dough. Use the monohydrate grade specified by the formula and pair it with the chosen bicarbonate system.
By application Heat / process Starches 98
Mung bean starch A cooked starch for firm, slippery jelly noodles; mung bean flour is a different ingredient.
By application Heat / process N 3 entries
Chocolate & cocoa 99
Natural cocoa powder Unsweetened cocoa powder without alkalization retains cocoa acidity. Match the recipe's natural-cocoa specification and fat grade for baking, sauces or drinks.
By application Heat / process Hydrocolloids 100
NH pectin — glaze blends Supplier-specific pectin blends for reheatable pastry glazes. Match the formula to the exact grade.
Bulking ingredients 101
Non-diastatic malt powder Enzyme-inactive malt for flavour and colour; sweet extract powders also add sweetness. Specify dried extract or roasted whole-grain flour, because their flavour, solubility and solids differ.
By application Heat / process O 1 entry
Flours 102
Oat flour Finely milled oats for tender bakes, cooked thickeners and breadings. Specify milling and any toasted treatment; oat flour, rolled oats and oat bran are different inputs.
By application Heat / process P 14 entries
Sugars 103
Palm sugar Palm-sap sweetener with browned flavour; palm species, moisture and block, granulated or syrup form vary.
By application Heat / process Colouring preparations 104
Paprika oleoresin Concentrated orange-red pepper colour. Oil-soluble oleoresin and emulsified water-compatible products need different mixing routes.
By application Heat / process Flours 105
Pastry flour Low-strength soft-wheat flour for tender pie crusts, biscuits and scones. Choose it for the recipe’s pastry texture rather than the strong gluten network needed in bread.
By application Heat / process Enzymes 106
Pectinase — product-specific enzymes Enzyme preparations break down pectin and can help clarify juices. Use the exact product’s activity and recipe.
Filter aids 107
Perlite — filtration grade Expanded, milled volcanic mineral that builds a light, permeable filter cake. Use a food/beverage filtration grade with compatible equipment, then remove it with the cake.
By application Heat / process Salts 108
Potassium bicarbonate A potassium-based bicarbonate for formulated chemical leavening and acidity control. It needs its own food-grade specification and complete recipe rather than an equal-weight soda swap.
By application Heat / process Salts 109
Potassium carbonate A water-soluble alkaline salt used in noodle blends to tune cooked firmness. Specify potassium carbonate, its hydrated form and the exact formula rather than substituting another alkali by weight.
By application Heat / process Salts 110
Potassium chloride A food-grade seasoning salt for partial sodium-chloride replacement; its bitterness and flavour effects need testing in the actual food.
Flours 111
Potato flour Flour made from whole peeled potatoes, cooked, dried and milled. Adds water retention and potato flavour to soft yeast breads and body to cooked soups or sauces; extracted potato starch is a separate ingredient.
By application Heat / process Starches 112
Potato starch A cook-up starch for sauce body and tender baked textures; potato flour is a different ingredient.
By application Heat / process Starches 113
Pregelatinized tapioca starch A precooked and dried tapioca starch that builds viscosity in cold liquid; performance depends on the food-grade product.
Fibres 114
Psyllium husk A seed-husk fibre that hydrates into a gel, helping gluten-free dough hold together and retain moisture. Specify whole husks or the exact milled grade before setting water and dose.
Colouring preparations 115
Purple sweet potato colouring extracts Anthocyanin concentrates for pink to purple shades; acidity and the selected preparation determine the result.
By application Heat / process Fining agents 116
PVPP An insoluble synthetic fining polymer that adsorbs selected phenolics in juice, wine or beer. It targets phenolic haze and unwanted colour or bitterness, then must be removed.
By application Heat / process R 4 entries
Colouring preparations 117
Riboflavin colouring preparations Bright yellow colour. Free riboflavin and the more soluble sodium 5′-phosphate form require product-specific dispersion and light protection.
By application Heat / process Flours 118
Rice flour Milled regular rice for cooked batters, sauces and baking; choose the white or brown grade and milling specified by the recipe.
By application Heat / process Starches 119
Rice starch Extracted regular rice starch gives cooked body and a firmer cooled structure than comparable waxy grades.
By application Heat / process Flours 120
Rye flour Rye grain flour for aromatic bread, cookies and tart doughs. Match the milling grade: light, medium, dark and whole-grain rye behave differently; a dark label alone does not guarantee whole grain.
By application Heat / process S 17 entries
Fining agents 121
Silica sol / kieselsol Liquid colloidal silica helps protein-containing particles and selected finings form a separable deposit. Use a beverage-fining silica sol with its specified concentration and partner, rather than dry silicon dioxide or desiccant silica gel.
Proteins 122
Skimmed milk powder Non-fat dairy solids for body and milk flavour in drinks, confections and frozen dairy formulas; this is a mixture of lactose, proteins and minerals.
Acids 123
Sodium acid pyrophosphate (SAPP) A leavening acid with grades designed for different gas-release schedules. Choose the reaction rate for the mixing, holding and baking process, then balance the acid with bicarbonate.
