baking ingredients
German Baking Ingredients — Flour, Baking Powder, Vanilla & Decorations
Bake like you are back in a German kitchen. Our baking ingredients category holds over 150 products from Germany's most trusted baking brands: Dr. Oetker (Bielefeld, since 1891), Ruf (Quakenbrück, since 1920) and Alnatura (Darmstadt, since 1984). You will find German flour in all the standard type numbers — Type 405 for cakes, Type 550 for bread, Type 1050 for heartier loaves — plus spelt and rye varieties from Diamant, Alnatura and Kathi. Our range covers Backin baking powder, vanilla sugar, pudding powder, cake decorations like streusel and chocolate icing, Gustin cornstarch, and gluten-free alternatives from Schär. Whether you are baking a Schwarzwälder Kirschtorte or a simple Marmorkuchen, every ingredient ships directly from Erfurt to the USA, UK and Canada.
German baking is built on precision, and the ingredients reflect that philosophy. Understanding a few key differences will help you achieve results that taste truly German.
Flour types work differently in Germany. Rather than names like "all-purpose" or "bread flour," German flour is classified by Typenzahl — a number indicating the mineral content in milligrams per 100 grams. Type 405 is the finest wheat flour, ideal for cakes, cookies and pastries. Type 550 is the standard for white bread and rolls. Type 1050, with more of the grain's outer layers retained, suits hearty breads and pizza dough. Spelt flour comes in Types 630 and 1050, while rye flour is typically Type 1150 or whole grain (Vollkorn). We carry brands like Diamant, Alnatura and Kathi — the Halle-based baking mix pioneer founded in 1950 whose Kuchenmehl was the first consumer baking mix on the German market.
Dr. Oetker Backin is synonymous with baking powder in Germany. Dr. August Oetker, a pharmacist born into a baker's family, developed the precisely dosed product in 1893 in his Bielefeld pharmacy. One packet of Backin is measured for exactly 500 grams of flour — no scales required. By 1900, Oetker had moved from the pharmacy into a purpose-built factory, and before World War I, the company was the largest baking powder manufacturer on the European continent. Dr. Oetker expanded into vanillin sugar (1894), Gustin cornstarch (1898) and pudding powder in the same year — all of which remain in production today.
Ruf Lebensmittelwerk, founded in 1920 in Quakenbrück, Lower Saxony, by Clemens Rump and Hubert Flerlage (the name RUF combines their initials), specialises in baking mixes, decorations and dessert aids. Ruf holds IFS Food and BRC certification, ensuring consistent quality across its range of sprinkles, fondant, glazes, flavouring extracts and ready-to-use icings.
Alnatura, founded in 1984 by Götz Rehn in Darmstadt, Hesse, represents the organic side of German baking. Their organic flours, sugars and baking aids carry EU organic certification and are produced without synthetic pesticides or fertilisers.
Decorations and speciality items round out the selection: chocolate writing tubes, marzipan, candied lemon and orange peel (Zitronat and Orangeat — essential for Stollen and Christstollen), gingerbread spice, and Rum-Aroma, the alcohol-free baking flavouring that replaces real rum in German cake recipes.
FAQ
What do German flour type numbers mean?
The number indicates the mineral (ash) content per 100 g of flour. Type 405 has 405 mg of minerals per 100 g — it is the most refined and suited for cakes and pastries. Type 550 has more minerals and works for bread. Type 1050 retains even more of the whole grain, making it ideal for hearty loaves. The higher the number, the darker and more flavourful the flour.
Can I substitute American flour for German flour types?
Approximately: German Type 405 is closest to American cake flour (not all-purpose). Type 550 is similar to American all-purpose or bread flour. Type 1050 has no exact US equivalent but is between bread flour and whole wheat. For best results with German recipes, use the German flour types we stock.
What is Backin baking powder?
Backin is Dr. Oetker's baking powder, first developed in 1893 in Bielefeld. Each sachet is precisely measured for 500 grams of flour. It contains phosphate-based leavening agents that activate during baking. In Germany, "Backin" has become a generic term for baking powder — similar to how "Kleenex" is used for tissues in the USA.
Do you carry gluten-free baking ingredients?
Yes. We stock gluten-free flour and baking mixes from Schär and other certified manufacturers. These are clearly labelled in our shop and suited for people with coeliac disease or gluten sensitivity.
