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Qualität des Beitrags: Beteiligte Poster: Any Forum: www.BIWG.de.tt Forenbeschreibung: Bayer International Women's Group Leverkusen aus dem Unterforum: Survival Guide Antworten: 1 Forum gestartet am: Donnerstag 23.10.2008 Sprache: englisch Link zum Originaltopic: Baking in Germany Letzte Antwort: vor 15 Jahren, 2 Monaten, 31 Tagen, 13 Stunden, 22 Minuten
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Re: Baking in Germany
Any - 17.01.2009, 21:56Baking in Germany
German flour is unbleached and not pre-sifted. Types of flours:
a. 405: finest flour for cakes and pastries
b. 1050: for bread and yeast products
c. 405S (19% protein) high protein for bread, pasta
d. 1700: wholemeal for whole meal breads
e. instant flour: never use in baking, only for thickening gravies and sauces
Try these tips to improve quality of your baked goods:
Sift your flour 2-3 times before measuring
Decrease liquid slightly in recipe because the lower protein quantity of European wheat cannot adsorb as much liquid
Increase oven temp. if cakes continue to turn out gooey
Useful ingredients:
Baking Powder=Backpulver
German baking powder is single acting so use twice as much for same results as American baking powder which is double acting
Baking soda=Natron/Haus natron
From apotheke or supermarkt Real;Metro
Cream of tartar=Gereinigter Weinstein
From drogerie
Cornstarcha=Mondamin
Oatmeal=Haferflocken
Bran=Weizenkleie
Wheatgerm=Weizenkeime
Molasses= Melasse or Rubenkraut
Look in jam section, Grafschafter Rübenkraut
Lard=Schmalz
Vegetable shortening=Pflanzenfett (Biskin)
Coconut fat=Kokosfett (Palmin)
Cornmeal=Maismehl
Yeast=Hefe
Look in dairy section, Plus, Real
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