Worldwide delivery - Secure payment |
Worldwide delivery - Secure payment |
Worldwide delivery - Secure payment |
3,75 €
10,70 €
2,80 €
2,90 €
7,90 €
With its long shelf life and possibility of storage at room temperature, Lesaffre’s active dry yeast was specially designed for bread-making applications. Once rehydrated, this performant, efficient yeast presents the same benefits as a liquid yeast. Thanks to its granules form, active dry yeast has considerable bread-making qualities, especially in...
In StockBaking powder is a raising agent that is commonly used to make baked foods (such as cakes and breads) light and fluffy.
AvailableBaking powder . Baking powder is a raising agent that is commonly used to make baked foods (such as cakes and breads) light and fluffy. Repackaging by Labo&Gato.
AvailableONLY AVAILABLE IN STORE. To make your brioches, viennoiseries and others doughs.
AvailableFuncakes Ammonium Bicarbonate (or baking ammonia or hartshorn salt) is used as a leavening agent in the baking of cookies and other edible treats. It gives an explosive and fast leavening for baked goods that are baked for a short time like cookies. It is specially suitable for thin, dry cookies. When heated it releases ammonia and carbon dioxide...
Pre-order product (+/- 15 days + delivery)Funcakes baking powder contains just the right mix of sodium bicarbonate and tartric acid. Great for leavening cookies and cakes. Tip: make your own self-raising flour! Add 2 teaspoons baking powder (8g) to 250 grams flour.
Pre-order product (+/- 15 days + delivery)Baking Soda (Sodium bicarbonate) is used in cooking and baking as a raising agent. With baking it reacts to make a dioxide that helps dough rise. The acidic compounds that induce this reaction include tartric Acid, lemon juice, yoghurt, buttermilk, cocoa, vinegar, honey etc. Baking soda can be substituted for baking powder provided sufficient acid...
AvailableLaunched by Lesaffre in 1973, instant dry yeast marked a major advance, eliminating the constraints associated with rehydrating active dry yeast while, at the same, increasing fermentation power by 30-40%. This yeast is valuable as it is so easy-to-use and has such a long shelf life. Vacuum-packed in the form of thin “noodles,” instant dry yeast boasts...
In StockThis product is made from real leaven (mix of organic flour and fermented water), allowing it to develop wild yeast, characteristic of the flavour of a leavened bread. Leaven is then dried at a low temperature and a low percentage of ordinary yeast is added in order to act as a starter for raising the dough.
In Stock