Our recipes

Proving is something of an art. It is affected by a number of external factors such as the temperature in the room and air humidity, as well as the type of bread you are baking.

There are many different kinds of flour, some suited for bread baking, some for cakes and cookies. Here you find some basic knowledge about flour. Choose your flour with care, try it and experience the difference in results.

Baking gluten-free means excluding from your baking cereals, such as wheat, rye and barley, that contain gluten.

Vegan baking means avoiding entirely ingredients derived from animals.

In order to be sure that the bread is well-baked or not overbaked, we recommend using a thermometer.

A kitchen assistant combines a sturdy steel design with a powerful motor, which makes it an indispensable tool for both bakers and chefs.

When you make dough with an Ankarsrum Assistent Original, you can choose whether to use a dough roller or a dough hook.

Hydration has become a commonly used term in recipes and has been linked to dough.

Gluten is a protein that is present in wheat, rye and barley.

A general rule for storing bread and buns is never to store them in the fridge