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Convenient product made for greasing the inside of baking tins and baking sheets.
Twice as strong as fresh yeast. So you only have to use half the quantity.
For Mediterranean white bread with chunks of tomato and black olives.
For brown bread packed with crunchy, green pumpkin seeds with a delicious hazelnut taste.
For a light brown bread full of grilled sesame seeds - extra tasty.
For slightly brown bread with sunflower seeds and yellow chunks of corn and lupin.
For finely ground multi-cereal bread made from wheat, rye soya, spelt, oats, millet and corn.
For a substantial, brown autumn bread packed with hazelnuts and pumpkin seeds.
For sweet, light mini-cakes that can be decorated however you want with sugar paste or almond paste.
For a delicious loaf full of cranberries and pieces of hazelnut. These ingredients are natural sources of antioxidants.
Contains all the components of the wheat grain: the flour, the bran and the germ. For delicious wholemeal bread with all the healthy properties that bread has to offer. Naturally rich in fibres.
For traditional rye bread with a light crumb. The typical taste of the bread is due to a combination of rye and wheat flour, malted and ground rye grains and sour rye leaven.
For a substantial, old-fashioned farmhouse loaf made from wheat and rye and a touch of sour rye leaven and rye malt.
Sufficient for 2 brioche loaves weighing 700 g. Just add butter and milk.
Convenient portion packaging for 12 pancakes. Just add: milk and eggs.
For a traditional flan, to be cooked on its own or on a pastry base.
Made of 100% ground spelt wheat.
Made of 100% finely-ground spelt wheat flour, with wheat gluten.
For substantial, nourishing pancakes made with wheat flour and buckwheat flour.
For an extra spongy cake.
Contains a delicious combination of scented gingerbread spices and caramel. For a spongy cake with a gorgeous taste.
For traditional, light white bread with a soft crumb and slightly sweet taste.
For traditional brown wholemeal bread.
Finely-ground, dark rye flour with wheat flour.
For brown bread with millet and wheatflakes.
For sweet soft breads, raisin bread, sugar loaf and milk bread rolls.
Wheat flour with oatbran and oatmeal.
For brown bread with wheat bran, linseeds, pumpkin seeds and sunflower seeds.
For white bread with a soft, white crumb.
For typical dark brown multi-cereal bread. Contains linseeds and sunflower seeds.
Protein-rich wheat flour. Ideal for blending with brown flour varieties for more volume.
Protein-rich wheat flour. Especially designed for making French bread and crusty rolls.
For slightly brown bread with a soft, light crumb.
For brown bread with sunflower seeds, sesame seeds, linseeds, malted wheat grains and rye flour.
For brown bread with 30% less carbohydrates and 70% more fibres.
For soft sweetened breads. Also suitable for raisin bread, chocolate bread and sugar loaf.
For delicious white bread combining a soft, light crumb with the healthy fibres of wholemeal bread.
For dark multi-cereal bread made from wheat, rye, oatflakes, barley, malt, linseeds, soya and sunflower seeds.
For a light bread made from rye and wheat, with a soft crumb and delicious sourdough taste.
For delicious herby white bread with chunks of dried bell pepper and onion.
For light and sweet cornbread with yellow crumb and visible corn chunks.
Contains linseed flour as a source of omega 3 fatty acids. These fatty acids promote the working of the heart and vascular system. Rich in fibres.
Extra-fine wheat flour. Used for white bread and fine pastry.
For tasty organic white bread and pastry.
For healthy, high-fibre, organic bread or pastry.
Baking powder from Dr. Oeter gives the best results when it comes to cake, appelpie or even pancakes.
For delicious pizza dough, for your choice of topping with fresh vegetables, meat or fish and strong-tasting cheese.
The classic cake mix.
For light biscuit bases and birthday cakes.
For easy to make, slightly sweet pancakes. The original mix which has enjoyed success among gourmets for many years.
For crispy, hot waffles, baked in a deep-fat waffle-maker.
For scrumptious gingerbread biscuits. Contains a subtle mixture of spices which give it a unique taste.
For hot, sweet-smelling sugar waffles. Including pearl sugar.
For crunchy cookies.
Do not melt during baking.
Sun-dried prunes for use in bread, cakes and tarts.
Sun-dried apricots for use in bread, pastries and tarts.
Ideal as a filling for chocolate breads
For decorating pastries with a chocolate coating.
Unique combination of native and exotic grains and seeds that have been cultivated for centuries. These include buckwheat, millet, quinoa and amaranth.
For organic light brown multi-cereal bread.
For organic seed bread, with linseeds, pumpkin and sunflower seeds.
Ideal for sugar-free pastry. Sugar substitute with sweeteners.
For a soft gingerbread, flavoured with an exquisite mix of spices.
Sun-dried raisins.