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Presented by
Home Baking Association
Cabot Creamery
Speaker
Sharon Davis Family & Consumer Sciences
Education
Home Baking Association
Baking Substitution Science
carrot enriched…reduced sodium…egg free…whole wheat…agave nectar…gluten-free…
Baking Substitution Science Goals
1. Affordable, home prepared
2. Ingredient functions
3. Nutrient-dense substitutions and additions for
liquids, fats, sugars, sweeteners, flours,
reducing sodium, allergies/intolerances
4. Methods, temperatures important to success
5. Baking Resources, Questions
Share! #bakingfun
3
Why People Bake • 72%=Treat friends, family with love; handcrafted by me for you • 60%= So I can control ingredients in my food (83% in UK) • 42-48%=Desire to keep traditions, it’s my lifestyle • 43%=Saving money, resources important • 33% would bake more…”if I knew how”
Reasons for home baking, August 2011
Source: Mintel, 2011, Home Baking Association survey Base: 1,920 internet users aged 18+ who bake or are primary household shoppers
Active, DIY food lifestyle
Literacy, science, math, tech
Art, history, cultures
Build relationships, mealtimes
nutrients, variety
Fruits, veggies, nuts
Calcium, potassium, protein
Whole grains, antioxidants
Portion control
Control sodium, fats, sweets
Food allergies; Celiac sprue
Conserve food $$$, packaging
Benefits Bonanza
Liquids in Baking
Liquids function to 1. Moisten/hydrate flours, meal,
proteins, starches, whole grains 2. Dissolve sugars 3. Hydrate leavening 4. Help blend ingredients 5. Turn to steam, expand air cells 6. Set (gelatinize) product 7. Provide flavor, texture, richness 8. Add nutrients 9. Humectant (holds moisture) 10. Aid browning
Pumpkin Raisin Bread
Loveyourraisins.com
Fruits, Veggies as Liquid Substitute
Most fruits, veggies are 80-92% water 1 cup shredded apple, carrot, mandarin oranges,
zucchini; cooked pumpkin, sweet potato, squash; beets; mashed or pureed bananas, strawberries…
contain ~ ¾ to 7/8 cup water 1 c. water = 1 c. shredded carrots + ¼ c. water
Whole grain baking 2 c. whole grain flour, add ¼ c - ½ c any above
If the fruit/veggie is acidic: ↓ 1 Tablespoon baking powder to 1 ½ - 2 tsps baking powder + ½ tsp baking soda
Strawberry Muffin Tops
Clabbergirl.com
A Bakers Dozen Labs,
HomeBaking.org More great recipes:
• House-Autry Sweet Potato Cornbread
• "Jiffy" Mix Bread Recipes
• Shawnee Milling Company Recipes
Dairy Ingredients
Milk = 90% water
Milk’s baking functions
• Boosts protein, vitamins, minerals
• Lactose sweetens, ↑ browning • Delays staling • Yeast breads: Scald fluid milk OR use high heat
dry milk (kingarthurflour.com) Use 2 oz. water per ¼ oz. yeast
Substitutions:
Whole milk= 4% fat = 1 c. skim + 2 T. butter
*Sour milk/buttermilk:
