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Acidulants (see also Leavening acids)
Amaranth
Whole
Flour
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Flour
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Bran
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Cake
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Sweet dough
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Whole
Flour
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Butter flavors
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Bulk
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Low-, non-fat
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Color additives
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Corn
Flour
Germ
Gluten
Grits
Masa
Meal
Starch
Whole
Bran
Defoamers
Dextrose
Dietary fiber (see Fiber)
Dough driers, strengtheners, whiteners (see Improvers)
Durum
Germ
Flour
Eggs
Frozen
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Cake
Donut
Fillings/icings/toppings
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Emulsifier replacement
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Trans-fat free
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Vegetable
Bread
Flour, gluten-free
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Potato
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Sorghum
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Cracked
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Hard
Pastry
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Soft
White
Whole white wheat
Whole-wheat
Cake
Fondant
Fortification (see Enrichment & fortification)
Fruit juices
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Applesauce
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Blackberries
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Candied
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Concentrates
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Glace
Bag-in-box
Gelatin
Gluten
Wheat
Corn
Grains, as ingredients
Barley
Buckwheat
Corn
Kamut
Millet
Quinoa
Rice
Rye
Sorghum
Spelt
Teff
Triticale
Wheat
Amaranth
Grains, presoaked
Gums
Extracts (plant & seaweed)
Microbial
Plant exudates
Seeds
Cellulosic
Herbs (see Seasonings)
Honey
Icing & glaze stabilizers, applications
Danish
Donut
Honeybun
Sweet goods
Cake
Icings & glazes, prepared
Chocolate
Donut
Fudge
Sweet goods
Buttercream
Icing bases
Chocolate
Fudge
Buttercream
Improvers
Dough strengthener/crumb softeners
Dough whiteners
Enzyme-based
Dough driers
Inclusions (see Bits)
Invert (see Sugar, cane/beet)
Jams & jellies
Kamut
Whole
Flour
Lactose (see Milk ingredients)
Leavening acids (see also Acidulants)
Leavening bases (baking soda)
Potassium bicarbonate
Sodium bicarbonate
Ammonium bicarbonate
Leavening, biological
Bakers yeast
Dry ferments
Sour dough cultures
Bacterial cultures
Lecithin (see also Emulsifiers)
Malt
Diastatic, liquid (syrup)
Extracts
Non-diastatic, dry
Non-diastatic, liquid (syrup)
Diastatic, dry
Margarine, bakers
Marshmallow
Maturing agents (see Oxidizing agents)
Masa
Meat snack ingredients
Milk ingredients (see also Whey ingredients)
Milk replacers
Millet
Whole
Flour
Mincemeat
Mixes, bakery
Bread
Breading
Bun/roll
Cake
Cookie
Custom
Dietetic
Donut
Éclair (pate a choux)
Gluten-free
Meringue
Pie crust
Pizza crust
Sweet dough
Batter
Molasses
Light
Medium
Dark
Mold inhibitors (see Antimicrobials)
Mono- & Di-glycerides (see also Emulsifiers)
Nut butter
Nuts, artificial
Nuts, paste
Hazelnut (filbert)