By application Heat / process Hydrocolloids 124
Sodium alginate Forms a calcium-triggered gel membrane for spherification. Direct puts alginate in the filling; reverse puts it in the bath.
Salts 125
Sodium bicarbonate An alkaline salt for chemical leavening and acidity adjustment. Its reaction depends on the formula's acids, water, grade and heating process.
By application Heat / process Salts 126
Sodium carbonate An alkaline salt for wheat-noodle dough, with a different strength and texture effect from unbaked sodium bicarbonate. Specify the food grade and hydrated form.
By application Heat / process Salts 127
Sodium chloride Seasoning salt. A weighed saline stock gives more consistent dosing behind the bar.
Salts 128
Sodium Citrate An emulsifying salt for smooth cheese sauces and a buffer for selected acidic systems.
By application Heat / process Flours 129
Sorghum flour Ground food-grade sorghum, or jowar, for flatbreads, baking blends and cooked coatings. Match the recipe's whole-grain or pearled flour and grind; pure flour is distinct from an all-purpose blend.
By application Heat / process Dairy 130
Sour cream Tangy cultured cream for dressings, finishing sauces and rich cake batters. Choose the specified fat level and formulation; light or heat-treated products may behave differently.
Flours 131
Soy flour Milled soybean solids for selected breads and baked goods. Specify fat content and heat treatment: roasted flavour flour and enzyme-active bakery flour perform different jobs.
By application Heat / process Emulsifiers 132
Soy Lecithin Powder An emulsifier that can make light, short-lived airs from water-based liquids.
Colouring preparations 133
Spirulina extract — phycocyanin Blue phycocyanin extract for compatible drinks and desserts. Its protein pigment is more sensitive to heat and acidity than many other colours.
Sugars 134
Sucrose The familiar sweetness reference. Also contributes solids, body and freezing behavior.
Emulsifiers 135
Sucrose Esters Food emulsifiers whose fatty-acid profile and esterification level determine handling. This entry covers verified plant-derived grades.
Emulsifiers 136
Sunflower Lecithin A sunflower-derived phospholipid emulsifier supplied as oil-bearing liquid or concentrated dry grades.
Dairy 137
Sweetened condensed milk Concentrated dairy milk with added sugar for confectionery, fillings, drinks and formulated frozen desserts. It contributes sweetness and milk solids together; unsweetened evaporated milk supplies a different sugar balance.
T 5 entries
Starches 138
Tapioca starch Cassava-derived cook-up starch that gives sauces a glossy finish and adds chew in baking.
By application Heat / process Hydrocolloids 139
Tara gum Adds body to sauces after heat hydration; the hydrated preparation can be served hot or cold.
Acids 140
Tartaric Acid A sharp food acid used in wine and confectionery, including sour sugar coatings.
Flours 141
Teff flour Whole-grain teff flour for injera and baked doughs. Brown teff gives an earthy flavour; ivory gives a lighter, milder result. Ivory is a seed-colour grade, not refined white wheat flour.
By application Heat / process Sugars 142
Trehalose A low-sweetness, starch-derived sugar for adding solids while adjusting sweetness in sweet and savoury recipes.
U 1 entry
Flours 143
Urad flour Black-gram flour for recipe-specific batters, crisp snacks and cohesive appalam dough. Specify dehulled, skin-on and roasted status: finely milled white urad and roasted snack flour serve different processes.
By application Heat / process V 1 entry
Proteins 144
Vital wheat gluten Concentrated functional wheat protein for stronger bread dough and a chewy cooked seitan structure. Confirm a vital, gluten-forming product; flour and hydrolyzed wheat proteins behave differently.
By application Heat / process W 6 entries
Chocolate & cocoa 145
White chocolate couverture Cocoa butter, milk solids and sugar give white couverture its creamy flavour and setting structure. It contains no cocoa mass; distinguish it from white compound coating and bake-stable white chips.
By application Heat / process Proteins 146
Whole egg Combined white and yolk supply proteins for cooked structure and binding, with yolk components contributing to emulsions.
Dairy 147
Whole milk Fluid whole milk contributes water, dairy fat, proteins and milk sugar to drinks, custards and balanced ice-cream mixes.
Proteins 148
Whole milk powder Dairy solids with milkfat for creamy drinks, confections and frozen formulas; match fat content and dispersion grade to the recipe.
Flours 149
Whole-maize flour Finely ground whole maize containing bran, germ and endosperm. Adds maize flavor and a fine texture to cooked coatings, cornbread and flour blends; it is different from extracted cornstarch and nixtamalized masa harina.
By application Heat / process Flours 150
Whole-wheat flour Whole-kernel wheat flour with bran, germ and endosperm for breads and whole-grain bakes. Red versus white wheat and milling grade change flavour and handling; whole wheat is not refined white flour.
By application Heat / process X 1 entry
Hydrocolloids 151
Xanthan gum Adds body and helps keep fine particles dispersed without a cooking step.
Y 1 entry
Dairy 152
Yogurt Cultured milk that brings tang and dairy body to fillings, dips, batters and frozen desserts. Regular, strained, sweetened and low-fat products need the grade specified by the recipe.