1 T. lemon juice or vinegar plus milk to equal 1 c. Stir, let stand 5 - 10 minutes.
*May use non-dairy milks: may brown more due to sugars
Cheddar, Tomato, Spinach Scones Cabot 2% Plain Greek-Style Yogurt
Cabot Sharp Light Cheddar
cabotcheese.coop/greek
New Kid on the Block Cabot Greek-Style Yogurt
90-100% higher in protein than regular yogurt
33% less lactose and sodium
76.5% (10%) to 82% (2%) moisture
•↓saturated fat, while ↑ protein, Ca, potassium
•Top waffles, layer parfaits, mix smoothies & pudding
•Thin slightly with milk to sub for buttermilk
1/3 c milk + 2/3 c Greek-style yogurt
•Sub 1:1 for sour cream and crème fraiche
2% Cabot Greek-style = 40g less fat/23g sat; 17g more protein
More at cabotcheese.coop/greek
Baking Functions of Fats
• Add flavor
• Tenderize, tender crumb
• Flakiness in biscuits, pastry, croissant
• Crispness in cookies, crackers, pie crust
• Delay staling
• Large amounts interfere with formation of gluten
More @: www.landolakes.com, www.cabotcheese.coop
http://webexhibits.org/butter
When Less is More
• Quick breads: reduce fat ¼ - ⅓; Sub grated/mashed fruits/veggies
1 T. (15g) canned pumpkin = 35% DV Vit A/serving
• Sub up to 6 T. flaxmeal--While creaming sugar and butter, add 3 T. flaxmeal for each 1 T. oil/butter/shortening
3 T. provides 3600mg Omega-3; 6g fiber; 5g protein
• Sub Greek-style yogurt for ¼ to ⅓ oil, shortening, margarine, butter or cream cheese in frostings, cookies, cakes, scones, pie crust
(See right)
• Sub Cabot Light Cheddar Cheeses for half the fat in yeast breads, use 10-15% of the flour weight, water 5%
1 c. butter = ½ c. unsalted butter ¼ c. Cabot Plain Greek-Style Yogurt Less: 52g sat. fat, 727 Kcal More: 5g protein, 75 mg @ Ca & potassium
Chocolate Chip Cookies
cabotcheese.coop/greek
Protein for Fat
2-crust pie: 2 1/4 c. unbleached all-purpose flour, 1/4 tsp salt 12 T. (6 oz) cold, salted butter, 1/2 c. Cabot 2% Plain Greek-Style Yogurt
Additional Substitutions Scones, biscuits, shortcakes 1 c. heavy cream = ½ c. cream, ½ c. 2% plain Greek-style yogurt Cheese cake, tiramisu: 8 oz. cream cheese or mascarpone = ½ c. 2% plain Greek-style yogurt + 4 oz. cream cheese/mascarpone
Easy Flaky Cabot
Greek-Style Yogurt Pie Crust cabotcheese.coop/greek
½ c. Greek-style yogurt
subs water & 25% of butter
80 mg potassium
30 mg calcium
5g protein
17g total fat/10.5g sat
Acidity modifies gluten
Have Your Cake
Cake: 2/3 c. oil 1 c. Cabot 2% Plain Greek-Style Yogurt 3 eggs Chocolate Frosting: 1/2 c. Cabot 2% Plain Greek-Style Yogurt 1/2 c. unsweetened (nonalkalized) baking cocoa 1 tsp. vanilla extract 1/4 tsp. cinnamon 3 1/2 – 4 c. confectioner’s sugar
Chocolate Layer Cake with Chocolate Frosting
cabotcheese.coop/greek
Chocolate Frosting--2T/28g Recipe below Canned/Buttercream 90 kcal 130 kcal 20g sugar 18g sugar 0 fat , 0 Na 5g/2g sat 1g protein 35-95mg Na
Bake with Natural Sugars, Sweeteners
Sucrose derived from photosynthesis—
plant-stored carbohydrates in nectar,
plant parts, fructose, and lactose in milk.
Baking Functions:
• Cream with fat to aerate batter/dough
• Add or vary flavor
• Helps brown crust
• Helps maintain freshness, hold moisture
• Food for yeast
Too much sugar delays yeast action and softens gluten
Ex: Sweet roll dough may need more yeast due to high amounts of sugar slowing fermentation
Much more at sugar.org
Baking Glossary, HomeBaking.org
Sweet!
A Bakers Dozen. Lab 7 Sweet!
