Wheat flour type 405 is a very light-coloured flour with a lower vitamin and mineral content. It is mainly used for baking cakes, tarts or biscuits. Wheat flour type 405 contains a high percentage of adhesive. It is therefore well suited for mixing with other types of flour whose adhesive content is lower. Wheat flour type 405 consists of more than 70% carbohydrates.
 Aachener Printen Cookie For Aachener Printen Plätzchen, heat honey with sugar while stirring lightly until the sugar has dissolved. Take the pot off the stove. ... |
 Advent Bread is a very nice gift at Advent time, as it has a long shelf life and tastes juicier the longer the dry fruits are left to dry. The heavy gingerbread dough should be left overnight before baking so that it has enough time to rise. ... |
 Almond balls For the almond balls it is best to use a floury potato variety. Peel the potatoes and bring to the boil in salt water. ... |
 Almond brittle biscuits taste similar to Florentines and can be prepared very quickly. Preheat baking oven to 200° C or convection oven to 180° C. ... |
 Almond Corners are baked with a tender short dough crispy. Preheat baking oven to 180° C. ... |
 Almond Raisins Cookies become crispy and are long lasting. This American pastry is more substantial than normal biscuits and can replace a small snack or breakfast. ... |
 Almond smacking with cranberries Almond smack with cranberries is sprinkled with roasted almonds. Mix the flour with a pinch of salt and 50 g sugar. ... |
 Almond Stollen should be baked at least 5 days before cutting. Warm the milk lukewarm. ... |
 Alsatian apple cake For the Alsatian apple cake flour with 30 g sugar and a pinch of salt mix. Add an egg yolk and diced cold butter. ... |