Ingredients (english)

Flour

Flour is available in many different varieties, all of which have a special use. Each flour has a great influence on the baking result due to its degree of milling. Especially when baking bread, several types of flour are mixed together. In most recipes, the simple household flour type 405 is used as flour. For recipes where several types are mixed, I give the type name or the name like buckwheat flour or rye flour.

barley
Barley is particularly suitable as an inlay for soups and stews, porridge or risotto. The grains of barley can also be crushed and mixed with other flour can be used for bread baking. ...
Barley Graupen
Barley Graupen Barley (barley, French orge, Italian orzo, Spanish cebada) is the name given to the finest quality of barley. Perl Graupen are the particularly small and round grains which are produced by grinding and polishing barley grains. ...
Book Wheat Flour
Book Wheat Flour (Buckwheat, French) Sarrasin, ital. grano saraceno, span. trigo sarraceno) is produced from the seeds of the True Book Wheat. Book wheat flour is often used for Russian recipes such as the famous blinis, American pancakes or French galettes pancakes. ...
Bread baking mix
Bread baking mix ture (french) Mélange de traitement au four de pain, ital. Miscela di cottura del pane, span. ...
Breadcrumbs flour
Breadcrumbs flour You can easily make bread crumbs yourself or buy them from the baker. In terms of taste, bread crumbs prepared by yourself are far superior to bread crumbs purchased. ...
Coarse barley Graupen
Coarse barley Graupen are peeled barley grains that are smoothly ground and polished. They do not need to be soaked and can be used as a side dish like rice or for soups and stews. ...
Corn Flour
Corn Flour is made from finely ground corn grains and is often referred to as polenta. Since corn flour contains hardly any gluten, you should always add some wheat flour to bread baking or to tortillas. ...
Flour Type 405
Flour Type 405 The type designation 405 indicates the mineral content of the flour. This is the very simple household wheat flour, which is used e.g. for baking cakes. ...
Food starch
Food starch Depending on the type of food starch one can get a different result when binding pudding or sauces. Edible starch is obtained from corn, wheat, potatoes or rice, with corn starch binding the most, followed by wheat starch and then potato starch. ...

(C)opyright by Marions Kochbuch