All Products in Category "Natural Food › Baking". Sorting: Product Name Alphabetically. Selected Product Filters: Certificates: Organic Label. . Current page: 21:

This gelatine in sheets can be used to make creams, desserts, cakes, aspics, as well as fruit and wine jellies. Gelatine is a pure collagen protein. The pack contains 12 sheets of gelatine...

Lecker's Organic Wholemeal Sourdough. Dried sourdough made from wholemeal rye flour for a delicately tangy flavour. For baking bread and rolls. Simply mix into the dough along with the other ingredients...

This turns any yeast dough into a delicious treat. The 9 g pack of organic yeast is sufficient for 500 g of flour. This corresponds to half a cube of fresh yeast...

in the large maxi pack with 20 sachets. This 100% plant-based gelling agent is valued for its natural production method, neutral flavor and ease of use. It is a wonderful gelling agent for jams, jellies, vegetable purées, desserts, etc...

For intensifying the aroma and colour of bread and baked goods. The barley originating from biodynamic farming first is malted. The barley malt is caramelized in special roasting drums in a multi-stage process. This creates the typical caramel aromas and caramel malt colours. Experience the highly aromatic flavour for your own bread creations and s...

To improve the performance of the yeast. For more supple, cohesive and more easily kneadable doughs. For the intensification of flavour and taste. For longer preservation. To improve the crust tanning. For soft, juicy and delicate crumbles. Especially recommended for bread baking...

tastes great in muesli and yogurt, on bread and can be used for sweetening food and drink. It is also suitable for baking cakes, pies, bread and rolls. For improved trie performance of the yeast, higher pastry volume as well as soft and delicate crumb...

The organic flour is wonderfully suitable for making natural sourdoughs, mixed breads and other strong, spicy baked goods. Enjoy fresh breads and pastries, created from recipes just to your taste...

Spelt is an ancient grain and convinces with its aromatic, nutty taste. The fine spelt flour type 1050 is wonderfully suitable as an alternative to wheat flour for cakes, breads and pastries, as well as for flatbreads and pizza...

The fine spelt flour type 630 is wonderfully suitable as an alternative to wheat flour for cakes, breads and pastries, as well as for flatbreads and pizza. Spelt is an ancient grain and convinces with its aromatic, nutty taste...

Wheat flour type 1050 has a mild-aromatic taste and is therefore wonderfully suitable for breads, desserts or sweet baked goods...

Type 550 flours are a strong baking flour. They allow the dough to rise well and provide wonderful volume. The Mehlzauber organic wheat flour is wonderfully suitable for all yeast doughs, fresh breads, baguettes, rolls or Christmas stollen...

This organic almond flour is vegan by nature and can be used as a baking ingredient and to refine savoury and sweet dishes. The almond kernels are blanched and ground...

Carefully blanched and finely sliced almonds with a mild, balanced flavour. Thanks to their delicate texture, they are ideal for refining cakes, pastries, muesli and desserts or as a decorative topping for sweet and savoury dishes...

The sugar has a balanced sweetness followed by a malty caramel note. It can replace household sugar in all areas exchange 1:1 and refines not only desserts and pastries, but also drinks...

Finely ground hazelnuts, carefully roasted for a particularly nutty, intense flavour. With their sweet-tart flavour, they enhance baked goods, desserts and savoury dishes...

For desserts, cakes, ice cream, soups and sauces: Simply leave in the fridge overnight and whip until creamy the next day. Add vanilla and natural sweetener to taste and enjoy! Just like coconut milk, coconut cream can also be used to prepare Asian dishes...

With its fine, nutty flavour, the flour brings variety to the kitchen. It is ideal for gluten-free baking: from juicy muffins and crispy biscuits to fluffy pancakes or savoury breads. It also cuts a fine figure as a binding agent for roast vegetables or for thickening sauces...

Kefir has a fresh, slightly fermented taste. In the regions of origin Tibet, Caucasus, kefir production has a long tradition. You can easily make your own kefir with this ferment. Every child knows kefir. But not the way it has been spiced up by My.Yo: with lactic acid bacteria Lacto Pro that reach the intestine alive...