HomeBaking.org
Three basic classifications caloric artificial sugar alcohols/polyols Home baking natural sugars and sweeteners • Agave nectar • Honey • Marshmallow crème • Sucrose (granulated, brown, confectioners’) • Sugar and Stevia blend (CH or Domino Sugar Light®)
Resources Types of Sugar, Sugar IQ. Sugar.org Test kitchens: chsugar.com, dominosugar.com karosyrup.com, solofoods.com
• Corn syrup (not HFCS)
• Molasses
• Sorghum
Sweetness and Life
First 2000 years of sugar and now… •Consumer palates accustomed to artificial sweeteners, 1200 X sweeter than natural sugar •Fresh-baked can = not as sweet = less total sugars •Apply portion sense 20 years ago muffins = 1.5 oz (210 kcal)
Today, muffins may = 4 oz+ (500 kcal) Obesity Education Initiative Information
•Decrease amount used Drizzle instead of fully frosted Sift powdered sugar Citrus/nectar/corn syrup or sugar glazes
Low Fat Spice Cake
KaroSyrup.com
CALORIES Agave Syrup Honey Cane Sugar
Calories per Tablespoon 60 64 45
Calories for Equal Sweetness 40 48 45
Sugar and Sweetener Substitutions Standard recipes = granulated sugar cane and sugar beets
•Agave nectar (150% sweeter than sugar)
2/3 cup agave nectar = 1 c. sugar
Reduce liquids ¼ to 1/3 c per 2/3 c agave nectar
•Honey (125% sweeter than sugar)
1 cup honey = 1 ¼ c. sugar OR
2 c. powdered sugar + ¼ c. liquid
Reduce liquid ¼ cup per cup of honey used
Use ½ tsp. baking soda for each cup honey used
•Molasses, sorghum
2 T. + 1 c. granulated sugar = 1 c. packed brown sugar
•Corn syrup, dark or light; (fructose & sucrose)
Contains no HFCS; use specific recipes
•Sugar & Stevia light® blend
Use half (50%) of sugar amount; package directs
Stevia plant
Learn more from test kitchen professionals:
chsugar.com, dominosugar.com, karosyrup.com
Kingarthurflour.com
Great Fruit Dip Options
Dip 1: Creamy Fresh Fruit Dip 1 , (8 oz) pkg. reduced fat Neufchatel
cream cheese OR ½ c. Greek yogurt+ 4 oz. reduced fat
cream cheese 1/2 (7 oz) jar Solo® marshmallow crème 1 T. fresh lime, lemon or orange juice 1 tsp. zest of same citrus fruit 1.7 tsp sugar per dip serving • Lactose, 8g (2 tsp sugar) Cream cheese (4 oz), 4g Greek yogurt (4 oz), 4g • Sucrose, 60g (15 tsp sugar) Marshmallow crème = (3.5 oz) Recipe: solofoods.com
Dip 2: Sweet & Creamy Fresh Fruit Dip 8 oz. cream cheese, softened 1/3 c. C&H® Organic Light Agave Nectar 1 teaspoon vanilla extract 1/2 teaspoon cinnamon 1.3 tsp sugar per dip serving • Lactose, 8 g (2 tsp sugar) Cream cheese (8 oz) • Sucrose/fructose, 85g (11 tsp) Agave nectar = 1/3 c. = 85g Recipe: chsugar.com
• Both serve 10, 2 T. dip per serving
• Both ~1.5 tsp sugar/dip serving
chsugar.com
Cookie Traits Crispness
Cause of Trait
Stiff dough with low moisture
High fat and sugar in the recipe
Bake long enough for moisture to
evaporate
Small size or thin shape
Store to prevent cookies from
absorbing moisture Cookie Science.
A Baker’s Dozen Labs, p. 72.
HomeBaking.org
Cause of Trait
A lot of moisture in mix
Lower fat and sugar
Sweeteners: Agave nectar, honey, molasses, or
corn syrup
Underbaked
Large size and thick shape
Tip: Always condition (moisten 5 minutes and drain) dry fruit before
adding. loveyourraisins.com
Test kitchens: bettycrocker.com, chsugar.com, dominosugar.com, landolakes.com
Marthawhite.com
Cookie Traits Softness
Cause of Trait
High sugar and liquid content, lower fat
content
Higher proportion of eggs
More mixing to develop gluten
Use of a stronger (higher protein) flour Sources: • The All-American Cookie Book. Nancy Baggett, www.kitchenlane.com
• Cookie Science. A Baker’s Dozen Lab, p. 72. HomeBaking.org
• Rabbit Creek Gourmet
Cookie Traits Chewiness
Spread Decreased by
• Use of superfine sugar or confectioners’ sugar
• Blending fat and sugar just to paste
• ½ shortening, ½ butter (cold)
• Preheat oven; higher oven temperature
• “Stronger” flour or heavy mixing
