Products related to Dough:
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Organic Seasoning Mix Bella Italia - 250 g
Discover the secret of the Cucina Italiana with this exquisite blend of dried herbs and spices! Oregano, basil, coriander and marjoram give your dishes the freshness and lightness of Mediterranean cuisine. Paprika, thyme, rosemary and onions provide a savoury note, while a pinch of black pepper gives it some spice. Completely without artificial additives and 100% organic, this spice blend brings Italian flair directly into your kitchen - deliberately without sugar and salt. Versatile in use for seasoning meat, fish or vegetables, soups, stews, salads - let your imagination run wild!
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Kala Namak Schwarzsalz (Black Salt) - 1 kg
Kala Namak, also referred to as black salt, is an increasingly popular seasoning salt that mainly consists of common salt (NaCl) and a small amount of sulphur compounds. These lend Kala Namak a flavour that is clearly reminiscent of eggs. Indian cuisine traditionally uses Kala Namak to flavour sweet and savoury dishes, such as chutneys, fruit salads and vegetables, but also fish dishes or fruit juices. Here, Kala Namak is gaining in importance especially in vegan cuisine, because it can lend dishes the flavour of eggs without any animal ingredients. It is often used as an egg substitute with tofu or avocado.
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Organic Almond Protein Powder - 750 g
100% pure protein powder made from the best oil-extracted, gently and finely ground almonds with a very low bitter proportion from controlled organic cultivation. With its high protein content of approx. 50%, our organic almond protein powder is recommended as a supplementary source of protein in the diets of senior citizens, youths and athletes. Almond-Protein-Powder can be used to enrich smoothies, shakes and muesli or as a flour substitute in cake or bread dough, amongst others. High protein content Purely plant-based, vegan Gluten-free, cholesterol-free, lactose-free
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Delicious soup snacks - 240 g
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Gluten-fit capsules - 37 g
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Herbal Seasoned Salt with Sea Salt - 300 g
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Old Swedish Bitters - 500 ml
A traditional speciality based on a longstanding recipe. A herbal-bitter elixir containing alcohol, featuring selected herbs, spices and roots (Angelica root, calamus root, manna, zedoary root, wormwood herb, fennel, dandelion root with herb, myrrh, gentian root, valerian root, aniseed, orange peel, cinnamon, cardamom, saffron). A harmonious, pleasant-tasting speciality based on a traditional recipe, with a natural, appetite-inducing flavour of purely plant-based origin. A real delight prior to and after every good meal!
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Organic Herb Salad Seasoning - 300 g
Base for salad dressings with a portion of herbs and spices (45%). You're in for a tasty salad treat! The high percentage of natural and certified organic herbs make your salad dressing to a healthy and flavorsame delight! A perfectly balanced recipe with onions, basil, parsley, lovage, pepper, chives, garlic, turmeric and dill tips and pure, non-iodised sea salt and a hint of lemon. We have not added any flavour enhancers, yeast extracts, acidifier, colourants, etc. Quickly and easily prepared: Simply use vinegar, oil, and add water - done! Pure vegetable Without acidifier Without colourant Yeast-free and lactose-free
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Similar search terms for Dough:
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Can I use yeast dough as pizza dough?
Yes, you can use yeast dough as pizza dough. In fact, traditional pizza dough is made with yeast to help it rise and create a light, airy crust. The yeast helps to give the dough a chewy texture and develop flavor as it ferments. Just be sure to let the dough rise properly before shaping and baking it for the best results.
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What are the particularities of stirred dough and yeast dough?
Stirred dough is typically made by mixing the ingredients together quickly and does not require kneading. It is often used for quick breads like muffins or pancakes. Yeast dough, on the other hand, requires more time and effort as it needs to be kneaded to develop gluten and allow the yeast to ferment and rise. Yeast dough is commonly used for breads like baguettes or pizza crusts. The main difference between the two is the leavening agent used - stirred dough relies on chemical leaveners like baking powder, while yeast dough uses yeast for fermentation.
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What are the special characteristics of stirred dough and yeast dough?
