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Almonds

The nuts from the almond tree. Availability: peeled or unpeeled, whole, chopped, sliced, slivered or ground.

Aniseed

Highly aromatic seeds with a sweet aroma.

Baking powder

A product for loosening dough made from baking soda, a leavening acid and an anticaking agent. Carbon dioxide develops in the dough during baking which escapes and loosens the dough.

Bourbon vanilla sugar

Real vanilla sugar made from sugar and at least 5% real vanilla. Its black particles make it easily recognisable.

Cake glaze

Plant-based thickening agent packed in sachets which is prepared with water, fruit juice or wine according to the instructions on the packet. While it is still liquid and warm, it is poured over the fruit layer of cakes and cream cakes where it sets as a jelly. Availability: clear and red, with and without sugar.

Candied lemon peel

Candied peel from the citron lemon. Available in grocery stores ready diced.

Candied orange peel

Candied peel of the so-called ‘bitter orange’. It is usually available in cubes in grocery stores and is typically used for Christmas confections.

Cardamom

Dried capsule from the cardamom plant. Availability: whole or ground. Slightly burning, spicy taste. Frequently used for bread in Southern Germany.

Cinnamon

Dried inner bark of the cinnamon tree. It is available both ground and in sticks. Ceylon cinnamon (Sri Lanka) is preferable to Cassia cinnamon (China).

Cloves

These are the flower buds of the clove tree. They are available whole, dried or ground in grocery stores. They have an intense aroma with a bitingly pungent taste.

Don´t take a risk!

When preparing any dough, all baking ingredients should be fresh and of perfect quality. Lower quality ingredients and those that have been stored for too long can quickly spoil the cakes and pastries.

Coriander

The seeds from the coriander plant with a sweet, aromatic aroma. Availability: whole, coarsely or finely ground.

Cornflour (Cornstarch)

Binding agent made from corn, wheat or potatoes, used for custard, sauces or creams. It can also be mixed with flour to make dough.

Couverture

Milk, dark and white chocolate coating. Ideal for coating cakes, as an additional ingredient for dough, fillings or creams, as well as for decoration.

Cracknel

Crunchy pieces of melted, caramelised sugar, containing at least 20% nuts and/or almonds.

Cream stiffener

A powder made from plantbased starch products that is added to the cream while it is being whipped. It keeps the cream stiff for longer and prevents liquid separating from it.

Currants

Generally sulphur-free, these are dry, seedless grapes, with colouring ranging from red to violet and black. The fruity taste and aroma are more intense than with raisins.

Eggs

Eggs are a key baking ingredient. They are graded based on their freshness and classified according to weight categories. Medium eggs are used for baking in this book.

Eggs are available in four weight categories:

•Small: less than 53 g/1⁴/₅ oz

•Medium: 53 g/1⁴/₅ oz to less than 63 g /2²/₅ oz

•Large: 63 g/2²/₅ oz to less than 73 g/2³/₅ oz

•Extra-large: 73 g/2³/₅ oz and above

Fat

Mainly margarine and butter, and occasionally vegetable oil, are used for baking. Fat is important for the consistency of the dough. It helps to make pastry moist and smooth and ensures that the different flavourings really come to the fore. It is also possible to combine butter and margarine.

•Butter – it consists of 82% milk fat and a maximum of 16% water. Butter has a shorter storage life than margarine and should be kept in a cool place. When stored in the fridge, butter becomes very firm. Before using, it should therefore be allowed to reach room temperature so that it can be mixed smoothly.

•Margarine – the consistency of the different types of margarine varies depending on their fat composition. Margarine keeps its smooth and spreadable consistency even when stored in the fridge. Baking margarine can be mixed smoothly and can easily be combined with the other ingredients. Diet or low-fat margarine is only suitable for preparing dough in very limited cases, as it usually contains too much water. Diet margarines that are suitable for baking are identified as such on the packaging. For vegan baking, make sure that you check the margarine’s ingredients list. Butter, whey and yoghurt are sometimes added for taste, and colouring is sometimes included to improve the visual appearance.

•Vegetable oil – use vegetable oil when preparing quark & oil dough. To avoid spoiling the taste, it is recommended to use neutral oil such as rapeseed, sunflower or corn oil. Oil is also used to give chocolate glazes a smoother consistency.

•White fat – so-called white fats such as coconut oil consist entirely of plant oil. One of the advantages of this type of fat is its high heat stability. White fats are particularly well suited to deep-frying. Coconut oil is ideal for making cake glazes.

Flour

•Type 405 wheat flour This fine, very white flour is the preferred flour for general use and is also used for flans, cakes, biscuits etc. If the type of flour is not specifically mentioned in the recipe, you should always use type 405 when baking.

•Type 550 wheat flour This flour is very good for making yeast dough in general and rolls and white loaves in particular. But you can also make cakes and pastries with it.

•Type 1050 wheat flour This dark-coloured flour which is rich in minerals is very good to make bread and many other tasty pastries and confectionery goods.