Almond
Nuts
Oat products
Flakes
Flour
Meal
Whole
Bran
Oils (see Fats/oils & Shortenings)
Omega-3 fatty acids
Oxidizing agents
Azodicarbonamide (ADA)
Calcium bromate
Potassium bromate
Ascorbic acid
Pan oils (see Release oils)
Particulates (see Bits)
Peanut butter (see Nut butter)
Pectin (see Gums)
Peels
Pellets, for snacks
Polydextrose
Polyols
Isomalt
Isomaltulose
Lacitol
Maltitol
Mannitol
Sorbitol
Xylitol
Erythritol
Popcorn kernels
Potato, ingredients
Flour
Granules
Flakes
Prebiotics
Fructooligosaccharides (FOS)
Gums, hydrocolliods
Inulin
Oligosaccharides
Polydextrose
Polyols
Resistant dextrins
Resistant starch
Tagatose
Dietary fiber
Preservatives, natural
Cultured whey
Plant extracts
Raisin juice concentrate
Vinegar
Cultured wheat flour
Probiotics
Encapsulated
Cultures
Propionates (see Antimicrobials)
Protease (see Enzymes)
Protein ingredients
Cottonseed protein
Dairy protein (casein & caseinates)
Egg protein
Lactalbumin
Oat protein
Rice protein
Soy protein
Wheat protein (gluten)
Whey protein
Yeast & yeast extracts
Barley protein
Quinoa
Whole
Flour
Raisin juice concentrate (see Preservatives, natural)
Reducing agents
Autolyzed (inactive dry) yeast
Fumaric acid
L-cysteine
Protease
Sodium metabisulfate
Sorbic acid
Ascorbic acid
Release oils
Rice
Bran oil
Brown
Crisps
Defatted bran
Flour
Solids
Syrup
Whole, brown & colored
Wild
Bran
Rye
Whole
Flour
Salt
Salt substitute
Seasonings
Seeds
Spices
Herbs
Seeds (see Seasonings)
Shortenings, application
Bread
Cake
Cookie
Frying
Icing
Pastry
Roll-in
Shortenings, style
Emulsified
Flaked
High-ratio
Liquid
Nonhydrogenated
Plastic solid surface
Powdered
Trans fat-free
Blends
Soluble fiber (see Fiber)
Sorbates (see Antimicrobials)
Sorghum (see Grains)
Sours
Soy
Enzyme active
Flour, defatted
Flour, full fat
Flour, lecithinated
Grits
Isolates
Nuts
Protein concentrates
Concentrates
Spices (see Seasonings)
Stablizers (see Gums)
Starch, dusting
Starch, resistant
Starch, style
Maltrodextrin
Modified
Native (raw)
Pregelatinized
Dextrins
Starch, type
Common corn
Corn, high amylose
Corn, waxy maize
Pea
Potato
Tapioca
Wheat
Arrowroot
Sucrose (see Sugar, cane or beet)
Sugar, cane or beet
Confectioners
Granulated
Invert
Liquid
Powdered
Raw
Turbinado
Brown
Sugar, decorative
Sugar, donut
Sugar, extender/replacer
Sugar, maple
Sweetener, corn
High DE
High fructose
Maltodextrins
Syrup
Syrup solids
Dextrins
Sweeteners, high-intensity, low-calorie
Alitame
Aspartame
Saccharin
Stevia
Sucralose
Acesulfame-K
Sweeteners, rice
Dextrose
Maltrodextrins
Syrup
Syrup solids
Brown rice syrup
Sweeteners, specialty
Hydorgenated starch hydrolysates
Tagatose
Trehalose
Teff (see Grains)
Thickeners (see Gums)
Toppings, whipped
Trough grease
Vegetables, dehydrated
Vinegar
Vital wheat gluten (see Gluten)
Wheat (see also Bran, Flour, and Gluten)
Flour
Germ
Gluten
Bran
Whey ingredients (see also Milk ingredients)
Whole grains (see also Grains, as ingredients)
Buckwheat
Corn
Cracked wheat
Durum
Einkorn
Emmer
Farro
Kamut
Rye
Sorghum
Spelt
Teff
Triticale
Wheatberries
Bulgur wheat
Yeast
Autolyzed (inactive dry)
Bulk
Cold-tolerant
Compressed
Cream
Instant active dry (IADY)
Nutritional yeast
Protected active dry (PADY)
Salt-rising
Sugar-tolerant
Torula
Vitamin-D yeast
Active dry (ADY)
Yeast foods, buffers
Brew buffer
Acid type
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
Y
Z
Companies in Whole white wheat
Miller Milling (Eden Prairie, MN)
North Dakota Mill (Grand Forks, ND)
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