9 search results for “raising agents baking
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- Acidity: approx. 125
- To round off the aroma
- Makes dough easier to work with
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- Longer lasting than fresh yeast
- Easy to use
- Best quality
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- Versatile
- For cakes and pastries
- Ideal for preserving
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- No need to dissolve in water before use
- Sufficient for 500g flour
- Equivalent to about 1/2 cube of fresh yeast
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- Dough leavening agent
- For fluffy and airy bread
- Typical sourdough flavour
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- For sweet & savoury dishes
- Natural yeast flavour
- For 500g flour
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- Leavening agent
- For an airy consistency
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- For aromatic baked goods
- Acidity 38-42
- Also suitable for warmer temperatures
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- 1 sachet is sufficient for 500g flour
- For light & compact dough
- Phosphate-free
All prices incl. VAT.
