Baking Tips

Cookie Scoop Recommendations

#20 - Muffins, Cupcakes, Large Cookies

#40 - Medium Cookies

#60 - Protein Balls, Mini Muffins

Vanilla

Pure Vanilla Extract- 

Vanilla beans soaked in alcohol and become a dark liquid (has to have 35% alcohol content to be pure).  When baking alcohol bakes out of food and can bake the flavor out of your food.  Use this for frostings, ice cream, pudding or anything not baking. 

Imitation Vanilla Extract-

Not as strong or potent as the pure vanilla. It takes the one major component and artificially creates that from wood pulp and add it to water and dark color.  It has a lower alcohol content so it can be better for baking. 

Mexican Vanilla (blend)- 

Combines imitation vanillin and some vanilla bean extract and a lower alcohol content. Have to be careful what brand you can buy recommend blue cattle.

Butter Vanilla Emulsion-

Flavored in water not alcohol based.  It doesn’t bake out when baking.   

Baking Soda & Baking Powder

For fluffier results in baking use new soda and powder.  Even just a year old makes a big difference.  Should be replaced at least every 6 months.  Write the date you open it on the box.  Get the name brand products for better baking products.  

The goal is to have enough baking soda (BS) or Baking Powder (BP) to neutralize the acid plus enough leftover to lift batter. BS is 4x’s stronger then BP. Typically you need 1/4 tsp (BS) or 1 tsp (BP) to lift 1 cup of flour. 

Silicone Mat vs Parchment Paper  

Silicone is more slick so baking item will spread out more.  Silicone will insult more so baking item will be lighter in color.  Parchment paper baking item will brown more on bottom and edges.  

Flour

When it comes to flour it’s all about the protein.  More protein=stronger flour=more gluten development= chewier texture.

How you measure your flour can make a big difference in how much flour is really going into your recipe.  Measurements below are for 1 cup of flour.

See Orson Gygi for more information:  http://blog.gygi.com/