Stirred dough is typically softer and stickier compared to yeast dough, which is firmer and more elastic. Stirred dough is usually mixed quickly and does not require kneading, while yeast dough needs to be kneaded to develop gluten and create structure. Yeast dough also requires time to rise and ferment, resulting in a lighter and more airy texture compared to stirred dough.
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What is the difference between yeast dough and quark-oil dough?
Yeast dough is made with flour, water, yeast, sugar, and sometimes eggs and butter. It requires time to rise and ferment, resulting in a light and airy texture. Quark-oil dough, on the other hand, is made with flour, quark (a type of fresh cheese), oil, and a leavening agent such as baking powder. It does not require rising time and has a denser, crumbly texture. Yeast dough is commonly used for breads and pastries, while quark-oil dough is often used for pastries and cookies.
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What is yeast dough?
Yeast dough is a type of dough that is leavened with yeast, causing it to rise and become light and airy. Yeast is a living organism that feeds on sugars in the dough, producing carbon dioxide gas which creates bubbles in the dough, causing it to expand. This process gives yeast dough its characteristic texture and flavor, making it ideal for breads, rolls, and other baked goods. Yeast dough requires time to rise and proof, allowing the yeast to do its work and develop the dough's structure.
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Salt dough or clay?
Both salt dough and clay have their own advantages and disadvantages. Salt dough is easy to make at home with simple ingredients, but it is not as durable as clay once it dries. On the other hand, clay is more durable and can be fired in a kiln for a permanent finish, but it can be more expensive and requires special equipment. Ultimately, the choice between salt dough and clay depends on the project at hand and personal preference.
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Is raw dough unhealthy?
Yes, raw dough can be unhealthy because it may contain harmful bacteria such as E. coli and salmonella, which can cause food poisoning. Additionally, raw dough often contains uncooked eggs and flour, which can also carry bacteria. It is important to avoid consuming raw dough to reduce the risk of foodborne illness. Instead, it is recommended to bake the dough before consuming it.
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Can phyllo dough be used as an alternative to puff pastry dough?
Yes, phyllo dough can be used as an alternative to puff pastry dough in some recipes. However, it is important to note that phyllo dough is much thinner and more delicate than puff pastry, so it may not provide the same flaky, buttery texture. Phyllo dough is commonly used in Mediterranean and Middle Eastern cuisines for dishes like baklava and spanakopita, while puff pastry is often used in European pastries and savory dishes. It's best to consider the specific recipe and desired texture before substituting one for the other.
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What is the exact difference between regular yeast dough and pizza dough?
The main difference between regular yeast dough and pizza dough lies in the ingredients and the preparation method. Pizza dough typically contains a higher proportion of water and a smaller amount of fat compared to regular yeast dough. This results in a chewier and more elastic texture, which is ideal for stretching and shaping into a thin crust. Additionally, pizza dough is often flavored with olive oil and sometimes sugar, giving it a distinct taste that complements the toppings. Overall, the differences in ingredients and preparation make pizza dough specifically suited for creating the perfect base for a delicious pizza.
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Can you use the bread dough for making stick bread as pizza dough?
Yes, you can use bread dough to make stick bread as pizza dough. Bread dough and pizza dough are very similar in terms of ingredients and texture, so you can use one for the other. However, keep in mind that bread dough may have a slightly different flavor and texture compared to traditional pizza dough, so the end result may be slightly different. But overall, bread dough can be used as a substitute for pizza dough in a pinch.
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What does dough yield mean?
Dough yield refers to the amount of dough produced by a specific recipe or formula. It is typically expressed as a percentage, representing the total weight of the dough compared to the total weight of the ingredients used. Understanding dough yield is important for bakers and chefs to accurately scale recipes and adjust ingredient quantities as needed. A higher dough yield percentage means a larger quantity of dough will be produced, while a lower percentage will result in a smaller amount of dough.
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How stable is salt dough?
Salt dough is a relatively stable material once it has dried completely. It hardens as the water evaporates, making it sturdy and durable. However, it is important to note that salt dough can be fragile if not handled carefully, as it is still susceptible to breaking or cracking if dropped or mishandled. To increase its stability, some crafters choose to seal or varnish their salt dough creations.
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