Measuring cups are also offered in the form of spoons, which are purchased in sets. Each spoon measures a particular amount of an ingredient such as: a measuring cup with a capacity of 1 tablespoon – 15 ml. a measuring cup with a capacity of 1 teaspoon – 5 ml a measuring cup with a … Read more

Dark brown, thick syrup used for the production of alcohol (rum) and as an additive to coffee and cocoa beverages. Also used for baking bread. Obtained as a byproduct in the production of sugar from white beets and sugar cane.

A process involving repeatedly frying whole fruit (apples, pears, plums, apricots) or the peel of citrus fruit (lemon, orange, mandarin) in sweet syrup. Candied fruit are perfect accompaniments to desserts.

A mass made during the process of heating moist sugar. It is golden brown and it is used to decorate desserts, cakes, cookies, and to color food products such as beverages and confectionery products.

To top with thinned royal icing. Piped onto cakes and cookies to create a sugar design that dries.

To gently combine more than one ingredient, or a delicate mixture into a thicker one, without stirring or deflating the mixture. To do this slice vertically through the mixture and turn it over by sliding the mixing tool along the bottom of the container.

An excellent base for cakes, cookies and savory cakes and pastries. It consists of two alternating and repeatedly folding types of the dough, whose structure is separate due to low temperatures – it is kept cooled. While baking in high temperatures, the separate structure of the dough fades away forming characteristic \”leaves\”.

A spice which comes in the form of a powder or a fresh rhizome. One of the basic kitchen ingredients of the Far East. It is characterized by an intense, fresh flavor and a spicy, burning taste. A popular gingerbread additive and a coffee spice. Additionally, ginger beer is made of it.

A type of dough made from egg yolks, flour and sugar, which preparation involves a relatively large amount of fat. With proportions of 1:2 for flour, the cake retains its unique structure after baking. It is used for making cookies and as bottoms for cakes with fruit, cheesecakes and Mazurek cakes.

A rectangular baking form, about 30 cm long and about 10 cm high. Used for the preparation of cakes, pates and meat.

Popular in the Anglo-Saxon countries, it is a sponge cake with nuts and dried fruit. Baked in a rectangular form – see the fruit cake tin.

A method of dissolving e.g. chocolate or maintaining a constant food temperature involving inserting a vessel with food into a larger pot of hot water.