• Properly cooling baking pan before next batch
• Use of parchment liners
Cookie Science. HomeBaking.org
Test kitchens: Bettycrocker.com, chsugar.com, clabbergirl.com,
dominosugar.com, kingarthurflour.com, landolakes.com, marthawhite.com
May Need to Control Browning
• ↓ sugar or sweetener 10% if subbing fruit nectars, sauce or purees for water
• Milk, yogurt ↑browning. Tent product last 15 minutes
• Agave, honey require
oven temp 25°F
• Stevia and sugar blend
refer to website or package
More Baking with sugar and stevia: chsugar.com or dominosugar.com
Ingredient Substitution Guide card
HomeBaking.org
Salt in Baking • Table salt fine—iodized or non-iodized
• Adds flavor
• Controls yeast action and strengthens gluten
• Too little makes texture dense and heavy; flavor will be flat or yeasty
• Potassium chloride only substitutes not recommended
Daily sodium and potassium targets:
• Sodium—1500mg (over 51 years) to 2300 mg • Potassium—4700 mg from food
Ages 2- 5 in U.S. average 2310 mg; 8-12 = 3260mg; 13-19 = 3480 mg
Center for Disease Control. 3/2013. http://www.cdc.gov/salt/pdfs/children_sodium.pdf
RTE, Processed Foods Top Sodium Sources
Ready-To-Eat
• Chocolate Instant Pudding, 270 mg*
• Refrigerated Biscuits,
(34g), 360mg
• Baker's Choice Brownie Mix, 100mg
• 1 slice whole grain bread,
(35g), 170+ mg
Home-prepared (w/unsalted butter)
• Cabot Chocolate Greek-Style Yogurt Pudding, 106mg
• Baking Powder Biscuits, (38g) Clabber Girl , 90mg
• Betty Crocker All-time Fav Brownie, 14 -70 mg
• Whole grain bread (35g), 75mg to 140mg
*mg sodium
Reduce Sodium in Baking • Fresh, home preps, smaller portions, herbs
• Unsalted butter (90mg less/Tbsp)
• Greek-style yogurt for buttermilk (90 mg less/c)
1 c. buttermilk = 1/3 c. milk + 2/3 c. Greek-style yogurt
• Cabot Sharp Light Cheddar (compare to regular)
• ↓salt ¼ tsp (590mg) or more; added cheeses, seasonings, olives
• Try yeasted waffles, pancakes (1 tsp salt/1c water/1 pkg yeast /4 c flour)
• Chemical Leavenings
1 tsp baking powder = 520 mg 1 tsp baking soda = 1280mg Note: old days used more eggs, whipped egg whites
Resources: breadworld.com, clabbergirl.com, redstaryeast.com, kingarthurflour.com
Grilled Cheddar Flatbread
cabotcheese.coop
Wheat Flours Milled from red or white wheat classes. Whole or enriched. •Hard wheat = “strong wheat” = higher protein/gluten strength (yeast breads, durum for pasta, strudel) Bread flour = 11.3 to 13% protein •Soft wheat = lower protein, less gluten, tender products Cake flour = 6.5 to 8.5% protein 2 T. cornstarch + 7/8 c all-purpose flour Pastry = 8 to 9% •All-purpose flour = blend of both; 9 to 11% protein •Self-rising flour = 1 c. all-purpose flour +1 ½ t. baking powder + 1/2 t. salt
•More about White Wheat: Visit Our Glossary
Resources: Six Classes of Wheat; Types of Flour; Wheat Flour 101. wheatfoods.org North American Millers Association. namamillers.org
Art by Thomas Hart Benton
Whole Wheat Flour Substitution
NOT whole wheat flour if …enriched, bleached, all-purpose, cake, pastry, self-rising NOT whole-grain if …de-germinated, bran, germ or pearled
Any recipe: Fluff flour, spoon, level OR weigh Substitute enriched wheat flour with 1 T, up to ½ (50%) whole wheat flour + + + + + + + + + + + + + + + + + + + + + + “Whole grain” = 8 g whole grain (or more) per serving Include all whole meal and flour weights
Wholegrainscouncil.org
51% to 100% Whole Wheat Flour Substitution
Try it! •Use hard or soft whole wheat flours as needed •White whole wheat flour may increase acceptance •Cocoa or chocolate, grated fruits or veggies, spices “mask,” add moisture •Lighter texture: Use yogurt, sour milk, buttermilk •Don’t need more yeast in whole wheat yeast breads; time
100% Whole Wheat Chocolate Waffles
Portable Kitchens. HomeBaking.org
Lbs p
er
year
Wheat and Obesity in the News
Sources: US Census Bureau and CDC
Economic Research Service, USDA.
