some ingredients of pastry and bakery

Baking powder 

is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid and is used for increasing the volume and lightening the texture of baked goods. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture.

Baking powder is used instead of yeast for end-products where fermentation flavors would be undesirable^[1] or where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes,^[2] or to speed the production. Because carbon dioxide is released at a faster rate through the acid-base reaction than through fermentation, breads made by chemical leavening are called quick breads.

Rice flour

Rice flour is a flour made from ground or ground rice. Rice flour is not the same as rice starch made by soaking the rice in an alkaline solution. Rice flour can be a substitute for wheat flour for people with gluten intolerance because rice flour does not contain gluten.

Sugar

sugar is a simple carbohydrate that is a major source of energy and commodity trading. Most sugar is traded in the form of solid sucrose crystals. Sugar is used to change the taste of being sweet and the state of food or drink. Simple sugars, such as glucose (produced from sucrose with enzymes or acid hydrolysis), store the energy that cells will use.

Sugar sources in Indonesia since the past are liquid flower (nira) coconut or enau, and liquid stem cane. Sugarcane is a native plant of the archipelago, especially in the east.

When the Dutch began to open colonies on Java Island monoculture sugarcane gardens began to be opened by the landlords in the 17th century, first around Batavia, then developed eastwards

Flour

are substances, generally powders, made by grinding granules or raw roots and commonly making many different foods. Cereal flour is the main ingredient of bread, which is a staple food for many cultures, so that the supply of wheat flour becomes the most economic and political issue at various times throughout history. Wheat flour is one of the most important ingredients in oseanic culture, europe, united states, north america, middle east, northern india and south africa, and is the basic ingredient in their bread and pastry style.

While wheat is the most common base of flour, corn flour is essential in mesoaamerican cuisine since ancient times and remains a staple food in America. rye flour is a baker in central Europe.

Cheese

 is a food produced by separating solids in milk through the process of coagulation or coagulation. The process of coagulation is done with the help of certain bacteria or enzymes called rennet.Hasil of the process will be dried, processed, and preserved in various ways. From a milk can be produced a variety of cheese products. Cheese products vary depending on the type of milk, thickening method, temperature, cutting method, drying, heating, cheese ripening and preservation process. Generally, animals that are used as a source of milk is a cow. Camel milk camels, goats, sheep, horses, or buffalo are used in some types of local cheese.

This food is known worldwide, but is thought to be first known in the area around the Middle East. Although it can not be ascertained when the cheese was first discovered, according to the legend of cheese was first discovered accidentally by a traveler from Arabia.

Cheese has almost all the nutrient content in milk, such as protein, vitamins, minerals, calcium, and phosphorus but also fat and cholesterol that can cause health problems when consumed in excess. The amount of fat in the cheese depends on the type of milk used. Cheeses made with whole milk or cream-added ones have high fat, cholesterol and calorie content. Cheese is very beneficial because it is rich in protein, especially for young children because they need more protein than adults.

Chocolate

 is the name for processed foods or beverages from cocoa beans (Theobroma cacao). Chocolate was first consumed by the ancient Mesoamerican population as a beverage, although it was believed that the first chocolate could only be consumed by the nobles

Chocolate is generally given as a gift or a gift at the festival. With unique shapes, styles and flavors, chocolate is often used as an expression of gratitude, sympathy, or concern even as a statement of love. Chocolate has also become one of the most popular flavors in the world. In addition to consumed most commonly in the form of chocolate bars, chocolate is also a hot and cold beverage

Cream 

is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets. Cream has high levels of saturated fat.

Cream skimmed from milk may be called "sweet cream" to distinguish it from whey cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and "cheesy". In many countries, cream is usually sold partially fermented: sour cream, crème fraîche, and so on.

Cream has many culinary uses in sweet, bitter, salty and tangy dishes.

Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, hence the name of the yellowish-white color, cream. This is also the origin of butter's yellow color. Cream from goat's milk, or from cows fed indoors on grain or grain-based pellets, is white.

Brown sugar 

is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown sugar).

The Codex Alimentarius requires brown sugar to contain at least 88% of sucrose plus invert sugar. Commercial brown sugar contains from 4.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar) based on total volume. Based on total weight, regular commercial brown sugar contains up to 10% molasses. The product is naturally moist from the hygroscopic nature of the molasses and is often labelled as "soft." The product may undergo processing to give a product that flows better for industrial handling. The addition of dyes or other chemicals may be permitted in some areas or for industrial products.

Particle size is variable but generally less than granulated white sugar. Products for industrial use (e.g., the industrial production of cakes) may be based on caster sugar which has crystals of approximately 0.35 mm.

Eggs

 Is one of the animal foods consumed in addition to meat, fish and milk. Generally the eggs are derived from bird species, such as chicken, duck, and goose, but smaller eggs such as fish eggs are sometimes also used as a mixture in the dish (caviar). Also consumed also large eggs such as egg ostrich (Kasuari) or medium, such as turtle eggs. Most chicken egg products intended for consumption of people are not sterilized, given the laying hens that produce it is not accompanied by the stud chicken. Sterilized eggs can also be ordered and eaten as unsterilized eggs, with little difference in nutritional content. Sterilized eggs will not contain embryos that have developed, as refrigerators prevent the growth of cells in eggs.

