BAKING INGREDIENTS & SUPPLIES
The Aichermühle Mill has evolved over the years to become a one-stop source of various baking supplies. Working in partnership with a trusted network of local suppliers, we offer a growing range of high-grade products required by any kitchen.
INGREDIENTS FOR BREAD & EUROPEAN STYLE BAKERY PRODUCTS
- Dry Rye and Wheat Sour Dough (for seasoning or to start its own leaven)
- Bavarian Bread Spice (blend of anise, fennel, caraway and coriander)
- Blue Fenugreek Bread Spice (also called: trigonel la caerulea, Brotklee or Bockshorn; is used especially for bread from South Tyrol and Austria)
- Pretzel Lye Pellets
YEAST AND MALT
- Dry Yeast for bread and pastry
- Pure Tartar (also called Weinstein, baking powder)
- Liquid and powdery Baking Malt (for coloring and taste)
- Roasted Malted Dark Barley Powder (for coloring and taste)
SEASONAL SPECIALTIES
- Stollen and Ginger Bread Spices
- Ginger Bread Wafer (Backoblaten)
- Seasonal Baking and Casting Molds (e.g. for Easter, Christmas)
OTHER SEMOLINA, GROATS AND FLAKES
- Soya Groats
- Corn Semolina
- Millet, Browntop Millet
- Pearl Barley
SEEDS
- Sunflower Seed (organic & non-organic)
- Flax Seed (organic & non-organic)
- Sesame (peeled & unpeeled)
- Poppy Seed
- Pumpkin Seed regular and from Styria, Austria
NUTS
- Pine Nut
- Cashew Nut
- Hazel Nut (pieces [bruch] or whole kernel, peeled)
- Walnut (pieces [bruch] or half kernel)
- Almond (whole kernel, peeled or unpeeled, shaved )
- Peanut (whole/half kernel, unroasted/roasted,[un]salted)
CEREALS / MUESLI
- Muesli mixes in many different flavors
- Oat Flakes (small/big flakes, organic)
REGIONAL PASTA SPECIALTIES
- Spätzle (South German pasta) in different varieties
- Pasta in different shapes made of spelt or durum wheat semolina
GLUTEN-FREE
- Amaranth
- Buckwheat
- Quinoa (organic)
BAKING FORMS / FERMENTING BASKETS
- One-way Wooden Baking Forms in many different sizes (perfect presentation for your bakery products)
- Bread Fermenting Baskets