Gingerbread flour Baking mix
With Haberfellner’s original gingerbread flour, baking gingerbread has never been easier!
This is a ready-made baking mix where the spices are already included, and only honey and water need to be added. It is the only gingerbread flour that is not only easy to use but also tastes delicious; with original Nuremberg gingerbread spice.
| Usage | Gingerbread Baking mix |
|---|---|
| Roux | |
| Sauces/Bèchamel | |
| Puff pastry | |
| Choux pastry | |
| Sandmasse (cake) | |
| Strudel dough | |
| Pancakes | |
| "Nockerl" (dumplings) | |
| "Knödel" (boiled dumplings) | |
| Yeast dough | |
| Dough made with curd cheese | |
| Baking powder dough | |
| Sponge cake | |
| Biscuits | |
| (Flour) dusting | |
| Gingerbread | • |
| Rye breads | |
| Specialty pastries |
Flour (or semolina) should always be stored dry and not above room temperature. Additionally, it should not be exposed to cooking vapours or sunlight. It is best stored in its original packaging in a tin or in a storage jar with a tight-fitting lid. Never mix fresh and old flour. Because of its fat content, wholemeal flour should always be bought in small quantities and stored in a very cool place. Properly stored, light-coloured flours will keep for about 1 to 1.5 years, darker flours for 6 to 8 months and wholemeal products for about 6 to 8 weeks.