Milk

In many cultures of the world, especially the West, humans continue to consume milk beyond infancy, using the milk of other animals (especially cattle, goats and sheep) as a food product. Initially, the ability to digest milk was limited to children as adults did not produce lactase, an enzyme necessary for digesting the lactose in milk. Milk was therefore converted to curd, cheese and other products to reduce the levels of lactose. Thousands of years ago, a chance mutation spread in human populations in Europe that enabled the production of lactase in adulthood. This allowed milk to be used as a new source of nutrition which could sustain populations when other food sources failed. Milk is processed into a variety of dairy products such as cream, butter, yogurt, kefir, ice cream, and cheese. Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, and many other food-additives and industrial products.

Whole milk, butter and cream have high levels of saturated fat. The sugar lactose is found only in milk, forsythia flowers, and a few tropical shrubs. The enzyme needed to digest lactose, lactase, reaches its highest levels in the small intestine after birth and then begins a slow decline unless milk is consumed regularly. Those groups who do continue to tolerate milk, however, often have exercised great creativity in using the milk of domesticated ungulates, not only of cattle, but also sheep, goats, yaks, water buffalo, horses, reindeer and camels. The largest producer and consumer of cattle and buffalo milk in the world is India.

Yeasts 

are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and 1,500 species are currently identified. They are estimated to constitute 1% of all described fungal species. Yeasts are unicellular organisms which evolved from multicellular ancestors, with some species having the ability to develop multicellularcharacteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, although some yeasts can grow to 40 µm in size. Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding.

Yeasts, with their single-celled growth habit, can be contrasted with molds, which grow hyphae. Fungal species that can take both forms (depending on temperature or other conditions) are called dimorphic fungi ("dimorphic" means "having two forms").

By fermentation, the yeast species Saccharomyces cerevisiae converts carbohydrates to carbon dioxide and alcohols – for thousands of years the carbon dioxide has been used in baking and the alcohol in alcoholic beverages. It is also a centrally important model organism in modern cell biology research, and is one of the most thoroughly researched eukaryotic microorganisms. Researchers have used it to gather information about the biology of the eukaryotic cell and ultimately human biology. Other species of yeasts, such as Candida albicans, are opportunistic pathogens and can cause infections in humans. Yeasts have recently been used to generate electricity in microbial fuel cells, and produce ethanol for the biofuel industry.

Yeasts do not form a single taxonomic or phylogenetic grouping. The term "yeast" is often taken as a synonym for Saccharomyces cerevisiae, but the phylogenetic diversity of yeasts is shown by their placement in two separate phyla: the Ascomycota and the Basidiomycota. The budding yeasts ("true yeasts") are classified in the order Saccharomycetales, within the phylum Ascomycota.

Vanili

is a plant producing vanilla powder which is commonly used as food fragrances. This powder is produced from pod-shaped fruit and commonly used to make a variety of processed cakes.

The vanilla plant was first recognized by Indians in Mexico, the home country of the plant. The regional names of vanilla are Panili or Perneli.

Butter

 is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water, and in some types, added salt. Butter may also be sold with added flavourings, such as garlic butter.

Most frequently made from cows' milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt such as dairy salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat.

Butter is a water-in-oil emulsion resulting from an inversion of the cream; in a water-in-oil emulsion, the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F). The density of butter is 911 g/L (0.950 lb per US pint).^[1] It generally has a pale yellow color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the animals' feed and genetics but is commonly manipulated with food colorings in the commercial manufacturing process, most commonly annatto or carotene.

Cornstarch

 is the starch that is derived from the corn seed endosperm. Cornstarch is a popular foodstuff commonly used as a thickener of soups or sauces, and is used to make corn syrup and other sweeteners

Corn is soaked in warm water for 30 to 48 hours which ferment it slightly. Institution or core of kernel of maize is separated and endosperm is destroyed then dissolved in water to get the seal. After that, starch is separated by centrifugation, then dried. The by-products of this process can be used as animal feed, corn oil raw materials, and so on. Corn starch can be modified as needed.

meises

are chocolate granules used as a friend to eat bread, trimmings and flavor enhancers in cakes, moon cakes, donuts and ice cream. In the Netherlands, meises are called hagelslag and their variations are called muisjes.

Meises as a friend to eat bread just enjoyed in Indonesia and the Netherlands. It is said that Indonesians who know hagelslag from Dutch people find it difficult to say the word "hagelslag." Incidentally chocolate grains much favored little girls of the Netherlands (meisje) so that friends eat this bread bandwagon is called meisje.  The "meisje" pronunciation for grain chocolate produces several variations of spelling: meises, mises or meisyes. There is also the possibility of meises derived from the word muisjes because the shape is indeed similar.

PT Ceres Meiji Indotama is one of the largest meises producers in Indonesia. Meises has a variety of varieties, classic meises of chocolate, flavored milk, chocolate meises with colorful blends, and colorful meises.

In the United States, meises are called sprinkles and in areas like New England, the United States is known as jimmies. Cupcake with a sprinkling of popular colorful meises as a birthday cake for children in America.