• Wholemeal wheat flour The wholemeal wheat flour is made from whole grains of wheat including the husk and the ground wheat germ; it has a very full, rich taste. It is mainly used for bread and rolls.

•Spelt flour and wholemeal spelt Spelt flour is closely related to wheat and, like it, has similar good baking qualities.

•Type 1150 rye flour This dark flour is mainly used for making bread and rolls.

Flour types
German flour type	UK equivalent	US equivalent
Type 405 wheat	none	Pastry flour
Type 550 wheat flour	Plain flour	All-purpose flour
Type 1050 wheat flour	Strong flour	“First clear” flour
Wholemeal wheat flour	Wholemeal flour	Wholewheat flour
Spelt flour and	Spelt flour and	Spelt flour and
wholemeal spelt flour	wholemeal spelt flour	whole grain spelt flour
type 1150 rye flour	Light rye flour	Medium rye flour
Type 1800 coarsely ground	100% wholemeal rye	Coarsely ground rye flour
rye and wholemeal rye flour	flour	and whole grain rye flour (pumpernickel flour)

• Type 1800 coarsely ground rye flour and wholemeal rye flour

Both are made from ground whole grains, finely or coarsely ground depending on the size of the grains. It is used for making bread, for instance.

•Wholemeal flour

Wholemeal flours are not suited for all purposes and therefore cannot simply replace white flour in the recipe. Wholemeal flour needs more liquid, its baking qualities are less good for many purposes and simply replacing the white flour with wholemeal flour will make the pastry drier and harder.

Ginger

A spice from the rootstock of the ginger plant. Availability: fresh, ground, dried, preserved in syrup or crystallised. An intensely spicy and slightly sharp taste.

Grated coconut

Finely grated coconut meat. It can only be stored for a limited time, as grated coconut can quickly become rancid.

Hazelnuts

As a baking ingredient, the nuts are available whole, chopped, sliced or ground. Peeled hazelnuts are can be purchased in Turkish food shops.

Honey

There are many different varieties of honey, some of which have a liquid and others a creamy consistency. In general, sugar cannot, however, be replaced by honey.

Lemon

The juice and the grated zest are used for baking. Therefore only use untreated fruit and wash in hot water before grating the zest. Grated lemon zest is also packaged as a finished product.

Nougat

A thick, creamy paste made from shelled nuts or almonds, sugar and cocoa products. Nut nougat is dark, while almond nougat is white.

Nutmeg

The nutmeg tree provides both the nutmeg itself and the fruit shell (mace). Both spices are available whole and ground from grocery stores.

Peanuts

These are not nuts but the shelled kernels from the peanut plant. They should be used like nuts and almonds.

Pistachios

The nuts from pistachio trees have an intense light-green colour. Availability: whole, chopped.

Poppy seeds

Oleaginous grey or blue-grey seeds from poppies. Used, for example, for fillings or as an additional ingredient for dough. Availability: whole, ground or as an oven-ready poppy seed filling.

Pumpkin seeds

The oleaginous pumpkin seeds are available in or out of their shells, in pure, roasted or salted form.

Raisins (sultanas)

Light or dark seedless grapes, air-dried in their country of origin. They are available in grocery stores in sulphurated or unsulphurated form and can be used, for example, for dough, fillings and toppings.

Raw marzipan

Mixture made from sweet almonds and sugar.

Saffron

The dried pistils from a crocus. They are strongly pigmenting with a very intensive, slightly bitter taste. Available ground in small tins or as threads.

Sesame seeds

Seeds from the tropical sesame plant. Used for pastries, vegetables and salads.

Sugar

Sugar is available in different types and forms:

•White sugar the most frequently used, fine-grained sugar (granulated sugar).

•Coarse sugar: coarse, white sugar, suitable for sprinkling over cakes.

•Icing (confectioner’s) sugar: very finely ground white or brown sugar.

•Brown candy sugar: brown, fine-grained sugar made from molasses or black treacle, e.g. for gingerbread or honey cake dough.

•Cane sugar: Brown, finegrained sugar which is produced from sugar cane.

•Candy sugar: coarsely ground brown candy sugar, highly aromatic, primarily used for baking honey cakes and gingerbread.

•Sugar beet molasses:

Concentrated, dark juice from sugar beet. Used for Christmas confections (e.g. for gingerbread). Also tastes great as a sweet spread on bread.

Sunflower seeds

Sunflower seeds contain a great deal of oil. They are available in grocery stores with or without shells, pure, roasted or salted. They are, in particular, used for making bread and rolls.

Vanilla pods

Fermented capsule from a climbing orchid. Both the seeds that are scratched out of the pod and the whole/finely sliced/ground pod can be used.

Vanilla sugar

Vanilla sugar is a mixture of sugar and vanillin. It is available in grocery stores in practical sachets.

Walnuts

They are available both in their shells and shelled (whole or chopped), loose or packaged. Always buy walnuts fresh, as they perish easily!

Yeast

A biological leavening agent which loosens dough. Both dry and fresh yeast are available in grocery stores. Unlike fresh yeast, dry yeast can be kept for several months, and up to one year. The quantity required is indicated in each recipe.