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Our speciality baking ingredients are the ones that make a recipe work: gelling agents, raising agents, spices or glue for cake decorations. To help you find things faster, we have sorted the range by purpose into dedicated categories. Each tile above takes you straight to the right category. Poppy seeds and citric acid stay right here.
Which speciality ingredient are you looking for?
- Gelatine, pectin & agar-agar: for mousses, fruit jellies, cake fillings and glazes that need to set.
- Spices & spice blends: for biscuits, gingerbread and chocolates with a special touch.
- Yeast & raising agents: for Zopf, bread, cakes and anything that should rise beautifully.
- Sugars & sweeteners: when a recipe calls for a particular type of sugar.
- Baking mixes: for quick, reliable results.
- CMC, tylose & edible glue: for fondant figures, sugar flowers and decorations that hold.
Poppy seeds and citric acid
Baking poppy seeds (200 g) add a nutty flavour and bite to poppy seed cakes, swirls and plaited loaves. Store them cool, dry and tightly closed so they keep their aroma. For a smooth filling, let them soak briefly in hot milk first.
Citric acid comes in a 20 g pack and in handy 6 x 5 g portions. It adds fresh acidity to syrups, jams and fruit jellies. The small portions are handy if you are only making one bottle of syrup or one jar of jam.
Frequently asked questions
Where are the lye and pretzel salt now?
Everything for pretzels and lye rolls, including gloves and goggles, is now in Pretzels & lye bread.
Which gelling agent should I choose?
Gelatine for mousses and cream fillings, pectin for fruit jellies and pâtes de fruits, agar-agar as a plant-based alternative. Stick to your recipe, as these gelling agents are not interchangeable one for one.
What is citric acid used for?
For elderflower syrup, jellies and jams: it adds freshness and helps pectin to set.