Resource List for Bakers

Baking pans

• Don't crowd the oven. The pans should never touch each other or the sides of the oven, or be placed over or under each other on the racks.  
  
• Grease pans using a piece of paper towel, rub a small amount of shortening, butter or margarine evenly over the bottom and on sides of pans, if directed. A small amount of pan spray may be used and spread over the pan, also using the paper towel technique.  
  
• Prevent sharp edges on muffins, bar cookies or quick breads by greasing the muffin cups or pans only on the bottom and halfway up the sides so the batter is higher than the greaseline. This is one time you might not want to use a pan spray.  
  

  Bread

• Let bread dough rise (ferment) at 80°F, covered. If placed in the refrigerator, be sure to punch it down within the first 45 minutes to 1 hour.  
  

  Butter

• Do not use spreads to replace butter, margarine or shortening one for one in a recipe. Spreads contain less fat and more water, so they will not perform like butter or margarine.  
  

  Brown Sugar

• In a pinch, you can make your own brown sugar.  Cream with a spoon or mix with a fork 1 cup granulated sugar and 1-2 Tablespoons molasses until the sugar can be packed in a cup and measured like brown sugar.

  Cleaning up

• Hand-washing how-to: Anyone who cooks, caterers, home bakers or restaurant professionals, should incorporate the following hand-washing steps to prevent the spread of germs and disease:
  • Always wash hands before making or eating food.
  • Use warm water and soap. Lather all over hands and wrists.
  • Scrub the front and back of hands and between fingers and fingernails, too.
  • Wash hands for at least 20 seconds.
  • Rinse under running water, rubbing hands.
  • Dry with a clean towel.

  Corn Syrup

Corn syrup has wonderful properties for cooking and baking.  It is best to use recipes specifically developed for corn syrup, rather than simply exchanging corn syrup with sugar, honey, molasses or sorghum in a baking recipe.  Visit www.karosyrup.com/recipes.html for great baking recipes.
           
Light, dark and Lite corn syrups for home bakers have the following functions:

• controls sugar crystallization in candy, caramel rolls, pie fillings
• prevents the formation of ice crystals in frozen desserts
• enhances fresh fruit flavor in jams and preserves
• brushed onto baked ham, barbecued meats, baked vegetables or fresh fruit, it is an ideal glaze.
• In baked goods corn syrup holds moisture and maintains freshness longer
• Imparts a chewiness to bars and cookies
• Karo light and dark corn syrups perform similarly in recipes and can usually be used interchangeably. Recipes usually specify which type to use but the choice may be guided by personal preference.    More guidance at www.karosyrup.com

  Margarine

• Do not use spreads to replace butter, margarine or shortening one for one in a recipe. Spreads contain less fat and more water, so they will not perform like butter or margarine.  
  

 Measuring

• Use the right tools: Liquid and dry standard measuring spoons and cups, and correct pan sizes. All recipes use a standard dry-measuring cup for dry ingredients, including flours, cornmeal, cocoa, granulated and powdered sugars.  
  
• Always stir flour to "loosen" before measuring. Sifting it first is necessary only if the recipe calls for it. Spoon dry ingredients into the correct-size cups until they are overflowing. Level off with a straight edge (knife or metal spatula). Tip: Keep a spoon in flour bins for convenient stirring and measuring.  
  
• Measure brown sugar by packing it firmly into the dry measuring cup and leveling off. It should hold its shape when turned out of the cup.  
  
• Measure liquids such as water, milk, vegetable oil, honey or syrups in a clear glass or plastic liquid measuring cup that is placed on the counter. Bend down to check the amount at eye level. Use a rubber spatula to scrape out all the liquid. Tip: For easier removal of honey or molasses, grease or spray the cup or spoon first.  
  
• Use measuring spoons, not eating utensils, to measure small amounts. Don't guess. Use the exact measurements and level off spoons with a straight edge spatula or knife. For dry ingredients, dip the measuring spoon into the container until overflowing, then level off. For liquid ingredients, pour liquid until it reaches the top edge of the spoon. Measure over a separate cup or bowl so any extra does not fall into the mix.  
  
• Always use a thermometer to measure liquid temperature before adding yeast.  

  Oven Tips

• Don't crowd the oven. The pans should never touch each other or the sides of the oven, or be placed over or under each other on the racks.  
  
• To test for doneness in cakes, quick breads and bar cookies, use a toothpick inserted in the center. The toothpick should come out clean and dry, or have only a few crumbs clinging. Yeast breads, rolls and loaves should be golden brown on top, sides and bottom.  

  Sweeteners

In yeast breads made by hand or with a mixer:  ½ cup granulated sugar (or lesser amounts) can be substituted 1:1 (one for one) with brown sugar, honey, molasses, corn syrup or sorghums successfully.  The sweetness level will vary, as will crust and crumb color, moistness and chewiness.

In quick breads, cookies, cakes and other home baked goods, you will need to adjust the liquid, when substituting more than a few tablespoons honey, molasses and sorghum for granulated or brown sugar. (See guides above.)

Corn syrup should be used according to the recipes developed for corn syrup, rather than simple substitutions for other sweeteners.
Visit  www.karosyrup.com/recipes.html  

Things to consider when substituting sweeteners: 

• Liquid sweeteners such as corn syrup, honey, molasses, sorghum will mean you may need slightly more flour in kneading yeast breads.
• Crust and crumb color may be darker due to naturally dark color of these sweeteners and greater browning with higher fructose content.
• Less, or more, of the substitute sweetener may be needed for an equivalent sweetness. 
• Oven temperature may be reduced by 25 ° F. to control over-browning of the crust when corn syrup and honey are used. 
• In sweet quick breads, cookies, cakes and other home baked goods you will need to adjust the liquid amount if substituting more than a few tablespoons of honey, molasses and sorghum for granulated or brown sugar.  
• Using recipes developed for corn syrup is recommended rather than making substitutions into recipes calling for sugar, honey or molasses.

  Yeast

• Always use a thermometer to measure liquid temperature before adding yeast.