What We Eat America. 2000-2010
ars.usda.gov/ba/bhnrc/fsrg Teaching resources:
Fact Sheets. Grains of Truth. WheatFoods.org
2012 = 134.4 lbs/capita—11.9 lbs less than 2000
Ingredient Allergies, Intolerances, Celiac Disease
• Gain board certified allergist diagnosis
• Blood test/intestinal biopsy for Celiac Disease
• Self-diagnosis may lead to unnecessary exclusion of nutritious foods, extra expen$e (200X), stress
• ~ 2% of population, up to 5% of children, allergic to dairy, egg, tree nuts, soy, wheat (0.5%), peanuts
• Gluten: NCDGS (est 1-6%) and Celiac disease (<1%) population
• Good news: Many children outgrow allergies by adulthood
93% w/o gluten challenge…research continues
Food allergy management practices guidelines, www.niaid.nih.gov
Gluten in the Diet. wheatfoods.org
FoodAllergy.org; ific.org; aaaai.org
Celiac Sprue Association. csaceliacs.org
Egg Baking Functions
• Test kitchens use large eggs
• Add color, flavor, nutrition
• Form fine crumb, tender crust
• When beaten, add volume and leavening
• Egg whites are protein, add structure, toughness
• Steam from egg also leavens during baking
• For better volume, use room temperature egg whites (68-72˚ F.) (meringues, waffles, cakes)
Resource: Baking, cooking, handling eggs. http://www.landolakes.com/Eggs
Egg and Dairy Substitutes Egg substitutes best used for just 1-2 eggs quick breads, cookies, muffins, bars, pancakes
Cream sugar and cold butter well;
beat in egg substitute:
1 large egg = 2 egg whites + ½ tsp vegetable oil
OR 3 Tablespoons water + 1 Tablespoon flax meal
OR ¼ c soft silken tofu
Dairy substitutes: Soy, rice, almond milks (compare fat, sugars)
Cream cheese: 12 oz silken tofu + 2 T veg. oil + 1 t. lemon juice + 1/8 t salt +
dash white pepper Sour cream: increase lemon juice to 1 T., reduce oil 1 T.
More flax meal @ www.HodgsonMill.com
OR www.BobsRedMill.com
Substitution workshop
Baking with Non-wheat Flours Offers
1: Nutrition, flavor, whole grains, protein
2: Wheat-allergic* options * NOT same as non-celiac gluten-sensitivity
Substitutions
1: No change to standard recipe
Use (10-25%) non-wheat flour(s)/cornmeal 2T. to ¼ c. nonwheat flour + wheat flour = 1 c. flour
Tip: Rye and barley flours offer some gluten
2: Wheat allergy—sub only for wheat flour
1:1 or a blend non-wheat flours amaranth, barley, corn, millet, rye, sorghum,
OR 7/8 c. rice flour, teff flour, pea or bean flour
+ ½ tsp or more xanthan or guar gum, 2 ½ tsp baking powder per cup non-wheat flour
A Baker’s Dozen Lab Manual
Labs 1 and 4. HomeBaking.org
Gluten-free (GF) Baking
Gluten-free Flour Blend Makes 3 cups.
Brown rice flour 2 cups
Potato starch 2/3 cup
Tapioca starch (aka flour)* 1/3 cup
Xanthan gum 1 tsp.
Use wire whisk to blend well. *May substitute corn starch for tapioca
Source: landolakes.com
Wheat, barley and rye are NOT GF.
Use 2 ½ tsp. baking powder per 1 c. wheat- or gluten-free flours
Use ¼ c. almond flour in cookie recipes
Cream guar/xanthan gums w/butter
Xanthan gum per cup flour:
Cookies-1/4 tsp.;
Cakes, ½ tsp.
Quick breads, ¾ tsp.;
Yeast breads, 1 to 1 ½ tsp.
Pizza dough, 2 tsp.
Guar gum, in similar amounts, is best for severe corn or soy allergies.
