Bakery

Leavening agents are baking powder, baking soda and yeast, used to help cakes, biscuits and doughs rise. In German recipes, Backin means baking powder, Natron means baking soda and Hefe means yeast. Choose the product named in your recipe, with small sachets for home baking and a larger Backin pack for frequent use.

This sugar selection covers vanilla sugar and preserving sugar for baking, desserts, jams and preserves. Vanillin sugar and Bourbon vanilla sugar add vanilla flavour to cakes, biscuits and puddings. Preserving sugar is available in 2:1 and 3:1 formats, so select the ratio stated in your recipe. A larger Vanillin sugar pack suits frequent baking.

Gelatine, also searched for as gelatin, is a setting agent used for desserts, cake fillings and glazes. The range includes Dr Oetker Gelatine and Gelatine Fix powdered gelatine. Choose the format requested by your recipe, then follow its specified preparation and quantity for the mixture you want to set.

Aromas and flavourings are concentrated baking flavours for cakes, biscuits, fillings and desserts. Choose rum, butter vanilla, lemon or bitter almond flavouring, Bourbon vanilla paste, or Finesse grated lemon zest and orange peel. They provide the English flavouring, vanilla paste or citrus zest ingredients requested by both German and British recipes.

Baking decorations and toppings add colour, texture and a finished surface to cakes, pastries and desserts. The selection includes clear and red Tortenguss cake glaze, food colouring, sprinkles, Zebra Rolls and salted caramel fudge pieces. Use cake glaze over fruit toppings, colouring in icing or mixtures, and the pastry decorations as finishing touches.

These baking aids cover two useful German recipe ingredients. Sahnesteif is cream stiffener in English, used when whipped cream needs to hold its shape for fillings and toppings. Zitronensäure is citric acid, used where a recipe calls for measured acidity. Both come in individual sachets that make small baking quantities easy to portion.