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  2. Do Baking Supplies Expire? From Flour to Salt, Here's When ...

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    It's a classic tale: You have last-minute guests coming over for dinner or a bake sale fundraiser you didn't find out about until the night before—and now you need to concoct some tasty treats ...

  3. How to Make Natural Food Coloring Using Everyday Ingredients

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    For powdered food coloring: If you're not using an already powdered ingredient, place the ingredient (like freeze-dried berries) in the bowl of a food processor and pulse until it is finely ...

  4. Food coloring - Wikipedia

    en.wikipedia.org/wiki/Food_coloring

    A variety of food colorings, added to beakers of water. Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercial products and in domestic cooking.

  5. Buttercream - Wikipedia

    en.wikipedia.org/wiki/Buttercream

    Ermine frosting is also known as boiled milk frosting or cooked flour frosting. It is made by cooking flour and milk until it becomes a thick paste or roux. [7] The cooked milk mixture is then beaten with butter until light. Ermine frosting is considered to be old-fashioned, and is less common than other types of buttercream.

  6. Flour bleaching agent - Wikipedia

    en.wikipedia.org/wiki/Flour_bleaching_agent

    In biscuit making, use of chlorinated flour reduces the spread of the dough, and provides a "tighter" surface. The changes of functional properties of the flour proteins are likely to be caused by their oxidation. In countries where bleached flour is prohibited, microwaving plain flour produces similar chemical changes to the bleaching process ...

  7. How to DIY your own natural food coloring

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  8. Batter (cooking) - Wikipedia

    en.wikipedia.org/wiki/Batter_(cooking)

    Many batters are made by combining dry flour with liquids such as water, milk, or eggs.Batters can also be made by soaking grains in water and grinding them wet. Often a leavening agent such as baking powder is included to aerate and fluff up the batter as it cooks, or the mixture may be naturally fermented for this purpose as well as to add flavour.

  9. How to DIY your own natural food coloring

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