Home Food Products Cooking Ingredients Pot Bag for Baking | Raising Agent | Potassium Carbonate K2CO3 Food Grade E501 | Potash | 30 g
Pot Bag for Baking | Raising Agent | Potassium Carbonate K2CO3 Food Grade E501 | Potash | 30 g
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Pot Bag for Baking | Raising Agent | Potassium Carbonate K2CO3 Food Grade E501 | Potash | 30 g

Availability: 0
ID: 504036
Product Code: ANEB07PZ37YBVT
23.89€
(Ex Tax: 19.74€)
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Description
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Description
Brings the typical taste from the Christmas bakery to your homemade baked goods. Ideal for gingerbread dough and traditional baking products in the winter time. Potassium carbonate powder popular among the natural baking ingredients purely vegetarian for biscuits, gingerbread, gingerbread, cookies, prints, shortcrust dough, speculatius and other baked goods for loosening the dough. The propellant is used to loosen dough, especially doughs with a high sugar content. Vegan spice made without additives without glutamate, gluten free. Potassium carbonate E 501 is an important baking ingredient in addition to baking spices for delicious Christmas pastries and provides a loose dough. Use: approx. 5 g to 500 g flour. It is a carbonated potassium, which together with deer horn salt (available in our range) provides a Christmas taste for flat pastries such as Christmas biscuits as a raising agent. › See more product details; Product description Fine spice pot bag for baking yourself. We recommend ordering a Christmas spice mix and stag horn salt from our range for an all-round successful baking experience at Christmas time. You also benefit from a discount and bring the perfect taste to your baked goods. On offer you will find a spice set spicy Christmas as well as grandma's cookie spices and special mixes for gingerbread, gingerbread, prints, speculatius, honey cakes as well as Christmas bread and much more. A recipe suggestion for peppercake dough to make yourself. Ingredients: 250g sugar, 80ml water, 750g honey, 1 large egg, extra 60g egg yolk, 600g rye flour, 600g wheat flour and 100ml milk. The following ingredients are available with Discount from Feine Würze 2 tablespoons dried lemon peel, 30 g cinnamon, 20 g vanilla sugar, 4 g ground nutmeg, 3 tsp pepper cake spice, 12 g deer horn salt, 5 g potbag. Preparation: Boil sugar in water and stir in honey. Allow mixture to cool to 30 degrees. In the next step, beat the egg with the yolk and all the spices until foamy. Knead into the flour together with the sugar/honey water. Dissolve potash and staghorn salt one by one in the other half of the milk and mix separately into the dough. Store the finished dough neatly packed overnight in a cool place. The following day, pour the dough in approx. Roll out 5 mm thick strips and cut out or make building blocks for a gingerbread house yourself with the children. Prepare baking tray with baking paper and dough pieces with milk. Decorate with nuts and raisins (or other baking topping as you like). Baking time about 15 minutes at 160 degrees circulation.; Product description Fine spice pot bag for baking yourself. We recommend ordering a Christmas spice mix and stag horn salt from our range for an all-round successful baking experience at Christmas time. You also benefit from a discount and bring the perfect taste to your baked goods. On offer you will find a spice set spicy Christmas as well as grandma's cookie spices and special mixes for gingerbread, gingerbread, prints, speculatius, honey cakes as well as Christmas bread and much more. A recipe suggestion for peppercake dough to make yourself. Ingredients: 250g sugar, 80ml water, 750g honey, 1 large egg, extra 60g egg yolk, 600g rye flour, 600g wheat flour and 100ml milk. The following ingredients are available with Discount from Feine Würze 2 tablespoons dried lemon peel, 30 g cinnamon, 20 g vanilla sugar, 4 g ground nutmeg, 3 tsp pepper cake spice, 12 g deer horn salt, 5 g potbag. Preparation: Boil sugar in water and stir in honey. Allow mixture to cool to 30 degrees. In the next step, beat the egg with the yolk and all the spices until foamy. Knead into the flour together with the sugar/honey water. Dissolve potash and staghorn salt one by one in the other half of the milk and mix separately into the dough. Store the finished dough neatly packed overnight in a cool place. The following day, pour the dough in approx. Roll out 5 mm thick strips and cut out or make building blocks for a gingerbread house yourself with the children. Prepare baking tray with baking paper and dough pieces with milk. Decorate with nuts and raisins (or other baking topping as you like). Baking time about 15 minutes at 160 degrees circulation.; Fine spice pot bag for baking yourself. We recommend ordering a Christmas spice mix and stag horn salt from our range for an all-round successful baking experience at Christmas time. You also benefit from a discount and bring the perfect taste to your baked goods. On offer you will find a spice set spicy Christmas as well as grandma's cookie spices and special mixes for gingerbread, gingerbread, prints, speculatius, honey cakes as well as Christmas bread and much more. A recipe suggestion for peppercake dough to make yourself. Ingredients: 250g sugar, 80ml water, 750g honey, 1 large egg, extra 60g egg yolk, 600g rye flour, 600g wheat flour and 100ml milk. The following ingredients are available with Discount from Feine Würze 2 tablespoons dried lemon peel, 30 g cinnamon, 20 g vanilla sugar, 4 g ground nutmeg, 3 tsp pepper cake spice, 12 g deer horn salt, 5 g potbag. Preparation: Boil sugar in water and stir in honey. Allow mixture to cool to 30 degrees. In the next step, beat the egg with the yolk and all the spices until foamy. Knead into the flour together with the sugar/honey water. Dissolve potash and staghorn salt one by one in the other half of the milk and mix separately into the dough. Store the finished dough neatly packed overnight in a cool place. The following day, pour the dough in approx. Roll out 5 mm thick strips and cut out or make building blocks for a gingerbread house yourself with the children. Prepare baking tray with baking paper and dough pieces with milk. Decorate with nuts and raisins (or other baking topping as you like). Baking time about 15 minutes at 160 degrees circulation.
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