Source: bobsredmill.com
Gluten-free Waffles
Argostarch.com
-More at HomeBaking.org/glossary
-For Ingredients, recipes and mixes: Visit Our Member
Page
Whole White Wheat Muffin
Original recipe: 230 kcal 1/2 c. margarine or butter
1/2 c. granulated sugar
1/2 c. light brown sugar
1 tsp. baking soda
1 egg
1/4 tsp. vanilla
1 c. milk, 2%
2 c. whole white wheat flour Original: kswheat.com
Sharon’s Trial: 180 kcal Cream until light:
⅓ c. unsalted, cold butter
¼ c. (4T) golden flax meal
⅓ c. Sugar and Stevia Light® + 1 T. molasses
Whisk to blend:
1 ½ c. whole white wheat flour
½ c. cornmeal, sorghum, b.rice or barley flour
1 tsp. baking soda
¼ tsp. cinnamon
Combine all together with:
½ c. grated carrot
¾ c. 1% milk
½ c. Cabot 2% Plain Greek-Style Yogurt
Opt: ½ c. raisins, roasted sunflower or pepitas OR walnuts
First Trial- Subs: cornmeal & brown rice flour =1/2 c;
1/3 c. Sugar & Stevia Light; no egg = flax meal + grated carrot; NF Greek-style yogurt and 3T less unsalted butter
Both are 2.5 oz/72g muffins Trial = 50 less kcal, 65 less mg sodium
20g whole grain per muffin
+ 60mg potassium
2g less sat fat
+400 mg Omega-3
0.5g more protein
11g less sugar
1g more dietary fiber
14% more Vit A,
2% more Vit C & Ca
Test kitchen experiences at HomeBaking.org
Download Baking for Special Needs Lesson plan.
Baking Temperatures Matter
• Yeast dies at 140˚ F.
• Starches begin to gelatinize between
140°and 160˚F.
• Test sweet goods interiors with touch,
toothpick, testers
• Bake yeast breads to an interior temperature
of 190°F to 210°F.
• Raw egg mixtures, batters, dough baked to
160°F.
• Under-baked products taste starchy; doughy
• Well-baked, sweet
• Crust evenly browned all sides
Temperature Guide Card HomeBaking.org
Video how-to at DIY Baking Do-It-Yourself Channel
HomeBaking.org
Store to Preserve Quality
• Cool in a draft-free area on wire racks
• Cool to internal 90°F -100°F; then wrap
• Never refrigerate baked yeast breads
Store at room temperature or freeze
• Cool, freeze cookies, or freeze dough
Thaw wrapped (leave ice crystals in bag)
at room temp to 95°-100°F.
HomeBaking.org Guides:
-A Baker’s Pantry of Resources, Lab 13.
-DIY Baking Channel: 100% Wheat Bread,
Yeast Bread Handling and Storage.
Baking Resources
• Non-profit = free or affordable resources; on-line order form
• Visit our Baking Glossary
• 30+ member test kitchens, farm-to-kitchen resources
• Share your knowledge! Annual $1000 educator award
http://www.HomeBaking.org Share! #bakingfun
Gracias Vielen Dank Merci Thanks Grazie
• King Arthur Flour Company
• Land O’ Lakes, Inc. • Lesaffre Yeast Corporation • Nebraska Wheat Board • North American Millers’ Association • Rabbit Creek Gourmet Mixes • Share Our Strength/Great American Bake Sale • Shawnee Milling Company • Sokol Company • South Dakota Wheat Commission • Stafford County Flour Mills Co. • Stone-Buhr Flour Company • Texas Wheat • The J.M. Smucker Company • The Sugar Association • Ultragrain Flour/Eagle Mills • Viddulz • Washington Wheat Commission Partners • National Extension Association of Family &
Consumer Sciences (NEAFCS) • Wheat Foods Council
Members • Argo Corn Starch
• Bemis, Inc.
• Bob’s Red Mill Natural Foods
• C&H Sugar
• Cabot Creamery
• California Raisin Marketing Board
• California Wheat Commission
• Cereal Food Processors
• Chelsea Milling Company
• Clabber Girl • Colorado Wheat Commission
• Domino Foods
• Dromedary Mixes
• Farmer Direct Foods, Inc.
• Fleischmann’s Yeast
• Gold Medal Flour
• Hodgson Mill, Inc.
• Hopkinsville Milling Company
• House-Autry Mills, Inc.
• Kansas Wheat Commission
• Karo Syrup
Gracias Danke Merci Thanks Grazie
Your questions!
•How to do_______
•What to use______
•Where to find_____ resources—human, video, on-line, print
• Questions? Visit Home Baking Association: Ask the Experts
• Sign Up for Our Newsletters:
• Home Baking Association
• Cabot Creamery Cooperative
Sharon Davis
Family & Consumer Sciences Education